Christmas Recipes & Crafts by Donovan Robin – ISBN: B017O7IYY0

  • Full Title: Christmas Recipes & Crafts
  • Autor: Donovan Robin
  • Print Length: 398 pages
  • Publisher: Love Food
  • Publication Date: 7 Aug. 2015
  • Language: English
  • ISBN-10: B017O7IYY0
  • ISBN-13: 
  • Download File Format | Size: epub | 68,22 Mb
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Fill your home with the magic of Christmas with Christmas Recipes & Crafts! You can relax this festive season, as this book covers everything from pre-Christmas planning to ideas for leftovers and home-made edible gifts. It also includes ideas for delicious party fare, not to mention traditional and modern recipes for Christmas dinner that everyone will love. There are even Christmas crafts that you can make to decorate your home, turning it into a perfect winter wonderland ready for the big day. So, take the stress out of the holiday season this year and enjoy creating simple yet delicious dishes that will delight your friends and family.

We’ve got a whole host of easy, step-by-step recipes for the main event, from the traditional Roast Turkey with all the trimmings to the more modern Cranberry Apple Meringues. You’ll also find creative ideas for home-made crafts, like the beautiful Handmade Stocking and a stunning Christmas wreath. Includes a link to downloadable templates for you to print and use at home.

 

Editorial Reviews

 

Keywords

A

WALKS INTO A BAR

christine sismondo

AMERICA

WALKS INTO A BAR

A SPIRITED HISTORY OF

TAVERNS AND SALOONS,

SPEAKEASIES AND

GROG SHOPS

1

Oxford University Press, Inc., publishes works that further

Oxford University’s objective of excellence

in research, scholarship, and education.

Oxford New York

Auckland Cape Town Dar es Salaam Hong Kong Karachi

Kuala

Lumpur Madrid Melbourne Mexico

City Nairobi

New

Delhi Shanghai Taipei Toronto

With offices in

Argentina Austria Brazil Chile Czech

Republic France Greece

Guatemala Hungary Italy Japan Poland Portugal Singapore

South

Korea Switzerland Thailand Turkey Ukraine Vietnam

Copyright © 2011 by Christine Sismondo

Published by Oxford University Press, Inc.

198 Madison Avenue, New York, New York 10016

www.oup.com

Oxford is a registered trademark of Oxford University Press

All rights reserved. No part of this publication may be reproduced,

stored in a retrieval system, or transmitted, in any form or by any means,

electronic, mechanical, photocopying, recording, or otherwise,

without the prior permission of Oxford University Press.

Library of Congress Cataloging-in-Publication Data

Sismondo, Christine.

America walks into a bar : a spirited history of taverns and saloons, speakeasies,

and grog shops / Christine Sismondo.

p. cm.

Includes bibliographical references and index.

ISBN 978-0-19-973495-5 (hardcover : alk. paper)

1. Bars (Drinking establishments)—United States—History. 2. Drinking customs—

United States—History. I. Title.

GT3803.S57 2011

394.1′30973—dc22 2010040111

1 3 5 7 9 8 6 4 2

Printed in the United States of America

on acid-free paper

This book is for Kilgours’—

and all the lovely people

who have made it what it is.

You know who you are.

This page intentionally left blank

contents

Acknowledgments / ix

Prologue / xi

PART I

1. A Pilgrim Walks into a Bar / 3

2. A Dissenter Walks into a Bar / 27

3. A Rebel Walks into the Back Room of a Bar / 41

4. A Revolutionary Walks into a Bar / 61

5. A Federalist Walks into a Bar / 77

PART II

6. Keeping Tabs / 99

7. The Political Machine Invades a Bar / 119

8. The Crusader Walks into a Bar / 137

9. The Radicals Take Over a Bar / 151

10. The Machine Politician Gets Behind the Bar / 175

11. Carry Nation Wields a Hatchet in a Bar / 193

PART III

12. A Woman Walks into a Speakeasy / 215

13. A French Heel is Hooked Around a Bar’s Brass Rail / 233

14. Joe McCarthy Storms into a Bar / 249

15. Change Strolls into the Bar / 265

Notes / 281

Bibliography / 289

Index / 299

This page intentionally left blank

acknowledgments

I’d like to thank the following barflies and scholars: first, Peggy Hage-

man, one of the most supportive and encouraging people I have ever

had the privilege to call my friend. Peggy helped me sort out my thoughts

and early versions and even introduced me to the next person on this

list—Ethan Bassoff, superagent.

Ethan has been everything I hoped an agent would be and more. And,

of course, he got me together with Timothy Bent, the editor whose

insight and enthusiasm have been absolutely invaluable. I can’t imagine

this project without Tim or, for that matter, Mally Anderson, whom I

also cannot thank enough for her time and energy.

Then there are the people who have listened to me drone on in bars

and/or helped me with my research. James Waller and Jim O’Connor

each lent a generous ear and helped me with research sources. Karen

DeCrow took the time to help me with a first-hand account of her efforts

in the battle to democratize the institution by raising rabble in bars. Jose

Sarria spoke to me at length about San Francisco in the 1950s and 1960s

and the incredible part he played in the history leading up to Stonewall.

Brian Rea helped me to no end, as did David Wondrich, both through

clarifications and with the volumes of research these two bar and

cocktail heroes have been working on for much of their lives. Add to that

the efforts of A.K. Sandoval-Strauss, who paved the way for American

bar research with his ground-breaking work on the American hotel.

Thomas Pegram was extremely generous with his time, as were Ann

Tuennerman, Kevin Richards of the Sazerac Company, Jon S. Handlery

of Handlery Hotels, Heather Leavell of the Peabody Historical Society,

Katherine Molnar of the Historic Review Commission of Pittsburgh,

John Potter of the Connecticut Historical Society, Ghyslaine Leroy of

Corbis, Bernard Rosenthal, Ed Cray, and Peter Mancall.

There are many, many scholars who did the tough legwork before

me and whose work I draw upon: Andrew Barr, David Conroy, Wayne

Curtis, Tom Goyens, Ray Oldenburg, Madelon Po
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Bacon

Semolina Gnocchi

Grilled Lamb Cutlets

Braised Chicken with Peppers

Oxtail Stew with Celery

Veal Cooked with Ham and Sage

Brains with Butter and Lemon

Sweetbreads with Mushrooms

Sautéed Mushrooms with Garlic

Tagliatelle with Mushrooms

Poached Chicory

Strawberries with Lemon and Sugar

Ricotta Cake

Abruzzi and Molise

Garlic Toast

Crostini with Curly Endive and Cannellini Beans

Pasta with Chickpeas

Linguine with Walnuts

Spaghetti with Ricotta and Goat’s Cheese

Grilled Cheese

Lamb Shanks in White Wine

Roast Lamb with Mint

Lamb with Egg and Lemon Sauce

Rabbit with Wine and Herbs

Chicken, Hunter Style

Pheasant Casserole

Broccoli with Butter and Lemon

Campania

Basic Pizza

Toppings For 1 Pizza

Country Pie

Spinach and Ham Pie

Fresh Broad Beans with Ricotta or Goat’s Cheese

Tomato and Mozzarella Salad

Seafood Salad

Spaghetti with Mussels

Pasta with Garlic, Oil and Chilli Pepper

Spaghetti with Cherry Tomatoes

Spaghetti with Olives, Capers and Anchovies

Spaghetti with Clams and Tomatoes

Cannelloni Stuffed with Cheese in a Tomato Sauce

Stuffed Pancakes with Cheese Filling

Seafood Filling for Pancakes

Aubergines Baked with Tomatoes and Cheese

Neapolitan Baked Tomatoes

Potato Cake

Orange Granita

Neapolitan Easter Pie

Apulia

Tomato Toast

Tomato Salad on Toast

Raw Marinated Sardines

Aubergine Rolls with Mozzarella

Burrata and Aubergines with Honey

Aubergines Country Style

Roast Pepper Rolls

Little Fried Cheese Pasties

Broad Bean Purée and Wild Chicory

Calzone

Mixed Fried Fish and Seafood

Fish in Fresh Tomato Sauce

Sea Bass Baked in Foil

Meat Rolls and Meat Sauce for Pasta

Ricotta Ice Cream

Basilicata

Octopus Appetiser

Potatoes with Garlic and Chilli

Sweet and Sour Peppers

Pasta with Tomato Sauce

Broad Beans, Artichoke Hearts and Potato Stew

Lamb Stew

Fried Meat Patties

Roast Vegetables Lucania Style

Apricot Granita

Roast Peaches

Calabria

Artichokes Stuffed with Mozzarella and Ham

Chickpeas with Garlic

Oranges and Leaf Salad

Baby Octopus and Potato Salad

Courgette Flan

Orecchiette with Artichokes

Seared Tuna Steaks with Tomato Dressing

Boned Leg of Lamb on the Grill

Sicily

Artichoke Hearts with Almond Sauce

Sweet and Sour Aubergines and Tomatoes

Peppers Stuffed with Rice

Tuna and Potato Salad

Bread with Olives and Salami

Sautéed Carrots with Marsala

Sweet and Sour Courgettes with Mint

Fried Rice Balls with Cheese

Spaghettini with Smoked Cod Roe

Spaghetti with Peppers, Tomatoes and Aubergines

Spaghetti with Almond and Tomato Pesto

Pasta with Sardines

Stuffed Sardines

Mussels with Lemon

Veal Escalopes with Marsala

Liver in Sweet and Sour Sauce

Sweet and Sour Rabbit

Melon Granita

Coffee Granita with Whipped Cream

‘Almond Blossom’ Pastry

Almond or Hazelnut Praline Ice Cream

Palermo Cassata

Blancmange

Sardinia

Sautéed Artichokes and Potatoes

Farro Soup with Mint and Ricotta

Cheese Ravioli

Seafood Pasta

Pasta with Hare Sauce

Fried King Prawns

Lamb with Olives

Fried Cheese Pastries with Honey

Ricotta with Honey and Orange Juice

Ingredients

Basics

Picture Credits

Acknowledgements

Index

Copyright

LIST OF RECIPES

‘Almond Blossom’ Pastry

Almond or Hazelnut Praline Ice Cream

Almond Pudding

Apple and Nut Cake

Apple Fritters

Apple Pie

Apricot Granita

Artichoke Hearts with Almond Sauce

Artichoke Omelette

Artichokes Stuffed with Mozzarella and Ham

Asparagus with Zabaglione Sauce

Aubergine Rolls with Mozzarella

Aubergines Baked with Tomatoes and Cheese

Aubergines Country Style

Baby Octopus and Potato Salad

Baby Onions and Grapes

Baked Crostoni with Anchovy Sauce and Mozzarella

Baked Fennel with Cream and Parmesan

Baked Pears

Baked Polenta with Gorgonzola

Baked Pumpkin or Squash with Parmesan

Basic Pizza

Basil and Pine Nut Pesto

Beef Braised in Barolo

Blancmange

Boiled Chicken with Green or Red Sauce

Boned Leg of Lamb on the Grill

Brains with Butter and Lemon

Braised Chicken with Peppers

Braised Shin of Veal

Bread and Tomato Soup

Bread Dumplings with Mushrooms

Bread Pudding with Fruit

Bread with Olives and Salami

Broad Bean Purée and Wild Chicory

Broad Beans, Artichoke Hearts and Potato Stew

Broad Beans, Peasad Artichokes

Broccoli with Butter and Lemon

Broth with Poached Eggs

Broth with Whisked Egg

Burrata and Aubergines with Honey

Calzone

Cannelini Beans in Tomato Sauce

Cannelloni Stuffed with Cheese in a Tomato Sauce

Cheese and Spinach Dumplings

Cheese Fondue

Cheese Ravioli

Chestnut Cake

Chestnut Purée

Chicken Liver Crostini

Chicken Liver
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g all hours of the day. We took everything to work; not only every piece of kitchen kit that could be useful but also the actual dishes we cooked at home – tahini and labneh with little cucumbers, lamb seasoned with plenty of spices, peaches and figs. The food that had brought us together and was a huge part in making new friends was now beginning to bring to our table more and more people: guests at the restaurant and then others, who didn’t only want to eat, but also wanted to cook with us, or help us serve our food. As more people joined the team, we could gradually work a bit less, reclaim our home kitchen and really enjoy the precious time we got to spend there. Away from the pressure of restaurant life, we could cook with ease again, play a bit, and be reminded what it is all about – simple food made with care, solely for the pleasure of those you cook for.

Life is complex, but cooking is easy, and something good is guaranteed to happen if you just follow the recipe. Every home, every life, has its anchors and rituals, its own way to come together, its own recipes for happiness. In this book we offer the recipes that make up our home, our lives: from the things we rustle up at the end of a busy day to the grand feasts we spend hours preparing for special occasions. We hope they will serve you as well as they serve us.

Love and cooking. Even the terminology overlaps: things can be raw, tender, pliable, sweet till they’ve soured. Things are at boiling point, smoking hot, on a knife’s edge. Dramas by the kitchen sink abound.

After a week of watching too much American TV, it struck me as odd that we never sit down together for a romantic dinner – coming home to a beautifully set table, soft music, candles. It should be easy for us: we can cook and lay a table, and anyone can light a candle. I can do this, I thought, and it’s not often that I think myself capable of doing things I see on American TV.

Something special. I chose an elaborate recipe for Chinese poached fish in a sweet and sour sauce. I got all the ingredients, the candles, the flowers… I should have known I was heading for a fall. Even on American TV the romantic dinner never goes to plan – he comes home to break up with her, she realises she doesn’t love him anymore. I had my music on, a glass of wine on the kitchen counter and a recipe that demanded all my attention. Like a low-budget sitcom, my dinner would turn out to be a farce, but for now I was oblivious, even as I took a big gulp of the soy marinade, thinking it was my drink.

I made a new marinade and set the table, arranging the house to the best of my abilities. I don’t always see the things that annoy her, so I dimmed the lights to conceal any mess, waiting with the candles till just before she came home from work. Almost done.

My wife was alarmed when she arrived, all her suspicions aroused. What was all this for? What had I done? What was wrong? And she was not the only one alarmed: one of the candles was right beside a dying, shrivelled plant, both under the fire detector, which duly started to blare, drowning the soft music and all thoughts of romance. We ran frantically around in a dark apartment, bumping into each other and the furniture, barking instructions at one another. Turn on the lights! Open the windows! Grabbing whatever we could, we fanned the ceiling in an effort to make that horrible noise stop, while the neighbours came banging at our door – to save us or watch us burn, we are still unsure.

When the sirens had died down and the neighbours had gone home, I was left in a brightly-lit, wind-swept apartment with upturned furniture and an angry wife who was trying to get her heart rate down, calculating in her head how many years of her life she had lost in the last three minutes, thinking perhaps that a shorter life would be a preferable option to the prospect of a long life lived with me.

But still, there was dinner to be had. It looked and smelled glorious, and a bite to eat would surely calm the nerves. I brought out the fish with its glistening sauce on a platter, a pot of fragrant rice. All would be well.

‘A bit salty, no?’, she says. I agree, but I’m puzzled. There was no salt in the recipe, just a bit of soy sauce and four tablespoons of sugar.

‘Did you use the sugar on the shelf or in the drawer?’, she asks, guessing the answer and enlightening me: ‘The shelf is where we keep the sugar; salt lives in the drawer. You’d know that if you ever did anything around this house’. And with that line, romance left our home that night. Date night for us ended with a bowl of plain rice, a heart racing for all the wrong reasons and a fair bit of anger.

Lessons learned: grand gestures are best avoided, and American TV should be consumed in moderation.

Our romance has always been expressed in more quotidian ways, like spending twelve hours in a kitchen together without killing each other, and still wanting to go home together a
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optional.

All of this is reflected in the serving size in each recipe. Keep that in mind as you cook, so you’re not surprised when a dish said to feed four does so as a snack, not as dinner. Remember, too, that the flavors are often intense. You might think you’d prefer to take down a whole bowl of tom saep, but that first bite will likely set you straight. Yet like so much drinking food, tom saep could serve as dinnertime stuff, rather than as late-night entertainment, along with a bunch of other food. In other words, it’s up to you. And some dishes, like yam (salads) and certain grilled items, can be doubled or tripled without burden. Others, like stir-fries, can’t be, since crowding a wok with twice the amount of each ingredient you’re meant to use will yield an unrecognizable product. In cases when making a small portion is unfeasible or when a dish requires an awful amount of work, the recipe I’ve provided makes a larger portion. That just means you should invite more friends over.

I will not insist on how you serve what you make. But I will say that this kind of food is typically eaten from a communal plate rather than divvied up among individual ones. That goes not only for grilled meats and snacks but also for stir-fries, salads, and soups.

The dishes in this book are divided into rough categories. Consider using these to plan your cooking. Yam (salads), by and large, have similar flavor profiles: spicy, tart, funky. Same is true for tom (soups), which tend to be sour, spicy, and herbaceous. Naam phrik (chile dips) have different flavors and textures but similar purposes. So one dish from each category per evening of revelry will usually suffice. If you’re going to prepare a pot of hot oil or a bed of charcoal, however, you might want to prepare a few kinds of fried or grilled items to make it worth the effort.

As for the recipes themselves, each one is meant to guide you to a particular dish that I’ve eaten in Thailand. Because that dish isn’t spaghetti carbonara or Caesar salad, doing it justice requires a little more attention to detail in the kitchen, and rounding up the ingredients calls for a little more effort. You’ll even have to buy some special equipment (see this page).

That said, this food is not hard to cook. It becomes even easier once you get the hang of certain Thai techniques that may not be as familiar as dicing and straining. But they aren’t difficult, either, and in some cases, they are actually less onerous than some Western kitchen practices. Your task gets easier still with one big shopping trip to an Asian market with a solid Southeast Asian section. Many items, like bottled sauces and dried ingredients, last indefinitely in your pantry and fridge. Others, like fresh Thai chiles, galangal, and makrut lime leaves, will keep in the freezer for months.

Weight is the preferred measurement for most solid ingredients in this book. It is, simply, more precise. Precision is especially important in a book full of unfamiliar ingredients, techniques, and flavors, where the culinary instincts that might otherwise offset a lack of rigor don’t apply. (When the finished product won’t suffer, however, I’ve provided approximate volume equivalents.) So buy an inexpensive digital scale that handles both US units of measurement (ounces and pounds) and metric units (grams and kilograms). You’ll like it.

Of course, these recipes, like all recipes, are open to interpretation. There’s no right way to make them—not in Thailand and not in your home. Still, I recommend hewing closely to the instructions at first. Until you’ve cooked a dish my way and experienced the contours of its flavors and textures, make substitutions and omissions at your own peril.

USING A MORTAR AND PESTLE

The mortar is so essential to Thai cooking that I named my restaurant in its honor. Pok pok is onomatopoeic for the sound a pestle makes when it strikes the mortar during the making of papaya salad. The mortar is a rudimentary tool that’s virtually indispensable in the Thai kitchen. A food processor or a blender is more convenient, but neither one does the job as well as the preindustrial tool.

For many dishes in this book, you’ll need a Thai granite mortar and pestle to pound pastes. There is no substitute. Sometimes you’ll use them simply to bruise or break up ingredients. The mortar and pestle are my preferred tools for these tasks as well, but you can get away with using the flat surface of a knife blade, the bottom of a pan, or another blunt, heavy object.

Although each recipe provides the information necessary for pounding, the technique deserves a little elaboration. To steady the mortar and reduce the impact of the pounding on the work surface, set the mortar on a folded towel. If you’re working on a table, position the mortar over the leg to blunt the impact. Keep your wrist fairly loose as you pound, letting the weight of th
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eave out the chilli and add it to your portion.

Serves: 4

Prep: 10 minutes

Cook: 20 – 25 minutes

400g broccoli, cut into small florets

2 cloves of garlic, grated

2 tablespoons sesame/vegetable oil

4 salmon fillets (approx. 800g total)

2 spring onions, finely chopped

2½ cm ginger, grated

1 red chilli, finely sliced

2 tablespoons fish sauce

4 tablespoons vegetable oil

2 limes, zest and juice

30g fresh coriander, finely chopped

55g peanuts, roughly chopped

1. Preheat the oven to 180°C fan/200°C/gas 6. Place the broccoli florets in a large roasting tin, scatter over the grated garlic, sprinkle over the oil and toss well to mix.

2. Place the salmon fillets into the roasting tin along with the broccoli, cover the tin tightly with foil, then transfer to the oven and bake for 20–25 minutes, until the salmon is cooked through to your liking.

3. Meanwhile, mix together the spring onions, ginger, chilli, fish sauce, vegetable oil, lime zest and juice, coriander and peanuts. Taste and adjust the levels of fish sauce and lime juice as you wish.

4. Remove the cooked salmon and broccoli from the oven and generously coat the salmon with dressing. Drizzle the remaining dressing over the broccoli, and serve immediately.

Steam–Roasted Salmon & Broccoli With Lime, Ginger, Garlic & Chilli

MACKEREL & RHUBARB

* * *

This light, refreshing, Scandinavian-inspired dish makes a lovely starter for a dinner party. The rhubarb is roasted for just long enough to cook through but still hold its shape, a perfect foil to the mackerel.

Serves: 6

Prep: 15 minutes

Cook: 15 minutes

650g rhubarb, cut into 5cm sticks

5 shallots (170g), very finely sliced

1½ tablespoons white wine vinegar

1 tablespoon olive oil

1 tablespoon sugar

6 mackerel fillets, pinboned (you can ask your fishmonger to do this)

30g hazelnuts

½ a cucumber, shaved into ribbons

1 teaspoon sea salt

1 tablespoon white wine vinegar

10g fresh dill, roughly chopped

6 tablespoons crème fraîche

1. Preheat your oven to 180°C fan/200°C/gas 6. Place the rhubarb, shallots, vinegar, olive oil and sugar in a roasting tin and mix well.

2. Lay the mackerel fillets over the rhubarb, cover the dish with foil, then transfer to the oven and bake for 15 minutes.

3. After 10 minutes, remove the foil and scatter over the hazelnuts. Return to the oven for the final 5 minutes uncovered.

4. Meanwhile, mix the cucumber, sea salt and white wine vinegar with half the dill.

5. Serve the cooked mackerel and rhubarb alongside the cucumber salad and crème fraîche, and sprinkle with the remaining dill.

Mackerel & Rhubarb

SARDINES WITH PAPRIKA ROASTED PEPPERS, TOMATOES, CHILLIES & ALMONDS

* * *

I could eat these silky paprika roasted peppers and tomatoes with their crunchy almond topping just by themselves, but add the sardines and you have a lovely, complete little dish. The fishmonger will be able to gut the sardines for you, for added speed at home.

Serves: 4

Prep: 10 minutes

Cook: 25 minutes

2 red peppers, thinly sliced

220g cherry tomatoes on the vine

1 red chilli, half finely sliced, the other half finely chopped

2 teaspoons paprika

3 tablespoons olive oil

1 lemon, zest only

50g flaked almonds, roughly broken up

1 teaspoon sea salt

8 sardines, gutted and rinsed

A handful of fresh basil

Lemon wedges, to serve

1. Preheat the oven to 180°C fan/200°C/gas 6. Tip the red peppers, cherry tomatoes, sliced red chilli, paprika and 2 tablespoons of olive oil into a roasting tin, and mix well. Transfer to the oven and roast for 15 minutes.

2. Meanwhile, mix together the lemon zest, chopped red chilli, flaked almonds, sea salt and 1 tablespoon of olive oil. Stuff as much of it into the sardines as will fit.

3. Once the vegetables have had 15 minutes, pop the sardines on top and scatter the rest of the almond mixture over the vegetables. Return to the oven for a further 10 minutes.

4. Serve hot, with the basil torn over and lemon wedges alongside.

Sardines With Paprika Roasted Peppers, Tomatoes, Chillies & Almonds

Recipe List

Roast Chicken with Fennel, Lemon, Shallots, Garlic & Mustard Mayo

Simple Roast Chicken & Red Pepper Traybake

Roast Chicken, Squash & Red Onion with Lemon & Rosemary

Spicy Chipotle Chicken Wings with Sweet Potato Wedges, Coriander & Lime Yogurt

Oven-roast Coq au Vin

Chicken with Chorizo, Chickpeas & Tomatoes

Note: Adjust the timings for your chicken depending on weight – smaller chicken breasts e.g. 120g will take only 20 minutes, while 180–200g will take up to 30 minutes.

All chicken will benefit from resting under foil for at least 10 minutes before serving.

ROAST CHICKEN WITH FENNEL, LEMON, SHALLOTS, GARLIC & MUSTARD MAYO

* * *

This is as good for a quick week
be made in relatively little time from readily available ingredients in a typical foodie home kitchen.

Ha! Who was I kidding?

One chef sent a “simple” recipe calling for lobster stock, Dungeness crab, sea urchin roe, and gelatin sheets. Another recipe listed thirty-five different ingredients, plus “salt and pepper to taste.”

Another chef sent a recipe that sounded so good, I almost jumped up right then and there to make it. Then I realized I’d need a Cryovac machine, an immersion circulator, a Parisienne (a scoop, not a person), 10 pounds of veal bones, 5 pounds of oxtail, 12 baby cucumbers in blossom, and 12 “mini air breads.”

For the most part, however, our chefs got it…and they flooded us with fantastic choices. This led, of course, to the next problem: way too many tempting dishes to choose from. Thus began the formidable task of picking just the right mix; we wanted starters, main courses, and desserts; poultry, beef, pork, lamb, and seafood. We wanted dishes either prepared at SoBe or with a SoBe feel, and we definitely wanted to display the festival’s vivid multicultural flavor. The juggling went on for months as we carefully pieced the puzzle together; some chefs patiently sent recipe after recipe until we found one we agreed was perfect.

And then we sent them all off to be tested, enlisting Michael and Elaina Moran for the task. Their test reports were coming back filled with rave reviews:

“An amazing dish with outstanding flavor and presentation!” the Morans wrote of Jean-Georges Vongerichten’s lamb.

“Wow, love this dish!” they gushed about Alfred Portale’s shrimp. “All hail chef Portale!”

Given SoBe’s singular setting and the availability of pristine seafood, you’ll see we’ve emphasized shellfish and fish. You’ll also find lots of small plates, because so many SoBe dishes are served this way. You’ll find a hearty selection of burgers and barbecue, drawn from our two most popular events, and terrific main courses too. Some of our recipes are more complex than others—we call those the “dare you” dishes—and others are simple enough for beginners. But we think all of them are exceptional.

Celebrating our tenth anniversary this year has given us an ideal opportunity to take stock. Our New York City Wine & Food Festival, founded in 2007, is now an undeniable hit, and other cities are to come. But SoBe will always hold a special place in my heart, and I know that everyone at Southern Wine & Spirits feels the same. So here’s to ten more years of great times on the beach…I can’t wait to see you there.

TONY ABOU-GANIM

SUNSPLASH

DALE DEGROFF

HONEYSUCKLE ROSE

SANDRA LEE

LEMON-CUCUMBER COCKTAIL

LOEWS MIAMI BEACH HOTEL

CLASSIC MOJITO

ALLEN KATZ

VERMILLION

SUSAN SPICER

SATSUMA MARGARITA WITH BASIL

ANGELO VIEIRA

MIXED BERRY CAIPIRINHA

FRANCESCO LAFRANCONI

PIÑA PIRINHA

JOHN GRAY

MANGO-YOGURT SMOOTHIE

INGRID HOFFMANN

FROZEN POPS

With Southern Wine & Spirits as its host, the festival sets the standard when it comes to all things wonderful to drink. Wine guru Josh Wesson calls SoBe “a grape-stained fun park, a sandy Disneyland of food and drink.”

Since the first year of the fest, wine has played the starring role. But as cocktails have grown increasingly popular, they’ve become an important part of the mix. Today, the volume and range of beverages served at SoBe is both ridiculous and sublime: from agave nectar to Zinfandel, you can sip from a sea of choices. The products come from all over the world, and new ones are launched here every year. But whether it’s a First-Growth Bordeaux for a formal dinner or an icy beer for a barbecue, event managers work all year long to ensure that only the best is served at the fest.

When it comes to pairing wine with meals, for example, the attention to detail is astounding. In 2005, Laurent-Perrier Champagne was concerned that the crisp sage glaze on Michel Roux’s crusted veal chop would clash with their Grand Siècle Alexandra Rosé 1997. So Terry Zarikian, then the festival’s culinary and PR director, rang the Michelin three-star chef in London to suggest swapping basil for sage.

“That worked for the dish and made the Champagne happy too,” Zarikian remembers.

Speaking of Champagne, it flows here morning, noon, and night. By your second day at SoBe, you’ll wonder how you ever lived a day without it.

But surrounding all this eating and drinking, there is a lot to be learned as well; we offer guided tastings and seminars for every skill level and interest. Over the years, thousands of SoBe guests have sipped with top sommeliers, mastered the making of the hottest new and classic cocktails, and found perfect pairings for Latin food, barbecue, chocolate, ceviche, sushi, and even hot dogs.

If you’re curious about trends in food and drink, a day in our Grand Tasting Village

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