By Jess Thomson, Renee Erickson
One of many country's so much acclaimed cooks, Renee Erickson is a James-Beard nominated chef and the landlord of numerous Seattle eating places: The Whale Wins, Boat highway Café, The Walrus and the chippie, and Barnacle. This luscious cookbook is ideal for somebody who loves the clean seasonal nutrition of the Pacific Northwest. Defined by means of the bounty of the Puget Sound sector, in addition to by means of French food, this cookbook is stuffed with seasonal, own menus like Renee’s Fourth of July Crab dinner party, Wild meals Dinner, and a fall pickling celebration. domestic chefs will cherish Erickson’s uncomplicated but dependent recipes akin to Roasted poultry with Fried Capers and Preserved Lemons, Harissa-Rubbed Roasted Lamb, and Molasses Spice Cake. Renee Erickson's nutrients, informal kind, and appreciation of easy attractiveness is an notion to readers and eaters within the Pacific Northwest and past.
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Additional resources for A Boat, a Whale & a Walrus: Menus and Stories
3. Shake. 4. Strain into a highball glass. 5. Fill with ice and soda. 46 1000 BEST BARTENDER’S RECIPES B re a k f a s t a n d B r u n c h C o c k t a i l s 52. ROSE 47 IN JUNE FIZZ The bride may choose a colorful bouquet of fresh-cut flowers. But what she really wants is one of these. 1 1 1 1 1/2 ounces gin ounce framboise liqueur 1/2 ounces orange juice ounce fresh lime juice 1. Fill cocktail shaker with ice. 2. Add gin, framboise liqueur, and juices. 3. Shake. 4. Strain into a highball glass.
Add enough orange juice to fill half of the glass. 3. Top with champagne. 15. PEACH BELLINI A favorite of the most discerning June brides. 1 peeled and pitted peach Champagne 1. Puree peach and place in a champagne flute. 2. Add champagne. 16. TWIST OF A SCREWDRIVER Everybody wants a turn. 3 4 2 2 1/2 cups orange juice ounces vodka teaspoons lemon juice teaspoons triple sec 1. Combine all ingredients in a pitcher. 2. Stir. 3. Chill in refrigerator. 4. Pour into highball glasses with ice. 5. Garnish with orange slices.
3. Strain into a cocktail glass. 14. PEACH MIMOSA A sweet twist on the classic brunch favorite. 1 ounce peach schnapps Orange juice Champagne 1. Pour peach schnapps into a champagne flute. 2. Add enough orange juice to fill half of the glass. 3. Top with champagne. 15. PEACH BELLINI A favorite of the most discerning June brides. 1 peeled and pitted peach Champagne 1. Puree peach and place in a champagne flute. 2. Add champagne. 16. TWIST OF A SCREWDRIVER Everybody wants a turn. 3 4 2 2 1/2 cups orange juice ounces vodka teaspoons lemon juice teaspoons triple sec 1.
A Boat, a Whale & a Walrus: Menus and Stories by Jess Thomson, Renee Erickson