Recently, I asked some of my Mom friends what they'd most enjoy on Mother's Day. Out of every Mom I asked, each reply inevitably began with, "I want to start the day with breakfast in bed," and the responses diverged from there. So for a Mother's Day post, I thought I'd share a decadent, delicious recipe for Baked Blueberry French Toast and a very special cocktail, the Wild Hibiscus Royale, to pair with it.
To those of you (yes YOU, husbands!!!) who'll be making this delightful Baked Blueberry French Toast, for Mom, please don't forget to prepare it ahead of time. Ideally, prepare it the night before and let it hang out in the fridge overnight, however, you can also get away with making it two hours before. Just be sure all the bread has been moistened with some of the milk, egg and syrup mixture.As far as the cocktail goes, the Wild Hibiscus Flowers in Syrup can be found in a jar at your local liquor store. Simply add one flower to the bottom of a Champagne flute, drizzle with a little hibiscus syrup and fill the rest of the glass with your favorite Rosé Champagne (we love Taittinger!).Cheers to all you fabulous Moms and I hope you enjoy your day...especially breakfast in bed!Cheers,
A Decadent Breakfast in Bed: Baked Blueberry French Toast
Recipe Type: Breakfast
Author:
Serves: 6-8
Ingredients
If you're looking for a quick and utterly delicious weeknight meal that'll delight your family's taste buds look no further! Our Fast & Fabulous recipe for Lemony Chicken Orzo Soup fits the bill beautifully.The fresh dill and lemon make this dish perfect for Spring/Summer and also give it a delicious Greek spin. The recipe calls for skinless, boneless chicken thighs instead of breasts which add the perfect amount of body to the soup and make it supremely satisfying!
Orzo is Italian for "barley" yet don't be fooled by it's grain-like appearance. Orzo is actually pasta that's cut in the shape of a grain of rice and can be found on the pasta aisle of your grocery store. It is quite versatile and makes a delicious side dish and also adds delicious texture to soups and salads.
A great wine pairing for this Lemony Chicken Orzo Soup is a bright, lively Sauvignon Blanc. This grape variety picks up on the acidity of the soup and adds even more delicious flavor! One of my favorites is Art + Farm's "The Girls in the Vineyard" Sauvignon Blanc ($15) from northern California. It is crisp and minerally with lots of juicy flavor that synergizes deliciously with the flavors of the soup.I hope you enjoy this dish as much as we did and next time I make it I will definitely be doubling the recipe!Bon appétit,
"Fast & Fabulous: Lemony Chicken Orzo Soup"
Author:
Serves: 4
Ingredients
If you’re looking for a quick weeknight meal that will delight your family’s taste buds look no further! This Lemony Chicken & Orzo Soup fits the bill beautifully.
The fresh dill and lemon make this dish perfect for Spring and also give it a delicious Greek spin. The recipe calls for skinless, boneless chicken thighs instead of breasts which add the perfect amount of body to the soup and make it really satisfying.
Orzo is Italian for “barley” yet don’t be fooled by it’s grain-like appearance. Orzo is actually pasta that’s cut in the shape of a grain of rice and can be found on the pasta aisle of your grocery store. It is quite versatile and makes a delicious side dish and also adds delicious texture to soups and salads.
A great wine pairing for this soup is a Sauvignon Blanc which picks up on the acidity of the soup and adds even more delicious flavor. One of my favorites if “the girls in the vineyard” Sauvignon Blanc ($15) which is crisp and minerally with lots of juicy flavor. I hope you enjoy this dish as much as we did and next time I make it I will definitely be doubling the recipe!
Cheers,
Lemony Chicken & Orzo Soup
(adapted from Bon Appetit magazine, April 2013)
1 Tbsp. olive oil
1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2″ thick
2 celery stalks, sliced crosswise, 1/2″ thick
1 lb. skinless, boneless chicken thighs
6 cups chicken broth
1/2 cup orzo
1/4 cup chopped fresh dill
Kosher salt and freshly group black pepper
Lemon wedges for serving
Heat oil in a large heavy soup pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, approximately 5 minutes. Add chicken and broth and bring to a boil, cover, reduce heat and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate and let cool. Using two forks, shred the chicken into bite sized pieces.
Return the broth to a boil and add the orzo. Cook until al dente, approximately 8-10 minutes. Once orzo is done, return chicken to the pot and add the fresh dill and cook over low heat until chicken is warmed through, about 5 minutes. Adjust seasoning with salt and pepper to taste and serve with lemon wedges for squeezing over the soup. Calories: 200; Fat: 7 grams; Fiber: 1 gram. Serves: 4
Looking for the perfect cocktail to pair with your Cinco de Mayo fiesta this year? Have I got the drink for you! Pour that margarita mix down the drain and read on.This Watermelon Jalapeño Margarita with Smoked Salt is a delicious alternative to the traditional margarita which originated in Mexico and has historically consisted of three basic ingredients: tequila, triple sec (or other orange flavored liqueur) and lime juice. To achieve maximum flavor use only the freshest ingredients which are, for the most part, pretty easy to find. The smoked salt really makes this drink (I used hickory smoked salt), but if there's no smoked salt in sight, then use a white salt preferably with some texture such as kosher or sea salt rather than plain old iodized table salt.
As a bona fide salt fanatic half the fun of drinking a margarita is using the drink just to get the salt to my mouth. I am always puzzled when someone orders a margarita without the salt - isn't that part, if not most of, the fun? The key to salting the rim of the glass is to use lime or other citrus juice as the adhesive for the salt. The salt needs the stickiness of the citrus juice to stick to the glass - plain old H2O just won't do. For a perfectly salted rim, take two small plates and squeeze the juice of a few limes on one (enough to cover the circumference of the glass you are using) and create an even layer of the salt on the other. Then dip the rim of the glass in the lime juice, gently shake off the excess, then dip it into the salt and - voila, there you have it! If you want to prepare your glasses in advance, salt them and put them in the refrigerator which will "set" the salt and also make the glasses nice and frosty.A variety of glassware is acceptable for serving a Margarita especially since this drink is primarily about having fun! If you prefer the classic Margarita glass, go for it! Love the glamorous look and feel of a Martini glass? Do it! Prefer the feel of an old fashioned glass in the palm of your hand? Perfect! Pick the glass that works best for you and drink up. Personally I love the Watermelon Jalapeño Margarita with Smoked Salt in an old fashioned glass with some ice to keep it nice and chilled - YUM!Ok, enough with the suspense! Here is the recipe and feel free to adjust the ingredients to suit your tastes. If you're looking for a meal to pair with your margarita, one of my favorites to make on Cinco de Mayo is The Barefoot Contessa's Tequila Lime Chicken with Sagaponack Corn Pudding, click here for the recipes. Also, because I just have to know, do you prefer your margarita with salt, or without? Do tell!Cheers,
"Watermelon Jalapeño Margarita with Smoked Salt" Makes 2 generous drinks1/2 cup pureed watermelon1 small jalapeño pepper, sliced1/4 cup freshly squeezed lime juice1/2 cup good white tequila3 Tablespoons light agave syrupSmoked salt (preferably hickory)Lime wedgesWatermelon slicesPrepare glasses by salting the rims. Muddle the sliced jalapeño in the bottom of a martini shaker. Add the pureed watermelon, tequila, agave nectar and lime juice along with a couple scoops of ice and shake well. Strain the drink into the prepared glasses and garnish with the lime wedges and watermelon slices.
Looking for the perfect cocktail to pair with your Cinco de Mayo fiesta this year? Have I got the drink for you! Pour that margarita mix down the drain and read on.
This Watermelon Jalapeño Margarita with Smoked Salt is a delicious alternative to the traditional margarita which originated in Mexico and has historically consisted of three basic ingredients: tequila, triple sec (or other orange flavored liqueur) and lime juice. To achieve maximum flavor use only the freshest ingredients which are, for the most part, pretty easy to find. The smoked salt really makes this drink (I used hickory smoked salt), but if there’s no smoked salt in sight, then use a white salt preferably with some texture such as kosher or sea salt rather than plain old iodized table salt.
As a bona fide salt fanatic half the fun of drinking a margarita for me is using the drink to get the salt to my mouth. I am always puzzled when someone orders a margarita without the salt – isn’t that part, if not most of, the fun? The key to salting the rim of the glass is to use lime or other citrus juice as the adhesive for the salt. The salt needs the stickiness of the citrus juice to stick to the glass – plain old H2O just won’t do. For perfectly salted rims, take two small plates and squeeze the juice of a few limes on one (enough to cover the circumference of the glass you are using) and create an even layer of the salt on the other. Then dip the rim of the glass in the lime juice, gently shake off the excess, then dip it into the salt and – voila, you have a perfectly salted rim! If you want to prepare your glasses in advance, salt them and put them in the refrigerator which will “set” the salt and also make the glasses nice and frosty.
A variety of glassware is acceptable for serving a Margarita especially since this drink is primarily about having fun! If you prefer the classic Margarita glass, go for it! Love the glamorous look and feel of a Martini glass? Do it! Prefer the feel of an old fashioned glass in the palm of your hand? Perfect! Pick the glass that works best for you and drink up. Personally I love the Watermelon Jalapeño Margarita with Smoked Salt in an old fashioned glass with some ice to keep it nice and chilled – YUM!
Ok, enough with the suspense! Here is the recipe and feel free to adjust the ingredients to suit your tastes. If you’re looking for a meal to pair with your margarita, one of my favorites to make on Cinco de Mayo is The Barefoot Contessa’s Tequila Lime Chicken with Sagaponack Corn Pudding. If that sounds as delicious to you as it does to me, please click here for the recipe. Also, because I just have to know, do you prefer your margarita with salt, or without? Do tell!
Cheers,
“Watermelon Jalapeño Margarita with Smoked Salt”
1/2 cup pureed watermelon
1 small jalapeño pepper, sliced
1/4 cup freshly squeezed lime juice
1/2 cup good white tequila
3 Tablespoons light agave syrup
Smoked salt (preferably hickory)
Lime wedges
Watermelon slices
Prepare glasses by salting the rims. Muddle the sliced jalapeño in the bottom of a martini shaker. Add the pureed watermelon, tequila, agave nectar and lime juice along with a couple scoops of ice and shake well. Strain the drink into the prepared glasses and garnish with the lime wedges and watermelon slices. Makes 2 drinks.
April's installment of "The Art of Wine & Food" at the Museum of Art Fort Lauderdale featured a very special guest who joined us for "An Evening of Breaking All the Rules!" The fabulous Kat McDonald is the Owner and Winemaker of Napa's Art + Farm Winery whose goal is to exalt the art of farming through their wines. The result of Kat and her husband Rob's efforts is a selection of wines which represent a unique approach to winemaking as well as the special land they come from.We were also fortunate to have Chef Remy Gautier of Argentelle Catering with us for the evening who created dishes specifically to pair with each of our wines. Chef Remy is a master at adapting his delightful French-inspired cuisine to accommodate wines from all over the world!
The first wine of the evening was the girls in the vineyard Sauvignon Blanc, 2011. Kat explained that "the girls" is her term of endearment for the vines and "the girls in the vineyard" are all single vineyard wines meant to be enjoyed with food and preferably in the company of friends and family. The vines for this particular wine hail from Lake county, located an hour north of Napa proper. The soil here is comprised of the remains of an ancient riverbed with gravelly soils which is perfect for growing Sauvignon Blanc. This wine was crisp, fresh and lovely with delightful notes of citrus, white peach and guava that elicited "oohs" and "aahs" from the group. Fermenting it entirely in stainless steel preserved its lovely minerality and juicy acidity that cut through the richness of Chef Remy's Tulipe de Smoked Salmon Fume with Light Cream Cheese. This wine is also perfect for sipping by the pool, enjoying at sunset or on any given Tuesday night and is a natural match for anything you would squeeze a lemon on! Price: $15
Our second wine was the Circadia California Chardonnay, 2010 which is part of a family of wines crafted to celebrate the journey of life. Kat explained that the term "Circadia" refers to the circadian rhythms of daily life. The label also has special significance in that each golden dot featured on it represents a special geographic point on a map significant to the making of this wine. Kat also revealed something quite shocking to the group: she is not a fan of Chardonnay! However, upon experimenting with the fruit and combining Chardonnay fermented in stainless steel with Chardonnay that has spent time in French oak the result was something quite special and our group definitely agreed! This wine had crisp, fresh notes of citrus and apple along with richer tropical fruit and a delightful flourish of vanilla and toast from the oak influence. The creamy texture of the wine echoed the creaminess of Chef Remy's Chicken Veronique, which featured a delicious tarragon cream sauce and fresh green grapes, beautifully! Price: $20
As we moved into red wine territory, we started with The Messenger Red Wine Number One, a non-vintage offering that nicely represented the credo of the Art + Farm "Messenger" series which, unlike the single-vineyard focused the girls in the vineyard wines, aims to layer vintages, vineyards and varietals in order to obtain luscious flavor. The Messenger wines serve as an expression of the land that grew them and the hands they encountered along the way. This particular wine (lot #612) is a blend of Cabernet Sauvignon (58%), Merlot (19%), Montepulciano (12%), Malbec (8%) and Cabernet Franc (3%) hailing from a variety of regions and counties including Lake County, Napa, Sonoma, Dry Creek and Amador's Shenandoah Valley. The result is a luscious, juicy red that is imminently enjoyable with notes of ripe raspberry, blackberry and plum accompanied by supple tannins and a lengthy finish. While this wine paired deliciously well with Chef Remy's Puff Pastry with Strawberry Compote and Magret of Duck it is also a great choice for pairing with casual fare such as pizza, burgers and BBQ. It's lively flavors will keep you coming back for more! Price: $16
Our fourth and final wine of the evening was the girls in the vineyard Cabernet Sauvignon, 2011. The sustainably farmed Beckstoffer Family Amber Knolls Vineyard is where these girls call home. They enjoy bright intense sunlight moderated by cooling sea breezes and as they look up from their 2,000-2,400 ft. elevation, they enjoy a stunning panorama of Clear Lake and Mt. Konocti, gazing on the morning fog below. Looking down, they can usually see themselves reflected in the obsidian rocks mixed throughout the bright red, volcanic soil. On the nose, this Cabernet Sauvignon exhibits notes of blackberry, plum and red currant accompanied by flavors of cassis and bramble fruit with a hint of earth and cocoa. The mouthfeel is silky and rich with a lingering finish. This wine's appreciable tannins and acidity indicate it will also improve with additional bottle age. This wine is a natural match for flavorful cuisine such as burgers or steaks and paired deliciously well with Filet of Beef on Garlic Roasted Potato! Price: $18
The Art + Farm wines represent a unique approach to crafting wine and I admire Kat and Rob McDonald's commitment to diversity, producing wines with both a single vineyard focus as well as multi-vintage offerings all in the name of producing great wines that celebrate the art of farming. These wines represent tremendous quality for the price which makes them an ideal choice for an "everyday" wine to sip and savor with friends and family. Kat also regaled us with stories about life on the farm and the antics of her chickens and bees that she devotes her time to in addition to caring for her children as well as acres of vines. Another story she shared sums up her down to earth approach beautifully: while judging a wine competition recently, each judge on the panel of winemakers was asked what they wished people would say after trying their wines. While some of the other judges gave lengthy descriptions regarding balance, structure and other esoteric features, Kat's response was simply, "I wish people would ask for more." Based on the reaction of our group I'd have to say - mission accomplished!Big thanks to Howard Freedland of Bulletproof Wine & Spirits and Kat McDonald of Art + Farm Winery for sponsoring our event! Guests thoroughly enjoyed an evening of breaking all the rules and learning about these very special wines. To purchase these wines from The Wine Atelier, please click here. Please join us on Thursday, May 23rd for an "Homage to Fromage" where we will explore winning wine and cheese pairings perfect for entertaining! For more details or to purchase tickets, please click here.Cheers,
April’s installment of “The Art of Wine & Food” at the Museum of Art Fort Lauderdale featured a very special guest who joined us for “An Evening of Breaking All the Rules!” The fabulous Kat McDonald is the Owner and Winemaker of Napa’s Art + Farm Winery whose goal is to exalt the art of farming through their wines. The result of Kat and her husband Rob’s efforts is a selection of wines which highlight a unique approach to winemaking and the special land they come from.
We were also fortunate to have Chef Remy Gautier of Argentelle Catering with us for the evening who created dishes specifically to pair with each of our wines. Chef Remy is a master at adapting his delightful French-inspired cuisine to accommodate wines from all over the world!
The first wine of the evening was the girls in the vineyard Sauvignon Blanc, 2011. Kat explained that “the girls” is her term of endearment for the vines and “the girls in the vineyard” are all single vineyard wines meant to be enjoyed with food and preferably in the company of friends and family. The vines for this particular wine hail from Lake county, located an hour north of Napa proper. The soil here is comprised of the remains of an ancient riverbed with gravelly soils which is perfect for growing Sauvignon Blanc. This wine was crisp, fresh and lovely with delightful notes of citrus, white peach and guava that elicited “oohs” and “aahs” from the group. Fermenting it entirely in stainless steel preserved its lovely minerality and juicy acidity that cut through the richness of Chef Remy’s Tulipe de Smoked Salmon Fume with Light Cream Cheese. This wine is also perfect for sipping by the pool, enjoying at sunset or on any given Tuesday night and is a natural match for anything you would squeeze a lemon on! Price: $15
Our second wine was the Circadia California Chardonnay, 2010 which is part of a family of wines crafted to celebrate the journey of life. Kat explained that the term “Circadia” refers to the circadian rhythms of daily life. The label also has special significance in that each golden dot featured on it represents a special geographic point on a map significant to the making of this wine. Kat also revealed something quite shocking to the group: she is not a fan of Chardonnay! However, upon experimenting with the fruit and combining Chardonnay fermented in stainless steel with Chardonnay that has spent time in French oak the result something quite special and our group definitely agreed! This wine had crisp, fresh notes of citrus and apple along with richer tropical fruit flavors and a delightful flourish of vanilla and toast from the oak influence. The creamy texture of the wine echoed the creaminess of Chef Remy’s Chicken Veronique, which featured a delicious tarragon cream sauce and sliced green grapes, beautifully! Price: $20
As we moved into red wine territory, we started with The Messenger Red Wine Number One, a non-vintage offering that nicely represented the credo of the Art + Farm “Messenger” series which, unlike the single vineyard focused the girls in the vineyard wines, aims to layer vintages, vineyards and varietals in order to obtain luscious flavor. The Messenger wines serve as an expression of the land that grew them and the hands they encountered along the way. This particular wine (lot #612) is a blend of Cabernet Sauvignon (58%), Merlot (19%), Montepulciano (12%), Malbec (8%) and Cabernet Franc (3%) hailing from a variety of regions and counties including Lake County, Napa, Sonoma, Dry Creek and Amador’s Shenandoah Valley. The result is a luscious, juicy red that is imminently enjoyable with notes of ripe raspberry, blackberry and plum accompanied by supple tannins and a lengthy finish. While this wine paired deliciously well with Chef Remy’s Puff Pastry with Strawberry Compote and Magret of Duck it is also a great pairing for casual fare such as pizza, burgers and BBQ. It’s lively flavors just keep you coming back for more! Price: $16
Our fourth and final wine of the evening was the girls in the vineyard Cabernet Sauvignon, 2011. The sustainably farmed Beckstoffer Family Amber Knolls Vineyard is where these girls call home. They enjoy bright intense sunlight moderated by cooling sea breezes and as they look up from their 2,000-2,400 ft. elevation, they enjoy a stunning panorama of Clear Lake and Mt. Konocti, gazing on the morning fog below. Looking down, they can usually see themselves reflected in the obsidian rocks mixed throughout the bright red, volcanic soil. On the nose, this Cabernet Sauvignon exhibits notes of blackberry, plum and red currant accompanied by flavors of cassis and bramble fruit with a hint of earth and cocoa. The mouthfeel is silky and rich with a lingering finish. This wine’s appreciable tannins and acidity indicate it will also improve with additional bottle age. This wine is a natural match for flavorful cuisine such as burgers or steak and paired deliciously well with Filet of Beef on Garlic Roasted Potato! Price: $18
The Art + Farm wines represent a unique approach to crafting wine and I applaud Kat and Rob McDonald’s commitment to diversity, producing wines with both a single vineyard focus as well as multi vintage offerings all in the name of producing great wines that celebrate the art of farming. Their collection of wines represents a tremendous value for the quality and make them a wonderful choice for your “house wine” to sip and savor with friends and family – they will thank you for it! In addition to discussing her wines, Kat also regaled us with stories about life on the farm and the antics of the chickens and bees and extolled the benefits of having fresh eggs and honey on hand – who can argue with that?!
Big thanks to Howard Freedland of Bulletproof Wine & Spirits and Kat McDonald of Art + Farm Winery for sponsoring our event! Guests thoroughly enjoyed an evening of breaking all the rules and learning about these very special wines. To purchase these wines from The Wine Atelier, please click here. Please join us on Thursday, May 23rd for an “Homage to Fromage” where we will explore winning wine and cheese pairings perfect for entertaining! For more details or to purchase tickets, please click here.
Cheers,
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