Friday, November 9, 2007

Resting Up for the Holidays

Now I know you're going to say "But Spoiled Brat, didn't you just take a vakay?" Well, I suppose I technically did just take one, but that was six whole weeks ago! And with the holidays coming up, I need to rest as much as possible while I can ~ that's my story and I'm stickin' to it. After all, as a Personal Chef and owner of Yummy~issimo! Personal Chef Service in Cincinnati, I'm booked to cook for clients on Thanksgiving Day, Christmas Eve and Christmas Day in addition to all of the holiday parties in December. Bah humbug!

So, back to Las Vegas and eating and drinking well. OK, gambling too but that's such a small part cuz you know that since I won many thousands of dollars two years ago, I haven't had quite the same winning streak. Back to the food and libation part of the vakay.

Went, again, to dinner at one of my favorite restaurants
Mon Ami Gabi a French bistro with sidewalk seating overlooking the fountains of the Bellagio. We've eaten there many times in the past several years, and one of their best desserts was a simple Strawberries Gabi ~ fresh strawberries in a simple syrup and served with a dab of Sour Cream Sorbet. At this time of year, they have Bread Pudding with Vanilla Bourbon Sauce instead of the strawberries. So we asked Super Server Missy if there was any way she could ask for the recipe. Missy came through like a champ and here's the recipe for Mon Ami Gabi's Sour Cream Sorbet (converted from grams):

Make a simple syrup of:
2 3/4c water (670g)
1 1/4c sugar (250g)
3/4c powdered glucose (160g)
1 1/4t sorbet stabilizer (6g)
2 1/4c sour cream (500g)
Makes 1 gallon.

And for those of you who know how much I love my libations, here are a couple new recipes:

Blackberry Smash ~ from the BOA Steakhouse at the Forum Shops at Caesars
1 1/2oz Belvedere Cytrus
1/2oz Marie Brizard Blackberry Liqueur
1 1/2oz fresh lemon sour
2 fresh blackberries
8~10 spearmint leaves
2 fresh blackberries, powdered sugar and sprig of mint, for garnish
In 16oz mixing glass muddle blackberries, mint and lemon sour. Add ice, Cytrus and Blackberry Liqueur. Shake until well blended and strain into ice~filled double Old Fashioned glass. Garnish with blackberries and a powdered sugar~dusted mint sprig.
Makes 1 large drink

And a recipe for the Oatmeal Cookie Martini ~ from the Verandah at Four Seasons
1/4oz Goldschlager
1/2oz Bailey's Irish Cream
1/4oz Butterscotch Schnapps
1/4oz Jagermeister
Combine ingredients in cocktail shaker, shake well and strain. Garnish with cinnamon dust.
Makes 1 martini

I haven't tried the Oatmeal Cookie Martini. I prefer my cookies warm and soft right out of the oven and my martinis are best left full of gin and ice. And don't even let me start about the Jager~hell!

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