Lest anyone think that all we do is drink when we test recipes for Food & Wine Cocktails 2008, I can set your minds at rest. We actually eat, too. Specifically we eat bar food, because next year’s book will have a huge chapter on the best selections from around the country. We’ve found great recipes in the past, including the killer Cubano Sandwich from New York City’s Spotted Pig and the succulent Pug Burger from Los Angeles’s The Hungry Cat (they’re both in Cocktails 2007). This year we’ve discovered more excellent snacks, including one of the most ingenuous dishes ever—Curried Rice Krispie Squares from Violet Hour in Chicago. I know, I know, they sound weird, bordering on disgusting. But they’re brilliant and yummy. And the recipe is dead easy: You make Rice Krispie Treats pretty much how the box says to, with 3 tablespoons of butter, 10 ounces of marshmallows and 6 cups of Rice Krispies, but you add 2 tablespoons of curry powder and 1/2 cup of toasted, salted sunflower seeds to the melted marshmallows (stir well, so the curry powder is fully mixed in). Then spread them in a pan, let cool and cut into squares. You can snack on them with just about any drink, but they’re especially good with a brandy cocktail, or one of those increasingly popular sherry drinks.
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