Seasons by the Sea: Recipes 06:20:13

Cocktail Hour at Swan Cove

The Bailey
    Here is Grandpa’s recipe for the Bailey. I’m not crazy about gin so I use either a good, light tequila or vodka and top it off with some sparkling water, a perfect summer drink.

    3/5 gin
    1/5 fresh lime juice
    1/5 fresh grapefruit juice
    Mint sprigs

    Muddle gin with mint sprigs, then add lime and grapefruit juice. Shake in a cocktail shaker with lots of ice, strain into martini glass, enjoy!

Katy Dos Passos’s Mustache Sandwiches
    This recipe does not give amounts, only a recipe for the filling.
    1 cup washed, dried, and very finely chopped mustard greens
    1/4 to 1/2 cup mayonnaise, or to taste
    2 Tbsp. vinaigrette dressing
    Salt and pepper to taste

    Mix the above ingredients, using as much mayonnaise as you like and salt and pepper to taste.
    Spread on very thin whole wheat bread. Trim crusts and cut sandwiches either on the diagonal or by quarters and arrange on platter.

Grandma’s Creme Brulée
    Sorry, but this recipe is a bit vague, too. I am printing it verbatim.
    Serves four.
    1 pint heavy cream
    4 egg yolks
    1 teaspoon vanilla
    Pinch of salt

    Heat a pint of heavy cream in double boiler until hot, but not boiling. Add a pinch of salt. Cool a bit, then add well-beaten yolks of four eggs and one teaspoon vanilla.
    Mix well and pour into buttered Pyrex dish, shallow, and right size. (Told you it was vague.)
    Place in pan of hot water and bake in very slow (300-degree) oven until set. Cool, then place in ice box (refrigerator) several hours to chill thoroughly.
    Remove from ice box and cover the surface of the custard with quarter-inch thick layer of sifted brown sugar. Place the dish under hot preheated broiler and watch carefully. The top of the sugar should melt, leaving a shiny caramel top. Watch it carefully or it will burn. When surface is all glazed, remove and cool.
    Serve cold with fruit, such as black cherries or peaches.