YumSugar

Simple Tip: Color Your Drinks With a Drop of Food Coloring

YumSugar — Fri, 13 Jul 2007 14:24:38 -0700

This past 4th of July, my gal TeamSugar really wowed me with a fantastic party trick. In order to create a display of red, white and blue bubbly, she used a rose champagne, regular champagne and a tiny drop of blue food coloring in regular champagne. She also said the the amount of dye was so minimal that it didn't change the flavor at all. Personally I think it's one of those "Doh! I can't believe I didn't think of that!" sort of tips. It really adds a bit of fun and completes the visual package. Oh and since today is Embrace Your Geekiness Day, I should also point out that Team's brother thought the blue concoction was similar to Romulan Ale. If you don't believe me, you can even check out a clip of the Enterprise crew partaking in some booze.

Canned Cranberry: Love It or Hate It?

partysugar — Sat, 21 Nov 2009 04:00:41 -0800

When I was growing up, canned cranberry jelly was a part of our menu every Thanksgiving. With it's rich color, cylindrical shape, and smooth coolness, it was one of my favorite parts of the meal. I have since learned to love a more sophisticated homemade fresh cranberry sauce, but the canned cranberry holds a special place in my heart. It's ideal for making leftover sandwiches. How do you feel about it?

Source: Flickr User busbeytheelder

Happy Hour: Twilight

partysugar — Fri, 20 Nov 2009 16:13:04 -0800

Well, folks, the moment everyone's been waiting for is here. The second movie in the Twilight series, New Moon, finally comes out today. Whether you're dying to see it or excited that the hype surrounding it will die down, there's only one way to celebrate - with a cocktail! Not just any boring old drink, but an aptly named concoction created by one of San Francisco's illustrious bar owners, Jon Gasparini. A couple of weeks ago when Jon (of one of my favorite bars, Rye) tweeted about a new cocktail called Twilight, I knew I needed the recipe.

Jon describes it as having a beautiful color and balance, and I couldn't agree more. The complex gin and Prosecco drink is easy to put together and elegant enough to serve at a Thanksgiving dinner or holiday soirée. To get his recipe, read more.

Twilight
From Jon Gasparini of Rye

Ingredients

3/4 ounce creme de violette
1 1/2 ounces gin
dash orange bitters
dash simple syrup or agave syrup
1 ounce Prosecco or other sparkling wine

Directions

Combine the violette, gin, bitters, and sweetener in a cocktail shaker filled with ice.
Strain into a chilled Champagne coup and top with the Prosecco.

Makes 1 drink.

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Brined, Bourbon-Glazed, Spice-Rubbed Turkey Is Deliciously Juicy

partysugar — Thu, 19 Nov 2009 09:00:39 -0800

Last year, after reading countless turkey recipes, I finally decided on one from a somewhat unexpected source: Every Day With Rachael Ray. I didn't follow the method exactly - the magazine's recipe grills a turkey breast and I roasted a whole turkey - but I used the brine, spice rub, and glaze recommended. The resulting turkey, with a fiery brown color and slightly charred skin, was fabulously moist and super flavorful. The meat was so succulent it almost didn't need gravy. To check out the recipe, read more.

Bourbon-Glazed Spiced Rubbed Turkey
Modified From Every Day With Rachael Ray

Ingredients

4 cups apricot nectar
4 cups apple juice, plus more for basting
2-1/5 cups dark brown sugar
1/2 cup granulated sugar
1/2 cup salt
6 cloves garlic, smashed and peeled
3 teaspoons Worcestershire sauce
3 teaspoons freshly ground pepper
2 fresh or dried bay leaves
1 turkey (ours was 18 pounds)
1 cup bourbon
1 cup honey
1 cup apple cider vinegar
4 tablespoons paprika
4 tablespoons yellow mustard
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 stick of butter, at room temperature

Directions

In a large pot, combine 8 cups water with the apricot nectar, apple juice, 1 cup brown sugar, the granulated sugar, salt, garlic, Worcestershire sauce, pepper and bay leaf. Bring to a simmer and stir, then remove from the heat and let cool.
Place the turkey in the brine. Cover the turkey with foil and refrigerate overnight.
In a container with a tight-fitting lid, combine the bourbon, honey, vinegar and 1 cup brown sugar. Shake vigorously to blend; set aside.
Preheat the oven to 450°F.
In a bowl, combine the remaining 1/2 cup brown sugar with the paprika, mustard, chili powder, garlic powder, onion powder and butter to form a paste.
Dry the turkey with a paper towel and rub the paste all over the turkey.
Roast the turkey for about 45 minutes, until slightly golden brown. Reduce the heat to 350°F and continue roasting, brushing with some of the bourbon glaze every 20 minutes, for about 1 hour, 15 minutes longer. An instant-read thermometer inserted in the thigh should register 160 degrees F. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.

Serves 8-10.

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Fabulous Favor Idea: Color-Coded Candy

partysugar — Fri, 26 Sep 2008 16:00:35 -0700

Last night I went to a fashion party at Carrots with FabSugar, and I came across the cutest favor idea: color-coded candy! The boutique always decorates in orange and they carried the theme over to create a gorgeously delectable candy spread. I plan on re-creating the idea for an upcoming party. You can, too! To learn how, read more.

Start by collecting an assortment of clear, glass vases in different sizes and shapes. Cheap vases can be found at Michaels and Ikea.
Pick out a bunch of candy in the same color. For example, if red is the color for your bridal shower get skittles, red M&Ms, red starbursts, red malt balls, Hot Tamales, red licorice, etc. Heading to a local candy shop is a great way to get inspired or check out the Halloween aisle of your favorite drugstore.
Fill the vases with the candy, one sweet per vase.
Arrange the vases on a large table. Place some on stacks of magazines or turned-over bowls to add depth to the display.
Stack empty white Chinese takeout containers nearby.
Invite guests to take home a container of candy!

Wouldn't a color-coded candy display be fabulous fun at a baby shower or wedding?!

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Yum Market Finds: Colorful Kitchen

partysugar — Thu, 18 Oct 2007 13:30:55 -0700

Adding bright flashes of color to your kitchen is a wonderful way to make it homier, more inviting, and comforting. I especially like to incorporate vibrant accents in winter when things can seem dark and depressing. All of the colorful kitchen gear you have bookmarked in the Yum Market on TeamSugar is inspiring! Plates, toasters, pots, and pans - you have found some fabulous bold colors to spice up a kitchen. I love these patterned click magnets that talloolah discovered. They are an eye-popping accessory that will add pizazz to my fridge. There is nothing more cheerful than walking into a warm and colorful kitchen filled with delicious aromas, so browse below for more ideas.

For more on how to bookmark refer to geeksugar's guide.

Hyper Kids? Try Fewer Artificially Colored Foods

YumSugar — Mon, 14 May 2007 06:58:31 -0700

You might want to keep your kids away from the crazy colored foods. A new British study is showing a link between artificial food coloring and hyperactivity in children. Scientists at England's University of Southampton, tested five different colorings on both three-year olds and eight and nine year olds. The amounts used in the study were comparable to that which an average child might consume in a day. All additives tested in the study are ones that are approved for use in the EU - however some of those colors are banned in the US (as well as Scandinavian countries). The full findings are not yet available, but should be published soon. Somehow I'm not surprised, a 2004 study showed similar results.

Source: Press TV

Yummy Links: From Colored Sugar to Charitable Giving

YumSugar — Fri, 14 Dec 2007 07:01:19 -0800

Get creative with your holiday baking by making your own colored sugars. - Baking Bites
Donate to Menu for Hope and you could win some fantastic prizes. - Chez Pim
Oranges stuck with cloves make for a beautiful and festive table decoration. - lilsugar
Tired of having to scrape down the mixing bowl? Try this new SideSwipe Spatula Mixer Blade. - the kitchn

Here's a list of healthy goodies that make great stocking stuffers. - FitSugar
Here are ten tips on how to buy organic in the winter. - Culinate
This beautiful red and white table cloth works all year round. - CasaSugar
Does your eater have everything already? Here's a gift guide for the eater with everything. - Serious Eats
And finally, a list of food-related organizations for charitable giving. - Chow

Yum Market Finds: Beautiful Colorful Glasses

partysugar — Sat, 17 Feb 2007 10:11:52 -0800

Just as we fill our closets with shoes and handbags for each and every occasion we should fill our cabinets with the perfect glasses for each and every drink. Every time I show up with a new box of glasses it drives my father a little more crazy. After seeing Marie Antoinette I ran out in search of fabulous dainty little champagne glasses. We already have champagne glasses my dad grumbled. My response: we have champagne flutes and these are champagne saucers. As I was looking through the Yum Market, I realized that you recognize the importance of having a variety of glasses in all shapes and sizes. Here are a few of my favorite finds (that you found!):

almost famous found these gorgeous little brocade glasses. She says she is going to use them for decoration in her apartment or to pot tiny flowers (great idea!) but I would serve super hot tea or really cold beer in these glasses like they do in Spain.

There's more so read more

atkoester discovered these fabulous stemless martini glasses. I would use these to serve whiskey on the rocks or a classic vodka/gin martini. Thanks for finding these babies atkoester!

For everyday juices, milks, iced teas, and lemonades these functional, classic glasses saved by DesignRchic are ideal. Their tinted purple glass adds a touch of color to an otherwise ordinary day. Get them now because a set of 4 is on sale!

Keep on saving your amazing foodie finds in the Yum Market! Don't know what the Yum Market is all about? Read geeksugar's informative explanation.

Come Party With Me: Bold Flavorful Thanksgiving - Dessert

partysugar — Wed, 11 Nov 2009 10:15:15 -0800

I'm a fan of trying out new recipes on Thanksgiving, but I always like to serve some sort of pumpkin dessert. It doesn't matter if it's pie, cookies, or ice cream - as long as it's pumpkiny. To finish a meal that is full of vibrant colors and bold flavors, I would offer guests a spirited twist on the classic crème brûlée. Pumpkin puree and brown sugar make this smooth and creamy treat perfect for turkey day.

Crème brûlée is also great because you can get people up and moving after the big meal: invite everyone to sugar and blow torch their own crème brûlée! To get this recipe, which can be prepared in advance, read more.

Pumpkin and Brown-Sugar Crème Brûlée
From Bon Appétit

Ingredients

1 15-ounce can pure pumpkin
1/2 cup sugar
1/2 cup (packed) golden brown sugar
5 large egg yolks
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 cups heavy whipping cream
8 tablespoons raw sugar or golden brown sugar

Directions

Preheat oven to 325°F. Whisk pumpkin, 1/2 cup sugar, and 1/2 cup brown sugar in large bowl. Whisk in egg yolks and vanilla, then spices and salt.
Bring cream just to boil in medium saucepan. Gradually whisk hot cream into pumpkin mixture.
Divide mixture among eight 5x1-inch ramekins. Divide ramekins between 2 large roasting pans. Add enough hot water to pans to come halfway up sides of ramekins.
Bake until custards are just set in center, about 35 minutes. Chill custards until cold, about 6 hours. Can be made 2 days ahead. Cover and keep chilled.
Sprinkle 1 tablespoon raw sugar over pumpkin custard in each ramekin. Using kitchen torch, melt sugar until deep amber. Alternatively, use broiler. Place ramekins on rimmed baking sheet. Sprinkle tops with brown sugar [not raw sugar] and melt directly under broiler until deep amber. Refrigerate 15 minutes to allow sugar to harden. Can be made 1 hour ahead. Keep chilled.

Serves 8.

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