Bleeding Heart Cocktail

By

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May 29, 2023

Orange cocktail sits in a glass surrounded by red flower petals and orange peel. — Cocktails at Gruet Tasting Room in Santa Fe

New Mexico is a remarkable gathering of visionaries, and it’s our great fortune that Gruet Winery & Tasting Room has chosen to call it home. The winery was established in 1984 and is renowned for its méthode champenoise or méthode traditionnelle sparkling wines, made with traditional French methods. Gruet produces several sparkling wines, primarily Pinot Noir- and Chardonnay-based, making them ideal for blending into inventive cocktails. The Gruet Demi Sec, for example, is fresh and delicate on the palate with delightful peach notes. Its apple finish is earthy, crisp, and slightly sweet. Perfect for summer picnics in the garden or for a Bleeding Heart cocktail.

Daniel Gutierrez, tasting room manager for Gruet Winery Santa Fe, and bartender Noemi Leon worked together previously at Hotel Chaco. During this time, they discovered that they shared similar flavor profiles and perspectives when it came to crafting cocktails and pairing them with food: a collaboration was born. The two aimed to showcase for TABLE readers the rich flavors of Gruet’s wines, which can be enjoyed on their own or paired with other ingredients for increased versatility year-round.

Bleeding Heart Cocktail Recipe

Ingredients

Edible shimmer glitter
¾ oz grapefruit juice
1 oz Campari
1 ½ oz blood orange soda
Splash of soda water
5 oz Gruet Demi Sec
Long grapefruit twist for garnish
Red gerbera petals for garnish

Instructions

Quickly combine the shimmer, grapefruit juice, and Campari in a shaker.
Fine-strain the liquid into a bar pitcher and pour in the sodas.
Then pour the mixture into a glass and top it with the Gruet Demi Sec. Stir lightly, add ice, garnish with a long grapefruit twist and red Gerbera petals, and enjoy.

Story by Gabe Gomez / Photography by Gabriella Marks / Styling by Alex Hanna/ Recipe by Daniel Gutierrez and Noemi Leon

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Verrines d’Été

By

Gabe Gomez

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May 27, 2023

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Three soups, Verrines d’Été, gazpacho, cold melon soup with prosciutto, and summer melon gazpacho

Enjoy a cool summer soup during the sunny season. The care and keeping of one’s appetite are important in the heat of a southern France summer, so many hosts use verrines (small glasses) to responsibly and adorably dose out light appetizers. You don’t need to buy specialty glassware to serve them—old shot or martini or sherry glasses will do. These can often be picked up for a song at your local resale shop or flea market. Read more about hosting in France.

Verrines d’Été Gazpacho Recipe

INGREDIENTS

1 small cucumber, peeled, seeded, and diced
8 large basil leaves + 8 or more small ones for garnish
500 g/1 lb very fresh, ripe tomatoes, diced (use a lb of canned peeled potatoes, drained, if you can’t find good fresh ones)
3-4 green onions, or one very small white onion, diced
1 clove garlic, peeled and minced
2 tbsp olive oil
Salt and pepper to taste

DIRECTIONS

Set aside a handful of diced cucumber, as well as the small (or shredded) basil leaves for your garnish.
Put all remaining ingredients in a blender or food processor. Pulse until smooth enough to drink, tasting as you go and adding salt and pepper to taste.
Pour into verrines and garnish with diced cucumbers and basil. Chill and serve very cold.

Makes 4-8 verrines, depending on size.

Cold Melon Soup with Prosciutto Recipe

INGREDIENTS

2-3 slices prosciutto ham
1 honeydew melon
8 large basil leaves (more for garnish, if desired)

DIRECTIONS

Slice the prosciutto into thin ribbons for garnish. Set aside.
Seed the melon and cut the flesh into rough cubes. Place these along with basil leaves in a blender or food processor. Pulse until you have a consistent soup with no large pieces of melon.
Pour into verrines and garnish with ham ribbons. (If you are serving non-pork-eaters, you can use extra basil for this purpose.)
Chill and serve very cold. Makes 8 verrines, minimum, depending on size of melon.

Summer Melon Gazpacho Recipe

INGREDIENTS

1 cantaloupe melon, peeled and seeded
1 cup cucumber, peeled and chopped
½ cup onion, chopped
1 tbsp garlic, chopped
1 tbsp kosher salt
2 yellow tomatoes
1 cup ice cubes
1 cup fresh basil

DIRECTIONS

Combine all ingredients in blender on high speed until smooth.
Drizzle in olive oil while pulsing until texture becomes creamy.
Refrigerate immediately. Serve in chilled glass, garnish with fresh basil.

Story by Kristin Kovacic/ Photography by Tira Howard/ Styling by Keith Recker/ Additional Recipes by Chef Jackson Ault

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Sobremesa: National Wine Day

By

Gabe Gomez

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May 23, 2023

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In my book, every day should be deemed National Wine Day. Good wine can transport us to faraway lands, awaken our senses, and bring people together in the most convivial ways. Today, however, we’ll pay homage to a few exceptional establishments that have captured my attention. So, my fellow winos, let’s raise our glasses high and toast these extraordinary destinations on this so-called National Wine Day. But remember, every day is an opportunity to celebrate the magic of wine and the great establishments that bring it to life. Salud!

National Wine Day

Gruet Winery and Tasting Rooms
With its rich history from 1984, Gruet Winery has become synonymous with exceptional Méthode Champenoise sparkling wines in New Mexico. The roots of Gruet Winery trace back to Gilbert Gruet’s Champagne house in Bethon, France, adding a touch of Old World charm to their New Mexico offerings. In addition to its sparkling wine portfolio, Gruet Winery also offers a small collection of still wines that highlight the unique terroir of New Mexico. These wines provide a delightful alternative for those seeking a non-sparkling option, demonstrating the winery’s versatility and ability to excel across different styles. For wine enthusiasts in Santa Fe and Albuquerque, Gruet Winery provides a unique opportunity to experience the best of New Mexico’s wine offerings. The winery’s tasting rooms in both locations serve as welcoming and inviting spaces where visitors can sample a wide range of their vintages.

Zinc Wine Bar & Bistro
Zinc Wine Bar & Bistro, established in 2003, is a gem in the culinary scene of Albuquerque. The ambiance at Zinc strikes a perfect balance between sophistication and relaxation, creating an inviting setting for guests to enjoy a quick bite or indulge in an exceptional dining experience. One of Zinc’s standout features is its impressive selection of wines available by the glass, ensuring that every visitor can find the perfect pairing for their meal. The inviting zinc-top bar invites guests to unwind with a masterfully crafted cocktail, while the main floor and mezzanine tables offer a cozy and intimate dining experience. For those seeking an interactive culinary adventure, the exhibition bar provides a front-row seat to the captivating action in the open kitchen, where the menu by Chef Chris Pope comes to life.

Central Bodega
The remarkable Central Bodega, nestled in the heart of Albuquerque’s Nob Hill, seamlessly blends enticing craft cocktails, delectable cuisine, and a genuine sense of community. Owned by Albuquerque natives Jessica and Seth Beecher, this venue is a testament to their unwavering passion for their hometown and desire to create a space where locals can come together. The wine list at Central Bodega showcases a diverse range of varietals and regions. Wine enthusiasts will revel in the array of choices, from bold reds to crisp whites and everything in between. Whether you’re an experienced oenophile or a curious explorer of new flavors, the knowledgeable staff always provides recommendations and guidance. Central Bodega offers a mouthwatering cuisine menu that perfectly complements the libations. From shareable small plates to satisfying main courses, the culinary offerings are prepared meticulously, often featuring locally sourced ingredients.

The Compound Restaurant
The Compound Restaurant is an absolute haven for wine enthusiasts, where the art of pairing food and wine takes center stage. This esteemed establishment’s dining experience is crafted around the seamless interplay between carefully selected wines and delectable cuisine, with each element complementing and inspiring the other. One of the highlights of The Compound Restaurant is its awe-inspiring wine list, boasting an impressive selection of 500 wines. The list showcases various varietals and styles and is painstakingly curated from our favorite wine regions. Whether you prefer a crisp and refreshing white or a bold and robust red, you’ll discover many options to suit your taste. Unsurprisingly, The Compound Restaurant has been honored with the prestigious Wine Spectator’s Best of Award of Excellence, a remarkable achievement for 18 consecutive years. This accolade speaks volumes about the restaurant’s unwavering dedication to curating an impressive and diverse wine list, elevating the dining experience to new heights.

Arroyo Vino Restaurant and Wine Shop
Arroyo Vino Restaurant and Wine Shop have solidified their position as one of Santa Fe’s premier destinations for extraordinary food and wine. With a focus on quality products sourced from around the world, the Wine Shop offers an impressive array of wines to cater to every taste and occasion. Whether you’re searching for a beloved favorite or eager to explore new and exciting labels, the knowledgeable staff will always guide you toward the perfect wine to take home and savor. What truly sets Arroyo Vino apart is the seamless integration of the Restaurant and the Wine Shop. The expertly crafted menu and the thoughtfully curated wine selection work harmoniously to create a truly exceptional dining experience.

Story by Gabe Gomez

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Fougasse d’Aigues Mortes

By

Gabe Gomez

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May 22, 2023

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Fougasse d’Aigues Mortes is a sweet and speedy version of the French focaccia, a quick flatbread made to check oven temperature.

Fougasse d’Aigues Mortes is a sweet and speedy French version of focaccia, a word which itself derives from the quick flatbread Roman bakers made to check the temperature of their ovens.

About Fougasse d’Aigues Mortes

In Aigues Mortes, a walled medieval town in the southern Gard, this sugared bread, delicately perfumed by orange blossoms, is as celebrated as the Fleur de Sel that’s harvested from the salt flats surrounding it. The following version is more like cake than bread, and uses baking powder instead of baker’s yeast. It can be whipped up and on the table in minutes. It will be delicious, but not necessarily pretty. It’s made to cut apart and eat immediately, preferably under seasonal fruit and a dollop of whipped cream.

Fougasse d’Aigues Mortes

Ingredients

410 g/14.5 oz/2 cups granulated sugar, divided
8 cl/2.7 oz/⅓ cup orange blossom water, divided
3 eggs
25 cl/8 oz/1 cup crème fraîche (or sour cream or full-fat Greek yogurt)
320 g/11.25 oz 2 ¾ cups flour
11 g/2 tsp baking powder
120 g/4.2 oz/1 stick + 1 tbsp butter, melted for basting

Directions

Preheat the oven to 350 degrees.
Spread parchment on a cookie sheet or your oven’s broiling pan. Lightly butter the paper with a pastry brush.
Set aside 50 g/ ¼ cup of the sugar, 1 tablespoon of orange blossom water, and the melted butter for basting.
In a large bowl, whisk the eggs, then add in and mix together the rest of ingredients by hand, without overbeating, until you have smooth, dough-like consistency.
Pour your dough directly onto the cookie sheet. It will spread out on its own; no need to shape it. Place in the center of the oven.
Bake for approximately 10 minutes, or until the surface of the dough is solid enough to brush.
Pull the dough from the oven, brush with the melted butter, then sprinkle the reserved sugar evenly all over. With your fingertips, splash some drops of the reserved orange blossom water over the surface of the dough before returning it to the oven.
Bake for 5-10 minutes more, or until the dough is fully baked all over (a few gentle presses with your finger will reveal this).
Remove from oven. Serve warm or cold, cut into wedges or squares, with fresh fruit and a dollop of whipped cream or crème fraîche.

Story by Kristin Kovacic / Photography by Tira Howard / Styling by Keith Recker

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Chia Seed Pudding

By

Gabe Gomez

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May 22, 2023

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Chia Seed Pudding is an easy, delicious, and endlessly customizable dessert, or breakfast, with enough oomph for savory flavors or fresh fruit and edible flowers.

Chia Seed Pudding

INGREDIENTS

4 servings

1/2 cup chia seeds
1 can unsweetened coconut milk
1 tablespoon finely crushed piloncillo
1 tsp vanilla bean (split and seeded gently with a knife)
1/2 tablespoon Mexican cinnamon (powder)
1.5 tablespoons of sugar
1/8 teaspoon almond extract

For serving

1/2 cup blueberries
1/2 cup raspberries
1/2/cup peaches (optional)
Mint leaves

DIRECTIONS

Gently mix chia seeds, coconut milk, piloncillo, vanilla bean, sugar, almond extract, and half of the cinnamon in a bowl (save the rest for serving). Once the seeds begin to absorb the liquid, the mixture will thicken.
Add mixture to serving bowls, cups, or mason jars. Tap the sides of the container to settle the mixture and remove air pockets. Refrigerate for 2 hours prior to serving or refrigerate overnight for best results.
Before serving, lightly dust the pudding with the remaining cinnamon. Add berries and one mint leaf to each serving.

RECIPE BY GABE GOMEZ / STYLING AND PHOTOGRAPHY BY KEITH RECKER

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Rub, Soak, and Slather

By

Gabe Gomez

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May 22, 2023

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Summer+BBQ+rubs,+marinades+and+sauces — Take your summer BBQ flavors to the next level with Rhonda Schuldt’s fantastic concoctions

Long-time TABLE contributor and recipe writer Rhonda Schuldt has the perfect advice to elevate your outdoor cooking experience: Rub, Soak, and Slather your meats, fish, and veggies with her delectable concoctions. Whether it’s a tantalizing rub, a savory paste, a marinating magic, or a mouthwatering sauce, these diverse seasoning techniques offer an abundance of options for your grilling and barbecuing endeavors this summer.

Rub, Soak, and Slather

Dry Rubs

Dry rubs, a harmonious fusion of aromatic herbs and spices, offer an exquisite way to enhance the taste of meats while forming a delightful, crusty coating. Primarily employed in barbeque preparations, dry rubs work their magic when meticulously massaged into the meat, allowing the flavors to permeate and develop. For optimal results, it is recommended to let the dry rub work its wonders for several hours or even overnight in the refrigerator, enabling a deep infusion of flavors.

Lee’s Favorite Rub: Pork, Beef, Chicken

INGREDIENTS

3/4 cup paprika
1/4 cup salt
1/4 cup ground black pepper
1/4 cup turbinado sugar or light brown sugar
2 tbsp. chili powder
2 tbsp. garlic powder
2 tbsp. onion powder
2 tbsp. celery powder
2 tbsp. ground oregano

DIRECTIONS

Mix together in a bowl.

Wet Rubs /Pastes

In contrast to their dry counterparts, wet rubs offer a moist twist to the flavor-enhancing experience. By incorporating moist ingredients, these rubs transform into a luscious paste-like consistency. Just like dry rubs, the key lies in massaging the wet rub into the meat and allowing ample time in the refrigerator for the flavors to intertwine. When it comes to crafting wet rubs and pastes, the possibilities are endless. You can experiment with a wide array of fresh or dried herbs, spices, peppers, roasted or raw garlic, mustards, mayonnaise, oils, juices, and even yogurt. Not only do these wet rubs and pastes infuse delectable flavors, but they also help to maintain the succulence of meats, fish, or poultry during the roasting and grilling process.

Roasted Garlic, Horseradish, and Mustard: Fish, Pork, Chicken, Beef, Lamb

A terrific flavor-enhancing paste. Modify it by leaving out the horseradish or changing the herbs and mustard (try honey mustard or grainy mustard) to suit your taste.

INGREDIENTS

4 cloves roasted garlic, mashed
1 tbsp. prepared horseradish
2 tbsp. Dijon mustard
1 tsp. dried thyme
1 tsp. freshly ground black pepper
1 tsp. kosher salt (optional)

DIRECTIONS

Place all ingredients in a bowl and mash together into a paste.

Marinades

Marinades, the liquid wonders of culinary mastery, possess the power to imbue meats, seafood, and vegetables with flavor while tenderizing them to perfection. The possibilities for flavor combinations are boundless, but at the core of every marinade lies an acidic tenderizing agent, such as wine, vinegar, or citrus, serving as the foundation for a harmonious blend of herbs, spices, and other ingredients. To achieve optimal results, marinating should always take place in the refrigerator and within a non-reactive container. Zip-top bags prove to be the ideal choice, allowing for easy and efficient marinating. With these simple guidelines in mind, you can embark on a culinary adventure, creating marinades that elevate your dishes to new heights of taste and tenderness.

Simply Delicious Lemon, Garlic, White Wine Marinade: Chicken, Pork, Lamb, Beef, Fish, Seafood, Veggies

Delicious on its own, this is also an incredibly adaptable marinade base for any flavor profile you’re going for.

Basic Marinade:

INGREDIENTS Juice of one fresh lemon, approximately ¼ cup (use Meyer lemons when in season)
1/3 cup white wine
5 cloves garlic, minced
1 tsp. kosher salt
½ tsp. black pepper

DIRECTIONS

Mix all ingredients together before pouring over meats or vegetables, and marinate according to the suggested time.

Exciting Flavor Adaptations to Try:

Indulge in Mediterranean-inspired grilled chicken breasts or thighs by combining dried basil, oregano, and fresh or dried thyme.
Elevate your grilled flank steak by using lime juice instead of lemon, and adding a dash of ground cumin, coriander, oregano, and a splash of soy sauce.
Transport your taste buds to Cuba with a delectable grilled pork tenderloin: substitute the wine with the juice of a fresh orange, and infuse it with the flavors of cumin, coriander, a bay leaf, and a hint of cayenne.
For an unforgettable grilled or roasted leg of lamb, double the recipe and include a generous handful of fresh, chopped rosemary.
Transform grilled cauliflower into a stunning culinary delight: replace the wine with 1 cup of yogurt, and introduce grated ginger or ginger paste, garam masala, and ground coriander into the mix.

Story by Rhonda Schuldt / Photography by Marcy Holquist / Styling by Keith Recker

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Barbacoa de Pollo

By

Gabe Gomez

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May 22, 2023

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Chicken tacos on a plate — A delicious recipe from the kitchen of renowned Zapotec natural dyer Juana Gutierrez Contreras

The art, textiles, ceramics, jewelry, and more on offer at the International Folk Art Market every summer are beautiful vessels of culture. They carry the history, heritage, and personal creativity of their makers…and enable us to carry these messages home when we purchase. Because food is another way in which culture makes its way around the world, we asked IFAM’s artists to share recipes they make and eat with gusto. You can make them for your friends and family and share your thoughts about beauty and craft in the conversation that will doubtless kindle and spark.

Barbacoa de Pollo is a traditional Zapotec dish served in the autumn. Renowned natural dyer and International Folk Art Market veteran Juana Gutiérrez Contreras, a partner in her family’s Teotitlan del Valle-based textile business, Porfirio Gutiérrez y Familia, shares her recipe. Translated via telephone by family friend Robert Sturm. Gracias Juana y Robert!

Barbacoa de Pollo Recipe

INGREDIENTS
1 large chicken, cut into pieces (she said 2.5-3 kilos, if possible)
1 pound dry guajillo chile
3 large cloves of garlic
3 medium or 2 large white onions
A few avocado leaves
2-3 T. Thyme
4 cloves
4.5” of cinnamon stick

DIRECTIONS

Preheat the oven to 375 degrees.
Clean the chile – remove the stems and the seeds. Soak in hot water.
Grill the onion and garlic on a comal (or grill pan) until they are seared and easy to peel. Remove from the pan and peel. Add to the chile.
Toast the thyme and garlic cloves on the comal (or grill) for just a few seconds until they start to release their aroma. Process in a food processor or blender with water from the chile bath until smooth. If the liquid is very thick, add a little more water.
Clean the chicken and cut it into serving-size pieces. Arrange the chicken in a single layer in a casserole, place the cinnamon strategically, and cover it with the sauce
Cook until chicken is cooked through, approximately one hour.
If making tacos, shred the chicken in the kitchen, and place it in a serving dish. Serve with corn tortillas and with chopped cilantro, lemon wedges, and finely chopped romaine or cabbage. A bit of pico de gallo is never a bad idea.

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For more information

Porfirio Gutierrez and Juana Gutierrez Contreras

International Folk Art Market

I-25 Commute Martini

By

Gabe Gomez

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May 22, 2023

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A great way to learn about a place is to enjoy its local spirits. It’s incredible what a cocktail, like the I-25 Commute Martini, can do to enliven the senses, and these recipes, perfectly mixed for summer, express the flavors and magic of New Mexico. Make your commute less painful with some magic with Aristology Red Vermouth from 505Spirits.

I-25 Commute Martini

Ingredients
2 oz dry gin
1 oz Aristology Red Vermouth
Lemon twist

Instructions

In a cocktail shaker filled with ice, combine gin and vermouth. Stir well, about 30 seconds, then strain into a martini glass.
Garnish with lemon twist and serve.

Story, Recipe, and Styling by Gabe Gomez / Photography by Tira Howard

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Paloma Cocktail

By

Gabe Gomez

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May 22, 2023

0

A grapefruit drink with a slice of grapefruit and a reusable straw

Ah, the Paloma Cocktail, a true work of art that effortlessly fuses the vibrancy of grapefruit with the spirited soul of tequila. It’s a libation that dares to captivate your senses, transporting you to a world where flavors sing and glasses clink with pure delight. The Paloma’s secret weapon? Freshly squeezed grapefruit juice. The bright, zesty notes come alive, ensuring a taste sensation that’s simply divine. But remember the spirit that sets this cocktail apart – blanco tequila. Its smooth character and subtle complexities intertwine with the grapefruit, elevating each sip to pure bliss. One sip, and you’ll find yourself lost in a sea of tequila-fueled tranquility.

Paloma Cocktail

INGREDIENTS

4 oz. soda water
1½ oz. blanco tequila
½ oz. fresh lime juice
¼ oz. fresh grapefruit juice
Grapefruit slice
Kosher salt

DIRECTIONS

Fill the cocktail glass two-thirds full with ice.
Slowly pour approximately 2 oz. of soda water into the glass, filling it about one-third full.
Add 1½ oz. of blanco tequila, ½ oz. of lime juice, ¼ oz. of grapefruit juice, and a pinch of kosher salt.
Top up the glass with the remaining soda water and gently stir.
Garnish with a grapefruit wedge.

Story, Recipe, and Styling by Gabe Gomez / Photography by Tira Howard

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Chicos with Red Chile

By

Star Laliberte

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May 21, 2023

0

Dried young corn kernels are known as chicos, as well as dried New Mexican red chile, which can be found at farmers’ markets and the Santa Fe School of Cooking. Use any classic New Mexican red chile sauce, or make your own from the recipe below. Adapted from Tasting New Mexico: Recipes Celebrating 100 Years of Distinctive Home Cooking by Cheryl Alters Jamison and Bill Jamison.

Chicos with Red Chile Recipe

INGREDIENTS

2 tbsp vegetable oil, lard, or bacon drippings
1 medium onion, chopped fine
3 garlic cloves, minced
2 cups dried corn chicos
6 cups chicken, beef, or vegetable stock
½ to 1 cup red chile sauce
1 tsp salt, or more to taste

INSTRUCTIONS

Warm the oil over medium heat in a large saucepan. Stir in the onion and garlic, and sauté until just softened, about 5 minutes. Add the chicos and stock to the pan and bring to a boil.
Reduce the heat to a simmer and cook uncovered for 1½ to 2 hours, until the chicos are well-softened and have lost their raw starchy flavor. They will remain a little chewy. Add hot water if the chicos begin to dry out.
Add red chile sauce and, if needed, more salt. Cook for another 15-20 minutes. The chicos should remain a bit soupy.
Serve hot in small bowls with some of the liquid, or drain with a slotted spoon and serve plated beside other dishes.

For the Red Chile Sauce:

Warm 2 tablespoons vegetable oil in a heavy saucepan over medium heat. Add 1 finely chopped small onion, and 2-3 minced garlic cloves, and sauté until the onion is limp.
Stir in ¾ cup ground dried New Mexican red chile (mild, medium, hot, or a combination), and add 4 cups chicken or beef stock, about 1 cup at a time.
Add 1 teaspoon crumbled dried Mexican oregano or marjoram and 1 teaspoon salt, and bring the sauce just to a boil. Reduce the heat to a low simmer and cook for about 20 minutes.
The completed sauce should coat a spoon thickly but still drop off it easily. Use warm or refrigerate for later use. This makes about 4 cups. The sauce will keep for 5-6 days and also freezes well.

Recipe by Cheryl Alters Jamison / Photography by Douglas Merriam

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Table Magazine

Bleeding Heart Cocktail Recipe

Ingredients

Instructions

Verrines d’Été Gazpacho Recipe

Cold Melon Soup with Prosciutto Recipe

Summer Melon Gazpacho Recipe

National Wine Day

About Fougasse d’Aigues Mortes

Fougasse d’Aigues Mortes

Ingredients

Directions

Chia Seed Pudding

Rub, Soak, and Slather

Barbacoa de Pollo Recipe

I-25 Commute Martini

Paloma Cocktail

Chicos with Red Chile Recipe