Happy Friday friends! I can’t believe this Summer has flown by and we are almost going into Labor Day! Speaking of, I was thinking of some fun appetizers and things to make for the occasion and wanted to try making something with this Kalbi Korean BBQ sauce I received from Lucky Foods for their #Blogger #Recipe challenge.
Kalbi Sauce is a traditional Korean BBQ Marinade and staple in Korean cooking. It has a combination of sweet and savory flavors, with a little extra zingy kick of ginger and sweetness from pineapple juice. It’s often used to marinate short ribs but also good on steak and ground beef.
These Korean BBQ Beef Tostadas are so delicious..and easy to make too! They are the perfect mashup of Korean + BBQ + Taco flavors all in one bite. The homemade tostada shells are baked until crispy and golden brown and then topped with ground beef sautéed with Kalbi BBQ sauce, Gochujang chili paste, green onions and charred corn, then topped with lots of shredded Mexican blend cheese with more corn, green onions and crispy fried onions for extra crunch!
And because this sauce is so versatile and tastes great you can also use it with short ribs or steak, shredded or grilled chicken and pork… or try tofu, seitan or meatless chicken if you are #vegan/#vegetarian and play with the toppings! Any way you make them I guarantee they’ll be amazing…they’re like crunchy deconstructed Korean BBQ tacos with ALL THE FEELS 🙂
These Kalbi BBQ Beef Tostadas are the perfect mashup of Korean flavors!
The tostada shells are baked and ready in only 15 minutes and then topped with savory BBQ beef, green onions and charred corn with some crispy fried onions and Kimchi Gochujang for extra crunch and a kick of heat!
Ingredients
Olive oil cooking spray
8 corn tortillas
Sea salt and freshly ground black pepper, to taste
1 pound ground beef
3 green onions, sliced
1/2 cup cooked corn kernels (fresh or frozen, defrosted)
2 tablespoons Lucky Foods Gochujang Chili Paste
1/4 cup Lucky Foods Kalbi BBQ Sauce
1 cup shredded Cheddar or Mexican blend cheese
Extra corn, for garnish
Extra green onions, for garnish
Crispy fried onions, for garnish
Kalbi BBQ sauce, for drizzling
Instructions
Make the tostadas:
Preheat oven to 400 F. Spray two large baking sheets with cooking spray.
Lightly spray both sides of the tortillas with cooking spray and place in a single layer on prepared baking sheets. Lightly season with salt.
Bake for 5 minutes, flip them over and bake for another 5 minutes until the tortillas are crispy and golden brown. Remove from oven, sprinkle with sea salt and let cool for a few minutes; set aside.
Make the Kalbi BBQ Beef:
Spray a large sauté pan with cooking spray and heat over medium high heat.
Add the ground beef and half the green onions; season with salt and pepper and cook for about 5-7 minutes until no longer pink. Drain fat and return to the pan.
Stir in half the cooked corn kernels and cook for another minute.
Add the Gochujang chili paste and Kalbi BBQ sauce and stir together until heated through.
To serve:
Top the tostadas with the BBQ beef mixture, shredded cheese, additional corn, green onions and crispy fried onions. Drizzle with extra Kalbi Bbq sauce and serve immediately.
Notes
These are so delicious and the BBQ sauce actually goes with any protein so feel free to sub shredded chicken, or pork, or even tofu!
The #Superbowl is only a couple days away and I’m so excited it’s in #Tampa this year! To celebrate game day, I decided to make these KetoNashville Hot Chicken Sliders and oh my gosh, they are deeeeelish.
On FIRE, actually! (no pun intended).
photo: Roger Ho/Prince’s Hot Chicken
My recipe is inspired by the famous Nashville Chicken invented by Prince’s Hot Chickenin #Nashville, Tennessee. Their hot and spicy fried chicken is breaded with lots of cayenne pepper incorporated into the batter and is topped with a fiery-hot spiced oil served with two slices of white bread and kosher dill pickles. You can also get it as a Spicy Chicken Sandwich, which is served on a freshly baked bun with coleslaw, pickles, and either Kickin’ Ranch or Sweet Heat sauce. Their heat levels range from mild, to medium, to XXX hot! Hattie B’s also has an amazing Nashville Hot Chicken sandwich too except they use a Southern Comeback Sauce which is made with ketchup, mayo, chili sauce, lemon, Worcestershire sauce, garlic and spices.
My version is #keto-friendly and #lowcarb due to the fact that I decided to pan-sear the chicken with the spices and oil, instead of breading it and frying it (You could also grill the chicken as well). I used a handcrafted, small batch Nashville Hot Chicken seasoning by The Spice Lab, (which I found in Publix and they also sell online at Amazon). You can also make your own by mixing 6 tablespoons cayenne pepper, 2 tablespoons dark brown sugar, 1 teaspoon chili powder, 1 teaspoon garlic powder and 1 teaspoon paprika.
I also made these delicious homemadeKeto Slider Buns that are made with almond flour, mozzarella and cream cheese, a little salt and baking powder, topped with melted butter and baked to a crispy perfection. They are so good and buttery, they taste like biscuits! Which is perfect with some spicy chicken, of course.
The sliders are topped off with Buffalo mayonnaise, dill pickle slices, Buffalo sauce, and broccoli slaw mixed with Blue Cheese dressing and each one is only about 2 carbs total which is the best part! So here’s how I made these bad boys…
First, I sprinkled the chicken with the Nashville Hot Chicken seasoning on both sides,
added some buttermilk and hot sauce in a resealable large bag in the fridge to let marinate for a few hours . This lets all the flavors meld together and the buttermilk breaks down the proteins in the chicken to make it super juicy.
Then I made the keto buns by melting the mozzarella and cream cheese together with three eggs, almond flour and baking powder and salt, mixing it together into a dough.
I separated the dough into six balls, and then flattened them a little on a parchment-lined baking sheet and brushed them with some melted butter. Then I baked them for about 12 minutes until lightly browned, and let them cool on a wire rack before slicing.
I made the broccoli slaw by mixing in about 1/2 cup of Marie’s creamy blue cheese dressing and letting it stay cool in the fridge while I made the chicken. You could also use ranch dressing here if you prefer, but I love the tangy, cooling blue cheese with the fiery hot sauce and spices on the chicken.
Next, I took the chicken out of the marinade and discarded that. Heated up some oil over medium-high in a large skillet and sprinkled more Nashville Hot Chicken Seasoning on both sides of the chicken, cooking about 8 minutes per side.
Then I sliced the chicken into pieces, and added them back into the pan with some additional oil to coat the chicken with all the delicious spices and brown bits in the pan.
Once the chicken was done, i built the sliders by spreading some Buffalo mayo on the bottom bun, topping it with a few slices of the spicy chicken. Drizzled more Buffalo sauce on top of the chicken, then topped with sliced dill pickles, and blue cheese broccoli slaw.
And you have my friends, a total masterpiece, guilt-free! And perfect for game day on Sunday! Bet you can’t eat just one 😉
These Nashville Hot Chicken Sliders are totally delicious and served on Keto-friendly, low carb buns! Pan-seared spicy buttermilk chicken topped off with Buffalo mayonnaise, dill pickle slices, Buffalo sauce, and broccoli slaw mixed with Blue Cheese dressing. They are so delicious and each one is only about 2 carbs total which is the best part!
4 tablespoons Nashville Hot Chicken Seasoning, divided
Sea salt and freshly ground black pepper, to taste
1/4 cup light olive oil or canola oil, divided
Keto buns:
2 cups shredded mozzarella cheese
4 ounces cream cheese
3 large eggs
3 cups fine almond flour
2 teaspoons baking powder
1 teaspoon kosher salt
2 tablespoons melted butter
Garnishes:
1/4 cup Buffalo sauce
1/4 cup Buffalo mayo
12 pickle slices
2 cups broccoli slaw
1/2 cup blue cheese dressing
Instructions
Nashville Chicken:
Sprinkle the chicken on both sides with 2 tablespoons Nashville Hot Chicken seasoning. Combine the chicken, buttermilk, and hot sauce in a large resealable plastic bag or dish covered in plastic wrap. Let it marinate in the refrigerator for a few hours, up to overnight.
Heat half the oil in a large skillet over medium-high heat. Remove chicken breasts from the buttermilk marinade and discard.
Season the chicken with additional 2 tablespoons Nashville hot Chicken Seasoning and cook until golden brown on both sides, about 7 minutes per side.
Slice chicken breasts into pieces and add additional oil into the sauté pan. Toss together over medium heat for a few more minutes until chicken pieces are fully coated with the oil and spices. Remove from heat and set aside, covered in foil, until ready to build sliders.
Keto buns:
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
In a large microwave-safe bowl, add the mozzarella and cream cheese. Heat on high for 2 minutes until melted.
Add the eggs and stir to combine, then mix in the almond flour, baking powder and salt.
Form the dough into 6 balls, and slightly flatten on to the parchment paper.
Melt the butter and brush over the tops of the slider buns.
Bake for 10-12 minutes until buns are golden brown; let cool slightly before slicing in half.
Make the broccoli slaw by mixing the blue cheese dressing in with the slaw in a medium mixing bowl.
To assemble the sliders, spread the Buffalo mayo on the bottom buns. Top with a few pieces of the Nashville chicken, 2 pickles, drizzle with Buffalo sauce. Add 1/4 cup broccoli blue cheese slaw mixture and the top halves.
Serve immediately with additional hot sauce on the side, if desired.
Notes
I used Nashville Hot Chicken seasoning from The Spice Lab, which you can find on Amazon or at Publix, or feel free to make your own. You could also use ranch dressing on the broccoli slaw if you prefer, and grill the chicken breasts instead of pan-searing them for extra char and flavor.
Hey guys! So the #Superbowl 2021 is near and I am so excited that it’s going to be in #Tampa, Florida this year, because this is MY TOWN now, and I can’t wait for the festivities to begin! (GO BUCS!!!) I was recently invited to participate in the Twin Dragon Blogger Challenge, and I decided to make these Tampa-Style Cuban Egg Rolls to celebrate the occasion as well as my city, using their Twin Dragon Egg Roll Wrappers.
I love these egg roll wrappers, because they are basically an empty canvas for any appetizer and you can get creative and fill them with anything you like! Whether you fry them or bake them, they are super easy to work with and come out perfectly crispy and delicious every time.
I’m sure you have all heard of the famous Cuban sandwich right? Well these delicious crispy egg rolls are a spin-off on the Tampa-style sandwich and they taste just as amazing!
photo: Columbia Restaurant
Over a century ago, Spanish-Cuban immigrant Casimiro Hernandez Sr. created a sandwich at his famous Columbia Restaurant in Ybor City in in Tampa, Florida called the ‘Mixto’. He wanted to honor the immigrants who first moved into the neighborhood, and a tribute to the city of Tampa. This famous sandwich has layers and layers of good things all baked into a crispy sandwich on Cuban bread: Ham for the Spaniards, Genoa salami for the Italians, Mojo roast pork for the Cubans, and Swiss cheese, pickles, and mustard for the German and Jewish immigrants.
My Tampa-Style Cuban egg rolls are the absolute perfect appetizer – made with juicy roasted Mojo pork, ham, melted Swiss cheese, Genoa salami, dill pickles and a drizzle of mustard – all wrapped up in a crunchy baked egg roll. They’re served with a tangy dipping sauce I made with three types of mustard (yellow, Dijon and grainy), mayonnaise, a dash of hot sauce and chives…delicious little bites for the #Superbowl or any game day, party or gathering!
#Mojo is a classic #Cuban Garlic-Citrus marinade used in traditional Caribbean and Spanish cooking for added zest to chicken, shrimp, and pork. It’s made with (key) lime juice, orange juice, onion, garlic, salt, oregano, cumin and olive oil; and is an essential ingredient for the classic Cuban sandwich and of course, my Egg Rolls! I used Nellie + Joe’s Key West Style Mojo Criollo which you can find at Publix grocery stores or buy online. You can also choose to make your own Mojo marinade – here is a great recipe online.
First, cut a few slits in the pork, pour the marinade over the pork in a plastic baggie and seal up to let marinate for a few hours up to overnight in the fridge. Roast the pork in a dutch oven for about 35-45 minutes until the pork is at least 145 degrees F in the center. (Rule of thumb for pork loin is approximately 20 minutes per pound and this was a 2 pound boneless roast). Let the roast cool a few minutes, then slice into thin pieces.
Cut the other ingredients (ham, swiss, salami, pickles, yellow mustard) and get ready to make the egg rolls. This is the fun part!
Start a little egg roll making station like I did above and get movin’ on these delicious crispy bundles of goodness.
First, lay the egg wrapper on a baking sheet or tray and wet the edges all around with some water. Start layering the ingredients in the center bottom of the wrapper: ham, cheese, salami, pork, pickles and a top with a drizzle of mustard.
Roll up each egg roll wrapper from the pointy end at the bottom, fold in the sides and roll up to seal.
Place the egg rolls seam side down on a parchment (or foil-lined) baking sheet. Brush the egg rolls lightly and evenly with oil or melted butter. Bake for 10-12 minutes, then flip and cook another 10-12 minutes more, until they are crispy and golden brown.
Meanwhile, make the dipping sauce with the Dijon mustard, mayonnaise, hot sauce, yellow mustard and grainy mustard. Throw a few chives in there too, and set aside in the fridge until ready to serve.
Once the egg rolls are done, let them cool for a few minutes before serving.
Serve them on a platter and garnish with more chives…serve the dipping sauce on the side.
Absolutely delicioso and totally addicting! And you’ll be able to celebrate the Superbowl in style, Tampa-style that is 🙂
Yield: Makes 8 egg rolls or 16 egg rolls (cut in half.)
Ingredients
Egg Rolls:
1 cup Cuban Mojo marinade (store-bought or homemade)
2 pounds boneless pork loin, thin sliced
Garlic salt, to taste
Freshly cracked black pepper, to taste
8 slices Black Forest ham, thin sliced
8 slices Swiss cheese, thin sliced
16 small slices Genoa Salami with peppercorns
16 dill pickle slices
Yellow mustard, for drizzling
8 Twin Dragon Egg roll wrappers
Melted butter or oil, for brushing
Spicy Mustard Sauce:
1/2 cup Dijon mustard
1/2 cup mayonnaise
1 teaspoon yellow mustard
1 teaspoon grainy old-style mustard
1 teaspoon hot sauce
1-2 tablespoons fresh chives, minced
Instructions
Make Mojo Pork:
Cut small slits all over the pork roast with a knife and place the roast in a large resealable baggie. Pour the Mojo marinade over the top; season with garlic salt and pepper. Seal and let marinate in the refrigerator for 3 to 6 hours, up to overnight. (See notes below*)
When ready to cook the roast, preheat the oven to 350 degrees F. Place the pork on a small rack or cut vegetables in a roasting pan or casserole dish and roast for about 40-45 minutes, until a thermometer inserted into the middle registers 145 degrees F. (cooking time is approx. 20-25 minutes per pound so adjust accordingly depending on the size of your pork roast.)
Cool roast completely and cut into 8-12 thin slices, and store the leftover roast in the fridge for up to 1 week.
Make the egg rolls:
Turn the the oven heat up to 425 F. Cover a baking sheet with non-stick foil or parchment paper.
Cut the ham, salami, Mojo pork and cheese into medium-size slices, about 2”x3”” wide (small enough to fit diagonally inside the center of the egg roll wrappers with room around to fold..eyeball it.)
Layout the egg rolls flat on a work surface with a small cup of water nearby. Layer 2 slices each of ham, salami, pork, cheese and 2 pickle slices diagonally across the center of each wrapper, add a small drizzle of yellow mustard on top.
Moisten the edges with water and roll the egg roll wrapper from the bottom, folding in the sides and rolling wrapper tightly to secure the edges. Lay the rolls flap side down on the baking sheet.
Continue with the remaining egg roll wrappers.
Lightly brush the egg rolls with melted butter or oil, evenly on both sides.
Bake for 10-12 minutes, then flip and cook another 10-12 minutes more, until crispy and golden brown.
Make the dipping sauce:
Meanwhile, make the dipping sauce by mixing together the Dijon mustard, mayonnaise, yellow mustard, grainy mustard, hot sauce, and chives; cover and set aside in the fridge until ready to serve.
Serve the egg rolls on a platter or tray with mustard-mayo dipping sauce on the side. Garnish with additional chives over the egg rolls, if desired.
Notes
You can double or triple this recipe for a larger crowd.
Mojo is a classic Cuban Garlic-Citrus marinade used in traditional Caribbean cooking for added zest to chicken, shrimp, and pork. It’s made with key lime juice, orange juice, onion, garlic, salt, oregano, cumin and olive oil; and is an essential ingredient for the classic Cuban sandwich. I used Nellie + Joe’s Key West Style Mojo Criollo which you can find at Publix grocery stores or online. If you choose to make your own marinade here is a recipe online.
Serve them with the tangy Mustard-Mayo Dipping Sauce..sooo good!
Cut the egg rolls in half if you want smaller pieces…
Oh, and you may want to double or triple the recipe for a larger crowd – beware…I could eat the entire tray myself these are so good!
If you want to make these yourself, you can find JSL Twin Dragon wrappers at Albertsons, Amazon, Instacart, Shaw’s, Von’s, Stater Bros, Lucky’s, Food Maxx, Fred Meyer, QFC, Target, Cub Foods, Rainbow Foods, Safeway, Associated Stores, Price Rite, Winco, Price Chopper, and Gelson’s.
For more great recipes and products by Twin Dragon, please visit them online at:
Hey all, happy New Year! I was recently invited to participate inJSL Foods Twin Dragon Asian Wrapper Recipe Challenge and I came up with a fun recipe for these Crunchy Baked Taco Wonton Cups using their Twin Dragon Wonton Wrappers. They make a great idea for a holiday appetizer or for game day…or any special event that includes finger foods for a crowd!
They’re basically bite-sized mini tacos in a crunchy wonton baked to perfection, filled with taco beef, corn, diced tomatoes with green chilies, cilantro, onions, and garlic; topped with melted Mexican-blend cheese, sour cream, salsa and cilantro…and they are soooo good and so easy to make!
These Wonton wrappers are really easy to work with and they come precut in a package which is great. They can be boiled, steamed or fried, or easily baked like I did, by spraying some oil on top and in the bottom of the muffin pan so they get golden brown and crunchy.
First brown your ground beef with some onions, garlic, and taco seasoning until the flavors meld together and the meat is cooked through. Then add the corn, cilantro, chopped tomatoes with chiles, and mix together. If you like a little extra heat you could add some extra jalapeños here!
Spray your muffin pan with some cooking spray and place one wonton in each cup. Fill with a tablespoon of the meat mixture and top with a tablespoon of the shredded cheese. Repeat with another wonton on top and another layer of taco mixture and cheese.
Spray or brush the tops of the wontons with a little more oil and bake for about 10-12 minutes at 375 until they are crispy golden brown and the cheese is melted.
Serve on a platter with some salsa and sour cream and garnish with cilantro or green onions.
So fun and absolutely delish! Feel free to play with the toppings that you like – jalapeños, green onions, hot sauce, avocado or guacamole would be amazing.
Any way you make them you can bet they’ll be the hit of the party!
These Crunchy Baked Wonton Taco Cups are basically bite-sized mini tacos in a crunchy wonton baked to perfection, filled with taco beef, corn, diced tomatoes with green chilies, cilantro, onions, and garlic; topped with melted Mexican-blend cheese, sour cream, salsa and cilantro...and they are soooo good and so easy to make!
Ingredients
24 Twin Dragon Wonton Wrappers
1 tablespoon vegetable oil
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1/4 cup chopped cilantro, plus extra for garnish
1 packet taco seasoning
2/3 cup water
1/2 cup cooked corn
1/2 cup diced tomatoes with chilies
1 cup shredded Mexican Blend cheese
1/2 cup sour cream, for garnish
1/2 cup salsa , for garnish
Jalapeños, for garnish
Green onions, for garnish
Instructions
Preheat oven to 375 degrees F.
Spray a muffin pan with cooking spray and set aside.
Heat a large saute pan with oil and cook ground beef and onions until no longer pink.
Add garlic and cilantro and cook for an additional minute.
Add taco seasoning and water and reduce heat to medium; cook for an additional 5 minutes to let flavors meld.
Stir in the corn and diced tomatoes with chilies, cook for 5 minutes more.
Line each cup of prepared muffin pan with one wonton wrapper.
Add 1 1/2 tablespoons of taco meat mixture and 1 tablespoon of cheese into each wrapper.
Repeat layering with another wonton (pressing down a little bit) and add more taco meat and cheese into the pan.
Bake for 10-12 minutes until the wontons are golden brown and crispy and the cheese is melted.
Top the Baked Wonton Cups with salsa, sour cream, more cilantro and green onions and jalapeños if desired.
Notes
Feel free to experiment with fillings and toppings and most of all enjoy!
Double or triple the recipe for a larger crowd.
I can think of a million different ways to make these Crunchy Baked Wonton Cups – try chicken or shrimp or pork with some different sauces and toppings!
Have fun experimenting with them and if you make my recipe please leave a comment below on how they turned out!
Follow JSL Foods on Social Media for more fun recipe ideas! You can find the Wonton Wrappers online or in these stores: Walmart, Albertson’s, QFC, and Giant Food Stores, Shaw’s, Von’s, Stater Bros, Fred Meyer, Safeway, Associated Stores, Shop N Shop, Winco, and Price Chopper.
So the New Year has arrived, and we all know what that means…time for resolutions and committing to good habits and breaking bad ones, including our diets and fitness routines, getting rid of the old and bringing in the new.
So I’ve decided to start with my #lowcarb #keto diet this week and I’m so excited about it – really! Every time I eat this way, everything else seems to fall into place…working out, sleeping better, more energy, better moods, less aches and pains and just feeling fantastic overall.
One of my other goals this year is to cook meals that can last throughout the week so I’m not cooking every meal from scratch every day..and making food with less ingredients (but still quality!), and preferably in one pot for easier prep and cleanup – ovenproof sauté pans, Dutch ovens, my Crock pot and Instant pot. So here goes my recipe for Low Carb/Keto Diet Day 1 – a simple and delicious Bacon, Onion and Cheese Frittata.
This baby will last me at least a couple of days – just cook it up in a big pan, slice it and it’s perfect for breakfast-on-the-go. AND it’s low carb/keto and #gluten-free made with only #eggs, half and half, sweet onion, #bacon, butter, cheddar #cheese, salt and pepper and some dill seasoning. Super delicious, filling and full of protein (and yes, fat, butter, bacon and cheese are totally fine on low carb (like Atkins and South Beach diets) and the Keto diet (which is pretty much the same except super high fat, medium protein and super low carb)…so no shame there, friends 🙂
An easy, delicious frittata made with eggs, cream, bacon, sautéed sweet onions and cheddar cheese, baked in the oven - perfect for breakfast or brunch or an alternative to dinner. Low carb, keto and gluten-free!
Ingredients
5-6 pieces natural smoked, uncured bacon
2 tablespoons butter
1/2 sweet onion, diced
6 eggs
1 cup half and half or whole milk
Deliciously Dill Spice Blend (The Spice Hunter)
sea salt
freshly ground black pepper
1 cup shredded Cheddar cheese
Instructions
Preheat oven to 375 F.
Place bacon on a baking rack over a foil lined baking sheet and bake for 25 minutes- flip bacon after 15 minutes and bake an additional 10 minutes until bacon is crispy. Drain the bacon grease on paper towels, chop into pieces. Reduce oven to 350 degrees.
Melt butter in a large ovenproof sauté pan over medium heat and cook onions for about 5 minutes or so until lightly golden and translucent and soft. Add bacon back into the pan and stir together.
Whisk eggs with the half and half or milk, dill spice blend, salt and pepper in a large mixing bowl.
Add eggs into the pan with the bacon and onions, stir in the shredded cheese. Cook over medium low heat for about a minute or so.
Bake the frittata in the oven uncovered for 25-30 minutes or until a knife inserted into the center comes out clean.
Notes
You can also substitute prosciutto, pancetta or canadian bacon or ham for the bacon (or turkey bacon!) Feel free to experiment with other cheeses as well such as mozzarella, monterey jack, colby or parmesan. You can also add some sautéed peppers or mushrooms to add more veggies into the mix (or make it totally vegetarian by skipping the bacon altogether!)
My Top 10 {Things I Love} list is back for Winter2015 with some fun and interesting objets de desir, places, people, books, food and drinks that I’m currently crushing on – not necessarily ordered in terms of my favorite – but are all worthy of a huge shoutout for their awesomeness in my opinion… Happy Holidays and New Year 2016!
Magpie Cookbook – Magpie Artisan Pie Boutique is a popular pie shop in Philadelphia, owned by Chef Holly Ricciardi. This book is full of her famous pie recipes, both savory and sweet – from luscious quiches, pot pies and hand pies, to fruity, creamy and nutty pies like her bourbon-infused Butterscotch Pie recipe passed down from her Grandmother. Great for any pie-obsessed person and includes tons of great techniques on how to make different types of crusts and decorative touches for a gorgeous handmade pie. Ah, PIE. Get it on Amazon
Aria Wine Bar, NYC – This trendy cozy place has 2 locations: one in the West Village, and another in Hell’s Kitchen in NYC. Offering Venetian-style Italian Tapas, the menu has a plethora of delicious small plates, appetizers, pasta dishes, and salads all created for sharing. They have a great wine list, and the atmosphere is romantic and buzzing and the best part is the wine list offers the fruits of the world’s foremost lady vintners. Try the Mini Meatballs drenched in homemade sauce and melted cheese, the Sautéed Mussels in wine, or the Truffle Mac & Cheese. You won’t be disappointed! Another NYC fave not to miss. http://ariawinebar.com
The Bacon Jams Bacon Spread – Who doesn’t love bacon? Well now you can have it anytime on the fly. This delicious Bacon Jam is made with real bacon, brown sugar, and onions with three varieties that can all be simply spread on crackers or bread, elegantly spread to elevate appetizers, grilled sandwiches, pasta or to add bacon to any of your favorite dishes. Try the Original, Black Pepper or Red Chile and Garlic. Delicious! http://thebaconjams.com
Trimino Protein Water – With the popularity of vitamin waters and fruit waters abound, there’s a new and improved kid on the block. Trimino Still and Sparkling waters are infused with 7 grams of protein, are caffeine and sugar free, and only 28 calories. And lots of fun flavors too! Strawberry Lemonade, Mixed Berry, Coconut Pineapple, Peach and Watermelon. Perfectly light and refreshing for and after workout drink or as a base for a fruity beverage or cocktail. http://drinktrimino.com
Parker’s British Foods – Brits Victoria and Damian Parker have a serious love for British food, and learned the crafts of butchery, meat curing and pie making from some incredible British butchers, combining those skills with the best meats and recipes the British Isles had to offer. Then they got married, packed their bags and set off for a new life in America. Now based out of Buffalo, NY, they offer genuine British food like Pork Pie, Sausages, Proper Fish and Chips and a variety of British sweets, condiments, drinks, snacks and gifts for sale in their online store. Check ’em out, Mate! https://www.parkersbritishinstitution.com/shop-online
Extra Virgin NYC – Extra Virgin is a great little neighborhood spot located in New York City’s West Village. They offer delicious Mediterranean food in a buzzing dimly lit atmosphere with a fantastic wine selection and different varieties of extra virgin oils from around the world. Try the Fritto Misto – lightly fried calamari, zucchini and shrimp as an appetizer..it’s light and crispy and perfectly fried to perfection. The Prosciutto-wrapped Sea Scallops are equally delicious, served over Cauliflower Puree and Porcini Sauce with a Apple and Celery Salad on the side. The Short Ribs are to die for, and literally melt in your mouth, served over Truffled Mashed Potatoes (try these with a side of Grilled Broccolini..super delicious!) They also have a great Sunday brunch and lovely desserts..Another NYC fave, don’t miss it. http://extravirginrestaurant.com
Jan Burtz Luster Ceramics – Offered exclusively at ABC Home in New York City, these ceramics have a handprinted metallic border that lovingly outlines their natural and irregular forms. Made by hand from creamy porcelain and homemade glazes, these pieces bring us back to the basics, accentuating the fluidity and grace of hand-formed wares. Made in Jan Burtz’s Connecticut studio, no two pieces are alike. Also offered in silver and a variety of bowls, trays, platters, vases, plates and sizes. Adds an elegant rustic touch to any table!
Maple Syrup Cookbook – I recently got this cookbook and absolutely love it! Why? Because I’m in love with maple syrup and everything in here has a recipe made with it. I made the French Canadian Maple Sugar Pie with Walnuts and the Maple-Glazed Brussels Sprouts for Thanksgiving and they were both delicious hit at the table! If you love maple syrup as much as I do you can’t miss this cookbook..get it! Immediately.
Get it on Amazon
Raised Bloom Baking Set – Who doesn’t love a little bling for the holidays, and better yet who doesn’t love Anthropologie??? This adorable baking set is made of carved stoneware coated in a lovely iridescent glaze including a rolling pin, pie server, measuring spoons, pie plate, whisk and a muffin tin. Almost too pretty to bake with! Get it on Anthropologie
Colors of Nature Cranberry Sauce with Rum and Orange – Colors of Nature is a small, family owned company based out of Brooklyn NY that makes beautiful small batch sauces, jellies and cakes full of fresh ingredients and flavors. Try the Cranberry Sauce made with Rum and Orange – perfect for the holidays! http://www.colorsofnature.nyc
As the year 2014 is coming to an end, it’s always interesting to see what was hot and what was not in the culinary world and what new food and flavor trends we will see in the New Year 2015. Popular trends seem to come and go each year affecting everything we see: restaurants, blogs, online stores, magazines, TV shows, and even fast food and packaged goods and advertising.
2014 had plenty of interesting ones that went big this year:
Culinary mashups: Cronuts (croissant donuts), Wonuts (waffle donuts), Quesarito (a quesadilla rolled into a burrito), bananas fosters pancakes, bagel burgers, ramen burgers, pretzel subs, Chicken waffle sandwiches, you name it – crazy Frankenfood dishes hit the scene this year.
Spicy burgers: burgers went nuclear this year with everything and anything spicy – Sriracha mayo, poblano peppers, jalapeño peppers, spicy onion rings, melted pepper jack cheese, harissa, ancho chipotle sauce, Mexican burgers with spicy ranch sauce…the list goes on.
Bahn Mi – a traditional Vietnamese sandwich made with roasted pork, marinated vegetables, and herbs on a baguette
Paleo Diet – this meat-heavy, vegetable-laden, dairy and gluten free diet went crazy. Huge protein portions, cookbooks, blogs and new restaurants opened with a core focus on MEAT.
Creative cookies: decadent makeovers on classic cookies
Umami veggies: savory flavors will infuse new recipes such as tomatoes, mushrooms, soy sauce, nori, sweet potatoes
Smoked spices: deeper richer flavors for foods through smoked spices
Sour notes: coarse salt with sour notes from sour cherry, pickled ginger, mango and lemon zest add zing and bling. Burgers topped with kimchi. Shrubs (preserved fruits with vinegar and sugar) will show up in cocktails.
Liquid revolution: juice blends from fruits and vegetables to make healthy flavorful sauces
Global blends: Japanese 7 spice (aka shichimi togarashi) combines chilies, sesame, orange zest and nori. Shawarma Middle Eastern blends made with cinnamon, cumin and black pepper are also going big.
Tacos: regional and modern taco joints and pop ups are going to be everywhere
Scrambled eggs: forget poached and deviled – scrambled eggs for dinner with savory sauces and ingredients are hot.
Spicy flavors: Sriracha will still be in style, as well as international spices like Thai bird chiles that give a serious kick.
Flavor without fat: Chefs are now infusing meats and vegetables with flavor by grilling, rotisseries and smoke.
Meat spreads: Nduja is an Italian meat spread made with ground pork and spices, great for spreading on toast or filling ravioli.
Artisanal candies: Bourbon and sea salt caramels, ice cream gummies and other creative confectionaries will be everywhere.
Soft serve ice cream: seasonal flavors and innovative sundae creations are another hot item in the dessert scene.
Spanish cuisine: Tapas and small plates from the Spanish region will be hot in the fast-casual restaurant world.
Savory pancakes: think potato pancakes on steroids – infused with different vegetable flavors and creative toppings and sauces.
Patty melts: this classic diner dish heats up the food scene with innovative twists on this half burger / half grilled cheese sammie.
Mini cocktails: smaller versions of cocktails served in half portions are popping up to give customers the opportunity to taste more varieties
Artisanal hard cider: move over craft beer, the new trend is using artisanal hard cider to create libations with unusual ingredients such as bourbon, house-made Dijon syrup and thyme.
Gin: new places opening up that solely serve the classic Gin and Tonic in different ways
High-end daiquiris and frozen drinks: new twists on the daiquiri and slushie drink infused with fun flavors and alcohol combinations
Meals to go: restaurants and food brands understand the consumers shrinking leisure time by creating high end meals to go making it easier to eat gourmet food without spending hours eating out or cooking at home.
Family-style dining: more restaurants will be serving meals family style with larger portions to share around the table.
Here are a few of my favorite things I am crushing on – some new and notable, and others just downright awesome and worthy of a shout out – people, places, things that are just absolutely THE BOMB.
Chez Josephine
If you’re looking for a magical place to wine and dine near NYC’s Theatre District, this is the place you must see and experience before or after a night on Broadway. Chez Josephine, owned by Jean-Claude Baker and Jarry Baker, is located on 42nd Street and 9th Avenue. This beautiful restaurant is in tribute to Jean-Claude’s mother (adopted) Josephine Baker, and a vivid return to 1920s and 1930s Paris – the city she loved and thrived in during her career as a premiere entertainer and stage and screen star. It’s a great place to relax with a cocktail and live music – the jazz piano and singers located in the center of the dining room will entertain you as you dine in this enchanting place. The decor is elegant and charming, with its ornate blue tin ceilings, red velvet walls, black glass chandeliers and life-sized vintage portraits of Ms. Baker throughout the restaurant. The French Bistro-style cuisine is delightful in every way with elegant cocktails, salads, entrees and desserts. On a recent visit I experienced a truly delicious and enchanting dinner here with a friend. We started out our meal with some lovely French Sauvignon/Semillon wine and an appetizer of Sauteed Jumbo Sea Scallops wrapped in crispy flavorful Prosciutto with a gorgeous sauce over the top. For our entrees, we ordered the Amish Roasted Chicken, over a bed of crushed zucchin, garlic and fresh goat cheese and their spectacular Lobster Salad. For dessert, we sampled the elegant Peach Raspberry Melba Ice Cream, Creme Brulee and Cappuccino before another cocktail to finish off the evening as we listened to the beautiful jazz music in the buzzing dining room. They also have a weekly Prix Fixe Sunday Brunch for $20 including a Soup or Salad for starters, a main Brunch item such as French Toast or Spaghetti Bolognese, and coffee or tea and a dessert. You don’t want to miss this place the next time you visit NYC. It will take you back in time and space to a beautiful early century Paris and envelop you with all the glitter and drama and beauty of Ms. Josephine Baker herself.
I recently visited this awesome Spanish restaurant in the West Village called Tio Pepe – and had an amazing meal there. We started out with some lovely Rioja wine and Stuffed Piquillo Peppers and Gambas al Ajillo — sauteed shrimp with garlic, olive oil, and Albarino wine for an appetizer, then had the Entrecote a la Parilla — grilled choice sirloin steak with garlic, olive oil and sea salt served with sauteed julienned vegetables and a potato cake; and Paella Valenciana — Saffron laced Bomba rice with clams, mussels, shrimp, chicken, and chorizo for our entree. For dessert, we had the luscious Flan al Caramelo — a traditional Spanish custard topped in caramel sauce to finish off our meal. ABSOLUTELY DELICIOUS!
It’s in a gorgeous elegant space, with a back sun-lit patio area with a wood burning oven where they make their own pizzas and other main dishes on the menu, including the Paella. Tio Pepe is the only restaurant in New York – and one of the only in the US – to use this type of wood burning oven when preparing traditional Spanish fare. The oven was installed this year as a new addition to Tio Pepe, a cornerstone of the West Village for 44 years. Chef Jose Zamora joined Tio Pepe as part of the restaurants commitment to authentic Spanish cuisine.
The owners of Tio Pepe are Jimmy Sanz and his family. Originally from Spain, the Sanz and has been serving NY locals and tourists traditional Spanish and Mexican cuisine for over four decades at their stable of NY restaurants including: Tio Pepe, Casa Pepe,Las Ramblas, Burrito Loco, The Taco Shop and Da Rosina. Chef Jose Zamora is a native of Tarragona, Spain. He began his career working at a family friend’s restaurant. He received two culinary degrees, one from Le Cordon Bleu in the U.S. and one from the Institution Culinario de Cambrils in Spain. His cooking is inspired by both Spanish and French cuisine. He is devoted to using the best ingredients and implementing a simplistic stylist technique with dynamic presentation. As the new executive chef at Tio Pepe, his goal is to provide memorable dining experiences through passionately created culinary dishes.
There’s tons of cool hotels in New York City – but I recently discovered one that is not only super cool but gorgeous inside with its modern design and rooftop patio deck outside.
YOTEL New Yorkcollaborated with NYC-based custom bike company Mott Street Cycles Customs (formerly STRADA Customs) in honor of Bike Month in May. I got to preview these cool cruisers at the YOTEL X MSC: The YOTEL Cruiser Launch Event earlier this month for cocktails & light bites from China Grill Management’s brand new menus for this season at The Terrace at YOTEL New York. They had a live DJ and raffles to to win an MSC Customs bike while we sipped cocktails on the roofdeck.
The YOTEL x MSC Customs partnership provides a fun and eco-friendly experience that is integral to the New York City lifestyle and offers hotel guests specially designed bikes to use as a complimentary amenity throughout their stay. The 2014 fleet of bikes feature three color variations – purple, green and white –along with the YOTEL logo, hand-painted wood grain fenders, leather grips and leather saddles, creating a distinct look exclusive to YOTEL and brand new for this year. Guests can book their bike reservation through the concierge desk who will direct them to Bike and Rollat Pier 84, along 12th Avenue to pick up their custom cruisers.
Mouth is a really cool online foodie store, but it’s not your average online shop, it’s only indie food by indie artisan food producers and everything is handmade, small batch, and made in the USA. Mouth curates and hunts down the coolest new indie products on the market and then curates all these goodies into cool gift packages based on a holiday, occasion, or gift ideas such as: Birthday in a Bag, Breakfast in Bed, Bring Home the Bacon,Bee Happy Taster, or Brooklyn Taster, just to name a few. Maple Bourbon Bread and Butter Pickles, an endless array of honeys and jams, cheese, chocolate, sea salts, salami, cookbooks, herbs and spices, jerky, caramels, condiments, and the list goes on and on. This is a foodie’s dream come to true, and their site makes it super easy to search for and buy super cool gourmet artisan food to your favorite foodie friends and family. I could just shop here all day long.
Bacardi just released nationwide the newest addition to its flavored rum family: Bacardi Mango Fusion. The new flavored rum fuses refreshing juicy mango and orange flavors and can be consumed as a shot or mixed with fruit juices, lemon-lime soda, or sweet-and-sour mix as a cocktail. It has a light, crisp flavor profile and is perfect mixed with OJ, or angostura bitters, or with Bacardi Coconut Rum and a splash of grenadine. Check out some of their new Cocktail Recipes!
If you haven’t tried a SmashBurger yet, well, you need to. They just opened a new location in NYC near the Empire State Building, and I was able to attend their Grand Opening not too long ago where they gave out free burgers all day long to New Yorkers to sample their goods. Their handcrafted burgers are smashed, seared and seasoned to order, using our fresh, never frozen 100% Certified Angus Beef. They have tons of amazing sides to go with of course, I tried the Signature Smashfries which are hand-tossed with garlic, rosemary and olive oil – and absolutely DELICIOUS. They also have fun menu items like hand-breaded haystack onions and fried pickles, hand-spun shakes, grilled or crispy chicken sandwiches, split and grilled hot dogs, crisp entrée salads and black bean veggie burgers with tons of fresh toppings including Truffle Mushroom, Avocado, and Spicy Jalapeno. This is no ordinary burger joint – it’s outta control super good.
Maia is more than just delicious Less-Sweet Non-Fat & Low-Fat yogurt. It is packed with 25+ Billion strands of live active probiotic bacteria, Prebiotic Fiber, Protein, and all the other goodies you need to empower health & wellness. Maia’s grass-fed milk comes from local dairy farmers (never giving their cows hormones) so every cup is fresher and friendlier to the environment. Maia is Gluten-Free too! They have eight delicious flavors: Plain, Strawberry, Vanilla Bean, Raspberry Lime, Peach, Pineapple and Pomegranate Cherry. This Greek yogurt is rich and creamy and perfect for making Fruit and Granola parfaits, topping Quesadillas, or making a delicious low fat yogurt dip for crackers and fresh veggies. Delicious! Click here to see what all the buzz is about!
First we had donuts, then we had croissants, then we had cronuts. Well here;s the coolest new food fad by a place in Chicago called Waffles Cafe who’s created the WONUT. A cross between a waffle and a donut – these babies are made with a thick waffle batter in either chocolate, vanilla or red velvet. Then they are poured into an iron press and then deep-fried until they are crunchy on the outside and fluffy on the inside. Then the fun begins – they are glazed and topped with all kinds of gorgeous toppings – chocolate, sugar, maple, sprinkles, pistachios, cocoa, granola, dried fruits, marshmallow, chopped nuts, you name it. These sweet treats are selling for $2.35 a piece and yes, they’ve been selling like hotcakes since they invented these gorgeous things. I’m sure it won’t be long before they hit the streets of NYC. At least I’m hoping. Otherwise, it’s a great excuse to take a roadtrip to Chicago for one for these delightful creations.
a thicker version of their signature waffle batter. Red velvet, vanilla and chocolate batter get poured into the iron press and cooked to the perfect crunchy-on-outside-fluffy-on-the-inside texture. Next, the wonuts are dipped and fried in vegetable shortening, then covered in gobs of marshmallow, glaze and sprinkles.
Read more at http://www.foodbeast.com/2014/04/24/wonuts-waffle-donuts/#PhUiKMfIQYRxoMXA.99
a thicker version of their signature waffle batter. Red velvet, vanilla and chocolate batter get poured into the iron press and cooked to the perfect crunchy-on-outside-fluffy-on-the-inside texture. Next, the wonuts are dipped and fried in vegetable shortening, then covered in gobs of marshmallow, glaze and sprinkles.
Read more at http://www.foodbeast.com/2014/04/24/wonuts-waffle-donuts/#PhUiKMfIQYRxoMXA.99
This is a groovy little place I stumbled upon in the East Village one night when I was looking for a quick bite and a cocktail. It’s cozy, busy (in a good way), and the moody lighting and delicious wafts of the food will draw you in – just grab a seat at the bar and be prepared to swoon over their awesome menu of Southern comfort food and cocktails. Must try the fresh baked homemade pretzels with beer cheese, the redhead buttermilk fried chicken over creamy grits, with a soy-molasses jus, sesame, ham, b&b pickles. Other favorites are the cheeseburger with homemade waffle chips, the homemade bacon peanut brittle, stout braised short ribs, and the brussels sprouts seared in duck fat, wine and apples are to DIE FOR. And you can’t leave this place without trying their signature cocktail –the redhead fizz made with orange vodka, elderflower cordial, fresh lemon juice. This has to be one of my favorite finds yet.
Bocca Di Bacco is an Italian restaurant with six locations in NYC, their newest one opening on the Upper West Side on W 85th Street. It’s a favorite spot for celebrities, tourist and native New Yorkers and they are famous for their Sunday Brunch. Their top-notch Italian cuisine is designed by Food Network Judge Chef Kristin Sollenne, and they also have an excellent wine selection with 500 of the best wines from renowned Italian wineries. I recently went to the 7th Ave & 21st street location for dinner and sampled the Eggplant Involtini, made with fresh buffalo ricotta, fresh eggplant and mint served in a gorgeous red sauce. For dinner my friend and I had the Braised Short Ribs over Stewed Cabbage and the Roasted Pork Chops with Rosemary Potatoes. We finished off our lovely meal with a boozy dessert made with Prosecco, Mango Puree and Whipped Egg Whites topped with a sprinkling of ground espresso. Delicioso!
Summer is in the air and it’s that time of year to cool down with some refreshing Stoli cocktails and light small bites for the patio or beach. I love melon in the Summer time, especially paired with cucumbers with their light flavors that make a great refreshing cocktail.
I created a Cucumber-Melon Martini that’s made with Stoli vodka, cucumber liqueur, agave cayenne lemonade (or regular lemonade or limeade), garnished with cucumbers, mint and cubes of honeydew melon. It has a hint of sweetness from the lemonade and a lovely refreshing flavor from the melons and cucumbers and a spike of minty freshness and kick of heat from the cayenne lemonade.
A great small bite pairing to go with the martinis are Prosciutto, Melon and Feta Bites. They’re super easy to make and just as light and refreshing as the cocktails that go with them.
A little bit sweet, a little bit tangy and a whole lot delicious. Here’s to the lazy days of Summer! ENJOY 🙂
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Stoli Cucumber-Melon Martini
1 part Stoli vodka
1 part cucumber liqueur
2 parts lemonade or limeade
Garnish with Cucumber slices, honeydew melon cubes and fresh mint sprigs
Pour vodka and lemon or limeade into a drink shaker over ice. Shake well and strain into martini glasses. Drop cubes of melon into the martini. Garnish with cucumber slices and fresh mint sprigs.
Makes 1 cocktail.
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Prosciutto-Melon-Feta Bites
1 package of prosciutto, sliced thin and cut in half (about 20 slices)
1 package of feta cheese, sliced into ¼ inch sliced cubes
8 ounces honeydew melon, cubed
8 ounces cantaloupe melon, cubed
Prep all ingredients by cutting the feta cheese and melons into similar size chunks. First layer the melon with the feta, then top with a slice of prosciutto folded into small squares and secure with toothpicks. Serve on a platter along with the Cucumber-Melon Martinis.
Makes approximately 20 small bites.
Note: You can also include watermelon in the mix for some extra flavor or serve the bites over arugula with a cucumber melon vinaigrette. Simply throw the melon and cucumber slices in a blender with some olive oil and vinegar, a dash of salt and pepper; then drizzle over the bites.
It’s that time of year again – holiday parties filled with plenty of cocktails, socializing and finger food much to our heart’s desire to celebrate this sparkly season. And what better thing to do than start thinking about planning a Holiday Cocktail Party with some fun recipes for cocktails and appetizers?
So here’s the lineup: Whiskey Sour with Stuffed Mushrooms, Classic Martini with Spiced Mixed Nuts, Mulled Wine with Cheese and Crackers, Pisco Sour, and a luscious White Russian for dessert. I know you’ll love all of these recipes for your next holiday cocktail party…Happy Holidays to all of you – CHEERS!
Whiskey Sour
Whiskey Sour
1 small lemon wedge
Turbinado sugar, for rimming glass
1/4 cup bourbon, preferably Maker’s Mark
1/4 cup freshly squeezed orange juice
3 tablespoons freshly squeezed lemon juice
1 teaspoon granulated sugar, preferably organic
1 cup ice cubes
Rub the lemon wedge around the rim of a 12-ounce rocks glass. Place turbinado sugar in a shallow dish. Dip the rim of the glass in the sugar to coat; set aside.
In a large cocktail shaker, combine bourbon, orange juice, lemon juice, granulated sugar, and ice. Cover, and shake vigorously until all ingredients are well combined and cold. Pour into prepared glass, and garnish with orange slice.
Stuffed Mushrooms
1/4 cup Italian-seasoned bread crumbs
1/4 cup grated or shredded Parmesan cheese
1 tablespoon minced garlic
1 tablespoon fresh parsley, chopped fine
1 teaspoon red chile pepper flakes
Garlic salt
Fresh ground black pepper
3-4 tablespoons EVOO
16 large white mushrooms, stemmed
White Truffle Oil (a few sprays or 1-2 tablespoons for brushing)
2 tablespoons fresh mint, chopped fine
Preheat oven to 400 degrees.
Stem the mushrooms and chop the stems into fine pieces, set aside. In a mixing bowl, blend together bread crumbs, cheese, chopped mushroom stems, garlic, parsley, chile flakes, garlic salt and pepper with EVOO. Adjust olive oil amount to your liking until filling is soft and blended well.
Stuff mushroom caps (cavity side up) with the filling (generously) on a greased baking sheet. Spray or brush truffle oil on outer mushroom caps.
Bake for 20-25 minutes until mushrooms are golden brown. Garnish with fresh mint.
Makes 16 servings.
Classic Martini
Classic Dry Martini
1 2/3 oz Gin
1/3 oz Dry Vermouth
Stir with ice and strain into a chilled martini glass. Garnish with twist of lemon peel or olives.
Sweet and Spicy Mixed Nuts
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/8 teaspoon ground nutmeg
3 tablespoons unsalted butter
3/4 cup cashews
3/4 cup pecan halves
1/2 cup almonds
1/4 cup packed brown sugar
1 tablespoon water
1-1/2 teaspoons Worcestershire sauce
Dash Louisiana-style hot sauce
Preheat oven to 350 degrees F.
In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add cashews, pecans and cashews; cook over medium heat until nuts are lightly toasted, about 4 minutes. Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted.
Place nuts on a large baking sheet lined with foil and bake for an additional 10 minutes until nuts are golden brown. Remove from oven and let nuts cool before serving. Store in an airtight container.
Makes 2 cups.
Recipe adapted from Taste of Home.
Mulled Red Wine with Brown Sugar
Mulled Red Wine with Brown Sugar
Two bottles of fruity red wine (Zinfandel or Merlot)
Zest strips from one orange
1 1/2 cups dark brown sugar
2 teaspoons black peppercorns, lightly crushed
1 3-inch cinnamon stick, broken into pieces
3 bay leaves
1 teaspoon fennel seeds, lightly crushed
Put the peppercorns, fennel seeds and cinnamon in a large tea ball or wrap them in cheesecloth and secure them with kitchen string. In a large saucepan, combine aromatics with the wine, bay leaves and orange zest.
Cover and simmer over low heat for 10 minutes. Remove from the heat and let stand, covered for 30 minutes. Remove the aromatics and orange zest strips. Stir in the sugar until dissolved.
Serve warm in glasses or mugs with a variety of cheeses and crackers and spiced nuts.
Recipe from Food and Wine Cocktails.
Pisco Sour
Pisco Sour
2 oz Pisco
1 oz Lemon or Lime Juice
1-2 dashes Angostura Bitters
1/4 oz Sugar
1/2 Egg White
Shake all ingredients except bitters with ice. Strain into champagne flutes.
Dash with bitters and drag with a toothpick to make design.
White Russian
White Russian
2 oz Vodka
1 oz Kahlua
Half and Half Cream
Pour coffee liqueur and vodka into ice-filled old fashioned glass and fill with milk or cream.
Alternatively you can shake it all up in a cocktail mixer and strain over ice.
Garnish with coffee beans or cocoa powder.
CRISPY. CHEESY. SAVORY. GOODNESS.
