Egg-cellent dinner

Our faithful lounge regulars have come to expect the unexpected at Jonny Sparks Lounge.  We've written about beer for breakfast and treated readers to sundown uses for orange juice.  And today we bring you eggs for dinner.   This lovely and spicy dish is called Sakshuka...not to be confused with Shakezula, the mic ruler, for all of you Aqua Teen Hunger Force fans.  Shakshuka is basically eggs cooked in a spicy tomato sauce.  It is fairly simple with a broad taste profile.  Sweet peppers, tomatoes and onions, garlic for depth, cumin for spice, jalapeno peppers for heat all served under eggs to complete the meal.  This recipe comes to us courtesy of Redbook.

It's only a ten minute prep and pretty simple cooking process.  So give this one a try and enjoy an egg-ceptional meal for dinner.

Ingredients:

2 Tbsp olive oil

2 red bell peppers, seeded and diced

2 large jalapeño peppers, seeded and chopped

1 medium onion, chopped

5 cloves garlic, chopped

2 tsp ground cumin

1 1/4 tsp kosher salt

1 Tbsp tomato paste

1 (28 oz) can diced tomatoes

6 - 8 large eggs

Directions:

1. Heat oil in a deep skillet over medium heat.  We used our favorite cast iron pan.  Add red and jalapeño peppers, onion, garlic, cumin and half of the salt to the pan.  Cook stirring occasionally, until veggies are soft - about 7 minutes.  Stir in tomato past until combined, about one minute.
2. Add canned tomatoes and their liquid plus 1/2 cup of water.  Bring to a slow boil.  Reduce heat to medium-low and simmer 12 minutes, stirring occasionally until sauce has thickened.  
3. With the back of a large spoon, make even indentations in the sauce for the eggs.  Crack an egg into each indentation.  Cover skillet and cook 8 minutes.  Do not stir.  The egg whites will set and the yolks can be cooked to your desired firmness.  At 8 minutes ours were fully cooked and not runny at all.  
4. Sprinkle with remaining salt and serve by the spoonful with warm pita bread.  

Orange you thirsty?

With spring in the air and kitchen renovations on my mind, I am stepping back into active blog duty. It is party season and there is much to celebrate at Jonny Sparks Lounge.

We've been busy brewing beer, cooking up new recipes, mixing cocktails and planning a long overdue down-to-the-studs kitchen remodeling project. And it all kicks off now with orangecello.

About six weeks back, while celebrating a very special occasion at JSL, I juiced navel and blood oranges for some fresh breakfast beverages. Then I took the rinds, being sure not to get any pith, and soaked them in a bottle of vodka. You can see the recipe we used under the limoncello postings - 750 ml of vodka with 3 pounds of lemons (or oranges) zested and steeped together for six weeks.

Today we added the simple syrup of 750 ml of water and 3 cups of sugar, and returned the liquid to a dark cabinet to steep some more. By the time the renovation is done we will be ready to pour the sweet citrus liqueur and share with lounge regulars.

Be sure to make your reservation now for the reopening bash! While the kitchen is closed during the renovation we will be sharing restaurant experiences.

Breakfast Beer Bonanza

I was talking to a friend at the gym recently - gotta burn off all those calories somehow! - and we were talking about breakfast beer.  This friend is not a beer neophyte, but he had never heard of breakfast beer.  So allow us here at Jonny Sparks Lounge to share the joyful genre that we have named breakfast beer.   

We recently Tweeted about Rouge Ale's collaboration with Voodoo Donuts, "Bacon Maple Ale."  The bacon and maple flavors made this, in our opinion, a viable breakfast beer. The intense smoky flavor was novel at the start, but the novelty wore off and the smoke proved to be too much for my palate.  

There are, however, many wonderful coffee and/or chocolate beers that serve well as brunch accompaniments   One such beer is featured today...Lagunitas Cappuccino Stout.  Pictured here next to our trust Nespresso coffee machine, the brew comes from a California brewer and their neighboring coffee shop. 

This particular coffee stout has the really nice depth of flavor you would expect from a coffee-infused stout. Their website states that it is, "made with boatloads of roasted coffee."  The beer is presumably a milk stout, hence the cappuccino name. It has a really smooth and full taste, without any bitterness at all despite the "boatloads" of coffee.

The label states that this ale is brewed with Sebastopol's Own Hard Core Coffee.  I don't know that coffee shop, probably because I live in Philly and not in California, but I know this particular combination of coffee and ale makes for one delicious and very smooth beer that is easy to drink.  At 9.2% alcohol by volume, it is not an easy beer to get over early in the day, so we recommend pairing it with a hearty breakfast sandwich or other filling brunch item - or else the length of your day may be predicated upon the length of the resulting beer nap.

Remember though, breakfast beer, like orange juice, is not just for breakfast anymore.  Try out Lagunitas Cappuccino Stout anytime of day for a smooth and flavorful beer experience. Stay tuned for more beer updates, breakfast favorites, and the occasional combination of the two. Cheers!

Pistachio Vanilla Bean Cookies

Delicious cookies and Santa - a match made famous in American folklore.  So what should you serve the jolly guy this year?  Our vote here at Jonny Sparks Lounge goes to these pistachio vanilla bean cookies.

We put these cookies on our Thanksgiving dessert buffet, and folks have been thanking us for sharing them ever since.  We've received enough requests for the recipe that I decided to interrupt the regularly scheduled postings long enough to share it with all of you.

This roll style cookie sets up crumbly and firm, and cooks up short, sweet and savory with enough heft to transport well so you can take it to your cookie exchange or holiday party.

Prep time is pretty quick, but allow at least two hours for the dough to set up in the fridge before cutting and baking.  One recommendation for the vanilla beans - we've been on a vanilla bean kick here for about a year.  Our favorite beans are sweetly fragrant Madagascar vanilla beans, which can usually be found at Whole Foods alongside beans from Zimbabwe and Uganda.

Ingredients:

1 cup butter - softened
3/4 cup sugar
1/2 tsp vanilla extract
1/4 tsp salt
1 vanilla bean
2 cups flour
1 cup finely chopped pistachios
6 oz white chocolate
2 tsp shortening (like Butter Flavored Crisco)

Instructions:

1. Beat the butter with an electric mixer or in a stand mixer for about 30 seconds on medium-high.  Add sugar, vanilla extract, and salt.  Beat together until combined, scraping the sides to mix well.  
2. Split the vanilla bean in half lengthwise.  Use the tip of the knife to scrape the seeds from the bean halves and scoop them into the butter mixer.  Beat until combined.
3. Add in flour.  Continue to blend until combined.  If the dough starts to get crumbly, then use a wooden spoon to gently mix/squoosh in the rest of the flour.  Continue to stir to add the pistachio nuts.
4. Divide the dough in half.  Shape each half into a 1-1/2 inch thick log about 7 inches long. Wrap each log in wax paper and chill 2 hours or up to 2 days.
5. When the dough is ready to cut, preheat the oven to 375 degrees.  Line cookie sheets with parchment paper.  Cut the chilled dough log into slices about 1/4 inch thick.  Place the slices about an inch apart on the prepared cookie trays.  Bake about 10 minutes, just until firm and browned on the bottoms.  Cool on a tray while you prepare the chocolate glaze.
6. In a heavy saucepan, combine white chocolate and shortening.  Heat and stir over low heat until melted.  Dip each cookie part way into the chocolate and cool on waxed paper, or roll into reserved chopped pistachios before cooling.

These cookies are divine on their own, but dipping them in white chocolate sends the savory cookie over the moon with a sweet bite.  If you're truly nuts about nuts, then roll the chocolate side in pistachios - lovely and delicious.  Enjoy!  

Sometimes It's Just Lemons

You know the adage...when life hands you lemons...blah, blah, blah.  During this joyous season of winter mirth, I thought I'd bring everyone some summer fun for just a moment.  Allow me to recap our "All Good Things In Time" posting from Memorial Day.

The homemade limoncello was simply divine when we uncorked it at Labor Day.  But when it's warm outside and everything is sunlit and the shadows are long, what isn't divine?  Now that we are inching up on the longest night of the year, and potentially our last night on Earth if you believe the ancient Mayan calendar, I thought I'd revisit some of my favorite things from 2012.

So on this December eve, I ventured down to the wine cellar - OK, it's just a basement - to retrieve the JSL Especial Limoncello.  I wondered if it would still taste divine on this dark, chilly night.  Yes, it did!  Our experimental first batch is lightly fragrant and flavorful with just the right amount of tart and bite from the combination of preserved-at-the-peak-of-ripeness lemons and smooth, five-times-distilled vodka.

You can count on us to make another batch next year, if the world is still here.  Until then, call me to schedule your tasting of the 2012 batch while there is still some left in the bottle.  And standby for our End of the World party menu along with a few more favorites from 2012.  Cheers!

Sweet sixteen

Every year the month of December brings the week-plus long celebration of my birthday, gifts for every occasion, and Firestone Walker Brewery's annual blend.

We like to continue to age these blends like fine wine. So tune back in for the cage match between Firestone 14, 15 and 16. But for now - enjoy XVI with us!

These blends are best tasted at room temp so the complexities rise to the top. This sweet sixteen is indeed sweet and a bit oat-y. It is as smooth as a fine Bordeaux but tops out at about 40% stout for a lot of toasty, chocolate bottom notes.

It is plenty light so don't be intimidated to Grab one if you can - or call Jonny Sparks Lounge to reserve a glass. Cheers and happy holiday toasting season!

Green Beans with Bacon Balsamic Vinaigrette

Tired of all the brown, orange, beige, and tan colors that dominate the typical Thanksgiving dinner plate?  Well we are too.  This year, Jonny Sparks Lounge added a bit of green to our holiday palette in the form of a green bean side dish with one of our favorite ingredients...BACON!

When fresh, crisp green beans are tossed with crunchy bacon and almonds, it makes even the most vege-phobic diner interested. And as if the crunch didn't make it special enough, a splash of balsamic vinegar sent this savory taste party into tangy after-hours territory.

Our friends at Copycake created another version from a Real Simple recipe.  It sounded just as good, unless you're like us and crave bacon and balsamic.  Our recipe came from www.cookinglight.com.  Eat your vegetables and enjoy!

HOWARD L. PUCKETT

Yield: 8 servings (serving size: 3/4 cup)

Recipe from

Nutritional Information

Amount per serving

• Calories: 75
• Calories from fat: 31%
• Fat: 2.6g
• Saturated fat: 0.5g
• Monounsaturated fat: 1.4g
• Polyunsaturated fat: 0.5g
• Protein: 3.4g
• Carbohydrate: 11.8g
• Fiber: 2.8g
• Cholesterol: 0.0mg
• Iron: 1.4mg
• Sodium: 50mg
• Calcium: 54mg

Search for Recipes by Nutrition Data

Ingredients

2 pounds green beans

• 2 bacon slices
• 1/4 cup minced shallots
• 3 tablespoons coarsely chopped almonds
• 2 tablespoons brown sugar
• 1/4 cup white balsamic vinegar

Preparation

1. Cook green beans in boiling water for 2 minutes. Drain and rinse under cold water. Drain well; set aside.
2. Cook bacon in a small skillet over medium-high heat until crisp. Remove bacon from skillet. Crumble; set aside. Add shallots to bacon fat in skillet; sauté 1 minute. Add almonds; sauté 1 minute. Remove and let cool. Add sugar and vinegar; stir until sugar dissolves. Add crumbled bacon.
3. Pour vinaigrette over beans, tossing gently to coat.

Cooking Light 
NOVEMBER 1996

Holiday Sparkle for Kids of All Ages

Lest you all think that we are only about entertaining for adults, today we're sharing a fun, sparkling beverage for kids of all ages.  We created this concoction for Halloween, but frankly, when is candy not in season?  Especially cotton candy!

This is a concoction that the kiddies will love to create.  Pictured to the left is an all blue cotton candy version that is as refreshing as it is pretty.  Watch the video to see how the cotton candy melts away and the multi-color version swirls together like a mad scientist's experiment as the sparkling water is added.

21 and Over - Cupcakes and Cocktails

What about that title doesn't make your heart flutter?  If you're a Jonny Sparks Lounge regular, that probably sounds like the perfect afternoon.  So I gathered together a handful of friends, and they brought some wine, some coffee, and some liqueur; and we all headed out to the kitchen at Little Hands Art Studio.

On any given Sunday when your team is playing like the Eagles have been this year, there is no better place to be than in the kitchen with a dozen like-minded, sugar-loving friends.  On this particular Sunday afternoon, a Gingersnap Martini Cupcake with Spiked Eggnog Frosting was far more compelling than almost anything else I could think of.  After all, I was guaranteed excellent girl talk, spiked coffee, and a thick tube of warm, sweet goo between my hands.  Hey now! I'm talking about a frosting bag (pictured at right).  This is an adults-only posting after all.

You can check back in next time for my kid-friendly mocktail recipe featuring cotton candy and Perrier.  In the meantime, feast your eyes on this recipe.  It is as delicious and sublimely sweet as it sounds.  Thank you to Jessica for hosting a great afternoon and sharing her recipe.  Follow Jessica and her blog at www.copycakecook.com.

Gingersnap CupCakes with Spiked Eggnog Frosting

makes 24 cupcakes 350 oven for 22 minutes

1 stick butter (room temperature)

1/2 cup sugar

1 egg

1 cup molasses

2 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoons baking soda

2 teaspoons ground ginger

1/2 teaspoon allspice

2 teaspoons cloves

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon nutmeg

¼ Cup Ginger snap Vodka

¾ Cup very hot water

Combine flour, salt, baking soda, baking powder, and spices in a bowl with a whisk.

Cream butter and sugar. Add egg, and mix well, add molasses and mix until well combined.

Add dry ingredients and slowly add hot water until well combined. Mix in the vodka. Fill cup cake liners 2/3 or 3/4 way full.

Eggnog Frosting: (for 48 cupcakes-reduce for 24 - or just get creative with the extra icing)

2 sticks (8 tablespoons) unsalted butter, room temperature

1 package Cream Cheese

1 cup marshmallow crème (optional)

 3 tablespoon dark rum (or to taste)

3/4 teaspoon ground nutmeg (or to taste)

 5 cups sifted powered sugar

Cream butter and cream cheese (and crème) in standing mixer.  Sift together nutmeg and sugar. Slowly spoon into butter mix. Add rum, mix well, and pipe onto cup cakes.  Enjoy with or without spiked coffee.

Pesto Equals No Vampires

One clue that I am not a vampire, despite a glow-in-the-dark complexion, is my perpetual desire for garlic.  On my bucket list is an all access pass to Garlic Fest in Gilroy, CA with line jumper access to all the food.  So it should  be of little surprise that after a nasty little case of food poisoning earlier this week - thanks Outback - once I regained my appetite, I wanted garlic.

When the storms rolled into the Northeastern United States in late October, we brought all of the Jonny Sparks Lounge Acres' basil plants indoors.  To my delight, they have been flourishing on the sills of our southern-facing windows.  All it took was one particularly healthy plant to serve as the basis for this homemade pesto, which we served atop pasta shells...with a lot of garlic.  

Be warned, for a normal person, just use one clove of garlic.  Two cloves and you will begin to ward off vampires.  Three cloves as this recipe calls for will also ward off friends and colleagues.  After a steaming hot bath with eucalyptus salt, fresh mint to chew all night, and an extra hot shower this morning, I'm afraid my pores are still emitting garlic essence.  Well, at least my tummy feels better.  This recipe comes to us courtesy of SimplyRecipes.com.  

Fresh Basil Pesto Recipe

• Prep time: 10 minutes

INGREDIENTS

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste

METHOD

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.