Monday, May 14, 2012

Drinks and Dessert

Back Bar, in Union Square, was serving tequila mint juleps in honor of Cinco de Mayo last weekend. They were so good, Dave decided to try his own. We’re not sure exactly what the Back Bar recipe is, but here’s Dave’s!



Mezcal Mint Juleps




In the bottom of a mint julep cup, place 10 mint leaves.

Add a splash of water and 1 T agave syrup. Muddle lightly. Fill cup halfway with crushed ice. Pour in 2 oz. mescal and stir well. Fill the rest of the way with crushed ice. Garnish with spanked mint (to release the oils while leaving the mint looking beautiful lay a spring in one flat hand. Clap the other hand on top of it once).

Drink that while you cook something delicious like soft shell crabs on a bed of arugula with roasted potatoes (see our last post), and end the meal with rhubarb-blueberry-chocolate hand tarts and everyone will end the day happy!


Rhubarb-Blueberry-Chocolate Hand Tarts with red wine sauce





2 cups frozen or fresh rhubarb (in 1” pieces)
¼ cup sugar

2 cups frozen blueberries

2 cups flour
1 cup (2 sticks) butter
1/3 cup ice-cold water

½ cup bittersweet chocolate chips

2 ¼ cups red wine
½ cup sugar

1. Make the rhubarb sauce. Put rhubarb and sugar in a small saucepan and cook over low heat for about 20 minutes, stirring frequently. It will become a thick saucey mush.

2. Meanwhile, make a pie crust. Put flour in bowl. Slice COLD butter into ¼ inch slices and put in with flour. Using two knives, cut butter into flour, crossing the knives in a scissor-like fashion until the butter is in little baby-fingernail-sized pieces. Then, blend together with hands, gathering small amounts in hands and rubbing quickly between flattened palms, touching as little as possible, until roughly blended. Add in ice-water and toss quickly with tips of fingers. Lay out a clean dish towel. Dust with flour. Dump dough into center of dish towel. Gather edges and use towel to squeeze into a ball, then set on counter, still in towel, and flatten with palm of hand. Open towel flat, dust rolling pin with flour, and roll to about 1/8-¼” thickness. Cut into 8 pieces.

3. In the center of each piece, place a dollop of rhubarb sauce, ¼ cup blueberries, and on top about 10 dark chocolate chips. fold edges of crust in and up about ½-1”, leaving the center of the tart open. Place on a lightly oiled baking pan and bake at 350 for about 40 minutes, until crust is beginning to brown and center is bubbling. Cool to room temperature before eating.

4. Meanwhile, put wine and sugar in a small saucepan. Bring to a boil, then lower heat and let cook low for about 45 minutes. Let cool. The red wine sauce will thicken as it cools. Drizzle over tarts just before serving.