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VALENTINE’S DAY: Silver Martini Recipe

We’re sorry we didn’t know about this recipe for New Year’s Eve; but it’s equally stunning for Valentine’s Day.

Impress your Valentine with this subtly sweet vanilla-scented martini recipe from Belvedere Vodka. Dressed up with edible silver leaf, it’s called a Silver Martini.

  • 2 ounces vodka
  • 2 inch piece fresh vanilla bean, split down the middle
  • 1 ounce simple syrup
  • 1 sheet edible silver leaf
  •  
    The silver leaf comes in packets of 25. You can use them for any special occasion, to garnish almost any cocktail.

    You can vary the recipe by using vanilla-flavored vodka and omitting the fresh vanilla bean.

    Preparation

    1. Shake all ingredients with ice.

    2. Strain into a chilled martini glass.

    3. Garnish with a sheet of crumpled edible silver leaf.

     
    Dress up a Martini in silver and vanilla. Photo courtesy Belvedere Vodka.
     
    Find more of our favorite Valentine’s Day cocktail recipes.
      

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    RECIPE: Sweet And Spicy Thai Chicken Wings


    Spicy Thai chicken wings (photo © Spice Market Restaurants).

      According to the National Chicken Council’s 2012 Wing Report, more than 1.25 billion wing portions will be consumed during Super Bowl weekend.

    Updated 2020: The National Chicken Council’s Annual Chicken Wing Report projects a record-breaking 1.4 billion chicken wings during Super Bowl LIV weekend.

    That’s more than 100 million pounds of wings!

    It’s the most eaten food during the Super Bowl each year [source].

    If you haven’t decided on a wing recipe, here’s one from Jean-George Vongerichten’s Spice Market restaurant in Manhattan’s Meatpacking District.

    Anyone who loves fried chicken and Thai flavors will love this dish. It’s a Thai-seasoned version of wings, coated with a sweet-and-sour sauce after being fried to a crisp.

    The recipe below makes 4 servings. You can multiply the recipe to make a large batch for a party.

    July 29th is National Chicken Wing Day.

     
    THAI FRIED CHICKEN WINGS WITH HOT & SOUR SAUCE AND SALTED MANGO

    Ingredients For The Hot & Sour Sauce

  • 1/4 cup grape seed, corn or other neutral oil
  • 1/2 cup thinly sliced shallots
  • 1/4 cup thinly sliced garlic
  • 2 tablespoons chopped dried red finger chiles
  • 1/2 fresh red Thai chile
  • 1/4-inch piece fresh galangal, peeled and cut crosswise into 1/4-inch slices
  • 1/8 teaspoon shrimp paste (belacan)
  • 1-1/2 tablespoons palm sugar
  • 2 tablespoons tamarind paste
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lime juice
  • 3/4 teaspoon nam pla (Thai fish sauce)
  • 3/4 teaspoon salt
  •  
    For The Wings

  • 1/2 cup soy sauce
  • 1/2 cup fresh lime juice
  • 2 tablespoons nam pla (Thai fish sauce)
  • 3 garlic cloves, crushed
  • 2 fresh red Thai chiles, thinly sliced
  • 1 tablespoon sugar
  • 2 pounds chicken mini drumsticks from chicken wings, separated at joint
  • 1 ripe mango, cut into 1-inch slices
  • 2 teaspoons salt
  • Grapeseed, corn or other neutral oil for deep-frying
  • 1/2 cup cornstarch
  • 1/2 cup rice flour
  • 1/4 cup chopped fresh mint leaves
  •  
    Preparation

    1. MAKE the sauce: Heat the oil in a medium saucepan over medium heat. Add the shallots and garlic and cook, stirring, until they become a deep golden brown. Add the remaining ingredients and bring the mixture to a boil.

    2. SIMMER, stirring, for 1 minute, then remove from the heat and transfer to a blender. Purée carefully until smooth, transfer to a large mixing bowl, and set aside until ready to use.

    3. MAKE the wings: Put the soy sauce, lime juice, nam pla, garlic, chiles and sugar in a medium saucepan and bring to a boil, stirring occasionally. Cool completely, then pour over the mini drumsticks in a shallow baking dish and toss to coat well. Cover with plastic wrap and refrigerate for at least 1 hour. Meanwhile…

    4. TOSS the mango cubes with the salt in a small bowl and let sit for 30 minutes. When ready to cook…

    5. POUR the oil to a depth of 3 inches in a heavy, deep pot and heat to 375°F. Remove the drumsticks from the marinade and pat dry. Combine the cornstarch and rice flour on a shallow plate. Dredge the chicken in the mixture, then carefully put in the pot. Do not overcrowd; work in batches if necessary. Cook until crisp, brown, and cooked through, about 10 minutes. Adjust the heat as necessary to maintain the oil’s temperature.

    6. DRAIN on paper towels and transfer to the bowl of hot-and-sour sauce. Toss well to coat and transfer to the serving plates. Arrange the salted mango in a little mound next to the chicken, garnish with the mint leaves, and serve.

      

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    TIP OF THE DAY: Fake Versus Real Balsamic Vinegar

    Spoiler alert: The majority of balsamic vinegar on the market is fake balsamic.

    Of course, there’s nothing wrong with enjoying fake balsamic. It’s just nowhere as glorious as the real thing, but it is a heck of a lot more affordable.

    The production of authentic balsamic vinegar is governed by two consortiums of producers in Modena, Italy, where it is produced. They supervise every aspect of production under the strictest controls, from the harvesting of the grapes to the packaging and labeling of the bottles. Even the shape of the bottle is mandated!
     
     
    AUTHENTIC BALSAMIC VINEGAR

    True aceto balsamico has an Italian government designation of D.O.C. (Denominazione di Origine Controllata, similar to the French A.O.C. designation), which means that everything from the grape varietals to aging time and the type of wood of the barrels adheres to exact standards.

  • The grapes must be of the Trebbiano and Lambrusco varietals (though a few others are allowed in small quantities), and entirely harvested from the vineyards of the region.
  •  
    A drizzle of authentic balsamic vinegar adds richness and flavor to many different dishes. Photo by Kelly Cline | IST.
  • Balsamic is not made from grape juice that is fermented into wine, like conventional wine vinegar. Instead, it is made from unfermented grape must (freshly-pressed juice), which is concentrated by simmering for hours until it becomes a thick, caramelized syrup. (Thus, authentic balsamic is not a wine vinegar.)
  • The syrup is then aged in a succession of barrels made from at least five different kinds of wood, each of which imparts its character to the vinegar. Ash, cherry, chestnut, juniper and mulberry are five of the specified woods. Each successive aging barrel is smaller than the last, as evaporation concentrates the balsamic.
  • Authentic balsamic vinegar must be aged for minimum of 12 years. The longer it ages, the more rich and concentrated it becomes.
  • The bottles are sealed with the authentic red wax seal of the consorzio, and numbered. (Don’t be misled by just any wax seal—some manufacturers of non-consorzio balsamic use one to make their products look like the real thing.)
  •  
    No wonder authentic balsamic is so costly—from $40 a bottle for 12-year balsamic to hundreds of dollars for 50- and 75-year old balsamics in tiny 3.5-ounce bottles. But it tastes like heaven, and can be used to garnish everything from appetizers, meat and fish to desserts—chocolate cake, ice cream, Parmigiano Reggiano and strawberries.
     
     
    FAKE, FAUX OR “SUPERMARKET” BALSAMIC VINEGAR

    Compare the minimum-12-year meticulous process that creates authentic balsamic vinegar to “supermarket balsamic,” much of which is ordinary red wine vinegar (perhaps made from Trebbiano grapes) colored with caramel to achieve the dark brown color of an authentic balsamic and sweetened to approximate a balsamic. It may or may not be aged for a short amount of time in large oak barrels or stainless steel barrels. It may be made in a factory in Modena, but at $3.99 a bottle, it’s not authentic balsamic vinegar. (There are “factory balsamics” made in Modena. Read more about them in a longer discussion of balsamic vinegar.)

    While traditional balsamic vinegar cooks down grape must into a concentrated, flavorful syrup prior to aging, white balsamic producers add cooked-down grape juice to ordinary white wine vinegar. It creates an amber color and a slightly sweet flavor.

     


    White balsamic vinegar isn’t real balsamic,
    but neither is much dark balsamic. This
    8.45-ounce bottle is less than $14 at
    Amazon.com.
     

    WHY WHITE BALSAMIC VINEGAR?

    While authentic balsamic vinegar dates back to 1046 C.E. (the first written record) or earlier, white balsamic vinegar was created in recent years for consumers who didn’t like the dark color imparted to their recipes by regular balsamic. It’s ideal to use with fish, chicken and pork; in light-color sauces; and in dessert recipes like custard and sabayon.

    White balsamic vinegar was first produced by Italian vinegar manufacturer Acetum; and a bottle retails for less than $15.00 (you can buy it online). Subsequently, other producers have created “white balsamic vinegar” for $5.00 a bottle and less.

    To make white balsamic, grape must is added to white wine vinegar; thus, white balsamic is a wine vinegar. The must is cooked at a low temperature to avoid darkening; it is not caramelized. Thus, white balsamic has a desired golden color rather than the dark one of conventional balsamic.

    White balsamic vinegar emulates the flavor profile of conventional balsamic—gentle and smooth with well-balanced flavor. It is milder and less sweet (more tart) than regular balsamic vinegar, but is sweeter than white wine vinegar and thus delicious on salad greens.

     

    For $4.99 a bottle, you’re not getting an aged, artisan-produced bottle of vinegar. For $30 a bottle, some producers do age a Trebbiano-based white balsamic for four years or so, in small oak barrels.

    Similar to buying a bottle of wine, if your palate can detect the difference, it’s worth it to pay extra for the better ingredient.

  • The history of balsamic vinegar.
  • How the consorzios work.
  • The different types of balsamic vinegar.
  •   

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    SUPER BOWL: “Hail Berry” Punch


    Whip up a pitcher of punch. Photo courtesy
    Belvedere Vodka.
     

    If you want to mix Super Bowl cocktails by the pitcherful—making it easier to refill glasses—here’s a tasty seasonal punch recipe from Belvedere Vodka.

    For this occasion, it’s been renamed:

    BELVEDERE “HAIL BERRY” PUNCH

    Ingredients

  • 10 ounces vodka
  • 15 ounces cranberry juice
  • 2.5 ounces lemon juice
  • 3.5 ounces Aperol (you can substitute Campari—see below)
  • 5 ounces orange juice
  • Dash bitters
  • Dash simple syrup
  • Garnish: orange and lemon slices
  •  
    Preparation

    Add all ingredients to a pitcher and stir. Garnish with orange slices and lemons.

      

    WHAT IS APEROL?

    Aperol is an Italian apéritif created in Padua in 1919, now owned and produced by Campari. Its ingredients include bitter orange, cinchona, gentian and rhubarb, among others.

    Aperol looks, tastes and smells much like Campari, another fruit-and-herb apéritif; although it has an alcohol content of less than half of Campari (11% for Aperol, 20.5%, to 28% for Campari, depending on the country in which it is sold).

    In 1950, the apéritif took off with the creation of the Spritz cocktail. Building on the popularity of the white wine and soda spritzer, Aperol’s recipe is born: 1.25 ounces Aperol, 3 ounces Prosecco and a splash of soda.

     


    Aperol on the rocks with a slice of orange.
    Photo courtesy Terence Carter.

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    TOP PICK OF THE WEEK: Antidote Chocolate Bars


    Banana, chile and 77% cacao bar. Photo
    courtesy Antidote Chocolate.

      People who like very dark chocolate and cacao nibs may find a surprising delight in Antidote Chocolate Bars.

    These innovative bars, made in Ecuador with Arriba Nacional cacao beans, are 50% conventionally roasted chocolate and 50% raw cacao nibs.

    The result is profound, earthy and higher in antioxidants than just about any other bar.

    In addition to basic bars, there are innovative flavor combinations, too:

  • 77% cacao bars in Almond + Fennel, Banana + Cayenne, Red Flower + Berry, Rose Salt + Lemon
  • 84% cacao bars in Essential (plain), Ginger + Gooseberry, Lavender + Red Salt, Mango + Juniper
  • 100% cacao bars in Raw Cacao + Nibs (plain), Raw Cacao + Dates
  •  
    The higher the percentage of cacao, the lower the amount of sugar. The 100% cacao bars have no added sugar (although the dates supply natural sugar).

     
    If your Valentine wants an intense chocolate experience, pick up a few bars or a gift set at AntidoteChoco.com.

    Read the full review.

    Talk the talk of a chocolate expert. Pick up terms in our Chocolate Glossary.

      

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