Serge the Concierge

Ginger and Spice, The des Amants, Lovers Tea for Valentine's Day 2012

You get ginger and spice, apples and vanilla, cinnamon too when you treat yourself to The des Amants ('Lovers Tea'), a special created by Le Palais des Thes for a Valentine's Day filled with love.

Aurelie Bessiere of Le Palais des Thés recommends pairing this tea with desserts or afternoon tea time oods such as Chocolate Fondant, Apple Crumble with nuts, or apple cinnamon muffins (for afternoon tea).

Since with the apple and vanilla the tea has a naturally sweet profile she doesn't recommend pairing it with savory dishes.

In the Mood for Love, Toast Valentine's Day with Sweet and Sour Shochu Based Koishisou

In the mood for love, toast Valentine's day with Koishisou, a sweet and sour Shochu based liqueur.

I had my first taste of it while doing the rounds of Shochu producers at Experience Shochu in New York, last night.

This Shochu liqueur by Sengetsu Shozu of Hitoyoshi-City starts with an authentic Shochu base. It gets its red color from natural pigment extract from Japanese red basil (Shiso).

Koishisou means 'I'm in the mood for love' and producer suggests that its delicate red color reminds you of a girl slightly flushed in a sign of love.

No artificial colors, aromas or preservative agents are used.

Love Her Madly, on Valentine's Day Say it With Iced Cookies

Love her madly, on Valentine's Day, say it with iced cookies like these in recipe from Biscuiteers Book of Iced Cookies (Kyle Books, 2011) by Harriett Hastings and Sarah Moore 

I love you madly

This simple-to-ice collection of cookies has been designed to make messy icing look good. They are perfect to have some fun with and send a romantic message at the same time. Write “I LOVE YOU”—
in a mad fashion... and you don’t have to wait for Valentine’s Day!

the instructions are simple...

Squeeze squiggles of line icing all over the letters and hearts just like wiggly spaghetti. * Vary the order in which you add the colors if you like and add little baubles if you want some sparkle. For a more sophisticated look, ice an outline, flood, and dry before icing madly.

 

cutters

letters (in any size you like)
hearts

recipes

1 quantity lemon flavored Plain Cookie dough (see page 33);
makes approx. 16 cookies

1 quantity Basic Royal Icing see page 21)

line icing

eucalyptus
hydrangea
rose
raspberry
pea green
primrose
Aegean blue

embellishments

colored baubles

(* Image and Excerpt from Biscuiteers Book of Iced Cookies byHarriet Hastings and Sarah Moore-Kyle Books, U.S publication, August 2011- all rights reserved)

Tantric Lovers Art Print, Art Prints as Valentine's Day Presents via Idea Generation Gallery

Besides roses, chocolate, champagne and dinner for two, art prints could be a fresh gift idea for Valentine's Day.

One source worth considering is Idea Generation Gallery (London) which offers prints of art and photos from its past shows via their Culture Label online shop.

Amongst them is Tantric Lovers (part of it below) by Nigel Waymouth (June 1967), £240.00.

This piece is part of a 100 signed-numbered run.

Early morning-late night lovers are stars of 5am Alexander Palace, 1964 (John 'Hoppy' Hopkins), £75.00

The larger Culture Label catalogue offers other Valentine Day Themed items at all prices (not all to my taste).

For macaroon fans, there is Mr. Raccoon Loves a Macaroon plate, hand drawn by Jimbobart, £25.00

(* Tantric Lovers image and print © Hapshash and the Coloured Coat , all rights reserved)

Umeshu and Shoshu Liqueur Filled Chocolates for a Japanese Valentine's Day

Showing your love with sweets is common practice on Valentine's day.

After mentioning that February 2012 is Shochu Month is New York, I discovered thanks to Robbie Swinnerton of Tokyo Food File that Shochu and Umeshu Liqueur Filled Chocolates are one of the options Japan offers.

I would be curious to know what other liqueur filled chocolate bonbons are popular around the world for Valentine's Day.

Liqueur heart, Valentine's Day in Japan for Tokyo Thursdays # 221

Previously:  February is Shochu Month in New York, Low Calorie, Healthy Spirit in Japan, Really?

(* Photo courtesy of Tokyo Food File, all rights reserved)

Bake Your Love for Valentine's Day, Chocolate Valentine's Cakes Recipe by Annie Rigg

On Valentine's Day pour your soul into a DIY gift.

Bake your love.

With Gifts from the Kitchen (September 2011, U.S edition, Kyle Books),  Annie Rigg offers 100 homemade present ideas for each season and occasion.

Here's her suggestion for Valentine's Day:

Chocolate Valentine‘s Cakes

Forget the usual chocolates and roses for Valentine’s Day; instead, say “I Love You” with these chocolate heart-shaped cakes coated with dark chocolate ganache and topped with sugar paste roses.
Ready-made flowers are available from specialty stores and online, but making your own roses is really very simple, just make them 24 hours before topping the cakes to allow them to dry.

MAKES 6

1⅓ sticks unsalted butter,
softened,plus 1 tablespoon,melted
3 tablespoons all-purpose flour
7oz (200g) plain chocolate, chopped
3/4cup superfine sugar
4 medium eggs, separated
1 cup ground almonds
2 tablespoons freeze-dried raspberry crispies (optional)
pinch of salt
sugar paste roses, to decorate
(optional)
fresh berries, to decorate
(optional)

CHOCOLATE GANACHE :

7oz (200g) dark chocolate (72% cacoa solids)
⅔stick unsalted butter
2 tablespoons heavy cream

You will need 6 x 4in. (10cm) heart-shaped cake pans with a depth of 11/4in. (3cm).

Preheat the oven to 350°F (180°C). Brush the insides of the pans with the melted butter and dustwith 1 tablespoon of the all-purpose flour, tapping out any excess.
Melt the chopped chocolate either in a heatproof bowl set over a pan of barely simmering water, or in a microwave on a low setting. Stir until smooth and set aside to cool slightly.
Cream the butter and sugar until pale, light, and fluffy. Add the egg yolks and stir until combined. Add the cooled melted chocolate and stir again.
Mix the remaining 2 tablespoons of all-purpose flour with the ground almonds, freeze-dried raspberies, if using, and salt. Add to the chocolate mixture and mix thoroughly.
In a clean bowl,whisk the eggwhites until they reach stiff peaks. Stir one quarter of the egg whites into the chocolate mixture to loosen and then, using a large metal spoon, fold in the remainder.
Line the bottom of the cake pans with parchment paper and divide the mixture between them all, then arrange on a baking sheet and bake on the middle rack of the preheated oven for 20 minutes, until risen and firm to the touch. Leave to cool in the pans for 5 minutes, then carefully run a small palette knife around the edges and turn the cakes onto a cooling rack and leave until cold.

To make the ganache, melt together the chocolate, butter, and heavy cream either in a heatproof bowl set over a pan of barely simmering water or in amicrowave on a lowsetting. Stir until smooth and combined.
Set aside to cool and thicken slightly. Using a palette knife, spread the ganache over the top of each cake and leave to set before decorating with sugar paste roses or fresh berries.
Stored in an airtight container or cake tin, these will keep for about 4 days.

(* Recipe from Gifts from the Kitchen by Annie Rigg reproduced courtesy of Kyle Books, Photos by Catherine Gratwicke, all rights reserved)

Universe in 3 Pounds of Chocolate, Aztec Calendar by Casa de Chocolates

When I asked Arcelia Gallardo for her inspiration in starting Casa de Chocolates her answer was:

"My inspiration is to tell the true story of chocolate though chocolate itself; although we know the word cacao comes from the Olmec  and  that the Maya used cacao as currency, the Aztecs left us proof that cacao was actually consumed in the form of a drink."

Looking for a gift to be remembered, the Aztec Calendar, 3 pounds worth of chocolate by Casa de Chocolates will leave a mark.

"The Aztec Calendar represents the Aztec’s concept of the universe; it consists of an agricultural calendar cycle and a sacred calendar cycle which taught the Aztecs how to maintain the universe’s delicate equilibrium."

Ingredients are cacao, cocoa butter, sugar and cinnamon

Retails for $70.

Casa de Chocolates is based in Berkeley, California.

Soup to Roti, Gluten Free, Vegan, Desserts to Cocktails, Have a Merry Christmas with our Holiday Recipes

A meal with family, friends around the table is the best gift any holiday can bring.

Soup to Roti, Gluten Free, Vegan, Desserts to Cocktails, Have a Merry Christmas with our Recipes...

Merry Christmas to those of you who celebrate, Happy Holidays!

Stained Glass Snowflake Cookies On 1st Day of Winter, Recipe from Gifts from the Kitchen

Back in late August, as a sneak preview of Gifts from the Kitchen (September 2011, U.S edition, Kyle Books) by Annie Rigg I offered her Summer Berry Vodka Recipe...

On 1st day of winter, snowflake cookies could not be more timely and are another idea for last minute DIY (do it yourself) gift.

Stained Glass Snowflake Cookies

I have used festive snowflake cutters for these cookies, but the same idea works just as well for almost any shape. They look beautiful hanging at a window, allowing the light to shine through the “stained
glass.” Or you can give one cookie to each guest as a place setting or table gift at the Christmas dinner table.

MAKES 8 – 12 COOKIES

2 sticks unsalted butter, softened
11/4 cups confectioners’ sugar
1 large egg, beaten
1 teaspoon vanilla extract
23/4cups all-purpose flour, plus
extra for rolling
pinch of salt
assorted flavored and colored candies

You will need a selection of snowflake cookie cutters.

Cream the softened butter and confectioners’ sugar together until pale and light. Add thewhole egg and vanilla extract andmix again until thoroughly combined. Sift the flour with the salt, add to the bowl, and mix again until smooth.

Gather the dough into a ball, flatten into a disk, andwrap in plasticwrap. Chill for a couple of hours, or until firm.

Meanwhile divide the boiled candies into separate colors, place in freezer bags, and crush using a rolling pin.

Preheat the oven to 350°F (180°C) and line 2 baking sheets with nonstick parchment paper.

Lightly dust awork surfacewith flour and roll out the dough until it is about the thickness of a quarter. Using the snowflake cutters, stamp out snowflakes in assorted sizes and arrange on the prepared baking sheets. Carefully and neatly fill the holes in the snowflakes with the crushed, boiled candies. Bake in batches on the middle rack of the preheated oven for about 12 minutes, until the cookies are pale golden and the boiled candies have melted and filled the holes.

Cool the cookies on the trays until hardened, and package into boxes lined with baking parchment or waxed paper once completely cold.

These will keep for 4–5 days in an airtight container.

For a number of years, Annie Rigg cooked on the road for the likes of Paul McCartney and Pink Floyd.

(* Recipe from Gifts from the Kitchen by Annie Rigg reproduced courtesy of Kyle Books, Photos by Catherine Gratwicke, all rights reserved)

Every Pitcher Tells A Story, At Mankind's Table with The Pot Book by Edmund de Waal

A plate, a serving dish, a bowl will shine a new light on a meal.

Setting the table for a holiday party is like setting the stage for a play.

Jugs, dishes, vases carry a slice of human history.

In his introduction to The Pot Book (Phaidon Press, Fall 2011), Edmund de Waal, a potter himself, reminds us on ceramic art that 'clay is one of the very first materials invented by man'. It combines decorative and utilitarian and has 'been moulded, thrown, glazed, decorated and fired for over 30,000 years in order to preserve and transport food and water', wine and olive oil too.

The Pot Book offers 300 examples from all continents and across centuries.

Amongst them is Madama de Pompadour (1990) by Cyndy Sherman better known as a performance artist than a ceramist. I discovered that she was born in Glen Ridge, a town over from where I live.

Propaganda is represented with Soviet Union Ornamental Plate, issued on fifth anniversary of the Red Army (1923, below by Mikhail Adamovich.

Thanks to Choson jar (below, 1600-1800) from Korea, I learned that Choson Dynasty was present in Korea from 1392 to 1910.

The author informs us that 'bold, freely painted scaly dragon hurtling round the surface of a pot in pursuit of a flaming pearl was a popular motif for porcelain designs in Korea in seventeenth and eighteenth centuries. It was believed that the dragon held or chased the sun, but over time the image of the sun was replaced by a silvery ball or flaming pearl'.

Third illustration is more contemporary art piece than utilitarian.

Gul (2007) by Heidi Bjorgan (born 1970) in Trondheim (Norway) combines porcelain, bark and bicycle tire inner tube.

Description follows: 'The shiny yellow glazed ceramic bottle has been wrapped in a piece of birch bark and tied up with the inner tube of a bicycle tire. Heidi Bjorgan considers herself a kind of crafts charity worker in that she gives trash a second chance. She collects abandoned objects and rehabilitates them by making moulds from them...'

I could have featured Maya bowls from 6th century, Etruscan jugs from 7th century BC, Song bowl from 11th century Northern China and many more.

I did not want to spoil the pleasure you will have taking in all the riches The Pot Book contains.

A coffee table book worth reading

(* Images and Excerpts from The Pot Book- Phaidon Press, Fall 2011- by Edmund de Waal with Claudia Clare- reproduced with permission, all rights reserved)