Peruvian Cuisine & Pisco Mixology in San Francisco
One Year of Pisco Trail
2011 was a year of many firsts for Pisco Trail. I attended my first food bloggers conference in a city rich with culinary and cocktail history, New Orleans. I cooked the first Peruvian tasting at 18 Reasons in San Francisco, followed by its first Pisco cocktails class. And I discovered something new — I love making Peruvian desserts.
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Picture of the Week - December 25, 2011
Xmas day brunch: Turkey over Tacu Tacu, garnished with parsley and a drizzle of olive oil, que rico. ¡Feliz Navidad!
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Panettone Muffins
The holiday season brings out the baker in me, and I was recently inspired to make muffins — but not any muffins, I am talking about Panettone muffins, and just in time for Xmas. After all, Xmas in Peru is synonymous with eating Panettone, and we have a special tradition of enjoying it with hot chocolate at midnight on the 24th. If you have been wanting to try Panettone, this recipe is the perfect gateway to the flavors and traditions of my favorite Xmas bread from Italy.
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Pisco Sour with Xmas Snowflake
Inspired by the holiday season, I was recently determined to pair my creativity with Pisco in a little angostura art mixology project. In my mind’s eye, I had a picture of what I wanted to create, all I needed was a few tools. So I made a quick trip to my local art store to pick up an x-acto knife, a cutting board, and a small atomizer bottle.
A souvenir coaster from Brad Parsons’ talk at Omnivore Books turned out to be the ideal stencil. It was the right size to fit over my favorite cocktail glass, and it had the word “Bitters” stamped on one side. Now, to daw a picture of a snowflake on it, and use my brand new x-acto knife to carefully cut out the shape.
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