I have had a hard time motivating myself to write a blog post 

when so much more important happenings deserve our collective attention.  

I feel for all the fellow New Yorkers still left homeless by hurricane Sandy 

while they await desperately needed help.  

I feel for those who just wanted to escape into a movie, 

do some holiday shopping or go to school and lost their lives to violence.  

I feel for the parents, siblings, children, friends and other loved ones who will miss those smiles.  

As this year winds to a close I appreciate my life more then ever.  

I give thanks for all that is good in it.  

I am grateful to be able to hug my son at night and ask him about his day.

 To sleep next to a man that loves and cares for me.  

To be alive.  

I look forward to this new year with hope and optimism.

Happy New Year - now go hug somebody

Spiced Rum Recipe

My husband and I were first introduced to sweet spiced rum after a fine meal in Grand Case on the French side of Saint Martin.  It is a locally made spiced rum called Ma Doudou.  Over the years we have had home made spiced rums all over Saint Martin.  Some were infused with bananas, coconut or vanilla beans.  Ma Doudou reins as the standard among those for sale.  For many years we brought home several bottles, by request, for friends & family.  
Then security hit the airports and liquor had to be packed into your checked luggage.  Lets just there wasn't enough liquor in those bottles to make up for a plane ride filled with stress over rum soaked luggage.  
I knew I would have to learn how to make my own spiced rum at home.  So with a couple of bottles of Ma Doudou in my possession, to use for taste comparison, I experimented with seasoning and sugars and rums.  Yes tasting the samples was fun.  What I came up with is a recipe that makes my mouth feel like its sitting in a restaurant on Saint Martin.  I am posting the recipe here so family, friends & everyone else can make their own!

Spiced Rum

You'll need a small pot to make the syrup and a large jar to store the rum while it infuses with the spices.
2 to 3 liters of rum (I use Bacardi dark)
2 cups sugar
2 cups water
2-4 vanilla beans - split lengthwise and beans scraped out with a knife
2-5 star anise
1 tablespoon whole cloves
1 tablespoon whole green cardamon pods
1 tablespoon whole allspice
18 inches cinnamon sticks (more or less)
     Mix sugar and water in the pot and heat to a low simmer.  Sugar will dissolve. Add spices and let them all continue to simmer, covered, for 45 mins.  Turn off heat and let cool to room temperature.  Put syrup with spices into large jar.  Add rum of choice.  Seal jar with lid and store in a cool, dark place for 4-6 weeks.  Show it some love with a shake or two every once in a while.
Start tasting at the 4 week point and when it has enough spice for you strain the spices and discard all but the cinnamon and vanilla beans.  Pour your rum into clean bottles and add a vanilla bean and /or piece of cinnamon to each, if desired.   

--The rum can be sipped straight as a dessert drink or cordial, mixed with OJ and/or cranberry juice or added to a hot earl grey tea with cream.  I made french toast with it this morning (the alcohol cooks off but the flavor remains).  It can be used in cooking instead of vanilla.  The list is limited by ones imagination.
--You can use what ever kind of rum you like, different rums will add their own flavors. Meyers Dark Jamaican rum will add a molasses note, lighter rums will have less caramel notes.  The kind of sugar you use will also affect the final flavors. Start with white sugar which adds the least flavoring.  Turbinado sugar adds a little richness, light brown sugar adds more.  I used unbleached sugar which adds the lightest note of molasses.  Also smell the spices, use more or less to your taste.  Taste it as it steeps, you might like more or less steeping time.  
--Make your first batch plain.  As you get to know the flavors you like you can add bananas to the jar for steeping with the spices or after the spices are strained.  Coconut milk, coconut water, or coconut creme each add their own kind of flavors.  Some like orange peel, some mandarin segments, some both.  Experiment, have fun, enjoy and share the rum!

Happy Thanksgiving

Pecan Pie

 From My Home to Yours

Happy Thanksgiving

Pumpkin Pie

The Mermaid Oyster Bar

The Mermaid Oyster Bar
79 MacDougal Street
New York City, NY 10012
212-260-0100
www.mermaidinn.com

First the decor greets you.  Like a beach front restaurant on MacDougal Street.  

White paint, shore photos, retro milk glass light fixture and a perfectly sized bar.  

This is Greenwich Village where spaces are small.  

I'm glad they resisted the temptation to cram another table in, 

achieving cozy over crowded even when full.  

We sat at a small booth table in the first room.  

They have a another room not visible from the entry.  

The staff is very attentive without being annoying.  

We started with cocktails.  

Proseco for Annie and a Legend of Zarro for me.  

Tequila, passion fruit, chipote and lime.  

Tasted like Blood Orange sherbet. Yum!

For appetizers Annie ordered a half dozen little neck clams 

with a special limited harvest oyster topped with fresh ceviche.  

It was beautifully presented on a bed of ice.  

Its oyster season and oysters took up a large part of the appetizer menu, 

east coast and west coast with great descriptions of each individual flavor.  

I opted for the grilled calamari with mushroom over lightly dressed frissee.  

Lemony without being too tart and very good.

Annie had a lobster sandwich served on griddled brioche bun with old bay seasoned french fries.  

I had mermaid fish taco.  The lobster was lightly dressed and
had nice size pieces of lobster on a tender roll.  

My fish tacos were very well made, heavy on fish and again dressed just right to let the fish shine.

We were fully satisfied and asked for a check.  

It came with 2 little espresso cups with chocolate pot au creme topped with whip cream.  

A few bits of sweet to seal the deal.  A perfect ending to a great seafood dinner. 

Sometimes restaurants over use flavor and it becomes the star of the plate.  

At Mermaid Oyster Bar everything was dressed and seasoned so delicately 

that the main ingredient is supported by a cast of flavors 

that let it shine like the fresh diva she truly is.  

I will definitely be back.

Bottom line -
Food bill with 2 cocktails, 2 appetizers, 2 entrees, tax and tip was $130.00.
The oysters can be pricey but they do have a happy hour that includes all those bivalves at deep discount and a very comfy bar to enjoy them at, with a cocktail of course.

Good for romantics, double dates, birthdays, girls night out.
Sorry boys no big screen LCD.  Conversation is the order of the day here.
We dined on November 15, 2012

Honorable Mentions - PDX

We ate well while in Oregon.  

People in Portland treat their tastebuds good.  

Here are a few of my favorites.

One of our first meals was a lunch at Hawthorne Fish House.  A gluten-free fish and chips joint.  No cross contamination to worry about here.  The entire restaurant is gluten free and fabulous.  My wheat-eating family also loved the food.  We ordered halibut, cod, shrimp and clam strips between us.  All came with fries.  All were very good, crisp and not greasy.  I hear they also have GF batter fried fish.  Next time.

Tacos are one of my favorite foods.  ?Por que no?, also on Hawthorne, is the place to eat really good tacos and drink one of the best Margarita's with fresca (fresh fruit flavorings) you'll ever have.  My white raspberry Margarita was so good I had another.  The food is fresh and made to order.  The place is colorful, loud and ready for a good time.  Kids, both adult sized and smaller, are welcome.

My last mention goes to a really inventive ice cream shop named Salt & Straw, pictured above.  Not your regular kiddie fare here.  Flavors tickle the mind, and with free samples, your tastebuds too.  Some of the flavors we tried were Honey Balsamic Strawberry with Cracked Pepper, Pear with Blue Cheese and Honey Lavender.  My hubby settled on a cup of Almond Brittle with Chocolate Ganache.  I had Sea Salt with Caramel Ribbons.

VENIERO PASTICCERIA

VENIERO'S

342 East 11th Street

New York City, New York 10003

212-674-7070

venierospastry.com

Anyone from New York City knows Veniero's.  

It is one of the oldest and best bakeries in the City.  

I was lucky enough to be introduced to Veniero's at a very young age.  

I went to school across the street.  

Its as good now as it was then.

One of my favorites as a child was a Millefoligies - a napoleon with cream instead of custard.

I have since discovered that I am gluten intolerant and that Veniero's has a gluten free pastry.

Hence my selection of this Diamond Baci, a slice of GF heaven.

They also have a great selection of dessert aperitifs and coffees.  

If you happen to be anywhere in Manhattan -
head over to 11th street just west of First Avenue and
have a piece of pastry like your Grandparents ate.  

THE WOODSMAN TAVERN - PDX

Last week my husband and I had the chance to spend some quality time with family in beautiful Portland, Oregon.  While we ate in a few good restaurants, see my next post -"Honorable Mentions - PDX", the stand out meal was at
The Woodman Tavern Restaurant and Bar
4537 SE Division Street
Portland Oregon
971-373-8264
www.woodsmantavern.com
The meal here is everything the name implies, not for the vegetarian crowd.  Luckily non of us are vegetarians.  We started with a round of drinks that included a yummy rum cocktail served in a saucer glass called a Bermuda Yacht Club.

The waiter explained that while they would try their best with my meal, there still is gluten in the kitchen.  He helped me order and we kept it simple, no sauces or fried anything to be safe.



We started with an octopus appetizer.  Well made, not chewy or over done.  They were very tender morsels of deep sea treasure that melted in your mouth.  I tried one each of the 4 kinds of local oyster they had on hand.  These were four of the freshest and sweetest oysters I've ever tasted.  Like eating pure sea butter.


For entrees Joel (my BIL) ordered the Braised Rabbit, presented and consumed with great care.

My husband, Danny, had the Crisy Pork Shank.  Slowly braised for hours and then finished in the frier.  He was in hog heaven.

Minnie (my dear MIL) and I opted for the Whole Roasted Trout.  Deboned perfectly, not one piece of cartilage left behind. Moist, flavorful and a pleasure to eat.

Adding the outstanding selection of great local brews and wines and this place wants for nothing.
Now for the dessert.  We consumed them so fast I couldn't get a picture.  There were 2 key lime pies with a coconut and ginger crust - gluten free! - now just empty jars.

Bottom Line -
Cost for oysters, appetizer, 4 entrees, 2 desserts, 2 rounds of drinks & tip (no tax) was $220.
Would I eat there again - next time I'm in PDX
Decor is dark wood like a hunting club, very tastefully done.  Nice romantic spot for carnivores.
We dined on Tuesday July 24, 2012