Donatella Cusmá
Claret-Cup, Los Angeles, USA
Donatella Cusmá is an architect licensed in Italy and practicing in Los Angeles. She holds a Master in Architecture from Universitá Mediterranea di Reggio Calabria and a post-grad diploma in Architecture in Developing Countries from Polytechnic of Turin. Ms. Cusmá is co-founder of Claret-Cup, a multi-disciplinary-collaborative project combining architecture, installations and product design. She is the USA representative board member of the Research Institute for Experimental Architecture, and adjunct faculty member of Woodbury University School of Architecture. Ms. Cusmá is a member of the Italian Board of Architects-Messina Chapter since 2004.
Portugal IFBB Diamond Cup 2018 Bikini Fitness
Cherry & Red Wine Cobbler Recipe
Ever since cherries have started to make their way to my local farmers market, I've been seriously dreaming of warm cherry cobbler. Oh my god, #want! I am not the biggest dessert person, I admit. But warm cherry cobbler on a cool summer night, with vanilla ice cream melting over the top...wait, where were we? Sorry, I got distracted and started drooling.
If you love sweet stuff, you will like this. But if you aren't a huge dessert person like myself, this might be the one for you. I poach the cherries with star anise, orange and red wine, giving them a spicy and much richer flavor. And a touch of balsamic vinegar knocks it out of the park! It is SO good.
I used another Top Ten wine from Whole Foods but any Bordeaux with luscious cherries and hints of caramel will do.
Ingredients
2 Pounds Cherries
1 Cup Brown Sugar
1 Cup Chateau Grand Claret's Côtes de Bordeaux
2 Star Anise
1 orange peel
1 Tablespoon Cornstarch
1 Tablespoon Balsamic Vinegar
1 Cup Flour
¼ Cup Sugar
¾ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¼ Teaspoon Salt
5 Tablespoons Butter
⅓ Cup Greek Yogurt
3 Tablespoons Milk
1. Pit the cherries. This is a messy procedure. I suggest you do it in the sink or your kitchen might end up looking like a scene from the show Dexter, when it is all said and done. On the other hand, if you are a murderous psychopath, you might not mind the mess. Not judging.
NOTE: Peak cherry season in the U.S. is mid-July, so they are coming! Though they have already shown up here in San Francisco. This delicious stone fruit is not only tasty but it is super-high in antioxidants, and a good source of fiber and Vitamin C. And just to put things in perspective, the average tart cherry tree produces about 7,000 cherries a year; a cherry pie only needs about 300 cherries. That's a whole lot of pie!
2. Add the 2 lbs of pitted cherries, 1 cup brown sugar, 1 cup red wine, 2 star anise, 1 orange peel to a sauce pot and bring to a boil over a medium-high heat. Cook until the sauce becomes thick and the cherries are tender--about 5 minutes.
3. While the cherries are cooking, combine the 1 cup of flour, 1/4 cup sugar (I used a mix of white and brown), 3/4 teaspoon baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon salt into a large mixing bowl.
4. Cut in the 5 tablespoons of cold butter using a fork. It is very important that the butter is cold here.
5. Mix 3 tablespoons of milk into the Greek yogurt and then fold it into the dry ingredients. Do not over mix it. If you do, the topping will be tough and gross. Nobody wants that!
6. Pour the cherry mixture into a 9-by-9 pan, removing the star anise and orange peel. Add in the 1 tablespoon of balsamic vinegar and then scoop spoonfuls of the cobbler mixture on top.
7. Bake at 400 degrees F for about 25 minutes, until browned and bubbly.
Serve warm with a scoop of ice cream and enjoy!
Top 10 Red Wine Cocktails | Raju Beverage Lab
Hello friends today I’m going to share with you guys to 10 red wine base cocktails
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Sangria
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French 75
Kir
Six cycle
The stra gazer
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How to Make The Cucumber Basil Gimlet - Best Drink Recipes
The classic cocktail gets a fresh-produce boost.
The gimlet is a cocktail made of gin or vodka and lime juice. A 1928 description of the drink was: gin, a spot of lime, and soda.[1] The description in the 1953 Raymond Chandler novel The Long Goodbye stated that a real gimlet is half gin and half Rose's lime juice and nothing else.[2]
For the vodka gimlet, replace gin with vodka.
A very similar cocktail using rum instead of vodka or gin—as well as fresh lime juice—is the daiquiri.
A recipe appears as early as Pamphlets on Biology: Kofoid collection - Page 129 in 1852 (dr goodeve chuckerbutty on cholera - ordered gin mixture)
ordered gin mixture (gin, sugar, water, lime juice) every four hours.
Lime Cordial is called for as early as
Because I've not been there before: Being extracts from the ... by Oswald Lewis in 1929
You take a claret glass, half fill it with gin and lime- juice in equal proportions (fresh limes with a little sugar added for choice, otherwise lime-juice cordial), fill it up with crushed ice, stir, and drink through a straw.
Gimlet himself appears in literature in
First report of the Royal commission on opium: with Minutes of ... - Page 95 by Great Britain. Royal Commission on Opium, Lakshmiswar Singh (maharajah of Darbhanga), Thomas Brassey Brassey (Earl) in 1894
Surgeon-Major Gimlette, MD, called in and examined. Surg.-Maj. Gimlette, MV 7 Feb. 1894. Surg.-Maj. Gimlette
Acid Phosphate for Soda Drinks and Cocktails
A Phosphate was a popular category of drink at soda fountains from 1870 until the 1930s and it used Acid Phosphate to give sodas a unique flavour. Today you can use it to make homemade soda or work it into cocktails if you don't want to use lemon or lime juice.
0:00 Intro
0:40 What happened to Phosphates?
2:05 How to make a Phosphate
3:01 Why were Phosphates popular
4:10 1800s Health Claims
5:20 What is Acid Phosphate?
6:55 Can you use phosphoric acid instead?
7:50 Hot Soda Drinks
Art of Drink:
Acid Phosphate:
Fix the Pumps (paperback):
KegWorks:
Prairie Moon:
#soda #sodafountain #drinks