A Cake with a Kick: Full Spirited Flavours Prosperity Cakes

Looking to bring an amazing dessert to your next dinner gathering? Three sisters from Pennsylvania can supply you with the sweet that will have everyone raving. After their own families oohed and ahhhhed over their cakes for years, the sisters decided to combine their talents and showcase their fabulous liqueur-infused buttery cakes. Whether you choose the amaretto, limoncello, raspberry liqueur, or coconut rum cake, they will arrive beautifully presented in recycled boxes. They come in two sizes: the FULL serves 10 to12, the JUNIOR serves 2 to 4. Cakes can be served right away or frozen for up to 3 months. I suggest ordering one for your party, and a couple more for yourself, to have tucked away, just in case.

A gift to bring to a holiday party: Beautifully Bottled Olive Oil

Next time you show up at someone’s door with bottle in hand, make that bottle be a pretty bottle of olive oil. It’s an ingredient that’s welcome in every kitchen, and your host will appreciate your thoughtfulness. Allure Estates in California houses their award-winning oil in a lovely black bottle, for the sophisticate. O Tahitian Lime Olive Oil would satisfy the experimenter in your life. L'Olivier Extra Virgin Olive Oil looks great in a country kitchen, for the cook who likes to pamper his guests. Terra Medi Extra Virgin Olive Oil is a perfect pick for the person with a modern sense of style.

Fair Quinoa Vodka: That’s Fair

Ward III hosted a delectable cocktail tasting featuring the spirits from Fair, a company that truly believes in fair trade—and fabulous tasting products. From the Andes, the award-winning Fair Vodka takes the knowledge passed down from Incas from the past 5000 years, plus French distillers, to create its unique taste. Fair also produces a Goji Berry Liqueur, which tastes great on its own, or in cocktails, with berries from the Himilayas, and a Café Liqueur from Mexican coffee. Stock up for the holidays! Photo shows the TIBETAN SPRITZER made with Fair Goji Liqueur, Lillet Blanc, Lemon Juice, Angostura Bitters, Marquis de la Tour Sparkling Wine and topped with some Goji Berries. See more photos from the tasting here.

Pretty Stuffed Pumpkins

It’s the time of year when squashes and pumpkins abound. What to do? Refer to The Earthbound Cook by Myra Goodman—a book that is packed not only with recipes, but also with tips on living an über-green lifestyle. You will definitely learn something about the planet, including: the pros and cons of the farming of fish, how to read eco labels, how to eat organically for health, and much more. This recipe not only makes for a gorgeous presentation, it’s ranks 10+ on the health scale.




An excerpt from the book:

Pumpkins Stuffed with Quinoa, Butternut, and Cranberries
3 tablespoons olive oil
About 1 cup diced yellow onion
2 teaspoons ground cumin
1 cup quinoa, rinsed in cold water and drained
2 cups Vegetable Stock, or store-bought low-sodium vegetable broth
1/2 cup dried unsweetened cranberries
4 small edible pumpkins, Sweet Dumpling squash, or small acorn squash (1 1/2 to 2 pounds each)
1 1/2 cups diced butternut squash
1/4 cup raw pumpkin seeds, pine nuts, or chopped walnuts, toasted
1/2 teaspoon ground cinnamon
1 teaspoon fresh lemon juice
Salt and freshly ground black pepper

1. Place 2 tablespoons of the olive oil in a heavy-bottomed saucepan or Dutch oven, and heat over medium heat. Add the onion and ground cumin and cook, stirring frequently, until the onion is soft and golden brown, about 10 minutes.
2. Add the quinoa to the saucepan and stir to coat the grains. Add the stock and raise the heat to high. When the liquid comes to a boil, reduce the heat to low, add the cranberries, and cover the pan. Cook at a slow simmer until the liquid has been absorbed, 15 to 25 minutes.
3. Meanwhile, cut the top off each pumpkin, reserving the tops, if desired, for decorative effect. Scoop out and discard the seeds and fibers. If the pumpkins do not sit flat, trim a small slice off the bottom to create a flat base. Place the pumpkins on a rimmed baking sheet and set it aside.
4. Place the remaining 1 tablespoon oil in a large skillet, preferably nonstick, and heat it over medium-high heat. When it is hot, add the cubed butternut squash and cook without stirring until the squash is browned on the bottom, 2 minutes. Toss to turn the pieces (or use a spatula to accomplish this) and cook, stirring frequently, until the squash is just tender, about 2 minutes more. Set aside.
5. When the quinoa is cooked, remove the pan from the heat and stir in the toasted pumpkin seeds, cinnamon, and lemon juice. Add the butternut squash, and season with salt and pepper to taste.
6. Position a rack in the lower third of the oven and preheat the oven to 375°F.
7. Divide the quinoa filling among the pumpkin shells; do not pack the mixture. Transfer the baking sheet to the oven and roast until the quinoa is hot and the flesh of the pumpkins is tender when pierced with a skewer or fork, 45 to 60 minutes. Avoid overcooking, because the pumpkins may collapse. If you intend to use the pumpkin tops, add these to the oven during the last 15 minutes of cooking.
8. Serve immediately, with the tops (if using) leaning against the stuffed pumpkins. Serves 4.

Junoon: Indian Cuisine In-depth

Get ready for Junoon, an18,000-square-foot, palace-like restaurant coming to the Flatiron area. I was able to sneak a peek into the construction zone last week, while meeting with Chef Vikas Khanna to talk about his upcoming cookbook. The restaurant will feature an sleek open kitchen which will also showcase the five traditional styles of Indian cooking: curries and sauces, a tandoor oven, a cast iron griddle, and a stone for searing meats and char broiling. Downstairs, a special Spice Room will be creating fresh blends for the kitchen, and to sell to the public. The dramatic, sophisticated decor features an entrance with reflecting pool, leading to another one—which spans from front to back. The lounge and private dining areas come adorned with ancient, intricately-carved Indian artifacts, that emit a nice warm vibe. I can’t wait to try the food. Opening in mid November.

September 24 & 25 in the Hamptons: Harvest East End

In two weeks, a celebration of the fall season is taking place on the East End of Long Island. The best wineries, farms, chefs and restaurants combine to showcase the best of the harvest with wine tastings, classes in wine appreciation, plus private chef dinners hosted in exclusive Hampton homes. Harvest East End's Gala Dinner has sold out, but you can still place a bid online for half barrels and special lots of wine. Go to the website to buy tickets and see the schedule of events. Best of all, proceeds benefit East End Hospice and the Peconic Land Trust, which preserves Long Island’s working farms. PS: Logo and all festival graphics, by yours truly.

Montreal Report: DNA Restaurant

Perfect DNA  Chef Derek Dammann is a true believer in head-to-toe dining, not for the shock value a customer might get when offered Veal Heart, Kidney, and Liver Kebabs, but for the practicality of it, and as a way of going back to the way we used to eat. The first item that my eye hit on the menu was Blood Cake. As a child, I was served Jelita (Slovak), which I loved, but had I known those delicious sausages had blood as an ingredient, I would never have let it pass my lips. Derek’s version (photo) came with fried egg on top and tossed chanterelles. A true taste treat. The decor wins my top prize for design cleverness-plus-comfort of all the places we visited in Montreal. There was a subtle sense of humor to the tufted chair back, whose one button went awry, and had only one arm. The orange lounge area screamed ORANGE in the most spirited way, and was totally orange down to the glassware. My friend Bob told me of a surprise in the men’s room, which I won’t spoil for you, but it adds a wonderfully whimsical touch. See more pictures from our lunch visit here of the house-made charcuterie, boneless pig head terrine, the downstairs private dining room, shop and wine cellar/meat locker. Next time I'm in Montreal it will be dinner at DNA.

Edible Garden @ the New York Botanical Garden

Just a 20 minute train ride from Grand Central whisks you to a 250-acre sanctuary in the Bronx. Now, you can not only see the most beautiful displays, you can taste them. A fabulous array of chefs will be doing daily demonstrations featuring the spoils of the four spectacular kitchen gardens. The Home Gardening Center is where you can learn how to make your garden the best it can be, and also view the celebrity chef patches from Daisy Martinez, (who had some very intertesting choices!), Dan Barber and Jack Algiere of Blue Hill at Stone Barns, Michael Psilakis and Mario Batali, with accompanying audio tours. Of interest to those without a plot of ground, the Conservatory Container Garden has a wealth of surprises coming in that might inspire you to experiment. Martha Stewart’s Culinary Herb Garden has over 50 herbs. Bring the kids to the Children’s Vegetable Garden and show them the wonders of nature. To see who’s cooking and to buy tickets click here. Special festival weekends dot the summer weekends till the harvest. Try this delicious recipe from Michele Di Pietro (see photo), for a unique pesto, whose main ingredient is zucchini. The most important part of the recipe is to make sure that you pull all the water out of the zucchini before mixing with other ingredients. To make the roasted garlic, cut off the bottom of an entire head of garlic and place in a 400º oven, roast for 35 minutes. A handy item to have around, it can be wrapped in foil and stored in the fridge. There’s more photos from the gardens and demo at this link.

Employees Only: Bottled

Complex cocktail making just got easier. Dushan Zaric and Jason Kosmas of Employees Only have packaged two accompaniments to spirits—the very combinations which have been in use at the bar. Both the Grenadine and Lime Cordial EO Brands add a richness and depth to a variety of cocktails with one easy pour. Dushan told me that they are made with mostly organic ingredients. EO Grenadine is a combination of pomegranate juice sweetened with sugar and highlighted with a secret blend of natural spices. The Lime Cordial is a blend of pure lime juice and agave nectar, accented with kafir lime leaf. Now available at the bar on 510 Hudson Street in the Village, or can be ordered through Fresh Direct. Photo shows the Irish Rose, composed of Jameson Irish Whiskey, lemon juice and EO Grenadine (left) garnished with baby roses, and the Tequila Daisy, made with Cherbay Blanco, EO Lime Cordial, and a dash of EO Grenadine over ice. So simple—stock up for summer!

Berry Season

You’ve probably seen Driscoll’s berries at your local supermarket. But did you know that they are also used behind bars in your favorite cocktails? These photos were taken at Bookmarks at the Library Hotel. I got to sip away at them while meeting one of Driscoll's farmers, Rogelio Ponce of Sun Valley Berries, in Watsonville, California. Rogelio and his family have happily grown for Driscoll’s for three generations. And partnering with them has lots of benefits. Driscoll’s has the money to research and provide improvements in growing techniques and shares this information with all its independent growers. Driscoll’s also teams up with some of America’s leading chefs. Go Driscoll’s! In celebration of National Berry Month this July, Loews Hotels will be hosting a Driscoll’s Berry Concierge on July 4th weekend. Guests will be greeted with complimentary red, white and blue berry mocktails or cocktails. Concierges will engage kids and adults alike with smoothie making demonstrations, while talking about the nutritional benefits. That’s right, start ‘em early, I say!

abc Kitchen: seasonal and sensational

Every New Yorker’s curiosity is always picqued when they see an established restaurant close in thier neighborhood—rumors fly as to what is coming. When I heard Jean Georges Vongerichten was opening a place where the old Lucy’s was, naturally I was anticipating great things. Now that abc Kitchen is open, I am delighted to have such a find, so close by. I was totally impressed at the freshness and quality of the ingredients in all the dishes I sampled. There were so many items on the menu that sounded good I couldn’t decide and had to ask the bartender for some suggestions. He recommended the ramp toasts, which would only be in season for a short time. Out came two pieces of bread, with ramp butter and goat cheese with small pink onions on top. Not what I expected—better—light, healthy, full of flavor. I also had the pea shoot salad, which, again, was extraordinary, and ended my meal with the burger (photo), which was presented beautifully with circles of jalapeño on top of the bun. About the design, well, I like the approach, but I think it could use a little more warmth. I kept getting the feeling that I was in a place that was unfinished, and the tarnished mirrors seemed a bit sad. Loved the dainty place settings, though. See more pictures of the restaurant and food from my visit here.

Raise a glass to EARTH DAY!

Unbelievably, the 40th anniversary of Earth Day arrives on April 22. It is your civic and earthly duty to do something—why not involve the only USDA certified organic tequila? Casa Noble and La Sierra Agave Nectar makes the perfect couple, both extracted from the hearts of same agave piñas. You’d be wise to stock up the ingredients now, pull together some buddies, and have each make a commitment to the environment to adhere to for the year. Mother Earth will thank you!
Casa Noble Organic Margarita
2 oz Casa Noble Crystal
1 oz fresh lime juice (or the juice of 1 whole lime)
¾ oz La Sierra agave nectar
Kosher salt for rim (optional)
If using salt, moisten rim of glass with lime and gently roll in a plate of kosher salt. Combine first three ingredients in a shaker with ice. Shake, strain and serve up or on the rocks. Garnish with a lime wheel.

San Rocco’s 3-hour happy hour

When Italy does happy hour, you can be sure that there is food involved. The tradition of Apertivo is how Italians wind down after work—with a glass of wine and buffet of snacks. San Rocco NY is bringing Italy’s way of doing things to its place on 24th street. Pair your glass of wine, beer or cocktail with a fab selection of delicious Italian snacks. On my visit, I felt like I was actually in Italy, as the owners and staff all spoke Italian—and were handsome and stylish to boot! There’s a great outdoor seating area, plus three rooms with distinct atmospheres and wild artwork to admire while you sip away. The complimentary Apertivo Bar happens every night from 6 to 9. Milanese owner Rocco Arena invited Richard Boccato of Dutch Kills, to create the signature cocktails—which you can see photos of, plus the snacks I sampled here. Check out the website to find out about the first-Wednesday-of-the month parties, which are astrologically themed.

kitchen + cocktails: Orson Salicetti's Art of Mixology

To experience cocktails enriched with fresh spices, tasty little bites—and a few surprises—head over to Covet, a newly opened club in midtown. Orson Salicetti’s new gig, the Art of Mixology, created the unique flavor combinations for this sexy, dark, underground space. My Laurel (photo above) was mixed with an aged rum and accented with bay leaf and allspice. I would put this into the manly category. Ladies can raise an elegant toast with the  Rose Champagne cocktail, which is a bit more potent than it sounds, having Champagne, Vodka, Lime, Agave, Aloe Vera, baby rose reduction and a red rose garnish as its ingredients. See more photos from the launch party and other cocktails (like the intriguingly-titled Tickle My Pickle) here.

Baba takes care of you

Brooklyn had been calling, and I decided to answer on a recent drizzly Sunday. I was lured in by Baba—a food shop slash restaurant with a cozy, sweet, and stylish atmosphere. They specialize in carefully chosen charcuterie and cheeses, like La Quercia’s Speck Americano from Iowa, a delicately smoked pork with an amazing soft texture, and my favorite, the Fra’ Mani Mortadella, a hand-made, preservative-free guilty pleasure. This set the stage for Chef Jose Edgardo Soto’s dishes. We started with a taste of his Spanish tortilla, which was served with a Moroccan Charmoula on the side (photo above). Upon tasting, I thought the sauce would make a fantastic accompaniment to a host of other dishes, say, atop a filet of fish, or with pasta. Happily, Jose was willing to share his recipe. I can’t wait to try it out on my guests. See more photos of our day here.
Charmoula
2 bunches cilantro
1 bunch parsley
1 small piece of fresh ginger, chopped
2 garlic cloves, roughly chopped
2 TB coriander powder
1 TB cumin powder
1 TB paprika
The zest of one lemon
1/3 cup extra virgin olive oil
Pulse in a food processor, or place in a blender on medium speed. Add salt and pepper to taste. Jose recommends serving with: mussels, pork, eggs, lamb, or as he does at Baba, with a Spanish tortilla.

The end of the meat fast

I chose to have my first meaty entree at 10 Downing, and am not regretting a thing! Though I did learn a lot about alternatives over the past couple of months, I thought it was time to start enjoying top quality, consciously farm-raised specimens. Chef Jonnatan Leiva is bringing in top quality meat from Lydia Ratcliff, who runs Lovejoy Brook Farm, the last working farm still in operation in Andover, Vermont. Seen here is the Lamb Burger, new on the Spring menu. See more photos from the meal here.

the greening of NYC

In honor of St. Patrick’s Day, I ordered a ‘green’ wine—organic, that is—with my lunch at Print, located in the Ink 48 Hotel. I found out that all the offerings on their wine list are either organic or biodynamic. Impressive. They even have a selection of organic beers, like Samuel Smith’s Organic Lager, from Tadcaster, England and Pinkus Pils Pilsner, from Münster, Germany, to name a few. The bar featured cocktails, whose names tie into the fact that this hotel used to be a printing house. How could you not be curious about something called White Out (Tanqueray Ten Gin, Cointreau, Lemon Juice, Tarragon) or Scotch Tape (Glenmorangie Single Malt Scotch, Ginger Juice, Fresh Lemon and Lime)? I suggest a stop here next time you are at the Javits. The menu features locally-sourced ingredients from upstate New York. A rooftop bar called Press opens in approximately two weeks. See more photos of my lunch with Francine, and enjoy my other St. Patrick’s Day day sightings taken at midday, before the chaos ensued.

Scotch + Ladies: cocktails from Ladies United for the Preservation of Endangered Cocktails

Ladies United for the Preservation of Endangered Cocktails (LUPEC) made quite a splash at Astor Center this week in honor of International Women’s Day. These crafty females started with a selection from Compass Box Whisky, and mixed it with the gamut: flamed orange zest, earl grey tea, apple butter, and grapefruit were just some of the ingredients on hand. I noticed a great trick that I am going to steal for my next shindig—the use of sprays. Partly used as a time-saver, and partly for adding just a hint. See more pics and cocktail recipes from the event here. Pictured, is Lady of the Lamp, by Rachel Kim of Momofuku, a combination of Asyla Whisky, Benedictine, Allspice, Honey, Lemon, and Ginger. If you haven’t tried Compass Box yet, put it on your agenda. They specialize in small batches of Scotch whiskies that fall into two categories: Signature Range, which includes Spice Tree, The Peat Monster, Oak Cross, Asyla, and Limited Release Range, having Hedonism, Lady Luck, Hedonism Maximus, The Peat Monster Reserve, and Canto Cask Series.

healthy meat-free dinners and snacks

It’s been an interesting meat-free journey over the past month. I will declare January the month of experimenting with tofu.
1. I got some medium firm tofu, sliced it and fried it in a pan with avocado oil with a little sesame oil added in, then sprinkled sesame seeds on it while it was still in the pan.
2. To the tofu, I added sauteed tomatoes and onions.
3. And later in the week, mushrooms, red onions and spinach.
Despite all the flavorings, the tofu was still pretty bland, but an okay departure.
4. I defrosted a butternut squach-cauliflower soup I made a while back, then added the sauteed tomatoes and onions that I had left over from the tofu topping and tore some raw spinach leaves for texture.
5. This meal was very filling. While cooking whole wheat cous cous (5 minutes on the stove), I chopped up into tiny pieces some raw cauliflower, carrots and arugula. This was great to have in the fridge to fend off hunger. I also added a handful of hemp seeds.
6. Pea pods and broccoli stems got sauteed with olive oil and garlic, and I opened my bag of frozen, pre-cooked shrimp for a very fast, healthy dinner. I love broccoli stems, after removing the hard skin on the outside, the inside has a wonderful texture.
7. Have you heard of Hemp Butter? It’s made from hemp seeds (which look a little like sesame seeds). Think peanut butter with an earthier, greener taste. Not bad! I am trying different hemp products to write about in Organic Spa Magazine, so stay tuned! In this photo, is the hemp butter spread on a crispbread of rye and sesame, from Ryvita.
8. I whipped up this snack in seconds: tofutti, avocado and halved cherry tomatoes with a sprinke of cayenne pepper on a Wasa Rye Cracker. So good, I had another.
For the month of February I will be experimenting with beans.

R.W. Knudson Sparklin Essence: get your juices flowing

R. W. Knudsen, known for their natural and organic juices, has come out with a line of pretty little cans of organic sparkling water infusions. My favorite, the cucumber, is a natural in cocktails. I have been adding about a third of a can to a mix of vodka, apple juice (or pineapple), and fresh lime juice—a great way to stretch the drink without adding calories, yet still providing a complexity of flavor. Sparkling Essence also comes Organic Lemon, Organic Blueberry and Organic Mint. Play around with your own mixes and tell me which one is your favorite...