Kick off your Summer soirée in style with a very special Fourth of July Cocktail - the Pomegranate-Aperol Royale! This super patriotic drink is a mixture of sparkling wine, Aperol and pomegranate juice garnished with fresh raspberries. It's incredibly tasty and features Fourth of July's signature red, white and blue colors.Aperol is a delicious Italian liqueur with a distinct, bright orange color that calls to mind a fabulous, 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. Aperol is an infusion of ingredients including bitter and sweet orange and a variety of carefully selected herbs and roots. The result is a delightful concoction which is simultaneously sweet, bitter and herbal. This Italian liqueur is similar to Campari, but not quite as bitter. So for those who find Campari a little too intense, Aperol is an excellent alternative.Our featured sparkling wine for our Fourth of July cocktail is the Limited Edition Chandon Blanc de Noirs Brut ($20). The festive red, white and blue bottle will make a stylish addition to your holiday soirée! This sparkler is made from two red grape varieties, Pinot Noir and Pinot Meunier but since the juice is separated from the grape skins, it retains its pale yellow, translucent color. This sparkler is fruit-driven and full-flavored and made in the same method as Champagne, methode traditionnelle. Feel free to enjoy it on its own or as part of our fabulous Fourth of July cocktail.So kick off your party in patriotic style with the Pomegranate-Aperol Royale! The Limited Edition Chandon Blanc de Noirs sparkling wine is available for a limited time and makes the perfect Fourth of July Cocktail accessory. We'd also like to wish you a fabulous (and safe) Fourth of July weekend - to view other installments of Cocktail Couture, please click here!Cheers,
Cocktail Couture: Fourth of July Pomegranate-Aperol Royale!
Recipe Type: Cocktail
Author:
Serves: 1 cocktail
Ingredients
Kick off your Summer soirée in style with a very special Fourth of July Cocktail – the Pomegranate-Aperol Royale! This super patriotic drink is a mixture of sparkling wine, Aperol and pomegranate juice garnished with fresh raspberries. It’s incredibly tasty and features Fourth of July’s signature red, white and blue colors. Aperol is a delicious Italian liqueur with a distinct, bright orange color that calls to mind a fabulous,... Read More
The post Fourth of July Cocktail Couture: Pomegranate-Aperol Royale! appeared first on The Glamorous Gourmet.
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,
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