HOLIDAY SURVIVAL: HOW TO HARNESS THE HOLIDAY POWER HOUR

 

As the first dusting of snow falls on sidewalks, peppermint candy perfumes the air and fireplaces warm homes, our thoughts turn to the holiday season. This is the time to get-together with friends and family, and to share the spirit of the season with our communities. 

The holiday season is upon us and while the excitement rises, so too does the stress. One of the biggest challenges is finding the time to do all that is necessary to make a fun, festive and delicious holiday party. After work commitments, errands and household chores, how do we make the time to entertain?

What if you could simply carve out one hour and prepare everything you need for the perfect holiday party? Bombay Sapphire calls it the Power Hour. With easy and quick batch recipes for both food and cocktails, one hour will be all you need to create a delicious, festive party. Best of all, the Power Hour makes your holiday party planning stress-free, giving you more time to enjoy your party. 

THE THEME Instead of going for colour or concepts as a theme, why not go with flavour. Bombay Sapphire is a great holiday spirit with a versatile and delicate balance of flavours, it makes the perfect choice for batched gin cocktails. 

THE DRINKS Notable bartender, Robin Kaufman has teamed up with Bombay Sapphire to create three memorable, gourmet batch cocktail recipes that draw on the warm, spicy, festive flavours of the season. Regardless of your skill level, these batch cocktails are easy for home-bartenders to whip up in just a few simple steps.  (One of our favourite recipes is below).

THE FOOD Combining ready-made items with some made-from-scratch foods, not only makes hosting a gathering a time saver, but these small bites easily pair with batched gin cocktails. Lay out a cheese board, smoked salmon, and make simple canapés of avocado on toast points, or prosciutto wrapped  figs.

THE TIMELINE Organization is key to time saving - after mixing your batch gin cocktail set up your bar station with a cold bucket of ice, and extra garnishes like citrus wedges, pomegranate seeds and cinnamon sticks on a table so that guests can easily help themselves. Toast bread for canapés, and place cheese on a wooden board so it has time to breathe.  Arrange seasoned nuts, mini meringues, chocolate truffles and olives in bowls. With thirty minutes to go, wrap dried figs with prosciutto and place on a platter, top toast points with freshly mashed avocado and grape tomatoes, and lay out the smoked salmon with dollops of sour cream and dill on a slate plate. 

ENJOY Bombay Sapphire helps you maximize your Power Hour by working in advance without the pressure of preparing dishes and drinks on the spot, and having to mix individual cocktails, so you can simply mix and mingle and enjoy your party.

THE SAPPHIRE POM AND SPICE BATCH RECIPE:

1 bottle BOMBAY SAPPHIRE
9.75oz Spiced Grenadine*
6.5oz St. Germain
13oz Lemon Juice
6oz Water (for Dilution)

*Holiday Spiced Grenadine:
1 cup POM Pomegranate Juice
1 cup White Sugar
1/4 cup Cloves
4 Black Cardamom Pods Cracked

Directions (15 mins):
1. Add all ingredients to saucepan at low to medium heat.
2. Bring to a very low simmer, but never boil for 10 minutes until sugar is dissolved.
3. Remove from heat and let cool.
4. Strain out spices, and bottle syrup. Keep refrigerated up to 3 weeks.

Garnish: Lemon zest, pomegranate seeds and cinnamon stick

Serve: Rocks glass over ice

ADD SPARKLE TO YOUR SUNDAY BRUNCH WITH LA MARCA PROSECCO

Long, lazy days spent with family and friends are just the kind of way we love spending our summer vacays!  And what better way to bring together people than great food and drink.  We love entertaining outdoors where guests can mingle, grab some bites and sip cool drinks. Or, for another great indulgence we prepare a Sunday brunch.

Anyone who comes to one of our fetes knows that we love our sparkling wine.  In fact, consumption of Italian sparkling wines in Canada has grown more than 14 per cent over the past several years (we knew we weren't alone).

So, we were thrilled to  discover a great addition to our summer soirees or matinees - La Marca Prosecco.  Founded 40 years ago, La Marca is a cooperative representing 5,000 local winegrowers who farm more than 17,000 acres in the Veneto region of northern Italy. The result?  A prosecco with a clean, refreshing style with a delicate, floral palate and bright acidity that pairs wonderfully with fresh summer treats (recipes below). Winemaker Fabrizio Gatto sums up the La Marca Prosecco's appeal. “We believe that Prosecco is not a special occasion wine: it’s for every day because it has a refreshing style and is a versatile pairing for a wide range of foods.”

No summer brunch could go without a touch of pretty décor- why not incorporate La Marca’s signature blue and silver colour palatte into napkins, plate chargers and tablecloths and don’t forget a shiny silver bucket to chill your prosecco!

We hope you try out these easy to make recipes at your next summer brunch.  Cheers to summer! The best news is that La Marca is widely available in retail stores for under $20 (a bargain).

Recipes to try at your next summer brunch:

 

Why not mix up an easy aperitif cocktail like La Marca’s Elderflower Fizz:

Ingredients:

1/2 part Elderflower Liqueur
Top with La Marca Prosecco

Instructions
Add Elderflower Liqueur to the bottom of a chilled champagne flute and top with La Marca Prosecco. Garnish with a strawberry.

Try this easy (and chef approved) La Marca infused ricotta cheese with herbs, Canadian Prosciutto, wild flower honeycomb, toasted walnuts, and figs glazed in La Marca Prosecco, orange zest (see photo above)

Recipe by: Kevin Prendergast, Executive Chef, Hilton Toronto

Ingredients:

500 mL (2 cups) La Marca Prosecco

15 mL (1 tbsp) wild flower honey

2-3 fresh or dried figs

125 mL (1/2 cup) ricotta cheese

3-4 slices, prosciutto

3-4 pieces, toasted walnuts

1 wild flower honey comb

Chives, edible flowers, to garnish

Method:

La Marca Prosecco Reduction

500mL (2 cups) La Marca Prosecco

15mL (1 tbsp) Wild flower honey

Combine both ingredients together in sauce pan over medium heat (275F) and reduce until light golden syrupy consistency about ¼ of a cup remaining and cool to room temperature.

Glazed Figs

2-3 fresh or dried figs, quartered

30ml (2 tbsp) La Marca Prosecco reduction

Method:  Gently toss the fresh or dried figs into the La Marca Prosecco reduction and set aside to marinate.

La Marca Prosecco Spiked Ricotta with Fresh Herbs

125mL (½ cup) ricotta cheese

5mL (1 tsp) La Marca Prosecco reduction

Handful of chopped chives

Method:  Combine ingredients in a small mixing bowl and mix well, season with salt and pepper to taste and set aside in the fridge.

Plate assembly: With a small spatula, spread 50 grams of La Marca infused ricotta. Place 3-4 slices prosciutto, 3-4 pieces toasted walnuts, wild flower honeycomb and edible flower garnish on the La Marca ricotta in an artistic fashion. Serves 2 as a shared plate.  Enjoy!

Chef notes:  Wild Flower honeycomb, edible flowers as well as seedling are available at most gourmet grocery stores.

 

 ***A friendly reminder, all photography on City Style and Living Magazine, Facebook Page, Twitter, website and Blog are copyright 2007-2015 K&S Media. Please do not use elsewhere without the written consent of City Style and Living Magazine. Thank you kindly!

ALL PHOTOGRAPHY COPYRIGHT K&S MEDIA 2015

You may visit the New Summer 2015 issue of City Style and Living magazine (also available in print) at the following address (follow the three simple steps to access the full magazine, online) :

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3) to flip through the e-magazine, click on the bottom right hand corner
of the magazine, just as you would our print magazine!

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RIEDEL SOMMELIER TASTING AT WILLOW PARK WINES AND SPIRITS

A box with three wine glasses from the event

David Sander's personal stemless wine glass that he carries while travelling

Sanders demonstrating decanting with Riedel's Eve

Riedel Sommeliers Montrachet/Chardonnay glass

Riedel Sommeliers Burgundy Grand Cru/Pinot Noir glass

Riedel Sommeliers Bordeaux Grand Cru/Cabernet/Merlot glass

Sanders with Eve (the Riedel decanter)

Michael Bigattini is all smiles
Photography K&S Media

"How many people think that a wine glass makes a difference in the taste of a wine"? David Sanders, agent for Riedel for Alberta and British Columbia begins. Along with Michael Bigattini of Willow Park Wines and Spirits the two presented a lively and enthusiastic tasting, lauding the efficacy, innovation and brilliance of Riedel glasses. So enamoured is Sanders of the Austrian glassware, he even carries a portable stemless glass in his carry on luggage when traveling.

Sanders and Bigattini led a group through a tasting of three wines in their respective and appropriate glasses noting that we use all five senses in the wine tasting process. The difference in taste can be attributed to the 'architecture' of the glass. "It's simple physics", Sanders explains.

Three Riedel glasses were used: Sommeliers Montrachet/Chardonnay, Sommeliers Burgundy Grand Cru/ Pinot Noir, and Sommeliers Bordeaux Grand Cru/Cabernet/ Merlot. Contrasting the taste of the wine in the Riedel glasses with a plastic cup and regular tasting wine glass, it was remarkable how the taste of each wine morphed.

In the Sommeliers Montrachet glass Bigattini served 2006 Joseph Drouhin Pouilly Fuisse. The low wide shape was dubbed an "acid-finder" by Sanders.

In the Sommeliers Burgundy Grand Cru Bigattini served 2005 Joseph Drouhin Charmes Chambertin Grand Cru the fluted lip dubbed "the magic glass" or affectionately as "the bucket." It is a gorgeous glass with artistic lines (no wonder it is a museum piece).

In the Sommeliers Bordeaux Grand Cru Bigattini served 2004 Croix de Beaucallou St-Julien where the foot of the glass balanced the wine inside.

What was interesting is the way each wine changed according to glass or plastic cup becoming at times thin, flabby or less pronounced on the palate.

How does Sanders recommend cleaning these beauties? Miele glass cleaner, with warm water. Polishing the glasses requires a light hand, supporting the bulb of the glass, never holding the stem.

So now instead of the popular toast cin, cin heard round the table, with Riedel, the message will be a resonant, bellowing clink clink!

www.willowparkwines.com
www.riedel.com

You may visit the Winter 2011/12 digital edition of City Style and Living magazine (also available in print) at the following address (follow the three simple steps to access the full magazine, online) :

1) go to http://www.citystyleandliving.com
2) click on the 'front cover' image, on the left hand side of your screen
3) to flip through the e-magazine, click on the bottom right hand corner
of the magazine, just as you would our print magazine!

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JAMESON IRISH WHISKEY TASTING AT MILK TIGER LOUNGE #YYC

The Jameson (and Red Breast) bottles, ready for tasting

Jars of Barley vs. malted barley

Amy O'Sullivan talks about Jameson Irish Whiskey

The selection for the tasting

The bartenders enjoy their whiskey (with a drop of water)
Images copyright K&S Media 2012

The Calgary Bartenders Association held a Jameson Irish Whiskey tasting at Milk Tiger Lounge, hosted by Brand ambassador Amy O'Sullivan.

From the difference among Scotch whiskey, American, whiskey, Canadian whiskey and Irish whiskey to the definition (and by that we mean trying it firsthand) of pickleback, to the meaning of the logo on the bottle (it was a family crest), the tasting was an interesting look into the world of Irish whiskey. The group tasted several whiskey from Jameson including the famed Red Breast, 12 year old, 18 year old and Gold Reserve.

Best of all - the hands of many a familiar face raised in toast at the long bar at Milk Tiger Lounge.

www.jamesonwhiskey.es

You may visit the Winter 2011/12 digital edition of City Style and Living magazine (also available in print) at the following address (follow the three simple steps to access the full magazine, online) :

1) go to http://www.citystyleandliving.com
2) click on the 'front cover' image, on the left hand side of your screen
3) to flip through the e-magazine, click on the bottom right hand corner
of the magazine, just as you would our print magazine!

Follow us on twitter @CityStyleMag

WILLOW PARK WINES AND SPIRITS HOSTS ADELPHI DISTILLERY'S ALEX BRUCE

A tasting table set up for the Adelphi Distillery tasting

Alex Bruce of Adelphi Distillery

The tasting glasses at Willow Park

From the Adelphi Blended Scotch Whisky to the Adelphi Stratmill and the Adelphi Fascadale, Alex Bruce of Adelphi Distillery guided guests at Willow Park Wine and Spirits through a wonderful whisky tasting. City Style and Living’s favourite? The Bunnahabhain 31 year old with notes of orange and vanilla.

We were fascinated by Bruce’s beading method for estimating alcohol strength, the inside scoop on the future of the distillery (a boutique distillery is in the works) and anecdotes spanning from 1850 to present day (imagine a whisky tsunami).

www.willowpark.net
www.adelphidistillery.com

You may visit the digital edition of City Style and Living magazine at the following address (follow the three simple steps to access the full magazine, online) :

1) go to www.citystyleandliving.com
2) click on the 'front cover' image, on the left hand side of your screen
3) to flip through the e-magazine, click on the bottom right hand corner
of the magazine, just as you would our print magazine!