Category Archives: cocktails

Gone fishin’

Posted on February 9, 2009 by | 4 comments

Last week’s episode of Top Chef featured chef Eric Ripert as guest judge. And now, I am totally crushing on him. He was super friendly and sweet and encouraging, and he seemed to be without pretense. He has definitely skyrocketed into my Top 5 celebrity chef picks. And, as good timing would have it, Ms. S&C was able to visit Chef Ripert’s Washington, DC, restaurant, Westend Bistro, over the weekend. Like the acclaimed Le Bernardin, seafood is the star at Westend. The Salmon Rillettes and Fish Burger may sound like average dishes, but they were excellent. Ms. S&C had a great cocktail too – the Memorial Bridge Sunset was made with Campari and Champagne, garnished with a dollop of pink grapefruit sorbet. I’ve never mixed Campari with Champagne before, but I definitely will again.

On to the Top Chef recap. The Quickfire Challenge had the cheftestants competing in a three-round fish filleting tournament with sardines, Artic char and fresh water eels. Stefan easily beat Hosea in the final round, after hammering the eel to his cutting board and peeling back the skin. It was a little disconcerting, to be honest. Stefan did not get immunity but got a huge advantage in the Elimination Challenge. After dining with Chef Ripert at Le Bernardin for lunch, the cheftestants had to draw knives to see which of his dishes they had to recreate for the Elimination. Stefan’s Quickfire win meant he could choose his dish outright. Naturally, Stefan chose the easiest dish and tops Fabio and Carla to get another win. Hosea, Leah and Jamie were on the bottom. I would have paid money to see Leah go, but it was Jamie who was sent home, presumably for not liking braised celery and not knowing how to use serrano ham in a sauce.

lobster-asparagusStefan’s winning dish of lobster and asparagus with hollandaise

For the drink pairing, I would personally have a glass of champagne or a crisp sauvignon blanc with this dish, as to not overpower the lobster.  So, in honor of a killer deal I found on champagne over at Pearson’s Wine & Spirits, I’ll pair it with the Fat Bastard Blanc de Blancs. They are practically giving it away over there — $5.99 a bottle! I so regret not buying a case.

posted by Ms. S&C

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Posted in campari, cocktails, spirits

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Sipping Sours

Posted on February 6, 2009 by | 7 comments

All this recession business has me in a bit of a sour mood. And you know what they say: when life gives you lemons, make a whiskey sour! Or a pisco, midori or rum sour, as the case may be.

Winter is the perfect time to delve into this citrus-friendly group of cocktails, with the abundant availability AND relative affordability of oranges, lemons, limes and grapefruit in your grocery store. Let’s start with the classic.

The whiskey sour has become a tried and true winter favorite in Miss M’s household. Ina Garten provides a great basic recipe in her book, Barefoot Contessa at Home. This is apparently her favorite cocktail to offer guests (she likes to serve it along side a green herb dip, a recipe that I’ll be trying out on some friends to accompany my tonic tasting this weekend – more on that later!). I like this version because it relies on both lemon and lime juice. In a pinch, I’ve subbed some organic, bottled lime juice for the fresh when I was lacking limes and loving laziness.

Barefoot Contessa’s Fresh Whiskey Sourbarefootcontessa
Serves 4

• 3/4 cup whiskey (recommended: Jack Daniel’s Tennessee Whiskey)
• 1/2 cup freshly squeezed lemon juice (4 lemons)
• 1/2 cup freshly squeezed lime juice (4 limes)
• 2/3 cup sugar syrup
• Ice cubes
• Maraschino cherries

Combine the whiskey, lemon juice, lime juice, and syrup. Fill a cocktail shaker halfway with ice and pour in the drink mix 2/3 full. Shake for 15 seconds and pour into glasses. Add a maraschino cherry and serve ice cold.

My proclivity for whiskey sours goes a long way back. In fact, we used to make big batches for tailgates in college, using cheap bourbon and frozen lemonade concentrate with delightful results. Still, I’m ready to branch out from this traditional choice. The Meyer Lemon Sour has me the most excited. According to my Food Lover’s Companion, the Meyer lemon could best be described as a cross between an orange and a lemon. Our food history lesson for the day tells us that the Meyer lemon is “named after F.N. Meyer who in 1908 imported it into the United States from China, where it’s been grown for centuries.” They’re characterized by a sweeter and less acidic juice than regular lemons. If I can’t put my hands on some Meyer lemons, I’m thinking a 50/50 mix of lemons and oranges might do the trick nicely. I found this recipe over on the Food Network, where it’s attributed to Mr. Bobby Flay.

Meyer Lemon Sour
Serves 6

• 12 ounces whiskey (recommended: Jim Beam)
• 9 ounces Meyer Lemon Sweet and Sour Mix, recipe follows
• 1/4 cup sugar
• 6 slices Meyer lemon
• 6 maraschino cherries

Shake the first 3 ingredients vigorously in a cocktail shaker or in a large container with a lid. Pour into glasses over ice. Garnish with slices of Meyer lemon and maraschino cherries.

Meyer Lemon Sweet and Sour Mix
4 cups Meyer lemon juice
1 cup simple syrup
2 egg whites
Pinch salt

Combine all the ingredients.

A brief bit of Internet research quickly expanded my limited sour knowledge. Apparently the sour category applies to any drink that combines liquor, lemon or lime juice and a sweetener. So it doesn’t have to actually have the word sour in its title—margaritas and sidecars also belong to this family. Why not add a sour to your winter cocktail family today?!

Posted by Miss Mojito

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Posted in cocktails, fall/winter cocktails, spirits, whiskey

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Super Bowl

Posted on February 5, 2009 by | 3 comments

Mr. and Ms. S&C hosted their seventh annual Super Bowl party over the weekend. I realize the Super Bowl has been covered ad nauseam, so there’s no need for a recap of the game, the commercials, or the Boss here. I will say Jennifer Hudson looked fabulous and I would kill for her outfit. Loved the jacket, the shoes and the jewelry.

Even Top Chef jumped on board for the media overload, so I may pass on the Top Chef recap/drink pairing from last week’s episode. Except to say, it was pretty cool that the Quickfire Challenge involved squares. I love playing football squares.

There were two items from our party I feel bound to share — bloody mary’s and the world’s best lasagna.

As of late, I’ve heard many cocktail enthusiasts who have been advocating a return to the original Bloody Mary. The original recipe, thought to have been created by either a bartender at the St. Regis Hotel in New York City or one in Paris, started with equal parts tomato juice and vodka. Some mixologists highly recommend this simplified version, with maybe a dash or two of Worcestershire, lemon juice and salt and pepper.

Ms. S&C personally loves the bold spiciness that can come with a Bloody Mary. Lots of horseradish, Tabasco, old bay, celery seed, citrus — you could call it “the works.” And, I love to experiment with garnishes — maybe a fresh jalapeno and a shrimp, maybe bacon? Celery is an old favorite, but cucumber is now my go-to garnish of choice.

bloody_mary_bar

Bloody mary bar at the Super Bowl party. Cool football shaped glasses
were a gift from an aunt.

Our Super Bowl parties have usually featured traditional fare such as chili and sandwiches and the like. This year, we served lasagna. And, I have to say, it was pretty incredible. So good, that I’m going off-topic. The first time I made this lasagna, it was right after our trip to the city of brotherly love when I used a lot of fresh ingredients from the Italian market. I recommend you splurge on some premium canned tomato products because the sauce is the best part.

World’s Best Lasagna
(adapted from the recipe on all recipes.com)

Ingredients:
1 pound ground Italian sausage
¾ pound lean ground beef
1 cup minced onion
4 cloves minced garlic
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup dry red wine
3 teaspoons chopped fresh basil
1 teaspoon fennel seeds
2 teaspoons Italian seasoning
1 tablespoon salt
½ teaspoon ground black pepper
8 tablespoons chopped fresh parsley
Lasagna noodles (it is okay to use the no-boil noodles)
16 oz ricotta cheese
1 egg
½ teaspoon salt
½ teaspoon cinnamon
¾ pound mozzarella cheese, sliced
2 cups grated Parmesan cheese

Directions:
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and red wine. Season with basil, fennel seeds, Italian seasoning, salt, pepper, and 4 tablespoons parsley. Simmer, covered, for about 1 ½ hours, stirring occasionally. (Note: the sauce can be made a day in advance.)

In a mixing bowl, combine ricotta cheese with egg, remaining parsley, ½ teaspoon salt and ½ teaspoon cinnamon.

Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 1 ½ cups of meat sauce in the bottom of a 9×13 inch baking dish. Cover with noodles. Spread with one half of the ricotta cheese mixture and ¼ cup parmesan cheese. Top with sauce. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil. To prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

posted by Ms. S&C

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Posted in cocktails, spirits, vodka

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My Latest Discoveries

Posted on January 29, 2009 by | 1 comment

Two recent finds in the worlds of both shoes and cocktails have Miss M all a flutter inside, and I was immediately eager to share them with the S&C readers.

While returning a belt to Anthropologie just last week, I came upon a stroke of luck: an Anthroanthro_maryjanes1pologie shoe sale! This is a rare event indeed. I’m a big fan of Anthro’s selection of footwear: it has a slightly vintage vibe, with unique picks that are difficult to find elsewhere. But the prices are far from palatable.

That’s why my heart sang when I spotted a small collection of shoes gathered under a beloved “Sale” sign. And it hit a high note when I met these peep-toe, blue and sliver suede t-strap pumps with a braid detail. Online, the originally $198 shoes are marked down to $99.95. But in-store, I snagged a pair in my size for $50! Oh joy, thy name is Lunar Puzzle Mary-Janes! So get yourself to the nearest Anthropolgie to take advantage of these crazy sales. My guess is that they’re most popular during the season-to-season transitions.

While Anthropologie is expanding my shoe arsenal, a new-to-me discovery is expanding my cocktail repertoire. I was excited to spy Q Tonic at my favorite local wine and cheese shop, River City Cellars. qtonic1Q Tonic is, according to their PR people anyway, “dedicated to making the world’s best tonic water.” Organic agave replaces sugar as their sweetener of choice.

I hope to conduct a tonic tasting this weekend and report back with a tonic-by-tonic comparison. In the meantime, I can’t wait to experiment with and adapt a few of the recipes found over at qtoniq.com. The Q-Cumber Fizz is at the top of my drinks-to-try list.


Q-Cumber Fizz
Developed for Q Tonic by bartender Jim Meehan. Serves one.

1.5 oz white tequila
3/4 oz fresh lime juice
1 oz fresh grapefruit juice
A dollop of Light Agave Nectar (Sweet Cactus Farms Organic)
3 cucumber wheels (2 muddled, 1 garnish)
1 oz Q tonic

  • Add the agave nectar, lime, grapefruit juice and 2 cucumber slices to a mixing glass and muddle.
  • Add the tequila and shake and strain into a fizz glass.
  • Top with 1 oz Q tonic and garnish with a cucumber wheel on the rim of the glass.

Do you have any new discoveries that you just can’t keep to yourself? Do share with the S&C crowd!

Posted by Miss Mojito

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Mojitos, Mo’ Problems

Posted on January 15, 2009 by | 7 comments

I have to admit, I’m something of a mojito connoisseur. Mojito addict might be the more appropriate term. I know, I know, it’s not the hippest of cocktails these days. “Oh, Miss Mojito, you are so 2005,” you might scold. But I don’t care. My name is Miss Mojito, and I’m a mojito addict. The tangy lime, the sweet pop of sugar, the heady rum, and the mint—oh the mint! It’s what elevates the mojito from a cocktail to an art form.

Unfortunately, for such a simple concoction, it’s surprisingly easy to get wrong. I should know. I’ve tried to recreate the perfect mojito countless times, based on sublime encounters I’ve had with the drink atMojitos, 'mo problems different locales across Virginia. Charlottesville , for example, has a surprisingly high ratio of mojitos-per-capita, while Richmond is, comparably, lacking. A notable exception is Havana ’59, a Cuban restaurant where, just last weekend, a girlfriend and I indulged in some great appetizers and their delectable signature drink. In the absence of a trip to Havana , these recipes will hopefully meet your mojito fix.

But first, a few notes:

  • Always use a freshly opened bottle of club soda when making mojitos. Even a day-old bottle can leave your mojito tasting lifeless and limp.
  • Mojitos certainly taste best in the summer, when you can gather some mint from your own herb garden. But supermarket mint works in a pinch – especially during these cold months when you’re craving a mojito to shed some tropical warmth into your winter.
  • Give your limes a roll on the countertop before cutting and squeezing to up their juiciness quotient.
  • Invest in a long-handled, sturdy muddler, available at most cooking stores. It will pull the most flavor out of the mint leaves.
  • Taste your mojito at every step of the process. Your personal mojito taste might be different from Miss M’s—we like a predominance of tart with a strong kick of sweet—but taste frequently to be certain. You might want to add an extra teaspoon of sugar, another slug of rum or an extra squeeze of lime.
  • Most importantly, remember: mojitos, ‘mo problems. I recommend a limit of four. After that, things might just start to get fuzzy.

Miss M’s Quick & Easy Mojito
This is a go-to version when you don’t have the patience to whip up a simple syrup. Serves 4.

In a large pitcher, muddle two handfuls of mint and 4 teaspoons of powdered sugar. Fill halfway with ice, then add the juice of four limes. Add the squeezed lime rinds to the pitcher. Finish with eight ounces of white rum and six to eight ounces of club soda, then stir to mix. Serve with a sprig of mint.

Raspberry Mojito
Miss M discovered this drink at Mono Loco, her favorite restaurant in Charlottesville . The muddled berries make a magical addition to this drink. We think this recipe is a fairly close match to the restaurant’s original. Serves 4.

Bring two parts sugar and one part water to a boil on the stovetop. Once the sugar is dissolved, remove from heat. Pour two ounces of the syrup in a large pitcher with two handfuls of mint and one handful of fresh raspberries (reserve the remaining syrup in the refrigerator for later use). Muddle well. Fill the pitcher halfway with ice, then add the juice of four limes. Add the squeezed lime rinds to the pitcher. Finish with eight ounces of Bacardi Razz (Bacardi Limon or plain white rum are substitutes) and six to eight ounces of club soda. Stir to mix, and garnish with mint and whole raspberries.
Lime Pump

Personally speaking, a mojito puts me in a dancing frame of mind. So put on your dancing shoes and salsa-it-up with this Cuban concoction. May I recommend this saucy lime-green pair from Ralph Lauren, on sale over at our friends at endless.com?

posted by Miss Mojito

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Posted in cocktails, spirits, white rum

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S&C advice–what to drink for the Globes?

Posted on January 9, 2009 by | 1 comment

Ms. S&C,
After two weeks of drinking champagne over the holidays I need something new for the Golden Globes on Sunday night.  I’m not having a party, so I truly don’t need an entire punch (although, it would be a challenge I’d have to accept).  Any suggestions for a fancy pants drink while watching the Globes?

Many thanks,
Looking for a little fancy

————————————-

Dear Looking for a little fancy,
I may have a cocktail for you.  While your bar might not be stocked with this spirit (mine isn’t, yet), St. Germain is definitely au courante.  A product of France, this tres stylish liqueur is made from handpicked elderflower blossoms.  I recently tasted it at EatBar, a place that serves of-the-moment cocktails with fine ingredients.  EatBar’s Alchemist Cocktail (I know the name makes it sound like a science experiment rather than a lavish cocktail) contained St. Germain, Sazerac rye and lemon, shaken thoroughly, strained into a martini glass and garnished with minced lavender.  It was aromatic and divine.  And, while I know you said you wanted a break from champagne, the signature St. Germain Cocktail contains champagne (or dry white wine, Prosecco or Cava) mixed and club soda.  Maybe you could think of it as a really fancy pants spritzer?

My second choice would be the Ritz Cocktail.  Aptly named for this occasion and another-fancy-pants-drink-because-its-French.  I really love it.

Hope this gives you some inspiration — let me know what you decide!

Happy watching (and drinking),golden-globes
Ms. S&C

P.S.  Which Best Actress Nominee do you think will wear the best knock-out shoes?  Anne Hathaway, Angelina, Meryl Streep, Kristin Scott Thomas, or Kate Winslet?  My money is on Kate.  After the show, we’ll have to dish about our fashion faves.  And more fun, the fashion faux pas.

————————————-

St. Germain Cocktail

Ingredients:

  • 2 parts Champagne (or dry white wine, Prosecco or Cava)
  • 1 ½ parts St. Germain
  • 2 parts sparkling water or club soda
  • Lemon (for garnish)

Directions:
Stir ingredients in a tall ice-filled glass, mixing thoroughly. Garnish with a lemon twist.

————————————-

Ritz Cocktail
This recipe is a variation from many I’ve seen, but I think it is much better (no need for orange juice).  Recipe by Dale DeGroff; presented by Phil Greene at the MOTAC Holiday Cocktails Seminar.

Ingredients:

  • 1 oz. Martell’s Medallion VSOP Cognac
  • ½ oz. Cointreau
  • ¼ oz. Luxardo Maraschino Liqueur
  • ¼ oz. fresh lemon juice
  • Champagne
  • Flamed orange peel for garnish

Directions:
To make one, shake cognac, Cointreau, lemon juice and maraschino liqueur with ice, strain into a chilled cocktail glass, then top with chilled champagne.  To make a batch, multiply first four ingredients by the number of drinks you’d like to make, stir well in a pitcher, then strain into chilled cocktail glasses, about one-third full each.  Top each with chilled champagne.

For the garnish:
The aroma and flavor in citrus fruits is concentrated in the oil cells of its peel.  By extracting the oil, you can add the essence of the fruit to drinks.  Large, thick-skinned navel oranges are recommended for flaming.  Slice a piece of the peel about the size of two quarters, light a lighter (no butane) over the drink, and squeeze the peel over the flame.  The oils will catch fire as they fall on the surface of the drink.

posted by Ms. S&C

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Posted in advice column, cherry liqueur, cocktails, cognac, cointreau, S&C categories, spirits, st germain, wine

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New Year, New Shoes

Posted on January 7, 2009 by | 3 comments

Miss Mojito is excited to make her debut post on Shoes & Cocktails! It’s a new year for new beginnings. . . and new shoes. 2008 was a good year for me, shoe-wise. I discovered a couple of pairs of uber-comfy boots; added some patent flats to my footwear arsenal; and expanded my peep-toe possibilities.

But my hopes for 2009 are even greater. And with that in mind, I bring you the shoes that I hope-err, resolve-to buy in the next 12 months.

strappy_sandals1

Extreme Strappy Sandals

Straps are going crazy for spring, and I have my eye on this pair from Corso Como in platinum. The heel is towering, the straps are strapping – this is one hot pair of shoes.

Platform Pumps

purple_platforms

Although the trend isn’t new, it’s one I’ve been toying with for a while now. And despite the fact that these shoes will leave me a bit less steady than my regular pumps, this year I’m resolved to take the plunge and step up to the platform. I hope to take that step in this purple pair from BCBG, with an exotic animal print to spice things up.

Sculptural Booties

mustard_booties1

I joined the bootie bandwagon with a safe pair of black ankle boots last winter, but I hope to take it up a level with an extra burst of color this year. Since it’s not a trend that will likely stand the test of time, I’m not inclined to invest too much of my limited fashion income in this particular pair. But just look at this open-toed mustard version from Gwen Stefani’s line, L.A.M.B. The skinny high heel! The scale-like mini ruffles! If it weren’t for the $400+ price tag, it might be a match made in footwear heaven for Miss M and these very special booties.

Metallic Mary Janes

metallic_maryjanes

I love the slightly unconventional flair behind the pairing of the preppy MJ with the edgy crackled pewter. This t-strap version from Urban Outfitters is swoon-worthy.

A few more straps, a bit more height, a little more edge — for me, 2009 is about taking it up a notch style-wise, while taking it down a notch budget-wise. And even if these picks don’t pan out to be my actual purchases this year, at least they’re a starting point for inspiration! My 2009 budget will likely (okay, definitely) not allow me to purchase all that my heart desires, but a girl can dream, can’t she?

So with such lofty aspirations, I’m turning to a truly dream-inspiring cocktail. I came across this Golden Dream Cocktail over at the kitchn, where it’s described as an adult version of a Creamsicle. Yum. The perfect escape from reality. I’m hoping this dreamy and rich cocktail will help keep my shoe dreams alive.

Golden Dream Cocktail
Serves 2

  • 2 ounces Cointreau
  • 2 ounces Galliano liqueur
  • 2 ounces orange juice (fresh-squeezed, if possible)
  • 1 ounce light table cream

Combine all ingredients in a cocktail shaker over ice, and shake vigorously. Strain into cocktail glasses and serve.


posted by Miss Mojito

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Posted in cocktails, cointreau, galliano, shoes, spirits

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Too much of a good thing

Posted on January 5, 2009 by | 5 comments

Isn’t too much of a good thing what New Year’s Eve is all about?  When Ms. S&C likes something, she kinda gets all consumed by it.  Take Duffy’s Rockferry album for instance.  Once she got it for her b-day, it was in heavy rotation on her Ipod for weeks.  Everyday on the metro, she would listen to the whole album beginning to end (she’s usually a shuffle kind-of a girl).  Now that the Duffy newness has worn off, she’s moved on to T.I’s Whatever You Like.  Damn, that song is catchy.  And, let me tell you — it made the metro ride to work today at least bearable.  The first day back after the holidays is the pits.  Absolute. Pits.

Ms. S&C’s obsession fascination with punch has lasted a lot longer (yes, it made the 2008 Year in Review list).  When given the opportunity to make a holiday cocktail for LKO’s New Year’s Eve party, she could not resist.  Taking cues from the autumn spiced punch and LC’s champagne punch, we came up with this delicious Shoes & Cocktails exclusive — a sparkling cherry punch! This drink’s bright, festive color make it a perfect holiday cocktail.  It was a splendid way to start off the night!

angelas-nye-punch-003

After recently trying a Ritz Cocktail with maraschino liqueur, I knew I wanted to use cherry liquor in something, so I replaced the apricot brandy from the champagne punch.  And, I feel like if you are going to go through the trouble of making simple syrup yourself, you might as well infuse it with something.  I made this simple syrup with cranberries mainly because I had a leftover bag of them in the freezer, but also because I wanted something with the deep red color (I thought more cherries in the syrup may be an overload on cherry flavor).  The frozen cherries were a delicious little surprise at the bottom of the cup, and they helped keep the punch cold.

Sparkling Cherry Punch

Ingredients:

  • 4 bottles of champagne
  • 2 bottles of white wine (I used Sauvignon Blanc)
  • 8 oz. cranberry infused simple syrup (see ingredients and directions below)
  • 8 oz. cherry brandy
  • 1 bag of frozen pitted cherries

Directions:
Combine all ingredients in a punch bowl.  Stir.  Easy schmeasy!

Simple Syrup Ingredients:

  • 1 cup sugar
  • 1 cup water
  • 1 bag frozen cranberries

Simple Syrup Directions:
It is recommended that you make the simple syrup a day in advance to maximize the cranberry flavor.  Combine water, sugar, and cranberries in a saucepan.  Bring to boil, reduce heat.  Cover and simmer 10 minutes.  Cover and chill for 12-24 hours.  Strain bits of cranberry from the syrup.

S&C wants to know: What fun, festive drinks did you have to ring in the new year?  Share your NYE drinks below!

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Year in review

Posted on December 30, 2008 by | Leave a comment

As we get ready for a new year, reflection is inevitable.  Of course every year brings some ups and downs, but those of us over here at S&C are an optimistic bunch.  We don’t have too many regrets.  After all, we’ve got a lot to be happy about — great family, good friends, our health, not too much economic misfortune.  Not to mention, this blog.  As we say goodbye to 2008, we leave you with a list of our favorites.

S&C 2008 Favoritesriding-boots

  • Favorite shoes:  Riding boots – so many colors, so many styles.  You can wear them with skinny jeans and tights.  Ms. S&C picked up a pair of really great patent leather ones and a pair of really, really cheap ones.  And, there are at least two more she’d like to have.
  • Favorite cocktail:  Black pepper gin rickey – gin has become Ms. S&C’s spirit of choice, and she can’t get over the combo of gin, lime and black pepper in this drink.  Message to Central: please put it back on the menu sometime in the new year.sangria
  • Favorite S&C-made cocktail:  Punches – Ms. S&C likes fixing cocktails for her friends, but a crowd of peeps can be intimidating and a ton of work.  Her sangrias and punches have been a life-saver.  And, she loves that they are so seasonal.
  • Favorite cocktail blog:  Since starting this whole blogging thing, the guys over at Scofflaws Den have been an inspiration. They are always up the latest cocktail trends, and they definitely know their way around the best bars in DC.
  • Favorite fashion blog:  another DC local, fashion is spinach is vintage-y, yet modern. We adore her personal style, and arespinachlong32 super happy that she’s joined Fashion Washington.
  • Favorite cocktail trend:  speakeasy-style cocktail bars – Hummingbird to Mars came and went during 2008, but fortunately, The Gibson has popped up as the new primo spot for innovative drinks and atmosphere.  Another trend that was a close second: election-themed cocktails, and we expect those to be revived, oh, sometime around Jan. 20.
  • Favorite fashion trend:  recession chic – while we do not dig the recession, we love the it-is-cool-to-be-cheap revolution, and we love bargains.

S&C wants to know: What are your 2008 favorites? Shoes, cocktails, or other — share a comment below!

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Eleven chefs a cooking

Posted on December 24, 2008 by | Leave a comment

Just like her Christmas shopping, Ms. S&C is behind on the Top Chef recap/drink pairing.  But, there’s not another new episode for two weeks, so I guess we’re okay.

Episode six, or the holiday episode filmed in the summer, brought Martha Stewart as guest judge for the Quickfire Challenge.   Pray tell, why was mega-star-Martha only around for the Quickfire, and we got Rocco for a full hour?

Anyhoo, Martha came to the kitchen to judge the cheftestants one-pot-wonders.  The challenge was to cook an excellent meal using only one pot.  Some cheftestants took this one pot thing literally and cooked all ingredients together in one pot.  Some took it figuratively and cooked ingredients separately and washed the pot in between.  I was expecting Martha to scoff at the figurative group and be totally unforgiving for their lack of imagination.  Not the case.  Everyone was full of holiday spirit this week.  While she praised Hosea’s true one-pot paella, she crowned Ariane the winner with her cauliflower puree and herb rubbed filet.

elim_hosea

The Elimination Challenge had the cheftestants catering a holiday cocktail party for amfAR, using the 12 Days of Christmas for inspiration.  Yes, that meant someone had to turn “eleven lords a leaping” and “nine ladies dancing” into fancy appetizers.  Things took a dramatic yet uplifting turn when the refrigerator malfunction had all the cheftestants scrambling to save Hosea and Radhika’s lost ingredients.  Coincidentally, Hosea and Radhika ended up in the top three.  But, in short, the judges thought that the food stunk in general.  And the bottom three were so bad, they couldn’t choose one to send home.  Or, that holiday spirit thing allowed them to give the losers a break.  It turns out that pulling off Christmas in July, for a celebrity charity gig, is tough for aspiring Top Chefs.wc-pub-pint

Hosea ended up winning with his pipers piping smoked pork loin with chipotle mashed potatoes, braised cabbage and apple jus.  After having cooked a braised pork shoulder awhile back, with caramelized onions and chopped apples, I served my dish with a bottle of cider.  I think cider would be a good pairing for the smoked pork as well.  Tart and crisp, cider can be a delicious beverage, particularly during those warmer months.  I personally like Woodchuck’s 802 Dark and Dry because it is dark and dry, and the sweetness is toned down a bit.  Cider Jack is pretty good too, for a lighter option.

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