OT: Hellboy.com Recipe Thread (Good Eats!)

[hellboyone]

I made this thing tonight:

http://www.rickcortes.com/prettyfood01.jpg

using whatever I had in the fridge, whatever I could find in the cupboard, and a healthy obsession with Bravo's Top Chef (which inspired me to try and make it a pretty presentation). And it tasted pretty great for just fucking around!

BRAISED CHICKEN ON A BED OF POTATO SHAVIN'S WITH
BROCCOLINI AND ZUCCHINI

recipe for 2
2 chicken filets
1 mexican zucchini (or regular zucchini or squash)
1 bunch of broccolini
1 potato
sherry cooking wine
1 lime
salt and pepper
garlic
veg. oil

In a saute pan over high heat, quickly brown both sides of the filets in a bit of vegetable oil. Season with salt and pepper beforehand. (I use pre-mixed seasoned pepper and garlic pepper with a bit of salt in it.) Squeeze half a lime on the chicken. When it's got some color, slowly pour in the wine until the filets are swimming in it but not drowning. When the wine starts a-boilin', turn the heat down and let the chicken simmer for a few minutes. Do NOT let the wine burn off!

Preheat oven to 350 degrees.

While you're waiting, slice the zucchini and chop up the broccolini. Set aside. Peel the potato. With the peeler, start "shaving" the potato into long, thin strips. Set aside.

Take a cookie sheet (or whatever) and line it with tinfoil (optional...easier clean up with the tinfoil). Mince a few cloves or garlic and spread about the sheet (or take a couple of teaspoons full of pre-minced garlic and do the same thing). Take the chicken and place it on top of the garlic. Place the zucchini and broccolini all over the sheet with the chicken evenly. Take the pan with the wine liquid and pour it over the chicken and veggies, leaving just a bit in the pan. Squeeze the other half of the lime all over it. Place in oven for about 15-20 minutes. (Keep an eye on the broccolini...it can dry out quick.)

Put the pan with the little bit of liquid in it back on high heat and when it starts sizzlin' a bit, throw the thin potato strips in there and saute them until cooked. There should still be seasoning in there from before, but you can add some more if you like. (As you can see from the pic, I'm pretty liberal with the seasoning. We like it spicy!)

When the potatoes are done, place them evenly on two plates. If the chicken's done, place the rest of ingredients on the plate as shown.

Enjoy!
---------

Re: cilantro (yum!), my local grocery also calls it Chinese parsley.

[Rachel Edidin]

Easier-Than-Your-Mom Beer Bread: super-simple, super-tasty alternative to traditional yeast bread. Best way I've ever found to impress people at potlucks without spending more than fifteen minutes in the kitchen. :)

COMBINE:

3c self-rising flour

OR

3 c flour
3 tbsp baking powder
1 1/2 tsp salt

3-6 tbsp sugar (depending on how sweet you want it to be and on what beer you're using)

1 12-oz bottle room-temperature beer (the flavor and color of the beer will pretty much determine the flavor and color of the bread. PRB and equivalent swill make pretty neutral, light breads. Guiness bread is darker and stronger in flavor. Amber ales are my favorites for this recipe, with Pyramid Apricot Ale--which makes a very faintly apricot-flavored bread--a close second. It's also a great way to get rid of beer that *looked* good on the shelf but turned out to be undrinkable.)

Bake at 350 degrees Fahrenheit for 45-55 minutes in a greased loaf pan.

[jnapper]

Rick, you inspired me with that chicken and zucchini dinner-- can't wait to make supper tonight.

super-simple, super-tasty alternative to traditional yeast bread. Best way I've ever found to impress people at potlucks without spending more than fifteen minutes in the kitchen. :)

It's also a great way to get rid of beer that *looked* good on the shelf but turned out to be undrinkable.)

Will try your bread recipe this weekend-- thanks Rachel!

[Ken O]

http://smg.photobucket.com/albums/v409/Tequilawyrm/cake.jpg

[jnapper]

Wow! Looks very very easy to make (and festive!)

Thanks, T-wyrm!!

[Celtic_Fiddler]

Time to take advantage of all those cranberries being harvested! I got this recipe from the good folks at the A.D. Makepeace (http://www.admakepeace.com/index.html) cranberry festival. Oh, delicious.

Apple Cranberry Crisp

3 cups chopped tart apples
2 cups raw cranberries (or frozen)
3/4 cups granulated sugar
1/2 cup brown sugar
1 cup quick cooking oatmeal
1/2 cup chopped walnuts
1 stick margarine, cut in small pieces

Spread apples and cranberries in bottom of a buttered 2 quart casserole dish. Mix together and spread sugars, oats, and nuts over apples and cranberries. Top evenly with margarine pieces. Bake 55-65 minutes in a 325 degree oven.

They also had directions for feeding a big crowd - 2 bushels of apples, 120 cups of cranberries....


Happy cranberry cooking! :)

Andrea

[Maija]

The Index for this thread (http://forums.comicbookresources.com/showthread.php?t=29864) has FINALLY been updated. I got a bit behind there.

[Maija]

I got this recipe from the friend that I gardened with this summer. We were both on the look-out for zucchini recipes because we got a LOT of zucchini. This recipe is really good.

Note that I had to guess at the pan size, baking temperature and time because my friend didn't have them in the original recipe. You could try this in round cake pans, but the cooking time might be less in a shallower pan. I've also done these as cupcakes, but the cooking time is a lot shorter.

ZUCCHINI CAKE

3/4 c. butter
2 c. sugar
3 eggs
1/2 c. milk
2 tsp. vanilla

2 1/2 c. flour
1/2 c. cocoa
1 tsp. salt
2 1/2 tsp baking powder
1 1/2 tsp. baking soda
1 tsp cinnamon

2 c grated zucchini

Preheat oven to 350 degrees F. Grease and flour two loaf pans.

Beat together butter and sugar. Beat in eggs. Add milk and vanilla and blend til smooth.

Measure dry ingredients into separate bowl. Stir with wire whisk to sift together.

Add dry ingredients to wet and blend.

Stir in zucchini.

Pour into pans and bake for 60 minutes or until skewer poked in center comes out clean.

[petriacce]

Easier-Than-Your-Mom Beer BreadYes, I love this stuff!

I like to make it with Guinness, whole wheat flour, some additional grain mix and sunflower seeds. It is so dense and grub!

[Maija]

I made Rick's Lime Cilantro Chicken (http://forums.comicbookresources.com/showpost.php?p=2762687&postcount=188) last night and just had the leftovers for lunch. It is yummy, but I must warn prospective eaters that is also quite piquant. Don't stick your head over the pan when it's cooking or the lime-vinegar fumes will take your head off. Also don't go crazy-times with the ground pepper like I did without tasting it first.

Highly recommended for those suffering from sinus congestion.

I meant to take a photograph of it, but I was too busy shovelling it into my face and forgot.:)

[Jankenstein]

That sounds really good, Maija!

Do you think the vinegar could be substituted with something else (teriyaki, perhaps?) and still have a successful recipe?

[jnapper]

Easier-Than-Your-Mom Beer Bread: super-simple, super-tasty alternative to traditional yeast bread. Best way I've ever found to impress people at potlucks without spending more than fifteen minutes in the kitchen. :)

COMBINE:

3c self-rising flour

OR

3 c flour
3 tbsp baking powder
1 1/2 tsp salt

3-6 tbsp sugar (depending on how sweet you want it to be and on what beer you're using)

1 12-oz bottle room-temperature beer (the flavor and color of the beer will pretty much determine the flavor and color of the bread. PRB and equivalent swill make pretty neutral, light breads. Guiness bread is darker and stronger in flavor. Amber ales are my favorites for this recipe, with Pyramid Apricot Ale--which makes a very faintly apricot-flavored bread--a close second. It's also a great way to get rid of beer that *looked* good on the shelf but turned out to be undrinkable.)

Bake at 350 degrees Fahrenheit for 45-55 minutes in a greased loaf pan.

I keep meaning to try this, but forget. :( I don't drink beer, so I never have anything like that handy.

I wonder if a hard apple cider or pear cider would work, I think they sell those at my local grocery.

[hellboyone]

I made Rick's Lime Cilantro Chicken (http://forums.comicbookresources.com/showpost.php?p=2762687&postcount=188) last night and just had the leftovers for lunch. It is yummy, but I must warn prospective eaters that is also quite piquant. Don't stick your head over the pan when it's cooking or the lime-vinegar fumes will take your head off. Also don't go crazy-times with the ground pepper like I did without tasting it first.

Highly recommended for those suffering from sinus congestion.

I meant to take a photograph of it, but I was too busy shovelling it into my face and forgot.:)

Wow....supercool! I bought cilantro yesterday so I'll be making it this week, for sure.

Oh...and sticking your head over the pan is the best part! ;)

Jankenstein: Teriyaki sauce might work. I mean, it'll just taste like teriyaki chicken and could defeat the lime flavors.

[Jankenstein]

I like lime, but am all about defeating the vinegar flavor! ;)

[hellboyone]

I made this vegetarian lentil soup last night. I really miss eating soup since most of it is far too high in sodium for my diet. This lentil soup turned out pretty tasty though (and filling...enough the be the meal all by itself) and anyone who wants it saltier can just add salt or soy sauce to taste.

VEGETARIAN LENTIL SOUP

ingredients:

-1 cup of lentil beans
-1 small yellow onion
-2 cloves of garlic, minced (use fresh garlic for best results)
-1 carrot, chopped
-a few stalks of celery (celery root?), chopped
-1/2 of a large potato, chopped into cubes
-1/2 of a zucchini (I used Mexican zucchini), chopped
-4 cups of vegetarian stock (I picked the lowest sodium brand I could find)
-olive oil
-fresh ground pepper

1. Heat up a tablespoon or so of olive oil in an appropriate size pan. Saute the garlic and onions for about 5 minutes or until soft. Make sure it's covered. Stir occasionally. I ground some pepper into it at this point as well.

2. Throw in the veggies and the lentils and stir it slowly for a minute or so.

3. Pour in the veggie stock and let it come to a boil. Ground in some more pepper.

4. Cover the soup and turn the heat down to low. Simmer for an 1 to 1.5 hours until the lentils are soft and cooked thoroughly.

I also ground in some pepper with herbs and garlic pepper some time during all this for fun. You can also add your own favorite veggies to this. I would have put mushrooms in but Lindsey hates them. Also, this would probably make a good minestrone soup as well. Just replace the lentils with..what...kidney beans? Garbanzos? Add some shell pasta? I think I'll try that next!

Serves 2 to 3. Have a piece of fresh French bread with it.

EDIT: Added a missing ingredient, celery, and some other bits.

[jnapper]

Rick, I will try this and maybe sub split-peas for the lentils!

Sans zucchini too-- I really like zucchini, but zucchini and green peas sounds weird to me. :p Will add more carrot?

(For some reason, lentils make my stomach feel achey about an hour after I eat them.)

Thanks for the recipe-- I love soups!

[hellboyone]

Rick, I will try this and maybe sub split-peas for the lentils!

Sans zucchini too-- I really like zucchini, but zucchini and green peas sounds weird to me. :p Will add more carrot?

(For some reason, lentils make my stomach feel achey about an hour after I eat them.)

Thanks for the recipe-- I love soups!

This is an extremely flexible recipe. You can do just about anything and see what it tastes like. Instead of adding salt (and if you don't care for it being vegan), chopped bacon would be awesome in this.

I can't remember the brand of veggie stock I bought. I bet that'll have an impact on the flavor. I know it used tomato sauce which a lot of the veggie stock recipes I looked up do not use. (The stock was reddish in color.) When I go back to the grocery store, I'll update with the brand I used.

I shall be experimenting with other soup recipes. More to come!

[hellboyone]

I like lime, but am all about defeating the vinegar flavor! ;)

:) The vinegar is more of a lingering flavor. The stars of this dish are the lime and cilantro (and the chicken, of course). I'd say try it. And if it doesn't taste good to you, you can always turn the heat back on and dump teriyaki sauce in.

[jnapper]

Christmas Cookie from Dark Horse for Christmas 2006.
Eaten 2006.

(Forgot to post last year.)

.

[Otto66]

I LUV CAKE! {There I've said it}

...and after CAKE, cupcakes.

Follow the link to a cupcake shrine.
You can thank me later.;)

http://cupcakestakethecake.blogspot.com/

[Maija]

A friend of mine has a vintage Campbell's soup recipe book that seems to follow a pattern of [can of Campbell's condensed soup] + [ground beef/chicken/beans] + [seasonings] + [frozen vegetable] + [chow mein noodles/rice/macaroni] topped with [grated cheddar cheese/crushed crackers/crushed potato chips].

The following recipe comes straight out of that tradition. I don't know what it's really called, but my grandma (a homemaker of fifties if ever there was one, right down to the turquoise plaster birds on the kitchen wall and the pinwheel canned ham & pickle sandwiches) made this frequently so I just call it "Grandma's Cassarole". It is about as far from gourmet as you can get, but it's good, easy comfort food.

GRANDMA'S CASSEROLE

1 lb lean ground beef (or veggie ground round)
1 onion
1 clove garlic
1 can condensed mushroom soup
1 can condensed chicken and rice soup
3 cups frozen mixed vegetables
small package chow mein noodles
fried onion rings for topping

Preheat oven to 350F. Brown beef until no longer pink and drain fat. (If using veggie ground round, add at the end with veggies and noodles). Add onions and garlic and sauté until soft. In a 9X13 pan or large casserole dish, combine all ingredients except onion rings, stirring to mix well. (Note that my measurements for the veggies and noodles are a rough guide; add more or less of each according to taste). Spread evenly in the dish. Top with a layer of deep fried onion rings (this is really the main attraction). Place in oven, uncovered and bake until bubbling in the middle, about 35 minutes. Let cool a few minutes and serve.

The festive combination of colours and textures looks like something straight out of a garish, process colour 1950s cookbook. But it tastes good! :)

[Maija]

The following is not something I've ever written down and the ingredients can vary as I don't really measure anything and use different vegetables sometimes depending on what I have on hand. Feel free to improvise!

MAIJA'S VEGGIE CHILI

1 package (1 lb) veggie ground round (or cooked meat if you prefer)
1 Tbsp olive oil
1 onion, chopped
2+ garlic cloves, minced (start low and increase if you're not a garlic fan)
1 tsp (or more) minced jalapeño (I like heat) or chili pepper flakes
1/2 tsp cumin (or to taste)
1/2 tsp smoked hot paprika (optional; available at south american specialty food stores)
1 can mushrooms, stems and pieces, drained or 1 cup sliced fresh
1 can black beans, drained and rinsed
1 can red kidney beans, drained and rinsed
1 can baked beans in tomato sauce (make sure it's not the kind with pork if you want this to be vegetarian)
1 small can chopped tomatoes
1 small zucchini, chopped or grated
1 red or green pepper, chopped
1/2 cup corn niblets

Optional: Grated cheddar, sour cream, diced fresh tomatoes, tortilla chips to serve

(Note: if you're not going to use a slow cooker, cook the onion in a large pot or stove-to-oven casserole). Sauté the onion, garlic and jalapeño in olive oil until onion is soft. (Take care not to stick your head over the pot or the pepper fumes might knock you out). If using a slow cooker, transfer the onion mixture into it and add all the other ingredients. Set to low and cook for about three hours or until veggies are soft. If using a pot on the stove, simmer on low, stirring occasionally for about an hour. In the oven, bake at about 300F for a couple of hours.

If too thick, thin with tomato juice.

NB: When I make my salsa (http://forums.comicbookresources.com/showpost.php?p=52617&postcount=29), very rarely but sometimes I might have a little bit leftover (this usually only happens when I run out of tortilla chips). I keep it in the freezer and then throw it in the chili.

[Maija]

Hehe, check out these black metal-inspired dessert recipes from The Black Oven (http://www.theblackoven.blogspot.com/). Only three there so far ("Les petit gateau du les legions noire (http://theblackoven.blogspot.com/2008/03/le-petit-gateau-du-les-legions-noire.html)", "Frostbitten molasses cookies entombed in ginger (http://theblackoven.blogspot.com/2008/03/frostbitten-molasses-cookies-entombed.html)", and "Call of the Wintermoon lemon curd cookies (http://theblackoven.blogspot.com/2008/03/call-of-wintermoon-lemon-curd-cookies.html)") but they all look darkly delicious! Hopefully there will be more sweet, evil recipes there soon.

[Erwin Heinek]

Just wanted to say thanks to Kory Bingaman.

I finally got around to trying the Sugarloaf Coffee Cake recipe (page 11). So easy (baking is not my forte) and SOOOO yummy. It is a keeper.

[andreadoria]

Andrea, if you get the time, will you repost that mexican recipe you made with jalapeno juice/brine and sour cream? Man, I was bummed to lose Hellmistress' recipes too!


Well, I'm probably not the Andrea you're refering to, but I'm Mexican, so...


Peach and Jalapeño

8 oz. of Philadelphia cream cheese (standard package around here)
2 small diced peaches
1 small diced jalapeño (without veins and seeds, if you don't want it that hot)
2 tbl. sp. small diced onion
2 tbl. sp. finely cut coriander (cilantro)
1 tbl. sp. finely cut basil
1 tbl. sp. olive oil
1 tbl. sp. wine vinegar

Mix carefuly with a spoon.

[Pangaea]

I hope it is still kosher to post in this thread, I feel it is something I must do before I can actually consider myself part of the gang.

Greek Burgers

You need ground beef, the better the quality, the better the burger. (this can be substituted with ground turkey, or even some sort of black bean burger vegetarian substitute, which is also very tasty.)

A can/jar of black olives.

Fresh or bagged spinach.

Some fetta cheese.

And buns, I prefer wheat instead of the bleached sugar cake that white bread is.

You just make patties with your meat, making the size whatever you want.
Take a small amount of the feta cheese and incorporate it into the meat. Then all you do is grill those babies up and place them on the buns. Top with some black olives and leaves of spinach and you have a great meal.

The great thing about this is the simplicity and and you can customize it to your taste whether you are serving just yourself or cooking for friends. You can decide to marinate the meat before hand, maybe chop up a clove of garlic and mix it with the feta cheese and the meat, the possibilities are endless.

[jnapper]

andreadoria and Pangaea, those *both* sound totally delish. I just got back from an appointment for my mom and I am STARVED!

The recipes look Yum!

[Jankenstein]

I like the idea of cheese in the burger, I wonder if sharp cheddar would work better than fetta?

And replace the spinach with salsa :)

Maja's chili recipe sounds AWESOME!










Nothing personal, but if there is spinach on my burger, there is going to be violence.

[Pangaea]

I like the idea of cheese in the burger, I wonder if sharp cheddar would work better than fetta?

And replace the spinach with salsa :)

Maja's chili recipe sounds AWESOME!


Sure man! Serve with some tortilla chips and maybe top with some Jalapeno' slices instead of olives.

[Celtic_Fiddler]

Well, I'm probably not the Andrea you're refering to, but I'm Mexican, so...


Peach and Jalapeño

8 oz. of Philadelphia cream cheese (standard package around here)
2 small diced peaches
1 small diced jalapeño (without veins and seeds, if you don't want it that hot)
2 tbl. sp. small diced onion
2 tbl. sp. finely cut coriander (cilantro)
1 tbl. sp. finely cut basil
1 tbl. sp. olive oil
1 tbl. sp. wine vinegar

Mix carefuly with a spoon.

Hi andreadoria! I love your name!

I was the Andrea she was referring to. :smile: I *think* I did repost the recipe that but it's actually been several years now. Will have to check.

And I love the way your recipe looks, too! I will have to try it. Anything with jalapeños gets my vote...

Andrea

[morrigane]

A french recipe for fan of pizza and other.I hope so It's not too much complicated. But you must like anchoives but could forget them if really you don't like it.:biggrin:

PISSALADIERE NICOISE

Preparation
20 minutes

Cooking
45 minutes
Ingrédients
for 6 persons
500grs of dough
3 large spoonfuls of oil
1.250kgs of onions
a glass of olive oil
12 salted anchovies
a small spoonful of powder sugar
60grs of small black olives from Nice

Recipe
Peel and cut the onions into small quarters.
In a small pan heat the olive oil and fry the onions. They shouldn’t get coloured during the cooking. They should be melted and white at the end of the cooking time.
Wash the anchovies, prepare the fillets, dip them into water.
Mix the dough with 3 spoonfuls of oil. Form a 1cm large cylinder of 24-25 cm. Roll the endings around in order to make a cavity at the center.
Place this disc on a plate sprinkled with flour.
Heat the oven (250°)

Sprinkle an inch of sugar on the onions, mix them and recover the dough with the mixture.
Drain the anchovies, put them on the onions, decorate them with the olives. Put the “pissaladiere” in the hot oven, cook it for 30 minutes. Serve hot.

[jnapper]

Yum yum yum, morrigane! Thanks!!!

[morrigane]

De rien Jn:biggrin:
You're welcome, a other one next week when I find a other ratatouille(not the mouse:wink: ) the recipe from the south......
Ah sometime I miss my South (flower, cigale, fresh fruit and vegetable) in Paris.

[hellboyone]

So this morning, I was going through my email deleting spam when I got one that didn't have a virus or tried to sell me something or offered to make my body parts bigger. It just had this recipe for barbecue sauce. So I thought I'd put it here for posterity. Someone tell me if it's good.

Recipe for great BBQ Sauce:

INGREDIENTS
1 quart apple cider vinegar
1 (20 ounce) bottle ketchup
1/4 cup paprika
1 pound dark brown sugar
1/4 cup salt
1 tablespoon black pepper
2 tablespoons red pepper flakes
1 tablespoon garlic powder
1/4 cup Worcestershire sauce
1/2 cup lemon juice

DIRECTIONS
In a large container, mix together the apple cider vinegar, ketchup,
paprika, brown sugar, salt, pepper, red pepper flakes, garlic powder,
Worcestershire sauce and lemon juice. Pour into an empty vinegar bottle,
ketchup bottle or other container and store in the refrigerator for up to
1 month.

[Maija]

That is a lot of bbq sauce!

p.s. the Index (http://forums.comicbookresources.com/showthread.php?t=29864) has been updated!

[Kees_L]

I really wanna contribute here ‘cause I feel it would make me look as dashing as you guys.
(I cook mildly regularly ‘though lazily and only basic stuff. I’m still in the early stages of the process of learning how to buy and prepare lots of the meats and dishes from my mom.)

This is an old Dutch dessert, so cheap as hell, for sweet tooths living on the edge.
“Hague-ish Bluf” (as in ‘bluf buff attitude from the Hague people’ - don’t ask me why*)

(enough for 3 - 4 persons)
2x the white of a DAY-FRESH chicken egg;
20 cl. sweet red berry / strawberry / raspberry juice;
100 gr. mashed white sugar;

with for garnishing:
some strawberries / any berries / favorite (sweet fresh) fruits;
ice-cream or whipped cream (or both).

the work:
Wash / rub the inside of a bowl with some lemon juice for making it fat-free. Whip up the egg-white (which you elegantly separate from fresh eggs!) in the fat-free bowl together with the juice and the (mashed) sugar for 10 minutes. It will have become fluffy, stiff and cool violetly / lilac looking. Add more sugar to taste. Drape it fashionably over ice-cream (mild flavored like vanilla) or serve with fruity bits with maybe even some whipped cream on top. (Don’t overdo it with the whipped cream or you might feel ‘stuffed’ after.)

*) I’d like to think it is called that because of the egg threat of turning sour / foul. Also the attitude or being buff is like “but all bluf” :biggrin:.

So there. Hope I don’t kill someone with this! (Geez, and I so wanted to have myself look good.... :redface: :confused:)

[Kees_L]

Nothing personal, but if there is spinach on my burger, there is going to be violence.

:biggrin: (still grinning) Would that be 'cause it's spinach we're talking here (Popeye-style) or 'cause of it being spinach and you not taking kindly to it a) in general / b) on burgers. If it's b): well hah! I like the idea of leafy spinach on burgers. It seems like shooting hoops when in a forest! To say it sounds like a cool mix.
I go nature hiking and watch birds with buddies on occasion. On which I often feel the urge to hum cool street-wise or vile metallic tunes, especially when encountering other wandering (old) folk. You know?

[hellboyone]

I got another piece of recipe spam! If this keeps up, spam's gonna be my new favorite thing I used to hate.

Recipe: Overnight Fruit Salad

Ingredients

1 small head cabbage, shredded (about 5 cups)
1 15oz can pineapple chunks, well drained
2 11oz cans mandarin orange sections, drained
2 cups seedless green grapes
1/3 cups light raisins
1 1/2 cups cubed Edam cheese
1 8oz carton lemon yogurt
1 cup dairy sour cream


Instructions :

1. Place cabbage on bottom of large salad bowl.
2. Top with pineapple chunks, mandarin orange sections, grapes and
raisins. Sprinkle cheese atop.
3. Combine yogurt and sour cream; spread over salad, sealing to edge of
bowl
4. Cover and refrigerate for 4 to 24 hours. If desired, garnish with
lemon and lime twist, curly endive, and a grape.