I was late getting home. And hungry. So, I went to, everyone’s ‘go to’ meal….Pasta.
Since I still had a few lemons from our lemon tree on hand, I thought I’d make lemon pasta. And because I felt like a cocktail as it was being made, a Bronx Cocktail sounded good.
The Bronx Cocktail
Bronx Cocktail
2 oz. gin
1/2 oz. dry vermouth
1/2 oz. sweet vermouth
1 oz. fresh orange juice
Ice cubes
Tools: shaker, strainer
Glass: cocktail
Garnish: orange twist
Combine all ingredients in a shaker, shake, strain into a
chilled glass and garnish.
I’ve made several lemon pastas in the past. And loved the lemony, creamy, cheesy flavors. I was reading a book (Ruth Reichl, Comfort Me With Apples ) that talked about the author visiting Danny Kaye & eating his pasta. She said it was the best she had ever eaten and, since she was afraid to ask him for the recipe, she tried to recreate it. This is her re-creation.
Ruth Reichl’s Danny Kaye’s Lemon PastaI
Whipping Butter & Lemon Zest
Ingredients
1/4 cup unsalted butter (1/2 stick)
1 cup heavy cream
3 tablespoons fresh lemon juice
1 lb fresh egg fettuccine
2 teaspoons grated fresh lemon zest
freshly grated parmesan cheese
Directions
1 Melt the butter in a deep, heavy 12-inch skillet and stir in the cream and lemon juice. Remove the skillet from the heat and keep it warm and covered.
2 Cook the pasta in a large pot of salted boiling water until al dente, 2 to 3 minutes. Reserve 1/2 cup of the pasta cooking liquid and drain the pasta in a colander. Add the pasta to the skillet with the lemon zest and 2 tablespoons of the pasta cooking liquid and toss well. (Add more pasta cooking liquid 1 tablespoon at a time, if necessary, to thin the sauce).
3 Season the pasta with salt and pepper and serve with the grated Parmesan.
Salad, Pasta & Wine
I have to say that although I had high hopes for this—I was disappointed. Bland and starchy comes to mind. Maybe, Ruth Riechl’s re-creation wasn’t as close as she thought. But the Bronx Cocktail was great so it wasn’t a complete loss.
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