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Sabroso - Winter2008
EDIBLE EDUCATION
By: Jillian A. Mills
Photography by Russell Bamert
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Though there are many variations on how people celebrate the holidays, many of us will find ourselves hosting or attending one or more dinner parties during the winter months. With this in mind, the questions of what to bring and what to serve seem inevitable. And while “traditional foods” are great, sometimes the menu can be a fun place to stray away from the customary. Of course, revamping the whole menu might not be appealing – after all, they’ve become tradition because we love them! But, what about tossing a few unexpected dishes into the mix?
With this idea in mind, ¡Sabroso! Magazine enlisted the help of Jerry Harrell of the Double Eagle Restaurant in Historic Old Mesilla in order to come up with some appetizers and desserts to share with our Edible Education Class. Because attendees get samples of all of the foods prepared at the class, we were provided with instant feedback and we’re happy to report that the fare received rave reviews across the board from our audience.
¡Sabroso! Magazine would like to thank Jerry Harrell of the Double Eagle for taking time to share his food savvy with our audience. We look forward to the classes we will be hosting in the coming year and hope all of our readers will make it out to join us in celebrating the great chefs of our region and the incredible foods they prepare. Happy holidays!
Crowd Pleaser Cocktail
Makes 1 gallon of a whisky
sour slush
• 2 6-oz cans frozen lemonade, thawed Maraschino cherries, optional
• 1 6-oz can frozen orange juice, thawed
• 3⁄4 cup lemon juice
• 2 1⁄2 cups good bourbon
• 2 quarts plus 1 cup lemon lime soda
Rinse a gallon plastic milk jug well, keep cap. Fill jug with ingredients in the order listed. Mixture will not fill the jug. Loosely replace the cap on the jug and put in freezer for at least 8 hours. Thaw for 30 minutes at room temperature. Tighten cap and shake well. Serve from the jug (Arkansas Ozarks style) or wait another 15 minutes. Shake well again and pour into a chilled punch bowl. Serve with a maraschino cherry as garnish.
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