Eve's Wine 101

Chef 101 Humpday: Jewel of Russsia Berry Infusium

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A few years ago, while on a wine trip to Napa, we stopped at a popular wine shop in San Francisco’s Ghiradelli  Square.  One of the employees was excited about a new “item” and a yet-to-be wine bar status.  “Under the table” he brought us a little taste…of God knows what.  I thought it was a Port, my pals thought it might be a red wine.  Unveiled, it was to be our first taste of: The Jewel of Russia Vodka Berry Infusion.  This was my first taste of a flavored vodka stateside since Oktoberfest, and I was sure it was new for my pals.  The proprietor suggested we serve it over ice with lemon wedge.  We bought some, and we did.

Served up for neighbors, as an aperitif for pals, on a hot summer day, it was our go-to cocktail…until others crowded it into the back or our ever-growing liquor cabinet.

Fast forward a few years, finding the Jewel of Russia in stores wasn’t easy.  We made trips to the Wine House in West Los Angeles just for a fix.  We ordered it.  We gifted it.  Tonight, I found it in the recesses of my liquor cabinet…and had to toss it as it didn’t do well back there with as I saw chunks of sediment floating through it.  Like any other forgotten alcohol or cocktail, I say, bring it back dear friends.  The memories, the taste, it’s the same.  Only we have aged.  (Or that infused bottle of liquor, if opened and left unfinished for a decade while the palate wandered, please just see it as a reminder to buy a new one.)

 

 

 

Chef 101: Golden Pear Martini (I made this one up myself!)

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In the deep recesses of my liquor cabinet stood this pear-shaped bottle of Golden Pear Liqueur from Budapest, Hungary – the gift of a Budapest-ian guest at least 10 years ago – and had it not been for the gaze of a pal during a tasting, it would have languished another 20 years.

Bet I’m not alone in having liqueurs, or other alcohol-gifts (homemade wine anyone?) neglected far too long.

It was so orange!  Think Tang-Orange.  And what would I do with it?  Well, said friend wanted to try it – after said friend had tried absinthe and homemade grappa.

And it was just the right moment as I had imbibed both the absinthe and grappa too.

Pepcid AC was definitely in the plans that night.

So, I poured her a ½ jigger taste, and I poured one for myself.

Sweet, honey-thick but only in my minds-eye, and with a bouquet of every pear I had ever had.

Fast forward to tonight, making Chef David Lawrence’s Pan Seared Filet Mignon with Blackberry (and Cab) Reduction Sauce.  As we were destined to loose 2/3 of a cup of cab to the recipe, and we usually drink a bottle with dinner, we thought we’d try the pear liqueur again, in the aforementioned martini:

1/2 jigger pear liqueur

full shaker of ice

balance between the cubes with your vodka of choice

shake

use a minimum of two lemon peels around the rim and drop in the glass, on hindsight, three or four, or a slice would suffice.

Looked like an Aperol Spritz.  Bright orange color, sweetness at lips, gone at swallow, apertif or digestif, your choice.  OMG!  So refreshing!

Conclusion: If you have an over-sweet liqueur collecting dust in your liquor cabinet, cut it down by many thirds and still keep the nuances intact – make it in a martini.

Michael Perlis presents Eileen Writes Eileen Wright heads to Scotland, visits Philadelphia [huh?] and eats…Mediterranean food? Not to worry, it was great, and she also samples traditional fare and enjoys the historical sights.

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My Three Day Trip To Scotland

Driving through the countryside to Scotland was like watching a scene in a movie; three foot stone walls sweeping through the green pastures with only babbling brooks interrupting the rolling hills. Along the knoll were grazing sheep, horses and cows; baby animals frolicking about the meadows.  The first stop was Glasgow, Scotland.  My agenda was to find the hop-on hop-off tour bus to understand the history and see the times of yore. I was taken aback to notice the city center was decked out as Philadelphia.  Of all days, Brad Pitt was filming his most current movie (World War Z) in St. George Square.  I could catch sight of street signs for 16th Street, Philadelphia Philharmonic Foundation, United States Court House, Highway Signs for the 676 East and 30 East, and additional staged objects to make St George Square look like Philadelphia.  Fortunately, the remaining part of the tour reflected the times of past where ship building and Engineering were once major industries; nowadays, banking and financing dominate.

Whilst on the tour a Mediterranean restaurant by the name of Roma caught my eye.  I back tracked my steps and was victorious at locating the bistro.  I was famished at this point so I ordered the three course special:
1st Course: Bruschetta Pomodori: cherry tomatoes, olive oil and basil

2nd Course: Risotto con Salisiccia Picconte E Porro: Risotto with spicy Italian sausage and braised leaks, rocket in a tomato sauce.

3rd Course: Roma Special: Tagliatelle and salmon with garden peas in a white wine sauce

Wine of choice: Solandia Nero d’Avola Sicilia, Italy. Blackberries and vanilla-spice

The flavors within the courses were beautifully synchronized and balanced.  When accompanied with the Solandia Nero d’Avola  the hearty wine with an aroma of ripe fruits and a slightly spicy finish enhanced the sausage and tomato sauces.

The following day I had gone to visit some relatives who lived in a small town outside Glasgow by the name of Falkirk, Scotland. Amazed, the movie filming had followed me to Falkirk and the local Grangemouth Oil Refinery where a cousin currently works.

Luckily, the streets were not transformed into Philadelphia.  The main attraction in Falkirk is the “Falkirk Wheel;” a rotating boat lift (world’s first and only) based on the Archimedes principle of displacement (I must have slept through this science class)-the final combination of ‘boat plus water’ balances the original total mass and uses only 1.5 KWh of energy to proceed.  Boats can now travel through the canals in just a fraction of the time formerly needed

Designed after a Celtic double headed spear.

Lunch was served at The Wheel House

I could not help myself; I had order a drink once served to King Louis XIV; the “French Martini” consisting of vodka, pineapple juice, Chambord, and blackberry liquor. This little bit of indulgence was incredible; I was apprehensive the beverage would be too sweet or overwhelmingly strong with alcohol but, much to my chagrin the use of fresh juices gave the cocktail an invigorating finish.

My lunch consisted of two small plates (very popular half size portions)

Seared Scallops with a bacon salsa; this fusion was spectacular. The bacon salsa was a caramelized combination of pancetta, white onions and a balsamic vinaigrette reduction.

Scotish mussels with a tomato garlic sauce. This was an amusing dish that was served in a miniature pot.  As the top was removed the aroma of fresh sweet tomatoes and beautifully sautéed garlic were embraced.  The Scottish mussels were creamy in texture and evoked thoughts of the pure, fresh sea.

Rounding out the spectacular meal was a glass of D’Vine Cabernet Sauvignon delle Venezie, Italy. The soft, smooth feel on the palate and flavors of summer berry fruits played remarkably with the meals spices and fresh flavors.

My last day was spent at Edinburgh, Scotland (the capital city).  As I stood on the bridge just above the train tracks and just beneath the amazing historical castle and various medieval buildings, I felt as if I were standing on a page of a pop-up book.  I was seeing the spellbinding city in an amazing 3-D effect.  Every year in the month of August Edinburgh, Scotland has a huge festival by the name of “The Edinburgh Festival”.  The streets were crowded with theatrical performers, musicians, and characters of all kinds.  One of the more popular attractions is the Royal Military Tattoo.  The Royal Military Tattoo is an exhibition of traditional sounds such as bagpipes, drums and shows from military groups from around the world; an event that is unparalleled – phenomenal!

While aboard the Royal Britannia I had the chance to have tea just as the Queens of past eras enjoyed while sailing the seas.  Two favorites of Queen Elizabeth was, smoked chicken Caesar salad with slow-roast cherry tomatoes and parmesan croutons. Followed by, Inerurie roast beef with tomato, horseradish and chive mayonnaise served on white bread. For dessert, a delicious slice of apple pie ala mode.  All accompanied with a traditional pot of Edinburgh black tea.  I tend not to eat many sandwiches with white bread due to the amazing selection of breads offered in present-day.  I must admit the combination was a smashing hit. The bread needed to be simple so the minimal flavors of horseradish and chive could show through.  There is nothing better than a fresh cup of tea with fresh homemade apple pie dusted with powdered sugar and Scottish ice cream; the cream is authentic and not overpowered by sugar and vanilla; exquisite!