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Come Party With Me: Valentine's Dinner For Two - Drinks

partysugar — Thu, 12 Feb 2009 12:30:05 -0800

On Valentine's Day start your romantic evening with a fizzy, festive cocktail. This drink, appropriately titled "Cupid's Arrow," is made with easy-to-find ingredients like pomegranate juice, orange liquor, and sparkling rose.

If your man won't drink anything too girlie, mix the vibrantly red drink for you and serve him a vodka tonic. With dinner sip a light-bodied red like a Pinot Noir or Italian Sangiovese. Pair the chocolate-strawberry cakes with a lush Port or effervescent dessert wine.

For the cocktail recipes, read more.

Cupid’s Arrow
From Grand Marnier

Ingredients

1 Part pomegranate juice
2 Parts orange liquor (recommended: Grand Marnier)
2 Parts sparkling rosé (recommended: Chandon Rosé)
½ Part fresh-squeezed lemon juice

Directions

Shake pomegranate juice, Grand Marnier and lemon in a cocktail filled with ice.
Strain into a champagne flute.
Top with Chandon Rosé and enjoy!

Drink amounts will vary.

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Vodka Tonic
2 oz vodka
Tonic water
Pour vodka into a highball glass with ice cubes.
Fill with tonic water.
Stir, and serve.
Garnish with a lemon or lime.
For an bonus twist add a few sprigs of mint, or a splash of lime juice.

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Come Party With Me: Inauguration - Drinks

partysugar — Thu, 15 Jan 2009 13:10:08 -0800

Although it's named after a city in Massachusetts, Cohasset Punch is a classic concoction native to Chicago. Since the menu of my Inauguration kickoff party is Chicago themed, in honor of Barack Obama's old home, the signature drink should be a cocktail with origins in the Windy City. A favorite since before World War I, Cohasset Punch is a mixture of rum, Grand Marnier, and canned peach syrup. Along with the punch, offer guests a small selection of beer, wine, and sodas. To learn how to make the Cohasset cocktail, read more.

Cohasset Punch
From The Wall Street Journal

Ingredients

1½ oz dark rum
1 oz sweet vermouth
juice of ½ lemon
½ oz syrup from canned peaches
½ oz Grand Marnier
2 dashes orange bitters

Directions

Start by putting half a canned peach in the bottom of a saucer champagne glass; then half-fill the glass with shaved ice.
Put all the liquid ingredients in a shaker with ice. Shake and strain into the glass.

Makes 1 cocktail.

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Come Party With Me: Fashion Week Party - Drinks

YumSugar — Thu, 11 Sep 2008 12:15:19 -0700

For the bash I'm throwing in honor of New York Fashion Week, I'll be serving everyone rounds of this drink, the Manhattan. Not only is it a classic cocktail, but it's sleek, urban, and distinctly New York. The best thing about this bar classic? It's just as easy to make in a large batch as it is to prepare just one.

For those of my guests who aren't sipping spirits, I'll have sparkling cranberry juice on hand to pour, so they can look (and feel) just as glamorous as the rest. To stir up this fashionable drink, read more.

Manhattan
From Food and Wine

Ingredients

Ice
12 ounces sweet vermouth
8 ounces rye whiskey
2 ounces Grand Marnier
16 dashes of Angostura bitters
8 orange or lemon twists

Directions

Fill a pitcher two-thirds full with ice.
Add the vermouth, rye, Grand Marnier, and bitters, and stir for 30 seconds to chill.
Strain into 8 chilled martini glasses.
Top each with a twist.

Serves 8.

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Happy Hour: Leap Year

partysugar — Fri, 29 Feb 2008 12:03:11 -0800

Today we all have a very good excuse - it's leap year! - to sit back and relax with a potent cocktail. February 29 only happens every four years and to celebrate, I suggest you mix yourself up a drinkie. Not just any concoction, one appropriately named, of course. The Leap Year is a delicate blend of gin, sweet vermouth, and grand marnier. If you prefer vodka to gin, simply substitute the gin with your favorite vodka. To raise your glasses and give a cheers to leap year, read more.

Leap Year
From the Wall Street Journal

2 oz. gin
½ oz. sweet vermouth
½ oz. Grand Marnier
1 dash fresh lemon juice

Shake with ice and strain into a stemmed cocktail glass. A twist of lemon peel on top.

Makes 1.

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Happy Hour: Autumnal Equinox

YumSugar — Mon, 24 Sep 2007 13:28:33 -0700

Yesterday was the first day of fall, or autumnal equinox. This means it's just about time to put away the ice cream maker and pull out the crock-pot. If this is sad news to you, you may need a drink to help you cope. If it's great news, then you may need a drink to help you celebrate. Either way, I've got the perfect one for the occasion. The drink, aptly titled Autumnal Equinox, is a perfect mix of port wine, Grand Marnier, and amaretto. To get the recipe, read more

Autumnal Equinox
From The Webtender
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2 oz Port
1 oz Grand Marnier
1/2 oz Amaretto

Fill Old Fashioned Glass with ice.
Pour ingredients into glass and stir.

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Definition: Grand Marnier

partysugar — Fri, 02 Feb 2007 00:12:32 -0800

Grand Marnier
A clear, dark golden, brandy-based French liqueur. It was created in 1880 by Alexandre Marnier-Lapostolle. Grand Marnier's flavor is similar to that of triple sec and is made from a blend of cognacs, distilled essence of orange, and other ingredients.

Reader's Recipes: Creme Brulee French Toast

YumSugar — Thu, 11 Jan 2007 10:01:21 -0800

You guys are doing a fantastic job of posting your recipes. I went to look for a recipe that caught my eye and ended up spending over two hours drooling at all your posts! And, to make things worse, there were so many great sounding recipes that I had the most difficult time deciding on a recipe to highlight. Eventually I realized that I was craving breakfast, and so I decided on a Delicious Creme Brulee French Toast. Submitted by ashleyk4214, this french toast uses Challah bread and Grand Marnier. Sounds like my kind of delectable treat! To check out her recipe, read more

Recipe submitted by: ashleyk4214's

Creme Brulee French Toast pictureThis recipe is so delicious, I served it to my family on Christmas morning this past year and it was a big hit. I didn't use the Gran Marnier that time, but I'm sure the addition of that would be great too! It makes around 8 servings, so if you have a large group coming, I would recommend making 2 or making an accompanying dish to go with it. Something with eggs and sausage would be great.

1 cup (2 sticks) unsalted butter
2 cups packed brown sugar
4 tablespoons corn syrup
1 (8 to 9) inch round loaf Challah bread
5 large eggs
1 1/2 cups half and half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt

In a small heavy saucepan melt butter with butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2-inch baking dish. Cut 6 (1-inch) thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350 degrees F and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

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Come Party With Me: Almost Meatless Thanksgiving - Drinks

partysugar — Thu, 19 Nov 2009 15:00:06 -0800

Kick-start your Thanksgiving meal with a refreshing sangria-style glass of white wine. Made a day in advance, this wine is infused with oranges, Grand Marnier, and Pernod. Bay leaves and whole cloves give it an herbaceous, aromatic appeal that's sure to pair perfectly with baked brie and walnuts.

For the main course, select a versatile wine varietal that can support a lot of flavors. An affordable Chardonnay or light red are great options. Chat with your local wine shop owner for more suggestions. Tell him what you plan on serving and your budget, and he's sure to provide you with lots of ideas. For the orange wine recipe - this would also make a great Thanksgiving hostess gift! - read more.

Spiced Orange Wine
From Gourmet

Ingredients

2 (750-ml) bottles dry white wine
1/2 cup sugar
1/4 cup orange liqueur such as Grand Marnier
1/4 cup Pernod
2 whole cloves
4 Turkish or 2 California bay leaves
2 navel oranges

Directions

Bring all ingredients except oranges to a boil (reserve wine bottles and corks), stirring until sugar has dissolved.
Remove zest from oranges in a continuous spiral using a vegetable peeler and cut off any white pith with a paring knife. Reserve oranges for another use and divide zest between empty wine bottles.
Fill bottles with orange wine and cool, uncorked, 1 hour.
Cork bottles, then chill at least 4 hours.

Makes 2 (750-ml) bottles.

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Come Party With Me: Budget Thanksgiving - Drinks

partysugar — Thu, 06 Nov 2008 12:30:29 -0800

To save money on drinks at Thanksgiving, ask guests to bring a bottle of red or white wine. Head to Trader Joe's, they have a wonderful assortment of affordable wines, and purchase a couple of bottles to add to the collection. Instead of offering bottled water, fill pitchers with ice and tap water.

Make one signature cocktail and have a pitcher ready to pour the moment the party starts. This recipe for a cranberry champagne cocktail is festive. Instead of using champagne, substitute a sparkling Spanish cava. Beverages and More has one on sale for $7.00. Grand Marnier, the French orange liqueur, can be pricey, so replace it with Triple Sec. To look at the cocktail recipe, read more.

Cranberry Champagne Cocktail
From Gourmet

Ingredients

1/4 cup Cointreau or Grand Marnier or Triple Sec
1 1/4 cups cranberry juice cocktail
1/2 cup plus 2 tablespoons fresh lime juice
3 tablespoons superfine granulated sugar
4 cups chilled champagne or other sparkling wine

Directions

Stir together Cointreau, juices, and sugar and chill, covered, 2 to 6 hours.
Just before serving, divide among 10 champagne flutes and top off with champagne.

Makes 10 drinks.

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Top Chef 3.11 - Snacks on a Plane Recap

YumSugar — Thu, 13 Sep 2007 11:22:06 -0700

Well folks, we are down to the final six cheftestants, and I must say I was slightly shocked by last night's episode. Shocked by who was eliminated, shocked by how mean guest judge Anthony Bourdain was - although I should have been expecting it - and shocked by how many folks overcooked fish. I could go on and on about my shock, but let's just start at the beginning for now.

The episode starts with Padma sneaking into the dorms and rousing the chefs from their slumber. And naturally, she has a surprise! They stagger into the (super swanky) kitchen area and are told they have 20 minutes to make her breakfast with ingredients in the kitchen. No time to change, no time to think, just make. Oh and they're endorsed by Breville's blender, so they might want to use that too.

To find out what happens next, read more

Once the challenge starts, the cheftestants (as Hung said) "scatter like roaches." Truffle oil is falling off the counter, bell peppers are lying on the floor and burners are barely burning. All of the chefs decide to play it a little safe - crepes, French toast, eggs in a nest, etc - and Hung wins the challenge with a well prepared take on steak and eggs and a papaya smoothie. Did I mention that his papaya smoothie was spiked with Grand Marnier? I'm sure it gave him an edge, but the simple combo of blended papaya with milk is fantastic, so I'm sure his would have been fantastic with or without the added bonus.

As winner of the elimination challenge, Hung is presented a copy of Padma's upcoming cookbook and will be able to pick his protein first. However, before they can begin, it's time to pack their bags and head West to Aspen! But oh wait, there's a slight detour and they're going to New York first!

When the cheftestants arrive at the Newark airport, they're ready to head to New York, but are told to check in to their airport hotel and prepare for an elimination challenge the next day. The challenge takes place - hair caps and all - in the kitchen for Continental airlines. They have two hours to prepare business class appropriate meals that will be reheated and served to the judges - including guest judges Anthony Bourdain and Jimmy Canora of Continental's Congress of Chefs - and a fleet of elite flight attendants.

Four of the six chefs opt for fish, Hung takes the fatty Chilean Sea Bass, Brian takes lobster (to go with this gigantic steak), CJ takes halibut and Sara opts for salmon. Casey and Dale take meats, veal and steak respectively. The fishes - except for Hung's - are overcooked and rubbery. Bourdain says he didn't even know what Brian's lobster was and Sara's salmon is awful and inconsistent. In the end Casey walked away the winner with grilled veal medallions and cauliflower gratin.

However it isn't the fish, but side dishes that send folks home. Sara's couscous is considered an afterthought - which she agrees with - and CJ's burnt broccolini is according to Tom, the "worst dish that they've had in three years of the competition." Bourdain backs it up by saying that it looked like they were cleaning Bob Marley's house and found it in the closet. Ouch, harsh words for some sad broccolini.

Unfortunately, it isn't just harsh words that are given to CJ. He is also given the boot. I must say, I was a bit shocked. I honestly thought he would be in the final four. It looks like it must have been a tough decision, I mean Padma is practically in tears as she tells him to go home.

Things to ponder...

Did you think the beginning was staged? Something about it seemed like they re-enacted the scene.
This is probably some sort of sin to ponder, but is Bourdain's mean guy schtick too predictable? Oh and If you haven't read his thoughts on the evening, you really should.
Were you as touched by how sad Padma was, as I was?
Who are you rooting for? I think I'm rooting for Hung, but with my track record that must mean he's going home next week.
Oh and, I don't know about you, but I have to figure out how to fly business class from now on...

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