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!

Pumpkin Risotto

Pumpkin Risotto

I love rice!  When I traveled to Italy back in 2003, I had real risotto in Milan.  It was creamy, silky and yet it had just the right bite…you know…al dente!

Over the years, I have learned from various “masters” how to prepare risotto.  There are a couple of tricks…first only patient people should make proper risotto…I know, as I learned the hard way when I was  younger and far less patient…secondly, have great music playing as you stand over the hot stove stirring and stirring…and stirring…and thirdly, use the best quality ingredients you can. I use Carnaroli rice, a small pearly rice, that produces a creamy, starchiness to the sauce…one cannot make risotto with minute rice and cream of whatever soup!

This being Thanksgiving time, I am using some leftovers to make a lovely, seasonal Pumpkin Risotto…accompanied by Andrea Boccelli!



Risotto simmering!



Ingredients                            serves 4

2 strips apple wood smoked bacon, diced

1 shallot, minced

1 tbsp. olive oil

1 cup Carnaroli or Arborio rice

1 cup dry white wine (room temperature)

5 cups chicken broth

1 cup pumpkin puree

1 cup cooked pumpkin or sweet potato, diced

¼ cup grated parmesan cheese

¼ tsp. freshly grated nutmeg

1 tsp. fresh sage, minced

1 tbsp. butter

Goat cheese

Salt and Pepper to taste

Method

In stock pot, bring chicken broth, pumpkin puree and nutmeg to a simmer.

Position the stock pot near your sauté pan for the rice.

In a deep sided sauté pan, brown the diced bacon over medium high heat.

Remove the bacon to a paper towel line plate and reserve.

Add one tablespoon olive oil to the pan and reduce the heat to medium.

Sauté the minced shallots until softened but not browned.

Add one cup of rice to the pan and stir to coat with the oil.

Cook over medium heat until the rice becomes translucent, about 3-5 minutes.

Add one cup of wine and stir the rice until the wine is absorbed.

Add the broth and puree mixture to the rice,  in ½ cup additions , stirring at a  brisk simmer until the rice is creamy and tender, but not mushy.

Remove from the heat and stir in the parmesan cheese, sage and a tablespoon of butter. 

Top the risotto with bacon, diced pumpkin, and crumbled goat cheese.

Season with salt and pepper to taste.

Bon appétit!

Thanksgiving $50 Challenge

I was listening to a food feature on a local TV station this morning and the topic of Thanksgiving menus popped up.  One interesting tidbit of information shared was that the average American household will spend about $50 for a Thanksgiving feast to feed  up to ten people.  Five bucks a person...that sounds iffy.  I guess if you forego a fresh turkey and buy frozen, then, it might be doable.  This list also assumes that you have bread,  milk, sugar, spices, salt & pepper,  flour  coffee, tea, eggs, olive oil,  you know, the basics in your pantry/refrigerator.

I perused the local supermarket and Costco circulars and with my coupon caddy in hand, I came up with this menu and shopping list:

Turkey with bread stuffing
Homemade gravy
Relish tray:  Celery, radishes, spicy pickled vegetables
Whole steamed carrots with herb butter
Steamed green beans
Mashed potatoes
Roasted beets with goat cheese
Fresh cranberry/Clementine sauce
Apple Pie
Chocolate Chip cookies
Clementines
Apple cider

12 lb frozen turkey @ $.60/lb   $7.20
Use the neck and giblets for making turkey stock for gravy and stuffing
**save the carcass for turkey stock for turkey pot pie

2 lbs butter  $4.00 (coupon for $1.00 of 2)
1 lb for herbed butter for basting and carrots, mashed potatoes
2 sticks for Chocolate Chip cookies

3 lbs fresh carrots $1.25
The carrots will be used to flavor the turkey stock, stuffing, as well as a vegetable side dish.
Leftovers can be used for turkey pot pie

1 lb yellow onions $.50
These will be used to flavor the stock, stuffing and green beans.

2.5 lbs. fresh green beans  $2.50
Vegetable side dish and leftovers can be used in turkey pot pie.

4 lbs of Yukon Gold Potatoes  $3.50
Mashed potatoes and 1 lb potatoes for turkey pot pie

2.5 lbs large whole fresh beets  $2.50
Roasted as a side dish

1 bag fresh cranberries  $2.00
Homemade cranberry sauce

Clementines $6.00
For dessert and to use in cranberry sauce

1 bag celery hearts  $1.00
For stock, stuffing, pot pie and as a part of relish dish for the table

1 bunch radishes $1.00
For relish tray

1 jar pickled vegetables $2.50

Goat cheese:  $4.00
For topping the roasted beets

2 lbs farm fresh apples $2.00
Apple Crumb pie dessert

Chocolate Chips $2.00 (on sale 2/$4 and I have a $2.00 coupon)
Chocolate Chip Cookies for dessert

1 box prepared pie crust (2 crusts included)  $1.50  (on sale and coupon $1.00 off 2 boxes )
1 crust for Dutch apple pie and 1 crust of next day turkey pot pie

1 gallon local apple cider $5.00
We drink this cold as well as hot, spiced!

Bread for stuffing  : Free!  I have been saving the odds and ends of bread and freezing it for just this occasion! But if you need bread for stuffing, buy it day old for about $1, make your own cubes and dry it out in the oven or overnight.

Herbs:  Sage, Parsley, Rosemary, Thyme, Basil...Free!  I have an herb garden and I still have fresh herbs growing, as well as a stash of herbs that I have dried.

Bonus!  I had a vegetable garden this summer and an abundance of green beans, some of which I froze and others I pickled...these will be added to the relish tray!

Total:  $47.45  AND I factored in leftovers for Turkey Pot Pie that should feed 4-6 people!

I also have a $15.00 "rewards" coupon which I can use for a $50 purchase! If I buy a fresh turkey instead of frozen or some extras of the sale and coupon items like butter, pie crusts and cranberries for the next holiday meal, I can reduce my frugal Thanksgiving expense down to around $35.00!!!!  So...with some foresight, menu planning and thrift, I can serve a great bargain meal and have enough to buy another turkey and pop it in the freezer for Christmas!

Or with the extra $$, I could buy a nice bit of Plonk...from Costco...maybe a nice Pinot Noir!

What I find really neat about this little experiment is that the quality of food is high.  I don't have to purchase a lot of pre-packaged or prepared items and I'll be able to offer my family most of our traditional, Thanksgiving favorites.

Happy Thanksgiving...count your blessings...Bon Appetit!

Twisted Krispies!

Recently, my husband and I visited Martha's Exchange up in Nashua.  We enjoyed a few craft beers and burgers...you know good old pub grub. 

On our way out, we passed their famous candy counter where upon I spied chocolate covered caramel Rice Krispie Treat "pops".  I turned to Bill and said,"I can do that!".  And he replied," Then by all means do!"

So as Halloween approaches and the neighborhood goblins look for something to gobble...I think I'll have these treats on hand.

Bon appetit...or as the holiday may dictate...Bone appetit!

Salted Caramel Marshmallow Crispy Cookies

Ingredients                                                                                                                                         Yield   24 2”x2”cookies

¼ cup unsalted butter                                         1 10 ounce package of white marshmallows

12 soft caramel candies, chopped                    6 cups crisp rice cereal

1 large pinch sea salt                                           4 ounces dark chocolate pieces

Method

Lightly butter or spray with non-stick cooking spray, a 9x13x2 inch pan.

Set aside.

Melt butter in a large saucepan over low heat.

Add marshmallows and half the caramel bits to the pan.

Using a wooden spoon, stir constantly until completely melted.

Remove from heat.

Add cereal and remaining caramel bits.

Stir until well coated.

Using a buttered spatula or wax paper, press the mixture evenly into the well-greased pan.

Set aside

Using a microwave safe bowl, place chocolate in the microwave, set at medium power (50%) for 1 to 1 ½ minutes. 

When time is up, remove bowl and stir chocolate. 

If not melted, return to the microwave, repeating the heating step for 30 second increments, being careful not to scorch the chocolate.

When small lumps remain, remove bowl and continue to stir pieces until completely melted. 

Using a large fork dipped in the chocolate, drizzle over the crispy cookies.

Sprinkle the pinch of sea salt evenly over the warm chocolate.

Cool completely.

Cut into squares.

Store in an air tight container for up to 3 days.   

Triple Gingerbread Pancakes

So, while I was reading some food blogs, it was brought to my attention that today, September 26th is National Pancake Day!

Being more of a French Toast gal, I usually only make pancakes when the family is all together...but seeing this is a national day of foodom remembrance, I'll chime in with one of my newer developments in the quick bread category:  Triple Gingerbread Pancakes.  This spicy, sweet flapjack is perfect for a cool autumn morning and a strong hot cup of Joe or better still breakfast for dinner!

Ingredients
1 1/2 cups all purpose flour
1 1/2 cups cake flour
1/2 cup packed dark brown sugar
1 tbsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp grated fresh ginger
1 1/2 tsp candied ginger, minced
1/4 tsp ground cloves
1/2 cup water
1/2 cup brewed coffee, cold
1/2 cup molasses
2 whole eggs
2 egg whites
1/2 cup unsweetened applesauce
1 stick unsalted butter, melted
1/4 fresh orange or lemon juice
Vegetable oil for brushing the griddle
Maple Syrup

Method
Sift together flours, baking powder, soda, salt and dry spices in a large mixing bowl. 
Stir in sugar and candied ginger.
In another mixing bowl, whisk together coffee, water, molasses,  grated ginger, eggs, butter, juice and applesauce.
Add dry ingredients to the wet mixture, mixing until combined.
Let the batter stand for 15 minutes to thicken.

Heat a 12 inch non-stick pan or griddle over medium heat.
Brush surface with oil, heating until hot but not smoking.
Working in small batches of 3 or 4 pancakes at a time, pour 1/4 cup batter for each pancake onto griddle.
Cook until bubbles appear on the surface and edges of each pancake, about 2 minutes.
Flip the pancakes with a pancake turner and continue to cook until cooked through and the edges are slightly brown about another 1-2 minutes.
Transfer to a platter and keep warm in a low over while you prepare the rest of the batch.
Wipe the pan occasionally with a paper towel to remove dark bits and re-oil the pan as needed.

Serve with warm maple syrup and or warm spiced apples.

Bon Appetit!