by Ryan Fu •
5. Bake for 20-25 minutes. Mine became aromatic at 20 minutes and at 25 minutes, they had a shiny, dry, slightly crackly top. Let cool completely. Cut into squares.
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Authorities said the phony agent, who usually has a heavy accent, will call or leave a voice mail saying you owe money to the IRS and if it isn’t paid immediately you will be arrested.
The IRS says they have received 90,000 complaints to date about the scam and about 1,000 people have lost an estimated $5 million from the fraud.
The IRS said it will never:
If you get a call you believe to be a part of this scam, the IRS urges you call 1-800-366-4484 to report the incident.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 5 servings
2 cups all-purpose flour
3/4 cup sugar
3-1/2 teaspoons baking powder
2 Eggland’s Best Eggs, separated
1-1/2 cups milk
1 cup butter, melted
1 teaspoon vanilla extract
Sliced fresh strawberries or syrup
MAKE AHEAD The dough can be refrigerated for up to 2 days or frozen for up to 1 month. The peach pie can be stored overnight at room temperature. NOTES As an alternative to the Bourbon Whipped Cream, serve the pie with vanilla ice cream.
The Cable Car is an excellent rum drink which was created by Tony Abou-Ganim, the “Modern Mixologist.” It involves Captain Morgan spiced rum and orange curacao, of which the original recipe calls for Marie Bizard.
Also, in Abou-Ganim’s recipe is a fresh lemon sour which is made by mixing 1 part simple syrup with 2 parts fresh lemon juice. A prepared sour mix will work, but his suggestion is strongly preferred.
The name Cable Car was inspired by the tracks near the Starlight Room in San Fransisco where he first created with cocktail.
Prep Time: 3 minutes
Total Time: 3 minutes
Yield: 1 Cocktail
“Graham crackers with melted marshmallows and chocolate. Prepared over an open flame, this camping favorite is great for the holidays, too. Not recommended for the stove top.”
Original recipe makes 1 serving
1 pint vanilla bean ice cream
2 quarts root beer
Hang a large, well packed scoop of vanilla ice cream on the edge of a fountain glass or other tall drinking glass. Fill the glass 3/4 full with root beer. Set the fountain glass on a salad plate, underlining the glass for overflow. Serve floats with straws and parfait spoons. When you are ready to enjoy the floats, knock the ice cream into the root beer and watch it fizz up as the ice cream floats. Yummy! This is the simplest and my most favorite fountain drink!
Butter pan. Dust pan all over with 1/3 cup Parmesan. Melt 1/4 cup butter in a large saucepan over medium heat. Add flour; whisk for 2 minutes. Gradually whisk in milk. Bring to a simmer, whisking often. Reduce heat to medium. Cook, whisking frequently, until sauce is thickened, about 20 minutes. Remove from heat. Whisk in Fontina and 1 cup Parmesan. Add egg; whisk to blend. Season with salt and pepper. Cover sauce and keep warm.
Arrange a rack in upper third of oven; preheat to 375°F. Cook pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente (pasta will continue to cook while baking). Using a large slotted spoon, transfer pasta to a large bowl. Add peas to pasta water; cook until just tender, about 1 minute. Drain peas; add to bowl with pasta. Stir in cheese sauce. Add arugula, 1 cup parsley, and 1/2 cup mint to pasta mixture; mix to evenly incorporate.
Transfer half of pasta mixture to prepared pan. Mix ricotta and lemon zest in a small bowl; dot half of ricotta mixture over pasta. Spoon remaining pasta mixture into pan and dot with remaining ricotta mixture. Sprinkle with 1/4 cup Parmesan.
Bake pasta for 30 minutes. Sprinkle with remaining 1/4 cup Parmesan. Bake pasta until top is golden brown, about 10 minutes longer. Let rest for 30 minutes; remove pan sides. Sprinkle with 2 tablespoons parsley and 2 tablespoons mint and cut into wedges.
Key aphrodisiac ingredient: Pomegranate
1 1/4 ounces Pierre Ferrand Amber Cognac
1 oz. Chai-infused Vermouth (see #5 on this list)
3/4 oz. freshly squeezed lemon juice
1/2 oz. simple syrup
3/4 ounce POM Wonderful juice
3 dried organic rose buds
Put all ingredients into a mixing glass. Add large, cold ice and shake vigorously. Strain into a chilled cocktail glass and garnish with rose buds.
Key aphrodisiac ingredient: Pearl Dust (which doesn’t technically have proven aphrodisiac properties, but doesn’t a cocktail that sparkles inherently ooze romance?)
According to Zaric, “This cocktail is very sexy and inviting and makes a superb aperitif as well as great choice for pairing with antipasti, mezes, tapas or seafood appetizers.”
5 oz. Llopart Cava Leopardi Brut Rose
3/4 oz. Campari
1 brown sugar cube
4 to 5 dashes Angostura bitters
1 lemon twist, for garnish
A dusting of edible pearl dust (available in baking supply stores or online)
Note: use a very small amount; coat a wet tip of a knife with dust and wash it in the glass.
Pour half the amount of the sparking wine into the champagne flute. Place the sugar cute on a bar spoon. Saturate it with Angostura Bitters. Carefully place the bitters saturated sugar cube into the flute. Let rest for a moment. Pour the rest of the sparkling wine. Add Campari. Add pearl dust. Twist the lemon over the drink and discard.
Key Aphrodisiac Ingredient: Strawberries
1 1/4 oz. Tanqueray Gin
1/2 oz. freshly squeezed lemon juice
1/4 oz. simple syrup
3/4 oz. Wild Strawberry Puree (recipe below)
2 oz. Prossecco
1 half strawberry, for garnish
Pour all ingredients except Pressecco into a mixing glass. Add large, cold ice, cover and shake vigorously for 7 – 8 seconds. Pour Prossecco in to a chilled cocktail-martini glass and pour the cocktail over it. Garnish with half a strawberry.
Wild Strawberry Cordial
Yields: 1 liter
2 kilograms (4.4 pounds) frozen wild strawberries or small fresh strawberries
1 cup sugar
1 cup water
1/2 lemon, zested
1 Tahitian vanilla bean, scored
Place all ingredients into a sauce pan. Bring to a boil while stirring until all the strawberries break down. Remove from heat and allow cooling. Remove lemon zest and vanilla bean, then pour into a store and pour container. Keep refrigerated until necessary. Fill a labeled squeeze bottle for easiest means of use.
Key Aphrodisiac Ingredient: Cinnamon
Zaric notes that this cocktail has a high complexity, silky texture and long bitter finish, perfect for that special somebody who doesn’t particularly desire a sweeter drink.
1 oz. Rittenhouse Straight Rye Whsikey 100 proof
1 oz. Campari
3/4 oz. ruby Port
5 drops of orange blossom water
3 dashes of Reagan’s Orange Bitters
orange half wheel for garnish
Stir all ingredients in a mixing glass briefly and pour over ice in rocks glass. Garnish with an orange half wheel and ground cinnamon.
Key aphrodisiac ingredients: Ginger & Cinnamon
“The chai-infused vermouth is the second of our two original vermouth infusions,” Zaric and co-author/owner Jason Kosmas write. “When trying to create our own vermouths from scratch, we noted that sweet vermouths tended to be more spice driven as where dry vermouth relies on herbs. We decided to accentuate some of these flavors while adding a pumping up a few for our own the sweet vermouth infusion. Chai is a very recognized flavor profile consisting of cardamom, clove, cinnamon, black tea and ginger. The resulting flavor is so sexy that you will feel like you have been kissed by a beautiful belly dancer. This intoxicating concoction is the defining ingredient in our Matahari cocktail.”
Yields: 2 liters
8 green cardamom pods
1 cinnamon stick
1 inch-piece of ginger, coarsely chopped
2 tablespoon chai or black tea
2 liters of Cinzano sweet vermouth
Place cardamom, cloves, cinnamon and ginger into a small sauce pan and heat for two minutes. Add tea and 2 cups of the vermouth. Bring to a low boil for 2 minutes. Remove from heat and allow it to cool completely. Add remaining vermouth and strain mixture through a cheese cloth. Bottle and store at room temperature.
Credit: Your Tango