Old Maid

• 2 oz Gin
• 1 oz Fresh lime juice
• 3/4 oz Simple syrup (1:1)
• 3 Cucumber wheels (cut 1/4-inch thick)
• 6-7 Mint leaves

Tools: shaker, muddler, strainer
Glass: lowball
Garnish: sprig of mint threaded through a cucumber wheel

Combine all ingredients into a shaker. Muddled cucumber and mint slightly (avoid bruising the mint) and shake with ice. Strain into a chilled glass and garnish.

H/t: Imbibe Magazine

Hot Toddy

• 1½ oz Whiskey
• Tbsp. Honey
• ½ Lemon
• 1 Stick Cinnamon

Boil water.  Add whiskey and juice from ½ lemon to large, heated mug.  Top off with boiling water.  Garnish with cinnamon stick and large lemon twist.

Variations: Can also be made with rum or brandy.  Hot tea can be used instead of boiling water.

Cucumber-Rosemary Gimlet

• 2 oz Gin 
• 5 oz Soda water 
• 3 Cucumber slices 
• 1 sprig of Rosemary 
• 1 wedge Lime

Fill highball glass halfway with ice, add gin, cucumber, and rosemary.  Squeeze juice from lemon wedge into the glass.  Top off with soda.

Dry Manhattan

• 2 oz Bourbon 
• 1 oz Dry vermouth 
• 2 dashes Aromatic bitters
• Lemon twist to garnish

Add bourbon, vermouth, and bitters to a cocktail shaker with ice, shake for 10-15 seconds, and pour into a coup glass.  Add lemon twist and serve.

Patio Sipper

• 3 oz Dry vermouth
• Orange wedge
• Soda
• Ice

Fill highball glass halfway with ice, add vermouth and orange wedge, and top off with soda water.

Peposo (Tuscan Beef Stew)

• 4 lbs. Beef chuck (or another cut suitable for stewing) trimmed and cubed into 2 inch chunks)
• 2/3 bottle dry Tuscan wine (such as Chianti or Sangiovese) or enough to cover meat
• 1 cup chopped fresh basil leaves
• 1 large head of garlic, peeled
• 1 Tbsp. Whole peppercorns 
• sea salt to taste

Brown beef in skillet and add to slow cooker. Distribute garlic, peppercorns, and basil evenly among the beef.  Season with salt, and add enough wine to mostly cover the meat.  Cook on low for 8 hours.

Traditionally served with bread, but pairs well with mashed potatoes.

Modern variation: Substitute 14 oz can diced tomatoes for some of the wine and add a sprig of rosemary to the pot.

Rogan Josh (Kashmiri Lamb Curry)

• 2 Bay leaves
• 8 Whole cardamom pods
• 1 Cinnamon stick
• 1 Tbsp. Smoked paprika
• 1 Tbsp. Kashmiri red chili powder (or 1 tsp. cayenne)
• 2 tsp. Ground cumin
• 1 tsp. Sea salt
• 1 tsp. Black pepper
• 1 tsp. Ground coriander
• 2 Medium onions, coarsely chopped
• 1" Fresh ginger, peeled and coarsely chopped
• 8 Cloves garlic
• 3 Whole cloves
• 2 Tbsp. Ghee
• 3-4 lbs. Lamb shoulder, cut into 2" chunks
• 1 (14oz) Can tomato sauce
• 1 Large handful fresh cilantro, coarsely chopped.

Combine the bay leaves, cardamom, cinnamon, coriander, cumin, paprika, cayenne pepper, salt, and pepper and set aside. In a food processor, blend the onion, ginger, garlic, and cloves into a fine paste. Warm the ghee in a skillet or dutch oven and brown the lamb on each side. 

Once the lamb is well-browned, reduce the heat to medium and add the onion paste and seasonings, stirring everything around (gently so as to not break up the bay leaves).

 Continue to simmer for another five minutes until very aromatic. Add the tomato sauce and diced tomatoes, stir together, and bring to a simmer.

Cover and reduce heat to low, simmering for 1.5 hours. After an hour and a half, remove the lid and check to see if the lamb is fork-tender. If it is, keep the lid off and allow to simmer on med/low heat for another five minutes, which will thicken the sauce. If the lamb is still tough, cover and simmer on low for another 30 minutes and try again. Right before serving, stir in the chopped cilantro.

H/t thedomesticman.com

Lemon-Ginger Meatballs

• 2-3 pound ground pork (can substitute beef)
• 8 shiitake mushrooms, stemmed and minced
• 2 tablespoon minced fresh mint leaves
• 2 tablespoon minced fresh basil leaves
• 2 tablespoon minced fresh Italian parsley
• 2 eggs
• 3 teaspoons minced fresh ginger
• 2 teaspoons fresh lemon zest
• 1 teaspoon kosher salt
• freshly ground black pepper
• freshly chopped herbs (optional garnish)

Heat the oven to 425˚ F with the rack in the middle.  Combine ingredients in a bowl. Make meatballs, set on parchment paper lined baking sheet and roast 12-15 minutes.