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Boozy Father’s Day Gift Ideas!

Whether Pop prefers liquor, wine or beer here are some fabulous boozy Father’s Day gift ideas sure to put a smile on his face:

1.) The Classic MANhattan: Dazzle Dad this Father’s Day with this manly, classic cocktail. Invented in Manhattan in the late 1800’s, this eponymous and utterly delicious drink only calls for three ingredients: American whiskey, Italian sweet vermouth and Angostura bitters. While a variety of whiskeys can be used including rye, bourbon and Canadian whiskey, we prefer Woodford Reserve Kentucky Bourbon. Serve the Manhattan in a cocktail glass, garnished with a Maraschino cherry. While you can definitely use the bright, neon pink version, we really love the Luxardo Original Maraschino Cherries. These sweet, tart marasca cherries from Italy’s Veneto region are truly decadent and delicious! A Manhattan can also be served on the rocks in a lowball glass so whichever way Dad prefers is just fine.

 

2.) California Cabernets: Does your Dad adore wine but you’re not exactly sure where to begin selecting a bottle? Thankfully, California is well known for producing world class examples of this age-worthy, delicious grape. Here are four California Cabs we love from some of Napa’s most well-respected Dads:

– Duckhorn Decoy Cabernet Sauvignon, Napa, California, 2014 ($25): A blend of 90% Cabernet Sauvignon and 10% Merlot, this Cab was aged for 10 Months in 100% French oak, 40% new oak and 60% neutral. It has a deep ruby and violet hue and enticing, fruit-forward aromas of blackberry, currant and black cherry. On the palate, the lush fruit is balanced by smooth, rich tannins and lovely layers of spice, cocoa and hints of toasty French oak.

– Honig Cabernet Sauvignon Blanc, Napa, California, 2013 ($38): This wine is a blend of 87% Cabernet Sauvignon, 9.5% Petit Verdot, 3% Cabernet Franc and .5% Merlot aged for 18 months in American oak barrels, 35% new. The result is a big, bold Cabernet with balance, finesse and notes of black fruit, baking spices, black cherry, spices and anise, layered with toasty oak. The finish is long and lingering, with just the right amount of tannin.

– Frank Family Cabernet Sauvignon, Napa, California, 2013 ($50): A blend of 80% Cabernet Sauvignon, 13% Merlot, 4% Cabernet Franc and 3% Petit Verdot, this wine spent 20 months in 33% new and 67% once and twice filled French oak barrels. The result is a wine with an inky, deep purple color and aromas of blackberries, bay leaf and graphite. On the palate, this wine has full-bodied flavors of cocoa-dusted dark chocolate, truffles, cloves and blackberries.

– Cliff Lede Cabernet Sauvignon Stag’s Leap District, Napa, California, 2013 ($70): This fabulous Cab is a blend of all 5 classic Bordeaux grape varieties: 80% Cabernet Sauvignon, 10% Petit Verdot, 6% Malbec, 2% Cabernet Franc and 2% Merlot. All grapes used to produce this wine hail from Napa’s acclaimed Stags Leap district, whose unique soils are known for producing stellar examples of Cabernet Sauvignon. This full-bodied wine was aged in French oak barrels, 50% new, for 21 months resulting in an inky purple wine with enticing, fragrant aromas of violets, lavender and blackberry. On the palate, layered flavors of smoked cardamom, cinnamon, plum and black licorice are accompanied by polished tannins and the AVA’s hallmark minerality.

3.) Saltwater Brewery Beers in Delray Beach, Florida: This family owned and run business has been producing a variety of delicious, hand crafted beers since opening their doors in 2013. Styles range from the delightful and citrusy Screamin’ Reels IPA to the rich and decadent Sea Cow Milk Stout ($10.99/6 packs). In addition to their popular 6-packs, you can also treat Dad to a refillable “Growler to Go” ($28) which Dad can continue to refill, or a 750mL bottle of beer like their “Don’t Get Confused” Belgian style Tripel ($15). If you can’t decide which to get Dad why not take him to the brewery and he can decide for himself? Located in downtown Delray, you can both belly up to the bar for a tasting of their current selections.

I also had the pleasure of sharing these boozy Father’s Day gift ideas on WPTV Channel 5 yesterday! It’s always fun hanging out with Roxanne Stein, John Favole, Hollani Davis and Glenn Glazer – please click below to view the video!

Cheers,

The post Boozy Father’s Day Gift Ideas! appeared first on The Glamorous Gourmet.

Gnocchi Cooking Class with Chef Nick Morfogen

Despite my passion for cooking foods of all kinds, there are a few things I've never tried to make. Simply because certain dishes, usually beloved regional specialties, require great skill, technique and time to perfect. Out of respect for those who have mastered these skills, and also a little laziness on my part, I usually only enjoy these dishes when dining out. Until recently, gnocchi was definitely on that list. Lucky for me, however, Chef Nick Morfogen of 32 East here in Delray Beach kicked off his Summer cooking class series with these iconic Italian dumplings. Over the course of the evening, he gave a whole new spin to this previously daunting dish.The demonstration-style cooking class was held in the restaurant's upstairs dining room. In addition to observing Chef's mad gnocchi skills, he also shared some insider culinary tips and tricks. First, he explained that gnocchi is not really pasta. It is more of a "dumpling" since it's made from a mixture of potatoes, eggs, flour and cheese. There are also many regional variations in Italy as well as other countries including France (gnocchis à la parisienne), Croatia (njoki) and even South America (ñoqui).Chef also stressed the importance of using the best quality, freshest ingredients available. His favorite Parmesan cheese is the Vacche Rosse Parmigiano Reggiano. "Vacche Rosse" literally means "red cow," and refers to the special breed of Italian cow whose milk is prized for its high butterfat and protein content. The Vacche Rosse Parmigiano is also aged for a minimum of 30 months, compared to only 24 months with other Parmesans. Chef also clarified that buffalo mozzarella is a fresh cheese made from the milk of the Italian water buffalo. And much like Italian wines, certain high quality foods including these cheeses carry a DOP classification ("Denominazione di Origine Protetta," or “Protected Designation of Origin”) which ensures they are from a specific region and have met certain strict production criteria.Chef also suggested baking the potatoes on a bed of salt to prevent the bottoms from burning (brilliant!). After divesting the pre-baked potatoes of their skins, he deftly worked them through a food mill. This broke them up while also imparting a light, airy texture. Either a food mill or potato ricer can be used for this task and I'm a big fan of the ricer. I've used mine to make heavenly mashed potatoes for many years and I especially like this one. While incorporating the flour into the potato and egg mixture a little at a time, Chef stressed the importance of not overworking the dough. This will make it tough and could possibly ruin the finished product. Once the dough has been rolled into "ropes" and cut into the classic bite-size pieces, each gnocchi must be rolled over a "gnocchi paddle." This essential piece of equipment gives the gnocchi their hallmark, groovy appearance. At under $10, this is a worthwhile investment for the gnocchi lover.After boiling the gnocchi in a large pot of salted water (when they float, they're done!) our lesson was complete. We then had the pleasure of sampling Chef Nick's Gnocchi all Sorrentina. The dish featured the freshly prepared gnocchi in a flavorful marinara sauce dusted with grated Vacche Rosse Parmigiano. It was pure heaven and we enjoyed the dish with a bottle of Castello di Bossi Chianti Classico Riserva. This Sangiovese-based red wine from Tuscany paired perfectly with the gnocchi and savory red sauce.Inspired by Chef Nick's class, I recently made plans to have some friends over for gnocchi. Perfecting any recipe takes time and you have to start somewhere, right? I'll also have lots of Chianti on hand just in case.Bon appétit,  "Chef Nick Morfogen's Potato Gnocchi" Cuisine: Italian Author: Chef Nick Morfogen | 32 East "Potato Gnocchi" Author: Chef Nick Morfogen | 32 East Cuisine: Italian Ingredients

• 3 Russet potatoes, scrubbed
• ¾ Tablespoon Kosher salt
• ⅛ Tablespoon black pepper
• 2 egg yolks
• 1 cup flour, plus extra for dusting

Instructions

1. Preheat oven to 350 degrees
2. Poke potatoes with a fork and bake on a bed of Kosher salt, about 1½ hours, or until done. When cool enough to handle, cut in half and scoop out into a food mill or ricer.
3. Place in a bowl and make a well in the middle, and add salt, pepper and egg yolks and stir. Sprinkle in half of the flour and fold until incorporated. Add remaining flour and form into a dough. Wrap dough in a towel and let rest for 5-10 minutes.
4. Divide dough into 6 equal pieces and roll into ropes using extra flour. Cut with a bench scraper and roll with a gnocchi paddle. Place on a towel lined sheet pan and cook in boiling, salted water until they float.

3.5.3208

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Gnocchi Cooking Class with Chef Nick Morfogen

Despite my passion for cooking foods of all kinds, there are a few things I’ve never tried to make. Simply because certain dishes, usually beloved regional specialties, require great skill, technique and time to perfect. Out of respect for those who have mastered these skills, and also a little laziness on my part, I usually only enjoy these dishes when dining out. Until recently, gnocchi was definitely on that list. Lucky for me, however, Chef Nick Morfogen of 32 East here in Delray Beach kicked off his Summer cooking class series with these iconic Italian dumplings. Over the course of the evening, he gave a whole new spin to this previously daunting dish.

The demonstration-style cooking class was held in the restaurant’s upstairs dining room. In addition to observing Chef’s mad gnocchi skills, he also shared some insider culinary tips and tricks. First, he explained that gnocchi is not really pasta. It is more of a “dumpling” since it’s made from a mixture of potatoes, eggs, flour and cheese. There are also many regional variations in Italy as well as other countries including France (gnocchis à la parisienne), Croatia (njoki) and even South America (ñoqui).

Chef also stressed the importance of using the best quality, freshest ingredients available. His favorite Parmesan cheese is the Vacche Rosse Parmigiano Reggiano. “Vacche Rosse” literally means “red cow,” and refers to the special breed of Italian cow whose milk is prized for its high butterfat and protein content. The Vacche Rosse Parmigiano is also aged for a minimum of 30 months, compared to only 24 months with other Parmesans. Chef also clarified that buffalo mozzarella is a fresh cheese made from the milk of the Italian water buffalo. And much like Italian wines, certain high quality foods including these cheeses carry a DOP classification (“Denominazione di Origine Protetta,” or “Protected Designation of Origin”) which ensures they are from a specific region and have met certain strict production criteria.

Chef also suggested baking the potatoes on a bed of salt to prevent the bottoms from burning (brilliant!). After divesting the pre-baked potatoes of their skins, he deftly worked them through a food mill. This broke them up while also imparting a light, airy texture. Either a food mill or potato ricer can be used for this task and I’m a big fan of the ricer. I’ve used mine to make heavenly mashed potatoes for many years and I especially like this one. While incorporating the flour into the potato and egg mixture a little at a time, Chef stressed the importance of not overworking the dough. This will make it tough and could possibly ruin the finished product. Once the dough has been rolled into “ropes” and cut into the classic bite-size pieces, each gnocchi must be rolled over a “gnocchi paddle.” This essential piece of equipment gives the gnocchi their hallmark, groovy appearance. At under $10, this is a worthwhile investment for the gnocchi lover.

After boiling the gnocchi in a large pot of salted water (when they float, they’re done!) our lesson was complete. We then had the pleasure of sampling Chef Nick’s Gnocchi all Sorrentina. The dish featured the freshly prepared gnocchi in a flavorful marinara sauce dusted with grated Vacche Rosse Parmigiano. It was pure heaven and we enjoyed the dish with a bottle of Castello di Bossi Chianti Classico Riserva. This Sangiovese-based red wine from Tuscany paired perfectly with the gnocchi and savory red sauce.

Inspired by Chef Nick’s class, I recently made plans to have some friends over for gnocchi. Perfecting any recipe takes time and you have to start somewhere, right? I’ll also have lots of Chianti on hand just in case.

Bon appétit,

 

The post Gnocchi Cooking Class with Chef Nick Morfogen appeared first on The Glamorous Gourmet.

Shredded Chicken & Brussels Sprout Salad with Sesame Vinaigrette + a Loire Valley Sancerre

Spring, glorious Spring! The sun is shining, the birds are chirping and I'm super excited to share this delicious recipe with you that's perfect for the season: Shredded Chicken & Brussels Sprouts Salad with Toasted Sesame Vinaigrette. This salad has oodles of delicious flavor and texture and is packed with healthy ingredients including organic chicken breast, Brussels sprouts, Pink Lady apples, chiles, garlic and fresh mint. For wine lovers I also have a fabulous pairing for you to enjoy with this dish, but more on that in a minute.The secret to making the healthy, lighter fare of Spring and Summer more appealing, in my kitchen at least, is to never compromise on flavor. Munching on bland lettuce and vegetables is just not going to leave me (or the hubs for that matter) feeling satisfied so infusing these dishes with lots of flavor is KEY. Something as simple as toasting nuts or seeds to enhance their flavor, using good olive oil or seasoning a dish adequately with salt and pepper before serving can make ALL the difference in the world in the finished dish.This fabulous salad also features on of my favorite seasonal ingredients, the Pink Lady apple. I adore their crunchy, sweet-tart flavor not to mention their beautiful blush-pink color, often with a greenish background depending on the level of ripeness. The Pink Lady apple (aka Cripps Pink) was created in the 1970s by John Cripps of the Western Australia Department of Agriculture and is a cross between the "Lady Williams" and "Golden Delicious" varieties. While originally invented in Australia, it has thankfully been grown in the US since the 1990's and we always have them in the house when they're in season. This apple's sweet flavor really complements the spicy Fresno peppers, fresh mint and crunchy Brussels sprouts in this salad.As for wine, I highly recommend the Claude Riffault Sancerre "Les Boucauds" from France's Loire Valley. This 100% Sauvignon Blanc is crafted from 10-50 year old, organically farmed vines planted on terres blanches soils. The wine is vinified in both stainless steel and French oak (50/50) and bottled unfiltered in order to preserve the complex aromas and flavors of the finished wine. The result is an immensely enjoyable white wine with notes of citrus, passionfruit and elderflower with a lovely minerality and zippy acidity that complements the Shredded Chicken & Brussels Sprout Salad with Toasted Sesame Vinaigrette beautifully.I hope you enjoy this dish as much as we do! What are your favorite flavors of Spring and Summer? Please let us know - we'd love to hear from you!Bon appétit,  "Shredded Chicken & Brussels Sprout Salad with Toasted Sesame Vinaigrette + a Loire Valley Sancerre" Author: Stephanie Miskew | The Glamorous Gourmet Serves: 4 Ingredients

• 1 lb. chicken tenderloins (preferably organic)
• Zest of 1 lemon
• 1/4 cup fresh lemon juice
• 1/4 cup sesame oil
• 1/4 cup good olive oil
• 2 teaspoons honey
• 1 Tablespoon white wine vinegar
• 1 garlic clove, smashed
• 3 Tablespoons sesame seeds, lightly toasted
• 1 lb. Brussels sprouts, trimmed & thinly sliced
• 1 Pink Lady apple, halved, cored & thinly sliced
• 1 small shallot, halved lengthwise & thinly sliced
• 1 Fresno chile, stemmed, seeded and thinly sliced into rings
• 1/2 cup chopped fresh mint

Instructions

1. Preheat oven to 350 degrees.
2. Place chicken tenderloins in a baking dish, drizzle with olive oil and season with Kosher salt and pepper. Bake until just cooked through, approximately 20 minutes.
3. Place cooked chicken in a large bowl and use 2 forks to shred it into bite sized pieces. Set aside to cool.
4. In a small container with tight fitting lid, combine half of the toasted sesame seeds, vinegar, garlic clove, honey, olive oil, lemon zest and juice. Close tightly and shake vigorously to combine. Season to taste with Kosher salt and pepper.
5. In a large bowl, add the shredded chicken, Brussels sprouts, apple, shallot, chile and mint, drizzle with the dressing and toss well to combine. Season to taste with Kosher salt and pepper.
6. Garnish with the remaining sesame seeds just before serving.

Notes Serve with a crisp, citrusy Sauvignon Blanc like the 2014 Claude Riffault Sancerre "Les Boucauds" from France's Loire Valley. 3.5.3208

 

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Shredded Chicken & Brussels Sprout Salad with Sesame Vinaigrette + a Loire Valley Sancerre

Spring, glorious Spring! The sun is shining, the birds are chirping and I’m super excited to share this delicious recipe with you that’s perfect for the season: Shredded Chicken & Brussels Sprouts Salad with Toasted Sesame Vinaigrette. This salad has oodles of delicious flavor and texture and is packed with healthy ingredients including organic chicken breast, Brussels sprouts, Pink Lady... Read More

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Thinking Outside the Box: Barrel + Ink Wines

What do you get when you combine a team of creatives, engineers and entrepreneurs who share a common passion for wine? A company that thinks outside the box - or barrel as the case may be! Barrel + Ink was conceived of in 2011 by MD/PhD student turned winemaker Corey Miller who describes this innovative upstart as a place where "wine meets design."Based in San Francisco, Barrel + Ink provides a unique canvas on which iconic, award-winning winemakers, designers and artists can connect and produce something special. The wines produced are not bound by a vineyard, label, region or style and are intended to showcase the winemaker's artistic license. In the same manner, each featured artist is entrusted with interpreting the wine through its label art, using his or her preferred medium. Now on their fourth release, the company has already featured collaborations between such well-known winemakers as Pax Mahle (Wind Gap, Pax), Helen Keplinger (Keplinger Wines) and Aaron Pott (Pott Wine) paired with artists including Lab Partners, Erik Marinovich and Invisible Creature. Each monthly collaboration is featured on the Barrel + Ink website where it can be purchased until each limited release sells out.I recently had the pleasure of sampling Barrel + Ink's latest release, the 2014 Interessante White Blend ($28) from California, a collaboration between winemaker Andy Erickson and lettering artist, Jessica Hische named for its complex and "interesting" aromas and flavors. Erickson is best known for his work on iconic California wines including Screaming Eagle, Harlan and Staglin in addition to consulting and producing his own wine labels, Favia and Leviathan which he co-founded with his wife, viticulturalist Annie Favia. Hische counts Director Wes Anderson and Writer Dave Eggers among her clients in addition to well-known household brands including Penguin Books, American Express, Target and Nike.My wine shipment arrived in a smart-looking box, embellished with the Barrel + Ink logo. The stylishly packed contents included two 750mL bottles of the 2014 Interessante White Blend (respectively labeled "Cheers Now" and "Cheers Later") as well as artfully printed note cards featuring information on the winemaker, artist and wine tucked neatly into a black sleeve. Hische's vivid green label, intended to represent the natural, rustic vineyard terrain and vibrancy of the wine, beckoned from the box, featuring the wine's name elaborately illustrated in vibrant tones of green and gold with beautiful metallic accents. But while the presentation was impressive, would the wine hold up in the glass?

“The Viognier gives you that honeysuckle, beeswax character. The Sauvignon Blanc–lifted floral notes, lime zest, and citrus. The Chardonnay gives you that nuttiness, and golden character. The Roussanne gives you earthiness.” - Andy Erickson, Winemaker

I'm happy to report this bright, citrusy, complex white is delightful! Fermented in a combination of stainless steel, French oak and concrete eggs, this unique blend of 35% Viognier, 34% Sauvignon Blanc, 22% Semillon, 7% Chardonnay and 2% Roussanne displayed fragrant aromas of white flowers, honey, pear and citrus which followed through on the palate along with a lovely, lush mouthfeel, bright acidity and lengthy vanilla and spice-tinged finish. While best known for his iconic reds, Erickson's prowess with white wines is clearly evident and the synergy between winemaker and artist is also spot on. The label is a beautiful and accurate visual representation of the wine in the bottle.Barrel + Ink represents a unique approach to enjoying wine by bringing talented winemakers and artists together and incorporating visual aesthetics as part of the vinous experience. The 2014 Interessante White Blend is a wonderful representation of this process and a thoroughly enjoyable wine. I look forward to future collaborations from this creative team and for more information on Barrel + Ink, please click here.

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Thinking Outside the Box: Barrel + Ink Wines

What do you get when you combine a team of creatives, engineers and entrepreneurs who share a common passion for wine? A company that thinks outside the box – or barrel as the case may be! Barrel + Ink was conceived of in 2011 by MD/PhD student turned winemaker Corey Miller who describes this innovative upstart as a place where... Read More

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