Your Winery

Cocktail Recipes

Yuzu Melon

Serves 2

It turns out that Pure Food and Wine’s former executive chef, Neal Harden, is not only amazing in the kitchen, he’s great behind the bar, too. He created this amazing summer cocktail when he needed some way to use an abundance of ripe cantaloupes. He has a way of incorporating all my favorite things into one dish or drink, and he did it again here. If you don’t have a juicer, blend fresh melon and strain it.

Equipment

• Juicer

• 2 cups cantaloupe juice
• 1 cup Momokawa Organic Ginjo Sake
• 1/4 cup yuzu juice (or freshly squeezed lemon juice)
• 1 small handful cilantro, gently torn
• 2 tablespoons agave nectar

Combine all the ingredients in a pitcher or shaker, stir well, and pour into tall glasses filled with ice.
Excerpted from Living Raw Food, by Sarma Melngailis

Strawberry Daiquiri

Serves 4

The recipe comes from Jonathon Wright, who works in the One Lucky Duck Juice bar and Takeaway. He’s also the one who decided it was a good idea to combine pints of our ice cream with sake in the blender for spiked milkshakes—so good! The coconut butter/oil makes the daiquiri a bit richer and more tropical, but you can leave it out. Either way, this frozen drink always makes me long for the beach.

• 4 cups frozen strawberries
• 1 cup chopped pineapple
• 2 cups Momokawa Organic Ginjo Sake
• 1 cup fresh coconut water, or plain filtered water
• 1/2 cup freshly squeezed lemon juice
• 1/2 cup agave nectar
• 1 heaping tablespoon coconut butter/oil (optional)
• 4 whole stemmed strawberries or 4 wedges of fresh pineapple, for garnish

Blend all the ingredients except the garnish in a blender until smooth.
Serve in any kind of glass, garnished with fresh strawberries or pineapple slices.
Excerpted from Living Raw Food, by Sarma Melngailis

White Light Tini

Serves 4

This cocktail, created by Pure Food and Wine’s Italian sommelier Joey Repice, is made with green tea infused with fresh lemongrass. We use an unfiltered sake called Summer Snow—I love that name! It’s milky white (because the rice particles have not been filtered out) and has a mild, sweet, and refreshing flavor.

• 2 tablespoons loose green tea leaves
• One 1-inch piece of fresh lemongrass, outer husk removed and
• thinly sliced or shaved with a peeler
• A little more than 1 cup hot, filtered water
• 3 cups Momokawa Organic Nigori Sake
• 1/2 cup ginger juice*
• 1 cup freshly squeezed lime juice
• 1/2 cup agave nectar
• 4 fresh orchid blossoms or other edible flowers

Steep the tea and lemongrass in a little more than 1 cup of hot water and let it sit for 30 minutes or more.
Strain the tea and let it chill completely in the refrigerator.
Combine the tea with the sake, ginger juice, lime juice, and agave nectar and stir well to dissolve the agave. In a martini shaker, pour the chilled liquid over ice and shake or stir very well to chill. Strain and pour into martini glasses.
Garnish with orchid blossoms or other edible flowers.

* To make ginger juice, simply grate ginger on a fine grater and pack the pulp into cheesecloth.
Squeeze the cloth with your hand to extract the juice. Roughly one tablespoon of pulp will produce one teaspoon of juice.
Excerpted from Living Raw Food, by Sarma Melngailis

Cu-Tini

Serves 4

One of Pure Food and Wine’s bartenders, Michael Turvin, came up with this drink, and I love how he serves it. Instead of combining the grapefruit juice in the shaker, he keeps it on the side and pours it into the martini glasses individually so that the grapefruit juice rests on the bottom, with the pale green layer of liquid on top.

You can put the grapefruit juice in a squeeze bottle and shoot it in, or pour it gently on the side of the glass. Either way, because it’s a denser liquid, it should end up at the bottom of the glass.

There are several ways to extract cucumber juice: You can use a juicer, you can blend peeled cucumber and strain it, or you can muddle it in a glass and strain it. That’s how we do it at the restaurant as it’s the fastest way to get fresh cucumber juice when you’re behind the bar.

• 2 cups cucumber juice
• 2 cups Momokawa Organic Ginjo sake
• 1 cup freshly squeezed grapefruit juice
• 3/4 cup agave nectar
• 4 thin cucumber slices, for garnish

Combine all the ingredients except the cucumber slices and shake over ice in a martini shaker. Pour into martini glasses. Float the cucumber slices on the surface to garnish.
Excerpted from Living Raw Food, by Sarma Melngailis

Melon-Kiwi–Tini

Serves 4

Honeydew melon and lime have always been a good match, and kiwi seems to work well with both. This shake is great without sake, too, for any time, particularly because kiwis are bursting with vitamin C and also a good source of potassium, copper, magnesium, and vitamin E. This cocktail uses the whole fruit, so you’re getting good fiber, too.

Equipment

• Blender

• 4 cups cubed honeydew melon
• 4 peeled kiwi fruits
• 1/4 cup freshly squeezed lime juice
• 1/4 cup agave nectar
• 1 cup Momokawa Organic Ginjo sake
• Mint sprigs or additional kiwi slices for garnish

Place all the ingredients except the garnish in a blender and blend until completely smooth.
Add a large handful of ice and blend until completely smooth. Taste for sweetness and add additional agave as needed.
Divide among 4 large martini glasses and garnish with mint or a thin slice of peeled kiwi.
Excerpted from Living Raw Food, by Sarma Melngailis

Raw Foods

Goldbar Squash Angel Hair Pasta with Sake-Cream Sauce

Shiitake, Haricots Verts, Tomato-Saffron Puree
Serves 4 to 6

Equipment

• High-speed blender
• mandoline
• dehydrator (optional)

Sake-Cream Sauce

• 2 cups cashews, soaked for 3 hours or more
• 1/2 cup sun-dried tomatoes, soaked for 2 hours or more
• 1 small fresh tomato, cored and chopped
• 1 shallot, peeled and chopped
• 1 cup filtered water
• 3/4 cup sake
• 1/4 cup freshly squeezed lemon juice
• 3/4 cup extra-virgin
• olive oil
• 1 teaspoon sea salt
• Freshly ground black pepper

Place all the ingredients except the olive oil, salt, and pepper in a high-speed blender and puree until completely smooth. With the blender running, slowly pour in the olive oil and blend to emulsify. Add the salt and then taste to adjust seasoning with additional salt, if needed, and pepper. The sauce should be thick and creamy.

Tomato-Saffron Puree

• 4 cups fresh seeded tomatoes, chopped
• 1 small shallot, peeled and roughly chopped
• Pinch of saffron threads
• 1/2 teaspoon ground fennel seeds
• 1/2 teaspoon sea salt

Place all the ingredients in a high-speed blender and puree until completely smooth, seasoning to taste with salt.

Pine Nut Parmesan (optional, makes 3 cups)

• 2 cups pine nuts, soaked 1 hour or more
• 1/2 cup filtered water
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons nutritional yeast
• 1/2 teaspoon sea salt

In a food processor, blend all the ingredients until smooth and creamy. Divide the mixture between two Teflex-lined dehydrator trays and spread very thin using an offset spatula. Dehydrate for 6 to 8 hours or overnight, until dry and crispy. Break into pieces and store in a covered container in the refrigerator.

To Finish

• 6 medium goldbar squash, finely julienned
• Sea salt
• 2 cups very thinly sliced shiitake mushroom caps
• 1 tablespoon extra-virgin
• olive oil

1 cup haricots verts, sliced very thin on a bias
Freshly ground black pepper, to taste
1 cup crumbled Pine Nut Parmesan, or 1 cup finely chopped pine nuts tossed
with 1 teaspoon nut oil, a sprinkle of nutritional yeast, and fine sea salt
Microgreens, fresh basil, or marjoram, for garnish

In a large bowl, gently toss the julienned squash with a light sprinkle of salt. Let the squash sit for about 30 minutes to soften, then drain off any excess water. In a medium bowl, toss the shiitake mushrooms in olive oil. Spread on tray, sprinkle with salt, and dehydrate for about 30 minutes to soften. In a large bowl, gently toss the squash with the shiitake mushrooms, haricots verts, and the Sake-Cream Sauce. Taste the pasta and adjust the seasoning if necessary. With a fork, twirl a portion of pasta into a beehive shape and place it in the center of a coupe bowl or shallow dish. Pour about 1/2 cup of the tomato puree around the pasta, sprinkle with Pine Nut Parmesan or seasoned pine nuts, and garnish with microgreens or herbs.

Sesame–Mixed Vegetable “Noodles” with Herbs

Serves 8 to 10

Equipment

• Japanese mandoline

Sesame Dressing

• 1 cup sesame tahini
• 1/4 cup sesame oil
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup mellow red miso
• 3/4 cup plus 2 tablespoons filtered water
• 1/4 cup black sesame seeds

In a large bowl, whisk together the tahini, sesame oil, lemon juice, miso, and 1/2 cup of the water.
Add the remaining water a bit at a time and continue whisking until smooth.
Stir in the sesame seeds and set aside.

Vegetables

• 4 cups daikon radish, julienned on a mandoline
• 2 red bell peppers, cored and julienned
• 3 medium zucchini, julienned on a mandoline
• 3 medium carrots, peeled and julienned on a mandoline
• 6 baby bok choy, leaves thinly sliced on a bias
• 3 scallions, whites and about 1 inch of green, thinly sliced
• 1 big handful cilantro leaves
• Sea salt

In a large bowl, toss all the prepared vegetables and the sesame dressing until evenly coated.
Season to taste with sea salt.

Herbal Guacamole and Spicy Jicama in Romaine Leaves

Serves 6

• 6 ripe avocados
• 2 large handfuls cilantro leaves, coarsely chopped
• 1 large handful parsley leaves, coarsely chopped
• 1/4 cup plus 1 tablespoon freshly squeezed lime juice
• 1 jalapeño pepper, seeded and finely minced
• 2 teaspoons plus one pinch sea salt
• 2 cups julienned jicama
• 1/2 teaspoon cayenne pepper
• 3 heads of romaine hearts
• Additional parsley or cilantro, for garnish

In a large bowl, mash the avocados well with a fork.
Add the cilantro, parsley, 1/4 cup of the lime juice, jalapeño, and 2 teaspoons of salt, and stir well to combine.
In a separate bowl, toss the jicama with the remaining tablespoon of lime juice, the cayenne and a pinch of salt.

To Serve
Separate the romaine leaves. Fill each leaf with a few spoonfuls of the avocado and arrange on a serving platter. Top with the jicama and additional parsley or cilantro leaves.

Chanterelle and Yuzu Ceviche

Pineapple-AvocadoPuree and Heirloom-Cherry–Tomato Salsa
Serves 8

Equipment

• Blender

Chanterelle Ceviche

• 1/3 cup freshly squeezed orange juice
• 1/3 cup freshly squeezed lemon juice
• 1/3 cup freshly squeezed lime juice
• 1/4 cup extra-virgin
• olive oil
• 2 tablespoons yuzu juice
• 1 tablespoon sea salt
• 4 to 5 scallions, green parts only, thinly sliced
• Freshly ground black pepper, to taste
• 5 cups cleaned and sliced chanterelle mushrooms

Place the orange, lemon, and lime juices, yuzu juice, and salt in a blender and blend until well mixed. (It’s important to blend the salt with the juices very well so that the mushrooms will properly break down while marinating. If you don’t feel like using a blender, whisk the mixture thoroughly and make sure the salt is fully dissolved.)

Transfer the mixture to a bowl and whisk in the olive oil, scallions, and pepper.

To prepare the chanterelle mushrooms, first cut off the coarse end of the stem. Then cut the mushrooms into halves or quarters, depending upon the size. Place the cut mushrooms into a bowl of cold water and massage with your hands to remove dirt. Remove the mushrooms from the water and lay them out on paper towels. Pat the mushrooms dry.

Pour the marinade over the mushrooms and let them sit at least 1/2 hour. Set aside.

Pineapple-Avocado Puree

Puree the pineapple in a blender until it becomes a smooth liquid.
Add the sea salt and avocados and continue blending until very smooth. Set aside.

Heirloom-Cherry–Tomato Salsa

• 6 cups heirloom cherry tomatoes, sliced into halves
• 1 1/2 cups finely diced celery (save the celery hearts for garnish)
• 1 small bunch parsley (about 2 cups), leaves only, roughly chopped, plus additional sprigs for garnish
• 3 jalapeños, seeded and finely minced
• 4 to 5 scallions, the white part and 1 inch of green, sliced very thin
• 1 tablespoon red-wine vinegar
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon sea salt

Place all the ingredients in a bowl and toss until evenly mixed.

To Serve
Set up 8 martini glasses.

Place 2 to 3 tablespoons pineapple-avocado puree in the bottom of each glass. Top with 3 to 4 tablespoons heirloom-tomato salsa, then about 1/4 cup marinated mushrooms. Repeat once or twice, as needed.

Garnish with the parsley sprigs and celery heart stalks.

Coconut-Lime Cookies

Makes about 3 dozen cookies

Equipment

• Food processor, dehydrator
• 2 cups macadamia nuts
• 1/4 cup agave nectar
• 1 cup shredded dried coconut
• 2 tablespoons freshly squeezed lime
• 1 tablespoon lime zest juice
• 1 teaspoon sea salt 2 teaspoons vanilla extract

Place the nuts in the freezer to chill for a few minutes. Once chilled, pulse the nuts, coconut, and lime zest in a food processor until the mixture is well combined but still a bit chunky. Be careful not to overprocess the mixture or it will become oily (chilling the nuts before processing helps to prevent this).

Transfer the mixture to a bowl, add the remaining ingredients, and combine well.

Using a small ice cream scoop or a big tablespoon, spoon rounds of dough onto Teflex-lined dehydrator trays and flatten them into round cookies, about 1/2-inch thick. Dehydrate for about 24 hours or until the cookies reach the desired consistency.