We love a cocktail with a good story. And this one happens to have a Connecticut tie-in. Robert Simonson created this recipe in 2016 for a cocktail reception that followed a lecture at the Yale School of Architecture, at the request of that school’s dean, architect Deborah Berke.
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Lidia Bastianich’s Polenta Torta with Gorgonzola and Savoy Cabbage
Lidia Bastianich's polenta torta is delicious with Gorgonzola and cabbage, but you can vary the filling however you wish. The dish is ideal for a crowd. You can assemble the tart the day before and then bake it the day of your gathering, and it also reheats well.
Lidia Bastianich’s Almond Torte with Chocolate Chips
This almond cake is delicious as is, but can also be served with a dusting of confectioners’ sugar, whipped cream, or zabaglione. It’s great for breakfast or brunch, as well as dessert.
Lidia Bastianich’s Roasted Guinea Hen with Balsamic Glaze
The blend of balsamic vinegar and honey to baste the guinea hen gives the bird a beautiful mahogany glaze and a delicious sweet-tart taste. These hens make an impressive holiday meal.
Julia Turshen’s Angel Food Bread Pudding with Butterscotch Sauce
Julia Turshen considers baking, packing, and sharing this bread pudding “a tangible way to give back to [her] community.” We consider it the ultimate comfort dessert. Tripled, it feeds 60!
Julia Turshen’s Spicy Tandoori Cauliflower with Minted Yogurt
The yogurt and assertive spice combination give the cauliflower an enormous depth of flavor and a really rich texture. For a complete meal, serve this with white or brown rice, quinoa, or warm flatbread and a platter of sliced cucumbers that you’ve drizzled with lemon juice and sprinkled with salt.
