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Archive for Father’s Day

RECIPE: Sparkling Pear Cocktail

La Poire Sparkling Cocktail

America's Favorite Pear

[1] La Poire sparkling cocktail (photo courtesy Grey Goose). [2] America’s favorite pear, the Bartlett (photo courtesy CookThink). There are also red Bartlett and d’Anjou are available in green and red varieties.

 

This week we had a bottle of Angry Orchard’s Knotty Pear Cider at lunch, and it reminded us that fall is also a time for all things pear.

For a celebration, toast or other special occasion—or weekend chillaxing—this cocktail from Grey Goose is a star. Easy to make, it combines pear and citrus with sweet Moscato. You can use other slightly sweet sparkling wine such as Asti Spumante.

If it isn’t a special occasion, don’t go out of your way to find the perfect garnish. Or a Champagne flute.

 
RECIPE: SPARKLING PEAR VODKA COCKTAIL

Ingredients For 6 Drinks

  • 6 parts Grey Goose La Poire
  • 1 part lemon juice
  • 2 teaspoons sugar
  • 1 small pear, ideally Anjou or Bartlett*, red or green
  • 1 bottle sparkling Moscato or other sparkling wine, chilled
  • Garnish options: baby orchid, crystallized ginger, sliced star fruit
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    Preparation

    1. PEEL and core the pear and cut into 1/4-inch dice.

    2. PLACE the lemon juice, sugar, pear and Grey Goose La Poire in a bowl. Stir well to combine until the sugar is fully dissolved.

    2. DIVIDE the pear mixture into six Champagne flutes or wine glasses. Fill each chilled glass with Moscato.

    3. GARNISH and serve.
     
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    *A juicier pear variety will accentuate the pear flavors. Here are the different types of pears.

     

     
      

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    FOOD FUN: Whimsical Mac & Cheese Recipe

    Fully Loaded Mac & Cheese

    Baked Macaroni & Cheese

    Take your choice: innovative Mac & Cheese (photo courtesy Chef Eric LeVine) or a conventional preparation (photo courtesy Dietz and Watson).

     

    What’s on this plate?

  • A base of macaroni and cheese.
  • Surrounded with a ring of duck and mushrooms in hoisin sauce.
  • Topped with 5 jumbo grilled, bacon-wrapped shrimp.
  • Garnished with fresh rosemary (substitute chopped green onions or chives.)
  •  
    This may be just the thing for a fun food-loving dad on Father’s Day.

    The concept is from one of our favorite innovative chefs, Eric LeVine.

    Chef Eric is the author of Small Bites Big Flavor: Simple, Savory, And Sophisticated Recipes For Entertaining.

    This imaginative cookbook is written for home chefs who want to expand their repertoire with fun and unconventional dishes.

    The 100+ recipes also include mid-sized, larger and sweet bites, and even some signature cocktails. It demonstrates how much fun it can be to prepare, present, share, and of course, eat food.
     
    MORE FUN MAC & CHEESE RECIPES

    These are a bit more conventional, yet still fun food:

  • Apple, Texas & Truffle Mac & Cheese Recipes
  • DIY Mac & Cheese Party Bar
  • Macaroni & Cheese Grilled Cheese Sandwich
  • Mac & Cheese Potato Skins
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    TIP OF THE DAY: Steak Grilling Tips

     
      

    Raw Ribeye Steak

    Grilled Ribeye Steak

    Grilled Filet Mignon

    Steak Thermometer

     

    Grilling steaks for Father’s Day? Check out these tips from Wolfgang’s Steak House.

    Wolfgang’s is owned by a father and son who started with one location in Manhattan, dry-aging their own beef. Now they have four Manhattan restaurants and a total of 12 worldwide, from Beverly Hills to Hawaii to Korea and Japan.

    Executive chef Amiro Cruz wants you to help you home-cook your steaks like the professionals do. Here are his tips to cook a perfect steak:

    1. Buy USDA prime cuts. Yes, USDA prime is the most expensive beef and the very best you can buy. You get what you pay for: a truly superior taste and texture. Here are the different grades of beef.

    2. Buy for rib eye steaks. Rib eye is the connoisseur’s favorite cut, considered the most flavorful.

    3. Use only kosher salt and freshly-ground pepper for seasoning. When you have such a high-quality piece of meat, you don’t need marinades and herbs: You want to taste the essence of that steak. You don’t need to add any oil or other fat. The grill will be hot enough so the meat won’t stick.

    4. Don’t worry about the temperature of the raw steak. You may have been told to bring the meat to room temperature before grilling, but it doesn’t matter. Chef Cruz takes his steaks straight from the fridge, at 41°F (which is what the FDA recommends).

    5. Get the grill blazing hot. Once the grill is hot, clean it with a kitchen towel dipped in oil, making sure to handle the towel with a pair of tongs so you don’t burn yourself. Then, throw on meat. Steakhouse chefs prefer to char the steak. Some people don’t like a ton of char, and you might be nervous about burning the meat; but charring gives steak the right flavor. Once the first side is appropriately charred (after about four minutes for medium rare), flip it to the other side and repeat.

    6. Use a meat thermometer. Simply touching the meat to see if it’s done is the technique professional chefs use. But if you grill steak only occasionally, a meat thermometer is a foolproof way to know exactly how done your steak is. Rare is 130°F, medium rare is 135°F, medium is 140°F and so on, with five-degree increases. Don’t have a meat thermometer? Run to the nearest hardware store or kitchen goods department, or order one online.

    7. Rest the meat. Once it’s done cooking, don’t dig in right away. Let the meat rest for 5-10 minutes so the juices inside can distribute. If you cut it right away, they will drain out and you’ll lose the juiciness.

    8. Cut against the grain. If you’re slicing a steak to serve more than one person, be sure to cut against the grain. While cutting against the grain is more important for tougher cuts like London broil, even with a top steak it makes for a softer chew. Just look for the lines that run through the meat and cut perpendicular to them.
     
    Don’t forget to put some fresh vegetables on the grill. Even people who don’t like to eat raw bell peppers, onions, etc. enjoy them grilled.

    Here are the best vegetables to grill.
     
    HOW MANY DIFFERENT CUTS OF STEAK HAVE YOU HAD?

    Check out the photos in our Beef Glossary.

     
    PHOTO CAPTIONS: Top: A raw rib eye steak, a connoisseur’s favorite (photo Margo Ouillat Photography | IST). Second: A long-bone rib eye on the grill (photo courtesy Allen Bros). Third: Grilled, bacon-wrapped filet mignon and grilled radicchio (photo courtesy Omaha Steaks). Bottom: Use a meat thermometer to check for doneness (photo courtesy Habor).

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    TIP OF THE DAY: Bake Doughnuts For Father’s Day

    National Doughnut Day is celebrated on the first Friday of June, but there’s an even better reason to make doughnuts on the third Sunday: Father’s Day.

    If Dad loves doughnuts, get up an hour earlier and bake a batch for his breakfast.

    Yes, bake them—no frying required with these cake-like doughnuts from King Arthur Flour.

    To bake doughnuts you’ll need a doughnut pan to hold their shape. If you don’t want to invest in one (they’re $16.95 at King Arthur Flour), see if you can borrow one.

    You can serve them plain, with a sugar coating or with a chocolate glaze.

    What could be better? We added crisp, chopped bacon to top the doughnuts from King Arthur Flour.

    RECIPE: BAKED DOUGHNUTS, CAKE-STYLE

    Prep time is 20 to 30 minutes; bake time is 15 minutes; icing time is 5 minutes, then a few minutes to let the icing set.

    Ingredients For 12 Doughnuts

  • 2/3 cup Dutch-process cocoa
  • 1-3/4 cups unbleached all-purpose flour
  • 1-1/4 cups light brown sugar
  • 1 teaspoon baking powder
  • Optional: 3/4 teaspoon espresso powder (substitute instant coffee)
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup chocolate chips
  • 2 large eggs
  • 3/4 cup milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons white or cider vinegar
  • 1/2 cup (8 tablespoons) melted butter (substitute 1/3 cup vegetable oil)
  •  
    For The Optional Sugar Coating

  • 1 tablespoon granulated sugar
  • 1/2 teaspoon cocoa powder
  •  
    For The Optional Chocolate Icing

  • 1 cup good chocolate bar*, chopped (substitute chocolate chips)
  • 4 tablespoons milk or half-and-half
  •    

    Chocolate Fudge Doughnut

    Bacon Doughnuts

    Apple Cider Donuts

    Top: It’s easy to bake doughnuts (photo courtesy King Arthur Flour). Center: We added chopped bacon as a garnish (photo courtesy d’Artagnan | Facebook). Bottom: Don’t want chocolate? These apple cider doughnuts pre-date chocolate in history (photo Karo Syrup).

  • Optional garnish: crumbled bacon, chopped nuts, dragées, pretzel pieces, sprinkles, etc.
  •  
    Plus

  • Doughnut pans
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    *If your palate knows great chocolate, a good bar (Chocolate, Dove, Green & Black’s, Godiva, Guittard, Lindt, Perugina, Scharffen Berger, etc.) is better than chips—unless you use Guittard chocolate chips, our favorite.

     

    Lemon Glazed Donut

    Pretzel Donuts

    Top: For a lemon glaze, add a teaspoon of lemon juice and grated peel to the icing (photo courtesy GoBoldWithButter.com). Bottom: Another sweet-and-salty doughnut, topped with pretzels (photo courtesy ACozyKitchen.com).

     

    Preparation

    1. PREHEAT the oven to 350°F. Lightly grease the wells of two standard doughnut pans. If you don’t have two pans, just bake the batter in two batches.

    2. WHISK together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, and chocolate chips in a large mixing bowl. Set aside.

    3. WHISK together the eggs, milk, vanilla, and vinegar in a large measuring cup or medium-sized mixing bowl. You may notice some curdling of the milk, which is normal.

    4. ADD the wet ingredients, along with the melted butter or vegetable oil, to the dry ingredients, stirring to blend. There’s no need to beat the batter; just make sure everything is well-combined. Spoon the batter into the prepared pan(s), filling them between 3/4 and full.

    5. BAKE the doughnuts for 12 to 15 minutes, or until a toothpick inserted into the center of one comes out clean. Remove the doughnuts from the oven; after 30 seconds, loosen their edges, turn the pan upside down over a rack, and gently let the doughnuts fall onto the rack.

    5a. For sugar-coated doughnuts, immediately shake the doughnuts in 1 tablespoon granulated sugar; add 1/2 teaspoon cocoa powder to the sugar for an additional touch of chocolate.

    6. COOL the doughnuts completely before icing. Combine the chocolate chips and milk or half-and-half in a microwave-safe bowl or measuring cup. Heat until the half-and-alf is steaming and starting to bubble. Remove from the microwave, and stir until the chips have melted and the icing is smooth.

    7. DIP the top of each doughnut in the icing; or spread icing over the top. Garnish as desired.
     
    A BIT OF DOUGHNUT HISTORY

    Although dough was fried in oil as far back as ancient Rome, food historians generally credit the invention of deep-fried yeast doughnuts to Northern Europeans in Medieval times. The word “doughnut” refers to the small, round, nutlike shape of the original doughnuts—the hole came later. “Donut” is an American phonetic rendering from the 20th century.

     

    Doughnuts were introduced to America in the 17th century by Dutch immigrants, who called them oliekoecken, oil cakes (i.e., fried cakes). In the New World, the doughnut makers replaced their frying oil with lard, which was plentiful and produced a tender and greaseless crust.

    Other immigrants brought their own doughnut variations: The Pennsylvania Dutch and the Moravians brought fastnachts to Lancaster, Pennsylavnia and Winston-Salem, North Carolina, respectively; the French brought beignets to New Orleans.

    The word “dough-nut” first appeared in English in the 17th century. The word evolved from dough-nut to doughnut to donut. The airy, yeast-leavened dough-nuts (like Krispy today’s Kremes), were joined by cake doughnuts, leavened with baking powder or baking soda (like Dunkin Donuts).

    By 1845, recipes for “dough-nuts” appeared in American cookbooks. Chemical leavening (baking powder) was substituted for yeast to produce a more cakelike, less breadlike texture; and inexpensive tin doughnut cutters with holes came onto the market.

    Why a hole? For efficiency, the cooked doughnuts were staked on wooden rods.
     
    The Dawn Of National Doughnut Day

    Spell it doughnut or donut, the holiday was created in 1938 by the Salvation Army, to honor the women who served donuts to servicemen in World War I (at that time, it was called the Great War).

      

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    TIP OF THE DAY: Kobe Beef Hot Dogs

    Kobe Beef Hot Dogs

    Kobe Beef Hot Dogs

    American Kobe Beef hot dogs (photos courtesy Snake River Farms).

     

    If Dad is a hot dog fan, consider treating him to what may be the world’s best hot dogs for Father’s Day: American-style Kobe beef hot dogs from Snake River Farms (also called Wagyu—the difference). The package label calls them “haute dogs.”

    These gourmet dogs elevate the familiar to a new, delicious level. Snake River Farms American Wagyu hot dogs are crafted from 100% American Wagyu beef combined with a signature blend of spices, then slowly smoked over hard wood.

    Even the casings are special: These are skin-on dogs with an authentic firm bite that’s the hallmark of a truly authentic hot dog (and will surprise you if you’ve only had skinless dogs).

    You get what you pay for. One pound of franks, five pieces, is $16, or $13 for packages of four or more, at SnakeRiverFarms.com.

  • The hot dogs are Northwest source-certified Wagyu crossed with high quality Angus.
  • They are 100% beef and 100% natural, with no added hormones.
  • The dogs are smoked using authentic hardwoods.
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    BIG DECISIONS

    How do you serve the world’s best hot dog?
     
    First, pick a great bun.

  • We’re fortunate to have a supply of them in our area: brioche, ciabatta, and seeded hot dog buns. As an alternative, many people prefer Martin’s potato rolls to the standard squishy white rolls that fall apart when the moisture of condiments hits them.
  • We prefer King’s Hawaiian (a NIBBLE Top Pick Of The Week), but often can’t find them (the supermarkets in New York City are teeny compared to suburban markets).
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    Next, select the condiments.

  • Keep them light the first time: You want to taste the quality of the beef, not the chili cheese [or whatever] topping.
  • We like an upgrade on old school. For mustard, we default to Dijon but prefer the greater complexity of Moutarde a l’Ancienne, a whole grain mustard (deli mustard is also a type of whole grain mustard) or Moutarde de Meaux Royale, the “king of mustards,” flavored with Cognac. Here are the different types of mustard.
  • For kraut, we’re fans of Farmhouse Culture Kraut. It’s too elegant to be called sauerkraut.
  • Finally, some pickle slices. Sweet pickle chips are a nice counterpoint to the kraut, mustard and spices and earthiness of the grilled dog.
  •  
    If you’re looking for something more elected, check out yesterday’s tip on gourmet hot dog toppings.

     
    IF THIS DOESN’T WORK FOR YOU ON FATHER’S DAY, NATIONAL HOT DOG DAY IS ON JULY 25TH.
     
    THE HISTORY OF HOT DOGS.

    THE DIFFERENCE BETWEEN KOBE & WAGYU.
     
    ABOUT SNAKE RIVER FARMS

    Snake River Farms meats are served three-star Michelin-rated restaurants. Products include American Wagyu beef, fresh Kurobuta pork, ham (a NIBBLE favorite).

    The family-owned business began more than a decade ago with a small herd of Wagyu cattle from the Kobe region of Japan. The Wagyu bulls were crossed with premium American Black Angus to form a proprietary herd that has developed into one of the finest groups of Wagyu/Angus cross cattle in the U.S.

    From its Wagyu beef and Berkshire pork, Snake River Farms also makes gourmet hamburgers, sausages, frankfurters and hardwood-smoked bacon. All items are prepared with only the finest ingredients, and deliver an exquisite eating experience. We love them!

      

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