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Fast & Easy Dinner: Mussels With Sherry, Saffron, and Paprika

partysugar — Fri, 03 Apr 2009 06:50:50 -0700

When you need a meal in a hurry, turn to shellfish: most kinds (mussels, clams, scallops, shrimp) only need 10 minutes to cook. In this recipe, mussels are steamed in a fragrant sauce seasoned with shallots, tomatoes, saffron, and paprika. Serve with crusty bread for mopping the broth, a crisp green salad, and a glass of chilled white wine. It's a luxurious meal that won't break the bank - perfect for ringing in the weekend!

Get the recipe when you read more.

Mussels With Sherry, Saffron, and Paprika
From Bon Appétit

Ingredients

3 tablespoons olive oil
1 cup sliced shallots (4 to 5 large)
3 garlic cloves, chopped
3/4 cup dry Sherry
1 14 1/2-ounce can diced tomatoes in juice (preferably fire-roasted)
3/4 teaspoon paprika
1/2 teaspoon saffron threads, crumbled
3 dozen mussels, scrubbed, debearded
1/2 cup chopped fresh Italian parsley

Directions

Heat oil in large pot over medium heat. Add shallots and garlic; sauté until tender, about 5 minutes.
Add Sherry, tomatoes with juice, paprika, and saffron; sprinkle with salt and generous amount of pepper. Bring to boil.
Reduce heat to medium; boil gently 3 minutes to blend flavors. Add mussels and half of parsley; cover and cook until mussels open, about 3 minutes (discard any mussels that do not open). Stir in remaining parsley.
Divide mussels and juices among bowls and serve.

Serves 2.

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Fast & Easy Dinner: Beef and Asparagus Stir-Fry

partysugar — Tue, 31 Mar 2009 06:50:49 -0700

Since the majority of you are looking forward to asparagus season, I thought it would be appropriate to feature a quick, effortless meal that incorporates the tender green spears. This recipe takes an Asian spin on the vegetable and combines it with seared beef sirloin.

Chili oil, sherry, and hoisin sauce come together in a fragrant, spicy sauce that coats both the asparagus and beef. Serve over steamed rice for a meal that is filling, yet healthy. Get the recipe when you read more.

Beef and Asparagus Stir-Fry
From Williams-Sonoma

Ingredients

1 1/2 lb. sirloin steak, cut into thin strips
Salt and freshly ground black pepper, to taste
1/4 cup hoisin sauce
2 Tbs. dry sherry
1 tsp. chili oil
1/4 cup peanut oil
1 yellow onion, thinly sliced
3/4 lb. slender asparagus, trimmed and cut on the diagonal into 1-inch pieces
3 garlic cloves, minced
1/4 tsp. red pepper flakes
Steamed rice for serving

Directions

Lightly season the beef with salt and black pepper.
In a small bowl, stir together the hoisin sauce, sherry, chili oil and 1/2 cup water. Set aside.
In a wok or large fry pan over high heat, warm the peanut oil. Working in batches if needed to avoid crowding, add the beef and cook, turning once or twice, until lightly seared, 2 to 3 minutes. Using a slotted spoon, transfer to a plate.
Add the onion and asparagus to the pan and cook until tender-crisp, 2 to 3 minutes. Add the garlic and red pepper flakes and stir-fry for 15 seconds.
Return the meat and any juices from the plate to the pan, add the hoisin mixture and stir well. Simmer briefly until heated through.
Divide the rice among shallow bowls, top with beef and asparagus, and serve immediately.

Serves 4.

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All the News That's Fit to Eat - Dec. 31, 2008

partysugar — Wed, 31 Dec 2008 10:30:15 -0800

Punch is making a classic comeback. - Los Angeles Times
How caramel and salt became a delightful match. - New York Times
Five healthy recipes to start the new year off right. - Washington Post
One cookbook recovers New Orleans's favorite recipes. - San Francisco Chronicle
Fall in love with Ina Garten. - Chicago Tribune
It's easy and delicious to cook with sherry. - The Sacramento Bee

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Happy Hour: S'Naranja Viño Generoso de Licor

partysugar — Wed, 10 Sep 2008 16:15:49 -0700

Last weekend I was given a taste of S'Naranja Viño Generoso de Licor. Since it was served in a frozen shot glass and had a rich, tawny color, I figured it was whiskey. However, I was immediately shocked! It wasn't hard alcohol but a delicious, syrupy wine. The pourer was kind enough to offer me a full glass to better enjoy the smooth, medium-bodied wine.

Somewhere between a sweet Sherry and an uber-orangey liquor, S'Naranja is made with two types of Spanish grapes: Palomino Fino and Pedro Ximénez. Dried orange peels are added to the wine during it's 10-year barrel-aging process. The result is a luscious wine splashed with a hint of fresh oranges and creamy, caramel-raisin undertones.

With its bright bottle and easy pairability (I would serve it with everything from salty snacks to sweet bites), this wine makes a great hostess gift.

Trend Alert: Sherry

partysugar — Wed, 27 Aug 2008 11:15:02 -0700

Back in February I printed out a cocktail recipe from the Seattle Times that featured sherry as an ingredient. Like many recipes I print out, it got buried and forgotten. Until now, recently I've been noticing sherry everywhere. Could it be that the fortified wine usually associated with Spanish old men is set to make a roaring comeback?

According to an article in this month's Saveur magazine, sherry no longer seems outdated. With the renaissance of classic cocktail ingredients (bitters, whiskey, rye, etc.), the popularity of 60s-era drinking on Mad Men, and the food world's current obsession with all things Spanish, it's not surprising that Sherry is popping up on bar menus across the nation. For more on how Sherry is suddenly becoming trendy, read more.

San Francisco's Duggan McDonnell serves a sherry cocktail at his hotspot Cantina and several concoctions at New York's Milk and Honey feature the Spanish wine.

The ladies at the Kitchn point out that Sherry is incredibly versatile and it can be served with any dinner course. Sherry also makes a flavorful cooking wine. Sherry vinegar has been a long-time favorite for salad dressings, but it's pure form is also delicious in appetizers, chicken, and even granitas.

If you're interested in sipping a bottle, Chow recommends a briny La Gitana Manzanilla Sherry, while the folks at Imbibe prefer the brand Lustau.

I plan on making the aforementioned cocktail recipe as soon possible and have started to be more aware of the Spanish wine. How about you? What do you think of this trend? Has Sherry suddenly become more interesting to you?

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Yummy Links: From Better Tasting Coffee to Emeril Live

partysugar — Fri, 27 Jun 2008 06:45:47 -0700

Sick of the horrible tasting office coffee? Here are ten ways to make office coffee taste better. -The Epi-Log
Find the farmers market closest to you and discover recipes that feature the farm fresh products. -Culinate
M&M's premiums look so pretty I can't wait to get my hands on a bag.- Candy Blog
Learn all about Spain's most underrated wine: Sherry. - The Kitchn
Before you make homemade ice cream, read these tips for sweet creamy success. - Serious Eats
Help bring bitters back by making them at home. - Chow
What to eat before and after you work out. - FitSugar
Miss Emeril Live? Five never before seen episodes will be airing soon on his new network: Fine Living. - Fine Living

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And the Oscar Goes to... Sherry Yard!

YumSugar — Fri, 15 Feb 2008 08:59:59 -0800

You've seen the food, and you've seen the decorations, heck, I even showed you what wine they'll be drinking at the upcoming Governors Ball. However, it's now time for the thing I'm sure a lot of you have been waiting for: the desserts!

This year, Sherry Yard, the executive pastry chef and author of several cookbooks, including Desserts by the Yard, is concentrating on wonderful little bites. There are solid dark chocolate Oscar statues, almond-apricot petit fours, edible bubbles - yes, bubbles! - shortbread Oscar-shaped cookies, chocolate truffles and more.

We recently got to chat with Sherry - who is quite delightful in real life - and she told us all about the dessert menu and prep. To check out the video, and see loads more pics, read more.

View 12 Photos ›

Fast & Easy Dinner: Pear Salad with Bacon and Sherry-Wine Vinaigrette

partysugar — Wed, 08 Aug 2007 06:43:31 -0700

A simple salad gets taken deliciously to the next level when roasted stone fruit is added. I love combining fresh greens with cooked or roasted vegetables and fruit - the layers of flavor create texture and depth. Bacon will give this salad a much needed crunch and the shaved manchego a nuttiness. This is a scrumptious dinner salad, perfect for a middle of the week meal. Pair with a chunk of crusty bread and a chilled glass of Riesling. You know you totally want to make this, so read more

Pear Salad with Bacon and Sherry-Wine Vinaigrette
From Everyday Food magazine
Image Source

3 pears, such as Bartlett or Comice, halved and cored
1 tablespoon unsalted butter, melted
1 teaspoon sugar
1 teaspoon finely chopped fresh rosemary
Coarse salt and freshly ground pepper
1 small shallot, finely chopped
3/4 pound thick-sliced bacon, cooked until crisp and roughly chopped (reserving bacon fat)
1/4 cup sherry-wine vinegar
1/2 cup extra-virgin olive oil
1 Asian pear
2 Belgian endives, 1 separated and 1 sliced crosswise 1/4-inch thick
1 watercress, tough stems removed
1 frisee, torn into bite-size pieces
Aged manchego cheese, shaved, for garnish

Preheat oven to 350 degrees.
In a medium bowl, toss halved pears with butter, sugar, and rosemary. Season with salt and pepper.
Transfer pears to a baking sheet, cut-side up, and roast until tender and well browned, 20 to 25 minutes; set aside to cool.
In a medium bowl, combine shallot, bacon, and vinegar, slowly whisk in olive oil and 2 tablespoons of bacon fat. Season with salt and pepper.
Using a box grater, grate the Asian pear on the small holes into the vinaigrette; stir to combine. Set aside.
In a large bowl, combine greens. Drizzle with enough vinaigrette to coat; toss to combine.
Transfer to a large platter, and top with roasted pears. Spoon remaining vinaigrette over pears, and top with shaved cheese; serve immediately.

Serves 8.

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Come Party With Me: Almost Meatless Thanksgiving - Menu

partysugar — Tue, 17 Nov 2009 07:50:06 -0800

If you've got both vegetarians and meat lovers joining you for Thanksgiving, consider serving an almost meatless meal. The only meat dish on the menu is the turkey, but the appetizers and supporting dishes are all veg-friendly. Start with baked brie and toasted walnuts. It's a luxurious way to begin any party and the salty cheese-nut combo will whet guests' palettes.

When you move to the table, serve a sherried kabocha soup with spiced pepitas as the first course. A bay and lemon brined turkey is the main event, while scalloped yukon gold and sweet potato gratin, Brussels sprouts with vinegar-glazed red onions, shiitake mushroom and herb stuffing, and roasted cranberry sauce are the scrumptious sides. To get a look at these savory and seasonal recipes, please keep reading

Come Party With Me: Oscars Viewing - Dessert

partysugar — Wed, 18 Feb 2009 16:15:45 -0800

Pastry chef extraordinaire Sherry Yard is famous for creating the desserts served at the Governors Ball. Every year she offers the stars chocolate Oscars and buttery shortbread cookies. For my Oscar viewing, I'll take a tip from Yard and serve a bite-sized dessert. Decadent chocolate fudge with (or without) walnuts is rich and delicious. Instead of slicing the fudge into neat squares, use an Oscar cookie cutter to shape the fudge into mini statuettes.

If you don't have time to make dessert, simply fill bowls with movie-theater candy, like Junior Mints, Mike and Ikes, and Milk Duds. To look at the fudge recipe, read more.

Bittersweet Chocolate and Walnut Fudge
From Bon Appétit

Ingredients

1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 ounces unsweetened chocolate, chopped
2 teaspoons instant espresso powder
3 cups sugar
1 12-ounce can fat-free evaporated milk
1 1/2 cups walnut pieces, toasted
1 tablespoon vanilla extract

Directions

Line 13x9x2-inch metal baking pan with foil, leaving overhang.
Combine first 4 ingredients in large bowl.
Stir sugar and evaporated milk in heavy large deep saucepan over medium heat until sugar dissolves and mixture comes to boil. Attach clip-on candy thermometer to side of pan. Boil until temperature registers 234°F, stirring constantly and adjusting heat to avoid boiling over, about 10 minutes.
Immediately pour milk mixture over chocolate mixture. Whisk until chocolate and butter melt and fudge is smooth. Mix in nuts and vanilla.
Spread fudge evenly in prepared pan. Refrigerate uncovered until cold and set, about 3 hours.
Using foil as aid, lift fudge from pan. Cut crosswise into 7 strips, then lengthwise into 5 strips. Return to pan, cover, and chill. (Can be made 2 weeks ahead. Keep covered and chilled. Bring to room temperature before serving.)

Makes 35 pieces.

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