Trump Grill in New York, New York

Dining Outside the Home: Trump Grill in New York, New York! Truth be told, enjoying a meal at a destination restaurant on prestigious Fifth Avenue is all about the experience. The Trump Grill exists to be a lunchtime hotspot for busy shoppers, casual tourists, and thrill-seeking foodies. Located on the Garden Level of the world-class Trump Tower affords visitors a harmonious view of a 60-foot waterfall surrounded by flowers in bloom and unique retail shops. If you’re all in, begin with a signature cocktail like the “You’re Fired” oversized Bloody Mary. It pairs well with the Chopped Cobb entrée salad. The presentation is photo-worthy. The menu is filled with American classics from appetizers to desserts. In the end, relax, chat, linger, and enjoy food for the pleasure of it.

Zabaglione Parfait

What’s Cooking in Gail’s Kitchen? Timeless Classics: Zabaglione Parfait! That’s Italian. In English it translates to a decadent light custard, bordering on mousse, whipped into a parfait of romance-in-a-glass. Add fruit, toasted coconut, and a smidgen of nutmeg for a dessert that will have everyone exclaiming, “That’s Amoré!”

ZABAGLIONE PARFAIT

Ingredients:

1 cup heavy cream, whipped 3-5 minutes

3 egg yolks, beaten

3 tablespoons sugar

1 teaspoon lemon citrus peel, granulated

1 pinch nutmeg

2 drops almond extract

1/4 cup sweet vermouth, or almond liqueur

1/4 cup raspberry preserves

Fresh raspberries

French Vanilla Wafer Rolls

Toasted coconut

Instructions:

In a chilled bowl, beat heavy cream until it forms stiff peaks. Refrigerate until ready to use. In the bottom of a double boiler, bring water to a simmer and reduce heat to low. In the top of the double boiler, place eggs and sugar. Add granulated lemon citrus peel, nutmeg, and almond extract. Pour in sweet vermouth or amaretto liqueur. Whisk the custard mixture to create a light, fluffy consistency. Do not allow the water to boil. Continue whisking for 10 minutes, until the custard triples in volume. It will turn pale and frothy. The custard will be slightly thickened when ready. Set aside for 15 minutes. Gently fold the whipped cream into the cooled custard, reserving a portion for a garnish. The texture will appear like mousse. Place a dollop of raspberry preserves into the bottom of each parfait glass. Next, divide the custard equally between the parfait glasses. Top with fresh raspberries. Sprinkle on toasted coconut. Finish with a dab of whipped cream. Refrigerate until ready to serve. Dish up with a French vanilla wafer roll for nibbling.

Frank’s Gourmet Grill in Mystic, Connecticut

Dining Outside the Home: Frank’s Gourmet Grill in Mystic, Connecticut! There’s something nostalgic about entering a dining room to see couples chatting over half-filled martini glasses. The words “style” and “grace” come to mind. People don’t seem to be in a hurry at Frank’s Gourmet Grill. Appetizers are appreciated. Soups are savored. Although seafood is always popular, it’s not unusual to see a spoon swirling in a bath of Fettuccine Alfredo or a knife cutting into a Rib-Eye Steak smothered in teriyaki glaze. The menu definitely deserves more than one visit. Passion and satisfaction are visibly perceived, understood, and remembered.

Yorkshire Pudding

What’s Cooking in Gail’s Kitchen? Timeless Classics: Yorkshire Pudding! Remember Sunday afternoons at grandma’s house for a traditional pot roast dinner and lively conversation? The rich beef gravy practically dribbled down your chin overflowing from the saturated yeast rolls or Yorkshire pudding. Recently, I was swept back in time when I ordered this savory dish at a charming little pub in the Canadian Rockies. It was at that moment I knew I had to bring a bit of nostalgia back home. As you can see, my version included shredded beef drippings, rich brown gravy, and assorted mixed vegetables for a pocket full of perfection.

YORKSHIRE PUDDING

Ingredients:

4 eggs

1 cup plus 2 teaspoons flour

3/4 cup milk

1 tablespoon plus 2 teaspoons water

1/2 teaspoon kosher salt

1/4 cup bacon drippings

Instructions:

Combine eggs, flour, milk, water, and salt. Refrigerate batter overnight in an airtight container. The next day, remove batter to allow it to rest at room temperature while the oven is being preheated. Adjust oven rack to center position. Preheat oven to 450°. Place one teaspoon of bacon drippings into each well of the bouchon pan. Place pan in the oven while it is preheating, about 10 minutes. Remove from oven. Fill each well 3/4 full. Do not overfill. Return pan to oven. Bake 25 minutes until Yorkshire puddings quadruple in volume. Serve immediately with meat, vegetables, and gravy.

Sift Bake Shop in Mystic, Connecticut

Dining Outside the Home: Sift Bake Shop in Mystic, Connecticut. How lucky to discover a celebrity pastry chef, who won the Food Network’s “Best Baker in America” award, owning a bakery in Mystic, Connecticut. Talk about a hidden gem. Adam Young’s French inspired bakery will lure you down to Water Street with its fresh-out-of-the-oven aromas. Follow your nose to be pleasantly surprised by artisanal breads, sold by the whole or half loaf. Croissants might be stuffed with meats, veggies, nuts, or chocolate. Choose wisely. Exquisite cakes and delectable cookies satisfy the sweet tooth cravings now and later in the day. Better get extra. By dilly-dallying around you could find yourself yearning for something another customer already placed in her French market basket.

Xigua Watermelon Salad

What’s Cooking in Gail’s Kitchen? Timeless Classics: Xigua Watermelon Salad! With seasonal changes, there may be days that feel more like Summer than Autumn. At those times, I roll back the calendar by serving a light meal with a couple of cool melons. The natural sweetness of watermelon and honeydew are complimented by the smoky saltiness of thinly sliced prosciutto. When drizzled with a homemade vinaigrette, it works beautifully to balance the fresh fruit and mixed greens with the aged cheese. Take advantage of watermelon salad’s one final “hurrah” before it’s gone.

XIGUA WATERMELON SALAD

Ingredients:

1 cup watermelon, cut into chunks and seeded

1 cup honeydew melon, cut into chunks and seeded

1/4 cup red onion, sliced thin

1/3 cup mandarin oranges

1/4 teaspoon kosher salt

3 tablespoons fresh lemon juice

2 tablespoons lemon olive oil

1 1/2 tablespoons natural honey

2 cups arugula

2 tablespoons fresh mint leaves, torn

3-4 slices prosciutto

1/4 cup Romano cheese, shaved

Instructions:

Combine watermelon, honeydew melon, red onion, mandarin oranges, and kosher salt. Gently toss. To make the dressing, in a small bowl whisk lemon juice, lemon olive oil, and natural honey. Drizzle over fruit mixture. Divide arugula and mint between chilled salad plates. Top with fruit mixture. Add prosciutto. Garnish with shaved Romano cheese. Serve chilled.

Captain Daniel Packer Inne in Mystic, Connecticut

Dining Outside the Home: Captain Daniel Packer Inne in Mystic, Connecticut! In the 1700s when weary travelers stopped for the night for food and a good night’s sleep, Captain Packer probably didn’t serve Lobster Salad and Roasted Cod with butter cracker crumbs. He did, however, entertain his guests with thrilling tales of adventures on the high seas. The Captain Packer Inne is still family-owned. They have poured blood, sweat, and tears into restoring it to the historic landmark it will always be. Hospitality is still extended to guests and patrons for fine dining and pub fare with live entertainment. You may even hear of wandering spirits. Unwind, bask in the history, and enjoy this popular destination.

Wine Lovers Vineyard Cake

What’s Cooking in Gail’s Kitchen? Timeless Classics: Wine Lovers Vineyard Cake! Every once in awhile a special occasion rolls around where you need a dessert that’s outside the box. By substituting some of the liquid with a sweet wine, such as peach, blackberry, or elderflower, you create an unique taste that intensifies the flavor. I chose a peach passion for this particular recipe. With subtle hints of orange extract, it transformed the rich moist bundt cake into a delectable version of a fuzzy navel. The photo reflects a powdered sugar dusting, but you may certainly opt for a glaze finish instead.

WINE LOVERS VINEYARD CAKE

Ingredients for Cake:

1/4 cup pecans, chopped

2 3/4 cup flour

1 3/4 cups sugar

2 teaspoons baking powder

3/4 teaspoon sea salt

1 small box vanilla pudding, instant

3/4 cup white wine

3/4 cup vegetable oil

1 teaspoon orange extract

1/4 cup water

4 eggs

1/4 cup brown sugar

2 teaspoons cinnamon

Instructions:

Preheat oven to 325°. Grease and flour a bundt pan. Arrange pecans in the bottom of the pan. Using a mixer on low speed, blend the flour, sugar, baking powder, sea salt, vanilla pudding mix, white wine, vegetable oil, orange extract, water, eggs, brown sugar, and cinnamon. Scrape sides, as needed. Pour batter into bundt pan. Bake for 60-70 minutes, until a pick comes out clean and cake is golden brown. Remove from oven and cool on a wire rack for 15 minutes. To unmold, place a cake plate on top of the bundt pan. Holding tightly, invert.

Ingredients for Glaze:

1/4 cup butter, melted

1 1/2 cups powdered sugar

1/2 teaspoon orange extract

1-2 tablespoons white wine, slightly warmed

Instructions:

To make glaze, cream together the butter and powdered sugar until smooth. Add vanilla extract and white wine. Drizzle over warm cake.