Category Archives: Drink

Thanksgiving with friends….10 courses of perfection!

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We are so very lucky! Our wonderful friends Mark and Tammy hosted a pre-Thanksgiving gathering, and Heather and I were fortunate enough to be included. From start to finish, this amazing meal was both visually stunning and incredibly delicious. My only faux pas was that I was too busy enjoying Mahine’s shrimp (one of the fabulous appetizers) to remember to photograph it before it was devoured! If you count the cheese course served with the cocktails, it was a 10 course meal!! I will give details about the cocktails in an upcoming post, but for now, enjoy looking through the pictures below. If you have questions on the food prep, let me know and I will direct them to Chef Mark.

I hope you enjoyed your Thanksgiving (and time with family and friends) as much as we did. And… I have to say that I am very thankful for all of my friends, followers, and readers. I appreciate all of your positive comments, and enjoy sharing our culinary adventures with you! Cheers, salud, kanpai, prost, noroc, mabuhay, a la sature, pura vida, salute, À votre santé or however you say it (one for each course)….to your health!

The menu, pre-dinner cocktails, and laarb moo.

Kevin and Tammy watching Mark cookin' the food, Vouvray white wine from the Loire valley, and miso marinated salmon with du Puy lentils and miso cream.

Start-to-finish Nantucket Bay scallops with wild mushroom confit and Leone D'Almerita Sicilian white.

Pastilla (Moroccan braised chicken pie as discovered by Mark and Tammy on their trip to Morocco) and Abad Dom Bueno Godello Spanish white.

Duck garganelli with swiss chard, walnuts and prunes complete with a flip from Mark! Hahn Pinot Noir from Monterey.

72 hour beef short ribs with parsnip purée and roast baby carrots. 2004 Charles Krug Cabernet Sauvignon from Napa.

Mark torching the white and dark creme brulee, which was then paired with chocolate caramel cashew ice cream and Quinta do Noval Porto. For second dessert, we were treated to warm madelaines and Mexican chocolate cookies. You can tell by our smiles that the meal was phenomenal!

11 reasons to like this post….

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I couldn’t resist the post title given today’s date….11/11/11. And it’s 11:11!  Despite all that ….this truly was an awesome treat!

1. A bottle of blue agave nectar!

2. Gooey drips of agave nectar!

3. Agave nectar is roughly 1.3 times sweeter than suger, but has a lower glycemic index, and  it absorbs more slowly into your system.

4. Light and creamy ricotta cheese!

5. Gently grilled crusty baguette!

6. Wine in a blue bottle, to go with the blue agave!

7. Ricotta cheese spread with an antique spreader on the grilled baguette!

8. Don’t forget the pepper!

9. More specifically…Finger Lakes wine!

10. Swedish Hill 2009 Vidal Blanc. The wine has a little sweetness to pair with the agave nectar, and it was nice and crisp with pear and peach notes.

11. The great photos! 🙂

This was a great appetizer on a recent warm fall weekend, but would be great anytime of the year. I hope you get to try some later today, to make your 11/11/11 better. Cheers!

Grilled baguette topped with ricotta and blue agave nectar. Oh my!

Swedish Hill 2009 Vidal Blanc. Yum!

Blue agave nectar. A very sweet treat!

Eat up, me hearties, yo-ho!

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I think we should call this the pirate taco. “Fish taco” just doesn’t have enough character, especially since I cooked it with spiced rum!

My brother in law dropped off a freshly caught rainbow trout for us on Friday night. (Thank you, Jamie!) We consulted Chef Mark on a cooking method and settled on baking it wrapped in parchment paper, while stuffed with thyme, lemon, garlic, onions and bay leaves. It was  a great meal, but time (and hunger) did not allow for photos. Since the fish was huge, we had plenty left over for the next day. Thus the creation of the pirate taco!

I started by sautéing some onion slices and diced jalapenos in a touch of olive oil. Once browned,  I threw in black beans, rice, diced tomatoes, the leftover fish, some chopped cilantro and cotija cheese. I then poured in a few ounces of spiced rum to steam it since I really only wanted to heat everything up quickly. Once warmed, I added some diced avocados, lime juice, seasoned with salt, and tossed before serving in lightly grilled flour tortillas topped off with salsa and sour cream. Enjoy with rum for a true pirate experience!

The pirate taco. Fire up the stove, Matey!

Bourbon Tasting at the Lake

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Admittedly, as fall is approaching, I’m a bit behind in getting this post out. Our good friend Stuart came to visit and we decided to do a small bourbon tasting at the Keuka Lake cottage. There is nothing quite like sitting on the front porch of the cottage, looking at the scenic vista of a Keuka Lake sunset. Add four bourbons to the mix and it all gets better!

Our four bourbons, waiting to be tasted. Which one to try first?

We started with the Black Maple Hill Kentucky Straight Bourbon. It had a sharp start with a surprising touch of vanilla and a nose of sherry. This led into hints of pepper and spice. The finish had a taste of tobacco, but was very smooth.

Next was the Willett Kentucky Straight Bourbon Whiskey. The scent was of oranges and caramelized honey. The taste was very sweet to start, with a touch of vanilla, pepper, and tobacco. The vanilla carried over to the finish with strong notes of molasses and dark honey.

We then tried the Hudson Baby Bourbon Whiskey. There was a strong scent of vanilla mixed with apricot, cherry, and almonds. Overall, this bourbon was more refined and sweeter most of the way through with the taste of sweet tea, vanilla, butterscotch, and apricot. It had a smoky oak and tobacco finish.

Last up was Maker’s Mark Kentucky Straight Bourbon Whisky. The nose is sharp and smoky. It is fairly sweet with a taste of molasses and a hint of vanilla. The details are slightly blurred on this one, but by all accounts, this is considered a good “starter” bourbon. It could easily be a staple on most bars as a great mixer.

Stuart taking in the sunset with his favorite, the baby bourbon.

Four vastly different bottles, each with its own unique taste and character.

The Hudson Baby Bourbon is hand-numbered.

Not having tried many bourbons before all at the same time, I was impressed with the subtle differences that set each one apart. Both Stuart and I gave the Hudson Baby Bourbon a slight edge as the most complex and refined, but I wouldn’t hesitate to indulge in any of these bourbons again.

Cheers to a Keuka Lake sunset!

The peaceful view from the porch.

Longing for the French Countryside

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We haven’t been to France, but this combination of wine and cheese definitely brought the French countryside into our home. We actually looked at plane ticket prices. OK….we didn’t look them up, but it did make us discuss a possible visit…someday. Pié d’Angloys is a marvelous example of a cheese that you can’t stop eating. Some friends stopped by while I was shooting this, and (once the shots were done) we finished it in under 5 minutes! Sinful. This cow’s milk cheese is creamy, buttery, mild and delicious with a touch of earth. Although the cheese is from the Burgundy region of France, and I would normally pair it with a red or white Burgundy….. I thought our trip should include the Bordeaux region as well. Thus our wine choice of Monsieur Touton. The wine was crisp, light, had a nice amount of acidity and was an excellent pairing. Bon appetit!

Pié d'Angloys, crusty bread and a French white Bordeaux.

Not only is it sinful, it comes in a cool box!

Monsieur Touton white Bordeaux wine.

Peter vs. Stewie. Chocolate vs. Vanilla. The Oreo war!

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Many years ago, I remember having the dilemma of which Oreo to choose. Today, the debate still lingers. There are moments I crave them both. However, they usually seem to accompany a tall glass of milk. Now…It’s up to you! Please comment to cast your vote for your favorite.

Stewie is backing the vanilla Oreo. You will bow to him!

Peter is backing the classic chocolate Oreo. HEHEHEH!

The double triple!

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Mellage….from the French verb meaning “to mix”. Three become one.  Cave Aged Mellage is made with a blend of sheep’s, goat’s and cow’s milk by Carr Valley Cheese. This cheese won 1st Place in its category at the 2005, 2006 and 2011 American Cheese Society competitions.  Cured in specially designed aging caves, it develops the flavor complexity of sheep’s milk cheese with the mellowness of cow’s milk, and has a slight goat finish. Its creamy texture and mild flavor went very well with the almonds and thinly-sliced pears with which we paired it.

Since the cheese is made from a blend of three milks, we decided to have it with a wine made from a blend of three varietals. The 2007 Acquagiusta Rosso is 35% Cabernet Sauvignon, 35% Merlot and 30% Syrah. This full-bodied Tuscan wine has a fruity aroma (particularly of dark berries), velvety texture, flavors of black cherry and spice, and a dry finish. It was given a 92 point rating by Wine Spectator, and we could see why! This blended wine went extremely well with our blended cheese, making for a delicious snack.

Cave Aged Mellage, made from a mix of cow, sheep, and goat milk.

Mellage served with pears and almonds.

2007 Acquagiusta Rosso.

Who says rhubarb is only for pie!?

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I’ve been meaning to do this post for some time. Ever since I saw the Rye and Rhubarb recipe in the Finger Lakes Distilling newsletter, I’ve been looking forward to making this drink!  Waiting for the rhubarb to grow in the garden and tracking down the Fee Brothers rhubarb bitters were the main reasons for the delay. It was worth the wait! The McKenzie rye whiskey is great on its own. It’s aged in new charred quarter casks and finished in sherry barrels from local Finger Lakes wineries. What a great base for this cocktail, which has a very unique blend of sweet and sour. Even Heather, who is not a big fan of whiskey based drinks, thought it was excellent!

McKenzie Rye and Rhubarb

  • 2 oz McKenzie Rye Whiskey
  • 2 oz Rhubarb Simple Syrup **
  • 3/4 oz Fresh Lemon Juice
  • Dash of Fee Brother’s Rhubarb Bitters
  • Dash of salt

Shake ingredients and pour over large ice cubes in a glass.  Garnish with a twist of lemon and use a small stalk of rhubarb as a stir stick.
** For the rhubarb simple syrup…Bring one cup each of sugar, water and chopped rhubarb to a very light boil while stirring until the sugar is dissolved. Remove from heat and let rest for an hour, strain and chill.

Fee Brothers is a fourth generation manufacturer of cocktail mixers and bitters located in downtown Rochester, NY. You can find the slogan “Don’t squeeze use Fee’s” on their website. Bartenders all over the world follow their advice. Did I mention they are in Rochester, NY? I know I did, but I thought it was worth highlighting since I don’t think many people are aware that such a distinguished operation is located right here. I thought it was cool that we saw a couple bottles of Fee Brothers bitters on the bar at the Green Goddess in New Orleans. I think that says a lot. While I was getting the rhubarb bitters I picked up a few other flavors, and even got an offer to go on a tour from Ellen Fee! I’m looking forward to seeing the whole operation…as well as trying out some new recipes.

McKenzie Rye and Rhubarb, for your sipping pleasure.

McKenzie Rye, from Finger Lakes Distilling.

Fee Brothers bitters. Just a sampling of all they have to offer.

Rhubarb simple syrup brewing in the pan.

Happy Birthday, Big Poppa!

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You may not know it, but that’s Rich’s nickname around here. And you also may not know that yesterday was his birthday! It was a wonderful, wacky day, despite the constant rain clouds and occasional complaints from the boys about it being the last day of summer vacation. Regardless, we made the most of it! Between showers, we even found time to fire up the grill. For his birthday dinner, Rich wanted tuna steaks, which we had with basmati rice, diced jalapeños and shitake mushrooms. As for a salad, we went totally unconventional and had watermelon topped with spring greens, queso fresco, cucumber julienne, chopped green onion, grilled tomatillo (as a sauce), sea salt & crushed pepper, and red chili olive oil. Oh, and the boys had macaroni and cheese (though two of them consented to try the tuna, and actually liked it!) We paired our tuna with a 2009 Burgans Albariño. We kind of love Spanish wine, and this was a very good one. It’s quite fruity (in a peachy/apricot way) without being overly sweet. It has a nice, crisp finish, and went beautifully with the meal. For dessert, a chocolate dome. I once made the mistake of referring to this particular dessert as a “chocolate boob” in front of the boys, and thus it shall always be known in our household. In between photo shoots, Rich found time to play Black Ops with the boys, and later, to cuddle on the couch with me. Yeah, it was a good day!

Watermelon queso fresco salad.

2009 Burgans Albariño.

Seared tuna steak...ready for its close up.

Tuna by candle light.

The chocolate, um, dome.

Campfires and the double marshmallow, Special Dark chocolate s’more!

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The campfire. A summertime ritual that must include the s’more! Really, what is the purpose of going to the trouble of making the fire, if you’re not going to toast a marshmallow (or two), and eat it between layers of graham craker and gooey chocolate!? I’ve found my s’more happy place using the Hershey’s Special Dark bar. And, since s’mores are not just for kids, bring along a bottle of Trader Vic’s Macadamia nut liqueur. The warm, nutty, smokey  flavors pair up perfectly!

Some of you are probably wondering why Cha! Cha! the Rainforest Cafe frog is in the picture with our boys. They had discovered a photo contest with a grand prize trip to Disney World! And given my last post and our love of all things Disney, they asked if we could enter. I obliged and thought I’d ask a favor…please vote for our entry here:

EDIT: Since the contest is over I removed the link, but thanks for voting!

All jokes aside….I think I need to go make some…more….s’mores.

The double marshmallow, dark chocolate s'more.

Cha Cha joined us for the campfire.

Once the boys each had a s'more, Heather and I got our turn.

I'm a believer in the nicely toasted, not burned, marshmallow.

Trader Vic's macadamia nut liqueur, an awesome pairing for s'mores!