Adults
It’s been a while since I posted any cocktail recipes, but since Frank Bruni just gave two stars to one of my favorite restaurants, I thought I’d honor Franny’s by posting a recipe for a Brooklyn. They serve a delicious one at Franny’s, so my brother reverse engineered the recipe to make an equally delicious one at home. Like many cocktails, recipes vary. The Official Mixer’s Manual recipe (1934) uses rye and dry vermouth. But I can’t vouch for that recipe. I can vouch for this.
The Brooklyn
2 oz. bourbon (We use Maker’s Mark, or go to LeNell’s for something unique.)
3/4 oz. lemon sour (recipe below)
3/4 oz. sweet vermouth (Martini & Rossi)
Shake ingredients w/ ice in a cocktail shaker and strain into tumbler with a few ice cubes. Top with pinch of lemon zest. Or serve up in a cocktail glass. Maraschino cherry optional.
Lemon Sour: Heat sugar and water in a 2:1 ratio until the sugar has dissolved. Take off heat and allow to cool. Mix with equal amount of lemon juice. Pour into jar and chill in fridge. It keeps for a while, and is great in a variety of drinks.
![Map bounded by Canal Street, Mott Street, Cross Street, Mulberry Street, Chatham Street, Pearl Street, Elm Street], Digital ID 1268302, New York Public Library](https://images.nypl.org/?id=1268302&t=w "Map bounded by Canal Street, Mott Street, Cross Street, Mulberry Street, Chatham Street, Pearl Street, Elm Street], Digital ID 1268302, New York Public Library")
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Five Points was a neighborhood area in Lower Manhattan, northeast of City Hall, at the intersection where Baxter [formerly Orange], Worth [formerly Anthony], Park Street [formerly Cross] came together to form a five point intersection. The area was made famous in the book, The Gangs of New York, by Herbert Asbury, 1928, and the screenplay to the 2002 movie. Matthew Dripps’ 1852 map, pl. 2, has the original street names, and notes the presence of the Pirnics Distillery, but not the Mission or House of Industry.
The William Perris’ Atlas of New York City, 1853, vol. 3, pl. 25, shows the Five Points area at this intersection, including triangular Five Points Park.
The William Perris’ Atlas of New York City, 1857, vol. 1, pl. 14 shows Five Points just after the City attempted a cleanup of the area, renaming streets, tearing down buildings, etc. The Methodist Mission House at 61 Park Street, is identified, and the House of Industry, at 153-157 Worth Street.
Matthew Dripps’ 1867 map of New York, pl. 5, still shows the House and Mission. G. W. Bromley’s 1879 Atlas, pl. 4 and the 1885 Robinson atlas, pl. 4, continues to show the Five Points House of Industry and the Five Points Mission, just south of The Tombs, notorious prison. The 1867, 1879 and 1885 maps all show a small underground stream in the area with a dashed line. This Five Points website has additional historical information about Five Points. The Sanborn Manhattan Landbook, pl. 8, [copyrighted, no image] shows the current situation with the N.Y. State Office Building and the New York County Courthouse on the old Five Points site.
According to a short piece in Publisher’s Weekly, two new cookbook stores have opened on the East Coast. In Boston, chef Barbara Lynch has opened Stir, which features titles in cookery, wine, culinary history and food science. In addition to the bookstore, Stir also offers classes in their demonstration kitchen. Some of the September class listings include: Oysters and Wine, and the Cocktail Meets Plum.In Portland, Maine, Don Lindgren and Samantha Hoyt Lindgren have opened Rabelais. The store features a wide variety of culinary texts including rare and out-of-print works, new cookbooks, and prints and photographs. Don was a rare book dealer for many years, and his wife Samantha worked as a photo editor and pastry chef in New York and Maine. Their website features detailed book listings and a wonderful blog.
In New York, Kitchen Arts and Letters reigns supreme. They have everything from brand new releases, to foreign titles and esoteric works. You won’t be able to leave without buying something. And if buying is not your thing, there is always the Library….
Mother/Photo Editor
New York, NY
Cookbook: Tender at the Bone by Ruth Reichl
Why do you like it?: It’s not only a memoir, it also includes her favorite recipes from important times in her life. Ms. Reichl is an amazing story teller and she knows a thing or two about food. The recipe for fried chicken is worth the long prep time.
Favorite Recipe:
Claritha’s Fried Chicken
2 1/2 to 3lb chicken, cut up
Salt
3 cups buttermilk
2 onions, sliced thin
1 cup flour
3 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1 teaspoon cracked black peppercorns
1 cup vegetable shortening
1/4 cup butter
Put chicken pieces in bowl and cover with salt. Let sit for 2 hours.
Remove chicken from salt, wash well, and put into a bowl with buttermilk and sliced onions. Cover and refrigerate overnight.
Place flour, salt, cayenne, and black pepper in a paper bag and shake to combine. Drain chicken one piece at a time and put in bag. Shake to coat thoroughly. Place on waxed paper. Repeat until all chicken pieces are coated.
Leave for 1/2 hour to dry out and come to room temperature.
Melt shortening and butter in large skillet over high heat, add chicken pieces, and cover pan. Lower heat and cook 10 minutes. Turn and cook, uncovered, 8 minutes for breasts, 12 minutes for dark meat.
Test for doneness by piercing thigh; juices should run clear.
Serves 4
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