- Take your 2012 toast to the next level with Champagne cupcakes.
- From homemade pantry staples to modern cuisine, the definitive cookbook picks this year.
- Best budget sparkling wines to savor this New Year's Eve.
- Croquembouches are a hot (and delicious) trend right now.
- Mouthwatering moments of the year: top reader-submitted pictures.
- Putting the new Dulce de Leche Cheerios to the test.
- Everything you needed to know about meyer lemons.
- Killer vegetarian appetizers that won't leave you missing meat.
Posts for December 2011
Sevimel gives us a flavorful option for a last-minute New Year's Eve appetizer idea.I'd eat my own fist if it was slathered in this delicious pesto! Make in less than five minutes with stuff you probably already have in your pantry.
When you're celebrating the onset of 2012 tomorrow night, don't fall short on chilled bubbly. If you've got a warm bottle of Champagne and very little time to make it cold, we've got a fast solution for you.
Place your sparkler into an ice bucket or another tall plastic container. Add ice to the bottom and sprinkle the layer with a few tablespoons of salt. Continue to repeat layering ice and salt until the combination reaches the neck of your bottle; add cold water until it reaches ice level.
In a mere ten minutes, your bottle will be chilled. This method of chilling works much faster than simply sitting the bubbly in ice. Adding water increases the chilly surface area, and salt speeds the drop in water temperature (along with ice), making your sparkling wine frigid much faster. Have your own secret tip for chilling Champagne? If so, we'd love to hear about it!
Have a New Year's party at your own house this year? Playing bartender for the night could mean your work's cut out for you, so instead, make simple cocktail mixers ahead of time, and let your guests mix them with an alcohol of their choice. I've toyed around with a few and come up with three that'd be perfect for New Year's Eve in fresh fruit flavors: cranberry mint, grapefruit basil and pomegranate citrus.
All three of these mixers would marry well with a host of spirits, even sparkling wine. I mixed the cranberry mint in a shaker with rum for a refreshing holiday drink, while I mixed the grapefruit basil with vodka for a more herbaceous version of a salty dog. The pomegranate citrus served as an easy topper to a flute of sparkling wine (for extra flair, float in a few pomegranate seeds, too). I also recommend keeping sparkling water on hand to mix with as a nonalcoholic drink.
We love coltkels's love and appreciation for Polish cooking and culture, and these homemade pierogi look and sound delicious.My mom’s side of the family is Polish so each year we make pierogi and borsch. I’ve grown up making these every year and enjoying every part of the tradition. This tradition is one I don’t question but washing with silver on Christmas Eve for wealth is one I do, but of course you have to do it because to risk not getting that extra bit of luck because of skepticism is just now worth it. Simply put, we are Polish. We make cheese pierogi that the filling is made with farmer cheese and a kapusta filling which is made of sauerkraut and mushroom. The borsch is a mushroom borsch that had eight pounds of mushroom in it; yes you read right, eight pounds. The main ingredient in everything below is sour cream and of course butter. This is a Julia Child approved recipe because of the amount of butter we used.
- A delicious recipe for sparkling Champagne cupcakes
- Dancing shoes: 15 pairs that won't let you down on NYC
- Sci-fi shows to catch up on over the holiday weekend
- Tips to make your New Year's resolutions stick
- Cold weather pet care tips
- How to make your New Year's Eve makeup last through the night
- Glam vintage NYE parties
- Cute outfits for kids' New Year's celebrations
- Inspiring outdoor spaces
- See Ian Somerhalder in a sexy Russian music video
- 20 vegan recipes to add to your repertoire
- Robert Pattinson returns to LA for NYE
- A recipe for the best chili ever
Finger foods, starters, appetizers, hors d'oeuvres: call them what you will, but in the days leading up to yet another New Year's Eve celebration, they've been the talk of every media outlet food section. In reading them all and planning my own Saturday festivities, I've come to wonder: is there a difference between appetizers and hors d'oeuvres?
Although both are meant to foster an appetite and they're listed as the same thing in Wikipedia, there is a subtle difference between the two courses. The French term hors d'œuvre (pronounced "or-derves"), which literally means "out of work" but translates to "outside the meal," is a one-bite item that's either stationary or passed and served separate from or prior to a meal.
This means an hors d'oeuvre is typically finger food and might refer to, among other items, canapés, crudités, deviled eggs, and bruschetta. Appetizers, on the other hand, appear as the first courses when seated at the table. They're often slightly larger and composed in a way that complements the entrée and dessert courses to follow. Which do you prefer — or is it all the same to you?
Instead of committing yourself to attending one party only, why not party hop? It's a great way to catch up with all your friends and not miss out on anything.
Since party hopping is my favorite sport, I'm sharing my suggestions after the break.