Summer “Punch”
Created exclusively for the Arts, Beats & Eats Festival by Seungmin “Steve” Lee, Culinary Institute of Michigan Food and Beverage Management Student.
Summer “Punch” Recipe
Ingredients
- Titos Vodka, 2 ounces
- Pineapple juice, 1 ½ ounces
- Lime juice, 1 ounce
- Rosemary Simple syrup, 1 ounce
- Fresh cherries, 2
- Sprite, to top off glass
- Garnish, fresh cherry and small pineapple wedge for 1
Method
Steep fresh rosemary in simple syrup, let cool.
Muddle the fresh cherries in a rocks glass, then fill the glass with ice, add vodka, pineapple and lime juices, simple syrup and top off with Sprite. Garnish with small pineapple wedge and fresh cherry.
Sardinian Sebadas (Pecorino Cheese Fritters with Honey)
Created exclusively for the Arts, Beats & Eats Festival by Ana Granado and James King, Culinary Institute of Michigan students.
Sardinian Sebadas (Pecorino Cheese Fritters with Honey) Recipe
Ingredients
- Semolina or all-purpose flour, 2 ½ cups
- Whole egg, 1 large
- Pecorino cheese grated, 5 oz
- Salt, to taste
- Water, as needed
- Honey, for dipping
Method
- Mound the flour (can be done in a bowl or directly on the table). Mix in the egg, cheese and salt. Mix in enough water to make an elastic dough. Let the dough rest for one hour.
- Roll dough into logs and cut into small pieces. Shape into round 1-inch balls.
- With floured hands flatten into very thin circles. Heat oil to 350 degrees. Fry the rounds until they turn pale golden. Drain on paper towels and serve immediately with honey to dip.
Neapolitan Pizzelle
Created exclusively for the Arts, Beats & Eats Festival by Ana Granado and James King, Culinary Institute of Michigan students.
Neapolitan Pizzelle Recipe
Ingredients
Pizzelle Dough:
- Dry yeast, ¼ tsp
- Luke warm water, 3 oz.
- Bread flour, 8 oz.
- Olive oil to fry Pizzelle, as needed
Sauce:
- Olive oil to sauté garlic and chili, small amount
- Fresh chili pepper chopped, to taste
- Garlic cloves, olive oil
- Ripe Tomatoes peeled coarse chopped, one whole vine ripe
- Fresh basil cut as desired, 6 large leaves
- Salt and pepper, to taste
Methods
Pizzelle Dough:
Mix yeast into water and dissolve. Add flour and knead until it forms a firm smooth elastic dough. Let rest covered for about two hours. Pre-heat olive oil to fry pizzelle. Punch dough down roll into a log and cut into one-inch pieces. Flatten the pieces and fry quickly in the hot olive oil. Drain serve immediately with sauce.
Sauce:
Heat oil gently and sauté garlic for a few minutes, add pepper and cook until both are soft. Add tomatoes and increase heat to a moderate simmer, continue cooking until all liquid has evaporated and there is only pulp and oil. Fry until bright red. Remove from heat, season to taste, fold in fresh basil.
Garnishing:
Grate cheese of choice over the hot pizzelle.
Additional Information:
Tomato skins can also be used as a garnish by frying in olive oil and sprinkling with parmesan or another hard grated cheese when they are removed from the oil and hot
Suppli Di Riso (Rice Croquettes)
Created exclusively for the Arts, Beats & Eats Festival by the Culinary Institute of Michigan.
Suppli Di Riso (Rice Croquettes) Recipe
Ingredients
- Butter, 2 tbsp
- Arborio rice, 1/ 2/3 cups
- Chicken Stock, 3 cups
- Parmesan cheese, 3 oz
- Salt and pepper to taste
- Egg yolk, 1 each
- Mozzarella cheese, small dice 6 oz.
- Whole egg beaten, 1 each
- Bread crumbs, fine dry breadcrumbs 1 ½ cups
- Oil for frying
Method
Melt butter and lightly brown rice over high heat. Bring stock to boil add to rice a little at a time stirring constantly. Cook until rice is very dry and stir in parmesan cheese. Season to taste with salt and pepper. Turn rice out onto a sheet pan and let cool. When rice is cool, fold in the egg yolk and roll into balls. Push a piece of mozzarella into the center close the rice over it. Roll each ball in the beaten egg and coat with bread crumbs. Fry until golden brown.
Serve as is or with a sauce of choice.