Konomi Restaurant & Grill

One of the last places I expected to find in land-locked Iowa was a fantastic sushi restaurant. To prove me wrong, Konomi Restaurant & Grill located in Coralville, not a 15 minute drive from our new home, serves up some of the most delectably fresh and delicious sashimi I have had in quite a while. The restaurant website does not contain a menu, but I'm not sure I could tell you what I had to eat anyhow. We ordered whatever was freshly shipped in that day. The chef also designed several of the best vegetarian rolls I have ever tried. Our favorite was a tempura fried zucchini and yam wrapped in rice and thinly sliced avocado.

For the fish eaters among us, the fresh yellowtail and white tuna were both phenomal, as were the selection of other fresh sushi and sashimi. The grilled eel served over thinly shaved daikon radish was fantastic.

After several cups of sake and plates of delicious and elegantly presented fish, we were ready to head home, happy and satisfied. Konomi far outpaces any common sushi restaurant in Boston. Undoubtedly the top sushi spots on the East or West coasts will always be a cut above, but for a very reasonably priced restaurant, Konomi outdoes just about every other expectation.

~flutterbyblue

Konomi Restaurant and Grill
843 Quarry Road
Unit 140
Coralville, IA 52241
Ph: (319) 351-2880

Chefs Table (Iowa City)

For my birthday this year (the big three-o) we went out to one of Iowa City's finer dining establishments. After several days of burritos and noodle bowls I was ready for something a little more upscale, and Chefs Table in downtown Iowa City sounded like a great place to celebrate.

The restaurant is recently opened and proclaims a French bistro menu (though not yet available online.) While the restaurant front is clean and small, upon entering, a cavernous and elegantly decorated space draws you in. The high industrial ceiling is painted black, and the modern minimalist lighting adds a surprisingly pleasant aura. A winding path leads to the back of the restaurant, and is lined with neat tables and enormous fashion plate paintings.

I often think that a sign of a good restaurant is the quality of the bread they serve. At Chefs Table they make fresh rolls in a variety of delicious flavors (mushroom, rosemary, sage, and some outstanding cheese puffs.) We started with a nice glass of Moet champagne paired with a really impressive cheese course. The plate included a soft triple cream, a pecorino, and a fantastic sharp truffle cheese that I have not tasted before. Each cheese was paired with homemade sweet/savory chutney's.

The menu did not include a vegetarian entree. Instead the chef himself came out to talk with us and planned a dish around our interests and requests. The resulting dish was impressively plated - several fresh vegetables served over delicious squares of cheesy polenta. I (not being vegetarian) went with the scallops and mini short rib raviolis. The plate included numerous ingredients - wild mushrooms, asparagus, roasted parsnips and potatoes, and a sprinkling of fresh herbs. Every item came together very nicely and made for a very impressive meal. Each entree included a salad or the onion soup (served with a really really tasty cheesy toast.)

For dessert we had the rhubarb strawbery compote with genoise cake and creme fraiche ice cream with basil. This was one of the highlights of our meal. It was like strawberry shortcake done French style (really really delicious!)

All in all, the meal was excellent. Our only qualm may have been the slow kitchen. Service was great, but the place was packed. The kitchen may need some time to maximize its efficiency - especially considering every dish has an unusually large number of ingredients. Despite being one of the more upscale restaurants in town, our bill in the end was quite reasonable - certainly less than any nice restaurant back in Boston. Champagne, appetizers, entrees and dessert all came to slightly under $80 for two. We will certainly be back again!

~flutterbyblue

Chefs Table
223 E. Washington St.
Iowa City, Iowa

Hungry Mother

Tonight I finally had a chance to try out the Hungry Mother, located in Cambridge, MA. After trekking through arctic winds, I arrived at the small, cozy restaurant and was greeted with a napkin to wipe down my frosted glasses.

We started off with an order of the Allan Brenton's Country Ham served with 'angel' biscuits and pepper jelly. These turned out to be little mini biscuits, light, buttery and perfect for the thinly sliced serano-like ham. They went down easy like wee appetizer poppers.

Next we tried the Shrimp & Grits - little Maine rock shrimp with hm tasso ham, new orleans barbeque, and cornbread croutons. The shrimp tasted fresh and flavorful in the sweet, smokey barbeque sauce. The grits were tasty and not too heavy, and the tiny squares of crispy cornbread added just the right amount of crunch to the dish. I could have licked the bowl.

The French Style Gnocchi with foraged mushrooms, kale, butternut squash broth and sage was possibly my favorite dish. The little perfectly shaped gnocchi were lightly, flavorful and perfectly balanced by the delicious mushrooms, the slightly bitter kale and fantastic broth. I loved every bite.

The Fried Chesapeake Bay Oysters with 'kohlslaw', tobasco and lemon were also fantastic. They arrived hot and crispy, but light and oyster-y on the inside. My only caveat about this dish is that the breading and tobasco may have overpowered the oyster flavor just a little.

We finished it all off with the Lemon Chess Pie with buttermilk ice cream, and earl grey caramel. The pie had a perfect crust - hot, light and buttery with a lemon-curd like filling. The buttermilk ice cream perfectly complemented the slight tartness of the dessert. It was better than I'd expected - and not at all what I'd expected. I would order this again in a heartbeat.

And of course, the Hungry Mother is also known for it's classic cocktails. The no. 43 with old overholt rye, 10 yr ferreira tawny port, maple syrup, and bitters was perfectly balanced and delicious. A bit on the sweet side for rye, but the flavors really pulled out that 'rye' flavor, which I liked. There was just the right amount of maple syrup - enough to flavor the drink, but not overpower it.

Service was attentive and friendly. I think the owner or maître d' even stopped by to ask us how our meal had been. Be sure to reserve ahead - this tiny spot tends to pack up in the evenings. There are seats at the bar, but I've heard these can pack up as well.

I'll be dreaming of that gnocchi tonight...and the pie...and the cocktails...

~flutterbyblue

Image lifted from www.hungrymothercambridge.com

The Hungry Mother
233 Cardinal Medeiros Ave
Cambridge, MA 02141
(617) 499-0090

V-Day special: Dom Pérignon

How decadently sweet is this: a Dom Pérignon LOVE gift pack, complete with champagne glasses designed by Swiss artist, Sylvie Fleury, and a bottle of Vintage Rosé 1998.

What better way to celebrate Valentine's Day than with a really really expensive bottle of pink champagne? No worries about getting lipstick on your champagne flute - these arrive pre-smudged!

~flutterbyblue

Image lifted from www.selfridges.com

Crema Cafe

Hooray for independent coffee shops!

Crema Cafe in Harvard Square has only been around for a couple of months, but already it's a Harvard Square Institution. While Tealuxe still fulfills that tea craving while on the run, for some great chai tea, fresh ginger or blackberry flavored lemonade and the most fantastic-homemade-english-muffins-known-to-man, stop by Crema for a light breakfast, relaxing brunch or even lunch! Cute, frosted cupcakes, homemade pastries (try the almond croissant!) and cookies are on display. The soups are delicious, and although I haven't had a chance to try the pressed sandwiches (served on Iggy's bread) I've heard only good things!

Say Crema owners, Marley & Liza:

A "third place" is somewhere that many of us naturally seek out- a place between home and work where we can feel relaxed and comfortable, yet also connected to our community and the outside world. Crema Cafe is our definition of that third place.

At Crema you can meet, chat, sip, read, write, watch, think, taste and enjoy in an atmosphere that you simultaneously create and absorb. Our goal is for Crema to be a familiar, warm nook in the world where you can enjoy some of the best things in life – a delicious cup of coffee or tea, homemade baked goods straight from the oven, and yummy fresh food in a environment with both stimulating conversation and calm quiet.

Don't turn up to this place if you are in a hurry - there is often a line and unless it is early on a Saturday morning, there might be a longish wait for your toasted homemade english muffin.

Read more about Crema in Chowhound

Enjoy!

~flutterbyblue

Crema Cafe
27 Brattle Street
Cambridge, MA 02138
(617) 876-2700

Sofra

My newest favorite cafe is the much-anticipated Sofra Bakery. Run by the chefs and owners of Oleana, Sofra (from the Arabic word for dining table, picnic or kilim; and also a symbol for generosity and hospitality) offers a stunning array of modern Eastern Mediterranean food with a twist. After drooling over the menu for days, we finally made the trip. While I had planned on opting only for the delicious-sounding Turkish Breakfast and an iced latte, I ended up spending over $40 in gorgeous pastries. Despite the best-intentions, I walked away with a box filled to the brim with all sorts of goodies:

lebanese croissant with za’atar
sicilian ricotta, orange & chocolate croissant
earthquakes
molasses
perfect sugar
hazelnutter butters
sesame cashew
coconut macaroon
chocolate hazelnut baklava with cocoa honey
umm-ali—egyptian bread & butter pudding
crick-cracks with nigella seeds
and homemade string cheese

The Turkish Breakfast alone was fantastic. It included a perfectly cooked soft-boiled egg covered in crispy strings of something-or-other, fresh cucumber, tomato, salt-cured black olives, feta, and delicious fresh figs in Greek-style yogurt with honey or spoon sweets on top.

If you haven't been yet, you MUST GO.

~flutterbyblue


Sofra
One Belmont Street
Cambridge, MA 02138
(617) 661-3161

Image lifted from www.boston.com

Midnight Snack

Whittard's White Hot Chocolate with dark chocolate sprinkles. Mmmmm!

Sazerac: the cocktail of New Orleans

Sazerac, the official cocktail of New Orleans, as voted by the Louisiana House of Representatives, is a famed mix of rye whiskey, bitters and absinthe that originated in the bayou.

The drink's origins date back to the 1830s, when a Creole apothecary named Antoine Peychaud concocted a potent recipe at his pharmacy in the French Quarter. Peychaud combined his family's secret recipe for bitters with cognac and began serving the drink to friends.

Although the Sazerac can be found across New Orleans' drinking establishments, Peychaud's bitters remain the key to creating this iconic cocktail.

"Do have just one, as you won't be nearly as attractive as you think you are after two."

— Ti Adelaide Martin

Recipe:
Makes 1 cocktail

Ingredients:
1 tablespoon absinthe or Herbsaint
1 1/2 ounces rye whiskey, preferably Old Overholt or Sazerac rye
1/2 teaspoon simple syrup
4 to 5 dashes Peychaud's bitters
2 dashes Angostura bitters
1 lemon twist with the white pith removed, for garnish

Directions:
Pour the absinthe into a rocks glass and swirl to coat the inside. Discard any excess absinthe. Fill the glass with ice to chill.

Combine the rye, simple syrup and Peychaud's and Angostura bitters in a cocktail shaker with ice. Cover and stir vigorously to chill.

Discard the ice from the glass and strain the shaker mixture into the glass. Rub the rim of the glass with the lemon twist, add to the drink and serve immediately.

Enjoy!

~flutterbyblue

Image lifted from www.npr.org

Whittard of Chelsea

One of my favorite pastimes in the world is afternoon tea.

Too bad these days most people get their afternoon caffeine fix on the go - usually a quick pit-stop at the nearest Starbucks. Tall iced vanilla lattes have their time and place, but nothing can replicate the feeling of sitting down in the middle of your afternoon to a carefully brewed pot of tea and a nice crumbly scone. And I'm not the only one:

Whittard of Chelsea recently opened up shop in Boston. Now you can peruse the latest in Victoria Chintz and British loose leaf varieties. The best part about this Newbury Street shop? The free tastings! There is generally some delicious hot or cold brew for sampling along with a bit of something sweet and delicious. Granted, I can only afford things if they are on sale (mind you: the sales here can be HUGE), but I love to go a-browsing even if it's just for window shopping and sampling.

Do you take cream and sugar?

~flutterbyblue


Whittard of Chelsea
70 Newbury Street
Boston, MA

Images lifted from www.whittard.co.uk

Late nights: The Beehive

Away from the faux-swank lounges of downtown Boston, the Beehive is a true gem of the South End. Named after La Ruche, an artists' residence in the Montparnasse Quarter of Paris during the 1920's, the Beehive is a unique alternative to other late night spots. Filled with the work of local artists on its exposed brick walls, funky antique style wrought iron and crystal chandeliers hanging from the high ceilings, and the sounds of a local jazz band resonating throughout basement space, the air seems cozier, French-ier and hip-without-being-too-overly-hip. Who knew Boston could be so cool?

For drinks we tried the Pimms Cup, a classic mix of Pimms and ginger ale, with a cucumber and lime garnish. The well-balanced champagne cocktail, La Vie En Rose, contained a lychee infused cognac. Despite the hour, the kitchen stayed open and served a small late-night menu. The frites were hand cut strips of potato that were lightly salted and served with deliciously crispy fried sage leaves. The "poutine" was not really poutine, and instead an admittedly very tasty combination of frites, rich gravy and melted cheese. As a poutine aficionado I take issue with the menu label, but would still order this item again.

The Beehive: Great drinks, good food, and an atmosphere that will make you feel hip just by being there.

~flutterbyblue


The Beehive (Eatery & Bar)
541 Tremont Street
Boston, MA 02116
(617) 423-0069

Image lifted from boston.citysearch.com

Hostess {with the mostess}

I just found the most fabulous blog:

Hostess

Be inspired by a fun and chic selection of gifts, supplies and entertaining ideas!



Images lifted from www.hostessblog.com

Enjoy!
~flutterbyblue

Aroa Fine Chocolate

On the way home from World's End we stopped at a new patisserie/chocolate shop in the South End run by Alejandro Luna, former pastry chef at the Langham Hotel. Aroa Fine Chocolate is a small little shop located a half block down the street from the famous Flour Bakery. How could this new spot possibly compete?

As it turns out, Aroa may do just fine. They specialize in afternoon tea sorts of delicacies: homemade eclairs, French macaroons, cakes, scones, cookies and little handmade chocolates. We opted for the large, steaming pots of loose leaf tea and some pastries. The macaroons were good; sweet and chewy with a bit of crunch from the crisp exterior, but lacking in flavor (I could not tell the difference between salted caramel, hazelnut and pistachio.) The peanut butter cookie was PHENOMENAL in a melt-in-your-mouth, just-the-right-bit of soft-and-crumbly kind of way. The tiny little scones were also buttery delicious. While we did not have a chance to try the hot chocolate, I will certainly have to make a trip back specifically for this item. The chocolate comes in a variety of flavors including, "chai" and "infused," and is served in elegant silver pots. I think it would taste particularly good with the homemade marshmallows (vanilla, passionfruit, or chocolate.)

Not a bad place to spend a weekend afternoon.
Images lifted from www.boston.com

~flutterbyblue

Aroa Fine Chocolate
1651 Washington St
(between Concord St & Worcester St)
Boston, MA 02118
(617) 425-4988

La Esquina

Through a late-night taqueria, past a burly security man, a door marked, "employees only," down a set of stairs and through the kitchen, one can find one of New York City's most stylish dining destinations, La Esquina. The gothic underground vault, bedecked with wrought iron gates and candelabras, is filled with the fashionable, the elite, and those who appreciate good food and only the best tequila.

One might ask, how did we end up here?

We knew someone who knew someone who had a cousin who owned the place. And we "embelished" the truth in saying that we were trendy writers and publishers (well, grad students write...) Overwhelmed by distressed wood and exposed brick, we were seated at large heavy plank wood tables and served course after course of delicious Mexican food.

The fresh salad greens with queso fresco and mustard vinaigrette whetted our appetites along with the ceviche made with fresh fish, tomato, avocado, jalapeno and lime, tostados with lump crabmeat, mango and chipotle mayo, and spicy quesidillas filled with mushroom, roasted corn and queso oaxaca. Pitchers of margaritas were constantly replenished. For the main course we were served perfectly cooked whole shrimp with honey lime glaze and chipotle corn slaw, adobo char-grilled steak tacos with cilantro, charred onions and salsa de chile de arbol, rotisserie chicken tacos, and sides of sauteed string beans, black beans, rice and pico de gallo. Despite the many meatarian options at the table, I was tempted to gorge myself on the fabulous chiles rellenos, smoky roasted poblano peppers stuffed with an incredibly delicious concoction of organic quinoa, manchego cheese, calabaza and tomato caldo.

By the end of the meal we were filled to the brim with both food and booze, and it just kept on coming. The heavenly pastel de chocolate "cafe de olla" was an earthen bowl filled with warm chocolate cake, espresso, cinnamon and creme fraiche ice cream, the capirotado de caieta was a bread pudding of figs, raisins smothered in a delicious brandy sauce. The creme cocida was a Mexican version of panna cotta made with crema fresca and served with poached pineapple.

The decadence, the atmosphere and the incredibly good homemade food, made for one unforgettable meal. Fortunately, not everyone has to know a relative of the owner or make up stories about their trendiness to try the food. The taqueria upstairs serves tacos, salads, soups and other plates. They also serve brunch on Saturdays and Sundays (this menu includes the desserts.)

So really, one doesn't *have* to be rich and famous to try some of the best Mexican food in NYC. Then again, it probably wouldn't hurt.

Only in America.

~flutterbyblue
Image lifted from www.esquinanyc.com

La Esquina
106 Kenmare St
New York, NY 10012
(646) 613-7100

Clover Coffee

Yesterday afternoon, a friend and I decided to try out the fanciful Clover Coffee machine, a state-of-the-art coffee machine that brews one cup of coffee at a time. Velouria Espresso in Jamaica Plain houses the very first Clover Coffee brewer in New England. The benefit of this $11,000 piece of equipment is that one can order single origin coffees brewed to-order by the cup. If you can handle it (or happen to start early in the morning) I'd recommend the $9 tasting for two. We sat in comfy mod leather chairs and were served cup after cup of steaming, delicious brews.

The coffee, I have to admit, was amazing. It was fresh, flavorful and without any bitterness that comes of burned roasts or staleness of sitting in a pot for too long. After the second cup, my companion began to talk less about the flavor of the coffee and more about the sheer volume we were consuming. By the third cup, he began to say he had already maxed out on caffeine. By the fourth cup, he stopped protesting altogether and just mock-sipped his drink. In the end, even I did not make it all the way through the tasting. The sun was beginning to set and I had the distinct feeling I would be up all night on the self-induced caffeine buzz. The shop owner assured me that this has happened before.

24 hours later and I still feel like I am coming down off my caffeine high. Was it worth it?

Absolutely.

I may not have the stamina to be a true coffee aficionado, but I'll be back for more. Read about Clover Coffee on Slate.

~flutterbyblue
Image from www.chow.com


Velouria Espresso
389 Centre Street
Boston, MA 02130

First Fridays

One of my good friends has an after work happy hour once a month dubbed, "First Fridays." I've never actually been to the event (which seems to involve port sipping and awkward conversation) but I do use it as an excuse to hold a happy hour of our own later in the evening. I generally warn her a week in advance that a "First Friday" is coming up soon just so we can start thinking about where to go for our end-of-the-week/beginning-of-the-month cocktail.

This month we met at STIX in downtown Boston. I wanted to try out the Ten Cane Raspberry Sashimi (listed on the menu as both a cocktail and a dessert.) The "sashimi" arrived, becomingly displayed in a bento box and looking eerily like real tuna sashimi. It was made with gelatinized Ten Cane rum and raspberry puree and served with a lime-juice dipping sauce along with lime, coconut, orange and ginger sugars. Delicious tuile cookies were served on the side. The "sashimi" was surprisingly good - kind of like a high end jello shot, but not as sticky. We also ordered the cheese plate which came with three hefty portions of delicious mild-blue, a fragrant goat and a creamy brie-like selection. Each cheese was served with an accompanient such as a spicy pepper chutney, a sweet olive paste or a quince spread. It was one of the best cheese plates I've had in Boston.

At 5.30pm the bar was empty, but the place slowly began to fill as we finished our drinks. If the main courses approach the quality of the cheese platter, I'd say it's well-worth the trek downtown.

~flutterbyblue
Image from www.stixboston.com


STIX
Restaurant and Lounge
35 Stanhope Street
Boston, MA 02116
(617)456-(STIX)7849

No. 9 Park

It's not often that I have the opportunity to try out a fabulous restaurant for free. And when the chance came along, I took full advantage.

We unanimously voted to go to No. 9 Park for an end-of-semester dinner celebration. As we were a large group and the restaurant is relatively small, we were given a prix-fix menu. Typically I would be irritated by the forced limitation, however, the options were so tempting I couldn't be bitter for long.

I started out with the truffled gnocchi with Maine lobster, fresh peas and mushrooms. These hand-made pillows of deliciousness arrived steaming hot and served on a FABULOUS lobster cream sauce. The bits of lobster were perfectly cooked, the peas were al dente and the little mushrooms rounded out the flavors. I sopped up every bit of sauce with the crusty bread that was constantly replenished by our retinue of waiters. For a main dish I choose the prime sirloin, served with potato galette, short rib wrapped in swiss chard and a sauce made with bone marrow. The steak was tender and perfectly cooked. I could have done without the sprinkling of salt on top (it masked the flavor of the meat) and the short rib wasn't the best I've ever had. However, as a complete dish, I would say it was well-worth the price (esp since I wasn't paying!) For dessert I opted for the chocolate and cardamom mousse with Williams pear sabayon and salted butter glace. The mousse was not too sweet and deliciously chocolatey. The salted butter glace wrapped in a paper thin butter cookie and served with a dollop of whipped cream or crème fraîche perfectly complemented the intensity of the mousse.

Our server, with impeccable manner, offered a selection of cocktails before dinner. The flight of No. 9 Park specialties included a fabulous pear martini, a pink campari drink and a gin based cocktail with fresh lime and mint. All were wonderfully constructed. When asked for a wine recommendation I was offered a full-bodied Sirah, but then served a wine "even better" according to the server. It was a wine made specially for No. 9 Park: spicy, aromatic and a perfect complement to the sirloin.

The combination of fabulous food and impeccable service ranks this restaurant above most others in Boston. The waiters were always available, but not intrusive; the host was friendly and paid close attention to our party. I liked that the service was well-mannered, but not pretentious. Certainly a splurge (all told, our meals would probably break the bank of a graduate student) but entirely worth the investment.

~flutterbyblue

No. 9 Park
9 Park Street
Boston, MA 02108
tel: 617.742.9991
fax: 617.742.9993
email: info@no9park.com

word origins: cocktail

From whence does the word, "cocktail," originate? Choose your answer:

1. Bartenders used to dreg off barrels and mix them together, then serve the resulting ‘concoction’ at a reduced price. The “tailings were the last bits of alcohol and the “cock” was the spigot.

2. Leftover liquor was served dumped in a ceramic container shaped like a rooster. You could get a cheap drink from a tap set in the tail of the rooster, otherwise known as the “cock’s tail.”

3. Here’s the story I heard this morning: In New Orleans, an apothecary named Peychaud would serve his customers a mix of bitters and brandy in an egg-cup. In French, that’s coquetier.”

4. Another French story is that “coquetetel” was the name of a mixed drink from Bordeaux served to French officers during the American Revolution.

5. Doctors once treated throat problems with a medicine applied to the tip of a cock’s tail feather. The medicine itself eventually acquired the name “cock’s tail.”

6. A doctor in ancient Rome made a wine-based mixed drink called “cockwine” drunk by the Emperor Lucious Aurelius (180-192 A.D.)

7. A potent drink will “cock your tail,” or lift up your spirits.

8. A 16th century drink called “cock-ale” got its name from a key ingredient.

Take 10 gallons of ale and a large cock, the older the better; parboil the cock, flay him, and stamp him in a stone mortar until his bones are broken (you must gut him when you flay him). Then, put the cock into two quarts of sack, and put to it five pounds of raisins of the sun-stoned; some blades of mace, and a few cloves. Put all these into a canvas bag, and a little before you find the ale has been working, put the bag and ale together in vessel. In a week or nine days bottle it up, fill the bottle just above the neck and give it the same time to ripen as other ale.


Enjoy!

~flutterbyblue
Images from wikipedia.com and www.cocktaildb.com

The green fairy

The Absinthe Drinker, by Victor Oliva.

Absinthe, or la fée vert (the green fairy), is a distilled, highly alcoholic, anise-flavored spirt that up until recently was banned in the United States and several European countries. It is made from Artemisia absinthium (wormwood) and other herbs. Originally formulated in the 18th century by French-born Dr. Pierre Ordinaire in Switzerland as a digestive tonic, this spirit gained popularity in late 19th and early 20th century France. The drink was consumed by famous artists and writers such as Vincent van Gogh and Ernest Hemingway. The Lanfray murders in 1905 led to the prohibition of absinthe in Switzerland and subsequently other countries, including the United States. The compound, thujone, in absinthe was blamed as a dangerously addictive and psychoactive drug.

And now it's back. You can purchase the green drink of Parisian poets at your local liquor store.

One can drink absinthe in a few different ways. My favorite is the one used by Susan Sarandon in the movie, Alfie:

1. Pour a dose of absinthe into a glass, then place a sugar cube on an absinthe spoon or teaspoon.

2. Soak the sugar in absinthe by dipping it into the absinthe with the spoon or pouring a little absinthe over it.

3. Light the absinthe-soaked sugar on fire for about one minute, allowing the sugar caramelize and melt. If an absinthe spoon is used, the burning, melted sugar should drip into the absinthe.

4. Dunk the still flaming spoon into the absinthe, which may then ignite.

5. Add ice cold water to the absinthe to quench the flames and produce the louche effect.
Image from Wikipedia.

Not being a huge fan of licorice flavor or green drinks, I will probably not be running out to try this potential fire-hazard. Then again, perhaps there is something to being drugged up. I leave you with this piece by Coleridge (and tell me he wasn't drinking absinthe when he wrote it!):

Kubla Khan
OR, A VISION IN A DREAM.
A FRAGMENT.

In Xanadu did Kubla Khan
A stately pleasure-dome decree:
Where Alph, the sacred river, ran
Through caverns measureless to man
Down to a sunless sea.

So twice five miles of fertile ground
With walls and towers were girdled round:
And there were gardens bright with sinuous rills,
Where blossomed many an incense-bearing tree;
And here were forests ancient as the hills,
Enfolding sunny spots of greenery.

But oh! that deep romantic chasm which slanted
Down the green hill athwart a cedarn cover!
A savage place! as holy and enchanted
As e'er beneath a waning moon was haunted
By woman wailing for her demon-lover!
And from this chasm, with ceaseless turmoil seething,
As if this earth in fast thick pants were breathing,
A mighty fountain momently was forced:
Amid whose swift half-intermitted burst
Huge fragments vaulted like rebounding hail,
Or chaffy grain beneath the thresher's flail:
And 'mid these dancing rocks at once and ever
It flung up momently the sacred river.
Five miles meandering with a mazy motion
Through wood and dale the sacred river ran,
Then reached the caverns measureless to man,
And sank in tumult to a lifeless ocean:
And 'mid this tumult Kubla heard from far
Ancestral voices prophesying war!

The shadow of the dome of pleasure
Floated midway on the waves;
Where was heard the mingled measure
From the fountain and the caves.
It was a miracle of rare device,
A sunny pleasure-dome with caves of ice!

A damsel with a dulcimer
In a vision once I saw:
It was an Abyssinian maid,
And on her dulcimer she played,
Singing of Mount Abora.
Could I revive within me
Her symphony and song,
To such a deep delight 'twould win me
That with music loud and long
I would build that dome in air,
That sunny dome! those caves of ice!
And all who heard should see them there,
And all should cry, Beware! Beware!
His flashing eyes, his floating hair!
Weave a circle round him thrice,
And close your eyes with holy dread,
For he on honey-dew hath fed
And drunk the milk of Paradise.

Holiday Drink Guide: Sparkling Pear

I had an opportunity to showcase this gorgeous drink last night at our holiday party:


pear brandy cocktails
adapted from Gourmet | October 2007

Makes 1 drink.

ingredients
1 sugar cube
1/2 ounce pear brandy
chilled Prosecco
pear slice

preparation
Add the pear brandy to your prettiest Champagne flute. Fill the rest of the glass with Prosecco. Drop in a cube of sugar and watch the fizzies bubble up the glass! Garnish with a slice of pear.


The drink has a wonderful aroma, yet it's a deliciously dry, grown-up drink that will perfectly complement a dish of mixed nuts or a nice cheese plate. The sugar cube adds a festive touch - perfect for the holidays!

Enjoy!

~flutterbyblue
Image from Target.com

Holiday Drink Guide: Spiked Hot Chocolate

For Christmas last year, my baby brother got me a very large bottle of Frangelico. He was rather furtive about it even though we are both above the age of 21 (some of us, well above) and giving gifts of alcohol is perfectly legal. But I digress...I happen to really like Frangelico, with its funny shaped bottle of a distinctly monkish form. In an effort to find a suitable use for this very delicious liquor I came across a timelessly classic drink: Spiked Hot Chocolate.


Hazelnut+alchohol+chocolate. How can you go wrong?


spiked hot chocolate
adapted from Bon Appétit | November 2002

Warming and full of holiday cheer.

Serves 2.

ingredients
1/2 cup chilled whipping cream

6 tablespoons Ghirardelli Sweet Ground Chocolate and Cocoa
a splash of water
2 cups whole milk
2-3 ounces Frangelico (hazelnut liqueur)
Grated semisweet chocolate

preparation
Beat cream in medium bowl until peaks form.

Add water to a medium saucepan and bring to a simmer. Gradually add cocoa, whisking until mixture is smooth. Gradually whisk in milk and bring to a simmer. Divide hot chocolate between two mugs. Stir 1-2 ounces of liqueur into each mug. Top each with dollop of whipped cream, then sprinkle with grated chocolate.

Then I figured, why stop there? Taking the easy Devil's food cake recipe (see previous posting) I decided to add some Frangelico to the batter, the icing AND the accompanying whipped cream. A little sprinkling of cracked hazelnuts on top and voila, a chocolate Frangelico masterpiece!

For those of you looking for a low-cal version of this dessert, you won't find it here. Although, I would recommend sticking with the hot chocolate sans-whipped cream because that's just too good to pass up!

~flutterbyblue