As usual, I got home and did the prep for this evening’s dinner. This time, arborio rice with fresh porcini mushroom and smoked salmon.
Soak dry mushrooms. Brunoise of carrots and onions. Washed and sliced leeks. Sliced fresh porcini. Drain Mushrooms, reserving soaking liquid. Mince dried mushrooms. Crumble smoked salmon. Chop fresh herbs.
After getting that in the can, I filmed the week’s cocktail, the Buck’s Fizz.
Use long tumbler.
1/4 Glass Orange Juice.
Fill with Champagne.
My plan was to:
Rinse glass with Miracle Mile Orange Bitters, pour bitters into mixing glass.
Make Buck’s Fizz in bitters rinsed glass.
Then make a real drink with orange bitters, like a Martini… Oh crap, I have no Dry Vermouth.
Well, make the unjustly ignored Jabberwock Cocktail instead, since I have Gin, Sherry, and Cocchi Americano.
2 Dashes Orange Bitters. (Miracle Mile Orange Bitters)
1/3 Dry Gin. (1 1/2 oz Junipero Gin)
1/3 Dry Sherry. (3/4 oz Manzanilla Sherry)
1/3 Caperitif. (3/4 oz Cocchi Americano or Lillet Blanc)
Stir well and strain into cocktail glass. Squeeze lemon (er, orange) peel on top.
* This will made you gyre and gamble in the wabe until brillig all right, all right.
So, Buck’s Fizz. Isn’t that just a Mimosa? Well, sometimes you’ll see Buck’s Fizz variations which include Cherry Heering, Orange Liqueur, Gin, or Grenadine and most Mimosas are equal parts orange juice and champagne, but, yep, at it’s most basic, The Buck’s Fizz is a fairly dry version of the Mimosa. Or the Mimosa is a Orange Juice heavy Buck’s Fizz.
Is there anything wrong with spiking your champagne with a little Vitamin C?
Always a mess. Clean up, upload photos and video.
Make the dressing for the tomato salad. Slice Tomatoes. Wash greens.
Put reserved mushroom soaking liquid over low heat and add additional chicken or vegetable stock. Heat 2 saute pans. In one large enough to hold your rice dish, add oil and 1 cup arborio rice. Heat until toasted and fragrant. Add carrot and onion brunoise, toss and cook until tender. Add chicken stock and cook until rice is nearly tender, adding more stock as necessary. While this is going on, saute your porcini mushrooms, when they have given up most of their liquid, add the leeks. Remove from heat and reserve. When rice is nearly tender, add the minced dried mushrooms, sauteed mixture, and herbs. Stir in some grated cheese, if you like, and the crumbled salmon. Top with a little more grated cheese and serve while warm. Toss salad and serve with warm crusty bread.
Music in the video is from the new Amon Tobin CD, “ISAM”.
This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.