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Greek Flavors Through the Eyes of a Preeminent Chef: Smashing Plates by Maria Elia

Posted on: August 3rd, 2015 by Ellen Swandiak

In this cookbook review, we show a top international chef who relies on the Greek flavors of her childhood, and turns them into the most artistic and interesting plates.

Raised in a restaurant owned by her Greek Cypriot father and English mother, Maria Elia knew from the early age of four that she wanted to be a chef, to surround herself with the excitement of the kitchen she had grown up in. After years working in world-renowned professional kitchens such as El Bulli and Arzack, Elia found herself returning to those flavors of Greece, saying, “They are the ones that are most emotive to me; the ones that make my heart sing.”

BACK FULL CIRCLE

She rediscovered those flavors by spending a summer cooking with her father in the Troodos mountains of Cyprus, embracing the rural life as much as the villagers embraced her in return, sharing recipes old and new. There in Cyprus with her father she rediscovered Greek ingredients through her eyes as a professional chef, and found that they were inspirational on a whole new level. Smashing Plates represents the fruits of that rediscovery, Elia’s contemporary twists on the elevated, yet still rooted in the iconic flavors of Greece.

hobnobmag Greek Flavors Smashing Plates

A SHARED PLATE PHILOSOPHY

As is traditional, dishes in Smashing Plates are meant to be shared rather than individually plated, with 120 recipes divided into mezze-like small plates, more filling shared plates, salads, sides, and desserts that are all meant to be mixed and matched to enjoy amongst friends and family.

All the traditional, essential flavors and elements of Greek cooking remain—briny olives, bright lemon, luscious olive oil, vibrant herbs, juicy tomatoes, succulent lamb, and fresh seafood— but have been reimagined in creative, modern ways by Elia’s skilled touch in dishes such as Slow-Roasted Paper-Wrapped Leg of Lamb, Kalamata Olive Gnocchi, Zucchini-Coated Calamari, Carrot Tabbouleh, Sumac Flatbread, Honeyed Fried Feta, Rabbit Baklava, and Wild Greens Macaroni and Cheese.

Elia’s food is simple yet elegant, light yet lush, and absolutely belongs on your table. About $17. Enjoy this recipe from the book for a light and beautiful dessert, a twist on a traditional milk pudding.

hobnobmag COOKBOOK smashing plates Greek flavors

recipe

WATERMELON MAHALEPI

This is the only way I eat mahalepi, flavoured with one of my favourite fruits, the watermelon. Traditionally, mahalepi is made with water and cornflour – not the most enticing dessert, even when it’s served sprinkled with sugar and a glug of rose syrup! I’m in a minority, though, as the Greeks love it.

Variations: You can try various flavours – grape would be interesting, as would orange, scented with fresh basil. Just make a purée of the fruit, pass through a fine sieve and then make up to the required volume with water.

Serves 4

FOR THE ROSE SYRUP

5 oz [150ml] water
1/3 CUP [250g] sugar
2 TB rose water, or a few drops of rose essence
juice of 1/2 lemon
red food coloring

To make the syrup, place the water and sugar in a pan and heat until the sugar dissolves. Turn up the heat and boil for 3 minutes, then take off the heat and stir in the rose water and lemon juice and taste for strength. Add a tiny drop of food coloring and pour into a sterilized jar or bottle. Once cooled, seal and refrigerate.

FOR THE MAHALEPI

4.4 LB [2kg] watermelon, cut into small pieces (discard the rind)
1/4 CUP [60g] cornflour
1/3 CUP [75g] caster sugar

Place the watermelon pieces in a blender and blend until smooth. Pass through a fine sieve into a large jug or bowl. Do this a little at a time as you’ll need to push the purée through the sieve with a spoon. You should end up with around 600ml watermelon juice in total – make up with a little water if necessary.
Whisk the cornflour with a little of the juice to make a smooth slurry, then whisk with the remaining juice and pour into a saucepan. Whisk over a low heat until the mixture comes to the boil and thickens. Cook for 1 minute. Turn off the heat and whisk in the sugar until it dissolves.

Pour the mixture into four shallow bowls that have been sprinkled with a few drops of cold water – this will make turning out the mahalepi a lot easier, as it stops them from sticking. Allow to cool before refrigerating overnight or for at least 3 hours.

TO GARNISH

8 strawberries
around 16 chopped pistachios
rose petals or violas (optional)

Turn the mahalepi out of their molds (they should easily slide out – add a splash of water if they don’t). Serve in deep dishes, topped with a glug of rose syrup, and garnished with strawberries, pistachios and rose petals or violas if you have them.

Buy the book: Smashing Plates: Greek Flavors Redefined>

Photo/Publisher: Credit: Taken by Smashing Plates by Maria Elia. Published by Kyle Cathie, priced £19.99. Photography by Jenny Zarins

Greek Pantry: Authentic Olive Oil, Sweets, Sauces and More

Posted on: August 3rd, 2015 by Ellen Swandiak

If you are cooking Greek food, you need to gather a few essentials. Here are a smattering of high-end products that are the must-haves for your Greek pantry.

Support Greece in the most fun way: by eating their products. We’ve gathered a selection of goods imported straight from the homeland, plus products made with handed-down recipes by second and third generation Greek Americans. Kali orexi! [Bon appetit!]

[1] Five Organic Extra Virgin Olive Oil

This super design-y bottle stands for an excellence you can sense before even tasting it. Using hand-picked, sustainably-grown Koroneiki olives from Finiki Lakonias, Greece, the oils have no additives and are produced using a method of cold extraction at low temperatures, resulting in very low levels of acidity. The packaging, in matte black, allows it to be displayed prominently on the counter or buffet. Check the entire line for other extraordinary olive oils, in matte white bottle, and special edition Swarovski crystal Five. So giftable. $24. fiveoliveoil.com Available online at hellenicfarms.com

[2] Navarino Icons Spoon Sweets

Start a Greek tradition in your household: offer a sweet preserve to arriving guests, along with a glass of cold water to kick off the gathering. These flavor-packed “spoon sweets” are made by gently boiling seasonal fruit for hours—or even for days (as the tomato version is), resulting in sweet gem-like delights that are a perfect accompaniment to strong cheeses, Greek yogurt, or even atop ice cream.

Choose from three varieties: tomato, olive, and the limited edition orange. The olive variety is made by simmering Kalamata olives, pitted and stuffed with almonds, and brewed in an intoxicating syrup of fresh orange juice, wine, honey, herbs, and spices. The tomato variety is simple but sweet, using only three ingredients: sugar, lemon, and fresh tomatoes picked in August.

Navarino Icons is an incredible company committed to distributing authentic products created by small-scale producers on the coastal region of Messinia in the southwest Peloponnese. Their food products are all prepared using recipes handed down for generations, and always with respect for local traditions. $16-$18. navarinoicons.com Available online at hellenicfarms.com

[3] Olympia Provisions Loukaniko Sausage

Based in Portland, Oregon, Olympia Provisions (formerly Olympic Provisions) is making America’s best charcuterie, and though it’s almost impossible to choose, one of their best products is their loukanika, a traditional Greek salami boldly flavored with garlic, cumin and a touch of orange zest. The recipe itself was passed down by “Old Man Cairo,” the father of head salumist Eli Cairo.

Cairo, who is a first generation Greek American, grew up with his father making charcuterie from scratch at home, where doing things the old fashioned, handmade way was the norm. Lucky for us, Cairo has taken up his father’s craft, and now he and his fellow salumists at Olympia Provisions are taking charcuterie in America to new heights, using nearly extinct old world techniques, aging his salumi naturally and slowly, and using hand-butchered antibiotic-free Pacific Northwest pork. olympiaprovisions.com

hobnbomag Greek Pantry

[4] Kaldi Greek Cooking Sauces

Kaldi’s line of all-natural cooking sauces make recreating your favorite long-simmered Greek specialties simple and easy—all you need is to add beef, chicken, shrimp, or your favorite vegetable.

Choose from sauces based on traditional Greek dishes: the hearty veggie-packed PLAKI, perfect with beans or fresh vegetables; the sweet and savory PORTOKALI made with blood oranges, olives, ginger, and tomatoes on seafood or fish; SAGANAKI, woven with quintessential Greek flavors of anise, black olives and capers; and the deep rich STIFADO made with red wine, onions, and allspice over beef, lamb, or chicken. There’s no limit to the scope you can bring to these one-pot creations—just think of these sauces as an amazing base to jump off from. amazon.com

[5] Ariston Wildflower Honey

This month’s Halloumi and Ham bites were highlighted by a lime-honey-lemon verbena sauce, in which we featured this delicious honey. Bees have a field day in Messinia, an untouched area of Greece, where wildflowers bloom in glorious profusion. Add a jar of this to your cheese board, or tea service. $6. aristonspecialties.com

hobnbomag Greek Pantry

[6] Ballard Family Dairy and Cheese

Halloumi, traditionally made with goat and sheep’s milk, is the most famous cheese of Cyprus, Greece. The name Halloumi is derived from the Greek word “almi”, which refers to the brine solution that is used to preserve the cheese. Salty, tangy, and with a very elastic texture, Halloumi’s high melting point makes it perfect for grilling, as it can magically brown without devolving into a melty mess.

Since the name Halloumi is a protected product of Cyprus, this American brand calls their version Idaho Golden Greek Grillin’ Cheese, which is made using a traditional halloumi recipe but with 100% Jersey cow’s milk, which has a higher butterfat content.

Ballard’s award-winning version is not your everyday squeaky, vacuum-packed variety. Cooked to crisp, golden perfection and with a rich bouncy bite, we daresay Ballard’s American-made cheese is a mighty rival to its Greek counterpart. The Ballard family started their small dairy nine years ago with the strong belief that loving care and a healthy diet would create not only higher quality milk, but also happier cows. $16.50 ballardcheese.com

Mini Portions of Dessert: Walnut-Pecan-Raisin & Cream Cigars

Posted on: August 2nd, 2015 by Ellen Swandiak

Phyllo dough comes in handy for creating these mini portions of dessert. Some tips for working with phyllo: It’s very important to keep them under a damp paper towel to prevent them from drying out while you are working with the sheets. Also, covering the finished rolls as you go will ensure a proper result. These can be made a day ahead, and stored in an airtight container in the fridge. If you want to maximize numbers, cut each phyllo sheet into 9 rectangles instead of 6, and you will have 90 rolls.

I developed this recipe as part of a Greek food party menu. If you love Greek food, see more of the plan for hosting a Greek-themed party.

MAKES 60 CIGARS (6.5 INCHES)

PREHEAT OVEN 400ºF…TOAST THE NUTS

3/4 CUP walnuts
3/4 CUP pecans

Toast nuts in a heated skillet for about 2 min, set aside to cool. Roughly chop.

PREPARE THE FILLING…GET OUT THE FOOD PROCESSOR

6 TB brown sugar
1 tsp ground nutmeg
pinch s + p

1 CUP golden raisins
toasted nuts
16 oz cream cheese, room temperature, cut into chunks

Pulse dry ingredients together. Add the rest of the ingredients and process until smooth. Put into a piping bag and set aside.

HOBNOBMAG Recipe Walnut Pecan Raisin Cream Cigars

MAKE THE CIGARS

20 sheets phyllo pastry
2 sticks salted butter, melted
brown sugar

Lay a sheet of phyllo out and brush lightly with butter. Dust with sugar. Lay another sheet of phyllo on top and brush with butter again. Using a sharp knife, cut the phyllo into 6 rectangles.

Pipe a line of filling near the bottom of each rectangle. Roll the pastry over the filling tightly, squeezing gently. Brush the seam with melted butter to seal, then all over. Place cigars on a baking sheet lined with parchment, seam side down, under a damp paper towel till ready to bake.

Bake the cigars on the oven’s middle shelf for 17 min, till they are flaky and a light golden brown. Serve stacked geometrically or vertically in a tall glass.

Grilled Eggplant Slices Stuffed with Herbed Feta

Posted on: August 2nd, 2015 by Ellen Swandiak

Make sure to get high quality feta, one that has a bit of a kick to it, preferably whole, not crumbled. Fresh herbs are mandatory to add new dimension. I grew some lemon basil this year and cannot get enough of it, it really takes basil up to another level. If you can’t find any, go for regular basil or even lemon verbena.

Get your eggplants from your local greenmarket—now is the time. And make sure not to cut them too thin, 1/4-inch is ideal, any thinner and they will not hold the feta, any thicker and you will not be able to fold then over. We have more recipes with a Greek bent in our party theme that showcases the best in Greek ingredients,.

MAKES ABOUT 25 BITES

GRILL THE EGGPLANT

2 eggplants, cut into 1/4-inch-thick slices
pastry brush
1-2 CUPS EV olive oil
s + p
2 TB dried oregano

Brush one side of eggplant slice with oil and season with s + p and oregano. Heat a grill pan or bbq, and place eggplant seasoned side down. Oil and season other side. Grill about 2 to 3 min each side, till cooked through. Allow to cool slightly before assembling bites.

MAKE THE HERBED FETA

16 oz feta cheese, room temperature
1 TB lemon basil, minced
1 TB oregano, minced
1 tsp black pepper

Combine ingredients together in a large bowl. Spread the mix onto half of the grilled eggplant and fold over.

Stuffed Grape Leaves with Extra Pizazz: Greek to Me

Posted on: August 2nd, 2015 by Ellen Swandiak

The staple accompaniment to Greek salads all over NYC: stuffed grape leaves. These stuffed grape leaves with extra pizazz take the flavorings up a few notches. To enhance the rice filling we added tangy feta, crunchy pine nuts, and a bunch of spices and let them work their magic. Before working with the grape leaves, make sure to rinse thoroughly to remove excess vinegar flavors. Leftovers are great in a Greek salad, of course.

See more Greek recipes in our party menu, for a full repertoire for entertaining.

MAKES 32 LEAVES

WASH GRAPE LEAVES

1 jar grape leaves (16 oz)

Gently remove the leaves from jar and thoroughly rinse each one. Let drain in a colander covered in a damp paper towel while you make the filling.

START THE FILLING

2 TB olive oil
1 med red onion, chopped
2 cloves garlic, minced
1 CUP Amira Organic Basmati Rice, uncooked
2 CUPS water

Heat olive oil in a large, deep skillet over med-high heat. Add onion and, saute 5 min. Add garlic and saute for 1 min. Incorporate rice. Add water, bring to a boil, then cover and simmer 20 min. Turn off heat, let sit for additional 10 min. Move to a bowl. Allow to cool slightly.

ADD MORE FLAVOR

1/2 CUP pine nuts, toasted, chopped
1/2 CUP feta cheese, crumbled
1 tsp salt
1/4 tsp pepper
1 TB thyme, chopped
1 TB mint, minced
1/4 tsp ground cumin

Combine ingredients with rice. Allow mixture to cool before making the leaves.

MAKE THE GRAPE LEAVES

torn leaves
6 lemons, cut into 1/4-inch slices
rinsed leaves
filling

In a large Dutch oven, line bottom with torn leaves, then top with a row of lemon slices.

Start rolling: Lay one leaf flat with the veiny side face up. Remove stem. Place a tablespoon, or so, of the mixture (depending on leaf size) just above the cut stem. Fold the two bottom sections of the leaf over the filling, then fold the sides in, and roll tightly.

Place in Dutch oven with seams down. Fit rolls in snugly around the circumference working your way in. Add a second level, if needed. Top with more torn leaves and lemon slices. Pour water until it reaches the middle of the top row. Place a heavy plate on top so rolls do not move around and come undone.

Cover and bring to a boil over high heat. Then simmer for 1 hour and 10 min. Remove from heat, and let rest undisturbed for 20 min more.

Arrange rolls in lines on a plate and garnish with lemon slices. If you like, cut them in half to maximize amounts and show off the rice filling.

Party Food for a Scorcher: Cod with Greek Yogurt in Lettuce Wraps

Posted on: August 2nd, 2015 by Ellen Swandiak

When thinking about party food for a scorcher, the idea is choosing food that is not too heavy and filling. The fish has a refreshing, lemony bent that goes well with the cool yogurt. Make more of the yogurt mix to serve on the side or put it out for dipping thick slices of cucumber.

We developed this dish with Greek cuisine in mind, and developed a whole menu for entertaining. See more Greek recipes for a hot summer party at this link.

MAKES 28 BITES

MAKE THE ZESTY GREEK YOGURT

1 CUP Greek yogurt
2 TB mint, minced
1 TB oregano, minced
1 TB basil, cut into thin ribbons
1 TB lemon zest
1 tsp fresh lemon juice
1 clove garlic, crushed in a garlic press
1/2 tsp salt

Whisk ingredients together in a small bowl.

PREHEAT OVEN 375ºF… MAKE THE COD

1 1/2 LB cod fillet, 1-inch thick
salt
zesty greek yogurt

EV olive oil

1 lemon
bibb lettuce, leaves separated

Cut fillets into bite-sized pieces that will fit on the lettuce leaves. Season with salt. Cover the tops with a smear of the yogurt. Place in pyrex baking dish, lightly greased with EV olive oil, do not crowd. Bake for about 18 min, till cooked through. Remove from oven and squeeze lemon over the fillets. Add a dollop of the yogurt and place in a lettuce wrap.

Vegan Appetizer: Artichoke Hearts with Black Pepper-Lemon Dip

Posted on: August 2nd, 2015 by Ellen Swandiak

Something light and easy for summer entertaining, this vegan appetizer packs a lot of flavors in its small bites. Lemon, herbs, and a touch of sour cream bring it all together. I found myself loving the flavors in the dip and think it could work well in many dishes. Think about pairing it with all sorts of things: pouring it over broiled fish, tossed as a salad dressing, or dousing string beans with slivered almonds.

Hints of oregano and thyme in the breading of the artichokes allude to the tastes of Greece. Check out our other recipes from the Greek party theme, if you like that idea, we have a whole menu of Greek dishes that you can serve at a party to great applause.

MAKES 50 BITES

MAKE THE DIPPING SAUCE

zest of 1 lemon
juice from 2 lemons
2 TB brown sugar
2 cloves garlic, crushed in a garlic press
1 TB Tofutti Better Than Sour Cream
1/2 CUP EV olive oil
1/2 tsp dried oregano
1/2 tsp black pepper
1/2 tsp salt

Whisk ingredients together.

PREHEAT OVEN 375ºF…MAKE THE ARTICHOKES

2 cans artichoke hearts (14 oz), quartered


2 eggs, beaten

1/4 CUP nutritional yeast
1 CUP breadcrumbs
2 TB thyme, minced
1/2 TB dried oregano
1 tsp salt
1 tsp pepper
pinch of cayenne

Rinse artichokes, allow to dry on paper towels. Prepare dipping stations in two bowls: one with eggs, the other with dry ingredients combined. Drench each heart in the eggs then cover with the breadcrumbs and place on a parchment-lined baking sheet. Bake for 25-30 min, flipping halfway through.

Cucumber Cup with Healthy, Refreshing Raita

Posted on: July 20th, 2015 by Ellen Swandiak

Nothing like a tasty raita in the summertime, which the chilled yogurt and fresh cucumbers offering a cool, refreshing bite. We’ve taken the traditional recipe and served it party-style: in a little cucumber cup you make by slicing up a cucumber and scooping out the middle. Also, would look cute as a side dish.

These cucumber cups make a nice statement plated in rows. See our other recipes for summer entertaining at this link.  We love the idea of plating in stripes, and using striped patterns on the table. So orderly.

MAKES ABOUT 20 MINI CUPS

MAKE THE RAITA

2 cucumbers, peeled, seeded, grated
1 1/2 tsp salt
1 clove garlic, crushed
1 red onion, minced
1 jalapeño, cut into thin strips
1 1/2 TB dill, chopped
1 CUP Greek yogurt

Toss grated cucumbers with rest of ingredients. To get rid of the excess liquid, push through a mesh strainer in batches.

 

MAKE THE CUPS

2 english cucumbers

Peel cucumbers and slice into 1-inch rounds. To create the hollows: insert a small knife at an angle into the top of the slice, and spin with the other hand. Discard the center.

TO SERVE

dill, for garnish

With a small spoon, fill each cavity of the cucumber cups first. Then add a small dollop on top of each, and garnish with a small sprig of dill.

Healthy and Phenomenal: A Change of Appetite by Diana Henry

Posted on: July 16th, 2015 by Ellen Swandiak

Cold soups and summer make for a fine pairing. In our review of cookbook A Change of Appetite, author Diana Henry shares her recipe for a cucumber and yogurt soup dressed with walnuts and rose petals. This is a true party hit.

As part of my summer entertaining party plan, a cold soup was called for. Luckily we found one in this cookbook devoted to healthy eating. Too often “healthy” eating means deprivation and sacrifice, where food becomes the enemy and every mouthful of bland, sad diet food is a form of punishment in the name of whittled waistlines. A Change of Appetite completely upturns those notions with its bright, fresh, abundantly delicious and satisfying dishes that just happen to be good for you too.

DEPRIVATION IS NOT THE THEME HERE

Celebrated British food writer and cookbook author Diana Henry, who shares her weakness for French pastries and really fantastic crusty bread, is a true food lover who believes that cooking should be full of joy, pleasure, and care, never suffering. In A Change of Appetite, she shows us what healthy eating really means, in which deliciousness is key, and healthiness is just a happy bonus—no fanaticism in sight.

hobnobmag cookbook review A Change of Appetite by Diana Henry

To start, it’s not about what you can’t eat, but the incredible abundance of what you can eat. Henry, who proclaims in the book’s introduction that she is “more into living life to the full” than she is “into thinking of [her] body as a temple,” sought out dishes that are so good that you would never think you were missing out.

LIGHTER, FRESHER, SEASONAL RECIPES

Organized by seasons and beautifully photographed and designed, A Change of Appetite features recipes that are loaded with vegetables, legumes, whole grains, olive oil, fish, and just a bit of red meat and sugar too, because no food should be forbidden and overall balance is what we should strive for.

These are lighter, fresher takes on the classics, but in no way boring. Inspired by the “accidentally healthy” cuisines of the Middle East, Japan, Thailand, and Vietnam, her dishes are full of what she calls “big front-of-mouth flavors”—think chiles, ginger, lime, bright herbs, and lively spices. And what does she suggest if you do indulge in that perfectly rich and buttery golden croissant? Really love it and enjoy yourself. See if you don’t agree with her recipe for a spectacular and beautiful cold soup.

recipe

CUCUMBER AND YOGURT SOUP WITH WALNUTS AND ROSE PETALS

I always love the look—and the idea—of Middle Eastern cucumber soups, but have never tasted one that actually has enough depth of flavor (not for me, anyway). So this isn’t purely Middle Eastern, because I’ve used some stock, which they wouldn’t do, but it has the right spirit: light, healthy, and “green” tasting. I actually prefer it without the dried fruit garnish, but that is traditional.

Serves 8

For the soup

2 cucumbers, peeled and chopped, plus matchsticks of cucumber to serve
1 CUP walnuts, plus extra chopped walnuts to serve
4 garlic cloves, chopped
6 scallions, chopped
3 TB chopped mint leaves
3 TB chopped dill leaves, plus extra to serve
pinch of dried red pepper flakes
leaves from 5 sprigs of tarragon
1 3/4 slices stale white country-style bread, crusts removed, torn
1 CUP strong chicken stock
1 CUP Turkish yogurt (or Greek, Turkish is thinner)
2⁄3 CUP extra virgin olive oil, or to taste
juice of 1/2 lemon, or to taste
2 TB white balsamic vinegar, or to taste
salt and black pepper

To serve

handful of raisins (optional)
pink or red rose petals

If you will be serving the soup with raisins, put them in a small bowl and cover with just-boiled water. Let stand for 30 minutes to plump them up, then drain.

Put all the ingredients for the soup into a blender, in batches if necessary, and process. You will have to stop every so often and move the ingredients around so that all of them get to be near the blade. Taste for seasoning; this soup needs really careful adjusting. You may find you need a drop more lemon juice or white balsamic or extra virgin oil instead of salt or black pepper.

Chill well, then serve in small bowls, with the raisins (if using), chopped walnuts, cucumber matchsticks, dill, and rose petals.

Try a heartier version Cucumber soup is wonderfully adapatable and can be dressed in all kinds of ways. Instead of rose petals and walnuts, top this with spoonfuls of Salmon tartare or flaked hot-smoked salmon, or even with chopped, still-warm hard-boiled egg and sautéed shrimp. You could also try replacing the dill in the recipe with basil, and the walnuts with almonds, to make a more Italian soup. Top with finely chopped tomatoes and torn basil leaves mixed into a vinaigrette, or Almond and basil gremolata.

A Change of Appetite by Diana Henry, Mitchell Beazley 2014. Photos: Laura Edwards

Brooklyn Backyard: Branch Ofc’s Cocktail Basics by Chris Buckley

Posted on: July 16th, 2015 by Ellen Swandiak

Soon as warm temps hit, people start looking for cool outdoor spots to relax in. This Brooklyn backyard has a sweet vibe, and nicely-priced libations to boot.

There’s a new bar in the Crown Heights area of Brooklyn, and this one has got the big backyard for those days when you simply must find a spot to linger outdoors, along with a wallet-friendly cocktail menu and beer offerings. (Our photos show all three $11 cocktails, one of which is sure to please.) Those cocktails work perfectly as part of my party scenario for hosting a sensational summer bbq.

hobnobmag Brooklyn Backyard Branch Ofc

Owner Christopher Buckley earned his stripes in the restaurant world in fancy private clubs down south, which has definitely left a mark on his level of hospitality. He made his way back to NYC, with his wife who is a fifth generation resident of the borough. This is their second bar in Brooklyn, and the new location 10 blocks from the former Ebbets Field was inspired by an uncle who was a sportswriter who covered baseball during the Jackie Robinson-era. To hark back to those times, the couple referenced family photos, looking for 1950s design elements, and set up the bar to be that friendly, casual spot that draws a relaxed crowd.

hobnobmag Brooklyn Backyard Branch Ofc

Buckley has the gift of gab, and can offer the best advice to locals and tourists alike on where to head out to experience the best in the NYC bar scene. He often connects with world travelers and sets them on the right course. Enjoy the recipes. branchofcbrooklyn.com

See more of the formula for throwing a fabulous summer bbq in our ULTIMATE SUMMER issue.

Healthier Cookies: Chewy Coconut Raspberry Macadamia

Posted on: July 6th, 2015 by Ellen Swandiak

Of course everyone loves a good, chewy cookie. But some are healthier than others. In this healthier cookie recipe, we cut back on the sugar by substituting pomegranate powder, made from freeze-dried pomegranates, which also adds a nice, tangy sweetness. We also got our hands on some coconut flour to see how it would bake up, and, by golly, it came out soft and chewy, just as you’d like a cookie to be. The chewiness of these cookies might become addictive to your crowd. Two batches may be in order!

MAKES 22 COOKIES (3” DIAMETER) OR 32 COOKIES (2.5” DIAMETER)

PREHEAT OVEN TO 350°F… COMBINE DRY INGREDIENTS

1 CUP coconut flour
1/4 CUP pomegranate powder
1/2 tsp baking powder
1/2 tsp baking soda

Sift ingredients together in a bowl.

GET OUT THE MIXER

10 TB salted butter, softened
1 CUP natural sugar
1/2 tsp vanilla extract
1 large egg

dry ingredient mix

At medium-high speed, beat butter and sugar, about 2 min. Add vanilla, combine. Add egg, combine. Switch mixer to low speed. Add dry ingredients in batches. Do not over mix.

ADD SOME TEXTURE

1/2 CUP macadamia nuts, chopped
1/2 CUP sweetened coconut flakes

Incorporate into mixture.

SHAPE THE COOKIES

2 TB turbinado sugar
the dough
raspberries

Put sugar into a small bowl. Using a small ice cream scoop portion dough, and roll into a ball. (To make more cookies, only fill the scoop about 3/4 of the way.) Roll the ball lightly in the turbinado sugar. Place on baking sheet lined with parchment. Gently push dough ball into a disk shape. Make an indentation in the center, place raspberry there.

GET IT IN THE OVEN

Place on middle rack in the oven. Bake for 7 min, flip baking tray around, and bake an additional 7 min. (for the smaller cookies do 6 and 6). Remove from oven, let cool on pan 2 min. Transfer to wire rack until totally cool.

Vegetable Ribbon Tart in Colorful Stripes

Posted on: July 6th, 2015 by Ellen Swandiak

Vegetables add to the design of this tart and to the taste. We mixed shaved strips of carrots, zucchini, and eggplant to create a beautiful pattern in this vegetable ribbon tart.

I tried this recipe two ways. First in a 9.5-inch square pan that was only 1-inch deep, and then in a scalloped 9-inch round pan, about 1.5 inches deep. They both came out well, so decide how you want to serve: in small elongated bites, or cut into triangles from the round.

If this recipe appeals to you, we’ve got even more recipes geared for summer in the Stripes party theme.

MAKES 18 SMALL SERVINGS (1 INCH X 4 INCH) OR 8-10 PIE WEDGES

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.

MAKE THE CHEESE MIX

1 CUP ricotta
1 CUP mozzarella, shredded
1/2 CUP sour cream
1 egg
2 TB parsley, minced
1/2 tsp garlic salt

Mix ingredients together in a bowl.

PREPARE THE VEGGIES

2 large carrots, peeled
2 zucchini
1 eggplant

Using a peeler, shave strips of carrot lengthwise, holding the larger end. Cut zucchinis in half lengthwise, then cut into strips. With the eggplant, slice into it keeping in mind that you want to keep the skin for its color. The slices should be about the same height as the depth of the tart pan, so adjust accordingly.

PREHEAT OVEN 400ºF… ASSEMBLE THE TART

9.5-inch square ceramic dish, 1-inch deep
thawed pastry
cheese mix
veggie strips

Into a lightly greased pan, lay the puff pastry. Trim excess. Add the cheese mixture. Alternate the vegetable strips.

Bake 35 min on the lowest shelf in the oven, until the veggies have browned a little. Allow to cool a bit before cutting and serving. For the square, cut into 9 rows, then in half to get 18 petit servings. If you chose the round tart, then cut into 8 or 10 triangles.

Shirlei’s Addictive Brazilian Potato Salad

Posted on: July 6th, 2015 by Ellen Swandiak

My Brazilian friend Shirlei is a fantastic cook, and has taught me a trick or two. When she lived in NYC we hosted many a gathering together. Whenever she made this potato salad I loved it so much, I prayed there would be leftovers—which I would eat for breakfast, lunch and dinner. I could not get enough of Shirlei’s Addictive Brazilian Potato Salad.

It might seem like an odd combination of things, but it totally works, and is almost a meal in itself. The parsley is essential for the proper flavor, as is regular mayonnaise. As for the things you boil, to simplify things when cooking, I saved the boiling water from the potatoes, then cooked the string beans in it, then cooked the carrots in it.

See more recipes that are great for summer entertaining in the Stripes party theme.

MAKES ONE VERY LARGE BOWL

START CHOPPING

5 large russet potatoes, peeled

Cut the potatoes into half-inch slices, then cubes. Bring to a boil in covered pot. Boil 7 to 8 min. Monitor the pot, as the bits cook quickly and you do not want them to overcook. The texture should be firm, keeping its cubed shape. Remove potatoes with a slotted spoon—save the water for boiling the veggies. Place potatoes in cool spot or refrigerator.

MORE CHOPPING

1/2 LB string beans, cut into 1/4-inch bits
5 carrots, cut into 1/4-inch bits (about 2 1/2 CUPS)

In the water used to boil potatoes, boil each for roughly 5 min, till they are soft but not mushy.

GET A REALLY BIG BOWL…CREATE THE POTATO SALAD

cooked potatoes, string beans, carrots
3/4 CUP golden raisins
20 green olives, cut into tiny bits
1 apple, diced
1 CUP mayonnaise
1 CUP parsley, minced
1-2 TB salt
freshly ground black pepper

potato sticks (optional)

Mix together all the ingredients, except the potato sticks. Refrigerate at least a few hours to allow flavors to meld. Cover the top with the potato sticks when ready to serve.

A Calvados Cocktail + Striped Bottles of Sparkling Wine

Posted on: July 6th, 2015 by Ellen Swandiak

Calvados, that wonderful spirit made from apples in the Pays d’Auge region of France, gets mixed into a fantastic summer sipper: a calvados cocktail with hints of vanilla and chocolate mint.

To include in our fresh menu for summer, I’ve developed a cocktail made with Calvados from Domaine Dupont, one of the leading craft Calvados and Cider makers in France. Plus, to go with the stripes them, I suggest a couple of bottles of Chandon, a bubbly wrapped in a pretty striped  party package. (see the rest of the menu for a summer gathering with a Stripes theme at this link)

COCKTAIL INGREDIENTS:

[1] Summer Cider This party’s cocktail pairs calvados with vanilla accents in the form of syrup and tea. Then I added some chocolate mint to heighten the flavor. This is a super-sophisticated summer cocktail. See the recipe with this post.

[2] Domaine Dupont Calvados orchards in the Pays d’Auge region of France, exist in an area with chalky soil, which limits the size of the trees—but is essential to the quality of the final product. Thirteen varieties of tiny apples with thick skins thrive here, each with its own flavor profile, and are blended and aged with the same levels of elegance and expressiveness found in the best wines.

The Hors D’Age is made with 80% bittersweet apples and 20% acidic apples, aged for six years in toasted oak barrels. This bottle is best savored on its own. Tasting notes: Lightly wooded, fruit aromas of apple and banana, hints of rose and jasmine. The aroma is heavenly.

Vielle Réserve is a younger version, aged for four years. Its notes of vanilla and lemon and lighter body inspired our cocktail recipe. calvados-dupont.com

HOBNOBMAG Calvados Cocktail says Summer

[3] Heilala Vanilla Syrup This is a sweetener that could hijack your sugar fix. Heilala Vanilla Syrup is 100% pure vanilla and adds a whole vanilla pod to ensure the spectacular flavor continues to develop in the bottle. Great in cocktails and for baking. heilalavanilla.com

[4] Republic of Tea Caramel Vanilla Black Tea Enjoy the flavors of a sugary treat sans calories. This tea was inspired by traditional Southern yellow cake with homemade caramel vanilla frosting. We made a batch and flavored it with vanilla syrup to heighten the flavors, and served it in our cocktail. The Republic of Tea is known for canvassing the most prized tea gardens of the world to make their extensive line of teas. republicoftea.com

HOBNOBMAG Calvados Cocktail says Summer

[5] Chocolate Mint The sensational flavor of chocolate mint blended with the tea to add a fine accent and edge. The first time I sniffed a batch of this mint, it seemed too good to be true. Mint is so easy to grown, so I suggests growing a batch of this to have on hand to add to all sort of things—ice tea, yogurt, desserts, and of course, cocktails. It adds super impact to this party’s signature cocktail.

IN ADDITION TO THE COCKTAIL:

[6] Chandon Limited Edition Brut Classic and Rose Sparkling Wine To round out the bar, offer this lovely striped number. This is the third year that Chandon, a sparkling wine house in Napa Valley, has added playful and patriotic pops of red, white and blue stripes to add pizazz to your summer entertaining.

The Brut is nautically-chic in blue, and its sister Rosé version features the same crisp, classic stripes in a vibrant pink. Available Memorial Day through Labor Day. $22-$24. Brut minis also available. $8. chandon.com

Sweet Paul Eat & Make: Charming Recipes + Kitchen Crafts You Will Love by Paul Lowe

Posted on: June 20th, 2015 by Ellen Swandiak

Hobnob gets their hands on Paul Lowe’s cookbook/craftsbook Sweet Paul Eat and Make and finds lots to admire. Especially a quick and easy recipe for bruschetta that looks like a party on a plate.

Raised in Oslo, Norway by his great-aunt Auntie Gunnvor and grandmother Mormor, Paul Lowe, otherwise known as Sweet Paul, wasn’t your average child. Obsessed with cooking, crafting, and decorating since he was a wee one, Paul’s bewitching sense of whimsy and fun has stayed with him through his successful career as a food and craft stylist and has certainly made his blog, magazine, and now book, irresistible to millions.

MORE THAN JUST A COOKBOOK

Part cookbook, part craftbook, Sweet Paul Eat & Make bursts with sheer joy and love of life. With handwritten typography and bright watercolors splashed across its pages, it’s hard not to be taken in by its simple yet stylish recipes and projects. You’ll very quickly find yourself imagining inviting your own friends over for easy entertaining recipes like Bruschetta with Peas Pancetta and Ricotta, Fish Tacos with Salsa and Red Cabbage, and Lemon Tarts with Almond Crust.

hobnobmag book review Sweet Paul Eat and Make

Paul has adopted his grandmother’s motto “perfection is boring,” which imbues his work with an easy, breezy simplicity while remaining impressive and chic. Sweet Paul, full of lovable charm and affection for all that surrounds him, makes you feel like you can conjure this domestic magic too—and with this book, now you can. Please enjoy this recipe from the book next time you have guests over. Especially in Spring, when you can get fresh peas.

recipe

BRUSCHETTA WITH PEAS, PANCETTA & RICOTTA

I love making bruschetta and often try out new topping combinations on my partner and guests. Other possibilities are prosciutto and figs; blue cheese and nuts; cream cheese and roasted vegetables; and, for dessert, Nutella with baked strawberries.

Serves 4

4 oz pancetta, cubed
1/2 CUP peas, fresh or frozen, thawed
Salt
1/2 CUP whole-milk ricotta
12 baguette slices, toasted
Fresh basil leaves (torn if large)
About 2 TB extra-virgin olive oil
Freshly ground pepper

[1] Heat a skillet over medium heat and cook the pancetta until golden, about 4 minutes. Drain on paper towels. Set aside.
[2] Have ready a bowl of ice water. In a small saucepan, cook the fresh peas in boiling salted water for 2 minutes, then dunk them into the ice water. Drain on paper towels. (If using frozen peas, cook for 30 seconds, rinse under cold water, and drain on paper towels.)
[3] Spread a layer of ricotta on the baguette slices and top evenly with the pancetta, peas, and basil.
[4] Drizzle with a little olive oil, sprinkle with some salt and pepper, and serve.

Photos © Alexandra Grablewski; Excerpted from SWEET PAUL EAT & MAKE, © 2014 by Paul Lowe Einlyng. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

A Summer Cocktail for Amaro Lovers from Lana Gailani of Pouring Ribbons

Posted on: June 20th, 2015 by Ellen Swandiak

Pouring Ribbons, a place known for their serious dedication to creative cocktails and a great oral history, offers up a cocktail for amaro lovers, with hints of jasmine and peach, to celebrate summer.

Lana Gailani, a mixologist at Pouring Ribbons, is preparing the summer cocktail menu for summer. She says: get ready for lighter and brighter cocktail ingredients for summer—infused into in complex configurations . I interviewed her to see her philosophy behind the cocktail strategies. Amaro lovers, it’s your time!

This cocktail is part of the Pouring Ribbons new summer menu…what else can we expect to see, ingredient-wise?
We’ve gone for lighter, brighter cocktails with pretty classic summer ingredients—we have a tequila negroni with muddled strawberry, we have a vodka cocktail with watermelon juice and soda, and a take on a pina colada with peach instead of pineapple. These drinks all have a bit of a twist to them, though—the watermelon cocktail features cachaca and amaro, and the pina colada sneaks in a bit of scotch.

HOBNOB Cocktail for Amaro Lovers

You described this cocktail as a “beginners” introduction to Amaro…are you a fan? How do you like to use it?
I love amaros—they can add depth and complexity while using very small amounts due to their intensity. They can be spicy or herbaceous, sweet and/or bitter, sometimes quite earthy. On their own they make wonderful digestifs and I often have one as a nightcap. The amaro in Safe Word is Cardamaro, which is lighter in style, made with blessed thistle and cardoon, which is in the artichoke family. Its slight earthy tones match the malty qualities of the genever very well and help this cocktail come across almost more as a light whiskey drink than as one based on gin.

How did you get involved in mixing drinks?
I fell in love with mezcal. I’d worked in pastry before, and while waiting tables and working as a sommelier, I realized that I really missed *making* something every day. The craft. I had a job waiting tables at a restaurant with a very extensive agave collection (Empellon Cocina) and I realized that mezcal had a lot in common with wine, and if I managed to get behind a bar I could have everything I wanted. I could be a nerd and study spirits, make something with my hands every day, and meet new people all the time. So I started harassing them to let me behind the bar, and eventually they did.

HOBNOB Cocktail for Amaro Lovers

Name your favorite summer sip:
Rosé all day!

What are your plans for Pride weekend?
I’m working Friday and Saturday, but Sunday is still up in the air…

hobnobmag Cocktail for Amaro Lovers lana

Elegant Rainbow Party Food: Sushi at Home + Edible Spoons

Posted on: June 20th, 2015 by Ellen Swandiak

Here are a couple of party-worthy ingredients that will be sure to impress your guests. In keeping with Hobnob’s theme for menu in the colors of the rainbow, see edible taco shells/spoons in surprising colors, plus a sushi-grade tuna.

When I started to develop the idea of turning the colors of the rainbow into a lively party spread I knew I had to find quality natural ingredients to make it happen healthfully. I love the idea of introducing pops of color to a party in a totally natural way—which includes fresh flowers, fruits and vegetables that are inherently colorful. In addition to that, here are some fun and delicious items that will help take your party to new technicolor heights.

hobnobmag Elegant Rainbow Party Food

[1] Foodie Spoon

Made with nutritious, all-natural ingredients (no artificial food coloring in sight!), Foodie Spoon’s edible vessels are a novel and delicious way to present your cocktail bites—plus add a mighty pop of both color and flavor.

For the rainbow party, HOBNOB used Foodie Spoon’s bright Green Veggie Mini Taco Shells in our chicken tacos and flaming orange Chili Pepper & Lime Edible Spoons to create a one-bite sensation with a cube of pork and mango nectarine salsa.

If you are looking for other colors in the spectrum, there’s much more! Go for the vibrant Red Tomato Mini Taco Shells or the deep purple-hued Blue Corn Edible Spoons. There are whole grain and gluten-free options to boot. Serve your edible vessels within 14 days, freeze extras for up to 6 months. And the best part? No plastic waste! foodiespoon.com

[2] Sushi at Home Yellowfin Tuna

[This product was available at Whole Foods Market, look for something similar] The most intimidating part about making sushi at home is finding high quality fish to give you the confidence to serve it raw. Here’s how to get that confidence. Try the fish from Sushi at home. Upon catching the fish, tuna from Sushi At Home are “superfrozen.” This means they are chilled to an ultra-low temperature (-76ºF), at its “eutectic point” so that natural decay is stopped in its tracks.

This highly technical freezing process is actually similar to a method used in the medical field to preserve blood at blood banks. Your tuna, super frozen within hours of being caught and gutted, is essentially frozen in time, making your at-home sushi as fresh as can be. Serve raw fish in small portions throughout the night to keep your offering fresh. I found this product in the freezer section at Whole Foods, next to the fresh fish counter in NYC’s 14th street location. See the recipe for Tuna Poke on Red Tortilla Chips in this party’s menu. The tuna requires a short time defrosting in a water bath before being able to use. sushiathome.co

hobnobmag Elegant Rainbow Party Food sushi

Store Bought Dessert: Maple Cream Cookies and Ice Cream

Posted on: June 1st, 2015 by Ellen Swandiak

In compiling a menu for our party theme, The Wild Party, I was at first flummoxed for the end of the night dessert offerings. But after doing a little shopping, I found a bunch of store bought desserts that were special enough to make an impression.

Dessert here has matched organic maple cream cookies (since maple syrup is our featured Wild ingredient here) with two types of ice cream. First offering: Wild man Stephen Colbert’s ice cream with chocolate covered crushed waffle cones and a caramel is surprisingly not too sweet. The second offering  is everyone’s favorite—vanilla—but this one is topped with Wild Maine Blueberry Syrup.

If you like the idea of using wild ingredients, see our WILD PARTY PLAN containing recipes with foraged ingredients, and items from the exotic end of the spectrum.

SERVES 16

HOBNOBMAG store bought desserts

SET OUT THE DESSERT

DeLish Organic Maple Cream cookies
Ben and Jerry “Stephen Colbert’s Americone Dream” Ice Cream
Häagen-Dazs Vanilla Ice Cream
Stonewall Kitchen Wild Maine Blueberry Syrup

Put 3 small scoops of ice cream in mini ramekins/bowls. Pour syrup over the vanilla ice cream, and leave out on the table for guests to help themselves. Line the cookies on a nice dish and place with ice cream.

Mini Desserts: Order A Table Full of Colorful Sweets for Your Party

Posted on: June 1st, 2015 by Ellen Swandiak

It seems that everyone loves macarons nowadays, and if you are not up to baking those on your own, we’ve got a great suggestion on how to supply these mini desserts. This bakery features the colors of the rainbow, plus flavors from champagne and strawberries to peanut butter and jelly.

We added these two dessert option to include with our menu that features the colors of the rainbow in each food. The rainbow party has recipes in the six color tones, that will make your buffet pop! Click on the link to see the full menu.

Here are a couple of ideas for fulfilling the rainbow effect, or offer anytime: eye-candy mini desserts you can order to please guests’ taste buds and aesthetic sense.

Hershey’s Dark Chocolate Kisses For a super easy dessert in the color VIOLET, set out bowls of chocolate candy kisses, which come wrapped in bright purple foil. They have a mildly sweet, rich dark chocolate flavor at only 22 calories a pop. Order them in bulk from Candy Warehouse, each bag has 100 pieces. candywarehouse.com

Dana’s Bakery Macarons Just 30 minutes from NYC, in Hawthorne, NJ is a macaron bakery supreme. Order your own rainbow selection for this party in an array of tantalizing flavors. Just make sure if you are ordering more than 200 macarons, to place your order at least 7 days prior to the party. They even offer classes for macaron-making, so perhaps you can sign up for one and come up with a flavor of your very own. danasbakery.com

Hot or Cold Soup: Asparagus & Potato with Toasted Pepitas

Posted on: June 1st, 2015 by Ellen Swandiak

I like the idea of serving soup at a party. You can set out cups and allow guests to serve themselves, whenever they get the urge to nibble. We created this recipe to work in our rainbow of foods party menu: A YELLOW-GREEN dish, which makes a cool color statement in between your yellow and green slots. This soup can be slurped either hot or cold.See the other six recipes in our party theme:  a rainbow menu.

Some other yellow green foods to consider: zucchini, celery, granny smith apples, limes, lima beans, kiwis, pears, gooseberries, and wax peppers. See our picks on PINTEREST for more fantastic rainbow party ideas and recipes.

MAKES 10 SMALL CUPS

START THE SOUP

2 TB EV olive oil
1 onion, minced
5 sage leaves, minced
2 cloves garlic, minced
1 tsp salt

In a large pot, heat oil, add onion and sage. Saute 5 min. Add the garlic and cook another min.

ADD THE VEGGIES

2 LB asparagus, woody ends trimmed, chopped
2 CUPS russet potatoes, peeled, chopped

4 CUPS chicken broth

Add the asparagus and potatoes. Cook 3 min. Add the chicken broth. Cook about 20 min, until the potatoes are soft. Allow to cool. Puree in batches.

MAKE IT CREAMY

pureed soup
1/2 pint heavy cream
1 CUP pepitas and pistachios, toasted, for garnish

Stir ingredients together. Pour soup into small cups, garnish with toasted pepitas.

HOBNOB Magazine