Posts for April 15th 2010
It's a great way to get conversation started among acquaintances. To check out the recipe, read more
1 quart white grape juice
2 cups cranberry-raspberry juice
1/2 cup pear liqueur (Poire William) or raspberry liqueur (framboise)
2 apples, preferably Pink Lady
2 pears, preferably Forelle
1 navel orange—trimmed, quartered lengthwise and sliced crosswise 1/3 inch thick
2 cups seedless black grapes
One 1.5-liter bottle chilled rosé wine
Ice cubes, for serving
- In a 3-quart bowl, combine the white grape juice, cranberry-raspberry juice and pear liqueur.
- Quarter and core the apples and pears, then thinly slice them and add to the bowl along with the orange and grapes. Cover the fruit and chill for at least 2 hours and up to overnight.
- Transfer the fruit and juices to a 5-quart punch bowl. Add the wine and serve the sangria over ice cubes in tumblers.
- Drinks, Cocktails
Check out this video, which Time Out Chicago put together with Bayless for its recent Eat Out Awards. In it, the celebrity chef pokes fun at things like his use of Twitter, his post-Top Chef Masters zealous fan following, his geeky passion for exotic Mexican produce, and his remarkably agreeable nature. But he departs from that last quality with an unforeseen mean streak at 1:50, making for the best Rick moment of all time. See the video, after the jump.
Think of the recipe as a guide. Feel free to substitute in other vegetables like asparagus or broccolini. Get the uncomplicated recipe now.
Sweet, creamy, refreshing, and decadent, ice cream is one of my favorite desserts. And who doesn't love Ben & Jerry's? Their unique concoctions satisfy any sweet tooth. Recently, I had the opportunity to visit the Ben & Jerry's Factory in Waterbury, VT, where the magic of ice-cream-making happens. I got a personal tour, learned how ice cream flavors are invented, and created and named my own flavor! Curious to know what I came up with? Read on.