It’s time to bid adieu to the wines of winter and embrace the fresh, fruity flavors of Spring! Here are ten fabulous wines that are sure to please your palate this delightful time of year without breaking the bank: 1.) Badenhorst Secateurs Rosé, Swartland, South Africa, 2015 ($16): This blend of Cinsault, Shiraz, Grenache and Carignan exhibits a delightfully pale... Read More
The post 10 Fabulous Spring Wines Under $25! appeared first on The Glamorous Gourmet.
Easter is one of my favorite holidays. In addition to its religious significance, it's also the holiday on which my husband proposed and it occasionally coincides with my birthday (March 31st) which is always fun. It also signals the arrival of Spring, a season rife with many of my favorite things not the least of which is some of the best weather we'll see all year here in South Florida. And while Steve and I have hosted Easter at our home (aka Chez Miskew) many times, this year was extra special because it was the first year we had the entire Miskew clan joining us!
Steve's brother Doug, his wife Tracy and their children, Nick and Abby, live in North Carolina, as does his mother Diane and while they've all come to visit us at various times over the years, we've never had them all at Chez Miskew together.So after putting in the request during our Christmas visit to North Carolina, it finally became a reality this year! We had a thoroughly enjoyable weekend showing them around town, visiting Delray hot spots including City Oyster (my Mother-in-law adores Wayne...but who doesn't?) and Saltwater Brewery (owned by our good friends the Goves) and spending time on the beach at The Seagate Beach Club. We also dined at home one night, feasting on delicious chicken wings and pizza from Anthony's Coal Fired Pizza in honor of the arrival of Steve's Uncle Barry and Aunt Audrey whose presence made the weekend even more special. You see, Uncle Barry is a Lutheran minister and married Steve and I almost 12 years ago - how time flies!
We decided on an Easter brunch this year in order to get the college kids home Sunday night so they'd be bright and bushy-tailed for their Monday morning classes. Luckily, brunch happens to be one of my favorite meals, yet with an Easter menu that usually consists of ham and lamb for us, we wondered how we could make it more...brunchy.We decided to replace the ham with an egg dish I recently discovered on Food52, the fabulous foodie website created by New York Times food writers and overall dynamic foodie duo, Amanda Hesser and Merrill Stubbs. Eggs Gratin Crostini with Swiss Chard, created by Food52 Test Kitchen Chef Josh Cohen, was an ambition dish which required a bit of advance preparation (soft-boiling 2 dozen eggs, making a caramelized onion cream sauce, grating oodles of Gruyère cheese) but the minute I saw the cheese bubbling under the broiler (click here to view) and heard the rave reviews from the fam, I knew it was totally worth the effort!
Steve took the lead on the lamb which was a scrumptious butterflied leg marinated overnight in a savory mixture of yogurt, olive oil, rosemary, lemon zest and juice. The lamb retained the flavors of the marinade beautifully and Steve cooked it on the grill to sheer perfection!The dish that took the longest however was the Neiman Marcus Popovers and Strawberry Butter. I made the delectable strawberry butter the day before but the actual batter for these gorgeous, golden brown poofs needs to be made with room temperature ingredients and also needs to rest for one hour after the wet portion is mixed. Plus, each batch cooks for 45 minutes and I needed 2-3 batches. Despite the "popover drama," they turned out great and there wasn't a crumb left!
Uncle Barry led us in a beautiful blessing before we all sat down to feast. In addition to family, we were also fortunate to have our neighbors, who we consider family, Jackson Langford and his son Griffin join us. Since the day was extremely warm and we were eating al fresco, almost everyone opted for chilled white wine including sparkling Blanc de Blancs, Chenin Blanc from South Africa and California, and a Cotes du Rhone Blanc. For a full list of Easter recommendations, which are also immensely enjoyable this Spring (and under $25), please click here.For dessert, I served my Pink & Green Trifle, a dessert less inspired by haute cuisine as it is Lilly Pulitzer. The confection features layers of cubed strawberry cake (yes, the boxed kind) separated by bright green pistachio pudding (yes, the instant kind) and whipped topping (yes, Cool Whip), garnished with fuchsia pink Peep bunnies. Childish? Yes. Cavity-inducingly sweet? Yes! The perfect way to end a culinarily ambitious meal? You betcha! And, like the rest of the Easter meal, it was completely deserving of being served on late Aunt Mary's beautiful pink and ivory colored Wedgwood Williamsburg Husk china.
It was such a special day filled with great stories, delicious food and lots of laughs. I hope you enjoy the photos of our Easter fun and I've included the recipe below for the delicious leg of lamb. It will definitely be appearing at our next Easter feast and with any luck...so will the Miskews!Bon appetit,
"Grilled Leg of Lamb with Rosemary & Lemon" Adapted from Ina Garten's show, "The Barefoot Contessa"Serves 8-101 5-lb. butterflied leg of lamb (it'll weigh more before the bone is removed)2 lbs. plain, unflavored yogurt1/2 cup good olive oil, plus more for grill1 lemon, zested1/2 cup freshly squeezed lemon juice (approx. 3 lemons)3/4 cup fresh whole rosemary leaves stripped from the stem (approx. 2 large bunches)2 teaspoons kosher salt1 teaspoon freshly ground black pepper1.) Combine yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl or jumbo-sized plastic bag. Add the lamb, making sure it is covered entirely with marinade. Marinate in the refrigerator, covered, overnight or for at least 6 hours.2.) Before grilling, be sure to bring the lamb to room temperature. Just prior to cooking, heat grill and scrape the marinade off the lamb, wiping the meat with paper towels, and seasoning it generously with salt and pepper. Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare. This will take 40 minutes to 1 hour, depending on how hot the grill is.3.) Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes. Slice and serve arranged on a platter, garnished with additional rosemary sprigs and lemon slices.
Easter is one of my favorite holidays. In addition to its religious significance, it’s also the holiday on which my husband proposed and it occasionally coincides with my birthday (March 31st) which is always fun. It also signals the arrival of Spring, a season rife with many of my favorite things not the least of which is some of the... Read More
The post An Easter to Remember at Chez Miskew & a Delicious Grilled Leg of Lamb Recipe! appeared first on The Glamorous Gourmet.
Please click the link below to view the WPTV video segment - thank you!
Please click the link below to view the WPTV video segment – thank you!
The post The Perfect Easter Wines & a Special Recipe & Cooking Demonstration by Chef Lindsay Autry on WPTV! appeared first on The Glamorous Gourmet.
"Rosé is a delightful wine to serve year round at almost every meal...even breakfast!"- Martha Stewart
Last month marked a major annual culinary occurrence here in South Florida, The South Beach Wine & Food Festival. Now in its 15th year, the festival continues to delight the palates of South Florida foodies and has definitely stood the test of time in a city where trends, culinary and otherwise, tend to quickly come and go. To this day, the weekend long culinary extravaganza features a veritable "who's who" of the wine and food world in events ranging from Master Sommelier-taught wine seminars to late night ragers on the beach hosted by the likes of Guy Fieri. Part of it's intrinsic magic is perhaps that there's definitely something for everyone!This year there was one event I was especially eager to attend: the Rosé Brunch co-hosted by Martha Stewart and Chef Jean-Georges Vongerichten featuring the Provençal rosé wines of Chateau D'Esclans. Now, I'm a huge fan of Chef Vongerichten and I count my visits to his Michelin-starred restaurants among some of my most memorable culinary experiences. And, if you know me at all or have ever read my blog you know how much I adore the marvelous rosés of the charismatic Sacha Lichine and Chateau D'Esclans (for the details of our visit to the Chateau, please click here), but for me, the main draw at this particular event...was Martha.
I have been a Martha Stewart fan since 1992. At that time in my life I was just graduating from college and there was something about her passion for homekeeping, cooking and everything that went with it that just spoke to me. I started reading her books and magazine with avid interest and when her show debuted in 1993 I was completely hooked! My friends and family knew never to call me from 10-10:30am on Saturday morning because I was watching Martha. Her timeless advice was all about beautifying and elevating the things we encounter in our daily lives and making them, well...special.
I've been inspired by her ever since and to this day, my kitchen dish soap is still ensconced in a decorative glass bottle complete with spout and proudly displayed on my sink. I also painted every room in my first apartment (and many after that) using Martha Stewart paints inspired by the beautiful colors of her Araucana hens' eggs. I continue to delight my friends with her Pressed Picnic Sandwich and, much to my Grandmother's dismay, Martha's Banana Bread is still the ONLY one I make (the key is the sour cream!). She also inspired me to make my first homemade chicken stock before I even knew what the heck to do with it, but it sure made my apartment smell heavenly. I once blew almost an entire paycheck making her Easter Brunch for my friends and at her behest I also grew my own herbs (don't forget to pronounce the "h"), made a giant batch of pesto with the basil and froze the leftovers in ice cube trays to enjoy during Winter. Let's also not forget the various combinations of compound butters which have been livening up dishes in my kitchen for decades and while I still haven't encountered a broken light bulb in a socket, I sure as heck would know how to use a raw potato to get it out. Because of Martha I've composted, espaliered, paillarded, braised and decoupaged and whether I was trying a new recipe, learning her latest craft or simply honing my technique for folding and storing sheets I've thoroughly enjoyed learning from her over the past 25 years.
But I digress, the beautiful Rosé Brunch was held in the Matador Room at South Beach's uber-chic Edition Hotel. Inspired by its rich history and 1950s glamour, Chef Vongerichten has reinvented the iconic room with menus featuring his interpretation of Caribbean, Spanish, Latin and South American cuisines using only the freshest, locally sourced, seasonal ingredients. As we waited to enter the beautiful venue, Martha herself arrived dressed in white pants, a chambray blue top and coordinating wrap and stylish wedges. She flashed her tousled blond hair and white smile as she stopped for a moment to welcome us and take a few photos before being whisked into the room. Minutes later, we entered the stunning circular space and soon after, the crowd was buzzing with energy. As we enjoyed the ambiance, the most attractive wait staff I've ever seen plied us with glasses of the 2014 Chateau D'Esclans Whispering Angel Rosé and delicious, hand-passed hors d'oeuvres including Floridian Heirloom Tomato Toast, Crispy Salmon Sushi with Chipotle Mayo and Peekytoe Crab Fritters with Aioli and Basil.
As we sat down for brunch, festival founder and Executive Director, Lee Schrager took the microphone, welcomed everyone and explained how this particular event had garnered the nickname, "The Trifecta" during the planning process due to its impressive roster of hosts. After all, it's not just every day America's leading lifestyle doyenne, one of the planet's most celebrated Chefs and the proprietor of Provence's most beloved Chateau get together to throw a little brunch on the beach! Then Martha took the microphone and graciously welcomed everyone and elaborated on her respect for Chef Vongerichten, "a maestro of restaurants and cooking," as well as her love of rosé wine. She explained how she discovered it years ago when she and her husband and daughter would travel to St. Bart's (to view a video of her entire commentary, please click here). And just when I thought I couldn't love her any more, she made the aforementioned comment about rosé being a wonderful wine for any meal, including breakfast!
Moments later, a round of family-style appetizers descended on our table which were paired with the Chateau's newest release, the 2014 Chateau D'Esclans "Rock Angel" Rosé ($45). This delightfully pale pink wine is made from Grenache, Rolle and Tibouren grapes which were vinified in a combination of large oak barrels and stainless steel, resulting in a fresh, fruity wine with a lovely, dry finish. This wine was the perfect accompaniment for the wide variety of mouthwatering dishes laid before us, including Jamón Ibérico de Bellota, Marinated Olives with Poblano and Mint Pesto, and Sweet Pea Guacamole served with perfectly salted, crunchy tortillas. Next came Raw, Shaved Florida Red Snapper with Green Chili Dressing and Crunchy Rice and Herbs, Florida Stone Crab with Mustard Sauce, Raw Shaved Brussels Sprout Salad, Pear and Apple Salad, Wild Gulf Shrimp with Sizzling Garlic and Chili Oil and Chorizo Pizza with Broccoli Rabe. In the past, some of the festival's events have been criticized for not providing enough food but let me just tell you - this was NOT one of them! Each dish was more delicious than the next, and we were just getting started.
Our next course featured round upon round of family style dishes paired with the jewel in the Chateau D'Esclans crown - Garrus! This wine changed the rosé game, turning what the French widely considered a "cheap and cheerful" wine into a thing of true beauty. Garrus is crafted from the fruit of 80 year old Grenache and Rolle vines which is fermented in new and second year barrels resulting in a serious wine with serious structure and depth of flavor. This incredibly food-friendly rosé paired beautifully with the creative and delicious dishes which featured a little Miami spice and flair which was definitely a big hit with attendees! Dishes like Crispy Florida Black Grouper Tacos with Aioli and Cabbage-Chili Pickle, Maitake Mushrooms with Goat Cheese and Fresno Pepper Vinaigrette, Charred Florida Octopus with Crispy Potatoes and Paprika Emulsion renewed our appetites and were a feast for the eyes as much as the palate with their beautiful array of flavors and textures. Chef Vongerichten's Arroz con Pollo with Crackling Skin and Lemon Zest was a hands-down favorite at our table as well as the Grilled Prime NY Strip with Chimichurri Sauce and Crunchy Potato Nuggets. Not only were the dishes incredibly delicious, but we were also accommodated with additional plates of just about every one!
By the time dessert rolled around we were so full we could barely eat another bite...but being the troopers we are, somehow we managed. And who could possibly say "no" to a delightfully decadent Tres Leches Cake with Glazed Pineapple followed by the classic but impossible to turn down Warm Valrhona Chocolate Cake with Vanilla Ice Cream. We also had to try at least a bite (or two!) of the creative Strawberry Sundae with Kaffir Lime Meringue and Caramelized Brioche Croutons, Soft and Crunchy Almond Cake with Guava Sorbet and perhaps my personal favorite, Salted Caramel "Impossible Flan," a heavenly combination of flan and cake that I just couldn't seem to get enough of. These special sweets were undoubtedly the perfect finish to a magnificent morning.
At the end of the brunch Chef brought out his fabulous team helmed by the incredibly talented and recent Top Chef Champion Chef de Cuisine Jeremy Ford for an immensely well-deserved round of applause. It was evident how hard he and his team worked to create this lavish feast and every ounce of adulation was truly earned. As we left with our copies of Martha's new book, "Martha Stewart's Appetizers" Steve and I agreed this special event was, without a doubt, a very Good Thing!Cheers,
“Rosé is a delightful wine to serve year round at almost every meal…even breakfast!” – Martha Stewart Last month marked a major annual culinary occurrence here in South Florida, The South Beach Wine & Food Festival. Now in its 15th year, the festival continues to delight the palates of South Florida foodies and has definitely stood the test of time... Read More
The post Chateau D’Esclans Rosé Brunch Hosted by Martha Stewart & Chef Jean-Georges Vongerichten at The South Beach Wine & Food Festival appeared first on The Glamorous Gourmet.
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