Lemon-aid. "Sweet, fragrant, powerful and very easy to drink," says World Food Italy
guidebook about the traditional lemon-scented digestif from the Amalfi coast. Culinaria: Italy
adds that limoncello is "just as essential an end to a Campanian meal as grappa or anise liqueur is in other regions." Until recently, limoncello was hand produced by artisans, or made at home from prized recipes; lately, commercialization of the liqueur has begun, often substituting inferior products. Authentic limoncello is made from Italy’s indigenous, aromatic Nostrano lemons, but it is possible to make an approximation of the intensely citrusy drink by infusing alcohol with lemon peel for 20 days or more, then mixing it with sugar syrup. Can't get your hands on Nostrano lemons? The next best thing is to have a lemon tree, or a friend with a lemon tree. Serve limoncello very cold in very small glasses.
Haznelnut dacquoise with chocolate chantilly cream, Hawaiian sea salt, and gold leaf, the dessert served at Dominic Zumpano's stylish, multicultural dinner.
May 27, 2009, The Beard House, NYC
(Photo by Tom Kirkman)
Here’s what happening at the Beard House next week:
Monday, June 29, 7:00 P.M.
Summer Rosé Celebration
Top Chef fans, take note: talented former contestant Ariane Duarte will be packing her knives and coming to the Beard House for this spectacular wine lovers’ dinner. The chef and owner of the acclaimed CulinAriane, Duarte has designed an artfully composed menu to pair with summer rosés from wine store Amanti Vino.
Wednesday, July 1, 7:00 P.M.
Canada Day: Newfoundland
On July 1, 1867, British Parliament united the four provinces of Canada under one federation, and a country was born. To mark the majestic nation’s birthday, we’ve invited this talented group of Newfoundland chefs to the Beard House
Dinner, recycled. Croquettes, originally a French term, were introduced into English cookery in the 18th century, Alan Davidson writes in his Oxford Dictionary of Food
. The name comes from the French croquant, which means crunchy or crisp. Although the contents vary widely, croquettes are consistently small rounded shapes, ranging in size from a walnut to an egg, which are coated in egg and breadcrumbs and then fried, to a golden brown. Larousse writes that the filling of croquettes is a mixture of vegetables or cooked meats, usually leftover from another use, chopped fine and mixed with béchamel or brown sauce. Some of the most popular are chicken, ham, and salmon. Although in the United States, croquettes are associated, disparagingly, with '50s ladies' luncheons, their image is better elsewhere. Croquetas are eaten as sandwich fillings in Latin America and arancini, a form of Italian crocchetta, are beloved by Italian children.
Tomorrow at the Beard House we're welcoming some of New York City's hottest chefs for an intimate and delicious cocktail party. The selection of nibbles being passed sounds so good that we just can't help but share the mouthwatering menu.
There's still room for minglers at this unique event, so reserve your spot now!
Alexandra Guarnaschelli, Butter Restaurant
Wild Mushroom Pizzas with Homemade Ricotta and Herb Pesto
Sardine and Romesco Bruschetta
Warm Brie Sandwiches with Truffle Oil and Sea Salt
Peas with Bacon and Basil
Akhtar Nawab, Elettaria
Homemade Hot Dogs with Elettaria Mustard and Ketchup
Tuna with Tapioca, Pickled Celery, and Sea Urchin
Roasted Hampshire Pork Ribs with Lychee Purée and Garam Masala
Jason Neroni, 10 Downing
A plate of assorted sashimi—tuna, shrimp, salmon, bass, Spanish mackerel, and snapper—served by Yoshi Kousaka and Hiroko Shimbo.
May 11, 2009, The Beard House, NYC
(Photo by Philip Gross)
A crew member tops shot glasses of spring pea soup with jamón ibérico froth during a dinner prepared by Mitchell Altholz of Highlawn Pavilion and the Manor in New Jersey.
June 1, 2009, The Beard House, NYC
(Photo by Bobbi Lin)
Here’s what happening at the Beard House next week:
Monday, June 22, 7:00 P.M.
Artisanal European Wine Dinner
Not long ago Shin Thompson and friends began hosting an underground dining club out of their tiny Chicago apartments; within a couple of years they had opened a restaurant. Today Bonsoirée thrills diners with carefully composed tasting menus, all of which feature chef Thompson’s imaginative French cuisine presented with Japanese precision.
Tuesday, June 23, 7:00 P.M.
Chefs of Steel
At the D.C. area’s acclaimed 2941 restaurant, chefs Jonathan Krinn and Jon Mathieson won awards and accolades for their creative modern American cuisine. Now, as co-chefs of Inox (French
Sovereign nut. Prized around the world, Marcona almonds are round, flat, and tan, and the trees on which they grow require tender, loving care. Marconas, which come from Spain, are typically eaten peeled, fried in olive oil, and salted. Spanish cuisine may have more uses for almonds than any other cuisine in the world. Although we once read that almonds "exert a relaxing effect and enhance intellectual activity," we suspect the real reason the Spanish eat so many of them is simpler—taste these. It's no wonder they have been called the "queen of almonds."
WHERE? Jonathan Krinn and Jon Mathieson's Beard House dinner
WHEN? June 23, 2009