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Come Party With Me: Fast Thanksgiving - Drinks

partysugar — Thu, 20 Nov 2008 12:30:11 -0800

As much as I love cocktails made from fresh, seasonal ingredients, sometimes there simply isn't time - especially when you need Thanksgiving dinner ready in a hurry - to juice 20 blood oranges. The grocery store liquor aisle is crowded with generic and overly-sweet cocktail mixers, but there's one brand I trust for excellent mixers: Stirrings. With their blood orange flavor you can make a quick batch of blood orange bellinis.

Serve wine at mealtime. Call your local wine shop and ask them to set aside a couple of Thanksgiving-friendly bottles for you. Use their expertise to save time. You won't have to research wine pairings or stand in the wine aisle wondering what to buy. Don't forget sparkling apple cider, water, and soda for the kids. To look at the easy blood orange bellini recipe, read more.

Blood Orange Bellini
From Stirrings

Ingredients

1 oz. Stirrings Blood Orange Mixer
4 oz. dry sparkling wine or champagne

Directions

Chill a champagne flute.
Pour the blood orange mixer into the prepared glass.
Slowly top with sparkling wine. Garnish with blood orange wheel, if desired.

Makes 1 drink.

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Happy Hour: Blueberry Martini

YumSugar — Mon, 03 Nov 2008 14:01:37 -0800

Although I enjoyed fresh blueberries this past weekend, I know their supply is winding down at the market, which is why I've been searching for ways to prolong their existence at my table. Then one day, out of the blue (pardon the pun), I came across some Stirrings Wild Blueberry, and I had my answer.

All you need is vodka and the syrup, which is made from real blueberries. In a matter of seconds, you've got blueberry cocktails for everyone! This drink is ideal for tailgates or large parties because it's so easy to make. Check out how and read more.

Wild Blueberry Martini
From Stirrings

Ingredients

2 parts Stirrings Wild Blueberry Mixer
1 part Smirnoff Vodka
Lime wedge

Directions

In a cocktail shaker, combine Wild Blueberry Mixer, vodka, and plenty of ice.
Cover and shake vigorously.
Strain into a martini glass and garnish with a lime wedge.

Makes 1 martini.

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The Stirrings Summer Collection Giveaway Winner is...

partysugar — Mon, 12 May 2008 13:15:24 -0700

Congratulations to lucky TeamSugar member, nikkih! She was chosen as the winner to our Stirrings Summer Mixers and Macbeth Collection Party Bucket Giveaway. Not only will she receive a fun party bucket perfect for chilling beers and sodas, but she also gets 8 Stirrings mixers and 3 garnish rimmers.

According to her profile, one of nikkih's interests is bartending! She loves making drinks so I know she will truly enjoy this prize. Let's hope she shares pictures of her cool cocktails in the Super Special Occasion Group on TeamSugar. Until then, cheers to nikkih!

Win Stirrings Summer Mixers and a Macbeth Collection Party Bucket!

partysugar — Mon, 05 May 2008 10:41:40 -0700

Fabulous and refreshing cocktails are essential to Summer entertaining. Without the drinks, the pool parties, barbeques, and picnics just aren't the same. To ensure that your warm weather soirées are spectacular, we're giving away a bunch of Stirrings mixers and a stylish Macbeth Collection serving bucket! One lucky winner will receive the party bucket, three rimmer garnishes, and the following flavors of drink mixers: piña colada, watermelon, wild blueberry, white sangria, red sangria, strawberry daiquiri, mango, and caipirinha. Imagine all the cool cocktails you'll make!

To enter to win this fun prize, you must log in and take the fun cocktail quiz below. Your eligibility is not based on getting the answers correct, just by completing the quiz once you are logged in. You do, however, need to be a TeamSugar member, and you must log in before taking the quiz. If you're not already a member, register here for an account. One quiz entry per person, as all repeat quizzes will be ignored.

The contest is open to US residents only and ends on May 5, 2008, at 5:00 p.m. PDT. Click here for official rules. Enjoy and good luck!

Take the quiz

Happy Hour: Smurfette

partysugar — Fri, 18 Apr 2008 14:53:39 -0700

The Smurfs are turning 50 this year, and to celebrate, Stirrings - maker of my favorite on-the-go drink mixers - has created a specialty cocktail. While the classic cartoon characters were blue, the drink has a pretty burgundy color.

A combination of orange-flavored vodka and wild blueberry juice, the Smurfette is one potent cocktail. If you loved the Smurfs as a child, you will surely enjoy this cocktail as an adult.

To see how it's made, read more.

Smurfette
From Stirrings

Ingredients

2 oz orange-flavored vodka (recommended: Svedka Clementine)
3 oz Stirrings Wild Blueberry
sugar mixed with lemon zest, optional for rim

Directions

If desired wet the rim of a martini glass with a lemon wedge. Dip into sugared lemon zest, set aside.
In a cocktail shaker filled with ice, add the vodka and blueberry mixer. Shake for 1 minute to combine.
Strain into prepared glass and enjoy!

Serves 1.

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Happy Hour: Tangerini

partysugar — Fri, 18 Jan 2008 14:13:31 -0800

While I'm all for making delicious cocktails with 100 percent fresh ingredients, sometimes certain occasions call for a little help from the grocery store. For example, at my Big Game cocktailgate, I bought my favorite mixer, Stirrings, to make these delicious Tangerinis. Stirrings has tons of different flavors that aren't too sweet or overpowering. I prefer the tangerine because it's tart and a teeny bit fizzy. To see how I made these cocktails, read more.

Tangerini
From Stirrings

2 ounces of vodka
2 ounces of Tangerini Mixer
ice
cocktail shaker
fun plastic glasses

In a cocktail shaker, combine 2 ounces of vodka, 2 ounces of Tangerini Mixer and a glass of ice.
Shake well and strain into a chilled cocktail glass.

Makes 1 cocktail.

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Happy Hour: Trick-or-Tini

partysugar — Fri, 26 Oct 2007 13:15:00 -0700

Just in case you don't have enough Halloween themed cocktail recipes, here's another! It's a twist on the classic martini, the trick-or-tini. With its fun name and Halloween hues, this candy corn look-alike is a dessert in itself. Coconut cream, tangerine juice, and banana liqueur are carefully layered to make this delicious cocktail. To prevent mixing when layering liquors, be sure to pour super slowly with a steady hand over the back of a big spoon. Want to make this tonight? Get the recipe when you read more

Trick-or-Tini
From Stirrings

1 part coconut cream
1 part tangerine flavored mixer (suggested, Stirrings Tangerini)
1 part banana liqueur
Splash of white rum

Chill ingredients in fridge or freezer.
Once cooled, pour the first three ingredients, in the order listed above, slowly over the back side of a spoon into a martini glass.
Top with a splash of white rum.

Serves 1.

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Fast & Easy Dinner: Orange Beef Stir-Fry

partysugar — Fri, 15 Jun 2007 07:00:57 -0700

Never underestimate the extreme flavor power of fresh squeezed citrus juice. The acidity stops foods from oxidizing and adds a bright unprocessed taste to quick fix foods. The juice from one orange is used to jazz up a simple beef stir-fry. Stir-frys are excellent because they can be made rapidly and provide a mixture of tender meat, crisp vegetables, and sticky rice. You'll give Rachael Ray a run for her money when you make this savory stir-fry in under thirty minutes or less so get the recipe now and read more

Orange Beef Stir-Fry
From Everyday Food magazine

1 cup long-grain white rice
1/4 cup freshly squeezed orange juice, (from 1 orange)
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon light-brown sugar
1 pound top or bottom round steak, cut into strips, 2 inches long and 1/4 inch thick
1 tablespoon cornstarch
Coarse salt and ground pepper
1 (1 pound) broccoli, florets broken into small pieces (reserve stalks for another use)
2 tablespoons vegetable oil
1 red bell pepper, (ribs and seeds removed), cut into strips, 2 inches long and 1/4 inch wide

Cook rice according to package instructions; set aside.
Meanwhile, in a small bowl or liquid-measuring cup, combine orange juice, vinegar, soy sauce, and sugar; set aside.
In a medium bowl, toss beef with cornstarch; season with salt and pepper. Set aside.
In a large skillet, combine broccoli with 1 cup water; season with salt and pepper. Bring to a boil over medium-high; cook, partially covered, until broccoli is bright green and crisp-tender, 4 to 6 minutes. Transfer to a plate. Discard any water in skillet; wipe with paper towel.
In same skillet, heat 1 tablespoon oil over high. When pan is very hot, add half the beef; cook until browned, 2 to 4 minutes. Using slotted spoon, transfer beef to plate with broccoli. Repeat with remaining oil and remaining beef, but leave beef in skillet.
Return reserved beef and broccoli to skillet; add orange-juice mixture and bell pepper.
Continue cooking over high heat until sauce thickens, 2 to 4 minutes. Serve over rice.

Serves 4.

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Fast & Easy Dinner: Vegetable Stir-Fry

partysugar — Thu, 24 Jul 2008 07:45:35 -0700

Chock full of crunchy vegetables and Asian flavors, this vegetarian stir-fry is hearty and delectable. The meal comes together in minutes, because the vegetables - bok choy, snow peas, radishes, and spinach - are flash cooked in a large sauté pan. Meaty, soy-glazed tofu and a fresh ginger vinaigrette add layers of delicious depth to the veggies. This recipe is highly adaptable, so feel free to substitute bell peppers, mushrooms, or any other vegetable.

Chicken, pork, shrimp, or beef are nice alternatives to tofu. To get the versatile recipe, read more.

Vegetable Stir-Fry
From Food and Wine magazine

Ingredients

1 tablespoon minced fresh ginger
1 teaspoon lemon juice
3 tablespoons cooking oil
1 teaspoon Asian sesame oil
1/2 teaspoon salt
1/8 teaspoon fresh-ground black pepper
3 cloves garlic, minced
1 large head bok choy (about 1 1/2 pounds), stalks cut into 1/2-inch pieces, leaves shredded
1/2 pound snow peas
10 radishes, quartered
4 teaspoons soy sauce
1/2 pound spinach, stems removed and leaves washed well
1/2 pound firm tofu, cut into 3/4-inch dice

Directions

In a small glass or stainless-steel bowl, combine the ginger, lemon juice, 1 tablespoon of the cooking oil, the sesame oil, 1/4 teaspoon of the salt, and the pepper. Set aside.
In a wok or a large nonstick frying pan, heat the remaining 2 tablespoons cooking oil over moderately high heat.
Add the garlic and cook, stirring, until fragrant, about 10 seconds. Add the bok-choy stalks and cook, stirring, for 1 minute. Add the snow peas and cook, stirring, for 1 minute. Add the radishes and the soy sauce and cook, stirring, for 1 minute longer.
Add the bok-choy leaves, the spinach, and the remaining 1/4 teaspoon salt to the pan. Cook, tossing gently, until the leaves just wilt, 1 to 2 minutes.
Add all but 1 tablespoon of the vinaigrette and toss to coat. Remove the vegetables from the pan.
In the same pan, heat the remaining tablespoon of vinaigrette over moderately high heat. Add the tofu and cook, turning occasionally, until warmed through, about 2 minutes. Return the vegetables to the pan and stir gently to mix.

Serves 4.

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Sunday Dinner: Beef Stir Fry

YumSugar — Sun, 21 Jan 2007 00:28:32 -0800

Yesterday I invited my sister over for dinner because I decided that we were going to try and master one of my mom's classic dishes. It's best described as stir fried beef with gravy and vegetables, but we lovingly call it "na ge niu rou" (which literally translates to "that cow meat").

Now, my mom has made this dish (or a variation of this dish) a thousand times and you'd think that I'd have tried cooking it by now. However, I never knew where to begin. See, my mom's a fantastic cook (in fact, she actually used to teach classes), but she never measures anything and getting a recipe from her is nearly impossible. So when I went home for Christmas, I followed her around with a pen in one hand and a camera in the other and forced her to come up with a recipe.

My end result ended up being pretty tasty (although I didn't cut my meat as thin as I could have) and I'm surprised by how easy it was. It wasn't as tasty as my mom's dish (but come on, is ANYTHING ever as good as mom's?), but I think with practice I'll be able to make it my own. To learn what goodies my mom cooks up in the kitchen, read more

Stir Fried Beef with Gravy
Adapted from a recipe by YumSugar's Mom!

Vegetables:
2 small-medium sized carrots
1 good sized green bell pepper
1/2 cup water

Beef Mixture:
1 lb of beef (I used round tip)
2 tbsp cornstarch
1/4 tsp garlic powder
2 tsp soysauce
oil (I used olive, but you could use vegetable, canola, etc.)

Garlic Mixture:
1 dried chili pepper
2 cloves of garlic
1 slice of fresh ginger root
1 shallot

Sauce:
3 tbsp soy sauce
1 tbsp sugar
1 tbsp water

- Peel carrots and then thinly slice on the diagonal. Stack slices and cut into sticks. Cut and slice bell pepper into thin sticks. Set carrots and bell pepper aside.
- Slice beef into short thin strips.
- In a large bowl combine cornstarch and garlic powder. Place meat into bowl and coat with cornstarch mixture. Add 2 tsp soysauce and mix well. (By the way, you're going to do this whole step with your hands, it's much easier than trying to use an utensil.) Set aside.
- Mince chili peppers, garlic, ginger and shallot together. Set aside.
- Combine 3 tbsp soy sauce, sugar and water in a small bowl. Mix until sugar is dissolved. Set aside.
- Place vegetables into large, deep frying pan. Add 1/2 cup water. Place frying pan over high heat and cover. If the water comes to a boil, reduce the heat. You are just looking to steam the vegetables until they are soft. Do not overcook, as you want them to stay slightly crispy and colorful. If there appears to be too much water, remove lid and let water steam off.
- When vegetables are finished, remove them from pan and place on serving platter. For a decorative look, create a circle with the vegetables.
- Add enough oil to coat pan (approx 1 1/2 tbsp). When oil has started to shimmer, add beef. Be sure to spread the beef out (it will be clumpy from the mixture) so that it will evenly heat.
- Stir-fry for several minutes, until the meat is just about finished. The sauce on the beef should have thickened and appear a little "gooey." Remove from pan and set aside (I rinsed the bowl I used to coat the beef and re-used it).
- Place pan back over heat and add garlic mixture into pan (the pan will also contain a lot of the meat drippings). Sauté for several minutes or until the garlic is fragrant.
- Add soy sauce mixture to pan and let simmer for a minute or two. The sauce should begin to reduce (thicken). Stir often to ensure that the garlic mixture does not burn.
- When sauce has reached a syrupy consistency, add beef back into pan. Mix until everything is coated.
- Remove from pan and put onto serving platter (into the center of the vegetable circle). Serve with rice!My Mom's VersionMy Version (I forgot to cut the carrots!)

Note: There are several variations to this dish. The first one is a simple visual change. Instead of serving it inside of a ring of vegetables, you could mix everything together.

The second variation has to do with the sauce. When you remove the meat the first time, make sure it is completely done and then add it to the platter. Create the sauce as mentioned above, but instead of adding the meat back in to the pan, simply pour the sauce over the meat. This will result in a thinner sauce.

Also, this recipe can be doubled if necessary.

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