MESCAL PLANT RECIPES

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MEZCAL FRESCA RECIPE - NYT COOKING



Mezcal Fresca Recipe - NYT Cooking image

In this mezcal-laced take on an agua fresca, the sweet-tart hibiscus syrup and warm allspice dram act in tandem to add layers of flavor and texture while softening mezcal’s inherent smokiness. The mix of grapefruit and lime lends the drink acidity without tipping it acerbic. Because mezcal ranges in flavor, complexity and smoky bite, taste a few and choose one that suits your preferences. And, if you also happen to have sal de gusano — a traditional accompaniment to mezcal made from toasted, ground gusano (the moth larvae that feeds on the agave plant), salt and dried chiles — you can rim your cocktail glass with it. To do so, run the cut side of a grapefruit or lime along the rim and dip the rim in the salt mixture before shaking and pouring your drink.

Provided by Rebekah Peppler

Yield 1 drink

Number Of Ingredients 10

1 cup dried hibiscus flowers, also called flor de jamaica
1 cup granulated sugar
1 teaspoon smoked flaky salt
Ice
1 1/2 ounces mezcal
1/2 ounce hibiscus syrup
1/2 ounce allspice dram
1/2 ounce fresh grapefruit juice
1/4 ounce fresh lime juice
Soda water, for finishing

Steps:

  • Make the hibiscus syrup: In a saucepan, combine the hibiscus blossoms and 1 cup water, and bring to a simmer over medium heat. Add the sugar and salt, stir to dissolve, then turn off heat and allow to cool completely. Strain through a fine mesh sieve, pressing on the solids to extract all the syrup. (You should have about 1 1/4 cup syrup.) Keep it in the refrigerator, tightly covered in an airtight container, for up to 3 weeks.
  • Make the cocktail: In an ice-filled shaker, combine the mezcal, hibiscus syrup, allspice dram, grapefruit juice and lime juice. Cover and shake until well chilled. Fill a rocks glass with ice. Strain the cocktail into the glass and top with soda water.

MEZCAL-AND-MAPLE-ROASTED TURKEY IN CHEESECLOTH RECIPE ...



Mezcal-and-Maple-Roasted Turkey in Cheesecloth Recipe ... image

Provided by Michael Symon : Food Network

Categories     main-dish

Total Time 18 hours 40 minutes

Cook Time 30 minutes

Yield 10 to 12 servings

Number Of Ingredients 13

One 10- to 12-pound organic turkey
Kosher salt and freshly ground black pepper 
1 navel orange, quartered 
3 large yellow onions, unpeeled and quartered 
1 cinnamon stick 
Small bundle fresh thyme 
5 sprigs fresh sage 
Olive oil, for drizzling
2 to 3 tablespoons turkey stock or water
1 stick (8 tablespoons) unsalted butter
1/4 cup maple syrup 
1/4 cup mezcal 
4 whole cloves 

Steps:

  • For the turkey: The day before serving, pat the turkey dry using paper towels. Remove the neck. Place the turkey on a large, clean cloth and rub both the inside and outside generously with salt. Place the turkey and the neck in a container that fits comfortably and refrigerate, uncovered, overnight to allow the skin to dry out.
  • Remove the turkey at least 2 hours prior to roasting to take the chill off it. Position the oven rack on the lowest rung and preheat the oven to 425 degrees F.
  • Place the oranges, 1 onion, cinnamon stick and thyme in the body cavity of the turkey. Fold the wings and tuck the tips underneath the bird.
  • For the butter sauce: Melt the butter in a small saucepan over medium heat. Add the maple syrup, mezcal and cloves. Bring to a gentle boil, then reduce to a simmer and cook, stirring occasionally, until fully incorporated, about 5 minutes. Remove from the heat and allow to cool slightly.                   
  • Place the remaining quartered onions in the bottom of a roasting pan to act as a rack. Add the turkey neck, along with the sage. Drizzle the onions and neck with olive oil and season with salt and pepper. Set the turkey on top of the onions. Soak a double layer of cheesecloth big enough to cover the bird in the butter sauce, then drape it over the breast and legs of the turkey. Pour any remaining butter sauce over the turkey. Add the stock to the bottom of the pan.
  • Roast for 45 minutes. Reduce the oven temperature to 375 degrees F and continue roasting until the skin is golden brown and the turkey juices run clear when an instant-read thermometer inserted into the thickest part of the thigh and breast registers 160 degrees F, another 10 to 15 minutes per pound (at least 1 hour and 40 minutes and up to 3 hours). 
  • Allow the turkey to rest at least 30 minutes before removing the cheesecloth and carving.

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