Category Archives: NYC recipes culture

Cocktail time, with Brighton Beach inspiration

2016-08-14-10.21.39.jpg.jpeg

Green tea and tarragon cooler, A refreshing cocktail inspired by the flavors of Brighton Beach

Summer days off call for staycations for this New Yorker. Wandering unfamiliar neighborhoods often results in discovering strange exotic ingredients and specialties readily available to satisfy the cravings of home for the inhabitants who have immigrated from a far away land. Last weekends destination was Brooklyn’s Brighton Beach, aka Little Odessa, easily accessable on the B or Q train and filled with a taste of Russia’s flavorful culture.

Lucky for me I had A Russian friend to guide me on my journey through the mountains of sausage, tinned fish, dumplings,  savory pies, farmers cheeses and bizarre beverages tempting me at every market on the main drag.

sausage

Best Buy International

 

Best Buy International Food Company offered up the best selection of everything,  including more cured meats than I could count, an impressive amount of beer and other liquid refreshment, including Tarragon soda, a Georgian treat that my friend explained is Russia’s version of Mt. Dew. We left with bags filled spilling over with exotic treats, including two bottles of the herbal soda to experiment with later.

20160807_182606.jpg

Neon green herbal soda

Varenichnaya, our second stop, is a must visit for dumpling lovers! Specializing in succulent skewers of grilled meat and vareniki (a light Russian dumpling boiled and sautéed in butter) this spot filled our bellies with a generous helping of little pockets of paper-thin dough filled with sauerkraut and potato. Chicken and lamb served on red-hot slivers of metal were a delicious steal at under $5 a piece.

vareniki

A plate of Russian comfort

Vareniki and Pelmeni ( a meat stuffed dumpling) are both available to go frozen in bags of fifty for under ten dollars. If you choose to dine in this spot is byob only.

varenichnaya brighton beach

Eight different selections of take away dumplings

Numerous other stops on the main drag offer up interesting visits including walls of Vodka, savory baked goods made by local ladies and a book store that stocks Russian nesting dolls featuring images of the band Queen and Elvis. Walk on the beach nearby to end a perfect day away, without ever leaving NYC.

Mix up one of my cocktails for a taste inspired by Brighton Beach! It’s a thirst quenching cooler perfect for summer nights in Brighton or the location of your choice.

2016-08-12-10.40.51.jpg.jpeg

Mix and garnish with lemon twist

Brighton Beach Cooler

In large glass over ice build-

2 oz Green tea infused Gin, I used this recipe

juice of one lime

juice of half lemon

1/2 ounce simple syrup

3 ounces Tarragon soda, available online

Stir and top with splash of club soda or sparkling water

 

 

 

 

 

 

 

 

Leave a comment

Filed under cocktail recipes, Cocktails and Spirits, NYC recipes culture, Travel, Wine Pairing Recipes

Hudson Valley Cider pairing with Maille mustard Rarebit

My fridge is often filled with remnants of current projects, tastings and swag scored from recent events I’ve attended. Often these ingredients come together to create a impromptu meal on those late nights after work when I’m just too tired to shop for dinner.

Bad Seed Bourbon Barrel Aged Cider

Bad Seed Bourbon Barrel Aged Cider

Having recently finished a cider project I’m still swimming in delicious offerings, my favorites being the barrel aged beauties from Bad Seed Cider in Highland, NY. Bad Seed’s Bourbon barrel aged cider has just enough of a whiskey edge to appeal to my spirit loving side while being a stellar choice in cider. A bit edgy, and full of flavor, yet dry with a fabulous long finish. Pouring myself a glass after a long night I pondered what I could come up with to accompany it. Well apples and cheddar are a natural right?

Using some English Cheddar left over from a recent tasting, and a bit of Maille mustard I’d acquired at an event to launch Maille’s new NYC location in the Flatiron in NYC, I whipped up one of my childhood favorites with a few updates, Rarebit.

Rarebit is often made with dark beer and dry mustard but this version uses cider and Maille Dijon for a tasty twist. Maille makes a number of different mustards that could work in this dish but I prefer the original. The apple flavors play well with the spicy Dijon and salty, savory cheddar.

Rarebit, a tasty, satisfying snack!

Rarebit, a tasty, satisfying snack!

I love Rarebit as a midnight snack especially when evening stretches into night and, usually, when overindulgence in alcohol has taken place. Rarebit is also good in the afternoon, as a light supper with a green salad and  is made in a jiffy as it can be made in advance, save for the final toasting. To get it just right, toast the bread on a baking sheet until each piece is evenly browned on top. Then turn the pieces over and toast them about half as much on the second side before adding the cheese.

Rarebit with Cider and Maille Dijon

Ingredients
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 tablespoons Maille Dijon Mustard
  • 1/2 teaspoon cayenne, or to taste
  • 1 1/2 cup Bad Seed Bourbon barrel aged cider
  • 2 tablespoons Worcestershire sauce, or to taste
  • 1 pound extra sharp white English Cheddar, Double Gloucester or other English cheese grated
  • 4 to 8 pieces lightly toasted bread
  • 1 tablespoon finely chopped scallions

 

  • 1. Put butter in a saucepan over medium heat and, as it melts, stir in flour. Continue to cook, stirring occasionally, until golden brown and very fragrant, 3 to 5 minutes. Stir in mustard and cayenne, then whisk in cider and Worcestershire sauce.
  • 2. When mixture is uniform, turn heat to low and stir in cheese and scallions, again stirring until smooth. Remove from heat and pour into a heatproof container to set (you can refrigerate for up to a day at this point).
  • 3. Spread mixture thickly on toast and put under broiler until bubbly and edges of toast are crisp. Serve immediately.
  • Enjoy

Leave a comment

Filed under cheese pairings, cocktail recipes, Food and Wine Porn, irish cheese, NYC recipes culture, whiskey pairings, wine and food culture, Wine Pairing Recipes

Boozy Brooklyn Egg Cream; A childhood favorite for adults only

Sammy's Romanian table side egg cream!

Sammy’s Romanian table side egg cream!

I love egg creams! Whether crafted from vanilla (Manhattan style) or made with Fox’s U-Bet chocolate syrup (Brooklyn style) they are a favorite treat with a long history. Traditionally they contain no egg or cream, just the perfect ratio of frosty cold milk, bubbly seltzer and sweet syrup. The inventor of this NY iconic beverage remains a mystery but mentions date back to the 1880s, with one possibly theory that it was based on a try at recreating a favorite French drink enjoyed by Yiddish theatre poineer Boris Thomashevsky in Paris. Another popular theory is it was created on accident by Louis Auster. In the 1890s Brooklyn candy shop owner Louis Auster sold hundreds of egg creams a day, he even had his own secret recipe for chocolate syrup that he took to the grave.

Today, Sammy’s Romanian, my favorite NYC kitsch palace, turns this simple classic into a table side presentation, ending with a drizzle of Fox’s U-Bet swirled on your table. Eisenberg’s, one of NYC’s oldest deli counters serves countless egg creams paired with their deli sandwiches to happy customers daily. Down in the East Village Gem Spa newsstand is a stop on more than one food tour searching for the perfect egg cream!

unnamed (1)

Boozy delicious egg cream!

When I first tasted Kings County Distillery’s chocolate corn whiskey I immediately though of trying my hand at egg cream greatness, but, with a boozy twist. This unusual whiskey, made in Brooklyn, is crafted from a blend of 80% NY state organic corn and 20% malt barley. After distillation it is infused with ground cacao bean husks from Mast Brothers Chocolate factory, also in Brooklyn. Smooth and rich it tastes like a bitter, silky, dark chocolate, without any sweetness. I honestly didn’t think I’d ever have a need for chocolate whiskey, but, this is truly a phenomenal tipple that is perfect on its own or for mixing. Combining the rich chocolate flavor with vanilla I found adult egg cream heaven! Serve the traditional way with a salty pretzel on the side and enjoy a classic with a twist!

Boozy Egg Cream

4 ounces ice cold whole milk

1.5 ounces Kings County chocolate whisky

4 ounces chilled seltzer

2 tablespoons vanilla syrup

Blend milk, whiskey and 1 tablespoon syrup in fountain glass. Pour in seltzer, stir and drizzle additional syrup on top.

King's County Chocolate Whisky

Kings County Chocolate Whisky

Leave a comment

Filed under Cocktails and Spirits, NYC recipes culture, Travel, whiskey pairings, wine and food culture, Wine Pairing Recipes

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

Leave a comment

Filed under cheese pairings, cocktail recipes, Cocktails and Spirits, Food and Wine Porn, NYC recipes culture, NYC Wine Bars and Restaurants

Eating Raoul’s, NYC’s sexiest burger

raouls

Admittedly I’m a French bistro junkie. Over the years I’ve been to more bistro’s in NYC than I can count and I’ve a list of tried and true favorites I return to again and again. I remember visiting Raoul’s for the stellar steak frites and planned to return, however somehow it had dropped off my radar until I read a piece in Esquire recently claiming it served the best burger in America. Now you can find Raoul’s on many a top bistro list, but you’d be hard pressed to find it on any of NYC’s favorite burger lists. From writer Josh Ozersky’s description a revisit to this Soho classic was definitely in order.

Sparkling rose and house made chips to start things off

Sparkling rose and house made chips to start things off

For many years I hardly touched red meat but when I treated myself to a burger I had a 1 mile rule before and after dinner to walk off the guilt. Since it was a beautiful summer night, and considering the decadent review, I took a leisurely stroll to Soho after work wondering if I’d get to Raoul’s in time to snag one of the 12 daily orders of the famed burger available only at the bar, which doesn’t contain more than 8 or 10 seats. Being a Saturday night in NYC I was able to find a seat when I arrived at 6:15, way before the weekend dinner rush. After being greeted by Doug (one of the nicest bartenders I’ve had the pleasure to meet), I ordered a refreshing sparkling rose from Languedoc and sampled some of the slightly spicy house made chips given gratis at the bar. Truly a great pairing to start my night!

Doug explained that during the week they regularly sell out of the burgers at 6 pm (a mere 30 minutes after they open at 5:30) but on weekends the average is 7:30. Looking around every other bar patron there was quietly entranced over a plate of burger and fries so I decided to order and see what all the fuss was about.

Sexy burger heaven

Sexy burger heaven………

The fuss? Definitely. Worth. It. Some may think it bougie to dress a burger like this but it lives up to all it’s fancy trappings. This dish is true food porn, a divine guilty pleasure, like a lover you know is bad for you it tempts you to surrender your sanity and save your regrets for the morning after. The luscious brisket-heavy LaFrieda blend patty is topped with a dollop of triple-cream St. Andre cheese, wilted watercress, paper-thin slices of cornichon, slathered with just the correct amount of piquant pepper mayo and served a top a glistening brioche bun, along with a dish of cognac cream dipping sauce dotted with green peppercorns and crispy shoestring fries cooked in duck fat. Another glass of sparkling rose cut the richness of the meat and the cream sauce as well as being a good match with the fries.

Others may wax poetic about American cheese topped patties with gourmet bacon and house made ketchup but I’ve found my burger love. Now, if  I can just sneak back downtown at the correct time when I get a craving……

Leave a comment

Filed under Food and Wine Porn, NYC recipes culture, NYC Wine Bars and Restaurants, Wine Pairing Recipes