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.
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