Wastin' Away Again in "Fres-quila-ville!"

No, I am not hammered.  I just happened to add my fun new drink's name to a popular Jimmy Buffett song. 

I created a new drink last night.  No major story behind it except a random thought that popped into my head that went a little something like this:  "Tequila is good.  Grapefruit soda is good.  Odds are in my favor that if I combine them, they'd taste good together."  Like a mad scientist, I gathered my beakers (ok, cocktail glasses), pipettes (straws), and lab goggles (sunglasses) and tested my hypothesis.  (Side note:  How many of these drinks do I have to "test" before my hypothesis is accepted as a valid theory, and how many do I have to drink before my theory is considered a fact?)

Fresca is the most popular grapefruit soda on the market (hence the drink's name), but you can also use some of the amazing new organic, no-sugar-added sparkling beverages, such as Izze's. 

This drink is tasty, but I've gotta be responsible and mention that it goes down smooth and it's easy to drink fast.  If you try these and get tanked and act stupid, don't say I didn't warn you.

Fres-quila

1 shot clear tequila
splash maraschino cherry juice
6 oz. grapefruit soda
maraschino cherries, to garnish

Pour the tequila and maraschino cherry juice in a stemless martini glass or tumbler.  Pour in the soda and stir until blended.  Garnish with maraschino cherries skewered on a cocktail pick.

The Royal Wedding

Aw, come on - it would be morally reprehensible for me to let the Royal Wedding go by without giving you a cocktail recipe using Crown Royal.  Marrying whiskey with muddled strawberries and champagne, the undisputed royalty of all wedding beverages, this is the only Royal Wedding I want to hear about today.  I wonder if a couple of these would inspire Queen Elizabeth to do the Electric Slide?


The Royal Wedding

1-2 very ripe strawberries, sliced
1 oz. Crown Royal Canadian whiskey
3 oz. chilled champagne

Pour the whiskey over the strawberry slices in a tumbler.  Muddle until the strawberries are crushed.  Pour champagne over, give it a stir, and drink up! 

From bluebutterflydesign on Etsy.com

Sunday Dinner, Sunday Drinks

As I'm writing this post, I'm watching the snow coming down outside my window.  My roommate's pup is curled up on the chair next to me, and I'm drinking a ginormous cup of hot coffee.  All perfect things to do when it's cold outside.  Other perfect things to do when it's cold outside?  Start a slow-cooked, stick-to-your-bones Sunday dinner, watch football, and enjoy a smooth, spicy cocktail!

Yesterday, I started the day with an Irish coffee made with cinnamon and vanilla infused whiskey.  This spice blend made the whiskey taste completely appropriate for the season, and I think it would be great served on the rocks, but it will also lend itself to plenty of delicious wintry cocktails, which I will explore at a later time.  For now, I'll give you the recipe for the whiskey, and recommend throwing a splash of it in your coffee. 

Last night's dinner consisted of a Bacon-wrapped Pork Roast, and Polenta with Gorgonzola and Sage.  A meal like this is best enjoyed when it's chilly outside.  I seasoned both the roast and the polenta with sage, fennel, garlic, and black pepper.  This spice combination compliments heavier foods extrremelly well, as the fennel and sage cut some of the richness to create a perfet balance of flavors.  The flavorful pork and the creamy polenta pair well with a cocktail made with scotch and Cardamaro, a spicy, bitter Italian liqueur similar to Amaro, but distilled from cardoons and artichokes.  Similar to a Godfather (my favorite drink) in that this is made from smoky scotch and an Italian liqueur, I appropriately named this new drink "The Consigliere."  Toast to Tom Hagen if you try one. 

Cinnamon and Vanilla Infused Whiskey

1 pint bottle Irish Whiskey (I prefer Jameson)
2 cinnamon sticks, cracked
1 vanilla bean, split down the middle

Start by removing about 1 shot from the bottle (a/k/a, do a shot).  Next, add the cinnamon pieces and vanilla bean to the bottle.  Close tightly, and shake for about 30 seconds.  Let sit for at least 24 hours, shaking occasionally. 

It is ready to go after 24 hours.  If you keep the vanilla and cinnamon in the bottle, it will continue to develop flavor.  If you like the seasoning to be subtle, remove them from the bottle (you  may have to strain it and re-bottle). 


Bacon-wrapped Pork Roast

1.5 pound pork loin roast
2 cloves garlic, minced
2 T. minced sage
2 t. rushed fennel seeds
generous amount of cracked black pepper
splash olive oil
4-6 slices center-cut bacon

Combine all the ingredients except the bacon in a large bowl.  Allow the pork roast to marinate for about 2 hours, turning it occasionally and rubbing the spices in with your hands. 

Preheat the oven to 500.  After the pork has marinated, lay the strips of bacon side-by-side on a small plate.  Place the pork roast in the center of the bacon strips.  Now, carefully pick up the plate and the roast, and invert it, placing the pork roast in a shallow baking dish so that the bacon-side is facing up (as shown). 

Use string or roast ties (they look like rubber bands but are oven-safe and heatproof), secure the bacon to the pork.  Now, place the baking dish on the center rack of the oven, and bake for 15 minutes at 500. 

Once this is done, reduce the heat to 275.  Do not open the oven door.  Cook for 1 hour to 1 hour 20 minutes (if you are using a meat thermometer, you want the center to register at about 155 degrees)

When the pork is done cooking, remove it from the oven and let it rest for about 10 minutes.  Remove the string or ties, and carve into slices with a sharp knife.  Serve alone, or make a gravy out of the pan drippings (I like mine plain). 


Polenta with Gorgonzola and Sage

2.5 cups water
2 t. cracked fennel
1/2 cup instant polenta (I prefer Pastene brand)
3 T. chopped sage
2 T. butter
2 oz. mountain gorgonzola (also called "gorgonzola piccante")
salt and pepper to taste

In a heavy-bottomed saucepan, combine the water and cracked fennel.  Bring the water to a rolling boil.  Add the polenta in a slow stream, stirring constantly.  Continue stirring.  The polenta will start to thicken up; at this point, add the sage, butter, gorgonzola, salt and pepper (you may want to go easy on the salt; gorgonzola tends to be salty).  Continue to stir - do not stop stirring, or the polenta will become lumpy and stick to the pan. 

Once the polenta is thickened, pour it into a shallow baking dish.  Spread it with a spatula so that it is about 1/2" thick.  Let the polenta "set" for a few minutes, and serve in slices along with the pork roast. 


The Consigliere

1.5 oz. smoky Scotch (I like Islay single-malts, such as Ardbeg)
1.5 oz. Cardamaro
1 oz. Limoncello

Combine in a tumbler over 2 ice cubes.  Stir, sip, and stay off the road. 


The Wartime Consigliere

This version adds Grappa, a fiery, potent liqueur made in Italy from the remnants of wine grapes. 

Follow the recipe above, using only 1/2 oz. limoncello.  Add 1/2 oz. grappa.

Sunday Funday!

After spending the last several Sundays being too lazy to do much of anything, I finally had some motivation this week to whip together some great food and drinks!  Yesterday was the perfect Sunday Funday – it was raining cats and dogs, so I did not feel bad about sitting on my duff in my pajamas, eating, day drinking, and watching football and hockey all day.

Before I get to the recipes, I have to share my belief as to what constitutes a great Sunday Funday.  The presence of good friends (or at least cool roommates) is key, and you must be wearing cozy, comfy clothing.  If you’ve gone out the night before and you’re not feeling so chipper in the morning hours, that’s OK; Sunday Funday is all about starting off with a little “hair of the dog” and continuing from there.  Good breakfast food and drinks, some munchies, some substantial food, good company, and a few good games are just what the doctor ordered! 

I kicked off my Sunday Funday with the perfect brunch cocktail – the “Bourbellini.”  I am not much of a bourbon drinker, I’m a scotch girl.  However, I’m a firm believer that scotch should not be poured before noon.  Enter Bourbon.  Bourbon is sweeter; it is not smoky like scotch, and therefore, it is perfect for my two brunch recipes, The Bourbellini, and Bacon & Bourbon French Toast.  

I created Bacon & Bourbon French Toast because I love the taste of bacon combined with maple syrup, and I wanted to showcase that flavor combination in a recipe.  I also love French Toast, so I decided to stay true to my title and make French Toast containing bacon, butter, and booze.  Rich, satisfying, and unique, this may have to be my go-to weekend breakfast from now on. 

For my snack dish, I managed to replicate Estragon’s Garbanzos Fritos, or fried chickpeas.  Crunchy and flavorful, serve them in a bowl and eat them like popcorn.  They’re a lot more satisfying!  And for the main dish, I cooked up my Halftime Steak, named as such because it takes no longer than an average halftime break to prepare and cook. 

There are only a few weeks of football left, so I suggest you shop for these ingredients on Saturday, gather the troops, and treat yourselves to these recipes on your next Sunday Funday! 

Bourbellini

1 oz. bourbon

1-2 oz. peach nectar

champagne or sparkling wine

Pour the bourbon and peach nectar into a champagne flute or wine glass (or a pint glass, depending on your style).  Fill the rest of the glass with champagne/sparkling wine, stir gently.  (makes 1)

WARNING:  This is a prime example of a danger drink, so do me a favor and don’t drive if you’re drinking these babies...

Bacon & Bourbon French Toast

4 slices center-cut bacon

4 large eggs

2 oz. bourbon

8 slices spongy bread (plain white is fine, as long as it’s fresh)

butter

Powdered sugar

Maple syrup

In a frying pan with a large cooking surface (big enough to hold at least 2 slices of bread), cook the bacon over medium-high heat until crisp.  Turn off heat, remove the bacon from pan and set aside on paper towels; do not drain the bacon fat from the pan, but remove any charred bits.

Once the bacon has cooled enough to touch, crumble it into very small pieces (you may have to use a knife and chop it a little if it’s not crispy enough to crumble using your hands).   Place the crumbled bacon in a shallow dish large enough to lay one slice of the bread completely flat.  Add the eggs and the bourbon to this dish, and beat the egg, bacon and bourbon mixture with a fork or whisk until the eggs’ yolk and white are completely blended. 

Place the pan containing the bacon drippings over medium heat, and add a pat of butter.  In the meantime, lay one of the slices of bread in the egg mixture until it is completely coated on one side; flip it over and repeat so that both sides of the bread are completely covered with the egg mixture.  Now, add the coated bread to the pan with the bacon drippings, and fry for a minute or two on each side, or until the bread begins to turn golden brown.  Repeat with the remaining slices (you’ll probably have to work in batches), removing with a spatula and adding a little extra butter to the pan between batches (if necessary). 

Serve in stacks of 2-4 slices, dusted with a bit of powdered sugar.  Offer maple syrup, extra butter, and Bourbellinis! 









Garbanzos Fritos

1 can chickpeas, drained
splash olive oil
1/2 t. ground cumin
1/4 t. garlic powder
1 t. smoked paprika
1/2 t. fine sea salt
1 T. chopped fresh parsley

Dry the chickpeas completely, using paper towels.  This is a very important step; if they are not completely dry, they will not fry correctly. 

Heat a frying pan with deep sides over high heat, and add a generous splash of olive oil to completely coat the bottom of the pan.    Add the chickpeas to the pan and cook, shaking occasionally, until you can hear the chickpeas "pop."  If you have a splatter guard, you may want to use it.  This should take about 8 minutes.  You may have to work in batches, depending on the size of your pan. 

Drain the fried chickpeas on a paper towel, then add to a bowl and toss with all remaining ingredients until chickpeas are completely coated.  Serve warm.


Halftime Steak

2 steaks, about 1 inch thick (I use sirloin or filet mignon)
1 clove garlic, halved
kosher salt
coarsely ground black pepper
butter, softened
several paper-thin slices of garlic (think Goodfellas!)

Before kickoff, place your steaks out so that they've reached room temperature by halftime.

As soon as the 2nd quarter ends, heat a heavy-bottomed frying pan, preferably cast-iron, over high heat.  In the meantime, rub the steaks with the garlic clove halves, and then season each side of the steaks with a pinch of kosher salt and a generous coating of black pepper.

Once the steaks are seasoned, check to see if your pan is ready.  If you fling a few drops of water on the surface, they should bead up and dance across the pan rather than staying put and sizzling. 

Once the pan is ready, throw a few pinches of kosher salt into the pan, then add the steaks.  Sear for 1-3 minutes per side, using tongs to turn them over.  (Note:  This timing will result in a rare steak.  If you want yours medium or well, it takes longer.  Not sure how much longer; I eat my steak rare!)

Remove the steaks from the pan and set aside to rest for approx. 5 minutes.  This is very important that you do not touch the steaks while they rest; this step distributes the juices. 

When the steaks are ready to serve, sprinkle a few paper-thin slices of garlic on each one, and top with a pad of butter.  Once the butter has melted, they're ready to eat!  Good accompaniments are baked potatoes or seasoned boiled rice (I prefer rice with a dab of Aji Sauce, a recipe I am still trying to perfect and will post once I'm satisfied).

New Cocktail Recipe - The Velvet Rope

Oops, I did it again…I have been extremely busy this week with trainings at the MSPCA animal shelter and preparing baked goods for their Halloween bake sale, which has turned out to be a more ambitious undertaking than I had imagined.  I’m making some treats for humans – Roasted Garlic Focaccia, Pumpkin Pecan Biscotti, and Chestnut Raisin Cookies – but most of my goodies are for the pups.  Last night, I made enough dough to make at least 300 “Canine Crumpets.”  Each time I’ve glanced at my to-do list, I’ve asked myself, “Sweetie, what were you thinking?!?”  I’ve realized that I’m no Martha Stewart – I’m more like her Black Sheep kid sister who says semi-questionable things at the dinner table and makes the drinks a little too strong.  But to all the rescue dogs who will be sampling my Canine Crumpets, I’m a domestic goddess, and their opinions are the only ones that truly matter this weekend.

Because I’ve been busy baking, I haven’t posted in a few days.  I don’t want to leave my readers hanging, so I’ll give you a great cocktail recipe that I created this summer.  Named "The Velvet Rope" because of its color, this vodka-based cocktail was inspired by the cover of Vogue’s July issue (right) featuring French actress Marion Cotillard.  The rich color of her dress, the hint of lace peeking out at her neckline, the dark lipstick – sweet, strong, and mysterious, with a spicy edge – just like the following drink.

The Velvet Rope

1 ½ oz. premium vodka, such as Ketel One

3 oz. organic 100% black cherry juice

½ t. bitter dark chocolate syrup*

1 thin slice habanero pepper

Combine in a shaker with ice, serve in a stemless martini glass, and wait for the hint of pepper to fire up your lips! 

VARIATION:  For a unique and artistic presentation, garnish by skewering one whole habanero pepper between two cherries. 

*  To make bitter dark chocolate syrup, combine 1 T. boiling water with 1 T. premium cocoa powder in a small bowl.  Whisk until the cocoa powder is completely blended and no lumps remain.  Let cool.

Tales from the Tasting, Tuscan Martinis

Last night, The Wine Bottega on Hanover Street hosted a tasting featuring wines from France’s Loire Valley imported by Louis/Dressner, along with special guest Joe Dressner, one of the company’s partners and “kind of a big deal” in the wine world. 

What does that mean to me?  Squat!  After all, I still buy the $7 glass jugs of Carlo Rossi Chianti (I tell myself it’s just for my Chianti Tomato Sauce, but I always down a glass or two while I’m prepping and stirring).  But, the reason I began writing this blog was to record my culinary adventures and share any lessons I learn along the way, so I figured I should attend this event.  I’m very glad I did.

We tasted about 9 different wines, beginning with the whites and moving on to the reds.  Each was completely different from the previous, but if you asked me to describe those differences, I would sit there with the classic Deer In Headlights look on my face before replying, “why don’t you taste them yourself?  Then you’ll understand.”  That was the moment that I knew I had to ask Bottega’s proprietors if they had some sort of “Wine for Dummies” session that I could attend.  They do, and kindly, it is called “Wine 101,” not “The Moron’s Guide To Wine” or something along those lines! 

I am very excited to attend Wine 101– I love drinking wine, I can definitely taste the subtle differences between blends, but asking me to describe a specific wine or how one region’s blend differs from another would be like asking me to write a love song in another language – I know what I’m feeling, I know what I want to say, but if I don’t have the words to convey those thoughts to an audience so that they can relate and sing along, what’s the point? 

I have a feeling that no matter what I learn about wine, I’ll probably always stick to my Italian reds, such as Chianti, but variety is the spice of life.  My goal as a student is to learn to spot the differences in Italian regional varieties, and I’d like to soak up as much knowledge as I can about wines hailing from Italy’s Abruzzo region, which is the homeland of my Italian ancestors! 

Speaking of Italy, along with the world’s best wine, food, and people, it also produces Limoncello, a sweet and quite potent lemon-flavored liqueur.  In Italy, it is consumed as an after-dinner drink, served in cordial glasses and sipped slowly, but in the States it is more likely to be used as an ingredient in cocktails, as I have done in my original cocktail, the Tuscan Martini. 

Tuscan Martini 

6-8 pitted green olives (3-4 per glass, depending on size)

4 sprigs fresh rosemary

2 lemon slices

2 oz. limoncello

2 oz. dry vermouth

4 oz. gin (rosemary-infused gin is perfect for this recipe!)

serves 2

Prepare the garnishes for two martini glasses:

Thread 3-4 olives on a sprig of fresh rosemary, as shown in the photo.  

Using a sharp knife, remove the zest from the lemon slices, keeping it in one strip.  Twist it, add it to the glass.  Cut away the white pith from the lemon slice, use as a garnish on the rim of the glass. 

In a large shaker filled halfway with ice, combine the limoncello, vermouth, gin, and leaves from the remaining rosemary.  Shake well for approximately 20 seconds, then pour into the prepared martini glasses.  Serve immediately, and sip slowly – these babies are strong! 

VARIATION:  To make your Tuscan martini dirty, add a splash of the olive juice to the glass.