Hanky Panky with a Certain Mr.

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The original Hanky Panky was created by the legendary Ada “aka Coley” Coleman while head bartender at the Savoy Hotel’s American Bar in the early 1900s. It’s  pretty amazing to think that a woman held sway over such a fine establishment at a time that only men ruled the roost behind the stick. But rule Coley did, serving drinks to the likes of Mark Twain, the Prince of Wales and Edwardian actor Charles Hawtrey, who inspired the Hanky Panky.

I changed things up a bit by using Mr. Katz Rock & Rye instead of Gin and adding a bit more Fernet Branca then what was called for in the original. The smooth, slightly sweet rye plays well with the vermouth and the herbal notes in the Fernet Branca. A squeeze of orange adds a bit of acidity to lift and brighten.

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In honor of Valentine’s Day (and Ada),  I’m calling this sweet and spicy tipple Hanky Panky, but, with a certain Mr., Katz that is!

Hanky Panky with a Certain Mr.

2 oz. Mr. KATZ rock and rye
2 oz. Cocchi Vermouth
2 bar spoons Fernet Branca
1 squeeze fresh orange wedge
Build over ice in shaker, stir well with spoon and strain into chilled glass. Garnish with orange peel.

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Emidio Pepe Pecorino, Colli Aprutini IGT, 2010; An amazing find in the world of wine!

A delicious grape and a cheese, Pecorino!

A delicious grape and a cheese, Pecorino!

Last weeks predicted Snow-pocalypse had many rushing out to stock up on wines to weather the storm. Frankly Wines in Tribeca was bustling with activity before mass transit shut down for who knew how long! The next day brought about relief and a snow day for many NYers overjoyed that they wouldn’t spend the next few days stuck at home. In celebration this special bottle was opened to sample with customers at Frankly, and I was lucky enough to be there!

I know many associate Pecorino with the world of cheese, but this wine made from the grape of the same name is one of the finest white wines to pass my lips in quite some time! It’s lush, silky texture and concentrated flavors and aromas of apricot marmalade, toasted almond and a touch of sweet spice had me dreaming of sun-kissed vineyards and a walk in the Italian countryside! Pure heaven in a bottle, and a perfect pairing with cheeses of the same name drizzled with orange blossom honey!

Produced in the region of Abruzzo by Emidio Pepe and family the grapes are grown organically on two hectares and crushed delicately by foot  in wooden tubs in order to avoid the contact between the iron presses and the acids of the fruit. The juice then goes into glass-lined cement vats for fermentation, then, after a few months it is transferred to bottle. It ages in the cellar in the bottle for 2-3 years and is carefully hand decanted before release. The 2010 vintage is the first release of this fancy pants wine and hopefully not the last.

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Mac and Cheese: A comforting, soul satisfying cheese and wine pairing

mac and cheese recipe

Creamy, dreamy, gooey goodness. The best mac and cheese recipe ever!

There are a millions ways to make mac and cheese, but for me there is nothing as tasty as my version made with an easy béchamel sauce, layered with a blend of cheeses and baked with a crispy parmesan/cracker topping. Based on an old family recipe this is no designer noodles tossed in lumpy cheese sauce or hipster variation studded with peas, bacon or kale chips. It’s the real deal, hearty Southern style with loads of divine shredded cheese oozing into every crevice of the elbow macaroni (the only pasta that should be used to make this) and baked till the top is crunchy and browned.

It’s a favorite dish I remember from childhood, a big food hug that makes me smile as I savor each fork-full  filled with down home goodness. No bells, whistles or fancy trappings, yet one of the most soul satisfying meals that makes an appearance again and again on my table. Also, it’s the dish I’m asked to bring to every family gathering or potluck.

For pairing try a lightly oaked Chardonnay with just a touch of spice and apple flavor, my favorites hail from the Burgundy region of France. The best ones have just enough acid to cut through the decadent richness of the dish while their rounded fruit flavors complement the notes in the cheeses. Think of apple pie and cheddar cheese, one of the best food pairings ever created!

My picks!

Maison B. Perraud Saint-Veran 2012, (Burgundy, France)

This is a Chardonnay for people who don’t like Chardonnay. It’s rich and round, but, without the excess vanilla and spice sometimes found in new world Chardonnay. Made from 50 year old vines grown in clay soil it has a medium body with just a touch of nutty flavors and baked apple notes.

Maison Champy Bourgogne Chardonnay 2012, (Burgundy, France)

Slightly creamy and buttery without over doing it. Food friendly, afforadle and incredibly delicious!

Best Mac and Cheese recipe -

Bake till browned and bubbly for best mac and cheese ever!

 

Serves 6 as main dish

6 tablespoons butter

4 tablespoons flour

1 pint light cream

3 pints whole milk

10 oz. extra sharp white Cheddar shredded, if you want to use an artisan cheese try an English cloth bound cheddar

5 oz. Gruyère shredded

5 oz. aged Gouda shredded, Old Amsterdam or Beemster are best

1/2 cup finely shredded Parmesan Reggiano

1/2 cup bread crumbs

1 cup crushed butter crackers, ritz or your favorite

1 teaspoon white pepper

salt to taste

2 teaspoons Coleman mustard

1 box elbow macaroni, cooked al dente

Cook elbow macaroni al dente, rinse in cold water, drain and set aside. In medium sauce pan melt 4 tablespoons of butter on low flame, add flour and stir till smooth. Slowly add milk and cream whisking to prevent lumps. Add white pepper, salt to taste and mustard to sauce and cook on low flame till thickened, whisking to keep lumps from forming so sauce is smooth. If sauce is to thick add a little additional milk. Set sauce aside, preheat oven to 375 and prepare for assembly.

Toss cheddar, Gruyère and gouda in large bowl. Ladel enough sauce into 9 by 13 inch pan to cover bottom well. Add a thin layer of macaroni, shredded cheese and repeat till you have a bit of room on top. Melt remaining 2 tablespoon of butter and add to breadcrumbs, crushed crackers and parmesan cheese in medium bowl. Spread breadcrumb mixture on top evenly and loosely tent pan with foil. Bake for 40 minutes in preheated oven, remove foil and bake for an additional 20 minutes or till browned and bubbly. Remove from oven, let cool for 5 minutes and enjoy!

 

 

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Holiday wine and cheese events in NYC

cheese wreath

Holiday entertaining can be fun, but also stressful for a host/hostess that wants to create the perfect atmosphere for guests. Choosing wines that can not only please a number of people, don’t break the bank and are a complement to a range of flavors can be challenging. How much do you buy, are there certain regions, styles or grapes that are safe bets? Can you find delicious wines under $25 that will wow your guests? Is there a certain style of cheese that will go with not only the wines you serve but other courses or appetizers on the menu? Is there an easy way to arrange your cheeses that will be festive and impress your foodie friends? Why not join me aboard the motor yacht Manhattan for a fun and festive holiday wine and cheese event to learn the secrets behind perfect pairings?

The Manhattan will be decorated for the season, the beautiful glass enclosed salon is warm and cozy, and you can escape the holiday rush for a few hours as we cruise around Manhattan island sipping and sampling in style! Sassysipsnyc readers can save 10% by entering the code WINETEN online at www.zerve.com

Dates-

Saturday November 22nd & December 13th, 1:45-4:30  BUY TICKETS

Wine tasting in NYC

Wine tasting in NYC

Holiday Wine and Cheese Pairing. Have you ever wondered what wines are the most food friendly? Are there crowd pleasers in the world of wine and cheese? How to I add interest, contrasting and complementary elements to my cheese board? Can I craft a stunning cheese display without spending hours in the kitchen? How do I store my cheeses and wines and what temp should they be served at? All these questions and more will be covered in this fun and interactive pairing! Recipes Included!

Saturday December 20th, 1:45-4:30 BUY TICKETS

New Years Eve 2014, Sparkling, Cheese, Chocolate also included, 5:30-7:30 BUY TICKETS

bubbles and silk!

bubbles and silk!

Sparkling Wines and Silky, Savory Cheese for a Decadent NYE Celebrations! Learn what makes sparkling wines so fabulous and food friendly. Bubbly from around the world will be poured and served with some of the worlds most luxurious cheeses! Learn what makes each pairing special and unique, and how to recreate your experience at home!

NYE tasting will also include several specialty chocolates!

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Cafe Rumaro cold brew cocktail; A delicious pick me up before or after dinner

A cold brew cocktail perfect for before or after dinner

A cold brew cocktail perfect for before or after dinner

Cold brew coffee is one of my summer favorites, and surprisingly easy to make. Add your choice of whiskey, rum or vodka, cream and simple syrup and it transforms into as a delicious pick me up at cocktail hour.

But what if you’re looking for coffee inspiration after dinner to enjoy with a  creamy cheese, tiramasu or butter cookies? Forget the boring Irish coffee and try mixing up this cocktail inspired by a recent evening filled with overindulgence. It hits all marks as both a digestif and an after dinner treat. The silky smooth cold brew melds perfectly with aged rum, bitter-sweet Amaro and just a touch of cherry cordial. Not too sweet, just a hint of spice and roasted, caramelized flavor. Something to satisfy those wanting something a bit out of the ordinary.

Each spirit compliments the dark, rich cold brewed coffee.

Each spirit compliments the dark, rich cold brewed coffee.

Cafe Rumaro

1.5 oz Cold Brew, you may use your favorite such as Stumptown or use this easy recipe

1.5 oz Diplomatico Reserva Rum

1.5 oz Ramazzotti Amaro

1 oz Wisniak cherry cordial

1 oz selter

Garnish with one of my Boozy cherries

Add cold brew, Amaro, Rum, cherry cordial to tall cocktail glass filled with ice. Stir with long bar spoon and top with seltzer. Garnish with cherry. Enjoy!!!!

 

Spirit Tasting Notes-

Diplomatico Reserva Rum, Venezuela- Rich and full, with golden syrup, Demerara and a hint of treacle. This 8 years old rum, product of the Batch distillation process, has reassuringly weighty oak in the background – polished mahogany notes. Hints of cinnamon, over-ripe oranges or orange liqueur and bitter dark chocolate. Amazingly smooth, gentle texture – like being stroked with a silk glove. Chocolate velvetiness on the palate, with creamy oak spice and citrus notes counteracting the syrupy sweetness. A sweet cocoa caress, with shimmering spices.- producer

Ramazzotti Amaro, Piedmont, Italy- Ausano Ramazzotti created the formula for Ramazzotti in his small Milan laboratory in 1815. His proved an immediate success. The recipe contains neither colouring nor artificial additives and is still secret today. Its most distinctive flavours are the Sicilian sweet oranges, bitter oranges from Curaçao, star anise and cardamom.- producer

 Wisniak  Cherry Cordial, Poland-  A fine representation of the elegant old Polish cherry liqueurs. The advantageous climate and soil conditions in Poland yield succulent black cherry varieties. Their sweet, ruby-colored juice with aromatic flavor of an incomparable bouquet produce… WISNIAK! Its low alcohol content and unique taste are sure to please the most discriminating connoisseurs.” -producer

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