Clementine Rosemary Margaritas

Clementine Rosemary Margaritas started off Thanksgiving 2012. Good parties do have a tendency to start with cocktails. And like good cocktails often do, Clementine Rosemary Margaritas started with fresh citrus and herbs and good tequila and mezcal. Clementine Rosemary Margaritas are amazing on a cold fall night and perfect with a Mexican themed Thanksgiving. Cheers. 2 parts tequila blanco for a smooth effect, or for a smoky effect, mezcal ½ part lemon juice 1 part clementine or other tangerine juice 2 parts seltzer ½ part rosemary simple syrup salt for the rim If you’re making one, part = ounce or shot glass full. When making it for a group, part = cup. If you’re making it for a party, part = quart. Because I wanted to up the rosemary ante and use a simple syrup, tangerine juice alone left the cocktail unbalanced. The lemon juice fixes that and balances out the sugar. How to choose between mezcal and tequila? Simple. Smoky or bright and smooth? I loved it both ways, so it’s a fun excuse to do a taste test. Mix well in a pitcher. Use a lemon or clementine to wet the rim of the glass. Dip in salt. … Continue reading

Clementine Pork with Rapini

This playful dish is a nod to the classic Orange Peel Beef. Lighten up! it extolls. And that’s what makes pairing it with MacRostie’s most playful wine (Pinot Noir Rosé) so much fun. The bitter rapini, which is common in Southern Europe and China (believe it or not) also ties wine to Asian cuisine in a uniquely Californian sort of way. The thin-skinned clementines, once gently cooked, become quite edible and it is this tartness of the skin combined with the bitterness of the rapini that contrast the fruit notes of the wine and the sweetness of the chili sauce and the fivespice. Serves 4 1 pound boneless pork loin chops; sliced into small pieces 3 tablespoons flour 1 tablespoon sesame oil; divided 1 tablespoon olive oil; divided 2 tablespoons minced ginger 4 small clementines (skin on); cut into 8 pieces each ½ cup sweet chili sauce 4 tablespoons soy sauce ½ teaspoon five spice powder salt and pepper 1 bunch rapini; chopped into small pieces Brown Rice 1 cup brown rice 1 ½ cups water 1 tablespoon butter Bring rice, water and butter to a boil. Stir once. Reduce to lowest temperature and cover. (It’s always best to the … Continue reading