An adaptation of Dorie Greenspan’s Chocolate-Crunched Caramel Tart from her newest book Baking: From My Home to Yours, the luscious combination of chocolate, caramel and port offers a burst of flavors that delicately melt on your tongue. A silky port ganache conceals a layer of creamy, yet crunchy walnut caramel for a delightful contrast. Rather than use Dorie’s dough, we opted for a chocolate crust to magnify the chocolate intensity. The recipe can be prepared as one large tart, but we prefer the adorable charm of individual tarts. We also recommend serving at room temperature for the most luxurious texture, and within a day or two of being made.

Makes one 9 inch tart or one dozen 3 inch tartlets

Ingredients

For the tart dough:
½ cup unsalted butter, room temperature
½ cup powdered sugar
1 egg yolk
1½ cups flour
¼ cup unsweetened cocoa powder
Pinch salt

For the walnut caramel:
1 cup sugar
¼ cup water
2 tablespoons light corn syrup
4 tablespoons unsalted butter, room temperature
½ cup heavy cream, warmed
Pinch salt
1 cup walnuts, toasted and coarsely chopped

For the port ganache:
8 ounces bittersweet chocolate (60-72%)
1 cup heavy cream
¼ cup light corn syrup
4 tablespoons unsalted butter, room temperature
Pinch salt
¼ cup ruby port

Equipment

Stand Mixer
Rolling Pin
Silpat Mat
Tart Molds – either (1) 9-inch pan or (12) 3-inch molds

Preparation

Prepare the tart dough:
Cream the butter and powdered sugar in the bowl of an electric mixer fitted with the paddle attachment until combined. Add the egg yolk and vanilla and beat until smooth. Add the flour, cocoa powder and salt, and mix on low speed until just combined, being careful not to overmix the dough. Gather the dough into a ball and form a flat disk onto a sheet of plastic wrap. Wrap and chill until firm, at least 1 hour, or up to 3 days.

[Chef’s Note: Allowing the freshly made dough to relax and chill before rolling out will ensure easier rolling, as the dough will not be as elastic and stretchy.]

Preheat the oven to 325 F. Roll the dough into a 12×18 inch rectangle or 12 inch circle (depending upon your tart pan shape), about 1/8 inch thick, on a lightly floured surface. If making one large tart, carefully roll the dough around the rolling pin and transfer to the pan. Press the dough into the pan, making sure to press all the way to the edges and up the sides, and then trim away any excess dough. If making individual tarts, cut out 12 rounds using a 4 inch round cutter and press them into the molds. Chill the tart shells for an hour, or up to 3 days.

[Chef’s Note: Chilling the shells at this point prevents the dough from tightening and shrinking while baking. If you’ve ever baked a tart or pie shell and had it shrink to lose half of the height, chances are your dough was not well chilled before baking.]

Line the large tart shell with foil or parchment paper and fill with dried beans, rice or pie weights to prevent the center from puffing up. You do not need to do this if you are making the smaller shells. Bake the larger shell for 15 minutes (smaller for 10 minutes), remove the foil and weights and bake for another 5-7 minutes to brown and set the center. Cool completely.

Prepare the walnut caramel:
Place the sugar, water and corn syrup in a large saucepan. Brush down the sides of the pan with water to remove any sugar granules and prevent crystallization. Cook over medium high heat, swirling the pan occasionally, until it turns an amber caramel, about 7 minutes. Turn off the heat and carefully whisk in the butter, then the heavy cream and salt until smooth. Stand back and use extreme caution because the mixture will bubble up and steam. Stir in the walnuts. Remove from heat and allow the caramel to cool slightly. While still warm, pour the caramel into the tart shell (or shells) and let cool until set, about 1 hour.

Prepare the port ganache:
Combine the heavy cream and corn syrup in a small saucepan and bring to a boil. Place the chocolate in a separate bowl, and pour the hot cream over the chocolate and let sit for a few minutes to melt. Whisk the chocolate until smooth, then add the butter and salt and continue to whisk until entirely melted and incorporated. Add the port and whisk until emulsified and completely smooth.

Pour the ganache over the caramel while still warm and fluid, and let set at room temperature for 2-4 hours before serving.

Service

Each component can be made up to 3 days in advance, but the tarts should be assembled only 1 day in advance or the day of service to maintain freshness and crispness in the shell. Serve at room temperature for best consistency and taste.
Recipe and photo by Monica Glass

Sweet dark cherries simmered in ruby port wine with a hint of star anise and cinnamon is the ideal topping for a perfect ending dessert. Serve over ice cream, as a filling for éclairs, or a spread for cheesecake.

4 servings

Ingredients

1 cup ruby port
¾ cup sugar
1 lb fresh or frozen pitted cherries
1 cinnamon stick
¼ teaspoon ground star anise
5 teaspoons cornstarch
5 teaspoons water
1 teaspoon vanilla

Equipment

Small saucepan, cherry pitter (or paring knife), plastic gloves, plastic cutting board

Preparation

Prepare the cherries:
Pit the cherries using a cherry pitter or paring knife. To use a paring knife, cut around the circumference of the cherry, pull the halves apart and remove pit.

[Chef’s note: Cherry juice will stain. Use care when pitting the cherries by using plastic gloves, cutting boards and frequently wiping up juice spills on your counter.]

Make the sauce:
Combine the port wine and sugar in a small saucepan and bring to a boil. Add the cherries, cinnamon stick and star anise and simmer for 5–10 minutes until the mixture reduces and starts to become syrupy.

[Chef’s note: If using frozen cherries, you might need to simmer a bit longer to defrost the cherries and reduce the resulting water.]

Mix the cornstarch and water together to make a slurry, stirring until completely dissolved. Add the cornstarch slurry to the sauce and bring to boil. Reduce the heat, and continue to simmer until the mixture is thick and shiny. Remove from the heat and cool completely. Cover and chill until ready to serve.

Service

Serve over your favorite ice cream or creamy rice pudding. The sauce can also be spread over cheesecake.

Variations

For a great homemade Cherries Jubilee Ice Cream, bring a quart of good-quality vanilla bean ice cream to room temperature, mix the Cherry Port Sauce with the ice cream and place back into a freezer-safe container. Freeze 24 hours, then serve.

Recipe and photo by Lia Soscia

What better way to have your drink than to eat it for dessert? And with a wiggle this seductive, you can’t resist this pear panna cotta: Cool and creamy, soft and silky, the pear panna cotta is wonderfully delicate, and the covering of port gelée is the perfect flavor accent, intensifying the refreshing dessert. The beauty of panna cotta lies in its ease of preparation and the pure, simple flavor of cream. Since there are so few ingredients, it is important to only use the best and purest.

10-12 servings

Ingredients

For the pear panna cotta:
3 pears (enough to make 1 ½ cups purée)
1 package unflavored gelatin (.25 oz)
2 tablespoons cold water
1 ½ cups heavy cream
1 cup milk
¼ cup sugar
1 vanilla bean, split and seeds scraped
1 cinnamon stick
A pinch of salt

For the port gelée:
2 cups ruby port
1 tablespoon lemon juice
2/3 cup sugar
2 teaspoons gelatin
1 ½ tablespoons cold water

For the reduced port sauce (optional):
1 cup ruby port
1 teaspoon sugar

Equipment

Handheld immersion blender or food processor
Fine mesh sieve
Molds or ramekins

Preparation

Prepare the pear panna cotta:
Peel and chop the pears. Place in a small saucepan with a few tablespoons of water and bring to a simmer over medium heat. Cook until the fruit is tender, about 7-10 minutes, and then allow to cool. Using a handheld immersion blender or a food processor, purée the pears until smooth. Pass through a fine mesh sieve and reserve the purée for the panna cotta.

Place the water in a small dish and sprinkle the gelatin over it. Let rest for 5 minutes, until the gelatin is dissolved and softened. Combine the heavy cream, milk, pear purée, sugar, vanilla seeds and bean, cinnamon stick and salt in a medium saucepan. Heat to a simmer and allow to steep for 5 minutes. Add the gelatin mixture to the hot cream, stirring until the gelatin dissolves, and then strain through a fine mesh sieve into a large measuring cup with a spout. Divide among ramekins (see Variations for more on ramekins) and refrigerate until chilled and set.

Prepare the port gelée:
Place the water in a small dish and sprinkle the gelatin over it. Let it rest for 5 minutes, until the gelatin is dissolved and softened. Bring the port, lemon juice and sugar to a simmer in a small saucepan and continue to simmer for another 3 minutes until just slightly reduced. Remove from the heat and add the softened gelatin to the warm mixture, whisking until the gelatin dissolves. Strain through a fine mesh sieve and allow to cool to room temperature. Gently pour it over the panna cotta in the ramekins (or see Variations for more molding ideas). Refrigerate until chilled and set.

Prepare the port sauce:
Bring the port and the sugar to a low simmer over medium-low heat in a small saucepan and continue to simmer until reduced by half, about 7 minutes. Remove from the heat and allow to cool to room temperature.

Service

To unmold the panna cotta, dip the ramekin or mold into warm water for 5 seconds to release it. Be careful not to have the water too hot or keep it under the water for too long, or the panna cotta may melt. Carefully loosen the edges and gently wiggle the panna cotta out of the mold.

Pour the port sauce into a squeeze bottle to decorate the plates with dots of sauce, or using a paint brush, paint a line of sauce across the plates. Carefully transfer one unmolded panna cotta to each plate. Serve and enjoy!

[Chef’s Note: It’s a good idea to prepare this dessert a day in advance, as you need to allow time for the gelatin to set.]

Variations

This recipe can be adapted for a variety of molds/ramekins and styles. Feel free to layer the panna cotta and gelée by pouring a small amount of panna cotta into the mold and refrigerating until set (about 1 hour), then pouring an equal amount of gelée and refrigerating until set, continuing to repeat the layers. Or to make a panna cotta with a single layer of gelée on top, first pour the gelée into the bottom of the mold, refrigerate until set, and then pour a larger amount of the panna cotta on top of the gelée. Let set and unmold turning upside down so the panna cotta is on the bottom and the gelée is on top. Or pour the panna cotta into a clear glass, let set, and then pour a thin layer of the gelée on top of the panna cotta for an attractive parfait which you can serve directly.

Recipe and photo by Monica Glass

This dish is deceptively simple, and is a great technique for preparing duck breast with any kind of sauce. We think the port pairs so well with the richness of the duck, and who can resist a dish with figs? Serve over a disc of polenta pan-fried in a little hazelnut oil and a simple salad of mixed greens for an exquisite meal.

4 servings

Ingredients

4 6-8 ounce boneless duck breasts, skin intact (or 2 larger duck breasts, 8 ounces per person)
Sea salt and freshly ground white peppercorn, to taste

For the port demi-glace:
6 fresh figs, halved (or dried if out of season)
1 teaspoon of whole white peppercorns
½ teaspoon finely minced chervil (or parsley)
1 cup ruby port

Equipment

Stainless steel sauté pan

Preparation

Sear the duck breasts:
Score the skin of the duck breasts lightly in a diamond pattern, being careful not to cut all the way through to the flesh. Sprinkle generously with flakes of sea salt and a few grinds of white peppercorn on the skin side. Heat a large stainless steel sauté pan over medium-high heat until it’s very hot. Lay the duck breasts in the dry pan skin side down, searing until the skin is brown and crispy. When ready, the fat will begin to render from the duck and it will release itself from the pan. Turn the breasts over and sear on the other side until the breasts are cooked to your taste. For medium-rare, leave on the second side for 5-7 minutes. Remove them from the pan and set aside covered with tinfoil while preparing the sauce.

[Chef’s Note: Scoring the duck breasts allows the fat to render out and develop a crispy, caramelized skin. If the sauté pan is not large enough to comfortably fit all the duck breasts at once, use two sauté pans. The duck breasts should register 155-160° F on a meat thermometer inserted into the thickest part of the meat. Be sure to insert the thermometer between the skin and flesh so as not to pierce the skin. The duck will continue to cook while resting, so be careful not to overcook.]

Prepare the port demi-glace:
While the sauté pan is still hot, add the port, whole white peppercorns, and chervil or parsley to the rendered duck fat and deglaze the pan. Using a whisk, scrape the browned bits off the bottom of the pan, and continue to whisk until the mixture is reduced and emulsified. The sauce is ready when reduced to a glaze. Add the halved fresh figs and gently stir until heated through.

[Chef’s Note: if you are using dried figs, reconstitute them by adding them to the port before it begins to reduce.]

Service
Serve with a green salad and polenta fried in hazelnut oil. Place the polenta on the plate, and lay one duck breast over it, then sauce with the port glaze, adding one or two fig halves to each serving.
Recipe and photo by Kelly Cline

The flavors and fragrances of this champagne are elegant and timeless, with a generous hint of spice, echoing the flavors of a mulled wine. The spiced syrup can be made well in advance, and its flavors will intensify as it rests.

Yields enough syrup for one bottle of champagne or sparkling wine

Ingredients

4 cups apple or white grape juice
1 teaspoon whole cloves, crushed
1 teaspoon crystallized ginger, chopped
½ teaspoon allspice berries, crushed
2 tablespoons orange zest, pith completely removed
¼ of one whole vanilla bean, left intact

1 bottle of dry champagne or sparkling wine
4×4” square of cheesecloth
Kitchen twine

Preparation

Prepare the spice sachet:
Place all of the spices, zest and vanilla bean segment into a sachet made from a double thickness of standard cheesecloth.  Tie it off with kitchen twine.

Prepare the spiced syrup:
In a small sauce pan, heat 4 cups of either the apple or white grape juice over medium-high heat until just beginning to boil.  Place the sachet into the juice, reduce the heat to medium-low and simmer until reduced by about half (20-30 minutes).  Remove from heat and allow to cool for 15 minutes.  Remove the sachet, squeezing all the juice from the bundle.  Pour the syrup through a fine mesh sieve into a clean glass container.  Allow to completely cool.  Cover and refrigerate until ready to use.  The syrup will become thicker as it cools.

Service

To serve, add 1 part spiced syrup to 2 parts champagne or sparkling wine.

[Chef’s Note: If you don’t want to fuss with a sachet, simply toss all of the mulling spices into the pan with the juice and proceed with the recipe.  When you strain the syrup, strain it through cheesecloth or a coffee filter to catch the fine sediment of the spices.

When selecting your champagne or sparkling wine, remember that there is a bit of sweet to the spiced syrup.  If you want a dry, elegant cocktail we recommend using a Brut champagne or sparkling wine.  If you intend to use this recipe as an aperitif or as an after-dinner toast, a sweeter, extra-dry champagne may be more to your liking.

Recipe and photo by Kelly Cline

We are of two minds when it comes to New Year’s Eve: We either want to be dressed to the nines at a fabulous ballroom-esque gala, or gathered with friends in a casual setting at home. This year we’re opting for the latter, so we’ve put together a menu perfect for a casually elegant night in. For further tips, we’ve crafted test kitchen dossiers on both Cocktails and Hors d’Oeuvres for this month, so take all the notes you need to. Don’t forget that the rest of our Entertaining section has further tips on decor and the trimmings. Now get that celebration started, and say adieu to another year!

Cocktails, finger foods and dessert. Is there any better way to ring in the New Year?

COCKTAILS

Provocachic™ Cosmopolitan
Lemongrass Martini
Love Potion: Family Edition
Pomegranate Champagne Cocktail

LIGHT HORS D’OEUVRES (2 to 3 servings per person)

Minted Pea Puree Canapes in Puff Pastry Vol au Vents
Dilled Crab Salad on Artichoke Bottoms
Celeriac Prosciutto Rolls with Lemongrass Vinaigrette
Cucumber Cups with Caviar and Champagne Onions

HEAVY HORS D’OEUVRES (2 to 3 servings per person)

Thyme Focaccia with Kalamata Mascarpone Spread
Grilled Lemongrass Shrimp with Sweet Chile Dipping Sauce
Spicy Beef or Chicken Satay
Cheese Board

DESSERTS

Amaretto Tiramisu
Chilly Drunken Orange “Creamsicle”
Flan de Champagne (Champagne Flan)

SETUP NOTES (from our Entertaining section)

One of the most impactful ways to make a statement to your guests is by presenting your feast in a sumptuous display. Depending on the size of your space, you have several options: We suggest setting up a main table, and if space allows, several side tables, which will enable you to disperse the food setup around the room so all your guests do not gather (and clog) one area. If your space is smaller, you may not be able to avoid this, in which case we recommend staying with a single table setup.

For the main table, you want to craft an array of goodies that appeals to the eye, and the best way to achieve this effect is to create a series of levels on the table for your various dishes and platters. This creative effort instantly transforms any menu into a formidable display, and creates a variety of eye candy for the guests who approach.

Find some sturdy elements you can use to build levels on which to place serving dishes. We have used upside-down pots, bowls, boxes, and bricks in our displays. All of these will be covered with a cloth, so it doesn’t matter how attractive they are — they just need to provide a solid foundation. Cover them with a large cloth, then use smaller cloths bunched around the levels to make an attractive nest. If you are particularly creative, you can accent the table with decorative items like branches, dried flowers or candles, provided their scents and/or leaves do not interfere with the food.

We suggest keeping all elements requiring chafing dishes on the main table, as you will more easily be able to monitor them. We also recommend staying with a flat surface for side or accent tables, as they are easily bumped. You can use these for crudités, breads, cheeses, or cold hors d’oeuvres.

BAR SETUP NOTES (from our Cocktail Party dossier)

This is the critical component. For a cocktail party, you will need to decide whether there will be a bartender or self-serve setup. If it is the former, and the barman is a professional, he will likely have a repertoire he prefers to serve. For our purposes here, however, we will assume a self-serve setup.

At its most basic, your bar should include the following items:

Liquors
Gin
Vodka
Rum
Whiskey (at least Bourbon and Scotch)
Vermouth
Tequila (Reposado)

Accompaniments/Mixers
Tonic water
Club soda
Coke
7-Up
Sour mix
Common fruit juices – fresh, or those not from concentrates (i.e. lime, cranberry, grapefruit, etc.)
Lime wedges
Lemon wedges
Cocktail olives (you may want to keep the juice in a small glass container for dirty martinis)
Ice (app. 1 pound per guest per hour (for about 3 servings)

[Mixologist's Notes: Though troublesome, buying a bunch of fun ice molds and making your own ice with mineral water would also be a nice touch. Also, carbonated mixers in cans are easier to chill and manage.]

Accessories
Wine glasses (champagne, red, white)
Cocktail glasses
Cocktail shaker(s)
Stirrers
Cocktail napkins

[Mixologist's Note: You may also wish to consider disposable plasticware shaped just like the cocktail and wine glassware and/or champagne flutes.]

For those who might prefer wine to cocktails, it is best to include an assortment of red, white, and sparkling wines (see Alder’s favorite $10 wines for some suggestions).

MISE EN PLACE

For those curious about the meaning of mise en place, it is a French culinary term for “set in place.” If you have ever watched a cooking show, or been inside a restaurant kitchen, you will notice that next to the cooking area, things are set up just so. Ingredients, sauces and critical elements are ready to be used, whether pre-cooked, pre-chopped, or ready as a garnish. This kind of organized setup enables a cook to focus on the actual act of cooking itself without distraction. Our intention with this section is to use the same approach at home, enabling you to host your own special occasions with flair.

[This is our latest from the TasteBuds blog, where you can find lots of great information from us, Todd and Diane from White on Rice, and Sassy Radish Olga Massov.]

The question I get asked most often is “What wine do I serve with that?”

Unless you are an avid wine connoisseur or collector, it’s a question that can range from slightly intimidating to downright terrifying. However, I come bearing gifts that will transform that fear — and the need to know everything about wine — into something workable so you can serve your guests and enjoy yourself without the panic.

Here’s my secret: I have no idea what wine you should serve with that. And the good news is that I don’t need to, because there are simple-to-use resources built to help you navigate the wine conundrum with ease. Yes, there are some pairings I know from habit, and which reds vs. whites I prefer, but when I’m going for a killer match, I leave that to the experts.

First you want to start with your menu: What are you serving? From there you have something to work with — flavor profiles, dominant flavors and a price range.

From that point, there are three simple methods for creating wine pairings: (1) the hi-tech version; (2) the book version; and (3) the old-school version. Let’s see which works best for you.

The Hi-Tech Version

Apps

If you are a gadget geek, there are three stellar wine apps that will do the pairing work for you:

Hello Vino

Price: Free

Description:

Top-rated by NY Times, NPR, Mashable – Hello Vino will help you in the wine aisle – the free app gives you wine recommendations for meals, occasions, holidays, and by taste preference. NO SNOBS ALLOWED!

Pair It

Price: $4.99

Description:

Pair It! has over 20,000 unique and easy-to-follow pairing suggestions, recipes, and tips. The app was created by renowned wine pairing expert, chef and educator Bruce Riezenman from the Sonoma County Wine Country.

Natalie MacLean Wine Picks & Pairings

Price: Free

Award-winning wine writer Natalie MacLean is known for keeping wine simple, and I love that about her. Her top-rated mobile app (1 of 5 top food and wine apps from The New York Times, Globe & Mail and others) makes it easy for you to find pairings.

Description:

Named 1 of 5 top food and wine apps is the only wine app Apple chose for App Store Essentials in “Food & Wine” and “Date Night”.

Websites

If you don’t have a smart phone, there are some websites that have food and wine pairing widgets to help you:

Real Simple

True to form, this tool keeps things easy and straightforward. With a few clicks, you’ll have a list of varietals to choose from, which you can take to your wine store.

Pour

One of my favorite wine stores in NYC has created a matching tool set up exactly like their store: Start with a specific food, a cuisine or a wine, and they’ll help you match from there. In a few clicks you have wines to choose from for purchase, but you can just as easily take this list to your local wine store.

wine.com

As this is a site to purchase wines and have them shipped (a convenience I love whenever possible), you’ll need to enter your state of residence before using the tool. Choose your main ingredient and accompaniments and receive a list of various wines you can order. Again, you can simply take this list to your wine store.

The Book Version

If you want to do part of the work yourself, get a copy of Karen Page and Andrew Dornenberg’s What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea – Even Water – Based on Expert Advice from America’s Best Sommeliers.

Broken down by flavor components, this incredibly useful book will help you to see that if you’re serving x, wine y is probably a good match for that. It includes regions, varietals, and goes even beyond wine in case you want to serve the perfect…water.

The Old-School Version

If you are fortunate enough to have a knowledgeable local wine merchant, you can quite easily take your menu into the shop and ask for pairing help. I often employ this method, as a wine merchant has made his career of this very subject, and it is worth taking advantage of his knowledge. This leaves me to the food preparation, and saves time, headache, and worry.

Note: Be careful here. I once went in to get a bottle of wine when I was dressed to the nines with my Louis Vuitton bag, and the merchant escorted me right back to the “vault”, where the most expensive wines lived. I stopped him and explained I was looking for a more reasonable price range.

If there is not a wine merchant in your town, you can also try the wine section of higher-end supermarkets (depending upon your location, of course, as this is not always an option), where there will likely be someone to assist you. If you are comfortable doing the pairings yourself, or have one of the wine apps above, some bulk chains such as Costco or Beverages and More actually offer a decent selection of wines.

See how easy it can be? There are experts for a reason, so use their knowledge to your advantage and focus on what’s important: creating a great meal and enjoying it with the people you love.

The origin of the classic holiday egg nog dates back to old England, when well-to-do hostesses served a concoction of milk mixed with sherry called a “sack posset,” a posset being a drink made from milk, egg, sugar and wine, with a number of variations to this combination.  Sack was the Shakespearean term for sherry at the time.

Egg nog became a popular drink in the American colonies for social functions. Rum, which was plentiful in the New World at that time, became the dominant base spirit. President George Washington reportedly created his own eggnog recipe that included rye whiskey, rum and sherry.

Some say the origins of the word egg nog (also seen as eggnog) came from the word “noggin” which was a drinking vessel in English taverns. An “egg in a noggin” or “egg and grog” was a rich drink to toast one’s health. Today, eggnog endures as a quintessential holiday beverage enjoyed around the world.

There are many recipes for a traditional “sack posset.” The easiest is: one fresh beaten egg, one tablespoon Dry Sack sherry and eight ounces of fresh whole milk. Combine ingredients in a shaker or blender. Pour over ice. Top with sprinkles of ground nutmeg.

We love to put brandy in our egg nog, and mixologist Chris Hannah from the French 75 Bar at Arnaud’s restaurant in New Orleans shared his contemporary versions of traditional recipes using both sherry and, with a twist, Spanish brandy. Here, he uses Gran Duque de Alba Solera Gran Reserva, one of the world’s leading Brandy de Jerez, which presents a delicate flavor of toasted nuts, caramel and figs. The sherry is Dry Sack, a popular medium dry amontillado with a smooth, nutty aroma and taste.

Spanish Nog

(single serving)

Ingredients

¾ ounce Gran Duque de Alba
¾ ounce Dry Sack
1 whole fresh egg, beatn
¼ ounce simple syrup
1 ounce Half and Half
1 ounce heavy whipping cream
¼ teaspoon ground nutmeg

Preparation

Shake ingredients in cocktail shaker filled with ice. Strain over ice in an old fashioned glass. Top with ground nutmeg.

Velvet Egg Nog

(single serving)

Ingredients

¾ ounce Gran Duque de Alba
1 ounce Peppermint Schnapps
1 ounce Frangelico
1 whole fresh egg, beaten
¼ ounce simple syrup
1 ounce Half and Half
1 ounce heavy whipping cream
Dash of nutmeg

Preparation

Combine ingredients over ice in a rocks glass. Top with ground nutmeg.

Variation

If you don’t want to make your own egg nog, substitute four ounces of good quality store bought egg nog. Add one ounce Peppermint Schnapps, one ounce of Frangelico and three-fourths ounce Gran Duque de Alba. Combine, pour over ice and top with sprinkles of nutmeg.

Recipe (c) 2008 Chris Hannah. Reprinted with permission.

Discover sensations that are familiar yet surprising, with flavors of coffee and orange blossom juxtaposed with cucumber. These meld with the legendary Polish Zubrowka (bison grass) vodka as a sensual base, with a touch of partially ripened banana for a light tartness.

1 serving

Ingredients

1 ounce of Zubrowka Polish bison grass vodka
½ ounce of Kahlua coffee liqueur
½ ounce of orange blossom water
2 tablespoons seedless sliced cucumber, peeled (recommended: organic)
1 tablespoon of banana (just starting to ripen)

Total: about 2 ½ ounces per serving (guide for glassware)

Cucumber and orange peel for garnish

Equipment

Glass half of the Boston shaker
3-piece Cobbler shaker
Utility knife and chopping board
Small bowl and fork for banana (preferably garlic press or potato ricer)
Muddler (preferably stainless steel and plastic)
Fine strainer or tea bag
Shot glassware (2 ½ ounces), for service

Preparation

Chill the glassware and spirits until ready for use.

Prepare the cucumber and banana:
Cut the cucumber into about 5 thin slices and dice finely. Mash small portions of the peeled banana into a small bowl. Measure the required amounts into the glass half of the Boston shaker.

Add a splash of the Zubrowka. With the flat side of the muddler placed into the base, apply downward pressure using the inside of your palm. Muddle until most of the solid ingredients are well broken up, add the remainder of the spirits and ingredients, and filter through the fine strainer into the 3-piece cobbler shaker.

Make the cocktail:
Top up the Cobbler shaker (about ¾ full) with ice cubes. Attach the top half with the built-in strainer, followed by the cap/lid (sequence prevents too much trapped air inside). Shake and chill the cocktail shaker with firm, concise and vigorous strokes until your hands can’t take the cold.

Strain into the shot glass. Garnish with the cucumber and orange peels.

[Mixologist’s notes: 1 ounce is equivalent to 30 milliliter (ml), ½ ounce is equivalent to 15 milliliter (ml); 1 tablespoon is equivalent to 15 milliliter (ml).]

Serve immediately.

Photo and recipe by Damian Sim

INSPIRATION FOR SURREAL
BY DAMIAN SIM

The fragrant orange blossom (the state flower of Florida) proves an attractive anchor to this recipe design. It also symbolizes good fortune, a good start for the spring.

Refreshing cucumber was added to the orange blossom water to add a distinctive green note to the flavor of the cocktail. This was further enhanced by the choice of Zubrowka, the unique bison grass Polish vodka. This legendary spirit was thought to have aphrodisiac and virility strengthening properties; in fact, it was banned in America till the late 1970s.

Though resplendent with fragrance, the mouth-feel of the drink was still rather thin, thus bananas that were just beginning to ripen were selected, providing a good amount of texture to the recipe.

Having used some uncommon cocktail ingredients so far, I decided to complete the recipe design with something familiar, and what can be more familiar than coffee? Kahlua, arguably one of the world’s most popular liqueurs, provided the coffee dimension to the cocktail; the sugar content of this Mexican coffee liqueur also added more body to the drink.

This helped to create an intriguing combination that is the essence of this cocktail, with sensations that are familiar yet surprising.

On today’s show I speak with Giovanni Ponchia, lead Enologist for the Soave Consortium. Soave is the most produced white wine in Italy, and hails from the Veneto region in Northeastern Italy. I speak with Giovanni about the Garganega grape, the chalky volcanic soil of the region, and what foods go well with Soave.

www.ilsoave.com

Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network.

ReMARKable Palate is a production of The Gilded Fork. www.gildedfork.com

CMN Video: Food Blogger Playdate: Steak Tasting

Part 2 of our latest Food Blogger Play Date, where we do a blind tasting of Artisanal steaks from Carrie Oliver of www.oliverranch.com. Anu Karwa from Swirl Events brings along some great wines to pair with the beef.

A production of The Culinary Media Network. www.culinarymedianetwork.com

Originally Published April 2009

Port is not for the very young, the vain and the active. It is the comfort of age and the companion of the scholar and the philosopher.
-Evelyn Waugh

Foodstuff: Port Wine

Etymology
Shortened from Oporto, the city in northwest Portugal from which the wine was originally shipped; from o porto “the port.”

Description
Port wine is a fortified wine made from grapes grown in the Douro Valley region of Portugal. (This is one of the greatest wine rivers in the world, as it also feeds the Ribera del Duero wines that come from farther upriver in Spain.) Also known as Vinho do Porto or Porto, this typically sweet wine is one of our favorite ways to end a meal, whether served with dessert or as an indulgence all on its own. In the kitchen, however, port’s richness lends itself well to enhancing sauces to accompany game meats and other savory dishes – and yes, we’ve been experimenting. Though port is most frequently known as a sweet wine, it can also be found in semi-dry or extra dry varieties – it all depends upon the fermentation process.

Port has a heavier consistency than non-fortified wines due to the addition of distilled, clear grape spirits to the wine juices during fermentation. These spirits halt the fermentation process, retaining the wine’s sweetness before all its sugar is converted to alcohol. (Note: Adding the spirits to the wine after fermentation results in a dry fortified wine such as sherry, which comes from Jerez in the Andalusia region of neighboring Spain.)

As with Champagne, there are many imitations of port crafted throughout the world, but under the strict guidelines of the European Union, only Portugal’s product can officially be labeled as port; within Portugal, the wine’s production is overseen by the Instituto dos Vinhos do Douro e Porto. U.S. guidelines also specify that port from Portugal be labeled Porto or Vinho do Porto.

History
We can thank the English for port’s present popularity, as they found it an apt substitute for French wines during the tumultuous 1700s, when they were unable to purchase the grape juices of their wartime enemy. The Methuen Treaty of 1703 reduced import duties on Portuguese wines, enabling English merchants to have their fill of grape-induced reverie. The treaty also paved the way for English entrepreneurs, as can be seen on the Anglican labels of port wines from Sandeman to Taylor Fladgate.

Port was initially fortified to keep it from spoiling during the rough sea voyage from Portugal to France, but at that time its alcohol content was much lower (3% compared with today’s 19-22%). Quality unfortunately varied a great deal, however, prompting the creation of the Companhia Geral dos Vinhos do Alto Douro in 1756 by the Marques do Pombal. The organization was founded to oversee production qualities and prevent fraudulent activities among port producers. Today that duty is overseen by the Instituto dos Vinhos do Douro e Porto.

Types of Port

Tawny Port
Tawny ports are made from fortified red wines aged in oak barrels, a process that exposes them to gradual oxidation and evaporation. As a result, they gradually mellow to a golden-brown color. The tawny develops a nutty, complex flavor, and the resultant wines are blended to achieve the signature style of the winemaker.

To be called Tawny Reserve, the port must be a blend of wines spending at minimum seven years in oak barrels. Tawny “with an indication of age” is a blend of several vintages, with the average years in wood stated on the label. These ports can be labeled 10 year, 20 year, 30 year, and over 40 years.

The cheapest forms of Tawny Port are young wines made from a blend of red and white grapes. Unlike Tawny Reserve and Tawnies with an indication of age, they may have spent little or no time maturing in wood. Tawny ports from a single vintage are called Colheitas (pronounced col-YATE-ah, meaning harvest).

Garrafeira
Garrafeira is an intermediate vintage dated style of Port comprising grapes from a single harvest (therefore it is not a blended port). Garrafeira is the result of some time spent in barrel and the remainder in large glass containers called demijohns.

Ruby Port
Ruby port is the most common type of port, and therefore the cheapest. Unlike Tawny and Garrafeira ports, Rubies are aged for only 3 to 5 years, and are not aged in oak, so they do not develop the oxidization characteristic of tawny port. They are aged in stainless steel tanks after the fermentation process, preserving their bright red or claret color (hence the name). The wine is also fined and cold-filtered to remove sediments and particulates before it is bottled.

White Port
White port is made from white grapes, and can be used as the basis for a cocktail, or served on its own. White ports range in style from dry to very sweet, and should always be served cool or cold.

Vintage Port
Vintage port has the smallest production, hence is the most coveted. The most highly prized of Portuguese wines, vintage ports are only made in exceptional years declared as such by the port house. Much as with Champagne, due to the need for highest quality, not all years are declared as vintage years; the decision is made in the spring of the second year following the harvest, when the quality of the wine can be determined. Vintage ports are aged in barrel for a maximum of 2 ½ years before they are bottled, and are usually aged for another 10 to 30 years in bottle before they are at the ideal point for drinking.

Unlike tawnies, vintage ports are only in barrel for a short time, and thus retain their deep colors and fruit structure. Older vintage ports are some of the most expensive wines in the world, because they can continue to improve with the years. (In Portugal, it is considered a great honor to purchase a vintage port from a baby’s birth year, to be drunk when they, like the wine, are mature.)

Serving Port: A Quirky Tradition
Port is commonly served after meals as a dessert wine, while white and tawny ports are typically served as an apéritif.

If you really wish to embrace tradition in serving your glasses of port, the English have (of course) developed a particular standard of etiquette for service, which goes way back to British naval officers.

Traditionally the wine is passed “port to port,” where the host pours a glass for the person seated to his right, then passes the bottle or decanter to his left (his port side). This process continues around the table.

If the port becomes forestalled at some point, it is considered poor form to ask for the decanter directly (and we know how the English feel about poor form). Instead, the thirsty person must ask the person with the bottle: “Do you know the Bishop of Norwich?” (said Bishop was apparently quite stingy). If the keeper of the port is unaware of the ritual (and so replies in the negative), the querent will remark “He’s an awfully nice fellow, but he never remembers to pass the port.”

A technical solution to the potential problem of a guest forgetting their manners and ‘hogging’ the port can be found in a Hogget Decanter which has a rounded bottom, which makes it impossible to put it down until it has been returned to the host, who can rest it in a specially designed wooden stand known as “the Hogget”.

In other old English traditions when port is decanted, commonly at the dining table, the whole bottle should be finished in one sitting by the diners, and the table should not be vacated until this is done (source: Wikipedia).

Best Matches
The sweetness of chocolate is a wonderful complement to port, as are stewed fruits. We love to poach succulent pears in ruby port and serve them with a chocolate raspberry sauce, and we are highly partial to figs poached in ruby port. Game meats and blue veined cheeses such as Stilton or Gorgonzola also go very well with this elixir (port does not go as well with milder cheeses, so take note). Tawny ports go well with almonds and almond desserts, or dishes flavored with caramel.

Our Approach
Naturally we couldn’t resist trying all sorts of port variations, from savory duck and veal dishes to some gorgeous Pastry Princess dessert specialties. See our Test Kitchen Notes blog for some port ruminations by her majesty.

Recipes

Pear Panna Cotta with Port Gelée
Red & White Salad with Candied Pecans in a Port Reduction, Figs and Chèvre
Veal Scallopini with Grapes and Port Wine Reduction
Seared Duck Breast with Figged Port Demi-Glace
Chocolate and Caramel Tart with Port Ganache
Cherry Port Sauce

Resources
To find more port wine facts and history, visit the official site of port, the Instituto dos Vinhos do Duoro e Porto, as well as www.portwine.com, which has notes on everything from harvesting to sipping.

We also found the Culinary Institute of America’s Exploring Wine to be an invaluable resource for all sorts of wine information.

For food and wine pairing advice, we love to reference Andrew Dornenburg and Karen Page’s What to Drink with What You Eat.

Our Pennsylvania Wine adventure concludes with a visit to the charming Lehigh Valley Wine Trail, close to Philadelphia, New Jersey and New York City, and rife with great wineries and picturesque towns.

The wine trail comprises nine family owned wineries in Eastern Pennsylvania. Here we visit Clover Hill, Vynecrest, Blue Mountain and Galen Glen Wineries.

Along with tasting wines, we visited charming towns like Bethlehem and Jim Thorpe, sometimes referred to as “The Switzerland of America”, and “Gateway to the Pocono.s”

The Lehigh Valley Wine Trail is one of eleven unique wine trails in Pennsylvania. Check out LehighValleyWineTrail.com to learn more. Learn about the other trails at PennsylvaniaWine.com.

You can also get trip ideas for your Pennsylvania getaway at visitPA.com.

Disclosure: This video series is a paid project for our client, the Pennsylvania Winery Association.

Our Pennsylvania Wine adventure continues with a jaunt along the Susquehanna Heartland Wine Trail, which offers a perfect getaway for people who want to combine wine tasting with outdoor activities like hiking, biking and boating.

The wine trail comprises seven wineries in Central Pennsylvania, just north of the state’s capital in Harrisburg.

Along with tasting wines, we visited charming towns like Lewistown, Mifflinburg, Selinsgrove and Lewisburg, which are all a short driving distance from State College, PA, home of Penn State University.

The Susquehanna Heartland Wine Trail is one of eleven unique wine trails in Pennsylvania. Check out pawinetrail.com to learn more. Learn about the other trails at PennsylvaniaWine.com.

You can also get trip ideas for your Pennsylvania getaway at visitPA.com.

Disclosure: This video series is a paid project for our client, the Pennsylvania Winery Association.

If you’ve been paying attention on Facebook or Twitter (because we’re the center of your universe), you might have noticed that Chef Mark and I spent a lot of time in Pennsylvania recently. We’re now delighted to share with you Part I of our project, for which we shot a video series for the Pennsylvania Winery Association, featuring 4 of their 11 wine trails throughout the state. Did you know they had wine trails? Now you do.

We started at the farthest point west, on the shores of Lake Erie, which is home to the largest grape-growing region in the U.S. outside of California. Also known as a region for growing Concord grapes, used in jellies and grape juice, the winemakers there have worked tirelessly to show they can grow wine grapes, including specialty hybrids from Europe that are producing some great wines.

We’ll let the winemakers tell you themselves.

The Lake Erie Wine Trail is one of eleven unique wine trails in Pennsylvania. Check out LakeErieWineTrail.org to learn more. Learn about the other trails at PennsylvaniaWine.com.

You can also get trip ideas for your Pennsylvania getaway at visitPA.com.

Disclosure: This video series is a paid project for our client, the Pennsylvania Winery Association.

Chef Karyn Hobfoll and I attended an Italian wine tasting this week. We tasted Chianti, Prosecco and Amarone. They were spectacular. Chef Karyn tells us a bit about Italian regions, production styles and her favorites. We also touch on what’s happening around school in our classes. Thanks for listening and we’ll see you next week.

Restore harmony with nature, and celebrate rituals to slow down the modern pace of life with this nourishing potion of dark Criollo chocolate, Hungarian “Noble Sweet” smoked paprika and beetroot juice. Complex, with a delicate elegance, this elixir is strengthened by cachaca (a Brazilian liqueur) and vodka while softly lifted by citrus elements. Theobroma: Cocktail of the gods?

20 servings

Ingredients

2/3 ounce of paprika-cachaca mix (see below)
3 1/3 ounces of single variety Criollo dark chocolate (recommended cultivars: Chuao or Porcelana)
12 ounces of beetroot juice (recommended: organic; about one large beetroot)
3 1/3 ounces of citrus-flavored vodka
1/3 ounce of caramel syrup

Paprika-cachaca mix:
1 1/2 ounces of cachaca (Brazilian liqueur; can substitute Havana Club rum if necessary)
1 teaspoon of sweet smoked paprika (recommended cultivar: Hungarian “noble sweet”)

Total: about 2 ounces per pair of serving (guide for glassware)

Equipment

Electric Juicer
Metal (stainless steel) bowl for bain-marie
Pot
Utility knife and chopping board
Fine strainer
Funnel
Jug or juice container
Glass bottle (perhaps reused from finished spirits, at least 25 ounces in capacity)
At least a pair of shot glasses (1 ounce), for service

Preparation

Chill the glassware till ready for use.

Prepare the chocolate and paprika-cachaca mix:
Chop up the chocolate into smaller pieces and place into the metal bowl. Melt the chocolate in a bain-marie on low fire. Mix the melted chocolate with equal amounts of the citrus-flavored vodka. Using a funnel, place the required portions into the glass bottle.

For the paprika-cachaca mix, follow the recipe and simply stir the mixture together. Add this into the glass bottle too.

Prepare the beetroot juice:
Skin and wash the beetroot prior to juicing, and using the fine strainer, filter at least twice into a jug. Measure the required amount into the glass bottle. Cap tightly and give it a few good shakes. Refrigerate in the coldest section of the refrigerator for at least half a day.

Give another good shake right before serving. Pour into the shot glass, and serve straight up. Serve immediately.

[Mixologist’s notes: 1 ounce is equivalent to 30 milliliter (ml), 1/3 ounce is equivalent to 10 milliliter (ml); 1 teaspoon is equivalent to 5 milliliters (ml).]

Variations

Take note of the beetroot flavor once juiced – if it is very sweet, then reduce amount of caramel syrup in the recipe.

If the earthy aroma of the beetroot is too heavy, like in the “Chioggia” cultivars, select others like the “Detroit Dark Red.”

Photo and recipe by Damian Sim
INSPIRATION FOR THEOBROMA
BY DAMIAN SIM

This month’s theme seemed relatively broad (peppers & spinach) compared with previous months. Like Christopher Columbus, I was confused about the two different kinds (genus) of peppers: the capsicum ones and the peppercorn types. He had named the capsicum he encountered in the Caribbean ‘peppers’ because their taste was similar to the Old World peppers.

As I am personally not a great lover of spinach, however, peppers seemed to be the natural direction to take. Nothing was of particular interest until I learned about the traditional Hungarian smoked paprika. Imagine a ‘burn’ from the chile pepper rounded by the distinct smoky flavor from slow oak smoking, which can range from hot to sweet. I found the subtle sweet style (Hungarian “noble sweet”) most suitable for my inspired recipe design – dark chocolate with smoked paprika and beetroot.

Theobroma was the ancient name given to cacao, meaning food of the gods, which I adopted as the title of this cocktail design. The ancient Mayan cocoa elixirs were spiced, so my concept could also be interpreted as a modern interpretation of this ancient beverage. The Mayans’ ancestors, the Olmec, were the first to eat cacao around 600BC.

The Criollo (translated as ‘native birth’) cacao beans were the very same ones cultivated by the Mayans from these lands (Venezuela) more than a millennia ago, and my choice was to use the very finest available – either the Chuao or Porcelana. These varieties offer intense complexity, yet delicate elegance at the same time.

Cachaca (an ‘agricultural’ style of rum), also born of these lands (Brazil), was a natural earthy complement to the other ingredients. The beetroot juice – yes, another aphrodisiac! – has a unique scent of the earth, reminiscent of the ‘smell of rain’. It is evocative of nature and of ancient cultures with deep reverence for the earth, much like the Mayans. The latter were well known for their blood sacrifices; and incidentally, beetroot juice with its dark crimson hue has been associated with human blood since ancient times.

Caramel syrup was the chosen sweetener to add a richer feel to the cocktail, while citrus-flavored vodka gave it added potency and a contemporary understated lift to the other predominantly heavier elements.

Cooled in the fridge to prevent the dilution due to the common cocktail chilling methods, this elixir introduces a warm spirit burn followed by a balanced richness that is much lighter than it looks. A complex flavor with an unexpected, gentle ‘burn’ in the throat follows, and the refreshing earthy aroma adds a complementary touch with a long finish on the palate.

Theobroma: a nourishing blood-maroon potion to evoke harmony with nature, and a toast to slowing down the modern pace of life.

Photo and recipe: Damian Sim

This recipe was originally published on The Gilded Fork in 2007.

Imagine buttered pan-seared pineapple, warm as a garnish, and chilled as juice in a sensuous champagne coupe. Then let us look back at some of the legacies of the American cocktail — rum and bitters — which are further expressed through the addition of star ruby grapefruits and maraschino liqueur (which was, incidentally, Ernest Hemingway’s preference for his daiquiri).

1 serving

Ingredients

1 ounce of cachaca (agricultural rum)
1/2 tablespoon of maraschino liqueur
1 1/2 ounces of juice from pan-seared pineapple brushed with butter
2/3 ounces of grapefruit juice (recommended cultivar: Florida Star Ruby)
dash of angostura bitters

For the pan-seared pineapple with butter:
2 tablespoons of butter (recommended: grade AA & First Quality butter)
1/4 of whole pineapple or 8-10 quarter-slices (recommended: high sugar cultivars like Kona Sugarloaf)

Total: about 3 1/2 ounces per serving (guide for glassware)

Small triangular wedge of pan-seared pineapple for garnish

Equipment

Pan
Utility knife and chopping board
2-piece Boston shaker
Hawthorne strainer
Muddler
Funnel
Sieve
Glass bottle (perhaps reused from finished spirits, at least 7 ounces in capacity)
Champagne saucer glass (5 ounces), for service

Preparation

Chill the glassware and spirits until ready for use. Wash fruits thoroughly.

Prepare pan-seared pineapple with butter:
Skin the fresh pineapple, retaining the quarter-slices nearest to the base — the sweetest part. Melt butter in pan and then sear the pineapple slices over low to medium heat until lightly caramelized. Put aside to cool and remove excess butter.

Once cooled, place pineapple slices, one at a time, into the glass half of the Boston shaker. With the flat side of the muddler placed into the base, apply downward pressure using the insides of your palm. Muddle until most solid ingredients are well broken up. Using a funnel and sieve, strain the mixture into the glass bottle. Repeat and then refrigerate till ready for use.

Prepare the garnish:
Reheat a pan-seared slice of pineapple right before use. Cut to a proportionate size and triangular shape. Place along the rim of the glassware while still warm, right before use.

Prepare the cocktail:
For the grapefruit, keep at room temperature and cut perpendicularly across the segments for optimum juice. Juicing should be done right before use, while pulp should be strained out. Measure the required ingredients into the glass half of the Boston shaker.

Top up the metal half of the Boston shaker (about 3/4 full) with ice cubes. Place the glass half over the metal portion while pouring in the ingredients. Give a firm knock on the base of the glass half with your palm, ensuring it forms a tight fit with the metal portion. Shake and chill cocktail shaker with firm, concise and vigorous strokes until your hands can’t take the cold.

Holding the metal half at the bottom, knock it firmly around the rim to loosen and remove the glass half. Strain the contents of the metal half into the glassware using the Hawthorne strainer.

Serve immediately, very chilled, in contrast with the warm garnish.

[Flavor Impressionist's Notes: 1 ounce is equivalent to 30 milliliter (ml), 1/2 ounce is equivalent to 15 milliliter (ml), 2/3 ounce is equivalent to 20 milliliter (ml), 1/2 tablespoon is equivalent to 7.5 milliliter (ml), 1 dash is equivalent to 1.875 milliliter (ml) or 1/8 teaspoon.]

Variation

If Fee Brothers orange bitter is available, replace the angostura with it.

Recipe and photo by Damian Sim

INSPIRATION FOR SUMMER IN THE WOODS
BY DAMIAN SIM

[Note: This recipe was originally published in July 2007, when we were off on a fun tangent pairing "Main Ingredients" and "Indulgences." Damian was always up to the challenge -- though sometimes we made it a difficult one!]

July’s theme of fish and summer squash did not present any obvious inspirations at first. Furthermore, summer squash, or even squash as a whole, was not something too familiar to the Asian palate. Rather than shy away from it, however, I found summer squash to actually be quite a compelling challenge.

In Native American lore, squash is one of the “Three Sisters” planted by their forefathers, the other two being corn and beans. Summer squash (also known as vegetable marrows) are harvested immature during their growing seasons, and include courgettes and zucchini, to name a few. Known as askoot asquash in Algonquin tongue, it literally translates to ‘eaten green’. Some of these could be described as having a mild nutty taste akin to fresh corn.

This brought to mind the wonderful marriage of freshly steamed corn with lightly salted butter…delicious. It somewhat reminded me of the grilled pineapple I recently had in a Brazilian Churrascaria restaurant, which had a subtle buttery caramel sensation to the flavor. Why not just buttered pineapples? Hmm…not a bad idea!

For the convenience of those who may have trouble grilling at home, another preparation was to pan-sear the pineapple in butter. The sweetest portions of a pineapple are selected, though not an over-ripe fruit as the light acidity offers a nice balance. We then extract the voluptuous juice through muddling once it has cooled down.

With its major influence in the history of spirits and cocktails in America, rum was selected as the base of this recipe design. The Brazilian cachaça style was chosen in recognition of one of the main inspirations behind this cocktail. Star Ruby grapefruits added further zest to cut through the buttered pineapple, with the ‘bright’ cherry of maraschino liqueur contributing to a certain lift and complexity in the high notes. This combination was inspired by Ernest Hemingway’s preference for his daiquiri cocktail. A literary legend, he once won a bet in which he wrote a complete story in six words. (“For sale. Baby shoes. Never worn.”)

The nostalgia continued with the use of bitters, an essential ingredient in the 19th Century definition of cocktails, and the use of the sensuous champagne coupe/saucer to present the libation. Chilled swiftly and with vigor, the floating ice chips contrast sharply with a wedge of warm buttered pineapple garnish.

ReMARKable Palate #246: The Allure of Irish Whiskey

This week, it’s back to the Park Hotel in Kenmare Ireland, where Jennifer and I had a chat with John Moriarty, the barman, about Whiskey, both Irish and Scotch. I joined John for a hike along the Kerry Way earlier that day, so I was ready for some refreshment in the form of Whiskey! John knows quite a bit about the malted spirits, and taught us a thing or two!

www.parkkenmare.com

Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network.

ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

Travel and accommodation provided by Tourism Ireland. www.discoverireland.com

ReMARKable Palate #240: More Spanish Wines from Alimentaria

Today, it’s more from my trip to Barcelona for the Alimentaria Show. First, I speak with Sonia Anglada Verges from Freixenet, the largest producer of Cava in the world. Then, it’s Ricardo Arambarri Perez from Vintae.com, which has wines form all over Spain. Finally, we speak with an American importer, Andrew Booth, from The Spanish Table, who was there to discover new products for the American Market.

Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network.

ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com