‘Tis the Season for Food and Drink

On December 19, 2018 By Isobar ExpeditionsIn Food, Recipes2 Comments

It is that time of year when holiday parties are in full swing and generally people allow themselves a little bit of indulgences. There are a few favorites that we enjoy almost every year, whether at home or on the road. If we are traveling, we will sometimes seek out places that serve some of our holiday favorites just so that we don’t miss out on our traditional meals. We may not be big sweet eaters, but this is a time where we will sometimes give in and have some pies, cookies, or even candy. Here are a few of our favorite meals and drinks for this time of year.

Prime Rib – If we’re at home, we will make a nice meal of prime rib and Yorkshire pudding. It is a simple meal that is elegant and is great for entertaining as it can feed a crowd. The leftovers are also great for cold sandwiches or even a hot French dip.
Prime Rib with Yorkshire Pudding
Snugglers – Hot chocolate with peppermint schnapps is a perfect way to warm yourself from the inside out. Whether ending a day of skiing, coming in from playing in the snow, or just a perfect ending to a cold day, this is a very festive drink.
Snuggler with Peppermint Bark
Apple Pie – At this time of year, warm apple pie with some vanilla ice cream is a wonderful treat. It is also good as a cobbler or a crumble with traditional spices that will remind you of the holidays. We did miniature versions so that everyone got their own individual pie.
Apple Pie and Vanilla Ice Cream
Mulled Cider – Spiking some mulled cider with some brandy or whiskey is another great way to get a taste of the season. Although we usually have it during the fall, it is also great all of the way through winter as well. It has many of the tastes of an apple pie, but in a drink.
Enjoy the Spiked Cider in a Rocks Glass
Pumpkin Cookies – Although many people have pumpkin pie at this time of year, we opt for cookies. We can share them with friends or take them to a party. They are easy to make and are soft and almost cake-like.
Moist and Delicious
Fondue – Whether an oil fondue, which is our tradition, or a cheese fondue, like we had in Switzerland, it is a very communal way of sharing a meal. There is something really festive about eating small bites of food while talking with friends and having a glass of wine.
Our Fondue Table
Gluhwein – We always enjoy going to the Christmas markets this time of year, whether in Europe or even here in the United States. If we’re not at a market, we will make ourselves mulled wine, which certainly reminds us of the wonderful Gluhwein that we had during our time in Germany.
Gluhwein in Frankfurt

Regardless of your holiday traditions, food and drink is likely to be part of them. We have enjoyed learning about other traditions throughout the world, but that doesn’t keep us from gravitating back to the ones that have been part of our lives for years. Whatever your traditions, we hope that you have a wonderful holiday season.

Creamy Potato Salad

On May 30, 2018May 30, 2018 By Isobar ExpeditionsIn Recipes4 Comments

One of the things that you can find in many different countries throughout the world is potato salad. There can be a lot of variations, each with its own flavor profile, but we have been making this recipe for years. It is creamy, refreshing, and can be paired with just about any entrée. It is also perfect for summer picnics or any large gathering. We happened to serve it with some halibut that we’d dusted with Old Bay Seasoning and then breaded, but it could have just as easily been served with hot dogs, hamburgers, or anything else. The key to a good potato salad is to not over cook the potatoes, but to get them just to the point that a knife slides easily through them and then immediately cooling them off so that the cooking process stops. If you over cook the potatoes, they will become too soft to mix with the sauce. This is one of our favorite side dishes, so we hope that you enjoy it.

Ingredients

4 Medium Potatoes – cut into half-inch cubes
1/2 cup Mayonnaise
1 tbsp Dijon Mustard
1 tbsp Brown Mustard
1/2 Stalk of Celery – finely chopped
2 tbsp Onion – finely chopped
2 Hard Boiled Eggs – chopped
1/2 tsp Celery Salt
2 to 3 tbsp Milk
Salt and Pepper to taste

Instructions

Place the potatoes into cold, salted, water and heat to a boil. Boil at a slow-rolling boil for approximately 20 minutes or until a knife easily penetrates the potatoes. Drain the potatoes, put them back into the hot pan to help get any excess water off of the potatoes, then put the potatoes into a bowl and chill them in the refrigerator until cold. If you are in a time crunch, you can put them in the freezer until they are chilled (not frozen). In another bowl, mix the mayonnaise, mustards, celery, onion, celery salt, milk, salt and pepper, stirring until all of the ingredients are thoroughly combined. Add the egg to the potatoes and gently toss with the mayonnaise mixture until all of the potatoes are fully coated.

Sauerkraut and Potato Salad in Frankfurt, Germany

Salmon Oscar

On February 28, 2018 By Isobar ExpeditionsIn Recipes, Virginia9 Comments

During our trip to Old Town Alexandria, Virginia, we had a very delicious meal that the restaurant called Salmon Chesapeake. It was salmon topped with lump crab meat with a cream sauce. For our attempt to replicate this meal, we went with a cross between a Veal Oscar and a stuffed flounder. We love Hollandaise sauce with salmon, so we decided to use that as our sauce, which worked out really well. This isn’t a complicated recipe at all, but it looks and tastes wonderful, so it is a perfect dish for entertaining. We ate it as a weeknight dinner with some asparagus, which made for a perfect combination. We used a packaged powder mix to make our Hollandaise sauce, but you can certainly make it from scratch if you prefer.

Salmon Chesapeake in Alexandria, Virginia

INGREDIENTS

4 Salmon Filets – 4 oz each
2 tbsp Extra Virgin Olive Oil
1 Lemon
1/8 tsp Garlic Powder
1/2 lb Lump Crab Meat – cleaned of all shells
1 cup Panko Breadcrumbs
2 tbsp Mayonnaise
1/8 tsp Cayenne Pepper
1 Clove Garlic – minced
1/4 Green Pepper – finely chopped
1 Egg
1 1/2 tbsp Spicy Mustard
Salt and Pepper to taste

INSTRUCTIONS

Pre-heat the oven to 350 degrees Fahrenheit. Rub the salmon with the olive oil and sprinkle with salt, pepper, and garlic powder. Zest the lemon over the salmon and then drizzle with the juice of half of the lemon. Place the salmon, skin-side down, onto a baking sheet lined with aluminum foil sprayed with a non-stick spray. Beat the egg in a small bowl with a fork or whisk. In a large mixing bowl, combine the crab, mayonnaise, mustard, breadcrumbs, egg, green pepper, garlic, and the juice from the other half of the lemon and mix until well blended. Transfer to the crab mixture to a small casserole dish that has been sprayed with a non-stick spray. Place the salmon and the crab mixture into the oven and bake for 20 to 25 minutes. If necessary, put the salmon on a higher rack than the crab mixture. Cook the Hollandaise sauce according to the directions. Remove the salmon and crab mixture from the oven and begin to plate. Spoon 1/4 of the crab mixture on top of each salmon filet and then drizzle with the Hollandaise sauce. Serves four.