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Libations and Food:  "Carpe Diem" - Seize the Day!

Featuring:
  • Kyle Haines, Host, Chef, Judge and CEO of Libations & Food.   Certification in Food & Wine Pairings from Fine Vintage LTD.     LibationsandFood.com/Blog
​
  • Marcel Jinoch, NYC Mixologist and Judge.     Instagram.com/MarcelJinoch/
​
  • Michel Vejar, Chef and Judge, known as the The Traveling Epicurean and author of "Yum" a recipe book for Appetizers on Amazon.    TheTravelingEpicurean.com
​
  • Michael Miranti, Chef/Owner of Mikey Pomodoro.    Instagram.com/MikeyPomodoro/
​
  • David Noto, Winemaker, Judge and Owner of Altaneve Wines.    Altaneve.com
​
  • Enrico Alessandrini, Winemaker, Judge and Owner of Sassaia Wines.    Sassaia.com
​​
  • Cabell Molina, Artist and Judge, OwnerCabell Molina Art and Judge.    CabellMolinaArt.com​
Hand Blown Italian Style Crystal Burgundy Wine Glasses - Lead-Free Premium Crystal Clear Glass - Set of 2-21 Ounce - Gift-Box for any Occasion
We are off on a delicious Italian feast featuring classic courses paired with 

"Carpe Diem"

 Six courses and a Digestivo:

​​​​
  • Aperitivo 
         Olive Cheddar Ball - Chef Michel Vejar
         Pairing challenge:   Vermouth Spritzer vs.  Mediterranean Gin & Tonic - Mixologist Marcel Jinoch


  • Antipasto
         Italian Meats, Olives, Roasted Red Peppers and  a Slice of Tartufo - Kyle Haines
         Pairing challenge:  Gavi (Cortese) Sassaia vs. San Gio (Sangiovese) Sassaia 


  • Primo
         Butternut Squash with  Creme Fraiche served in Carnival Squash - Kyle Haines
         Pairing challenge:  Altaneve DOCG vs. Altaneve DOC
​            
  • Secondo & Contorno 
         Wild Mushroom Papparadelle with Prosciutto and Tricolore Insalate - Kyle Haines
         Pairing challenge:  Mr. Cab - Sassaia vs. Mr. Ra - Sassaia


  • Formaggio - Kyle Haines
​          Italian Cheeses
          Pairing challenge:  Altaneve Rose vs. Altaneve Z - Winemaker David Noto


  • ​​ Dolce - The Traveling Epicurean - Chef Michel Vejar
          Tiramisu
          Pairing challenge:   Espresso Martini vs. Amaretto Sour - Mixologist Marcel Jinoch

  • Digestivo 
           Cabell Molina Art - Is it Hot in Here or is it Me?
           Pairing challenge:   Chocolate Negroni vs. Calabrese Negroni - Mixologist Marcel Jinoch
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Photo Credit - Kyle Haines of LibationsandFood.com All rights reserved.
Olive Cheddar Balls - Recipe from The Traveling Epicurean's book "Yum"
Pairing challenge:   Vermouth Spritzer vs. Mediterranean Gin & Tonic


40 Balls
INGREDIENTS:
  • 1 jar olives with pimento (40), drained
  • 1 1/4 cup all-purpose flour
  • 8 oz. finely shredded cheddar cheese
  • 1 stick melted butter, cool to room temp
  • 1/8  tsp cayenne pepper
  • parchment paper

​DIRECTIONS:​​
  1. Pre-heat oven to 400°
  2. Melt butter in microwave
  3. Drain jar of olives, and pat dry with paper towels
  4. Add flour, shredded cheddar cheese, melted butter and cayenne in a food processor and pulse until a dough ball forms
  5. Scoop 1 tsp of dough making a thumb indent, place whole olive in the cente
  6. With your fingers move the dough around the sides of the olive to completely enclose it
  7. Roll the dough ball in a circular motion, like rolling a meatball
  8. Place olive cheddar balls on a parchment paper sheet covered cookie tray
  9. Bake for 14 minutes until lightly golden
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Mikasa Cheers Martini Glass, 10-Ounce, Set of 4, 4 PC, multi
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Whiskey Glasses-Premium 11 OZ Scotch Glasses Set of 6 /Old Fashioned Whiskey Glasses/Perfect Idea for Scotch Lovers/Style Glassware for Bourbon/Rum glasses/Bar whiskey glasses,Clear
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MITBAK 8 - Ounce Martini Glasses (Set of 6) With Stylish Colorful Bases | Elegant cocktail Cups | Great for Martini, Whiskey, Margarita, Other Alcoholic Beverages | Bar Glasses Made In Slovakia
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Pampa Bay Salerno Porcelain Cracker Tray with Titanium-Plated Border, White and Silver
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Gin & Tonic - Mediterranean
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Vermouth Spritzer
​Mario Camacho Organic Green Olives Stuffed with Real Pimiento and Touch of Olive Oil, 6.7 Ounce
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Mario Camacho Olive Gift Box, 6.25 oz, (Pack of 4)

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Photo Credit - Kyle Haines of LibationsandFood.com All rights reserved.
Italian Meats, Roasted Red Peppers, Italian Olives and Cheese
Pairing Challenge:  Gavi - Sassaia vs. San Gio (Sangiovese) - Sassaia

For 6 plates
INGREDIENTS

Meats/Salumi:​​
  • Choose several of your favorite Italian Meats - Prosciutto, Uncured Italian Salami,  Speck, Bresaola, Sopressata,  Mortadella, Salami (Calabrese, Milanese, Genovese, Piccante commonly known as Pepperoni) or others.  
​Vegetables:
  • 2 red peppers
  • Olives

PREPARATION
  • If not sliced in the package, cut the Salumi on a cutting board into round slices at desired thickness. 
  • Vegetables:
  • Red bell peppers or other peppers of your choice 
  • A foil-lined baking sheet.  If you use parchment, it is at your own risk because of the heat of the oven.

​INSTRUCTIONS: 
  • Preheat the oven to 450 degrees F.
  • Cut the peppers in half length wise and remove the stems, seeds and membranes.  Cut each halves into 3 lengthwise strips. 
  • Lay the peppers on a foil-lined baking sheet, cut side down. Roast the red peppers for 15-20 minutes or until the skins are very dark and have collapsed. (There is no need to rotate or turn the peppers.) Once the skins are blackened remove the peppers from the oven.​
  • Place 3 or 4 olives on each plate with the meats and peppers.
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Holiday Edition - Creminelli Salami - Humanely-Raised U.S. Pork, High Protein - Sugar Free, Gluten Free (Sopressata, Tartufo, and Prosecco Variety Pack, 5.5oz 3 pack)
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​Paksh Novelty Italian Red Wine Glasses - 18 Ounce - Wine Glass Clear (Set of 4)
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​Better Homes and Gardens Square 16 Piece Porcelain Dinnerware Set

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Rosso San Gio - Sangiovese - Sassaia
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Gavi - Sassaia
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Hot Soppresata Natural Dry Cured Sausage, Nitrate Free, 16 oz.
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Photo Credit - Kyle Haines of LibationsandFood.com All rights reserved.
Butternut Squash Soup with Creme Fraiche served in Carnival Squash Shells
​ Pairing Challenge: 
Altaneve DOCG vs. Altaneve DOC
​
6 Roasted Carnival Squash bowels or 6 bowels 
Ingredients
​
  • 6 Carnival Squash
  • 1 large butternut squash (about 4 lbs)
  • 1 tbsp olive oil
  • 2 tbsp brown sugar
  • 1⁄4 cup butter
  • 1 large onion, chopped
  • 4 garlic cloves, chopped
  • 1 tablespoon fresh ginger, minced
  • 1⁄4 - 1⁄2 cup heavy cream or 1/4-1/2 cup half-and-half
  • 5 cups chicken broth
  • 1 -  2 pinch of cinnamon
  • salt
  • pepper
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Altaneve Prosecco Superiore DOCG
Rated World's Best Prosecco by the Wall Street Journal and MarketWatch
Preparation​:
Roasted Carnival Squash bowels -
  • Preheat the oven to 425 degrees.
  • Slice the top of the carnival squash off with a knife, keeping the stem on the top piece.
  • Scoop out the inside of each squash.
Soup -
  • Cut the butternut squash in half, lengthwise.  Scrape out the pulp. ​  Lightly cover the interior with olive oil and brown sugar.
  • Roast the butternut squash, flesh side down onto a lightly oiled roasting pan for 40 to 45 minutes in a 425 degree oven.
  • In the meantime, sauté the onion, ginger, and garlic in butter until soft.
  • Add the broth, simmer for ten minutes.
  • Scrape out and add pulp from the roasted butternut squash to the broth mixture.
  • Puree in a food processor or blender.
  • Return to pan.
  • Add cream, salt, pepper, and a pinch or 2 of cinnamon.
  • Simmer until heated through.
  • Pour into squash bowls or regular bowl.
  • Scoop a spoonful of creme fraiche on top of the soup.
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Aspen & Birch - Modern Champagne Flutes Set of 6 - Champagne Glasses - Mimosa Glasses, 100% Lead Free Crystal Stemware, Clear, 6 oz, Hand Blown Glass Champagne Flutes - Hand Crafted by Artisans
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Exquisite White Wine Glasses [Set of 4] - 14 Ounce - Champagne Flutes Glassware, Square Wine Glasses, Stem Glasses, Alcohol Glasses
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Imagine Organic Broth, Free-Range Chicken, 32 Oz
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Photo Credit - Kyle Haines of LibationsandFood.com All rights reserved.
Wild Mushroom Pappardelle with Prosciutto 
Pairing Challenge:  Rosso Ra - Syrah - Sassaia vs.  Rosso Cab - Cabernet - Sassaia

Ingredients: 
​

Vegetables & Fresh Herbs
  • 1 pound wild mushrooms (such as chanterelles, maitake, oyster, crimini, and/or shiitake), cut into slivers
  • 2 medium shallots, finely chopped
  • 1 teaspoon thyme leaves, plus more for serving​
Spices
  • Sea salt, freshly ground pepper
Oil
  • 1/3 cup plus 2 tablespoons olive oil
Pasta
  • 12 ounces papparadelle
Pork
  • 2 ounces thinly sliced prosciutto (about 6 slices)
​Dairy
  • ⅓ cup heavy cream
  • 2 tablespoons butter
​​​Broth
  • 1 cup chicken stock or low-sodium chicken broth​
​Preparation:
  • Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium.
  • Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.
  • Heat remaining 2 Tbsp. oil in same pot over high.
  • Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes.
  • Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
  • Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
  • Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid.
  • Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes.
  • Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute.
  • Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
  • Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.
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Volpi Pre-Sliced Prosciutto - 4 oz

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J.A. Henckels International Statement Knife Block Set, 15-pc, Light Brown
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Rosso Ra - Syrah - Sassaia 
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Rosso Cab - Cabernet - Sassaia
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​Garofalo No.1-35 Pappardelle Semolina Pasta, 16 oz (Pack of 2)

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Photo Credit - Kyle Haines of LibationsandFood.com All rights reserved.
Formaggio:  Italian Cheeses
Pairing Challenge:  Altaneve Rose vs. Altaneve Z

For 6 plates
INGREDIENTS

Cheese:​​
  • Choose several of your favorite Italian Cheeses - Prosciutto, Uncured Italian Salami,  Speck, Bresaola, Sopressata,  Mortadella, Salami (Calabrese, Milanese, Genovese, Piccante commonly known as Pepperoni) or others.  
​Fruit:
  • 1 bunch of red or green grapes

PREPARATION
  • If not sliced in the package, cut the Salumi on a cutting board into round slices at desired thickness. 
  • Vegetables:
  • Red bell peppers or other peppers of your choice 
  • A foil-lined baking sheet.  If you use parchment, it is at your own risk because of the heat of the oven.

​INSTRUCTIONS: 
  • Preheat the oven to 450 degrees F.
  • Cut the peppers in half length wise and remove the stems, seeds and membranes.  Cut each halves into 3 lengthwise strips. 
  • Lay the peppers on a foil-lined baking sheet, cut side down. Roast the red peppers for 15-20 minutes or until the skins are very dark and have collapsed. (There is no need to rotate or turn the peppers.) Once the skins are blackened remove the peppers from the oven.​
  • Place 3 or 4 olives on each plate with the meats and peppers.
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Photo Credit - Kyle Haines of LibationsandFood.com  All rights reserved.
Ingredients:
  • Heavy cream
  • Vanilla Beans
  • Salt
  • Granulated sugar
  • Egg Yolks
  • Kitchen Torch
​​
  • ​Preparation:
  • Whisk espresso and Grand Marnier. 
  • Dip half of the ladyfingers in the espresso mixture. Make it a very fast dip to keep them more firm vs. soggy.
  • Line the dipped ladyfingers on the bottom of the pan.  Covering the bottom of the pan.
  • Beat mascarpone and rum together. Use quality mascarpone. 
  • Gently cook egg yolks and sugar. Egg yolks are a main ingredient in tiramisu. Use a double boiler or makeshift bowl/saucepan double boiler to cook egg yolks and sugar together. 
  • Beat egg yolks into mascarpone cream mixture.
  • Make whipped cream. Whip heavy cream and vanilla extract into medium peaks.
  • Fold whipped cream into mascarpone cream mixture. 
  • Whip egg whites, salt, and sugar. Beat the egg whites and salt together until foamy, then slowly pour in sugar and beat until stiff peaks form.
  • Fold egg white mixture into mascarpone cream mixture.
  • Layer half of the cream mixture on top of the ladyfingers. An offset spatula helps.
  • Dip and layer remaining ladyfingers.
  • Top with remaining cream mixture, then chill for for 2-3 hours. 
  • Dust with cocoa. After chilling for a couple hours, dust the top layer with a dense layer of unsweetened cocoa powder. Use a sifter. 
  • Chill overnight. You can chill it for up to 1 day, so it’s a great make-ahead dessert recipe!
​
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Chicago Metallic Ramekin Set, Greyby Chicago Metallic
Bellemain Porcelain Ramekins, set of 6 (4 oz. white)
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  • Cocktails
    • Espresso Cocktail
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    • Boeuf Bourguignon | A Bountiful Feast
    • Caprese with Basil Vinaigrette I International Culinary Sojourn
    • Ceviche | International Culinary Sojourn
    • Crème Brûlée
    • Ice Cream - Salted Carmel with Fudgy Brownie | International Culinary Sojourn
    • Mushroom - Wild Mushroom Soup with Sherry & Thyme
    • Pears - Honey Thyme Roasted Comice Pears w/ St Agur Blue Cheese and Dressed Greens
    • Salmon - Lemon Grass Thailand | International Culinary Sojourn
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