A Persian Holiday

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

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:

Pre-heat oven to 400°
Melt butter in microwave
Drain jar of olives, and pat dry with paper towels
Add flour, shredded cheddar cheese, melted butter and cayenne in a food processor and pulse until a dough ball forms
Scoop 1 tsp of dough making a thumb indent, place whole olive in the cente
With your fingers move the dough around the sides of the olive to completely enclose it
Roll the dough ball in a circular motion, like rolling a meatball
Place olive cheddar balls on a parchment paper sheet covered cookie tray
Bake for 14 minutes until lightly golden

Mikasa Cheers Martini Glass, 10-Ounce, Set of 4, 4 PC, multi

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Pampa Bay Salerno Porcelain Cracker Tray with Titanium-Plated Border, White and Silver

Gin & Tonic - Mediterranean

Vermouth Spritzer

Mario Camacho Organic Green Olives Stuffed with Real Pimiento and Touch of Olive Oil, 6.7 Ounce

Mario Camacho Olive Gift Box, 6.25 oz, (Pack of 4)

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.

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)

Paksh Novelty Italian Red Wine Glasses - 18 Ounce - Wine Glass Clear (Set of 4)

Better Homes and Gardens Square 16 Piece Porcelain Dinnerware Set

Rosso San Gio - Sangiovese - Sassaia

Gavi - Sassaia

Hot Soppresata Natural Dry Cured Sausage, Nitrate Free, 16 oz.

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

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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Exquisite White Wine Glasses [Set of 4] - 14 Ounce - Champagne Flutes Glassware, Square Wine Glasses, Stem Glasses, Alcohol Glasses

Imagine Organic Broth, Free-Range Chicken, 32 Oz

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.

Volpi Pre-Sliced Prosciutto - 4 oz

J.A. Henckels International Statement Knife Block Set, 15-pc, Light Brown

Rosso Ra - Syrah - Sassaia

Rosso Cab - Cabernet - Sassaia

Garofalo No.1-35 Pappardelle Semolina Pasta, 16 oz (Pack of 2)

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.

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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Bellemain Porcelain Ramekins, set of 6 (4 oz. white)