The Spirit World

For some reason over the past several days the topic of Rickeys seems to keep popping up. So I’ve decided that will be the drink for this week’s Happy Hour at Home. What’s really nice about Rickeys is that they can be made with alcohol or not, so they are a good choice when you’d like to have drinks to satisfy both requests. This particular version comes from a local chef, Kathy Casey, who often adds an interesting twist to both food and drinks that are familiar.

Ginger Jasmine Lime Rickey

from Kathy Casey

• 2 oz Lime Syrup (recipe below)
• 4 oz sparkling water or club soda
• Lime wedge or curl for garnish
• 1 oz of vodka or gin, if desired

Fill a tall glass with ice. Add the Lime Syrup then the vodka or gin, if using. Finish with the sparkling water or club soda. Stir gently, garnish with the lime and serve immediately.

Lime Syrup

• 1 Tbsp minced ginger
• 1 cup fresh lime juice
• 3/4 cup sugar
• 1/2 cup water
• 2 Tbsp loose jasmine tea

In a small heavy saucepan, combine the ginger, lime juice, sugar and water. Bring to a boil over high heat and boil for 2 minutes.
Remove from the heat and stir in the tea. Steep for 5 minutes and then strain through a fine strainer, pressing out as much liquid as possible.

Discard the solids. Refrigerate until ready to use up to 7 days.

Since the Rickeys are a very clean drink we can afford to go with something on the rich side for the appetizer.

Crab Lemongrass Tartlettes

from Ming Tsai

• 1/2 pound lump crabmeat - picked over
• 4 lemongrass stalks - white parts only - finely chopped
• 4 eggs
• 1/2 cup heavy cream
• 2 scallions - white and green parts sliced 1/8 inch thick and reserved separately
• Salt and freshly ground white pepper
• 1/2 pound frozen puff pastry dough - thawed

In a medium bowl - combine the crab - lemongrass - eggs - cream - and scallions and season with the salt and pepper. Mix and set aside.

Preheat the oven to 350 F. Unfold the sheet of puff pastry and cut six 3×3 inch squares. Prick the squares with a fork at 1/2 inch intervals. Spray a muffin tin with 2 inch cups with nonstick cooking spray and press a pastry square into each. Line each tartlette with foil - fill with rice or beans to keep pastry from buckling - and bake until the sides of the pastry are golden - about 10 minutes. Remove the foil and continue to bake until the bottoms are golden - about 5 minutes more.

Divide the crab mixture among the tartlettes and bake just until the tip of a knife or cake tester inserted in the filling comes out clean - 12 to 15 minutes. Serve warm or at room temperature.