Every Haitian home has a jar or two of pikliz, a spicy pickled slaw, in the fridge. It’s great as a garnish, particularly with grilled meats, gifting your plate with a wake up kick to the tastebuds. Chef Claudy Pierre’s version is phenomenal with any meat during any season of the year.
Where Does The Name Pikliz Come From?
Pikliz gets its name from piquer, a French word that means “to sting,” alluding to its kick of spice and bitterness from the fermentation. The taste of Haitian Pikliz is similar to kimchi or other fermented cabbages, and you can serve it as a side dish with Haitian Pork Griot.
Combine the shredded cabbage, grated carrot, 1 sliced bell pepper, 1 sliced onion, 3 sliced scallions, 1 sliced shallot, and 2 sliced Scotch bonnets in a large bowl. Add the salt and freshly cracked black pepper.
Put on gloves, and thoroughly mix using your hands. Pack down the pikliz into sterilized mason jars. Cover with the white wine vinegar. Put on the lid and store in the refrigerator for at least 12 hours to marinate.
Recipe by Claudy Pierre Photography by Jacqueline Moss
Ricotta Vegetarian “Meatballs” seem to have originated in the Southern region of Calabria, where it is very easy to find excellent ricotta from both cows and sheep. This dish is part of traditional peasant cuisine; it is made with very simple ingredients but with lots of flavor. For excellent results, use the best, freshest ricotta cheese you can find. After you make these meatballs and their matching homemade tomato sauce, throw in your favorite pasta and then congratulate yourself on a thoughtful dinner.
What Replaces the Meat in These Vegetarian Meatballs?
We know what you’re thinking. How on Earth can you make a meatball without the main ingredient? Believe it or not our Vegetarian Meatballs use the ingredient of ricotta to make these delectable bites. The combination of ricotta cheese along with stale bread, eggs, and parmesan cheese makes a dough that you can form into balls. After formation, you can cook this dough in a pan along with the homemade tomato sauce. The end product actually ends up looking a lot like regular meatballs. The taste complements any dish it’s served alongside. Perhaps you’ll take an adventure with Stanley Tucci and prepare a sauce inspired by his Maria Rosa Tomato Sauce.
Vegetarian meatballs are just as good as the real thing.
Ingredients
Scale
For the “meatballs”:
1 and 3/4 cup ricotta cheese
4 cups stale bread, crust removed, cut in chunks
2 medium eggs
1 garlic clove
1 tbsp minced parsley
2–3 tbsp freshly grated Parmesan cheese
Salt and pepper to taste
For the tomato sauce:
2 cans whole peeled tomatoes
2 tbsp olive oil
2–3 garlic cloves
3–4 fresh basil leaves
Salt and pepper to taste
Instructions
Strain ricotta overnight to remove excess liquid.
The next day, place it in a large bowl along with bread, minced garlic, parsley and Parmesan cheese.
Lightly beat the eggs with a fork and add them to the mixture.
Season with salt and pepper, and mix well until everything is incorporated and you get a smooth and lightly sticky dough. If the mixture is too wet, add a bit of breadcrumbs or flour.
Take some of the dough and, using your hands, form 2-inch balls, a little larger than the size of a golf ball. Lightly roll them in your palm to smooth them out a little. You should get around 14-16 of them.
Place the “meatballs” on a tray dusted with flour while you make the sauce.
In a large pan, heat the olive oil with the peeled garlic cloves and gently crush them with a spoon to release the flavor.
Cook for 2-3 minutes, then, using a food mill, purée the canned tomatoes and pour them into the pan.
Season with salt and pepper, remove the garlic cloves and add the basil leaves.
Bring the sauce to simmer and cook it on low heat for few minutes, then gently add the ricotta balls, distributing them evenly in the pan. Cover with a lid and cook for about 10 minutes.
Serve the ricotta balls while hot, with plenty of sauce on top. Make sure to have lots of bread available to scoop up the sauce!
Recipe, Story, Styling, and Photography by Sara Ghedina
Scarpaccia is a typical dish from Camaiore, a small town in the province of Lucca, Tuscany. Part of the traditional cuisine of the area, it was originally made by bread bakers at the end of the day when the oven had been turned off but was still warm.There are many variations of scarpaccia: some use onions or leeks instead of green onions, some add eggs to the batter, and some add zucchini blossoms on top. Either way, remember that the suggested ingredient quantities are only an imprecise starting point, because it all depends on how much water the zucchini will release and on the type of flour you use. For a perfect result, trust your instinct and eyeball everything, just like my grandmother used to do.
What Exactly is Scarpaccia Anyways?
Scarpaccia is a rustic Italian dish that’s great on a budget. It is basically a savory or sweet tart (or flatbread, depending on how you look at it). In its savory form, it often features zucchini as the star ingredient along with eggs, flour, and herbs, resulting in a simple yet flavorful crisp. However, there are also sweet versions, particularly common in Tuscany. These resemble a thin cake or pancake and uses anise or other sweet spices. Either way, the end product is a thin, crunchy, chewy sheet layered with your favorite vegetables or sweet spices on top.
Slice zucchini and spring onions really thin (for the green onions, use the white and light part only), place them in a large bowl and sprinkle with salt and pepper. Gently mix them by hand, cover with a plate, and place a weight on top. Let sit in the fridge for at least three hours to allow the vegetables to release their water.
Drain and set aside, reserving the liquid. Combine the two flours and add them to the zucchini water, add 4 tbsp olive oil and stir well, adding more water as needed until you have a smooth and runny batter.
Season it with salt, pepper and fresh thyme (or other herbs), and mix well until there are no lumps. Add back the sliced vegetables and mix well.
If you have them, remove and discard the pistil from the zucchini blossoms, cut them in stripes and set aside.
Generously grease a baking tray or roasting pan with olive oil the bottom, pour the batter in, and level it with a spatula. It should be about 1/2 inch thick.
Scatted the zucchini blossom strips (optional) on top. Sprinkle the scarpaccia with 1-2 tbsp corn flour for extra crispiness. Drizzle with 2 tbsp olive oil. Bake at 400° for 30-40 minutes until the scarpaccia is golden brown and crispy on top.
Cut it in squares and serve warm as an appetizer or a light meal along with a side salad and a glass of Verdicchio wine.
Recipe, Story, Styling, and Photography by Sara Ghedina
Whenever it comes to adding pesto to your pasta, do you whip up a fresh pesto at home or stop in-store to pick up a jar? Both of these options have their pros and cons but after making our Trapanese Pesto, you may never go back to your original method again. Since this pesto uses almonds and tomatoes, it adds on a light and fresh taste along with extra creaminess from the almonds. After you whip up the pesto, we recommend pairing it with thick spaghetti but you can use whatever type of pasta you prefer.
What is Trapanese Pesto?
Trapanese Pesto is part of the Sicilian gastronomic tradition and it is a variation of the classic Genoese pesto. The recipe was born in the port of Trapani, where Genoese ships coming from the East would stop, introducing Ligurian basil and pine nuts pesto to the locals, who then modified the recipe using almonds and tomatoes, typical of their own land and culinary culture. In Sicily, they use this pesto for busiate, a helix shaped type of pasta, but you can use thick spaghetti instead. Or any kind of pasta, really: you will not be disappointed.
Ditch the classic Genovese pesto and try this Trapanese type instead for a light and fresh flavor.
Ingredients
Scale
2/3 cup peeled almonds
2 cups cherry tomatoes
2 garlic cloves
30 basil leaves
2 tbsp grated Pecorino cheese
3–4 tbsp extra-virgin olive oil
Salt and pepper to taste
3/4 lb thick spaghetti or pasta of choice
Instructions
Wash cherry tomatoes thoroughly, remove the stem and then, using a sharp knife, cut a shallow X on the bottom of each. Blanch them for a couple of minutes in boiling water, drain, allow to cool off a bit and peel them.
Place tomatoes, almonds, basil, garlic, grated Pecorino cheese and olive oil in a blender. Mix until you get a smooth but still coarse texture. Add salt and pepper to taste, and blend once more. If the pesto is too thick you can add more olive oil or 1-2 tbsp water until you get the right consistency.
Place pesto in a large serving bowl.
Cook spaghetti al dente according to package instructions. Reserve a little cooking water and then drain. Add to the pesto.
Mix to blend the sauce well. If needed, add some reserved pasta cooking water, stirring well to make the dish creamier.
Drizzle with olive oil and garnish with fresh basil leaves. For an extra touch, you could add some sautéed or roasted cherry tomatoes on top. Serve immediately.
Recipe, Story, Styling, and Photography by Sara Ghedina
Start your Easter brunch off with Here Comes Peter Cottontail, a refreshing cocktail or mocktail bursting with bright notes of strawberry, lemongrass, and grapefruit. But the flavor experience doesn’t stop there. Vallozzi’s mixologists, Laura Karner and Stephanie Yarup, added more to the drink. “We immediately wanted to make a fun cotton candy cocktail when we heard our assigned line was ‘Here Comes Peter Cottontail.’ To welcome spring, we wanted a bright sangria with plenty of fruit and botanicals.” They complete their drink with pure fun: a puff of cotton candy garnish goes in the glass before you pour the cocktail. Plus, you can be just as fancy with your mocktail if that’s what you prefer.
What is Domaine de Canton in This Cocktail?
Domaine de Canton is the original ginger liqueur using only the finest ingredients. To start, the company farms ginger from Asia before hand-cutting it, rinsing it, and letting it dry for several days after. From here, hand-picked vanilla beans and honey stir into the recipe for a little bit of sweetness to balance out the sharp burst of ginger.
Here comes Peter Cottontail, Hoppin’ Down the Bunny Trail with a Buzzed Bunny Mimosa. Count us in! Upon hearing that his assigned lyric involved hopping down the bunny trail, Square Café’s Steven Krall pulled his juicer onto the bar. Then, in it went fresh carrots, ginger, and pineapple. Out came the freshest, most flavorful blend of juices. (Don’t worry; for those who don’t juice, he also specifies store-bought juice equivalents in his recipe.) Then, he adds lime or lemon sparkling water and a healthy dose of prosecco –which we omit in the mocktail version. With or without alcohol, the resulting Buzzed Bunny Mimosa will have you just as bubbly and jazzed as a buzzed bunny. Enjoy!
Where Does this Easter Song Originate From?
The popular children’s song Peter Cottontail, which comes around during Easter time, was written by Steve Nelson and Jack Rollins in 1949. It gained widespread recognition when Gene Autry performed it that same year, solidifying its place as a seasonal classic which then became a TV special. The song’s cheerful melody and narrative about Peter Cottontail’s journey to deliver Easter eggs makes it a staple of holiday playlists as well as children’s entertainment for generations. This also makes it the perfect pick as the inspiration for our Buzzed Bunny Mimosa. We should note, the song’s origin is in the songwriting partnership of Nelson and Rollins, not in any pre-existing folk tradition or the Beatrix Potter stories like the Peter Rabbit counterpart.
We promise this Buzzed Bunny Mimosa will have you smiling all Easter long.
Ingredients
Scale
1 bottle Prosecco or Italian spumante
6 pack of lemon-lime soda or lemon sparkling water
12 oz pineapple/ginger/carrot/lemon juice (see below for fresh and store-bought options)
For the fresh juice:
3/4 cup cut carrot sticks
1 inch piece of fresh ginger root
1 cup chopped pineapple
1 lemon, rind off
For the store-bought juice:
1 cup Dole Pineapple Juice
5 oz V8® Carrot Ginger juice
2 oz fresh squeezed lemon juice
Instructions
Shake juices in a large shaker with ice.
For the full-fledged mimosa: Pour approximately 6 oz of sparkling wine in glass (4 oz for flute). Slowly add approximately 4 oz of juice mixture (or to preference) at slight angle to avoid foam (2 oz for flute). Stir gently to combine. Garnish with pineapple skewer.
For the mocktail: Fill a 12 oz highball glass with ice. Strain 4-5 oz chilled juice mix over ice. Top with approximately 3-4 oz of lemon-lime soda (or lemon seltzer for less sweetness). Garnish with lemon skewer or slice.
For the fresh juice:
Using a juicer, process all ingredients into juice. Chill in refrigerator prior to use. Store any extra in a closed container for up to 3 days.
For the store-bought juice:
Add juices to a pitcher and stir to combine. Chill in refrigerator prior to use. Store any excess juice in a closed container for up to 3 days.
Recipe by Square Café’s Steven Krall Story by Star Laliberte Styling by Anna Franklin Photography by Laura Petrilla
Collin McNamee’s behind-the-bar genius lit up with the idea of capturing the ineffable, entirely magical quality of Hippity with a Rose and Lavender Easter Cocktail in a glass. In his view, no doubt inspired by the hallucinogenic interior of Cobra, Hippity is poetically and directly linked to the perfumed qualities of rose hip and lavender. So, his recipe starts with a colorful tea made from these floral elements. Add lemon juice and then strong honey syrup to complete his mocktail version, and a glug of the botanical notes of gin to bring a cocktail into being. The taste buds will wander happily through this garden of flavors. Not to mention, perhaps, you’ll meet the Easter bunny along the way.
What is Rose Hip in This Lavender Easter Cocktail?
Rose hip, the fruit of the rose plant, is a small, typically reddish-orange, berry-like part of the plant that develops after the rose flower’s petals have fallen. Rich in vitamin C, antioxidants, and other beneficial compounds, rose hips have been used for centuries in traditional medicine and culinary applications. They’re in teas, jams, jellies, syrups, and supplements, offering a slightly tart and also floral flavor profile. Beyond their nutritional value, rose hips also contribute to the rose plant’s reproductive cycle by containing the seeds that grow into new roses.
You all know the Peter Cottontail song that goes on about Hippity, Hoppity-ing down the bunny trail. When we asked The Commoner’s Blaise Malandra to make part of this song into a cocktail, Hoppity, of course, evoked the seductive appeal of hops. So, a hoppy, IPA-based drink was inevitable. Add to that special tingling of the taste buds drops of hopped grapefruit bitters, Cynar, Sfumato, and strawberry syrup. Then you get a treat that has all the appeal of jellybeans and Jolly Ranchers, but with a sophistication that’s entirely grown-up and delicious. Enjoy!
What is Sfumato in Our Hoppity IPA Cocktail?
Sfumato refers to a specific type of amaro which is an Italian herbal liqueur. The amaro’s name, “Sfumato Rabarbaro,” derives from the Italian word sfumato in the sense of smoky or hazy. This references the earthy, smoky, and slightly bitter notes of the rhubarb (rabarbaro) that is a key ingredient in this liqueur. It’s distinctive since it often also features alpine herbs and, most notably, rhubarb. Unlike other amari, it’s not necessarily sweet which means it combines well with the hoppity-ness of an IPA cocktail.
Eat! It’s good for you! Anybody with an Italian grandmother has heard this in the kitchen, at the dining table, and across a picnic blanket. Sara Ghedina, TABLE Magazine’s correspondent from Italy’s Veneto region, offers up some delicious, summery fish dishes, like this Tuscan Clam Soup, that are good for you. So, eat!
The History of Tuscan Clam Soup
The Italian name for this soup is cacciucco. It’s a rich Tuscan fish dish that likely came to being as a way for fishermen to use smaller, less valuable fish, then evolving into a staple dish in coastal areas like Livorno. Seafood is plentiful in the coastal regions in the north of Italy, so combining many different kinds into one soup is a great way to use all of it at once.
In a large bowl of cold water and sea salt, let clams soak for 2 hours to purge sand. Scrub under cold running water and then rinse a few times until water runs clear.
Place them in large pot covered with a lid and cook over medium-low heat for about 2-3 minutes until open. Shell all but a few and set aside. Strain cooking liquid and stir in tomato sauce until dissolved.
Heat 1/4 cup extra-virgin olive oil in a large pan, add 3 whole garlic cloves and cook until golden. Discard garlic, add shelled clams, minced parsley, clam/tomato liquid, white wine, salt and black pepper, and cook at medium heat for 5-6 minutes.
Meanwhile, drizzle 1 tablespoon olive oil over the bread slices, and toast them in the oven at 350 degrees for 6-7 minutes. While hot, rub with the remaining garlic clove and set aside.
Divide the soup into 4 bowls, add the reserved whole clams, drizzle with 1 tablespoon extra-virgin olive oil and serve with a slice of toasted bread.
What does Peter Cottontail want when he finally reaches that delightful little bar at the end of the Bunny Trail? Carrot juice, of course. Cam Dickson reaches into his stash at Ritual House to add tequila, lemon and lime juice, vanilla syrup, and an egg white. After a hard shake in a cocktail tin, out comes a frothy, tangy, yet still sweet cocktail that would calm the nerves of even the jitteriest, travel-weary bunny. Swap out the tequila for pineapple juice in the mocktail version. Both will refresh and delight you!
How Did Carrots Become Associated with Easter?
The association of carrots with Easter, particularly in relation to the Easter Bunny, stems from a blend of cultural traditions and commercial influences. The Easter Bunny’s origins come from German folklore. Here it was was said a hare delivered eggs to children. As this tradition spread, particularly to America, the hare evolved into a rabbit. Carrots, a readily available root vegetable, naturally became associated with feeding this nocturnal visitor, even if it isn’t a first choice for rabbits themselves. Commercial advertising and children’s literature further reinforced this connection and still continues to today. Nowadays we see media portraying the Easter Bunny as a creature that enjoys carrots during its egg-delivering journey.
Who could deny a cocktail made with carrot juice on Easter day? The Easter Bunny sure wouldn’t!
Ingredients
Scale
2 oz Blanco Tequila
.75 oz lemon Juice
.5 oz lime Juice
.25 oz carrot juice
1 oz vanilla syrup (We make ours in house – see recipe below)
1 egg white or 1 barspoon of egg white powder
For the mocktail:
3 oz carrot juice
2 oz pineapple juice
1 oz lime juice
1.5 oz Lemon Juice
1.5 oz vanilla syrup
1 egg white or 1 barspoon egg white powder
For the vanilla syrup:
2 ¼ cups water
2 ¼ cups sugar
2 tsp vanilla paste
Instructions
Combine all ingredients in a cocktail tin, add ice and shake hard for 10 seconds, then strain back into small cocktail tin, discard ice, and shake again hard for 30 seconds.
Strain into a coupe glass through a tea strainer.
Garnish with two basil leaves positioned to look like bunny ears.
For the vanilla syrup:
In a sauce pot on low heat, stir all ingredients together until sugar is dissolved and paste is combined into the mixture.
Refrigerate in a covered container for up to a week.
Recipe by Ritual HouseMixologist Cam Dickson Story by Star Laliberte Styling by Anna Franklin Photography by Laura Petrilla
