vegetarian

Lemon Pots de Crème With Almond Brittle Sprinkle

lemon pots de creme

Viva La Local! Please visit the Roanoker Magazine Behind the Page blog:

https://theroanoker.com/blogging/behind-the-page/viva-la-local/

to find new Virginia products offered in local Roanoke grocery stores.  Love supporting local!

sliced of citrus lemons

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Lemon Pots de Crème is one of my favorite desserts because I can make them the day ahead, refrigerate the ramekins, then garnish the desserts right before serving. This recipe is from Fine Cooking magazine with my additions of the sweetened whipped cream (add a little powdered sugar to the cream) and almond brittle sprinkle.

Ingredients

  • Finely grated zest of 4 lemons
  • 3/4 cup fresh lemon juice
  • 3/4 cup granulated sugar
  • 3-1/2 cups heavy cream
  • 1/2 vanilla bean, seeds scraped and pod reserved (or 2 tsp. pure vanilla extract)
  • 10 large egg yolks
  • Sweetened whipped cream, for garnish
  • Candied citrus peel or candied flowers, for garnish (optional)

Preparation

  • Put a large pot of water on to boil for the water bath. Position a rack in the middle of the oven and heat the oven to 325°F. Put eight 6-oz. ramekins in a large roasting pan or baking dish with high sides.
  • In a small saucepan, combine the lemon zest, juice, and 1/4 cup of the sugar. Simmer until reduced to 1/2 cup, about 15 minutes; set aside. In a medium saucepan, combine the cream, 1/4 cup of the sugar, and the vanilla seeds and pod (if you’re using vanilla extract, don’t add it yet) and bring to just below boiling. Remove from the heat.
  • In a medium bowl, beat the egg yolks with the remaining 1/4 cup sugar until smooth. Gently whisk a ladleful of the hot cream into the yolks and then whisk the yolk mixture into the saucepan with the rest of the cream. Cook slowly, stirring constantly, until the mixture reaches 170°F on an instant-read thermometer, 3 to 4 minutes. Stir in the reserved lemon syrup and strain immediately through cheesecloth or a fine sieve. If you’re using vanilla extract, stir it in now.
  • Divide the mixture among the ramekins in the roasting pan. Pull out the oven shelf, put the roasting pan on it (be sure it’s stable), and pour enough boiling water into the pan so that it comes halfway up the sides of the ramekins. Cover the ramekins with a sheet of foil (simply lay the sheet on top, don’t crimp the edges) and bake for 25 to 45 minutes—start checking early—until the custards are set about 1/4 inch in from the sides, the centers respond with a firm jiggle (not a wavelike motion) when you nudge the ramekins, and the centers of the custards register 150° to 155°F on an instant-read thermometer (the hole left by the thermometer will close up as the custards firm). Let the custards cool to room temperature in their water bath. Remove the custards from the bath, cover them with plastic, and refrigerate for at least 8 hours. Garnish with a dollop of sweetened whipped cream and candied zest or flowers, if you like.

Make Ahead Tips

Custards may be baked up to two days ahead and refrigerated, covered with plastic.

Garnish

Lemon Zest

Almond Brittle:

Pre-heat oven to 300 degrees Fahrenheit.

2 tablespoons butter

1/2 cup sliced almonds

2 tablespoons sugar

Slice butter into several slices and place it on a baking sheet (with sides so butter won’t run off sheet).  Place in oven and allow the butter to melt.  Remove the baking sheet from oven and sprinkle the almonds on the butter. Sprinkle the sugar evenly over the almonds.  Return the baking sheet to the oven and bake for 3 – 5 minutes. Watch carefully because the almonds will burn easily. Remove from oven and stir the almonds. Return to oven for more toasting if needed.  When the almonds are toasted remove from oven and allow to cool.

Place a dollop of whipped cream on top of each  pots de crème and sprinkle with crumbled almond brittle.  Sprinkle a little lemon zest over the almond brittle. Serve chilled.

close up dark drop of water droplet

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Time To Tailgate With Bloody Marys ~ Yellow and Red!

It’s Time To Tailgate!

…and that means it’s time for Bloody Marys! 

River and Rail bloody mary

A Virginia Favorite! 

Texas Beach Bloody Mary Mix

Available locally at Mr. Bill’s Wine Cellar

$7.99 a bottle

For Real Bloody Mary Drinkers!

I love this Bloody Mary mix, tastes like a fresh tomato with just the right amount of spice.

https://www.texasbeachbloodymary.com/

Texas Bloody Mary Mix was created by three friends from Richmond, Virginia. While Working in the industry as bartenders, they realized there was an immediate need for a mix with all the good stuff already in the bottle. So we set out on the long journey to create the tasty, authentic and responsibly produced Texas Beach Bloody Mary Mix.

The name Texas Beach comes from our favorite part of the James River located in lovely Richmond, Virginia at the end of Texas Avenue. Cheers!

bloody mary

Yellow Tomato Bloody Mary

Yellow Tomato Bloody Mary

I found this recipe for Yellow Tomato Bloody Mary in Bon Appétit Magazine. Fresh and delicious.  It’s always fun to garnish Bloody Mary cocktails ~ I chose celery stalks, golden cherry tomatoes, pimiento stuffed olives, crispy bacon and pickled green and purple beans.

Recipe from the August, 2018 issue of Bon Appétit. Recipe by Molly Baz.

Bruised tomatoes dripping with juice are tailor-made for a fresh Bloody Mary. They might not be on display at the farmers’ market—beauty queens, they’re not—but they’re often there if you ask.

INGREDIENTS

  • 2 lb. very ripe yellow tomatoes, cored, coarsely chopped
  • 1 celery stalk, coarsely chopped, plus celery heart stalks with leaves for serving
  • 6 Tbsp. fresh lemon juice
  • ¼ cup Castelvetrano olive brine, plus olives for serving
  • ¼ cup finely grated peeled horseradish
  • 3 Tbsp. hot sauce (preferably Cholula)
  • 2 tsp. Worcestershire sauce
  • 2 tsp. sugar
  • 4 tsp. kosher salt, divided, plus more
  • 1 lemon wedge
  • 6 oz. gin
  • 1 tsp. freshly ground black pepper
  • 1 tsp. mild red pepper flakes
  • Sun Gold tomatoes (for serving)

RECIPE PREPARATION

  • Blend yellow tomatoes and chopped celery in a blender until smooth, about 1 minute. Strain through a medium-mesh sieve into a large pitcher, pressing on solids to extract as much juice as possible. Whisk in lemon juice, olive brine, horseradish, hot sauce, Worcestershire sauce, sugar, and 3 tsp. salt. Taste and season with more salt if needed. Cover and chill at least 1 hour and up to 3 days.

  • Combine black pepper, red pepper flakes, and remaining 1 tsp. salt in a shallow bowl.

  • To make each cocktail, rub the rim of a 12-oz. glass with a lemon wedge, then dip into spicy salt. Fill glass with ice and pour in 1½ oz. gin. Top with 5 oz. Bloody Mary mix; garnish with cherry tomatoes, celery heart stalks, and olives.

    If you are not a gin fan, try making this cocktail with Plymouth Gin. Plymouth does not have a strong juniper flavor. It is smooth with just the right amount of floral notes.

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Celebrating Summer’s Bounty ~ PAN CON TOMATE ~ Spanish Tomato Toast

PAN CON TOMATE ~ SPANISH TOAST WITH TOMATO

Tomorrow I am going to a Tomato Fest at our local farmers market and I will share photos from that event in a future blog post.  Today I am sharing one of my favorite snack recipes…Pan Con Tomate ~ crusty grilled or toasted bread rubbed with garlic and fresh tomato pulp.  It is absolutely delicious. In Spain they often serve Pan Con Tomate for breakfast along with cured ham and fresh fruit.

Pan Con Tomate

Ingredients:
1 Crusty Bakery Fresh baguette, halved lengthwise and then cut into quarters horizontally.
2 cloves  garlic
6 tbsp. extra-virgin olive oil (Spanish olive oil is preferred for this recipe)
2 very ripe large tomatoes, cut in half
Coarse sea salt
Directions:
 Preheat broiler to high. Place bread, cut side up, on a baking sheet and drizzle with olive oil.  Broil until crisp and starting to char around the edges, 2 to 3 minutes.
 Rub garlic cloves over cut surface of bread.
Put a box grater into a large bowl and grate tomatoes over largest holes, discarding skin. Spoon grated tomato onto toast and sprinkle with sea salt.

“a” Restaurant

In a restaurant we enjoyed Barcelona’s cuisine with a fun touch, with influences from around the world and a lot of flavor thought to be shared. And all with chef Alain Guiard’s special signature. Their tomato toast was the BEST!

Gazpacho is another tasty way to use the bounty of summer garden tomatoes. I like mine garnished with a little jumbo lump crab, burratta cheese and chopped red pepper.

I found this lovely summer recipe for Cherry Gazpacho in one of our neighborhood magazines The South Roanoke Circle in an article by David Lake Cook’s Nook, Liquid Pleasure = Liquid Salad. The cherries add a surprising zing to this Spanish chilled soup.  Don’t forget to chill your serving bowls and soup spoons in the freezer before service which will help to keep the soup nice and chilly as your guests enjoy it.  The tomatoes, peppers and herbs in the photo above were freshly picked out of my garden.

Cherry Gazpacho

Three 1-inch-thick slices of a rustic white sandwich-style bread

1/2 cup extra-virgin olive oil, plus more for drizzling

3 garlic cloves, 1 thinly sliced

1 red bell pepper, coarsely chopped

1 yellow bell pepper, coarsely chopped

1 seedless cucumber, peeled and coarsely chopped

1 pound fresh bing or sweet cherries, pitted, set aside 12 cherries and finely dice them

3 ounces tomato juice

1 1/2 ounces red wine vinegar

Salt and freshly ground pepper

1 thyme sprig

Tabasco sauce (I used Peri-Peri medium hot sauce)

4 basil leaves, torn, for garnish

Cherry gazpacho mixture:  Drizzle 1 bread slice with olive oil on both sides – do not cut it up yet.  In a medium skillet, fry the bread over moderate heat, turning once or twice, until golden, about 4 minutes. Rub the bread on one side with 1 whole garlic clove. Cut the bread int 1-inch cubes and transfer to a bowl. Add the sliced garlic, red and yellow bell peppers, cucumber, whole pitted cherries, tomato juice, vinegar, and 1/4 cup of the olive oil. Season lightly with salt and pepper and let stand at room temperature for 2 hours.

Croutons:  Meanwhile, cut the remaining bread into 1/2 -inch cubes and toss with the remaining 1/4 cup of olive oil. Add the bread cubes to the skillet along with the thyme and the remaining garlic clove and cook over moderate heat, stirring frequently until the croutons are browned and crisp, about 4 minutes.  Transfer the croutons to paper towels to drain. Discard the garlic and thyme and season the croutons with salt.

Working in batches, puree the cherry mixture in a blender until smooth.  Strain the gazpacho through a fine sieve.  Season with salt, pepper and Tabasco.

Ladle the gazpacho into shallow bowls. Garnish with diced cherries, croutons and basil. Drizzle with olive oil and serve.

Please visit the Roanoker Magazine Blog to find recipes for Insanely Simple Summer Snacks:

https://theroanoker.com/blogging/behind-the-page/insanely-simple-summer-snacks/

 

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Crispy Smashed Herbed Potatoes To Celebrate National Potato Lovers Month

February Is National Potato Lovers Month

Sometimes it’s just plain fun to play with our food.  Smashed potatoes are the perfect example.  Make lots because they will disappear fast!

Smashed Lemon Herb Crispy Potatoes 

Fill a large stock pot with lightly salted water. Bring water to a boil.  Place small Yukon or Red Skin Potatoes in boiling water and cook until tender. Drain and set aside.  The potatoes can be prepared immediately or place them in a plastic bag and store in refrigerator overnight.

To smash and top potatoes:

Pre-heat oven to 450 degrees Fahrenheit

Spray cookie sheet lightly with vegetable spray

Cut potatoes in half and smash with bottom of a can (wash bottom of can before smashing the potatoes)

Drizzle 1 teaspoon melted butter over each smashed potato

Sprinkle with salt and freshly cracked black pepper

Top with a mixture of finely chopped basil, chives and parsley. Drizzle each potato with 1/2 teaspoon (or a little less depending on the size of the potato) olive oil. The olive oil will help crisp up the potato.

Top herbs a sprinkling of frozen grated lemon and 1 tablespoon finely grated sharp cheddar cheese per smashed potato

To make frozen grated lemon:  Place a washed lemon in the freezer section of  your refrigerator. Once the lemon is frozen, get  your grater, and shred the whole lemon (no need  to peel it) and sprinkle it on top of your  foods.  The lemon seeds catch on the grater so there is no need to worry about seeds getting into your grated lemon.

Bake smashed potatoes for 8 – 10 minutes in 450 degree Fahrenheit oven. (Watch carefully so that the potatoes do not burn.)  Potatoes should be very crispy on top.

Serve warm with a bit of sour cream and/or ketchup.  Applesauce and sour cream is also a delicious garnish for this dish.

Have fun playing around with the toppings on the smashed potatoes ~ try a variety of herbs and grated cheeses or spreadable cheeses.  Delicious for lunch, dinner, a snack, even breakfast!

The definition of Bon Vivant is:  A person who lives luxuriously and enjoys good food and drink.

To pair with the smashed potatoes I served Bon Vivant Sparkling Wine from California.  California Sparkling Wine made in the French style,using the traditional méthode champenoise. This sparkler is made from Chardonnay and Pinot Noir grapes. Several sources compare it to Veuve Clicquot, but I think that is more true for the yellow label rather than the bubbles inside. I am glad I tried it, but found it be just an average sparkling wine.  $20 range.

So I finished the glass of Bon Vivant and moved on to Pinot Noir.  As the weather gets warmer…we’ve had record-breaking warm weather in Roanoke, Virginia during February, 2018…the warmest it’s been in 100 years!  …my taste turns towards Pinot Noir. One of my favorite things to do is sit outside on the deck with a glass of Pinot Noir.  Although potato dishes are not necessarily classic Pinot Noir pairings, I found the earthy herbs and pop of lemon in the smashed potatoes to pair with the Pinot Noir quite well. Plus, I was just in the mood for a nice Pinot.

Sojourn Russian River Valley Pinot Noir 2011

Lush, rich cherry flavors with spice and cola notes.  Balanced with a long finish.  $45 range.  Our source for this wine, Wines ‘Til Sold Out  recommends Sojourn:  “This is the kind of Pinot that California Drinkers dream about!”  On the palate you get ripe cherries, cranberries, cola, nutmeg, vanilla and shitake mushrooms.

This is what the kitties were up to when I innocently turned my back to start cooking in my kitchen this morning!  Empty brown paper bags are a particular favorite around our house.

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Why I love Pink Peppercorns and Pink Champagne On National Margarita Day!

Today is National Margarita Day ~ February 22, 2018. Please keep reading to get my favorite margarita recipe ~ Pink Champagne Lemonade Margaritas!

But first…let’s talk about another one of my favorites…pink peppercorns and other funky color seasonings…

Love Salt and Pepper!

Fun facts about Pink Peppercorns:

  1. Always good to have pink peppercorns on hand because they add a pop of spicy peppery flavor to any savory dish.  They are available on -line if you can’t find them locally. Frontier Co-Op grinder bottle is one of my favorites.
  2. They may seem expensive ($8 to $12 for a .80 ounce bottle)  but they last forever, a little grind goes a long way.
  3. Pink peppercorns are not peppercorns at all.  They are a dried berry of the shrub Schinus molle, commonly known as the Peruvian peppertree. They do look like peppercorns and they have a peppery flavor.
  4. A word of warning...pink peppercorns are members of the cashew family, they may cause allergic reactions including anaphylaxis for persons with a tree nut allergy. I had no idea until I read about this yesterday.   Over the years I’ve developed a tree nut allergy (not severe thankfully) so there goes my  love of pink peppercorns. For those of you who do not suffer this allergy please enjoy pink peppercorns for me!

Fun facts about Himalayan Pink Salt:

Himalayan pink salt is used to flavor food.  It is also used to make salt lamps which are illuminated with an electric light or candle inside. Both the salt used on food and the salt lamps are said to have health benefits, but I’ll let y’all decide on your own about that.

Blocks of Himalayan salt are also used as serving dishes. These blocks of salt can be heated (heat on the grill to serve grilled meats) or chilled to serve sushi, fruits and cheese. The salt blocks give the food a delicate salt flavor.

Fun facts about Green Peppercorns:

  1.  These peppercorns are packed in a vinegar brine.
  2.  They are meant to be eaten whole.
  3. My Mom popped a few green peppercorns (whole) in her Bolognese Sauce. Gave her sauce a little peppery punch which was delicious!
  4. Green Peppercorns are perfect in Steak au Poivre.  Here’s a link to a Food Network recipe for Steak au Poivre with a mushroom, green peppercorn and Dijon sauce:

https://www.foodnetwork.com/recipes/steak-au-poivre-with-a-mushroom-green-peppercorn-and-dijon-sauce-and-pommes-frites-recipe-2124423

green peppercorn bowl

green peppercorn ingredients

Green Peppercorn Boursin Green Bean Salad

One of my favorite salads ~ so much flavor with so little effort!

Yield: 3 servings

1 pound fresh green beans, stems removed, cut in half

1 teaspoon green peppercorns (packed in brine) mashed with a mortar and pestle

5. 2 ounces Shallot and Chive Boursin Cheese

1/4 cup chopped fresh tarragon

1 heaping teaspoon grated frozen lemon ( Place a washed lemon in the freezer section of  your refrigerator. Once the lemon is frozen, get  your grater, and shred the whole lemon (no need  to peel it) and sprinkle it on top of your  foods.  The lemon seeds catch on the grater so there is no need to worry about seeds getting into your grated lemon.

1/8 teaspoon salt

Fill medium size stockpot half way full of water. Bring water to a boil.  Add green beans and cook until crisp tender (do not undercook or overcook the green beans) 8 – 10 minutes.  Immediately drain the water off the green beans and “shock” them by dropping them in  ice water so that they will stop cooking. Quickly remove them from the ice water and pat dry. Place the beans in a salad bowl and mix in the Boursin cheese.  Add the mashed green peppercorns, tarragon, grated frozen lemon and salt.  Stir with large spoon to combine all of the ingredients.  The Boursin will become creamy and will coat the green beans.  Cover the green bean salad and place in refrigerator until service.

 

The book What to Drink with What You Eat recommends rosé champagne to pair with black pepper.  Here’s my suggestion for a rosé sparkling wine that will be good to splash on top of the Pink Champagne Lemonade Margaritas (recipe below):

Chandon Rosé California Sparkling Wine ~ strawberry and ripe cherry flavors.  $22 range.

Now on to the Margaritas!

I often take food/drink photographs on my kitchen floor because the sun beams onto the floor perfectly for photos.  I have 4 very curious kitties and they often wander into the photo. Today “Ziggy Elman” (named after the Jazz trumpeter) wandered into the photo of my Pink Lemonade Champagne Margaritas. It looks like he took a lick of my margarita. He did not. He was just licking his lips anticipating getting a lick of it  (which I would never allow).

margarita kitty

Pink Champagne Lemonade Margarita

One of the fun things about this cocktail is that when you finish the cocktail you get to eat the blackberries that have been soaking in the margarita…yum!

Rim margarita glasses by dipping them in lime juice and then rolling the edges in fine sugar (“Extra Fine” otherwise known as “Fine” sugar is best for rimming cocktail glasses because it has the smallest crystal of all white sugars.  It has a delicate appearance and dissolves easily into cold drinks). Locally I purchase fine sugar at Fresh Market or it is available on-line.  Place margarita glasses in the freezer to chill  while preparing your cocktails.

12 ounces frozen pink lemonade, thawed

(use empty lemonade can to measure water, tequila and orange liqueur)

1 can water

1 can tequila

1/4 can orange liqueur

Rosé Champagne or Sparkling Wine ~ a splish splash for each drink (optional)

Blackberries and limes for garnish

Lime slices and fine sugar to rim the margarita glasses

Place the pink lemonade, water, tequila and orange liqueur in a large pitcher. Stir with a big spoon until all ingredients are combined.  In batches, place margarita mixture and ice in a blender container. Blend until ice is finely crushed.  Serve in chilled margarita glasses.  Top each cocktail with a splash of Rosé Champagne or Sparkling Wine. Drop a few blackberries into the margaritas and then cut slits in some blackberries to set on the sides of the glasses.  Place one thin lime slice in each glass. Place any unused portion of this cocktail in a freezer container and place in freezer to keep cold for refills.

pink lemonade magaritas

 

 

 

 

 

 

 

 

 

 

 

 

 

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Fun Recipe Contest ~ Applesauce + Champagne

I was writing an e-mail this morning (entering a recipe contest) and our landline phone rang, so I got up to answer it in the other room.  When I returned to the computer this is what I found on the screen:

eeeeeeeeeeeeeee521111111111111111111111111111110pppppppppppppppppppppppppppp——————————————————————–jmn

And this is what was sitting on my computer chair:

kitty

Apparently Ziggy the kitty had been walking on the computer keyboard for the few seconds that I was out of the room. Little rascal!

I love to enter recipe contests. The Simply Wholesome Foods Applesauce contest recently caught my eye. Simply Wholesome is based in Russell, Massachusetts.

They sent me a case of the most delicious applesauce to use while I create recipes to submit to their contest. The case included unsweetened applesauce ~ made of local apples and lemon juice (which could pass for sweetened applesauce it is so delectable), touch of honey applesauce and touch of cinnamon applesauce.  Their brand is still very young – they’ve only been producing applesauce for slightly more than one year – so their brand is evolving.  The applesauce has a limited availability at this time and I will keep you posted as they expand their market presence.

Today I entered this yummy recipe in the contest. Very little effort needed to put together this flavorful fun appetizer:

Apple Honey Puffs

How we ladies say it in the South,  “This is pure heaven in a biscuit!”

Makes 12 puffs

Preheat oven 400 degrees Fahrenheit

1 frozen puff pastry sheet, thawed

Roll out puff pastry sheet on a cutting board. Using a 2 1/8 inch biscuit cutter cut pastry dough into 12 rounds.

Spray baking sheet lightly with vegetable oil spray.

Place puff pastry rounds on baking sheet. Poke a couple of holes in the rounds with a fork.  Bake for approximately 10 minutes or until lightly browned on the bottom.

Remove puff pastry rounds from the oven and allow to cool.

Peel one half of a small Honey Crisp Apple.

Cut the apple half into 12 thin slices.  Cut the slices to make 24 thin pieces.

¼ cup Honey Roasted Cashews, chopped fine

6 teaspoons Simply Wholesome Touch of Honey Applesauce

12 small slices ripe Brie Cheese

Ground Pink Peppercorns

Honey for drizzling

Separate tops and bottoms of the puff pastry puffs.  Place brie cheese on bottom of each puff. Top the brie with ½ teaspoon applesauce on each puff,  two thin apple pieces and 1 teaspoon honey roasted cashew pieces on each puff.  Grind pink peppercorns over the cashew pieces.  Drizzle with a little honey before putting the top back on the puff.

If nothing else please purchase a grinder jar of pink peppercorns. They have wonderful pepper flavor with a little punch (and they are pretty too!). I find myself grinding pink peppercorns on almost everything I cook these days.  I found my pink peppercorn grinder at Earth Fare grocery and the grinders are also available on-line. 

January champagne

Apple Honey Puffs are a perfect accompaniment to champagne.  We enjoyed a glass of Jean Vesselle Reserve with our puffs.  80% pinot noir, 20% chardonnay. Notes of peach, crisp apple and toast. Perfection!  $40 range.

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A Taste Of Naples ~ Margherita Pizza And Negroni di Fortunato

 “People who love to eat are always the best people”… Julia Child knew that food brings people together in the best way possible.  Now we have a new fun and delicious way to bring people together in Roanoke, Virginia.   Tour Roanoke recently announced that they will add A Taste Of Naples at Fortunato in Roanoke, Virginia to their food experience repertoire .   Tempt your tastebuds with an afternoon filled with Neopolitan Pizza,  Negroni Cocktails, fun and intriguing conversation and wine.  Here’s  10 of the best  reasons to share this food experience with friends, family and colleagues:

fortunato sparkling fizz

  1. POP THE CORK! A glass of Frizzante (gently sparkling Italian wine) sets the stage for your Taste of Naples experience.

2. TEAM BONDING IN THE KITCHEN! Fortunato’s Chefs will show you all how to stretch and toss pizza dough, then top it with fresh aromatic ingredients to create magically delicious pizzas. You will enjoy noshing on the pizzas right after they come out of the 1000 degree wood-fired oven!

fortunato oven

fortunato pizza pizza

3.  GOURMAND GUIDES! Curious about Neapolitan pizza, Italian liqueurs and craft cocktails?  Your tour guides, chefs and bartender are bursting at the seams to share their knowledge of the history and lore of Italian food and how it fits into the Roanoke food scene. Thank you to Fortunato’s Chef Jeff Farmer for giving us a fabulous Naples Experience!

fortunato book

Fortunato BartendarFortunato cocktail fire

4. Fortunato’s Bar Manager and Bartender extraordinaire Jackie Gentry will teach you to mix a brilliante Negroni cocktail.

Jackie showed us how to flame an orange twist. Flaming releases the citrus oils from the fruit.   After the flame burns out, rub the peel around the rim of the glass and put a larger strip of peel into the cocktail to serve.

fortunato gin

fortunato cocktail shaker

Fortunato cocktail

Fortunato Amaro

5.  YOU MUST TASTE AMARO! In Italian Amaro is the word for “bitter” and it will get your taste buds attention! An syrupy Italian liqueur made from herbs (rhubarb, chamomile, cardamom, saffron, myrrh and orange peel to name a few). Amaro is often drunk as an after-dinner digestif.  It has an alcohol content between 16 and 40 percent!

6.  LOVIN’ LOCAL! Attending the Taste of Naples Food Experience supports two local businesses: Fortunato and Roanoke Food Tours.

fortunato wine

7. STELLINA! The coziest cocktail bar nestled up next to Fortunato. Open Wednesday – Saturday 5 p.m. until last call. After all that fun stroll over to Stellina and enjoy another Negroni di Fortunato or choose from the extensive list of craft cocktails.  As noted in a recent New York Post article… These 10 tiny bars will give you the world’s biggest buzzes: “The hallmark of a good bar is its ability to make us feel a little less lonely by the time we leave. The hallmark of a good bartender is to bring that feeling to a simmer before sips meets lips. This little Virginian star achieves both.”  (article by Perri Ormont Blumberg)

Fortunato sign

8. THE PEZZO FORTE!  You can come back on Wednesday evening for  half price pizza.

9.  It’s easy to book your reservation…here’s the link: https://www.roanokefoodtours.com

Phone:  540-309-1781 or 1-800-656-0713. A Taste of Naples will be available in early 2018.

10.  Remember…

sign-at-fortunatos1

Santé !

fortunato painting

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