CELERY SODA AKA CEL-RAY (COPYCAT)
Alton Brown/Food Network. *Acquired taste*. "Dr. Brown concocted the amber elixir that washed away the saltiness of corned beef, cut the peppery after-burn of pastrami or kept me from choking on a throatful of brisket." (Quote c/o NYTimes)
Provided by C G @Celestina9000
Categories Other Drinks
Number Of Ingredients 5
Steps:
- Place the sugar and the water into a medium saucepan over medium-high heat. Stir to combine. Continue to stir frequently until all of the sugar has dissolved.
- Remove from the heat and add the celery seed, cover and allow to steep for 1 hour.
- Strain though a fine mesh strainer into a heat-proof container and place in the refrigerator, uncovered until completely cool.
- To use, add 2 tablespoons of syrup to 1 cup soda water and stir to combine.
SERRANO-WRAPPED SHERRY SHRIMP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss the shrimp with the garlic, half of the lemon juice, the oregano, a fat drizzle of EVOO, a few shakes hot sauce, the parsley and some salt and pepper. Wrap each shrimp in a slice of ham.
- Drizzle some olive oil in a large skillet and heat over medium-high to high heat. Add the shrimp and cook until the ham is brown and crisp and the shrimp are firm and pink at the ends. Remove the shrimp to a platter. Pour the sherry in the pan, swirl, then add the butter and the remaining lemon juice, and swirl to gloss the sauce. Pour the sauce over the shrimp and serve.
SHERRY CHERRY TOMATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Preheat a skillet over medium high heat. Add extra-virgin olive oil, garlic and onions. Sweat them out 2 to 3 minutes then add cherry tomatoes. Turn tomatoes to coat in fat. Add sherry vinegar or sherry, sugar, pepper flakes and salt. Toss to coat tomatoes and roast for 18 to 20 minutes.
SEAFOOD PASTA WITH SHERRY TOMATO CREAM SAUCE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 8 first course or party buffet servings, 6 entree servings
Number Of Ingredients 15
Steps:
- In a large saucepan boil water for the pasta. When water begins to boil add salt liberally, let water return to a boil and cook pasta to al dente. Drain.
- Heat a large skillet over medium heat with olive oil, 3 turns of the pan. Add mushrooms, shallots and garlic, red pepper flakes and saute 5 minutes. Deglaze the pan with sherry, stir in stock and tomatoes and bring to a bubble. If using raw seafood, season with lemon zest, salt, and pepper. Raise the heat a bit then add the seasoned seafood and heat through or cook until just about firm and opaque, a couple of minutes. If using cooked seafood, season the seafood when you add it to skillet with lemon zest, salt and pepper.
- Stir in heavy cream and toss hot pasta with sauce and chives and/or parsley, adjust seasoning and serve.
CEL-RAY AND SHERRY
Sometimes you need a slightly savory cocktail to cut through all the holiday sweets. This one relies on celery-flavored Dr. Brown's Cel-Ray soda, in production since 1868.
Provided by Martha Stewart
Categories Cocktail Recipes
Number Of Ingredients 5
Steps:
- Combine sherry, soda, and lemon juice in a 2-quart pitcher. Fill 6 glasses with ice. Divide cocktail among them, and garnish with celery leaves.
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