Categories
Food News Restaurants

Santa Claus Is Coming To Harvard Square – Beat Brasserie Hosts Fifth Annual Santa Brunch with Live Holiday Music

WHAT:                 It’s the most wonderful time of the year! On Saturday, December 9th, 2017 Rudolph will guide Santa’s sleigh to Beat Brasserie in Harvard Square for its fifth annual Santa Brunch from 10:00AM to 3:00PM.Guests can enjoy a delicious seasonal menu, live holiday music, and photo opportunities with jolly Kris Kringle himself.

The Beat’s acclaimed kitchen will serve a delicious selection of brunch fare from Executive Chef James Lyons, with dishes that include Pumpkin Coffee Cake with honey butter ($7.50), Hummus with Roasted Lamb or Vegetarian($16/$11.5), Eggs Shakshuka with baked eggs, eggplant, spicy tomato sauce ($14) add chorizo (+$3) or fresh baked pita (+$2), Prime Natural Beef Hamburger with balsamic onions, special sauce, and French fries ($17) with the option to add cheddar, gorgonzola, pimento cheddar, or bacon for ($5 ea.), Breakfast Pizza brick oven pizza with hot sausage, bacon, red bell peppers, potato and egg ($16), and for the kids, enjoy dishes like Kiddie Scrambled Eggs & Frites ($8.5), Grilled Cheese, Chicken Dinos, or Cheese & Tomato Pizza.

While the little ones are frolicking with Santa, parents can sneak in one of Beat’s “pick-me-ups” such as the Bloody Mary ($11.50), Mimosa with Domaine Chandon Brut and OJ ($12), and Honey Crisp with Domaine Chandon Brut, apple brandy, apple cider, and burlesque bitters ($13.50).

This is an event for all ages and is sure to get you on the nice list! Santa will be available for pictures from 10:30AM to 2:30PM, however cameras will not be provided. Reservations are highly recommended and can be made by calling 617-499-0001. Regular brunch pricing and specials offered. No cover charge.

WHERE:               Beat Brasserie, 13 Brattle Street, Cambridge, MA

 

WHEN:                 Saturday, December 9th, 2017 from 10:00AM – 3:00PM

 

RSVP:                   Online at www.beatbrasserie.com or by calling Beat at 617-499-0001

About Beat Brasserie:

Beat Brasserie is an American brasserie and bar located in the heart of Harvard Square in Cambridge, MA. Inspired by the hippie and beat movements of the mid-twentieth century, The Beat caters to all walks of life. Their mission is to satisfy the local community as well as vagabonds passing through. With an always fresh, seasonal, and wholesome menu, enjoyable for carnivores and vegetarians alike, Beat’s dishes draw influence and flavors from around the world. The bar celebrates American spirits and American artisanal wines crafted by small batch winemakers with heart and soul. To heighten the senses further, Beat features daily live music by cutting edge musicians in jazz, blues and world music, bringing eclectic artistry to their stage in Cambridge.  For more information visit www.beatbrasserie.com.

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Categories
Alcoholic

Smirnoff Offers up Peppermint Holiday Drink Recipes

  1. Winter Whisperer
  • 1.5 oz Smirnoff Peppermint Twist
  • .75 oz pomegranate syrup
  • .75 oz fresh lemon juice
  • 8 mint leaves
  • 2 oz Club Soda

Instructions: Muddle mint with syrup, and add lemon juice and Smirnoff Peppermint Twist. Fill with ice and shake.  Strain over ice in a rocks glass and top with club soda.

Pomegranate syrup: mix 4 oz POM with 4 oz sugar

  1. Cranberry Pineapple Punch – Courtesy of Karly Gomez from A Simple Pantry
  • 1 gallon 100% cranberry juice (not cranberry cocktail)
  • 1 46 oz can pineapple juice
  • 3 cups lemon-lime soda
  • 3 cups Smirnoff No. 21 vodka
  • Sliced oranges, oranges, lemon (optional)
  • Fresh cranberries (optional)

Instructions: In a large drink container add the cranberry juice, pineapple juice, lemon-lime soda, and Smirnoff No. 21 vodka, stirring gently to combine. Toss in the optional fruits and serve chilled, or room temperature over ice.

  1. Nutcracker
  • 1 oz Smirnoff No. 21 Vodka
  • .5 oz Amontillado Sherry
  • 1 oz organic pear juice
  • 1 oz fresh lemon juice
  • 1 oz orgeat syrup

Instructions: Combine all ingredients in a mixing glass and shake.  Strain over cubed ice into a rocks glass.

  1.  Chocolate Peppermint Martini– Courtesy of Kendra Darr fromSimply Darrling
  • 4 ounces Smirnoff Peppermint Twist Vodka
  • 2 ounce crème de cacao
  • 1 ounce chocolate liquor
  • 2 ounce cream chocolate sauce & crushed peppermint for garnish

Instructions: In a cocktail shaker, add ice, cream, and liquors. Shake, Shake, Shake. Strain into a martini glass rimmed with chocolate and crushed peppermints.

  1. Gingerbread Martini – Courtesy of Kendra Darr from Simply Darrling
  • 3 ounces Smirnoff No. 21 Vodka
  • 3 ounces Irish cream
  • 2 Tablespoons gingerbread syrup (or to taste)
  • 1/2 teaspoon vanilla extract
  • 2 ounces cream
  • Whipped Cream & Crushed Gingerbread cookies for garnish

Instructions: In a cocktail shaker, add ice, Smirnoff Vodka, Irish Cream, Gingerbread Syrup, Vanilla Extract, and Cream. Shake, Shake Shake, Strain into a martini glass and garnish with whipped cream and crushed gingerbread cookies

  1.  Holiday Bliss
  • 1 oz Smirnoff Peppermint Twist
  • .5 oz Don Julio Añejo Tequila
  • 3 oz Rich Chocolate Milk

Instructions: Combine all ingredients in a mixing glass with ice and shake.  Strain into a rocks glass and top with grated cinnamon.

  1. Kissed Caramel Apple Punch – Courtesy of Karly Gomez from A Simple Pantry
  • 1 ½ gallons spiced apple cider
  • 1 12.2 oz bottle caramel syrup
  • 3 cups Smirnoff Kissed Caramel Vodka
  • Sliced apples (optional)
  • Cinnamon sticks (option)

Instructions: Pour the apple cider into a large drink container, then stir in the caramel syrup. Add the Smirnoff Kissed Caramel vodka and stir gently to combine. Add the sliced apples and cinnamon sticks, and serve either chilled or room temperature over ice.

  1. The Original Mule
  • 1.5 oz Smirnoff No. 21 Vodka
  • Fresh lime juice
  • 3 oz. ginger beer

Instructions: Build all in copper mug and stir gently to mix.

  1. Cardamom Pear Punch ( 12- 16 drinks) 
  • 3 cups Smirnoff No. 21 Vodka
  • 6 cups pear juice ( from a jar)
  • 1-2 teaspoons orange bitters
  • 2 red pears, sliced thinly horizontally

Instructions:

Cardamom Ginger Syrup

1/4 cup honey

1/4 cup water

10 cardamon pods crushed ( or sub 1 teaspoon ground cardamon) 

1/8 cup sliced ginger root, peels ok

1 tablespoon vanilla 

Make the Syrup. Place honey, water,  cardamon, ginger and vanilla in a small pot and simmer gently for 5 minutes. Turn the heat off and let this steep one hour, or overnight for the best flavor. 

In a medium punch bowl or beverage dispenser, pour in the Smirnoff Vodka, pear juice, bitters and sliced pears. Stir in the Cardamon ginger syrup.

Refrigerate until ready to serve, and serve over ice. 

This can be made a day ahead or the night before the party and refrigerated, allowing the flavors to meld.  

Categories
Appetizers Boston Restaurants Italian

Piattini’s new Fig Jam preserves the last memories of warm Boston

This fall, Piattini, located on Newbury Street in Boston’s Back Bay, is bringing a taste of seasonal Italy to its menu with its new fig jam. Served as an accompaniment to its popular cheese plate featuring rotating imported cheeses ($14.95), Piattini’s fig jam is a sweet treat meant to preserve and celebrate the final tastes of summer. Created for sharing, guests can select a glass of red or white wine from Piattini’s extensive list, featuring over 30 selections of wines by-the-glass, while sampling selections of cheese and the complementing jam. For those looking to do a little preserving of their own, Piattini’s five-step recipe below is as simple as it is scrumptious.

Fig Jam

Ingredients

  • Ingredients:
  • 2 cups of fresh or dry figs- stems cut
  • 2 cups of water
  • ¼ cup honey
  • ¼ cup of lemon juice
  • 4-5 cups of sugar

Directions

  1. Wash figs, cut stem, and chop into small pieces
  2. Add figs to water and bring to boil
  3. Reduce heat, stir in sugar, honey, and lemon juice
  4. Simmer for 40 minutes, stirring constantly
  5. Let cool and place in mason jar
  6. If you want to use right away, there is not need to boil the jar, but if you choose to consume at a later date you must seal the jar by boiling it in water for 10 minutes.
  7. Optional: You may add white raisins to jam to add texture and flavor.
Categories
Asian Boston Restaurants Featured Recipes Poultry

Moksa’s insane Vindaloo Wings will melt your soul

Vindaloo Wings 1CAMBRIDGE — In the spirit of the 2013 football season, Moksa, an Asian fusion restaurant located in Central Square, has developed its own take on everyone’s favorite tailgate food with its new Vindaloo Wings ($6). Regarded as one of the hottest dishes available on Moksa’s menu, the vindaloo wings are an all-out blitz of jalapenos, green Thai bird chili and other Indian seasonings including Kashmiri chili powder, cayenne pepper and red chili peppers. Available during Moksa’s dinner service, the vindaloo wings bring the intensity of the game right into the dining room. For tailgating, heat things up using Moksa’s wing recipe below.

Vindaloo Wings

Ingredients

MARINADE

  • 1 cup potato starch
  • 1 cup corn starch
  • 1\2 tspn cayenne pepper
  • 1 tspn garlic powder
  • 1\2 tspn salt
  • 1\2 tspn chat masala

Moksa Dining RoomVINDALOO SAUCE

  • 10 dry, whole red chili
  • 4 green Thai bird chili’s
  • 4 jalapenos
  • 1\2 cup Kashmiri chili powder
  • 1\2 tspn black peppercorn
  • 1 tspn Garam masala
  • 5 pieces cardamom
  • 1 cup onion
  • 2 tbspn garlic
  • 2 tspn salt
  • 2 tbspn chat masala
  • 1\2 cup oil
  • 1\2 cup vinegar
  • 4 cups water
  • 1\4 cup melted butter

RAITA

  • 8 oz yogurt
  • 1\2 tspn roasted cumin seeds
  • 1 tspn chopped cilantro
  • 1\4 tspn salt
  • Pinch Kashmiri chili powder
  • 24 CHICKEN WINGS

Directions

Mix corn starch, potato starch and all the spices together. Coat wings with spiced flour mix. Spread wings on a roasting rack and keep it in refrigerator for 60 to 90 minutes.

Pre heat the oven to 350 C. Roast wings for about 20 minutes and deep fry them for 4 minutes on 350 C until they get crispy from outside.

For vindaloo sauce, put all the ingredients in a sauce pot except melted butter and bring it to boil for a couple of hours on a slow heat. Cool it down, add melted butter and make puree.

Toss crispy chicken wings with vindaloo sauce, serve with Raita (yogurt dipping sauce) and celery sticks.

Categories
Alcoholic Featured Recipes No-bake

Limoncello Granita

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This summer, Davio’s Northern Italian Steakhouse will debut its homemade booze-infused semi-frozen Granita, perfect to enjoy on a hot summer afternoon, like the ones we’ve been seeing in Boston lately. The new take on the Sicilian classic, created by Master Pastry Chef Tom Ponticelli, combines fruity flavors with perfectly paired spirits for a refreshing aperitif. Flavors include Espresso with Chocolate Liqueur, Passion Fruit with Grand Marnier as well as Prickly Pear with Tequila and Lime! They are available for $4 through the end of August.

To celebrate the new line of boozy treats, Davio’s shared one of its recipes with Blast Food.

Davio’s Limoncello Granita

Ingredients

  • 1 qt Water
  • 6 oz Fresh Lemon Verbena Leaves
  • Lemon Zest
  • 2 oz Sugar
  • 2oz Limoncello
  • 1/2 oz Lemon Juice

Directions

  • In a medium size pot, steep water, sugar, lemon verbena.
  • Bring to boil and let steep for 20 min. Wisk in Limoncello and lemon juice.
  • Combine and our ingredients into metal 2-inch hotel pan and place in freezer. Use a dinner fork to scrape any ice crystals that have formed on the side or bottom of the pan.
  • Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours.
  • Once mixture is thoroughly frozen, fluff with a fork and allow flakes to “dry” in freezer another half hour before serving.

When served, the granita should look like a fluffy pile.

Categories
Featured Recipes Soup

Red’s Cape Cod Clam Chowder

Here’s a great recipe from our friends at the Sea Crest Beach Hotel in Falmouth!

Ingredients

  • 1 pound fresh chopped littleneck clams
  • 2 cups clam juice
  • 1 cup Chablis wine
  • 1 bunch celery diced small
  • 1 large celery root diced small
  • 1 large Vidalia onion diced small
  • 5 cloves garlic sliced thin
  • 4 large Maine potatoes diced ¼” by ¼”
  • 1 pound Portuguese chorizo diced small
  • 1/2 3 apple smoked bacon diced small
  • 1 bunch fresh thyme
  • 4 fresh laurel leaves (bay leaves not dry)
  • Kosher salt to taste
  • Fresh ground black pepper to taste
  • 1/2 cup all purpose flour
  • 1/2 cup unsalted butter
  • 2 quarts extra heavy cream
  • Tabasco to taste

Directions

You will need a heavy gauge pot with a thick bottom. Begin by sautéing the bacon, chorizo, onions, celery and garlic together with the butter. Take the thyme and fresh bay leaves and wrap them with cheesecloth (this is a called a bouquet garni.) Add the bouquet garni and cook until bacon and sausage have been rendered down and the vegetables are translucent and tender. Add the flour andnd continue to sauté until flour is completely incorporated in the fat of the pan. Add wine, clam juice and potatoes and cook on low heat for about 30 minutes. The potatoes should be tender and the liquid reduced by half. Add the cream, salt, pepper, Tabasco and chopped clams. Cook for another 20 minutes on low heat.

Check seasoning and serve with a few littlenecks lightly steamed in the shell, some toasted bread and a nice chilled glass of a buttery Chablis or Chardonnay. Enjoy!

Categories
Alcoholic

The Johnnie Walker Happy Scotsman

This is a pretty basic drink that should be in any whiskey drinker’s repertoire.

Ingredients

  • 1.5 oz Johnnie Walker Black
  • 0.5 oz lemon juice
  • 2 oz hot water
  • 2 tablespoons honey
  • 10 mint leaves

Directions

Combine ingredients. Muddle mixture, and add the mint leaves. Serve over ice.

Categories
Featured Recipes No-bake

Burrata and Grilled Peaches

This recipe comes from Maplebrook Fine Cheese and our friends at the Vermont Cheesemakers Festival, which Blast is proud to sponsor!

There are few cheese makers in the U.S. that make Burrata. Fortunately, you need look no further than Maplebrook Farm in Bennington, Vermont. They craft the best version you will find anywhere. Enjoy the Burrata and grilled peaches with a glass of Pinot Noir or a pint of light, crisp Pilsner.

We’re going to classify this as a dessert, but it can be an appetizer or entree or really whatever you want it to be!

Ingredients

  • 4 medium-sized peaches
  • 2 cloves garlic
  • 1 teaspoon(s) cinnamon
  • 1 teaspoon(s) chopped fresh mint
  • 3 tablespoon(s) lemon juice
  • 1 tablespoon(s) honey
  • 1 tablespoon(s) olive oil
  • 2 pinch(es) black pepper

Directions

  1. Let the Burrata come to room temperature before serving. Remove from the brine, blot dry with a paper towel, and place on a serving platter.
  2. Prepare the peaches and put into a bowl. Put the olive oil, honey, cinnamon, and garlic in a Pyrex measuring cup. Microwave on high heat for 20 seconds. Stir the lemon juice, and half the mint into the olive oil mixture to combine. This is a temporary emulsion so stir it together quickly an instant before pouring it on the peaches. Add half of this mixture to the peaches and toss until evenly coated.
  3. Scrub your grill with a wire brush, and spray with cooking oil, or wipe it with a paper towel moistened with cooking oil before lighting it. Preheat the grill to high heat. If you are using charcoal, the coals should be glowing. Start the peaches cut side down, since the peaches are quartered there are 2 cut sides. Grill for 2½ minutes, turn to the other cut side and cook for a further 2½ minutes. Turn the peaches so they are skin side down and baste with some of the sauce so that it pools in the center of the peaches. Cook for a further 7 or 8 minutes, or until the peaches are pretty soft, but still retain their shape.
  4. Surround the Burrata with the grilled peaches. Pour the remaining liquid over the Burrata, and sprinkle with the remaining mint and a few grinds of black pepper. For serving implements provide both a small sharp knife and a spoon. Serve with crackers or torn pieces of sourdough bread and a pile of napkins.
Categories
Sandwiches

Heaven in Vermont Grilled Cheese

This recipe comes from Cabot and our friends at the Vermont Cheesemakers Festival, which Blast is proud to sponsor!

Ingredients

  • 1 tablespoon Cabot Salted Butter
  • 4 slices whole wheat bread, preferably organic
  • 4 ounces Cabot Seriously Sharp Cheddar, sliced
  • 6 slices applewood smoked bacon, cooked until crisp
  • 2 teaspoons maple syrup
  • Directions

    1. Melt butter in large skillet over medium-low heat.
    2. Top two bread slices with cheese and bacon. Drizzle with maple syrup and press remaining bread slices on top.
    3. Transfer to skillet and cook slowly until golden on underside, reducing heat if needed. Turn and cook until sandwiches are golden on second side and cheese is melted.
Categories
Salad

Vermont Creamery Toasted Bijou Salad

This article comes from our friends at the Vermont Cheesemakers Festival, which Blast is proud to sponsor!

Ingredients

  • 4 leeks, the white and light-green section only, cut in half lengthwise and washed
  • 1/2 cup olive oil
  • Salt and freshly ground pepper
  • 1 tablespoon Dijon mustard
  • 3 tablespoons balsamic vinegar
  • 4 Bijou, cut in half horizontally
  • 8 slices French baguette, ¾ inch thick
  • 1 head romaine lettuce, trimmed, washed, and spun
  • 1 cup cherry tomatoes, cut in half

Directions

  1. Pat dry and toss leeks with a splash of olive oil and season with salt and pepper. Broil in the oven for about 5 minutes until tender but not mushy! Let the leeks cool, then chop thinly and put in a medium-size bowl.
  2. Prepare the dressing. Mix together the mustard, vinegar, olive oil, and leeks, and let sit for 4 hours to 1 week.
  3. Put a medallion of the Bijou, rind facing up, on each baguette piece and place under the broiler until the cheese is soft to a little runny. The rind should be slightly golden (about 2 to 3 minutes).
  4. Serve immediately over mixed greens tossed in the leek vinaigrette and the tomatoes.