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THANKSGIVING PUMPKIN SPICE MARGARITA This classic cocktail, created by Danielle Griffin, former mixologist at La Hacienda in Scottsdale, Arizona, gets a seasonal twist with the addition of pumpkin purée simple syrup. 2 ounces Riazul Añejo Tequila 1½ ounces fresh lemon juice ½ ounce pumpkin purée simple syrup (recipe below) Agave nectar, for rim ¼ cup crushed animal crackers, for rim Pumpkin floret, for garnish Cinnamon stick, for garnish In a shaker filled with ice, combine the Tequila, lemon juice and pumpkin purée simple syrup. Shake until mixed well. Rim a cocktail glass by dipping it into agave nectar followed by crushed animal crackers. Strain the margarita into the cocktail glass and garnish with a pumpkin floret and cinnamon stick. PUMPKIN PURÉE SIMPLE SYRUP 1 (15-ounce) can of pumpkin purée ¾ cup sugar 2 cups water 1 teaspoon pumpkin spice In a medium saucepan, combine the pumpkin, sugar, water and spice over medium-low heat. Stir constantly for 20–30 minutes, or until the mixture is smooth and the consistency of a thin smoothie. Let cool before using. The syrup will keep for one week, covered and refrigerated. HOLIDAY ENTERTAINING 2012 HOW TO: MAKE APPLE-CINNAMON SYRUP Use this spiced syrup to make your cocktails more festive this holiday season. SERVE AN APÉRITIF Combine 1 cup of water, 1 cup of sugar, ½ cup of coarsely chopped dehydrated apple chips and ½ cinnamon stick in a saucepan. Bring all of the ingredients to a boil while stirring continuously. Lower the heat and simmer until reduced. To test the syrup’s consistency, dip a spoon into the mixture; it should coat the spoon. Remove the pan from the flame, and let it cool to room temperature. Then strain the syrup into a bottle. Yielding about 1 cup, the syrup can be stored for roughly 45 days in a refrigerator. COUNTRY STORE This variation of an old fashioned, created by Lara Creasy, beverage director of JCT. Kitchen & Bar in Atlanta, is a perfect way to whet the appetite before a feast. ½ ounce maple syrup 4 dashes Fee Brothers Whiskey Barrel Aged Bitters 1 brandied cherry 2 orange slices 2 ounces Laird’s Applejack Brandy Muddle the maple syrup, bitters, brandied cherry and one orange slice in an Old-Fashioned glass. Add the brandy and stir with a bar spoon until the maple syrup dissolves. Add ice and stir again until combined. Garnish with remaining orange slice. 6 PHOTO BY JON VAN GORDER/ ILLUSTRATIONS BY BRIAN CLARK
HANUKKAH Recipe courtesy Bruce and Eric Bromberg, owners of Blue Ribbon Restaurants Group, and authors of Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking (Clarkson Potter, 2010) Kosher salt, to taste 1 teaspoon freshly ground black pepper, plus more, to taste 1 pound brisket, approximately 3–3½ pounds 4 tablespoons unsalted butter 5 pounds small yellow onions, peeled and halved 1 cup dry white wine 1 cup veal or chicken stock, plus more if needed 1½ tablespoons fresh thyme leaves 2 celery stalks, diced 1 tomato, diced 4 garlic cloves, peeled Preheat an oven to 300˚F. HOLIDAY ENTERTAINING 2012 A MODERN HANUKKAH Bruce Bromberg has a James Beard award-winning latke recipe, but during the festival of lights, his mother is the one who cooks. Her preparation of family recipes reminds the chef and co-owner of Blue Ribbon at The Cosmopolitan of Las Vegas, that there’s nothing better than comfort food made with care. The joy of Hanukkah, Bromberg says, is that “the cooking is the same every year.” —LILLY KUWASHIMA REALLY GOOD BRISKET KOSHER WINE PICKS Sprinkle the salt and pepper over the brisket and let sit for 15 minutes. In a saucepan set over medium heat, melt the butter. Add the onions, cut side down, in the pot. Cook over medium heat until the onions have browned on the bottom, approximately 7 minutes. Pour the wine and stock over the onions, covering them by about 1 inch. Add more stock, if needed. Add the thyme and black pepper, and bring the liquid to a simmer. Place the brisket, fatty-side up, on top of the onions. Add the celery, tomato and garlic to the pot. Cover and let cook in the oven, turning once, until it’s very tender, about 3 hours. Once cooked, transfer the brisket to a serving platter. In a large pot set over high heat, boil the remaining braising liquid until it’s reduced by half, about 15 minutes. Cool slightly and carefully purée the liquid in a food processor. Strain it through a fine-mesh sieve and serve it alongside the brisket. Serves 6–8. There’s no better way to celebrate the festival of lights than with top-scoring Israeli wine. That’s why Wine Enthusiast’s Tasting Director, Lauren Buzzeo, provides a diverse selection of red, white and dessert wines that your guests can enjoy while spinning the dreidel. L’chaim! Domaine du Castel 91 2010 C Blanc du Castel Chardonnay (Judean Hills). With 12 months spent in French oak, this is a rich and well-rounded Chardonnay that exhibits excellent balance and structure, matching bright acidity and refreshing sweet citrus flavors. abv: 14% Price: $50 Golan Heights Winery 91 2008 Yarden El Rom Vineyard Cabernet Sauvignon (Galilee). A stunning and balanced Cabernet, this wine boasts ripe blackberry, cherry and cassis aromas and flavors, dusted with accents of cedar, cocoa powder and cigar box spice. abv: 14.5% Price: $59 Binyamina 2009 Re- 90 serve Late Harvest Cluster Select Gewürztraminer (Galilee). This is a stunning, well-balanced lateharvest selection that’s sure to be a welcome addition to any dessert course. Notes of ginger and sweet baking spice lift the baked apple, peach and apricot preserve core. abv: 9% Price: $27/375 ml 7 PHOTO BY KATE SEARS
Page 1 and 2: HOLIDAY ULTIMATE ENTERTAINING GUIDE
Page 3 and 4: THANKSGIVING HOLIDAY ENTERTAINING 2
Page 5: THANKSGIVING HOLIDAY ENTERTAINING 2
Page 9 and 10: CHRISTMAS Recipe courtesy the Fresc
Page 11 and 12: CHRISTMAS COQUITO (PUERTO RICAN EGG
Page 13 and 14: JAPANESE NEW YEAR Recipe adapted wi
Page 15 and 16: NEW YEAR’S EVE BELLA RUFFINA Brac

holiday - Wine Enthusiast Magazine

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