When one hears the words "classic cocktails," martinis and Manhattans instantly come to mind. But did you know that champagne has its own signature preparation that dates back to the mid-1800s? It's a simple, but delightful combination of sugar, bitters, and sparkling wine. If making this drink to celebrate the New Year, be sure to select a good quality bubbly. It's not like a mimosa where the flavor of the sparkler will be overshadowed by orange juice; in the champagne cocktail, the bubbly is enhanced by the bitters and sugar. Read more to learn the easy technique.
Posts for December 2010
I hosted my first Christmas, and it was a great success! Of course, I forgot to snap a couple shots of the dessert and the main course since everyone was already having so much fun. I did snap a photo or two of my appetizers. Enjoy!
We wanted to know which kitchen store had you drooling over pots and pans, mixers and measuring cups, and one store clearly came out on top. You chose Williams-Sonoma as your fave one-stop-shop for all things kitchen! In addition to carrying food prep supplies and edible offerings, the chain provides us with seasonal recipes like lamb chops with mint-pistachio pesto and happy hour cocktails like this gin and lemon concoction. Don't forget to check out our other Best of 2010 polls and winners!
Source: Flickr User Tezzca
The pop of a bottle of sparkling wine being opened is one of my favorite sounds in the whole wide world. It's the signal of delicious and festive things to come. Today, the last day of 2010, it's also the sound of a new year starting. Although I've opened countless of bottles of sparkling wine, there was a time, not too long ago, when I didn't know the proper technique. If you've never enjoyed popping open a sparkler, learn how it's done here, then put what you read into practice tonight when you count down to 2011.
If you're staying in to celebrate the New Year, why not treat yourself to homemade pizza?!
If you didn't find an easy cheesy appetizer that looked delicious, I have one more suggestion: pecorino fondata. This baked Italian cheese dish is incredibly uncomplicated to prepare; you simply toss cubed cheese with chopped hazelnuts and fresh thyme, then bake till it's melted and gooey. The most difficult thing about this fondue-like appetizer is finding the right kind of cheese. I recommend heading to a local cheese shop or more high-end grocer like Whole Foods. Ask the cheesemonger for a young soft pecorino with a good melting quality. Serve with crisp crostini or crunchy crackers and a glass of sparkling wine. Ready for the recipe?
- Toast to a glitzy New Year
- How to select a good bottle of sparkling wine
- Let it snow: romance in Winter
- Guess the top search term of 2010
- Countdown to midnight! New Year's Eve babysitter tips
- In her shoes: Eunice Park, professional Bloomingdale's shopper
- Need to work off that wine? Try a workout inspired by Cougar Town
- The results are in: the oddest zoo baby of 2010
From the Bromberg Bros. Blue Ribbon Cookbook
2 slices of bacon
1 large ciabatta loaf, halved horizontally and cut crosswise into quarters
Salt and freshly ground black pepper
1 1/2 tablespoons extra-virgin olive oil
1 red onion, sliced 1/4-inch thick
8 large eggs
Several dashes of hot sauce
2 tablespoons unsalted butter
1 cup (4 ounces) grated aged cheddar cheese
- In a medium skillet over medium-high heat, cook the bacon until crisp, 3 to 5 minutes. Transfer the bacon to a paper-towel-lined plate. Reserve the pan fat.
- Preheat the broiler.
- Place the 8 pieces of bread cut side up on a baking sheet. Drizzle with bacon fat and season lightly.
- Heat the oil in a grill pan or skillet over high heat until hot, but not smoking. Grill or sear the onions with a pinch of salt and pepper until charred and tender, 5 to 7 minutes, turning once. Crumble in the bacon.
- In a large bowl, whisk together the eggs, salt and pepper, and the hot sauce until slightly frothy. Melt the butter in a nonstick or other skillet. Add the eggs and sprinkle with cheese. Once the eggs have begun to very lightly set, begin to stir them gently, using a heat-proof rubber spatula. Make sure to scrape all edges of the pan. Continue this process until the eggs are creamy and just cooked through, about 2 minutes. Remove from the heat and cover.
- Broil the bread until lightly toasted, about 1 minute (watch closely to see that it does not burn). Divide 4 slices of bread among 4 serving plates. Place some of the scrambled eggs on each slice. Spoon the onion-bacon mixture over the eggs. Top with the remaining slices of bread.