Thursday, February 11, 2010
Rose-scented Creme Brulee and AGWA cocktails
By Julie Wiegan
Complete your romantic Valentine’s Day feast with easy desserts and kissable cocktail drink recipes.
Rose-Scented Crème Brûlée
(Makes 4)
Ingredients
2 cups heavy cream
½ cup sugar
4 ea egg yolks, plus one whole egg
1 cup rose petals, organic and untreated
Directions
1. Bring cream and rose petals to a low simmer.
2. Remove from heat and let stand 20 minutes.
3. Cream eggs and sugar, bring cream mixture back to a low simmer.
4. Temper cream mixture into egg mixture.
5. Divide between 4 brûlée dishes.
6. Place in a water bath, put into 300° oven for about 40 minutes or until set.
7. Remove and cool.
To serve, sprinkle with raw sugar and torch until caramelized. Let cool and serve.
This recipe is courtesy of Pastry Chef Manuel Ortega of Los Angeles restaurant, Napa Valley Grille.
Thursday, December 17, 2009
Enjoy holiday cocktails with Sobieski vodka
Tired of serving eggnog and peppermint flavored spirits around the holidays? Impress your friends and relatives this season with some fancy creations by Wolfgang Puck Fine Dining Group Mixologist Shawn Barker using Sobieski’s new flavored vodka Sobieski Vanilia.
Sobieski Red Velvet
1 ½ oz Sobieski Vanilia Vodka
½ oz Blackberry Puree
½ oz Dark Chocolate Liqueur
1 Scoop Vanilla Bean Ice Cream (must be soft)
3 Slices of Muddled Ginger
Crushed Biscotti Garnish
Shake mixture 15 to 20 times in a cocktail shaker. Pour, garnish and serve.
Friday, November 27, 2009
Green Chile Turkey Enchiladas
Not sure what to do with all that leftover Thanksgiving turkey? Instead of making the usual turkey sandwich, Dedric McGhee, executive chef of Thyme on the Creek, the in-house restaurant at the Millennium Harvest House Hotel in Boulder, Colorado tells us how to create delicious Green Chile Turkey Enchiladas that the whole family can enjoy.
Ingredients
1 tbsp butter
1 medium onion, peeled and diced
1 tsp minced garlic
2 tbsp flour
1 cup chicken broth
2-4 ounce cans of chopped green chiles
1/4 tsp cumin
1/3 tsp oregano
1/3 tsp coriander powder
1 ½ cups shredded turkey
2 cups cheddar and Monterey Jack cheeses
1 pack corn tortillas
1 pint sour cream
2 green onions, chopped
Salsa
Saturday, November 21, 2009
The Comfort Table: Recipes for Everyday Occasions
By Abbey Khan
With Thanksgiving just a few days away, I sat down with Katie Lee to get some delicious recipes and talk about her new cookbook The Comfort Table: Recipes for Everyday Occasions. She also clued us in on holiday etiquette and decorum, and cooking delicious meals on a budget.
FUSN: You already came out with one cookbook, why did you think you had to come out with another one so soon after?
KL: It’s been about a year and a half since my last cookbook and as soon as I finished writing the first one, I started on the second because I really enjoyed doing it and I felt like there was so much more that I wanted to do and so many more recipes that I had left to write that I couldn’t include in the first one so I just kept going with it.
FUSN: How is this cookbook different from the first one?
KL: This book is divided into chapters by menus. When I went on my first book tour people kept telling me that we love to cook but we don’t really know how to put together a meal, we don’t know what goes with what, and I thought ‘Well, I’ll do that for you.’ So I divided into what I call ‘Everyday Occasions.’ When I first started writing the book I was thinking more celebration based and holidays, but as the economy took more of a turn I thought that more and more people are entertaining at home versus going out to dinner because it’s so much more economical. So the chapters include everything like Sunday supper, Fall harvest dinner, summer barbecue and a romantic dinner for two. It doesn’t have to be some sort of holiday or special occasion to get together with your friends.
FUSN: Your book is called The Comfort Table, do you tell people to wear comfortable clothes as well or do they have to get more dressed up?
KL: If you put comfort and table together, it spells comfortable. It’s about how you make people feel in your house. Let them feel laid back and have a good time. It’s not just about the food, it’s about creating that warm environment. I might have a chili party where I tell everybody to wear their sweats and we’re just going to hang out. If it’s a cocktail party, I like to get dressed up, so it just depends on the occasion.
Monday, October 26, 2009
Get the Skinny on Halloween!
By Sara Moore
Halloween is just a few days away, so we enlisted the help of Skinny Mixologist Teresa Marie Howes (Author of Skinnytinis: All the Fun & Half the Calories) to show us how to make some spooky, delicious and easy drinks with zero calorie and sugar free Skinny Water.
Candy Corn SkinnyTini (Orange Colored)
133 Calories
2 oz Vanilla Vodka
2 oz Orange Cranberry Tangerine Skinny Water
1 oz Diet Ginger Ale
Candy Corn Garnish
Black Cat SkinnyTini (Black Colored)
148 Calories
2 oz Black Vodka
2 oz Acai Blueberry Skinny Water
1 oz Pomegranate Juice
Pipe Cleaner Whisker Garnish
Purple Potion SkinnyTini (Purple Colored)
150 Calories
1 ½ oz Mandarin Vodka
½ oz Blue Curacao
2 oz Raspberry Pomegranate Skinny Water
1 oz Diet Cranberry Juice
Dry Ice Garnish
