19 June 2018 Cognac Cocktails to Rock Summer

Cognac Cocktails to Rock Summer

June 19, 2018 By

I love serving signature cocktails when guests come to my parties. During the summer months, I’m always looking for new drink ideas that aren’t being served everywhere, so when the fine folks at Bureau National Interprofessionnel du Cognac shared some interesting facts about the region and the spirit, along with cocktail recipes, I was thrilled.

About Cognac

The Cognac region is situated in southwestern France, about 75 miles north of Bordeaux. The region known for its  maritime climate and chalky soils, has been producing spirits since the 16th century, when the Dutch  introduced the process of distillation — which the French improved by the creation of the double distillation method. 

82.6 million bottles of Cognac were exported to the USA in 2017, making the United States Cognac’s largest export market.

Here are 3 Cognac Cocktails to Rock Summer:

Corny Alexander
Photo by: Stacie Grissom

CORNY ALEXANDER (Recipe by: Stacie Grissom)

Ingredients: 

  • 5 oz Cognac V.S.
  • 5 oz simple syrup
  • .75 oz lime juice
  • Handful of fresh sweet corn kernels cut off the cob (about 1/4 cup)
  • Basil for muddling and garnish

Directions:

  1. Blend the Cognac and corn together and strain through a fine mesh strainer into a cocktail shaker- tip: use the back of a spoon to push all the liquid out of the corn solids.
  2. Add simple syrup, lime juice, and basil to the shaker and muddle the basil.
  3. Shake with ice.
  4. Strain and serve in a coupe glass.
  5. Garnish with corn husk curl, corn kernels and a sprig of basil.

Casino Collins
Photo by: Jorge Gera

CASINO COLLINS (Recipe by: Bridget Albert, SGWS National Director of Education Beam Suntory)

Ingredients:   

  • 75 oz Cognac V.S.O.P.
  • .5 oz fresh lemon juice
  • .5 oz simple syrup
  • 4 oz Prosecco
  • .25 oz of Absinthe Float MetHOd

Directions: 

  1. Combine Cognac, fresh lemon juice and simple syrup in a Collins glass, add ice.
  2. Top with Prosecco.
  3. Add Absinthe.
  4. Garnish with a lemon twist.

Sur La Charante
Photo By: Geert Teuwen

SUR LA CHARENTE (Recipe by: Ezra Star, General Manager Drink, Boston)

Ingredients:

  • 5 oz Cognac V.S.O.P.
  • .5 oz lemon juice
  • .5 oz Amaro Montenegro
  • .5 cinnamon syrup
  • 2 dashes Angostura

Directions:  Shake the ingredients with ice and strain into a chilled coupe.

Cheers,

Veronique

Filed Under: Cocktails Tagged With: ,
16 June 2018 Easy Wedge Salad with Blue Cheese Dressing

Easy Wedge Salad with Blue Cheese Dressing

June 16, 2018 By

Every summer, I try to reinvent the wheel when I host outdoor parties when it comes to food. What do I serve that’s tasty, different, can be made in advance and that my guests will enjoy? Another challenge is to find a side or starter that’s refreshing in contrast to the heavier food served at grilling parties. My answer, the mighty wedge salad.   

It’s not innovative but it’s pretty close to perfect on hot summer days with its crisp, cold lettuce, decadent blue cheese dressing and fun toppings that can be customized to please your guests.

Another perk of this easy side dish or starter is that it’s very affordable. You can easily get four servings out of a head of iceberg lettuce and I oftentimes get six servings out of a larger head.

A fun way to serve a wedge salad is by serving the toppings on the side so that each guest can add or omit whatever toppings he/she likes…..think salad bar!  

Ingredients:

  • 1 large head of iceberg lettuce, cut into four or six wedges
  • About 2 cups chunky blue cheese dressing, homemade or store-bought
  • 1 cup crumbled blue cheese (optional)
  • 1 cup cooked bacon, crumbled (optional)
  • 1 cup cherry/grape tomatoes, chopped (optional)
  • 3 scallions, chopped (optional)

Directions:

  • Place a wedge of lettuce each on cold salad plate.
  • Drizzle a few tablespoons of blue cheese dressing on each wedge.
  • Optional: Top with crumbled blue cheese, crumbled bacon, tomatoes and scallions.

Serves 4-6 guests.

Easy Wedge Salad with Blue Cheese Dressing
Serves 4
An easy and tasty salad for summer parties that guests will love.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. • 1 large head of iceberg lettuce, cut into four or six wedges
  2. • About 2 cups chunky blue cheese dressing, homemade or store-bought
  3. • 1 cup crumbled blue cheese (optional)
  4. • 1 cup cooked bacon, crumbled (optional)
  5. • 1 cup cherry/grape tomatoes, chopped (optional)
  6. • 3 scallions, chopped (optional)
Instructions
  1. • Place a wedge of lettuce each on cold salad plates.
  2. • Drizzle a few tablespoons of blue cheese dressing on each wedge.
  3. • Optional: Top with crumbled blue cheese, crumbled bacon, tomatoes and scallions.
Notes
  1. A fun way to serve the wedge salad is by serving the toppings on the side so that each guest can add or omit whatever toppings he/she likes…..think salad bar!
Food & Wine Chickie Insider https://www.foodandwinechickie.com/
Filed Under: American, Appetizers, Bacon, Cheese, Sides, Vegetables, Vegetarian Tagged With: , , ,
15 June 2018 Strawberry Maple Butter

Strawberry Maple Butter

June 15, 2018 By

Every late spring, I make it my mission to go strawberry picking at Donaldson Farms, and amazing local farm. My love for picking berries started a long time ago when my grandma would take me to pick wild/wood strawberries in Quebec as a toddler. She’s sit me in the field with a pail and tell me to pick berries around me. Of course, that ended up with me eating the strawberries around me, but it’s a very fond memory nonetheless.

Cultivated strawberries are so easy to pick as farmers have rows and rows of plants with an abundant amount of berries on them. Within a few minutes, I have more strawberries that I know what to do with!

One way I like to use up my fresh berries is by making a very simple butter using maple syrup from back home in Quebec. This butter can be used on toasts, waffles, pancakes/crepes and in a multitude of ways. It keeps a couple of weeks in the fridge and it’s delicious!

Hope you make it out to a u-pick-it berry farm near you, it’s a fun and tasty activity for the whole family.

Ingredients:

  • 6 cups of fresh, chopped strawberries
  • 2/3 cups maple syrup
  • 1 ½ cups unsalted butter, cut into pieces
  • 1 Tbsp. pure vanilla extract
  • Pinch of salt

Directions:

  1. In a large saucepan over medium-high heat, add the chopped berries, the maple syrup and the butter. Bring to a boil then lower heat to medium-low and cook for 30 minutes, stirring occasionally.
  2. Turn the heat off, add the vanilla and salt and stir to combine.
  3. Puree the berry mixture in a blender or food processor until smooth, 30 seconds or so. You may need to puree in batches if your food processor/blender is on the small side.
  4. Pour the strawberry maple butter in small glass jars and refrigerate until ready to serve.

Makes 6 small canning jars.

Cheers,

Veronique

Filed Under: American, Breakfast, Canadian, Desserts, Fruits, Sides
17 May 2018 Chicken Bites with Tarragon Dipping Sauce

Chicken Bites with Tarragon Dipping Sauce

May 17, 2018 By

These Chicken Bites with Tarragon Dipping Sauce are a great little dish to make when company comes over and you don’t want to slave over a hot stove at the last minutes.

Chicken BitesI make the tarragon dipping sauce the day before and keep it in the refrigerator until I’m ready to serve the dish. This saves some time and keeps you out of the kitchen and with your guests come party time.

The bites will please adults and children and I often double the recipe as they’re a huge hit at parties. You could make the bites a little ahead of time and fry just 8 minutes then reheat in the oven, or my favorite, the toaster oven, for 2-3 minutes right before you want to serve the bites.

Bites Ingredients:

  • 2 cups peanut oil
  • 4 boneless, skinless chicken breast halves, patted dry and cut in 1½ inch bites.
  • 1 cup bread crumbs
  • ½ cup grated Parmesan cheese
  • ½ tsp. poultry seasonings
  • ¼ tsp. garlic powder
  • ½ tsp. dry thyme
  • 1 cup buttermilk
  • ½ tsp. each salt and pepper (plus additional salt for seasoning the cooked chicken)

Dipping Sauce Ingredients:

  • 1 cup sour cream
  • ¼ Dijon mustard
  • ½ tsp. dry tarragon or 1 Tbsp. fresh tarragon
  • 4 drops of hot sauce
  • Pinch of salt and pepper

Bites Directions:

  1. In a heavy saucepan or ideally a deep cast iron pan, warm the oil over medium-high heat until the temperature reaches 350°F.
  2. In a medium bowl, combine the bread crumbs, Parmesan, poultry seasonings, garlic power, thyme and ½ teaspoon each of salt and pepper.
  3. In another medium bowl, add the buttermilk.
  4. Dip the chicken in the buttermilk, shake to remove excess and toss in the bread crumb mixture to fully coat each piece. Add the coated chicken to the oil and cook in batches for 10 minutes, or until golden brown. You don’t want to crowd the pan with too much chicken or the oil will drop in temperature and your chicken will get soggy from oil penetrating the chicken instead of cooking the exterior. Place cooked chicken on paper towels and season with a pinch of salt.

Dipping Sauce Directions:

While the bites cook, in a medium bowl, add all the ingredients and whisk well to fully combine. Serve with the bites.

Serves 6-8 as appetizers/hors d’oeuvres.

Filed Under: American, Appetizers, Chicken, Starters Tagged With: , , ,
7 May 2018 Two Cheese Baked Macaroni

Two Cheese Baked Macaroni

May 7, 2018 By

I love making big batches of marinara sauce and freezing some for easy weekday dishes. I took out 2 cups of sauce from the freezer and added it to some cooked ground beef, combined that with leftover Ricotta cheese and the recipe came together in the time it took to boil the macaroni and it’s tasty and satisfying….and cheesy.

Ingredients:

  • ½ pound macaroni pasta (I use Delverde brand)
  • 2 Tbsp. olive oil
  • 1 pound ground beef, I use 20% fat
  • Pinch of salt and pepper
  • 2 cups Easy Marinara Sauce (or other marinara sauce)
  • ½ cup Ricotta cheese
  • I cup grated Mozzarella cheese

Directions:

  1. Preheat oven to 400 degrees.
  2. Cook pasta 1 minute short of the directions state on the packaging.
  3. In a large sauté pan over medium-high heat, warm the oil. Add the beef, the salt and the pepper and cook, stirring frequently, until the meat is no longer pink, about 5 minutes. Lower the heat to medium and add the sauce. Cook for about 10 minutes, stirring occasionally.
  4. Add the cooked pasta and the Ricotta to the sauce and gently toss to combine. Place the pasta in a baking dish, top with the Mozzarella and cook for about 15 minutes, until the cheese is melted and golden brown.

Makes 2 generous entrée-size servings.

Filed Under: American, Beef, Cheese, Entrees, Italian, Pasta Tagged With: , , ,
4 May 2018 Cheese Stuffed Poblano Peppers

Cheese Stuffed Poblano Peppers

May 4, 2018 By

Poblanos are mild chili peppers with lots of great flavor and just a bit of spice. The peppers originated in Puebla, Mexico and can also be found dried, where they’re known as ancho chile.

Cheese Stuffed Poblano

I’m always looking for low-carb side dishes to serve when we grill meats. That’s not easy as we often go to carby sides when we grill…potato salad, mac & cheese, pasta.

Last weekend, I’d made some of my fresh salsa (chopped tomatoes, cilantro, lime juice, jalapeno and minced onion) for another meal and thought…what if I used this tasty salsa to top a stuffed poblano!? This was a well-received and easy-to-make side dish that we served alongside grilled pork chops. One other thing I loved was that I was able to make these in the toaster oven so I didn’t have to heat up the whole kitchen with my standard oven – winning!

You can make these peppers in advance, cool them then reheat them for a few minutes in a 425 degree oven – party perfect!

Ingredients

  • 2 large poblano peppers
  • 1 Tbsp. vegetable oil
  • Pinch of sales and pepper.
  • 4 ounces grated Cheddar/Jack cheese mix
  • Homemade or store-bought salsa
  • 2 Tbsp. Crema Mexicana or sour cream
  • ½ lime

Poblano Cheese Stuffing

Directions:

  1. Preheat oven to 375 degrees.
  2. Find a flat spot on the poblano and lay it on your work surface. With a sharp paring knife, cut the top of the pepper (leaving the end and stem intact) to make an opening for the cheese to go into.
  3. Rub the oil over the peppers then salt and pepper the interior.
  4. Divide the grated cheese between the two peppers, note that you may have too much cheese depending on the size of your peppers.
  5. Place the stuffed peppers on a baking sheet and cook for about 20 minutes, until cheese is melted and beginning to brown.
  6. Top each pepper with fresh salsa and a drizzle of Crema Mexicana (or sour cream). Squeeze the lime over the peppers.

Makes two side dishes.

Filed Under: American, Cheese, Mexican, Sides, Vegetables, Vegetarian Tagged With: , , , , ,
13 April 2018 Pancetta and Sundried Tomato Creamy Spaghetti

Pancetta and Sundried Tomato Creamy Spaghetti

April 13, 2018 By

Here’s a new installment in the “There’s Nothing to Eat in this House” series featuring an easy pasta dish. When lunch plans get cancelled at the last minute and the fridge is low on supplies because I’m heading out of town, I make pasta with pantry and fridge staples.

Pancetta and Sundried Tomato Creamy SpaghettiToday, I had some leftover pancetta so I sautéed it with some jarred/in oil sundried tomatoes then added a bit of light cream and freshly-grated Parmesan for a tasty, creamy sauce. I then tossed some Delverde spaghetti (best dried pasta ever) in the sauce and BOOM, there was a tasty, quick lunch ready to eat in 20 minutes.

Ingredients:

  • 1 Tbsp. olive oil
  • 2 Tbsp. diced pancetta
  • 2 Tbsp. chopped sundried tomato
  • ½ cup light cream
  • ¼ cup plus 1 Tbsp. freshly-grated Parmesan cheese, divided
  • 1 ½ cups cooked spaghetti (or other cooked pasta)
  • Pinch each salt and pepper

Directions:

  1. In a large sauté pan over medium-high heat, warm the oil.
  2. Add the pancetta and cook for 2 minutes, until lightly-browned.
  3. Add the sundried tomato and cook for another minute.
  4. Reduce heat to medium-low, add the cream, and cook for a minute, stirring to prevent scorching.
  5. Add the ¼ cup of cheese and cook an additional 30 seconds.
  6. Add the pasta to the sauce and cook for 30 seconds until well-coated in sauce.
  7. Season with salt and pepper then top the pasta with the tablespoon of Parmesan.

Serves one.

Cheers,

Veronique

Filed Under: Entrees, Italian, Pasta Tagged With: , ,
7 April 2018 Cognac Cocktails for Spring

Cognac Cocktails for Spring

April 7, 2018 By

It’s spring yet it still feels like winter for many of us. I love Cognac cocktails and pleased to have an opportunity to share spring-minded cocktails featuring this warm and cozy spirit.

Ophelia’s Drift, which uses chamomile tea, pineapple syrup and ginger liquor to enhance cognac’s layers of flavors, is a refreshing punch that can brighten any rainy day. Experiment with spring’s bounty to make a cognac cocktail that celebrates the season with the Rhubarb Daisy. And with the Kentucky Derby just around the corner, the Antebellum Mint Julep is a tried-and-true cognac cocktail to get you through the race.

No matter the reason, there is a cognac cocktail to get you through the changes of this season.

Antebellum Mint Julep

Recipe published in Saveur, 2011.

Antebellum Mint Julep

Antebellum Mint Julep. Photo by Jason Plummer

  • ¼ ounce simple syrup
  • 1 Tbsp. water
  • 6 mint leaves, plus 2 sprigs for garnish
  • 2 oz. VSOP cognac
  • 2-3 dashes Angostura Biters (optional)

Directions:

Add simple syrup and 1 tbsp. water in a highball glass or silver julep cup. Add mint leaves; gently crush with a spoon or muddler. Fill glass 3/4 full with cracked ice and pour in cognac; stir until chilled, about 15 seconds. Fill glass with more ice; garnish with mint sprigs and two straws. (Optional) Add 2-3 dashes angostura biters.

Ophelia’s Drift

Ophelia’s Drift

Ophelia’s Drift. Photo by komich.com

Recipe Credit: Kellie Thorn, Beverage Director, Empire State South, Atlanta

  • 2 ounce VS Cognac
  • .25 ounce Barrows Ginger Liqueur
  • .25 ounce Strongly chamomile tea
  • .25 ounce pineapple syrup
  • .5 ounce lemon juice
  • Dry sparkling wine
  • Simple syrup, to taste

Directions: Shake all ingredients except sparkling wine with ice. Straining over ice in a chilled rocks glass. Top with sparkling wine. Garnish with flowers and a lemon wheel. 

Rhubarb Daisy

Rhubarb Daisy

Rhubarb Daisy. Photo by Stacie Grissom

Recipe Credit: Stacie Grissom

  • 5 ounce VS cognac
  • 1 ounce chilled Rooibos tea
  • .75 ounce rhubarb simple syrup
  • .75 ounce fresh lemon juice
  • Edible flower and rhubarb ribbon for garnish

Directions:

Add cognac, rooibos tea, rhubarb simple syrup, and lemon juice to an ice-filled shaker. Shake, strain, and serve in an ice-filled Collins glass. Garnish with a flower and a rhubarb ribbon. (Tip: use a vegetable peeler to get beautiful, uniform rhubarb ribbons!)

Filed Under: Cocktails Tagged With: , , , , , , ,
6 April 2018 Seared Salmon & Lemon Labneh

Seared Salmon & Lemon Labneh

April 6, 2018 By

Seared Salmon & Lemon LabnehWe received this fabulous salmon and simple recipe in our Blue Apron kit this week and it was one of my favorite dishes from the meal program thus far. I loved all the bold flavors and the various texture. I don’t zest my lemon and instead finely chop the rinds it for bigger lemon flavors to match against the salmon.

I’ve written about freekeh before, it’s an ancient grain popular in the Middle East and the Mediterranean that I use in place of rice in hot dishes and salads.

The rich seared salmon paired with the chewy freekeh and dates then topped with creamy, lemony labneh is a sure winner that’ll become a staple dish at our home.

Ingredients:

  • 1 10-ounce skin-on salmon fillet
  • ½ cup cracked freekeh
  • 2 cloves garlic
  • 1 zucchini
  • 4 dried medjool dates
  • ¼ cup labneh cheese
  • 1 pink lemon (or regular lemon if you can’t find pink)

Freekeh Directions:

  1. Heat a medium pot of salted water to boiling on high. Once boiling, add the freekeh and cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Food Prep Directions:

  1. Using a peeler, remove the rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.
  2. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch thick pieces.
  3. Peel and roughly chop the garlic.
  4. Pit and roughly chop the dates.

Lemon Labneh Directions:

  1. While the freekeh continues to cook, in a bowl, combine the labneh, the juice of 2 lemon wedges, and a drizzle of olive oil. Season with salt and pepper to taste.

Fish Directions:

  1. Once the freekeh has cooked about 15 minutes, pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Cut into 2 equal-sized pieces; season with salt and pepper on both sides.
  2. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 3 to 4 minutes, or until lightly browned and cooked through.
  3. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with the aluminum foil to keep warm.

Zucchini Directions:

  1. To the pan of reserved fond, add the sliced zucchini in an even layer; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, without stirring, 3 to 4 minutes, or until browned and slightly softened.
  2. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat.

Serving Directions:

  1. To the pot of cooked freekeh, add the cooked zucchini, chopped dates, lemon zest, the juice of the remaining lemon wedges, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste.
  2. Serve the cooked fish with the finished freekeh. Top the fish with the lemon labneh.

Serves 2.

Filed Under: American, Entrees, Fish, Greek Tagged With: , , , ,
20 March 2018 Baked Ditali Pasta and Creamy Tomato Sauce

Baked Ditali Pasta and Creamy Tomato Sauce

March 20, 2018 By

pasta and creamy tomato sauceThis baked ditali pasta and creamy tomato sauce casserole is delicious and simple to make. This is a Blue Apron pasta recipe that was a huge hit at our home for its taste, ease of preparing and for its cheesy, comforting qualities.

I love that the broccoli and pasta are cooked at the same time in one pot – how fab is that!? The garlic/breadcrumb topping is packed with bold flavors and provides a nice crunch.

Ingredients:

  • 6 ounces ditali (also called ditalini) pasta (or other small tubular pasta)
  • ½ pound broccoli, cut into small florets
  • 1 yellow onion, small diced
  • 1 Tbsp. Italian seasoning (mix of basil, sage, oregano, savory, rosemary, thyme and marjoram)
  • ¼ tsp. crushed red pepper flakes
  • 1 15-ounce can crushed tomatoes
  • ¼ cup heavy cream
  • 1 cloves garlic, finely chopped then smashed into a paste
  • ¼ cup panko breadcrumbs
  • 1 Tbsp. olive oil
  • 1 Tbsp. capers
  • 4 ounces fresh Mozzarella cheese, torn into small pieces

Pasta and Broccoli Directions:

  1. Preheat oven to 475°F.
  2. Heat a large pot of salted water to boiling on high.
  3. Add the pasta and broccoli pieces to the pot of boiling water. Cook, stirring occasionally, 8-9 minutes (or two minutes less than package directions), or until the broccoli is bright green and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the cooking water, drain thoroughly and return to the pot.

Sauce Directions:

  1. While the pasta and broccoli cook, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the diced onion, Italian seasoning and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened.
  2. Add the tomatoes (carefully, as the liquid may splatter); season with a pinch of salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened.
  3. Add the heavy cream and cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat and season with salt and pepper to taste.

Casserole Assembly Directions:

  1. Place the garlic paste in a bowl and add the breadcrumbs, olive oil and a pinch each of salt and pepper. Stir to combine and set aside.
  2. To the pot of cooked pasta and broccoli, add the sauce, capers and the reserved cooking water. Season with salt and pepper to taste.
  3. Transfer the pasta mixture to a baking dish (9×9 or 11×7). Evenly top with the cheese and seasoned breadcrumbs.
  4. Bake the casserole 8 to 10 minutes, or until lightly browned and bubbly around the edges. Remove from the oven and immediately drizzle with olive oil. Let stand for at least 2 minutes before serving.

Makes 2 generous entrée-sized portions or 4 side dish portions.

Cheers,

Veronique

Filed Under: Cheese, Entrees, Indian, Pasta, Sides, Vegetarian Tagged With: , , , ,
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