Posts Labeled ‘Food & Wine’

March 8th, 2012

St Patrick’s Day Feast

Cathal Armstrong's menu via Epicurious

One of my favorite restaurants in the DC area is Restaurant Eve. I particularly love going for lunch and every time I do I leave so satisfied. The food is always delicious and the atmosphere is cozy and relaxing.

Behind all great restaurants are great chefs and Cathal Armstrong of Restaurant Eve is no exception. That’s why when I found this Irish feast on Epicurious designed by him specifically for St Patrick’s Day I couldn’t resist sharing it. Doesn’t it look delicious?!

 

How does one say “Bon Appetit” in Irish?!

March 6th, 2012

Champagne mix-ins

fun mix-in ideas from Better Homes and Gardens

I made a classic champagne punch for a dinner party the other night and it was a big hit. Champagne (or prosecco for that matter) makes for such a festive start to a party. You can make a punch, or a classic champagne cocktail like a French 75, or offer mix-ins for guests to create their own bubbly beverage. This list of mix-ins from Better Homes and Gardens has some delicious options.

Cheers!

Cranberry-Cherry: Combine 3 cups cranberry juice, 1/4 cup Triple Sec, and 2 tablespoons maraschino cherry juice. For each serving, pour about 1/4 cup cranberry juice mixture into each champagne glass. Add about 1/4 cup Champagne, filling glass nearly to the top. Gently stir with an up- and-down motion to mix the drink without destroying the carbonation of the Champagne.

Gordal/QueenLavender Syrup: Heat equal parts sugar and water slowly in a saucepan to dissolve sugar. After the sugar dissolves and while the mixture is still hot, add a pinch of lavender; cover and steep up to 2 hours. Strain the syrup through a sieve. Refrigerate in a sealed container. Add a one-count pour into a flute of Champagne and add a lavender flower head as a stir stick.

Citrus Punch: Stir together one bottle of Champagne, 3/4 cup pineapple juice, one bottle of dry white wine, and 1/4 cup lemon juice. Place a sugar cube in each champagne flute and top with the Champagne mixture.

Cranberry Juice: Place one sugar cube in the bottom of a champagne flute, pour 2 tablespoons of cranberry juice over the top, and fill each glass with Champagne. Finish with a wooden skewer of fresh cranberries as a stir stick.

Pomegranate Juice: Splash 1 ounce of chilled pomegranate juice into 3 ounces of chilled Champagne. Float pomegranate seeds in champagne flutes, if desired.

Peach Puree: In a blender, combine one package of thawed frozen peaches with 1/4 cup sugar; blend until smooth. Stir in 2-1/2 cups orange juice and 2 tablespoons lemon or lime juice. Stir with a bottle of Champagne.

Ginger-Infused Syrup: In a small saucepan, combine 1/4 cup sugar, 1/4 cup light-color corn syrup, 1/4 cup water, and 3 tablespoons finely snipped crystallized ginger. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Stir in 1/2 cup vodka; cool to room temperature. Cover and chill for 4 hours or overnight. Strain to remove the candied ginger; discard ginger. Add a one-count pour into a flute of Champagne.

Brandy-Soaked Pomegranate Seeds: Soak pomegranate seeds in brandy for 4 hours. Float in a flute of Champagne.

February 23rd, 2012

How to Have a Well-Stocked Bar

Beckett Bar Cart from Williams Sonoma

Recently, I worked on an at-home party where we were offering an open bar. It required purchasing some of the key staples of a bar and ensuring it will be well-stocked for any request.

Today I found this great article in Matchbook magazine that has a host of tips and tricks on stocking a bar. It covers everything from bar tools to decor to a comprehensive list of alcohol and mixers. If you are considering building or updating your home bar, it’s well worth the read.

Once you’ve purchased your supplies, check out Elle Decor‘s review of the top 10 best bar carts.

 

 

November 23rd, 2011

Simple, delicious cranberry sauce

One of my favorite dishes at Thanksgiving is cranberry sauce. The canned kind is good (I love how it comes out as one giant cylinder on the plate!) but homemade is even better. Here is my favorite cranberry sauce recipe, courtesy of Food & Wine magazine. It is easy and delicious.

Jellied Cranberry Sauce with Fuji Apple

One 12-ounce bag fresh cranberries
1 large Fuji apple, peeled and cut into 1/2-inch dice
1 cup sugar
3/4 cup water

  1. Line an 8-by-4-inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray.
  2. In a medium saucepan, combine the cranberries with the apple, sugar and water. Bring to a boil and cook over moderately high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick, about 15 minutes. Scrape the cranberry sauce into the prepared pan and refrigerate until chilled, about 3 hours. Invert the jelly onto a serving plate and remove the plastic wrap. Garnish with fresh cranberries and rosemary sprigs. Slice with a serrated knife before serving.
MAKE AHEAD The cranberry sauce can be covered in plastic wrap and refrigerated for up to 2 weeks. Serve chilled.

 

November 14th, 2011

I scream, you scream, we all scream for Nutella!

A dear friend of mine is crazy for Nutella. And I mean who wouldn’t be? The chocolate, hazelnut goodness can turn a piece of bread into a sinfully good sweet. It’s magical! Here is a roundup of some desserts that feature the beloved spread. Click on the photos below to take you to the recipes.

nutella rice krispie treats from Liv Life

nutella caramel hazelnut brownies from Bella Alimento

Molten chocolate nutella cake from US Masala

nutella sandwich cookies from A Beautiful Mess

Nutella Mallow Pillow Pockets from Picky Palate

homemade nutella via The Eccentric Cook

 

Nutella Cheesecake Brownies from Babble

nutella buttercream cupcakes from Babble

no bake nutter butter nutella pie from Tasty Kitchen

 

November 8th, 2011

Tea Forte cocktail infusions

Tea Forte, well-known for its delicious assortment of tea flavors, is now branching out into the world of mixology. They offer several different infusion flavors that quickly turn a regular cocktail into something fresh and creative. Simply pour alcohol over the infuser, wait for it to steep, and get ready for a delicious beverage.

Their Mixology Set, with two infusion chambers, eight infusers, and a recipe booklet would make a great holiday gift.

June 6th, 2011

The Rainbow Confection

Everywhere I look I am seeing rainbows. Rainbow cakes, that is. Here are a few that caught my eye, plus more that still have that colorful layered look but in softer, subtler colors.

rainbow cake by Bumpsmitten

rainbow doodle cake by Sweetapolita

rainbow doodle cake by Sweetapolita

pink pastel layer cake from Martha Stewart

Call Me Cupcake pink rainbow cake

pastel layer cake from Martha Stewart

inside out neapolitan cake by Sweetapolita

 

 

 

May 16th, 2011

Frozen Funny Faces with the Zoku Ice Pop Maker

I was visiting with friends yesterday and as we sat on their sunny patio their three-year-old, having just completed session of swinging on the playset, asked (nay, begged) her mom for a popsicle. Since there were no popsicles to be had, the little one was not so happy. It made me think that soon most of our freezers will be stocked with popsicles as summer (crazy as it may seem) is just around the corner.

If you are looking for a fun frozen treat, the Williams-Sonoma Zoku Duo Quick Pop Machine allows you to create your own ice pops in whatever flavor you like. And their new character creation add-on kit makes each pop unique and would be a fun project for the whole family.

The Pop Machine would be a great gift for families or would be so fun to add to a wedding registry.

Zoku Duo Ice Pop Machine

make your own frozen ice pop characters with Williams-Sonoma's Zoku Duo Quick Pop Maker

April 19th, 2010

French Fry Love

French fries are a weakness of mine.  I wish I could be as disciplined as my friends who choose a side salad over fries with their sandwich or burger… but I just can’t! And when they are labeled “frites” on the menu, forget it — they somehow become even more irresistable!

Serving “cones” of fries at parties is not a new thing. Caterers often fold parchment or other paper into a cone and present the fries in the cones. That’s easy enough to do at home, as well, but now it’s even easier…

I spotted these wire containers on Crate & Barrel’s site recently… just in time for summer BBQs! I am pretty sure the Truffled French Fries featured on Epicurious would fit very well in one of these!

Bon Appetit!

French Fry Holder & Burger Basket with Liners, from Crate & Barrel

French Fry Holder & Burger Basket with Liners, from Crate & Barrel

french fries presented in a wire cone with fun paper

french fries presented in a wire cone with fun paper