Exclusive Recipes from Empire Restaurant & Lounge’s Renowned Cocktail Artist Brother Cleve and Master Chef Long

Steps from Pier 4 at Empire, legendary cocktail consultant Brother Cleve, who pushed the craft cocktail movement forward in Boston long before it was mainstream, developed “The Berkshire” – a delicious autumn blend. Here’s his special sauce:

  • 2 oz. Apple Brandy
  • 1/2 oz. Maple Syrup, Grade B
  • 1 dash of Fee Brothers Black Walnut Bitters
  • Pour all ingredients into a rocks glass, add ice and stir vigorously
  • Garnish with apple slice

Cleve’s trademark fedora can be spotted right behind the bar where he concocts delicious beverages to pair with Empire Executive Chef Kevin Long’s dishes such as the famous Lobster Rangoons. Impress your friends at your next dinner party with the scrumptious recipe that mixes a New England classic with a modern Chinese favorite:

lobster-rangoon

Lobster Rangoon Filling Recipe

  • 1 pound softened cream cheese
  • 4 oz. chopped lobster meat
  • 1/2 wilted Spanish onion
  • 1 oz. natural sugar
  • 3 dashes Worcestershire sauce
  • 1 bunch chopped scallion
  • 2 T. Japanese tonkatsu sauce
  • 1 tsp. kosher salt
  • 2 pinches of fine white pepper
  • Combine all ingredients and gently mix

To assemble Rangoons

  • Place about a quarter of the filling in a disposable pastry bag
  • Pipe about a teaspoon of filling into the center of a square wonton wrapper
  • Lightly egg wash the wrapper and fold the ends into a pyramid shape
  • Crimp with your fingers to secure. Dust a cookie sheet with corn starch and store in the refrigerator.

Chef Long says “The key to cooking these properly is to fry them twice.  Quickly fry the Rangoons the first time for about 20 seconds, a quick blanch. After this they can be stored in the cooler until serving. On the second fry, cook until crispy and serve immediately for the perfect taste”