peppermintI just got the chance to chat with Miss Peppermint about eating in and eating out! She is best known as a runner-up on the ninth season of RuPaul’s Drag Race, the actress and singer will be making her Broadway debut as part of The Go-Go’s inspired musical Head Over Heels. The show previews here in San Francisco at the Curran Theatre starting tonight before making its way to New York where Peppermint will be the first trans woman to originate a principal role on Broadway.

I’m hosting a reception for the musical on Wednesday, April 11th, where drink proceeds from a “Miss Peppermint” inspired cocktail will go to TRUTH (TRans yoUTH), a joint program between Transgender Law Center and GSA Network. The program seeks to amplify the voices of trans and gender non-conforming young people by offering a safe place to share struggles, learn empathy, and build public understanding. Please join us!

Head Over Heels

Miss Peppermint Eats Out

What is your favorite dessert?
Mint chocolate chip ice cream.

What restaurant would you call your home?
The City Diner on 91st and Broadway in New York City.

What is the strangest or most inspiring thing you’ve ever eaten?
Vegan crawfish made of burdock root!

What was your favorite breakfast cereal as a kid?
Fruity Pebbles

What is your favorite food to pig-out on after the club?
Any type of breakfast food

What is your favorite cocktail?
My favorite cocktails are Midori sours but I don’t drink them LOL

Curran partners with Humphry Slocombe to create “We Got The Beet,” a limited edition ice cream flavor celebrating the pre-Broadway engagement of Head Over Heels.“We Got the Beet” incorporates homemade raspberry jam and hand-squeezed lime juice to create a flavor that is light and fruity. The creamy pink creation made with Straus Family Farm Organic dairy carries a sweetness from the beets, highlighting the all natural ingredients in the handmade ice cream. Flavor available during the month of April at all Humphry Slocombe Bay Area locations.

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Braised Pork and Chorizo Stew

3 pounds pork butt, cut into 1-inch cubes

1/4 cup lard

1 pound Mexican chorizo, casing removed

1 white onion, diced fine

2 carrots, peeled and diced

1 1/2 pound can white hominy

1 pound fresh or frozen peas

4 cloves garlic, minced

1 cup red wine

6 – 8 cups chicken stock

3 branches thyme

1 bay leaf

1 dried avocado leaf

Rub the pork all over with the salt, pepper, and cumin and set aside. Heat lard in a Dutch oven over medium heat, add the pork and lightly brown on all sides. Remove pork from pan and add the chorizo, cooking until bubbling and separated about 5 minutes. Add the onions and carrots and cook until soft about 5 minutes. Add garlic and the pork back to the pan, stirring to combine and fragrant.

Add wine and reduce by half, followed by the chicken stock, 1 teaspoon salt, bay leaf and thyme. Bring to a low boil, then reduce to a simmer. Partially cover and cook, turning the pork a few times, until tender, about 2 hours.

Stir in the hominy and continue to simmer, uncovered, about 1 more hour. Add peas during the last half hour of cooking. Remove the bay leaf and thyme branches. Light a dried avocado leaf on fire and stir the ashes into the stew.

Serve with assorted toppings like lettuce, lemon, avocado, radish, diced white onions, and radishes.

 

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My quest for the perfect brownie continues. This recipe is from Martha Stewart. Everyone loved them! I might try adding chunks of bittersweet chocolate next time.

Chewy Brownies

7 tablespoons unsalted butter, room temperature, plus more for baking pan
3/4 cup plus 2 tablespoons unbleached all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
7 ounces unsweetened chocolate, finely chopped (1 1/3 cups)
3 tablespoons safflower or coconut oil
1 cup granulated sugar
1 cup packed light brown sugar
3 large eggs, room temperature

Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.

In a medium bowl, whisk together flour, baking powder, and salt. In a heatproof bowl set over a pot of simmering water, melt chocolate and butter with oil. Remove from heat. Add both sugars and whisk 10 seconds. Add eggs and whisk vigorously until glossy and smooth, 45 seconds. Using a rubber spatula, stir in dry ingredients. Pour batter evenly into prepared pan, smoothing top with a spatula.

Bake until set and a tester inserted in center comes out with moist crumbs, 35 to 40 minutes. Let cool in pan on a wire rack 20 minutes, then remove using parchment; let cool completely on a rack before cutting into squares. Brownies can be stored in an airtight container up to 2 days.

 

 

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Persimmon and Almond Galette

3 Fuyu Persimmons

Almond filling

7 ounces almond paste

4 teaspoons sugar

4 tablespoons butter, soft

2 eggs

1 tablespoon orange liqueur

Pinch of salt

2 Tablespoons flour

1 Recipe galette dough 

2 Tablespoons melted butter

2 Tablespoon sugar

In a mixer combine the almond paste, sugar and salt and beat in the butter until incorporated. Add the eggs and the liqueur and continue beating until smooth and fluffy. Stir in the flour.

Peel and slice the persimmons.

Preheat the over to 400*

Roll the galette dough into a 10-inch round. Spread 1/2 of the almond mixture onto the dough leaving a 1 1/2-inch border. Place persimmons in decorative pattern on top of the almond mixture. Crimp the edges of the galette dough and refrigerate for 20 minutes.

Brush the dough edges with melted butter and sprinkle the entire galette with the sugar.

Bake in the lower third of the over rotating occasionally for about 45 minutes.

Serves 8

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Galette dough
1 cup all-purpose flour
1/2 teaspoon sugar
Pinch of salt
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/4 cup ice water

In a bowl, mix the flour with the sugar and salt. Using a pastry blender cut in half of the butter until the mixture resembles coarse meal, then cut in the remaining butter until the pieces are the size of peas. Drizzle the water over the dough and stir with a spoon until moistened. Gather up the dough and knead it on a floured surface until it comes together. Flatten the dough into a disk, wrap in plastic and refrigerate for about 30 minutes.

Pear and Cranberry Galette

⅔ cup dried cranberries
2 pounds Comice pears, ripe but not too soft, peeled, cored and cut in half – slice keeping its form
1 tablespoon fresh lemon juice
1/2 cup sugar
½ teaspoon cinnamon
Pinch of clove
1/3 cup toasted walnuts
1/4 cup flour
1 tablespoon raw brown sugar
1 egg white for egg wash
Sugar for dusting
1 Tablespoon butter

Combine the walnuts, flour and brown sugar in a food processor until smooth. In a bowl combine the lemon juice, sugar, cinnamon and cloves. Peel and core the pears. Slice them anyway you want – I’ve chosen to keep them together at one end. Place them in the bowl with the lemon juice mixture and gentle toss.

Roll out your galette dough. Leaving 1 1/2-inches around the edge and sprinkle with the walnut mixture. This will help absorb the juices. Place the pears slices on top of the walnut mixture. Brush some of the egg white on the dough edges and fold the dough all around – overlapping where necessary. Refrigerate the galette for 30 minutes.

Preheat the oven to 400*

Top with cranberries. Brush the top edges of the dough with egg white and sprinkle generously with sugar. Dot with butter and bake in the lower half of the oven for about an hour.

Serve warm.

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Cranberry and quince compote

2 cups water
Juice of two tangerines
1 cup sugar
Pinch of salt
3-inch piece cinnamon stick
Rind of one tangerine
1 pound quince, peeled, cored and cut into little pieces
One 12-ounce bag cranberries
2 tablespoon St George Spiced Pear liqueur

In a medium saucepan, combine the water, tangerine juice, peel, 1/2 cup sugar and cinnamon stick and bring to a boil. Add the quince and cover with a piece of parchment paper and cook over low heat, until soft, about an hour. Add the cranberries and the rest of the sugar to the pan and bring to a simmer cooking until the compote is thick, about 20 – 30 minutes. Skim any foam that rises to the top (removing the foam helps to achieve the jewel-like color). Discard the cinnamon stick and peel. Let cool and stir in the spiced pear liqueur.

Makes 4 cups