For those of you who dropped by Habersham's Halloween Happy Hour last Saturday, we appreciate you braving the elements (yes, more rain!) and not letting Mother Nature dampen the festivities! Of course, the Mother's Ruin Punch helped keep spirits high and Deb's steamy Pasta Fagioli warmed restless souls. Elton, Boy George and Lucy Ricardo certainly enjoyed themselves! Here are the recipes from the evening. Enjoy!
Deb’s Own Pasta Fagioli
Prepare dried cannelini beans to “al dente”; prepare chicken stock. Then:
In soup pot, heat ½ c olive oil and sauté 4 cloves minced garlic (or more), 1 ½ T cracked black pepper, 1 tsp red pepper flakes, and 1 – 2 finely chopped onions. Mash 1 can flat anchovies to a paste and add to the onion mixture. Cook until onions are translucent.
Add your freshly cooked cannelini beans and 5 – 8 C fresh chicken stock. Simmer for an hour, add I box ditalini pasta and I cup grated parmesan cheese. I also throw in a heel of leftover parmesan or grana padana cheese (I keep a supply of these heels in the freezer). When pasta is perfectly “al dente”, toss in a handful of fresh chooped Italian parsley, and mangia!
Mother’s Ruin Punch
Open a chilled bottle of champagne or prosecco. Drink one full glass and pour the rest in the punchbowl. Add 1 cup white sugar and about 1/3 bottle chilled club soda. Stir to dissolve sugar. Add 2 C vodka, 1 C sweet vermouth, fresh lemon juice (about 4-5 lemons) and 2-3 C fresh grapefruit juice. Pour a glassful and drink it. Adjust juices and various alcohol to taste, and drink another glass just to be sure it’s correct. Serve on ice.
Prepare dried cannelini beans to “al dente”; prepare chicken stock. Then:
In soup pot, heat ½ c olive oil and sauté 4 cloves minced garlic (or more), 1 ½ T cracked black pepper, 1 tsp red pepper flakes, and 1 – 2 finely chopped onions. Mash 1 can flat anchovies to a paste and add to the onion mixture. Cook until onions are translucent.
Add your freshly cooked cannelini beans and 5 – 8 C fresh chicken stock. Simmer for an hour, add I box ditalini pasta and I cup grated parmesan cheese. I also throw in a heel of leftover parmesan or grana padana cheese (I keep a supply of these heels in the freezer). When pasta is perfectly “al dente”, toss in a handful of fresh chooped Italian parsley, and mangia!
Mother’s Ruin Punch
Open a chilled bottle of champagne or prosecco. Drink one full glass and pour the rest in the punchbowl. Add 1 cup white sugar and about 1/3 bottle chilled club soda. Stir to dissolve sugar. Add 2 C vodka, 1 C sweet vermouth, fresh lemon juice (about 4-5 lemons) and 2-3 C fresh grapefruit juice. Pour a glassful and drink it. Adjust juices and various alcohol to taste, and drink another glass just to be sure it’s correct. Serve on ice.
