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Quick Pasta Sauce: Spicy Oil & Garlic

Posted on: January 1st, 2015 by Ellen Swandiak

This is my go-to for comfort: a simple garlic and oil with a little kick. This tastes even better the next day. You can make this quick pasta sauce in less than 10 minutes.

This sauce keeps it really simple. Oil and garlic meld their flavors together accompanied by a little salt, red pepper flakes, and a touch of parsley. Done.

I’ve included this recipe in our Comfort Pasta Buffet menu, which gives you the whole plan for creating a simply grand, pasta buffet to serve to guests at a party, with only a little bit of effort.

MAKE ABOUT 1 CUP (ENOUGH FOR 1 LB PASTA)

MAKE THE SAUCE

1 CUP EV olive oil
4-5 cloves garlic, chopped
—
1 tsp fine salt
1/4 tsp red pepper flakes
1 TB parsley, chopped
—
Gently heat oil. To test if oil is ready, add a piece or two of the garlic, it should sizzle softly and immediately. Cook on low flame for 5 min, till garlic is slightly brown. Strain into heatproof container. Stir in the salt, pepper flakes and parsley.

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

Comfort Pasta Sauce: Creamy Madeira Porcini

Posted on: January 1st, 2015 by Ellen Swandiak

Butter, cream, and intense flavors of porcini meld together in this recipe, that is making my mouth water writing this. As for buying the mushrooms, try to find a place that sells them in bulk. Some of the packaged varieties might turn out to be a little pricey. I got mine in Eataly, NYC, who has a whole section of different dried mushrooms on hand.

This recipe is one of three for sauces that have been included in my plan for hosting a pasta buffet. I predict your guests will be thrilled.

Makes ABOUT 1 QUART

SOAK THE MUSHROOMS

2 1/2 OZ dried porcini mushrooms
2 1/2 CUPS boiling water
—
In a medium bowl, pour boiling water over the mushrooms. Let mushrooms soak, covered, about 15 min. Strain mushrooms through mesh sieve, reserving the liquid. Chop mushrooms.

MAKE THE SAUCE

3 TB butter
1 large onion, cut in half, then sliced thinly
6 cloves garlic, minced
—
soaked mushrooms
1 1/2 CUPS madeira wine
—
1 pint heavy cream
1/2 CUP half + half
1 TB thyme, chopped
1 TB oregano, chopped
2 TB rosemary, chopped
—
1/2 CUP soaking liquid from mushrooms
—
juice from 1/2 lemon
2 tsp salt
1 tsp fresh black pepper
—
In a medium saucepan, melt butter, add onions and garlic. Saute over medium heat 7 min. Add mushrooms and madeira, raise heat to high and boil until liquid is reduced by half, about 5 min. Add cream and herbs, stir to combine. Carefully pour in mushroom soaking liquid, leaving behind the sediment. Boil 5 min, then lower heat to simmer. Simmer for another 5 min. Mix in lemon juice. Season with salt and pepper.

Finishing Touches for a Pasta Buffet: Prosciutto Bacon

Posted on: January 1st, 2015 by Ellen Swandiak

This ideas shows the dazzling finishing touches for a pasta buffet, where each guest can help themselves and create a pasta dish they love. If you want to see the rest of our plan for creating a wonderful pasta buffet, head to this link.

Once you’ve tasted prosciutto bacon, you might get into the habit of adding it to lots of dishes—like salads, dips, sandwiches, and burgers, to name a few. It’s like bacon, but thinner, with its own flavor profile.

MAKES ABOUT 3/4 CUP

FRY IT UP

6 slices La Quercia prosciutto, cut into strips
1 tsp olive oil
—
Add strips to a hot skillet and sauté until crispy.

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.

Meatless BBQ: Spiced Eggplant & Baby Potatoes with Bourbon Dip

Posted on: December 1st, 2014 by Ellen Swandiak

This recipe for meatless BBQ comes with a side of bourbon, by the way. That is, the glaze normally slopped on ribs is used here as a dip. See the original recipe for oven-roasted ribs to get the idea of how the flavors come together, or if you’d like to pair these two recipes on a party buffet. 

If you like the idea of including bourbon in this party mix, then check out the other recipes from my party plan: Alcohol Infusion. There you will find an assortment of recipes all with a spirit as an ingredient.

MAKE 2 LARGE BOWLS

GET YOUR SPICE GRINDER OUT

1 TB annato seeds, crushed in spice grinder
1 TB pink peppercorns, crushed in spice grinder
—
1/8 tsp cayenne
1/4 CUP chili powder
1 TB onion salt
1 TB cinnamon
—
Transfer annato seeds and pink peppercorns into a bowl and mix everything together.

PREHEAT OVEN 425ºF… MAKE THE BITES

2 striped eggplants
—
bag of baby tricolor potatoes
—
fresh thyme, for garnish (optional)
—
Bourbon Glaze (recipe)
—
Prepare eggplant: cut into 4 equal slices lengthwise. Sprinkle salt on top. In 30 min, blot the liquid from the eggplant with paper towels. Cut into bite size cubes. Toss in a bowl with olive oil and sprinkle on the spice rub to cover.

Meantime, wash potatoes and cut into bite size pieces. Toss in a bowl with olive oil and sprinkle on the spice rub to cover.

Place on two separate foil-covered baking pans. Place potatoes on top shelf in oven, the eggplant in the middle. Bake for 20 min, toss with spatula, continue baking for another 10 min. Garnish with thyme while hot. Serve with a glass of toothpicks and Bourbon Glaze (as dip) on the side.

Make BBQ Ribs in the Oven: Bourbon Glazed Baby Back Ribs

Posted on: December 1st, 2014 by Ellen Swandiak

I had this idea for BBQ ribs in the oven due to the fact that I live in Manhattan, where grilling outdoors is not really an option. But I had a hankering, and was determined to see if it could be done indoors. Here’s the deal: The ribs are baked in three phases, first inside an aluminum foil tent for one hour, then the tent is removed and ribs are glazed every 15 minutes for another hour. The last half hour the ribs are left alone to absorb the glaze. So plan ahead: 3 hours of cooking time are required. That’s after marinating overnight, or for at least 4 hours. This recipe requires commitment!

The recipe for the Bourbon Glaze on the ribs ties in with my party theme with all food having an alcoholic element in it. And this glaze works nicely on the baby back ribs or, for your vegetarian friends, on roasted potatoes or eggplant—see the recipe at this link. Be sure to serve with plenty of napkins.

MAKES ABOUT 14 RIBS

DO AHEAD: MARINATE THE RIBS IN A SPICE RUB

1/2 CUP turbinado sugar
2 TB chili powder
1 TB cumin
1 tsp cayenne
2 TB salt
—
2 1/2 LB baby back ribs, membrane removed
—
Mix sugar and spices together. Pat rub onto ribs. Wrap and place in the fridge overnight, or at least 4 hrs.

MAKE THE BOURBON GLAZE

The date molasses gives this glaze its sweetness, the tanginess comes from the vinegar and worcestershire, and the punch from the bourbon. Makes about 3 cups.

2 TB grapeseed oil
1/2 CUP onion, finely chopped
3 cloves garlic, minced
—
1 CUP bourbon
1 CUP white vinegar
1/2 CUP ketchup
1/4 CUP Alwadi date molasses
2 TB Coleman’s prepared mustard
2 TB turbinado sugar
1 TB honey
1 TB Worcestershire sauce
1/2 TB chili powder
1 tsp salt
1 tsp black pepper
1/4 tsp cayenne
—
In a large saucepan heat oil over medium heat. Add onion and garlic, cook until lightly brown, about 5 min, stirring occasionally. Whisk remaining ingredients in a bowl, add to saucepan, simmer 20 min. Sauce should be slightly thickened.

Pour through mesh strainer. Save the onions to use as a relish. Allow to cool. Put in covered bowl and let it sit overnight in the fridge for maximum flavor, or use immediately.

HOBNOBMAG BBQ ribs in the oven

SET OVEN TO BROIL: SEAR THE RIBS

aluminum foil
marinated ribs
—
Set a wire baking rack over baking pan, and place ribs meat side up. Set under the broiler for 4 min to caramelize the sugars.

START BAKING THE RIBS … LOWER OVEN TO 300ºF

Remove pan from the oven. Remove the baking rack with ribs. Position aluminum foil on bottom of the pan and measure enough to fold into a tent over the ribs and baking rack. Bake in the tent for 1 hr on middle shelf.

FINISH THE RIBS …LOWER OVEN TO 275ºF

bourbon glaze
—
Remove ribs from the oven, open foil tent and trim excess with scissors. Brush glaze onto top, flip over, glaze the rib side. Return to oven ribs up and continue cooking for 1 hr, basting both sides every 15 min, flipping ribs back up to the meaty side after 30 min. After the hour is up, keep the ribs in for an additional half hour without basting so the glaze becomes solid. Ribs are done when thermometer inserted in the center reads 145º.

Before removing from oven, put the oven on broil. Keeping the ribs on the middle shelf, broil for 5 min. Remove from oven, allow to rest 10 min. Slice between the bones. Serve with glaze on the side.

Donut Balls with Pumpkin: Autumn Flavors in a Tiny Package

Posted on: December 1st, 2014 by Ellen Swandiak

Mmmmm. It’s great to serve just a little something sweet. Donut balls fit the bill, which allows them to be part of a dessert buffet, or served all on their own, allowing guests to determine the portion by how many they choose. Normally, I resist frying food, preferring to bake instead. But these donut balls take on a new life when fried in oil, making them dense and chewy and slightly sweet—something you can really sink your teeth into. I tried a baking version of this recipe, but it did not result in anything that resembled a donut, unfortunately.

I’ve created an entire party menu, based on the idea of balls! That is, meatballs, fish balls, and some for vegetarians. I suggest you push the idea even further, and host a traditional ball, like they did in the old days. See the details.

MAKES ABOUT 50 BALLS

START THE DOUGH… MIX WET INGREDIENTS

1 CUP almond milk
1 large egg
3/4 CUP pumpkin puree
1 tsp vanilla extract
—
In a medium bowl, whisk ingredients together.

MIX DRY INGREDIENTS… MAKE THE DOUGH

1 1/2 CUPS white flour, sifted
1 CUP kamut flour, sifted
1 CUP pecans, ground in a food processor
4 TB turbinado sugar
4 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
—
1/4 CUP salted butter, melted
—
In a large bowl, whisk together everything but the butter. Stir in wet ingredients, then the melted butter, till a soft dough forms.

HEAT OIL FOR FRYING

5 CUPS canola oil
—
Add the oil to an 8-inch heavy-bottomed pot. There should be 2 inches of oil in the pot and 2 inches to the top of the pot. Attach a deep-fry thermometer, heat oil over medium heat to 350ºF.

 

MAKE THE BALLS

Line a baking sheet with paper towels. Take a small ice cream scoop and fill about halfway. Move the lever back and forth to get more of a round shape, then drop carefully into the oil. Do not overcrowd. Spin the balls in the oil to obtain an even golden brown, about 2 min.

Using a slotted spoon, transfer the donut balls to the paper towel-lined baking sheet. Allow to cool slightly. [note: If the dough gets sticky, dip scoop into a small bowl with oil to lubricate the process. The balls expand while frying in the oil, so do a few tests before determining the final size.]

WHILE DONUTS COOL, MAKE THE GLAZE

1 1/2 cups confectioners’ sugar
2 tsp vanilla extract
3 – 4 TB almond milk
—
Sift confectioners sugar into a medium bowl. Slowly stir in vanilla extract and milk till smooth and drippy.

GLAZE THE DONUTS

Place a cooling rack over paper towel lined baking sheet. Dip the balls into the glaze one at time and coat thoroughly. Transfer to the rack, to allow excess glaze to drip off.

Vegetarian Meatballs with Mushroom Onion & Lentils

Posted on: December 1st, 2014 by Ellen Swandiak

These vegetarian meatballs are much lighter and less dense than a typical meatball, so handle them with care when cooking. I suggest tongs for turning. Once they are cooked they hold together much better. And will be a welcome treat at your party.

I’ve got more recipes in the shape of a ball on our Black Tie party theme, which mimics the idea of a traditional ball. See recipes made with fish, pork, cheese, and even a dessert rendition.

MAKES 50 BALLS (ABOUT 1 INCH)

START THE MIX… COOK THE ONIONS & MUSHROOMS

1 tsp EV olive oil
4 TB butter
1 large red onion, diced
—
3 cloves garlic, diced
1 LB cremini mushrooms, diced
3 TB oregano, diced
s + p
—
In a heated skillet, add oil, butter and onions; saute 5 min over med heat. Add the rest of the ingredients, lower heat and saute 7 min more. Transfer to large bowl.

MIX IT ALL UP

1 can Westbrae Natural Vegetarian Lentils, rinsed
1 tsp tamari
2 tsp thyme, chopped
1/2 tsp pepper
1/2 tsp salt
3 TB chia seeds
1 CUP panko bread crumbs
2 large eggs, lightly beaten
—
Add all the ingredients to the cooked onions/mushrooms and mix well. Roll into 1-inch balls.

COOK THE BALLS

canola-coconut oil
—
Heat about 1/2 inch of oil in a large skillet. Drop balls in carefully, do not overcrowd. Fry on med-high flame till nice and crispy on the outside. These are kind of fragile, so turn gently and fry on all sides to help hold it together. Drain on paper towels.

Fresh Mozzarella Cheese Board: Marinated Bocconcini & Cherry Tomatoes

Posted on: December 1st, 2014 by Ellen Swandiak

I don’t know anyone who doesn’t like fresh mozzarella. In this fresh mozzarella cheese board there is no cooking involved—all you have to do is dress up cherry tomatoes and bocconcini using a flurry of fresh basil, pretty lemon curls, and a sprinkling of red pepper flakes. It’s the definition of a creative cheese plate.

We created this recipe to include in our party theme that highlights food in the shape of a ball. These bocconcini, or mini fresh mozzarella balls, do their best to get livened up dressed up for a party. A super simple and quick way to entertain in style. The link points to our other recipes using meats and vegetarian ingredients.

MAKES ABOUT 32 BOCCONCINI & 20 TOMATOES

GET IT FLAVORED

1 LB bocconcini, drained
10.5 oz pack cherry tomatoes
3 TB basil, cut into ribbons
1 TB red pepper flakes
curls from 2 lemons
2 TB EV olive oil

—
Maldon sea salt flakes
—
Optional: add a drizzle of high-end olive oil

Toss everything together in a bowl. Transfer to plate and drizzle with a little more olive oil and toss on some sea salt.

Cod Fish Balls Appetizer with Sweet and Sour Dipping Sauce

Posted on: December 1st, 2014 by Ellen Swandiak

We came up with these fish balls as part of our Have a Ball party theme, where all the offerings are in the shape of a ball. How cool is that? These are wonderful to serve along with traditional meat-based versions, as well as a couple of vegetarian variations. Just make sure to label each one.

If you can’t find cod, you can substitute with sole, halibut, catfish or tilapia—just see what looks best at the fish monger.

See the other recipes to cover all the bases: meaty versions, some for vegetarians, one using pork with a Vietnamese twist, and even a dessert.

MAKES 26 BALLS (ABOUT 1 INCH)

COOK THE FISH

1 LB fresh cod fillets
—
Steam the fish in a steamer. Or, in a large pan, cover fillets with water, and boil until the water is all gone, up to 5 min. Let cool. Transfer to a large bowl and break into pieces.

FLAVOR THE FISH

2 cloves garlic, crushed in a press
1 TB parsley, finely chopped
3 scallions, sliced thinly
1/2 carrot, grated
1 jalapeño, diced
1 tsp salt
1/2 tsp black pepper
2 eggs
3/4 CUP panko bread crumbs
—
1 CUP spelt flour, set in a bowl
—
Add all the ingredients, except flour, to the pieces of fish, and mix well. (I used a potato masher to work the fish into tiny bits.) To make 1-inch balls, take a small amount in the middle of your palm and really squeeze the mixture, passing it back and forth, then roll lightly to create the ball. Lastly, roll the balls in the spelt flour.

FRY THE BALLS

canola-coconut oil
—
Heat about 1/4 inch of oil in a large skillet. Drop balls in carefully, do not overcrowd. Fry until golden brown, this cooks quickly, so turn frequently with tongs. Drain on paper towels.

•

recipe

SWEET AND SOUR SAUCE

If you have any leftover sauce, save it to use on sandwiches, or as part of a tangy salad dressing.

MAKES ABOUT 1.5 CUPS

IN A SAUCEPAN

1/2 CUP peach preserves
1 tsp ginger, grated
2 TB cognac
4 TB First Field Jersey ketchup
1/2 cup cider vinegar
1 TB tamari
1 clove garlic, crushed in a press
1 tsp cornstarch
1/4 tsp cayenne
1 tsp Thai red curry powder
—
1 TB sesame seeds, for garnish
—
Add all ingredients except sesame seeds to a saucepan and simmer until thick, about 10 min. Let cool a bit. Transfer to a blender to smooth it out. Move to a bowl and sprinkle the top with sesame seeds.

 

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.

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.

Bacon Cornbread & Cognac Butter Dip: Decadent Party Snack

Posted on: November 1st, 2014 by Ellen Swandiak

I pictured this recipe as part of a serving accompanying an at-home poker game, for some reason. It’s good for picking at randomly. You can choose to use this recipe to serve guests as a small bite with dip, as we’ve done here. Or, traditionally, set out in triangular shaped wedges with butter to start off a dinner party. Whatever you choose, the flavors in this are perfectly matched.

If you love the idea of kicking in the shots of cognac and rum in this recipe, I’ve got a bunch of other recipes that so the same in my party theme Alcohol Infusion.

MAKES 55 BITES OF CORNBREAD

PREHEAT OVEN 375ºF…COOK THE BACON

4 strips bacon
—
In a microwave, between paper towels, cook bacon strips about 4 min or so, until very crisp. Crumble bacon into bits when cool.

MIX DRY INGREDIENTS FOR BATTER

1 CUP yellow cornmeal
1 CUP flour
1 TB baking powder
1 tsp salt
1/2 tsp chili powder
bacon bits
—
In a large bowl, add all ingredients and combine.

MIX WET INGREDIENTS FOR BATTER

1 1/4 CUPS buttermilk
1/4 tsp baking soda
2 TB rum
1 TB Grand Marnier
—
1/4 CUP olive oil
2 TB cane sugar
1 large egg
—
In a small bowl, pour buttermilk, stir in baking soda and spirits. In a medium bowl, whisk oil, sugar and egg. Add the buttermilk mix, and whisk to incorporate.
—
Add wet ingredients to dry, do not over mix.

MAKE THE CORNBREAD

2 1/2 TB butter
cornbread batter
—
Melt butter in 11-inch oven-proof skillet. Pour batter into the hot skillet and place in oven. Bake until top is golden brown, about 25 min. Let cool.

MAKE THE COGNAC BUTTER DIPPING SAUCE

4 TB butter
1/2 CUP cognac
1/4 CUP Grand Marnier
—
Over a low flame in small pot, melt butter, add spirits. Simmer for 15 min.

TO SERVE

When cornbread has cooled, cut into small cubes. Spear with picks and serve with a small ramekin of the Cognac Butter Dipping Sauce.

Cure Your Hangover with The Hungover Cookbook by Milton Crawford

Posted on: November 1st, 2014 by Ellen Swandiak

A hangover, seen through the eyes of author Milton Crawford, is an opportunity. His positive attitude and helpful suggestions can take you from feeling bleh to glorious in his entertaining book The Hungover Cookbook.

With the help of funny multiple choice quizzes and visual tests, The Hungover Cookbook helps to determine which of six types of hangovers you have: The Broken Compass, The Sewing Machine, The Comet, The Atomic, The Cement Mixer or The Gremlin Boogie—and gives you the recipes to put you on the right track.

The recipes are a mixed bag of brunch dishes and hail from all parts of the globe, along with stories of a life well-lived. Lose the guilt! This is the book to pull out when having overnight guests—the morning after—for a dose of hilarity and cure. Enjoy this recipe with a focus on sweet-tooth pleasures.

•

featured recipe

Croissants, Nutella and Hot Chocolate

4 good-quality croissants
1 jar Nutella hazelnut chocolate spread

For the hot chocolate

5 CUPS whole milk
8 oz good-quality dark chocolate (min. 70% cocoa), broken into small pieces
1 TB superfine sugar (optional)
whipped cream from a can
cocoa powder, for dusting
—
Preheat the oven to 375°F, for warming the croissants later.

Warm 1 1/4 cups of milk in a saucepan over a low heat and add the broken-up chocolate. Stir continuously until the chocolate has melted, then add the rest of the milk. Keep the pan on the heat, stirring regularly, for about five minutes, but don’t let it boil. Add the sugar if you like your hot chocolate slightly sweeter.

Meanwhile, heat the croissants in the hot oven for about five minutes, then slather on the Nutella.

Serve the hot chocolate in bowls that can be lifted to your lips with both hands. Finish with a squirt of whipped cream on top and a dusting of cocoa powder.

Dip and sup your way through your croissants and hot chocolate and by the end I guarantee that you will not only feel warm inside, you’ll be glowing with pleasure.

—Reprinted from The Hungover Cookbook. Copyright © 2010 by Milton Crawford. Illustrations copyright © 2010 by 300million. Published by Clarskon Potter/Publishers, a division of Random House LLC.

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

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

Chicken Skewers with Wow: Tikka Kebabs & Ginger Chutney

Posted on: October 1st, 2014 by Ellen Swandiak

Want to add another level of flavor to chicken skewers? This ginger chutney takes the dish to a new level.  The chutney is super versatile and can add zing to lots of other dishes as well. Try it with lamb, pork, or mahi-mahi-type fish. Alternate plating idea: place 2 chicken tikka bites onto long picks, place inside a small glass with the chutney at the bottom. (seen in the photo at the bottom of this post)

If you love the flavors in Indian food, check out the other recipes in the party theme: India Calling.

MAKES 66 BITES

PREPARE THE CHICKEN

2 1/2 LB chicken breasts
—
Trim chicken, and cut into bite-size cubes.

MAKE THE MARINADE

1 CUP yogurt
1/2-inch pc ginger, grated
1/2 tsp chili powder
1/2 tsp ground coriander
2 cloves garlic, crushed in garlic press
1/2 tsp salt
juice from 1/2 lemon

Mix all ingredients together in a large bowl. Add chicken and marinate at least 1 hr in the refrigerator.

PREHEAT BROILER… MAKE THE KEBABS

marinated chicken
skewers
—
Thread chicken cubes onto skewers and place in a shallow baking pan. Cook under broiler for 5 min, flip, broil another 3 min.

GET OUT THE FOOD PROCESSOR… MAKE THE GINGER CHUTNEY

Create this chutney the day of the party. You will be using lots of ginger, so be sure to get a nice big piece. Makes 1.5 cups

juice from 4 lemons
3 TB turbinado sugar
9 oz ginger, cut into chunks
1 CUP golden raisins
2 cloves garlic, minced
3 TB pine nuts
4 medjool dates, cut into chunks
1 tsp salt
—
Put in all the ingredients and blend until smooth.

To serve

mint leaves, for garnish
chicken bites
fancy long toothpicks
ginger chutney
—
Take a mint leaf, top each chicken bite, skewer with toothpick. Put the ginger chutney in a bowl, and set the chicken bites inside.

Indian Fried Rice: A Vegan Medley Served in Clementine Cups

Posted on: October 1st, 2014 by Ellen Swandiak

 Indian fried rice looks extra special when served in a clementine shell. Think about juicing them to create a signature cocktail for your dinner party, for the ultimate upcycle! Squash, carrots, jalapeños, and a fried cauliflower add their freshness here, the Indian spices add the richness.

I have developed an entire party plan, based on flavors in Indian cuisine. If you are looking for more ideas for hosting a party with flavors of modern Indian cuisine check it out here.

MAKES 24 BOWLS

COOK THE RICE

1 1/2 CUPS basmati rice
2 1/4 CUPS water
1 1/2 TB coconut-canola oil
—
Put all the ingredients in a pot. Bring to a boil, then simmer covered for 15 min. Turn off heat and let rice steam for 10 min more with cover on. Fluff rice with a fork.

FRY THE CAULIFLOWER

1/4 CUP chickpea-fava flour
1 tsp chill powder
1/2 tsp cayenne
1/2 tsp salt
—
1/2 head cauliflower, cut into tiny florets
—
coconut oil
—
salt
—
Mix dry ingredients, toss cauliflower florets in to coat. Heat about 1/4 inch of oil in a large skillet, drop the cauliflower in (do not overcrowd). Allow to brown, about 3 min. Remove and drain on paper towels. Sprinkle with salt, set aside.

 

SAUTE THE VEGGIES

4 TB coconut oil
3 carrots, shredded
—
1 large yellow squash, shredded
3 jalapeños, diced
1-inch piece of ginger, shredded
2 cloves garlic, finely chopped
1 tsp salt
1/2 tsp black pepper
—
3 scallions, cut into thin strips
—
Heat oil in a large skillet, add carrots, cook for 3 min. Add squash, jalapeños, ginger, garlic, s + p, saute for 5 min more. Add scallions, cook another minute or so. Turn off heat, keeping it in the pan.

TOAST THE SPICES

2 TB coriander
2 TB cumin
1 TB chili powder
1 tsp turmeric
—
In a separate pan, toast spices for a minute. Add to the vegetable mix.

MAKE THE CLEMENTINE BOWLS

12 clementines, cut in half
—
Remove the fruit from the oranges, by cutting around the inside edge of the peel, and scooping out the flesh. (Save for use in cocktails or smoothie.)

PUT IT ALL TOGETHER

cooked basmati
cauliflower florets
vegetable mix
—
clementine bowls
slivered almonds, for garnish
—
Combine rice and cauliflower with the vegetables. Fill each clementine bowl with the rice mixture and garnish with slivered almonds.

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