Of all the great ways to prepare mushrooms, portobello fries is at the top of my list. The crispy outsides with the warm earthy inside make these ultra indulgent, and paired with a rich basil dip it can be a substitute for regular fries, or an appetizer for a dinner party.
Portobello Fries: 6 large portobello mushroom caps, 1 1/2 cups flour, 1 tbsp garlic powder, 1 tbsp pepper, 1 tbsp salt (I used pink salt here since it has a bit of a subdued taste compared to table salt), 2 eggs, 1/4 cup milk, 1 qt canola oil.
Add oil to a sturdy pot, and heat on high. Clean the mushroom caps, remove stems, and gently slice into strips. Mix eggs with milk and whisk in a bowl. In a separate bowl combine flour, garlic powder, pepper, and salt, and mix with a fork. In batches, add mushrooms to egg mixture and thoroughly coat, then transfer to flour mixture and coat, then add mushrooms to hot oil. You will know the oil is hot enough if you sprinkle a tiny bit of flour into the oil and it starts to sizzle. Fry the mushrooms for about 4 minutes, until crisp and starting to brown. Remove from oil and place on a plate to cool.
The dip follows a similar method used when making homemade mayonnaise, but with a few additions.
Basil dip: 2 cups fresh basil leaves, 3 garlic cloves, 1 egg, 1/2 tsp fennel seeds, 1 cup extra light tasting olive oil, 1 tsp mustard powder, 1 tsp zest, 1 tsp salt, 1/2 tsp pepper, 1 tbsp lemon juice.
Add the egg, basil, garlic, mustard powder, fennel seeds, salt, pepper and 1/4 cup of oil to a blender. Blend for about 1 minute, then very slowly pour in the remaining 3/4 cup of olive oil. Once you have poured in all of the oil, add the zest and lemon juice, and blend for an additional 10 seconds.
I have never enjoyed what I’ve always known to be ‘maraschino cherries’ – the bright red, sickeningly sweet cherries that tend to adorn perfectly good milkshakes and sundaes. However, when I started ordering cocktails as an adult and received these new dark red cherries, I decided to give them a try, and have looked forward to getting them in cocktails ever since. These are the real maraschino cherries, and there is quite a difference. They’re easy to make at home, and are the ideal compliment to cocktails such as a Manhattan or Old Fashioned, and a delicious boozy treat on their own.
These cherries are made with fresh fruit, contain no HFCS, and are flavored with just a few simple ingredients. The most important is Luxardo Maraschino liqueur, from which they get their name.
Ingredients: 1 1/2 pounds cherries, 1 cup Luxardo, 1/2 cup water, 1/2 cup sugar, 1/2 tsp bourbon vanilla extract, 1 cinnamon stick, 1/4 tsp ground nutmeg, 2 tbsp lemon juice.
Remove stems and pits from all of the cherries and set aside. In a saucepan combine water, sugar, vanilla extract, cinnamon, nutmeg, and lemon juice. Bring mixture to a boil, then add cherries, and reduce to a simmer. Let cherries simmer for about 5 minutes, turn off heat, add Luxardo, and let cool. Add cherries to jars, and refrigerate.