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February 14, 2006

Harlem Tea Room’s Scones

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Recipes: The Harlem Tea Room’s Scones

Courtesy of The Harlem Tea Room
From Great Food in the November 2005 issue of O, The Oprah Magazine
Makes about 1 1/2 dozen

Printer-Friendly Version Review This Recipe

The Harlem Tea Room's Scones Her groundbreaking tearoom is causing quite a brew-ha-ha in Patrice Clayton’s old Harlem neighborhood. And these scones are the perfect accompaniment to the Harlem Tea Room’s afternoon tea!

INGREDIENTS
8 Tbsp. (1 stick) cold, unsalted butter, cut into small pieces, plus extra for baking sheets
3 1/2 cups all-purpose flour
2 tsp. baking soda
2 tsp. cream of tartar
1/2 tsp. salt
1 1/2 cups sour cream or buttermilk
1 egg, beaten, or milk for brushing scones

Preheat oven to 450°. Coat two baking sheets with butter. Sift flour, baking soda, cream of tartar, and salt into a large bowl. Add butter, using fingertips to combine until mixture takes on texture of fine meal. Add sour cream and stir until flour mixture is just moist and dough begins to stick together. Gather dough into a ball and knead lightly until fully integrated.

Place dough on a floured work surface and roll with a floured rolling pin to 3/4-inch thick. Dip a 2-inch cutter into flour and cut out scones as close to one another as possible. Place on prepared baking sheets, with space in between; let stand 10 minutes. Brush tops with egg, and bake until golden brown, 10 to 12 minutes. Remove to wire rack to cool. Serve warm with butter, clotted cream, fruit preserves, or jam. Makes about 1 1/2 dozen.

Variations:
Baking powder scones: Omit baking soda and cream of tartar and substitute 4 tsp. baking powder in dry ingredients. Replace sour cream with 1 1/4 cups milk.

Cheddar-thyme scones: After combining butter and dry ingredients, stir 1 1/2 cups grated Cheddar cheese and 1 Tbsp. chopped fresh thyme into flour mixture before adding sour cream. Sprinkle tops of scones with an additional 1/2 cup grated Cheddar cheese before baking.

Raisin scones: Add 1/4 cup sugar to dry ingredients. After combining butter and flour mixture, stir in 1 cup raisins.

Cat: 
    Below 125th Street, Recipes | Time: 12:52 pm (UTC+8) No Comments »

Harlem Cocktails

Recipes: Harlem Cocktail

The Chef

Dushan Zaric of Schiller’s Liquor Bar

Servings
1 drink

Ingredients
3 small chunks ( 1/2 inch cubes) pineapple
1/4 ounce maraschino liquor
1 and 1/2 ounces Beefeater gin
1 ounce pineapple juice

Instructions
Using a wooden spoon, muddle the pineapple chunks with the maraschino liquor in a mixing glass. Add the gin, pineapple juice, and enough ice to fill an old-fashioned glass; shake briefly and vigorously; and pour, unstrained, into the glass. Serve with a stirrer.



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Recipes: Harlem World Seven

Harlem World Seven

3/4 oz Absolut® vodka
1/2 oz Absolut® Kurant vodka
1/4 tsp lemon juice
1 pint prune juice
1 1/2 qt black sambuca
fill with gin

Mix over ice cubes, pour into a suitable glass and consume immediately.

NOTE: It might taste funny because of the prune juice but you should get an effect out of it.

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Recipes: Harlem Nights Cocktail

Harlem Nights Cocktail from the Lenox Lounge
From Heather Cross,

Since 1939 the Lenox Lounge has played host to such musical greats as Billie Holiday, John Coltrane and Miles Davis. The Lenox Lounge has been recently renovated, recapturing some of its past greatness after suffering for many years. Harlem Nights is a potent Lenox Lounge cocktail that is surprisingly delicious, despite the seemingly hodge-podge ingredient list.

INGREDIENTS:

* 3 ounces tequila
* 3 ounces coconut-flavored rum
* 2 ounces coffee liqueur
* Splash of pineapple juice
* Splash of peach schnapps
* 1 maraschino cherry
* 1 orange wheel

PREPARATION:

1. In a cocktail shaker, combine the tequila, rum, coffee liqueur, and pineapple juice.
2. Top with ice, cover, and shake vigorously.
3. Strain inot an ice-filled collins glass.
4. Top with peach schnapps and garnish with the cherry and the orange wheel.

Reprinted with permission from Cocktails in New York by Anthony Giglio.
New York City Cocktail Resources

Cat: 
    Lounges, Recipes | Time: 12:32 pm (UTC+8) No Comments »

Sylvia’s Waiting to Exhale

Shaken and Stirred

Friends of Sylvia’s

By MICHAEL BRICK
Published: February 12, 2006

THE barroom at Sylvia’s in Harlem has pictures of Sylvia and all the people she knows, Sylvia and Smokin’ Joe Frazier, Sylvia and Regina Belle, teenage Sylvia unaccompanied and pulchritudinous, hands tucked into her hair.

 

Waiting to Exhale, a mix of punch and alcohol, is a specialty of the house at Sylvia’s.

Marvi Lacar for The New York Times

From a back room the other night you could hear the singing for her 80th birthday, the familiar melody elongated, tempo tripped to a spirited adagio and all hands clapping.

On a television screen above the bar, people named Tia Carrere and Maksim Chmerkovskiy whirled in "Dancing With the Stars." They smiled like idiots in pain. The regulars speculated on who would win and whether Ms. Carrere’s costume would come off. They smiled like newfound friends, and they mentioned specialties of the house.

"Try the Long Island Iced Tea," Kim Birkett proposed. "That’s how we got here."

"Here" was a place called pleasantly drunk. Jallow Wow, a Gambian barman, poured sneak attack drinks, sickly sweet salmagundis, the Waiting to Exhale and the Kiss Me to start.

"It’s strong," Mr. Wow said, "so whenever a woman drinks it —— "

A world traveler across the bar finished the thought, "Just say, ‘Kiss me,’ and she won’t be able to resist it?"

Correct.

The world traveler told stories of airplane rides and faraway lands and of Harlem, too.

By and by Ms. Carrere and Mr. Chmerkovskiy left the screen, and the critique at the bar was not kind.

"When you go ballroom dancing, you don’t dress like you came out of a strip club," said Gloria Dulan-Wilson. "This is not ballroom dancing. This is hype. You used to be able to come to New York, go out dancing, really enjoy yourself. You can’t do that anymore. Somewhere along the line, we’ve got to bring back a modicum of what made New York New York."

In the back room the party ended, and Sylvia Woods emerged. She who found a husband in a Carolina bean field. Who built a Harlem institution and an empire of soul food. Ms. Woods glanced sidelong at her teenage equal on the wall and did declare: "I feel good. I truly feel as a woman should."

A daughter asked Ms. Woods did she want to go home or to carry on, the daughter chanting a birthday chant and swaying her hips left, right, left.

"Stop dancing, Momma," a granddaughter called. "You’re going to make me embarrassed."

WAITING TO EXHALE

Adapted from Sylvia’s
1 ounce Disaronno
1 ounce Grand Marnier
1 ounce Grey Goose Vodka
1 ounce Alize
3 ounces Hawaiian punch.

1. For the punch, mix equal parts cranberry, pineapple and orange juice, grenadine and sour mix.

2. Pour liquors over ice, fill cocktail glass with punch. Shake. Garnish with maraschino cherry and lemon slice.

Source: NY Times Sunday Styles

Cat: 
    125th Street, Recipes | Time: 11:45 am (UTC+8) No Comments »

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