YumSugar

Happy Hour: Apple Cidercar

YumSugar — Mon, 09 Nov 2009 14:00:42 -0800

After declaring I'd discovered the perfect Fall cocktail last week, I was worried I'd have nothing to look forward to. But surprisingly, my success had the opposite effect: I was inspired to go in search of other tipples that glorify the season's bounty.

Right now, it's impossible to wander the farmers market without being smitten by frosty jugs of freshly pressed apple cider. The apple cidercar - a riff on the time-honored sidecar cocktail - is a fun way to incorporate Autumn's quintessential beverage into a spirited libation. Check out the recipe when you read more.

Come Party With Me: Summer Cocktail - Dessert

partysugar — Wed, 19 Aug 2009 12:50:20 -0700

This Friday a group of friends will be gathering in my sister's garden for an informal Summer cocktail party. Since the entire savory menu consists of delicious bite-sized finger food, the theme should carry over to the desserts. That's why an assortment of mini tartlets will make up the dessert selection. In this recipe, the tartlet crust is homemade, and the shells are filled with store-bought lemon curd. However, feel free to get creative with the shells: vanilla custard, chocolate pudding, or cheesecake batter would be delicious fillings. To get the basic recipe, read more.

Mini-Tarts
From Williams-Sonoma

Ingredients

1 1/4 cups all-purpose flour
1/3 cup confectioners' sugar
1/2 tsp. salt
10 Tbs. (1 1/4 sticks) chilled unsalted butter,   cut into pieces
2 egg yolks, lightly beaten with 1 Tbs. water
1 jar (28 oz.) lemon curd filling
Whipped cream, meringue, fresh fruit or   candied ginger for garnish

Directions

In the bowl of a food processor, combine the flour, sugar and salt and pulse once to mix. Add the butter and process in short pulses until pea-size crumbs form, 20 to 25 seconds. While pulsing, add the egg yolk mixture and process until large, moist crumbs form, 10 to 15 seconds more.
Turn the dough out onto a lightly floured surface, shape the dough into a ball and divide it in half. Shape each half into a flat, 5-inch disk, cover with plastic wrap and refrigerate for at least 1 hour.
Position a rack in the center of an oven and preheat to 400ºF.
Working with one piece of dough at a time, roll out to 1/4-inch thickness. Using a 3-inch round cookie cutter, cut out 12 rounds. Transfer a round to each well of a 12-well mini-tart plaque or mini-muffin pan.
Using your fingers, press the pastry to fit into the well. Bake until the tart shells are evenly golden and crisp, 18 to 22 minutes. Transfer the pan to a wire rack and cool for 5 minutes, then remove the tart shells from the pan and cool to room temperature.
Fill each tart shell with 1 1/2 Tbs. tart filling. Garnish with whipped cream, meringue, fresh fruit or candied ginger.

Makes 12 tarts.

Print recipe with images | without images

Have You Ever Attended a Celebrity Chef Book Signing?

partysugar — Wed, 15 Apr 2009 10:15:09 -0700

This afternoon I'm off to meet Tom Colicchio! He's making a public appearance at William-Sonoma in downtown San Francisco. Besides chatting with me, Tom will be signing copies of his new book 'wichcraft. Have you ever been to an event of this sort?

Taste Test: Sprinkles Vanilla Cupcake Mix

partysugar — Mon, 13 Apr 2009 12:50:38 -0700

Last week I got my hands on a container of Sprinkles vanilla cupcake mix ($14). The LA-based bakery boosts a celebrity following and is famous for its rich cupcakes topped with swirled frosting and signature modern dot. Currently, there are six bakeries sprinkled throughout the Western United States, but thanks to Williams-Sonoma, you can experience the sweetness of Sprinkles in the comfort of your kitchen. The mix comes in seven flavors: chocolate, red velvet, vanilla, lemon, pumpkin, chocolate peppermint, and banana. To find out what I thought of the vanilla variation, read more.

First off, the mix is expensive. It only makes 12 cupcakes and that doesn't include the cost of frosting ingredients. The addition of the signature modern dot is fun, but, be warned, when I opened the plastic container the dots shattered on my counter. By themselves, the dots don't taste very good either: they're chalky and bitter with no apparent taste. The recipe is straightforward and easy to follow.

The final cake is extremely dense with a strong vanilla flavor. Essentially, it tastes exactly like what it is - a gourmet cupcake made from a prepackaged mix.

The frosting was my favorite part: it's thick and creamy with a delightful flavor that's not overly sweet or too buttery.

Since I prefer to make baked goods from scratch, Sprinkles boxed mix will not become a staple in my pantry. If you prefer light, fluffy, moist cupcakes, opt for a different flavor or mix altogether. Has anyone else tried Sprinkles boxed cupcake mixes? What did you think of it?

View 17 Photos ›

Last Chance to Win: The Ultimate Easter Baking Giveaway Ends Today!

partysugar — Wed, 08 Apr 2009 07:50:30 -0700

Looks like the cupcake craze isn't over yet: we were so excited about the overwhelming response to our last giveaway, we decided to offer another lucky reader the chance to win the ultimate baking package. This time, we've partnered with Williams-Sonoma to provide everything you'll need for an Easter baking extravaganza. We're giving away a KitchenAid Artisan Stand Mixer and all of the necessary tools for baking the best cupcakes. Yellow melamine mixing bowls? Check. Yellow silicone spatulas in three sizes? Of course. Yellow apron to ensure that your clothes don't get dirty? Done. If you're not the most sophisticated baker, don't fret; we're including four (chocolate, red velvet, vanilla, and banana) Sprinkles cupcakes mixes and a set of 12 Silicups. To help you channel your inner ace of cakes, we're also giving away beautifully colored decorating sugars.

No prize package is complete without pretty platters; you can place the cakes on vintage bunny band plates or a cupcake stand. Finally, you'll be able to take your baked goods on the go with the ingenious cupcake courier. All of these prizes combine to make a total package worth over $500!

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

The contest is open to US residents only and ends on Wednesday, April 8, at 12:00 noon, PDT. Click here for official rules. Good luck!

Take the quiz

Come Party With Me: Passover - Menu

partysugar — Tue, 31 Mar 2009 09:00:23 -0700

After the ceremonious reading of the Haggadah, invite your loved ones to join you for a hearty Seder dinner that is both traditional and modern. Start things off with a reinterpretation of the classic gefilte fish: pan-fried matzo-crusted trout. Serve with a crisp green salad. Next move on to rich bowls of piping hot matzo ball soup. Instead of offering the expected brisket, select another tough cut of meat - beef short ribs - and slow-cook in Kosher red wine. A tzimmes, a time-honored Passover stew made from sweet potatoes and dried fruit, is delicious on the side.

For these festive recipes, read more.

Matzo Meal-Crusted Trout
From Food and Wine

Ingredients

1 large egg
1/4 cup water
Kosher salt
1 cup matzo meal
1/2 teaspoon freshly ground pepper
1/4 teaspoon garlic powder
Eight 6-ounce rainbow trout fillets with skin, rinsed and patted dry
6 tablespoons vegetable oil
Oregano Oil, recipe below

Directions

In a bowl, beat the egg and water with a pinch of salt. In a shallow baking dish, toss the matzo meal with the pepper, garlic powder and 1 1/2 teaspoons of salt.
Dip the trout fillets in the beaten egg, then dredge in the matzo meal mixture; transfer to a baking sheet.
Heat 3 tablespoons of oil in each of 2 large nonstick skillets. Add 4 fillets, skin side up, to each skillet and cook over moderately high heat until browned at the edges, 5 minutes. Turn and cook until the skin is crisp and the fish is just opaque throughout, about 3 minutes.
Transfer to a platter and sprinkle with salt. Serve with the Oregano Oil.

Serves 8.

Oregano Oil

3 oregano sprigs, lightly crushed
2/3 cup extra-virgin olive oil

In a glass measuring cup, combine the oregano and olive oil. Cover and refrigerate for at least 1 and up to 2 days. The oil can be refrigerated for up to 1 week. Discard the sprigs before using.

Makes 2/3 cup.

Print recipe with images | without images

Simple Spring Green Salad
From Gourmet

Ingredients

7 to 8 ounces Boston lettuce (2 heads), torn into bite-size pieces
1/2 pound Bibb lettuce (2 heads), large leaves torn into bite-size pieces
2 tablespoons extra-virgin olive oil

Directions
Combine lettuces in a large bowl. Season with 1/2 teaspoon salt, then drizzle with oil and toss to coat. Serve immediately.

Serves 8.

Print recipe with images | without images

Matzo Ball Soup
From Williams-Sonoma

Ingredients

4 eggs
5 Tbs. melted chicken fat or vegetable oil
8 1/2 cups chicken stock
1 cup matzo meal
1 tsp. salt, plus more, to taste
1/4 tsp. freshly ground pepper
3 Tbs. chopped fresh dill
2 Tbs. minced shallots
1 carrot, peeled and finely grated
1 cup peeled and finely diced carrots

Directions

In a large bowl, combine the eggs, 4 Tbs. of the chicken fat and 1/2 cup of the stock and whisk until well blended. Stir in the matzo meal, the 1 tsp. salt, the pepper, dill, shallots and grated carrot. Refrigerate for about 1 hour.
In a large pot over medium-high heat, bring the remaining 8 cups stock to a simmer. Season with salt.
Meanwhile, with wet hands, gently form the matzo meal mixture into 6 balls, each about 2 inches in diameter. Do not make them too compact.
Slip the matzo balls into the simmering stock. When they rise to the surface, reduce the heat so the stock is barely simmering. Cover and cook for about 35 minutes.
Meanwhile, in a sauté pan over medium heat, warm the remaining 1 Tbs. chicken fat. Add the diced carrots and sauté until tender, about 5 minutes; do not allow them to brown. Set aside.
Using a slotted spoon, transfer the matzo balls to a bowl. Strain the stock into a clean pot and return the matzo balls to the soup. Ladle the soup and 1 matzo ball into each of 6 warmed bowls. Garnish with the sautéed carrots.

Serves 6.

Print recipe with images | without images

Braised Short Ribs
From Wolfgang Puck

Ingredients

1 bottle kosher for Passover Cabernet Sauvignon
2 tablespoons kosher for Passover vegetable oil
6 short ribs, trimmed
Salt
1 teaspoon black peppercorns, crushed
Matzoh meal, for dredging
10 cloves garlic, peeled
8 large shallots, peeled, trimmed, rinsed, split, and dried
2 medium carrots, peeled, trimmed, and cut into 1-inch lengths
2 stalks celery, peeled, trimmed, and cut into 1-inch lengths
1 medium leek, white and light green parts only, coarsely chopped
6 sprigs Italian parsley
2 sprigs thyme
2 bay leaves
2 tablespoons tomato paste
2 quarts unsalted beef stock or chicken stock
Freshly ground white pepper

Directions

Pour the wine into a large saucepan set over medium heat. When the wine is heated, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by 1/2. Remove from the heat.
Center a rack in the oven and preheat the oven to 350 degrees F.
Heat the oil in a Dutch oven or large casserole, large enough to hold 6 ribs, over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust the ribs with about 2 tablespoons of matzoh meal and then when the oil is hot, slip the ribs into the pot and sear for 4 to 5 minutes on each side, until well browned.
Transfer the browned ribs to a plate. Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend.
Add the reduced wine, browned ribs, and stock to the pot. Bring to a boil; cover the pot tightly, and slide it into the oven to braise for about 2 1/2 hours, or until the ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface.
Carefully transfer the meat to a heated serving platter with a lip and keep warm.
Boil the pan liquid until it thickens and reduces to approximately 1 quart. Season with salt and pepper and pass through a fine-mesh strainer; discard the solids.
Pour the sauce over the meat. Serve with vegetables of your choice.

Serves 6.

Print recipe with images | without images

Tzimmes
From Martha Stewart

Ingredients

9 medium carrots, (about 1 pound), peeled
4 sweet potatoes, (about 2 pounds)
1 cup bite-size pitted prunes, (about 6 ounces)
1 cup dried apricots, (about 5 ounces)
2 tablespoons fresh lemon juice
1/3 cup fresh orange juice
1/4 cup honey
1 teaspoon ground cinnamon
2 1/2 teaspoons orange zest, (from one orange)
1/4 teaspoon salt

Directions

Heat oven to 350 degrees.
Cut carrots into 2-inch pieces.
Bring a large saucepan of water to a boil, and lower heat to medium; add sweet potatoes in their skins, and cook for 20 minutes, adding the carrots after 10 minutes. Drain in a colander, and set aside until cool enough to handle.
Peel sweet potatoes, and cut into 1-inch chunks. Place in a large bowl along with carrots and remaining ingredients. Mix well, and transfer to a 2-quart baking dish.
Cover with foil, and bake for 30 minutes, basting with pan juices after 15 minutes. Remove from oven, and serve immediately.

Serves 10.

Print recipe with images | without images

Fast & Easy Dinner: Beef and Asparagus Stir-Fry

partysugar — Tue, 31 Mar 2009 06:50:49 -0700

Since the majority of you are looking forward to asparagus season, I thought it would be appropriate to feature a quick, effortless meal that incorporates the tender green spears. This recipe takes an Asian spin on the vegetable and combines it with seared beef sirloin.

Chili oil, sherry, and hoisin sauce come together in a fragrant, spicy sauce that coats both the asparagus and beef. Serve over steamed rice for a meal that is filling, yet healthy. Get the recipe when you read more.

Beef and Asparagus Stir-Fry
From Williams-Sonoma

Ingredients

1 1/2 lb. sirloin steak, cut into thin strips
Salt and freshly ground black pepper, to taste
1/4 cup hoisin sauce
2 Tbs. dry sherry
1 tsp. chili oil
1/4 cup peanut oil
1 yellow onion, thinly sliced
3/4 lb. slender asparagus, trimmed and cut on the diagonal into 1-inch pieces
3 garlic cloves, minced
1/4 tsp. red pepper flakes
Steamed rice for serving

Directions

Lightly season the beef with salt and black pepper.
In a small bowl, stir together the hoisin sauce, sherry, chili oil and 1/2 cup water. Set aside.
In a wok or large fry pan over high heat, warm the peanut oil. Working in batches if needed to avoid crowding, add the beef and cook, turning once or twice, until lightly seared, 2 to 3 minutes. Using a slotted spoon, transfer to a plate.
Add the onion and asparagus to the pan and cook until tender-crisp, 2 to 3 minutes. Add the garlic and red pepper flakes and stir-fry for 15 seconds.
Return the meat and any juices from the plate to the pan, add the hoisin mixture and stir well. Simmer briefly until heated through.
Divide the rice among shallow bowls, top with beef and asparagus, and serve immediately.

Serves 4.

Print recipe with images | without images

Make Someone's Morning With a Breakfast Tart

YumSugar — Sat, 28 Mar 2009 08:00:23 -0700

My sweetheart's favorite weekend mornings begin with a hearty, comforting meal. That's why, when I came across this breakfast pastry, I knew I had to make it. The tart has all the familiar trappings of breakfast (bacon, eggs, flaky pastry) married with gourmet ingredients (crème fraîche, Gruyère) and assembled in an elegant, rustic way. This morning treat was so mouthwatering that we dusted the entire thing off in a matter of minutes. To make it for yourself or a loved one, read more.

Bacon and Egg Breakfast Tart
From Williams-Sonoma

Ingredients

1 sheet puff pastry dough
1 egg, lightly beaten with 1 tsp. water
3 oz. crème fraîche
2 oz. shredded Gruyère cheese
Salt and freshly ground pepper, to taste
8 bacon slices, cooked until crisp
3 eggs
10 fresh chives, cut on the bias into 1/2-inch lengths

Directions

Thaw the puff pastry dough according to the package instructions.
Preheat an oven to 425°F. Lightly grease a baking sheet.
On lightly floured surface, roll out the puff pastry to 1/4-inch thickness and cut into a 10-by-8-inch rectangle. Place the pastry on the prepared baking sheet. Using a paring knife, score a border 1/2 inch in from the edge of the pastry. Using a fork, prick the center of the pastry. Brush the border with the egg wash and refrigerate for 15 minutes.
In a small bowl, stir together the crème fraîche and cheese, and season with salt and pepper.

Spread the crème fraîche mixture on the pastry, keeping the border clean. Lay the bacon on top, slightly overlapping the slices. Bake the tart for 14 minutes, rotating the baking sheet halfway through baking.

Remove the baking sheet from the oven and place it on a level heatproof surface. Using a fork, prick any large air pockets in the pastry. Crack the eggs onto the tart, spacing them 2 inches apart. Bake until the egg whites are set and the yolks are still soft, 7 to 10 minutes.
Transfer the tart to a platter, garnish with the chives and serve immediately.

Serves 4.

Print recipe with images | without images

View 13 Photos ›

Last Chance to Enter: The YumSugar Sweet Valentine's Day Giveaway Ends Today!

partysugar — Tue, 10 Feb 2009 07:45:19 -0800

Since Valentine's Day is a holiday that celebrates love, we decided to express our love for you readers - with a sweet giveaway! We've partnered with the fabulous folks at Williams-Sonoma® to put together the ultimate prize package. Get excited because you could soon be mixing up sweets for your sweetheart. We're giving away a KitchenAid Artisan Stand Mixer in Empire Red and all the wonderful accessories necessary for baking. There are Melamine Mixing Bowls and a set of Melamine measuring cups and spoons for precise measurements.

A set of Silicone Spatulas are perfect for stirring and smoothing the batter. With the Copper Cookie Cutter Heart Set you can make cookies that are too pretty to eat. Not the most experienced baker? No worries. With the Bouchon Mold and exclusive Bouchon Mix developed by Thomas Keller of French Laundry restaurant you can easily whip up delicious mini chocolate cakes. When it's time to clean up reach for Williams-Sonoma Logo Towels. All of these wonderful products come in Valentine red.

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

The contest is open to US residents only and ends on Tuesday, February 10, at 1:00 p.m. PST. Click here for official rules. Good luck!

Take the quiz

Yummy Links: From Pepperoni Pizza Dip to Williams-Sonoma

partysugar — Fri, 09 Jan 2009 08:00:24 -0800

Super Bowl must make: cheesy pepperoni pizza dip. - Noble Pig
I'm a huge fan of mixology, but these crazy cocktails are too much. - Men.Style
Have you tried Ziploc's Zip 'n Steam bags yet? - The Kitchn
Learn how to make the perfect fried rice. - The Epi-Log
Waste time by watching these hilarious food-related Super Bowl commercials. - Chow
Meet Jack in the Box's newest creation: the pomegranate berry smoothie. - Serious Eats
Read about Top Chef judges Toby Young and Jean-Christophe Novelli's heated feud. - Eat Me Daily
Take advantage of Williams-Sonoma's blowout sale! - GlamDish

Source