Conscience Killer BY TJ VYTLACIL, DEMUN OYSTER BAR
“These are all my favorite things, and I just wanted to see if I could balance them,” says Vytlacil. “Caramel, maple syrup and baking spices from the bourbon pair really well with the distinct, highproof Trinidad rum. The acidity that the raspberries and lime juice bring makes for a lovely cocktail.” Serves | 1 | 1 oz 1 oz 1 oz 1 oz 1 oz ¾ oz 3 dashes ½ oz 6 to 8
Lillet Rouge Scarlet Ibis fresh lime juice Carpano Antica Formula Black Maple Hill bourbon simple syrup aromatic bitters Velvet Falernum raspberries raspberries and mint sprig for garnish
| Preparation | Combine Lillet Rouge through Velvet Falernum in a mixing glass. Add raspberries to glass and muddle. Shake to combine ingredients and strain over shaved ice into a Collins or tiki glass. Garnish with raspberries and a mint sprig.
Caramelized BaconWrapped Pineapple BY GREG ZIEGENFUSS, BUTLER’S PANTRY CATERING
Yield | 24 appetizers | 12 slices 1
24 ¼ cup
Sweet and Sour Sauce BY GREG ZIEGENFUSS, BUTLER’S PANTRY CATERING
Yield | 1 cup | 1 Tbsp ½ cup 1 tsp 1 tsp 1 cup ¹⁄3 cup ¼ cup 1 tsp 1 pinch 1 Tbsp 1
48
vegetable oil finely diced red bell pepper minced garlic grated fresh ginger pineapple juice honey rice wine vinegar sriracha sauce salt cornstarch lemon, zested and juiced
feastSTL.com
JUNE 2011
| Preparation | Heat oil in heavy sauce pot over medium heat. Add red bell pepper, and sauté until wilted. Add garlic and ginger, and sauté until aromatic. Add pineapple juice, honey, rice wine vinegar, sriracha sauce and salt. Bring to a boil and reduce by ¼. In a separate bowl, make a slurry by whisking together cornstarch and lemon juice. Whisk into sauce pot and boil mixture until thickened. Remove from heat and stir in lemon zest.
thick-sliced bacon, halved crosswise pineapple, peeled, cored and cut into 24 one-inch cubes bamboo skewers dark brown sugar sweet and sour sauce (recipe follows)
| Preparation | Preheat oven to 375ºF. Wrap one piece of bacon around each pineapple chunk and secure with skewer. Place on baking sheet and bake for 5 minutes, turn and bake additional 5 minutes. Remove from oven and sprinkle generously with brown sugar. At this point, the dish can be refrigerated for up to 48 hours, if desired. When ready to serve, return to oven and cook for 5 minutes, until caramelized. Serve warm with sweet and sour sauce.