Summer Cocktail

Summer is almost here and you may be searching for a fun, new cocktail to serve your guests on a warm summer evening. I have the perfect solution for you and it even has some Jazz Age glamour!

The drink is "Juice of a Few Flowers." Gerald and Sara Murphy made it at their villa in the south of France in the 1920's. Their guests were some of the brightest literary and artistic talents of the time; Hemingway, the Fitzgeralds, Picasso, Cole Porter and Dorothy Parker. They were all in attendance at the legendary parties given by the Murphys, considered by many to be the most sought after invitation on the French Riviera.

Everyone seems to be talking about the Jazz Age right now with the release of the new film "The Great Gatsby."  I love stories about the writers and artists living in Paris and the south of France during this era; it was a magical time, beautifully depicted in Woody Allen's film "Midnight in Paris." So I thought I would draw upon a previous blog post and give you the recipe (modified by a friend of mine) for "Juice of a Flowers" to make this weekend.

Here is a description of the parties given by the Murphys at their villa in Antibes:

"Sara had a phrase, 'Dinner-Flowers-Gala,' derived from the notation carried on ships' menus for the captain's dinner: it was Murphy language for any special occasion, and there were many...usually dinners for eight to ten. First there were Gerald's special cocktails on the terrace, cocktails that he claimed contained 'just the juice of a few flowers'...These Gerald mixed, Phillip Barry said, like a priest preparing Mass, and he served them ritually; you were only allowed two cocktails, and you were not offered anything else to drink before dinner. During cocktails the children would come down in their bathrobes and sing a song or dance...afterwards they would go up to bed. And then there would be dinner under the linden tree, by candlelight, the women in their beaded dresses and the men in their dinner jackets, with everyone so young and merry and clever."

-- from Everybody Was So Young by Amanda Vaill

Wouldn't you have loved to have been a fly on the wall?

Last week a friend made me a "Juice of a Few Flowers." One sip and in my imagination I was there: summers in the south of France and the glamour of the Jazz Age. With summer coming up and everyone talking about "The Great Gatsby," this would be a great cocktail to include in your summer menus. The recipe is from Ina Garten, but make sure you add some simple syrup to taste (as my friend did) and rim the glasses with sugar. Why not infuse your weekend with a little Jazz Age glamour!

Juice of a Few Flowers Cocktail

1/2 cup freshly squeezed orange juice
1/2 cup freshly squeezed pink grapefruit juice
1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed lime juice
1 cup good vodka, such as Grey Goose
Extra lemon juice
Granulated sugar
Fresh mint sprigs

Combine fruit juices and vodka in a pitcher. Dip the rims of 4 martini glasses first in a dish with lemon juice and then in a dish with sugar. When ready to serve, place ice cubes in a cocktail shaker, add the cocktail mixture to fill the shaker three-quarters full, and shake for about 30 seconds.  Pour into the sugared martini glasses and garnish with a sprig of mint. Serve ice-cold.

Recipe via here
Photos via here

A Night To Honor Julia

It seems that we can't get enough of Julia Child. Maybe it is because Julia's life story is filled with so many lessons for all of us. As Bob Spitz told the group gathered on Tuesday night to hear him speak about his book Dearie: The Remarkable Life of Julia Child, she taught us that in mid-life we can reinvent ourselves. At age 40, when she studied French cooking at the Cordon Bleu in Paris and began the journey that would lead to the writing of "Mastering the Art of French Cooking,"she did not even know how to cook. She was 50 years old when her first cookbook was published. And she was 52 when her show "The French Chef" debuted on WGBH in Boston. She had never been on television before and did not even own a television set. It really is amazing to think about.

Julie Robinson and Bob Spitz

On Tuesday night I went to a wonderful event hosted by Julie Robinson of Literary Affairs.  We met at Surfas, a restaurant supply and gourmet food purveyor in Culver City, for an evening called "Dearie and Mastering the Art of French Cooking." The title said it all.  We would be cooking several dishes from Julia Child's "Mastering The Art of French Cooking" under the supervision of Maite Gomez-Rejon of Art Bites.  Afterwards we would sit down to eat the dinner we had prepared, drink some beautiful French wines, and listen to Bob Spitz's warm and affectionate talk about Julia Child. As he happily admitted, he has had a crush on her for a long time.

He told us that he got the opportunity to spend some quality time with her in 1992.  He was in Italy  working on magazine articles when he got a call from the Italian travel commission. They asked if he would like to escort Julia Child on a trip to Sicily. At that point she was eighty years old. He jumped at the chance and spent three weeks with Julia in Sicily, eating and talking nonstop. It was a life changing experience. If his book reads anything like his warm and humorous talk on Tuesday night --he does a spot-on impersonation of Julia Child -- it will be delightful. I cannot wait to get a copy.

Maite Gomez-Rejon created an exciting menu for us to cook from "Mastering the Art of French Cooking"

Simple Green Salad with French Vinaigrette

Celery Root in Mustard Sauce

Chicken Sauteed with Herbs and Garlic

Tomatoes Stuffed with Bread Crumbs, Herbs and Garlic

Potatoes Sauteed in Butter

Fresh Strawberry Tart

And so we chopped, stirred, whisked, sauteed and appreciated the beauty of butter. After all, these recipes were from Julia Child and butter was in almost everything. It made the food taste delicious! 

I cheated on the last photo (via here). Our strawberry tart needed more time to set up before having its photo taken. But the strawberry tart (above) from Ina Garten is what ours would have looked like with a bit more time.

By the way, for those of you who live in Los Angeles, Julie Robinson and Maite Gomez-Rejon are local treasures. Julie runs Literary Affairs which puts on stimulating book events with writers and  facilitates book groups all around town. Her Beverly Hills Literary Escape is coming up in October, 2013. Maite created Art Bites in order to combine her two passions: art history and cooking. In her cooking classes, she weaves culinary history with hands-on cooking at museums across the country. I have taken a few of her classes and they are always instructive, educational and fun. Like Julia Child, both these women have followed their passions and turned them into a business. I left the event on Tuesday night feeling very inspired!

An Italian Dinner

It was a moment's decision.  I was sitting next to a friend who happens to be a gourmet cook and has traveled extensively throughout Italy.  We were at a fundraising meeting and someone asked if anyone could donate an "experience" to the silent auction.  I whispered to my friend, why don't we cook an Italian dinner for ten.  At my house. Without missing a beat - she is always game for a culinary adventure -- she said, ok...should be fun.  And that is how she and I ended up cooking an Italian dinner for ten on Saturday.

Next came the question, what had we gotten ourselves into?  After the panic subsided, we knew that if we approached the task methodically, it could be done.  The first job was to figure out our menu.  We went through our favorite Italian cookbooks and came up with one that we liked.  Our goal was to make this dinner very special for the couple who bought it.  And, at the same time, to create an evening that would take everyone away to Italy for one night.

The Menu:  

Appetizers:  Bruschettas, Parmesan Crisps (Frico), and Rosemary Cashews

First course: Radicchio, Pear & Arugula Salad with Foccacia

Second Course:  Veal Marsala with mushrooms served with Risotto with asparagus, Roman style artichoke hearts, and Swiss Chard with pancetta

Dessert:  Trio of gelato served with Biscotti and Torta della Nonna

My friend would bring some fabulous Italian wines and her husband would prepare Luce del Sol, an Italian cocktail. Done.

Flowers from Holly Flora

Next was the table.  I asked Holly from Holly Flora to do the flowers.  She arrived with a big container  overflowing with beautiful flowers.

Linens would be from Heather Taylor Home.  This is the White Flower pattern.

Holly began to make the flower arrangements

As she ran them down the table, it began to look like a spring meadow

The table is set

Biscotti dipped in white chocolate

Next was the food.  We each had our own assignments; mine was to make the biscotti.  

Also the risotto, here is the asparagus sauteed for Risotto with Asparagus

Bread toasted and ready for bruschetta toppings

Tomato and basil bruschetta

We picked up freshly baked Foccacia Bread from Osteria Mozza

Luce del Sol, the signature cocktail for the night

Bread sticks, rosemary nuts, and chickpea dip

Menus at each place setting

My friend made the menus, she did such a beautiful job!

First course:  Radicchio, Pear & Arugula Salad with Foccacia Bread

The moment before everyone sat down

The best experiences, like the best recipes, are often made up of new and unexpected ingredients.  That night we made new friends, had some great conversations, and got a chance to cook some exciting Italian food.  Donating an experience like this to a charity event is so rewarding.  For the cooks, we got to do what we love best, cook!  For the guests, they enjoyed a culinary adventure.  On this cold and damp February night, we were transported to the "wisteria and sunshine" of Italy.  And for all of us, it was a night to remember!

Here is the recipe for Luce del Sol, the Italian cocktail that we served.  My friend's husband created this recipe, inspired by a cocktail he had at Oenotri Restaurant in Napa, California.

3-4 parts Vodka
2 parts Aperol
1 part Cherry Brandy
1 part Blood Orange juice
2-3 parts Prosecco
Luxardo Cherries

Muddle 2-3 cherries in the brandy.  Add cherries and brandy to the other ingredients and shake everything together with ice in a martini shaker.  Rub the rims of martini glasses with an orange rind and pour mixture into glasses.

Getting Ready...

We are getting closer to Christmas and I am starting to feel the Christmas spirit.  I have begun to get the house ready for the holidays -- putting up Christmas lights, taking out decorations, buying new wrapping paper and ribbons, and bringing out holiday tablecloths and napkins.  For me, so much of the warmth, welcome and cheer that comes during this holiday season begins in the kitchen.  And so the first thing that I think about is the food.  I have been pulling out my favorite holiday cookbooks for inspiration.  There are so many festive recipes to make this month.  It is time to think about cookies and holiday dinners.  Wrapping presents, decorations and the tree will come next week. But for now I am concentrating on favorite holiday foods, the ones that my family and friends expect each year.  A great recipe for a warm beverage that everyone loves is Spiced Cider Wassail Bowl from the book Parties! Menus for Easy Good Times.  It has all the flavors of the holidays and makes your house smell so good.  One of my favorite ways to entertain during December is to keep it casual.  I like to invite a small group of friends over for a cookie exchange or a tree trimming party and serve cozy, comfort food such as Brie with Pumpkin Butter wrapped in puff pastry, Spiced Nuts, a big salad, Butternut Squash Lasagna (recipe here) and Chocolate Crinkle cookies.

 More holiday ideas

Cookie dough needs to be made

My family's favorite -- Chocolate Crinkle cookies

Another favorite -- Gingerbread men

The ever present Brie with Pumpkin Butter in puff pastry and Spiced Nuts

Brie and nuts are ready to be enjoyed in front of the fire

Years ago I read a beautiful essay about Christmas traditions and rituals in "House and Garden" magazine.  The writer told the story of not appreciating all the efforts his mother made to get her home ready for the holidays -- the ironing of the linens, the unwrapping of precious ornaments, the holiday baking -- until one day after 9/11 he discovered the real meaning of the holiday rituals passed down from his parents.  He found that working on your home for the holidays is redemptive and that making your house beautiful and comfortable for Christmas is a positive thing because it shelters the people that you love.  The rituals of the holidays are comforting and make us feel safe.  He discovered that making a home for the holidays is an act of hope.  I've never forgotten that idea and each year, when I decorate and cook for Christmas, I keep it in mind.

By the way, if you want to get into the holiday spirit, read Pamela Terry's beautiful essay about Christmas on her blog From the House of Edward.

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 Spiced Cider Wassail Bowl

8  cups good-quality cider
2  cinnamon sticks
10  allspice berries
8  whole cloves
1/4  cup dark brown sugar
2  cups of orange juice
1  tablespoon lemon juice
1  cup dark rum
1/2  cup brandy or Cognac
Quartered orange slices for garnish

In a large saucepan, combine the cider, whole spices, and sugar.  Bring to a simmer over medium heat and cook gently for about 5 minutes, stirring to dissolve sugar.  (Base can be made 2-3 days ahead.  Refrigerate.)  Stir in orange juice, lemon juice, rum and brandy.  Heat gently.  When ready to serve, float orange slices in wassail.  Ladle hot wassail into small cups, serving directly from the stove or placing pot on a warming tray on your table.

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Brie with Pumpkin Butter Wrapped in Puff Pastry

1  20-ounce round of Brie

1  Pepperidge Farm Puff Pastry Sheet, defrosted for 20 minutes 

Pumpkin Butter (Dickinson's Country Pumpkin Butter is very good)

1  egg, beaten with 1 Tb. of water

Cut the top of the white rind off the brie with a sharp knife.  Roll out the puff pastry so that it will be large enough to encase the brie.  Spread a generous amount of pumpkin butter on top of the brie and place puff pastry around it.  In other words, lay pastry on top of brie, you will eventually be tucking it under.  Cut a circle out of puff pastry so it will be big enough to tuck under and encase brie.  After encasing the brie with the pastry and tucking under, seal it by pinching the ends together.  Save scraps for cutouts.

Cut fall or winter shapes out of leftover pastry.  With a pastry brush, brush egg wash over top and sides of brie.  Top with cutouts and brush cutouts also.

Place on baking sheet lined with parchment paper and bake in preheated 375 degree oven for 15-20 minutes until golden brown.  Let sit 15-20 minutes before serving.

Enjoy!

What are your favorite holiday foods and traditions?

Time for Tea

"Under certain circumstance there are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.  There are circumstances in which, whether you partake of the tea or not -- some people of course never do, -- the situation is in itself delightful."

-- Henry James, The Portrait of a Lady

via here

Tomorrow is the first day of December.  Every year at about this time I realize that December is a month of sweets -- in terms of food and experiences.  There are so many treats along the way during this month that lead up to the big holiday.  For example, many restaurants put out little evergreen trees as part of their decor in December.  They always make me smile. Seasonal foods begin to appear on their menus such as gingerbread desserts and eggnog ice cream. Bakeries begin to feature peppermint chocolate cookies and yule logs.  And people start to invite you to cookie exchange and tree trimming parties.  Another December tradition that I notice are tea parties.  Many people want to celebrate the season with an afternoon tea.

This week I went to a tea party that was held at a friend's house.  She invited a small group of women to get together in the late afternoon for a glass of champagne followed by scones and finger sandwiches.  We gathered together in the living room and sipped steaming cups of tea and munched on cookies.  It was an intimate group and there was a conviviality and warmth that pervaded the conversation.  We talked about many subjects and no one wanted to leave. Outside the rain had started to fall and, as the afternoon darkened, we were cozily ensconced in the warm environment that our hostess had created.  Her Christmas tree had just gone up, though it hadn't been decorated yet.  The expectations for that bare tree filled my head. As I drove away I thought about the ritual of afternoon tea and how charming it can be.  Especially when you get together with a great group of women.  I know that I have said it before, but there is nothing that a group of women can't get done.  I am always impressed by this dynamic group and all that they do.  There was much laughter and many good stories.

The tradition of teatime has long been a cherished one and many of my favorite images of tea come from novels set in England.   The images evoke feelings of tranquility, delicious and old-fashioned foods such as crumpets and scones, and intimate conversations in front of the fire.  I think about characters in the novels of Charles Dickens or Jane Austen who always seem to be toasting crumpets.  Movies and television shows set in England abound with scenes of afternoon tea parties.  "Downton Abbey" rarely has an episode in which the characters are not partaking in afternoon tea.

Around Christmas time there are plenty of opportunities to go to tea in local hotels, all of which feature afternoon tea in a festive setting.  But nothing beats going to a friend's house and drinking endless cups of tea and eating scones with your friends.  The say that tea nurtures the soul and revives the spirit, so whether you get together with girlfriends over a pot of tea or make one for yourself, be sure to put on the kettle and bring out a pretty cup and saucer.  It will make you feel good.   There is nothing cozier on a gray winter day than hearing the whistle of the tea pot, making a cuppa, and delving into that new book.

And speaking of good books, I have been reading The Portrait of a Lady by Henry James which opens with one of the most famous tea scenes in all of literature.

Lady Grantham from "Downton Abbey"

"In nothing more is the English genius for domesticity more notably declared than in the institution of this festival -- almost one may call it -- of afternoon tea...The mere chink of cups and saucers tunes the mind to happy repose." 

-- George Gissing, The Private Papers of Henry Ryecroft


Go here for my favorite recipe for Cranberry Orange Scones.  I have made them many times and they are delicious!

A Barefoot Contessa Week

Ina Garten was in town this week to promote her newest cookbook Foolproof.  The title could actually be applied to all of her cookbooks (there are now a total of eight) because her recipes are always foolproof and this is probably the distinctive feature that makes her books so popular.  The recipes work so well!  After attending a fabulous event last night here in Los Angeles -- she was interviewed by KCRW's Evan Kleiman at the Wilshire Ebell Theatre -- I can think of two other adjectives that define Ina Garten's success:  elegant and earthy.  She mentioned those two words herself when she explained why she decided to keep the title Barefoot Contessa (she actually inherited it from the previous owner of the East Hampton specialty food store where her culinary career began) as her trademark name.  As she told an audience of about 1,000 enthusiastic fans, "To me it is all about elegance and earthiness."

And that is the perfect way to describe her personality as we saw it onstage last night at the Wilshire Ebell Theatre. Ina Garten is bright, elegant, funny, sophisticated, and down to earth.  The key to her success is that she is the kind of person that everyone can relate to.  She is also the opposite of a fussy cook.  She is just like most of us who are not professional chefs and get a little nervous about entertaining: she makes a cooking schedule when she entertains to alleviate unnecessary stress, doesn't ever try a new recipe on her guests before cooking it first, doesn't like to buy fancy equipment, and prefers recipes whose ingredients can all be purchased at the supermarket.  These are ideas that resonate with home cooks.

"Barefoot Contessa Foolproof" is Ina Garten's eighth cookbook

She came to Los Angeles on Thursday to sign her new cookbook.  Here she is at Williams-Sonoma in Santa Monica. 

The night before the book signing, the store held a cooking class which I attended.  The demonstration class included three recipes from Ina's new cookbook:

Balsamic roasted beet salad

Chicken with wild mushrooms

Salted caramel brownies

They were all delicious and easy dishes you will definitely want to make!

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At last night's event at the Wilshire Ebell Theatre, Evan Kleiman asked Ina questions that members of the audience had submitted.  We all laughed when Evan told Ina that there was an abundance of  questions about Jeffrey, Ina's husband.  Ina said that if she was hit by a bus, there would be millions of women across the country lining up to bring him roast chicken.  She told us stories about her culinary beginnings and how her love of cooking grew into eight cookbooks and a very popular television show.  These stories are already known to many of us through her cookbooks.  But we learned a few new facts last night:

Her favorite soundtrack to play during her dinner parties is a series of CDs called Hotel Costes
Her favorite skin cream is Roc
She never cooks just for herself; she believes cooking is all about sharing
She got the design ideas for her cookbooks from her travels
The new season of her television show will be premiering in January, 2013 and will feature episodes filmed in Napa and San Francisco

Image via here

We all left the event excited to try the recipes in Ina's newest cookbook and inspired to keep our cooking simple, earthy, elegant, and straight forward.  Just like Ina!