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the sweet scoop
the sweet scoop
Since appearing on season 4 of Top Chef, life has been pretty hectic for Spike Mendelsohn. Besides opening an empire of restaurants in the Washington, DC area—including Good Stuff Eatery, We, the Pizza and new Capital Hill French bistro Bearnaise (slated to debut in late February)—the celebrity chef can be seen delivering funny one liners on Bravo’s Life After Top Chef and competing in Food Network’s Next Iron Chef.
As if his plate wasn’t already full, Spike has recently teamed up with Captain Morgan to create unique recipes featuring the spiced rum and their newest signature liquor, Black Spiced Rum—a bold flavored Caribbean rum blended with natural spices. So how’d this new partnership come about? “I’ve always been a fan of Captain Morgan, so for me it was an exciting opportunity to partner with them. As a chef, it was kind of an adventure to create these new food and cocktail recipes for the brand. It’s been really interesting and a very fun campaign.” Spike shared with me.
And how he got creatively inspired? “Literally, I pictured myself in a pirate’s outfit on a pirate ship, sailing around the Caribbean and being inspired to create some really delicious food and drinks that incorporate Captain Morgan.” he mentioned. Aye aye, Captain Spike.
Spike was kind enough to share a few of his exclusive recipes, which are sure to spice up all your holiday celebrations. Enjoy!
Captain Morgan Spiced Sweet Potato Marshmallow Casserole
Bake sweet potatoes on 375°F for 25-30 minutes, until tender. Remove pulp with a large spoon and place in a large bowl. Stir together the sweet potatoes, brown sugar, butter, cinnamon, clove, nutmeg allspice orange juice and Captain Morgan Original Spiced Rum. Salt and pepper to taste. Next, butter a casserole pan and layer sweet potato mixture then marshmallows. Do as many layers as you can, finishing off with the remaining marshmallows. Lastly, sprinkle brown sugar on top. Bake at 350°F for 20 – 30 minutes, or until topping is golden brown.
Black Apple Harvest
In a shaker, add ice and shake it like your momma taught you. Fill a rocks glass with ice, take a lemon rind and rim the glass. Next, take a thin slice of ginger and rim the glass and then put both garnishes in the glass. Pour cocktail through holes of the shaker. Cocktail should still have some apple sauce texture, but shouldn’t be thick. Lastly, drizzle with honey.
Note: If you don’t have apricot liquor on-hand or don’t want to make a run to the store, feel free to try without it.
Port Royal Punch (serves 25)
In a punch bowl or large serving vessel, add the above ingredients and stir. Serve over ice in a punch glass – or glass of your choosing.
Additional recipes can be found on Captain Morgan’s Facebook page.
Images courtesy of Taylor Strategy and Kraut Rocks
There’s nothing better than eating, drinking and hanging out with friends—especially for a fantastic cause. On Tuesday, April 24, join award-winning chef and Top Chef judge Tom Colicchio for the 16th Annual Toast to the Children. Hosted at Colicchio’s elegant Riverpark restaurant, this premier food and wine tasting event raises money for the pediatric programs at Bellevue Hospital.
Enjoy the gorgeous waterfront space as you mingle with celebrity chefs and fellow gourmands, savor signature dishes from NYC’s finest restaurants—including Barbuto, Blue Smoke, Colicchio & Sons, Craft, Hearth, Pearl Oyster Bar, Perilla, Saxon + Parole and The Hurricane Club—and sip hand-selected wines from sommelier and James Beard Award nominee, Paul Grieco. This year’s gala will also honor celebrated chef Marcus Samuelsson, for his contributions to the culinary world and his philanthropic endeavors, as well as TODAY Show co-anchor Al Roker and senior producer Jaclyn Levin for “Al’s Book Club for Kids.”
Image courtesy of RiverparkNYC.com