Beneath Your Beauty

One day I hope to be able to share intimate stories of my life, love, hurt and survival. For many of you couples, I’m sure you can relate…on many levels. Being able to share these things with your partner is…frankly, why you are together. You make “beautiful music together”. As you are planning your wedding, I know there are so many beautiful songs out there and when you are picking your “first-dance”…it should reflect you as a couple…your life together…your dreams together…

I’m not a big TV watcher (sans Scandal – which [almost] everyone I know watches…but last night, on Dancing with the Stars…I was simply moved to emotional tears at the dance Kellie Pickler and Derek Hough did.  I’ve actually watched it 1/2 a dozen times…yes, the dance was simply stunning…but the lyrics to Beneath Your Beautiful by Labrinth and Emeil Sande touched me.  Even as I write this…the Pisces in me is being incredibly sappy…but I believe in Love. I believe in Partnership.  I believe in Marriage and yes Damn It, I want to believe in Happily Ever After.  But I also know that in order to get these things…we go through a vast spectrum of emotions…hoping that that one person, sees us.  The beauty is when someone does see – rather, wants to see through the walls that you may have built up (because of hurt/sadness), the “perfect” image  you portray (because you need to seem strong), the face beneath the makeup (because every face, no matter how ‘perfect’ has flaws) and just wants to see You. The REAL YOU.  Love YOU. Want YOU. Treasure YOU. Honor YOU.

So today, I share the lyrics to the beautiful song Beneath Your Beauty and the amazing dance by Kellie and Mark. My wish for you (and me too) is that Tonight, “someone climbs on top of your tower, holds your hand and you’ll jump off together…knowing that you’ll be falling, but that’s ok because he’ll (she’ll) be right there with you and everything will be alright.”

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Beneath Your Beauty

Songwriters: Sande, Emeli / Mckenzie, Timothy / Posner, Mike

You tell all the boys no

Makes you feel good yeah
I know you’re out of my league
But that won’t scare me away oh no
You’ve carried on so long
You couldn’t stop if you tried it
You’ve built your wall so high
That no one could climb it
But I’m gonna try

Would you let me see beneath your beautiful
Would you let me see beneath your perfect
Take it off now girl, take it off now girl
I wanna see inside
Would you let me see beneath your beautiful tonight

You let all the girls go
Makes you feel good, don’t it?
Behind your Broadway show
I heard a voice say please don’t hurt me
You’ve carried on so long
You couldn’t stop if you tried it
You’ve built your wall so high
That no one could climb it
But I’m gonna try

Would you let me see beneath your beautiful
Would you let me see beneath your perfect
Take it off now boy, take it off now boy
I wanna see inside
Would you let me see beneath your beautiful tonight
Ohhh, Tonight

See beneath, See beneath,
I… Tonight
I…

I’m gonna climb on top your ivory tower
I’ll hold your hand and then we’ll jump right out
We’ll be falling, falling
But that’s okay
Cause I’ll be right here
I just wanna know

Would you let me see beneath your beautiful
Would you let me see beneath your perfect
Take it off now girl, take it off now girl
Cause I wanna see inside
Would you let me see beneath your beautiful tonight
Tonight, see beneath your beautiful
Oh tonight, we ain’t perfect, we ain’t perfect
Would you let me see beneath your beautiful tonight

Wine Wednesday: All about Bloody Mary’s

The Bloody Mary has seen a real renaissance in the past few years. A staple of the classic brunch, the Bloody Mary gained popularity as more and more people have decided that a Saturday or Sunday morning is best spent with eggs, bacon and vodka. Not only do I agree that this is the best possible way to spend any and all weekend mornings, I insist that more often than not, you make it your duty to do brunch at home instead of a restaurant. And what does that mean, my friends? For one thing, there’s no tipping required. And yes, you’ll have to mix up your own Bloody Marys.

If you thought your neighborhood brunch spot was the only place that could provide you with this sustenance, you are only slightly mistaken. Most restaurants may have a signature recipe, but you can have one too! The beauty of the Bloody Mary is that everyone likes it a different way—spicier, heavy on the horseradish or the worcestershire, etc. No matter what, there IS a way to achieve Bloody Mary greatness in your own home. When your friends start to suggest that you host brunch every weekend, rather than joining the brunching throngs in a restaurant, you’ll know the mission has been accomplished.

As stated before, everybody has different tastes when it comes to Bloody Marys, as with any cocktail. It’s at this point that we’re faced with a Bloody Mary conundrum; spicy or not spicy? More meaty, or more tomato-y? If you’re going for spicy, go heavy on three of the major elements: horseradish, black pepper and hot sauce. If you like your Bloody to taste like a T-bone steak, load it up with the worcestershire sauce, giving your drink a swift and savory kick. Insider tip: for an added kick of savory umami, throw in a tablespoon or two of soy sauce.

Use a solid tomato juice, something not from concentrate, like V8.
-Freshly cracked black pepper from whole black peppercorns; resist the urge to buy the less expensive table stuff.
-Quality hot sauce, like Tabasco, Cholula, or Frank’s Red Hot are favorites.
-Fresh horseradish, and I mean fresh. If it comes in a bottle that says “Horseradish Sauce,” that is not what you want. It should be shredded and when you inhale, it should slightly burn your nostrils.

Because the vodka is what makes this drink really shine, you’ll want to go with a good one. Just like the rules for cooking with wine, you should never use a spirit in a cocktail that you wouldn’t drink on its own.

Give the mixture a minimum of four to six hours or up to overnight to let those flavors develop.

The garnish on your Blood Mary is a more important element than you may think. Not only is it aesthetically pleasing, it’s what turns this drink from a cocktail to a meal in and of itself. Garnish is one area where you can really get creative, which is what makes it so fun. Whether you want to keep it traditional with a crisp celery stalk, or get a little crazy with some pickled vegetables, your garnish is what gives your Bloody Mary that final personal touch. I recommend going with some pickled vegetables like olives, pickles or string beans, since the acidity will play really nicely with the spices. Insider Tip: To really impress brunch guests with your garnish prowess, throw in a Benny’s Bloody Mary Beef Straw. Not only is it a tasty and meaty snack.

The Ultimate Bloody Mary
Makes about 8 servings

Ingredients:

1 48 oz bottle of Tomato Juice (we recommend V8)
1 ½ lemons, juiced
2 Tbsp Worcestershire sauce (we recommend Lea & Perrins)
1 ½ Tbsp hot sauce (we recommend Tabasco, Cholula or Frank’s)
2 Tsp freshly cracked black pepper
1- 1 ½ heaping Tbsp freshly grated horseradish
1 Tbsp celery salt
1 bottle of vodka (we recommend Ketel One)

Directions:
Combine all the ingredients (except the vodka) in a large pitcher. Stir to combine. Seal tightly and let sit at room temperature for a minimum of four hours, or up to overnight.

Fill a tall glass with fresh ice cubes, and fill ¾ of the way with your prepared Bloody Mary mix. Fill the rest of the glass with vodka and stir to combine. Garnish with celery stalk, carrot stick, or the garnish of your choice.

Red Snapper

Ingredients

3 ounces Gin

6 ounces tomato juice

1 ounce freshly squeezed lemon juice

6 dashes Tabasco

3 dashes worcestershire sauce

2 pinches celery salt

2 pinches freshly ground black pepper

 

Directions: 

Rim a glass with the black pepper and celery salt

Shake all other ingredients over ice and strain into ice-filled glass.

 

How to make Bloody Ninja

Very similar to the traditional Bloody Mary, except for the base spirit, which is Sake.

45 ml Sake

90 ml Tomato Juice

15 ml Lemon Juice

1 dash Tabasco Sauce

2 dashes Worcestershire Sauce

1 dash Salt

1 dash Pepper

Celery Stalk

 

Add dashes of Worcestershire Sauce, Tabasco, salt and pepper into highball glass, then pour all ingredients into highball with ice cubes. Stir gently. Garnish with celery stalk.

Bloody Mary with Pickled Prawns

This recipe calls for a few additions to our Bloody Mary mix, but the real pièce de résistance is the pickled prawn perched on the rim of the glass.

 

1 1/2 teaspoons freshly squeezed lime juice

1 teaspoon finely chopped jalapeño pepper

1/2 teaspoon freshly grated horseradish

1/2 teaspoon pickling liquid from our Pickled Prawns

2 to 3 dashes Worcestershire sauce

Ice

4 ounces tomato juice

2 ounces vodka

Salt

Finely ground black pepper

2 Pickled Prawns, for garnish

1 celery stick, for garnish

Combine limejuice, jalapeño, horseradish, prawn pickling liquid, and Worcestershire sauce in a cocktail shaker and muddle until the jalapeño is pulverized. Add ice to fill halfway, then add tomato juice and vodka and season with salt and pepper. Shake vigorously until combined, about 20 seconds.

Strain into a highball glass filled with ice. Garnish with pickled prawns and celery.

NY Bridal Market: Reem Acra 2014

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There is a mood of smoldering sensuality as Reem Acra presented her Spring 2014 Bridal collection.  The body became the focal point of this seasons collection as it is molded and shaped by fabrics and embroideries meant to enhance and flatter your figure.  Let’s face it; no one does romantic embellishment and embroidery better than Reem Acra.

For Spring 2014, former architectural shapes, now become soft and undulating, as in cascading skirts of chiffon and organza framed with horsehair.  Also, the development of the peplum this season, adds an element of sculpted surprise.  Strapless dresses became feather light and accessible for the bride of today.

Lace is used in a more provocative way this season, creating unique necklines and serious back-drama. Of course, this collection wouldn’t be complete without emphasis on intricate hand-embroidered detailing. Crystals, pearls and hand stitching was magnificent. 

Reem Acra knows brides and continues to evolve her vision and attitude of the true modern bride.

Theme: Thank You for your Love

Fabric: Tulle, silk chiffon, lace, flower appliqué

Colors: Blush

Wine Wednesday: Gatsby Inspired Cocktails at the W Hotel

There is a lot of excitement for the première of the “The Great Gatsby” this Friday (Nationwide) and the W Hotels in NYC are celebrating too. They’re serving up “Gatsby” Inspired Cocktails to take you back to the 20’s and party like it’s prohibition.

 

Each Living Room across NY is mixing up for the début of “Gatsby. For example the W New York – Downtown will have these at their location $14.

 

THE ROARING 20’S  - From the “rum running” days of Prohibition;TOM BUCHANAN –  a  lot richer than a Tom Collins;  DOUBLE DAISY which has Plymouth Gin and considered a complex drink from a simpler era; EAST EGG -For Long Island summer afternoons; JAY GATSBY – A mojito designed for a millionaire and THE FLAPPER – also known as the Clove Club – a pre-Prohibition classic.

 

At the W New York – Union Square for $16 you can try these…or make them to try at home for your own Gatsby inspired evening.

 

BETWEEN THE SHEETS

1.5 oz. Pierre Ferrand V.S.O.P Cognac

1.5 oz. Pierre Ferrand Dry Curacao

1.5 oz. Cana Brava Rum

.75 oz. Lemon Juice

In a shaker, add all ingredients then add ice and shake well.  Strain into a chilled martini glass and slide .5 oz. grenadine down side of the glass for color and slight sweetness. 

 

This cocktail dates back to the roaring 20’s and was created by Harry MacElhone, head bartender at the eponymous Harry’s New York bar in Paris. 

OLIVES SIDECAR:

2oz. Brenne

1oz. Pierre Ferrand

1oz. Lemon Juice

.5 oz grenadine

Lemon Twist

In a shaker, add all ingredients then add ice and shake well.  Strain into a chilled martini glass and garnish with a lemon twist.

 

Not as straight forward as the original, but our version does just the trick. Brenne, is a  French single-malt whiskey to the standard Cognac or Bourbon, and add a touch of grenadine for looks, flavor, and fun.

W New York  + W Times Square – $16 (available in The Living Room and Whiskey Blue)

 

GOLD COAST

2 oz Blended Whiskey

½ oz Sweet Vermouth

1/4 oz Cherry Herring

2 Dashes of Absinthe

Rinse a rocks glass with Absinthe and add ice. Mix ingredients in a shaker with ice. Shake and strain into the Absinthe rinsed glass. Garnish with an orange peel.

 

THE DAISY JULEP

2 oz Woodford Reserve

1 oz water

1 teaspoon sugar

4 springs of fresh mint

Crush mint leaves in highball glass fill with ice, add tablespoon of simple syrup and tablespoon of water. Add

Woodford and stir until glass frost.

Garnish with mint sprig.

 

EAST EGG                                                                                         

Muddle in Rocks Glass:

2-3 pieces of Cucumber                                                                              

1 oz. cucumber juice

¾ oz lime juice

Add Ice and:

1 ½ oz. Bombay Gin

Shake vigorously & strain over 3 cubes of ice. Garnish with a Cucumber wheel & mint leaf.

 

Some thought times were much simpler then…and in some cases they were. No matter what, these cocktails are sure to continue to be classics and you know what… sometimes what is old is new again.

Bridal Market Spring 2014 Rivini Collection

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Return to Paradise is the theme of this season’s collection.  “I was inspired by my recent holiday to the Riviera Maya and a walk I had taken with my family on the beach.  We found so many wonderful seashells of the most incredible shades of coral, sand and mother of pearl. These beautiful souvenirs have graced the corner of my desk, reminding me everyday of the sunlight on my face and the warmth I felt being surrounded by the ones I love.  It is that feeling I wish to share with brides wearing my collection.”

Strong lips, muted eyes and rocker-glam hair was beautiful juxtapose to the romantic style of Rivini’s Spring 2014 collection. The gowns did reflect different shades of coral, sand and mother of pearl. There was a light-as air quality, and effortlessness in fabric, which draped perfectly.

Rivini was sure to make sure that her dresses were as breath-taking walking down the aisle or standing at the alter. Back-drama was sexy, subtle in some instances, but always elegant.

Theme: Return to Paradise

Fabrics: Chantilly lace, chiffon, silk charmeuse, silk crepe, tulle, silk organza tulle overlay, crystals, sequins and organza

Colors: Ivory, coral mist, pale oyster

Kentucky Derby Cocktails – on your mark, get set…

In honor of this year’s Derby favorite, “Verrazano,” La Bottega in The Maritime Hotel has created an Italian-themed mint julep to honor the horse’s Florentine namesake.  

The drink starts off with Jack Daniel’s for a nod to the Derby, then swamps out mint for the Italian staple, basil, and adds a dash of apple juice instead of sugar for the sweetness. A bit of ginger syrup goes in, to settle the stomach of those with a bit of cash riding on the race and the drink is complete! This Italian julep is named “La Mela” (apple in Italian), after a horse’s favorite snack!

 

SO as you watch the race tomorrow…in your finest hat and clothes, pour yourself this delish cocktail.

 

2 oz Jack Daniels

2 oz Apple Juice

4 dashes Angostura Bitters

½ oz Ginger Syrup

4 Basil Leaves

 

Muddle the basil leaves and ginger syrup then shake with all other ingredients and pour over ice.  Enjoy!

Wine Wednesday: Prepare your Cinco de Mayo celebration

There’s no better way to celebrate Mexico’s proud culinary heritage than with intensely flavored, authentic recipes. Here, we’re featuring our favorite Mexican dishes and drinks that turn any gathering into a delicious fiesta.  Of course great Tequilla and or a cold cerveza is perfect to serve your guests.  While we celebrate “Mexican Independence”…is it really??

This dessert, excerpted from the cookbook My Sweet Mexico by Fany Gerson, gets its name from a magical thing that occurs in the oven. You fill a caramel-lined cake pan with chocolate cake batter, pour a layer of flan on top, and bake. When it comes out of the oven, you find that the flan has disappeared, and all you see is chocolate cake. You wait for it to cool, unmold it, and there is the flan! This is a sticky, rich, sweet dessert that is not for the faint of heart.

Spicy Pork Kebabs

For the marinade:
1 dried hot red chile, stemmed and seeded
1 Tbs. grated lime zest
2 Tbs. fresh lime juice
1/2 cup diced yellow onion
1/2 cup fresh orange juice
1/4 cup chopped fresh cilantro
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. light brown sugar
1 Tbs. chopped canned chipotle in adobo (I like Herdez brand)
1 tsp. minced garlic
2 tsp. kosher salt
1/4 cup vegetable oil

For the kebabs:
2 pork tenderloins (1 to 1-1/4 lb. each), trimmed, halved lengthwise, and sliced into 1-1/2-inch-thick half-rounds
1 red onion, cut into 1-inch pieces
2 fresh poblano chiles, cored, seeded, and cut into 1-inch squares
16 medium radishes, trimmed
16 scallions, root ends trimmed
1/4 cup vegetable oil
Kosher salt and freshly ground black pepper

Make the marinade:

Soak the red chile in very hot water to cover until softened, about 15 minutes. Drain the chile and put it in a blender, along with all the remaining marinade ingredients. Blend until smooth. Set aside 1/2 cup of the marinade for basting. Put the remaining marinade and the pork in a large zip-top bag, seal, and massage the contents to coat. Marinate for 1 to 2 hours in the refrigerator. Remove the pork; discard the marinade.

Make the kebabs:

Thread the meat onto skewers, alternating with the onion, the poblano pieces, and the whole radishes.

Build a medium-hot charcoal fire or heat a gas grill to medium high and oil the grill grate. Grill the kebabs (uncovered for charcoal; covered for gas), turning every 2 to 3 min. Once the pork loses its raw look, baste with the reserved marinade each time you turn the skewers. Grill until the pork is firm to the touch and the edges have begun to brown and the vegetables have begun to color and soften, about 15 min. Mound the skewers on a warm platter; tent with foil to keep warm. Brush the scallions with oil and sprinkle with salt and pepper. Grill until they begin to brown and soften, turning frequently, 3 to 5 min.

To serve:

Remove the meat and vegetables from their skewers, mound them on the platter and arrange the scallions around the edges.

Grilled Corn on the Cob with Lime-Cayenne Butter

4 oz. (8 Tbs.) unsalted butter
Juice of 1 lime
1 tsp. kosher salt
1/2 tsp. cayenne
8 to 10 ears of corn

Melt the butter in a small saucepan and stir in the lime juice, salt, and cayenne. Keep warm.

Peel off all but one or two layers of the corn husks. Pull the remaining husks down, but not off, and remove the bulk of the silks (the rest will come off easily after they char). Pull up the husks; it’s okay if some kernels peek through.

Prepare a hot charcoal fire or heat a gas grill to high. Put the corn on the grate while the coals are still red-hot. (Cover a gas grill.)

Grill the corn, turning often, until the outer layer of husk is completely charred. Depending on your fire, this could take from around 5 to 10 minutes. You can push the corn to a cooler spot if you’re grilling other things for your meal, or transfer the grilled corn to a platter and keep it warm in the charred husks.

Just before serving, peel off the husk and brush away any remaining silks. Brown the kernels on the grill briefly, turning the corn frequently to develop a roasty color and a little additional smoke flavor, about 1 minute. (If the corn spends too long on the grill without the protection of the husk, the kernels will become dry and a bit chewy.)

Brush the warm cayenne butter on the hot grilled corn and serve immediately.

Flan Impossible (Impossible Chocolate Flan) Fany Gerson

1 cup cajeta, store-bought (see tip, below) 

For the cake:
3/4 cup sugar
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder, preferably Dutch processed
1/2 tsp. baking soda
1/4 tsp. baking powder
Pinch of salt
1/2 cup buttermilk
3 Tbs. vegetable oil
1 egg, at room temperature
1/2 tsp. pure vanilla extract

For the flan:
1 (12-oz.) can evaporated milk
1 (14-oz.) can condensed milk
4 eggs
1/2 tsp. pure vanilla extract
1/2 tsp. salt

3/4 cup coarsely chopped, toasted pecans or walnuts, for garnish

Tip: Cajeta, or Mexican milk caramel, is usually made with goat’s milk, and available at Latin markets. If you can’t find it, substitute dulce de leche.

Preheat the oven to 375°F. Lightly grease the bottom and sides of an 8-inch cake pan.

Pour the cajeta over the bottom and sides of the cake pan using a brush or the back of a spoon (you can heat the cajeta very slightly in the microwave so that it is easier to spread).

Make the Cake:

Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl and whisk until well blended. In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla. Add to the flour mixture, whisking until thoroughly combined. Pour the cake batter into the pan and set aside.

Make the Flan:

Combine the evaporated milk, condensed milk, eggs, vanilla, and salt in a blender and blend until there are no visible lumps. Pour gently over the cake batter.

Cover loosely with foil, place in a large baking dish, and fill the baking dish with hot water so that it comes halfway up the sides. Bake until a toothpick inserted into the center comes out clean, about 50 minutes.

Remove the cake pan from the baking dish and allow to cool for at least 4 hours or refrigerate overnight. To unmold, lightly pass a warm knife around the edge, place a plate or dish on top, and carefully but rapidly flip over. Garnish with the toasted nuts. Serve cold or at room temperature.