Add Brussel sprouts to the pan (face down if possible) and caramelize the Brussels until golden brown, charring for about 5 to 7 minutes. Be sure to lower the heat on the pan to avoid burning the vegetables. Once browned, add the chicken, farro, scallions and onion. Toss in the pan. All that should be left is meat and no white pith. Cut out each segment in a “V” shape in between each connecting pith and reserve the juices and smaller bite-size pieces for plating. Combine all the segment pieces and juices in a small mixing bowl. Add thinly-sliced shallots. Be careful when shucking the oysters. Protect each hand with shucking gloves or a towel. Open each oyster with a thin-bladed shucking knife by inserting it into the back of the oyster, rotating your hand side to side until the shell pops open. Add grapefruit and orange segments to the shucked oysters and drizzle some of the liquid on to each individual one. Garnish with small leaves of tarragon and add a few drops of olive oil to each oyster. Serving size: 4 the following recipe shared by Eataly Magazine (eataly.com). Ingredients: • 1.5 ounces brandy, such as Vecchia Romagna brandy • 3 ounces egg liqueur like Zabov zabaglione Whipped cream to taste Cinnamon to taste Directions: 1. Warm the egg liqueur in a small saucepan. 2. Pour the brandy in a glass mug. 3. When the egg liquor is hot but not yet boiling, slowly add it to the brandy. 4. Stir well to combine. Top the cocktail with a generous amount of whipped cream and sprinkle with cinnamon. Despite sand instead of snow, a warming winter zing is always appreciated and this trio of cocktails delivers. On the island this January, ring in the new year with cocktails inspired by Apres Ski in the Italian Alps. Aperol Spritz As the most famous adult beverage in Italy, the Aperol spritz has a low alcohol content at just 11%, which invites a second round. To enjoy the bittersweet bright orange aperitivo, created in 1919 and made with a blend of herbs and roots, follow the directions below, courtesy of aperol.com. Ingredients: • 3 parts of Prosecco • 2 parts of Aperol • 1 splash of soda • 1 slice of orange Directions: 17 IslandVibesIOP.com Zesty cocktails to warm up the soul By Sarah Rose Savory recipes to spice up a cold snap By Sarah Rose II Bombardino Witches’ Grappa FOOD & BEV 1. Place ice cubes in a stemmed balloon glass. 2. Pour 3 parts of Prosecco. 3. Follow by pouring 2 parts of Aperol and 1 ounce of soda. Slice an orange and use it to garnish a stemmed wine glass. Witches’ Grappa Meaning “witch” in Italian, Strega is made with 70 varieties of botanicals such as cinnamon, juniper, wild mint, cloves, star anise, white pepper, nutmeg and saffron, lending the liqueur a bright yellow hue. Bursting with intense flavor, Strega mixes well with gin, tequila and brandy, especially grappa. Thanks to diffordsguide.com for sharing the following recipe with instructions on how to craft a warming brew of Witches’ Grappa. Ingredients: • 1 ounce Grappa di Moscato • 1 ounce Strega liqueur • 1 ounce orange juice (freshly squeezed) • .5-ounce lemon juice (freshly squeezed) Directions: 1. Select and pre-chill a coupe, or round champagne glass. 2. Prepare orange zest for garnish. 3. Shake all ingredients with ice. 4. Fine strain into chilled glass. Express orange zest twist over the cocktail and use as garnish. II Bombardino Originally created in northern Lombardia, Il Bombardino, literally meaning “the bomb,” is a famously warm winter cocktail traditionally enjoyed by skiers after a long day out on the slopes. This Genovese slow-sipping signature drink can easily be enjoyed on the beach during our colder months, thanks to Aperol Spritz Farro with Chicken and Brussel Sprouts Local Oysters with Citrus, Tarragon and Olive Oil It is possible to start the new year with healthy, seasonal and local fare that is as comforting and hearty as it is delicious. Candice Herriott, author of “Provisions to Plate,” showed us how by sharing the following recipes. Farro with Chicken and Brussel Sprouts Created by Chef Jacques Larsone Ingredients: • 1 pound Brussel sprouts cut in half • 12 ounces cooked farro piccolo • 4 ounces roasted Vidalia onion petals • ½ cup shaved scallion • 12 ounces pulled roasted free-range • chicken • ¼ cup balsamic vinegar • ¼ cup extra virgin olive oil • 1 tablespoon black truffle oil • Salt and pepper to taste Directions: In a large sauté pan, heat ¼ cup of olive oil on a high flame until almost smoking. Then add the vinegar and black truffle oil. Toss again. Add salt and pepper as desired. Split the contents of the pan between four dishes, evenly distributing the vegetables, chicken and farro. Serving size: 4 Local Oysters with Citrus, Tarragon and Olive Oil From Chef Joe DiMaio Ingredients: • 16 freshly harvested oysters • 1 grapefruit, segmented • 1 cara cara orange, segmented • 1 sprig tarragon • olive oil as needed • 1 small shallot, thinly sliced Directions: Start by washing your oysters under cold water. Refrigerate and cover the oysters with ice until time to shuck. Cut each end off of the citrus. Cut long strips just the pith and out vest of the fruit.
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