Art Preview: Textual Intercourse

Artist Darren Jones’ playful sense of humor is on display at Deep Space New York this weekend.  Check out the artist’s statements and pieces starting with Friday’s Vernissage (from 7:00 to 9:00), or Saturday and Sunday (from noon to 6:00). Deep Space is located at 220 east 17th street between 2nd/3rd Avenues, buzz 1G. View by appointment after this weekend. 212-253-8244.

Valentine Cocktail: Prévu + Champagne

Serve a sexy combination of organic vodka, cognac, black currants, blackberries, raspberries and violets with one pour. Enjoy this sweet and light cocktail with your sweetie, or keep the pretty bottle of Prévu on display at your next bash.

THE FIRST KISS
3 oz. Prévu
1 oz. champagne
garnish with a raspberry

Valentine Excursion: Goldbar

If you are looking for a sexy little spot to have a cocktail and a bite, head over to Goldbar early, where the newly owned space is now showcasing a fantastic cocktail assortment by Tim Cooper. Perhaps the Ginger Mint Aphrodisiac will create the proper mood (see recipe below) while sharing some of the small plates. I tried the Mulberry Street Chicken Parm (photo) which was served as a tiny trio of breaded chicken atop rolls with “grandma’s sauce” (the sauce is superb, and the chicken soft and easy to consume without getting messy). Also on the menu: ginger prawns, shishito peppers with sea salt and lime, and bacon wrapped dates with gorgonzola, pistachio, and pomegranate, and more. These small bites are designed to give you energy, but not weigh you down...so you can go all night! Goldbar opens at 6pm.

GINGER MINT APHRODISIAC
2 oz Finlandia Vodka infused with Horny Goat Weed
.5 oz ginger syrup
.75 oz simple syrup
1 oz lemon juice
club soda
small handful of mint
Garnish: mint sprig
Shake or stir and serve in a tall glass.

Valentine Pairings: Sweet + Spicy Cocktail

Some like it hot! Spice it up and cool it off with these opposing ingredients...

SPICY VALENTINE
6 Watermelon Chunks
1 Thai Chili
2 oz Brugal Extra Dry
1 oz Lime Juice
.75 oz Simple Syrup
Muddle watermelon and chili. Add remaining ingredients. Shake and fine strain into rocks glass. Garnish with watermelon.
—Created by Scott Fitzgerald of Mulberry Project. Available at Mulberry Project and Vinatta Project

Valentine Pairings: Whisky + Chocolate

You love chocolate, your partner loves whisky...unite your tastes with these perfect pairings from Highland Park Ambassador Martin Daraz:
Highland Park 12: the astringency and spiciness pairs well with dark chocolate
Highland Park 15: pair this with white chocolate to bring out the clean vanilla and oak notes
Highland Park 18: milk chocolate with almonds pairs perfectly with the roasted, nutty flavors of this whisky

Valentine Pairings: Port + Chocolate

Thrill your loved one (or yourself!) with a sexy red cocktail. The richness of the port and chocolate flavors pair nicely as a dessert. Substituting minimally processed demerara sugar in your simple syrup adds to the healthy aspect, plus a nice molasses flavor. 

SANDEMAN CHOCOLATE PASSION
3 parts Sandeman Founders Reserve Porto
3 parts Chivas Regal Scotch Whisky
1 part demerara syrup
1/2 part dry vermouth
1/2 part white crème de cacao
Dash of orange bitters
Dash of Angostura bitters
Garnish: orange twist
Mix ingredients. Pour over ice in an old-fashioned glass and stir.
—Created by master mixologist Jason Litrell

Cuddle UP: Sandeman Port Cocktail

The cooler temperatures call for warming, deep flavors and aromas. A soothing glass of port is much welcomed to melt the winter blues. Surprisingly, it was an ambitious Scotsman who put Sandeman’s Port into the marketplace in the 1700s. So ahead of his time—he was the first to come up a branding platform for his imported port—which I do appreciate, being a graphic designer! Check out the website to see the succession of artwork associated with the brand plus the groovy advertising from the 60s onward. And do try the recipe from Jason Litrell below. Suggestion: heat up the dry apple cider to create a warming welcome for frozen guests, and serve in a mug. 

SANDEMAN HARVEST SOUR
3/4 parts raspberry syrup
3/4 parts fresh lemon juice
1 1/2 parts Sandeman Founders Reserve Porto
1/2 part apple brandy
Top with 2-3 parts dry apple cider

To make the syrup: In a medium saucepan combine 4 cups sugar and 1 quart water. Bring to a boil, stirring until sugar has dissolved. In another saucepan, muddle a small container of raspberries (about 6 ounces), and combine the syrup and raspberries. Let rest for a day, then strain. Keeps for about a month.

To create the cocktail: Pour all ingredients in a shaker, except cider. Shake quickly and strain into a Collins glass. Top with cider, garnish with raspberries and dust with nutmeg.

Cuddle UP: Goat Cheese from France

“Original Chèvre” is made with local French goat’s milk and crafted following centuries-old tradition, often coming in cool shapes and covered in ash, leaves, herbs or varieties of pepper, thus creating a cool display on your cheese board. Set out the range of flavors from mild (Valencay-style or Brie) to heavy hitters (Chabichou or Bleu de Bocage). Or treat your guests to mini bites, like the pretty stuffed pumpkins or the itty bitty portions of mac ‘n’ cheese. Recipes follow below. Check the website for future recipes (work in progress).

MINI PUMPKINS STUFFED WITH CHEVRE BRIE AND RICE
Yield: 6 servings
6 mini pumpkins
1 1/4 cups cooked rice
2 tbs melted butter
1/2 tsp salt,
1/4 tsp black pepper
1 1/2 tbs maple syrup
2 tbs pine nuts
1 1/2 tbs sliced dried cranberries
1/2 lb French Goat Brie (cut into 12 pieces, rind can be removed)
Cook Pumpkin: Preheat oven to 375°F. Cut the top off each pumpkin, and scoop out the seeds from each. Place in an oven-safe dish cut-side-up. Cook in oven until pumpkin flesh is tender, about 45 to 50 minutes. Remove from oven.
Add stuffing: When cool enough to handle, scoop flesh from each pumpkin into a bowl. Add remaining ingredients except for cheese. Mix until combined. Place 1 wedge of cheese in each pumpkin, fill with rice mixture and top with another cheese piece. Transfer to oven, cook 10 minutes and serve.

MAC AND DOUBLE CHEVRE
Yield: 4 servings
8 oz pasta (like cavatappi)
1 1/2 TB butter
1 1/2 TB flour
3/4 cup whole milk
1/2 cup heavy cream
4 oz French goat tomme, rind removed, cut into chunks
4 oz French Goat cheese log, cut into chunks
dash of hot sauce
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped chives
Prepare pasta according to package directions. Drain and reserve.
In large sauté pan, melt butter over medium-high heat, stir in flour until combined. Gradually add milk and cream, whisking until mixture is smooth and has thickened, about 2 to 3 minutes. Reduce heat to low, and add chunks of cheese, hot sauce, salt, pepper and chives, stirring until cheese melts. Remove from heat, stir in pasta, and serve in bowls. Or, to create the mini servings: portion out in a mini muffin tin and bake for 10 minutes at 425º

Year-End Outings: brunch at Park Avenue Winter

I met my cousin at Park Avenue Winter for brunch and was nicely surprised. The $35 prix fixe included a tray of pastries and unique selections well worth the price. We also indulged ourselves with a couple of cocktail offerings, which were finely crafted, and full of surprises. See photos below. So far I have been here for dinner in Summer, lunch in Autumn, and brunch in Winter, so must return in Spring to complete the experience.

 The pastry tray includes: Spiced Sugar Doughnut, Golden Raisin And Walnut Roll, Pistachio Scone, Winter Cranberry Muffin, Brioche & Pecan Sticky Bun, Glazed Banana Bread

 Preparing the Cloud One with surprise ingredient (cotton candy...)

which melted into the drink

the finished Cloud One: absolut vodka, pimm’s no. 1, lemon curd, surprise

 Park Avenue Hot Apple Cider: gosling’s rum, apple cider, fresh ginger, orange zest, cinnamon, pears, maple syrup

 Cured-Lemon Caesar Salad

 Lyford Cay Chicken Soup tortellini & bahamian spices

 Breakfast Risotto which included mushrooms and pork bits under the fried egg

 Open Face Omelet wild mushrooms, aged gouda

A side of Breakfast Sausage

Year-End Outings: bar snacks at STK Midtown

Been meaning to check out STK since it opened in midtown, and was glad that out-of-town friends gave the perfect excuse to visit. I will say unwaveringly: best steak tartare I’ve ever had. I was told they had just adjusted the recipe, so my timing was perfect! The sliders and parmesan fries also proved to satisfy our munching needs. See the tantalizing photos below.

Year-End Outings: dinner at l’Apicio

My new favorite spot, l’Apicio, boasts rustic Italian fare, really nice wines by the glass and a lively crowd. Perfect for eating at the bar and trying the different wines with your dinner. Expect to wait, as this place is very popular. See photos below. 

 Radicchio with grilled pear, blue cheese, walnuts

 Quail “A La Plancha” with butternut squash, pumpkin seeds

 Ravioli with sweetbreads, mascarpone, condimento

 not sure if this is the Grilled Arctic Char with pickled garlic, hen-of-the-woods

another visit: Escarole pecorino-buttermilk dressing, almonds, cucumber, feta

 

enjoyed this red wine with my steak (which was fantastic and a super deal at $22)

Year-End Outings: tasting at Sotto 13

November and December brought with it a myriad of outings, reconnecting with friends. I went to Sotto 13’s opening, and promptly made a reservation for that Friday night. It’s a fantastic spot to head with a bunch of friends to enjoy no-nonsense, classic Italian fare. Plus it boasts a huge space, so no waiting. Heard that the Wild Mushroom Pizza with mushroom duxelle, ricotta, mascarpone, bel paese, chives, and truffle oil was the best, will have to try it next time! Check out the  goodies sampled at the opening below. 

  Sweet Brazilian: leblon cachaca, given liqueur, figenza vodka, lime juice

 Ricotta, Lemon & Truffle Honey Toasts

 Eggplant Caponata Toasts

Fig Jam, Prosciutto & Gorgonzola Toasts

 Pollo Pizza bel paese, spicy braised chicken, ricotta

 Speck & Mozzarella

 Rigatoni Veal Ragu (loved this)

Lamb Spiedini with port wine reduction

Holiday Merriment: Chilean PISCO COCKTAILS

Change up the routine with a new, lighter taste from the pristine lands of Chile. Chilean Pisco is the result of distilling wine and aging for a minimum of 2 months, resulting in a floral-y spirit. For a crowd, make your entertaining simpler by setting out the pretty punch with start fruit, or for consumate home-bartenders, thrill guests with these special libations from NYC mixologists. Brands available in the US: Kappa, Capel, Alto del Carmen and Control C.

STAR-SPANGLED PUNCH
The peels of three lemons, each cut into spirals with a vegetable peeler
.75 cup sugar
.75 cup fresh-squeezed, strained lemon juice
1 750-ml bottle Chilean Pisco
1 quart cold water
1 star fruit
Muddle the lemon peels and the sugar together and let sit for at least 90 minutes. Muddle lemon and sugar again and stir in the lemon juice. Add the pisco and the water and stir. Keep refrigerated until ready to serve. Before serving, cut star fruit into ¼ to ½ inch slices. To serve, pour into a one gallon Punch bowl with a large block of ice in it and float star fruit slices.

 LA SERENA SOUR
1.5 oz Chilean Pisco
.75 oz lime juice
.75 oz orgeat
1 egg white
Topped with .25 oz to .5 oz float of Chilean white wine
Shake all ingredients, except for the wine, with ice. Strain into a chilled cocktail glass. Float the Chilean white wine on top (this can be done by pouring the wine slowly over the back of a barspoon).
—The fun thing with this drink is that it can change slightly based on the Pisco, wine, or even orgeat that you use. Josh Perez, Booker & Dax

LIBERTAD
1.75 oz Chilean Pisco
.25 oz Grand Marnier
.25 oz Green Chartreuse
.25 oz Amaro CioCiaro
Combine all ingredients in a large mixing glass with ice. Stir thoroughly to chill. Strain over a large cube of ice in a rocks glass. Garnish with a wide orange peel.
—Andrew Seymour of Vicktor & Spoils

PISCO y TAMARINDO
2 oz Chilean Pisco
4 oz Jarritos Tamarindo
Pinch of salt
Squeeze of lime
Pour Pisco and Jarritos in a highball glass over ice. Add pinch of salt and squeeze of lime. Swirl and garnish with a lime or orange.
—Jason Littrell of Jbird

34º Sweet Crisps: Indulging to a Lesser Degree

Compliment your party snacks with ultra-thin wafers that offer a touch of sweetness. Light flavors of Caramel, Chocolate, Cinnamon, and Graham do well on a cheese board, and contain only 60 calories for 7-8 crackers. Also great for doling out to kids looking for a sugar fix—top with peanut butter and slice of banana or ricotta cheese and drizzle of honey. 34º offers a full line of super low-cal cracker choices.

Spice Cookbook: The Art of Blending

Give the gift of ongoing culinary experimentation. The Art of Blending by Lior Lev Sercarz features recipes by chefs around the country who are regular recipients of his special spice mixes. The book showcases the stories behind his 41 extraordinary blends, with recipe and inspiration for creating your own dishes. Beautiful photos accompany the recipes by Thomas Schauer. It’s cooking from a purely global perspective, and a true treasure trove of cooking ideas.

Bottles to Bring: Il Poggiolino Chianti

Introducing Il Poggiolino, a collection of traditional Chiantis debuting in the US. First an amusing little “history” lesson. In the Middle Ages, Florence and Siena both wanted to rule the beautiful Chianti region. To bring an end to their conflict, it was decreed that a knight from each city would leave at dawn (when the rooster crows), and the border would be established where they met. The Sienese chose a white rooster. The Florentines chose a black one, which they did not feed for days—causing the rooster to crow way before dawn on the day of the contest. The Florentine knight ended up only a short distance from Siena, thus bringing the Chianti region under Florentine rule. Today the symbol of a Black Rooster appears on the neck of bottles of wine from the Chianti Classico zone. If the seal has a red border, it’s considered “Standard” which means the wine is young and meant to be enjoyed shortly after purchase. A gold border represents a “Riserva” that can age for many years. I got to sample both varieties and thought they were all fantastic. There were also a sweet after-dinner wine, Il Vin Santo, that would make a great accompaniment to desserts or cheeses. The farm at Il Poggiolino also houses 5 acres of olive trees, and the olive oil produced is a pretty bright yellow, mellow, and amazingly fresh. (lately been coming across amazing olive oils, lucky me!) Bites were provided by The Leopard at Des Artistes restaurant, including the crostini with chicken liver, also with sauteed eggplant and red peppers. (correction: as of this writing, wines are not yet available in the US, stay tuned for their official launch coming soon)

Importer Dina Gianella at the helm.

Poggio alle Balze: a blend of 70% Sangiovese, 15% Canaiolo, 15% Colorino grapes. A casual, young wine.

Il Classico: Loved this one, very soft, round, velvety and feminine. Nice to drink on its own. 95% Sangiovese, 5% Colorino

La Riserva: Getting more complex, earthier, spicy, berries, dark nose, even overall. 95% Sangiovese, 5% Colorino.

Le Balze: Uses only the best vintages of Sangiovese grapes. Full-flavored, intense nose, ripe tannins.

Vin Santo: From the best vintages of Malvasia, Trebbiano, San Colombano, and Canaiolo grapes, picked in October and dried before pressing. Aged 12 years. Only the best is taken from the barrels. A lovely, sweet wine, but not overly so.

Delicious olive oil, packaged with the perfect pouring top, come from the same land.

Italian bites provided by The Leopard, eggplant caponata, and chicken liver on toasts