FLAVOURS Tasting Event by Paris Gourmet at Dream Hotel NYC
I recently attended a wonderful tasting event sponsored by Paris Gourmet at the Ava Lounge Dream Hotel in NYC. Although it rained, we still had a wonderful time sampling delicious gourmet food, champagne, wine and cocktails by Frederick Wildman and Sons, while meeting other professionals in the culinary industry. We sampled fresh homemade cheeses such as Burrata, Mozzarella and Ricotta, smoked salmon and caviar, fresh grilled pork by Iberico Fresco, Madrange French Ham, Rougie Foie Gras, fresh baked baguettes by Pain D’Avignon, and of course topped off our tasting with some gorgeous desserts!
Check out the great photos of the event below, and be sure to visit Paris Gourmet’s Twitter and Facebook pages for more info and photos of the event!
FLAVOURS Tasting Event by Paris Gourmet at Dream Hotel NYC
Last week I was invited to an exclusive cocktail party for Effen Vodka at The Empire Hotel Rooftop in NYC.
The Empire Hotel Rooftop
This premiere, invite-only VIP event was titled THE ART OF DESIGN, with local mixologists who competed to design the most provocatively premium Effen® Vodka martini. EFFEN toasted NYC’s jet set of tastemakers, fashionistas, influencers, and more as the city’s top mixologists competed for the best EFFEN-infused cocktail.
Effen Vodka Cocktails
We viewed work by local artists while enjoying the freshly designed cocktails—and then voted to decide which cocktail is best.
Effen Vodka Blue Team
The Blue team was our favorite, but all the teams whipped up tasty fresh cocktails…
Effen Vodka
made with their four unique EFFEN® Vodkas: Original, Cucumber, Black Cherry and Dutch Raspberry — each continuously distilled, crisp and smooth, and suited for many delicious cocktails.
Empire Hotel Rooftop
Check out their website for some great cocktail recipes and more info on this delicious vodka brand!
Drinks Pre-Cocktail Party with Natalie Martin
Check out more great photos of this spectacular party below!
Potato Latkes with Caramelized Honey Apples & Cinnamon Sour Cream
In the spirit of the Jewish New Year holiday Rosh Hashana, I created a delicious dish for my client miditto, to pair with some of their late Summer and early Fall wine selections for our September photo shoot. Apples and honey are often eaten together to celebrate the New Year, and are typical symbols of hope for sweet and healthy new beginnings.  What better way to serve them than with classic Potato Latkes? I used a traditional latke recipe with shredded onions and potatoes mixed with flour and egg and seasonings, then fried in oil into crispy potato cakes. Rather than serving them with traditional applesauce, I thought it would be a tasty variation to caramelize the apples in butter and brown sugar and top the latkes with the apples and a drizzle of honey and cinnamon sour cream. Delicious, heartwarming, and definitely something to celebrate! Shanah Tova. Happy New Year!Â
Combine potato and onion in a colander. Drain 30 minutes, pressing with the back of a spoon until barely moist. Combine potato mixture, flour, and next 4 ingredients (through egg) in a large bowl; toss well.
Repeat procedure with the remaining 2 tablespoons olive oil and potato mixture to yield 12 latkes total. Combine sour cream and cinnamon in a bowl. Serve with Sauteed Caramelized Apples over the latkes. (recipe follows)
Makes 6 servings.
Recipe adapted from myrecipes.com
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Sauteed Caramelized Apples with Honey
4 tablespoons unsalted butter
4 large red or green apples
3/4 cup brown sugar
1 teaspoon cinnamon
1 tablespoon fresh thyme leaves or fresh chopped parsley
2 tablespoons honey
Preparation
Peel and core apples and cut into thin wedges.
Melt butter over medium-high heat in a large nonstick skillet.
Sprinkle with chopped fresh thyme or parsley leaves and let cool. Serve over latkes with a drizzle of honey and a side of sour cream mixed with cinnamon and additional parsley or chives.
Serves 4-6.
Pair the Latkes and Caramelized Apples with a full-bodied Pinot Noir or smooth Cabernet Sauvignon. See Miditto.com for more great organic and vegan wine recommendations and selections!
On May 1st I attended the annual Taste of Queens – a massive, lively food-filled event celebrating the food and restaurants all over Queens, NY. It was well fit to be hosted in the top level, window-filled Caesar’s Club at Citi Field (home of the Mets!), as there were over 47 restaurants and food vendors from Queens proudly displaying their tasty creations and cocktails.
I attended the event with David Hillman of eDiningNews.com to capture all the food, fun, people and highlights, so keep reading to see great photos and a fun video of the fab food finds we discovered there! There was also a taste competition as judged by a team of local foodies and media types, here are the winners:
Magna Italian Dishes
The Best Appetizer award went to Pop Diner (above) for their Platano Relleno. I sampled their slow-roasted pork with Latin seasonings—accentuated with a hint of sour orange, shredded spicy beef, both served with chimichurri atop jalapeño corn cakes. Yum!
Bayside’s Papazzio Restaurant & Caterer (above) won the Best Appetizer award for its Pasta e Fagioli, which consisted of various kinds of red and white beans in a creamy, savory broth with onions, carrots, celery, rosemary, prosciutto and noodles. According to Papazzio’s Dominick Bruccoleri this soup also contains “a lot of love.”
Tropisec
In the Best Dessert category, the judges chose Tropisec (above), a Long Island City-based company that creates flowers and other edible designs from dried tropical fruits such as mango, papaya and pineapple. One of founder Blanca Lilia Narváez‘s signature products consists of dried banana pieces mixed with unprocessed cocoa.
Video:Highlights of the Taste of Queens event as Kristen interviews the restaurants and food artisans about their tasty creations. Video credit: David Hillman, eDiningNews.comÂ
I stumbled upon this handmade cheese-making mecca a few weeks ago while on a stroll to the Union Square Farmer’s Market in the Flatiron District in NYC and was blown away by the impressive facility and store/restaurant as soon as I walked in. Founded by Seattle cheese maker Kurt Beecher Dammeier, Beecher’s offers customers a full range of handmade cheeses and gourmet artisan foods and wines with a cafe, coffee bar and store. There’s a huge window as soon as you walk in where you can watch the cheese makers, well, making fresh cheese in their in-house facility all day long. You can also visit their cellar and taste a glass of wine and check out their “cheese cave” where rows upon rows of cheeses are being aged to perfection. They also have three cookbooks with their signature recipes, and are famous for their “World’s Best” Macaroni and Cheese recipe which is in the book and you can also purchase pre-made in their shop or cafe. The retail store offers a bountiful, well-curated selection of the “best of” American artisan cheeses and charcuterie. While visiting, they’ll introduce you not only to their favorite cheeses and meats but also to the talented producers they know and love. You’ll also be provided with fantastic accompaniments- antipasti, crackers, honey, pickles, etc- for your carefully chosen cheeses and meats, all true to their mission of natural, additive-free foods.
I can’t believe I’ve lived in NYC for 7 years and haven’t been to this amazing place until last weekend when I stopped in for brunch. Veselka is a hopping little place in the East Village that specializes in Ukrainian foods and I had to stop in to sample their potato pancakes. Coming from a German-Polish family, my Mom used to make the best potato pancakes served with apple sauce and sour cream so of course I had to size these babies up to see if they compared, and I have to say they did. I had the brunch with a cheese omelette, a piece of their fresh made Kielbasa, rye toast and of course the pancakes. Bummer I forgot to order some of their famous Pierogies, Stuffed Cabbage and Beef Stroganoff – more family favorites I grew up eating..oh well, maybe next time! I’ll definitely be back for another foodie excursion to this yummy place. In fact, I just may grab a copy of the Veselka Cookbook to make some of these noms at home!
Veselka Restaurant was started in 1954 by Wolodymyr Darmochwal who had recently emigrated from the Ivano-Frankovsk region of Ukraine. In the early days Veselka was a humble neighborhood candy store and newsstand that had a small counter and a few tables where a small selection of Ukrainian dishes were served. The popularity of these homemade dishes helped Veselka to grow over the years and become a full fledged restaurant serving a large variety of homemade Ukrainian and American dishes. Some of their signature dishes include: Cabbage Soup, Pierogies, Kielbasa, Potato Pancakes, Ukrainian Borscht, Beef Stroganoff, Bigos (a hearty Ukrainian Hunter’s stew made with Kielbasa, Sauerkraut, Pork and Onions served with a side of mashed potatoes), Ukranian Meatballs, Veal Goulash, Stuffed Cabbage, Soups, Salads, Burgers, Brunch…the list goes on! The atmosphere is buzzing and busy, and the kitchen is open in the front near the fresh baked goods and desserts counter which you also should not miss.
I don’t get out to Brooklyn as much as I’d like to and especially Williamsburg – a funky creative foodie part of town that has some great restaurants. I stopped in to Roesling Tea Room after visiting a photographer friend of mine looking for a small bite to eat and a glass of vino after our meeting. I ordered at the bar and sampled a side of their luscious Macaroni and Cheese which was oooey gooey layers of cheese and shells with a dash of hot sauce topped with some fresh parsley. It was the perfect size for a small bite of goodness and was only $10 to boot. Their cocktail menu is pretty cool too with unique drinks such as “The White Witch” made with Flor de Cana and Creme de Cacao and Cream, or the “Way Too Early” made with Earl Grey tea, Gin, Lemon and Champagne.
They do have a full dinner menu (see link below) offering Apps such as Grilled Razor Clams, Raviolo with Garlic, Ricotta, Chili and Squid and a hearty Lamb Ragu over Vermicelloni with ground hazelnuts. If you’re hungrier and want a full meal, try the Steak Tartare, “Cock-a-leekie” Chicken, Grilled Hangar Steak or Softshell Crab. The atmosphere is dark and moody, with an open wrap around bar and is perfect for a quiet, intimate dinner with friends or a date. They also serve lunch and brunch with burgers, eggs, salads and fresh sides and offer room for parties and events in this impressive cool space and location.
If you’re ever in Chelsea in NYC, this is a must-see destination. The ultimate “Festival of Shops”, Limelight Marketplace is a theatrical and fun shopping experience, located inside the restored Episcopal Church of the Holy Communion of 1845, and the infamous swanky Limelight Nightclub that was hoppin’ in the 70’s and 80’s. Redesigned by Henry Bendel, it re-opened its doors in 2010 to reveal a 3-story grand emporium filled with shopping, food, fashion, restaurants, art and home furnishings, decked out with grand arched ceilings, and the recently uncovered huge stained glass windows and limestone arches from the original church architecture. Inside you’ll find some cool bars and restaurants like the famous Grimaldi’s Pizza, Cava Wine Bar (Italian Meats, Cheeses, Wines), Jezalin’s (artisan soups, sandwiches, salads and chartucerie) and soon Cross Bar. Upstairs on the top floor you can’t miss the Marie Belle Cacao Bar and Luxury Chocolates. They also have an outdoor garden atrium (which is currently decorated with Indian tents) where you can chill out and enjoy a coffee or just stare at the amazing grand old architecture in awe.
Funny story how I ended up here in New Haven, CT for Cinco de Mayo…last Saturday I was supposed to go to the Foodstock Festival up at Wesleyan University in Middletown, CT to see a great lineup of speakers and check out some amazing food vendors. So I rented a car online, took an early 2 hour train ride up to New Haven Union Station to pick up my rental car. Well, apparently even if you’ve pre-paid for your car  you still need a credit card to give them to take the car for the day. All I had was my camera, a Mastercard debit card and some cash – no go. Needless to say, my day in New Haven wasn’t all that bad. I walked around the beautiful campus of Yale University, went to the Yale Art Gallery, cruised around Chapel Street to grab a coffee and checked out the cute shops and boutiques. On my journey around town, I started getting really hungry for some Mexican and discovered a cool little place called Geronimo’s Tequila Bar and Southwest Grill, to celebrate Cinco de Mayo with some margaritas and food.
I had a couple of margaritas since they were only $5 for Cinco de Mayo, and tried their Chicken Tortilla Soup which had huge chunks of white meat shredded chicken, fresh veggies and crunchy tortilla strips on top. The chips were handmade, and the salsa super fresh and chunky with lots of cilantro, just how I like it. For an entree I ordered the Pork Quesadilla which had shredded roasted pork bathed in a Chimayo chile sauce with chihuahua cheese and scallions; topped with fresh grilled corn salsa salad. Delicious! warning: just be super careful if you sample their homemade habenero pepper sauce – its super tasty but super HOT, believe me you only need a smidge to taste the heat!
My waitress was super cool and was patient with me as I ran around the restaurant taking pictures of all their cool Southwestern artifacts and cool interior design inside the restaurant. Chef Timothy Scott (Connecticut native who studied with Anne Willan at La Varenne Culinary School in Burgundy, France) and I chatted for a while as he showed me around the restaurant and told me about all the local, organic ingredients he uses and the South Dakota farms he visits to source all of his meats for some of their unique dishes as the Smoked Buffalo Brisket Tacos and Elk Chili. The menu has your typical Mexican dishes but they are infused with a “Santa Fe” New Mexican flavor, using traditional foods and flavors of the Native Americans, Spanish, Mexican and Anglo-Americans that settled there. Its primary ingredients consist of corn, beans, chile peppers, rice, tomatoes, avocados, pork and bison. Slow-stewed meats and chilis, and natural heat from various chile peppers give the cuisine here a bold, rustic flavor that is distinct from other Mexican cuisine. Don’t miss it if you’re ever up visiting Yale or just cruising around New Haven for a day.
There’s a new kid in town – an amazing organic grocery market and restaurant called Forager’s City Grocer in Chelsea, sister to the Dumbo Brooklyn location. Everything inside the market is sourced from their local farms and made fresh daily on premises. They have a meat counter and prepared foods kitchen with fresh soups, salads, roasted veggies, house-cured pastrami, roasted chicken and herb-roasted porchetta (to die for!). Cruise towards the back and you’ll find a lovely cheese section, olives, cured and fresh butchered meats, and a full line-up of local, and more organic dairy products like yogurt, cream, butter and milk. They have plenty of spices, honeys, jams, imported pastas and other cool gourmet items. And in the front, you can’t miss the coffee bar and dessert counter where they have freshly baked cupcakes, croissants, and unique-flavored glazed donuts like Hibiscus and Blood Orange…Oh my.
The restaurant inside the market has a clean design with an open kitchen and bar, high tables and stools and lots of natural lighting. The cuisine has an Asian flair, offering lunch, brunch and dinner. All the menu items are created with local, organic ingredients, house-cured meats and fresh veggies straight from their farm. They have great salads such as Raw Dayboat Salad with Yuzu Koshu and Crushed Lemon Oil, or Fermented Tea Leaf Salad with Dried Shrimp, Sesame, Peanuts, Crispy Garlic and Split Peas. Or try the Wok-Tossed Berkshire Pork Short Ribs or Crispy Whole Prawns with Chiles, Prickly Ash and Green Onions. Brunch is a new thing, serving up fresh omelettes, buttermilk biscuits and gravy, cinnamon french toast, house smoked pepper bacon and house made quinoa granola with fruit. And don’t miss the Forager’s wine store attached to the market next door where you can find organic wines from grape farmers all around the world.
The Chelsea location has also launched the debut of their expertly handcrafted cocktails along with a menu of beers and eco-minded selected wines on tap. The new, eclectic cocktail menu was designed by head bartender Aaron Polsky (also of Amor y Amargo). The menu is heavily influenced by the market’s hyper-local foraged produce and seasonally inspired house-made syrups and infusions. Some of the cool new cocktails to try are:
Gordon’s Healthy Lunch – made with Dorothy Parker Gin, Foragers Farm spicy baby lettuce juice, lime, meyer lemon oleo saccharum
Doug’s Spring MP – with Tequila Pueblo Viejo Blanco, rhubarb, tarragon, raspberry shrub, soda
I recently went on a search of some pretty cupcakes for a photoshoot I am working on, and found this cute little place called The Cupcake Cafe in Hell’s Kitchen on 9th Avenue and 40th Street near Times Square. It’s a quaint little place with a tiny kitchen in the back where they bake and design their pretty floral cakes and cupcakes with great detail.  Anne Warren, co-owner, also designs custom wedding and personalized birthday cakes and offers cake decorating classes and film catering. The interior has a cute bench, a table and a few stools where you can sit and enjoy a coffee and a luscious buttercream-frosted flowery cupcake, just because. No frills, just a cozy spot to indulge.
While on my journey around town in New Haven, I stopped into this cool, colorful store on Chapel Street called Metaphore -Eurostyle. I met the owner and artist, Liza Clayson, who showed me around her store full of custom art andgorgeous hand-painted furniture, shower curtains, linens, dishes, glassware, French pantry gourmet items such as sea salts, oils, honeys, vinegars, mustards, jams, teas, Â and cookies. We had an even more colorful conversation about the town, restaurants, blogging and marketing and who knows what else. I couldn’t help but start dreaming up all the cool photography and food styling sets one could design with her pretty hand-painted and imported goodies. Liza also has plenty of unique and unusual European-imported goodies in the store, thus the name “Eurostyle”. Many of her items are things you won’t find here in the U.S. – she has customers that come in the store from all over to buy her unique things. You just have to check it out for yourself. If you can’t make it to New Haven, you can call her directly and place a personalized order. Now that’s pretty cool.
If you like fried chicken like I do, great – but this is no ordinary fried chicken – this is Seoul, Korea-style fried chicken and a tasty one at that. Located on Fifth Avenue near the Empire State Building, KyoChon came to NYC from Korea, opened its flagship store here and never looked back. KyoChon has become a cult-like obsession with New Yorkers (including myself) with its fresh, crispy, juicy fried chicken and tasty dipping sauces. The Soy Garlic and Hot & Sweet Chile sauces are apparently are secret recipes that founder Won-Kang Kwon and his wife whip up in a secret room in the basement of their production facilities in Seoul. They claim to use only fresh, not frozen, chickens, and hand-trim and hand-brush each piece, which is apparent when you taste a piece of their crunchy chicken. This ain’t no Chicken McNugget, folks. They also have sandwiches, salads and wraps filled with fresh veggies and fruits and the interior is pretty cool looking too, with its bright red spiral staircase and clear acrylic Jetson-style chairs and tables. Oh, and the Sweet Potato Fries ROCK.
After living in Atlanta for almost 12 years, it was refreshing to find a honky-tonk fun place in NYC that reminded me of the South.Rodeo Bar & Grill is probably one of the ONLY places in New York that you’ll find local and regional country and blues musicians playing live, where you can sit and enjoy a Margarita and some chips and salsa. This Tex-Mex bar and grill is located on 3rd Ave in Murray Hill and serves a kickass portion of chile con queso and chips, and other Tex-Mex specialties such as Enchiladas, Slow-Smoked Texas BBQ, Quesadillas, Tacos and a nice selection of burgers, sandwiches, appetizers and soups and salads. The live shows are on pretty much every night with different artists, until midnight during the week and late on weekends. They have a great happy hour from 4-7 pm offering half price margaritas and bar food like wings, nachos and sliders. Grab your cowboy boots, get yourself some tequila and some live country and blues – too fun.
I recently picked up a cookbook at a conference called Recipes Worth Sharing by Favorite Recipes Press. It’s a collection of the most prized, tried-and-true tested home cook recipes from some of the most popular regional community cookbooks and charitable organizations in America. I remember my Mom and Grandmother would occasionally cook from these spiral-bound community cookbooks and they usually made some type of yummy salad or casserole dish for a Sunday family brunch or neighborhood potluck supper. Usually these cookbooks go unappreciated or overlooked, but this one deserves to be noticed.
The reason I picked up this book was mainly because of the recipes themselves, not the beautiful photos which normally are what grab my attention when I pick up or buy a cookbook. The recipes are a collection of delicious comfort food, down-home favorites and are not particularly complicated to make but delicious all the same. A lot of these recipes remind of the Southern cooking I experienced and learned to make when I lived in Atlanta and made trips to Savannah, Charleston and New Orleans – lots of seafood, fresh veggies and salads, grilled and roasted meats, pasta dishes, homemade breads, pies and desserts, and of course the delicious creamycasseroles made out of basically EVERYTHING under the sun. The foods and recipes in this book are the ones that your Grandmother and Mother probably made too, and passed along to their friends at church, bridge club or the local junior league. Fussy and stuffy recipes they are not, but simple, delicious and comforting – they are indeed.
The recipes in the book are organized in typical categories: Appetizers and Beverages, Breads and Brunch, Soups, Salads and Sandwiches, Entrees, Fish and Seafood, Vegetables and Sides, Cakes, Pies and Cookies, Desserts, and Kid’s Recipes. I’ve gone through the book and picked out a sampling of my favorite recipes below (a few from each category) to share with you. I hope you enjoy them and maybe even try a few for your next potluck party or family picnic. If you want to check out the cookbook for yourself – you can preview and purchase the cookbook online. Enjoy!
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Beach Bites
8 ounces cream cheese, softened
2 tablespoons milk
1/2 teaspoon horseradish
1 tablespoon melted butter
1 tablespoon white wine
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cooked crab meat, drained
2 scallions, chopped
1 cup cooked shrimp, cut into small pieces
40 frozen phyllo cups, thawed
Grated parmesan cheese
Sliced almonds
Blend the cream cheese, milk, horseradish, butter, wine, salt and pepper in a mixing bowl. Fold in the crab meat, scallions and shrimp. Fill the phyllo cups with the seafood mixture. Place on a baking sheet. Sprinkle with the cheese and almonds. Bake at 400 degrees for 10 to 12 minutes or until heated through.
Makes 40.
Recipe from Toast of the Coast, The Junior League of Jacksonville, Florida
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Savannah Sin
2 cups shredded Cheddar cheese
8 ounces cream cheese, softened
1 1/2 cups sour cream
1/2 cup chopped cooked ham
1/3 cup chopped green onions
1/3Â cup chopped green chilies
1/8 teaspoon Worcestershire sauce
1 (1-pound) round loaf French or Sourdough bread
Combine the cheddar cheese, cream cheese, sour cream, ham, green onions, green chilies and Worcestershire sauce in a bowl and mix well. Cut a thin slice from the top of the bread loaf; reserve. Remove the center carefully, leaving a shell. Cut the bread from the center into 1-inch cubes. Fill the bread shell with the dip; top with the reserved top. Wrap in foil. Bake at 350 degrees for 1 hour. Serve with the bread cubes, crackers or chips.
Serves 20.
Recipe from Downtown Savannah Style, The Junior League of Savannah, Georgia.
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Pirate’s Milk Punch
1 cup sugar
1 cup bourbon (not sour mash)
1 cup French brandy (Cognac)
1 cup vodka
2 ounces pure vanilla extract
1 teaspoon freshly grated nutmeg
Whole milk
Combine the sugar, bourbon, brandy and vodka in a gallon container with a lid. An empty gallon milk jug will work. Secure the lid and shake vigorously until the sugar is dissolved. Add the vanilla and nutmeg; shake well. Add the milk, 2 cups at a time, until the jug is full; shaking well after each addition. Chill for 8 to 24 hours before serving. Serve very cold or over ice in old-fashioned glasses. Sprinkle freshly grated nutmeg over the top before serving.
Makes 1 gallon (16 servings).
Recipe from The Life of the Party, The Junior League of Tampa, Florida.
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Eggs “Bama”-dict
Eggs:
6 English muffins, split into halves
Butter to taste
12 slices Canadian bacon
15 eggs
1 cup (4 ounces) shredded sharp Cheddar cheese
Salt and pepper to taste
Hollandaise sauce:
4 egg yolks
1 tablespoon lemon juice
1/2 teaspoon salt
Dash of Tabasco sauce
1/2 cup (1 stick) butter
To prepare the eggs, toast the English muffin halves and spread with butter. Brown the Canadian bacon in a skillet; drain. Whisk the eggs in a bowl until light and frothy. Add the cheese, salt and pepper and mix well. Arrange the muffin halves in the bottom of a baking dish, split side up. Top each muffin half with a slice of Canadian bacon. Pour the egg mixture evenly over the Canadian bacon. Bake at 350 degrees for 20 to 25 minutes or until eggs are set. Let stand for 5 minutes before serving. Slice into squares around the muffin halves.
To prepare the sauce, combine the egg yolks, lemon juice, salt and Tabasco sauce in a blender and process until smooth. Bring the butter to a simmer in a saucepan. Remove from the heat and immediately add to the egg yolk mixture in a find stream, processing constantly at high speed until combined.
To serve, top each serving with a spoonful of Hollandaise sauce. Note: The sauce can be kept warm in a baking dish placed in a pan of hot water.
Serves 12.
Recipe from Shall We Gather, Trinity Episcopal Church, Wetumpka, Alabama.
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White Spanish Gazpacho
3 cucumbers, peeled and cubed
1 small garlic clove
3 (14 ounce) cans chicken broth
3 cups sour cream
3 tablespoons white vinegar
2 teaspoons salt, or to taste
4 tomatoes, chopped
1/2 cup chopped fresh parsley
1/2 cup sliced green onions
3/4 cup sliced almonds, toasted and salted
Croutons
Puree the cucumbers and garlic in a blender. Pour into a bowl. Whisk in a small amount of chicken broth until smooth. Whisk in remaining chicken broth gradually. Whisk the cucumber mixture gradually inot the sour cream in a bowl. Stir in the vinegar and salt. Chill, covered, until cold. Ladle into 6 chilled soup bowls. Top each with equal portions of the tomatoes, parsley, green onions, almonds and croutons.
Serves 6.
Recipe from Recipes of Note, Greensboro Symphony Guild, Greensboro, NC
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Sweet Tart Salad
Poppy Seed Dressing:
1/2 cup sugar
1/2 cup vegetable oil
1/4 cup apple cider vinegar
1 tablespoon poppy seeds
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
Salad:
10 ounces salad greens or 16 cups torn lettuce
4 cups chopped Granny Smith apples
2 cups garlic bagel chips, crushed
4 ounces blue cheese, crumbled
1/4 cup chopped pecans
1 tablespoon pepper
For the dressing, combine the sugar, oil, vinegar, poppy seeds, paprika and Worcestershire sauce in a jar with a tight-fitting lid and seal tightly. Shake to mix. Chill, covered, in the refrigerator until serving time. The flavor is enhanced if made in advance and chilled.
For the salad, mix the salad greens, apples, bagel chips, cheese, pecans, and pepper in a salad bowl. Add the dressing and toss to coat. Serve immediately.
Serves 8.
Recipe from Tables of Content, Junior League of Birmingham, Alabama.
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Toasted Brie Chicken Tea Sandwiches
2 pounds boneless skinless chicken breasts, cubed
2 cups chicken broth
1 cup mayonnaise
1 cup red grapes, sliced
3 ribs celery, finely chopped
2 teaspoons Italian herbs
2 teaspoons pepper
1 teaspoon onion powder
6 to 12 croissants
2 (8 ounce) wheels Brie cheese, rind removed and cheese sliced
Preheat oven to 375 degrees. Combine the chicken and broth in a roasting pan. Roast for 12 to 18 minutes or until cooked through. Do not allow the chicken to brown. Drain and discard the broth. Place the chicken in a large bowl and let stand until cool. Mix the mayonnaise, grapes, celery, Italian herbs, pepper and onion powder in a bowl. Stir in the chicken. Cut each croissant into halves crosswise and cut each half into halves horizontally. Toast the croissants. Place a slice of Brie on half of the croissant pieces. Top with the chicken mixture and the remaining croissant pieces.
Makes 12 to 14 sandwiches.
Recipe from Savor the Seasons, The Junior League of Tampa, Florida.
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Seurat Salad
1 (14 ounce) can artichoke hearts, drained and sliced
1 (14 ounce) can hearts of palm, drained and sliced
1/4 cup chopped green onions
1 tablespoons finely chopped fresh parsley
6 tablespoons salad oil
2 tablespoons fresh lemon juice
Juice of 2 garlic cloves
4 ounces bleu cheese, crumbled
Salt and pepper to taste
Romaine leaves
2 large tomatoes, cut into 12 slices
1/4 cup crumbled crisp-cooked bacon
Combine the artichokes, hearts of palm, green onions and parsley in a bowl and mix gently. Add a mixture of the salad oil, lemon juice and garlic juice and bleu cheese; toss to mix. Season with salt and pepper. Chill, covered, in the refrigerator until serving time. The salad may be prepared to this point one day in advance. Line 6 chilled salad plates with romaine. Arrange 2 tomato slices on each salad plate. Top with the artichoke mixture. Sprinkle with the bacon just before serving.
Serves 8.
Recipe from Art Fare, Toledo Museum of Art Aides, Toledo, Ohio.
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Father Art’s Pozole
1 tablespoon vegetable oil
1 (2-pound) pork shoulder, trimmed and cut into 1 1/2-inch cubes
1 large onion, minced
4 garlic cloves, minced
3 cups chicken broth
10 tomatillos, husked, cored and cut into quarters
1 bunch cilantro, stems removed
1 (15-ounce) can hominy, drained and rinsed
2 whole dried red chiles, stems removed
Salt and pepper to taste
Heat the oil in a large heavy skillet over high heat. Add the pork and saute until brown on all sides. Reduce the heat to medium and add the onion. Cook for 10 minutes or until the onion is tender, stirring occasionally. Add the garlic and cook for 1 minute. Combine the pork mixture with 3 cups of chicken broth in a large saucepan. Simmer for 1 1/2 hours or until the pork is very tender. Combine the remaining 2 cups chicken broth with the tomatillos and cilantro in a blender and process until pureed. Add the puree, hominy and red chiles to the pork mixture and simmer for 15 minutes. Remove and discard the chiles and season with salt and pepper. Ladle into bowls and serve with chopped onion, shredded lettuce, thinly sliced radishes, cheese, cilantro and lime wedges.
Note: Pozole can be prepared a day or two in advance and chilled, covered, until needed. Reheat over low heat to serve.
Recipe from The Bells are Ringing: A Call to Table, Mission San Juan Capistrano Women’s Guild, San Juan Capistrano, California.
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Oven-Fried Chicken
6 whole chicken breasts, split and skinned
3 1/2 cups ice water
1 cup nonfat plain yogurt
1 cup Italian-seasoned breadcrumbs
1 cup flour
1 tablespoon Old Bay seasoning
1/4 teaspoon garlic powder
1/2 teaspoon Creole or Cajun seasoning
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon oregano
1/8 teaspoon freshly ground black pepper
Cayenne to taste
Spray a baking sheet 3 times with a nonstick cooking spray. Rinse the chicken. Place the chicken in the ice water in a bowl. Spoon the yogurt into a medium bowl. Combine the bread crumbs, flour, Old Bay seasoning, garlic powder, Creole seasoning, thyme, basil, oregano, black pepper and cayenne in a sealable plastic bag, shaking to mix. Remove 2 pieces of chicken from the water; coat with yogurt. Place the chicken in the plastic bag with seasonings, shaking to coat. Arrange on the prepared baking sheet. Repeat the process with the remaining chicken. Spray the chicken lightly with nonstick cooking spray. Place the baking sheet on the bottom oven rack. Bake at 400 degrees for 1 hour, turning every 20 minutes to assure even browning.
Recipe from A Taste of the Good Life: From the Heart of Tennessee, St. Thomas Hospital, Nashville, Tennessee.
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Crabmeat Mornay
1 stick butter
1 small bunch green onions, chopped
1/2 cup finely chopped parsley
2 tablespoons flour
1 pint heavy cream
1/2 pound grated Swiss cheese
1 tablespoon sherry wine
Red pepper to taste
Salt to taste
1 pound white crabmeat
Melt butter in heavy pot and saute onions and parsley. Blend in flour, cream and cheese, until cheese is melted. Add other ingredients and gently fold in crab meat. This may be served in a chafing dish with Melba toast or in puff pastry shells.
Recipe from River Roads Recipes: The Textbook of Louisiana Cuisine, Junior League of Baton Rouge, Louisiana.
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Baked Heirloom Beets with Balsamic Vinegar
1 pound of beets various colors, leaves and stems trimmed (golf ball size)
10 garlic cloves, pressed
1/4 cup fresh marjoram or oregano
Salt and pepper to taste
1/4 cup balsamic vinegar
1/3 cup olive oil
Preheat the oven to 400 degrees. Arrange the beets, garlic, and marjoram on a sheet of foil large enough to enclose. Season generously with salt and pepper and bring the sides of the foil up. Pour a mixture of the vinegar and olive oil over the beet mixture and seal the foil.
Bake for 1 hour or until the beets are tender. Let stand until cool enough to handle. Peel and slice or chop the beets, reserving the juices. Serve the beets with the reserved juices over watercress or mixed salad greens or as a side to grilled meats. Serve at room temperature if desired.
Serves 4.
Recipe from California Mosaic, The Junior League of Pasadena, California.
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Church Street Squash
2 pounds yellow or zucchini squash (or medley of both)
1 medium onion, chopped
4 tablespoons butter, divided
3/4 cup sharp Cheddar cheese, grated
1 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
1 egg, whisked
1/2 cup Pepperidge Farm stuffing mix, plain
1 tablespoon paprika
Cook squash until tender. Mash with fork after draining. Let stand until cool. Saute onion in 2 tablespoons butter until yellow, not brown. Mix squash, onion, cheese, sour cream, salt, pepper and egg. Gently pour into greased casserole. Sprinkle stuffing mix on top and dot with 2 tablespoons butter. Sprinkle paprika on top. Cook, uncovered 30 minutes at 350 degrees or until bubbly. It does freeze well after cooking and covered.
Serves 6.
Recipe from Charleston Receipts Repeats, Junior League of Charleston, South Carolina.
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Fresh Peach Crisp
1 cup flour
1/2 cup sugar
1/2 cup light brown sugar, firmly packed
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup margarine or butter
4 cups fresh peaches, sliced
1 tablespoon lemon juice
2 tablespoons water
Combine flour, sugar, brown sugar, salt and cinnamon; cut in margarine or butter with 2 knives or pastry blender until mixture resembles coarse cornmeal. Combine peaches, lemon juice and water; spoon into a greased 9x9x1 3/4 inch baking dish. Sprinkle flour mixture over peaches. Bake, covered, at 350 degrees for 15 minutes. Remove cover and bake 35 to 45 minutes longer.
Serves 6.
Recipe from Savannah Style, Junior League of Savannah, Georgia.
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Lochness Bars
1/2 cup margarine
1 (6 ounce) package chocolate chips
1 cup peanut butter
1 (10 1/2 ounce) package mini marshmallows
4 1/2 cups crispy rice cereal
1 cup peanuts, optional
Combine margarine, chocolate chips, and peanut butter in a saucepan. Cook over low heat until melted, stirring until smooth. Add marshmallows and stir until melted. Blend in cereal and peanuts. Spread in 13x9x2 inch baking pan. Chill until firm. Prepare frosting by melting chocolate chips and butterscotch chips together, blending until smooth. Spread on chilled bars. Cut into 2×1-inch bars.
Makes 60 bars.
Recipe from Children’s Party Book, The Junior League of Hampton Roads, Virginia
Grilling with fruit is an easy and staple technique in the summertime – it gives fresh flavor to ordinary BBQ dishes and is a healthy compliment to whatever it is your grilling. This recipe is a Spicy Hawaiian Chickenwith a Grilled Pineapple Salsa, made of cilantro, jalapeno pepper and onion (if you prefer a less spicy dish, substitute a red bell pepper instead of the jalapeno). The BBQ sauce is spicy and sweet made with honey, garlic, hot sauce, ketchup and soy sauce (you can also make less spicy by adding more ketchup and soy and honey in place of the hot sauces). The dish is rounded out by a side of rice, perfect mixed in with the pineapple jalapeno salsa and grilled chicken. Top it off with a refreshing frozen watermelon martini (recipe following) – made with vodka, fresh juicy watermelon, crushed ice and some cosmopolitan martini mix…now that’s a sweet and savory dinner perfect for a summer night. Enjoy!
Hawaiian Chicken with Grilled Pineapple Salsa :: Frozen Watermelon Martinis
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 4.
Serving Size: 1 chicken breast / 1 martini
Grilling with fruit is an easy and staple technique in the summertime - it gives fresh flavor to ordinary BBQ dishes and is a healthy compliment to whatever it is your grilling. This recipe is a Spicy Hawaiian Chicken with a Grilled Pineapple Salsa, made of cilantro, jalapeno pepper and onion (if you prefer a less spicy dish, substitute a red bell pepper instead of the jalapeno). The BBQ sauce is spicy and sweet made with honey, garlic, hot sauce, ketchup and soy sauce (you can also make less spicy by adding more ketchup and soy and honey in place of the hot sauces). The dish is rounded out by a side of rice, perfect mixed in with the pineapple jalapeno salsa and grilled chicken. Top it off with a refreshing frozen watermelon martini (recipe following) - made with vodka, fresh juicy watermelon, crushed ice and some cosmopolitan martini mix...now that's a sweet and savory dinner perfect for a summer night. Enjoy!
Ingredients
Ingredients
1/4 c pineapple juice
3 tbsp ketchup
2 tbsp soy sauce
2 tbsp Country Sweet sauce
1 tbsp Chili Garlic sauce
1/2 tbsp Cholula hot pepper sauce
Fresh ground pepper
4 chicken breasts (skinless, boneless, preferably organic for plumper breasts)
Cooking spray
4 pineapple slices for grilling, then diced
1 bunch cilantro, chopped
1/2 red onion, diced
1 small jalapeno pepper, seeded and deveined, chopped (or 1/2 red bell pepper)
2 cups cooked rice (white or yellow)
Instructions
Combine the first seven ingredients to make the BBQ marinade and add the chicken breasts, storing in a Ziplock bag or covered baking dish, reserving some of the marinade for basting. Let marinate for 1-2 hours in the refrigerator.
Prepare the rice per package instructions, keep warm and fluff with a fork when ready to serve.
To prep the grilled pineapple salsa, chop the jalapeno pepper, red onion and cilantro into a medium dice, mix together and set aside to add grilled pineapple for serving.
Heat the grill or grill pan over medium-high heat (spray the grates or pan with cooking spray just before grilling). Grill chicken breasts about 6-7 minutes per side, basting with the reserved marinade a few times on each side until the chicken gets a nice golden brown color and grill marks. Grill the pineapple slices about 1 minute until browned and chop into medium diced pieces. Mix pineapple chunks into the jalapeno, onion and cilantro mixture, and serve with the chicken and rice. Garnish with some extra cilantro leaves and salt and pepper to taste.
Watch the video of Kristen with eDiningNews.com covering the festivities at The French Spirits Soiree at the Astor Center, a fun and lively cocktail event held by The Dizzy Fizz.
Here are some drink recipes from the event (and for more of them check out SpiritsSoiree.com)
La Vie en Rose
1 oz. Ricard
½ oz. simple syrup
4 raspberries
G.H. Mumm Champagne
Muddle raspberries with syrup. Add Ricard, and shake with ice to chill. Strain into a Champagne flute, and top with Champagne.
Cointreau® Basil Lemonade
2 oz. Cointreau®
5 basil leaves muddled
½ oz. fresh lemon juice
2 oz. soda water
Muddled basil with fresh lemon juice, add Cointreau®, shake and strain over fresh ice. Top with club soda. Garnish with leaf of basil.
The St-Germain Cocktail 2 parts Brut Champagne or Dry Sparkling Wine
1.5 parts St-Germain
2 parts club soda
Add Brut Champagne, then St-Germain then club soda to an ice filled Collins glass and stir until completely mixed. Garnish with a lemon twist.
Avant
2 oz. G’Vine Floraison Gin
.25 oz. L’Esprit de June
.5 oz. lemon juice
5 green grapes
3 oz. tonic
Muddle grapes and basil. Add all but tonic and shake. Strain over ice in a tall glass. Add tonic and stir. Garnish with a basil leaf and grapes.
The old fashioned Hot Toddy is the perfect remedy for a cold Winter evening or
when you’re feeling under the weather. The traditional recipe calls for Scotch,
but you can also make it with Whiskey, Brandy or Rum too. Great for colds and
sore throats and all around warming comfort in the Winter time. One of these
and you’ll be up and running (or stumbling…) again in no time!
Ingredients
1 oz. brandy or whiskey or rum (approx 1 shot)
1 tbsp honey
1/4 lemons, juice of
1 c. boiling water
1 tea bag, your choice (Tazo Calm rocks)
2-3 whole cloves
1 cinnamon stick
Orange slice
Preparation
Coat the bottom of a mug with honey and add brandy and lemon juice.
Boil water for the hot tea and steep for 5 minutes. Pour the hot tea into the
honey lemon and brandy. Garnish with a few whole cloves and a cinnamon
stick and a slice of orange. Oh, and don’t attempt to drive or use public
transportation for awhile. You’re better off on the couch or your bed for
some quality sleepy sleep.
