The Mixology of Romantic Cuisine

When I think of a romantic meal, images of tapas-style courses being shared by candlelight come to mind. I have always been inspired by the pairing of interesting flavors and how they play with various dishes, so designing sexy shareables for an intimate setting is something that appealed to the creative side of me, as well as the mixologist and self-proclaimed home chef parts of my psyche.

The last thing anyone wants after a moment of romantic dining is to lapse into a food coma; so for this menu my goal was to create fun, lightweight courses packed with flavor.  Even though I see myself as a pretty decent cook, I decided to take an "ask the expert" for this one. "The expert" in this case is a good friend of mine who just happens to be a Master Chef; and whom I consider to be the ultimate culinary guru when it comes to creating fabulous, unique foodie fare. I approached him with an idea for a spanish-inspired meal with a boozy twist. What resulted is a seriously delicious trio of courses that are sure to please spicy and non-spicy food lovers (what's a romantic moment without a little spice?) while creating a shared dining atmosphere that can be a wonderful element in any evening.

Cheese Course: Fondue de Carmen
Fondue is one of those awesome dishes that's easy to make and fun to eat. How can anyone not like food you're supposed to play with! This pot of cheesy fabulousness contains a combination of queso blanco and pepper jack for smooth, milky spiciness, crushed toasted coriander to add a bit of citrusy nuttiness, and anejo tequila to round out the flavor with its mellow oaky notes.

Try using apples, pears, zucchini, cauliflower and chunks of Spanish pan basico for dipping.

Ingredients: 
1/2 lb of Queso Blanco Cheese
1/4 lb of Pepper Jack Cheese
1 1/4 cups of Anejo Tequila
2 tablespoons of crushed toasted coriander

How to Make It:

Place the tequila and coriander into a fondue pot and heat on medium until lightly steaming

Add the cheese and stir in a figure eight motion until blended
Continue heating on low heat, stirring often until melted and smooth

To give it a little extra pizzazz, top the fondue with fresh diced tomatoes and sliced avocado before serving. For big spice fans, drizzle salsa verde over the fondue toppings, or use fresh picante as a topper instead of instead of diced tomatoes.

Meat Course: Michelada Chicken

This chicken dish can be roasted, grilled, or baked. The key is in the marination. It combines the juiciness of beer can chicken and the rich, sweetly spicy flavors of my favorite twist on the classic michelada. Bring on the yum!

Ingredients:

1 large or 2 medium boneless, skinless Chicken Breasts (about 1 1/2 to 2 lbs)

16 ounces of Dark Lager Beer

1.5 ounces of Anejo Tequila

1 1/2 tablespoons of raw honey

1 1/2 teaspoons of Worcestershire Sauce

1 1/2 teaspoons of Cholula Hot Sauce

1 teaspoon of lime juice

How to make it:

Put the honey, worcestershire, hot sauce, and lime juice into a small bowl and stir until blended.

Add the lager and stir gently to combine.

Pour over the chicken breasts and securely cover.

Place in the refrigerator to marinate for a minimum of 4 to 5 hours.

Whichever your preferred cooking method, be sure to use the marinade as a baste to keep the chicken juicy throughout the process. Once the chicken is done, slice it for easy spearing and sharing. Serve with jicama slaw and cilantro.

Fruit Course:  Fruta Dulce 

There's something innately sexy about sharing chocolate covered fruit with a date. (We're all thinking it ... 9 1/2 Weeks kitchen scene, right?) For our version of this delectable treat, we decided to go with various styles of liquor infused chocolate to dip the fruit in. Try any or all of them!

Ingredients:

Raspberries

White Chocolate

Orange Liqueur

Ginger Liqueur

Fresh Pineapple

Dark Chocolate

Coconut Rum

Strawberries

Dark Chocolate

Whipped Cream Vodka

Vanilla Liqueur

How To Make Them:

With any dipped confectionary, it's all about the chocolate. Make sure to get blocks or bars of chocolate designed for melting. Anything that's called "baking chips" will end up a gloppy disaster! The general rule of thumb that I've found to work best is 3/4 to 1 ounce of liquor or liqueur per 1 block of melting chocolate. (For example: 3/4 ounce of orange liqueur & 1/4 ounce of ginger liqueur with 1 block of white chocolate; or 1/2 ounce of whipped cream vodka & 1/2 ounce of vanilla liqueur with 1 block of dark chocolate)

Using a double boiler to melt the chocolate and liquor is the most reliable method, but if that isn't an option you can use a microwave. Just remember to only nuke the bowl for 15- 20 seconds at a time, while stirring in-between, to avoid burning the liquid. When dipping the fruit, cover half of each piece (or berry) with the chocolate, then place them on a sheet of waxed or parchment paper to dry and harden.

Beverage Complements

My bartender heart won't let me suggest dishes without including beverage suggestions, so indulge me for a moment...

 

The Fondue de Carmen is rich, creamy, and a little spicy, while the Michelada Chicken is a smoky sweet flavorful dish.  If you're a wine person, you can go for a dry citrusy white like an Albarino; or a fruity, earthy, spiced red like a Sangiovese to complement the oaky smooth spice of the cheese and the warm smoky spice of the chicken. If you're a beer person, an IPA will cut the rich creaminess of the cheese and accentuate the spice of the meat with its bittersweet hoppiness. You could also opt for a lager-style brew if you're looking to balance out the spices in both dishes. The maltiness of a lager tames the heat of spicier dishes nicely. If you prefer cocktails, try a dry citrus gin martini with a rosemary sprig garnish. The herbal citrus of the gin accentuated by aromatic rosemary will compliment the creamy spice of the cheese and the sweet tangy spice of the meat without overpowering either.

When it comes to dessert, wines are always a sexy compliment. For our Fruta Dulce, picking a wine that doesn't clash with the flavanols in the chocolate to become bitter on the palate is a must. If you prefer reds, try a Pinot Noir or Beaujolais. If whites are more your style, try a Riesling or Ice Wine; or if you're into the bubbly complement of a sparkling, Rose Champagne or Moscato d'Asti will pair beautifully with the dessert's fruity sweetness. Wines aren't your thing? No problem. Beer lovers will appreciate the complementing notes of a Porter or Stout, and the fruity acidity of an Apple Brandy Sidecar is a pairing that's sure to please cocktail lovers.

As always, taking a moment to think through the flavors of dishes and beverages will ensure that you end up with the most brilliant dining experience that's suited to your unique tastes, so don't be afraid to play and experiment. 

On behalf of Chef and myself, Happy Cooking & Happy Cocktailing!

Brandy Infused Salted Caramel Marshmallows

So you want to give your friends a spiked gift this holiday. In this, the season of giving, spiked gifts can be the perfect stocking stuffer or friends and neighbors gift option. Most of the liquor infused gifts on the market though, are either too sweet or taste slightly stale. Why not make it yourself?  Even if you've never attempted to create a single confectionery good yourself, this is one you can definitely make in your own kitchen.

Allow me to introduce you to my new favorite holiday confectionery delicacy, Brandy Infused Salted Caramel Marshmallows. 

What You'll Need:

• 24 large marshmallows
• 1/2 cup of apple brandy
• 1 cup of salted caramel baking chips
• 1 teaspoon of butter
• Toothpicks
• Baking parchment or waxed paper

How To Make Them:

• Take a toothpick and create a hole in the center of each marshmallow. (Take care to not bore completely through the entire confection, you'll want to leave a bit of enclosure at the base to keep the brandy from spilling out.)
• Using a pour spout, pour apple brandy into each marshmallow. (It's best to do this over a small bowl or tea cup. That way you can keep from wasting any runoff, and ultimately save any spilled liquor)
• Place the infused marshmallows, base down, into a container. If you're on a time crunch, put them in the freezer for 20-25 minutes, then move them to the refrigerator until you're ready to dip them in the caramel. If you're not in a hurry, leave them in the refrigerator over night.

• Melt the salted caramel baking chips - place them into a small bowl with the teaspoon of butter, place it into the microwave for 30 seconds, then stir. Repeat for 30 seconds each time until stirring creates a smooth liquid-like consistency.
• Keeping the base side up, dip the infused marshmallows into the melted caramel chips.
• Place each marshmallow, after dipping, caramel side up onto a piece of baking parchment or waxed paper so the candy can dry and harden.

These are fantastic for gifts, wonderful in hot cocoa or coffee, are a sumptuous garnish for sweet cocktails, and can satisfy a sweet tooth faster than a slab of peanut brittle. Happy culinary brandy adventures, and, Enjoy!!

Happy Holidays!

Mulled Mimosa Punch - A New Holiday Favorite

As the annual season of parties and gatherings approaches, it's always a good idea to have a solid punch recipe on hand.  Generally, speaking, many people rely on old standbys like juices mixed with ginger ale, or basic throw together combinations of citrus and liquor.  Not that there's anything wrong with those, but I personally love a holiday punch that has a bit more complexity of flavor.

When it comes to the holiday season, colors and scents are, to me, desirable elements in creating the ultimate party beverage.  It's far more fun to have a drink that looks and smells just as festive as it tastes!  I'm a huge fan of ciders and mulling spices during the colder months, but having something that sparkles in a glass seems to imbue the essence of holiday style.  The following recipe is one I recently created to compliment both the cozy and the sparkling, and, it's already a favorite request of friends.

Mulled Mimosa Punch 

Ingredients

• Cranberry Juice (not juice cocktail)
• Apple Cider
• Whole Cloves
• Whole Nutmeg
• Whole Allspice
• Cinnamon Sticks
• Orange Zest
• Amaretto
• Prosecco or Champagne

How To Make It

The first step is to make the mulled cider.  The following recipe yields approximately 2 quarts of cider, so feel free to adjust the ingredient amounts as needed for your gathering.  In a large saucepan or pot (minimum 3 to 4 quart size) place:

• 6 cups of Cranberry Juice
• 6 cups of Apple Cider
• 4 1/2 tsp of whole cloves  or  8 tsp ground cloves
• 1 whole nutmeg  or  2 tsp ground nutmeg
• 4 tsp of whole allspice  or  4 tsp ground allspice
• 8 - 9 cinnamon sticks (approximately 21 grams)  or  8 1/2 tsp ground cinnamon
• 3 grams of orange zest

Bring it to a low boil, and simmer for 25 to 30 minutes, stirring occasionally.  The point of doing this is to allow the flavors of the spices and zest to diffuse into the liquid, ultimately creating a higher concentration of flavor in the cider itself.  

Strain the cider into a large container to cool.  Note: if you opted to use ground spices instead of whole, you'll need to double strain the cider to ensure removal of the grounds.  For cooling, I tend to use a metal container, so that the temperature reduces more swiftly.  Simply either surround the metal bowl with ice before straining the cider into it, or, you can place the metal container of strained cider into your freezer covered lightly by a dishtowel.  Either way, let it cool for at least 30 minutes so the liquid achieves near room temperature before pouring it into a glass punch bowl or pitcher to chill completely.

Once the cider is chilled, add 8 oz of Amaretto liqueur and stir gently.  Note: If you're adjusting the recipe quantities, the ratio of liqueur to cider is 1/2 oz of liqueur for each 1/2 cup of cider, or to put it in larger quantities, 4 oz of liqueur for each 1 quart (4 cups) of cider.

Right before serving, slowly add 1 bottle (750 ml) of Prosecco, or, you can simply fill each champagne flute about 3/4 full then top them with the sparkling wine.  Garnish with an orange twist, and add a cinnamon stick for a spicy aromatic if you like!

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Variation Options

• The cider for this punch is wonderful solo, so if you prefer to serve it hot, simply strain after mulling, and serve with, or without, the amaretto.  
• If you want a bit more spiced fruit flavor, instead of the sweet nuttiness that the amaretto adds, feel free to use apple or pear brandy in place of it.
• If you choose to go non-alcoholic but still sparkling, leave out the liqueur and substitute ginger ale or orange seltzer water for the prosecco. 

Regardless of how you serve this punch, you'll end up with a party favorite beverage, and a festive smelling home from the mulling process.  What a win win!  

As always, let me know if you've tried the recipe, or if you have any questions.  I'd love to hear from you!

Happy Cocktailing!

Seasonal Muses as Cocktail Inspiration

Inspirations for cocktails can originate from anywhere; from the scents of a favorite locale, to the sights of a spectacular view, to memories of childhood or life experiences.  Just like visual and performance art, the art of the cocktail and its creation always originates from something meaningful to the mixologist.
Currently, my personal inspiration is the changing of seasons. All seasons, and their metamorphoses into the next, they tend to be muses for me.  The advent of each one brings moments of uniquely dazzling transformation.

Spring Inspired Cocktail
I think of Spring as a time of renewal and rebirth.  When the smell of fresh earth and new blooms overtakes the previous crisp cold in the atmosphere.  In my mind, something about the combination of light, fresh flavors paired with aromatics, makes a cocktail sing of spring.
Flora & Fauna 

• 1.5 ounces of citrus infused gin,
• 1.0 ounce of elderflower liqueur
• 0.5 ounces of basil ginger syrup

Pour all ingredients into shaker, add ice, and shake well.
Pour into a rocks glass, add some extra ice and garnish.
(I like to use citrus & clover as a garnish for this one, but a lemon twist with a slice of cucumber, would also be ideal ... go with what inspires you!)


Summer Inspired Cocktail
In the words of the Bard, "Ahhh, Summer"!  What a glorious season of sunshine and outdoor fun!  When the days are long, and the nights are warm and sultry.  Pairing tropical and citrus flavors with refreshing sparkle is always a favorite combination of mine that symbolizes the summer season to me.
Tropical State of Mind 

• 1.5 ounces of orange vodka
• 0.5 ounces of pomegranate liqueur
• 1.0 ounce of fresh pineapple juice
• 1 slice of lemon
• 1.0 ounce of champagne

Pour the vodka, liqueur, and pineapple juice into a shaker with ice, add the lemon without squeezing it, shake well.
Strain into a martini glass or wine goblet and top with the champagne.


Fall Inspired Cocktail
If I had to pick a favorite season, it would be Fall.  Its warm days accompanied by chilly nights that lend themselves to the earth's deepening colors, intoxicating scents, and magnificent panoramic views. They are the epitome of inspiration for me, and the 'beertail' below is one of my favorite combinations for this transformative time of year.  It's simultaneously refreshing and comfort cozy, just like the days and nights of the season.
Ode to Autumn 

• 9 ounces of pumpkin ale
• 1.5 ounces of bourbon
• 1 ounce of toasted coriander spice syrup

Pour the bourbon & syrup into a pint glass or beer mug, top with the pumpkin ale & stir lightly.
(If you choose to garnish this one, an orange twist or a cinnamon nutmeg rim are two of my favorites)


Winter Inspired Cocktail
The winter season makes me think of sparkling chilly temperatures, rosy glowing fires, and soft fuzzy scarves and blankets. Fragrant aromas of freshly cut pine, rich apple pie, crisp fallen snow, and cinnamon cocoa all seem to seamlessly blend into a single, beautiful, complex scent inspiration.  This mulled cider cocktail is not only delicious, but a fan favorite.  If you want more of a nutty flavor, feel free to use amaretto instead of brandy.  Either way, it's perfect for hanging with friends or just relaxing at home.
Fireside Evening 

• 1 ounce of bourbon
• 0.25 ounces of apple brandy
• 6 ounces of mulled apple cider (hot or cold .. either is great!)
• Cinnamon Sugar

Pour the bourbon and the apple brandy into a mug, then add the mulled cider and stir lightly.
Sprinkle the cinnamon sugar on top
(You can also rim the mug with the cinnamon sugar before adding the liquids ... either works wonderfully)


I'd love to hear your seasonal cocktail inspirations, or if my inspirations created an epiphany of ideas!  Regardless, have fun, make the recipes your own, and ....
Happy Cocktailing!