a date - HOBNOB Magazine

Posts Tagged ‘a date’

Mini Tarts with Beets, Ricotta and Pine Nuts

Posted on: February 1st, 2015 by Ellen Swandiak

Looking for a sweet idea to surprise your romantic interest? I plated these mini tarts in heart-shaped dishes just in time for Valentine’s Day. The beets tie into a red theme, and truly send a message of love—with some extra benefits.

Truth be told: when I started planning this dish, I envisioned this tart with fresh figs, whose appearance and flavor would also be splendid. But, unfortunately, they were not in season (February). So then I thought beets would make a nice substitution, and lend their celebrated bright red hue to boot. In researching aphrodisiacs, I  also found out they promote feelings of euphoria, and increase the level of sex hormones and blood flow. So the aphrodisiac recipe is complete.  Add a drizzle of NUDO Rosmarino olive oil before serving to add to the experience.

To serve: A dear friend gave me a set of heart-shaped dishes, and I always wondered what I could serve in them. Dilemma solved! These tarts send a statement of love and house a super tart at the same time. As luck would have it, the 4 pastry squares fit each 5-inch heart exactly. ‘Twas meant to be part of my plan for Valentine’s Day eating, see my other aphrodisiac recipes at this link.

MAKES 4 TARTS

THAW PUFF PASTRY

1/2 pkg Pepperidge Farm Puff Pastry
—
Remove one pasty from package. Securely wrap remaining pastry and return to freezer immediately. Let pastry thaw for 40 min.

PREHEAT OVEN 400ºF… BAKE THE BEETS

3 beets
—
Remove greens, scrub beets. Bake about 40 min, till tender. Remove from oven, let cool for 5 min. Peel off the skins. (shortcut: buy pre-cooked beets)

HOBNOBMAG Recipe HOBNOBMAG Recipe Mini Tarts Beet Ricotta2

PREPARE PASTRY

thawed pastry
—
Cut pastry into 4 squares. If using heart-shaped dishes, place one square of the pastry on the diagonal, trim the points, and fill in the missing areas on the top of the heart. OR, you can just bake the squares without any dishes instead.

PREPARE THE TARTS

4 oz ricotta cheese, at room temp
1 orange, zested
—
cooked beets, cut into 1/8-inch slices
Nudo Rosmarino EV Olive Oil
3 TB pine nuts, toasted
2 tsp thyme, minced
s + p
—
Mix ricotta and zest together. Spread an even layer over the pastry, leaving a border. Space out the sliced beets around the tart. Drizzle the olive oil, then sprinkle pine nuts and thyme. Lightly season with s + p.

BAKE THE TARTS

Transfer the tarts to a baking sheet (line with parchment if not using dishes). Bake for 25-30 min till edges of the tart are golden brown. Allow the tart to cool, about 5 min, and serve.

Make it Quick Ravioli Sauce: Hazelnut Brown Butter

Posted on: February 1st, 2015 by Ellen Swandiak

I developed this quick ravioli sauce to include as part of my aphrodisiac theme of recipes, due to the rapidity of preparation. That is, this dish can be ready in SIX minutes. So you don’t have to slave over the stove.

As for the aphrodisiacs? Well, I can’t guarantee anything, but the ravioli, In addition to being bathed in brown butter, is topped with hazelnuts—a rich source of vitamin E, associated with sexual function. Hmmm. In addition to that, in pagan days the hazel bush came to represent fertility because it is the first to flower in spring. The pagan’s tradition to “bless” fertility? Hazel bush twigs were entwined into whips to stroke—or strike—[ahem] the private parts. This dinner is much tamer, though, lol. And the creaminess of this dish alone will make for sensual eating.

MAKES ENOUGH FOR 2

COOK THE RAVIOLI

butternut squash ravioli
—
Follow directions on pasta, but usually, boil for 6 to 8 min. Drain.

MAKE THE SAUCE

1/8 CUP hazelnuts, chopped
—
4 TB salted butter
10 fresh sage leaves, cut into thin strips
1/2 tsp salt
pinch of cayenne
—
juice of 1 lemon
—
Toast hazelnuts with a sprinkle of salt on a heated skillet, about 3 min. Add butter, sage, salt and cayenne. Stir constantly, until butter is melted with golden brown color and nutty aroma, about 3 min. Squeeze in lemon juice. Pour over ravioli. Garnish with small sage leaves.

A Cocktail with Aphrodisiacs from Micaela Piccolo of Distilled NY

Posted on: February 1st, 2015 by Ellen Swandiak

Let Micaela treat you to a special potion. With her knowledge of technique, cocktail history, fresh ingredients, and seasonality, she will come up with the perfect concoction, like this special cocktail with aphrodisiacs.

To tie in with my Valentine’s Day party plan, Micaela came up with a winning number, which has not one but a duet of aphrodisiacs in it. Hope this will do much to add to the celebration, wink, wink.

She tends at Distilled NY, a New American Public House that serves iconic American dishes updated with modern techniques and global flavors. At the bar you can experience four types of Mead, lagers and hard ciders, the daily cocktail special, or one of their infamous “Moon & Back” shots—moonshine, followed by house-made pickle backs.

For this party, she shares her recipe for the Ambrosia Fizz—which includes a couple of aphrodisiacs.

“In Ancient Greek mythology, ambrosia, the food or drink of the Greek Gods, gave immortality or lastingness upon whoever consumed it. I wanted to combine some of my favorite and exotic aphrodisiacs into one enticing and desirable form. With the mystical elixir mezcal, one of Mexico’s oldest stimulant beverages, combined with the libido lifting ingredients of basil, this drink will leave you ambitious and eager for more.”

distilledny.com

 

A Dish for Lovers: Cajun Tuna Tataki by Brian Tsao of Mira Sushi

Posted on: February 1st, 2015 by Ellen Swandiak

Tuna Tataki provides a light, almost raw tuna, doused in cajun spices and served with a spoon of tangy mango salsa. Make it even prettier with edible blossoms, to entice your lover.

Mira Sushi might be the perfect rendezvous spot for lovers. With sexy dim lighting, a graphic setting, and happy hour that begins at four, you could slip away and delight in feeding each other small bites from the innovative menu.

You may have seen Chef Brian Tsao compete with Bobby Flay, and one-up him, with his Beef Bulgogi Tacos—an exciting mix of crispy wonton shells, bulgogi-marinated beef, kimchi and Asian pear. (Tsao was the only chef to beat Bobby Flay that season.) mirasushi.com

hobnobmag TUNA TATAKI recipe

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recipe

Cajun Tuna Tataki with Mango Salsa

For this Valentine’s Day party, Chef Brian Tsao of Mira Sushi & Izakaya, NYC, shares his recipe for a flavor-packed Cajun Tuna Tataki with Mango Salsa—it has a bit of spice, a touch of sweet, and barely cooked tuna, matched with crunchy daikon. Head to Mira Sushi and share an order with one you hold dear, or be daring and serve it at home.

MAKES A LIGHT BITE FOR TWO

MAKE THE MANGO SALSA

1 mango, diced
2 shallots, diced
1/2 CUP pineapple juice
1 TB lemon juice
2 TB EV olive oil
1 tsp salt
1/2 tsp ichimi chili powder
—
Mix all ingredients in a bowl and reserve, allowing to sit at room temperature.

MAKE THE CAJUN TUNA TATAKI

2 LB tuna saku
1/4 CUP Cajun spice
high-temp cooking oil
—
Rub tuna saku well with Cajun spice on all sides. Preheat a large sauté pan with cooking oil, filling it slightly less than 1/4-inch high. Once the oil in the pan is smoking slightly, quickly sear all sides of the tuna evenly. Once seared, place the tuna on a pre-cooled cooking tray to rest.

MAKE THE PARSLEY OIL

1/3 cup EV olive oil
1/2 bunch parsley, leaves picked
—
Place blender pitcher into your freezer with olive oil. Bring a pot of water to a boil and place the parsley leaves into a strainer with handle. Slowly dip the strainer into the boiling water and allow the leaves to wilt and become a vibrant green color. Once the leaves are vibrant green, move the parsley into the pre-cooled blender pitcher and blend on high speed for 10-12 seconds or until completely smooth.

TO PLATE

3 TB Tobiko Black
daikon radish, in fine strips
edible flowers (optional)
—
Slice the tuna into 1/4-inch strips and place onto a plate decoratively. Place 1/2 TB mango salsa on top of each slice. Dress plate with salsa juices and parsley oil. Top each slice of tuna with tobiko and serve.

Get in the mood with more recipes from the APHRODISIAC issue.

Just a Little Bite: Exquisite Handmade Chocolates in Fun Shapes

Posted on: February 1st, 2015 by Ellen Swandiak

With Valentine’s Day on the agenda, choose a gift that’s as adorable as you are. These chocolates in fun shapes show your playful side.

L.A. Burdick Handmade Chocolates Sometimes you just need a mini-chocolate fix, and L.A. Burdick offers a teeny box that houses tiny bites of exquisite chocolate in a size that can be enjoyed by two. This assortment comes with LA Burdick’s signature mouse in white chocolate, plus 8 other assorted bon bons. Other signature figures include penguins and bunnies. Stop into their adorable store with someone close and share a hot chocolate, cake or mini chocolates—and pick up a box of chocolates to enjoy when you get home. Available online at burdickchocolate.com

Get in the mood with more recipes and ideas from the APHRODISIAC issue.

Dark, Sweet & Mysterious Comfort Cocktail: The Mad Herbal

Posted on: January 1st, 2015 by Ellen Swandiak

This sweetly intense comfort cocktail is pretty potent, and somewhat mysterious with its dark color. Serve it as a welcoming drink as guests arrive, or wait till after dinner, and offer it with dessert.

Dense flavors mix in this issue’s comfort cocktail, designed to go with my party plan for Comfort, which includes a pasta bar setup. The deep brown color of the mix adds to its presence, and totally qualifies it as being in the comfort zone.

DETAILS ON THE INGREDIENTS:

[1] BLANDY’S 5-year-old Bual Madiera This wonderfully aged madeira, starts with the fermentating of Bual grapes in temperature controlled stainless steel tanks. After about three days, it gets fortified with grape brandy, then the the traditional Canteiro System of aging begins. The wine is placed in American oak casks and gently heated up in lofts. Over the years the wine is transferred down floor to floor to the ground floor where it is cooler. The flavors that develop make for a wonderful after-dinner drink, matching perfectly with fruit, milk chocolate, cakes and hard cheeses.

Blandy’s does not require decanting, and will keep for several months after opening. TASTING NOTES: Clear, amber color with tinges of gold; a bouquet of dried fruit, vanilla, wood and toffee with a smooth, medium-sweet finish and an excellent balance between the fruit and acidity. blandys.com

[2] Fentiman’s Dandelion & Burdock This traditional English soda is an herbal sensation made with infusions of dandelion leaves and burdock root, sweetened with pear juice and spiced with a touch of ginger and anise. In the cocktail it balances the sweet notes of the madeira. fentimans.com

[3] Fee Brothers Plum Bitters is a fruity blend of plum and spices, reminiscent of the flavor of British plum pudding. feebrothers.com

Pasta Buffet Meat Toppings: Mouthwatering Short Ribs & Chorizo Crumble

Posted on: January 1st, 2015 by Ellen Swandiak

When comfort is calling, look no further than a pasta buffet menu for serving guests. These two meat toppings work as part of our menu of options you can choose to serve guests, covering all the bases of dietary prefernces. Along with the meat toppings, I thought to include steamed shrimp for those who are not into carnivore pleasures. Because I’m a really considerate host.

As part of the Comfort Pasta Party Buffet, I included these meat toppings to go along with veggie toppings, recipes for three sauces, and some special finishing touches. See the whole plan.

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recipe

Melty Short Ribs

Make this a day ahead: the flavors meld, plus skimming off the fat day 2 gives you more pure meaty joy without the artery clog.

MAKES TEN 1/2-INCH SLICES

PREHEAT OVEN TO 350°F… SEAR THE MEAT

2 LB boneless beef short ribs
3 TB canola oil
s + p
—
Let meat come to room temp, pat with paper towels. Heat oil in a Dutch Oven over medium-high heat. Sear meat on all sides, about 2 min each side. Remove from the Dutch Oven and season generously with s + p. Set aside.

ADD FLAVOR… COOK

1 large onion, chopped
3 carrots, sliced thinly
10 cloves garlic, peeled
15 Castelvetrano olives
—
3 TB Arrowhead Mills organic spelt flour
1 TB tomato paste
make a bouquet garni with thyme, oregano, rosemary
—
1 1/2 CUPS Brandy
seared meat
—
2 cups beef stock
—
Add onions, carrots, garlic, and olives to Dutch Oven, saute over medium-high heat, about 5 min. Add flour and tomato paste and herbs, stirring constantly, 2 min. Add brandy, scrape the bottom of the pan, and add meat back to the pot, fat side up. Reduce liquid to half, about 10 minutes.

Stir in stock, scrape bottom, and bring to a boil. Cover and transfer to oven, middle shelf. Cook about 2.5 hours, till the meat is falling apart, remove Dutch Oven and let the meat cool in the pot. When ready to serve, cut into 1/2-inch slices and set in a small bowl.

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recipe

Chorizo Crumble

A sprinkle of this works with all three sauces, for those who enjoy a touch of heat and meat.

MAKES ABOUT 1.5 CUPS

BROWN THE MEAT

1 TB canola oil
1 LB chorizo meat
—
Heat a frying pan, add oil. When oil is hot, add the sausage meat and break into pieces with a wooden spoon. Cook for 12 min, stirring occasionally, for extra crispy bits. Remove from pan with a slotted spoon.

Daniel Rutkowski of Middle Branch Offers a Comfort Cocktail

Posted on: January 1st, 2015 by Ellen Swandiak

Bitter flavors mix with tequila in a comfort cocktail especially nice for snuggling up and basking in herbal  splendor. Serve this cocktail as a late-night nightcap to sip, relax, and review.

For this party’s theme of comfort and coziness, we asked a guy to design something for us that would fit the bill. As a lover of all things bitter and intense, Daniel Rutkowski delivered with an intense mix of tequila, Punt e Mes vermouth—a sweet/bitter combo from the 1800s, and Cynar, an herbal liqueur which also includes artichoke. That last ingredient is a tough one to incorporate, but in this drink it works perfectly.

Although Daniel has but few years mixing under his belt, he has solid plans to make a career out of his trade. He’s already off to a good start, after convincing the managing partner of Middle Branch, Lucinda Sterling, to train him in Sasha Petraske methodology and style. Daniel is overjoyed to call Middle Branch his home. We got the inside scoop on his line of thinking.

Do you have a comfort go-to?
An amaro adds bitterness and sweetness, but beyond that provides a warmth and a vast herbal complexity that no one other spirit offers.

Middle Branch offers bespoke cocktails that cater to guests’ mood. What’s been your most unusual request?
One is ingrained in my memory forever: gin, lemon juice, cucumber, egg white, no sugar. After a few misfires of sneaking a bar spoon of simple syrup in just to make the drink palatable, we learned to accept that this particular guest simply loves frothy and unbelievably tart concoctions.

Describe the scene at Middle Branch
At times, the downstairs can be a tad overwhelming with a sea of thirsty millenials. Monday through Wednesday, we have live jazz trios and a bluegrass band downstairs, so it’s rare to see the room not filled. We try to keep the upstairs a serene and romantic safe haven, but even that becomes impossible on the weekends.

Any new spirits catch your eye?
I’ve been obsessed with Cynar since I tasted it, so I’m always playing around with it, and lately I’ve been fascinated with Black Strap Rum. It is an aged, molasses-driven, extremely rich spirit that pairs with anything bitter and anything in the cacao family—the perfect bottle for the frigid months ahead.

Middle Branch, 154 e 33 St (btw Third/Lexington) NYC

Old Fashioned Dessert at Your Door: Homestyle Brownies Delivered

Posted on: January 1st, 2015 by Ellen Swandiak

Does anything give more comfort than a stack of brownies? Imagine you can have these homestyle brownies delivered—just in time for your party.

These brownies come from BAKED, where owners Matt and Renato are obsessed with the regional desserts of America. They’ve spent much of their time scouting bakeries, chocolate shops, coffee houses and used book stores around the USA. Both left the world of advertising to pursue their passion. I thought these would make a great addition to the Comfort Party plan, which features a myriad of pastas you can set up as a pasta bar.

Order a 6-pack for your party, and it will come in a gift box with: 2 Deep Dark (the classic), 2 Sweet & Salty (infused with caramel and fleur de sel), and 2 Brown Sugar Blondie (classic blondie with the deep flavors of dark brown sugar). $23. Order online or visit their shops in Red Hook, 359 Van Brunt Street, Bklyn, or in Manhattan at 279 Church Street. bakednyc.com

See more ideas for throwing a laid-back affair in the COMFORT BINGE issue.

A Sparkling Rosé Cocktail from Lynnette Marrero

Posted on: December 1st, 2014 by Ellen Swandiak

A rosé cocktail that mixes wonderful notes of honey, and an aged rum with a lovely pink champagne, Read on to get the elegant recipe from Lynette Marrero.

Our guest mixologist has a long history in the cocktail realm, starting with Flatiron Lounge working alongside cocktail savant Julie Reiner. She now runs her own consulting company Drinks at 6, and is known for her knowledge and use of rum in cocktails. I thought this cocktail would make a great addition to my party plan, which mimics the idea of a hosting a proper ball, and features food in the shape of a ball, to make it cheeky.

I caught up with Marrero at Mother’s Ruin in Soho, NYC, where she concocted this special  cocktail for HOBNOB. For ingredients, Marrero recommends using Ron Zacapa Solera 23 Rum or Flor de Cana 7 Year Old Grand Reserve Rum for the best results in balancing this cocktail. El Dorado 12-Year Rum is also a fantastic choice in the aged rum category.

You have a unique sense of style, what inspires your fashion choices?

I love retro with a modern twist. I think that describes me.

Name the ingredient that everyone should stock for the holidays for cocktail making

Besides lovely champagne, I love hard ciders like Doc’s hard cider or cider from Normandie.

Where can we find you nowadays?

I pick up a shift a week at a private corporate bar. It is literally a private cocktail bar in a spirit companies New York headquarters. It is a great place to experiment with products and techniques. I am also consulting on a new project called Tijuana Picnic opening on the lower east side very soon!  lynnettemarrero.com

We’ve got more recipes for throwing a funky ball in our HAVE A BALL issue.

The Ultimate Arancini Recipe—with Truffles—from Chris Jaeckle

Posted on: December 1st, 2014 by Ellen Swandiak

Name something that can make arancini—Italian breaded and fried rice balls—any better? I think the addition of truffles would put it over the top. Chef Chris Jaeckle shares his luscious arancini recipe with us.

In my party theme that features all food in the shape of a ball, I thought this recipe would make a splash at a party. So I asked Chef Chris Jaeckle of All’onda, a restaurant noted for their Venetian-inspired food, if he wouldn’t mind sharing the recipe for his mind-blowing arnacini with truffles. He demurely obliged.

As soon as I met him, I could see that Chris Jaeckle was a natural perfectionist. This 6’3”-inch lanky man with soft demeanor focuses a scrutinizing eye into everything that goes on at All’onda—the menu, the space, and the plating. The entire concept has just the right feel of being modern and minimalist, but exudes the essence of being on a luxurious yacht, with ample room to breathe. The high ceilings upstairs are highlighted with vertically-lined wood beams, and the dishes and plating all echo the same simplicity and rustic edge.

Eating at All’onda is a total joy.

hobnobmag arancini recipe Chris Jaeckel

The menu at All’onda is Venetian inspired, but there is nothing traditional about the ingredients that appear in some of the dishes. When I asked him for his latest ingredient inspiration, Jaeckle told me: “Kelp/seaweed. It offers so many things—nutrients, oceanic flavor, umami.” As for some plating tips, Jaeckle offers his method. “My process: make versions of the ingredients, maybe a squash puree, dice or several sizes, etc, and then choose the plates. Then I decide which eats the best and then looks the best.” So you can see the thinking behind every dish at All’onda.

hobnobmag arancini recipe Chris Jaeckel

At our dinner we gorged on the pastas and small plates. The dishes featured a mixing of unusual flavors, like the stracciatella with seasonal plums, and the deeply delicious chicken liver spread accompanied by pickled cherries and hazelnuts. Bonus: The sommelier made a fantastic wine suggestion, involving a grape I had never heard of. Enjoy this recipe for an intense Arancini, infused with truffle. allondanyc.com

Sadly, this beautiful spot has closed since this post ran. You can still sample his gorgeous fare at Uma Temakeria.

hobnobmag arancini recipe Chris Jaeckel

featured recipe

TRUFFLE ARANCINI

MAKES 25 TO 30 BALLS

FOR the rice:

1/2 onion, diced
20 oz Acquerello rice
2 CUPS white wine
3 CUPS chicken stock
3 CUPS water
4 oz truffle butter
4 oz mascarpone
1 CUP Parmesan, grated
salt
1 CUP canned black truffles, finely chopped
—
Sweat onion in a rondeau. Add rice and toast until fragrant. Add white wine and reduce, stirring constantly, until all of the liquid has evaporated. In increments, add equal parts chicken stock and water. Continue stirring until the liquid has evaporated and rice is completely cooked. Add truffle butter, mascarpone, Parmesan, truffles. Stir until everything is incorporated. Spread the rice mixture out on a sheet tray lined with parchment and cool in the refrigerator.

FOR THE SAUCE:

1 CUP chicken stock
1 CUP heavy cream
1 CUP grated Parmesan cheese
—
Combine chicken stock and heavy cream. Reduce by half. Mix in Parmesan cheese.

FOR THE breading:

Prepare a breading setup: a bowl with flour, a bowl with egg mixture and another bowl with breadcrumb mix
—
flour
—
6 eggs
2 TB heavy cream
Beat eggs and heavy cream.
—
4 CUPS plain breadcrumbs
1 TB onion powder
1 TB garlic powder
2 TB cornstarch
2 tsp salt
Mix seasonings into the breadcrumbs.
—
Roll the cooled rice mixture into 25-30 balls. Dredge each ball in the flour, egg mixture and then breadcrumbs.

Allow the arancini to come to room temperature before frying so the center will be hot when cooked.

Heat oil to 375ºF. Fry arancini in oil until golden brown and hot in the center. Serve with sauce. 

Party Nut Mix with a Kick of Bourbon: How to Serve a Posh Nosh

Posted on: November 1st, 2014 by Ellen Swandiak

This party nut mix could become a snacking staple. It’s an excellent item to keep around, it will last for at least a month in an airtight container. Choose whatever nut mix you gravitate towards. The glaze adds a little sweetness, and the spices give it even more of an edge.

I included this recipe in my party theme Alcohol Infusion, which features a bunch of recipes with some booze as one of the ingredients. The party theme calls for a tasting of rare spirits, and these nuts would make a great item to have on the table for grabbing and munching.

MAKES A LARGE MASON JAR-FUL

PREHEAT OVEN 325°F …BLANCH NUTS

1 1/2 LB almonds, pistachios, cashews
—
1/4 cup cane sugar
1/4 cup bourbon
1 TB peanut oil
—
Place the nuts in a large bowl and pour boiling water over the nuts to cover. Blanch for one minute and drain well in a large strainer.

Place the hot nuts in a large mixing bowl and combine with the sugar, bourbon and oil. Mix well and let rest for 10 min. Pour the nuts in a single layer onto a baking sheet lined with parchment. Bake for 40 min, turning every 10 min, until the nuts are uniformly brown and crispy. Remove from oven.

spice up the nuts

1/2 tsp each: salt, ground ginger, chili powder
1/4 tsp each: ground black pepper, ground coriander
1 1/4 tsp ground cumin
—
roasted nuts
2 TB San-J Organic Tamari
1 lime, juiced
1 TB bourbon
—
While the nuts are still warm, get a bowl and mix the spices together.

Toss nuts into bowl with rest of ingredients. Spread the nuts in a single layer on a baking sheet to cool. When completely cool, store in an airtight container.

I like the idea of sending guests home with a little treat. So make an extra batch of these nuts, hit your local thrift shop for some interesting dollar finds, and wrap the nuts to go. Let guests choose their favorite thrift-shop vessel.

Lighter Pâté with Mushrooms & Cognac: Spreadable Joy

Posted on: November 1st, 2014 by Ellen Swandiak

Here are a few tricks to creating a lighter pâté which tastes just as good as a more decadent recipe. Though in no way can it be considered low-cal! I cut out some of the butter and substituted cream cheese instead. It will need a day to set, so plan ahead. If you want to really make it ahead—the pâté can be frozen for a week or so, without losing quality. Super simple to make, just cook the chicken livers and blend with rest of the ingredients.

This recipe is part of the plan for hosting a party with foods that have a touch of alcohol in them, hence the addition of cognac. See my other creative ideas for hosting in my Alcohol Infusion party theme.

MAKES ENOUGH FOR 2 BAGUETTES, SLICED THINLY

COOK THE CHICKEN LIVERS

4 TB butter
4 scallions, cut into thin rings
4 cloves garlic, sliced thinly
6 shiitake mushrooms, sliced thinly
6 button mushrooms, sliced thinly
—
1 LB chicken livers, trimmed
1 bay leaf
1 tsp fresh thyme
1 tsp salt
—
Over low heat, melt butter in a medium saucepan, add scallions, garlic, mushrooms and saute for 3 min. Add the rest of ingredients. Cook gently, stirring to ensure even cooking, about 10 min. Remove from the heat and cover for 2 min. Remove bay leaf.

GET OUT THE FOOD PROCESSOR

cooked livers
1/2 tsp ground nutmeg
2 tsp Coleman’s mustard
Freshly ground pepper
—
8 TB butter, softened
8 oz cream cheese, softened
1/4 CUP Cognac
—
Toasted baguette slices, for serving
—
Transfer cooked livers to a food processor, add spices. Puree until smooth, about 2 min.

Pulse butter and cream cheese a little at a time, alternating with cognac, till well mixed. Transfer to serving bowl, cover and refrigerate about 24 hrs, until firm. Serve with toasted baguette slices.

Celebrate Fall’s Flavors in Cocktails from Bryan Schneider of Park Avenue (Autumn)

Posted on: November 1st, 2014 by Ellen Swandiak

This cocktail blends the taste of fresh pears with a heart-warming cognac, making this drink ideal for fall’s dropping temperatures. It’s a wonderful way to infuse fall’s flavors in cocktails at your next gathering,

Having studied film photography in college got Bryan Schneider used to the idea of mixing concoctions, and inspired a mad-scientist penchant for creative cocktail making. He created the seasonal cocktail list at Park Avenue­—the restaurant known for not only creating seasonal menus, but for changing the entire decor in the restaurant to match with the season.

Creativity is his middle name and Schneider is inspired not only by ingredients, but by topical issues. He recalls,  “Back when the Occupy Movement hit New York I had a cocktail called ‘The 99%’, which you could make ‘The 1%’ by adding a teaspoon floater of 100 year old cognac at a sizable price increase.” You have my attention!

HOBNOBMAG Fall's Flavors in Cocktails

This season you can try the Mai Chai cocktail which comes housed in a delicata squash and features chai-infused rum and pumpkin seed syrup or The Road To Jericho made with Vodka, Pomegranate Molasses and a heap of pomegranates and candied ginger slice.

For Hobnob’s party theme, which is focused on including some alcohol in every bite, Schneider shares the recipe for a Pear Sangria with pear, cloves, and cinnamon stick to celebrate the fall. parkavenyc.com

David Santos’ Pork Chop with Compote (& Rye Whiskey)

Posted on: November 1st, 2014 by Ellen Swandiak

In honor of our spirit-infused menu, Chef David Santos has generously shared his recipe for a jumbo pork chop with compote—flavored with a rye whiskey.

You may know this chef from his restaurant Louro, an adorable spot in Greenwich Village, NYC. Chef David Santos’ menu is developed with the wrappings of the warmth of a close immigrant family with his extensive culinary expertise, creating unbelievable food with absolutely no pretense. His credentials are pretty impeccable. During his training at Bouley he became enamored with sauces, at Per Se and NJ’s Nicholas excellence was the focus, and at Hotel Griffou he became known for his tasting menus.

He does not like to be reigned in. That’s why every Monday at Louro he casts aside the menu to be inspired by a whimsical theme. The Nossa Mesa Supper Club hosts evenings in honor of, say, a Marvel Comics superhero, the Game of Thrones return, or Fat Elvis, to name a few. The dinners are BYOB, or full bar available, and are truly inventive.

Louto means bay leaf in Portuguese. The restaurant is named in honor of an uncle in France, who though ailing, trekked out to the backyard to give David a cutting of his cherished bay leaf plant to take back to the US. Though his uncle has passed on, the bay leaf plant thrives, and is a favorite spice in many of David’s dishes. louronyc.com

[Since this post aired, Louro has sadly closed. But keep your radar aligned for Chef David Santos pop up dinners, see details on his website. chefdavidsantos.com]

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recipe

Pork Chops with Apple-Rye Compote

Serves 4

For the Compote

3 TB butter
1 CUP red onion, small dice
4 apples, peeled and medium dice
2 CUPS WhistlePig Straight Rye Whiskey
1 CUP maple syrup
1/2 CUP apple cider vinegar
salt and pepper to taste
—
In a large saute pan over medium high heat, add the butter and let it start to bubble. Add the onions and sauté until they get soft and begin to color a little, about 5 minutes. Add the apples and saute for about 2 minutes. Add the WhistlePig, maple syrup, vinegar, salt and pepper and reduce to medium. Allow the apples to cook until most of the liquid is evaporated and the apples are very tender. Place in a container and keep warm.

For the chops

4 double cut pork chops
salt and pepper to taste
1/2 CUP grape seed oil
—
Preheat the oven to 400°F. Season the pork chops with salt and pepper and set aside. Choose a large frying pan that will fit all the pork chops and allow it to get really hot over medium high heat. Add the grape seed oil then place the pork chops in the pan. Sear them for about 3-5 minutes until they form a nice brown crust. Flip the chops over and place in the oven for 5 minutes. Remove the pan from the oven and flip the chops over again and allow to rest for 2 minutes. The pork chops should be a nice medium at this point, which is how I prefer to eat a high quality chop.

Plating

Braised collards and creamy grits make great accompaniments for this dish.

Booze Infused Gourmet Food: Cheese, Paté, Cake & Chocolate

Posted on: November 1st, 2014 by Ellen Swandiak

Last Call for Alcohol: I found a nice assortment of booze infused gourmet food that you can serve at your next gathering to great acclaim. From starters to dessert, only the finest examples are included in this list.

We’ve gathered some of the finest ingredients that have fine spirits incorporated into their flavors. Be sure to add these to your party repertoire for our IN THE SPIRIT party plan. Choose from a duo of pâtés—one spreadable, the other coarse, both should have a spot on the cheese board. Speaking of cheese, try one of these four, infused with whiskey, kirsch, calvados, or cognac. Dessert is extra special with buttery booze cakes and handmade chocolates from Oregon.

[1] Party With Pâté:

Duck Mousse With Port Wine This silky mousse is made of fresh duck livers and marinated in Port Wine. 7oz, $9.30. markys.com French-Style Rabbit Pâté With Prunes & Cognac This Terroirs d’Antan Pâté is a rich and flavorful experience. It is a coarse textured game pâté prepared from tender rabbit meat, then flavored with prunes and brandy. $24 lb. markys.com

[2] Spirited Cheeses:

Kerrygold Aged Irish Cheddar With Irish Whiskey Think cheddar plus woody, nutty notes of pure Irish whiskey. Available in 8 oz, 1 lb, or a 5 lb wheel encased in black wax. About $20 lb. gourmet-food.com Gourmandise With Kirsch A soft, spreadable cheese from France, with the sweet addition of cherries. Available in 8 oz, or 1 lb wedges. About $15 lb. gourmet-food.com Le Grain D’orge Affiné Au Calvados A Normandy tradition: The rind is removed from a semi-cured Camembert and then soaked in Calvados, giving it a fruity, milky flavor with a hint of mushrooms. About $18 for 8 oz. elite-gourmet.com Sartori Ltd. Edition Cognac Bellavitano Aged at least 18 months, then steeped in Rémy Martin Cognac for 7 to 10 days. Award-winning tastes of smoky, nutty, oaky flavors with toasted notes of vanilla and caramel. About $60 lb. sartoricheese.com

Booze Infused Gourmet Food

[3] Full Spirited Flavours Prosperity Cakes

Looking to serve an amazing dessert, no muss, no fuss? Three sisters from Pennsylvania can supply you with the sweet that will have everyone raving. After their own families ooh-ed and ahhhh-ed over their cakes for years, the sisters combined their talents to showcase their fabulous liqueur-infused buttery cakes. Whether you choose the amaretto, limoncello, raspberry liqueur, or coconut rum cake, they will arrive beautifully presented. Available in two sizes: the FULL serves 10 to12 ($30), the JUNIOR ($13) serves 2 to 4. Cakes can be served right away or frozen for up to 3 months. Order one for the party, and a couple more to have tucked away, just in case. Available online at fullspiritedflavours.com

[4] Lillie Belle Farms Spirit-Infused Chocolates

My friend Mary brought me to this wonderful shop in Oregon, known for its handmade chocolates. Lillie Belle Farms makes artistic, decadent creations filled with butter cream, caramels, toasted nuts, and truffles. For this party, check out their collection of alcohol-infused bon-bons. Try the Martini Cup with Bombay Sapphire Gin in a white chocolate ganache which is also infused with wild Oregon juniper berries. The Margarita Cup uses Don Julio tequila and fresh key limes in a white chocolate ganache, filling dark chocolate cups with a rim of salt. Create a Custom Assortment (Box of 12) for $25 lilliebellefarms.com

Chilled Soup: A Split-Pea That Tastes as Pretty as it Looks

Posted on: October 1st, 2014 by Ellen Swandiak

Chilled soup is a great entertaining staple. That is, you can make it ahead of time and not worry about the temperature. This one has a bright, festive color that adds to the mood. A few bright napkins and dishware make it even more appealing.

If you have a vegan in the crowd, leave off the yogurt topping in the recipe, the rest is all vegetable and spice. Serve this soup in teacups for extra appeal and maximize your servings.

I included this recipe as part of my modern Indian food party plan, which included small bites with Indian flavors.

MAKES ABOUT 1.25 QUARTS

COOK THE SPLIT PEAS

1 1/2 CUPS yellow split peas, checked for grit, rinsed
5 1/2 CUPS water
1/2 tsp turmeric
—
Place ingredients in a large pot, bring to a boil. Lower heat, simmer for 2 hrs covered.

GET OUT THE FOOD PROCESSOR… MAKE THE SOUP

cooked split peas, slightly cooled
juice from 2 lemons
2 jalapeños, finely chopped
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
2 tsp salt
1/2 tsp cayenne
—
Blend ingredients together, until smooth. Cover and refrigerate.

TO SERVE

plain yogurt
oregano sprigs
—
Pour chilled soup into small bowls. Garnish with a spiral of yogurt, and oregano sprig.

Cilantro Chutney on Lollipop Lamb Chops—a Meat Treat

Posted on: October 1st, 2014 by Ellen Swandiak

Here’s another dip / sauce that can add much pizzazz to a simple dish. In this case, we purchased a lovely loin of pork chops from the butcher for our dinner party. Tip: purchase lamb chops already Frenched, so that you only need to cut, marinate and grill them. Guests can use the exposed bone in the chop as a handle for eating.

I created this recipe with modern Indian flavors in mind. If you want more ideas for throwing a party with an Indian theme, head to this link.

MAKES 8 CHOPS

MARINATE THE CHOPS

1/2 CUP EV olive oil
3 cloves garlic, crushed in garlic press
1 1/2 TB rosemary, minced
1 tsp sage, minced
1 TB salt
2 tsp black pepper
—
2 LB lamb chops
—
Mix marinade ingredients together in a bowl. Pour over chops, marinate for at least one hour in the fridge.

GET OUT THE FOOD PROCESSOR… MAKE THE CILANTRO CHUTNEY

2 CUPS cilantro
5 TB walnuts
3 jalapeños, cut into chunks
1 small onion, roughly chopped
1/2 tsp cumin seeds
juice of 1/2 lime
1 TB agave
1/3 cup water
1/2 tsp salt
—
Combine all the ingredients, blend till smooth.

PREHEAT BROILER… COOK THE CHOPS

Place chops on a baking pan under broiler. Cook for 4 min on each side. To serve, place a dollop of the chutney all over the end of each chop. Serve with bones sticking up, so they are easy to grab. Have napkins nearby.

It’s a Date: A Creamy Cocktail to Savor

Posted on: October 1st, 2014 by Ellen Swandiak

This creamy cocktail gets its unusual appearance from almond milk and sweetness from date molasses. It may look like a milkshake, but believe me, this concoction is pretty potent. One per customer.

This cocktail is designed to be a part of the hosting strategy for serving upscale, modern Indian-inspired cuisine. See the recipes at this link, and enjoy this potent libation alongside.

DETAILS ON THE INGREDIENTS:

[1] Breuckelen Glorious Gin A gin with New York based ingredients and distilled entirely in Brooklyn, NY—incorporating juniper, lemon, rosemary, ginger, and grapefruit. No coloring, additives, extracts, or fancy filtering are used. The gin’s flavor is the result of the natural process. About $40. brkdistilling.com

hobnobmag creamy cocktail mint

[2] Bulleit Bourbon Thomas E. Bulleit, Jr’s great-great-grandfather Augustus Bulleit, made a high-rye whiskey between 1830-1860, and inspired Thomas Bulleit to carry on the tradition. Bulleit Bourbon is distilled and aged in small batches. Its high rye content gives it a spicy character with a smooth finish. Kentucky limestone-filtered water starts the process, which ends in charred American oak barrels for a smoky finish. Smooth with tones of maple, oak, and nutmeg—and a light toffee flavor. bulleit.com

[3] Silk Unsweetened Original Almondmilk starts with Non-GMO verified almonds grown in California. Only nuts that match stringent standards make the cut. The nuts are shelled, toasted and ground before being blended with pure filtered water along with vitamins and minerals. Make sure to get the unsweetened version. There’s also an unsweetened vanilla version that is quite nice. About $5.

[4] Alwadi date molasses Created from sweet, sweet dates, this syrup adds an additional complexity to the sugary aspect of the cocktail—think maple syrup with a slightly citrus leaning. About $12.

Sachin Hasan of the Pierre Hotel 2e Bar/Lounge Makes Garam Masala Infused Rum

Posted on: October 1st, 2014 by Ellen Swandiak

I have had the pleasure of experiencing Sachin Hasan’s cocktails many a night at the 2E Bar/Lounge. This gorgeous spot inside the Pierre Hotel harks back to grand days with an art deco gold bar, high ceilings, a muted-metallic color scheme, and plush seating. See Hasan’s Indian-inspired infused rum cocktail.

Sachin has been doing wonders for the bar menu with Indian-spiced ingredients, barrel-aged spirits, and other delights—in the photo, Hasan lights an absinthe mix, for dramatic effect.

Hasan has since changed jobs at the Pierre, but you can still taste and learn the secrets behind amazing seasonal cocktails. Head to 2E Bar/Lounge for Mixology Wednesdays. From 6:30 to 9:30, Paul Johnson, the newest mixologist, shows you how make the cocktails on the seasonal menu. While you are there be sure to order one of the items from the bar menu, like the angus sliders, hummus platter, or The Pierre Salad, with poached lobster, to complete the experience.

One of my favorite sips featured a house-made Garam Masala rum infusion with fresh lime juice, grapefruit bitters. Perfect for fall. twoeny.com

See more recipes for creating cool, mod, Indian-inspired bites in our Indi-Mod party plan.

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