Here's a little teaser for "The Pampered Paramour" cookbook series' September newsletter, "A Quickie in the Kitchen." Due out Monday, September 27.
What is it about the naked body that makes people so squeamish? Could it be because our society has lumped nakedness in with pornography...with only a select few recognizing that the beauty of nakedness has infinite artistic value? As the author of a rather unique, risqué cookbook series I have heard it all, from “Oh, you have a pornographic cookbook,” to “Sorry, we can’t carry your books because, in the past, our customers have complained about nudity in our product selection.” Who are these people and where do they get their ideas about nudity? Is it really my job to point out that there is a distinct difference between nudity and pornography?
Since I used vintage erotica to adorn the pages of “The Pampered Paramour,” apparently it is my job...[to read more, head over to www.thepamperedparamour.com, click on "Vintage Delights" and sign up for "A Quickie in the Kitchen" newsletter.]
Sunday, September 26, 2010
Saturday, September 18, 2010
Spirits and Demons
Many years ago I had a fleeting romance with a spirit who, throughout time, has created many androgynous aliases - among them Alexander the Great, Dirty Mary and Harvey Wallbanger. During this romance, we only shared a couple of dances. Yet, it wasn’t until one fateful night in 2005 that our brief encounters came to an abrupt end.
That fateful winter’s night began innocently, with two spirits and chocolate. My cheeks blushed as I indulged myself…and you can imagine how the night ended. My head was spinning and the next morning I awoke and resolved never to give into enticement again. The Chocolate Martini would be the last vodka cocktail I would indulge in…ever. It has been many years since we had laid eyes on one another. That is, until tonight.
As a vintage foodie columnist and cookbook author, one of my duties is to accurately record the details of recipes that span the decades. Even if that means once again facing demons…I mean spirits…that have lured me on bizarre adventures, taking me to places where time is bent and clarity stems from absurdity. The bonus of being a little older and a little wiser is that I can allow myself to be tossed into the fire every now and then, and dance with old flames. If I indulge, I know that I’ll inevitably get burned, so it is best to stay only long enough to remember how it feels to smolder, and then walk away. So, that is just what I did when I spent one evening full of trepidation with a tall, handsome bottle of Americana® Vodka.
The history of vodka spans the centuries. Yet, it wasn’t until the 1950s that its spell was cast across the United States and the vodka martini was born. Over the past six decades, vodka has been the cold, crisp ingredient in a variety of ‘tini cocktails. It wasn’t until 2007 that a luxury vodka was bestowed upon America. Americana Spirits Company puts the United States on the map of the vast vodka landscape with the award winning Americana® Vodka. Aptly named and elegantly housed in a rectangular, red-white-and-blue bottle, this smooth, patriotic spirit is just what I needed to rediscover what makes vodka the purest ingredient of so many cocktails.
I had three vintage vodka cocktails to test for my second cookbook -a Hot Toddy, Alexander the Great and the classic Dirty Martini. Americana® Vodka’s reputation for quality was one reason it was my choice for reintroducing myself to the clear, grain alcohol. Yet, it was a different aspect of Americana® that caught my vintage foodie eye. This vodka is distilled at America’s oldest family distillery. A distillery that, at one time, made George Washington’s liquor and went on to successfully withstand the dark days of Prohibition.
The bottle of vodka had spent a few days in my freezer, slowly becoming enveloped in a thin layer of ice. I uncorked it and proceeded to carefully measure and write down each ingredient for the trifecta of cocktails I was preparing. I poured each ingredient into a cauldron where they would be stirred or shaken into a bewitching potion. Before I knew it, there we were, once again…and it was time. I carefully touched my lips to the glass and felt the warmth of the earthy flavors dance on my tongue. As the night progressed, I took care to sip each cocktail slowly. I didn’t want to let myself get carried away by the all too familiar feeling of sweet surrender.
Alexander the Great, a blend of vodka, crème de cacao, coffee liqueur and heavy cream was like cool earth on a winter’s day. The Dirty Martini, a blend of vodka and dry vermouth, was chic and dirty with a dash of olive juice and a bleu cheese stuffed olive resting exquisitely on the bottom of the glass. The Hot Toddy smoldered and cured every ill with the warm blend of sugar, water, brandy, vodka and the lingering sweetness of a secret ingredient. I felt each cocktail flooding my veins with devilish fury and my cheeks began to flush.
This night was enchanting – exactly as I had expected. I had successfully concocted three vintage vodka cocktails without losing myself in the moment. I re-corked the bottle of Americana® Vodka and nestled it safely in my freezer. Its purity had blended perfectly with the other mixers that had been returned to the confines of my liquor cabinet. With a certain finality, I closed the black cabinet doors and knew that the potions I had witched that evening were certain to enchant others as they had enchanted me.
That fateful winter’s night began innocently, with two spirits and chocolate. My cheeks blushed as I indulged myself…and you can imagine how the night ended. My head was spinning and the next morning I awoke and resolved never to give into enticement again. The Chocolate Martini would be the last vodka cocktail I would indulge in…ever. It has been many years since we had laid eyes on one another. That is, until tonight.
As a vintage foodie columnist and cookbook author, one of my duties is to accurately record the details of recipes that span the decades. Even if that means once again facing demons…I mean spirits…that have lured me on bizarre adventures, taking me to places where time is bent and clarity stems from absurdity. The bonus of being a little older and a little wiser is that I can allow myself to be tossed into the fire every now and then, and dance with old flames. If I indulge, I know that I’ll inevitably get burned, so it is best to stay only long enough to remember how it feels to smolder, and then walk away. So, that is just what I did when I spent one evening full of trepidation with a tall, handsome bottle of Americana® Vodka.
The history of vodka spans the centuries. Yet, it wasn’t until the 1950s that its spell was cast across the United States and the vodka martini was born. Over the past six decades, vodka has been the cold, crisp ingredient in a variety of ‘tini cocktails. It wasn’t until 2007 that a luxury vodka was bestowed upon America. Americana Spirits Company puts the United States on the map of the vast vodka landscape with the award winning Americana® Vodka. Aptly named and elegantly housed in a rectangular, red-white-and-blue bottle, this smooth, patriotic spirit is just what I needed to rediscover what makes vodka the purest ingredient of so many cocktails.
I had three vintage vodka cocktails to test for my second cookbook -a Hot Toddy, Alexander the Great and the classic Dirty Martini. Americana® Vodka’s reputation for quality was one reason it was my choice for reintroducing myself to the clear, grain alcohol. Yet, it was a different aspect of Americana® that caught my vintage foodie eye. This vodka is distilled at America’s oldest family distillery. A distillery that, at one time, made George Washington’s liquor and went on to successfully withstand the dark days of Prohibition.
The bottle of vodka had spent a few days in my freezer, slowly becoming enveloped in a thin layer of ice. I uncorked it and proceeded to carefully measure and write down each ingredient for the trifecta of cocktails I was preparing. I poured each ingredient into a cauldron where they would be stirred or shaken into a bewitching potion. Before I knew it, there we were, once again…and it was time. I carefully touched my lips to the glass and felt the warmth of the earthy flavors dance on my tongue. As the night progressed, I took care to sip each cocktail slowly. I didn’t want to let myself get carried away by the all too familiar feeling of sweet surrender.
Alexander the Great, a blend of vodka, crème de cacao, coffee liqueur and heavy cream was like cool earth on a winter’s day. The Dirty Martini, a blend of vodka and dry vermouth, was chic and dirty with a dash of olive juice and a bleu cheese stuffed olive resting exquisitely on the bottom of the glass. The Hot Toddy smoldered and cured every ill with the warm blend of sugar, water, brandy, vodka and the lingering sweetness of a secret ingredient. I felt each cocktail flooding my veins with devilish fury and my cheeks began to flush.
This night was enchanting – exactly as I had expected. I had successfully concocted three vintage vodka cocktails without losing myself in the moment. I re-corked the bottle of Americana® Vodka and nestled it safely in my freezer. Its purity had blended perfectly with the other mixers that had been returned to the confines of my liquor cabinet. With a certain finality, I closed the black cabinet doors and knew that the potions I had witched that evening were certain to enchant others as they had enchanted me.
Thursday, May 6, 2010
Saturday, April 17, 2010
The Egg Situation
In my research for my first column due to hit the pages of Vintage Life Magazine, both digitally and in print, May 2010 I spent many hours researching, shaking and tasting forgotten vintage cocktails. As I measured out citrus, alcohol, bitters, etc., I would have to say that the most interesting ingredient I came across was...drum roll please...raw egg white.
There has been a lot of scuttle about the use of raw egg whites in cocktails lately, especially with the rise in popularity of vintage cocktails and after a NYC bar got dinged by the health department for using these little guys in their cocktails. I tend to take the position of personal responsibility. You're an adult, if you're ordering a drink you should have some knowledge of what's in it...and who am I to tell you what's best for you? As long as you're aware of the potential risks to you and as long as you're not harming anyone else, who am I to tell you what you can and can't have? But the bottom line is that salmonella is relitively rare these days. If that is your main concern though, the citrus and alcohol used in these cocktails should take care of any of those nasty bacteria. I've had a few experimental cocktails with the suspect shaken in over the past month or so and am still alive to tell the tale.
I know that raw egg white sounds kinda freaky for a cocktail, but take my word for it...it really does add a great texture to those cocktails that call for it...and no, it isn't slimy. It's actually pretty foamy - it's a nice addition. So if you're daring, make sure your eggs are fresh (see "Things to Know" in "The Pampered Paramour" for testing eggs for freshness), search out some vintage cocktails that call for raw egg white, grab your cutting board and shaker and get to it! You only live once and these cocktails are too good to miss.
There has been a lot of scuttle about the use of raw egg whites in cocktails lately, especially with the rise in popularity of vintage cocktails and after a NYC bar got dinged by the health department for using these little guys in their cocktails. I tend to take the position of personal responsibility. You're an adult, if you're ordering a drink you should have some knowledge of what's in it...and who am I to tell you what's best for you? As long as you're aware of the potential risks to you and as long as you're not harming anyone else, who am I to tell you what you can and can't have? But the bottom line is that salmonella is relitively rare these days. If that is your main concern though, the citrus and alcohol used in these cocktails should take care of any of those nasty bacteria. I've had a few experimental cocktails with the suspect shaken in over the past month or so and am still alive to tell the tale.
I know that raw egg white sounds kinda freaky for a cocktail, but take my word for it...it really does add a great texture to those cocktails that call for it...and no, it isn't slimy. It's actually pretty foamy - it's a nice addition. So if you're daring, make sure your eggs are fresh (see "Things to Know" in "The Pampered Paramour" for testing eggs for freshness), search out some vintage cocktails that call for raw egg white, grab your cutting board and shaker and get to it! You only live once and these cocktails are too good to miss.
Tick Tock
Sorry for my absence the past few weeks. Busy, busy! I do have some fun topics that I want to talk about, so hopefully I'll have some more time tonight to chat.
In the meantime, what vintage foodie things have I been up to lately? Well, earlier this week I had vintage/pin-up photos done to help with my marketing efforts for "The Pampered Paramour." I had my hair and make-up done 40's style and wore a dress that was so perfect for the occassion; black and white classic that fit every curve of this curvy body. In one hand I held a crimson red martini...in the other, my cookbook of course! I was surrounded by vintage cookbooks and my trusty laptop was at my side.
I realized when I got home that night, the only difference between the photos and real life is that I'm usually in flannel house pants, an oversized t-shirt and a ponytail when I'm surrounded by vintage cookbooks and my laptop. It's true, aside from work clothes, most of my clothes are borderline pajamas. I'm OK with that, though. I'm a true creature of comfort and love the simple things. And now I just realized, I need to get into some regular clothes and start my Saturday!
In the meantime, what vintage foodie things have I been up to lately? Well, earlier this week I had vintage/pin-up photos done to help with my marketing efforts for "The Pampered Paramour." I had my hair and make-up done 40's style and wore a dress that was so perfect for the occassion; black and white classic that fit every curve of this curvy body. In one hand I held a crimson red martini...in the other, my cookbook of course! I was surrounded by vintage cookbooks and my trusty laptop was at my side.
I realized when I got home that night, the only difference between the photos and real life is that I'm usually in flannel house pants, an oversized t-shirt and a ponytail when I'm surrounded by vintage cookbooks and my laptop. It's true, aside from work clothes, most of my clothes are borderline pajamas. I'm OK with that, though. I'm a true creature of comfort and love the simple things. And now I just realized, I need to get into some regular clothes and start my Saturday!
Saturday, March 27, 2010
It's 1:30am??
Where does the time go? It's now 1:27am on Saturday morning...I think I've made it beyond "tired." Fortunately, I think I've done some of my best writing. Well, I hope I have...we'll revisit this tomorrow and see.
Tonight I'm revisiting my evenings spent with vintage cocktails. It's amazing the memory the body has for those rougher nights. Yet the Mary Pickford and Clover Club still sound pretty good. Raspberry syrup and, surprisingly, an egg white make a nice combination with gin and lime juice. Don't knock it 'till you try it, folks...the sweet taste and fluffy texture are a perfect combination. Well worth the ingredient purchase. Now where's the chocolate?
Tonight I'm revisiting my evenings spent with vintage cocktails. It's amazing the memory the body has for those rougher nights. Yet the Mary Pickford and Clover Club still sound pretty good. Raspberry syrup and, surprisingly, an egg white make a nice combination with gin and lime juice. Don't knock it 'till you try it, folks...the sweet taste and fluffy texture are a perfect combination. Well worth the ingredient purchase. Now where's the chocolate?
Thursday, March 25, 2010
A Toast
Well, my research is almost complete on vintage cocktails. I think I'm going to close the cocktail book this weekend, but I will close it with a toast. Cocktails raised. To the sassy and dapper - the world is a classier place for knowing you.
Wednesday, March 24, 2010
Discoveries
Since Sunday, I've made all kinds of discoveries about cocktails. Here are a few for your reading pleasure:
Discovery Number 1: As you all know, I have zero tolerance for cocktails served in the early 20th century. No seriously, I don't remember the last time so few alcohol units knocked me out that fast.
Discovery Number 2: Time is just as much an ingredient as the liquor you are using. Whether Father Time has changed cocktails for better or for worse is subjective. Good or bad, there's no denying, the slash of his scythe brands the cocktail timeline.
Discovery Number 3: I have an insufficient liquor cabinet. This must be rectified. Therefore, in an effort, no matter how feeble it may be, to bolster my liquor cabinet, this weekend I will add the following to my skeleton crew:
- Dry Vermouth
- Sweet Vermouth
- Curacao
- Grand Marnier
- Orange Bitters
I've got a feeling this is going to be a good weekend.
Discovery Number 1: As you all know, I have zero tolerance for cocktails served in the early 20th century. No seriously, I don't remember the last time so few alcohol units knocked me out that fast.
Discovery Number 2: Time is just as much an ingredient as the liquor you are using. Whether Father Time has changed cocktails for better or for worse is subjective. Good or bad, there's no denying, the slash of his scythe brands the cocktail timeline.
Discovery Number 3: I have an insufficient liquor cabinet. This must be rectified. Therefore, in an effort, no matter how feeble it may be, to bolster my liquor cabinet, this weekend I will add the following to my skeleton crew:
- Dry Vermouth
- Sweet Vermouth
- Curacao
- Grand Marnier
- Orange Bitters
I've got a feeling this is going to be a good weekend.
The Mailbox
It came today! Jammed into our tiny mailbox was my very first book of vintage cocktails. Almost 100 pages of cocktail history and recipes...what a great end to a rather uneventful day. Thank you Mr. Postman, perhaps you should join us for a drink!
About Last Night
Last week I got the greatest news. Vintage Life Magazine offered me my very own column in their "Food and Drink" section of their online magazine! So, of course, my thoughts were anywhere but my day-job. But who cares? I have my very own column!!
It has become my quest to research and report on all food and drink vintage. Where to start? Well, cocktails are the perfect way to start out the evening...so I decided that there was no better place to start my research. (I'm sure that most of you would agree.) Off I went...to the Internet to out-of-print booksellers. Yes folks, I wasted no time in researching cocktails from yesterday and planning a night with my husband to test out each one. Well, last night (more like yesterday afternoon), we did just that.
"Take notes," I told myself, as I took out the cutting board and the shaker. My little shot glass was poised for action...ice was grinding out of the freezer, gin, bourbon, cut lemons, brandy and a splash of heavy cream...it all became a blur. A really BIG blur. My husband let out a few short, but loud, "Wooo's" after each sip of what might have been some sort of battery cable cleaner once all of the ingredients combined. I believe he called that one "White Lightenin'." I remember saying, "this one tastes like winter" and "this one tastes like summer." The winter cocktail stung my tongue, but warmed my cheeks differently than my usual glass(es) of wine. The summer cocktail was cool. It didn't have the same bite. It was smooth and could be dangerous once a couple creeped up on you. The other drinks were, let's say, strong...but after a couple of sips, I started to grow fond of them. That was no real surprise. Let's face it, I was hammered. Fortunately, I'm a happy drunk...I laughed at my husband's honest, yet humorous, reactions until I was doubled over in front of the stove...saying "Stop it! I've gotta pee!!" I think it was about 5pm in The Rockies at that point.
Last night was the first time I went to bed with a hangover, but woke up feeling just fine this morning. Except, this morning I did find my notes stuck to the counter, inscribed with hierogliphic evidence of an afternoon spent with vintage cocktails.
It has become my quest to research and report on all food and drink vintage. Where to start? Well, cocktails are the perfect way to start out the evening...so I decided that there was no better place to start my research. (I'm sure that most of you would agree.) Off I went...to the Internet to out-of-print booksellers. Yes folks, I wasted no time in researching cocktails from yesterday and planning a night with my husband to test out each one. Well, last night (more like yesterday afternoon), we did just that.
"Take notes," I told myself, as I took out the cutting board and the shaker. My little shot glass was poised for action...ice was grinding out of the freezer, gin, bourbon, cut lemons, brandy and a splash of heavy cream...it all became a blur. A really BIG blur. My husband let out a few short, but loud, "Wooo's" after each sip of what might have been some sort of battery cable cleaner once all of the ingredients combined. I believe he called that one "White Lightenin'." I remember saying, "this one tastes like winter" and "this one tastes like summer." The winter cocktail stung my tongue, but warmed my cheeks differently than my usual glass(es) of wine. The summer cocktail was cool. It didn't have the same bite. It was smooth and could be dangerous once a couple creeped up on you. The other drinks were, let's say, strong...but after a couple of sips, I started to grow fond of them. That was no real surprise. Let's face it, I was hammered. Fortunately, I'm a happy drunk...I laughed at my husband's honest, yet humorous, reactions until I was doubled over in front of the stove...saying "Stop it! I've gotta pee!!" I think it was about 5pm in The Rockies at that point.
Last night was the first time I went to bed with a hangover, but woke up feeling just fine this morning. Except, this morning I did find my notes stuck to the counter, inscribed with hierogliphic evidence of an afternoon spent with vintage cocktails.
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