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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Lever-press citrus juicer — maximum juice, no seeds
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Lever-press citrus juicer — maximum juice, no seeds
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
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Special equipment: a juicer Pass the beets through a juicer according to the manufacturer's directions. Pour the beet juice, gin, lemon juice and Simple Syrup into a shaker two-thirds full of ice cubes. Shake well. Strain into a tall, chilled cocktail glass. Top off with the club soda and garnish with the lemon peel. Combine the sugar and 1 cup water in a small saucepan and heat over medium heat until the sugar is dissolved. Let cool. The syrup will keep for 2 weeks in the refrigerator. Yield: 1 1/2 cups.