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Cocktails and other Delicious Things: The Royal Bermuda Yacht Club!

                                

My darling husband turned 50 on the 11th of February and for once I was able to surprise him with a great party at our favorite bar in Cleveland, The Velvet Tango Room! VTR is really in my opinion the best bar in the city because everything is made from scratch, there's not a single mass market mixer in the place! 

 Consequently the menu of cocktails served is incredible with everything ranging from an old fashioned Pisco sour to a Rangpur lime gin fizz. Walking into the Tango Room is like going back in time to a place your mother told you about and the elegance and quality are so evident, but no more so than in their cocktails. Everything is fresh and top shelf and made for you as you watch. I thought that I'd tried almost everything that they had to offer, but the other night met a new cocktail which is sure to become an easy summer favorite. The Royal Bermuda Yacht Club (named for the club of the same!) is a delicious rum based cocktail that would be wonderful sipped at your next summertime cocktail party!

Served with some wonderful appetizers like a curried chicken satay or grilled pork and pineapple the Royal Bermuda Yacht Club will make a refreshing addition served at your Tiki bar. Or if you want, serve it with a fabulous flaming dessert like Banana's Foster which is how I drank mine the other night! VTR makes the best Banana's Foster that I've ever had outside of New Orleans!

Banana's Foster at The Velvet Tango Room!

Have fun and use some colorful cocktail glasses for this one...I know that the traditionalists love a martini glass but I'm all about setting the mood so I think that some cobalt martini glasses accented with some fresh green lime wedges would be great fun! Either that or use the plain ones with some really silly Lily Pulitzer napkins...anything pink and green will do!

To make one Royal Bermuda Yacht Club the way that I love them you will need:

A couple of ounces of really good rum, nothing too sweet, I love good old fashioned Captain Morgan:)

3/4's of an ounce of fresh lime juice

About 1/4 ounce of Cointreau

1 teaspoon of pineapple juice

1/teaspoon of fresh grapefruit juice

2 teaspoons of John Taylors Velvet Falernum - Falernum is an infusion of sugar cane syrup, rum, clove, vanilla, ginger, lime and almond that lends a delicious and spicy bite to the drink! If you can't find any, you can make your own! The  Velvet Tango Room does!

Shake the whole thing over ice and strain into a chilled cocktail glass!

 

 

Falernum Photograph from www.thisnext.com.

Video by Beth Schreibman Gehring  

Crepes! (With a little help from my friends!) An easy and elegant choice for a New Years Brunch or any other time!

Crepes are a wonderful soul food gift to us from our friends the French , easy to make and either simple or luxurious depending upon what you decide to fill them with. There's nothing more satisfying or delicious on a cold wintry evening than a freshly made crepe filled with something delicious.

The other night when I was pinched for time I decided to make them for dinner and chose a filling of fresh ratatouille ,topped with a bit of melted gruyere. It's such a simple process, all that you need is a bit of crepe batter and the right pan. You can get one of those fancy crepe makers but it's not necessary.  Once you get the preparation down, you'll discover that a fresh crepe is as easy to make as pouring yourself a bowl of cereal!

One of my favorite things to do for brunch is to set up a crepe station , with different fillings available. If you're going to do this, have several sweet and savory options for your guests to choose from. I have my favorites like the  earlier mentioned ratatouille and gruyere, but I also love fresh crepes filled with creamed chicken, spinach and mushrooms or on the other side of the spectrum, my homemade dark chocolate nutella. The other night when I was making them I posted about it on my facebook page and asked my friends to share what they liked in their crepes.  Here are their responses and If these suggestions don't leave you ravenous then nothing will!

 

" Nutella for the sake of Nutella gets my vote! Sounds wonderful! Fresh fruit...peaches...that does it for me...."

" Lemon is my favorite with powdered sugar on top, of course.

  "The sweetfire goat cheese from mackenzie creamery!"

 "I make "Italian Crepes" -- crabmeat, ricotta & mozzarella cheese, tomato sauce, olives, herbs to taste (then baked in the oven like lasagna)"


 " I made crepes probably 20 years ago...haven't made once since. I used to eat at the Magic Pan and then I would try to make them at home..Dessert crepes...chocolate, strawberries, cream or chicken divan back in the day..."
 
 
  "Mushroom and swiss crepes"
 
 " Caramelized onions works perfect with prosciutto and smoked gouda!"
  

"When I had an endive and Jambon au gratin in Paris, the au gratin was so light ... I could have had that for every lunch forever - the endive had the consistency of cooked celery and the salty ham was tender. And this was in a little sidewalk cafe. Delicious"


 "Oh, this is making me hungry! My favorite crepe filling is either creme fraiche and smoked salmon or apricot jam."
 
 
 "Goat cheese crepes are great!!"
 
 "My mom makes amazing Dulce de Leche crepes, mmmm!" 

Serve any of the savory crepes with a glass of Champagne and a simple salad for an utterly perfect meal! Serve the dessert crepes with a glass of dessert wine and/ or a good cup of coffee. Either way, you'll impress your guests with this simple treat. Linen napkins, lovely plates and a chocolate truffle will complete this easy and elegant meal!

 Here's the basic recipe or if you wish Williams Sonoma has a fabulous crepe mix, just add milk!

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

 In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Yes, this video IS overkill, but it does show beautifully way that they should look when they are prepared properly whether you use a pan or a professional crepe maker. 

 

Sugared Fresh Pear and Champagne Cocktail

I just adore Champagne anytime...anywhere! In that spirit I wanted to share my absolute favorite champagne cocktail, perfect for a wintry Solstice evening, or any romantic evening for that matter! It's extremely festive and really fresh tasting...not too sweet at all! For an extra treat, rim the glass with lemon juice and some minty mojito sugar. I love to use a saucer champagne glass for this cocktail,  because they just add an extra hint of glamour.....

For one cocktail you'll need:

One ounce of pear eau de vie , very well chilled

4 to 5 ounces of champagne, also very well chilled

A frozen pear slice that's been moistened with a touch of Pastis and dipped in bar sugar

Pour the eau de vie into the glass and top off with the champagne. Garnish with the frozen pear wedge.   

 

Quick and delicious recipes for the Holidays or anytime: Gouda and Cumin Gougere's

Gougere's are sexy hot little puffs of Pate' Choux , filled with gouda cheese and incredible flavor. The best part, is that they're really easy to make and are a perfect quick appetizer to be served with an impromptu glass of champagne! This is Mirielle Guilliano's recipe from the French Women don't get Fat website and it's really a good one. Sometimes I change the cheeses, using a traditional gruyere and smoked gouda mixture. Mostly though, I just leave the recipe as is! Try these the next time you get caught with surprise guests or make them for your next cocktail party. Once you get the hang of making the dough it's simple!

INGREDIENTS

1 tablespoon olive oil
2 tablespoons minced shallots
7 tablespoons unsalted butter, cut into small pieces
1 teaspoon salt
1 cup plus 3 tablespoons flour
5 eggs
2 ounces Gouda (or half
Gouda, half Comté), diced
1⁄2 teaspoon cumin seeds

Yield: 8 servings

RECIPE

Preheat the oven to 375 degrees.

Warm the oil in a frying pan. Add the shallots, and cook over low heat until golden. Let cool.

Warm 2⁄3 cup water in a saucepan, and add the butter and salt. At the boiling point, add the flour all at once, and whisk it with the liquid until a compact, homogenous ball forms. Remove from the heat, and beat in the eggs, one at a time, until the dough is sticky and supple.

Add the cooled shallots to dough. Gently incorporate the cheese and cumin seeds.

Make small balls of dough with a heaping teaspoon, and place them 1 inch apart on a baking sheet covered with parchment paper. Bake in the preheated oven for 20 to 30 minutes, until the puffs are well puffed and golden. Serve lukewarm.

Gougere Photograph courtesy of New York/ Serious Eats

Delicious and easy for the Holidays - Bourbon MIlk Punch

 

I love milk punch! This relatively old recipe is one that never seems to lose its intrigue and in my mind is a too often overlooked staple of the Christmas season. I'd had it many times, but had forgotten about it over the course of many years as delicious organic eggnog became so readily available in the stores. However my good friend Justin taunted me one day with the promise of a homemade milk punch that would swear me off of eggnog forever. I waited and waited and then one day up he waltzed with two bottles of a wonderfully thick looking winter white drink! He intrigued me with tales of it's creation, how it had been carefully mixed, re-poured and allowed to mellow for three days in a deep chilly snow bank. I opened the bottle and poured a small glass. It was incomparable, a divine taste of nostalgia and yet so completely modern as to be deemed one of the sexiest flavors that I'd ever put to these lips! At first taste there was ice cold cream and vanilla but seconds later I was captivated by the flavor of a  really great Bourbon laced with a liberal sprinkling of sugar and nutmeg...irresistible!

I was blown away, how could anyone thing taste so good? I have begged him for the recipe which he will not divulge. So, I have played with the recipe myself and I must admit that I think that I've done the memory of that first sip justice. Milk Punch is an ancient drink that has changed many times over the centuries. Some recipes call for lemon juice but I don't like those. I prefer the experience of pure cream on snow with a bit of lemon zest for sunshine, bourbon for frolicking and lots of fresh spice for warmth. This recipe makes a wonderful gift to bring with you to winter gatherings. My pal delivers his in old  fashioned glass milk bottles with a request to save them for next year and promising refills! He walked into my Winter Solstice gathering the other night with two of those bottles and at first sip I was smitten again! Treat yourself and use organic milk , half and half and cream. You'll get the great glass bottles that way and a much richer flavor and the benefit will be that you can start your own holiday tradition but be warned , once you make this you'll never be allowed to stop, it's that good!

 

For about 18 cups of heaven you will need:

 

4 quarts of organic whole milk

3 cups of organic half and half

2 pints of organic whipping cream

4 cups of really good Bourbon ( I splurge and use Woodford Reserve on this one)

2 heaping cups of confectioners sugar

3 tablespoons of organic vanilla extract

3 heaping tablespoons of freshly grated lemon zest

1 teaspoon of black pepper

Lots (and I really do mean lots!) of freshly grated nutmeg to taste

 

Simply pour the milk, half and half and cream into a bowl and blend for a few seconds. Add the Bourbon , sugar and vanilla, blend for a minute until frothy. Add the rest of the ingredients and stir. If you were bottling this and you have lovely winters snow on your hands I'd tell you to place the full bottles outside in the drifts as this will make the finished product thick and slushy! (You'll need one extra bottle to accommodate the overflow!) Sans snow, simply place the bottles in the refrigerator and allow to chill! You can even put a bottle in the freezer for about an hour before serving and it makes the finished product wonderfully creamy! Allow enough time for the finished punch to mellow for about two days before serving or the Bourbon will taste too raw. To serve, just pour the milk punch into a julep cup or a punch glass and enjoy! If it's cold enough, no ice will be needed! If you're making it for a party, put it into a punch bowl that is sitting on top of an ice ring or in a larger bowl of ice to keep it cold but not diluted. Place some lovely wintry greens around the base of the bowl and you'll have a wonderful cocktail for a buffet that's delightfully reminiscent of a really old fashioned Christmas!

Now for fun watch this great video. He makes his with Brandy which is equally as good although I do prefer bourbon myself. He also uses simple syrup while I definitely prefer the confectioners sugar because I think that it makes it thicker. His is a great recipe for one drink at a time. Enjoy!

 

               

 

 

Photograph of the milk punch courtesy of the Food Network

Cocktails and other Delicious Things: Hot Buttered Rum

I love hot buttered rum! It’s an especially cheerful beverage to drink right now when the holidays are beginning and the winter winds are just beginning to blow. It’s a wonderful thing to drink before bed when you’re feeling a bit under the weather and a gentle restorative for “the morning after” a bit of an excessive night! My homemade hot buttered rum is not terribly traditional because it’s really a blend of two recipes; one for the ancient medieval drink known as “Lambs Wool” and a traditional hot buttered rum made with rum and lots of spice! 

“Lambs Wool” is a truly wonderful drink all on its own; a delicious blend of baked apples, mulling spices, cider and dark ale slowly simmered until the apples are all “wooly”! To transform the recipe into the buttered rum all you’ll need are a few simple additions!

 The first thing that you’ll need to do is bake a plate of apples! Simply core 4 or 5 small apples and fill the insides with raisins, slivered almonds, brown sugar , pumpkin pie spices , amaretto and butter. If the ingredients spill all over the apples even better and bake them until soft and caramelized!  In a pinch you can use cinnamon applesauce and it will taste very good but I like the baked and buttered apples better! They are about as good as it gets for this medieval history buff!

Next, pour a gallon of good cider into a pot and add 1 and a half cups of brown sugar, several cracked cinnamon sticks,1/2 of a teaspoon of whole cloves,  1 teaspoon of vanilla and a teaspoon each of ginger, cinnamon, cardamom and nutmeg. Bring to a boil and add the apple and all of their juices. Let them simmer for a bit or until the apples explode and get all “wooly”. Trust me, you’ll know what I mean by that!

Then bring down the heat a bit and add 1 bottle of very good dark ale and a half of a bottle of red wine (something you like the taste of and not too cheap). Simmer for another minute and then add one stick of organic salted butter.  When the butter has melted, give the whole thing a good stir and then taste. Adjust the seasonings and the sugar and then add the rum , probably about half a fifth!  You’ll have to taste as you go, but that’s the only way to get the proportions correct! I love to use Myers Dark Rum because it is so rich, dark and as sweet as the molasses it’s made from.  The Captain Morgan “Private Stock” will work well also, but may be a bit prohibitive in price for the amount you’ll need! However…if that’s not an issue go ahead and drink with the Captain because the Private Stock elevates this drink from exceptional to ambrosial…..

One more good stir and you’re ready to serve! You’ll notice that the whole thing will have become very silken  and  be sure to add more butter if you wish! Serve the Hot Buttered Rum in tempered glass mugs that you’ve already warmed with a swish of boiling hot water. Garnish with a cinnamon stick  and enjoy and if you really want to gild the lily, a dollop of sweetened whipped cream!