MISSION, Kan., July 16, 2018 /PRNewswire/ -- (Family Features)
Flavorful foods and cold drinks are the focal points of just about
any summer gathering. Create a party atmosphere that can stand out
by adding a bit of island infusion to both bites and beverages so
your warm-weather soiree can soar to new heights.
To help add that island spark, an ingredient like bitters
provides a potent flavor made from botanicals like aromatic herbs,
bark, roots and fruit. While known for their ability to balance
countless cocktails, it may come as a surprise that bitters are
regarded by some chefs as a pantry staple, adding real depth of
flavor to a variety of dishes. Bitters can be added to classic and
contemporary cocktails and a range of cuisines to create
taste-tempting creations.
Much like vanilla extract, when cooked, the alcohol in bitters
evaporates, so bitters-infused recipes can be enjoyed by the whole
family at your next backyard barbecue or patio party.
Center your spread around a summer favorite like Pulled-Pork
Sliders with Bitters, a tangy Caribbean twist on a classic dish featuring a
spicy chili rub. Coupled with a vinegar-based sauce dashed with
Angostura aromatic bitters, an unmistakable culinary and cocktail
essential made with the same secret recipe since 1824, the
flavorful sliders make for a crowd-pleasing main course.
Add to the island vibe with a unique take on a tried-and-true
sweet treat like cake. Orange Butter Sponge Cake enhances every
party's dessert course with the sweet and tangy combination of
citrus and bitters.
These tasty foods paired with hot temperatures call for cooling
off with inventive bitters-forward drink recipes like the Queen's
Park Swizzle, Angostura's signature Trinidadian cocktail, and a
summertime go-to, the Traditional Mojito. These drinks balance the
art of the swizzle with the tastes of tiki to provide guests with
refreshing beverage options.
Whether you're an aspiring home chef, an amateur bartender or
anything in between, you can elevate summer entertaining with
bitters to complement an array of ingredients for exceptional
entertaining all summer long.
Find more summertime food and drink recipes to savor at
AngosturaBitters.com.
Pulled-Pork Sliders
with Bitters
|
Servings:
approximately 14 small sandwiches
|
|
|
Chili Rub:
|
|
2
|
tablespoons Angostura
aromatic bitters
|
2
|
tablespoons chili
powder
|
1
|
teaspoon
salt
|
|
|
3-3 1/2
|
pounds boneless pork
shoulder roast
|
1
|
tablespoon cooking
oil
|
|
|
Bitters
Sauce:
|
|
1
|
can (15 ounces)
unseasoned tomato sauce
|
1/2
|
cup packed dark brown
sugar
|
2
|
tablespoons Nature's
Intent apple cider vinegar
|
1
|
tablespoon Angostura
aromatic bitters
|
1
|
tablespoon chili
powder
|
3
|
large cloves garlic,
chopped
|
1-2
|
tablespoons
cornstarch (optional)
|
|
|
14
|
small slider
buns
|
To make Chili Rub: Stir together aromatic bitters, chili powder
and salt; let stand 10 minutes.
Cut pork shoulder across grain into 1 1/2-2-inch thick slices;
trim excess fat. If needed, cut into chunks to remove some fat.
Rub meat with chili mixture. In 8-quart pot or 9-10-inch wide,
high-sided saute pan with lid, heat oil. Add meat and brown on both
sides, about 15 minutes total. Remove meat and place on plate; keep
warm.
To make Bitters Sauce: Combine tomato sauce, brown sugar, apple
cider vinegar, aromatic bitters, chili powder and garlic cloves;
stir well. Pour into hot, empty pan. Simmer 5 minutes, stirring and
scraping bottom of pan.
Return meat to pan; spoon sauce over meat. Cover and cook 1 hour
and 15 minutes on low, rearranging meat halfway through cooking.
Transfer meat to plate; cover with foil to keep warm.
To thicken sauce, if desired: Let sauce cool in pan 5 minutes
then whisk in cornstarch. Bring to boil; continue to cook and whisk
until slightly thickened.
To serve: Pull meat apart with two forks or fingers. Serve warm
on buns, drizzled with sauce.
Queen's Park
Swizzle
|
Makes: 1
cocktail
|
|
|
12-14
|
mint
leaves
|
1
|
ounce fresh lime
juice
|
1
|
ounce Demerara simple
syrup
|
|
crushed
ice
|
2
|
ounces Caribbean
rum
|
6-8
|
dashes Angostura
aromatic bitters
|
1
|
mint sprig, for
garnish
|
In highball glass, muddle mint leaves in lime juice and simple
syrup, then fill glass with dry, crushed ice.
Pour rum over crushed ice and swizzle well until glass is ice
cold and frosted.
Pack glass with more crushed ice and top with aromatic bitters.
Garnish with mint sprig.
Traditional
Mojito
|
Makes: 1
cocktail
|
|
|
1
|
cube brown
sugar
|
1/2
|
ounce simple
syrup
|
12-15
|
mint
leaves
|
3/4
|
ounce fresh lime
juice
|
2
|
ounces white
rum
|
2
|
dashes Angostura
aromatic bitters
|
|
crushed
ice
|
1
|
bottle club
soda
|
1
|
mint sprig, for
garnish
|
In Collins glass, muddle brown sugar cube and simple syrup, then
add mint and lightly press to extract flavor. Add lime juice, rum
and aromatic bitters.
Fill glass with crushed ice and swizzle.
Repack with crushed ice and top with club soda. Garnish with
mint sprig.
Orange Butter Sponge
Cake
|
8
|
ounces butter, plus
additional for buttering pan
|
2
|
cups cake flour, plus
additional for flouring pan
|
1
|
tablespoon baking
powder
|
1/2
|
teaspoon
salt
|
2
|
cups granulated
sugar
|
4
|
large eggs
|
1
|
teaspoon
vanilla
|
1
|
tablespoon Angostura
orange bitters
|
1
|
cup freshly squeezed
orange juice
|
|
powdered or
extra-fine sugar, for dusting
|
Heat oven to 350 F.
Butter and flour two 9-inch cake pans. Sift flour three times
and add baking powder and salt. Set aside.
With electric mixer, cream butter and sugar until light and
creamy, about 10 minutes. Add eggs one at a time, beating well
between additions. Add vanilla and orange bitters.
Divide flour mixture into four portions. Set electric mixer on
medium low and add flour alternately with orange juice, starting
and ending with flour. Mix just until incorporated after each
addition.
Divide batter evenly between cake pans and bake 35-40 minutes,
or until cake pulls away from sides of pans. Remove from oven and
cool 5 minutes in cake pans before turning out.
Michael French
mfrench@familyfeatures.com
1-888-824-3337
editors.familyfeatures.com
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