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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.

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.

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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.

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.

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.

Caramelized Brussels Sprouts Canape: Stuffed Mini Pitas with Paneer

Posted on: October 1st, 2014 by Ellen Swandiak

Brussels sprouts from your local farmers’ market are often sold still on the branch, you might want to get a few extra and use them in lieu of floral arrangements, they are so cool-looking. Though, I think it is best to make this flavorful Brussels sprouts canape to showcase their full potential.

Tip: Grating the Brussels sprouts makes them cook faster, and gives you more of the desirable crispy bits. Also makes it easier to stuff in the mini pitas. This recipe could also work as a topping on rice or as a side dish at a dinner party.

I included this recipe as part of our modern Indian cuisine theme. To make it Indian, we mixed the Brussels sprouts with tasty fried paneer and a yogurt sauce doused with Indian spices.

MAKES 30 PITAS

PREHEAT OVEN 500ºF… GET OUT THE FOOD PROCESSOR

1 LB Brussels sprouts
—
3 TB olive oil
s + p
—
Remove Brussels sprouts stems, cut in half. Grate in a food processor. In a large bowl, toss Brussels sprouts in oil, season with s + p. Spread out onto baking pan. Roast for 10 min on the oven’s top shelf. Check on it to make sure it does not burn.

FRY THE PANEER

coconut-canola oil
12 oz paneer, cut into 1/4-inch slices
—
Lightly grease a skillet with oil. Heat over medium-high heat. Add cheese, brown each side, about 1.5 to 2 min apiece. Cut each slice into 1/4-inch cubes. Toss with the Brussels sprouts.

MAKE THE YOGURT SAUCE

3/4 CUP plain yogurt
Juice and zest from 1/2 lemon
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
—
In a small bowl, mix ingredients together. If you use Greek yogurt, add a little water to thin out the sauce.

PUT IT ALL TOGETHER

mini pita breads, cut in half
yogurt sauce
paneer Brussels sprouts mixture
—
Put a little of the sauce into the cavity, fill with the paneer Brussels sproust mixture and top with a little more sauce. Line up on a long platter.

Shrimp Kebabs with Tamarind Glaze: Adding Fantastic Indian Flavors

Posted on: October 1st, 2014 by Ellen Swandiak

Looking for a special glaze on shrimp kebabs? I’ve come up with a fantastic party bite, starting with shrimp marinated in a tangy tamarind glaze, then set on wraps of lettuce leaves.  Makes for a sensational, light Indian-flavored hors d’oeuvre that you can eat with your hands.

The tamarind glaze can become a tool in your party roster. Think about its dramatic qualities as a marinade or sauce on many things. I could see it matching with grilled steak, pork, or chicken; used as a sauce over roasted squash or carrots; or even as a dip for egg rolls or fried wontons. I created this recipe as part of a menu a party plan of Modern Indian small bites meant to show off the vibrant flavors of Indian cuisine.

MAKES 28 BITES

MAKE THE GLAZE

2 TB coconut-canola oil
1-inch pc ginger, minced
2 cloves garlic, pressed in a garlic press
1 tsp ground cumin
1 TB tamarind paste
1/2 tsp cayenne pepper
1/2 tsp turmeric
1 TB all purpose flour
1/2 tsp salt
Juice of 1 lemon
1 tsp pistachio oil
—
1 LB frozen shrimp (26-30 count), defrosted, peeled, tails removed
—
Mix all ingredients for the glaze in a bowl. Toss shrimp, coating each piece in the marinade. Cover and refrigerate for at least one hour.

COOK THE SHRIMP

marinated shrimp
3 TB coconut-canola oil
—
1 TB date molasses
1 TB tamarind paste
—
exotic lettuce leaf, for wraps
—
Remove shrimp from the marinade. Heat oil in a large saucepan over medium heat. Cook shrimp for 1.5 min each side. In a small bowl, combine the date molasses and tamarind paste. To serve, put each shrimp on lettuce leaf and drizzle with the molasses/tamarind mix.

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.

Instant Indian Dessert: Fig Chutney & Masala Chai Ice Cream

Posted on: October 1st, 2014 by Ellen Swandiak

Every party needs a great finale. Why not feature the exotic spices of the Indian continent in a dessert. As part of my entertaining scheme for hosting a super, modern, party of small bites, try adding a chutney to your cheese board, and a spectacular chai-based ice cream for a fantastic Indian dessert.

To complete the party menu for our Modern Indian theme, I couldn’t help but suggest a couple of excellent products to add to the buffet. In these items, Indian flavors infiltrate the dessert phase in the most sophisticated way.

[1] Virginia Chutney Co  I love chutney. It’s got such a fine assortment of textures, sweetness, and a tanginess that can’t be beat. I like to think of it as a great shortcut ingredient to add in many recipes, including salad dressings and as a spread on sandwiches. (Think turkey.) The Virginia Chutney Co offers six interesting flavors and combinations, which are family-made in the blue hills of Virginia. For the Indian-themed party, I suggest a pairing with cheese—you can’t go wrong with any of their mixes.

The Balsamic Fig Chutney would be a nice complement with a goat cheese or a blue cheese. I couldn’t resist repeating the wonderfully descriptive tasting notes from the website… “Fig chutney is our lush hedonist, the notorious Italian uncle who arrives in Virginia with armloads of gifts, dances with all the ladies at the wedding, and keeps everyone awake singing operettas late at night. It’s all fig and no leaf, a loud sweetness rounded with a rich balsamic.”

Also fantastic is their Spicy Plum variety, whose spice-iness comes from caramelized onions and ginger. Match it with with Brie or cheddar. If you are more interested in presenting a sweet juxtaposition, go for the Sweet Peach which pairs up with just about any cheese. $8, available online at virginiachutney.com.

[2] TEA•RRIFIC Ice Cream The Masala Chai mixes Assam black and rooibos teas with cardamom, ginger, clove, and peppercorns, a truly sophisticated treat. $7, available at Whole Foods, Garden of Eden, and other local NYC markets. They’ve also got six other flavors, all tea-based. Try them all!  tearrificicecream.com

Cooking with a Banana Leaf: Baked Cod in Aji Criollo Sauce

Posted on: September 1st, 2014 by Ellen Swandiak

To make an awe-inspiring impression,  try cooking with a banana leaf at your next fiesta. The leaf not only acts as an attractive wrapping, but also lends a tea-like flavor to the fish. Basically, you will just cut the leaf into 12-inch squares, place fish inside, and tie them up with the rib from the center of the leaf. Tip: When you are creating the ties from the ribs, they will dry out if you cut them too early in the process, so cut the leaves  when you are ready to cook. If they do dry out, spray with water to make them pliable again.

A nice accompaniment to the fish, is a mildly hot Aji Criollo sauce, made with mostly jalapeño peppers and cilantro which keeps the fish moist, and injects a zippy herb flavor. Add the sauce to fish before baking, then set out extra on the table in case guests want to add a little more.

If you are looking to throw a kickin’ Latin party, see my party plan A Latin Fiesta for more recipes and ideas.

MAKES 8 PACKETS

PREPARE BANANA LEAVES…PREHEAT OVEN 425ºF

1 or 2 banana leaves, defrosted
—
Unfold banana leaves. With a kitchen scissor, cut out the rib along the edge (to tie each packet), put aside. Carefully cut leaves into eight 12-inch squares.

MAKE THE AJI CRIOLLO SAUCE

3 jalapeños, stems and seeds removed, cut into 4 pieces
1/2 bunch of cilantro, both stems and leaves, roughly chopped
1/2 cup of water
3 cloves garlic, squeezed in a garlic press
Juice of 1/2 lime
1 tsp salt
1 tsp white vinegar
1 tsp olive oil
1 scallion, cut into thin rings
—
Combine in a blender, except scallions. Move to bowl, stir in scallions. Makes about 8 oz.

MAKE THE FISH PACKETS

1 1/4 LB cod fillet, cut into 8 pieces
aji criollo sauce
—
Take each banana leaf square by the corner and sweep back and forth over a burner, about 5 times each side. Place fish in center of leaf, top with a big spoonful of the aji criollo sauce. Fold top and bottom of banana leaf over fish, then fold in left and right sides to enclose the fish and form a packet. Tie packet, trim ends. Place onto baking sheet.

BAKE THE FISH

Place on oven’s middle shelf, bake for 20 min. To serve, keep fish inside packets to keep warm, and allow guests to unwrap and eat. It’s a bit messy with sauce oozing out, so nice to present in small bowls.

Each banana leaf measures about 3 to 4 feet, so could be used decoratively as a runner along the length of the table.

Coconut Shrimp Appetizer with a Sweet-Hot Dipping Sauce

Posted on: September 1st, 2014 by Ellen Swandiak

Shrimp never tasted so good. Coconut shrimp is the perfect pairing of textures and tastes. This dish is very crowd pleasing, especially with the sweet dipping sauce. So, if you are having a big party, you might want to make double the recipe—I guarantee this will disappear immediately.

Cooking tip: Dipping in the egg twice when doing the coating makes it very thick, and the bite that much more substantial. Creating these will get messy. Best to use both hands, one for the egg part, one for the crumb part.

I thought this recipe would be perfect in my plan for hosting a Latin-themed party, whose flavors celebrate South American flavors and flair. See this link for more recipes and ideas.

MAKES 36 SHRIMP

PREHEAT OVEN 425ºF… PREPARE THE DIPPING STATIONS

5 eggs
1 tsp salt
1/2 tsp black pepper
—
1 CUP panko bread crumbs
—
1/2 CUP panko bread crumbs
1 CUP flaked coconut
—
Set up 3 shallow bowls: [1] Whisk eggs, salt, and pepper. [2] Panko. [3] Panko and coconut.

START DIPPING

36 shrimp, shells and tails removed
—
Dip shrimp in the egg mixture. Allow excess to drain off, dip in panko. Dip into eggs again. Let excess drain, dip into panko/coconut mix. Place onto baking sheet lined with parchment.

BAKE THE SHRIMP

Bake for 10 min, turn shrimp over, and cook for another 4 min until golden brown. Remove from oven, let cool. Stack shrimp around bowl of sweet hot sauce.

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recipe

SWEET HOT SAUCE

This is a medium-kick spicy sauce. If you are looking for something with a more powerful sting, substitute one of the serranos for a habanero, or other spicy pepper. Consider splitting the recipe into medium and hot offerings. Best to stay in red or orange tones for the best color. This sauce goes with just about everything else on the menu, so put some out so people can help themselves. It’s drinkably good!

Makes about two 12 oz squirt bottles of sauce

3 red serranos, seeded, cut into 4 pieces
1 mango, peeled, cut into chunks
1 CUP white vinegar
1/4 CUP Filling Station coconut balsamic vinegar
1/2 CUP water
1/2 CUP Santa Cruz organic mango fruit spread
2 TB turbinado sugar
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Add all ingredients to a blender and process until smooth. Run blender for a while to really liquefy. Strain through sieve and funnel into a squirt bottle, pushing mixture through with a spoon. Rinse sieve to get rid of gunk sporadically.

Cool plating idea: use a colorful plate and add an orchid to create a tropical feel.

How to Make a Caipirinha: Brazil’s Sophisticated Twist on the Margarita

Posted on: September 1st, 2014 by Ellen Swandiak

HOBNOB shows you how to make a caipirinha with step-by-step photos and knowledge gleaned from Brazilian tutors. This should be your go-to summer sensation.

My Brazilian friend Shirlei introduced me to caipirinhas, (pronounced ky-per-EEN-ya) and I have to say it is one of my favorite cocktails. I say this because I have never experienced even a hint of a hangover after a night of enjoying them. My theory: the use of whole fresh limes, including the peels which are muddled and then soak in the drink, have some sort of beneficial effect. Perhaps the dose of vitamin C counteracts alcohol’s negative effects? Who knows! Regardless, these cocktails offer up super flavor, resulting in an enlivened and uplifted state. Think of it as “the happy drink.”

Finding a lot of inexpensive limes can be a challenge. When I hosted this party a few years back, I was trekking Manhattan groceries and fruit stands to no avail, then ended up at an Asian market—and somehow convinced the owner to order a case of limes for me for the party, which completely filled my kitchen sink, and added to the super-festive tropical vibe.

I have been schooled properly, by many Brazilian teachers on the making of this lively cocktail. See the recipe, with this post for the steps to creating the perfect caipirinha. And get hooked on them! Also, try using passion fruit instead of limes in the caipirinha for a super tart/sweet combo. I included this recipe as part of my party theme featuring super Latin cuisine.

DETAILS ON THE INGREDIENTS:

[1] Novo Fogo Organic Cachaça This aged cachaça can be described in one word: smooth. It blends so perfectly in the caipirinha that you might think there was no alcohol in the drink. Warn your guests when serving these!

Novo Fogo, which means “new fire” in Portuguese, is made in the coastal mountains of Southern Brazil, bordering a protected rainforest. Each process of creating this spirit is done by hand, from the harvesting of the sugarcane to the small-batch copper pot still distillation. Glass removed from city streets gets cleaned, pulverized, and reshaped into the bottle’s sexy silhouette, by artisans who sign and label each batch. About $34. novofogo.com

hobnobmag How To Make a Caipirinha

[2] Santa Cruz Organic Limeade When you are making lots and lots of caipirinhas, it’s OK to cheat a little. Add a splash limeade to each drink to stretch them.

[3] Teak Stirrer Set Made from discarded pieces from the logging industry, these teak stirrers would look adorable in your tropical cocktails. 6.5 inches long. $25 for set of 4. Available online at abchome.com

[4] Modern Mixologist Muddler This hand-crafted, solid cherry wood muddler does the job. Available online at themodernmixologist.com, Tony Abou-Ganim’s website. $18.

Aragua: A Hot Toddy, Venezuelan-Style

Posted on: September 1st, 2014 by Ellen Swandiak

Maxime Belfand created this Hot Toddy for the Cocktail Cabinet Program, which he runs with Masa Urushido at Saxon + Parole in NYC. This program gives new meaning to “I’ll have the usual.”

SAXON + PAROLE has come up with a fun way to discover new tastes in cocktails, and make you feel like one of the family. Here’s how it works. Each month you’ll be invited to try a new cocktail at a tasting, then the surplus is housed for you until you re-visit. Rare and barrel-aged spirits and specialty house-made ingredients are highlighted.

Joining the club is $75 a month, which includes about eight cocktails and also gets you preferential reservations at Saxon + Parole. Featured January 2014, The Aragua was a warm sip, artfully housed, featuring exquisite Santa Teresa rum, house-made falernum, and lime and ginger accents. saxonandparole.com

Jim Romdall of Rumba Shares a Tropical Cocktail Recipe

Posted on: September 1st, 2014 by Ellen Swandiak

If you are into rum, the way I am, then Rumba Seattle should be on your bucket-list destinations. Jim Romdall has quite the collection, and bar menu. He’s shared a super pretty cocktail recipe that will make a big splash at your next gathering.

After a stint at owning Seattle’s supreme destination cocktail bar Vessel, Jim Romdall has moved his talent for creating cocktails to Rumba, a bar with over 250 rum selections.

The cocktail menu’s main focus is daiquiris at the most sophisticated level, plus an array of island drinks including prohibition-era Havana drinks, and fresh-ingredient tiki cocktails, punches and Caribbean classics—perfect for summer cooling.

Go for the cocktails, or for sipping exclusive rums from around the world. Try one of the flights on the menu, like the Cigar Not Included, a trio of spirits from Haiti, Nicaragua and Puerto Rico. One of my favorite styles of rum is Rhum Agricole, made from sugar cane instead of molasses. So, Jim created an Agricole Swizzle for me. rumbaonpike.com

See more recipes for a hot and steamy Latin dance party in our Tropicalia issue.

Peter Gevrekis of Desnuda Wine Bar & Cevicheria Shares His Restaurant’s Most Popular Recipe for Shrimp Ceviche

Posted on: September 1st, 2014 by Ellen Swandiak

Desnuda Wine Bar & Cevicheria, the destination in the East Village, NYC for ceviches exotic and adored, has added a location in Williamsburg, Brooklyn.

Peter Gevrekis is giving this spot his personal attention, in creating the atmosphere (impressive tarnished copper), and the ceviches themselves. A revamped bar menu features an assortment of rums, cachaças and tequilas to accompany his selection of wines from the great terroirs of South America. Gevrekis shared his popular recipe for Ceviche de Camarones. desnudany.com

hobnobmag Desnuda Wine Bar

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recipe

ceviche de camarones

One of the most popular ceviches at Desnuda is a cinch to make. Make sure your ingredients are stellar.

10 shrimp, 16-20 count, poached for 20 seconds
1/2 English cucumber, cut into chunks
1/2 red bell pepper, diced
1 small jalapeño, diced with some seeds remaining
1/2 small red onion, cut into thin strips
1/2 avocado, cubed
2 TB cilantro, chopped
1 tsp cumin, toasted
1 CUP orange juice
1/2 CUP lime juice
1 TB olive oil
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Cut the shrimp into four pieces. Add all ingredients to a bowl, toss together. Allow to sit for five min. Serve with popcorn.

hobnobmag Desnuda Wine Bar

Easy Step-by-Step to the Perfect Banana Flan

Posted on: September 1st, 2014 by Ellen Swandiak

Here’s a flan with a little twist: the addition of fruit. Banana flan presents beautifully , and is a nice, light bite to end the night.

I made this banana flan with my best friend Jude, who is quite the baker. She made the process easy, being the detail-oriented person she is, and we got the flan in the oven in no time flat. (See photos below, I always find a visual helps when you are trying a recipe for the first time—as I was).

See more recipes and ideas for throwing a party with Latin-inspired cuisine at this link.

MAKES ONE 12-INCH FLAN

GET IT STARTED

Place a large pot of water on the stove and bring to a boil… Preheat oven 350ºF.

MAKE THE CARAMEL SAUCE

3/4 CUP sugar
—
Place sugar in a saucepan over medium heat. Allow sugar to melt (do not stir). It will turn a light brown and start to bubble. Once it’s all melted, immediately pour into the glass baking dish and rotate quickly so caramel completely covers the bottom. It’s important to be fast, as the caramel will turn as hard as candy almost instantly. Place dish inside a rectangular pan.

HOBNOBMAG steps to make banana flan

GET OUT FOOD PROCESSOR … MAKE THE CUSTARD

3 CUPS milk
3/4 CUP sugar
1 can sweet condensed milk
3 ripe bananas, sliced
1/4 tsp salt
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5 eggs
2 tsp vanilla extract
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In a food processor add milk, sugar, condensed milk, bananas, salt, and pulse together. In a large bowl, break eggs and whisk lightly. Combine processed mixture slowly into the eggs. Add vanilla, mix. Pour into the glass baking dish. (Pour through a fine mesh sieve if you have patience.)

HOBNOBMAG steps to make banana flan

BAKE IT

Pull out middle shelf of oven and position the glass baking dish inside the rectangular pan. Pour boiling water into the rectangular pan, until it is halfway up the sides of the flan’s glass baking pan. Bake for 1 hr until knife inserted in the center comes out clean. Remove from oven, let cool. Cover and place in the fridge to set, at least 8 hours. When ready to serve, run a dull knife around the edge of the flan, and carefully invert onto serving dish.

HOBNOBMAG steps to make banana flan

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