Ah, there’s something special about the spring… joyful exuberance… sunny days… and depending on where one resides, hopefully you’ve recovered from the doldrums of the wintery chill and the pollen season in anticipation of celebrating the warm weather followed by the dog days of summer…

Is there a better time to get back to nature and healthy living, enhanced by finding that perfect combination of fresh fruits and vegetables? Now, I’m no vegan and respect those that have the discipline to make that a way of life. I love meat way too much to completely give it up. I do, however, make the effort to add as many freshly grown edibles into my dietary regimen…

GJ ALL-STAR:
I want to take a minute to give a huge shout out to Edwin Stevens, an old friend from HS for his commitment to meeting the challenge of transforming body and diet. He recently told me that I motivated him… he’s a true inspiration to family, friends and the many lives he has touched. Leading by example takes discipline and we can all learn from his dedication and drive to live well and eat healthy! Keep up the good work! I’m very proud of you!

WHAT’S NEW @ GJ:

During the past few months, the following new cheesecake creations have arrived:

January – Guinness Chocolate Swirl, Sweet Potato
February – Apple Wine Crumble, Reese’s Mocha
March – Cookies & Cream w/ Blueberries (Gluten Free), Irish Car Bomb, Mudslide, B52
April – Creme Brulee, Chocolate Cherry Coke, Amaretto w/ Raisin Bran Crust
May – Double Chocolate Espresso

IN THE WORKS:
Thai infused creations are on the way to compliment the Chai Spiced Cheesecake. Also considering a Jamaican style cheesecake after another brainstorming session with Chef Dan (Prime) at Whitehall Tavern. Stay tuned…

AROUND TOWN W/ GJ:

Visited Terra Terrior (Brookhaven Center) earlier this year and had the extremely popular Burgundy Duck Burger. If you’re a fan of duck it’s an absolute must try… Be sure to ask for Chris – he’ll take great care of you.

Speaking of duck, I would like to thank Triple P for sharing the Duck Breast with Blueberry Sauce recipe. You’ll be the first to know how it turns out… heck, if all goes well it may be featured on R.O.T.M.

Recently dined at Tantra Atlanta and had the pleasure of meeting Executive Chef Terry Dwyer. Enjoyed a great meal and a nice bottle of Fingerprint!  Thanks Dana & Avery!!!

Hit the Peachtree Farmers Market and TJs on Cinco de Mayo to grab a few items to continue with my juice concoctions! Purchased some beautiful large beets, tomatoes, oranges, carrots and my favorite sun-dried tomato pesto (Hope’s Garden). Unfortunately I missed out on peaches (the line was ridiculously long and they sold out)…

One of my favorite Persian treats can be found at Sufi’s Atlanta on Peachtree Road. Huge fan of the Kashk Bademjan  – sautéed eggplant mixed with kashk (yogurt whey) and caramelized onion… delicious!!!! FYI, they have recently added a corkage fee ($10 per bottle of wine and $10 per table for beer)…

GETTING JUICY WITH IT:
Here’s one of my latest Brevillicious creations: Beet, oranges, apples, pear, red grapes, blueberries and ginger root

RECIPE OF THE MONTH:
This month’s recipe, Ajo Blanco – Chilled Almond Soup, an easy, quick to prepare and very refreshing Mediterranean soup for the hot days of spring/summer. As always, feel free to experiment with spices if you’re adventurous. Andalusian cuisine is famous for the region’s tapas. Tapas originated in Andalusia and they remain one of the region’s most popular foods. The cuisine follows the traditional Mediterranean diet, very associated with the use of olive oil, red wine, fish, fruits and nuts. This cultural fusion of these culinary traditions is more easily evident in Andalusian pastries in which almonds and honey are widely present. The tasty foods are eaten all throughout Spain, where recipes are well known and highly regarded.

Andalusia ranks as the largest region in Spain, stretching south from the sunny cities of Cordoba and Seville all the way to the Atlantic Ocean and the Mediterranean Sea. Andalusia embodies the classic image of Spain to the fullest, from the flamenco dancing and bullfighting to the flamboyant nightlife and ancient architecture.

Remember, I’m always looking for great food stories, ideas and recipes. If you have something of interest to share feel free to post a comment or email me at info@gourmetjay.com.

Keep it tasty my friends!
Gourmet Jay
Putting the “OO” in GOOD!

Happy New Year and welcome to the first official blog posting for Gourmet Jay. First of all, I would like to thank everyone for the continued support, constructive feedback and suggestions. It brings me great pleasure knowing that so many people truly enjoy these tasty (delicioso) treats! Additionally, special thanks goes out to  Chef T, Feather, PV Crew, Team Rogers and Triple P for playing an instrumental role in quality control and ultimately, my creative expression.

2012 has arrived and with it new opportunities, challenges and rewards. Enjoy the ride, spend time with incredible people, eat well and always save room for dessert. The cupcake sized (2″ x 3″) minis and some cool new flavors were introduced in 2011. Below are some of the new creations during the year:

Lemon w/ Apricot Pineapple Glaze w/ Ginger Crust, Spiced Chai, Mojito, Guava, Blackberry Wine w/ Goat Cheese, Raspberry Wine w/ Goat Cheese, Mango w/ Goat Cheese, Jamoca Almond Fudge, Chocolate Espresso, Nutella Pumpkin w/ Vanilla Mousse Icing, Mocha Cranberry, Chocolate Eggnog, Caramel w/ Bourbon, Chocolate Vanilla Swirl w/ Mint Brownie Crust

WHAT’S NEW @ GJ:
After several discussions and exploratory inquiries, I finally made my first gluten free offering for a holiday client – The Rhapsody (White Chocolate Raspberry w/ Toasted Almonds, Gluten Free Shortbread Crust). Admittedly, I was somewhat anxious about the whole gluten free experiment. Fortunately it was a big hit! Here’s the feedback:

“I was just telling my sister about your cheesecake success!  And, yes, it was a huge success!  Before Jim’s sister and her husband left the next day, they stood in front of my refrigerator with a fork holding the plastic bag with the last little bit of your cheesecake in it.  They devoured every crumb!! And practically licked the bag!”

Could be onto something here…

IN THE WORKS:
Guinness Swirl, Praline Crumb, German Chocolate as well as some Thai infused creations.
Savory appetizers – who says cheesecake is just for dessert? Stay tuned…

People often ask what my favorite cheesecake is and I must tell you that’s a hard question. For me its all about the creative process and I pretty much like something about each cheesecake I prepare. However, if I had to pick one, it would have to be the Black Goat. The combination of blackberry wine, cheeses and fresh mint are absolutely incredible.

Honorable mention: Marsala Madness Oreo, Creme de Butterscotch, Margarita, Spiced Chai and Butterfinger

The exciting part of the journey is fulfilling requests from customers and friends. And my idea list is getting longer and longer… guess word is getting out. Keep it coming!

RECIPE OF THE MONTH:
Thanks to my high school buddy Pablo for this month’s recipe, Red Snapper w/ Steamed White Rice. He prepared this on vacation in St. Martin about 20 years ago and it left a lasting impression on me. We went down to the fresh market and purchased as the fishermen came in from the morning’s catch… doesn’t get much better than that people!

This recipe is pretty simple to make and tastes great. Red Snapper is low in fat, has a medium firm texture with a sweet, nutty flavor and is a good source of vitamin B6, potassium and phosphorous. The best time of year to catch Red Snapper is usually mid summer through early autumn. Smaller Red Snapper can be caught in the spring when they migrate into the shallow waters for a few months. Store this one away for future use.

LET’S GET JUICY:
I recently purchased the Breville BJE510XL ikon Multi-Speed Juice Fountain and am having a blast making healthy, and more importantly, tasty combinations of fruits and veggies. If you’re into the juicing phenomenon or just getting started, here are some of my recent combinations (not ranked):

#1 Carrots, Tomatoes, Cucumber, Celery, Garlic & Black Pepper
#2 Cranberry, Oranges, Carrots, Tomatoes, Mango & Ginger Root
#3 Apples, Carrots, Strawberries, Spinach and Ginger Root
#4 Apples, Carrots, Oranges, Beets, Red Grapes and Ginger Root
#5 Apples, Carrots, Spinach, Kale, Grapefruit, Fresh Mint and Ginger Root
#6 Apples, Carrots, Spinach, Fresh Mint, Grapefruit and Lime
#7 Carrots, Beet and Red Apples
#8 Apples, Carrots, Celery, Red Grapes, Oranges and Ginger Root

I recommend using organic products as much as possible. It may cost a bit more and I’m telling you it’s worth it. To save on cost, buy in bulk (if you can) and share the expense and experience with a friend or loved one. After all, two healthy people are better than 1, right?

I’m always on the lookout for great food stories, ideas and recipes. If you have something of interest to share feel free to post a comment or email me at info@gourmetjay.com.

Keep it tasty my friends!
Gourmet Jay
Putting the “OO” in GOOD!