Page 31 - The Valley Table - January/February 2021

GHOST IN THE SHELL
COURTESY OF JESSICA GONZALEZ, BEVERAGE CONSULTANT, WONDERBAR, BEACON
Says Gonzalez, “Maple and cherry are a classic pairing for desserts, which often inspire my cocktails...If you missed the Kraken or Peychaud’s, it wouldn’t be bad, but they definitely elevate the drink.”
Ingredients
11⁄2 oz Scarlet Ibis rum
1⁄2 oz Kraken spiced rum
3⁄4 oz lemon juice
1⁄2 oz grade A dark maple syrup 1⁄4 oz Luxardo cherry juice
1 dash Peychaud’s Bitters
1 egg white
Method
Add all ingredients (no ice) to a cocktail shaker, and shake to combine. Add ice, and shake again. Strain into an up glass. Garnish with a Luxardo cherry.
PIPPI’S BROWN BUTTER
MAPLE CHESS PIE
COURTESY OF PIECONIC, CHATHAM
Ingredients
1⁄2 cup butter
1⁄2 cup maple syrup
1 cup granulated sugar
3 eggs, at room temperature 1⁄4 cup heavy cream
2 teaspoons vanilla extract 1⁄2 teaspoon salt
2 tablespoons corn meal
1 9-inch pie shell
Method
1. Preheat oven to 325°F.
2. To make the brown butter, melt butter in pan and continue
to cook, watching it carefully, until the butter is golden
brown. Transfer to a large mixing bowl to cool slightly.
3. Add the maple syrup, sugar, eggs, heavy cream, vanilla, and salt to the brown butter, and stir to combine well. Stir in the
corn meal.
4. Transfer filling to the pie shell, and bake for 45 to 60
minutes, or until the pie is golden and puffed like a soufflé. (It will settle as it cools.)
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