The other day I took a walk through Wally's, my local wine emporium's
autumn sale and was bottle shocked by the number of kosher wine choices
on display—Ninety-seven Jewtique labels. From Israel to Australia to
the Valley of Napa, there are rabbis rendering grapes right for Jewish
tables the world over.
Although pleased as wine punch that my brethren can sip with
confidence from so many vineyards at all the holiday tables to come, I
felt drowned in a sudden wave of nostalgia, for, over in a less popular
corner, I spied some "Man Oh Manischewitz – What a Wine" languishing,
neglected for a mere $4.99 in its own dust.
And a flood of bittersweet tasting memories ensued…of my parentally
enforced Prohibition. The years of my youth when I was served Welch's
grape juice in a grown up glass at the holidays to placate my longing
for the real deal. I sipped the faux, while the elders were slurping
Manichevitz, the manna of the God, the only choice in that era, with
lip-smacking satisfaction. I'd lift my grape laced goblet, toast and
boast—'Lookit! Lookit how fast I can drink it!"
Food, Wine, Good (and Evil) Spirits
Food, Wine, Good (and Evil) Spirits
Genie In A Bottle? Her Name Is Colatura.
When you live, breathe, eat and sleep food, it can sometimes be hard to muster excitement. This doesn’t mean I’ve grown weary of food and all it involves, it just means that it takes a little extra or a tiny bit of sumthin’ sumthin’ to really knock my socks off. Not that they need constant knocking off. They don’t. I’m happy with plain most of the time.
The pleasures of food and discovery happen when you least expect it. I can remember a moment 20 years ago when I had my first Meyer lemon and I thought the earth would swallow itself. My mind was expanding with each taste of that glorious citrus and I knew life would never be the same. The same can be said of having Jamon Iberico de bellota, a proper supplì, even Wisconsin cheese curds for the very first time. I can count those moments on one hand.
Last month in Italy I had another one of those moments at dinner. It was a fish dish with a very simple aioli––or so I thought. It turns out that the aioli was made with Colatura, an extremely flavorful Italian condiment made from fish and salt. My eyes must have given my excitement away as our dinner neighbor Fabio looked at me and said “It’s Colatura. There’s Colatura in here.” He explained how it’s made, telling me fish sauce has been used for thousands of years in Italy.
Clementine Margaritas
You have about a month to make these before Clementine season is officially over. Don't miss it.
Have you ever had a Clementine? They are tart, tangy and have a slight sweetness to them. A cross between a mandarin and a sweet orange, they are easy to peel and taste slightly different than both. It has distinct enough flavor that I always make sure I enjoy them throughout the season.
And here's the thing, they are supposed to be seedless, however I am having a hard time finding seedless Clementines. I've heard they lose their desirable seedlessness when they are cross-pollinated with other fruit, bees are the usual culprit.
My latest batch of Clementines was full of seeds, which made them a much better vehicle for making margaritas than just peeling and eating them.
Cinco de Mayo Margaritas with a Muy Caliente Twist
As a margarita fanatic (dare I say connoisseur?), I feel like I have a certain responsibility to find the best margaritas wherever I go—dive bars, hotels, even the Greek Theatre (theirs is surprisingly worth $18, by the way). There’s only one rule: they need to be crafted with fresh juice and premium tequila. No artificial sour mix that looks like antifreeze or tequila that comes in a plastic bottle!
I love the simple, like “The Boss” at Valley institution Casa Vega and a traditional Cadillac at Hillstone. They house-make the best sour mix: freshly-squeezed lime, lemon, and orange juice and a splash of simple syrup. The complex cocktails intrigue me, too.
The best I’ve had is the Market Margarita at Rick Bayless’ Red O. It’s a fusion of tequila, muddled fresh cucumber and honeydew melon and homemade limonada.
Naturally, I’m always looking for the latest trend to spice up my love affair with the Latin libation. Pepper-infused concoctions have been popping up on specialty cocktail menus everywhere (jalapeno martinis, Tabasco gin and tonics, sriracha everything), and now it’s the margarita’s turn.
Peach Margaritas
It's only a few days until Cinco de Mayo. Woo-hoo!
That means margaritas, chips and salsa, margaritas, carnitas, margaritas. Are you seeing a pattern?
Having previously lived in Southern California where Cinco de Mayo was BIG, we always celebrated with some type of special Mexican meal. For me, the tradition will always live on no matter where I am, and that tradition will always include margaritas.
I would like to share with you one of my favorite margarita recipes. The Wild Boar and I concocted this recipe for a margarita contest we entered and WON! It was a long time ago but we still make this margarita as often as we can.
This Peach Margarita has a fresh and refreshing taste that will soothe your mouth as you eat your salsa-laden burrito this Cinco de Mayo.
So come on, find your lost salt shaker and let's get to blendin'.
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