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Feb 23, 2018
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Archive for December, 2012

Make Like Jamie: Champagne your night away

Monday, December 31st, 2012

The ever-flamboyant Jamie Kilgore has a flair for the festive. The glitzy bartender at Cielo Restaurant in the Four Seasons really knows how to kick it up during the holidays. In our December issue, we sat down with her to talk about how to doll up any drink and the cocktails that fortify her and hubby mixing phenom Ted Kilgore on Christmas Day.

What’s the easiest way to fancy up a cocktail? Two things: You can take a drink that everybody’s had and is bored with, top it with Champagne and it’s amazing. I also like to use cassis liqueur because it has a beautiful red color and takes very little to make the drink flavorful, velvety and vibrant. As little as a quarter of an ounce will be enough. Any drink that has sweetener, back off on the sweetener and use the cassis.

What’s the most underrated cocktail ingredient? Angostura bitters. A lot of people love it but don’t realize how cool it is. You have a Plain Jane drink. What does it need? Angostura bitters. It will pull all the flavors together.

The most overrated? I don’t care for triple sec. Buy Cointreau or Grand Marnier.

What will you be drinking on Christmas Day? Because [Ted and I] both have families that don’t drink, we like to enjoy a breakfast cocktail before going to family events. For Christmas, we drink a Ramos Gin Fizz or hot buttered rum.

What’s the most festive cocktail? Kir Royale because Champagne is affiliated with celebrations. But that’s silly; Champagne should be regarded as something you can drink every day.

Where’s the best place to shop for vintage stemware? Antique stores. Two of my favorites are in Maplewood: Treasure Aisles and Big Bend Antique [Gallery]. You’re making me give away my secrets.

What booze tops your wish list this year? I always want Champagne. Money’s no object? Then Ron Zacapa XO Rum. Buffalo Trace has its Single Oak Project. Those are fun if you can get your hands on them.

What’s your go-to gift for drinkers? I like to stock up on cases of champagne, Lucien Albrecht. It’s a sparkling French wine. They have a brut and a brut rosé that are both moderately priced, so good for gift-giving. If you want to invest the time, make homemade liqueurs or infusions as gifts. You can do it in Mason jars and put a ribbon on it.

How do you dress up your hair for the holidays? I have a modest collection of vintage hats and hairpieces. I also enjoy putting flowers in my hair – always in a good contrast color to your hair color. I go to craft stores and they usually have flowers by the bunch.

What’s your favorite party dress and what drink matches best with it? My favorite party dress is black, flocked with a floral pattern. A glass of Champagne is always more elegant than a 12-ounce bottle of beer. If one must drink beer for the holidays, put it in a beautiful glass.

How do you steal the show from your husband at a holiday party? Show a little cleavage. Is it anybody’s husband or just mine?

— photo by Ashley Gieseking

One Ingredient, 8 ways: Fruitcake

Monday, December 31st, 2012

Christmas decorations are slowly being stowed away, but alas, that uneaten fruitcake the neighbors’ gave you is still hanging around. Avoid the urge to throw it out with your tree. Instead, take the requisite slice, then crumble, slice and bake this fruit-and-booze-laden present into these surprisingly tasty (We promise!) delights.

1. Eggnog-soaked French toast Cut 5 ¾-inch slices of fruitcake; set aside. Break 2 eggs into a wide, shallow bowl and beat lightly with a fork. Stir in ½ cup of eggnog and a pinch of nutmeg. Place fruitcake slices, one at a time, into the bowl, letting each sit for a few minutes to soak up the egg mixture. Turn to coat other side. Cook slices on butter-coated griddle over medium-low heat until bottom is browned and slightly crisp. Flip and brown other side. Top with whipped cream.

2. Parfait Substitute fruitcake for granola and layer in a bowl with yogurt and sliced peaches.

3. Stuffed pork loin roll-ups Combine ½ cup of crumbled fruitcake, 3 tablespoons of softened butter, 1½ tablespoons of Dijon mustard, ½ teaspoon of Worcestershire sauce and freshly ground black pepper to taste. Mix well with your hands. Cut 1 pound of boneless pork loin into ½-inch steaks (about 6 steaks). Tenderize pork with a meat mallet, pounding until flat and nearly doubled in size. Spread stuffing atop steaks, roll up and secure with toothpicks. In a large skillet, heat vegetable oil over high heat. Add pork roll-ups and cook until golden brown, about 3 minutes per side. Transfer to a baking dish and bake, covered, in a 350-degree oven until cooked through, about 12 to 15 minutes. Deglaze the skillet with ¼ cup of dry red wine. Bring to a boil on medium heat, and reduce by half. Add ¾ cup heavy cream and simmer until thick. Serve roll-ups with cream sauce.

4. Assorted rum balls Dry toast 1 1/3 cups almonds or walnuts; let cool. In a food processor, pulse 1½ cups of chopped fruitcake and put in a bowl. Pulse cooled nuts and add to pulsed fruitcake, reserving 1/3 cup of pulsed nuts. Add to the bowl: 2 tablespoons each of confectioner’s sugar, cocoa powder and honey. Stir in up to ¼ cup of dark rum. Mix to combine into a sticky dough. Place reserved nuts in a small bowl. In another small bowl, place 1/3 cup of cocoa powder. Roll the dough into balls. Dust half the balls in nuts, the other half in cocoa. Refrigerate until serving.

5. Affogato Veer from the classic Italian beverage that drowns ice cream in espresso by spooning ¾ cup of vanilla ice cream into a small serving glass, dousing it with 1½ ounces of apricot brandy and topping it with 1 tablespoon of crumbled fruitcake.

6. Cheesecake Cut fruitcake into 1/8-inch thick slices and arrange in a pie pan so the bottom and sides are covered. Press into the pan to create a crust. Bake crust in 350-degree oven for 5 minutes. Pour prepared plain cheesecake filling atop crust and bake (or refrigerate) accordingly. Chill prior to slicing.

7. Frozen fruitcake-wiches Slice fruitcake into 8 ¼-inch slices. Put 1 small scoop of softened vanilla ice cream onto a slice. Smooth ice cream with a spatula and top with another slice. Repeat with remaining slices. Freeze for at least 30 minutes.

8. Stuffed baked apples Halve 4 baking apples through the stem. Scoop out and discard core and seeds. Scoop out and reserve flesh, leaving ¼-inch thick shell. Brush centers of apples with lemon juice and place in a 11-by-7-inch baking dish. Finely chop apple flesh and set in a mixing bowl. Add to bowl: 1 cup of finely chopped fruitcake, 2 big splashes of lemon juice, a dash of cinnamon and a dash of nutmeg. Combine well. Spoon 2 tablespoons of mixture into each apple. Pour 1 cup of water in bottom of the baking dish and bake, covered, in a 350-degree oven for 45 minutes. Uncover and bake 15 minutes longer. Serve with apple glaze made by reducing reserved cooking juices or drizzle with heavy whipping cream.

— photo by Greg Rannells

Drink This Weekend Edition: A guide to drinking during the bowl games

Friday, December 28th, 2012

Big days lie ahead. No, we’re not talking New Year’s Eve or even New Year’s Day. We’re talking about non-stop college football. It’s the time of year to plant your butt on a chair and zone out to first and 10, fourth and long, and crazed, shirtless young males wearing body paint.

Thus, we bring you a guide to the college bowls. You won’t find picks predicting the winning team. Instead, you’ll find picks that make you a winner when it comes to what you drink during the game. It’s football, so it’s all beer, all the time. But which one? For that, we turned to Sean Conroy, co-owner of International Tap House. His watering holes in Soulard and Chesterfield each offer 40 beers on tap along with about 480 bottled beers from around the globe. Conroy offered his picks (and commentary, because what is sports without commentary?) for the beer to order when you watch the big bowl games at iTAP. He’s only taking you through to New Year’s Day. After that, it’s time to get off that couch.

Russell Athletic Bowl, Friday, Dec. 28., 4:30 p.m. CST
Rutgers vs. Virginia Tech
Four Hands Reprise Red. This beer is a nice shade of Rutgers Scarlet.

Bell Helicopter Armed Forces Bowl, Saturday, Dec. 29, 10:45 a.m. CST
Rice vs. Air Force
New Belgium Shift. Only in a can, it is a pale lager and it sports Air Force colors.

New Era Pinstripe Bowl, Saturday, Dec. 29, 2:15 CST
West Virginia vs. Syracuse
Southern Tier Choklat. Although it is brown in color, Southern Tier from Western New York really bleeds Orange.

Valero Alamo Bowl, Saturday, Dec. 29, 5:45 p.m. CST
Texas vs. Oregon State
Rogue Dead Guy. The liveliest beer to consume if you are backing the Beavers.

Buffalo Wild Wings Bowl, Saturday, Dec. 29, 9:15 p.m. CST
TCU vs. Michigan State
Bells Two Hearted Ale. Hands down. Period.

Hyundai Sun Bowl, Monday, Dec. 31, 1:00 p.m. CST
USC vs. Georgia Tech
Stone Arrogant Bastard. The brand prides itself on being cocky. This pairing works best with Trojan Football.

AutoZone Liberty Bowl, Monday, Dec. 31, 2:30 p.m. CST
Iowa State vs. Tulsa
If you don’t support either of the natural disasters (Cyclones vs. The Golden Hurricanes) then just back a beer based three hours in distance between the two campuses which boasts the total points of a touchdown: Boulevard’s Tank 7.

Chick-fil-A Bowl, Monday, Dec. 31, 6:30 p.m. CST
LSU vs. Clemson
Abita’s Purple Haze. No doubt many of the tailgaters in Baton Rouge drink this not only because it supports its home team color, but its brewery is also only an hour away.

Rose Bowl, Tuesday, Jan. 1, 4:00 p.m. CST
Wisconsin vs. Stanford
Don’t leave the bar without having a Sierra Nevada Pale Ale as you support the Stanford Cardinal.

Discover Orange Bowl, Tuesday, Jan. 1, 7:30 p.m. CST,
Northern Illinois vs. Florida State
Drink a goose while rooting for the Huskies? You bet. Goose Island IPA.

Tweet Beat: The week’s best tweets from STL foodies

Friday, December 28th, 2012

Are you following us on Twitter? Come on, get Saucy @saucemag

I just put my shoes on for work and there were tortilla chips in my shoes. That makes no sense

Tastes like cardboard. “@stlzoo: Raja destroys his cake #birthday #20 #elephant pic.twitter.com/vgQ1azHs”

Girl did your ass steal a bucket of chicken and get abused by Mo’Nique because that shit is Precious.

Eddie tells me the Irish Gold is the most underrated cocktail at @pistl. It will never drop off my radar again!

Well, Christmas eating overload done. NYE drinking overload in a week. Birthday eating and drinking in 9 days. Then, I’m done. I swear.

Starting the holidays off right c/o @PushbackWines pic.twitter.com/AWRmI9af

Getting Drive-Thru Wendy’s in a PT Cruiser is what this country is all about.

This is what happens when I feed my nephew #auntoftheyear pic.twitter.com/M5eV2SH6

How to make friends with and influence in-laws on Xmas: give them @PastariaSTL pasta and gelato.

Only one way to wake up for Santa tomorrow. @sumpcoffee pic.twitter.com/zEGhODOZ

Last minute gifts at Crown Candy: one for you, two for me, plus a chocolate banana malt to go.

Hop dust, right into my eye…

Think you should be on this list? Follow us and let us know @saucemag

Paul Manno’s Rack of Lamb

Friday, December 28th, 2012

Looking for a little inspiration in the kitchen now that the holidays are winding down? Here, Paul Manno, chef and co-owner of Paul Manno’s in Chesterfield, shares his recipe for Rack of Lamb.

Rack of Lamb
Courtesy of Paul Manno’s Paul Manno
Approximately 1 serving

1 loaf French bread (or store-bought unseasoned breadcrumbs)
Juice of 2 large lemons
2 to 4 tsp. extra-light olive oil, plus more for coating
Dried oregano to taste
Dried rosemary to taste
Salt to taste
Freshly ground black pepper to taste
½ to 1 tsp. freshly minced garlic, depending on taste
10 to 12 caper berries
Butter for coating the pan
New Zealand baby rack of lamb, French cut

• 1 day before you make the lamb, tear the French bread into pieces and leave out, uncovered, overnight.
• The next day, add the stale bread to the bowl of a food processor and pulse until you have crumbs. Set the breadcrumbs aside.
• Next, make the sauce: Pour the lemon juice into a small mixing bowl. Slowly pour in 2 teaspoons of olive oil, whisking aggressively to emulsify the sauce and tasting frequently to ensure that the lemon-to-oil ratio suits your taste. Add up to 2 additional teaspoons of oil if needed.
• To the sauce, add a pinch each of oregano, rosemary, salt and pepper. Whisk aggressively to combine. Adjust the seasoning to taste.
• Next, add ½ teaspoon of minced garlic and the caper berries. Whisk again and taste, adding an additional ½ teaspoon of garlic if desired. Once the sauce is to your liking, set it aside.
• Preheat the broiler to medium-high and place an oven rack approximately 10 inches from the heat source. Lightly butter an oven-safe pan.
• Coat the lamb lightly with olive oil, then lightly dredge it in the breadcrumbs.
• Transfer the lamb to the buttered pan and place under the broiler, uncovered. For medium-rare, broil the lamb for 6 minutes on one side, turn over and broil for another 6 minutes.
• Once the lamb is done, place it on a large cutting board and let it rest for 3 to 4 minutes.
• Using a sharp steak knife, cut down between the bones. After all of the chops have been cut, fan them out on a plate, pour the sauce on top and serve.

Tips from Manno: “Since all of our recipes are passed down by my mom, no measurements are used – just your taste buds. You want [the sauce] light so the fruitiness of the oil does not overpower the sauce. After you are happy with the lemon sauce taste, start whisking again and add your spices a pinch at a time, tasting frequently until the taste suits you. With the fresh garlic, start with half of a teaspoon first; you don’t want to overpower the sauce.”

Paul Manno’s, 75 Forum Shopping Center, Chesterfield, 314.878.1274

— photo by Jonathan Gayman

Short List: Hot Chocolate

Thursday, December 27th, 2012

Since it seems that winter has decidedly arrived, all we want to do now is curl up with a blanket and sip some hot chocolate. But where can we find the best? Sauce’s archives is a great place to start. This short list originally appeared in 2011. If you have any new suggestions, feel free to add them to the comments section!

{Kakao’s Hot Chocolcate}

Since bitter temps demand that hot chocolate be consumed in vast quantities, those of us cuckoo for cocoa couldn’t be happier this time of year. Our top three cups will all satiate your inner child’s sweet needs as well as your adult craving for strong, complex flavors. High-quality chocolate is front and center, so these are worth leaving home for, no matter how low the mercury dips. Keep in mind that while we stuck with dark chocolate varieties, each location offers a range of flavors.

Kakao2301 S. Jefferson Ave., St. Louis, 314.771.2310 and 7272 Manchester Road, Maplewood, 314.645.4446

Kakao employs its own mix of cocoa powder, dark chocolate and sugar to treat customers. A small amount of hot milk is poured over two to three spoonfuls of the blend to properly melt the ground chocolate. Then the concoction is stirred into a paste and, after a minute or so, the rest of the milk is added. Light foam tops things off nicely, and it’s served in a to-go cup for easy on-the-run consumption. For those with a DIY inclination, take home a bag of the mix to make whenever the fancy strikes.

Café Cioccolato816 Olive St., St. Louis, 314.345.1200

At this downtown chocolate, wine and art lounge, definitely request one of the house-made marshmallows (oh, how we adore those crispy-on-the-outside, wonderfully gooey-on-the-inside delights), which are sprinkled with cocoa powder and delivered on the bottom of a becoming mug. The hot chocolate is then poured on top, resulting in liquid decadence. It all starts with disks of pure Swiss chocolate, which are melted down and mixed with whole milk to create a sinfully dense drink that’ll keep you coming back for more all winter long.

Baileys’ Chocolate Bar1915 Park Ave., St. Louis, 314.241.8100

The Chocolate Bar’s inclusion on this list may be expected, but it’s also ridiculously well-deserved. The Dark and Rich version served up at Lafayette Square’s sweetest eatery scores as a hearty winter pick-me-up that’s so thick, it could easily be mistaken for a meal. Chocolate disks from Swiss chocolatier Felchin are fused with half-and-half, skim milk, cocoa and sugar – the result coating your mouth with molten joy. A delicate chocolate swizzle stick is served alongside, so give it a quick swirl in the steamy liquid, then savor the melt-in-your-mouth effect.

— photo by Ashley Gieseking

Thursday Giveaway: The clock is ticking!

Thursday, December 27th, 2012

Love free stuff? We have good news! Today we’re giving away the book To Have and Have Another: A Hemingway Cocktail Companion by cocktail historian Philip Greene. This book, highlighted in last week’s Drink This Weekend Edition, will keep the literary lush in your life quite entertained with liquor-filled stories about Papa Hemingway, his novels and even recipes for drinks referenced in his works.

All you have to do is answer this question in the comments section below or on our Facebook page. Then, we’ll pick a winner and announce him or her via the blog and Facebook. What’s your favorite Hemingway inspired drink and/or Hemingway boozy character (Hint: They all are!) from one of his books?

Entries start NOW and last until noon. ***The literary nerds on staff are in love with you all! But, Chuck Groth, you are our winner. Everyone else, thanks for playing! Check back in next Thursday!***

Just Five: Kale in Peanut Sauce

Wednesday, December 26th, 2012

There are people who think kale chips are the bomb-diggity. I am not one of these people. I think kale chips are nasty, but maybe I just haven’t found the right recipe (cue 15 recipes landing in my email box). I do, however, really love kale in salads (Olio has a great chopped kale salad.) and sauteed with garlic and a little vinegar. It is wonderful in soup too, and, gosh, it’s awfully good for you. Peanut sauce, in my opinion, makes most things better. This dish can work as a great entrée for your vegan friends as well; throw in some white beans, toss the kale with whole wheat pasta or add some fried tofu, and you’ve made a delicious main dish.

Kale in Peanut Sauce
Makes approximately 3 to 4 servings
Inspired by Mark Bittman

2 Tbsp. vegetable oil
3 cloves garlic, chopped
1-inch piece ginger root, peeled and chopped
6 to 8 cups kale, washed, stems removed, chopped coarsely
½ cup vegetable or chicken stock
½ cup crunchy peanut butter
Salt and freshly ground black pepper to taste

• Place a large pot over medium heat and add about 2 tablespoons of vegetable oil. When the oil is warm, add the garlic and saute for about 30 seconds, or until fragrant.
• Add the ginger and saute for an additional 30 seconds, then add the kale and toss to coat with the oil.
• Add the stock and the peanut butter and stir to coat the kale. Cook, stirring occasionally, until the kale is wilted and bright green, about 4 to 5 minutes. Season with salt and pepper to taste.

Where to drink tonight: Four cocktail recommendations

Wednesday, December 26th, 2012

Now that your gift conundrum is solved, go get a drink. Depending on your stomping grounds, here are four cocktails from four different parts of town that have kept us merry this season:

Winter is Coming at Salt: Winter technically arrived last week, but there’s no need to stop that from celebrating its arrival tonight. The hot buttered rum riff at this Central West End restaurant will warm you up and offer comfort for the dollars that have left your pocketbook because you are such a generous gift giver.

No. 0 at Little Country Gentleman: Rum infused with Chinese five spice. Good idea. Add Velvet Falernum, apply syrup, bitters and lime. Better idea. These cold weather flavors, with a slight tartness, will keep you alert even though you are totally safe in Clayton.

The Yukon Breakfast at BC’s Kitchen: This fabulous, fortifying flip consisting of whiskey, spiced maple syrup and egg in a bacon powder-rimmed glass is the post-shopping drink for the folks who camp out overnight in front of retail stores. You’re the ones with the stamina to drive all the way to Lake Saint Louis for a drink.

High Rise at Mike Shannon’s Steaks and Seafood : You’re living high with Woodford Reserve bourbon, St. Germain elderflower liqueur, vanilla bean simple syrup and a 2-inch cube of applewood smoked ice. Nothing less than the best at this downtown restaurant. 

Scenes From My Life: Ben Poremba

Wednesday, December 26th, 2012

When finding a location for his wine bar Olio and restaurant Elaia, it was imperative for Ben Poremba, also co-owner of Salume Beddu, to stay in the city. Now, a run-down historic home and former gas station have been transformed into what is becoming one of the cornerstones of urban renewal for the once-blighted McRee Town neighborhood. How does Poremba handle a move, a baby boy and two newly opened projects? It’s all in a day’s work.

Click through this slideshow for a snapshot of a day in the life of Ben Poremba.

Elaia & Olio 1634 Tower Grove Ave., St. Louis, 314.932.1088, elaiastl.com

— photo by Greg Rannells

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