Posts for June 2010

Review of Francis Coppola Diamond Collection 2008 Pinot Noir
Wine

Happy Hour: Coppola Diamond Collection 2008 Pinot Noir

Although I don't drink too much red wine in the Summer, the other night I made spicy turkey burgers that were just dying to be paired with a lush, rich red.
by partysugar

Although I don't drink too much red wine in the Summer, the other night I made spicy turkey burgers that were just dying to be paired with a lush, rich red. Since I'm a fan of Francis Coppola's sparkling wine, Sofia, I was excited to give another of his varietals, the 2008 Diamond Collection Pinot Noir, a try. The filmmaker's Diamond Collection features single varietal wines that are considered classically Californian. The grapes for the Pinot come from Monterey County. It's an excellently balanced Pinot that I thoroughly enjoyed. The wine has a deep red color with berry aromas and a hint of spice. It's smooth, easy to drink, and perfect for Summer's assortment of grilled fare.

Have you tried Coppola's wines? What do you think of them?

Flag Cake Recipe 2010-06-30 15:24:43
recipes

Flag Cake

Modified from Everyday With Rachael Ray and Everyday FoodFlag CakeIngredientsFor cake and filling 2 1/4 cups sugar 2 sticks unsalted butter, at room temperature 1 teaspoon pure vanilla extract 4 eggs 3 cups flour 1 cup whole milk 3 cups blueberries 8 ounces cream cheese, at room temperature 1/2 cup prepared lemon curd For frosting and flag 3 large egg whites 3/4 cup sugar Pinch of salt 1/3 cup water 1/4 teaspoon pure vanilla extract 2-3 cups raspberries 1 cup blueberries Directions Make cake: Preheat the oven to 375°.
by partysugar

Modified from Everyday With Rachael Ray and Everyday Food

Flag Cake

Flag Cake Recipe 2010-06-30 15:24:43

Ingredients

For cake and filling
2 1/4 cups sugar
2 sticks unsalted butter, at room temperature
1 teaspoon pure vanilla extract
4 eggs
3 cups flour
1 cup whole milk
3 cups blueberries
8 ounces cream cheese, at room temperature
1/2 cup prepared lemon curd
For frosting and flag
3 large egg whites
3/4 cup sugar
Pinch of salt
1/3 cup water
1/4 teaspoon pure vanilla extract
2-3 cups raspberries
1 cup blueberries

Directions

  1. Make cake: Preheat the oven to 375°. Line the bottom of a 13-by-9-inch pan with parchment paper and grease the sides.
  2. Using an electric mixer, beat 2 cup sugar and the butter on medium speed until fluffy, about 5 minutes.
  3. Beat in the vanilla, then the eggs 1 at a time. Add the flour and milk alternately in 3 additions. Fold in 2 cups blueberries. Transfer to the prepared pan.
  4. Bake until a toothpick inserted into the center comes out clean, 15 minutes.
  5. Meanwhile, in a bowl, combine the cream cheese and 1/4 cup sugar. Whisk in the lemon curd.
  6. Place parchment paper and a cooling rack on the cake and invert the layer; let cool and transfer to a work surface. Cut crosswise in half. Place one-half onto a platter and top with the cream cheese mixture. Top with 1 cup fresh blueberries. Cover with other half of cake.
  7. For frosting: In a heatproof bowl set over (not in) a saucepan of simmering water, combine 3 large egg whites, 3/4 cup sugar, a pinch salt and 1/3 cup water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 on an instant-read thermometer), 2 to 3 minutes.
  8. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add 1/4 teaspoon pure vanilla extract, and beat just until combined. Use immediately.
  9. Spread all over the cake to cover. Place the cake in the fridge for 30 minutes (or overnight) to firm up.
  10. When almost ready to serve, decorate the top of a cake with the blueberries and raspberries to resemble an American flag. Enjoy!

Serves 10-12.

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Giada De Laurentiis at 2010 Food & Wine Classic in Aspen, CO
Tips

Giada Offers Pointers on Everything From Pasta to Parties

Of all the demos I visited at the Food & Wine Classic, the seminar hosted by Giada De Laurentiis surprised me the most.
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Of all the demos I visited at the Food & Wine Classic, the seminar hosted by Giada De Laurentiis surprised me the most. I worried that it'd be too crowded due to the Food Network star's popularity, but it wound up being one of my favorites. Although the Italian bombshell did spill her secrets for looking great, she definitely demonstrated that she isn't just a pretty face. The lady can cook, and has a sense of humor to boot! She invited three audience members to join her on stage to cook specialties such as cherry tomato pasta and cauliflower gratin, offering plenty of party advice and pasta tips along the way.

View 5 Photos ›

See what she had to say after the break.

What Is Beurre Monté?
French

Definition: Beurre Monté

In Aspen, Thomas Keller talked about beurre monté, or what he refers to as "the workhorse sauce."
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In Aspen, Thomas Keller talked about beurre monté, or what he refers to as "the workhorse sauce." Beurre monté (pronounced "bur mahn-tay") is an emulsified sauce made by whisking butter with water over heat. It contains about two percent milk solids, 80 percent milk fats, and 18 percent water. It can be used to cook meats and create sauces and is ideal for poaching delicate shellfish like lobster. Have you ever worked with the French sauce?

Source: Flickr User lucy like whoa

Grilled Brie With Fresh Cherries Recipe
summer

Berry Tempting: Grilled Brie With Fresh Cherries

For most of the year, I avoid wearing the color red.
by partysugar

For most of the year, I avoid wearing the color red. It simply doesn't look great with my coloring. However, around the Fourth of July is when I make an exception, I like to wear red, white, and blue — just as I like to cook dishes in these all-American colors. With its creamy white cheese and deep ruby berries, this easy appetizer would be a welcome addition to any festive spread for the Fourth. It's a super quick snack that's absolutely scrumptious. Be sure to grill extra bread, I was a couple slices short and hated to see the last of the gooey cheese and fresh relish go to waste. If you like brie, this recipe is a must make. Learn the simple method.

Turn Your Pineapple Into a Cocktail Glass

Turn Your Pineapple Into a Cocktail Glass

A daiquiri and Hemingway never tasted as good than out of a pineapple cup! A bartender friend hollowed some pineapples out so that we could enjoy our rum cocktails in fresh pineapple cups.
Tom Colicchio Stands Behind Gulf Seafood and More Food News For June 30
News

Food Section Sampler — June 30, 2010

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Grilled Cheese With Fresh Cherries Recipe
Appetizers

Grilled Cheese With Fresh Cherries

When I made this recipe, I halved it to feed five people.
by partysugar

When I made this recipe, I halved it to feed five people.

From Everyday With Rachael Ray

Grilled Cheese With Fresh Cherries

Grilled Cheese With Fresh Cherries Recipe

Ingredients

2 cups cherries, pitted
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 teaspoon fresh thyme leaves
1 baguette, thinly sliced
Two 5-inch wheels camembert cheese, at room temperature
Extra-virgin olive oil, for brushing

Directions

  1. Preheat a grill to low. In a food processor, coarsely chop the cherries, sugar and salt; stir in the thyme.
  2. Brush the bread slices and cheese wheels on both sides with olive oil.
  3. Place the cheese in the center of the grill and surround with the bread. Cover and grill until the bread is golden on the bottom, about 2 minutes. Flip the bread slices and grill until golden on the other side, about 2 minutes more.
  4. Continue to grill the cheese, covered, until the rind is soft, about 5 minutes more. Using a metal spatula, invert each cheese wheel onto a plate.
  5. Spoon the cherry jam over the cheese and serve with the bread.

Serves 8.

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