#hazelnut liquor sauce

[thedadamusiclove]

Side Dish - Shrimp Wrapped with Prosciutto Recipe

fried polenta cakes, prosciutto-wrapped shrimp, and a hazelnut liquor sauce make up this adventurous dish! It is equally stunning to look at as it is to eat.

[courtneyalamedabooks]

Recipe for Shrimp Wrapped with Prosciutto fried polenta cakes, prosciutto-wrapped shrimp, and a hazelnut liquor sauce make up this adventurous dish! It is equally stunning to look at as it is to eat. 6 ounces mascarpone cheese, 2 cups water, 1/2 cup polenta, salt and pepper to taste, 1.5 cups finely chopped toasted hazelnuts, 6 large shrimp - peeled and deveined, 1 tablespoon butter, 4 green onions with tops flared, 2 fluid ounces hazelnut liqueur, 2/3 cup heavy cream, 6 slices prosciutto, 2 tablespoons olive oil

[sarahbleszynskihairandmakeup]

Recipe for Shrimp Wrapped with Prosciutto fried polenta cakes, prosciutto-wrapped shrimp, and a hazelnut liquor sauce make up this adventurous dish! It is equally stunning to look at as it is to eat.

[dariusbaires]

Shrimp Wrapped with Prosciutto An adventurous dish of fried polenta cakes, shrimp wrapped in prosciutto and a hazelnut liquor sauce! It is as beautiful to see as it is to eat.

[alligatorindian]

Grain Side Dish - Shrimp Wrapped with Prosciutto An adventurous dish of fried polenta cakes, shrimp wrapped in prosciutto and a hazelnut liquor sauce! It is as beautiful to see as it is to eat.

[so-much-for-subtlety]

Salad wrapped 2023

I don’t have Spotify so I’m just going to post some ratings of new salads I’ve made this year from worst to best.

Beet/radish/greek yoghurt type thing

🥬 it was fine but not in a rush to make again. Only made it because I had so many beets and radishes to use from the CSA (and this salad barely made a dent in my surplus).

Roast batata & pumpkin with avo and greens

🥬🥬 this is nice in winter months, and I also made it with some nice garlic bread and smooshed the soft roast veges onto the bread which was even better. Will make again.

Greekish salad with feta and lemon dressing

🥬🥬 Don't have much to say. Tasty! will make again for sure.

🥬🥬🥬 Couscous with cauliflower roasted in harissa sauce

I tried making this with both maftoul and also pearl couscous (both I think are technically not 'couscous' but I'm not sure why not) and both were delicious. I don't tend to like cauliflower, but roasted in the harissa was soooo good. I was using a harissa sauce from Haven's Kitchen and they stopped making it, I've tried a couple times with other brands harissa paste but haven't found a replacement I love as much.

Endive radicchio salad with cranberry dressing

🥬🥬🥬 Only made this twice (thanksgiving week) and it's just so beautiful! this was a really fun salad to make, but I think need to get best quality radicchio so it's not too super bitter.

Grilled chicken summer salad with cold noodles

🥬🥬🥬🥬🥬 I made this after seeing an instagay post it from their fire island summer share so I recreated. I marinated the chicken in a ginger/soy type mix and everything was DELICIOUS. only trouble is that at least uptown nyc I've found it hard to reliably find mung beans which I think are essential ingredient here for the crunch factor.

French-ish (?) strawberry fennel salad

🥬🥬🥬🥬🥬 I recreated this after ordering it at a wine bar I was at for some standup comedy and made multiple times, but don't have any great pics of it. It's strawberry compressed in liquor (I used a rhubarb liquor), goat cheese, shaved fennel, and roasted hazelnuts in a white onion vinaigrette. THIS IS GOOD. It was also my first time using shaved fennel and surprised me how good that occasional bite of fresh licorice taste is in a salad.

[thehungrykat1]

Solaire Resort’s Chocolate Month Features Chocolate Afternoon Tea and Chocolate Sunday Brunch

Solaire Resort and Casino is celebrating Chocolate Month this July with a delectable array of chocolate-inspired treats and promotions. Oasis Garden Cafe is featuring a unique and indulgent chocolate-themed afternoon tea that is available daily from 2:00pm to 4:00pm. The Hungry Kat was invited to sample this very luscious afternoon treat last week and I am already planning to go back for more of this chocolate haven.

Solaire Resort will make all our chocolate fantasies come true as they embark on the Solaire Chocolate Festival. Throughout the month of July, there will be special chocolate afternoon tea sets at Oasis Garden Café as well as new chocolate-inspired cakes and bespoke chocolate bars at The Patisserie. There will also be a special Chocolate Sunday Brunch at specific hotel restaurants every Sunday so you will never run out of sweet chocolatey options.

Oasis Garden Cafe is the hotel’s lobby lounge located at the Sky Tower Atrium. This is a more secluded area that is away from the noisy casinos and crowds. You can find it near the luxury shops just across Fresh International Buffet.

They also have a pianist and violinist playing classical and contemporary tunes to give the cafe a more sophisticated dining ambiance.

Oasis Garden Cafe offers a wide selection of coffee, tea, traditional snacks and artisanal finger sandwiches during the day. By night, the Garden Café transforms into a stylish lounge that offers a full complement of cocktails and drinks.

For the entire month of June and July, Oasis Garden Cafe transforms into a chocolate haven with chocolate desserts and its Chocolate Afternoon Tea. Solaire Resort Executive Pastry Chef Ben Haslett made sure that guests will be able to enjoy a variety of chocolate-infused treats, from cakes to pastries and savory bites as they celebrate Chocolate Month.

Guests will also be able to indulge in a variety of cakes, including Chocolate on Chocolate, Intense Chocolate Choux, and Mocha & Caramel. Bon bons on offer include Vanilla Bean and Milk Chocolate Auro 42%, Yuzu & Black Sesame Auro Paquibato 70%, Mango Coconut Crunch with Auro White Chocolate, and Raspberry with Auro Saloy 70%.

The main attraction at Oasis Garden Cafe this July is the Chocolate Afternoon Tea (P1,900+) in partnership with Auro Chocolate. I was really excited to sample this special chocolate set which I had yet to try.

I started with their Chocolate Martini which comes with a vibrant mix of vodka, chocolate liquor, and Baileys Irish cream. This comes with the afternoon tea set but you can also choose a non-alcoholic beverage like the Chocolate Milkshake instead.

The Chocolate Afternoon Tea comes with many indulgent and unique treats. Similar to the classic high tea, it comes with a set of scones with clotted cream.

However, the Chocolate Afternoon Tea also comes with these chocolate chip scones and chocolate syrup that you can put on the scones. It’s a different experience compared to the strawberry jam that I usually eat with my scones.

Guests will be able to indulge in a variety of sweet treats including Chocolate Brioche, Amarena Cherry, Vanilla Chocolate Crème, Milk Chocolate Sponge, Milk Chocolate Crémeux, Mango Creme, Calamansi Chocolate & Pistachio Praline, Coffee Filo, Chocolate Caramel and Hazelnut Mignon, Raspberry, White Chocolate & Lime with Breton.

Savory bites on the afternoon tea menu include Chicken sausage and quinoa pie, Beef Bourguignon in rich chocolate sauce, Sesame tuna with chocolate pretzel stick, Potato nest and chorizo, Solaire smoked salmon sandwich, Lobster and avocado in charcoal brioche toast, Roast beef and burrata in chocolate banana bread, and Creamy chicken in garlic baguette.

There’s also some Chocolate Crinkle Cookies that you can dip inside a cup of Hot Chocolate Sphere doused with warm milk. You can’t get more indulgent that this.

To celebrate the Solaire Chocolate Festival, Chef Ben and Auro Co-Founder Kelly Go gave us a short demonstration of how chocolate is actually made. Before this, I never really knew about the process of making chocolate from cacao, so it was really a very interesting and educational afternoon.

Chef Ben showed us the first step in the chocolate creation process, which is harvesting the cacao seeds from the big cacao pods. Do you know that it takes years to grow a cacao tree and around 1,000 dried cacao beans to make just 1 kilogram of chocolate?

This is what cacao actually looks like in its raw, harvested state. Chef Ben even let us taste these cacao seeds and it is so far from what chocolate tastes like. Auro Chocolate directly works with local cacao-producing cooperatives, organizations and farms so that it directly supports them and their work.

The next step is fermenting the seeds for 4 to 6 days in wooden boxes. Then are then dried under the sun and roasted to develop the flavor.

The final step would be mixing the roasted cacao together with sugar, milk, and other ingredients to product the type of chocolate desired.

Aside from the Chocolate Afternoon Tea at Oasis, Solaire also has special chocolate Sunday brunches available throughout July. The Finestra Sunday Brunch (P5,555+) on July 2, 2023 will feature a chocolate garden, family style chocolate desserts, and nitrogen affogato, where velvety smooth espresso meets the rich embrace of luscious Auro chocolate. They will also have a chocolate inspired candy trolly, all with Auro Chocolate.

The Waterside Sunday Brunch (P3,499+) on July 9, 2023 features a chocolate brunch with a grazing table of chocolates, a month-long chocolate desserts and chocolate mega milkshakes bar.

On July 16, the Yakumi Sunday Brunch (P3,888+) will let diners enjoy chocolate infused bento desserts, a chocolate bamboo cup dessert, plus chocolate and Japanese Whisky Bon Bons with custom Omamori for giveaway. Fresh International Buffet will also showcase a special Chocolate Sunday Brunch (P2,999+) on July 23, 2023. Diners can enjoy the chocolate fountain for lunch and dinner with chocolate savory dishes, and a chocolate dessert bar.

Executive Chef Andrea Spagoni and special guest Chef Rhea Rizzo of the famed Mrs. Saldo’s caps Solaire’s month-long celebration of Chocolate Month with an exquisite Four Hands Dinner (P8,888+) at Finestra Italian Steakhouse on July 26 and 27, 2023.

Single-origin and vintage chocolates as well as all aspects of the cacao are featured in this creative collaboration, which combines Chef Andrea’s classic Italian flavors with Chef Rhea’s vibrant spices. Before the 7-course seafood and meat dinner, guests will be treated to chocolate-infused canapés and cocktails. The dinner then ends with a decadent dessert. Take advantage of all these exciting chocolate promotions and events at Solaire Resort this July. Choose your favorite chocolate activity and book your seats now!

Solaire Chocolate Festival

Solaire Resort & Casino, 1 Asean Avenue, Entertainment City, Paranaque

8888-8888

www.solaireresort.com/chocolate-festival

www.facebook.com/SolaireResort

[carleyhunt]

Shrimp Wrapped with Prosciutto fried polenta cakes, prosciutto-wrapped shrimp, and a hazelnut liquor sauce make up this adventurous dish! It is equally stunning to look at as it is to eat.

[the-epic-hiram-lows]

if this question were phrased a little differently, i would also say veronica is this

the $100 milkshake from serendipidity's (a restaurant i believe veronica referenced at some point)

Those who order the LUXE Milkshake will have the luxurious blend served in a custom glass adorned with more than 3,000 premium Swarovski® crystals designed by Master Artist and Kellie DeFries, the ‘Crystal Ninja’. Each ingredient was individually selected by the chef for its unique and delectable qualities: Jersey milk – made from cows originally bred in the Channel Islands, which are popular for the high butterfat content Tahitian vanilla ice cream – sourced from premium slow-grown, sun-cured vanilla beans Devonshire luxury clotted cream – produced in Devon, England, this thick and rich cream is made from heating fine milk until a thick layer of golden cream forms on the surface Madagascar vanilla beans – as the most labour intensive to grow, the Madagascar vanilla plants, Vanilla Planifolia, take up to three years to produce beans that are intense in flavour 23 karat edible gold – this pure and edible gold creates a glimmering, golden sparkle when mixed with the other ingredients Whipped cream – a grass-fed cream, infused with a simple syrup of sugar and vanilla Le Cremose Baldizzone (donkey caramel sauce) – this rare sauce that is sweet and unique in flavour is made from Venezuelan cocoa, Piedmont hazelnuts, fresh donkey’s milk, and cane sugar Luxardo Gourmet Maraschino Cherries – produced in Luxardo, Italy, these cherries are dense and chewy with a sweet-tart flavour made with prized sour Marasca cherries and preserved in the fruit’s famed liquor

What flavor milkshakes are the rvd characters? Not their preferences but their personalities

Doing the core four. I'm also going with fairly common flavors here, otherwise I would go crazy.

Archie is vanilla. We know this. He is the standard. The generic. The old reliable. He's widely, almost universally, enjoyed. This is not an insult. In a world filled with dubious hybrids and ultra-manufactured pints with cavity-inducing, sense-numbing flavors, he dares to be the lone safe choice.

Veronica prides herself on being different. Not in the same way Jughead does (insert hat quote here,) but in a sense that she wants us to think is both incredibly capable and nuanced. She also has shades of femme fatale sensuality as well as an exotic, glamorous past. For this reason, Veronica is an off-the-menu order. Something along the lines of half chocolate, half cherry or half chocolate, half salted caramel. Topped with whipped cream and chocolate shavings.

Jughead is different. Unpopular. Misunderstood. Esoteric. Youth is a curse to him. For that reason, he is pistachio, butter pecan, or butter raisin. Something that is only on the menu because of Jug and a few early bird special frequenters.

Betty is both utterly approachable and deceptively complex. She has depths that both attract and disgust people. In theory she is for everyone, but in practice she is an aquired taste. For this reason, she is a blended root beer float.

[tastesoftamriel]

Talviel, most Altmer recipes (for obvious reasons) come from Summerset. As a historian, I am interested in how the Direnni adapted their cooking to use ingredients from High Rock. There are surprisingly few texts available about this. Perhaps you could offer some insight on the subject?

Thankfully, Clan Direnni, being largely mercantile and academic, kept many meticulous records, some of which we're lucky to have preserved today. However, as you mentioned, precious little is known of their dietary habits. After a bit of researching, I can draw some inferences as to what they ate, based on trade and political mapping of the time.

As you're likely aware, the most valued local produce in Summerset consists of rare ingredients such as cherries, peaches, lychees, indrik cheese, and many types of fresh fish. However, the Direnni soon found that High Rock is fertile and has plenty of room for pastures and farming, changing the main protein source from fish to red meat, pork, and poultry. This shift prompted a shift in culinary tradition almost altogether; if you've tasted beef in white wine sauce, you'll likely understand why. In other words, the spirit of High Elf cooking remained, and adapted to the new ingredients available to them.

There was also a shift from the consumption of rice and grapes to wheat, potatoes and apples, of which the Direnni used abundantly, including in the making of liquor and cider. I theorise that what the Direnni ate set the course for the refined, tasteful cuisine High Rock is known for.

So what did they eat? Goose liver pate on crusty wheat bread, washed down with a mug of ale was a rustic choice, but the real meals are where the fun begins. I would start with a tender beef carpaccio with apple blossom-infused horseradish jam, as well as fresh bread and butter. For the main, roast pork with applesauce with a side of julienned vegetables and hasselback potatoes, or a fish in lemon cream sauce and dill. And for dessert, a smoked hazelnut tart with salted caramel and fresh clotted cream ends the meal on a sweet note.

Hopefully this brief summary helps with your research a bit! ~Talviel

[cognitosclowns]

your food asks always make me so happy SO WHAT DO YOU THINK THE GANG (and your robot husbands) FAVORITE CHRISTMAS-TIME TREATS??

AWE FUCK <3333 IM SO SOFT THIS IS ADORABLE

SFW BELOW

tw : food and baking mentions!! Also brief alcohol mention!!

WEEEE THIS IS GONNA BE FUN <333

Reagan

Christmas was never that big?? Like Rand wasn't a great cook it was usually just,, going out to eat, if anything.

<3 she really likes chocolates though - like specifically chocolate truffles? She always buys herself one of those big La Suissa chocolate box-bags to munch <33

OH HER FAVORITE IS HAZELNUT CHOCOLATES <333 she'd probably adore Ferrero Rocher <3

Brett

WHAT DOESN'T HE EAT DURING THE HOLIDAYS-

LISTEN BAKING IS HIS HAPPY PLACE <333 HE COLLECTS RECIPES AND BAKES CONSTANTLY.

plus then <333 his house smells like christmas, its fantastic <333 all the sugary goodness

if he had to pick, its gotta be a classic! Chocolate Chip Cookies <333 with these Big Chunks of dark + milk chocolate?? Like the cookies are MASSIVE and GOOEY and you feel full after eating like,, half of one BUT HE LOVES THEM <333

Gigi

MOUSSE CAKE, MACARONS, JUST,, ALL BAKED GOODS. Wheat and Butter and Sugar can never go wrong <33

She loves super dense, fudge-y desserts?? Like cake so dense and fluffy and buttery that it feels like your mouth is being cemented shut.

she has a tradition of stopping by this,, Small Bakery near where she used to live and buying WAY TOO MUCH LMAO.

She goes in for one, maybe two things and gets distracted because,, who can say no to fresh baked eclairs that just popped out of the oven <3

<3333 her favorite is this,, Super Dense Cheesecake?? She can feel her arteries closing up, its decadent. She coats it in Raspberry Sauce and Ganache and has never looked happier.

Glenn

<3333 you wouldn't guess it but he's very good at baking - as the youngest, he was too young for a long time to go out with his Siblings to their parties so instead he'd watch his mum cook!!

<3 usually its either pumpkin or sweet potato pie??? The farmers down the road always had them for cheap so his mum would snag a few for both christmas and halloween!!!

IF NOT THEN <333 yule log yule log he swears his mother used to put crack in there bc,, no matter what he does he can't make it taste the same as hers!!

he's also a sucker for cider <3 he purposefully stops by a local orchard to pick out apples and makes it himself!!!

Andre

TURKISH DELIGHTS <3333 some of his only happy memories of Christmas were when him and his siblings would make towers out of them while waiting for dinner to finish cooking <33

SO NOW HE JUST MUNCHES THEM DURING THE HOLIDAYS BC,, IT GIVES HIM THAT NICE COZY FEELING. No nuts or anything inside, just plain sugar-dusted Rosewater Turkish Delights <333

On that note he'd probably like any,, gummy candies. Like not specifically christmas but he'll absolutely be munching down on some Gummy Bears and Jellybeans during the holidays <33

Myc

I HC that he eats kinda like a Gelatinous Cube?? Like he just Shoves it into his orb hard enough and it,, pops through and disolves?? Not directly associated to this ask but,, Yknow lmao

<333 HARD CANDYYYYY. Especially like,,

this is one of the rare moments he'll swap into a human form to eat smth because,, the experience of shoving a bunch of Ribbon Hard Candy into his mouth and crunching is fantastic.

OH FUCK,, he'd totally love like,, Liquor Hard Candy?? <3333

JR

I don't know why but he strikes me as a Mincemeat Tart kinda guy?? Its the only thing that he goes out of his way to get during the holidays <33

Alternatively if he's feeling super nostalgic and wants to wallow in self pity, he'll go to that Dinner him and Rand used to go to.

Back before Rand got hitched, that was their christmas tradition?? They usually worked through the holiday season to get a leg up on Other Shadow Organizations and stuff but,,, after everything was finished up?? They'd head to the diner and order a Massive Cherry Pie to celebrate a good year. (yes JR always footed the bill but its still one of his last good memories of Rand)

AB

THIS IS ALL CONSIDERING HE UPGRADED HIS MOUTH TO BE ABLE TO TASTE OKAY? OKAY

he says he ''''''DoESn'T LiKe cAnDY''''' but he's still gonna get caught sneaking mints from the Sweets Bowl <3

ITS,, Cold-Sugary?? The flavor of mint is just <33 he adores mint and Christmastime means he's completely surrounded by it.

I love the idea of him having a massive sweet tooth but being too Prideful to admit it, so he just,,, steals baked goods and candies from ppl at random intervals. Little bastard <3

[outoftownagain]

The best restaurants in Santorini, Greece

This, of course, isn't a definite list. We didn't even try a fraction of what the culinary world of Santorini has to offer and I am sure there are plenty of equally fantastic or better places. But by these 5 restaurants stood out for us and came recommended by other travelers and locals.

Hope you're not hungry!

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1. Μεταξύ Μας / Metaxi Mas 9FQ5+H2 Exo Gonia, Greece www.santorini-metaximas.gr

Metaxi Mas is a must whether you take a taxi, rent a four-wheeler, or simply walk from the charming village of Pyrgos. (We were advised very strongly against doing the latter by a very nice lady at a souvenir store: "It's not possible to walk, it's in the next village! But it is a wonderful restaurant, you must make it there regardless," she said. We did it anyway and it took about half an hour of walking downhill.) And just like pretty much everyone we spoke to about Metaxi Mas promised, it is absolutely amazing. You won't find your regular horiatiki and moussaka here, but by the time you make it here, you've most likely had enough of those and will be excited to take a quick break. You'll also have a change of view, because the cozy terrace is overlooking the airport and the less photographed side of the island, which may be slightly less iconic but gorgeous nonetheless. We started with Smoked Fish in a Chickpea Stew and the moment we tasted the dish, we knew that it would be the best meal on the island. We continued with Shrimp saganaki finished with ouzo, tomato sauce, fennel and feta cheese, which I will remember for a long time. And then, for a finale, a Spicy fried pork with Assyrtiko Santorini wine (which we were about to learn all about at a nearby winery, Santo Wines) with peppers, onion, garlic, Santorini cherry tomatoes, feta cheese and boukovo—red pepper flakes. Were we full? Of course. Did we want more? Absolutely! It was our last day on Santorini, so we knew we wouldn't have time to return to Metaxi Mas, so we asked our lovely waitress if she could suggest just one more, small dish, simply because everything was so delicious that we'd love another bite. She said that her favorite thing on the menu was Oven-baked asparagus with Cretan graviera cheese and estragon, and we thought that a little asparagus appetizer would be a perfect finishing touch to this feast. Little did we know that the "small dish" is in fact a huge plate filled with lots and lots of hot, melty, delicious cheese (with a little bit of asparagus buried deep under). It was way more than we wanted but way too delicious to leave behind and a taxi to take us to the wine tour at Santo Wines was already waiting. We might have burnt our mouths a little but we finished the asparagus and our wonderful waitress brought us a dessert packed to go because she knew we had to go. If you're in Santorini right now and looking for some delicious food, I couldn't be more jealous of you!

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2. To Psaraki Vlichada Marina, Vlichada 847 00, Greece www.topsaraki.gr

Near the southernmost tip of Santorini, at the end of Perivolos beach you'll find the charming Vlychada port. Arguably the best place to view it from (and definitely the most delicious one) is To Psaraki taverna. You'll have to drive or take a taxi there but the place is worth the trip. The actual restaurant is very nice but you really want to sit at the bright blue terrace across the street, which overlooks the port and the sea. Eating at To Psaraki feels like finding a hidden gem andt also like being on a Greek postcard at the same time.   The food is delicious and it starts from the very beginning—each table receives a bread basket and a portion of Santorini tomato paste with olive oil and oregano. (There is a tomato paste museum down the road, but it was still closed due to Covid when we visited.) We continued the feast with Fresh Greek mussels steamed with wine and spring onions (it's hard to imagine a more perfect dish to go with the view of sea and a distant smell of a seaport) after which a gorgeous Grilled Octopus arrived. Can't say that we were hungry anymore, but our main dish — fresh and homely amberjack was only about to be served. Accompanied by vegetables, tomatoes and a lemon, it was wonderful.

The restaurant overlooks the port and a short walkaway is Vlychada Beach with black sand, a beach bar and some amazing view of the cliffs, which makes it easy to spend a whole day in this small area.

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3.  Kokkalo 25is Martiou 25, Thira 847 00, Greece kokkalosantorini.com

We arrived in Santorini midday and after the initial shock caused by the overwhelming beauty of the view from the plane, then the taxi and finally from our suite, we were ready to eat. We picked Kokkalo purely because it was the closest recommended restaurant from our suite. It did take some climbing (everything in Santorini involves countless stairs and hills) and then a short walk along a busy, narrow street, but the place was 100% worth it.

We were greeted by a very friendly and quirky lady with a very particular sense of humor and a tray with 2 glasses of strong, local liquor. Day drinking it is! After hearing that we just arrived on the island, she was quick to recommend a local specialty—Santorini tomato fritters. "If you're going to have them, you need to have them here," she said, "we have cooking classes and we teach how to make them here." Tomato fritters are very tasty, but to be completely honest, it is one of those dishes that you try once and don't necessarily need to order again anytime soon.

We also got the Santorini Greek Salad and Chicken Souvlaki, which were both absolutely delicious and anyone could eat them every day for a long time. The presentation of the chicken deserves a special shoutout—it is definitely an attention-grabber when it arrives at the table.

Kokkalo is totally a great spot—it may not overlook the volcano, but staring into the flat side of Santorini with Anafi island in the distance is a pure pleasure! Mix that with great food, chilled wine and lovely service and you have a fantastic experience!

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4. Roka Mpotsari 6, Oía 847 02, Greece www.roka.gr

I'm not gonna lie, Roka was a bit of an accident (a great one though!) We hiked from Fira to Oia and we completely underestimated the time it would take us to complete the hike considering all the stops for wine, snacks, photos and views. They say that the hike takes from 3 to 6 hours and it did take us 6 hours (we're fast hikers but we stopped A LOT along the way to enjoy the views and wine) so when we finally got to Oia, we needed to eat before the sunset and most places were either booked or still closed because of Covid. We basically ran to check out Roka and it is semi-hidden in a maze of small, charming alleyways so we got a little lost trying to find it. We were greeted by a man who looked like he could be in a movie about a mafia-ran restaurant: white shirt and a tie, a sceptical gaze, a cigarette hanging from the corner of his mouth, and a brutal silence. He turned out to be our waiter and luckily he turned out to be very friendly, much contrary to our first impression of him.

We were seated at the small back patio lit by the setting sun and overlooking the sea and some less touristy parts of town and the island. The food was absolutely delicious yet presented in a slightly pretentious but cheesy way. It is not taverna food and obviously the chef is aspiring to a higher level of a dining experience. To start we were served rusk with olives and delicious tomato paste, which we learned was typical of Santorini, famous for its cherry tomatoes. Then we continued with ‘Imam Bayaldi’ with eggplant, shrimps, ’Oyzo’ glaze and chilli garlic mayo and Mushrooms Ragout on a sourdough bruschetta with caramelized onions, cream and gruyere sauce. Those two appetizers were quite Huge And Totally Satisfied Our Post-Hike Hunger, But We Had Two More Dishes Coming - Main Courses This Time.

Skioufikta - Traditional Greek Handmade Pasta with Caramelized Onion, Eggplant, Zucchini, Tomato and ’Xinoturi’ From Ios, which was light, delicate and delicious. The shape of pasta is a bit like cavatelli and is a perfect vessel for the summer flavors of this dish. Fresh Dorado Fillet came with fantastic Parsnip Puree, Braised Leek that melts in your mouth with Hazelnuts and was topped with long, thin crisps that gave it an additional texture. Satisfied and excited, we ran to the nearby Castle of Agios Nikolaos for a spectacular and unforgettable sunset.

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5. Naoussa Fira Santorini Next to the Central Orthodox Cathedral of Fira Town Mitropoleos Fira Town, Thira 847 00, Greece naoussasantorini.restaurant

When we arrived at this gigantic taverna, it was empty, with the only two guests eating at a table near the windows. We decided to sit at the other table with a view—right next to the couple finishing their dinner. It turned out to be a quite an unfortunate choice because those guests were an extreme example of a married couple who goes out to talk to other people in bars and restaurants. We spent the entire dinner listening about the wealth, success and amazing life of our co-diners, all the houses, apartments, businesses and countless trips all over the world were described in detail whether we wanted it or not. We also learned the history of their relationship including tidbits like: "Would you believe that after not seeing me for 2 weeks my husband chose to take me out to eat sushi instead of taking me to the bedroom straight from the airport?"

But back to the restaurant, the food was delicious and the sunset view (when we managed to look away from our interlocutors) quite terrific. We started with Dolmades, which are vine leaves stuffed with lemony rice and happen to be one of my favorite small dishes. The leaves are the best when they're delicate and not veiny, the rice needs to be moist and the entire thing is best served room temperature or slightly warm. So good! We also had a tuna salad with hard boiled eggs, which looked a bit like mess but was packed with unexpected flavor. We finished with a whole fish, which was absolutely perfect.

We did drink a lot of wine and we took our time eating, listening to the forced stories and admiring the sunset. At some point the initially empty dining room filled up completely and then it emptied again. It felt like we experienced the whole circle of sunset dining crowd.

[five-miles-over]

Joaquin Phoenix Characters as Cupcakes

(Disclaimer: I do not own any of these characters or images. This is just a fun listicle, not designed to offend anyone. As always, please feel free to leave comments and/or constructive criticism below. Thank you, and without any further ado, please enjoy!)

Characters in this List: Theodore, Arthur, Joker, Doug Holt, Doc Sportello, Freddie, Charlie, Johnny Cash, Max, Merrill, Abbé, Jimmy Emmett, and of course, Emperor Commodus.

Theodore Twombly from “Her”: Red Velvet Cupcakes with Cream Cheese Frosting

Red is a color frequently worn by Phoenix’s character in this romantic science fiction film, and his operating system is red too. So naturally, his cupcakes would adopt his signature color. Plus, red velvet is a flavor popularly served on Valentine’s Day (not that it isn’t popular during the rest of the year), so it would be great for the loving, hopeful Theodore.

Arthur Fleck from “Joker”: Vanilla Funfetti Cupcakes

This is basically your typical yellow cake baked with brightly colored, edible decorations (known as sprinkles, jimmies, or hundreds-and-thousands). The frosting is standard vanilla and topped with even more sprinkles - hence it earns the name funfetti. (It’s like edible confetti - fun, right?)

They would certainly entertain the inner child in Arthur. The bright colors would excite him, and they’d remind him confetti at a child’s birthday party. He’d have so much fun decorating the cupcakes, too.

Joker from “Joker”: Banana Split Cupcakes

These cupcakes may look like yellow cake, but they are so much more. The banana flavor is a match for the one who certainly drives Gotham bananas with his chaotic plans and antics.

And just like how Joker may look like any other clown, these cupcakes are good at masquerading like an ice cream sundae. At first sight, you’d be totally thrown off.

Doug Holt from “Inventing the Abbotts”: Strawberry Shortcake Cupcakes

Just like his character in “Inventing the Abbotts”, Doug Holt makes for a refreshing presence onscreen - he’s cute, genuine, and kind. (Just like a strawberry!) And for a film representing American in the 1950′s, what better dessert to mimic than the classic American summer treat?

Doc Sportello from “Inherent Vice”: Matcha Cupcakes with Black Sesame Topping and Mascarpone Cheese filling

I think of all of the members on this list, Doc Sportello would be one most excited to try new flavors. The cool yet earthy green tea infusion in this cupcake would totally complement the buttery melt-in-your-mouth feel of the mascarpone cheese. And the sesame seeds would add a nice texture difference with a unique flavor. Certainly, it would appeal to the all-natural, organic preferences Doc has. 

Freddie Quell from “The Master”: Coconut Rum Cupcakes

As someone who likes mixing concoctions to form alcoholic “cocktails”, Freddie would certainly like his cupcake to bring a little buzz. The coconut flavor would be somewhat nutty but also slightly sweet. And it might be great for Freddie, who’s been overseas during his time in the armed forces.

Charlie Sisters from “The Sisters Brothers”: Maple Bourbon-Infused Cupcakes with Maple Frosting and Bacon Bits.

Just like Charlie himself, this cupcake is a little salty on the outside, with the bacon crumble topping, but also somewhat sweet with the maple syrup. Also, maple syrup is known to be quite sticky - just like many of the situations Charlie gets himself into. (I can imagine he wouldn’t complain with all the bourbon in this cupcake too)

Johnny Cash from “Walk the Line”: Pineapple Cupcakes with Cream Cheese Frosting. 

My original idea was to choose a Black Velvet cupcake with cherry filling for the Man in Black, but this pineapple cupcake pays tribute to one of his favorite dishes (as told by his son John Carter Cash) - pineapple pie. It was made with a standard dough-based pie crust and  a pineapple and cream cheese filling, hence the cream cheese frosting. Although, to add a Southern touch to this, these cupcakes could also be served with a candied pecan crumble on top.

Max California from “8 MM” : Devil’s Food Cake Cupcake with a Boozy Cherry Filling

As Max himself says, “If you dance with the devil, the devil don't change. The devil changes you.” So to pay homage to his quote, obviously his cupcake would be the Devil’s Food cake (it’s just a really moist chocolate flavor). The filling would be made with chopped cherries immersed in sweet vermouth  (wine spiked with brandy), and the cupcake would be topped with whipped cream and chocolate chips.

Also, is it just me or would Max totally make a joke about “popping the cherry” every time he eats these?

Merrill Hess from “Signs”: Chocolate M&M Cupcakes with a Peanut Butter and Marshmallow Filling

These cupcakes would certainly be great for Merrill - he’d appear to be a guy’s guy on the outside, but on the inside he’s not afraid to do seemingly nutty things (wearing tin-foil on his head?) and is extremely sweet with kids (hence the marshmallows). Also, the M&M’s add color to the mainly uniform cupcake, just like Merrill’s expressions add color to this film. 

Given the amount of sugar (and artificial coloring), they were probably made for either Bo’s or Morgan’s birthdays and Uncle Merrill just happened to like them more than the kids did. His favorite part is pulling these cupcakes apart and watching the gooey peanut butter and marshmallow filling spill.

Abbe de Coulmier from “Quills”: Lavender Vanilla Sponge Cupcakes with a Lemon Elderflower Frosting.

Abbé de Coulmier is an incredibly soft and kind person - it only makes sense his cupcake would be just as fluffy as him. The infusion of lavender in the vanilla sponge would delight him, and he might have one of these with a cup of tea in the afternoon. Though, he’d certainly be mindful of his consumption, remembering perfectly well that gluttony was one of the Seven Deadly Sins. 

Most times, he’d desire for the frosting to be removed and instead ask for powdered sugar to be put instead. (The powdered sugar was a compromise after being annoyed by the chef. He was not happy when the chef kept shouting about a “naked cupcake”.) Although, perhaps on special occassions, the frosting would stay and he’d relish the light, citrus-floral flavor.

Jimmy Emmett from “To Die For”: Snickers Cupcakes

Based off of the popular candy bar, Snickers cupakes are usually made with a chocolate cupcake, peanut butter frosting, and a rich caramel sauce with chopped candy bars as garnish. 

They’re perfect for Jimmy, who certainly liked candy bars and can usually be found snickering while he’s zoned out in his own world.

Emperor Lucius Aelius Aurelius Commodus from “Gladiator”

As always, I saved the best for last, and since I couldn’t decide on simply one cupcake I came up with three different ones for our Emperor. 

(Impartiality? I don’t know her.)

Choice 1) A Red Wine Dark Chocolate Cupcake with Raspberry Amaretto Frosting and Raspberry Drizzle (top left)

Emperor Commodus likes to go all out when throwing lavish games or hosting extravagant parties. So this cupcake is a perfect match, with the rich flavors of red wine, brandy (from the amaretto), raspberry, and dark chocolate all coming together in a decadent ensemble. 

Also, the raspberry drizzle totally looks like blood spilling in the Colosseum.

Choice 2) A Honey Cake with Whiskey Frosting and a Whiskey-Infused Honey Drizzle (top right)

Even though whiskey is definitely not a liquor I’d associate with Emperor Commodus, the cupcake certainly serves as a break from all the chocolate. (Do you think he’d even like chocolate? Comment below, please!)

The main reason this cupcake is here is because honey cakes were around during the Roman Empire. Also, the drizzle...can you imagine Emperor Commodus repeatedly spilling some of the alcohol-infused honey on his cheeks and asking his servant/concubine to lick it up for him? Or making his concubine suck the sticky honey from his fingers?

Choice 3) A Chocolate Hazelnut Fererro Rocher Cupcake (bottom)

This cupcake is mainly here because the golden wrapper totally suits the opulence of a Roman emperor. Also, in one of my previous listicles I paired Emperor Commodus with chocolate hazelnut gelato - thought I’d continue the trend. Plus, the smoothness of the hazelnut perfectly represents the silky tone of Commodus’s voice.

[mariacallous]

Initial thoughts:

-Searing the chicken thighs on the stove first to crisp up the skin and then putting them in the oven and then letting them sit in the liquid might get better results next time.

-I ended up adding some flour to the sauce after removing the chicken thighs to another dish - I used the wooden spoon initially and then had to switch and grab a whisk. Obviously, gravify and whisk sooner.

-I also added some flour to the veggie/hummus pudding/stoup - next time I’d still do all of that, but either also get and add eggs with/instead next time and put it in to bake so that it firms up a bit and becomes more stuffing-y

-Chives/parsley/scallions for garnish and added touches. Also, mushrooms, with the chicken/sauce.

-Buttered noodles are never a bad carb option, but potatoes would have been a bit better I think. Also, considering rice (and I’m not usually in the mood for rice).

-Wine more often, both in general but also as an ingredient. I used the California Roots Sauvignon Blanc which I got for like $8-$10 at the Target liquor store, so it’s both affordable but also not cooking wine and still a really good drinkable-with-the-meal-or-on-its-own wine. (Also, never use cooking wine - it’s just too depressing and doesn’t work well with anything.)

-Although I ended up incorporating the vegetables into a dish, having them or some separate would be nice.

-I don’t know if it’s the plenity and/or the phentermine and/or the tiredness and/or the stress, but I’m not super hungry and I’m eating slowly. So I’ve got food for days, both fridging for quick meals but also freezer for later.

-Not sure if I’d want any dessert but I’ve got those chocolate hazelnut pirouettes and some poptarts and that sounds like more than enough for me. 

-Postmates can fuck off with their notification right now.

[chadwick211]

Buy Best White Wines of Your Choice

White wines are known for their fruity-fresh notes as opposed to red wines, which are known for their deeper, more complex notes. In fact, you'll find a variety of white wines from around the world - some of which are excellent in taste and age-ability.

Whether you’re buying wine online for yourself or want to send it as a gift, you’ll find white wines that suit your taste and budget.

You don’t need to go through the complex process of finding the best wines, buying them and sending them all by yourself. An online liquor store like Sendgifts makes this entire process hassle-free for you.

Sendgifts is the Best Wine and Liquor Gift Delivery Service across the USA. It too offers the fastest liquor delivery service.

Let's explore some of the Best White Wines You Could Buy, their prices, and taste profiles in this article.

 Gavalas Santorini White 2020 750ml

The 2020 Santorini, sourced from old vines (50+ years), is dry, unoaked and comes in at 14.3% alcohol. Big and ripe but perfectly balanced, this is a wine that adds some spice and some of that characteristic that many might call saline. It remains fresh on the finish while opening up and airing out. This was tasted a bit later in the year than most recent vintages, but it does seem mostly resolved, ready to roll and harmonious today. I'm less sure about how well it will age. It if holds and develops well, it will be entitled to an uptick in score. Still, this is a beauty just now and it comes in at a rather nice price point.

Product Details

Brand: Gavalas

Country: Greece

Type: White Wine

Size: 750ML

Vintage: 2020

Alcohol/vol: 13%

It is best served chilled at 8-10 °C. An ideal accompaniment to seafood, white meat and light cheese.

 Pollak Vineyards Viognier 750ml

This is a fresh, lively, full flavored wine with fragrant notes of creamy apricot and honeysuckle. On the palate one tastes ripe stone fruit balanced by crisp acidity.

Product Details

Producer: Pollak

Country: United States

Region: Monticello

Varietal: Viogner

Size: 750ml

Alcohol/vol: 14%

 Le Macchiole ‘Paleo Bianco’ Toscana IGT 2018 750ml

First produced in tiny quantities for a local restaurant in 1991, Paleo Bianco today is a silky, mineral-driven blend.

WINEMAKING

Variety: 70% Chardonnay, 30% Sauvignon Blanc

Fermentation: 10 Days in Neutral Barrels (225, 300 And 500 Liter)

Aging: 7 Months in Oak Barrique (20% New)

Product Details

Size: 750ml

Country: Italy

Region: Tuscany

Brand: Le Macchiole

Vintage: 2018

Varietal: Italian White Blend

Alcohol: 13.5%

TASTING NOTES

Deep Aromas of Lime and White Flowers, With A Delicate Spicy Note Reminiscent of Almond and Hazelnut.

 King Family Vineyards Viognier 2015 750ml

The wine opens on the nose with zesty citrus, honeysuckle, and white peach notes. A rounded attack and smooth mouthfeel bring these notes to the palate. The finish is bright and fresh. Aged in a combination of stainless steel, neutral French oak, acacia, and concrete.

Product Details

Category: White-Wine

Varietal: Viognier

Country: United States

Brand: King Family

Alcohol/vol: 14%

 Kavaklidere Prestige Narince 2016 750ml

Kavaklidere Prestige Narince White Wine is a distinctive Anatolian white grape variety known for its strong aromas, body and aging potential. It gained this strong reputation after being produced as a varietal wine by Kavaklidere for the first time.

Product Details

Brand: Kavaklidere

Country: Turkey

Grape: Narince

Size: 750ml

 Tasting Notes

Color: Bright yellow

Nose: Rich with citrus fruit and yellow flower aromas

Taste: Full-bodied and well balanced with rich aroma character, elegant and long

Kavaklidere Prestige Narince White Wine is recommended to be served at 8-9°C and matches perfectly with steamed fish, pasta with white sauce and white meat and soft yellow cheeses.

 Jermann Pinot Grigio 750ml

Pinot Grigio from Pinot Grigio grapes, fermented as a white wine. It has an intense straw-yellow color; its aroma is intense, full and fruity, with excellent persistence. Its taste is dry, velvety, and particularly well-orchestrated for its full body.

To be paired with fish soups, chargrilled seafood and various dishes based on field mushrooms and porcini mushrooms. This wine is wonderful with squid ink lasagnette pasta and crayfish sauce.

Product Description

Winery: Jermann

Country/Region: Italy

Grape Varietal: Pinot Grigio

Size: 750 ML

ABV: 13%

Wine Style: White Wine

 Jean Chartron Puligny Montrachet 750ml

100% Barrel fermentation (30% new oak barrels / 70% barrels aged 1 and up to 5 years). Maturing on fine lees for 12 months in barrel and 4 months in tank. Ageing potential up to 15 years.

Product Details

Type of Wine: White Dry

Varietal Composition: Chardonnay

Country: France

Region: Burgundy

Alcohol: 13.0

Best Served at 13 - 15°C

Τasting Notes

White wine from Burgundy with great courtesy. Complex aromas of fresh peaches and nuts, sweet barrel, while in the mouth it has depth and intensity of fruit, with accentuated acidity and buttery, creamy, texture.

 Gavalas Katsano 750ml

A wine with immense character and remarkable mouth impression. Bright yellow color, rich aromas of citrus fruit and pineapple and equally fruity and powerful palate. It has a distinctive, well-integrated acidity and a long finish. An ideal accompaniment to seafood, white meat and cheese.

The local variety of Katsano island covers less than 1% of the vineyards of the island.

Product Details

Color: White

Style: Dry

Wine Region: Santorini

Grape: 85% Katsano and 15% Gaidouria

Alcohol percentage: 13% vol

Unit quantity: 750ml

Tasting Notes

It is a dry white wine possessing green highlights and a nose of sweet aromas of flowers, honey, and lemon blossom. On the palate, it develops a rich taste with an exceptional balance, pleasant acidity, and a long after taste.

Katsano is best served at 12oC. It accompanies superbly all seafood and white meat dishes with light sauces.

Order Best White Wines Today!

[sulla-slays-cronulla]

Fig & Chestnut Cheesecake

Posted image before, without recipe. 

Base (which smells like Ferrero Rocher as you make it, only better)

70g Japanese ‘Oreos’. YBC Noir Black Cocoa. They are less sweet and drier than Oreos. Scrape out their insides, then CRUSH THEM. 

Also crush 40g of hazelnuts, with their delicate skins on, if you please.

Mix these crumbs in with 44g unsalted butter. 

Cover with and press onto bottom of your baking dish. Chill in fridge for at least 45 minutes as you do the rest. The cookie:nut proportions are a guesstimate, feel free to muck about a bit, depending on which taste you like better.

Guts

First prepare: 130g of fresh fig, microwave for around 5 minutes with at least 3 stirs, or reduce substantially in non-stick pan. Place in freezer to cool 

Also keep aside: 100g of LARGE roasted chestnuts and 3 chopped, dried figs. Can marinate for a few minutes of prep time in a couple tablespoons of liquor or liquer, your choice. Amaretto, Espresso, Cointreau, Honey Bourbon, Dark Rum, all good. 

250g cream cheese, with 80g thick cream. Start mixing with hand mixer when the cheese is around room temperature.  

Add 2 tablespoons wholemeal (+ raising agent) or any preferred flour. 

Add 2 eggs - or if you want a drier batter, 1 egg 1 yolk - 1 at a time, mixing in between and after the 2nd egg. 

Add Less than 1/4 cup molasses and maple syrup, around half half. Tsp of vanilla essence or better fresh vanilla since there is cream in this one... Mix. 

Add 60g of cheap roasted chestnuts, mooshed/blended, some at buttered state but shy of being reduced to a goo. Mix lightly with spoon then add the final

Cooled fig sauce from earlier and drain out some of the alcohol from the chestnut and fig marinating cup. Ensure all incorporated before fetching the based baking dish. 

Pour half of the cheesecake mixture in, then

Add the Large roasted chestnuts and figs. Chestnuts look best in a circle, fig pieces and other debris can be sprinkled as you please. Pour in the rest of the cheesecake batter.

It took 35-40 minutes at 180C. But somehow I suspect, like many of my recipes, I wrote this down wrong as the experimental figure and did not bother to add what actually happened. So. Keep an eye on it. I definitely forgot something... oh well. 

The sauce is just melted raspberries. Demonstrative of how absurd I am that the surface form reminded me of gyri and sulci, and that’s why I wanted raspberry sauce to go with it. *Insert ‘she will never have a boyfriend’ meme here*

Thank you to the Youtube Channel Chocolate Cacao for inspiration.