Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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Since 1996, Cantabridgians have enjoyed authentic French-Alsatian cuisine in an intimate European-style setting just steps away from Harvard Yard, at Sandrine's Bistro.  This month, proprietor and chef Raymond Ost celebrates the 15th year of operation of the restaurant with three $15 deals.

$15 Alsace Burger:  Available during lunch only, this dish incorporates the best elements of choucroute -- the signature dish of Alsace. A ground pork burger is served on a slice of pate' Perigourdine, atop a mound of white-wine-and-juniper-berry-braised sauerkraut. Served with pomme frites.
$15 Dessert Duo: Go ahead and splurge with this limited time offer of two desserts for $15. Now those who have been loathe to share their chocolate kougelhopf with a companion won’t need to. Seasonal fruit crisps, housemade ice creams and pumpkin-hazelnut clafouti is also available.
$15 Soup Du Jour To Go: Raymond Ost’s will be selling his soups by the quart (serves four) to take home. Just stop by for the specialty du jour, packaged in a microwavable canister. Look for Lobster-Butternut Bisque, Potato-Leek, Fresh Spinach, and more.

And here is a recipe for one of Chef's Ost famous desserts, the Chocolate Kougelhopf.  This Alsatian specialty has been served at Sandrine’s since it opened. It never comes off the menu, and you can purchase the tiny bundt tins at Williams-Sonoma. Or make your own with this recipe which makes four individual cakes.

Ingredients:
8 oz. high quality semi-sweet chocolate, chopped
1/2 stick unsalted butter, melted
½ cup sugar
2 large eggs, lightly beaten

Directions:
Pre-heat oven to 375 degrees; grease and flour (4) six-ounce mini bundt tins.
Melt chocolate over double boiler or in microwave.
Add sugar to eggs and beat.
Add melted butter to sugar and eggs and beat.
Add chocolate to the mixture and beat.
Pour batter into pans and bake for 15-20 minutes.
Cool slightly before unmolding.
Serve with vanilla ice cream and caramel sauce.

2) Flemings's Steakhouse has two upcoming events this January.

First, on every Sunday in January, you can order the Sunday Prime Rib Dinner for $29.95.  This is a three-course dinner featuring 12-ounces of Prime Rib served with a side dish and trio of sauces: au jus, horseradish and Dijon. Guests will start Sunday dinner with their choice of The Wedge, Fleming’s or Caesar Salad and finish with a decadent dessert.

Second, Fleming’s is offering special AFC/NFC “Big Game” offerings all night on January 23rd, 30th and February 6th from their “5 for $6 ‘til 7” bar menu that features five signature appetizers priced at $6 each. Generally available until 7:00pm at the bar, Fleming’s will dish out the following all night on the selected evenings: Tenderloin Carpaccio; Sweet Chile Calamari; Roasted Mushroom Ravioli; Seared Ahi Tuna; Jumbo Shrimp Cocktail; and, Fleming’s Prime Burger.