-=> Quoting Dave Drum to All <=-

 DD> New York Times: The Best Cookbooks of 2021
 
Saved.

Here's someone else's list that's worth a look at too.

https://www.seriouseats.com/best-cookbooks-of-the-year-5213307

 DD> Title: French Salt Cod & Potato Brandade
 DD> 2    Allspice berries
 DD> 1    Clove
 DD> By: Chris McDade

Interesting seasonings. A chef's modern touch on a traditional dish.

A pending (I need strawberries first) experiment, swapping out the
balsamic with cherry kombucha ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Balsamic Strawberry Smash
 Categories: Alcohol, Beverages, Fruits
      Yield: 1 Serving
 
           FOR THE STRAWBERRY SYRUP:
      2 c  Strawberries, hulled, sliced
    1/3 c  Sugar
      3    Inch piece of lemon peel
           FOR THE COCKTAIL:
      4    Strawberries, hulled
      1    Round slice of lemon,
           -cut in half
      1 oz Strawberry syrup
    1/2 oz Balsamic vinegar
      2 oz Bourbon
           GARNISH:
           Additional Strawberry
 
  Always looking for ways to bring seasonal finds into my cocktails,
  I started tinkering with some of my favorite strawberry flavor
  combinations. The result is a summery take on the classic whiskey
  smash. Strawberries are muddled with lemon to create a juicy base,
  then a little strawberry syrup is added for a bit of sweetness and
  to balance the tartness of the lemon. The balsamic acts as
  bitters, and then of course a hefty pour of bourbon is added,
  because what's a smash without the bourbon?
  
  The result is a crimson cocktail with flavor as bold as the color.
  The strawberries and bourbon work together to create a rich and
  intense sweetness that is cut by the lemon and balsamic. It's the
  kind of cocktail that makes you do a double-take but it drinks
  with embarrassing ease.
  
  To make the syrup, combine the strawberries, sugar, and lemon rind
  in a saucepan. Cover and let sit for 1 hour at room temperature,
  stirring occasionally.
  
  Once the sugar has dissolved and the strawberries have released
  their liquid, bring the mixture to a simmer over medium heat.
  Cook, stirring gently, until the berries are tender, about 3
  minutes.
  
  Using a slotted spoon, transfer the strawberries to a pint jar.
  Continue simmering the syrup until it thickens to a syrupy
  consistency, about 2 minutes. Discard lemon peel and pour syrup
  over berries. Let cool to room temperature, then store in the
  fridge for up to 1 month.
  
  To make the cocktail: muddle 4 strawberries in the bottom of a
  cocktail shaker. Fill the shaker with ice, then add the strawberry
  syrup, balsamic and bourbon.
  
  Shake vigorously. Using both the cocktail strainer and a fine mesh
  strainer, strain the cocktail into a glass. Garnish with a
  strawberry.
  
  Posted by Kelly Carambula
  
  From: Serious Eats
 
MMMMM



Cheers

Jim


... 'Probiotic' sounds a lot better than 'bacteria infested'

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