NEW YEAR'S EVE PARTY - SPARKLING SIDECAR

Happy New Year to ALL!!!
I have to be quick..on my way downtown for New Year's Eve and I will be having one of these...okay maybe more than one....

1 oz chilled orange liqueur like Cointreau
1/2 oz Cognac
4 oz chilled Brut champagne
lemon for garnish

Combine the Cointreau and Cognac in a champagne flute or martini glass. Top with champagne and squeeze a little lemon juice in and use for garnish!

Happy New Year!
Great things for all in 2011!
ENJOY!

NEW YEAR'S EVE PARTY - WALNUT SPICE TARTS

And now for dessert!!!!! Yet another quick dish that can be made several hours ahead. Just reheat at about 400 degrees for a few minutes to freshen it up before serving.

Ingredients:

1/2 stick of butter, room temperature

1/3 cup honey

2 tbl sugar

1-1/2 tsp cinnamon

1 tsp ground ginger

1 large egg

1 cup chopped walnuts

pinch of salt

1 sheet puff pastry thawed

Place oven rack in the center of the oven and preheat to 400 degrees. Line a baking sheet with parchment paper.

In a food processor, combine butter, honey, cinnamon, sugar, ginger and salt until smooth. Add the egg and pulse until combined. Add the nuts and pulse until walnuts are chopped. Don't over blend so the mixture becomes a paste - you want a crunch.

Cut the pastry sheet to make two strips about 9 x 4 inches. Roll one strip to 15 x 6 inches. With a fork make some holes in the entire surface and place on baking sheet. Spread half the nut mixture in the center and push out to within 1/2 inch on the long edges of the sheet and all the way to the end of the short sides. Fold the bare 1/2 inch over the mixture and press firmly to stick. Crimp a border with the edge of a knife. Repeat with second sheet.

Bake until the filling looks slightly dry on top and the pastry is golden brown - about 20 minutes. Slide the tarts on a rack to cool. Cut into strips and serve slightly warm.

Great with nice glass of Port!

ENJOY!

NEW YEAR'S EVE PARTY - CHICKEN SATAY WITH PEANUT SAUCE

Yet another great appetizer for your New Year's party. Great dish for one hand while the other holds the main event - cocktail! Trim and marinade the chicken pieces a day ahead and quickly cook before guests arrive.

Ingredients:

1 lb boneless chicken breast halves
2 tbl soy sauce
2 tbl fresh lemon juice
1 tbl canola oil
2 medium garlic cloves, minced
1/2 tsp curry
1/3 cup crunchy peanut butter
1/3 cup unsweetened coconut milk
1 tsp brown sugar
1/8 tsp cayenne
salt
pepper
About 30 bamboo skewers soaked in water for about 20 minute

Cut the chicken into about 24-30 pieces of the same size. In a bowl, combine 1 tbl soy sauce, and 1 tbl lemon juice with oil, garlic, curry, 1/2 tsp salt and a few twists of your pepper grinder. Add chicken and toss well to coat. Let marinade overnight.

In a sauce pan, combine remaining tbl soy sauce, and lemon juice with the peanut butter, coconut milk, brown sugar, cayenne and 1/4 tsp salt.

Place oven rack as close to the broiler as safely possible and heat on high. Thread one piece of chicken on the end of each skewer. Broil in a single layer turning the skewers once. Cooking time should be about 6-8 minutes. While the chicken cooks, warm the sauce. If it seems to thick add a tbl of water.

Let chicken cool slightly and serve with peanut sauce. Really easy and not too time consuming.

Ring it in!
ENJOY!

NEW YEAR'S EVE PARTY - SALMON AND CUCUMBER SANDWICHES

Really good Smoked Salmon can actually be found in parts off the country's coast...really. So ask your fish monger, but I have found some good ones in yes...Chicago.....yes!!!! Oh and if you are allergic to dill like I am...substitute flat leaf parsley..!!!

Only make these appetizer sandwiches when you are ready to serve.

Ingredients:

1/2 cup creme fraiche

3 tbl chopped dill

1/2 english cucumber (seedless)

8 slices of Pumpernickel bread into four 2 inch triangles

1/4 lb thinly sliced GOOD smoked salmon cut into 16 pieces

Salt

Pepper

In a bowl mix creme fraiche with dill and season with salt and pepper. Peel the cucumber and then shave 16 slices of wide long strips and add to a another bowl and season with 1/4 tsp salt and let set for about 10 minutes until softened. Pat dry with paper towels.

Spread the creme fraiche generously on one one side of the pumpernickel triangle then top with a cucumber strip (folded) and curl of salmon and a twist of pepper. Add a piece of bread on top.

Scrumptious with a great New Year's Eve Cocktail!

ENJOY!

NEW YEAR'S EVE PARTY - EGGPLANT AND BEAN DIP

Party Time Again!!!!!!
This is a luscious dip that just says party and elegance. You can make it a couple hours ahead and just keep it covered until you are ready to serve.

New Year's Eve is all about easy dishes that bring your menu up a notch and leaves plenty of time for you to visit with guests...get your resolutions in order and count down to next year!

Ingredients:

1-1/2 lb small eggplant and cut in half lengthwise
1 cup canned cannellini beans drained and rinsed
5 tbs olive oil and a bit more for the pan
2 anchovy fillets
2 cloves garlic
3 tbl fresh lemon juice
1 tbl fresh mint chopped and a few sprigs for garnish
2 tsp fresh chopped oregano
2 tbl toasted pine nuts
salt
pepper
toasted pita or tortilla chips


Preheat oven to broil and place rack about 4 inches from element

Foil a baking sheet and lightly grease with olive oil. Rub the eggplant with 2 tbl olive oil and dust skin side with salt and pepper and place on the baking sheet flesh side down. Broil until skin is charred and flesh is tender about 20-20 minutes. Set aside to cool.

On a cutting board, mash anchovies and chopped garlic into a paste. Sprinkle with a pinch of salt. Add this to a food processor with the beans, 2 tbl olive oil and 1 tbl water. Puree until smooth.

Scrape the eggplant flesh from the skin and add the flesh, fresh lemon juice, mint and oregano to the food processor and pulse briefly until chunky and season with salt, pepper and lemon juice to taste.

Serve with toasted pine nuts and mint sprigs for garnish and pita/tortilla chips.

Elegant!
ENJOY!

BLOGGER'S NOTE - OVERLOAD!

Hope you all had a fantastic day yesterday with family and friends! I am super tired and my lil babies are winging their way back home so I am sad....

See you all tomorrow for a new week of great dishes!
ENJOY!

TWELVE DAYS OF CHRISTMAS COCKTAILS - CHRISTMAS EVE!

Merry Christmas Eve!!!!. Oh and Yes, these are for me only...make your own.

1-1/4 oz light rum

1-1/2 oz lemon juice

1/2 oz grenadine

cranberry or cran-apple juice

lemon and cherry garnish

ice

In a tall glass add rum, lemon juice and grenadine. Add ice and fill to the top with juice. Garnish with lemon slice and cherry!

Hope you all have a wonderful holiday!

ENJOY!

TWELVE DAYS OF CHRISTMAS COCKTAILS - WHITE CHRISTMAS DREAM!

Well you don't just have to dream about this one!!!!!!

1 oz Amaretto
1 oz heavy cream
1 oz good vodka

Mix all in a shaker with ice and strain into a martini glass. Garnish with nutmeg.

Merry Christmas Eve Eve!
ENJOY!

TWELVE DAYS OF CHRISTMAS COCKTAILS - CHICAGO FIZZ!!!

Chicago Baby!!!!! It's all about Chicago!!!! Who made this famous I don't know...but a facebook friend shot this to me and while I am not sure about how the ingredients work together...it's worth a try...thanks Steve!!!!


Ingredients:

1 oz light or dark rum
1 oz ruby port
juice of half a lemon
1 tsp powdered sugar
1/3 cup egg nog
dash of nutmeg for garnish
club soda

Mix all in a shaker with ice except nutmeg and club soda...pour into a tall glass fill with soda and garnish with nutmeg!


EGG NOG Days!
ENJOY!

TWELVE DAYS OF CHRISTMAS COCKTAILS - SNOW JOB!

Back to my Schnapps cravings....you can use any fruit flavored schnapps...and there are a million it seems. I like pear flavored schnapps because it is a little less sweet.

2 oz pear schnapps

1 oz heavy cream

pinch of ground cinnamon

Mix the schnapps and cream in a shaker with ice and strain into a glass. Top with sprinkles of cinnamon.

Happy SchnappING!

ENJOY!

TWELVE DAYS OF CHRISTMAS COCKTAILS - SCOTCH HOLIDAY SOUR

Not a big scotch fan, but when you add all the great other stuff, it becomes a wonderful party favorite. You can make big batch of these and just keep the pitcher in some ice or refrigerated.

Ingredients:

1/2 oz sweet vermouth

1-1/2 oz scotch

1 oz cherry brandy

1 egg white (per two drinks)

1 oz lemon juice

garnish of sliced lemon or orange

Mix all the ingredients except the garnish in a shaker with cracked ice. Strain into a chilled sour glass and garnish with lemon or orange.

Happy Monday!

ENJOY!

TWELVE DAYS OF CHRISTMAS COCKTAILS - GLUHWEIN!

Sorry I bailed on all my loyal fans yesterday, but I went downtown to the German Christmas festival in Chicago with good friends and drank way to much GLUHWEIN!
It is delicious and the perfect warm cocktail for these unbearable Midwest winters.

Ingredients:

1 bottle of red wine (see note below)
2 cinnamon sticks
16 whole cloves
1 orange, quartered and halved - 8 pcs
2 tbl honey
1 tsp mix of ground allspice, nutmeg and coriander
1 cup water
sugar to taste
lemon slice for garnish
brandy or port (see note below)

Pour water in a pan over medium heat. Add cinnamon, honey and spices. Push two cloves into each of the oranges pieces and add to the pan. Add the wine and bring to a boil. Remove the pan from the heat. Taste for sweetness and add sugar if you like. Let the pan sit for about an hour to let the flavors come together. Warm before serving, strain out the orange pieces and add a cinnamon stick or lemon slice for garnish.

Note: For the wine, choose a fruity wine, not dry and try to stay away from oaked wines. A Beaujolais Nouveau would do quite nicely. Since you only bring the wine to a boil, Gluhwein is still an alcoholic beverage. The addition of a bit of brandy or port will kick that up a notch!

Keep Warm!
ENJOY!

TWELVE DAYS OF CHRISTMAS COCKTAILS - HOLIDAY HOPPER

The Holiday Hopper is like a traditional Grasshopper cocktail with a twist. The Midori adds a great melon flavor. Make sure you use white creme de cacao because the brown version makes the cocktail look a bit like sludge...which frankly is not very appealing.

Holiday Hopper:

1 oz Midori melon liqueur

1/2 oz white creme de cacao

1/2 oz creme de menthe

2 oz half and half

mint sprig and raspberry for garnish

Pour all liquid in a shaker with ice. Shake well and strain into a martini glass.

Counting down the days!

ENJOY!

TWELVE DAYS OF CHRISTMAS COCKTAILS - PEPPERMINT STICK

Happy Friday!!!!!!

I have "re-found" my love for peppermint schnapps....could be a bad thing I guess!!

It has been sooo cold here in the frozen midwest, and keeping warm is a daily task.

So to warm your body and soul......

Peppermint Stick

1-1/2 oz Creme de Cacao

1 oz cream

1 oz Peppermint Schnapps (of course I add more)

Mix all together in a shaker with ice and strain into a glass. Garnish with a chocolate stick or peppermint candy cane!!!

Warm yet?!

ENJOY!

TWELVE DAYS OF CHRISTMAS COCKTAILS - DOG SLED

Sorry about the Thursday cocktail...internet issues again....on a recent trip to Portland Oregon, I found that youngsters in their mid 20's have chosen whisky (no "e" ...check the labels) over the traditional vodka or gin drinks.

So kiddies here ya go!!!!!!!!

Dog Sled:

1-1/2 oz Canadian Whisky

1-1/2 oz orange juice

1 tsp grenadine

1 tbl lemon juice

Mix all the ingredients in a shaker with ice and pour over ice in a tall high-ball glass. Yes for you kiddies, that's a glass that looks like the one in the picture.

Garnish with a cherry and/or orange slice

Happy Yesterday!

ENJOY!

TWELVE DAYS OF CHRISTMAS COCKTAILS - WHITE CHRISTMAS!

By popular demand, followers would like 12 Days of Holiday Cocktails! I cannot disappoint! I don't exactly have twelve more days 'til Christmas...but let's face it...drinking doesn't stop until January resolutions kick our butts!

White Christmas Cocktail:

4 oz Eggnog
1/2 oz White Chocolate Liqueur
1 oz Southern Comfort

Stir together lightly in a martini glass or even a snifter. Top with white of dark chocolate flakes.

So Holiday!
ENJOY!

BLOGGER'S NOTE - GREAT WEBSITE

Log onto:

www.thefeast.com

find your city and get great recommendations about restaurants, shopping and things to do.

If you go there - go there!
ENJOY!

SPAGHETTI WITH BEEF AND SAUSAGE

This recipe calls for beef shank. Try to find it because the flavor from the beef bones adds a richness to the sauce that ground meats or stew meat just doesn't deliver. Choose your Italian sausage for its heat or sweetness depending on your taste. The sauce cooks for a long time so it is great for a lazy weekend day while the Patriots kick it!!!!!!

Ingredients:

2 lbs Italian sausage casings removed

3-4 lbs beef shank (about 3-4 pieces)

3 large sweet onions chopped

2 (28 oz) San Marzano diced tomatoes

1 bottle good dry red wine

2 tsp toasted fennel seeds

6 tbl olive oil

10 large garlic cloves chopped

4 bay leaves

3 tsp dried oregano

2 tsp crushed red pepper flakes (more if you like)

salt

pepper

1-1/2 lbs spaghetti

parmesan cheese

Preheat oven to 350 degrees.

Heat 2 tbl olive oil in a large stock pot. Add sausage and cook through while chopping it into smaller pieces. Remove it from the pot and set aside. Add remaining olive oil to the pan and add the beef shank and season with salt and pepper. Saute the shanks for about 10 minutes and add to the sausage. Add the onions to the pot and scrape the bits of the meat off the pot. When the onions are translucent, about 10 minutes, add the meats back to the pot.

Add the tomatoes, wine, garlic, bay leaves, oregano, red pepper and fennel seeds and bring to a simmer. Cover the pot and move to oven and braise for about 2-3 hours. Transfer the shanks to a cutting board and let rest for 10 minutes and then cut meat off the bones and discard the bones.

Return meat to the sauce and remove fat from the surface of the sauce. Bring to a simmer and reduce liquid and season with salt and pepper.

In the meantime, cook pasta according to package directions. drain and add 2-3 tbl olive oil and parmesan cheese. Ladle the sauce over the pasta and serve with extra cheese. This serves about 12 people.

Pasta Pasta Pasta!!!!

ENJOY!

FRIDAY HOLIDAY COCKTAIL - CANDY CANE MARTINI

Happy Friday to YOU!

I love peppermint! In fact, my favorite ice cream when I was ever soooo much younger, was peppermint ice cream with the little peppermint candies in it....not easy to find anymore.

This is the easiest cocktail to make....but soooo delicious on these freezing cold nights. Just grab your blankie, turn on your favorite holiday movie, and pour yourself one or twelve of these....perfect Friday night!!!!

1-1/2 oz, good good vodka

1 tsp peppermint schnapps

Mix the two in a shaker with ice and strain into a martini glass. Garnish with a nice little candy cane..

Love this!

ENJOY!

ARTICHOKE LASAGNA

This is a nice twist on traditional lasagna. While it has lots of cheese, the artichokes and peas create a lighter dish. Make sure you let the lasagna rest before serving so the cheeses are hot but set.

Ingredients:

16 oz frozen artichokes or jarred/drained

1 lb bag frozen peas

2 (15 oz) containers whole milk ricotta cheese

3/4 cup grated Parmesan cheese

4 cups grated mozzarella cheese

1-1/2 cups whipping cream

1/4 cup fresh chopped basil leaves

2 large eggs

1 tsp salt

9 oz package no-boil lasagna noodles

Olive oil for greasing baking dish

Preheat oven to 400 degrees

Thaw the artichokes and peas. Grease a 13 x 9 pan with olive oil. Mix artichokes, 1/2 cup cream and basil in a bowl. Puree 1 cup cream, ricotta, peas, Parmesan, eggs and salt in another bowl.

Spread 1 cup of the ricotta mixture on the bottom of the pan. Top with a layer of noddles. Break some noodles if you need to cover the entire pan. Spread half the artichoke mixture on the noodles. Spread 2-1/2 cups of the ricotta over the artichokes. Sprinkle 1 cup mozzarella over top. Repeat with noodles, artichoke mixture, 2-1/2 cups ricotta mixture and 1 cup mozzarella. Top with noddles and spread remaining ricotta over the noodles and sprinkle with remaining mozzarella.

Loosely cover with foil Bake lasagna for 30 minutes. Remove foil and bake an additional 25 minutes. Let rest for about 15 minutes before serving.

Nice crusty bread and a chardonnay!

ENJOY!

HOLIDAY GIFT - JAMES BEARD'S AMERICAN COOKERY

As written in a review of this book....."Venerated food writer James Beard wrote more than 20 books over the course of his life, but this is the one that no self-respecting cook should be without: It's the best of Beard. This is a new edition of its original and includes a forward by acclaimed chef Tom Colicchio. It is a celebration of America's regional cuisines, the book brims with culinary history, Beard's no nonsense advice, 1500 recipes for everything from cocktail food to candy".

So for the foodie on your Christmas list....
ENJOY!

CANDIED FRUIT PEELS

Can anyone say SUGARED FRUIT!!!!! I even like these...a little time consuming to make but the peels of these fruits are so full of flavor...so sweet. The added bonus from this recipe is you will have some fruit flavored simple syrup leftover for your favorite cocktail!!!!! I am always thinking!

Choose citrus fruits with thicker peels for the best results. Thinner skins turn out a bit leathery. You will need to blanch the peels several times to make them less bitter...but sooo worth it. This serves a big crowd.

Ingredients:

3 cups of citrus fruit peels. From about 4 large oranges, 2 large grapefruits and about 6-8 lemons.

2-1/2 cups granulated sugar

1 cup of water

Cut the fruit peels lengthwise into about 1/4 inch wide strips. Save the actual fruit for juice or some other recipe.

In a large sauce pan add all the peels. Add enough water to cover. Bring to a boil and blanch for 5 minutes. Drain and cover with cold water. Repeat this two more times. After the third time remove from pan and set aside.

In the same saucepan combine 1-1/2 cups sugar and 1 cup water and bring to a boil. Add the peels and reduce the heat and let the liquid simmer and slightly bubble for about 45-60 minutes. Stir occasionally. Drain the peels reserving the syrup!!!!!!. Set a rack over some wax paper and put the remaining sugar in a bowl. Roll the peels in the sugar and shake off excess. Place on the rack for about 5-6 hours. When dried, store in an airtight container for up to a month.

Kids and Adults Love These!!!!!

ENJOY!

BLOGGER'S NOTE - SHOPPING OVERLOAD

Happy Sunday!

If you know me well - you know I hate shopping - for anything!!!!!

I spent the entire day shopping and I am beat and heading for bed and brainless TV....

be back tomorrow!!!!!

CHOCOLATRE BARK WITH PISTACHIOS

This decadent treat is so good..while it has a lot of chocolate, the additions of pistachios, apricots and ginger bring it to a whole new level. You can store it in your refrigerator in an air tight container up to 3 days ahead. It is great to break up in pieces and place around your buffet.

Ingredients:

1 cup of dark bittersweet chocolate
1/3 cup white chocolate
3 tbl chopped salted pistachios
3 tbl dried chopped apricots
2 tbl chopped crystallized ginger

In a bowl melt dark chocolate in the microwave until smooth. Line a 8 x 5 baking sheet with waxed paper and spread melted dark chocolate on the paper. Melt the white chocolate in a similar way and drizzle it on top of the dark chocolate.

Sprinkle the chocolate with the pistachios, apricots and ginger. Press these into the chocolate to set them. Chill in the refrigerator for 10 minutes and break into pieces and serve.

CHOCOLATE!
ENJOY!

FRIDAY COCKTAIL - MISTLETOE KISS

TGIF right !?

Now let's get in the Christmas spirit already! Time to shop too much...eat too much and drink too much....

Let's start with the drink too much part

The Mistletoe Kiss recipe suggests you get a little tree ornament and place it in the cocktail....ummm....maybe...

1/2 cup very very chilled champagne

1/2 cup pear juice

a mint sprig

holiday ornament garnish

Combine champagne and juice in a nice BIG champagne flute and add mint and ornament!

Cheers!

ENJOY!

HOLIDAY GIFT - BAR SPOON STRAWS

I have lots and lots of these!!! I have also given them as gifts many times over. Perfect to add to a bar tools gift you plan on giving. They are very inexpensive. I love using these at parties in Bloody Marys, Screwdrivers and any tall drink over ice. They always strike up a conversation.

You can get them so many places, from Williams and Sonoma to Target and online at Amazon. So for the cocktail person on your Chrsitmas list add these!

ENJOY!