The Sauced Chef

At the annual STS Holiday Mixer I really wanted to spend time fabricating  a drink instead of food.  I also was getting really tired with all the beer and wine combos and wanted to feature a cocktail pairing.

I pondered many savory cocktail combinations before the the simplicity of orange and ginger smacked my brain, then tickled my palette. The final touch was turning the orange into a holiday drink.  The tasting panel judges appreciated the booze, subtlety and layers of the martini.  The cookie also was HEAVY on the ginger, which I love and enhanced the pairing.  Happy saucing people!

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Orange-nogtini

Makes 2 servings

Shaker

Martini Glasses

Handful of chipped ice 

1 shot of vanilla infused vodka

1 shot Grand Marnier

2 shots half-n-half

1 1/2 shot Sauce Lab #10: Eggnog Base

2 shots Sauce Lab #8 Orange Simple Syrup

1 shot Sauce Lab #7 Ginger Honey Simply Syrup

1 tbsp orange zest

1. Combine all ingredients in shaker.  Shake it like a Polaroid picture!
2. Serve in martini glasses
3. Optional: Top with SL #9: Creme Chantilly and orange zest

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Ginger-Spice Cookies

Mixer

Sifter (optional)

2 sheet pans lined with parchment

Rolling Mixture (1/2 cup sugar, 1 tbsp ground ginger, 1 tbsp allspice) 

1 cup butter

1 cup sugar

1 large egg

1/4 cup molasses

2 cups sifted all-purpose flour

1 tbsp ground cinnamon

1 tbsp ground ginger

1 tsp fresh grated ginger

1 tbsp ground cloves

1 tsp salt

1. Preheat oven to 350
2. Using the electric mixer at low speed, cream the butter and sugar until combined, add the egg and molasses and beat until completely combined.
3. Sift** together the flour, baking soda, cinnamon, ginger, cloves and salt.  Add it to mixture.  Mix until combined at medium speed.
4. Roll dough into balls about 1/2 inch in diameter.  Roll the balls in the sugar mix. Place 1 inch apart on cookie sheets.  Flatten the balls shallowly with palm.
5. Bake for 7 minutes.  Cool on wire racks (optional)

** Sifting doesn’t really do much, so don’t worry about it if you don’t have a sifter.

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Sauce Lab #10:  Eggnog Base

2 Large  bowls

Medium saucepan

Whip

Ladle for tempering

12 oz milk

2 tbsp vanilla extract (or 1 split vanilla bean)

2 egg yolks

1 oz fine granulated sugar

1 oz cake flour

1/2 oz cornstarch

3 oz Grand Marnier

6-8 oz Sauce Lab #10: Creme Chantilly

1. Heat the milk and vanilla to just below boiling point
2. Whip the egg yolks and sugar until pale.  Add the flour and cornstarch and mix well
3. Temper the egg mixture by gradually stirring in about half the hot milk.  Pour this mixture back into the saucepan with the remaining hot milk.  Return to a boil, whipping constantly
4. Remove from heat and stir in the Grand Marnier
5. Cover with plastic film** and cool thoroughly, than chill in fridge
6. Once it is cool, beat well until perfectly smooth
7. Fold in creme chantilly

** Just use plastic wrap to cover the pan and throw it in the fridge.  Make sure the plastic wrap actually touches (is flush with) the top of the mixture, this is very important!

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Sauce Lab #8: Orange Simple Syrup

Small strainer or fine screened tool

1 whole orange (peeled, rinds roughly chopped, pith and inside added whole)

3 cups water

2 cups white sugar

1/2 cup real honey

1. In a medium sauce pan add all the ingredients and bring to a boil
2. Reduce to simmer,  and let it simmer for 30 minutes until thickens
3. Turn off heat and let cool for 1 hour
4. Remove large orange parts and strain
5. Use for cocktail, sweet marinades or sauces

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Sauce Lab #6: Meatless Mincemeat Sauce

 large pot or kettle

masher

4 cups brown sugar

3 lbs raisins

1 orange (zest the entire orange, rough chop the rinds, squeeze all the juice out)

1 lemon  (zest the entire lemon, rough chop the rinds, squeeze all the juice out)

2 (16 oz.) cans jellied cranberry sauce

8 lbs. tart apples, peeled and cored

2 lbs. currants

1/2 citron (cut fine)

1-2 pints hard cider (I prefer Strongbow)

1 cup chicken stock

1 tsp mace 

1 tsp allspice

S/P TT

1. Combine all ingredients in large kettle, bringing to boil.  (Add only 1 pint of cider in beginning)
2. Mash liberally, until items had roughly the same consistency.  Add remaining pint of cider and bring to boil again
3. Mash, mash and mash some more until you are satisfied with the texture. 
4. Taste and finish with salt and pepper.  You may want to add more mace and allspice if necessary.
5. Jar and store

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