Happy V.D.! - The Gay Gourmet!™

Well, My little ducklings I hope your day is going swimmingly and is full of chocolates, roses and Hallmark cards!

As for me all I got today was my taxes done! Oh and I was told I owe a lot of moolah to the city & state of NYC..no love for me! Ooo well except from @LaTimesFood via twitter who told me they love me! That was definitely the highlight of love today!

Anywho, I realized I forgot to include dessert on my hearts menu and if you haven't ravaged each other by the time you've eaten all that food and drank all that wine; here's a simple recipe that will make the evening perfect!

Tuxedo Strawberries (because why shouldn't you dress your food fancily? It is fashion week after all here in NYC)

*one small bag white chocolate chunks
*one small bag dark chocolate chips/chunks
*1lb med/large strawberries preferably with stems

1. In a heat dry heat-proof glass bowl pour white chocolate chips. (make sure the bowl is very dry at all times as water will seize the chocolate)

2. Rest bowl over a pot of simmering water (make sure the bottom of the bowl doesn't touch the water. This is called a double boiler.

3. Stir chocolate and let melt

4. Once melted dip strawberries in White chocolate, scraping against side of the bowl to remove excess chocolate and place on a cookie sheet lined with parchment paper

5. Let cool and transfer to refrigerator for about 20 mins, till white chocolate has hardened.

6. Repeat 1 thru 5 with dark chocolate except only coat the sides on the white-chocolate dipped strawberries to create the tux jacket.

7. If you really want to get fancy and give your strawberry a bow tie and buttons take parchment and make into a well pointed cone. Dip point into dark chocolate and make a bowtie and buttons like the photo below.

This photo is not mine & was pulled off Google images as I couldn't find the picture of my strawberries that my photographer took. ugh!

Easy and delicious!

Well, good luck my love muffins and let me know how it all goes down! I WANT DETAILS!!

Oh, lastly, as I was doing all of this Frank came in with a V.D. message for all of us...woah Frank.


Well Frank... I do feel your pain as today isn't easy for me either! Especially, after the income tax news I received today. But that's the glorious thing about my menu that even if you just are cooking for yourself the food is comforting and decadent! Food to warm the soul! Hang in there as I'm sure all of my fans as well are I am sending you lots of love on this day!


Deliciously Living,

Michael Muñoz

The Gay Gourmet!™



©2011 Michael Muñoz

The Queens Cookies! The Gay Gourmet!™

Since NYC has been covered in what I think is the most lovely blanket of snow over the past couple of weeks I have succumb to staying in my tiny Times Square Apartment, (better known as The Booty Shack), watching Bravo, any episode of The Nanny I can catch & creating loverly baked goods with what I have in my pantry.

So without further adieu...

Chocolate Peanutbutter Thumbprint Cookies with Blackberry jam

* 1 1/4 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup crunchy peanut butter
* 4 ounces (1 stick) unsalted butter, softened
* 1/3 cup packed light-brown sugar
* 1/3 cup granulated sugar, plus more for rolling
* 1 large egg
* 1 teaspoon pure vanilla extract
* 1/2 cup blackberry jam
* 1/4 cup coarsely chopped dark chocolate chips!

1. Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, and salt. Beat peanut butter and butter with a mixer on medium speed until smooth. (To be honest I have just been doing all my beating & mixing by hand with a large spatula and it has proven to just be better and little more satisfying but if you have a good mixer do it!) Add sugars, and beat until pale and fluffy. Add egg and vanilla, and beat until incorporated. Reduce speed to low. Add dry ingredients, and mix until combined.

2. Pour in Dark Chocolate Chips and fold in by hand till well mixed/pretty & speckled looking!

3. You can scoop level tablespoons of dough, and form into balls but I found it easier to just pinch off small sections and form them! Roll each ball in granulated sugar, and transfer to parchment-lined baking sheets, spacing about 1 inch apart.

4. Bake until cookies are plump, about 10 minutes. Remove from oven, and make indentations in centers by pressing with the handle end of a wooden spoon. Return to oven, and bake until edges are golden, 6 to 7 minutes more. Transfer sheets to wire racks, and let them cool.

5. Heat jam in a small saucepan, stirring, until loosened, about 30 seconds. Spoon about 1/2 teaspoon into each indentation and let cool.



Speaking of Cookies on this Episode of Frankly!™ Frank questions the integrity of the women with whom I keep company...


Frank these ladies are respectable, delicious and would take you for the ride of your life! I think Ms. Stockard Channing says it the best in her award winning film To Wong Foo, Thanks for Everything Julie Newmar!

Carol Ann: Adam's Apple. Women don't have Adam's Apples, only men have Adam's Apples. The first night that you came to town I noticed that you had yourself an Adam's Apple.
Vida Boheme: Then, then you know?
Carol Ann: I know, that I am very fortunate to have a lady friend who just happens to have an Adam's Apple.

So yes Frank...I am just very fortunate to have lady friends who just happen to have "Gommelthrods!


Ms. Paige Turner
One of my many pretty lady friends....Who's prettier than her?!?!

Deliciously Living,

Michael Muñoz
The Gay Gourmet!™

©2011 Michael Muñoz