By Jessica B. Harris
With recipes for forty of the Caribbean's vintage and modern cocktails and 15 conventional snacks to accompany them, Rum Drinks presents a tropical style holiday. greater than a cocktail booklet, Rum Drinks is your final rum source, together with salty tales—from a background of the sugar alternate to the sparkly heydey of the Cuba Libre—an island-by-island directory of Caribbean rums, and a consultant to nice rum bars all around the world.
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Additional info for Rum Drinks: 50 Caribbean Cocktails, From Cuba Libre to Rum Daisy
Remove the chicken and the vegetables from the soup; reserve. Pass the liquid through a fine sieve lined with cheesecloth. Transfer the liquid to a large container, and refrigerate overnight so the fat rises to the top and hardens. ) Carefully remove any fat from the surface, and discard. Pour soup into a medium stockpot. Peel and slice the remaining 5 carrots and 2 parsnips into 1/2-inch-thick rounds; add to the soup. Place the pot over mediumlow heat, cover, and cook until the vegetables are tender, about 25 minutes.
47 The Soup Cookbook NOTES : Ladle into individual soup bowls; top with roasted Anaheim chile strips and sour cream. CHILLED CARROT SOUP 4 servings Source: The Soup Cookbook Ingredients 1 lb. carrots, cut in 1" pieces 5 cups carrot juice 2 teaspoons butter 2 teaspoons honey curry powder, (optional) 1 cup whipping cream Salt, to taste Freshly-ground white pepper, (optional), to taste Pea shoots, for garnish Method Simmer carrots, 2 1/2 cups carrot juice, butter, honey and dash curry powder, if desired, in saucepan until liquid has evaporated, about 1 hour.
Refrigerate 2 to 3 hours. Dip hands in cold water and form 1 dumpling 2 inches in diameter for testing. Bring reserved chicken broth to boil. Adjust seasoning. Add test dumpling and simmer gently, 15 to 20 minutes. Let test dumpling cool, then taste for seasoning and texture. If too soft, add more chickpea flour; adjust seasoning if necessary. Form remaining dough into dumplings 2 inches in diameter. Add dumplings and simmer gently, covered, until cooked through and floating, 15 to 20 minutes. Add chickpeas and reserved chicken pieces and simmer, covered, about 5 minutes.
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