Holiday food and cocktail pairings

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Hi, I am Gail Simmons from Food and Wine magazine. I am Nick Macon master mixogogist for Bacardi brand. Now that Nick has showed us how to make this delicious Bacardi punchsetta as well as the grape juice LaCard ginger joy. I going to show you how to make two dishes that pair perfectly with them. [MUSIC] I'm gonna start with the seasonal fruit crest. It's great in fall, winter, and perfect for holiday entertaining. It's got cranberries, apples, raisins, and spices. Let's get started. Sounds good. So in this bowl, I have apples, cloves, cinnamon, sugar, and raisins. Do you wanna stir that up a little bit? Absolutely. I'm gonna mix, Fresh cranberries as well as some orange zest. So just keep stirring that in. Great. So why do you think this will go so well with the Bacardi pancetta? Well, I think that the flavors are really reflective of what's in the cocktail. There's cranberries and oranges and you're gonna get a lot of that in the crisp itself. It's sweet, but also has a tartness that will pair really well. Sounds great. So into this, once it's stirred up, I'm gonna add a little bit of orange juice. Mix that all together. And then you can empty it all into this baking dish. [SOUND] Perfect. Scrape that in. So, now it's time to make the topping. In this bowl, I have brown sugar, oats, and flour, and in it, I'm gonna add a little butter. Do you wanna just scrape that in? And here's where we get dirty. Using your hands you're going to mix together. Do you want to do this for me? Absolutely. Mix together everything so it all comes together in to a nice little crumble. > Right. Just like this? perfect. Don't be afraid to get your hands really in there. It will really help you understand the cooking process. Gotcha. It feels great. That's what's so great about this dessert actually. It's super simple. ANyone can do it. And it doesn't take very long either. Okay, Gail now that I have this all mixed together now what do I do? You want to put your topping right on top of the [UNKNOWN] and make sure that you spread around really evenly. Right. How long should you bake it for? I can mx a great cocktail, but baking's a little foreign to me, You want to bake it for about 45 minutes. The key is to make sure that the topping gets nice and golden brown. I'm gonna set this aside because I happen to have a finished one right there. Wanna try? Absolutely. Don't forget your Bacardi Psetta. Thank you. So what do you think? Wonderful. You really see how the bite of the clove goes well with the soft citrus of the cocktail. Cheers. [MUSIC] Now I'm going to pair Nick's Grey Goose La Poire Ginger Joy with a savory grilled portobello and Bosc pear salad. I really love that you're using pear in the salad as I think it'll complement the pear notes of the Grey Goose La Poire flavored vodka. That's the point, right? Absolutely. So, what's the next step? Okay, well what I've done is I've grilled the caps of my Portobello mushrooms. I've just brushed them with a little olive oil and put them on the grill for about five minutes each size. You get these beautiful grill marks right there. They look amazing. We're gonna just turn them over. Let me do that for you. Thank you. I've made a mixture of garlic, balsamic vinegar and olive oil. Do you wanna This brush and just brush the gills of the mushrooms with this mixture. And then these are gonna go right in the oven and roast for about five minutes aswell, just to get nice and warm, get those flavours to mix in with the mushrooms. When they come out and are allowed to cool for a few minutes, I'm gonna slice them into about half inch slices. Could you use any other mushroom with it? Absolutely. The great thing about portabella's is that they have so much surface area, and their so big. But you can absolutely use any mushroom that you like. And you can also saute them if you can't grill them.>>Sure.>> So when this is done, I'm gonna start assembling my salad. I've made a vinaigrette with lemon juice, thyme, and of course olive oil, salt, and pepper. I'm gonna take about a tablespoon of it and toss it with a sliced Bosc pear. So why did you put it over the pear? It just helps add flavor a little bit, and it'll make sure that everything's melded together and all the flavors from the salad can continue through all the different components. Right. I have a salad bowl full of washed romaine lettuce and I'm gonna toss it with the rest of my remaining dressing. Just like that. Once its tossed you can just add the pear right on top, go ahead. Of course, Portobello mushroom. Toss the whole thing together and then you can finish it with thinly sliced Cream cheese. Oh I love Manchago. It really gives a great savory note to the dish. Right on top, now it's ready to serve. Can we taste it now? Absolutely. Looks delicious. Thank you. And let's not forget our Greygo Sleva Ginger Joy. Perfect. All right, let's give it a try. Great. [MUSIC] Mm. The earthy mushroom flavors really combine well with the pear in the salad. I'm glad you like it. Thank you. Cheers. Cheers. [MUSIC]
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Holiday food and cocktail pairings


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