Nibbles & Sips

Fun with food and beverages: recipes and opinions about what, how, and why we eat.

Bogey’s Bar & Restaurant, Defuniak Springs, FL

Nibbles

As part of our impromptu weekend away to visit the local winery and stock up on some favorites, Todd and I enjoyed a night at the Hotel Defuniak and dinner at their on-site restaurant: Bogey’s.

In the looks department, the restaurant is decorated very nicely, lots of sage green with white trim, draped windows and framed black-and-white images from the movie Casablanca. This was a nice touch since it’s one of Todd’s favorite films. The lights are kept fairly low for dinner and there’s a small dance floor across from which the Saturday-evening entertainment performs.

Like most places these days they have a well-arrayed martini list. My Pomegranate Martini was, unfortunately, all alcohol, no juice but I’m sure that’s how a lot of people like it. I just prefer mine tempered a bit. Todd’s Lemon Drop Martini, in contrast, was amazingly good: Citron Vodka, Grand Marnier and sour mix. I think, though, when I work on recreating it I’ll try it with lemon juice and a splash of simple syrup instead. Another interesting cocktail that we didn’t try, but that I took notes of from the menu, was the Pineapple Upside Down (vanilla vodka, butterscotch schnapps, pineapple juice and a splash of cola)–doesn’t that sound just too good? They also featured a pretty long wine list but, surprisingly, none of the wines they offered came from the local winery, not even a token bottle.

The dinner menu is pretty varied running the gamut from steak to seafood to chicken and veal. From the brief appetizer offerings we tried the Oysters Rockefeller and the Spinach and Artichoke Dip, both were tasty, portions were definitely not meant for sharing but it was a nice taste while we waited for our entrees. And speaking of entrees, Todd’s always in the mood for veal so he ordered the Veal Restauranteur (topped with ham, tomatoes and cheese) while I ordered the Catch of the Day Lorenzo (with Blue Crab stuffing and a bernaise sauce). Whereas the appetizers may have been of modest size, the entrees were more than generous.

You know, I had a dream the other night about an upscale restaurant that featured entrees at true portion sizes–talk about a dream! Inflated portion sizes aside, the taste couldn’t have been better. Both of our meals were well-seasoned, well sauced and perfectly prepared. They do have a dessert menu but I honestly don’t remember much about it–I was way too full to even think about dessert. Todd got something very chocolatey a la mode that I had a couple of bites of but that was it.

Bogey’s offers breakfast and lunch, as well, at least on certain days. It’s not unusual for restaurants to close on Mondays and, even, to have abbreviated Sunday hours but I have to admit I was a little puzzled that a hotel that bills itself as a Bed & Breakfast offers only a Continental breakfast on both Mondays and Sundays. Sundays, really? Sure, Sunday night isn’t a big travel night, most people head home that day so going Continental on Monday is probably not a big deal. But Saturday night? I would think that’s a fairly busy time for overnight guests so not offering a hot breakfast on Sunday morning seems really alien to me.

We’ll definitely go back–there’s a room that’s supposedly haunted that I want to check out, after all–but I guess we’ll have to go over after work on a Friday to try out their true breakfast.

Gin!

Sips

Growing up, the only gin I was interested in was the card game of the same name, which Mom and I would play in the evenings on a regular basis. When I reached the legal drinking age, it was one of the liquors I figured I’d never like. After all, it smelled like the tree by the neighbors door and who wants to drink a tree?

Until an old boyfriend (he of the dirty martini, which I still don’t like) introduced me to the tart goodness that is the Gin & Tonic. Oh, my, but it was love at first sip. But, like all new loves, there’s an adjustment period. While attending an event with an open bar I had, perhaps, one (or three) drinks too many for the amount of catered hors d’oeuvres available to balance them out (or lack there of). It didn’t help that the bartender was an old high-school acquaintance and mixed with a generous hand. The party was fun, the next day not so much.

And then there was the time, in an attempt to be suave and sophisticated, I took a nod from the barenaked ladies’ song, “Alcohol,” and attempted to order it as a “G&T.” The guy behind the VFW bar had no clue what I was talking about. Kinda takes the wind out of your sails.

I don’t measure my gin & tonics, nor my gin & cranberries or gin & grapefruits, I just sort of eye-ball it and, like it’s predecessor for the top cocktail spot–the Rum & Coke, it depends a lot on my mood and tastebuds how much juniper berry I really want to taste in relation to everything. Seems the suggestion is 2:1, tonic to gin, and I guess I go more like 4:1 when it’s juice instead of tonic.

One problem some people have with gin & tonic is the tonic, more specifically the taste of the quinine. For the gin and the lime without the taste of quinine, try this recipe for a sharp citrus cooler perfect for Summer days:

Lime Rickey

3/4 oz freshly squeezed lime juice
Ice cubes
1 1/2 oz gin
Chilled club soda
Lime wedge

Dropped the squeezed lime half (which the juice was squeezed from) into a highball glass, and then fill the glass three-quarters full with ice cubes.

Add the gin and lime juice. Top with club soda. Stir, but not too much. Garnish with the lime wedge and serve with a stirring device, preferably a long thin spoon.

—from Good Spirits, AJ Rathbun

The Party’s Over

Nibbles

Put down that calendar! Before you plan your next party, how about spending some time going over the one that just finished to see what worked, what didn’t and what could have been better.

The Guests

Look back over your guest list, this time concentrating on the ones who came. Did anyone make a fool of them-self, cause a problem or generally show themselves as an ungrateful boor? This is especially helpful when evaluating new members of your guest book so you know who not to invite in the future. More than the obvious offenders, were there more subtle clues that the guest was not right for your party such as not mingling, finding there own space amidst the party or even, say, spending more time inside when the party was out. They may not be bad guests, it just might not be the best party scenario for them. Also keep in mind who really enjoyed themselves, who got best into the spirit of the party and joined in the fun to the fullest. These are the people you definitely want to have back!

The Menu

While you munch on a few leftovers, consider what dishes were popular and which, if any, got a lukewarm reception. I’ll use my recent party as an example:

Appetizers & Nibbles

Crudites platter (pea pods, broccoli, carrots, celery, radishes) with dip
Spicy Black Bean Dip* with chips
Bacon-wrapped Artichoke Hearts*
Smothered Spuds*
Spinach Dip in Bread Bowl

Main Course

Barbecue Chicken Breasts
Shredded Beef, with Rolls and choice of sauces (including au jus and horseradish sauces)
Farfalle with Peas, Ham and a Tarragon Cream Sauce**
Cold Cucumber Soup**
Salad of Zucchini, Yellow Squash, Jicama & Radish with a Creamy Citrus dressing**

Desserts

Blueberry-Lemon cupcakes with Lemony Cream Cheese frosting
Mexican Chocolate Fondue w/a variety of dippers & fresh fruit
(cookie bars, brownies, marshmallows, graham crackers, cake cubes, strawberries, pineapple, red & green grapes, blueberries and apple slices)

Beverages

Sparkling Citrus Punch (non-alcoholic)
Melon Balls (alcoholic)
Beer, Wine, Water and Sodas plus a full bar

*=old favorites, the dishes everyone expects at one of my parties
**=brand new recipes, never before tried

The old favorites continue to be popular and the main dish spread was balanced and mostly popular. The pasta dish was very tasty and a good gamble, as was the salad and dressing, even though I could have made a lot less but that goes for the entire party as there were a lot of no-shows from the maybe and non-responder segments. The only no-go was the cucumber soup: the taste was okay but most people found it very unfamiliar. Also, I’d served it in shot glasses (which is an idea I picked up a while back from magazines and television) to avoid the need for spoons and so forth but some people thought it was an adult beverage and not a soup. I opted not to do signage for this buffet, maybe I should have.

Of course the desserts were popular, even though the blueberry-filled cupcakes ended up as blueberry-bottomed ones (the filling sunk, unexpectedly, sank–should have stuck to fresh or frozen berries instead of prepared filling!). A few people found the fondue a bit odd as the mexican chocolate included bits of cocoa nibs so it wasn’t 100% smooth. It was still really tasty, though, and more of a one-time thing since we’d brought the chocolate home from our cruise in January and won’t be repeating the trip any time soon (more’s the pity).

The Entertainment

Even though some of the best parties I’ve been to just offered a platform for people to mix and mingle, I like my parties to have something for the guests to DO (like carve pumpkins, watch–and critique–movies or play yard games). This depends as much on what you provide as well as the people you invite as to who enjoys what. Did one game receive a better reception than others? Bring it back! Others not go over so well? Try it on a new group or retire that idea and look for something better. Never be afraid to try something new but don’t be so married to one idea that you stick with it even when it doesn’t work.

Now, pick up that calendar and address book and plan the next shin-dig with another fabulous success under your belt and the knowledge of what worked and what to change.

Fruit[y] Cocktails

Sips

I’m not a girl who likes her liquor straight. On the contrary, I prefer mine well-mixered and my favorite class of mixer is fruit juice. Frou-frou umbrellas are not necessary and the blender can usually stay in the cabinet, but a good juice-to-booze ratio makes a happy camper of this cocktail chick.

I went flipping through my mixology books and found a promising “Mocktail” (a non-alcoholic cocktail, from the book of the same name) that I thought had potential. Even better, I had plenty of fresh strawberries and honeydew melon on hand that the recipe called for.

The one criticism I have for the original recipe is that the quantities are not specific. In school my chefs quickly figured out that I was definitely a baker (as opposed to a line cook) since I preferred (and always asked for) exact quantities, times and temperatures–everything that’s necessary for proper baking chemistry but more subjective for cooking on a line. How much is a “slice” of honeydew? What, to you, is a “part”? Since one ingredient was pineapple juice and the cans I keep on the bar are 6 oz. I decided that a “part” for this trial would be 3 oz. to prevent waste. (I decided to try the recipe two ways.) Here’s my version of the original:

Fantasia

6 strawberries, hulled and washed (halves are okay if the strawberries are very large)
6 1-inch balls of honeydew melon (I’d just finished a party and had extra melon balls, adjust as necessary)
3 oz orange juice
3 oz pineapple juice
1 c ice

Combine all ingredients in a blender and process until smooth. This makes 1 tall smoothie or 2 short ones to share.

—adapted from Mocktails, David Biggs

Now, this was okay. Todd commented that it was all sort of mushed up together–no one flavor dominated. And that’s okay, really, but it doesn’t make the drink stand out. Even with the amount of liquid in this, it’s still very frothy and a bit chewy. If you, as the original recipe suggest, blend everything but the ice and then pour the mixture over crushed ice it may make a difference. I combined them for convenience.

So we have Fantasia, non-alcoholic and, frankly, G-rated. I was in the mood, however, for something with a little more kick and a little more flavor. This is our preferred version of this cocktail, still low-alcohol so safe for Summer consumption without fear of a hangover, but no longer safe for the kiddies:

CHF* Pink Elephants on Parade

6 strawberries, hulled and washed (halves are okay if the berries are large)
6 melon balls (for more kick, soak them in a little Midori)
3 oz orange juice
3 oz pineapple juice
1.5 oz spiced rum
1 c ice

Blend all ingredients until smooth. Makes 1 tall cocktail or 2 shorter ones: make a friend.

The spiced rum in the Pink Elephant version (does anyone else remember that scene from Dumbo? my favorites were the plaid ones) smooths out the flavor, warms it up even for being a blended ice-drink and gives a pleasant aftertaste.

Safe Sipping!

*Cocktail Hour Favorite. There may be only so many ingredients in a drink but there’s many ways to mix them.

The RSVP

Nibbles

Répondez s’il vous plaît. Please respond. Such a simple concept but something that is so often overlooked.

RSVP, whether placed as corner copy on a larger invitation or as a separate response card intended to be returned by mail, is a simple request that your guests let you, as host[ess], know who will attend and won’t. Depending on the type of party, this information can be crucial to both planning and the budget.

For my parties, if it has a printed invitation, it has RSVP information included. The less formal a get-together the less I need a for-sure head count but most of the time there are rentals involved (tables and chairs) and a menu to plan–I like having leftovers but there’s a line between not having to cook for a few days after an event and just plain waste. So it can be frustrating when someone doesn’t pick up a phone or send an email to let me know they have other plans.

First thing to consider is how much lead-time your party may require. For a wedding with a sit-down dinner, for example, your caterer should be able to tell you when they need an absolute number. If you’re doing it all yourself, try to figure out how late you can squeeze in extra chairs or make one last trip to the grocery store. When you have that information, add it to the invitation or response card.

When you’re hosting a pot-luck or something where it’s just a case of adding another pizza to the order or a few more burgers to the grill, you can consider who you invited and deduct about 10%. Small dinner parties or game nights being the most common exceptions, any time you invite a group of people over for anything you can guarantee that at least a tenth will have other plans or just not come. If it’s a holiday or other big event day, it might actually be 15 to 20-percent.

If you have included RSVP information (a name and phone number for the short notations, emails are appropriate for less formal situations) and it’s a week or so before the party with the majority of your guest list unresponsive, it’s completely appropriate to call or email those you know well to as if they will be joining you at the party. But only do it once–hostessing isn’t about badgering the guests, after all. A quick note about how much you’re looking forward to seeing them again is a nice way to make them feel, truly, like an honored guest and not just a name on a list.

Still, if even that doesn’t work you’ve got 2 choices: prepare for those who replied or count the non-responders as maybes and prepare accordingly. Since my biggest nightmare of having a party is running out of food, I go with the latter and send leftovers home with willing guests.

One of my favorite scenes from the movie Clueless is the debate over Hatian refugees. In it, the main character, Cher, says

. . . when I had this garden party for my father’s birthday right? I said R.S.V.P. because it was a sit-down dinner. But people came that like, did not R.S.V.P. so I was like, totally buggin’. I had to haul ass to the kitchen, redistribute the food, squish in extra place settings, but by the end of the day it was like, the more the merrier!

And that’s what really matters, isn’t it? In a perfect world everyone would RSVP, there would be no glitches during party preparation and we’d all meet our guests at the door in a calm manner and not scrambling to get that last dish (or 2) out onto the buffet. Until then, we just have to deal.