Run out of gift ideas for that difficult-to-buy-for person on your list? Singapore-based Provocachic may just have the recipe you’re looking for: a custom-designed cocktail. Back in 2002 Damien Sim started designing cocktails for friends. Before long his flair for the art and science of mixology extended to companies looking to dazzle during special events and (well-to-do) couples looking for that special drink for their nuptials. Being based in Singapore, Sim often uses ingredients indigenous to that region. Custom glasses, best suited to impart the flavours of the drink. These concoctions don’t come cheap and will set you back $1,200 to $3,600, depending on the event. More details, and a recipe, can be found here. (Photo: REUTERS/PRNewsFoto/Pernod Ricard USA)
Updates from November, 2007 Toggle Comment Threads | Keyboard Shortcuts
Just in the nick of time, I think, I got my canapés ready to submit to the Happy Sorceress for the upcoming Virtual Blog Party this Saturday. I wanted to keep things simple. So, my idea of fusion came down to the basic tuna salad stuffed into tofu puffs. To add a bit of colour and crunch I added some finely chopped orange pepper and celery. The tofu puffs I purchased at a small Chinese grocery store right around the corner from where I live. I usually use those in stir fries, but I thought they would make an interesting base, when chopped in half. I was right. I sprinkled each canapés with a mixture of parmesan and fontina cheeses and baked them until the cheese melted. The tofu came out nice and crispy. I’ll definitely be playing around with those puffs more in the future.
Here’s my recipe for the tuna salad:
1 can pale flaked tuna, drained
1/4 orange pepper, finely chopped
1/4 rib celery, finely chopped
Mayonnaise, enough to bind
Salt and pepper
4 tbsp parmesan, grated
4 tbsp fontina cheese, grated
10 tofu puffs, sliced in two
Mix all ingredients except cheeses and tofu puffs. Spoon a small portion of the tuna salad into puff halves, and sprinkle with a bit of the cheese mixture. Bake at #350F until cheese melts. Plate and crack some fresh pepper over canapés before serving.
The challenge requires us to also submit a cocktail/mocktail. My choice for this dish is a the Lemon Ginger Martini, found on the Raley’s and Bel Air Recipe Center. It includes one of my latest discoveries in liqueurs: limoncello. It goes as follows:
Lemon Ginger Martini
1 1/2 oz. superpremium vodka, such as Skyy
or Grey Goose
1 slice fresh ginger, chopped
1 oz. limoncello
In a cocktail shaker, mash vodka and ginger. Add limoncello and shake well with ice; strain into a chilled martini glass. Garnish with a lemon twist.
I haven’t made the drink yet, though I have the ingredients. But I don’t have a martini glass. That will be taken care of tomorrow. Stay tuned for picture…
Paul Newman, the food brand, is branching out into wines. According to the Boston Herald, the conglomerate, which has donated some $200 million to charities since its inception, is partnering with wine company Wine Rebel Co. to develop a cabernet sauvignon and a chardonnay. According to Newman:
“Wine was the only thing missing at dinner time. Now the meal is complete.”
Newman’s Own, best known for its dressings, also now offers everything from salad mixes to pretzels and pet foods. (Who knew?). No news if the wine, to be bottled this December and retailing for $16 in the US, will be available in Canada.
A story on tonight’s National news on Global TV caught my attention as I was getting dinner under way. Seems like champagne is going to be a rare commodity very soon. This drink, synonymous with class and all things glamorous, has become very popular in recent years as an every day aperitif, instead of just a celebratory drink. France’s champagne region is struggling to keep up with demand, and more vines are being planted, but the results will not be seen for 10 years. Time to stockpile?…
Full story available as a podcast (09-26-2007) through the Global TV website (story starts around the 14:30 mark)
The new wine tetrapaks are slowly making their way into liquor stores, gaining quite a few fans in the process. French Rabbit hit the shelves earlier this year in the Lower Mainland and rapidly sold out. Cordier Mestrezat Grands Crus, a century-old French wine maker is taking this packaging even further by adding a special straw. According to Max Colchester of The Wall Street Journal:
“…it announced plans to sell wine, dubbed Tandem, in an 8.5 ounce carton that comes with a special straw with four holes, designed to spray the wine into the mouth. The company says it gives a similar sensation to drinking from a glass. The red, white and rosé versions come in shiny red, green and pink boxes made by Swiss packaging company Tetra Pak SA. “
The company is currently testing the product in Belgium, with the plans of a French launch next year. The cost of the carton is $US2.50.
Can’t wait to see these little guys appearing in lunch bags at the office. Talk about a lunch packing a punch!…
A recent article by Jason Wilson in The Washington Post reveals that the absinthe currently available on the market contain less than the 10 parts per million of thujone, the active ingredient in wormwood, forbidden by U.S. law. It seems the original ban was in place because there was no reliable way in the past to test for that criteria.
Though the upside of this may be better access to this mythical drink, the downside is that its legendary effects may never be experienced by modern seekers. As Oscar Wild said:
“After the first glass, you see things as you wish they were. After the second, you see things as they are not. Finally you see things as they really are, and that is the most horrible thing in the world.”
Cooking with absinthe: Oyster Rockefeller
More info: Absinthe at the Virtual Absinthe Museum
(photo: courtesy of wikipedia)