Alcoholic Boston Restaurants Drinks/Cocktails Featured Recipes

Titanic-inspired cocktails from Tryst Restaurant

The Americano

With the recent release of “Titanic” in 3D and the 100 year anniversary of the ship’s sinking, Titanic fever is everywhere. In honor of the ill-fated ship, bartenders at Arlington’s Tryst Restaurant came up with three cocktails that will take you back to 1912 in style.

Turn of The Century Martini


3.5 oz. Bulldog London Dry Gin

1.5 oz. Vya Dry Vermouth

3 dashes Regan’s Orange Bitters


Stir gin, Vermouth and bitters in glass. Serve straight up with a twist.



Equal parts Aperol and orange juice

Dash of sweet Vermouth


Fill a Rocks Glass with ice. Add Aperol and orange juice. Top with a sweet Vermouth float.

Rosé Champagne Cocktail


1 Demerara Sugar Cube

Sparkling rosé

4 Dashes Angostura bitters


Add Demerara Sugar Cube, sparkling rosé and Angostura bitters to champagne flute. Garnish with a twist.

American Boston Restaurants Featured Recipes

Fennel Pollen Dusted Georges Bank Sea Scallops with Blood Orange and Cracked Olives

Here is another dish from Falmouth’s Sea Crest Beach Hotel Executive Chef Daniel Kenney.

If you’re in Falmouth, check out Red’s restaurant at the Sea Crest, and you may get to enjoy this dish too — Fennel Pollen Dusted Georges Bank Sea Scallops with Blood Orange and Cracked Olives.


  • Half a pound fresh Dry/Diver Sea Scallops, Jumbo or u-10 size (average 4 scallops, two per portion)
  • 1 each fennel bulb, with anise tops attached
  • 8 each pitted Nicoise Olives
  • 3 each blood oranges fresh
  • Sea salt
  • Cracked black pepper
  • Fennel pollen
  • Clarified butter (unsalted butter that has had the milk solids removed)
  • 1/8 pound Fresh unsalted butter
  • 1/2 cup chardonnay
  • 4 sprigs fresh thyme
  • 1 shallot
  • 1 fresh laurel leaf (fresh bay leaf)


First begin by peeling and cutting the blood orange into segments or Supremes, three supreme’s for each plate, take the remaining pulp and blood orange juice and add to white wine, thyme, sliced shallot, laurel leaf and cracked pepper, then reduce all of this until the sauce pan is almost dry, the liquid should be 80% reduced, then strain off the juice and then whisk in the fresh butter, add sea salt and reserve this sauce for plating, keep somewhere warm.

For the fennel, chop the bulb of the fennel into small pieces, cover with water, sea salt, cracked pepper and a pad of butter, simmer for about 20 minutes, or until the fennel bulb is comp[lately soft, strain off the liquid and place in a blender, puree smooth, add another touch of fresh butter and seasoning if needed, reserve for plating, keep warm.

Next, take the scallops and pat them dry with a clean towel, place a heavy sauté pan on high heat, when the pan is hot add the clarified butter, just enough the coat the bottom of the pan.

Season the scallops with fresh cracked pepper, sea salt and fennel pollen, and place into the hot skillet, this is the most important part of this simple appetizer, you are looking to caramelize the natural sugars in the scallops, a dark brown color, on all sides of the scallop evenly, do not over cook the scallops, roughly 1 to two minutes depending on your range, then take out of the pan and let rest on a clean napkin.

Begin plating by taking a spoon full of the fennel puree and place on plate, then put your scallops on top, take the green anise top of the fennel bulb and garnish on top of the scallops, place the blood orange segments and olives naturally on the plate, spoon the blood orange sauce over the scallops and finally dust a small amount of the fennel pollen over the scallops, serve with a buttery Chardonnay, enjoy.

Yields two appetizer portions.

Boston Restaurants Featured Recipes Soup

Red’s Signature Wellfleet Oyster and Spring Gazpacho “Shooters”

Blast’s editor fell in love with Falmouth’s Sea Crest Beach Hotel last fall with its breathtaking ocean views and authentically-done renovation/restoration job.

Another thing you may enjoy about Seacrest is the dining — and the drinking! Or how about a little bit of both?

Here is a recipe for Wellfleet Oyster and Spring Gazpacho “Shooters” from Red’s restaurant at the hotel.

Red’s Signature Wellfleet Oyster and Spring Gazpacho “Shooters”


  • 1 dozen fresh shucked Wellfleet oysters
  • 1/4 bottle Grey Goose Vodka
  • 3 vine ripe tomatoes
  • 1 seedless cucumber
  • 1/4 red onion
  • ½ red bell pepper
  • 1/2 small jalapeño
  • 4 sprigs cilantro
  • 2 limes
  • Aged sherry vinegar (to taste)
  • Sea salt
  • Fresh cracked pepper
  • Old bay seasoning
  • Celery sprouts


  • Begin by shucking the oysters.
  • Place oyster meat and oyster liquor in a small container, reserve.
  • In a blender, add all the vegetables and juice of the limes, and puree until smooth.
  • Check the seasoning adding salt and pepper, then add the cilantro leaves and vodka.
  • Continue to puree until smooth.
  • Take your shot glasses and lightly rub a lime on the rim of the shot glass.
  • Dip the rim in the old bay seasoning.
  • Drop one oyster in each glass and pour the gazpacho over the oyster.
  • Garnish the top with a couple sprigs of celery sprouts. Enjoy.
Appetizers Asian Boston Restaurants Featured Recipes

China Blossom’s Crab Rangoons

North Andover’s China Blossom Restaurant & Lounge shares its 52-year-old recipe for its famous creamy, crispy crab rangoons.


  • 7 egg roll wrappers
  • 8 oz. cream cheese
  • 8 oz. crab, lightly flaked
  • 1 red onion, chopped
  • 1 clove garlic, minced
  • 2 tbs. vinegar
  • 1 egg
  • 1 cup water
  • 8-10 cups canola oil for frying


In a large mixing bowl, combine the cream cheese, crab, onion, and garlic. Toss well and coat with vinegar.

Egg Wash

Add water to beaten egg in a small bowl.


  1. Lay one egg roll wrapper on a flat work surface like a diamond in front of you.
  2. Wet edge on all four sides of the egg roll wrapper with egg wash using a small brush or fingers.
  3. Add 1 tbs. of crab filling to the middle of the egg roll wrapper.
  4. Fold the egg roll wrapper in half by marrying the bottom corner with the top corner. Apply pressure around the edge to seal the crab rangoon.
  5. Repeat 1-4 for remaining wrappers and filling.

Cooking Instructions

  1. Heat soybean oil in wok or deep-fryer.
  2. Drop rangoons into oil for four minutes or until golden brown.
  3. Remove to a paper towl-lined plate to absorb excess oil.


Serve with sweet duck sauce or Chinese hot mustard on the side for dipping.

Boston Restaurants Entree/Dinner Featured Recipes French Origins Recipe Sources

Classic French-style Fondue

Fondue Sundays are back at Beacon Hill Hotel & Bistro. During regular business hours every Sunday through the Spring we will be serving French-style Fondue that can be shared as an appetizer or enjoyed as an entree. Here is the recipe that uses Bergkäse, Emmentaler, and Gruyére cheeses.


  • 3 oz. dry white wine (we use Domaine Giachino Abymes from Savoie in eastern France
  • Pinch of kosher salt
  • 2 grinds of white pepper from a mill
  • 5 passes of fresh ground nutmeg
  • 2 oz. Bergkäse Alpenblumer, grated
  • 2 oz. Emmentaler, grated
  • 2 oz. Gruyére Vieux, grated
  • 1 glove garlic, minced
  • 1 tsp Kirschwasser (German fruit brandy)
  • 1/2 tsp. corn starch


  1. Make a slurry with the Kirschwasser and the cornstarch. It should be thick, but pourable. Use more or less Kirschwasser to get a consistency you like. Set at the ready, next to the stove.
  2. In an enameled cast iron fondue pot, add the wine, salt, pepper and nutmeg. Bring to a boil and add the grated cheese all at once.
  3. Whisk over heat until the cheese has melted.
  4. Add the minced garlic.
  5. Whisk in your slurry, a little at a time, until the fondue has a pleasant texture.  Adjust the seasoning and serve hot.
Boston Restaurants Entree/Dinner Recipe Sources Seafood

Pan-Seared Salmon with Parsnip Puree and Wild Rice

Parsnip Puree


  • 2 parsnips
  • 2 qts. half-and-half
  • salt


  1. Peel parsnips and cut them medium dice.
  2. Put the parsnip with the half-and-half on a medium size pot, season with salt. Bring to a simmer and cook for about 20 minutes on low heat.
  3. Once they are finished put the cooked parsnips on a blender with half of
    the liquid. Run it until you get a smooth and silky consistency. Taste and adjust for
    seasoning if needed.

Wild Rice


  • 12 oz. wild rice
  • 18 oz. oz vegetable stock
  • 1 clove garlic
  • 1 tbsp. olive oil
  • ¼ cup small dice carrots
  • salt and pepper


  1. In a large pot, heat up the olive oil.
  2. Sweat garlic and carrots then add the wild rice and stir well to coat the rice with the oil and season with salt and pepper. Add vegetable stock bring to a simmer and cook for 25 minutes.

Sautéed Kale


  • 1 bunch kale
  • 1 clove garlic
  • 1 tbsp. olive oil
  • ½ cup vegetable stock
  • 1 lemon
  • salt
  • fresh ground black pepper


  1. Clean the kale by taking the stem off and rough chop. Rinse with water and set
  2. Mince the garlic. In a medium size sauté pan add olive oil, wait until starts to
    smoke and add the garlic.
  3.  Sweat it for about 1 minute and add the kale, toss it and
    season it with salt and fresh ground black pepper.
  4. Add the vegetable stock and
  5. the juice of one lemon. Let it cook for about 8-10 minutes and set aside.



  • 2 ea. 6-8oz Atlantic salmon (skin on)
  • 1tbsp. olive oil
  • salt


  1. Take the salmon out of the fridge 8 minutes before you going to cook it (proteins
    cook better and more evenly when they are at room temperature).
  2. In a medium size sauté pan, heat up the olive oil. Wait until starts to smoke and place the salmon skin
    side down. Lower the heat to medium and cook for about 5 minutes.
  3. Turn the fish over while lowering the heat to low and cook for another 9 minutes.


  1. Place the parsnip purée on the bottom of two plates, with the back of a spoon make a
    circle with the puree.
  2. Place 3 oz. of the wild rice on top of the puree and 2 oz. of the kale on top of
    the rice on each plate.
  3.  Top it up with the cook salmon (skin side up) and finish it with a drizzle of
    a fine extra virgin olive oil.
Bake Boston Restaurants Desserts Recipe Sources

Chocolate Coconut Bread Pudding


  • ¾ loaf of stale bread cut into cubes
  • 6 oz. semisweet chocolate
  • 21 oz. coconut milk
  • 1 ½ heavy cream
  • ¾ cup sugar
  • 9 ea. egg yolks
  • 1 ½ cups shredded coconut


  1. Scald cream, sugar, chocolate, coconut milk, blend well.
  2. Separate egg yolks and temper with chocolate mixture.
  3. Pour custard over bread cubes and add shredded coconut, let soak for 1
  4. Rub butter and sugar on bottom and sides of metal bread pan
    or cast iron skillet.
  5. Cover with aluminum foil and cook at 325° for 30 minutes.
  6. Uncover and cook an additional 15 minutes, or until the top is golden brown.
Boston Restaurants Entree/Dinner Origins Recipe Sources Steak/beef

Grilled Hanger Steak with Chimichurri

A traditional Argentinean specialty, chimichurri can be used as a versatile sauce, spread, or a great marinade. The flavor is fresh and tangy, combining three versatile, fresh herbs and lots or raw garlic. This recipe simply consists of making chimichurri, marinating steak, and grilling steak; yet the end result is something with a deeper flavor profile than you would assume could come from only a few steps. This recipe yields two servings.


  • 2, 6 oz. hanger steaks
  • 1 ripe avocado
  • 1 cup Italian parsley, coarsely chopped
  • 1 cup cilantro leaves, coarsely chopped
  • 1/4 cup fresh oregano
  • 4 garlic cloves
  • 1/4 cup scallion, coarsely chopped
  • 1 ea. Serrano or jalapeno chilis, seeded
  • Juice of 2 limes
  • 1 cup olive oil
  • Salt and freshly ground pepper to taste
  • 1 cup red onion, ¼ inch dice


  1. Put all ingredients but the steak, avocado, onions in a food processor and roughly pure (not too much, you want texture).
  2. Add onions to the chimichurri and and mix gently with a spatula.
  3. Pour enough chimichurri over the hangar steak to completely coat the meat and marinate for at least 2-3 hours.
  4. Add a generous amount of coarse salt and cracked black pepper.
  5. Grill the steak to medium rare and remove. Set aside to allow the meat to rest for a few minutes.
  6. Once meat has rested sufficiently, slice thinly against the grain.
  7. Thinly slice the avocado.
  8. On a serving dish, use a dot of the leftover chimichurri on a few different places on the plate. Arrange the slices of steak and top with more chimichurri.
  9. Immediately before serving, add the sliced avocado over the steak in a way that you feel is aesthetically pleasing.
Autumn Bake Boston Restaurants Desserts Holidays Mexican Origins Recipe Sources

Pan de Muerto

On Tuesday, November 1st and Wednesday, November 2nd, 2011 Chef Erwin Ramos of the Olé Restaurant Group is hosting an authentic two-night Día de los Muertos celebration featuring traditional Mexican cuisine and customs at Olé Mexican Grill located in Cambridge, MA and Zócalo Cocina Mexicana located in Boston, MA. While “Day of the Dead” may have a grave and gloomy ring to it, the holiday itself has no such emotions. Instead, the first two days of November are used to celebrate the lives of loved ones lost along the way. Chef Ramos and the Olé Restaurant Group are inviting friends and family in to both Olé Mexican Grill and Zócalo Cocina Mexicana to partake in the festive occasion with customary Mexican foods available either á la carte or as a three course prix fixe menu. Guests will be able to enjoy a 3 course meal consisting of traditional Day of the Dead foods including a variety of tamales and moles, such as manchamanteles (red mole), mole verde (green) and mole poblano (chocolate)—a fan favorite!  The meal will end on a sweet note, as all guests will receive complimentary Pan de Muerto (bread of the dead), made with rich, cinnamon and spice-infused Mexican chocolate brought to each table on a dessert cart.

Here’s the recipe for the Pan de Muerto.


  • 1/4 cup margarine
  • 1/4 cup milk
  • 1/4 cup warm water (110 degrees F/45 degrees C)
  • 3 cups all-purpose flour
  • 1 1/4 teaspoons active dry yeast
  • 1/2 teaspoon salt
  • 2 teaspoons anise seed
  • 1/4 cup white sugar
  • 2 eggs, beaten
  • 2 teaspoons orange zest
  • 1/4 cup white sugar (for glaze)
  • 1/4 cup orange juice (for glaze)
  • 1 tablespoon orange zest (for glaze)
  • 2 tablespoons white sugar (to sprinkle over bread to finish)


  1. Heat the milk and the butter together in a medium saucepan, until the butter melts. Remove from the heat and add them warm water. The mixture should be around 110 degrees F (43 degrees C).
  2. In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft.
  3. Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
  4. Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 to 2 hours. Punch the dough down and shape it into a large round loaf with a round knob on top. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.
  5. Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze.
  6. To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar.


Alcoholic Boston Restaurants Drinks/Cocktails Featured Recipes Holidays Recipe Sources

Smoking Cinnamon Halloween Cocktail

Here is a phenomenal Halloween cocktail created by Todd Maul at Clio using Brugal Añejo, a Dominican-style rum. Make sure to prepare this with friends around, as you will certainly impress them and maybe even convince them that you are some sort of skilled mixologist. 


  • 1.5 oz Brugal Añejo
  • 1.5 oz Fresh Pineapple Juice
  • .5 oz Punt e Mes
  • .5oz Batavia Arrack
  • .4 oz simple syrup (2-1, sugar-water)
  • cinnamon stick
  • lighter


Shake all ingredients, minus the cinnamon stick, with ice in a shaker. Set Shaker aside

Catch a cinnamon stick on fire.






Place a coupe cocktail glass over it to smother as it fills the glass with smoke.






Flip glass over and watch cloud of smoke rise.






Fill glass with shaken cocktail and enjoy!