itzer r p S s u r t i C
Interview
Emily Ellyn Chef and culinary educator Emily Ellyn is the Home Economics teacher you’ve always wanted! She single handedly started the Retro Rad cooking movement and encourages everyone to dig through their mother’s recipe box, dust off their pressure cookers and crock pots, and take the old and make it new. She takes the retro, remixes it, and makes it RAD. You’ll find Emily cooking at food events around the world, lecturing or hosting special events, and doing brand consulting – all while developing her Retro Rad culinary TV career and finishing her Ph.D. in Food Service Education.
Which is your favorite Champagne / sparkling wine? I love Iron Horse Blanc de Blanc as well as their Brut Rosé! I have always enjoyed sipping on these sparkling wines, BUT they are really spectacular with food. The Blanc de Blanc is 100% Chardonnay and it is like a buttery piece of toast that radiates with it’s effervescence. The Brut Rosé on the other hand is bold and vibrant and I like drinking it with food! Ham and eggs to a juicy steak.
Where’s the most memorable place you’ve had a Glass of Bubbly? Does sneaking Asti Spumante out of my parents New Year’s stash when I was in high school count – lol! No, seriously! I have always had a real appreciation for sparkling wines and Champagnes. When I was at the Culinary Institute of America and we were taking our wine course I learned the craftsmanship that went into making Champagne – it was an eye opener. It was even more mind blowing when we tasted these wines and I got to see first hand the variations in what the
different countries and vineyards produced. I started to appreciate the complexities of Champagne and sparkling wines down to the bubble size. My most memorable “Glass of Bubbly” experience came while I was in that same program. We had the opportunity to spend a month traveling around California eating and drinking our way through wine country. Schramsberg Vineyard in Calistoga, California was the memory that solidified my fascination for Champagne and sparkling wines. To see the process in full operation at the vineyard had me fascinated.
Directions: Prepare Ginger Rosemary simple syrup by bringing the water and honey to a boil in a small saucepot. Add the ginger and rosemary and bring back to a boil. Remove from Ingredients: • 2 (750-milliliter) bottles Prosecco or heat and steep the mixture off heat for 20 minutes. sweet sparkling wine, chilled Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Yield: Party Serving
• • • • • • • • • • •
¼ cup water ¼ cup honey (or organic stevia) 3 tablespoon chopped ginger 3 large sprigs, rosemary, crushed 1 (34-oz.) bottle fresh orange juice 1 cup peach nectar 1 (330-milliliter) can soda water 1 large grapefruit, juiced 1 orange sliced thin, to garnish 1 cup fresh or frozen peaches sliced, to garnish 6 sprigs Rosemary, to garnish
Strain the syrup through a fine mesh strainer into a container and use immediately or refrigerate for future use. Make Spritzer: In large pitcher mix simple syrup, orange juice, peach nectar, grapefruit juice, soda water, and wine. Serve over ice and garnish with sliced oranges, peaches and fresh rosemary sprigs.
What does Champagne mean to you? A: Success B: Celebration C: Romance D: Enjoying great company ALL of the above are associations I have for Champagne! I actually feel the same way about cake too.
Have you any tips, advice or recommendations when using Champagne / sparkling wine in cooking. When baking with Champagne or other carbonated beverages it’s best to allow the beverage to go flat first. One way to do this quickly is to heat the carbonated liquid on the stove. Stir to expel the carbonation and then allow it to chill in the refrigerator before incorporating into your recipe. Carbonation itself does not negatively affect the taste. However, if it is present during baking it may cause weird flourencapsulated air bubbles to form. It may taste great, but might not look that attractive! Recipes Courtesy of Emily Ellyn, Retro Rad television Chef. @Emily_Ellyn www.EmilyEllyn.com
Champagne Pop Cupcakes Prep Time: 20 minutes Cook Time: 35 - 40 minutes Total Time: 55 - 60 minutes Serves: 24, mini cupcake Ingredients: • 2 ½ cups cake flour • ¾ cup all-purpose flour • 1 tablespoon baking powder • 1 teaspoon baking soda • ¾ teaspoon salt • 1 stick of butter • ½ cup vegetable shortening • 1 ¾ cups sugar • 1 tablespoon pure vanilla extract • 1 large egg, room temperature • 1 ½ cup Champagne or sparkling wine, cold and flat • 3 large egg whites, room temperature • Champagne Pastry Cream Filling, see recipe below • Champagne Frosting, see recipe below • ½ cup of white and metallic pearls, for garnish
Directions: Preheat the oven to 350°F degrees. Line 2; 2 dozen mini-cupcake or muffin pan with paper liners and spray with oil. Sift the flour, baking soda, baking powder, and salt into the bowl and set aside. In bowl of the mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 minutes. Add the sugar and vanilla and beat on medium until fluffy, 3 minutes. Scrape down the bowl and add the egg and egg whites, and beat until incorporated. Turn the mixer to low. Add the flour mixture, alternating with the cold flat Champagne, in three additions, beginning and ending with the flour mixture. Scrape down the bowl, and then mix on low. Fill cupcake liners ¾-full with batter and bake for 30 minutes, or until baked through. Cool the cupcakes completely. Rad Tip: If Champagne is not flat simmer on stove until flat and then chill.
62
63