Hosting a Mardi Gras Party? Check out these Food and Drink recipes from the River Rock Kitchen
Mardi Gras Salad
• 4 cups red cabbage, thinly sliced and blanched
• One-half cup Poppy Seed Dressing*
• 3 naval oranges, peeled and sliced
• 2 tablespoons chopped, toasted pecans
• 2 teaspoons chopped parsley
• Salt and pepper to taste
Boil the cabbage in enough water to cover. Cook for 4 minutes. Drain, rinse in cold water and drain again.
Toss the cabbage with the poppy seed dressing in a medium sized mixing bowl. Season with salt and pepper. Arrange in an even layer on large dinner plate or platter. Arrange orange slices over the top in an overlapping pattern. Sprinkle with the pecans and parsley.
POPPY SEED DRESSING*:
• Juice of one-half lime
• One-half cup red wine vinegar
• 1 cup olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons soy sauce
• One-fourth cup mirin
• 2 tablespoons poppy seeds
• One-half cup honey
Let the lime sit in hot water for 15 minutes before squeezing. This will help to yield more juice. Whisk all of the ingredients together in a bowl.
In keeping with the spirit of Mardi Gras, this month’s cocktail is a French Quarter classic and recommended to anyone looking to expand their classic cocktail guide. The “Sazarac” is a drink that pre-dates Prohibition with roots as far back as the antebellum South, and ranks as one of the worlds oldest cocktails. Named for a French cognac, it can also be prepared using your favorite Rye Whiskey.
- ½ oz of Absinthe or Anise Liqueur
- 2oz of B&B brandy or Rye Whiskey
- 1 sugar cube
- 2 dashes of Peychauds bitters
- “Rinse” chilled old fashioned glass with ½ oz. of Absinthe or Anise Liqueur – discard excess
- Coat sugar cube with 2 dashes of Bitters
- Add B&B (or Rye Whiskey) and 2 more dashes of Bitters
- Serve “up” with a proper orange twist.