Fried Smelts , A Meme, and A Request

Over the next months most of us will be eating out fair share of Turkeys, Geese,duckings, and other game to celebrate the holidays depending on our cultures and regions. Some people like the Italians even manage to create seafood feats around the holidays.
A fish that has always captured my attention and liking has been the lowly smelt. I’m not sure of its popularity in other areas of the world, but in the this salt water fish found at the mouths of rivers,can be found Midwest, and even east and west coasts. Tiny and and sardine like that are eaten by salmon and lake trout and are often served fried or eaten whole and live. Used as bait, they are relatively cheap and very good for you. The roe is used as a garnish for many sushi.
Michele of Big Black Dogs turned me onto a great fish fry batter from Tyler Florence for fish and chips that I wanted to try out with my bag of flash frozen smelts. Rice flour, seltzer water, baking powder,egg, salt and pepper make a crunchy light delightful batter that cant be beat. Try it. These fried smelts even tasted good the following day in a sandwhich with some sauce and squeezed lemon

My new blogger friend Jamie at Life’s A Feast( where has this sensation been hiding in my world, I’m so out of it!) awarded me The Over the Top Award. Never has that been so true. Now you all know I’m awful with sort of thing but I will answer this One Word Meme because its’ my Birthday and I’m just fooling around today.

1. Where is your cell phone? Hand
2. Your hair? Nappy
3. Your mother? Heart
4. Your father? Peace
5. Your favorite food? Asian
6. Your dream last night? None
7. Your favorite drink? Wine
8. Your dream/goal? Success
9. What room are you in? Main
10. Your hobby? Cakes
11. Your fear? Poverty
12. Where do you want to be in 6 years? Europe
13. Where were you last night? Home
14. Something you aren’t? Unsure
15. Muffins? Meh
16. Wish list item? Weightloss
17. Where did you grow up? D.C
18. Last thing you did? Email
19. What are you wearing? PJ’s
20. Your TV? On
21. Your pets? None
22. Friends? Many
23. Your life? Fascinating
24. Your mood? Wishful
25. Missing someone? Marc
26. Vehicle? Audi
27. Something you’re not wearing? Cosmetics
28. Your favorite store? Pete’s
29.Your favorite color? Burgundy
30. When was the last time you laughed? Night
31. Last time you cried? Friday
32. Your best friend? Mommy
33. One place you go to over and over again? Store
34. One person who e-mails you regularly? Marc
35. Favorite place to eat? Home

Now I have to choose 6 bloggers to follow suite.

Jeanne Cooksister
Louise Month of Edible Celebrations
Michele Big Black Dogs
RJ Flamingo Flamingo Musings
The Duo Dishes
Marye Baking Delights

I know a lot of the over the Top People because birds of a feather flock together, just Im not so sure many actually do Memes. So it’s hard to choose.


I’m awful at promoting myself. I guess that’s something I need to work on more this year. I created this wonderful recipe ( Chestnut Stuffed Sesame Pork Chops with PAMA Balsamic Reduction) for the PAMA contest. I need you to make this Birthday Girl happy and vote for me. Vote every day if you like, because I really want to go to Aspen for the Food and Wine Classic. I think this recipe is worthy of that. Vote Here.

Marzipan Fruits You Can Make Yourself… Ideas For Giving

Assorted Marzipan Fruits ( Sugar Plums,lemons, bananas, oranges, limes,pears, strawberries)

I adore Marzipan. In Europe its used much more commonly than in the United States for cakes and sugar crafts decorations. Come Christmas one will see all sorts of marzipan fruits, pigs ( Glückschwein) for luck, and coco covered potatoes. While browsing through the store (World Market) I saw all sorts of pricey Marzipan offerings from Spain and Germany and “I said you know. I can make this myself!” I love working and shaping marzipan. I don’t know if any of you readers recall my holiday rabbit, which some people mistook for a rat ,for a Yule Log.

Its Not a Rat, It’s a Rabbit

So this year I am making less frightening Marzipan objects. Marzipan is essentially ground almonds and sugar and has a rich tradition dating back to Medieval Times starting in Persia and other Arabic cultures, then spreading to the Mediterranean and Europe. Manufacturers may add essences of Rosewater and highly guard their recipes and ratios. At one time Marzipan was associated with medicinal abilities, as only Pharmacists sold it and other high priced confections. Marzipan was mainly associated with Royal houses and the upper classes due to the high price of sugar. Today, Lübeck Germany is the leading center of Marzipan production where you can find 200 varieties of the delicacy.

If your looking for fun craft that the family can do , or just want to get creative buy a few bars of Marzipan. I found some decorative tins form the dollar store and sealed each Marzipan fruit in a individual plastic cookie bag. There is some debate on weather Marzipan should be refrigerated or not. It will turn hard over time and needs a cool dry place. I always take the safest route and refrigerate in a air tight container up to a month or so. These fruits would be beautiful displayed at your Holiday party, given as favors, or sent to someone far away to bring Christmas Cheer. You could even decorate a Christmas cake with these.

I used powdered food color and petal dust to get my effects. A little marzipan goes a long way. Two 4.9 oz bars of Schluckwerder bars (60% almonds) make more than two small tins of assorted fruits. Use cloves for realistic stems on oranges, strawberries , lemons, etc. Tint your marzipan, and finish with textures effects and brushed petal lustre, edible glitter . When you are done set your marzipan, as you would gum paste, on a rack over a steaming pot of water for a few seconds, rotating .The longer you steam ,the glossier it gets. Remove and let dry completely. If you don’t feel you have artistic abilities, roll little balls of Marzipan, infused with a little liqueur if you wish, and dust with coco powder to resemble potatoes.

Have fun with it and enjoy. Certain Someone loves his marzipan and its really the only sweet he loves besides chocolate.

Cooking With PAMA… Chestnut Stuffed Sesame Pork Chops with PAMA Balsamic Reduction

Did you miss me? I missed you. Not having a computer is unfathomable. And to top that off the car has been in shop for a week. No computer, no car, no man ( Certain Someone is away again) makes for a very bad time. But I’ve been cooking up a storm , so I cant wait to post. I want to thank my good friend Kat for fixing my antiquated computer circa 2005 and ridding it of all the bad guys. Its brutal out there is cyber space. Get checked people!

Anyway I was fortunate enough to receive a sample of PAMA Liqueur. I have had my eye on this spirit for while . I was asked to create a recipe as November is National Pomegranate Month!

Did you know that November is National Pomegranate Month? At the peak of their growing season, pomegranates are the perfect fall fruit. Packed with powerful anti-oxidants and Vitamin C, this super fruit is not only delicious but has even boasts proven health benefits, such as the prevention of anti-aging signs and heart disease. Make a toast to this amazing super fruit with PAMA, the first true pomegranate liqueur. This liqueur truly captures the essence of all-natural pomegranates with their complex, sweet yet tart taste and seductive ruby color. Made from all natural pomegranate juice, premium vodka and a touch of imported tequila, this liqueur is highly mixable and incredibly versatile.

Rather than reinvent the wheel with a cocktail or dessert, I decided to adapt my PAMA to a savory meat based dish inspired by Fall. There are elements of Asian fusion in here with the spices and use of Sesame. The dish went over well and is one I can see myself serving at an elegant dinner again. Enjoy.I will also enter this into the Cooking with Pama Contest. Just made the deadline!

Chestnut Stuffed Sesame Pork Chops with PAMA Balsamic Reduction

Balsamic Reduction

3/4 cup Balsamic Vinegar

1 inch peeled ginger cut into pieces

2 tbsp brown sugar

3 whole allspice

1 clove

1 cinnamon stick

1/4 cup PAMA Liqueur

Additional Ingredients

2 Butterflied Pork Chops

1/2 onion chopped

5-6 chestnuts chopped

Fresh sage leaves

salt and pepper to taste

1/2 cup Sesame Seeds to crust

1 egg white

In a small sauce pan bring Balsamic vinegar , brown sugar, allspice, cinnamon, clove, and ginger to a boil. Reduce heat to low and simmer until reduced by half. This will take about 10-15 minutes. Add PAMA and continue to reduce. Strain Mixture and set aside to cool. Pour into a squeeze bottle.

Make a stuffing of chestnuts , onion, a few leaves of fresh torn sage, slat and pepper to taste. Take your butterflied pork chops and add a few tablespoons of mixture.

Seal Pork chops with toothpicks at 1/2 inch intervals. This will prevent the stuffing from spilling out when baking.

Season chops with salt and pepper. Carefully brush the edges of the chops with egg whites and dip into a plate of sesame seeds.

Preheat oven to 350.

In a oven proof pan, heat a few tablespoons of vegetable oil. Sear Pork chops for a few minutes on each side( being careful not to brush the sesame crusted edges). Place in preheated oven and bake for 40-50 minutes or until internal temperature of 160.

Plate with a few decorative squeezes of Pama Balsamic on plate and over meat.

SKYY Infusions Halloween Themed Cocktails

I normally don’t post this type of thing from Public Relations firms, but these are some amazing cocktail recipes for a grown up’s Halloween. Certain Someone and I will be getting in the spirit with some of these this weekend.

Welcome the Spirits this Halloween …

Even if you choose not to wear a costume this Halloween, the holiday for all things sinfully sweet and “creepy, crawly” serves as the perfect occasion to dress up your cocktails. Simple drinks turn festive with the use of fun cocktail glasses and gory garnishes; all designed to bring out the frightful fun of Halloween, with a sophisticated twist. So while you may be tempted to partake in some of the more traditional Halloween activities such as bobbing for apples and pumpkin carving, we all know that there is only one way to really drink in the spooky spirit of the season!

This year, All Natural SKYY Infusions are serving up a truly bewitching cocktail menu, featuring the line of fresh fruit-infused vodkas that offer an unrivaled true-to-fruit taste year round. Each inspired by one of the many hallowed Halloween traditions, these SKYY Infusions cocktails will help you get into the spirit of Halloween, whether you’re in a packed house or with a few friends at home. To add a bit of glamour to your regular Halloween celebrations, try mixing up some of the sweet treats below – no tricks necessary.


Jack-O-Lantern


2 oz. SKYY Infusions Citrus
1 oz. Mango Nectar or Juice
0.5 oz. Orange Juice
0.5 oz. Fresh Sour*

Combine all of the ingredients in a cocktail shaker with ice. Shake vigorously and pour into a goblet glass and garnish with a slice of orange and a mint leaf laid flat on top.
*Combine 0.25 oz fresh lime juice and 0.75 oz simple syrup.

Vampire’s Elixir


1.5 oz. SKYY Infusions Raspberry
.75 oz. White Chocolate Liqueur
1 oz. Half and Half
Strawberry Syrup

Dress strawberry syrup on the inside and rim of a chilled martini glass. Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into martini glass. Garnish with vampire teeth.

Black Widow

1.5 oz. SKYY Infusions Raspberry
0.5 oz. Triple Sec
2 oz. Pomegranate Juice
Squeeze of Fresh Lemon Juice
Raspberry Syrup

Draw a spider web on the inside of a chilled martini glass with raspberry syrup. Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into chilled martini glass. Garnish with plastic spider.

Red Zombie
1.5 oz. SKYY Vodka
3 oz. Tomato Juice
0.5 tsp. Finely Grated Horseradish
1 tsp. Barbeque Sauce
3 Dashes Worcestershire Sauce
3 Dashes Tabasco Sauce
0.5 tsp. Finely Chopped Chipotle en Adobo
Pinch of Kosher Salt and Freshly Ground Black Pepper
Generous Squeeze of Lemon Juice
Pinch of Celery Seeds
1 Celery Stick
2 Large Green Olives
2 Lychee Fruits

Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into martini glass. Garnish with green eye balls, laid across the rim of the glass*.
*Cut the end of a stalk of celery so it measures 5-6 inches long and split the stick in half lengthwise. Slide the green olives into two lychee fruits to make eye balls and push the thin celery stick through both as garnish.

Wicked Witch Apple Punch

1 750 ml bottle SKYY Infusions Passion Fruit
1 750 ml bottle Sparkling Apple Cider
1 64 oz. bottle Cranberry Juice Cocktail
1 Liter Ginger Ale
2 cups Pineapple Juice
Red Apple Slices

Combine all ingredients in a large black witch’s cauldron with ice and stir. Garnish with large slices of red apple floating on top and dry ice.