Daytime Kitchen: Arugula Dish


Natalie and Brittany are in the kitchen with Evan and Jack from The Quarter. Jack is making a seasonal cocktail while Evan cooks up a delicious dish!

Here’s the recipe to the dish:

Sherry Vinaigrette
· 1 egg yolk
· 2 tbsp Dijon
· 3 tbsp + 1 tsp sherry vinegar
· 1 garlic clove, minced
· 1 shallot, minced
· 1 c canola oil
· ½ c Extra virgin olive oil
· Salt and pepper

Braised Mustard Seeds
50g (1.8 oz) dried mustard seeds
50g water
5g white wine vinegar
3g sugar
1g Kosher salt
Combine all ingredients in a saucepan and bring to a boil. Reduce heat and let simmer for 5 minutes. Cover and let stand for an hour. Water will be completely absorbed and mustard seeds will be plump and tender.

Pickled peaches
1 cup white vinegar
2 cups sugar
14 very small peaches, peeled, each stuck with 2 to 4 cloves
1 tablespoon allspice in a mesh boiling bag, optional
Bring the vinegar and sugar to a boil. Add the peaches and cook until tender. Cinnamon sticks may be boiled with the peaches and added to the jars. Allspice in a mesh boiling bag may be boiled with the peaches, but do not put into the jar. Place the peaches into sterilized quart jars and cover with syrup. Seal according to the canning instructions that come with the jars. Serve cold.

Brandy Milk Punch
· brandy
· vanilla extract
· allspice
· pumpkin puree
· heavy cream
· milk

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