Hopefully, the Kentucky Christmas is a forerunner of a holiday trend to come in the following years. Made with fresh cranberries, organic cranberry juice, and bourbon, this festive, jewel-toned cocktail tastes crisp, oh-so-slightly tart, and not overly sweet. Celebrate Christmas cocktail hour in style when you read on.
Posts for December 23rd 2009
3 slices bacon (4 ounces), cut crosswise into 1/2-inch strips
1 medium onion, chopped
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
1 red potato (6 ounces), scrubbed and cut into 1/2-inch cubes
1/2 teaspoon dried Italian seasoning
2 cups frozen shelled edamame
1 can (15 ounces) creamed corn
1/2 cup half-and-half
Coarse salt and ground pepper
- In a large saucepan, cook bacon over medium heat until browned and crisp, 5 to 6 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from pan.
- Add onion, and cook, stirring occasionally until soft, 4 to 5 minutes. Add broth, potato, and Italian seasoning. Simmer until potato is just tender, about 8 minutes.
- Stir in edamame, creamed corn, and half-and-half; season with salt and pepper. Simmer until edamame are tender, about 8 minutes. Serve chowder sprinkled with crumbled bacon.
- Soups/Stews, Chowder
- North American
2 cups long-grain rice (preferably jasmine)
8 strips of bacon, cut crosswise into 1-inch pieces (about 12 ounces)
5 tablespoons canola oil
1 large yellow onion, chopped
4 scallions, thinly sliced, dark green parts set aside
2 garlic cloves, finely chopped
One 10-ounce package frozen peas, thawed (about 2 cups)
5 large eggs, lightly beaten
2 teaspoons sesame oil
Salt and freshly ground pepper
- In a medium saucepan with a tight-fitting lid, cover the rice with water; swish the rice through the water with your fingers or stir with a wooden spoon until the water becomes cloudy, then drain the rice through a fine-mesh strainer. Repeat the process 2 more times. Return the rice to the saucepan and add 1½ cups of water, cover and cook over medium-low heat until the water has been absorbed and the rice is cooked, about 22 minutes. Remove from the heat and set aside, covered, for 10 minutes to finish cooking, then fluff with a fork.
- Meanwhile, in a large, deep skillet, cook the bacon over medium heat, stirring occasionally, until crisp, about 15 minutes. Drain on a paper towel–lined plate and discard the bacon fat.
- Return the skillet to the stove and turn the heat to medium-high. Add 2 tablespoons of the oil, the onion and the white and light green scallion slices, and cook for 2 minutes. Add the garlic, 1 tablespoon of the oil and the cooked rice and stir to coat. Add the peas and stir again. Make a large well in the rice and add the remaining 2 tablespoons of the oil and the eggs. Let the eggs set for 1 to 2 minutes, then scramble them with a fork and cook for 2 minutes more. Stir the eggs into the rice, breaking them up into small pieces. Turn off the heat. Add the bacon, half of the dark green scallion slices and the sesame oil and stir. Season to taste with salt and pepper. Transfer the fried rice to a serving platter and top with the remaining scallions.
- Main Dishes, Pork
- Other Asian
It will fill the house with an enticing aroma and get your family excited for the breakfast. Although vanilla beans are expensive, it's a necessary splurge for this flavorful and moist cake.
A layer of zesty cranberry filling is the pleasant surprise that makes this cake festive and celebratory. To get the recipe, read more
Glamorous. Radiant. Mesmerizing.
Introducing the exquisite new fragrance from the No. 1 best-selling global female recording artist of all time, Forever Mariah Carey! Forever is representative of this time in Mariah’s life, in harmony with love, marriage, and music. Forever is a sophisticated combination of notes that convey a powerful message of feminine sensuality.
The fragrance unfolds like a beautiful melody, with radiant top notes, glamorous iconic white florals, and a mesmerizing drydown. Inspired by Mariah's love for art deco, the bottle epitomizes glamour, luxury, and style, with its striking symmetry and elegant lines.
As seen on Oprah!
Handful of organic cranberries, picked over and rinsed
4 ounces organic cranberry juice
2 ounces bourbon
- In a pint glass, muddle the cranberries until crushed (make sure not to pulverize the cranberries so much that you release the seeds' bitter taste).
- Add a large handful of cracked ice, the cranberry juice, and bourbon, and stir.
Makes 1 drink.
- Drinks, Cocktails
- North American
- The new holiday cheese ball: Don't knock it 'til you've tried it. — Washington Post
- The Illinois Department of Agriculture has confiscated uninspected pig meat at Rick Bayless's Frontera Grill. — Chicago Tribune
- Glazed pork roast fares well the next day in a Vietnamese banh mi. — Boston Globe
- A look at the science (and art) of menu psychology. — New York Times
- Food banks have become more discerning in their quest for healthier donations. — Los Angeles Times
- In exchange for promoting Belvedere, actor Bruce Willis will get a stake in the vodka company. — Wall Street Journal
- Ditch the eggnog in favor of three newfangled holiday cocktails. — San Francisco Chronicle
The roasted shrimp is plump and juicy, and the cocktail sauce — a slightly spicy combination of red chili sauce, ketchup, and horseradish — is so flavorful and delicious, I was licking it off my fingers. This portable dish can be prepared in advance, so if you're looking for a last minute appetizer for an Italian Christmas Eve, Christmas, or even New Year's, I highly recommend this crowd-pleasing favorite. Check out Ina's method after the jump.