Holiday Cocktail Party: Part 2 It's a Dessert and a Drink!

Afoggato for a Foggy Afternoon

I developed a taste for espresso while living in Paris, so much so that we bought a cute little Nespresso machine.  It is perfect for that late afternoon pick-me-up, when a cup of tea just won’t do!

As a part of my series on appetizers and cocktails, I thought I’d take liberties and offer a dessert cocktail…it is dessert,  a cocktail and espresso is at the heart of it!

Afoggato 

For each serving:

Ingredients        

1 large shot of freshly brewed espresso

1 ounce of coffee flavored liqueur

1 small scoop of premium vanilla ice cream

 

Method

In a cappuccino cup, center a small round scoop of the ice cream in the bottom of the cup.  Drizzle the liqueur over the ice cream and then pour the hot espresso over everything.

The hot coffee will slowly melt the ice cream, forming a foamy ring around the scoop…thus the name affogato…which is Italian for drowned…I prefer to think of the foam as fog…hence, my re-definition… a- FOG-ato in the afternoon!

Buon apetito!

Holiday Cocktails Party : Part 1 Caponata Classico & Charles River Martini

I was catching up on events on our Talk About Groton list serve and someone requested a local source for Caponata, an eggplant appetizer spread and I thought...what is more local than your own kitchen!  And, since the season of good cheer is upon us, I decided to post a series of appetizer and cocktail recipes to help us through this wonderful, crazy time of year!

Let me know what you think!  Happy Holidays!

Caponata Classico                            serves 6-8 people

This easy spread makes a lovely appetizer or replacement for a salad course!

Ingredients

1 large/heavy (about 1.5 lbs) eggplant, unpeeled, cut into ½ inch cubes

1 medium white onion, minced

1 medium Cubanelle pepper, seeded and finely chopped 

3 tsp. minced garlic (I prefer to use roasted garlic)

¼ cup olive oil

1 can (14-15 ounces) diced fire roasted tomatoes

2 tsps. Herbes de Provence

3 tbsps.  red wine vinegar

2 tbsps. drained capers, roughly chopped

Sea salt

Freshly ground black pepper

1/3 cup fresh basil, torn

Toasted pine nuts

Method

In a large high, sided sauté pan, heat oil over medium heat.  Add the eggplant, onion and Cubanelle pepper, sautéing until the eggplant softens and caramelizes to a golden brown (about 15 minutes).  Add the garlic, diced tomatoes (with juice), vinegar, herbs and capers.  Cover and simmer for 10-12 minutes, stirring occasionally or until the vegetables are very soft and tender.  Season with salt and pepper to taste. Transfer caponata to a serving bowl.

Add in fresh basil and top with toasted pine nuts.

Serve warm, at room temperature or cold on toasted baguette slices or Melba toast rounds.

Cocktail Recommendation: Charles River Martini...or Love that Dirty Water

Ingredients    makes 1 cocktail

2 ounces vodka

1/2 ounce dry vermouth

1  1 inch x1/2 inch strip of lemon, minced

1 large pimento green olive, minced

1 black olive, minced

1 cocktail onion, minced

Method

Fill a martini glass with ice, set aside to chill.

In a small bowl, lightly combine the minced lemon, onion and olives to make our "Charles River Basin" garnish.  Set aside.

In a cocktail shaker, combine the vodka and vermouth and shake vigorously to the count of 35. Set aside.

Remove ice from glass and spoon the garnish into the bottom of the glass. 

Gently strain the chilled martini over the garnish.

Sip responsibly!

Bon appetit!