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Yummy Links: From Bacon to Imitation Crab

partysugar — Tue, 14 Jul 2009 07:50:56 -0700

Has bacon mania run its course? - The Feedbag
Kelly Choi's twittering is out of control - it might be time for a twittervention. - Eater
The pastes of Provence: learn the difference between tapenade, pistou, and aioli. - Serious Eats
Grub Street, New York Magazine's food blog, has gone national. - Grub Street
Celebrate Bastille Day by making a French 75. - Gourmet
Can you really seal the juices into meat? - Chow
A traumatizing behind-the-scenes look at imitation crab manufacturing. - Eat Me Daily

Come Party With Me: My Birthday - Drinks

partysugar — Thu, 28 Aug 2008 12:14:56 -0700

Obviously, I think my birthday is a cause for celebration, and with celebration comes champagne! When choosing a signature drink for my bash, I wanted something that would subtly echo the floral motif of my invitations without being too juvenile. A playful twist on a classic, grownup cocktail seems fitting for someone turning 27.

I've settled on this variation on the French 75 cocktail; it features blood oranges so it has a slightly pink, but not too pink, hue. Better yet, it will please both cocktail connoisseurs and casual drinkers, and it can be made in large batches. To get the recipe, read more.

Blood Orange French 75
Bon Appetit

Ingredients

3 blood oranges (about 1 pound)
1 1/2 cups gin
2 tablespoons sugar
1/2 teaspoon angostura bitters
2 750-ml bottles chilled Champagne

Directions
Serves 12.

Cut 1 orange in half through stem. Cut each half crosswise into 6 slices; reserve for garnish.
Using small knife, cut peel and white pith from remaining 2 oranges; chop oranges.
Transfer chopped oranges with juices to bowl; mash with potato masher or wooden spoon. Stir in gin, sugar, and bitters.
Strain into 2-cup measuring cup, pressing on solids to release liquid. Chill 4 hours.
Pour scant 2 tablespoons gin mixture into each of 12 glasses; fill with Champagne and garnish with orange.

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Happy Hour: French 75

partysugar — Mon, 14 Jul 2008 14:00:14 -0700

In honor of Bastille Day, which celebrates the start of the French Revolution, mix (or order!) a French 75 cocktail. Named for a type of gun, this drink was originally created by a World War I, French-American fighter pilot. The combination of gin and champagne packs such a potent kick that people believed drinking it was like being shot with the powerful gun.

Now, the French 75 is considered a classic Champagne cocktail. The strong concoction is easy to make and even easier to drink. Get the recipe and read more.

French 75
From Tyler Florence

Ingredients

8 ounces gin
8 ounces orange liqueur, such as Cointreau or triple sec
1 lemon, juiced
4 dashes orange bitters
8 sugar cubes
1 bottle champagne, chilled

Directions

Pour gin, orange liqueur, lemon juice, and bitters into a cocktail shaker filled with ice. Shake well to blend.
Put a sugar cube into a champagne flute. Strain about 2 ounces of the gin mixture into the glass. Carefully top it off with champagne.

Serves 8.

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Happy Hour: French 75

YumSugar — Mon, 11 Jun 2007 13:13:38 -0700

A few weeks ago I attended the closing gala for San Francisco's Cocktail Week. The event was a casual happy hour spotted with lovely specialty drinks by the talented Absinthe Bar bartenders. The party served as closure to the week, as well as a release party for Art of the Bar, a cocktail book by the Absinthe bartenders. So naturally, they were showing off some of their specialty drinks.

I was lucky enough to experience several different selections, but the one I was gaga for was called French 75 - a champagne cocktail made with gin and citrus juice. If you've never had one, treat yourself tonight. It's simple, it's classy, it's tasty. Get the recipe, just read more

French 75
Adapted from Drinks Mixer

1 1/2 oz gin
2 tsp superfine sugar
1 oz lemon juice
1/2 oz lime juice
4 oz chilled Champagne
1 lemon peel twist
2 brandied cherries

In a shaker half-filled with ice cubes, combine the gin, sugar, lime juice and lemon juice. Shake well. Pour into tall glass (ie: pilsner). Top with champagne. Stir well and garnish with lemon peel and brandied cherries.

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Must-Read: The Balthazar Cookbook

YumSugar — Thu, 02 Apr 2009 03:30:51 -0700

Even for those of us who don't live in New York, it's hard to ignore the accolades of Balthazar, Keith McNally's world-famous SoHo brasserie that's been perennially packed since it opened over a decade ago.

New Yorkers may think it's still hard to book a rez, but those of us on the West Coast really can't snag a seat for brunch. That's why I was psyched to get my hands on a copy of The Balthazar Cookbook ($24.75). Find out if the book deserves the same reputation as its namesake restaurant when you read more.
Pros:

A comprehensive anthology of France's seminal dishes, from bouillabaisse to cassoulet.
Elegant layout and stunning action shots make this a gorgeous coffee table tome.
Sidebar notes include techniques and suggestions for locating obscure products.

Cons:

With its beautiful red binding, elegant typography, and stylish photos, this compilation of recipes is almost too attractive to use.
Many recipes, such as potato gnocchi or cod with lobster, are not for the beginner cook.
Labor-intensive dishes (like Koulibiac - seared salmon with spinach, lettuce, rice, and mushrooms, all wrapped in puff pastry) seem better off ordered at a restaurant.

Recipes: The book includes all of the classic, national dishes of France. These dishes caught my eye:

Balthazar salad
Salt Cod Brandade
Onion Soup Gratinée
Duck Confit
Côte de Boeuf
Spaetzle
Banana Tarte Tatin

Imagery: More often than not, the recipes include vivid and luscious corresponding photos.

Overall Rating: While not the most practical of cookbooks, this book would be a great purchase for die-hard Balthazar fans, or experienced home cooks looking for a go-to for classic French favorites.

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Come Party With Me: Mardi Gras Bash - Drinks

partysugar — Wed, 14 Feb 2007 06:58:53 -0800

Fat Tuesday, the biggest night of the Mardi Gras celebration in New Orleans, is less than a week away. To honor the day I'm going all out and hosting a blowout bash. I made a whole bunch of mask invites and sent them to everyone I know. I researched Mardi Gras foods and will be making three savory appetizers and two sweet appetizers. This isn't the type of party that you would bring your mom to, there is going to be drinking, dancing, and whatever else happens... Wow, I'm getting ahead of myself, it's not party time yet and I still haven't told you about the drinks I'm serving. It has to be cocktails to fill a crowd and to see what I have up my sleeve, read more

Hurricane but you can call me sluricane... remember that song? The Click was talking about a cocktail, the Hurricane that originated in New Orleans. It's a delicious, dangerous drink that tastes like fruit punch. The Hurricane was invented during World War II at Pat O'Brien's bar in New Orleans and was named after the shape of a hurricane lamp. Pat O'Brien's bar is still open today in New Orleans' famous French Quarter and sells their original Hurricane cocktail mix at the bar. While I won't be able to get to Pat O'Brien's bar, I will be able to "transport" my guests and self there by making a giant batch of Pat's Hurricanes. The original recipe calls for passion fruit juice but I like to make my version with pineapple juice.

For the guys and gals who don't drink hard liquor, I'll get a keg of beer. If you have never ordered or purchased a keg before, here are some helpful tips:

Locate a liquor store, beer store, or brewery near you that sells kegs and see what they have in stock.
Order yours at least three days before your event to ensure that you can pick it up the day of the party.
Kegs come in different sizes, so figure out how much beer you need.

A pony keg (half keg) is 7.5 gallons and serves 27 people three 12-ounce servings.
A full keg is 15.5 gallons and serves 55 people three 12-ounce servings.
Some stores deliver, but be sure to ask when you call to order your keg. If you do have to pick it up, make arrangements to have some heavy-lifters come with you.
Don't forget to bring your ID and money for a deposit when you pay for the keg.

I'll also be sure to have plenty of water and light colored sodas for those who prefer not to partake in the debauchery. If guests offer to bring something to enhance the party I'll tell them to please bring a bottle of champagne.

What drinks would you serve at a Mardi Gras blowout bash? Tell me about it below! Be sure to check back tomorrow when I'll be talking about The Look of this party.

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