Serge the Concierge

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!

On Fall Sunday, Aztec Hot Chocolate Recipe from Adventures with Chocolate by Paul Young

About 2 years after it was published in the UK, Adventures in Chocolate by London chocolatier extraordinaire Paul A. Young is scheduled to be published by Kyle Books USA on November 1, 2011.

Today is the first slightly chilly Fall Sunday here in Montclair and the Aztec Hot Chocolate recipe from Adventures in Chocolate sounds like perfect medicine.

Paul’s Aztec-style hot chocolate

By adding spices of your choice to this recipe, you can create your own favorite hot chocolate. I took the Aztecs’ idea of using only water, not milk or cream, and of cooking the liquid to thicken naturally.

2 tablespoons light muscovado sugar (more if you like it sweeter)

3 tablespoons alkalized cocoa powder

3 1/2 ounces Caribbean 66% dark chocolate

Cinnamon, nutmeg, cardamom, or ginger

Heat 1 3/4 cups water, the sugar and cocoa powder in a saucepan and simmer for 3 minutes. Chop the chocolate into pieces and add to the pan. Using an electric hand blender, blend for 1 minute, adding any spices that you are using at this point. Bring the hot chocolate back to the simmer for 2 minutes and serve.

Variation: For a Mayan hot chocolate, add a pinch of pure ground chile powder, 1/2 teaspoon of cinnamon and 1/4 teaspoon of freshly grated nutmeg to the chocolate while it’s still in the pan. Mix well and allow to infuse off the heat for 2 minutes before serving.

(* Aztec Hot Chocolate recipe from Adventures in Chocolate-Kyle Books USA, November 2011- reproduced by permission of the publisher, all rights reserved)

Making Dough, Mapping Food Prices on Blog Action Day 2011, October 16

Any blog post or article starts with a byline and I pondered for a minute if Let's Talk About Food which is the guiding theme for Blog Action Day 2011 on October 16 should be included?

I decided not to as I talk about food in some shape of form pretty much every day, whether it is in Interviews with chefs and authors or via Recipes i share.

My European upbringing still shows up in my approach to food.

A good meal is not just something to nourish the body, it is also fuel for conversation, a way to show we care for people we share a meal with.

A nice meal does not have to be complicated.

It can be a simple combination of crudites, cheeses and cold cuts.

Bread has to be part of it.

It just happens that as Blog Action Day 2011 is held on World Food Day, some bloggers around the world picked the same day as World Bread Day and invite us to make dough and bake bread.

Bread is something easy to share, breaking the bread.

It is a basic staple in many cultures and the jump in bread prices in developping countries played a part in recent upheavals.

The theme for World Food Day 2011 is highlighted in image above.

Along these lines, Oxfam launched a Grow Week which runs from October 15 to October 22, 2011 and offers an Interactive Map of food prices around the globe.

Writing this piece, a conversation i had with a very fit Japanese speaker at Japan Society in New York came back to mind.

When I noted that everyone was in a rush to grab drinks and food as soon as cocktail party opened, he suggested that if Americans ate smaller portions and shared the surplus food saved that way with less fortunate people, it would contribute in no small way to solve hunger issues.

Happy World Food Day and Blog Action Day 2011!

In Time for Sunday Brunch, Roasted Grape Tomato Pimento Cheese Quiche from Tart Love

After chosing Plum Perfect Almond Ginger Tart recipe as an introduction to Holly Herrick wonderful guide on how to tart, her Roasted Grape Tomato and Pimento Cheese Quiche also excerpted from Tart Tove 'Sassy, Savory and Sweet' (Gibbs Smith, October 2011) might come just in time to help with your Sunday brunch menu.

Roasted Grape Tomato and Pimento Cheese Quiche

Serves 8

Summer/Early Fall

Grape tomatoes are roasted at a high heat to concentrate their flavor and maximize their “pop” factor before going into this sunset-hued quiche. Pimento cheese, a southern staple of usually) yellow or white cheddar studded with roasted pimento peppers (deeply sweet and aromatic peppers) gives it a rustic, relaxing twist that begs for a deep-dish pie pan for shaping and baking. The basil, cut into a kind of confetti in the blender with the custard, weaves its way all the way through the flavor of the delicate custard. Feel free to garnish the quiche with fresh basil when serving.

Equipment needed

One 8 x 1 3⁄4-inch fluted quiche pan

1 recipe Master Savory Pastry

1 egg wash (yolk, splash water, pinchsalt blended together)

Filling

2 cups grape tomatoes, rinsed

2 tablespoons olive oil

Sea salt or kosher salt and freshly ground pepper

6 scallions, white and green parts, finely chopped

1 cup pimento cheese (see sidebar, page 81)

Custard

5 eggs

1 pint heavy cream

1⁄4 teaspoon kosher salt or sea salt

1⁄8 teaspoon freshly ground pepper

10 fresh basil leaves

Prepare Master Savory Pastry (see “Perfecting Pastry,” pages 17–18). Chill 30 minutes or overnight. Roll out on a lightly floured surface according to instructions on Elevated Tart Border (page 18). Chill 20 to 30 minutes. Just before baking, preheat the oven to 375 degrees F. Place the prepared shell on a baking pan and blind bake (see Blind Baking, page 19) about 25 minutes, until pastry is set and becoming golden. Remove the pie weights, brush down the pastry with egg wash, and return to the oven to finish baking until golden brown, another 20 to 25 minutes. Remove the pre-baked shell from the oven and reduce the oven temperature to 350 degrees F. Let the shell cool slightly at room temperature.

Meanwhile, roast the tomatoes in the oven. Toss tomatoes in oil, salt and pepper, and arrange in a single layer on a rimmed baking sheet; place it on a rack below the pastry. Roast for about 25 minutes, until tomatoes have just popped and shrunken in size. Remove and set aside to cool.

To prepare the custard, combine eggs, cream, salt and pepper in a blender for 1 minute on high, until frothy and light. Add the basil and blend for 3 seconds, until just shredded. Set aside.

To assemble the quiche, line the bottom of the pre-baked pie shell with half of the scallions, half of the tomatoes and half of the custard. Repeat. Top the quiche with large dollops of the pimento cheese scattered over the top. Bake at 350 degrees F for about 45 to 50 minutes, until golden and bubbly. Serve warm.

(* Recipe from Tart Love 'Sassy, Savory and Sweet' by Holly Herrick-Gibbs Smith, October 2011- Photograghs by Helene Dujardin, reproduced with permission of the publisher, all rights reserved)

Win Tickets to Chocolate Pairing Event with Roxanne Browning on October 16, Ayza Wine Bar, NY

Are you ready for the first ever Chocolate Weekend NYC (October- 14-16, 2011)?

If you are and still finalizing your plans for the week-end, we have a treat for you.

There are 2 tickets (one ticket per winner) for the taking for Wine & Chocolate Pairing at Ayza Wine and Chocolate Bar on October 16 ( 4-5pm).

"Ayza Wine Bar will present an elegant guided Chocolate tasting by NY's only Chocolate Sommelier, Roxanne Browning of Exotic Chocolate Tasting featuring famed chocolatier Jacques Torres truffles.
3 Jacques Torres chocolates paired with 3 wines for $29.99
Enjoy the pleasure and fine nuances of chocolate in a fun, delicious experience. Learn how cacao farming helps the rain forests and its indigenous people, what to look for or avoid on a label, health benefits and chocolate origins in a truly memorable event."

In order to win answer this question:

-Name pastry chef who created a chocolate cake named after the Louvre.

We must get your answer by 12 Noon on Saturday, October 15, 2011 (US Eastern Time).

Send your reply to info [at] njconcierges [dot] com

(* One ticket per winner, photo above fron Chocolate Week End NYC site)

How to Tart, Plum Perfect Almond Ginger Tart Recipe from Tart Love by Holly Herrick

Early fall week-ends, especially rainy ones, can be just right to venture into baking a thing or two.

I found some inspiration in Tart Tove 'Sassy, Savory and Sweet' (Gibbs Smith, October 2011) by Holly Herrick.

Since Plum Perfect Almond Ginger Tart straddles Summer and Fall, I chose it as an introduction to Holly Herrick wonderful guide on how to tart.

Plum Perfect Almond Ginger Tart Recipe

Serves 8

Summer/Fall

A huge basket brimming with shimmering purple plums kicked my mind into plum tart gear. This is a classically satisfying combination. A simple almond cream of pureed nuts, butter and flavorings makes a gentle bed for this soulful, early fall fruit. The pastry crust is generously seasoned with a peppery kick of ground ginger. Super easy to make and delicious at any temperature, this beautiful tart could easily find its way onto your go-to list for fret-free entertaining.

Equipment needed:  One 9 x 1-inch round tart pan with a removable bottom, 1 recipe Master Sweet Pastry (Page 17) plus 1 1⁄2 tablespoons ground ginger

Almond Cream

1 cup slivered almonds

1⁄4 cup light brown sugar

3 tablespoons soft butter

2 large eggs

1⁄4 teaspoon pure vanilla extract

1⁄4 teaspoon almond extract

2 tablespoons all-purpose flour

Pinch kosher salt or sea salt

Finishing

6 ripe plums

1 egg wash (yolk, splash water, pinch salt blended together)

2 tablespoons warm honey, for glaze

Vanilla ice cream, optional

Prepare the Master Sweet Pastry according to “Perfecting Pastry” (pages 17–18), adding the ginger with the flour, salt and sugar. Chill at least 30 minutes or overnight. Roll out into a round shape approximately 1⁄4 inch thick on a lightly floured surface, following directions in On a Roll (page 18). Delicately place into the tart pan and form the edges according to Elevated Tart Border (page 18). Chill for 20 minutes.

Preheat the oven to 375 degrees F.

To prepare the almond cream, pulse the almonds in the bowl of a food processor fitted with a metal blade until very fine. Add the sugar, butter, eggs, extracts, flour and salt, and pulse to combine thoroughly. The mixture should have the consistency of soft pudding. Remove and refrigerate in a medium bowl for 30 minutes.

Meanwhile, prep the plums by pitting and slicing each into 6 even slices.

To assemble the tart, brush the border and bottom of the prepped tart pastry with egg wash. Place the pastry cream into the tart shell, spreading with a spatula or knife to make it smooth. Top with sliced plums. Arrange them tightly, working concentrically starting at the outside of the shell. The thin edge should be tucked under the thicker, skin-on edge as you go. When you get to the middle, arrange a few slices (3 to 5) in a circular pattern to finish. Bake for 45 minutes, or until golden and bubbly. Remove from the oven. While still warm, brush the top and pastry borders with warm honey. Best served warm with a heaping scoop of vanilla ice cream.

(* Recipe from Tart Love 'Sassy, Savory and Sweet' by Holly Herrick-Gibbs Smith, October 2011- Photograghs by Helene Dujardin, reproduced with permission of the publisher, all rights reserved)

Get on NY Chocolate Trail with Chocolate Week-End NYC, October 14-16

For some of us bec fins, there is never enough chocolate and chances to taste it.

If you fit that profile and happen to be in New York for the week-end from October 14 to October 16, the first edition of Chocolate Week-End NYC will open the doors to chocolate shops and their prep kitchens.

Some of the shops included: Michel Cluizel, Roni Sue, Fika and Vosges.

I will have to act on a long standing invitation to visit Eric Girerd of L'Atelier du Chocolat.

Animal lovers can check all the right boxes with Rescue Chocolate whose profits are given to animal rescue groups. They are "vegan, kosher, handcrafted in Brooklyn, and packaged in eco-friendly materials."

I would travel to Brooklyn to sample tu chocolates whose creations are made with 100% Venezuelan cacao. They will offer a free pairing of Dark Chocolate & White Chocolate Rum Ganache with Venezuelan rum Santa Teresa.

The general event iself is free. Some of the satellite activities are not, for example Chocolate Pairing - October 16, 4-5pm at Ayza Wine Bar (3 chocolates and 3 wines) which costs $29.99.

Give your taste buds a workout with this 1st Chocolate Week-End NYC.

Day of Hope with Films from Pixar's La Luna to Dai Sato's Five Numbers, September 11, Japan Society, NY

On September 11, 2011, the Japan Society in New York marks both the 10 year anniversary of the terrorist attacks on the U.S and the 6 month anniversary of March 11 Great East Japan Earthquake with a day of hope with films.

The Japan Society is presenting a "one-day festival of animated shorts on September 11, curated by Blue Sky Studios' Justin Leach, highlights include appearances by director Enrico Casarosa presenting Pixar's La Luna and Dai Sato with his latest, Five Numbers! (Norageki!). The day will feature two family-friendly programs followed by two screenings recommended for age thirteen and up, with individual screening tickets and one-day passes available. 50% of all proceedings will go to Japan Society’s Earthquake Relief Fund—all of the films are donated in support of the project."

This will be La Luna NY Premiere and Five Numbers U.S Premiere. 

If you like a rapid fire succession of films, Sector Animauteurs with 18 shorts in 75 minutes (4 to 5:15 PM), is for you.

A few of the 18 bites are food related ones, Caffeine by Danae Diaz and Patricia Luna, Key Lime Pie by Trevor Jimenez and the intriguingly titled Kung Fu Cooking Girls by Jin-Roh.  

Details on Curator from Program Notes:

"Films for Hope is curated by Justin Leach, a 12 year veteran of the animation industry who has worked in on such films as: Bunny, Ice Age, Ghost in the Shell 2: Innocence, The Last Exile, Ghost in the Shell 2.0, Star Wars: The Clone Wars, Ice Age 3:Dawn of the Dinosaurs, Rio, Ice Age 4: Continental Drift (in production), and The Legend of the Leafmen (In production). Justin spent about three years in Japan, working as a CG Creator at Production I.G."

Screenings will run from 1 to 7 PM.

Tickets for each program
$10/$7 Japan Society members, students & seniors

One-day pass
$34/$24 Japan Society members, students & seniors
(Offer available only at Japan Society Box Office or by telephone at (212) 715-1258)

Check Program Page for full line-up of films and showtimes.

Celebrating human spirit for Tokyo Thursdays # 205

Previously: Cidre Japonais, Japanese Cider from Tateshina in Nagano Prefecture

(* Illustration is image from In a Pig’s Eye © 2010 Atsushi Wada / Tokyo University of the Arts, part of Sector Animauteurs segment of festival)

Free Admission for Reopening of National Academy Museum, NY, September 16

After giving its current home, the Huntington Mansion, a facelift the National Academy Museum & School in is re-opening its doors on September 16, 2011.

6 exhibits will be staged to celebrate the occasion including these 2:

Will Barnet at 100 (Sept. 16 – Dec. 31, 2011):

"In the first New York retrospective of the artist’s work, Will Barnet at 100 will explore the dialogue between figuration and abstraction that has defined Barnet’s remarkable 80-year career. A painter, printmaker and teacher who has worked largely outside the various schools of Modernism, Barnet has made significant and unique contributions to American art in the realms of both abstraction and figuration. Will Barnet at 100 will feature approximately 45 works from private and museum collections."

An American Collection (Sept.16- Dec. 31, 2011):

"A salon-style installation of approximately 120 paintings from the museum’s collection, An American Collection spans the period 1820-1970 and reflects the diversity of American art and the Academy’s membership. The installation features portraits, landscapes, figure, and genre paintings covering a broad range of styles from the Romantic era of the 1820s through the re-emergence of Realism in the 1960s."

Art fans and budding artists will be thrilled to know that Free Admission will be offered for the reopening week-end (September 16 to September 18) to these 2 exhibits as well as to Art Classes. Seats for art classes are limited so it will be on first come, first served basis. Full details here...

Museum is located at 1083 Fifth Avenue (at 89th Street) and School at 5 East 89th Street

Subway: 4, 5, 6 to 86 Street

Opening hours:  Wednesday trhough Sunday: 11am – 6pm

Copenhagen Cooking, 10 Days of Taste Experience, August 19 to September 4

Whether or not you are in town for Nordic Feed Food Conference, you will have plenty to do in the evening.

This Friday, August 19, marks the opening of Copenhagen Cooking, 10 days of taste experience.

What's in it for you?

"Over the course of 10 late-summer days and nights,  whether you are into gourmet cuisine, home cooking, international food, wine, beer or spirits, you will find something to tantalise your tongue at this year’s Copenhagen Cooking programme. The one thing all our events have in common? The very highest quality produce, and unbeatable flavours.

Do you fancy trying food from Copenhagen’s world renowned New Nordic restaurants; a Viking meal on Roskilde Fjord; a food walk in the charming streets of Copenhagen; world class wine and beer; a relay dinner with new friends; sushi for kids; a street food festival with international restaurants in Nørrebro; a barbecue in a local allotment; or gourmet food at bargain prices? The possibilities are endless – just make sure you don’t let them pass you by."

Wine, beer and spirits are part of the fun.

I noted Three Decades of Ducru Beaucaillou at Le Sommelier on August 20

"Matched by a four-course menu in a private salon of Le Sommelier, guests will have the opportunity to observe the evolution of Ducru Beaucaillou, and the effect of each year’s conditions upon the wine, as we taste through some of the most notable vintages of the past four decades: 1970, 1982, 1986, 1989, 1990, 1995, 1996, 1997, 1998 and 1999."

In need of Sunday plans, relax at Mikkeller Bar Beer Geek Brunch, August 21 from 1 to 3 PM.

There are also Food in your Hand classes at Bisquit Factory including Thai Cooking, Home Made Hotdogs and indian Cuisine.

Looking for playful options, check the Under open skies events.

For example Playing with fire: if it can walk, run, fly or swim, then it can be grilled at Custom House, August 20 from 7 to 10 PM.

I will let you browse through the rest of the offerings.

(* Illustration from Copenhagen Cooking program, foraging maybe?)