Foods of Summer: Southern Comforts (May, 1999)


  Champagne Cobbler

The Chef
DALE DEGROFF of Blackbird (closed)

Servings
Serves one.

Ingredients
1/2 orange wheel
1/4 wheel fresh pineapple
1 lemon wedge
1 ounce Maraschino liqueur
4 ounces champagne
Garnish: additional orange, pineapple, and lemon wedges (with skin)

Mixing Instructions
Muddle the fruit and liqueur in the bottom of a bar glass. Add champagne and 1 ounce water. Shake with ice cubes, then strain into a second glass filled with crushed ice. Garnish with fruit and serve with a straw.

 







 
 
   
Dan Barber's Traditional Thanksgiving Feast
   
 
   
Daniel Boulud Taste Tests Recipes from 3 Amateur Chefs
 
Holiday Pairings: Fantasy Dishes and Pefect Bottles
Main Courses
Beef
Chicken
Seafood
Turkey
Vegetarian
Game
Other Dishes/Courses
Appetizers
Hors D'Oeuvres
Drinks
Breads
Condiments
Soups
Salads
Side Dishes
Desserts
Sauces & Dips
By Cuisine
American
Asian
French
Greek
Italian
Jewish/Kosher
Spanish/Latin
Occasions/Seasonal
Summer
Passover
Winter Holidays
 
 

 

 
Copyright © 2014 , New York Metro, Llc. All rights reserved.
NewYorkMagazine.com: About Us | Contact Us |  Privacy Policy | Terms of Use |  Search/Archives  | Advertise with Us  |  Newsletters  | Media Kit
New York Magazine: About New York   | Contact New York |  Subscribe to the Magazine |  Customer Services  | Media Kit