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Cocktail Couture: Pumpkin Spice Latte Martini!

There’s probably nobody that looks forward to the arrival of Starbucks’ Pumpkin Spice Latte more than I do. Alright, maybe there’s a few other fans out there but my love of the PSL (as it’s affectionately known to its fans) occurred under unique circumstances. I had to undergo extensive hip surgery in January of 2011 and during my recovery my husband Steve brought me one every morning to cheer me up. Needless to say, I’ve been in love with the PSL ever since! Since then, this drink has become quite popular (it even has it’s own Twitter account) and my enduring penchant for the PSL compelled me to create an alcoholic version of this Fall favorite.

It would’ve been easy to just purchase Starbucks’ Pumpkin Spice syrup to make this drink, however, unlike many of their other flavors, the coveted PSL syrup is not for sale so I had to improvise. Unlike Starbucks’ version, this recipe uses real pumpkin as well as a few other easy to find ingredients. This time of year orange colored sugar can be found at craft stores or gourmet markets and pumpkin pie spice is located in the spice aisle of your local market. Feel free to adjust the final sweetness level according to your personal taste and I hope you enjoy this edition of Cocktail Couture as much as we do. I’d also like to wish everyone a very Happy and Delicious Halloween!

P.S. If you’re looking for a delicious dish to dazzle your Halloween party guests, our Savory Severed Arm in Marinara Sauce is a hands-down favorite!

Cheers,

“Pumpkin Spice Latte Martini”
Makes 1 drink

3 Tablespoons vodka
2 Tablespoons half and half
2 Tablespoons coffee (Starbucks House Blend works nicely)
1 Tablespoon sugar (or 2 Splenda or other artificial sweetener packets)
1 teaspoon canned pumpkin puree
2 teaspoons maple syrup
1/4 teaspoon pumpkin spice
Orange colored sugar (available at craft stores or gourmet markets)
Juice of 1 lime or lemon

Combine orange colored sugar and 1/8 teaspoon of pumpkin spice on a small plate. Dip the rim of a chilled martini glass in a dish of lime/lemon juice and then dip in sugar and spice mixture to coat the rim.

Add vodka, half and half, coffee, sugar or sweetener, pumpkin puree, maple syrup, remaining 1/8 teaspoon pumpkin spice to a martini shaker and fill with ice. Shake vigorously to chill drink mixture and strain into prepared glass. Garnish with additional pumpkin spice if desired and enjoy!

Halloween Entertaining: Savory Severed Arm in Marinara Sauce!

If you enjoy getting in the Halloween spirit as much as I do and plan on entertaining on this most gruesome of holidays, this recipe for Savory Severed Arm in Marinara Sauce will be a hands-down favorite! Last year I had the pleasure of preparing “the arm” with two of my favorite culinary compadres, Dwight Langford and his grandmother Beverly... Read More

The post Halloween Entertaining: Savory Severed Arm in Marinara Sauce! appeared first on The Glamorous Gourmet.

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Halloween Entertaining: Savory Severed Arm in Marinara Sauce!

If you enjoy getting in the Halloween spirit as much as I do and plan on entertaining on this most gruesome of holidays, this recipe for Savory Severed Arm in Marinara Sauce will be a hands-down favorite! Last year I had the pleasure of preparing “the arm” with two of my favorite culinary compadres, Dwight Langford and his grandmother Beverly Langford aka the lovely Miss Bev. Both Dwight and Miss Bev are wonderful cooks and I so enjoyed having them in the kitchen to help make this fun and festive dish.

I first saw this recipe on “Nadia G’s Bitchin’ Halloween Special” a few years ago and it is one of the few dishes I’ve ever made that can be described as simultaneously revolting and delicious. Butterflied flank steak, Italian cheeses and bread crumbs are rolled up to form the arm while the hand consists of a mixture of ground beef and spices. Once formed, the entire thing is covered with prosciutto which, when cooked, resembles burnt flesh. The end result is incredibly tasty though – I promise!

This recipe is a tad time intensive and while I followed it to a tee, I did use pre-made marinara sauce which definitely helped. For aesthetics, I added sliced almonds as “fingernails” which made the meaty, gory arm even more creepy. Although it looked positively hideous when it came out of the oven (pictured above), it received rave reviews from my guests and there wasn’t a “fingernail” or crumb of the arm left at the end of the night. Of course, Louis the Lion and Coco the Cowgirl (pictured below) were more than happy to help us finish it!

If you’re looking for a wine to pair with your Savory Severed Arm, a hearty, food-friendly red like an Australian Shiraz or an Italian Barbera would be a wonderful choice. If you’re looking for other recipes to round out your Halloween feast, here are a few more from Nadia’s Halloween special: Worm and Maggot Salad, Double-Decker Coffin Sandwiches and Creepy Bocconcini Eyeballs with Prosciutto “Flesh” & Blood Salsa. Although these recipes are delicious, “the arm” is definitely the pièce de résistance! Please scroll down for the recipe for the Savory Severed Arm and you can find the other recipes from Nadia’s Halloween Special by clicking the recipe names above.

Big thanks to Dwight and Miss Bev for their help in the kitchen and we’d like to wish you a very Happy and Delicious Halloween!

Cheers,

“Savory Severed Arm in Marinara Sauce”
Serves 6-8

Marinara Sauce:
3/4 cup olive oil
8 cloves garlic, minced
1 large Vidalia onion, minced
2 tablespoons fresh basil, chopped
2 tablespoons fresh flat-leaf parsley, chopped
2 teaspoons dried thyme
1 carrot, shredded
Four 28-ounce cans whole San Marzano tomatoes, hand-crushed
Kosher salt
Freshly cracked pepper

For the Hand:
1/4 cup fresh Italian flat-leaf parsley, minced
1 teaspoon steak spice
1/2 teaspoon red chili flakes
1/2 teaspoon dried Greek oregano
1 bunch fresh chives, chopped
1 egg
1 clove garlic, minced
Kosher salt
Freshly ground black pepper
1 1/2 pounds ground beef

For the Arm:
1/2 cup Italian-style breadcrumbs
1/2 cup pecorino cheese, grated
1/4 cup dried cranberries, chopped
2 tablespoons fresh flat-leaf parsley, minced
2 cloves garlic, minced
5 tablespoons olive oil
1 1/2 pounds flank steak
Kosher Salt
Freshly ground black pepper
4 slices mozzarella cheese
4 slices provolone cheese
1 cup white wine
4 ounces prosciutto, for covering

Directions:
For the marinara sauce: Heat the oil in a pot, and then add the garlic and onions. Cook until the onions are translucent and the garlic is lightly browned around the edges, about 12 minutes. Add the basil, parsley, thyme and carrots and cook for 5 to 8 minutes. Pour in the crushed tomatoes and sprinkle with salt and pepper. Bring to a boil, and then reduce to a simmer and cook for about 30 more minutes, stirring often. Set aside for later use.

For the hand: Mix together the parsley, steak spice, chili flakes, oregano, chives, egg, garlic and some salt and pepper in a bowl. Add the beef and mix together for 30 seconds to season the beef. Don’t over-mix. Cover and refrigerate for 1 hour.

For the arm: Preheat the oven to 350 degrees F. Mix together the breadcrumbs, pecorino, cranberries, parsley and garlic in a small bowl. Quickly mix in 2 tablespoons of olive oil and set aside.

Lay the flank steak flat and sprinkle with salt and pepper. Lay the mozzarella and provolone slices on the steak. Add breadcrumb mixture and roll up the steak, tying with butcher’s twine at each end. Sprinkle the roll with salt and pepper. Heat the remaining 3 tablespoons of olive oil in a skillet over medium heat and brown the roll on both sides, 10 minutes. Pour in the wine to deglaze the pan and cook until boiling, 3 minutes. Add some of the marinara sauce and cook for another 2 minutes. Remove the meat with tongs. Cover the arm with half of the prosciutto.

For assembly and cooking: Remove the hand mixture from the refrigerator and make a large patty to resemble the palm of a hand. Cover with some of the remaining prosciutto. Roll out 5 fingers with the remaining beef mixture, using your own hand as a guide. Cover each finger with the remaining prosciutto.

Attach the hand to the arm. Transfer to a roasting pan and pour the remaining marinara sauce all over. In order to see the arm more clearly, pour the marinara sauce around the arm rather than over it. Cover with foil and bake for 45 minutes, basting with the marinara at the 30 minute mark. Remove the foil and bake uncovered until tender, another 45 minutes, basting again at the 30 minute mark.

Homage to Fromage: 3 Key Wine & Cheese Pairing Principles!

With the Holiday Season approaching and entertaining schedules about to kick into high gear, it’s prime time to perfect your wine and cheese pairing prowess! Creamy, comforting and delicious, cheese is synonymous with the Fall and Winter months, and wine can arguably be the perfect accompaniment. But what wine to serve with that wedge of triple cream Brie, charming Cheddar,... Read More

The post Homage to Fromage: 3 Key Wine & Cheese Pairing Principles! appeared first on The Glamorous Gourmet.

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Homage to Fromage: 3 Key Wine & Cheese Pairing Principles!

With the Holiday Season approaching and entertaining schedules about to kick into high gear, it’s prime time to perfect your wine and cheese pairing prowess! Creamy, comforting and delicious, cheese is synonymous with the Fall and Winter months, and wine can arguably be the perfect accompaniment. But what wine to serve with that wedge of triple cream Brie, charming Cheddar, or fragrant Epoisses? Here are a few basic tips for creating the perfect duo.

Principle #1: Pair wines and cheeses with similar flavor profiles: The same principle that works for food and wine also works for wine and cheese. If you enjoy particular flavors in a cheese, opt for a wine that mirrors those delicious qualities. For instance, a tangy, acidic fresh goat cheese would be well matched with a zesty, citrusy Sauvignon Blanc. Similar flavors create this fabulous flavor synergy! In addition to fresh goat cheese with Sauvignon Blanc, other examples of this principle include Camembert or Brie with Chardonnay, aged sheep’s milk cheese with sherry, and Emmentaler with Merlot.

Try the 2014 Paul Cluver Sauvignon Blanc ($14) from South Africa paired with fresh goat’s milk Fromage Blanc

Principle #2: Pair the texture and weight of wine and cheese: The texture of a cheese is an important window into its flavor and can aid in finding a great wine to match it. For instance, if a cheese is creamy and viscous, like Brie, you would want to match it with a wine with similar qualities, say a creamy, buttery Chardonnay. Or, if you’re in the mood for a semi-hard cheese like cheddar, a medium-bodied Zinfandel would probably work best. Some classic examples of this principle include Manchego and Rioja, Gruyère and Gewürztraminer and washed-rind cheese and Cabernet Franc.

Try the 2010 Cune Rioja Crianza ($14) from Spain paired with a nutty Manchego cheese

Principle #3: Pair wines and cheeses with opposite flavors: This may appear contrary to the first pairing tip, however, if you are a fan of sweet and salty or sweet and savory flavors together, this might be the principle for you! Choosing opposing flavors in wine and cheese can make for some delicious flavor combinations. If you have a salty cheese, then it will generally pair well with a sweet wine – as long as the saltiness and sweetness are in balance. Classic “opposite” cheese and wine pairings include Roquefort and Sauternes and Stilton and Port.

Try the 2013 Anne Amie Cuvée A Müller-Thurgau ($16) from Oregon’s Yamhill-Carlton district paired with an aged blue cheese

While these pairing principles can serve as a guide for establishing some wonderful wine and cheese pairings, the best practice is to experiment and discover what truly pleases your palate! What are some of your favorite wine and cheese pairings?

Cheers,

The post Homage to Fromage: 3 Key Wine & Cheese Pairing Principles! appeared first on The Glamorous Gourmet.

Fall Indulgence: Browned Butter & Bacon Ice Cream!

Many years ago I dated a guy who was obsessed with health. For him, every waking moment was focused on exercising and eating right and he eschewed any possible enjoyment in food. To him it was solely "fuel for the body" and while I tried to respect his regimented point of view, when he started judging people who ate bacon (myself included) because it had no redeeming nutritional value, I knew the relationship was doomed.For me, food is about much more than "fuel for the body" and enjoying it is all about balance. The majority of the time we should eat healthy in the interest of taking care of our bodies and managing our weight, but there are also times to splurge in the interest of satisfying our souls. We can probably all name those special dishes we're nostalgic for having enjoyed them growing up when lovingly prepared by a parent or grandparent; or those we associate with our own or another beloved culture; or dishes discovered during personal travels which have brought us much joy.And since depriving ourselves of food we love seems to inevitably lead to binging, why not allow ourselves to indulge that craving every so often so it doesn't spiral out of control?This recipe for Browned Butter & Bacon Ice Cream is just such an indulgence, combining two of my favorite things, butter and bacon, into one delicious dessert. In the interest of fitting into my clothes I'll probably only make it a couple times per season but if you're in a "comfort food" kind of mood, it DEFINITELY hits the spot! It also makes an excellent dessert paired with last week's Fall-inspired recipe for Rosemary Roasted Chicken with Mushrooms and Caramelized Onions.After my boyfriend and I broke up, one of the first questions I would ask any date was, "Do you eat bacon?" And now I'm happy to report I'm married to a man who shares my passion for food and we have many great adventures in our travels as well as in our own kitchen based on culinary exploration. To me, bacon and other cherished dishes are one of life's great pleasures that definitely aren't worth missing. It's just important to remember, as with everything, balance is key.Do you have a favorite indulgence? If so, please let me know in the Comments section below!Cheers,  "Browned Butter & Bacon Ice Cream" Recipe Type: Dessert Author: Stephanie Miskew | The Glamorous Gourmet Ingredients

• Bacon
• 5 strips of good bacon
• 7 1/2 teaspoons of light brown sugar
• Ice Cream
• 3 Tablespoons salted butter
• 3/4 cup packed light brown sugar
• 2 3/4 cups half-and-half, divided in half
• 5 large egg yolks
• 2 teaspoons dark rum
• 1/4 teaspoon vanilla extract

1. For the candied bacon: Preheat the oven to 400 degrees. Lay the strips of bacon on baking sheet lined with either aluminum foil or a Silpat.
2. Sprinkle 1 1/2 teaspoons of light brown sugar evenly over each strip of bacon.
3. Bake for 12-16 minutes. Halfway through baking, turn the bacon strips over and dredge them through the syrupy dark molten sugar on the baking sheet. Continue to bake until the bacon is the color of rich mahogany. Remove bacon from the oven and cool on a wire rack.
4. Once bacon is cooled and crisp, finely chop into little pieces.
5. For the ice cream: melt the butter in a heavy, medium-sized saucepan over medium-low heat and cook until lightly browned, careful not to let it burn (if the butter burns, definitely start over). Stir in the brown sugar and half of the half-and-half and cook until the sugar is dissolved, stirring frequently. Keep the rest of the half-and-half in the refrigerator until ready to use.
6. In a separate bowl, whisk together the egg yolks and then gradually whisk in 1/4 cup of the warm brown sugar mixture, stirring constantly for 1-2 minutes to prevent the eggs from cooking (a process known as "tempering"). Then pour the egg and brown sugar mixture back into the saucepan and cook on medium-low heat until the custard thickens enough to coat a wooden spoon or heatproof spatula, stirring constantly. Once desired consistency is reached, stir in rum and vanilla extract.
7. Put remaining chilled half-and-half into a large bowl, place a sieve or strainer over it and strain the custard mixture into it to remove any bits of cooked egg (even if you don't see them they're there so don't eliminate this step!). Chill the mixture for at last 5 hours and then pour into an ice cream mixture and churn according to your machine's directions. Add the chopped bacon during the last moments or fold in after you've removed the mixture from the machine. Reserve a few pieces of the bacon for garnish if you wish.

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Fall Indulgence: Browned Butter & Bacon Ice Cream!

Many years ago I dated a guy who was obsessed with health. For him, every waking moment was focused on exercising and eating right and he eschewed any possible enjoyment in food. To him it was solely “fuel for the body” and while I tried to respect his regimented point of view, when he started judging people who ate bacon... Read More

The post Fall Indulgence: Browned Butter & Bacon Ice Cream! appeared first on The Glamorous Gourmet.

Continue Reading >