Brandy Rose Cocktail Vegan Tahini
And Eggplant "Bacon" Dip
A Jack Rose cocktail is traditionally made with American apple brandy. This flexible recipe is lovely with grape brandy, or even premium Cognac, and stays chilled and looks dramatic poured over colorful flavored ice. Try this drink at cocktail hour alongside our creamy vegan Tahini and Eggplant “Bacon” Dip, garnished with fresh pomegranate seeds. Dip recipe follows.
Ingredients:
8 oz or more of pomegranate-blend juice (such as cranberry-pomegranate) for colored ice (optional)
3 oz brandy
2 oz fresh-squeezed lemon juice
1 oz grenadine
Lemon twists for garnish
2 oz fresh-squeezed lemon juice
1 oz grenadine
Lemon twists for garnish
Directions:
2. When ready to serve, fill a cocktail shaker with plain ice cubes then add brandy, lemon juice and grenadine, and shake for up to 30 seconds, or until the shaker is icy-cold.
3. For each drink, pour half of the mixture through a fine cocktail sieve or wire strainer into a coupe glass. Or, if using flavoured ice, place ice in the bottom of two coupe or rocks glasses and pour half of mixture through a fine cocktail sieve or metal strainer into each glass.
4. Garnish each drink with a lemon twist and serve. Makes 2 drinks
Tahini And Eggplant "Bacon" Dip
This Middle Eastern plant-based dip gives the smoky flavour and crunch of bacon but in a creamy, satisfying vegan dip. Top with parsley and pomegranate seeds for a fresh, light holiday garnish. Serves 4 to 6
Ingredients:
Eggplant Bacon
½ medium-size eggplant
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) tamari
1 tbsp (15 mL) Worcestershire sauce
2 tbsp (30 mL) maple syrup
1 tbsp (15 mL) liquid smoke
1 tsp (5 mL) smoked paprika
½ tsp (2 mL) fresh ground pepper
DIP
½ cup (125 mL) tahini (sesame paste)
½ tsp (2 mL) ground cumin
Juice of 1 lemon
1 garlic clove, fi nely minced
¾ cup (175 mL) water
3 tbsp (45 mL) olive oil
½ tsp (2 mL) salt
½ tsp (2 mL) freshly ground pepper
1 tbsp (15 mL) Italian flat-leaf parsley, finely chopped
Garnish
2 tbsp (30 mL) pomegranate seeds
1 tbsp (15 mL) Italian flat-leaf parsley, finely chopped
Ingredients:
Eggplant Bacon
½ medium-size eggplant
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) tamari
1 tbsp (15 mL) Worcestershire sauce
2 tbsp (30 mL) maple syrup
1 tbsp (15 mL) liquid smoke
1 tsp (5 mL) smoked paprika
½ tsp (2 mL) fresh ground pepper
DIP
½ cup (125 mL) tahini (sesame paste)
½ tsp (2 mL) ground cumin
Juice of 1 lemon
1 garlic clove, fi nely minced
¾ cup (175 mL) water
3 tbsp (45 mL) olive oil
½ tsp (2 mL) salt
½ tsp (2 mL) freshly ground pepper
1 tbsp (15 mL) Italian flat-leaf parsley, finely chopped
Garnish
2 tbsp (30 mL) pomegranate seeds
1 tbsp (15 mL) Italian flat-leaf parsley, finely chopped
Directions:
1 For eggplant bacon, preheat oven to 250°F (120°C). Line a large baking sheet with parchment paper.
1 For eggplant bacon, preheat oven to 250°F (120°C). Line a large baking sheet with parchment paper.
2 Cut eggplant in half again lengthwise. Using a sharp knife or mandoline, slice eggplant into very thin strips, about ⅛ inch (3 mm) thick. Place in a single layer on baking sheet.
3 In a bowl, whisk together remaining ingredients to make sauce. Brush each side of eggplant with a generous amount of sauce. Bake in oven for 30 to 40 minutes until eggplant is dark brown and crisp.
4 Remove from oven and cool slightly. Finely chop eggplant bacon and set aside.
5 For dip, add all ingredients in a medium bowl and whisk together until creamy. Mix in finely chopped eggplant bacon, reserving 1 tbsp (15 mL) for garnish. Refrigerate dip for at least 30 mins.
6 When ready to serve, garnish dip with the reserved 1 tbsp (15 mL) of eggplant bacon, pomegranate seeds and parsley. Serve alongside Crispy Baked Root Vegetable Skins (recipe below).
Serves 4 to 6
Crispy Baked Root Vegetable SkinsNot only are root vegetable skins filled with nutrition, they save on food waste. These skins are absolutely delicious when lightly seasoned and baked. Every time you peel carrots, beets, parsnips, sweet potatoes or ginger, use a sharp peeler to peel wide pieces and place peels in a bowl stored in the refrigerator. These peels can be stored for up to 5 days with the exception of the russet potato peels, as they turn brown in color and should be used right away.
Ingredients:
Skin of 2 large red beets
Skin of 3 large parsnips
Skins of 3 large carrots|
Skin of 3 large sweet potatoes
Skin of 3 large russet potatoes
Skin of 1 large ginger root
2 tbsp (30 mL) olive oil
½ tsp (2 mL) sea salt
½ tsp (2 mL) freshly ground pepper
Directions:
1 Using a sharp vegetable peeler, peel root vegetable skins into wide pieces.
2 Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
3 In a large bowl, toss vegetable skins with olive oil and season with salt and pepper. Spread evenly on baking sheet and bake for 10 to 12 minutes until skins are crispy, occasionally checking and tossing for even crispiness.
4 Serve warm or at room temperature with dip. Serves 4 to 6
1 Using a sharp vegetable peeler, peel root vegetable skins into wide pieces.
2 Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
3 In a large bowl, toss vegetable skins with olive oil and season with salt and pepper. Spread evenly on baking sheet and bake for 10 to 12 minutes until skins are crispy, occasionally checking and tossing for even crispiness.
4 Serve warm or at room temperature with dip. Serves 4 to 6
No comments:
Post a Comment