By AML Publisher
Photos by Belle Vie Photography

Chef and ‘Mommy Martini Night’ hostess Olga Sorzano is available for private parties and functions around the Main Line and Delaware Valley.

Chester County chef Olga Sorzano wants her clients to consider her “a party chef, not just another caterer. I am bringing the experience of a gourmet restaurant and my love of people into your home,” insisted the former personal chef and house manager to a prominent Chester County family. Sorzano, mother to daughters Tessa, 15 months, and Kira, 2 months, left quite an impression on AML staff photographer Heather Berkenstock recently when the two met up in the checkout line at the Downingtown Wegman’s. With a shopping cart brimming with gourmet food (enough to feed dozens), a curious Berkenstock struck up a conversation with the 33-year-old statuesque blond. Turns out, Sorzano was preparing for a private holiday party she had been hired to cater in December. A brief business card exchange and a follow up email from Sorzano and AML had happened upon one great connection.

Sorzano, who grew up in Siberia, has been a successful figure in the local restaurant scene for years. She is a graduate of The Restaurant School of Walnut Hill College and studied in Italy, Thailand and Switzerland. Most notably, Olga trained with renowned Chef Jim Coleman of Normandy Farm in Blue Bell. She continues to work with Chef Coleman with television appearances and occasional cooking classes at the Dilworthtown Inn.

Chef Olga’s Cranberry Apple Pie Martini

Today, as a young mother, Olga is looking to work her way back into private functions for clients across the Delaware Valley. I asked Olga to keep Heather and myself in mind the next time she had a girlfriend get-together so we could check out her yummy faire and drinks.

The email invite that came across my desk a week later mentioned a fun ‘Mommy Martini Night’ at Olga’s Downingtown home-girls only! Suffice to say, Heather and I were game. Below are the recipes for the trio of marvelous martinis Sorzano selected to serve and two of my favorite appetizers. “You always want to look at what you are serving guests for drinks and consider your appetizers. For the Mommy Martini Party, we did not have overpowering food because our drinks were very fruity and stood on their own. Be sure to be seasonal with your food selections as well,” explained Sorzano.

My pick of the night-hands down the French Silk Pie Martini. Berkenstock selected the Key Lime and also raved about Sorzano’s scrumptious artichoke dip. Planning a house party for the big game or having friends over for a winter ‘chill?’ Check out Olga’s awesome recipes below.

Cranberry Apple Pie Martini

1 T fresh cranberry puree^*
1/2 oz Goldschläger liqueur
2 oz bitters
2 oz vodka
1 1/2 oz apple cider
Fresh cranberries for garnish

Combine all ingredients in a shaker with cracked ice and shake well. Strain into chilled Martini glass. Garnish with fresh cranberries on a skewer.

^* To make cranberry puree put 1 cup of cranberries in a small food processor, add a few tablespoons of water and puree for 15 sec. Left over puree can be frozen for later use.

Key Lime Pie Martini

1 lime wedge
Graham crackers for garnish (optional)
1 part vodka
1 part Limoncello
2 part Licor 43
2 parts fresh lime juice^*
2 parts heavy cream

Pour the graham cracker crumbs in a shallow dish. Rub a lime wedge around the edge of a chilled martini glass and roll the edge in the graham cracker crumbs.

Combine all ingredients in a shaker with cracked ice and shake well. Strain into the prepared martini glass.

^* Fresh squeezed lime juice really makes a difference. You will realize that the effort is paid off when you take the first sip of this outstanding martini!

Note: Do not use light cream or half and half instead of heavy cream because the mixture will curdle.

Decadent and delicious French Silk Pie martinis were made with Godiva liquor.

French Silk Pie Martini

1 part vodka
1 part cream of cocoa
1 part chocolate Godiva liquor
1 part Bailey’s Irish Cream
1 part Half and Half
Chocolate Syrup

Chill the glass until ready to use. Drizzle chocolate syrup inside the martini glass for decoration.

Combine all ingredients in a shaker with cracked ice and shake well. Strain into the prepared martini glass.

Hot Artichoke Dip

1 cup sweet Vidalia onions, medium chopped
1 T oil
2 14-oz can artichoke hearts, coarsely chopped
1 roasted red pepper, medium chopped
2 cups light mayo
1 cup freshly grated Parmesan
1 t fresh oregano, finely chopped
1 t fresh thyme, finely chopped
1 t marjoram, finely chopped

Special equipment: Fondue pot or small chafer dish, tea candle or sterno

1. Saute the onions in the olive oil over medium heat until very soft, about 7-10 min.
2. In a medium bowl mix onions with remaining ingredients.
3. Transfer to the heavy pot. Cook over medium low heat until the cheese is melted and mixture is heated thoroughly, stir frequently.
4. Serve in fondue pot with toasted lavash or pita bread.

To make in advance follow steps 1 and 2. Wrap and refrigerate up to 12 hours.

Bruschetta with Goat Cheese and Glazed Figs

Bruschetta with Goat Cheese and Glazed Figs

1 French baguette
8 oz fresh goat cheese, room temperature
Glazed figs, recipe follows

1. Cut baguette into rounds.
2. Spread about 2 t goat cheese on top.
3. Cut glazed figs into thin slices and place 2-3 slices on the cheese.
4. Drizzle with reserved orange balsamic reduction.
5. Enjoy!

Orange Balsamic Glazed Figs

1 cup dried Black Mission figs
2 cups Orange juice
1 cup balsamic vinegar
1 cinnamon stick
6 whole cloves
1/2 vanilla bean, cut length wise
1 anise star (optional)

1. Place the figs, juice, vinegar and spices in the heavy pot.
2. Bring to boil and cook over medium heat until the figs are soft and the liquid is reduced to 1/3 cup.
3. Cool.

Figs can be kept in the refrigerator up to two weeks.

Chef Olga Sorzano, of OnCallGourmet.com, is available for private parties and functions around the Main Line and Delaware Valley-including Mommy Martini Nights! Contact Chef Olga at 267-738-1973 or send an email to Olga directly: olga@oncallgourmet.com