Double Recipe- Parsnip, Pear, Pistachio Soup and Olive Rosemary Bread with Bitters
Bitters aren't just for cocktails. In these two recipes they are used to bring out the nuanced flavors of all the ingredients. Either of these recipes stand alone just fine, but are also lovely eaten together on a cold winter's day. enjoy!
Pear, Parsnip, Pistachio Soup with Citrus Bitters
- 1 tablespoon butter
- 1/3 cup diced yellow onion
- 2 garlic cloves, sliced
- 8 ounces parsnips, peeled and sliced
- 2 ripe Anjou pears, peeled and diced
- 3/4 cup roasted, salted pistachios
- 1/2 cup white wine
- 3 1/2 cups chicken broth
- 1 cup milk
- 1 dried chile or 1 tablespoon chili flakes
- salt and pepper
- 1 tablespoon DRAM Citrus Medica Bitters
Add the butter to a medium-sized saucepan set over medium heat. When the butter melts, add the onion, and garlic. Cook until onions are translucent but not brown, three to five minutes. Take care not to burn the garlic.
Add the parsnips, pears, 1/2 cup of the pistachios, and the wine. Cook, stirring occasionally, until the wine has almost evaporated, about eight minutes. Add the broth, milk, and red chile. Turn heat to high and bring to a boil. Then reduce heat to maintain a simmer and add the bitters. Cook until the parsnips are very soft, 45 minutes to an hour.
Puree the soup either by carefully blending batches of it in a blender or by using an immersion blender. Taste the soup, and season to taste with salt and pepper. The pistachios will bring a lot of salt to the soup, so be careful. Divide soup between four bowls. Garnish with remaining pistachios and a few dashes of Citrus bitters.
Rosemary Olive Bread with DRAM Wild Mountain Sage Bitters
- 2 1/2 tsp. active dry yeast (1 package)
- 2 cups warm water (110°F)
- 1/2 cup pitted and chopped Kalamata olives
- 5 cups bread flour, plus more for dusting
- 1 cup whole wheat flour
- 1 Tbs. chopped fresh rosemary
- 2 1/2 tsp. salt
- 1 tablespoon DRAM Wild Mountain Sage Bitters
In the bowl of an electric mixer, fitted with the dough hook attachment, combine the olives, flours, rosemary, salt and yeast mixture. Knead on medium speed until the dough is soft and smooth, 10 to 12 minutes. Turn out onto to a lightly floured surface and shape into a ball. Return the dough to the bowl, cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down and let rise until doubled, 45 to 50 minutes.
On a lightly floured surface, press the dough flat; stretch the sides of the dough down and under to form a tight, round shape. Pinch the seam underneath the loaf closed. Place the loaf in a floured round stoneware baker and dust the top with flour. Cover with the lid and let rise 30 to 40 minutes.
Preheat an oven to 400°F.
Using a serrated knife, cut a large, shallow X on top of the loaf. Cover and bake until the loaf is golden and sounds hollow when tapped on the bottom, about 1 hour.