Aperol Spritz

When I first moved to New York, I was introduced to a fun new cocktail - an aperol spritz. Aperol is an Italian aperitif with a bit of a citrus flavour. A few months passed, and there it was again - at the top of a cocktail menu in one of New York's most popular speakeasy bars. The very next day, I was at a restaurant and heard a man next to me order a…I'm sure you can guess... aperol spritz! I came back to Toronto and decided to recreate the refreshing delicious drink for my family (even the LCBO made a big deal about the aperol)! Then, crazily enough, I went to a Charlie's Burgers dinner (see the droll worthy pictures below) and the aperitif was an aperol spritz.

If, unlike me, you haven't had or haven't heard about this drink, please order it or even better - recreate it yourself!

The recipe is on the back of the bottle:

Aperol Spritz
Ice
Slice of Orange

3 parts Procescco

2 parts Aperol

Splash of soda water

Jewels (Pearls) of the Sea

If one day, I'm forced to eat only one thing for the rest of my life, it just may be Pearl Oyster Bar lobster rolls. Located in New York, at Cornelia and Bleecker, Pearl's is one of the most charming and delicious go to's for any seafood lover. The minimal seasoning and the highly flavourful east coat lobster come together to create a best-I-ever-ate dish. I even sometimes go to Pearl's, alone, when my cravings for these beauties get far too out of control. If after you come down from lobster roll heaven, you have any room left in your stomach (which I rarely do) try their hot fudge sundae.

It's just my luck that a few years ago, Pearl's published a cook book! Although never quite the same (I think some secret ingredients are left out of this recipe), this version is pretty darn delicious. Make the shoestring fries that come with the roll….I highly suggest it!

Pearl Oyster Bar Lobster Roll

(Serves two) 
Ingredients: 
2 pounds cooked lobster meat, chopped roughly into 1/2 and 3/4-inch pieces
1/2 celery rib, finely chopped
1/4 cup Hellman's mayonnaise
Squeeze of lemon
Pinch of kosher salt and freshy ground black pepper
2 teaspoons unsalted butter
2 Pepperidge Farm top-loading hot dog buns
Chopped chives for garnish 


Directions: 
To make the lobster salad, in a large bowl, combine the lobster meat, celery, mayonaiise, lemon and salt and pepper and mix thoroughly. Cover the mixture and store it in the refrigerator until ready to serve. It will last for up to two days. 
To prepare the bun, in a small sauté pan over low to medium heat, melt the butter. Place the hot dog buns on their sides in the butter. Flip the buns a couple of times so that both sides soak up an equal amount of butter and brown evenly. Remove the buns from the pan and place them on a large plate. 
Fill the toasted buns with lobster salad. Sprinkle with chives and serve with a salad, slaw or shoestring fries. 

Here's my version - I used mini buns and toasted them in the oven! 

Don't Scream Bloody Mary!

One thing I do love is a fabulous brunch paired with an even more fabulous brunch cocktail. One thing I do not love is America's lack of Cesar's on their boozy brunch menus. Being a canuck allows me to enjoy these bloody mary esque cocktails with clamato juice (tomato and clam juices) instead of regular old tomato juice. I am well aware that this concoction sounds awful but let me tell you- with the hit of worchestershire sauce and heaping tablespoon of horseradish you have a delicious combo.

While living in New York I have to settle for simple bloody marys. Cookshop (at 10th and 20th, in the Meatpacking District) makes a GREAT one. They add olives to theirs which makes me love it even more.

I have attached recipes for both bloody marys and caesars - whichever you choose do NOT forget the seasoned salt and go heavy on the spiciness!

Martha Stewart's Bloody Mary

• 4 cups tomato juice
• Juice of 2 large lemons
• 1 to 2 tablespoons Worcestershire sauce
• 1 heaping tablespoon prepared horseradish
• 1 1/2 cloves garlic, passed through a garlic press
• 2 teaspoons coarsely ground pepper
• 1/4 to 1/2 teaspoon Tabasco sauce
• Unflavored vodka, to taste
• Lemon wedges, for serving
• Celery sticks, for serving and munching

Classically Canadian Caesar

• 1 1/2 oz vodka
• 4 oz clamato juice
• 2 dashes Worchestershire Sauce
• desk of tabasco Sauce
• celery salt (to line the rim)
• pepper to taste
• Lemon wedges, for serving
• Celery sticks, for serving and munching

For both drinks, line the rims of a highball class with celery salt,  combine ingredients with lots of ice, and most importantly, enjoy!

Did Somebody Cut the Cheese?!

Living in New York as an art business student is perfect - there are museums, galleries, and auction houses galore! Living in New York as a FOODIE could arguably be even better....not too far from my apartment is Mario Batali's new jont Eataly. This is a massive grocery store devoted entirely to italian food. There are a few restaurants categorized by the food they serve...there is a vegetarian restaurant, a fish, pizza, pasta, you get it! One of my go to stations makes fresh mozzarella. This gooey beautiful cheese is made right in front of customers! One day I would love to make my own cheese...but until then Eataly will do!

The mozzarella chef makes the cheese then grates it with an old fashioned Italian grater into small slices.

 Next time you are there, ask him for a sample. Your taste buds will thank you!

He then melts it in a temperature controlled bath of warm water and kneads it into balls of cheese!