▼ GOOD EATS, Continued from Page 6
Recipes from Bon Appétit’s March menu: Pink BELLINI COCKTAIL 1 cup sugar ½ cup water 2 (16-oz) bags frozen peaches, thawed 1 teaspoon grated orange peel 2 bottles Prosecco wine, chilled Raspberry liqueur Thaw frozen peaches. Stir sugar and water in saucepan over medium heat until sugar dissolves, about five minutes. Cool completely. Puree peaches and orange peel in large blender with the sugar syrup until smooth. Strain through a fine-meshed strainer and into a clear glass bowl or pitcher. For each serving, pour three tablespoons of peach puree into a champagne flute. Place a few drops of raspberry liqueur over, then slowly pour enough Prosecco into flute to fill. Gently stir to blend, and garnish with orange peel twist, if wanted.
Lemon CHILI SHRIMP Sticks 2 garlic cloves, crushed ½ inch piece fresh ginger, grated 2 tablespoons finely chopped cilantro ½ tablespoon Chinese hot chili sauce 1 tablespoon light soy sauce 1 tablespoon honey 3 tablespoons lemon juice 20 raw medium to large shrimp, peeled and deveined 20 6-inch wooden skewers, presoaked in water
Combine first seven ingredients in a non-metallic bowl. Add shrimp and toss in marinade to coat each one well. Cover and refrigerate for one hour. Thread one shrimp onto each presoaked skewer. Preheat boiler. Preheat a ridged cast-iron griddle or broiler pan. Broil shrimp until they turn pink and lose their transparency, about three minutes on each side. Serve hot, warm or at room temperature.
► See GOOD EATS, Page 28
8 | northsidewoman.com | april2014