Holiday Gift Guide for Foodies

December 9, 2016

For the Foodie on Your List This Year, Be Sure to Take a Look at Some of These Items That Are Sure to Impress!

One Eight Distilling

http://www.oneeightdistilling.com/

Gift Recommendation: Untitled Gin No.2

Gift Recipe: (see below)

Where to Buy: http://www.oneeightdistilling.com/wheretobuy/

Barrel Martinez:

- 1oz One Eight Distilling Untitled Gin

- 1 1/2oz sweet vermouth

- Barspoon Luxardo

- 2 Dash of Angostura Bitters

Served in a coupe with an orange peel garnish

Quarter+Glory

http://quarterandglory.com/

Gift Recommendation: Moscow Mule Mug

Gift Recipe: (see below)

Where to Buy: http://www.crateandbarrel.com/moscow-mule-mug/s187461

The Classic Mule:

- 2 oz Vodka

- .5 oz lime juice

- .25 oz fresh ginger juice

- .25 oz simple syrup

Add all ingredients in a mixing tin, add ice, shake, and strain over fresh ice into a copper mug. Top off with sparkling water and garnish with a spig of mint (or a lime wedge).

Mike Isabella Concepts

http://mikeisabella.com/

Gift Recommendation from Executive Chef, George Pagonis: 9" Le Ceuset Heritage Square Dish

Gift Recipe: (see below)

Where to Buy: http://www.lecreuset.com/heritage-square-dish

Mushroom Phyllo Pie:

Ingredients:

- 2 pounds oyster mushrooms, cleaned and off the core

- 2 large sweet potatoes

- 2 large bunches of kale, cut off the rib and washed well

- 2 cups Greek yogurt

- 2 cups shallots, thinly sliced on a mandolin

- ¼ cup garlic, thinly sliced on a mandolin

- 3 cups Kefalograviera cheese, grated (if you cannot find this cheese substitute a young pecorino)

- ½ stick unsalted butter

- 1 packet of #7 phyllo dough

For cooking you will need:

- High heat oil

- Sprigs of Thyme

- Whole cloves of Garlic

Method

Preheat your oven to 350 degrees.
Cut each mushroom into 2-4 pieces so that they are all approximately the same size. Toss with high heat oil, salt, 6 cloves of smashed garlic, and 10 sprigs of thyme. Roast in the oven for 15 minutes or until tender. Take out and let cool.
Wash and peel the sweet potatoes. Cut them into ¼ inch dice. Toss with oil, salt, 4 cloves of smashed garlic, and 5 sprigs of thyme. Roast in the oven for 15-20 minutes until tender. Take out and let cool.
In a large pan heat up 2 tablespoons of oil. Add the sliced garlic and shallots with a pinch of salt. Sauté over medium-low heat till translucent. Approximately 5 minutes. Try to not add any brown color. Add the kale and 1 cup of water and let it braise until tender, about 10-15 minutes. When cooked strain out liquid and cool.
Remove the garlic and thyme from the mushrooms and sweet potato. Put the mushrooms and potato in a large mixing bowl with the yogurt and cheese.
Roughly chop the kale and add to the bowl. Mix well and adjust the seasoning to your preference.
Cut the Phyllo dough to fit your pan. Keep the trim as you might need to use it for any patchwork.
With a new paintbrush, pain the bottom of the pan. Place 1 piece of phyllo dough in the pan. Brush butter on top. Repeat this process, adding 10 layers of phyllo dough with butter in between each layer.
Add half the mushroom mix to the pan.
Add 10 layers of phyllo on top of the mix. Again brush with butter in between each layer.
Add the remaining mix and top with another 10 layers of phyllo and butter.
Cool in the fridge for an hour to get the butter set. Cut into 2 inch squares all the way down to the bottom.
Cover with Aluminum foil and bake in a 350 degree oven, preheated. Bake for 30 minutes covered. Uncover and bake for another 5-10 minutes until golden brown.

Hazel

http://hazelrestaurant.com/

Gift Recommendation from Chef Rob Rubba: Fire Panda Hot Sauce

Gift Recipe: (see below)

Where to Buy: In-store at Hazel (808 V Street NW Washington, DC 20001)

Brussel Sprout Bokkeum:

Ingredients:

2 cups cleaned and halved Brussel sprouts 

1 Tbs cooking oil 

1 clove garlic finely chopped

½ inch piece of ginger peeled and finely minced 

½ cup shredded carrots 

1 teaspoon soy sauce or tamari 

¼ cup chopped scallions (greens and whites) 

2-4 table spoons Fire panda (to your heat preference) 

2Tbs toasted sesame seeds    

Method:

1. Heat a sauté pan up to medium high heat 

2. Add Brussel sprouts preferably halved side down  

3. Roast Brussel sprouts until dark golden brown 

4. Add garlic, ginger and carrots and sauté stirring to ensure well mixed 

5. Cook for about 2 minutes 

6. Add soy sauce and fire panda

Toss in pan to make sure Brussel sprouts are well coated in sauce  

Transfer to serving vessel and garnish with sesame seeds and scallions.

Buffalo & Bergen

http://www.buffalobergendc.com/

Gift Recommendation: Brass Ice Tapper

Gift Recipe: (see below)

Where to Buy: http://www.cocktailkingdom.com/all-barware/ice-accessories/ice-tapper-brass-black

When in Rome:

- 1.5 oz Green Hat Gin

- 1 oz Aperol

- 6 oz San Pellegrino Orange

- 3 dashes of Angostura bitters

- 1 sprig of mint

In a Collins glass pour Green Hat Gin, Aperol. Fill with cracked ice. Then fill with San Pellegrino Blood orange, dash bitters across the top and garnish with mint and orange peel.

Cracked ice creates more surface area for the soda to carbonate with. The key to carbonation is coldness...sounds silly but true!