GAZELLE STL DECEMBER 2017 - Page 57

CUISINE to Hard Rock Cafe’s mixologists, no one’s cup or glass will be empty. Look for two new specialty liquor- and whiskey-laced coffees - mugs o’ cheer - the Iced Caramel and an Irish Kiss, accented with spiced brown sugar syrup. Santa’s been known to rock out with the Twist & Shout Shake, a blend of Guinness, Crème de Cacao, ice cream crowned with whipped cream, caramel and chocolate syrups, and bacon crumbles. All are edgy and tasty concoctions, but I’m a traditionalist. I’ll toast with the Pomegranate Prosecco – a glass of prosecco with pomegranate seeds and a sprig of rosemary, a Hard Rock libation I consider a holiday gift since it’s easily recreated at home. Avant-garde Holiday Ham: For decades, the spiral-sliced, sugar- encrusted honey ham ruled the buffet table. A wonder in its day, the glazed ham has become a little ho-hum, causing foodies to crave and search for throwback hams like Grandma use to bake - house-cured, smoked and hand-sliced like hams produced by Dalie’s Smokehouse chef and general manager, Craig Basler, who takes the old timely favorite and dresses it with a bacon blanket. The blanket is a woven mat of bacon placed over the ham before it’s baked, resulting in a bronzed, crisp finish. Indeed, an avant-garde touch adding a subtle flavor without becoming overpowering, which makes this holiday ham a merry addition to the buffet table. Christmas Cannoli: Cookie trays are getting a makeover this year, thanks to the pastry chefs at Piccione Pastry who believe you “cannoli resist” for so long the temptation to include cannoli on your Christmas dessert trays - an Italian tradition that I recommend as a must-have on the holiday table. My choice is a selection of the mini cannolis, delightfully petite and available in a variety of flavors, including classic vanilla, St. Louis gooey butter, and the seasonal, obligatory pumpkin spice. All are sweet picks that can be packed into Piccione’s gingerbread cottage gift box, a quaint presentation carrier designed to hold enough sweet treats to gift Santa or the hostess setting this year’s holiday table. Corbett is the author of “The Gilded Table,” “Pushcarts & Stalls: The Soulard Market History Cookbooks” and “Unique Eats and Eateries of St. Louis.” She can be contacted at suzannecorbett@me.com. Hard Rock Café's Pomegranate Prosecco Polar Express Magical Dinner at St. Louis Union Station SAVVY I SOPHISTICATED I SASSY 55