On the Menu at Ranchette

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The Bellini

Bellini on the Prairie

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Mint Infused Simple Syrup

The First Step in the Kentucky Mint Julep

Mix 2 cups white sugar to 2 cups water in a saucepan. Boil for 5 minutes. Remove from heat & add 1 package (about 7 sprigs) of fresh mint. Let infuse overnight, strain & bring on the bourbon & crushed ice.

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Spiced Cashews

Preheat over to 250. Combine 3/4 c. sugar, 1 1/2 T salt, 1 tsp garam marsala, 1 tsp ground cumin, 1 tsp cayenne pepper. Lightly beat 1 egg white and add 3 Tbsp water to it. Stir into the dry ingredients to make a thin paste. Add 3 cups cashews or other nuts. Bake in a single layer in a baking sheet with sides for 45 minutes, stirring every 15 minutes. Turn out onto waxed paper and let cool. Store in an airtight container.

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Sweet & Spicy Vaguely Asian Dipping Sauce

 

 

Most parts homemade jam. Use a citrus or semi tart variety such as pineapple or white peach; avoid the berry flavors. Thin with vinegar. The brine from roasted peppers or similar is especially good. Season with a dab of Samal Oelek chili paste.

Mimosa, World’s Best

Fill glass partway with strained Blood Orange Juice (you can usually find them at the grocer’s between December-Feb). Top remainder of glass with Prosecco or other white bubbly of choice.

 

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Pear Jam

Follow standard Sure-Jel method. 4 cups diced ripe pears, 5 cups sugar, 1 t. butter, 1 package Sure-Jel. Makes 6 1/2 pint jars.

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Pear Sauce

Peel and core 4 or 5 ripe pears.

Add the juice of 1/2 lemon

Mash with potato masher or put through ricer (I like mine with some pieces remaining)

2 T. white sugar

Sprinkle of garam marsala or cinnamon

Makes 1 pint finished pear sauce.