If you’d like to kick off your Fourth of July celebration in style this year, give this patriotic cocktail a try! This special edition of Cocktail Couture features the Pomegranate-Aperol Royale, an enticing mixture of sparkling wine, Aperol, pomegranate juice and raspberries. In addition to being extremely tasty, this drink also features the signature colors of this most American of holidays: a blue sugared rim; ruby red pomegranate juice mixed with the clementine color of Aperol to create a dazzling, ruby red; and the “white” of the sparkling wine.
Aperol is an Italian liqueur with a very distinct, bright orange color which calls to mind a fiery South Florida sunset. It was created by the Barbieri brothers from Italy’s Veneto region and introduced to Italians at the International Fair of Padua in 1919. This Italian liqueur is an infusion of ingredients including bitter and sweet orange and a variety of carefully selected herbs and roots. The result is a delicious concoction which is simultaneously sweet, bitter, and herbal in nature. Aperol is actually quite similar to Campari just not as bitter, and for those who find Campari a little too intense, Aperol is an excellent alternative.
Our featured sparkling wine for our Pomegranate-Aperol Royale is the fabulous Limited Edition Chandon Blanc de Noirs Brut ($20). The festive red, white and blue limited edition bottle will make a stylish addition to your Fourth of July soirée! This sparkler is made from two red grape varieties, Pinot Noir and Pinot Meunier, and is delightfully fruit-driven and full-flavored. It is also made in the same method as Champagne, Methode Traditionelle, and can be enjoyed on its own or as part of our fabulous cocktail.
In order to keep your cocktails sufficiently chilled pop the fresh raspberries in the freezer the night before your party. They make a colorful, eye-catching garnish and are a delicious treat to enjoy as you finish your drink as well!
So greet your guests with Pomegranate-Aperol Royales and kick off your Fourth of July in patriotic style! The Limited Edition Chandon Blanc de Noirs sparkling wine is available at The Wine Atelier (click here for pricing information) and we are offering free local delivery for orders over $50 in the Boca Raton/Delray Beach area and $10 shipping on any purchase of 4 bottles or more. Wishing you a very fabulous (and safe) Fourth of July weekend!
Cheers,
Fourth of July Pomegranate-Aperol Royale
Makes one drink
1 bottle of Chandon Limited Edition Blanc de Noirs Sparkling Wine
Aperol
Pomegranate juice
Blue sugar**
1 lime
Frozen raspberries
Put the blue sugar in a saucer or small, shallow dish. Squeeze the juice of one lime into a similar saucer or small, shallow dish. Dip the rim of the Champagne flute first into the lime juice and then immediately into the blue sugar to coat the rim evenly. Shake loose any excess.
Add one frozen raspberry to the bottom of a flute. Pour equal amounts Aperol and pomegranate juice so together they occupy 1/4 of the glass. Gently pour the chilled sparkling wine to fill the rest of the glass. Pouring gently increases the chance of keeping the red and white layers separate. Enjoy!
**To make blue sugar for the rim, add a half cup of regular sugar to a container with a tight fitting lid. Add approximately 3-5 drops of blue food coloring to the sugar in the container, fasten the lid and shake vigorously until all the sugar is colored blue. You can always add more food coloring if you feel the blue isn’t dark enough, just be sure to shake it really well to evenly distribute the color.
Looking for a weeknight dinner that will satisfy your hunger yet is light enough to enjoy on a warm Summer night? This recipe for Grilled Cantaloupe with Prosciutto and Burrata definitely fits the bill! Ripe slices of sweet melon are wrapped in deliciously salty prosciutto and when they hit the grill - magic happens! Because this is a Fast & Fabulous recipe it only takes a minimum amount of time to prepare - hungry yet?While Summer is prime time for grilling outdoors there aren't many of us who relish the thought of waiting for food to cook over an open flame in 100 degree heat. That's why God (or was it Williams-Sonoma?) invented the grill pan! I love mine and it certainly makes weeknight grilling a feasible prospect. The grill pan also has the advantage of being non-stick so all that glorious char wipes off easily with soap and water and only a minimum of elbow grease.
Since this recipe only calls for a few ingredients, make sure they are of good quality. For instance, when selecting your cantaloupe, make sure it is ripe and ready to go. The melon should feel heavy in your hand and when sniffed, should smell like ripe melon. For the prosciutto, Prosciutto di Parma is a wonderful choice but other types of cured meat will work too. You need to make sure the meat is cut so it can wrap around the melon slices, Serrano ham would make a nice alternative. The Burrata cheese is the pièce de résistance of this dish. Burrata, which means "buttered" in Italian, is a fresh Italian cheese made from cream and mozzarella and if you haven't tried it yet, it is definitely worth seeking out! Nowadays it can usually be found at your local grocery store in the specialty cheese section. On the outside the cheese looks like a beautiful, glistening ball of fresh mozzarella but when you cut into it, it is filled with curds and fresh cream - sheer deliciousness! Garnish the dish with Maldon sea salt, freshly ground black pepper and a good quality olive oil and you are all set.If you're looking for something to sip with this Fast & Fabulous dish a rosé would be heavenly! A fruity, dry rosé like the Copain Tous Ensemble Rosé ($22) from California's Anderson Valley would be a wonderful choice. In addition to its lovely notes of red berries it also has a delightfully food-friendly acidity which will further enhance your enjoyment of this Summer-inspired dish.Cheers,
"Fast & Fabulous: Grilled Cantaloupe with Prosciutto & Burrata"
Recipe Type: Fast & Fabulous
Author:
Serves: 4
Ingredients
Looking for a weeknight dinner that will satisfy your hunger yet is light enough to enjoy on a warm Summer night? This recipe for Grilled Cantaloupe with Prosciutto and Burrata definitely fits the bill! Ripe slices of sweet melon are wrapped in deliciously salty prosciutto and when they hit the grill – magic happens! Because this is a Fast &... Read More
The post Fast & Fabulous: Grilled Cantaloupe with Prosciutto & Burrata! appeared first on The Glamorous Gourmet.
Looking for a weeknight dinner that will satisfy your hunger yet is light enough to enjoy on a warm Summer night? This recipe for Grilled Cantaloupe with Prosciutto and Burrata definitely fits the bill! Ripe slices of sweet melon are wrapped in deliciously salty prosciutto and when they hit the grill – magic happens! Because this is a Fast & Fabulous recipe it only takes a minimum amount of time to prepare – hungry yet?
While Summer is prime time for grilling outdoors there aren’t many of us who relish the thought of waiting for food to cook over an open flame in 100 degree heat. That’s why God (or was it Williams-Sonoma?) invented the grill pan! I love mine and it certainly makes weeknight grilling a feasible prospect. The grill pan also has the advantage of being non-stick so all that glorious char wipes off easily with soap and water and only a minimum of elbow grease.
Since this recipe only calls for a few ingredients, make sure they are of good quality. For instance, when selecting your cantaloupe, make sure it is ripe and ready to go. The melon should feel heavy in your hand and when sniffed, should smell like ripe melon. For the prosciutto, Prosciutto di Parma is a wonderful choice but other types of cured meat will work too. You need to make sure the meat is cut so it can wrap around the melon slices, Serrano ham would make a nice alternative. The Burrata cheese is the pièce de résistance of this dish. Burrata, which means “buttered” in Italian, is a fresh Italian cheese made from cream and mozzarella and if you haven’t tried it yet, it is definitely worth seeking out! Nowadays it can usually be found at your local grocery store in the specialty cheese section. On the outside the cheese looks like a beautiful, glistening ball of fresh mozzarella but when you cut into it, it is filled with curds and fresh cream – sheer deliciousness! Garnish the dish with Maldon sea salt, freshly ground black pepper and a good quality olive oil and you are all set.
If you’re looking for something to sip with this Fast & Fabulous dish a rosé would be heavenly! A fruity, dry rose like the Copain Tous Ensemble Rosé ($22) from California’s Anderson Valley would be a wonderful choice. In addition to its lovely notes of red berries it also has a delightfully food-friendly acidity which will further enhance your enjoyment of this Summer-inspired dish.
Cheers,
Grilled Cantaloupe with Prosciutto & Burrata
Serves four
1 large ripe cantaloupe
1/2 lb thinly sliced prosciutto
4 balls of fresh burrata cheese
Maldon sea salt
Freshly ground black pepper
Good olive oil
Preheat an indoor grill pan or outdoor grill over med-high heat.
Slice the cantaloupe in half lengthwise and using a spoon, remove the pulp and seeds from the center of each half. Remove the rind from each half of the melon and slice it into 1/2 inch thick wedges. Wrap each slice of melon with a generous piece of prosciutto. Once the pieces are wrapped, brush the grates of the grill with olive oil and lay the slices down on the grates and cook in batches for approximately 1 minute per side or to desired doneness.
Plate the grilled melon slices with the burrata cheese. Season with Maldon salt and freshly ground black pepper the drizzle generously with the olive oil and serve!
If films such as Big Night, Julie & Julia, and Jiro Dreams of Sushi whet your appetite, get ready for the latest addition to the Foodie Movie Hall of Fame, namely Jon Favreau's recently released Chef. In addition to featuring some of the best food porn of all time (including a grilled cheese scene that will have you drooling in your popcorn!) this delightful film boasts an all-star cast worthy of a Summer blockbuster. Well-known names such as Sofia Vergara, Robert Downey Jr., Dustin Hoffman, Scarlett Johansson, Oliver Platt and John Leguizamo add tremendous depth to this charming indie film.Chef deserves recognition for many reasons not the least of which is Favreau's ability to play the part of a Chef so convincingly. You'd think he's been secretly working in a kitchen all these years while simultaneously writing, directing and starring in an assortment of our favorite films including Iron Man (1, 2 and 3), Elf, The Avengers, Rudy and of course the 90's classic Swingers which originally launched his career. From the way he wields a Chef's knife to the tattoos that span the length of his meaty arms, Favreau is spot on. In order to achieve such proficiency he trained in the kitchens of Chef Roy Choi, Chef and Owner of Kogi Gourmet Korean Taco Truck, as well as an intensive, week-long stint at culinary school. His immersion in his character is reflective of the passion he has widely admitted to having for this film which he also wrote, produced and directed.
The story is about Chef Carl Casper who, having emerged as a rising star a few years prior, is mired in a creatively stifling job in Los Angeles cooking for a controlling, sweetbread-averse restaurant owner (Dustin Hoffman) whose only concern is keeping the menu the way it's always been. Casper also happens to be going through a divorce from his wife Inez (Sofia Vergara) while trying to maintain a relationship with his son Percy (the adorable Emjay Anthony). When faced with a dismal review from a very influential food blogger, Casper knows he has to prove the offending meal was not reflective of his ability and talent. What he doesn't anticipate is the impact social media will have on his life and career. While 2009's Julie & Julia brought food blogging to the fore, this film cleverly addresses the array of current social media platforms such as Twitter, Vine, and YouTube and how they intersect with the global foodie community. The resulting cyber-shenanigans lead Casper on a cross-country, culinary Odyssey which will leave him and those who love and believe in him forever changed.
In addition to Los Angeles, the film is also shot on location in some famous foodie meccas across the country including New Orleans' Cafe Du Monde and Austin's Franklin Barbeque. Scenes were also shot on location here in Miami, featuring landmarks such as Hoy Como Ayer, Versailles in Little Havana and the Fontainebleau using only locals as extras.Chef offers up a delicious buffet of comedy, drama, inspiration and, at the very least, some serious culinary eye candy that will definitely have you lining up for seconds. Before I give anymore away, please make a date to see this delightful film and just a word of advice...don't go on an empty stomach!Cheers,
If films such as Big Night, Julie & Julia, and Jiro Dreams of Sushi whet your appetite, get ready for the latest addition to the Foodie Movie Hall of Fame, namely Jon Favreau’s recently released Chef. In addition to featuring some of the best food porn of all time (including a grilled cheese scene that will have you drooling in your popcorn!) this delightful film boasts an all-star cast worthy of a Summer blockbuster. Well-known names such as Sofia Vergara, Robert Downey Jr., Dustin Hoffman, Scarlett Johansson, Oliver Platt and John Leguizamo add tremendous depth to this charming indie film.
Chef deserves recognition for many reasons not the least of which is Favreau’s ability to play the part of a Chef so convincingly. You’d think he’s been secretly working in a kitchen all these years while simultaneously writing, directing and starring in an assortment of our favorite films including Iron Man (1, 2 and 3), Elf, The Avengers, Rudy and of course the 90′s classic Swingers which originally launched his career. From the way he wields a Chef’s knife to the tattoos that span the length of his meaty arms, Favreau is spot on. In order to achieve such proficiency he trained in the kitchens of Chef Roy Choi, Chef and Owner of Kogi Gourmet Korean Taco Truck, as well as an intensive, week-long stint at culinary school. His immersion in his character is reflective of the passion he has widely admitted to having for this film which he also wrote, produced and directed.
The story is about Chef Carl Casper who, having emerged as a rising star a few years prior, is mired in a creatively stifling job in Los Angeles cooking for a controlling, sweetbread-averse restaurant owner (Dustin Hoffman) whose only concern is keeping the menu the way it’s always been. Casper also happens to be going through a divorce from his wife Inez (Sofia Vergara) while trying to maintain a relationship with his son Percy (the adorable Emjay Anthony). When faced with a dismal review from a very influential food blogger, Casper knows he has to prove the offending meal was not reflective of his ability and talent. What he doesn’t anticipate is the impact social media will have on his life and career. While 2009′s Julie & Julia brought food blogging to the fore, this film cleverly addresses the array of current social media platforms such as Twitter, Vine, and YouTube and how they intersect with the global foodie community. The resulting cyber-shenanigans lead Casper on a cross-country, culinary Odyssey which will leave him and those who love and believe in him forever changed.
In addition to Los Angeles, the film is also shot on location in some famous foodie meccas across the country including New Orleans’ Cafe Du Monde and Austin’s Franklin Barbeque. Scenes were also shot on location here in Miami, featuring landmarks such as Hoy Como Ayer, Versailles in Little Havana and the Fontainebleau using only locals as extras.
Chef offers up a delicious buffet of comedy, drama, inspiration and, at the very least, some serious culinary eye candy that will definitely have you lining up for seconds. Before I give anymore away, please make a date to see this delightful film and just a word of advice…don’t go on an empty stomach!
Cheers,
In the world of wine, it is not uncommon for winemakers to spend the duration their careers in their country of origin. In the Old World especially, centuries of tradition and familial ties often hold sway over the need for worldly exploration. Occasionally, however, the opportunity to explore both worlds presents itself as was the case for winemaker Chris Phelps of Swanson Vineyards (pictured above) in California's Napa Valley.Born in Livermore, California, Phelps took an interest in two things early in life: wine and all things French. In pursuit of his passions, this bona fide Francophile studied both enology and French at UC Davis and upon graduating, made the move to France to continue his vinous studies at the University of Bordeaux. As part of his practical experience he landed a position as winemaker during the 1982 harvest, one of the most storied vintages in Bordeaux history. During this time, Phelps was mentored by two of the most well-known names in this world-renowned wine region, Christian Moueix and Jean-Claude Berrouet and his relationship with these men resulted in a winter spent living and working at Château Pétrus. After six months at the legendary estate, Moueix hired Phelps as winemaker at his new project in the Napa Valley, Dominus Estate. This position signaled Phelps' return to California where he would incorporate his skills acquired in France with his existing knowledge to create Bordeaux-style, Meritage wines. Phelps remained at Dominus for over ten years, followed by a stint at Caymus where he crafted their renowned Special Selection Cabernet Sauvignon. It wasn't until 2003 that he joined Swanson Vineyards which, "felt like coming home," due to the winery's historic focus on Merlot with which he became intimately acquainted during his time on Bordeaux's Right Bank.
Recently I had the pleasure of having lunch with Phelps at Joseph's Wine Bar & Cafe in downtown Delray Beach, Florida while he was in town promoting the latest releases of the Swanson wines. The bespectacled Phelps was very engaging and when asked how he would describe his winemaking style, he responded, "it's more about what I don't do...like use too much oak, add tannin, add acid or color, or sweetness enhancers." He also added, "I'm not an interventionist winemaker, I channel the vineyard into the bottle and express what the vineyard is trying to do. I try to make honest wines."We began the tasting with the 2011 Swanson Napa Valley Pinot Grigio ($18) which was under screwcap, "perfect for a wine meant to be consumed young and fresh," added Phelps. And it was exactly that, young, bright and fresh with aromas of Meyer lemon and peach which continued on the palate along with hints of tropical fruit and a refreshing acidity. In addition to Pinot Grigio, this wine is 9% Chardonnay giving it nice weight and roundness which thankfully sets it apart from your standard issue, vapid Pinot Grigio. Completely stainless steel fermented, this wine is a delightful Summer selection, perfect for pairing with warm weather fare such as peel-and-eat Gulf pink shrimp or raw oysters on the half shell.Our second white wine was the 2012 Swanson Napa Valley Chardonnay ($36), which displayed aromas of green apple, citrus and an enticing minerality very reminiscent of Chablis. On the palate, flavors of lemon, apple and peach accompanied a food-friendly acidity and delightful, mouth-coating viscosity. In addition to stainless steel, this wine also spent some time in French oak (95% neutral, 5% new) which, in Phelps capable hands translates to an excellent balance between oak and fruit in the finished wine. While delightful on its own, this Chardonnay is a fabulous food wine and I found myself instantly envying a woman at the next table who had ordered the baked Brie.
Our first red wine of the tasting was making its vinous debut, the 2011 Swanson Cygnet Napa Valley Merlot ($22), a blend of 78% Merlot and 22% Cabernet Sauvignon which had spent 16 months in oak barrel (70% American, 30% French). The resulting wine had fragrant aromas of juicy black fruit and spice as well as mouth-filling flavors of blackberry jam, ripe black cherry, cassis and spice cake. The Cabernet Sauvignon adds just the right amount of structure and tannin to pull this wine back from the brink of hedonism and it will definitely appeal to fans of juicy, fruit-forward Napa Valley Merlot. Phelps certainly accomplished his goal of making, "a wine that is easily enjoyed on its own or as an accompaniment to a variety of foods."Next up was the 2010 Oakville Merlot ($32), a Swanson classic which is stylistically different from the Cygnet Merlot. In addition to the Merlot, this wine is also 15% Cabernet Sauvignon and 3% Petit Verdot, which was aged for 18 months in 50% French and American oak barrels (33% new). The result is a wine with a core of black fruit including blackberry and plum accompanied by notes of espresso, baking spices and firm tannins. The Oakville Merlot was well-balanced with great structure and as Phelps explained, "it was balanced when it came off the vine!" This wine will definitely benefit from a few more years of bottle age, although it was pretty delicious the day we tasted it.We finished with the 2010 Alexis Napa Valley Cabernet Sauvignon ($69), a wine which debuted with the 1994 vintage and is named for the Swanson's eldest daughter. While this wine was initially a Cabernet/Syrah blend, it has been reimagined as a Cabernet Sauvignon since 2005. The Bordeaux purist in Phelps thought the Syrah took away from the varietal purity of the Cabernet Sauvignon. The 2010 Alexis is 90% Cabernet Sauvignon and 10% Merlot aged for 21 months in 100% French oak barrels (60% new). This well-made wine serves up a complex array of black fruit, spice, cassis and espresso which envelops your palate, coating it with a lovely balance of fruit and tannin which delightfully lingers after each sip. While delicious now, this wine will also age with grace for the next 10-15 year and is perfect for pairing with roasted or grilled meats such as lamb chops with rosemary or filet mignon.
All the Swanson wines in this post are available at The Wine Atelier (click here for more information) and in addition to tasting their delightful wines, I've also had the pleasure of visiting Swanson Vineyards in the Napa Valley. The beautiful Swanson tasting salon, decorated in the style of an 18th century French parlor, definitely warrants a visit next time you're in town. Who knows, you might even see the elegant Elizabeth Swanson in the courtyard tending to her garden while the ever-dapper Clarke is looking after the winery. If you feel like indulging in a real treat, book a private, curated tasting which pairs the Swanson wines with caviar, cheese and chocolates from around the world!Cheers,
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