Last year, Chef Nina Compton and husband/business partner Larry Miller changed the focus of Bywater American Bistro to call attention to the extraordinary pasta skills the chef garnered while working under Scott Conant at Scarpetta in Miami. Rebranded at BABS, the vibrant Bywater spot highlights the James Beard: Best Chef South winner’s Italian training and technique, while her flagship Compere Lapin is all about her native Caribbean roots. BABS recently revealed a new spring cocktail menu with accompanying bites that are perfect and impressive for spring entertaining.
What to Drink?
This martini’s bright herbal flavors are a thrilling counterpoint to the tart’s sweet, creamy flavors. A full-bodied white wine, such as a Burgundy, would also work here.
4
servings
We feast first with our eyes. This beautiful tart, reworked to be easy and impressive for the home cook, is as lovely to behold as to taste.
Ingredients
9 inch roll out pie crust
1 cup whole milk ricotta cheese
3.17 oz Tete de Moine rosettes (available at Trader Joe’s)
1/2 cup toasted, roughly chopped hazelnuts
2/3 cup honey
Caraway Vinaigrette (recipe below)
5 oz pre-washed arugula
sour cherry jam, such as Stonewall Kitchen brand for serving
- Caraway Vinaigrette
1/4 cup caraway seeds
1/3 cup champagne vinegar
2/3 cup olive oil
kosher salt and pepper to taste
- La Chimera Martini
1.5 oz Elena Gin
1.5 oz Herb Vermouth Blend (equal parts Dolin Dry, Cocchi Americano, and Valdespino Moscatel Promesa Sherry infused with thyme and sage)
2 dashes Basil Tincture (Basil tincture can be made by soaking basil stems in vodka for one day.)
Lemon peel and olive for garnish
Directions
- Preheat oven to 325°F.
- Roll out the pie crust and press it into a tart pan. Prick the bottom of the crust and fill it with dried beans or pie weights. Bake until the edges are halfway cooked. Remove the beans/weights and continue baking until the crust is fully cooked and golden, 10-12 minutes in all. Cool the crust completely before proceeding.
- Season the ricotta with salt to taste, then spread it evenly over the bottom of the tart shell. Arrange the Tet de Moine rosettes atop the ricotta.
- Combine the hazelnuts and the honey in a small bowl. Stir thoroughly. Drizzle the honey atop the Tet de Moine rosettes. Set aside.
- Add the arugula to a bowl and dress with the vinaigrette to taste.
- Serve the tart with the dressed arugula and sour cherry jam.
- Caraway Vinaigrette
- Toast the caraway seeds in a dry pan until fragrant, then pulse them twice in a food processor or spice grinder. Whisk together the champagne vinegar and olive oil in a bowl until emulsified. Stir in the toasted caraway seeds and season with salt and pepper to taste.
- La Chimera Martini (Shared by Lead Bartender Rick Powanda, BABS)
- Stir all ingredients into a mixing glass with ice. Strain into a coupe or Martini Glass. Garnish with lemon peel and olive.
