Contessa

That color scheme reminds me of some holiday

That color scheme reminds me of some holiday

This is a fun twist on a negroni.

Contessa

  • 1 oz dry vermouth
  • 1/2 oz gin
  • 1 1/2 oz aperol

Shake everything over ice and pour. Garnish with an orange peel.

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Pumpkin Hummus

Like regular hummus but prettier.

Like regular hummus but prettier.

We wanted to do Mediterranean appetizers on Thanksgiving this year, but regular hummus didn’t seem very festive. This was as delicious as it was pretty and put some little pumpkins to use. And to think some people use those for decorating!

Pumpkin Hummus

  • 1 1/2 pounds cooked pumpkin (from about four small pumpkins)
  • 1/2 cup tahini
  • 1/2 cup extra virgin olive oil
  • 3 cloves garlic
  • 1 tbsp fresh lemon juice
  • salt/pepper to taste

Slice pumpkins in half, scoop out the seeds (save them for later) and roast cut side down at 375 until flesh is tender, about 35-45 minutes. Scoop flesh into a bowl and let cool. Puree in a blender with other ingredients until smooth. Season with salt and pepper. Serve garnished with roasted pumpkin seeds, olive oil and paprika. Serve with lavash or pita chips.

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French Toast with Wine-Soaked Pears

Quite a spread for breakfast

Quite a spread for breakfast

This topping is good on French toast or pancakes.

French Toast with Wine Pear Topping

  • 1 pear sliced thin
  • 1/3 bottle semi sweet white wine *
  • 4 thick slices sourdough or Brioche bread
  • 2 eggs
  • 1/2 cup buttermilk
  • 1/2 tsp cinnamon
  • 1 tbsp sugar
  • 1 tsp orange zest
  • 2 tbsp butter

Soak pears in wine for an hour. Mix egg, buttermilk, cinnamon, half the orange zest and sugar well. Soak bread slices in batter for 30 minutes. Flipping occasionally. Heat griddle. In a frying pan melt butter and add remaining orange zest over medium heat. add pears and saute until browned on both sides. Cook french toast on griddle until golden brown. Serve topped with pears and powdered sugar.

*If you only have dry white wine then just mix in some sugar to taste.

Posted in Breakfast, Food, Recipes, vegetarian | Tagged , , , , | 4 Comments

Apple Mules

This mule has a kick

This mule has a kick

Here’s a great seasonal cocktail in case you need a little extra fortification for Thanksgiving dinner. We haven’t tried this in big batches, but if you’re expecting a crowd go ahead and upsize. Or just sneak off to the kitchen and make this yourself.

Apple Mules

  • 1 1/2 oz bourbon
  • 1/4 oz lemon juice
  • 2 1/2 oz apple cider
  • ginger beer

Pour bourbon cider and juice in a tumbler with rocks. Top with ginger beer.

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Thanksgiving Menu

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Pork Meatball Soup

Ramen is not just a snack food

Ramen is not just a snack food

This soup has an excellent light broth that pairs well with the fatty pork meatballs and spicy broccoli.

Pork Meatball Ramen

  • 1 lb ground Italian sausage
  • 1 cup dried shiitake mushrooms soaked in 2 cups boiling water
  • 1 head broccoli cut into bite sized pieces
  • 2 chili de arbols diced
  • 1 bunch turnip greens washed and leaves torn from stems by hand
  • 1 bunch green onions diced fine green and white parts separated
  • 2 tbsp ginger minced
  • 3 tbsp red miso paste
  • 1 tbsp fish sauce
  • 5-6 cups vegetable broth
  • 1 lb rice noodles

Squeeze all liquid from dried mushrooms and chop into fine dice. Mix miso paste with mushroom water until smooth. In a bowl combine the ground sausage, fish sauce, half the diced mushrooms and all the white parts of the onion. Mix well and form into meatballs slightly smaller than a golf ball. In a frying pan brown meatballs on all sides quickly and then set aside. Cover rice noodles in boiling water and let sit until soft. In a large wok heat 1 tbsp vegetable oil over medium high heat. Add ginger and chilis and stir fry until beginning to brown. Add broccoli stems and fry until soft then add mushroom water and vegetable stock and bring to a boil. Turn down to a simmer and add meatballs. Cook until meatballs are almost done then add greens, 3/4 green onion tops and broccoli florets. Cook until broccoli is softened. Spoon some noodles into a bowl and top with meatball soup. Sprinkle more green onion over top and serve.

Posted in Dinner, Food, Pork, Recipes, Soups | Tagged , , | 5 Comments

Pumpkin “Carbonara”

There is a little cheese on this

There is a little cheese on this

This pasta sauce is really creamy and thick and although it has no eggs it does taste like carbonara.

Pumpkin Carbonara

  • 2 1/2 lbs fresh pumpkin diced into 1/2″ cubes
  • 1/2 cup red onion diced fine
  • 3 tbsp garlic minced
  • 3 tbsp oregano chopped fine
  • 4-5 strips pancetta cut into 1″ rashers
  • 2 cups vegetable broth
  • 1/2 cup dry white wine
  • 1 tsp cayenne pepper
  • 1/2 cup romano grated fine
  • 1 lb fettucini

In a large saute pan cook pancetta over medium low heat until fat is rendered and strips are crisp. Remove to a towel lined plate. Add onion and saute until golden, then add pumpkin and garlic. Continue to saute until pumpkin begins to brown. Add wine, turn heat to medium high and deglaze pan. Add oregano, cayenne pepper and broth and bring to a boil. Turn heat down and simmer pumpkin until soft and liquid has reduced by half. Meanwhile cook pasta in boiling salted water and reserve 1-2 cups pasta water when done. Blend pumpkin to a puree. Add pasta and puree back to the pan with enough pasta water to thin it so it can mix with the fettucini. Cook sauce until thick and evenly coating all pasta, then add cheese and let stand 5 minutes. Serve with cooked pancetta and more cheese.

Posted in Dinner, Food, Italian, Recipes | Tagged , , , | 3 Comments