ACCUTROMENTS RECIPES

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ACCOUTREMENT COCKTAIL RECIPE - DIFFORD'S GUIDE



Accoutrement Cocktail Recipe - Difford's Guide image

Chris originally garnished this Calvados Sidecar/Applecart-like cocktail with brandied cherries but Strega's excellent chocolates seem a far more fitting accoutrement.

Total Time 02 minutes0S

Prep Time 02 minutes0S

Yield 1

Number Of Ingredients 5

60 ml Calvados & straight applejacks
22.5 ml Strega liqueur
15 ml Créole Shrubb liqueur
22.5 ml Lemon juice (freshly squeezed)
2 Peychaud's / Creole bitters

Steps:

  • SHAKE all ingredients with ice and fine strain into chilled glass

Nutrition Facts : Calories 242

A FRENCH ÉPICERIE FALL & WINTER STAPLE – CELERY ROOT (AKA ...



A French Épicerie Fall & Winter Staple – Celery Root (aka ... image

A recipe from Susan Herrmann Loomis' Plat du Jour cookbook, utilizing a classic French root vegetable to create a complementary base paired with an abundance of fresh flavors.

Provided by Simply Luxurious

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 8

6 large sea scallops
1 celery root (celeriac) (peel and rough chop into large pieces)
3 Tbsp creme fraiche
1/4 cup fresh flat leaf parsley and basil (or one or the other)
1/3 cup extra virgin olive oil
1/2 cup water
fleur de sel (to season)
freshly ground black pepper (to season)

Steps:

  • Prepare the celery root by peel away the outer skin. Chop into large rough pieces.
  • Place the celery root into a cold skillet on the stove. Add the 1/2 cup water, season with salt and pepper and cover. Steam over medium to medium-high heat for 15-20 minutes.
  • While the celery root is cooking, prepare the herb drizzle. Finely chop the chosen fine herbs and cover with the 1/3 cup olive oil. Set aside.
  • Prepare and season the scallops - season one side with salt and pepper.
  • Using a skillet over medium heat, wait until the pan is heated up to medium, drizzle with olive oil, then add the scallops. Cook 2-3 minutes on the first side. Season the second side. Flip and cook 1-2 minutes on the second side.
  • When the celery root is completely steamed (water is evaporated and a knife can easily pierce the pieces), add while warm to a food processor. Add the crème fraîche, salt and pepper, and pulse until combined to the desired consistency.
  • Plate up each serving by putting 1-2 spoonfuls of the purée on each dish, place 1-3 scallops on the purée, and then add the drizzle around the edge of the plate. Enjoy!

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From news.yahoo.com
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