Showing posts with label prosecco. Show all posts
Showing posts with label prosecco. Show all posts

Friday, March 16, 2012

Buvare: Black Velvet


We drink from time to time on-air while we record The Table Set podcast, but our St. Patty's day episode was next level (is Andy.. drunk?). Irish stout bottles littered the table between our microphones like the aftermath of a long night at Tom Bergin's Tavern. But what's that? A Prosecco bottle? Why that's because Andy brought over a sampling of stouts and porters to try in one of my favorite beer cocktails - The Black Velvet. A sensuous marriage of sparkling wine and stout, this year trade in your green beer for an elegant moussey treat.

Listen to The Table Set: Green Beer

Black Velvet

1 part Guinness Irish Stout
1 part dry Prosecco or brut Champagne

Fill a flute or Collins glass halfway with Guinness.
Top slowly with bubbly (over the back of a spoon carefully for the layered effect).
Enjoy, you're classy!


Friday, June 17, 2011

Recettes Secrètes: Prosecco Gelée


On the next episode of my podcast The Table Set, Andy, Greg and I discuss amuse-bouche, apertifs, and how to properly start a party. Since I am a lover of Prosecco and any cocktail you can eat, this recipe immediately came to mind. Conceived by pastry chef Catherine Schimenti and originally printed by the LA Times, here I adapted this a very easy, unique, and festive way to open an elegant meal.

Prosecco Gelée

1 (6-inch) length of a vanilla bean
3/4 cup sugar
2 Tablespoons (2 packets) unflavored gelatin powder
12 ounces Prosecco

Pour sugar into a small jar. Scrape the seeds from the vanilla bean into the sugar, add pod, lid jar and shake vigorously to mix thoroughly. Remove pod and add the vanilla sugar to 3/4 cup water in a medium saucepan. Heat over moderately high heat until the sugar dissolves and the syrup almost comes to a boil. Remove from the heat and set aside.

Sprinkle the gelatin over 1/4 cup cold water to soften, 1 to 2 minutes. Fold into the warm simple syrup and stir constantly until the gelatin is dissolved.

Carefully pour the Prosecco into the saucepan, and stir gently but quickly to combine. Pour the gelée mixture into molds or an 8-by-8-inch square cake pan lined with plastic wrap, and refrigerate until completely set, preferably overnight. To serve, carefully remove the gelée from the molds (use the tip of a knife to loosen each shot) or, if using a cake pan, cut the gelée into 1-inch squares. Serve cold. To really make an impression, garnish with edible 24K gold flakes.

Tuesday, October 6, 2009

Croquer: Marlow & Daughters

As if Mark Firth & Andrew Tarlow's South Williamsburg empire wasn't impressive enough, they furthered Marlow & Sons' storefront market approach enlisting their butcher Tom Mylan to open a full service butcher shop and gourmet fromager just a block east of the Marlow/Diner compound, appropriately ordained Marlow & Daughters.
Farm fresh produce sits in fruit boxes out front and small batch canned goods line the white wood box shelves inside. A monochromatic still life of supple artisan cheese wedges and wheels lay comfortably in a cooler case beside fresh sausages and cured meats. Hungry or not, this epicurean Eden will make your mouth water.
It was now Sunday (two days after the rooftop extravaganza) and we had organized a group outing to picnic on Governer's Island. Provisions were needed!
We descended on Marlow & Daughters like starved seabirds, added urgency as we realized our morning lackadaisicalness could risk perhaps, literally, missing the boat.
The cheese was tough to tackle, it all looked and sounded amazing. When in doubt, ask your cheesemonger. We decided to get two contrasting selections from the case, settling on a Twig Farm washed rind soft goats milk "fuzzy wheel" from Vermont (full-flavored and incredible) and an Appalachian cows milk cheese from Meadow Creek Dairy in Virginia (mild and buttery). We also got a parcel of Sopressata tipo Toscano from NYC local Salumeria Bielesse. A fresh baguette, bushel of Gala apples, and a block of Ski Queen Gjetost (a unique brown cheese from Norway with a fudge-like texture and a sweet caramel flavor) and we were out the door, filled 'Diner' canvas market bags on our shoulders (ah, and my one trip souvenir).
We boarded the ferry to Governer's Island at the Southern tip of Manhattan, near the Ellis Island ferry (for complete ferry schedule and details go here). Once we got on the boat we were mere minutes from another world, a little slice of colonial Virginia; Grassy fields, forts, oak trees and military estates. We staked out a spot beside an empty moat and laid out our fodder. Our tasteful guests who joined brought petite wine grapes, almonds, crisp Rielsing, Rosé and Prosecco, and last but certainly not least Dean & Deluca macarons!We ran out of glasses... voila!Toasting to a lovely afternoon!
some photos by brooke

Tuesday, December 23, 2008

Gala Parfait: Holiday Party Libations


I love entertaining, I love the holidays, and I love good drinks. So naturally holiday punchbowl concoctions are of my most favoritest things! Egg nog, Gluhwein, you name it, I'll drink it!
Here are several recipes, some traditional, others offering new ideas, or a contemporary update of a classic.

Nathan's Christmas Champagne Punch
I made this impromptu punch for a holiday party last weekend. It was a hit! Not too sweet, with robust dark red fruit. (And I was able to get all of it with one stop).
Serves a lot

Many bottles of inexpensive sparkling wine, 6-10..
One bottle citrus vodka
One bottle cherry cider
One bottle raspberry dessert wine
1-2 bottles sparkling pomegranate or cranberry juice
Two bottles seltzer water
1-2 bottles Lambrusco or other "soft" (semi-sparkling) Italian red wine
One bottle Triple sec
One can frozen lemonade
2 large oranges, sliced into wheels
3 lemons, sliced into wheels
Frozen black cherries
Fresh cranberries

First (4 hours to a day ahead), make an ice float (or two) in a jello mold, or tupperware lined with plastic wrap using the frozen lemonade concentrate, water, and some of the craberries and lemon wheels. Freeze.
I prepared the punch to taste, starting with the frozen cherries, the entire bottle of vodka, about 1/3 of the triple sec, 1/3 of the cider, 1/3 of the dessert wine, 1/2 of the soft red wine, 1/2 the pom juice, one whole bottle of seltzer, and about 3 bottles of sparkling wine (added last just before serving). Add an ice float and garnish the surface with more citrus wheels and cranberries.
As the punch level went down, I added the rest of the ingredients throughout the evening.
Note: There is never too much sparkling wine.... (I asked all of my guests to each bring one bottle).


Farmer’s Bishop
adapted from The Holiday Drink Book, Peter Pauper Press, 1951
Serves 24

6 oranges
around 4 dozen whole cloves
1 bottle apple brandy
2 tablespoons sugar
1/2 gallon cider
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
and if you have any pimento dram kicking around, an ounce or so would work wonders here

Stick each orange with 8 cloves, and bake them whole in a slow oven (300F) for 1 hour. Place them in a heated punch bowl and prick them well with a fork. Heat the apple brandy in a saucepan until warm — CAREFUL, especially if you’re using a gas stove — and pour over the oranges; sprinkle with the sugar. While warming the brandy, heat the cider to almost boiling. Take 1/2 cup of the cider and mix the remaining spices in it, then set it aside. Carefully light the brandy — I like to use a sugar cube soaked with a bit of the brandy, place it in the bowl of a long-handled spoon, light it and then stand back while placing the burning cube in the boozy punch. Let it burn for a few seconds, then add the hot cider to extinguish the flames; stir in the cup of spiced cider. You can keep it warm in a chafing dish or on the stove.

Jeffrey Morgenthaler's Perfect Egg Nog
"I love egg nog, but I can’t stand the thick, gelatinous goop they sell at the grocery store. Even if you were to cut it with alcohol, it’s still so overly-pasteurized and full of preservatives that it would be anything but enjoyable to slug down at a Christmas party. So I set about concocting the simplest, tastiest Egg Nog recipe I could, and here’s what I came up with.
"This recipe can be made in just about any home or bar, since the ingredients are fairly simple. It can be done entirely in a blender, so there are no whisks or beaters or rubber spatulas or stovetops needed. It yields two healthy servings, so you can easily multiply it to serve more. It doesn’t use a ton of heavy cream, so it’s fairly light. In other words, it’s practically perfect."

2 large eggs
3 oz (by volume) granulated sugar
½ tsp freshly-grated nutmeg
2 oz brandy
2 oz spiced rum (I use Sailor Jerry’s)
6 oz whole milk
4 oz heavy cream

Beat eggs in blender for one minute on medium speed. Slowly add sugar and blend for one additional minute. With blender still running, add nutmeg, brandy, rum, milk and cream until combined. Chill thoroughly to allow flavors to combine and serve in chilled wine glasses or champagne coupes, grating additional nutmeg on top immediately before serving.
One note about blenders. This recipe works great in home blenders, but the commercial models are designed to heat whatever they’re blending, which can result in scrambled eggs by the time you get around to the sugar. If you’re using a Vita-Mix or similar commercial blender, cut that initial blend time down to a quarter minute or so.

The Good Neighbor
Created by: Toby Maloney (Alchemy Consulting, Freeman's)

2 cups Laird's Applejack (or Calvados)
2 cups rye whiskey
3/4 cup fresh squeezed ginger juice (from any fresh juice purveyor)
3/4 cup sugar
1.5 cups fresh lemon juice
7 dashes of bitters
1 bottle hard cider (dry's best)
Large, cold ice cubes

Combine everything but ice/cider in a large bowl. Stir until sugar is dissolved. Put in fridge for a couple of hours. Add ice/cider at last minute. Garnish with apple slices and lemon wheels.

Gluhwein (Hot Mulled Wine)
Serves 12-15

4 quarts dry red wine (zinfandel, Côtes du Rhône, burgundy, etc.)
1 pint brandy
1 1/4 cups sugar
1 1/2 cups water
5 cinnamon sticks
5 cardamom pods
5 black peppercorns
10 cloves, whole
1/8 tsp allspice
1/8 tsp mace
1 vanilla bean, halved lengthwise
2 oranges, sliced
1 lemon, sliced
Special equipment: a 6- by 4-inch piece of cheesecloth; kitchen string

Wrap cinnamon sticks, cardamom pods, peppercorns, and cloves in cheesecloth and tie with string. Bring sugar and water to a boil in a 5-quart heavy pot, stirring until sugar is dissolved, then add the wine and begin heating over low heat. As it begins to warm, add brandy, vanilla bean, allspice, mace and spice bag. Heat thoroughly, but do not allow to boil! Add the lemon and orange. Steep for about 1 hour over low heat. You may add more sugar during this time if desired, stirring well so it disolves. Serve hot and garnish with orange slices. A stick cinnamon could also be used.

Negroni Punch
Serves 8

4 cups assorted fresh fruit (such as cranberries, pitted cherries, sliced apricots and oranges)
2 to 4 tablespoons sugar (optional)
1 cup Campari
1 cup sweet vermouth
1 cup gin
2 750-ml bottles chilled Prosecco
Ice cubes

Place fruit in large punch bowl. Sprinkle with sugar to taste, if desired; stir and let stand 10 minutes for sugar to dissolve and juices to form. Add all remaining ingredients except ice cubes. Divide punch among 8 tall ice-filled glasses and serve.

Empire City Punch
from “Bartender’s Guide by Trader Vic” 1947
serves 50

2 oz. maraschino liqueur
2 oz. Curacao liqueur
2 oz. Benedictine liqueur
1 qt. Jamaican rum
1 bottle cognac
4 bottles Tokay wine
2 bottles Madeira wine
4 bottles claret
4 lemons
2 oranges
½ pound sugar cubes
2 bottles club soda
Large block of ice
1 pineapple, diced
12 oranges, thinly sliced
1 box strawberries, sliced
6 bottles champagne, chilled

Mix together all liquids except champagne and club soda and chill.
Rub the lemons and oranges with cubes of sugar until all color has been absorbed by the sugar. Dissolve sugar in a punch bowl with club soda.
Add ice, fruit, and liquid mixture.
Just before guests arrive, add chilled champagne. Serve in punch glasses or champagne goblets.

English Christmas Punch
This recipe makes 27 individual drinks when served in white wine glasses. As with any drink that is flamed, caution should be taken when making English Christmas Punch and igniting the ladle filled with rum.

750 mL bottle dark rum
750 mL bottle dry red wine
3 cups strong tea
1 lb superfine sugar
juice of 1 large orange
juice of 1 lemon

Heat, but do not allow to boil, the wine, tea, lemon and orange juices in a saucepan or chafing dish. Pour the heated mix into a heat proof punch bowl. Place as much sugar as possible into a large ladle and any excess sugar into the punch bowl.
Saturate the sugar in the ladle with rum. Ignite the rum and sugar in the ladle and pour it while still aflame into the punch. Stir well and extinguish the flames.
Pour the remainder of the rum into the punch. Stir well.
Serve in white wine glasses.

Thursday, December 18, 2008

Gala Parfait: Throwing a Perfect Holiday Brunch


Sunday brunch is, in my humble opinion, the best part of the week. Add the cozy rush of the holidays and you've hit my ultimate soft spot. Bright morning light, a crisp winter chill, steaming mugs, rich savory food, sparkling wine and merriment.
Last year I condensed all of these things I love so much into a successful holiday open-house-style brunch the Sunday before Christmas, where friends were invited to stop by throughout the morning for some good food, drink and conversation.
Due to a maxed-out calendar, my brunch is taking this year off, but follow this easy guide and you can throw a perfect affair, and even enjoy it while it's happening. The secret KEY to this menu is that you can make almost ALL of it the night before, with just light preperation in the morning before guests arrive.

Checklist
Night Before:
1. Prepare both of the casseroles and refrigerate
2. Halve and segment the grapefruit
3. Peel and slice citrus for salad
4. Juice oranges and grapefruit for mimosas
Day of:
1. Broil the grapefruit, then set aside to cool
2. Lower the heat on the oven and bake the Sausage Egg Breakfast Casserole as directed
3. Mid-way add the French Toast Casserole to the oven and bake as directed
4. Prepare citrus salad and set table
5. Set up mimosa station (ice buckets for prosecco bottles and juice carafes)
6. Brew tea and coffee, and heat milk for café au lait on stovetop as guests begin to arrive

Panettone French Toast Casserole with Apples

3/4 cup butter
3/4 cup brown sugar, packed
1 tablespoon water
1 cup milk
1 cup heavy cream
6 large eggs
1 teaspoon vanilla
1/4 teaspoon cinnamon
2 pounds granny smith apples
6 1-inch slices panettone
1/2 cup mascarpone cheese (for serving)

Melt 1/2 cup butter in a saucepan over low heat. Add brown sugar and water until combined. Spread this mixture over the bottom of a 9x13-inch glass baking dish. Whisk together milk, cream, eggs, vanilla and cinnamon, set aside. Trim the bottom crust of the panettone. Starting at the bottom end of the panettone, cut it crosswise into 6 (1-inch thick) round slices (reserve the top piece for toast!). Peel, core and slice apples into 1/4 inch thick slices. Heat remaining butter over medium heat. Add apples and sauté for 8 to 10 minutes, until apples are cooked but not mushy. Spread apples over the bottom of the baking dish. Cover apples with the panettone slices. Pour egg and cream mixture over panettone, coating all slices. Cover and refrigerate overnight. Preheat over to 350°F. Bake French toast uncovered for 35—40 minutes until lightly golden. Dollop the mascarpone atop French toast when serving.

Sausage Egg Breakfast Casserole

16 oz day old bread, cubed
10 eggs, lightly beaten
3 cups light cream or whole milk
1 teaspoon salt
1 cup cheddar cheese, shredded
1 cup Swiss cheese, shredded
1 pound sausage, cooked, crumbled and drained
1 bunch scallions, chopped

Butter 9 -by 13-inch baking pan. Place cubed bread in the pan. Sprinkle with cheeses. Combine wet ingredients, and pour over the bread and cheese. Top with sausage and scallions. Cover tightly and refrigerate over night.
In the morning, heat the oven to 350 degrees. Uncover the casserole, and bake for an hour, or until golden brown.

Bruléed Ginger Grapefruit

1/3 cup sugar
3 tablespoons chopped crystallized ginger
3/4 teaspoon vanilla
6 large pink grapefruits

Preheat broiler. In an electric coffee/spice grinder combine sugar, ginger, and vanilla and grind fine. Halve each grapefruit crosswise and run knife around each section to loosen membranes. Arrange grapefruits, cut sides-up, in a flameproof baking dish or baking pan just large enough to hold them in one layer and sprinkle with sugar mixture. Broil grapefruits about 1 1/2 inches from heat until sugar melts and tops begin to brown, 10 to 15 minutes.
Serve grapefruits at room temperature.

Maple Citrus Salad

4 navel oranges
2 tablespoons real maple syrup
1 teaspoon fresh squeezed lemon juice
Pinch cinnamon

With a vegetable peeler remove a 2 by 1-inch piece of zest from 1 of the oranges, being careful not to peel off any of the white pith. Cut into thin strips and set aside.
Cut about 1/2 inch off of the top and bottom each piece of fruit. Remove the peel and pith from each piece of fruit by standing it on its end and cutting down along the curve of the fruit. Slice the fruit into 1/4 inch thick rounds and arrange on a platter.
In a small bowl combine the maple syrup, lemon juice and cinnamon. Pour the dressing over the fruit, garnish with the zest and serve.

French Market Style Café au Lait
Once you have brewed a pot of Cafe Du Monde Coffee and Chicory (available at World Market), just add an equal amount of steamy hot milk for Café au Lait.

1 part hot Coffee and Chicory or French Roast Coffee
1 part hot milk

To heat milk, scald over low heat in a sauce pan just until a thin film forms. Pour equal parts hot scalded milk and hot coffee into a large mug. Or, as in some New Orleans establishments, provide a pitcher of scalded milk and a pitcher of hot coffee on the table so that your guests can pour their own, exactly as they like it.

Prosecco mimosas with fresh squeezed orange and grapefruit juices

Christmas Morning Tea

Ask your guests simply to bring christmas cookies or their other holiday baked goods and have a platter or tiered server available. Whole clementines are always a nice touch too, aesthetically as well for light snacking with tea after the meal.

Happy Brunching!