The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [34]
chipotle mayonnaise
MAKES ABOUT 1 CUP
¾ cup mayonnaise
1 tablespoon chipotle chiles in adobo
1 teaspoon fresh lime juice
1/8 teaspoon ground cumin
1 garlic clove
Coarse salt
Process the mayonnaise, chipotles, lime juice, cumin, and garlic in a food processor until smooth. Season with salt. If not serving immediately, refrigerate in an airtight container up to 4 days.
bloody mary sauce
MAKES ABOUT 2/3 CUP
½ pint cherry tomatoes (about 1 cup)
1½ teaspoons Worcestershire sauce
¼ teaspoon hot sauce, such as Tabasco
1½ teaspoons fresh lemon juice
1 small celery stalk, chopped, plus leaves for garnish (optional)
Coarse salt
1½ teaspoons finely grated peeled fresh horseradish, or prepared horseradish to taste
1. Blend the tomatoes, Worcestershire sauce, hot sauce, lemon juice, and celery in a blender until smooth. Transfer the tomato puree to a small saucepan, and season with salt.
2. Cook over medium heat, stirring occasionally, until the puree is reduced slightly, about 8 minutes.
3. Pass the puree through a fine sieve set over a bowl, pressing on the solids to extract the liquid; discard the solids. Stir in the horseradish. (If not serving immediately, refrigerate in an airtight container up to 1 day.) Just before serving, garnish the sauce with celery leaves, if desired.
lime-mint sauce
MAKES 1 CUP
¼ cup fresh lime juice plus 1 tablespoon freshly grated lime zest (2 to 3 limes)
½ cup packed fresh mint leaves
3 tablespoons sugar
3 tablespoons tequila
1. Bring the lime juice, zest, mint, sugar, and ½ cup water to a boil in a small saucepan. Remove from heat; cover, and let steep until completely cooled, 20 to 25 minutes.
2. Pass the lime juice mixture through a fine sieve set over a bowl, pressing on the solids to extract the liquid; discard the solids. (If not serving immediately, refrigerate in an airtight container up to 1 day.) Just before serving, stir in tequila.
oysters with serrano chile, avocado, and cherry tomatoes
SERVES 4
1 dozen fresh oysters, scrubbed, shucked, and left on the half shell
1 serrano chile, very thinly sliced
1 ripe avocado, cut into ¼-inch dice
6 cherry tomatoes, quartered
Arrange the oysters on a bed of crushed ice. Top each with a piece of chile, some avocado, and 2 tomato quarters, and serve.
marinated olives with oregano and fennel seeds
MAKES 3 CUPS
The olives can be prepared three days ahead and refrigerated, covered. Bring to room temperature before serving.
1¼ pounds assorted brine-cured olives (3 cups), such as Alfonso, Gaeta, and Sicilian, rinsed and drained well
3 tablespoons extra-virgin olive oil
1 teaspoon fennel seeds, crushed
2½ tablespoons chopped fresh oregano
1 garlic clove, thinly sliced
Stir together the olives, oil, fennel seeds, oregano, and garlic in a medium bowl. Cover, and let stand at room temperature, stirring occasionally, 1 hour.
ham and gruyère thumbprints
MAKES 36
½ cup (1 stick) unsalted butter, cut into large pieces
½ teaspoon coarse salt
1 cup all-purpose flour
4 large eggs
½ teaspoon freshly ground pepper
½ cup finely chopped or ground Black Forest ham (2 ounces)
1 cup finely shredded Gruyère cheese, plus 36 ½-inch cubes for centers (8 ounces total)
1. Preheat the oven to 400°F. Bring the butter, salt, and 1 cup water to a boil in a large, heavy saucepan over medium heat, stirring occasionally (the butter will melt). Add the flour; stir vigorously until incorporated. Continue to cook, stirring, until the mixture pulls away from the sides and a thin film forms on the bottom of the pan, 1 to 2 minutes. Remove from heat; let cool 5 minutes.
2. Transfer the dough to a large bowl; add the eggs, one at a time, beating with a wooden spoon to incorporate each egg before adding the next, about 2 minutes. Stir