“ Life is uncertain . Eat dessert first .”
Aprium ® Sangria
Serves 6
Green Asparagus Wrapped In Roast Beef
Serves 4
Creamy Limoncello Shooters
Serves 1
Ingredients :
• 3 / 4 cup pitted sour cherries
• 3 / 4 cup sugar
• 2 cups vodka
• 8 apriums or plumcots peeled , pitted and diced
• 1 ( 750 ml ) bottle Sauvignon Blanc
• 3 12 ounce bottles dry cucumber soda
Directions :
1 . In a small saucepan over medium heat , combine the cherries and sugar , stirring and pressing the fruit to extract the juice and dissolve the sugar . Remove from the heat as soon as all the sugar is dissolved and let cool . Combine the cherries and vodka in a small pitcher and refrigerate overnight .
2 . The next day , strain out the cherries , pressing the fruit firmly to extract plenty of juice . In a large pitcher , gently blend the cherry-flavored vodka with the apriums , then slowly pour in the bottle of Sauvignon Blanc , stirring gently . Chill for at least 3 hours .
3 . To serve , add a few ice cubes to a highball glass and fill the glass twothirds of the way with sangria , using a spoon if necessary to make sure each glass has a generous serving of fruit . Top up with dry cucumber soda and gently stir to combine .
Ingredients :
• 8 Thick asparagus , woody ends removed
• 8 slices roast beef , cold , trimmed of excess fat and gristle
• 1 cup cottage cheese
• 2 scallions , or spring onions , chopped
• Salt
• Freshly ground black pepper
Directions :
1 . Blanch the asparagus spears in a large saucepan of salted , boiling water for 2 to 3 minutes until tender to the bite .
2 . Drain and refresh immediately in a large bowl of ice water . Remove from the water after 3 minutes and pat dry . Season with salt and pepper .
3 . Spread the slices of roast beef with the cottage cheese . Place an asparagus spear at one end of the slice and roll into a cigar shape , enveloping the asparagus in the center .
4 . Arrange on a platter and sprinkle with chopped scallion before serving .
“ Life is uncertain . Eat dessert first .”
Ernestine Ulmer
Ingredients :
• 2 tablespoons chilled Limoncello ( Italian lemon liqueur )
• 2 tablespoons heavy cream
• 1 ⁄ 4 teaspoon grated lime zest
Directions :
1 . Place the Limoncello in a chilled shooter glass .
2 . Top with cream and the lime zest .
Limoncello is a lemon liqueur mainly produced in Southern Italy , particularly in the region around the Gulf of Naples . Limoncello is made from the zest of lemons , which is then steeped in alcohol , like vodka . The lemon-infused liqueur also is mixed with a sugar syrup .
24 � SOUTH � SEPTEMBER-OCTOBER ’ 24