Toast With This!: Clementine-Mint Sparkler

I love clementines, as well as the refreshment that mint always brings to the table.  This recipe for Clementine-Mint Sparkler brings the two together in a festive, delicious way that's worthy of any celebration.  Enjoy!

Clementine-Mint Sparkler
From Williams-Sonoma Holiday Entertaining 

Serves 2 
Ingredients:
Ice cubes
12 mint leaves, finely shredded, plus
2 whole leaves for garnish
1/4 cup (2 fl oz/60ml) fresh lemon juice
1 cup (8 fl oz/250 ml) fresh clementine juice
1 bottle (24 fl oz/750 ml) sparkling water
Clementine tops or slices for garnish


Instructions:
Fill 2 highball or other tall glasses with ice.  Divide the shredded mint between the glasses.  Pour half of the lemon juice and half of the clementine juice into each glass.  Top with sparkling water and stir well.  Garnish each glass with a clementine top and a whole mint leaf and serve at once.
*Increase recipe for more servings.

Afternoon Tea

I'd been planning to get to it for a while -- like at least all of last year and this.  But calendar conflicts, busy schedules and other more 'top of mind' activities somehow kept me from it until recently.  Finally, the date was set, the reservations secured, and I would be enjoying Afternoon Tea with a long-time friend in a few, short days.

A first for us both, we were excited to do our catching up on such special terms.  And so, we braved the blustering wind chill and met for Afternoon Tea at the Four Seasons Hotel, Atlanta, for delicious mini bites of such favorites as buttermilk scones (served with lemon curd, jam and devonshire cream), chocolate-dipped strawberries, tea sandwiches, chocolate truffles--and more.  (Mouthwatering, I know.) 

And oh yeah, there was the tea.  We were presented with a case of several varieties of loose teas from which to choose for our sipping pleasure.  I landed on a tangerine tea that was bright and mellow all-in-one.  Quite refreshing.  My friend opted for a "fruit medley" of sorts as her choice.  I don't think there were any bad choices to be had, honestly.

Tea Service

With the holidays on our heels, it was a perfect way to take a breather and enjoy this festive time of year.  And the beautiful dining room of the Four Seasons provided the perfect backdrop.  What began as a new indulgence is now sure to become a standing tradition; a time for enjoying simple--yet special--pleasures.  I hope you're now inspired to consider doing the same. 

Happy Eating!

Comfort Food Calling: Roasted Chicken and Vegetables

Herb Roasted Chicken and Vegetables

As the snow flurries fell and the wind howled yesterday afternoon, my thoughts eventually settled on what would make for a cozy, warming and comforting dinner:  my favorite herb-roasted chicken and winter vegetables.

I can dine on this dish year-round, and often do, but the hot oven, robust herbs and hearty vegetables made this especially perfect for knocking the chill off, while bringing me the familiar flavors that I love.  Delicious and comforting all in one, I recommend adding it to your repertoire.  You won't be disappointed.

Here's my tried and true recipe for re-creating the perfect roasted chicken dinner-- every time.

Happy Eating!

Recipe:

Herb Roasted Chicken and Vegetables:

Ingredients:
1 3.5 to 4.5lb whole chicken
Fresh poultry bouquet (suggested: thyme, sage, rosemary and marjoram)
1 lemon, quartered and divided
1 onion, quartered and divided
1 head of garlic, halved and divided
Olive oil
Salt and pepper
Herbs De Provence
3-4 Medium carrots
2-3 Medium parsnips
Kitchen twine

Instructions:
Preheat oven to 425 degrees
Place chicken in roasting pan of choice 
Season chicken cavity with salt, pepper and dried herbs
Stuff cavity with half the lemon, onion, garlic and the entire poultry bouquet
Lightly oil entire chicken
Season liberally with salt, pepper and dried herbs
Tie the legs together with the twine and tuck the wing tips to ensure uniform cooking
Toss the remaining lemon, onion, garlic and the vegetables in the pan
Roast chicken for an hour and 15 or so minutes or until the juices run clear
Cover with tented foil and allow to rest for another 15 minutes
Carve and serve with roasted vegetables.
*Optional: finish vegetables off with a sprinkling of fresh herbs

Red Rooster Harlem Set to Open!

There's much ado about Harlem.  Red Rooster Harlem, that is.  For months, inquiring minds have wanted to know the answer to this simple question: "When will Red Rooster open?".  While reassuring us that the day and time were sure to come, celebrated Chef and Owner, Marcus Samuelsson, has been quiet on the specifics.  Until now.  And finally, we have an answer.  The long-anticipated restaurant opening will occur just in time for the holidays and give patrons, near and far, the taste they've been longing for.  Read more about the opening--and get a sneak peek at the menu--from today's New York Times Diner's Journal.

Alas, I'll have to live vicariously through those who are fortunate enough to get in on what's sure to be a spectacular opening weekend until my travels bring me to the Big Apple next.  And I'm thinking that it won't be long.

Congrats to Chef Samuelsson, Chef Bergquist--and the entire Red Rooster team!