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Recipes
Zucchini-tini Cocktail
By SippitySup
This one comes from Claire Robinson
- 1 large zucchini
- 1 pinch kosher salt
- 2 tablespoons simple syrup
- 2 tablespoons zucchini water
- 1/2 cup unfiltered sake, cold
- 1/4 cup ounces gin
- 2 drops green food coloring (optional)
- sugar for rim (optional)
- 2 thin slices zucchini, for garnish
Hot Time in Mexico City
By SippitySup
Mexico City is foodie destination
- 1 1/2 ounce mezcal (or tequila for a less smoky version)
- 1 ounce Cocchi Americano
- 3/4 ounce fresh grapefruit juice
- 1/8 ounce simple syrup (or to taste)
- 1 pinch fine sea salt (or to taste)
- 1 thin slice jalapeño (or to taste)
Arepas la del Gato
By SippitySup
Arepas are a Venezuelan pancake and a staple in that country
- 2 ripe plantains, peeled sliced into 1/2″ pieces
- vegetable oil
- 2 cups harina p.a.n. corn flour
- 2 cups boiling water
- 1 pinch salt
- 1 ripe avocado, peeled and sliced
- 8 guayanese cheese (you may substitute feta or mozzarella)
Baked Eggs In Tomato Sauce with Ricotta Cheese
By SippitySup
These baked eggs in tomato sauce make a comforting meal any time of the day
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 sprig parsley, left whole, plus 1 sprig, finely chopped
- 6 mint leaves, minced
- 1 clove garlic, lightly crushed
- 1/4 cup red wine vinegar
- 1 (16-ounce) can San Marzano tomatoes, crushed by hand
- 3 basil leaves, cut into thin strips crosswise
- 8 large eggs
- 4 heaping spoonfuls of ricotta cheese
- 8 tablespoons grated Parmesan cheese, plus more for serving
- salt and pepper, to taste
Farmhouse Cheddar and Irish Stout Fondue with New Potatoes
By SippitySup
This decidedly Irish take on the classic Swiss fondue is a fun and easy party appetizer
- 2 cups very small new or red-skinned potatoes
- salt and pepper, as needed
- 1 lb farmhouse cheddar cheese, grated
- 2 1/2 tablespoons all-purpose flour
- 3/4 cup (or more) Irish stout (such as Guinness)
- 6 tablespoons frozen apple juice concentrate, thawed
- 1 tablespoons Coleman's English mustard
Homemade Wild Alaskan Lox
By SippitySup
It's easy. Why not make it yourself?
- 2 lb fillet of wild Alaskan salmon, pin bones removed
- 2 tablespoon vodka
- 1/2 cup kosher salt
- 1/4 cup sugar
- 2 fresh bay leaves, chopped
- 2 bunch dill, stems and all, minced
- 3 shallots, peeled and thinly sliced
- 1 tablespoon freshly cracked black pepper
- 1 tablespoon fresh minced tarragon
- 1 tablespoon green peppercorns
Spicy Edamame with Lemon
By SippitySup
This is a spicier version of the addicting soy bean appetizer you love at the best Japanese restaurants
- 1 tablespoon kosher salt, plus more for boiling
- 1 teaspoon chili powder
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon granulated sugar
- 1 lb frozen edamame, in the pod (green soy beans)
- 1 lemons, sliced into 8 wedges
Mango Upside Down Cake with Macadamia Nut
By SippitySup
Mango and macadamia nuts transform a traditional upside down cake into a tropical delight in this recipe adapted fr...
- 11 tablespoon unsalted butter (160g), divided
- 3/4 cup packed (170g) light brown sugar
- 2 cup mango, peeled and cut into 3/4-inch cubes
- 3/4 cup (150g) sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 1/2 cup (210g) flour
- 1 1/2 teaspoon baking powder, preferably aluminum-free
- 1/4 teaspoon salt
- 1/2 cup (125ml) whole milk, at room temperature
- 3/4 cup (200g) toasted macadamia nuts, roughly chopped
The Zombie Cocktail
By SippitySup
A retro cocktail potent enough for the dead!
- 3/4 oz. Fresh lime juice
- 1/2 oz. Don's Mix (2/3 grapefruit juice, 1/3 cinnamon syrup)
- 1/2 oz Falernum
- 1 1/2 oz. dark Jamaican rum
- 1 1/2 oz. gold Puerto Rican rum
- 1 oz. 151-proof Demerara rum
- 1 dash Angostura bitters
- 6 drops Pernod
- 1 tsp. Grenadine
- 6 oz. crushed ice
Red Hook Cocktail
By SippitySup
The Red Hook Cocktail is a classic made from Rye, maraschino liquor and Punt e Mes (a “sweet” vermouth with a ...
- 2 ounce rye whiskey
- 1/2 ounce Punt e Mes or other sweet vermouth
- 1/4 ounce maraschino liqueur