Cooking

Cocktails: Champagne with Citrus Popsicles

Cocktails is a Tablecrafter series on updated versions of classic alcoholic drinks.


Some things must be appreciated in their original state, but there's no denying that brainstorming the various ways to reinvent a classic is much too fun to completely forgo. In this recipe, we take the definitive French 75 and add an interesting twist. The citrus element of the cocktail comes in the form of an intensely flavored popsicle. Light, effervescent, and refreshing, our variation on the libation easily reminds us of the best summer cocktails we've had. 

Champagne with Citrus Popsicles

Yield: 8 popsicles
Time: 1 hour and 35 minutes (5 min prep / 1 hr 30 min freezing)


Ingredients:

  • 12 oz. champagne
  • ⅓ cup gin
  • ¼ cup simple syrup
  • ⅓ cup lemon juice

Procedure:

  1. Combine all the ingredients except for the champage and pour into popsicle molds and leave about ¼ of an inch allowance.
  2. Freeze for about 1 hour and 30 minutes or until solid.
  3. Serve popsicles inside a glass and pour champagne over.

Are you enjoying our version of the French 75 cocktail? Share your thoughts with us, email us at hello@tablecrafter.com. We'd love to hear from you!

Cooking

Saucey: Mentaiko

Saucey is a Tablecrafter series on inventing and modifying sauces, packaging them, and recommending pairings.


An Asian delicacy, mentaiko originated from Korea and found its way to Japan at the end of World War 2. In our recipe, marinated roe goes beyond flavoring the traditional onigiri and sake. Made with either the roe of cod or pollock, this dish comes in a variety of flavors and colors. Surprisingly accessible in Japan, you can find these at airports and train stations!

Recently, it has gone through a phase of reinvention—finding itself a part of the popular mentaiko pasta. A dish with a range of textures, thick and unctuous from the cream sauce that features the salty roe. Who knew this popular dish was so easy, in fact, you can forget the stove—this doesn't require cooking! (Except for the noodles, that is)

Mentaiko Pasta

Yield: 2–4 servings
Time: 10 minutes


Ingredients:

  • 1 piece mentaiko
  • 4 tbsp Japanese mayonnaise
  • ¼ cup cream
  • ½ tsp soy sauce
  • 1 package udon
  • nori, shredded for garnish

Procedure:

  1. Make a lengthwise slit through the sac membrane of the mentaiko and scrape out the roe with a knife or spoon. Discard the sac membrane.
  2. In a large bowl, combine mentaiko and Japanese mayonnaise. Add the heavy cream and soy sauce.
  3. In a pot, boil water to pre-heat udon noodles. Once the water boils, cook udon according to the package and drain.
  4. Add cooked udon to the mentaiko mixture and toss well until it is evenly coated with the sauce.
  5. Garnish the pasta with shredded nori.

What did you have with our Mentaiko sauce? Let us know your sauce combinations on hello@tablecrafter.com. We're excited to hear more from you!