Sergio Perera: Ginger Spice Cocktail & Citrus Hazelnut Asparagus

The Talk Food Festival: Sergio Perera

Chef Sergio Perera visited The Talk with a delicious dinner of Roast Beef Tenderloin in Fig Sauce. Plus, he made a fall cocktail and a Citrus Hazelnut Asparagus side dish. Try these enticing recipes for yourself!

The Talk: Sergio Perera Ginger Spice Cocktail Recipe Ingredients

This cocktail features a medley of fall flavors. Try Sergio’s Ginger Spice drink for yourself.

• 1 1/2 oz Apple Brandy
• 1/2 oz Cointreau (or use Orange Liqueur)
• 1 Egg White
• 3/4 oz Apple Cider Vinegar
• 1 tbsp Honey
• grated Nutmeg
• Star Anise

Ginger Syrup Ingredients

• 1/2 cup Sugar
• 3 tbsp chopped, peeled Ginger
• 1/2 cup Water

Sergio Perera: The Talk Ginger Spice Cocktail Recipe Directions

1. For the syrup, heat all ingredients to dissolve the sugar.
2. Use a wooden spoon to stir while sugar melts, to help evenly distribute the ginger.
3. Let infuse for at least 30 minutes before using.
4. For the cocktail, combine ingredients, including ginger syrup (to taste), in a shaker.
5. Strain over ice in a rocks glass.
6. Garnish with nutmeg and star anise.

The Talk: Sergio Perera Pan-Seared Citrus Hazelnut Asparagus Recipe

Ingredients

• 2 bunches Asparagus
• 3 tbsp fresh Tarragon
• 1 tbsp Unsalted Butter
• 1 segmented, seeded Grapefruit
• 1/2 cup roasted, halved Hazelnuts
• 2 tbsp Olive Oil
• Lemon Juice

Directions

1. Peel asparagus stalks from the bottom to remove excess fiber; trim the bottoms.
2. Prepare a large bowl of ice water and boil a large pot of water.
3. Add salt to boiling water and blanch the asparagus for about 30 seconds.
4. Remove asparagus and cold shock it in the ice back. Then dry with a towel.
5. Heat a saute pan on medium and place asparagus in the pan, which should be dry.
6. Toast asparagus about a minute before adding butter. Toss asparagus so butter coats evenly.
7. As it starts to caramelize, add tarragon and grapefruit, stirring to mix up the flavors.
8. Transfer to a plate. Add remaining hazelnuts with olive oil and fresh lemon juice to serve.