Thursday, June 18, 2009

VioVi, blood orange mousseline

VioVi mousseline for your favourity veggies.
A mousseline element merely means the addition of a little whipped cream. Chefs always test their mousseline to make sure it glazes: it always does, in my experience.

1kg of asparagour or purple sprouting broccoli
1 cup of VioVi Blood orange Juice
100g unsalted butter
3 egg yolks
1 tbs lemon juice
1 tbs dry white wine
100ml double or whipping cream

● With a small sharp knife, trim off any tired stalks and leaves from the broccoli and separate any of the bigger stalks into smaller pieces. Bring a large pan of salted water to the boil. Melt the butter in a small saucepan – do not let it boil. Boil the blood orange juice and reduce by half.
● Combine, in a large bowl, the reduced blood orange juice, the egg yolks, lemon juice and white wine with some milled pepper and a good pinch of salt. Place the bowl over the boiling water and beat the mixture with a balloon whisk with a steady rhythm until it is pale and much increased in volume. It should be warm rather than hot and it is important that the eggs do not start to scramble at the edges. When the butter is finger hot, add it in a steady trickle while beating the egg mixture, just as you would when making a mayonnaise. Dilute this hollandaise (for that is what this is) with a little of the milky residue at the bottom of the butter if it starts to get too thick.
● In a separate bowl whisk the cream until it thickens and starts to leave a trail at the end of the whisk. Pour the hollandaise into the cream and whisk together lightly. Keep the sauce in a warm but not hot place. Drop the broccoli in the rapidly boiling water and cook for five minutes, without covering, or until tender. It should remain a brilliant green. Drain the broccoli and spread it in an even layer across a wide gratin dish. With a large serving spoon, coat all the broccoli with the silky mousseline sauce. Place the dish under a very hot grill for 30 seconds or so: it should be a lovely golden brown but definitely not dark, or the sauce will start to curdle. Serve immediately.

Monday, April 6, 2009

Bloody Jupter (from Serafina Seattle)

Bartender Chris Bollenbacher proposes:
1/2 VioVi Juice
3/4 oz gin
3/4 oz Noilly Prat
3/4 Creme de Violette
1/8 oz Lime
Lager in Blood Orange Juice!

Bloody Artist (from Serafina, Seattle)

Bartender, Chris Bollenbacher proposes:
2 oz VioVi Blood Orange Juice
1 oz Vodka
1 Noilly Prait
1/2 oz Limoncello
1/4 oz Lemon Juice

Saturday, February 21, 2009

Blood Orange Wine Spritz

Also known as Blood orange Sangria
Serves 4
1 bottle of Nero D'avola wine
1 box VioVi Blood Orange Juice
50 gr Clove
20 gr Cinamon
10 gr of Cardamom
2 green apples
2 oranges
Preparation: Peel oranges and apples and chop them, pour all the ingredients in bowls let it sit for at least 2 hours. Before serving strain the Sangria to eliminate fruit and herbs.

Tuesday, January 27, 2009

Blood Orange Espresso Martini

2 oz. Vodka (Preferibly Better CHARBAY Blood Orange)
Short shot of Italian espresso
Splash of Kahlua
1 oz of VioVi Juice

Blood Orange Drop

2 oz. CHARBAY Blood Orange Vodka
1.5 oz. VioVi Juice
1 oz. simple syrup

Blood Orange Negroni (Zelig Bar, Milano)

1.5 oz. Vodka
1 oz. VioVi Blood Orange Juice
0.5 Oz Campari
Splash of Sweet Vermouth
Dash of simple syrup
Splash of freshly squezed lemon juice

Mix ingredients in an shaker with ice.
Shake and strain into a chilled martini glass.
Garnish with lemon and blood orange slice.

Blood Orange Mimosa

Serving size: 1 Drink

1 oz. VioVi Blood Orange
5 oz. Prosecco
Splash of limoncello ( see or lemon

Add VioVi to a champagne flute.
Gently add Prosecco, pouring carefully to avoid foam-up.
Stir gently to combine.

Blood Orange SIDECAR (Polar Bar Seattle)

1,5 Oz Brandy Metaxa
0.5 Oz Cointreau
1 Oz of VioVi
Slapsh of sweet and sours
Splash of lemon

Gitano Cocktail (Arctic Club in Seattle)

1.5 Oz Tequila

0.5 Oz Creme de Cassis

1 Oz VioVi Blood Orange

Splash of lemon Juice