Welcome back to our Après-Ski Dinner Party! I convinced my buddy Ant Hines to host the inaugural one at his place. (It was pretty easy, he loves cheese, wine and fried foods.) Ant is a super-talented producer and writer - if you’ve seen any of the Borat movies, then you’ve definitely seen his work. He’s also a great cook. I’ve known him for years and he always throws magnificent dinner parties. This is the first time I got to take over his kitchen and do the cooking, though. Hopefully he invites me back. Thanks for letting me into your kitchen, Ant- sorry I forgot to toss out the used fryer oil before I left!
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Y’all, this might actually be my favorite Ruined Table dinner so far. The food is soooo good and the menu is really simple to pull off. I’m including the recipes for the Bombardino and Smoked Trout and Kraut below. The Weiner Schnitzel and Spaetzle will follow next week, and we’ll culminate with the Apple Strudel the week after that. But first, the official invite.
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Now, let’s get started with some drinks, shall we?
Bombardino
serves 6-8
A bombardino is a hot Italian beverage, similar to eggnog, but also very much unlike eggnog. It’s extremely popular in the Italian Alps in the winter. Due to it’s high alcohol content and foamy heat, the first guy to ever try one declared “it’s like a little bomb!” - hence the name.
There are 2 ways to make a bombardino - the easy way and the hard way. The easy way involves buying a bottle of flavored egg liqueur like Advocaat or Zabov. The hard way involves making a zabaglione from scratch. Of course we are going to do it the hard way, and let me tell you, it’s worth it.