The Keel in your Galley
Now that you have your three bottles of The Keel, are you wondering what to do with them? Well, besides drink them, of course. Our Head Chef JP Thomas comes through again, creating a scrumdiddlyumptious three-course meal, with each course containing The Keel as an ingredient. Cook ’em up and down what’s left during the meal.
Tomato Mozzarella Salad
3 Whole Tomatoes, sliced
12oz Buffalo mozzarella cheese, sliced to match the tomatoes
Extra Virgin Olive Oil
Keel Balsamic Reduction
Layer tomatoes and mozzarella slices, sprinkle with torn basil leaves, salt and pepper. Drizzle with oil and The Keel reduction to finish.
1 cup Balsamic Vinegar
1 cup The Keel
1/2 cup of light brown sugar
Mix over medium heat, stirring constantly until sugar is dissolved completely. Bring to a boil, and reduce to low heat. Simmer until volume is reduced by half and coats the back of a spoon. Cool before using.
Grilled Steak with Chimichurri Sauce
3 lbs steak — your favorite cut for grilling: NY Strip, Flank, London Broil, T-Bone, Sirloin, etc.
1 cup fresh cilantro
1 cup fresh parsley
5 cloves of garlic
1/2 Tbsp red chili flakes
2 Tbsp shallots
2 oz The Keel
3 limes, juiced
Salt, pepper, and oil as needed
Place all ingredients in blender until smooth. Slowly add oil to help sauce puree.
Place half of sauce in a bowl, set half aside.
Add steaks to bowl and rub to coat. Allow to marinate for at least 20 minutes, then place on a pre-heated grill. Grill over medium heat until done to your preference. Baste meat while grilling with marinade.
Allow meat to rest 5 to 7 minutes before serving. Drizzle with remaining sauce.
Cheesecake with Raspberry Keel Sauce
5 cups fresh raspberries
1 1/2 cups cane sugar
4 oz The Keel
2 oz Chambord or other raspberry liqueur
Make your favorite cheesecake.
Place all ingredients (not the cheesecake!) in a small pot over medium low heat. Stir slowly and use back of spoon to crush raspberries. Simmer until volume is reduced by half and coats the back of a spoon. Strain, cool, and serve.
Excuse us. We need to get to the kitchen. Now.