Lots of activity this week, some desperate (Midge vs. Horse, not a fair fight, is it?), some childish (Betty), some romantically nostalgic (Sally and the Odd Glen), and just plain ballsy/crazy (Don and his ever-present voiceover from this season).
I had a bit of time on my hands this past week, and wanted to savor a little something to eat before having a cocktail - odd, I know, especially when cocktails are designed to stimulate the appetite, so I had a unique flatbread off of the Noir weekly Menu:
I enjoy a snack of red pears with bleu cheese, and warmed sounded even better on a chilly Sunday night. While I do prefer a crispier flatbread crust, I could not complain about those lushly roasted, almost caramelly pears. This will be an entertaining staple for my upcoming holiday season - imagine sliced pears with a pungent goat or bleu cheese crumbled atop as a tartine or enveloped in phyllo dough? Mmm.. Do I hear a post about cocktail holiday nosh?
Anyway, on to the cocktail! I've had everything on the existing Noir Cocktail menu excepting things which contain either Peaches or excessive amounts of cream, and I had been craving a Kir Royale, so I asked for a variant, 'tenders choice. This is the layered miracle which arrived:
Comprised of champagne, the juice of a lemon with splashes of gin, St. Germain, and Chambord, it had a delightful elderflower nose, which tempered the Champagne. I also adored the fact that the ingredients were of slightly differing densities, so layers formed, which you can see. I don't know what to call this, so I'll just say "Wonderful", which is entirely true.
Next week, the finale!



Oooh. Pears and goat cheese. Brie or roquefort could potentially work as well.
I confess that's what made me take notice.
Great to meet you last night.
Posted by: Janet Gershen-Siegel | October 14, 2010 at 06:37 PM
Great meeting you, too! I will definitely look into the Brie combination, although I would have to caramelize the pears a touch more, just my preference.
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