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What to Download: New Music Today

BuzzSugar — Tue, 22 Dec 2009 14:30:17 -0800

I already shared some great new DVD offerings, and while it's slimmer pickings for music (no doubt due to the holidays), there are two releases that I'm particularly psyched about. Check them out! (Plus, don't forget that if you're loving a new album, you can sound off about it in the Music Review Group. I may even feature your writeup on the site!)

All Hail, Queen Mary: Mary J. Blige may have experienced a few Growing Pains, but with her ninth release, she shows us a woman who has come out on the other side of heartbreak and is even more powerful for it. Stronger With Each Tear has a breezy confidence to it that speaks to Blige's own feelings about herself at this stage in her life. Chances are you've heard "The One" featuring Drake in those AT&T ads, but I love it for its sort of cocky swagger, a persona which also pops up on the track "I Feel Good." For a more pensive, peaceful Blige, listen to the stripped down "Color" from the movie Precious. It's a beautiful, bluesy track.

Pink Floyd Redo: The Flaming Lips take on an ambitious project (and a similarly ambitious title) in The Flaming Lips and Stardeath and White Dwarfs With Henry Rollins and Peaches Doing Dark Side of the Moon, where the band tackles the infamous Pink Floyd album through a series of covers (exclusively available only on iTunes this week). The Lips add their own modern psychedelic flavor to the old-school tracks with lots of experimental sounds, e.g. on "Money," they distort their own voices to give the song a robotic feel. Diehard Floyd followers will probably scoff at such tinkering with the classics, but the result feels like a fresh update - even though, like most remakes, it's difficult to do a one better than the original.

Happy Hour: Peach Donkey

partysugar — Fri, 28 Aug 2009 16:00:34 -0700

Although this cocktail recipe has a weird name, the ingredients are pretty ordinary and the flavor is absolutely sublime. It's similar to the classic bellini - because it combines peach puree with effervescence - but, thanks to the addition of vodka and Canton, it's much more potent. When blended together, the sweetness of the peach offsets the subtle heat of the ginger. The final cocktail is refreshing and easy to drink. For a rustic feel, serve in mason jars! If you can't find ginger beer, simply substitute sparkling water. Sound interesting? Get the recipe when you read more.

Peach Donkey
From Food & Wine Cocktails 09

Ingredients

1 ounce vodka
1/2 ounce ginger liqueur
3 ounces peach puree or nectar
Crushed ice
1 ounce chilled ginger beer
Peach slices, for garnish (optional)

Directions

In a highball glass, combine the vodka, ginger liqueur and peach puree; stir.
Add crushed ice and stir again. Top with the ginger beer and swizzle by spinning a swizzle stick or bar spoon between your hands. Garnish with peach slices.

Makes 1 drink.

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Come Party With Me: Anniversary - Menu

partysugar — Tue, 11 Aug 2009 09:00:17 -0700

On Saturday, Aug. 22, my parents will celebrate their 33rd year of marriage. I hate to say it, but I've never thrown them an anniversary party - until now! I've invited over a bunch of my parents' friends for a pool party and barbecue. The event will be festive, but casual, so I'm selecting a menu that reflects this vibe.

Things will kick off with mini peach and pesto pizzas. For the main course, I'll serve what they had at their wedding: chicken, grilled and stuffed with fresh tomatoes and basil. A huge helping of antipasto pasta salad is the ideal side because it serves a crowd and can be made in advance. For these scrumptious recipes, read more.

Mini Peach and Pesto Pizzas
From Every Day With Rachael Ray

Ingredients

1 clove garlic
1 cup loosely packed fresh basil
1/2 cup pecans
1/2 cup extra-virgin olive oil, plus more for drizzling
1/4 cup grated parmesan cheese
2 teaspoons red wine vinegar
Salt and pepper
One 13.8-oz tube refrigerated pizza dough
2 tomatoes, sliced into 1/2-inch wedges
2 small peaches, sliced into 1/2-inch wedges

Directions

In a food processor, chop the garlic. Add 1/2 cup basil, the pecans, 1/2 cup olive oil, the parmesan, vinegar, salt and pepper and puree into pesto.
Preheat the oven to 400°. Roll out the pizza dough on a floured surface into a 14-inch square.
Cut into 8 squares and prick each one several times with a fork. Place on a lightly floured baking sheet and brush with olive oil. Bake until golden, 12 minutes. Let cool.
Spread 1 teaspoon of the pesto on each square and top with overlapping tomato and peach slices. Slice the remaining 1/2 cup basil into thin strips and sprinkle on the pizza. Season with salt.

Serves 8.

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Grilled Chicken Stuffed With Basil and Tomato
From Whole Living

Ingredients

4 boneless, skinless chicken breast halves (about 6 ounces each)
1/2 teaspoon coarse salt
Freshly ground pepper
2 garlic cloves minced
1 tablespoon extra-virgin olive oil
12 fresh basil leaves, plus more for garnish
2 beefsteak tomatoes, cut into 1/4-inch-thick slices

Directions

Butterfly chicken breasts: Put halves on a cutting board, smooth sides down, with the pointed ends facing you. Starting on one long side, cut breasts almost in half horizontally (stop about 1/2 inch before reaching the opposite side). Open cut breasts like a book.
Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper. Transfer to a plate, and coat both sides with garlic and oil. Let stand 30 minutes.
Heat a grill or grill pan until medium-hot. Place 3 basil leaves on the bottom half of each opened chicken breast; top each with 2 slices tomato. Fold over other half of chicken breast, and secure with two toothpicks or short skewers.
Grill chicken breasts, turning once, until golden brown on both sides and no longer pink in the center, about 15 minutes.
Place on a clean serving platter; garnish with basil. If desired, remove toothpicks or skewers before serving.

Serves 4.

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Antipasto Pasta
From Bon Appétit

Ingredients

12 ounces linguine
3 tablespoons olive oil
4 large (5-inch-diameter) portobello mushrooms, stemmed, dark gills removed, caps sliced 1/4 inch thick
6 ounces 1/8-inch-thick slices Genoa salami, cut into thin strips
1 cup sliced vegetables and 6 tablespoons marinade from 16-ounce jar antipasto salad with olives
2 cups grated Asiago cheese, divided
2 cups chopped fresh basil, divided

Directions

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid.
Heat oil in same pot over medium-high heat. Add mushrooms; sauté until tender and brown, about 6 minutes.
Add salami; toss 30 seconds.
Add pasta, 1/2 cup cooking liquid, sliced vegetables, reserved marinade, and 1 1/2 cups cheese; toss until liquid thickens and coats pasta, about 3 minutes. Mix in 1 1/2 cups basil.
Season with pepper. Transfer to bowl. Sprinkle with 1/2 cup basil; serve with 1/2 cup cheese.

Serves 4.

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Fast & Easy Dinner: Peach and Snow Pea Stir-Fry

partysugar — Thu, 06 Aug 2009 08:00:37 -0700

During the Summer I'm always looking for innovative new ways to serve stone fruit. While I've had my fair share of nectarine salads and muddled cherry cocktails, I've never enjoyed a peach stir-fry.

This creative and scrumptious dish combines succulent peaches with snow peas, tofu, and water chestnuts. The mixture is tossed with a quick homemade teriyaki sauce and served atop a bed of slippery noodles.

This meal comes together in less than 30 minutes, but if you are really pressed for time, simply use your favorite store brand teriyaki. Get the vegetarian recipe now.

Fast & Easy Dinner: Gingery Salmon With Peaches

partysugar — Wed, 29 Jul 2009 07:50:48 -0700

When it comes to Summer's stone fruits, don't be afraid to think beyond sweet preparations. In this recipe, ripe peaches are thrown on the grill and served alongside salmon and red onions.

As the peaches cook, they become juicy and caramelized. The final dish is drizzled with a gingery vinaigrette.

For the perfect midweek pick-me-up, serve this sophisticated Summer meal with a chilled glass of white wine. Check out the recipe.

Do You Eat Bruised Fruit?

partysugar — Tue, 21 Jul 2009 12:50:24 -0700

Happy Hour: Peach and Mango Sangria

partysugar — Fri, 17 Jul 2009 16:00:02 -0700

Recently my parents hosted an impromptu barbecue. When I asked if I could make the specialty cocktail, my dad said, "nah, that's too much work." Then I politely reminded him that a specialty cocktail doesn't always involve muddling and exotic spirits. It can be as simple as a chilled sangria. Since sangria is my classic fall-back cocktail, he caved and let me experiment with a new mango-peach variation. Although the recipe doesn't require the sangria to be made in advance, I threw it together a few hours before the party to allow time for the flavors to blend. Choose peaches and mangoes that aren't too ripe, you want them to hold their shape when sliced. Beware: this sangria is wildly crowd-pleasing. I doubled the recipe, but ended up making four more batches throughout the night! To check it out, read more.

Mango-Peach Sangria
From Food & Wine

Ingredients

1/3 cup sugar
1/3 cup water
1 cup Grand Marnier
1 bottle Viognier
1 mango, chopped
2 peaches, cut into thin wedges
1/4 cup mint

Directions

In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold.
Stir in the Grand Marnier, Viognier, mango, peaches and mint and serve over ice.

Serves 4.

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Come Party With Me: Bastille Day Lunch - Dessert

partysugar — Wed, 08 Jul 2009 14:00:44 -0700

When one thinks of a French dessert many things come to mind: creme brulee, chocolate eclairs, profiteroles with chocolate sauce, or apple tart tatin. While these are delicious options, for my Bastille Day lunch, I want to serve a light, summery, fruit-based treat like a clafouti. Traditionally clafouti - a custard-like French baked dessert - features ripe cherries, but I plan on giving this peach-raspberry variation a try. It has an elegant, yet rustic presentation that's perfect for enjoying on a warm afternoon in the garden. If this dish sounds appetizing to you be sure to get the recipe!

Make Eating Fruit Fun With a Taste Test

partysugar — Tue, 07 Jul 2009 10:15:49 -0700

The other day I got a call from a family friend. "Would you be interested in a peach taste test?" she asked. My answer was an enthusiastic yes! She purchased four types of stone fruit from the farmers market and thought it would be entertaining to taste them all. While she's researching what kind of peach to plant in her garden, I thought the taste test would be a great way to get my dad excited about eating fruit! Normally when I offer him a slice of peach, he politely declines, but when I told him it was a taste test, he was eager to try all four fruits. Conducting a taste test is also a great way to encourage kids to eat more fruit and vegetables. With the farmers markets over flowing with in-season produce, it's an opportune time to purchase several varieties of one item and taste the differences. Here's what we did:

Use all your senses. Before you slice open the peach (or whatever fruit), touch and smell it.
Cut the peaches in half and look at the flesh. Compare and contrast the colors of each fruit.
Slice into pieces and taste. Note how the flavors of one can affect the taste of another. For example, the white nectarine, when paired with the other peaches, tasted horribly bitter. Later, when I went back and took another taste of it, not after eating the others, it tasted sweet and juicy.

Have you ever performed a taste test? What are your tips for getting nonfruit eaters to consume more fresh produce?

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Noteworthy Nibbles - June 16-23, 2009

YumSugar — Tue, 16 Jun 2009 14:30:47 -0700

This weekend doesn't just mark Juneteenth and Father's Day. It's also packed with events that honor all of the pleasures of Summer, from peaches, blueberries, and watermelon to ribs, RC cola, and moon pies. But that's not all: this Friday marks the acclaimed Aspen Food & Wine Classic, which we're so excited to be returning to this year. Stay tuned!

Know of any important food events we've left out this week? Feel free to chime in below!

Sedona, AZ: Dine in Sedona Restaurant Fest - June 16-30
Clarksville, AR: Johnson County Arkansas Peach Festival - June 16-21
St. Helena, CA: StarChefs Rising Stars Napa & Sonoma - June 17
Emmett, ID: Emmett Cherry Festival - June 17-20
Portland, ME: Taste of the Nation Portland - June 18
Oakland, CA: National Homebrewers Conference - June 18-20
Fort Wayne, IN: BBQ Ribfest 2009 - June 18-21
Gettysburg, PA: Gettysburg Festival - June 18-28
Dallas, TX: Food For Thought Dallas - June 19
Crewe, VA: Virginia Chicken Festival - June 19
Owego, NY: Owego Strawberry Festival - June 19-20
Rotan, TX: Juneteenth Enrichment Festival - June 19-20
Boston, MA: American Craft Beer Festival - June 19-20
Aspen, CO: Aspen Food & Wine Classic - June 19-21

To see the rest, read more.

Stowe, VT: Stowe Wine & Food Classic - June 19-21
Glenwood Springs, CO: Strawberry Days Festival - June 19-21
Champaign, IL: Taste of Champaign Urbana - June 19-21
Clayton, NY: The Great New York State Food & Wine Festival - June 19-21
Flagstaff, AZ: Made in the Shade Beer Tasting - June 20
Brewton, AL: Alabama Blueberry Festival - June 20
Burgaw, NC: North Carolina Blueberry Festival - June 20
Bell Buckle, TN: RC & Moon Pie Festival - June 20
Martinez, CA: King of the County BBQ Challenge - June 20-21
Hampton, SC: Hampton County Watermelon Festival - June 20-28
Boise, ID: Savor Idaho - June 21

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