T Bird Blush Food

PROSECCO BLUSH

Steps:

• Pour grapefruit soda in a champagne flute and top with Prosecco. Garnish with zest.

BIRD IN A PIE

Steps:

• Combine 2 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons thyme and sage in a food processor, pulsing until combined. Add in 2 sticks butter, 4 tablespoons at a time, pulsing after each addition until mixture forms coarse texture. Slowly add in 6 to 8 tablespoons cold water while machine is running, 2 tablespoons at a time until dough balls up in processor to one side. Remove dough onto a lightly floured board, cut in half and form into 2 (8-inch) rounds. Wrap each tightly with plastic wrap and place in the refrigerator. Chill for 30 minutes prior to rolling out. Repeat to make second batch of dough.
• To prepare the filling:
• In large saute pan, melt butter over medium heat; add onions, shallot and celery. Saute until just starting to brown. Stir in flour and saute for 2 minutes. Slowly whisk in hot stock, stirring well. When bubbly and thickened, about 5 to 6 minutes, stir in chopped chicken, carrots and peas, and sage. Season, to taste, with salt and pepper. Remove from heat. Let cool while rolling out dough.
• To assemble pies:
• Preheat oven to 350 degrees F. On lightly floured board, cut the rounds of dough in half. Roll pieces into 6-inch rounds, about 1/4-inch thickness. Place a round in the bottom of 4 aluminum pie pans and lightly press the sides and bottom to fit the shape of the pans. Generously top with filling until full and slightly mounded. Top with second piece of crust and pinch seams together. Cut 2 small slits in top. Brush with egg wash. Place on a baking sheet and bake for 1 hour to 1 hour 15 minutes or until tops are golden brown and filling is bubbling.

WEIRD SPAGHETTI

Steps:

• In a large saute pan over medium heat, brown the ground beef while breaking the mass into smaller pieces. While the meat is cooking and still a little pink, add the onion and saute until the beef is fully cooked and the onion turns translucent. Drain all of the fat from the pan. Add all the dry spices and cook for 2 to 3 minutes more, then stir in the tomato sauce. Once combined, incorporate the beef stock, vinegar and Worcestershire sauce. Bring to a simmer and cook for 1 hour. Put the cooked bucatini in a serving bowl and add the meat sauce. Garnish with Parmigiano-Reggiano and serve.

ROSEMARY CRANBERRY BLUSH

Steps:

• In a small pot, combine the sweetener, 1 cup water and 2 rosemary sprigs. Bring to a simmer over medium-low heat and cook until the sugar is dissolved, 5 to 8 minutes. Remove from the heat and let cool. Store in a reusable container in the refrigerator.
• Fill 2 glasses with ice. In a cocktail shaker, combine 1/4 cup of the rosemary simple syrup with the cranberry juice (reserve the remaining simple syrup for another use). Shake and pour over the ice into the glasses. Top with the seltzer. Garnish each with a rosemary sprig.

LYCHEE SAKETINI BLUSH

Steps:

• Chill 2 martini glasses. Fill a martini shaker with ice and add vodka, sake, lychee syrup, and grenadine. Shake to combine. Strain into the chilled glasses and garnish with a lychee nut dropped in each glass. Serve immediately.

57 T-BIRD

Steps:

• Pour all ingredients into a shaker with ice. Shake.
• Strain into an old-fashioned glass filled with ice.
• Garnish with two raspberries and a slice of orange on a cocktail stick if desired.