Entertain the Possibilities

Drinkies: Nectar of the Gods

7/13/2018

Ilise calls this Nectar of the Gods but you can call it Nectarine Rum Smash

Yes, we might be putting this drink on a pedestal with a name like Nectar of the Gods, but on the other hand, you gotta call it like you see it. Or taste it. This is the good stuff.

The Occasion: This adult beverage will meet all of your summer sipping needs.

The Playlist: Sometimes there’s a nice, clear connection between the recipe and the musical pairing. This time it’s only a dotted line.

The name of the cocktail – Nectar of the Gods – made me think of the ‘Hammer of the Gods’ lyric in Led Zeppelin’s amazing rocker, Immigrant Song. And here we are. Play this one extra loud as you read on.

The Recipe: Sprung from the creative brain of our house mixologist Ilise, this cocktail is a variation on her recipe from Summer 2016, the Grilled Peach Bourbon Smash. Also worth a look-see.

What Makes it Special: It’s the smoked rum which gives this drink a complex and flavorful twist. We use the Stolen brand and enjoy it very much. Click on the photos to enlarge them and read the captions.

The Verdict: This cocktail has a darker, more complex personality than you might expect from a summertime rum drink. Still fruit-forward, the smoky Stolen rum adds some welcome depth to the drink. If you prefer a lighter, sweeter rum instead, go for it. Use fresh, local nectarines and you can’t go wrong with this tasty tipple!

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Nectar of the Gods aka Nectarine Rum Smash
Recipe by Ilise Goldberg
Yield: 1 cocktail

INGREDIENTS:

2 ounces Stolen Smoked Rum
1 ½ ounces Nectarine Simple Syrup (recipe below)
½-ounce Lemon Juice
Small handful of Mint Leaves plus more for garnish
1-2 dashes Bitters
Nectarine Slices for garnish

DIRECTIONS:

Combine the nectarine simple syrup and lemon juice in a cocktail shaker. Add a small handful of mint leaves and muddle.
Add smoked rum and ice and shake until chilled.
Pour the drink into a rocks glass over fresh ice. Add one to two dashes of bitters.
Garnish with a slice of nectarine and a sprig of mint.

Nectarine Simple Syrup:

5 Large Nectarines cut in cubes
1 cup of Water
½ cup of Sugar

In a saucepan over high heat, combine the water and sugar until the sugar dissolves.
Add the nectarine chunks and bring to a boil. Reduce the heat to low, and let it simmer for 15 minutes.
Once the fruit is nice and tender use a potato masher to mash the fruit and release as much juice as possible.
Remove the mixture from heat and allow it to cool completely.
Strain the syrup into a container and store it for up to two weeks in the refrigerator.
This recipe yields approx. 24 oz of simple syrup.
If making far in advance, the simple syrup freezes well.

Sweet or smoky -- What's your preference for a cocktail flavor profile?

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Drinkies: Lemon Rhubarb Cocktail

5/4/2018

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This Lemon Rhubarb Cocktail says "Welcome to the weekend!"

I’ve spent more than a few minutes trying to come up with a catchy name for this truly magnificent cocktail that House Bar Chef Ilise concocted not long ago. Sweet & Sour Spritz? Lemon-Rhubarb Refresher? Then I took a few sips and decided not to worry about it, everything will be juuuuuuust fine exactly the way it is.

Yes, this is an easy-sipping drink, light and refreshing, made for enjoying on the deck or poured from a thermos on a picnic. In fact, the best name for this tasty tipple might be the Spring into Summer Cocktail, because I’m pretty sure this will be your drink of choice for the entire warm weather season.

Click on the photos to enlarge them and read the captions.

Here is the recipe intermixed with Ilise’s comments and helpful hints:

Lemon Rhubarb Cocktail
Recipe by Ilise Goldberg
Makes one cocktail

INGREDIENTS:

2 oz Gin (Ilise says: Preferably one with less juniper and more floral and fruit notes such as Nolet's Silver Dry Gin)
1 oz Rhubarb Simple Syrup (recipe below) or Rhubarb Hops Syrup
½ oz Fresh Lemon Juice
Bitter Lemon Soda
Rosemary Sprig for Garnish

DIRECTIONS:

In a doubles glass, mix together the gin, rhubarb syrup, and lemon juice. And several medium ice cubes to the glass and stir.
Top with bitter lemon soda and gently stir. Add a sprig of rosemary to the glass for a garnish and to provide additional aromatics.

Ilise’s Note: I normally make my own simple syrup, but we were given a hostess gift of the Rhubarb Hops Syrup a couple of years back and it seemed like the time was finally right to make a cocktail with it. The syrup is tasty, although when I make my own it is a much brighter shade of pink as I try to find the reddest stalks. Here’s the recipe to make your own simple syrup:

Rhubarb Simple Syrup:

5 large rhubarb stalks, washed and trimmed
1 cup water
½ cup sugar

-----------------

Cut the rhubarb into one-inch pieces.
Combine the water and sugar in a pan over high heat until the sugar dissolves.
Add the rhubarb chunks and bring to a boil. Reduce the heat to low, and let it simmer for 15 minutes.
Remove the mixture from heat and allow it to cool.
Strain the syrup into a container. Store the syrup in the refrigerator for up to two weeks. If making far in advance, the simple syrup freezes well.

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Cheers, dears!

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Drinkies and Clinkies – Happy New Year!

12/31/2017

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photo: nImA Destiny

Clink clink – Cheers, dears!

Or if you prefer – Salud, Prost, Sláinte, and Cin cin!

Salute, Na Zdrowie, and Skäl!

However you say it, the meaning is clear – raise a toast with a heartfelt wish for Good Health and Happiness to all in the new year.

If you're looking for something special with which to ring in the New Year, this delightful drinkie might just hit the spot.

Ilise created a specialty cocktail for our annual holiday open house, held a few weeks ago – the Pomegranate Especial. Can you guess what makes it especial?

Sure, I knew you could. It’s tequila, silly! And a whole bunch of other stuff. Don’t be intimidated. This tasty cocktail is well worth it.

Best Wishes to You for a New Year that is most especial!

Click on the photos to enlarge them and read the captions.

Cinnamon simple syrup for Pomegranate Especial

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Pomegranate Especial Punch
Recipe adapted from one by The Drink Blog via BravoTV.com

The recipe can be scaled up or down for one or two cocktails, two, a pitcher, or a punch bowl.

INGREDIENTS:

1 part pomegranate juice
1 part orange juice
1 part blanco tequila
½ part Amontillado aged sherry
½ part Harveys Bristol Cream
½ part orange liqueur
½ part cinnamon syrup – Recipe below*
¼ part lemon juice
Pomegranate seeds
Orange slices
Cinnamon sticks

DIRECTIONS:

Mix all liquids together and stir. Pour into a punch bowl or vessel of choice (no ice; save that for the glasses).
Serve in individual glasses filled with ice, and garnish with pomegranate seeds, orange slices and a cinnamon stick.

*To make cinnamon syrup, mix equal parts water and sugar with a couple of cinnamon sticks. Heat until all sugar is dissolved and the mixture starts to simmer. Turn off heat and let cinnamon steep for about another 15 minutes before removing and discarding the sticks. The cinnamon syrup will keep, refrigerated, for 1-2 weeks.

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Drinkies: The Apple Bushel Cocktail

11/17/2017

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The Apple Bushel Cocktail - Cheers to you!

The Occasion: TGIF. Do we really need more of an occasion than that? Okay, well, apple season is still in full swing so let’s celebrate that!

The Recipe: Our house Bar Chef Ilise has outdone herself with this satisfying cocktail. It’s fruity but not overly so. Two kinds of whiskey plus a few dashes of bitters ensures a nicely balanced adult beverage. Click on the photos to enlarge them and read the captions.

The Verdict: Sip. Yum. Sip again. Aaaaaaaaahhhhhhhhhh! Welcome to the weekend.

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The Apple Bushel Cocktail
Recipe by Ilise Goldberg

Makes one drink

INGREDIENTS:

1 ½ ounces Apple Bourbon (such as Leopold Bros New York Apple Whiskey)
½ ounce Stolen Whiskey or other smoky whiskey
1 ½ ounces Apple Cider
3/4 Tablespoon Lemon Juice
2-3 dashes bitters
Cinnamon sticks (for garnish)
Apple Slices (for garnish)

DIRECTIONS:

In a cocktail shaker combine all ingredients (except garnish) and stir with ice to chill.
Strain into an old-fashioned glass over a large ice cube or a couple of smaller cubes.
Garnish with a cinnamon stick and slice of apple.

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Drinkies: Sherry ‘Woo Hoo’ Punch

11/3/2017

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Party punch has all grown up! This is tagged Nuts because almond milk is among the ingredients

Who remembers drinking punch at children’s birthday parties? In my day these were usually toothache sweet, bright colors not found in nature, the product of a sugary-chemically pouch plus a 2-liter bottle of lemon lime soda. Maybe a few sad citrus slices floating on top.

Well, punch has all grown up now. It is one of the hot trends at chi-chi cocktail bars across the country. They’re also super-easy to make at home for your next Big Do -- ahem, Thanksgiving. Yes, a serve-yourself punch bowl on Turkey Day with the extended family might be just the ticket. Keep the mix light, to minimize the risk of over-indulging, but interesting.

Ilise made Sherry ‘Woo Hoo’ Punch for a dear friend's recent welcome home party. The flavors were assuredly grown up and oh so quaffable! This primo punch goes down easily and leaves a smile.

Is it punch or a cocktail? Yes!

Hostess Tips: Punch is a great serve-yourself option for a party bar. Leave a bowl of garnishes and a stack of cups nearby as well as a sign with any key instructions – “Best over ice,” “Give it a stir first,” or maybe a skull and crossbones symbol if you want to indicate that the punch is SPIKED.

Make an ice ring to chill the punch. Not only does it melt slowly, meaning less dilution of the punch, an ice ring can also hold pretty flowers, herbs or slices of fruit inside to add visual interest.

This adult beverage recipe works equally well in a punch bowl and cocktail format. You do you. Woo hoo!

Click on the photos below to enlarge them and read the captions.

Sherry Woo Hoo Punch served as a cocktail

Sherry Woo Hoo Punch with pineapple garnishes

The Verdict: This Sherry Punch is quite tasty, slightly sophisticated but not off-putting, a bit more complex than you might expect a cup of punch to be. You’ll want to take your time and enjoy this drink, not chug-a-lug it. Cheers to you!

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Sherry “Woo-Hoo” Punch
Inspired by Solera sherry punch

INGREDIENTS:

1 1/2 ounces Cream Sherry (such as Harveys Bristol Cream)
1/2 ounce Spiced Rum
1/2 ounce Orange Rum
1 ounce fresh Pineapple Juice
1/2 ounce fresh Lemon Juice
1/2 ounce Orgeat – see recipe below
1-2 dashes of Aromatic Bitters

DIRECTIONS:

Measure and pour the sherry, both rums, pineapple juice, lemon juice, and orgeat into a shaker.
Add the bitters.
Fill the shaker with ice, cap it, and shake vigorously.
Strain the drink over fresh ice into an old-fashioned glass. Garnish with orange or pineapple.

Orgeat
Recipe source: Bevvy

8 ounces (1 cup) unsweetened almond milk
4 ounces (1/2 cup) simple syrup
½ ounce almond extract
½ ounce orange flower water
Combine all ingredients in a Mason jar and shake vigorously until mixed.
The orgeat syrup will last for about a month in the refrigerator.

Do you have a favorite punch or pitcher-style cocktail to make for parties? Spill it in the Comments

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Drinkies: Sake To Me

9/1/2017

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Sake To Me cocktails - a refreshing sipper for the long weekend

This delicious Sake To Me cocktail featuring sake and cranberry juice was unveiled in one of our Foodie Group dinner party posts. You know, the one with the Underwater theme and the so-good sous-vide style duck and veggies?

But this concoction is too good to be an also-ran. Let’s shine a light on this smooth sipper, perfect for a little weekend libation. It’s refreshing, it’s summery (but not exclusively so – this drink will serve you well all the way through autumn), and it goes down easy.

Serve With: A bowl of nuts or pretzels. Nothing too zesty that might overpower the light, delicate flavors of the cocktail. Enjoy the long weekend, and Happy Labor Day!

Click on the photos to enlarge them and read the captions.

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Sake To Me Cocktail
Recipe source: Ilise Goldberg
Makes one cocktail

INGREDIENTS:

2 ounces Sake
1 ounce Kurant Vodka
½ ounce Cointreau
2 ounces Cranberry juice
¼ ounce Fresh Lime juice
2 dashes Orange bitters
3 strips of orange zest
3 strips of lime zest

DIRECTIONS:

In a high ball or Collins glass, zest two strips each of the orange and lime.
In a cocktail shaker, mix all liquid ingredients with ice until chilled.
Add fresh ice to the cocktail glass and pour the drink into the glass.
Garnish with one additional strip each of orange and lime zest.

How did it get to be Labor Day weekend so soon?! I’m not ready to say Goodbye to summer!

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Drinkies: The Pineapple’s Crown

8/24/2017

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The Pineapple's Crown - perfect for late summer sipping!

I’ve seen a meme making the rounds suggesting that folks should act like a pineapple: “Stand tall, Wear a crown, And be sweet on the inside”.

I like my version better: “Mix some whiskey with your pineapple, Wear the crown (because why not), and savor the sweet flavor. Then make another round.”

Ilise created this yummy cocktail – which tastes sort of like a piña colada but sans coconut – with a friend in mind who is allergic to rum. (Sad!) This drink features smoked whiskey – Stolen makes a good one – in place of the rum and adds a few other goodies.

Goody-goody is the appropriate reaction! Easy to make and even easier to enjoy with friends as we celebrate the final days of summer. Click on the photos to enlarge them and read the captions.

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The Pineapple’s Crown
Recipe source: Ilise Goldberg
Makes one drink

INGREDIENTS:

1 ½ ounces Stolen Whiskey
½ ounce Cointreau
¼ ounce Tuaca liqueur, a brandy liqueur with vanilla spice flavor (optional)
2 ½ ounces Pineapple Juice
1 ½ ounces Cranberry Juice
¼ ounce Lime Juice
Pineapple wedge for garnish

DIRECTIONS:

Combine all liquid ingredients in a shaker filled with ice. Shake very well – the mixture will become frothy with foam.
Put several fresh ice cubes in a rocks glass and pour the strained mixture into the glass.
Garnish with a pineapple wedge on the rim of the glass and serve with a straw if desired.

Can you believe it’s the end of August already? What’s left on your Summer To-Do List?

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Drinkies: Spanish-Style Gin Tonics

8/3/2017

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Spanish-style Gin Tonic -- yes, that's a big glass for a big thirst!

Oh say, have you heard that we took an amazing trip to Spain this year? Regular readers are rolling their eyes right now as we’ve been none-too-shy about sharing our adventures and photos on the blog (Barcelona, San Sebastián, and Bilbao/Rioja wine region).

We’ve also prepared a few Spanish delicacies for our friends back in the States (and documented it of course): Strawberry-Watermelon-Tomato Gazpacho, Romesco Sauce with Grilled Veggies, and Patatas Bravas.

Today … today it’s time to take you deep into the world of serious gin and tonics. No, not the low-effort American version with a sad wedge of lime perched on the rim of the glass. We’re talking about Spanish-style cocktails so hardcore they eschew the “and”. It’s just gin tonic. We don’t need no stinkin’ ampersand!

The preparation of a good Spanish Gin Tonic is a cross between church and performance art. From the specialized glass* (a giant balloon) to the carefully curated aromatics paired with each specific gin (dozens available to choose from) to the dry ice (yes!) and the spritz of essential oils for awakening all the senses – there’s a good reason why gin tonics are the “it” drink in Spain, and the summertime cocktail of the season at our house!

* The Copa de Balon glass: A Copa de Balon is a type of glass that is perfect for drinking gin and tonics. The glass is typically bulbous in shape, like a balloon, and sits on a stem almost like a red wine glass. The Copa de Balon glass dates back to the 1700s in the Basque region of northern Spain. While the English would use a long Tom Collins glass, the Spanish – who are said to be the largest drinkers of gin in Europe – developed the ‘balloon cup’ instead.
-- Metro.co.uk

Below are a few photos from La Gintoneria Donostiarra in San Sebastián – home of the very best GTs we had the pleasure of consuming while in Spain. We are all about the research, so in the name of science we sampled a few different versions:

Monkey 43 gin: 1 blackberry; 2 juniper berries; 2 lime strips; 1 dash lavender bitters; Spritz of some essential oil inside the glass; Dry ice treatment

Blackwoods gin: 3 juniper berries; 1 small piece of cinnamon; 1 lime slice; 2 orange peel strips; 2 lime peel strips; 1 dash of lime bitters; Spritz of some essential oil; Dry ice treatment

Our favorite was made with a Spanish gin – Gin Mare – which features Mediterranean flavors. Recipe below.

Please click on the photos to enlarge them.

Naturally our House Bar Chef Ilise had to recreate this wondrous tipple at home. Here’s how she did it.

Gin = Gin Mare, a Spanish gin flavored with olives, thyme, rosemary and basil
Tonic = Fever-Tree NOTE: Fever Tree makes several flavors of tonic water. They’re all good and any would work well in this cocktail. We’re partial to the original blend, Fever-Tree Premium Indian Tonic Water.
Aromatics = Arbequina olives; cardamom pods; juniper berries; fresh rosemary sprigs; lime and orange citrus strips
Bitters: Citron bitters are authentic; we used orange bitters which work just as well
Ice = Precisely 7 oblong cubes are used in the Spanish recipe. We took some liberties with the quantity and shape, but it is “A Must” to use large, solid, slow-melting ice cubes.

Please click on the photos to enlarge them and read the captions. Note: photos are from two different cocktail hours. I think you'll get the gist.

The Verdict: Due to the large glass, volume of tonic and number of cubes, the finished cocktail tastes light and refreshing like a spritzer rather than a heavy-alcohol drink. The blend of aromatics is subtle, complex, and entirely delightful. You can happily sip this gin-tonic for a good long time, which fits perfectly with the Spanish style of socializing, drinking, and dining – there’s no rush, sit and relax, take your time, and ENJOY!

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Spanish-Style Gin Tonic
Recipe source: Ilise Goldberg, based on technique observed at La Gintoneria Donostiarra in San Sebastián, Spain
Yield: One cocktail

INGREDIENTS:

2 ounces Chilled Gin (for this recipe Gin Mare is the preferred gin)
4 Juniper berries
1 Small Spanish Green Olive
1 Rosemary Sprig
2 Cardamom Pods
2 Strips of Orange Zest
2 Strips of Lime Zest
1 Dash Orange Bitters
1 Bottle of Cold Fever-Tree Tonic Water (200ml approx. 6.8 ounces)

DIRECTIONS:

Place the juniper berries, cardamom pods, rosemary sprig and olive in the bottom of a Copa de Balon glass* or wide bottomed Burgundy/pinot noir glass. (Both glasses hold somewhere around 20-26 ounces).
Pour the cold gin into the glass.
Zest the orange and lime over the glass so the essential oils drop into the glass and blanket the glass; then drop the zest into the glass.
Add many solid ice cubes (I have used six or seven 1-ounce square cubes or three-four 2-ounce round cubes).
Using a long spoon mix the ingredients well with the ice to chill and then run the spoon over the top of the glass.
Slowly pour the tonic water into the glass. Using your long spoon gently stir the cocktail to mix the drink.

Spanish ham, salami, cheese and olives make a great accompaniment to Spanish-style Gin Tonics

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Thirsty? Try Easy to Make, Cold Brew, Flavored Iced Tea

7/27/2017

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So refreshing! Try a glass of cold-brewed raspberry iced tea -- aaaaah!

I’m a dedicated coffee drinker out of love and necessity. I need/want/crave that morning jolt to get me going. Hot tea fills a key role on sick days and sometimes as a soothing after-dinner cuppa. But iced tea is a whole other animal. A cool, crisp, refreshing animal – so what would that be, an otter?

Here’s a quote I like about iced tea from author Vera Nazarian:

“Imagine a delicious glass of summer iced tea.
Take a long cool sip. Listen to the ice crackle and clink.
Is the glass part full or part empty?
Take another sip.
And now?”

But okay, literary diversions aside, does anyone really need a recipe for iced tea? I mean, come on, this is pretty basic, right?

Yes and no. I found a lot to like in this recipe from The Yummy Life including a process that requires no boiling water and the option to vary the flavors from sweet to savory and everything in between. You infuse a jar of cold water and tea bags with whatever flavorings you desire and let it cold-brew in the fridge overnight.

Pretty blue mason jars (vintage of course!) are perfect for tea. Click the photo to see more

I used my vintage blue mason jars to make and serve the tea. The aqua-colored glass is so pretty, and I like knowing that the 100-year old jars still work well and look even better!

For a closer look at the antique blue canning jars available for purchase in my online shop Entertaining Vintage please click on the photo.

I made a pouch with cheesecloth and kitchen twine, ladled a big spoonful of raspberry jam inside, added it to the tea jar, and refrigerated it overnight. The next day I removed the teabags and the cheesecloth, leaving behind only delicious raspberry tea that had a little sweetness and no raspberry seeds to plague my dental work. Delish!

Next time I’ll do a batch with fresh ginger slices. Or fruit and herbs together – strawberries and basil would be an excellent combo! Please click on the photos to enlarge them and read the captions.

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Flavored Refrigerator Iced Tea
Recipe source: The Yummy Life

INGREDIENTS:

4 tea bags or 4 teaspoons loose leaf tea
4 cups tap or room temperature water

To Add Flavors, Choose From:

1/2 cup fruit jam or preserves – RECOMMENDED: ½ cup raspberry jam
1 cup fruit juice/drink (pomegranate juice, apricot nectar, black cherry juice, grapefruit & orange juice, apple cider, etc.)
1/3 cup thawed frozen juice/drink concentrate (lemonade, orange juice, etc.)
Spices (2 cinnamon sticks, 1 teaspoon whole cloves, 2 tablespoons crushed crystallized ginger, etc.)
Sprig of fresh herbs (mint, lavender, rosemary, basil, thyme), chopped
1 teaspoon extract (vanilla or almond)
2-4 tablespoons flavored syrups/sauces (maple, blueberry, caramel, etc.)
Additional sweeteners to taste, if desired (sugar, simple syrup, honey, agave syrup, etc.)
Shot of alcohol (rum, flavored liqueurs, etc.) per glass of flavored tea

DIRECTIONS:

Use a 1-quart Mason jar or pitcher. A tea basket or ball is needed for adding flavors using jam/preserves, herbs, or spices.
NOTE: Don’t have a tea basket or tea ball? Me neither. You can make a cheesecloth pouch to contain the flavorings. Cut the cheesecloth to the proper size – make sure to allow enough for a double layer of cloth. Douse the cheesecloth in water, then squeeze it out and place the flavoring in the middle of the cloth. Pull the ends together and wrap the cloth firmly closed with a piece of kitchen twine. Cut the twine long enough so it will hang outside the jar while the tea brews.
If using tea bags: Hang tea bags inside pitcher or jar with strings hanging over the rim (for easy removal later). Add jam/preserves or spices to tea basket or ball and insert in pitcher or jar. Add fruit juices or extracts to jar/pitcher. Add water making sure that tea and added flavorings are immersed, cover, and put in fridge for 6-12 hours. Remove tea bags, basket, or balls and serve.
If using loose leaf tea: Add 4 teaspoons tea leaves to a tea basket, tea ball or tea filter bag. Add flavors and water as described above.

What is your favorite summertime sipper? Share the deets in the Comments.

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Drinkies: Rhubarb Rhapsody

6/29/2017

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Rhubarb Rhapsody - sweet, tart, and pretty as a picture!

The Occasion: Rhubarb season deserves celebrating, so drink ‘em if you got ‘em. This cocktail is made for day drinking, especially outdoors on a sunny day.

Primarily regarded as a springtime fruit/vegetable, rhubarb is still showing up in gorgeous abundance at our local markets here in Chicago. If that’s true for you too, I recommend you buy a bunch and make a big batch of rhubarb simple syrup. Then you’ll be all set for cocktail-making long after the gorgeous red stalks disappear from the market.

What Makes This Special? The pretty pink color grabs your attention first. And then the delicate flavor of the cocktail – not as sweet as you might imagine, and that’s a good thing!

How about a refreshing Rhubarb Rhapsody? Don't mind if I do

Serve With: A bowl of mixed nuts.

Something simple yet rich to complement the light and refreshing cocktail.

Set the Table: When your beverage boasts a vibrant color, as this one does, be sure to select glasses that will show it off to best advantage.

No patterns or competing colors, just simple clear beauty.

The Verdict: Light and refreshing, simple and satisfying. Sweet but overly much so. I think my position is clear. Give this a try! Click on the photos to enlarge them and read the captions.

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Rhubarb Rhapsody
Recipe by Ilise Goldberg

INGREDIENTS:

1 ½ ounces gin
1 ½ ounces rhubarb simple syrup
½ ounce freshly squeezed lemon juice
½ teaspoon ginger simple syrup (optional)
3 strips of lemon zest

DIRECTIONS:

Zest two lemon strips into a rocks glass.
In a cocktail shaker with ice, shake all liquid ingredients until well chilled.
Add a large ice cube to the glass and pour the cocktail into the glass. Garnish with one more strip of lemon zest.

Rhubarb Simple Syrup:

5 large rhubarb stalks, washed and trimmed
1 cup water
½ cup sugar

Cut the rhubarb into one-inch pieces.
Combine the water and sugar in a pan over high heat until the sugar dissolves.
Add the rhubarb chunks and bring to a boil. Reduce the heat to low, and let it simmer for 15 minutes.
Remove the mixture from heat and allow it to cool.
Strain the syrup into a container, and store it for up to two weeks in the refrigerator. If making far in advance the simple syrup freezes well.

Ginger Simple Syrup:

¼ cup fresh ginger
1 cup water
½ cup sugar

Dice the ginger into small pieces.
Combine the water and sugar in a pan over high heat until the sugar dissolves.
Add the ginger and bring to a boil. Reduce the heat to low, and let it simmer for 15 minutes.
Remove the mixture from heat and allow it to cool.
Strain the syrup into a container, and store it for up to two weeks in the refrigerator. If making far in advance the simple syrup freezes well.

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The Rain in Spain - Travelogue Part 2 - San Sebastián

6/9/2017

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Playa de la Concha, San Sebastián

Ready for more highlights of our recent trip to Spain? We've got photos, travel tips, recommendations and more. In the Part 1 post we covered Barcelona (you can find it here).

Next we'll explore the Basque Country, north and west of Barcelona, on the coast of the Bay of Biscay. We spent four days each in San Sebastián, a charming seaside city known as a foodie paradise, and Bilbao, home to the famed Frank Gehry-designed Guggenheim Museum. (Bilbao and the Rioja wine region will be covered in Part 3 of the travelogue.)

As dedicated foodies ourselves, we’ve chosen to borrow the ‘small bites’ concept that is so popular in Spain (tapas, pintxos, and other bar snacks) as the format for our post.

Tapas: Small Spanish savory dishes, typically served with drinks at a bar. Origin: Tapa literally means ‘cover, lid’ (because the dishes were given free with the drink, served on a dish balanced on, therefore ‘covering’, the glass). (Source: Oxford Dictionaries)

Pintxos: Pronounced peen-chos, pintxos are Basque snacks served in bars, resembling tapas. the main difference between pintxos and tapas is that pintxos uses toothpicks to avoid the food top from falling off the bread slice bottom. (Source: YourDictionary.com)

Before we begin our exploration of San Sebastián, how about some tunes? Claro que sí, señores y señoras.

Please enjoy Miles Davis’s masterpiece Sketches of Spain as you read on.

Why San Sebastián? This lovely seaside resort town is largely unknown to many Americans but quite popular among European holiday-seekers. Here’s why:

Best beaches – Playa de la Concha is consistently named among the best urban beaches in all of Europe. Soft clean sand, turquoise waters, stunning views, and a pedestrian-friendly boardwalk with separate bike lanes all along the way. The other beaches in town – Zurriola (the surfers beach) and Ondaretta – are pretty great too.
Disneyland for foodies – With a restaurant scene in possession of more Michelin stars than most cities five times its size, San Sebastián has been on the radar of food-lovers for years. And it’s not all high-end, dress for dinner, fancy food, no. The down-to-earth pintxos bars are where the real action is. Think bar-hopping but with fantastic finger food as the goal, not a wicked good buzz. More on this later.

After the go-go pace of Barcelona, we were ready to slow things down, relax and enjoy San Sebastián in a leisurely fashion. Graced with (mostly) pleasant weather, we laced up our shoes and went walking all along the beachfront(s) and the river. Slow promenades are the ultimate pastime for the locals too!

Click on the photos to enlarge them and read the captions.

At the far end of Ondaretta Beach you’ll find a trio of rusty iron sculptures titled Comb of the Wind (Peine de Viento) by famous Basque sculptor Eduardo Chillida embedded into the sea wall. They’re even more raw and beautiful in person. Click on the photos to enlarge them and read the captions.

In the same part of town is a rickety old funicular which carries passengers, creaking and squealing (the mechanism, not the riders) all the way to the top of Monte Igueldo. Breathtaking views await you there and an old-school amusement park – closed when we arrived but photo-ready nonetheless.

Click on the photos to enlarge them and read the captions.

There are beautiful artworks, architecture, gardens, parks, and public spaces all around town. Please enjoy a few street scenes from this casually sophisticated small city. Click on the photos to enlarge them and read the captions.

Now let’s talk about the pintxos. These bar snacks are several notches above the bowl of nuts or pretzels typically offered at a U.S. tavern. Most San Sebastián spots will have a variety of cold pintxos available for self-service on the counter - anchovy-stuffed olives, sardines and peppers on bread, tuna and tomatoes on bread, and the like. The “on bread” part is typical but not absolute. The skewers securing the meat/fish to the bread are also important; when it’s time to settle the bill the barman counts your skewers and charges you accordingly.

But hot pintxos are where the real culinary magic happens. Prepared to order, each bar has its specialty and it’s in your interest to find out in advance. For example, Gandaria's prepares an exquisitely simple (and simply delicious!) hunk of grilled sirloin on bread with a dab of roasted peppers on top. OMG so good. Another place called Senra features a skewer with grilled foie gras and a giant mushroom doused in cream sauce. Wow! Charred octopus (or pulpo) is another snack worth seeking out. The idea is to never stop moving during a pintxos crawl -- have a bite and a sip with your friends at Bar A, then mosey on to Bar B to sample another pintxo and a zurito (small beer). Don't sit down - not only because there are no chairs but also because it's time to go-go-go to the next place.

So what does one drink at a pintxo bar? Wine, beer or cider. Txakoli is a tart, young, white wine with a strong mineral taste and slight effervescence. It’s not for everyone, but I found it to be the perfect accompaniment for fresh seafood.

We booked a pintxos tour for our first night in San Sebastián and highly recommend it as a great beginning to your visit. A friendly Basque native named Esther from San Sebastián Pintxos Tours showed us around the Parte Vieja (Old Town), helped us navigate the pintxo scene, and provided recommendations for follow-up visits. Click on the photos to enlarge them and read the captions.

On the more formal end of the dining spectrum, we had a marvelous meal at Kokotxa, a one Michelin star restaurant located in the Old Town. Not only was the food delicious and creatively presented, the customer experience was also warm and lively - guests weren’t afraid to laugh out loud in this comfortable room - a nice contrast to some fine dining establishments where I’d be afraid to make a cutlery mistake in front of the waiter. Menu nerds like us might want to check out what we had; details at the end of this post. For the most part, we did not take photos of our meal, we prefer to stay in the moment and not distract our fellow diners. But we couldn't resist taking a snap of the pretty dessert - Chocolate Ganache with Red Berries - shown here alongside a few other food photos from SS.

Click on the photos to enlarge them and read the captions.

Who's ready for a cocktail? We began the discussion of Spain’s passion for Gin-Tonics in our Barcelona post but I have to say – if G&Ts are popular in BCN, they’re like religion here in SS. Preparation of the drinks is taken quite seriously, following a precise and almost ritualistic methodology. The bartender chooses from a wide variety of aromatics to flavor the drink based on the gin you select from dozens of options. Our favorite GT joint - La Gintonería - fully embraces the performance art elements including dry ice and a spritz of essential oils on the outside of the glass to engage your senses beyond just taste.

Click on the photos to enlarge them and read the captions.

We'll stop here because we think you've got the picture -- San Sebastián is a magical mix of relaxing respite and hotspot for food and beverage creativity. Highly recommended vacation destination! There's plenty to do here for a week or more, especially if day trips to nearby areas are included. Bilbao is about an hour away, and will be the focus of our next post - Travelogue Part 3 - coming soon.

As a final farewell, please enjoy a San Sebastián sunset. Click on the photos to enlarge them and read the captions.

* As promised, here's the menu for our fantastic dinner at Michelin-star restaurant Kokotxa:

Amuse bouche: Blini with baby prawns
Bread sticks with mustard/mayo dipping sauce
Starter for Ann: Tomato soup shooter
Starter for Ilise: Red pepper ice cream with goat cheese crumbles
First course for Ann: White asparagus
First course for Ilise: Mackerel tartare
Second course for Ann: Fish hook hake, rigatoni, crab, saffron and sea broth
Second course for Ilise: Fish of the day – Grouper
Dessert - Red fruits and chocolate ganache, custard apple and smoked whiskey gelato

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Drinkies: Citrus Mint Champagne Cocktail

5/19/2017

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Citrus Mint Champagne Cocktail

The Occasion: Brunch is a natural for any beverage made with sparkling wine.

Although I’ve gotta say, this cocktail worked reeeeeeeally well for a sunny afternoon patio sipping session one recent Saturday.

Why? Four reasons:

A) It’s light and refreshing;

B) Bubbles are always fun;

C) Fresh mint will wake you right up; and

D) The gin gives you something to think about.

What Goes With It? Sparkling conversation among good friends provides the best pairing. Other than that I’d say maybe a little fresh fruit – strawberries would be nice.

The Verdict: I’m a big fan of this recipe. It goes down veeeeery easily, so do pace yourself. This would also be nice as a punch, especially if you’re serving a large group; the original recipe from Real Simple magazine shows how. Click on the photos to enlarge them and read the captions.

Printable Recipe- Citrus Mint Champagne Cocktail
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Citrus Mint Champagne Cocktail
Recipe by Ilise Goldberg, Inspiration by Real Simple
Makes one cocktail

INGREDIENTS:

1 ½ ounces Gin (such as Hendricks)
½ ounce Freshly squeezed Lemon Juice
¼ ounce Freshly squeezed Lime Juice
1 ounce Mint Simple Syrup (see recipe below)
Champagne or Sparkling Wine
Mint leaves for garnish

DIRECTIONS:

Load a shaker with ice and add all liquid ingredients except champagne. Shake well.
Strain the drink into a champagne flute or coupe.
Top with champagne, gently stir and garnish with sprig of mint.

Mint Simple Syrup:
To make simple syrup combine one cup of water and a little less than half a cup of sugar. Coarsely chop a big bunch of mint (about 1 ½ to 2 cups). Heat sugar and water in a pan over medium heat until the sugar has dissolved and the liquid looks clear. Add mint and let simmer for about 5 minutes over low heat. Remove from heat and let steep another 10-15 minutes. Pour and strain liquid into a heat resistant container and let cool. Refrigerate once cool – will last for several weeks.

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Drinkies: Blood Orange Champagne Cocktail

5/12/2017

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Blood Orange Champagne Cocktails - Cheers!

The Occasion: Mothers Day brunch, hello! Or any old brunch, for that matter. If it’s pink and in a flute, bring it on! Even better than the pinkness is the zesty punch this princess packs. It’s the gin, you see, and maybe a few extra antioxidants from the blood oranges.

Why This Works: Similar to a Mimosa, an accepted form of day drinking beloved by brunch fans everywhere, this baby brings a few surprises to the table starting with the beautiful deep color.

The Verdict: Most quaffable, and very likely to put a smile on your face.

It’s just fruity and sweet enough to pass for a moderately healthy juice drink, and then the gin flavor comes along to remind you that it’s an adult beverage after all.

Finally the sparkling wine bubbles kisses your nose and says what a great hair day you’re having.

Now that’s a cocktail I’m ready to get to know better!

Click on the photos to enlarge them and read the captions.

Printable Recipe- Blood Orange Champagne Cocktail
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Ingredients

Blood Orange Champagne Cocktail
Recipe by Ilise Goldberg
Makes two cocktails

INGREDIENTS:

1 ½ ounces Gin
½ ounce Grand Marnier
¾ ounce Orange Juice
½ ounce Blood Orange Juice
½ ounce Lime Juice
¼ ounce Simple Syrup
4 dashes Blood Orange Simple Syrup
Champagne or Sparkling Wine
Blood Orange wedge for garnish

DIRECTIONS:

Load a shaker with ice and add all liquid ingredients (except champagne). Shake well.
Pour strained drink into two champagne flutes, evenly divided.
Top with champagne. Stir gently. Garnish with a slice of blood orange.

Simple Syrup:
To make simple syrup add equal parts sugar and water in a pan and heat over medium heat until the sugar has dissolved into the water and the liquid looks clear. Cool completely before using in cocktails.

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Drinkies: Northside Rye

4/27/2017

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Take a load off and relax with a Northside Rye cocktail

The Occasion: Rough day at work. Most days work brings a few challenges, but we all know that some days grab the brass ring of suckiness. This cocktail is for those times – maybe a Thursday night? – when you know a limit of one is in order, so make it a good one.

Why This? Although it’s a strong drink, with brown liquor no less, it’s got nice warm citrus elements to it making this a bit more complex and interesting (to me) than two fingers of scotch in a glass.

What Goes With It? Heavy sighs and a glassy-eyed stare into space will do for starters. As the drink starts to take effect, relaxing your mind and muscles, you might enjoy some seasoned nuts as a go-with. I wouldn’t do much more than that.

The Verdict: Sucky days will happen from time to time, and for sure, solving problems with alcohol is no kind of long term fix. But for me at least, it helps to visualize a lovely glass of Northside Rye in my future as I work to keep a smile on my face and can-do on my lips until the work day ends. This is a really good cocktail. Tomorrow will be better. Click on the photos to enlarge them and read the captions.

Printable Recipe- Northside Rye
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Northside Rye
Recipe developed by Ilise Goldberg
Makes one cocktail

INGREDIENTS:

2 ounces Rye
1 ounce B&B (Benedictine & Brandy) Liqueur
½ ounce Grand Marnier
Slice of orange and a cherry for garnish

DIRECTIONS:

Pour all liquid ingredients into a shaker and shake to mix.
Pour the cocktail into a rocks glass over one large ice cube.
Garnish with a wedge of orange and a cherry.

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Drinkies: Rye Not

4/14/2017

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Have a cocktail? Rye not!

For everyone who’s planning a busy weekend – whether it’s hosting and cooking for Easter, or visiting for Easter, or nothing at all Easter related – this adult beverage is for you. If you can steal away a little time for yourself (and a loved one?) before the madness truly begins, I recommend you indulge in this zesty cocktail.

As the name says – Rye Not?

House Bar Chef Ilise created this cocktail using freshly squeezed juice from blood oranges but you can use regular oranges if necessary.

Using regular oranges increases this drink's similarity to a Ward Eight cocktail, another classic tipple.

Click on the photos to enlarge them and read the captions.

Printable Recipe- Rye Not
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Rye Not
Recipe by Ilise Goldberg

Makes one cocktail

INGREDIENTS:

2 ounces Rye (such as Templeton)
¾ ounce freshly squeezed blood orange juice (regular oranges will do in a pinch)
¾ ounce freshly squeezed lemon juice
¼ ounce Grand Marnier
¼ ounce simple syrup
Slice of blood orange for garnish

DIRECTIONS:

Fill a shaker with ice and add all liquid ingredients.
Shake, then pour strained liquid into a chilled coupe glass.
Garnish with a wedge of blood orange.

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Art Appreciation, Foodie Style - Part 1

4/7/2017

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Cubist Cocktails with Liqueur Jelly Shots

The Foodies (formerly known as the Supper Club) are a group of friends who love to cook, eat, drink, and laugh together at themed dinner parties. Our friends and family say they like to live vicariously through our feasts so we’ll share the stories, pictures, and recipes here on the blog from time to time. Click here for previous Supper Club posts, and here for the group’s origin story.

Our Foodies dinner group has always enjoyed the life of the mind, reaching to literature, history, music, and the arts to inspire our culinary creations. We like to learn and share our knowledge – but as you know, eating and drinking well is Job #1 for our little group. Clever is as witty does, but if it’s not delicious it won’t make the cut. Never was this more apparent than at the recent dinner hosted by Kathleen and Karen.

The Ks treated us to an awesome theme, the kind of challenge that really gets my blood pumping. We were invited to choose from a short list of Modernist Art Movements including Dada; Futurism; Constructivism; Surrealism; De Stijl; Post-Impressionism; and Cubism. No limits and no rules other than taking inspiration from the art for our courses. We were free to color outside the lines.

Mask by James Kuiper

In part, the modern art theme was offered in tribute to the fine American artist, James Kuiper, Kathleen’s brother, who passed away in February of this year.

His work often takes a semi-abstract form and reflects on humanity’s relationship with the environment. The mask shown at right is one of his works.

Click on the photo to visit the artist's website for more information about his life and work.

RIP James Kuiper.

Here’s a breakdown of the courses for our dinner party, the genres, and the culinary artistes who created the masterpieces.

Drinks – Dan and Greg – Cubism: Cubist Cocktail featuring jelly shots in a variety of colors and flavors, cut into fancy shapes; Wines included Bordeaux, Medoc, and Roussillon (more on that later)
Appetizers – Ann and Ilise – Surrealism: Roasted Vegetable Salad with Parmesan Mousse; Baked Lobster Tails with Clarified Butter
Main Course: Karen and Kathleen – Constructivism: Smoked Arctic Char Burger; Tomato Aspic; Steamed Asparagus; and Arancini Pyramids with Herb Lemon-Butter Sauce
Dessert: Ellyn – Post-Impressionism: A Multi-Media Musing on the Iconic NYC Black and White Cookie

In this post we will drink deeply from the Cubist cup with an in-depth exploration of the beverages provided by bar chefs Greg and Dan. Future posts will cover the Appetizers, Main Course, and Dessert.

But first, let’s set the scene with some music. Kathleen prepared a wonderful playlist for the actual dinner party, which will be included within the Main Course post (coming soon). A quick Google search informs me that some art and music scholars believe that Igor Stravinsky’s music reflects Cubist motifs and patterns, particularly today’s featured piece. Let’s have a listen, shall we? Learn more about music and Cubism here.

As Dan began to prep the cocktails, Greg gave us an informative presentation on Cubist art with images of the most famous pieces from that period. Here are a few factoids (courtesy of the Tate) and pictures to bring you up to speed.

Cubism was a radical and influential art movement that began in the early 20th century. Paintings done in this style reduce everything – people, objects, landscapes – to geometric shapes.

Characteristics of Cubism include multiple views of objects within the same painting, which often appear fragmented and abstracted.

Pablo Picasso and George Braque are the best known artists of this movement. Juan Gris is another.

There were two phases of Cubism – Analytical (1908-1912, more austere, muted tones) and Synthetic (1912-1914, brighter colors, sometimes included real objects through collage).

Source: Tate

Process Note: As always, the pictures I post with these stories are selected from those approved for sharing by the copyright holder, or with a Creative Commons license, or residing in the public domain. This means I can’t always post the exact images I’d like, but in this case I think you can get the feel for the Cubist movement from the available images.

Fun Fact: The wines that Dan and Greg served with dinner were featured in cubist paintings by Juan Gris, Pablo Picasso, and George Braque. By peering closely at the shapes, lines, and cubes they were able to detect bottles or labels for Bordeaux, Medoc, and Roussillon. I was unable to show those specific paintings in the gallery above but again, I think you get the gist.

If you’ve read any of our past Foodie Group stories you know that these guys always aim high and exceed expectations with their culinary contributions. Not only are their dishes mouthwatering they're also beautifully presented, which made this evening’s foray into the visual arts so perfect for Greg and Dan.

If I had the assignment of cocktails with a Cubist theme, I might be tempted to point to ice cubes in a glass and call it a day. Not Dan and Greg! They made 7 different flavors of liqueur jelly shots, cut them into festive shapes, then floated them in a sparkling wine cocktail. Amazing – and I mean that visually, conceptually, and as a craft cocktail aficionado – this drink packs a flavorful and heady punch. Much like Cubist art itself. Let’s hear from Greg and Dan about their creative cocktail:

Cubist Cocktail with Liqueur Jelly Shots

Greg and Dan's Cubist Cocktail

For the various 'jelly shot' flavors, we used either 2 or 4 ounces of liqueur or vodka to make 7 different flavors/colors/shapes.

Cubist Cocktail Color Shapes (jelly shots)
For a batch of multiple different flavors:
1 750ml bottle white wine (fruity, acidic, light body wine such as Sauvignon Blanc, Pinot Gris, Gavi, Albariño Rias Baixas or Vinho Verde)
5 packets Knox unflavored gelatin
1/2 cup vodka (lemon-flavored is good)
2 tablespoons sugar or simple syrup
Liqueurs or flavored vodka (Cointreau, Chambord, Limoncello, Montenegro amaro, Opal Nera anisette, St. Germain, Canton ginger, Pear liqueur or vodka)
Liquid food coloring

Pour wine into a medium saucepan. Sprinkle gelatin powder over the wine and let soak about 5 minutes to soften the gelatin. Heat over low, stirring occasionally, until gelatin is dissolved. Remove from heat and let cool. Stir in vodka and sugar/syrup.

Mix two parts wine/gelatin mixture to one part liqueur; if using a flavored vodka, add a bit of simple syrup to sweeten to taste. Conversely, syrupy liqueurs such as limoncello may need additional citrus vodka to dilute the mixture. Tint with liquid food coloring.

Spray small loaf pans with vegetable spray. Pour in gelatin/liqueur mixture and chill for two hours. Dip pan in warm water for 10 seconds to loosen; invert onto a cutting board and blot with paper towel. Cut out desired shapes using knife or small cookie cutters.

Cubist Cocktail
4 oz Sparkling white wine (blanc de blancs or cava)
1 oz St. Germain elderflower liqueur
1/2 oz. Nocino walnut liqueur
1/2 oz. Hendricks Gin
few dashes Fee Brothers black walnut bitters
few drops 1821 Bitters Barrel Aged Havana & Hide bitters (sold at Rogers Park Provisions)
few dashes Jack Rudy small batch tonic syrup (Binny's, Amazon or Sur La Table)
----
Jelly shots in a variety of colors and flavors cut into small cubes or other fancy shapes

Stir together liqueurs, gin, bitters and tonic in a champagne glass or pilsner. Add in various colored liqueur gelatin shots. Pour sparkling wine over all and stir gently. The bubbles from the sparkling wine will lift and toss the gelatin shot cubes.

Click on the photos to enlarge them and read the captions.

Let's leave our art appreciation class here for the time being to be continued very soon. Future posts will share the details about our Surrealist appetizers, the Constructivist main course, and the Post-Impressionistic dessert.

In the meantime, I will leave you to chew on this lovely quote from Father Thomas Merton -- "Art enables us to find ourselves and lose ourselves at the same time.” So true.
-------------------
Want to read about past Foodie Group dinners? You may find them here.

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Drinkies: The Pink Hound

3/31/2017

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The Pink Hound - a tasty riff on the classic Greyhound

The Occasion: We have FINALLY made it to the weekend. Time for drinks on the deck. Or perhaps a brunch cocktail? The grapefruit juice says YES!

Why This Works: The classic cocktail - greyhound – features gin and grapefruit juice. Yum. This recipe kicks it up a few notches with freshly squeezed pink grapefruit and lemon juices AND an herbal garnish.

The Playlist: Tunes relating to Pink, to Greyhounds (but not the bus), and to Happy Hour. Enjoy!

The Verdict: Really good. This is not a wacky ‘look at me’ drink, just a classic cocktail elevated by a few upgrades – freshly squeezed juices, herbal notes.

It goes down very easily so be careful – and be happy!

Click on the photos to enlarge them and read the captions.

Printable Recipe- The Pink Hound
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The Pink Hound
Recipe by Ilise Goldberg, riffing off the classic Greyhound cocktail

Makes one cocktail

INGREDIENTS:

2 ounces gin (such as Tanqueray)
2 ½ ounces freshly squeezed pink grapefruit juice
¾ ounce freshly squeezed lemon juice – ideally Meyer lemons but regular lemons are fine
¼ ounce simple syrup – See note below
Sprig of rosemary for garnish (optional)
Slice of grapefruit for garnish (optional)

DIRECTIONS:

Put ice in a shaker. Add all liquid ingredients and shake well.
Pour strained drink into a chilled coupe glass. Garnish with a sprig of rosemary and/or a slice of grapefruit.
If you prefer, the cocktail may be served on the rocks.

Simple Syrup:
To make simple syrup, combine equal parts sugar and water in a pan over medium heat until the sugar has dissolved and the liquid looks clear. Cool before using.

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Drinkies: Tart Cherry Margarita

3/10/2017

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Tart Cherry Margarita

The Occasion: Knock knock. It’s the weekend. Let it in.

The Backstory: Ilise and I hosted a fun and lively Game Night/Taco Night recently which you’ll read more about next week. But the part you need to know right now is this super-tasty cherry margarita. Mm-hm! Tart and refreshing, yes please and thank you.

Many weeks ago we bought a jug of tart cherry juice, used a few tablespoons, and it’s languished in the fridge ever since, waiting for inspiration to strike and make use of the rest of it. God bless inspiration, because this margarita is The Right Answer. Antioxidant-rich too!

The Verdict: The Taco Night Gamers loved it and there’s a very good chance you will too. Be sure to use tart cherry juice – this is perfect precisely because it’s not too sweet. Cheers, and enjoy the weekend!

Click on the photos to enlarge them and read the captions.

Printable Recipe- Tart Cherry Margarita
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Tart Cherry Margarita
Recipe source: Ilise Goldberg
Makes one cocktail

INGREDIENTS:

1 ½ ounces Tequila
¾ ounce Cointreau
¾ ounce Lime Juice
2 ¼ - 2 ½ ounces Tart Cherry Juice

DIRECTIONS:

Mix ingredients together and pour over ice. Garnish with lime.
To make a pitcher, just multiply the ingredients by 8-10.

Is there a refreshment you're especially looking forward to this weekend? (Liquid or otherwise) Tell us in the Comments

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Drinkies: Fresh Citrus Daiquiri

2/24/2017

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Pink Grapefruit and Meyer Lemon Daiquiris

OSCARS Statuettes by Prayitno Photography

The Occasion: Oscars Night, baby!

Everyone wants to party with the Little Gold Men. I cannot say if that particular Hollywood Dream™ is going to come through for you or not, but I do know that your viewing pleasure will be enhanced with one of these Little Gold Cocktails. Make it two and you’ll need to start practicing your acceptance speech.

Why This Works: Mix and match your citrus based on what’s available and what you like.

Our House Bar Chef Ilise whipped up this elevated version of the classic daiquiri using freshly squeezed juices from Meyer lemons and pink grapefruits.

Click on the photo to take a closer look at the vintage champagne coupes at Entertaining Vintage.

The Playlist: Today’s playlist features the nominees in the Best Song category for this year’s Oscars.

The Verdict: This cocktail wins ALL the awards! Tart and tasty, refreshing, and most quaffable. Be careful, it goes down so easily you might get a surprise when you stand up.

Click on the photos to enlarge them and read the captions.

Printable Recipe- Pink Grapefruit and Meyer Lemon Daiquiri
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Pink Grapefruit & Meyer Lemon Daiquiri
Recipe source: Ilise Goldberg
Makes one cocktail

INGREDIENTS:

2 ounces light rum
1 ounce freshly squeezed Meyer lemon juice
1 ½ ounces freshly squeezed pink grapefruit juice
½ ounce simple syrup
Meyer lemon peel (for garnish)

2 ounces light rum
¾ ounce fresh Meyer lemon juice
¾ ounce fresh pink grapefruit juice
½ ounce fresh lime juice
½ ounce simple syrup
Meyer lemon peel (for garnish)

DIRECTIONS:
Put all liquid ingredients in a shaker, add ice and shake well. Pour strained drink into a chilled coupe glass and garnish with a Meyer lemon peel.

Simple Syrup:
To make simple syrup add equal parts sugar and water in a pan and heat over medium heat until the sugar has dissolved into the water and the liquid looks clear.

Pink Grapefruit and Meyer Lemon Daiquiri

To your health! (sips, aahh!) Will you be watching the Oscars on Sunday? Do you have any fun Oscars traditions?

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The Foodie Group Gets Rocky Mountain High – Part 1

2/19/2017

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"Mountain" Goat Cheese Spread with Herbs and Lemon with Sourdough Whole Wheat Crackers

It’s so interesting to me how each of the hosts selects their dinner theme. Sometimes the idea may have been brewing for a while, or sprung to life in a dream, or perhaps driven by what’s in season locally. In this case, inspiration came in the form of a vacation to Colorado.

“Eureka,” said Ellyn with a twinkle in her eye. “Rocky Mountain High is a great theme – folks can select the mountain part or the high part, as they choose.”

Our group, being all about the excess, said yes please to everything, in moderation of course. I have to say – the creativity was at an all-time high!

Throughout this post we’re going to drop in some mountain/hiker/outdoor sports factoids and lingo – perhaps only tangentially related to the Rocky Mountains, but pretty cool and new to us anyway. Here’s the first one.

Eureka Mountain is a central member of the Crestone Conglomerate portion of the Sangre de Cristos Mountains, one of the most distinct subranges of Colorado's Rocky Mountains.

They rise as a nearly continuous straight line from near Salida, Colorado, and run over 100 miles to end near Santa Fe, New Mexico. Source: Summit Post

Cattle grazing, Colorado 14ers, eastern Sangre de Cristos by David Herrera

The Menu:

Drinks – Kathleen and Karen: Bristlecones – a gin-based cocktail; Assorted wines
Appetizers – Greg and Dan: “Mountain" Goat Cheese Spread with Herbs and Lemon with Sourdough Whole-Wheat Crackers; Denver Omelette Frittata with Grandma’s Chili Sauce
Main Course – Ellyn: Roast Trout Stuffed with Lemon and Herbs; Seared Venison with Black Raspberry Sauce; Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries; Baked Horseradish Mashed Potatoes
Dessert – Ilise and Ann: A Rocky Mountain Ski-scape featuring Chocolate Layer Cake with White Chocolate Mousse Filling and Chocolate Fudge Frosting

The Playlist: Yes, we’re going there.

Inhale the second-hand smoke from John Denver’s Rocky Mountain High and then sing along at the top of your THC-filled lungs, won’t you?

This playlist is packed with other great mountain music too. Check it out.

A future post will schralp the gnarl for the Main Course and Dessert. (Apparently this means to athletically excel in challenging conditions, such as deep powder while skiing. Source: Urban Dictionary)

Today we welcome a deep dive into the freshies (defined by Matador Network’s Guide to Mountain Slang as “Fresh, untracked powder. The ultimate sign of a good day to come”) with respect to the Drinks and Appetizer courses. Here’s what you need to know about the drinks, in the Ks’ own words:

We served Bristlecones - our take on a pine syrup gimlet - named in honor of Colorado's unique ancient high-desert pine. The syrup, however, was made with blue spruce needles - a tree found in both Illinois and Colorado. Because we generally find simple syrup too sweet, ours is 2 cups of water to 3/4 cup of sugar (we used caster, or superfine, sugar). We chopped blue spruce needles and muddled them with the sugar before adding the water. (Because the needles were older rather than young and tender as they would be in springtime, muddling was essential to release the piney flavor.) The recipe for one drink is as follows:

60 ml Leopold's American small-batch gin (made in Colorado)
35 ml homemade blue spruce (tweaked) simple syrup
20 ml fine-strained fresh lime juice

That Bristlecone is a mighty tasty cocktail! I’m a gimlet fan to begin with and the pine/spruce syrup adds a distinct and delightful flavor all its own. Dangerously good – this goes down quite easily.

Presentation was a knock-out as well. Spruce needles were frozen into the ice cubes, creating a beautiful natural garnish. And then the Ks served the glasses from a large woven basket spread with evergreen clippings. A delight for all the senses! Click on the photos to enlarge them and read the captions.

The wines served had a tree or mountain connection in most cases:

Pine Ridge; Chenin Blanc Viognier 2014; Napa, CA
Gundlach Bundschu; Mountain Cuvée 2013; Sonoma, CA
1000 Stories; Bourbon Barrel Aged Zinfandel 2014; North Coast, CA
Ghost Pines; Cabernet Sauvignon 2013; North Coast, CA
Red Rock; Reserve Merlot 2014; Healdsburg, CA
Stonefly; Chardonnay 2015; Russian River Valley, CA

Mount Elbert, Turquoise Lake By Sally Pearce, Colorado Department of Transportation

The Rocky Mountains extend more than 3,000 miles, from New Mexico to Alaska, with the highest peak (Mt. Elbert at 14,431 feet) located in Colorado.

For the appetizer course, Greg and Dan brought savory delicacies representing two sides of Colorado living:

A sculpted presentation of rocky, snow-covered mountains (if not THE Rocky Mountains)
Also a famous dish that was born in Denver, Colorado’s capital.

First up was a lovely sculpted mountain range of flavored goat cheese studded with homemade whole wheat sourdough crackers cut into triangular/mountain-like shapes.

Hot tip for those who like to play with your food: Dan used glasses of different sizes as the foundation for the goat cheese mountains, layering the spread all around. Great idea, guys!

I’ve never had much luck with homemade crackers (always too thick) but Greg makes it look easy and taste delicious. Here are his recipes.

"Mountain" Goat Cheese Spread with Herbs and Lemon
Recipe source: Silver Palate Good Times Cookbook
Makes 8 servings

INGREDIENTS:

12 ounces Montrachet or other soft mild chèvre, broken into pieces
1/4 cup heavy or whipping cream
3 bunches (about 12 stems each) chives, finely snipped
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon fresh lemon juice
1 teaspoon grated lemon zest

DIRECTIONS:

In a stand mixer, beat chèvre until smooth.
Add the cream and beat until smooth, scraping the mixing bowl a few times.
Stir in the chives, thyme, pepper, lemon juice and zest.
Refrigerate several hours to allow flavors to blend.
NOTE: Goes well with lemon-pepper or herb crackers.

Sourdough Whole Wheat Crackers
Recipe source: King Arthur Flour
Makes 20

INGREDIENTS:

4 ounces King Arthur Premium Whole Wheat Flour or White Whole Wheat Flour
1/2 teaspoon sea salt
8 3/4 ounces unfed ("discarded") sourdough starter (1 cup)
2 ounces unsalted butter room temperature
2 tablespoons dried herbs of your choice optional
3/4 teaspoon baking powder
Oil for brushing
Coarse salt (such as kosher or sea salt) for sprinkling on top
Additional dried-herb or spice blend to sprinkle on top (optional)

DIRECTIONS:

Mix together the flour, salt, sourdough starter, butter, and optional herbs to make a smooth (not sticky), cohesive dough.
Divide the dough in thirds, and shape each third into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.
Preheat the oven to 300°F (convection) or 325°F (conventional bake cycle).
Very lightly flour a piece of parchment, your rolling pin, and the top of the dough.
Working with one piece at a time, roll the dough to about 1/16" thick (or as thin as possible). The dough will have ragged, uneven edges; that's OK. Just try to make it as even as possible.
Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt over the top of the crackers.
Cut the dough into 1 1/4" squares or triangles; a rolling pizza wheel works well here.
Prick each square with the tines of a fork (optional).
Bake the crackers for about 20-30 minutes, until the squares are starting to brown around the edges.
When fully browned, remove the crackers from the oven, and transfer them to a cooling rack. Store airtight at room temperature for up to a week; freeze for longer storage.

NOTE: Some herb blend suggestions, all from The Spice House: Rocky Mountain Blend; Italian Herb Blend; Herbes de Provence; Lemon Pepper; Garlic Salt

Printable Recipe- Goat Cheese Spread with Herbs and Lemon
File Size:	549 kb
File Type:	pdf

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Printable Recipe- Sourdough Whole Wheat Crackers
File Size:	566 kb
File Type:	pdf

Download File

Click on the photos to enlarge them and read the captions.

Denver, Colorado, Downtown by Zenhaus

I don’t know if the intent was to quell the munchies or what, but Dan and Greg brought a second appetizer, just as artistic and theme-friendly as the first one – a Denver Omelette Frittata. A little casual research tells me that the Denver Omelet was originally created in Denver in a sandwich format, hitting its peak of popularity in the mid-1950s. Sometime later they ditched the bread and the Denver Omelette we know and love as a brunch item came into its own. The guys decided to take the dish even a step further for our dinner party. Let’s hear their own words:

Inspired by a number of Denver Omelette recipes as well as the classic Spanish dish "Tortilla Española" which is traditionally made with just potatoes and onions. To make this Tortilla style instead of frittata stile, cut the recipe in half and use a slightly smaller skillet. Instead of finishing in the oven, invert the partially cooked egg mixture to a plate. Add some more oil to the pan and then slide the egg mixture back onto the skillet uncooked side down. Tuck in the edges to round out the tortilla and cook the other side through, about another 10 to 15 minutes.

Wow, the omelette was not only flavorful and satisfying but also pretty as a mosaic when viewed in cross-section. The veggies looked like little gems embedded in random, organic patterns within the eggy kaleidoscope. A dollop of a sweet/smoky chili sauce or chutney is the perfect accompaniment for a slice of Denver Omelette Frittata.

Printable Recipe- Denver Omelette Fritatta
File Size:	643 kb
File Type:	pdf

Download File

This concludes Part 1 of our Rocky Mountain dining adventure. Be sure to tune in for Part 2 in which we'll pull a chair up to the table for the Main Course and Dessert. And if you'd like to read about our past Foodie Group dinners (formerly known as the Supper Club) please click here.

Rocky Mountain National Park photo by National Park Service

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