Posts for October 28th 2010
Even beloved food holidays like Halloween and Thanksgiving can be filled with polarizing provisions. For instance, at a pumpkin pie recipe share, I couldn't resist telling others the story of how 30 years ago, my immigrant mother — perhaps the world's greatest pumpkin pie opposer — forced down a slice of pie by washing down every bite with water, so as not to seem ungracious at her first Thanksgiving dinner. Have you ever eaten something horrible just to avoid offending a host?
All your Halloween questions are answered here! From a spooky tablescape to the perfect costume for your pet, check out our tips for celebrating the haunted holiday.
|The Basics: Chocolate Bark||10 Halloween Wreaths to Make This Week
||Amy Atlas's Tips For a Spooktacular Halloween||Halloween Costume Tips From a Pro Pet Photographer|
|10 Topical Halloween Costumes||DIY Geek: Death Star Halloween Costume|
If hosting a large group of people for a huge Halloween bash, definitely serve a punch to drink. However, if you're having a small group of friends over for a pre-going-out dinner, you'll have the time to make everyone a special signature cocktail. Offer them this tantalizing pink-hued concoction — a deathly mix of tequila, lemon juice, and muddled strawberry. There's no sugar in the drink, so it's not sweet, but rather spicy, thanks to the addition of muddled peppercorns. The secret ingredient is absinthe; it provides a subtle anise flavor. To check out the libation's recipe, keep reading.
Citrus Salmon With Broccoli
1 Tbsp. sugar
2 Tbsp. butter
4 4-oz. skinless salmon fillets
1 Tbsp. snipped fresh dill
1 bunch (1 lb.) broccoli, trimmed
4 cloves garlic, peeled and sliced
Lemon slices and fresh dill (optional)
- Slice 1/2 of the lemon into thin slices; set aside.
- Juice remaining 1/2 lemon into a 1 cup measure; add water to equal 1/2 cup. Stir in sugar. Set aside.
- In 12-inch nonstick skillet, heat butter over medium-high heat.
- Sprinkle salmon with salt and pepper; add to skillet. Cook 2 to 3 minutes or until bottom is golden; turn fillets. Add lemon juice mixture. Top with snipped dill and lemon slices. Reduce heat to medium; cover and cook 5 to 6 minutes more or until fish flakes easily when tested with fork.
- Meanwhile, in another skillet, heat 1 Tbsp. olive oil. Quarter broccoli lengthwise into long spears; add to skillet along with garlic. Cook over medium heat for 8 to 10 minutes, or until crisp-tender, turning often.
- Serve salmon with broccoli; pour pan juices over salmon. Serve with additional lemon slices and fresh dill.
Now that Starbucks is in 49 countries, its next step is expanding its presence to the high seas. Yesterday brought news that the coffee chain will set sail with its first Starbucks outlet at sea, on Royal Caribbean's Allure of the Seas. The move is undoubtedly geared toward consumers who count on Starbucks for a dependable morning drink.
Like any other location, the ship's store will be staffed with baristas, a full line of Starbucks drinks at what's being called "directionally similar" prices to those on land, and a wide array of Starbucks Via products. "We want that experience to be seamless," Starbucks executive Chris Carr told USA Today.
I must admit that I like the idea. What do you think of a Starbucks presence at sea?
1 small strawberry
10 whole black peppercorns
Splash of absinthe
2 oz. tequila (recommend: Espolón Tequila Blanco)
.5 oz. fresh lemon juice
.75 oz. simple syrup
- Muddle strawberry with black peppercorns.
- Rinse a cocktail glass with absinthe.
- Shake all ingredients with ice in a shaker and fine strain into the rinsed cocktail glass.
Makes 1 drink.
Modified from Real Simple
Black and Orange Bark
8 ounces melted chocolate
1 cup pretzels
1/2 cup candy corn
1/2 cup dried apricots, chopped
- Line an 8-inch square baking pan with parchment, leaving an overhang. Spread melted white chocolate in the prepared pan and sprinkle with 1 cup miniature pretzels, 1/2 cup candy corn, and 1/2 cup dried apricots.
- Chill until firm. Remove from the pan and break into pieces.