All of us at OLLI @Berkeley wish you a joyful, peaceful and safe holiday season, and a (much) happier new year.
At our OLLIday Happy Hour on Dec. 18, member Rani Cochran shared (virtually) some favorite libations (courtesy of her son) and noshes — a tasty gift from her to us to you. Cheers!
Classic Negroni
1oz. Campari
1oz. Sweet vermouth
1oz. Gin
2 dashes bitters (Angostura is a good choice)
Orange peel garnish
Gran Classico Negroni
1oz. Gran Classico
1oz. Sweet vermouth
1oz. Gin
2 dashes chocolate bitters
Orange peel garnish
Rum Negroni
1oz. white rum
1oz. Sweet Vermouth
1oz. Campari
2 dashes bitters
Orange peel garnish
All three are made the same way. Combine with a lot of ice. Stir until very cold. Strain neat into a coup glass. Or serve over a single large ice cube in rocks glass.
Stuffed Dates
It's a great nosh for a crowd, so you might want to wait (or not!) until we can party in person again.
Ingredients
Dates: a box of Medjool Dates, preferably organic
Plain chèvre goat cheese
Ground pistachios (unsalted and roasted prefered)
Honey
Preparation
1. Grind or chop pistachios into small pieces.
2. Mix pistachios, chèvre, and honey into a paste.
3. Make a lengthwise slit in each date to remove the pit.
4. Stuff each date with the pistachio, chèvre, honey mix.
5. Place the stuffed dates on a platter and chill until ready to serve.
Happy holidays!