Thursday, February 10, 2011
A toast to romance
Whether you’re having a romantic dinner or planning a girl’s night in on Valentine’s Day, here are some cocktail recipes you can pour your heart over.
Grey Goose La Poire Chocolate Tart
1 ½ parts GREY GOOSE La Poire Flavored Vodka
½ part vanilla liqueur
1 part lime juice
¾ part simple syrup
1 tsp cocoa powder
1 tsp sugar
1 chocolate kiss for garnish
Monday, January 31, 2011
Super bowl entertaining on a budget
Throw the ultimate Super Bowl party this Sunday on a super budget with tips from Dawn Sandomeno and Elizabeth Mascali, co-owners of Party Blueprints and authors of the new book Plan To Party.
Go bulk with your bar
Limit your bar to 3 selections and buy in bulk. Serve beer, wine and a non-alcoholic beverage, like lemonade or ice tea that you can serve in a pitcher.
Serve food tailgate style
Serve guests a simple, yet stylish spread that will tackle the biggest of appetites! Since most will be eating sans table, substitute the greasy, sticky dishes for these simple recipes that can be prepared right before game-time.
· Flatbread Pizzas: Easy to make and serve- brush with oil and add sliced mushrooms, garlic, basil, mozzarella cheese, and bake. Cut into 4 inch long slices.
· Greek Salad Skewers: Alternate feta cheese cubes with cucumbers, tomatoes, and olives. Drizzle olive oil over skewers, sprinkle with coarse salt and pepper to taste, and serve.
· Reposado Wings: Give this game day favorite a twist by combining rosemary, lime juice, salt, pepper, tequila and cilantro. Marinate wings overnight and bake while you’re getting dressed for the party.
· Don’t forget the chips: Toss the greasy, fatty, typical chips and opt for healthy multi-grain chips. Serve with a pre-made dips for easy entertaining.
Wednesday, December 22, 2010
Surprise Santa with these cookie cocktails!
The holidays can be fun and at the same time stressful, so why not take a load off with these yummy cookie cocktail drinks made with Partida Tequila.
Toasted Macaroon
1 oz Coconut Milk
1-1/2oz Coconut Rum
1/4oz Licor 43
1/2oz Partida Blanco Tequila
1/2oz Frangelico
Combine ingredients in a shaker and shake with ice. Strain into a glass filled with ice and garnish with toasted coconut shavings on top.
Chocolate Peppermint Cookie
3/4oz Partida Blanco Tequila
1oz Peppermint Schnapps
3/4oz Godiva Liqueur
1-1/2oz cream
Chocolate syrup and candy canes for garnish
Rim martini glass with chocolate syrup and crushed candy canes. Shake ingredients in a shaker with ice and strain into martini glass.
Monday, December 13, 2010
Candy Cane Blossoms and Yule Log
Mmmmmmm… we’ve got yummy desert recipes this holiday! Show off the holiday colors with classic Hershey’s Kisses or go for a healthy treat with Cypress Grove Chevre.
Don’t forget to enter HERE to win these baking products so you can make your own!
Kisses Candy Cane Blossoms
Ingredients:
48 Hershey’s Kisses Candy Cane Mint Candies
1/2 cup (1 stick) butter or margarine, softened
1 cup granulated sugar
1 egg
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk
Red or green sugar crystals, granulated sugar or powdered sugar
Directions:
1. Heat oven to 350°F. Remove wrappers from candies.
2. Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
3. Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
Monday, November 22, 2010
Thanksgiving cocktails
Let the kids have kiddie drinks and the grown-ups enjoy these delicious cocktails this Thanksgiving!
Pass the Turkey
(created by Master Sommelier Fred Dexheimer)
1.5 oz Wild Turkey 101
2 oz apple cider
1 tbs cranberry jelly
1 sprig fresh sage
1 sprig fresh thyme
Muddle sage and thyme with apple cider. Add ice, top with Wild Turkey and cranberry jelly. Shake well, strain over ice in a glass rimmed with turkey jus and breadcrumbs.
Gosh Yam It
1.5 oz Wild Turkey 101
1.5 oz sweet potato puree (see below)
1.5 tsp maple syrup
Cook yam/sweet potato in microwave with a small amount of butter, then add to blender to puree. Mix puree with Wild Turkey. Heat syrup in microwave, add to Wild Turkey/puree mixture, shake with ice and pour into glass. Garnish with a toasted marshmallow.
Thursday, November 18, 2010
Go French this Thanksgiving
Rather than the usual turkey dinner, do something a little different this Thanksgiving and surprise your guests with a French dish. Executive Chef Sebastien Archambault of Andaz West Hollywood shares his recipe for Cassoulet, a rich, slow-cooked white bean stew, casserole, one-pot heart-warming dish made with the chef’s secret combination of seasoning and meats (pork and pork sausage, goose and duck), cooked and served in a distinctive deep round earthenware pot with slanting sides.
CASSOULET DU PÉRIGORD
(serves 4)
Cassoulet Ingredients:
1 pound white beans
1 pound pork belly, skin on
4 links raw pork sausage
2 duck confit legs, about 8 ounces each
1 cup duck fat
2 quarts water
2 large onions, one whole and one finely chopped
1 whole carrot
5 whole garlic cloves
1/2 leek stalk, cut lengthwise
1 thyme sprig
1 laurel leaf
Salt and pepper to taste