RECIPE: RHUBARB RUM FIZZ!
Eggs are the superheroes of our refrigerators, just as essential at breakfast as they are at dessert. The recipes in this collection offer creative takes on iconic egg dishes, as well as less familiar preparations that are poised to become favorites.
Short Stack is a series of small-format cookbooks about inspiring ingredients, authored by America’s top culinary talents. Each edition is a collectible, single-subject booklet packed with recipes that offer ingenious new ways to cook our favorite ingredients.
Size: 4.5″ x 7.5″
Length: 48 pages
No photography, cheeky illustrations only.
Author Ian Knauer was a food editor at Gourmet magazine for nearly a decade, where he developed and tested innumerable recipes for the publication. His first cookbook, The Farm: Rustic Recipes for a Year of Incredible Food, was nominated for an IACP cookbook award, and Ian’s new PBS show, The Farm, brings education and teaching back to food TV by following locally sourced ingredients from the field to the dinner table. When he is not in a kitchen, Ian is hunting, fishing and foraging for his dinner.
Fruity cocktails are not my thing, but this one is the exception. It’s a frothy, boozy take on my favorite pie, but the berries’ sweetness is balanced by Aperol, a bitter Italian aperitif made with rhubarb. After the egg white gets a vigorous shake, it transforms into a meringue-like foam and forms a gentle cloud of fluff on top of the drink. -Ian Knauer.
2 fresh strawberries, hulled
2 ounces white or amber rum
1 ounce Aperol
1 ounce cream sherry
1 large egg white
Muddle the strawberries in a cocktail shaker. Add enough ice to fill the shaker halfway, then add the rum, Aperol, sherry, bitters and egg white. Shake until your hands are very cold, about 45 seconds. Strain the fizz into a chilled coupe and serve.