During October of 2008, Brenda, Norm and I discovered Gogi’s Restaurant in Jacksonville, Oregon. It is wonderful five years later to discover they are still thriving.
Two brothers, chef Gabriel Murphy who runs the kitchen and Jonoah Murphy who runs the front of the house including the bar own this successful establishment that continues to please its customers. Today, I was asked what was a favorite fall drink, and the first one that came to mind was the special cocktail that Jonoah created for us. The three of us took a taste and while Brenda and I were watching chef Gabriel make his special dessert, Norm finished them up in a flash. He said he thought we were done. Naturally, we had another.
Since they created both recipes specifically for us, I’d like to share them with you, but dedicate the drink to JetsetEXTRA for asking the question. MaryAnn here is your drink.
Holiday Spice Martini Photo: Maralyn D. Hill
Holiday Spice Martini
Holiday Spice Simple Syrup
1 cup water
1 cup sugar
1 chai tea bag
1 Tbsp cloves
4 cinnamon sticks
4 6-inch orange rind peels
Combine all ingredients in heavy bottom sauce pan and simmer over medium heat for 15-20 minutes.
Remove from heat, strain and allow to cool completely.
Save cinnamon sticks and orange peels for later use.
Wrap orange peels around cinnamon sticks and bake in 350 degree oven for 5 minutes.
1 oz Galliano
1 oz Navon French vanilla liquor
1 oz half and half
1 Tbsp holiday spice simple syrup
Dip a chilled martini glass rim in a cinnamon sugar mixture.
Pour ingrdients over ice in shaker.
Shake wll and strain into chilled martini glass.
Place garnish on edge of glass.
Pumpkin Spice Flan Photo: Maralyn D. Hill
Gogi’s Pumpkin Spice Flan with Warm Apple Compote, Clove Infused Caramel, Cinnamon Crème Anglaise & A Ginger Bread Tuile
Pumpkin Spice Flan:
1/2 Cup Pumpkin Puree
2 Egg Yolks
1/4 tsp Salt
1/4 tsp Ginger
1/2 tsp Cinnamon
1/4 tsp Ground Clove
1 tsp Vanilla
1 cup Heavy Cream
Directions• Combine egg yolks and sugar in a bowl and whisk until color lightens.
Combine remaining ingredients, except pumpkin puree, in heavy bottom sauce pan and bring to a simmer.
Remove the cream and spice mixture from heat and allow to cool until lukewarm.
Slowly whisk the cream/spice mixture into the beaten egg yokes.
Add in the pumpkin and mix thoroughly.
Strain the mixture and pour into greased heatproof ramekins.
Set the ramekins into a baking dish of hot water and bake at 325°F for about 45 minutes, or until set.
Remove from water bath and cool.Caramel Sauce:
1 cup of Sugar
1/4 cup Water
3 Tbsp Butter
3/4 cup Heavy Cream
1 Tbsp Course Ground ClovesDirections
Bring heavy cream and cloves to a simmer, remove from heat and set aside.
Combine sugar and water in heavy bottomed sauce pan and heat over med-high heat until it turns golden caramel color.
Reduce to low heat and stir in butter.
While whisking, VERY CAREFULLY, add in the cream and stir until smooth.
Strain caramel and allow to cool to room temperature.Compote:
4 large apples, peeled, and cut into ½ in. cubes
2 Tbsp butter
1/4 cup orange juice
1/3 cup brown sugar
1/4 cup brandy
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
pinch of saltDirections
Melt the butter in heavy bottomed sauce pan and add apples and spices.
Cook for two to three minutes until apples begin to soften.
Add remaining ingredients and reduce until apples are soft and the compote begins to thicken.Anglaise:
1 cup heavy cream
1/2 cup sugar
1 cinnamon stick
1 egg yolkDirections• Combine cream and cinnamon stick in a small, heavy bottomed saucepan and bring to a simmer over med-low heat.
Combine sugar and egg yolk in bowl and whisk until color lightens.
While continuing to whisk, slowly add in the cream (leave cinnamon stick in the cream). Place mixture over double boiler and whisk until it thickens to cover back of spoon.
Remove cinnamon stick and chill anglaise.Tuile:
1/3 cup flour
2/3 cup sugar
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground clove
1 pinch salt
3 egg whites
2 Tbsp melted butterDirections
Combine all ingredients in mixer and beat on medium speed with paddle attachment for one minute.
Place batter in refrigerator and allow to chill for at lease one hour.
Using a greased, nonstick spatula spread tuile batter onto a silicon baking mat in 1×4 inch rectangles.
The tuile should be no more than an eighth of an inch thick.
Bake at 350°F for seven to ten minutes or until the center of the tuiles begin to color. Remove from oven and immediately drape tuiles over rolling pin or other curved surface and allow to cool.To assemble plate:
On an eight inch dessert plate, drizzle clove caramel sauce in criss-cross pattern.
Invert flan into center of plate.
Prop a gingerbread tuile against the flan and use about a ¼ cup of apple compote at its
base to hold it up.
Drizzle cinnamon anglaise over entire dish (especially the compote).
Be sure to check out Goggi’s if you are ever near Jacksonville, Oregon.
Maralyn D. Hill
Maralyn D. Hill, The Epicurean Explorer
International Food Wine & Travel Writers Association (IFWTWA)
Board Member, Co-Chair Conference & Media Trip Committee, Past President
Member: Society of American Travel Writers (SATW)
Member: Society of Professional Journalists
Executive Editor, Luxe Beat Magazine (Launching Fall 2013)
Freelance Lifestyle Journalist
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