I've always liked Campari and grapefruit
They go together like Bogart and Bacall.
Which would be which? I recognize them as actors
who had sullen presences and deep voices, but I
don't recall seeing any movies with them together.
In fact, as the cinematic arts are one of the most
glaring of my fields of inexpertise, looking at
their filmographies, I've seen parts of two movies
with Bogart - Casablanca, various places most
recently as projected on the wall of the restaurant
Ortanique in Las Vegas, and The Maltese Falcon, seen
in passing on TV while somebody else was watching.
As for Bacall, empty, zero, zip.
Campari and orange, which I believe is a Thing).
I was thinking about a few drops of Cointreau in a Negroni but it
might be too sweet and then I stumbled across these ideas which
sound better:
Gloria Cocktail #2
1 oz gin
1 oz dry vermouth
1/2 oz Cointreau
1/2 oz Campari
A fairly hefty cocktail. I might increase the
gin and cut the others, especially the Cointreau,
making an even heftier but diabetic-friendly drink.
Southwest One
1 oz vodka
1 oz orange juice
1 oz Campari
New York Magazine, 30 Jun 1969
Cutting the sweetness and giving a kick, killing
two birds with one stone. I wonder whether a nice
citrusy gin such as a Tanqueray might do well
instead of the vodka.
ALMOND MACAROONS
categories: sweet
yield: 24
12 oz blanched slivered almonds
1 1/2 c granulated sugar
3 lg eggs, whites of
1 ts almond extract
Macaroons must be baked on parchment paper. They will
stick to an ungreased sheet and spread on a greased one.
You need a slightly less stiff dough if piping the
macaroons, so add water as needed to make a pipeable paste.
Set racks in upper-middle and lower-middle levels of oven
and heat oven to 325F. Line two large cookie sheets with
parchment paper.
Turn almonds into food processor fitted with the metal
chopping blade; process 1 min. Add sugar; process 15 sec
longer. Add whites and extract; process until the paste
wads around blade. Scrape sides and corners of workbowl
with spatula; process until stiff but cohesive, malleable
paste (similar in consistency to marzipan or pasta dough)
forms, about 5 sec longer. If mixture is crumbly or dry,
turn machine back on and add water by drops through feeder
tube until proper consistency is reached.
Allowing scant 2 Tb of paste for each macaroon, form a
dozen cookies upon each paper-lined sheet, spacing the
cookies 1 1/2" apart. You can drop the paste from a spoon
or for a neater look, roll it into 1" balls between your
palms. (Rinse and dry your hands if they become too sticky.)
To make fancy macaroons, pipe the paste using a large pastry
bag fitted with a 3/4" open star tip.
Bake macaroons, switching cookie sheet positions midway
through baking, until golden brown, 20 to 25 min. If
overbaked, macaroons will dry out rather quickly when
stored. Leave macaroons on papers until completely cooled
or else they may tear. Can be stored in an airtight
container for at least 4 days or frozen up to 1 month.)
Kathy Tuan-MacLean
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