Linger Longer

It was a pretty crappy week overall, but now that the sun is finally shining and it's such a gorgeous day, I think it's about time to enjoy a refreshing summer beverage. It's 5:00 somewhere right? Or maybe that doesn't count when you can just go out for brunch...

Anyway, Aperol, an Italian bitter orange aperitif, has for years been the darling of bartenders and food bloggers alike and I've finally gotten on board. When I was in Denver this past spring, my sister and I paid a visit to a restaurant called Linger for a leisurely lunch. (Makes sense right? And Erin had the day off.) The menu was delish, filled with lots of international small bites (for lack of a better description). I was on vacation and it was after noon, so I ordered a drink called La Rosa, a mix of St. Germain, Aperol, lemon juice and Prosecco. Since we were sitting on the roof deck of the restaurant (formerly a mortuary called Olinger), much to my chagrin they served it in a plastic cup. Ugh. I hate that. But it was a really fantastic bevie in spite of the vessel in which it arrived. I've done a pretty good job recreating it here over ice (if I do say so myself) but my memory of it is somehow better. Maybe it was the vacation mentality. Or mortuary.

Erin, quizzing the waitress about why my drink is so much better than hers and can she please have what I am having. What? No, don't worry. We are not going to drive. First we are going to walk to REI, then over the highway, then to Patagucci, then up the pedestrian mall and then we will be so tired that we will take the free shuttle back almost all the way to the car so, by that time, we will have completely sweat out any alcohol that we might have imbibed. Or maybe she was just asking about the sesame bbq kobe short rib tacos.



Lovely To Olinger

2 ounces Aperol
1 ounce St. Germain
1 ounce fresh lemon juice
Prosecco
Ice
Lemon peel

1. Add the Aperol, St. Germain and fresh lemon juice to a cocktail shaker along with plenty of ice. Shake vigorously. 
2. Fill a rocks glass with fresh ice and strain the Aperol drink over it. Top with Prosecco and a lemon peel. Makes one drink.

Happy New Year's Eve!

Like St. Patrick's Day, New Year's Eve can be (and generally is) amateur hour, best to be avoided...UNLESS you have amazingly fabulous friends (and bloggers) Wendy and Jen to study up with the night before! Have a great night and a spectacular new year!

I'm baaaack!

OK. I'm back from vacation, extremely well rested, slightly tanned, and moderately well read (completing Twilight and New Moon in one vacay may be a lot of reading, but not particularly challenging). There's nothing like a little tropical beach time to help you forget the daily doldrums.

Actually it wasn't that long ago that I took a staycation (just trying to use all of my vacation days by the end of the year!) and spent my days furiously baking as you might recall here, here, and here. I also hosted a mini-wine tasting party with my friends Megan and Bella. I couldn't decide what I was going to make or pour until the last minute, so my pairings were a little off, but it's the thought that counts! (And there were only three of us so it's not like we could taste 6 different 2001 Cabs...only to not finish them all!)



In the end I decided to serve the wine as you might over the course of a dinner. I started with Prosecco, moved on to Sauvignon Blanc, and then ended with a Rosso di Montepulciano (NOT d'Abruzzo...I'll explain the difference later). I also provided food that might work well with each.


Nino Franco Prosecco Rustico Brut NV

I LOVE BUBBLY. Prosecco, Cava, or Champagne hold nearly equal places in my heart, but Prosecco is a favorite for the price, quality, and availability. Generally I buy Prosecco from the Mionetto winery, but I recalled having another that was also very good from the Nino Franco winery so decided to try it again (both are from the Prosecco making region of Veneto called Valdobbiadene). It was delish! With hints of apple, pear, and white peach and a crisp acidity, it's the perfect apertif. Or perfect anytime drink really. And I just learned that Nino Franco is the original Prosecco, first served at Harry's Bar in Venice in the early 20th century. Mix it with white peach juice for an authentic Bellini.

Unlike most people who prefer sweets (or assume that you must serve them) with their bubbles, I prefer salty snacks with mine. (For the record, I can't stand when chocolate covered strawberries are served with Champagne. Just give me the Champagne.) Fortunately, I found a great recipe for spicy almonds that would be a great bar snack anywhere. (I also served cheese straws made from puff pastry, cayenne, and Parmesan - but I forgot to take a proper photo - so just buy them at your local gourmet store :). Cheers!



Roasted Spiced Almonds
(Adapted from Bon Appétit)

2 tablespoons peanut oil
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon freshly ground black pepper
1 pound whole blanched almonds
Kosher salt

1. Heat the oil in a large skillet over medium heat. Add the crushed red pepper and black pepper and stir to distribute evenly in the skillet. Add the almonds and stir to coat with the oil-pepper mixture.

2. Cook until the almonds begin to darken slightly and the mixture is fragrant, stirring frequently (do not walk away), about 8 minutes. Transfer the mixture to rimmed baking sheet. Sprinkle generously with coarse salt. Cool completely. Makes about 3 cups.

Tiny Bubbles

Ta-dah! (Yes, you're in the right place!) In honor of my 100th post, I decided to launch a mini-redesign. Thanks to my great friend, Amani, (she did the heavy lifting...I learned a lot) my ugly blue template has been transformed! (Did you know that there are blogs about how to build a better blogger blog?) I hope to make a few more tweaks here and there (as we figure out how to do them) just to keep things looking fresh, but the overall look will remain as is. I hope you like it!

And, since this is the perfect opportunity for some tiny bubbles, I've included a recipe for a classic Champagne cocktail. Cheers!



Classic Champagne Cocktail

1 sugar cube
3 dashes of Angostura bitters
5 ounces Champagne or brut sparkling wine, chilled
Lemon twist for garnish

1. Drop the sugar cube into a chilled Champagne flute. Add the bitters. Top with the Champagne. Stir gently. Garnish with a strip of lemon peel, first twisting it over the glass to release the oils. Serve immediately!

Drink Blood

If you are a vampire. Otherwise, drink my Bloody Bellini.

Tonight was the Season 2 premiere of True Blood on HBO. In honor of the return of Sookie and Bill (and everyone else, finally!) I decided to create a drink for the occasion. Technically my drink shouldn't be called a Bellini as a Bellini is made with fresh peach juice. My drink is made with fresh blood orange juice so I guess it should technically be called a Mortal Mimosa or Macabre Mimosa or...something. But I like Bloody Bellini. So there.




Bloody Bellini


Fresh Blood Orange Juice
Prosecco
Angostura Bitters
Grenadine


1. Pour equal parts blood orange juice and Prosecco into a champagne flute. Place the flute on a plate or serving platter. Add a dash of bitters. Drizzle a teaspoon of grenadine around the edge of the glass so that is drizzles into and down the side of the glass, pooling at the bottom. Serve immediately. Serves...as many as you want to make.

Pretty in Pink

Let's face it. John Hughes cornered the market on the teen angst films of the 80's. (Helloooo. Some Kind of Wonderful? Breakfast Club? Sixteen Candles?) And Pretty in Pink was one of the best movie soundtracks of that time period. (My only problem is that I only have the soundtrack on cassette and iTunes doesn't have the complete soundtrack, so I've had to cobble together a rough playlist, minus a few songs.)



I also enjoy my wine with a pink hue as I described here. And since I'm a huge fan of all bubbly (Champagne, Prosecco, Cava) why not indulge in a Prosecco Rosé? I had one the other night at my friend's birthday dinner party and it was fabulous! (By the way, it's not a girly drink. All the dudes at the table were LOVING it.) I had previously enjoyed the regular Cantine Riondo Prosecco, but didn't know that they made the Rosé version until this dinner.



Since my memory is not what it used to be, it took me a good 20 minute Google search until I could find the name of the specific winemaker (mostly because once I saw the label I couldn't read the "handwriting"). Once I did, I made another fabulous discovery. K&D Wines ships anywhere in Manhattan...FOR FREE! In the past I had ordered from Astor Wines if I was having a party because they delivered for free if an order was over $75. But, sorry, free delivery for any amount, anywhere, cannot be beat! I ordered the Cantine Riondo Raboso Pink Prosecco yesterday and received it today!



I plan on enjoying this gorgeous pink elixir while listening to the smooth sounds of the Psychedelic Furs, O.M.D., Echo, and The Smiths. You should too.