October 6, 2010 8:43 am
Made from Irish Whiskey, fresh dairy cream and natural flavors, Baileys Irish Cream is one tempting liqueur that has seduced our cocktails (and coffees!) since 1971. Those with a sophisticated palate and penchant for chocolate will be hard pressed not to fall in love with the Baileys Chocolatini— a sumptuous cocktail, or should we say, dessert in a glass. Awesome for entertaining, a perfect nightcap. Tip: For an extra cocoa kick, substitute regular vodka for Godiva's tasty new Chocolate Infused Vodka.
If we haven't wooed you yet, here's a little more sugar. Tell Baileys why you want to go home for the holidays and how you'll enjoy their famous cream liqueur, and you could win one of 250 round-trip tickets! Check out the Baileys Brings You Home Project on Facebook— 25 winners are picked weekly now through Dec 10.
— Written by Mona Buehler
1 Comments >
Tags : Baileys Irish Cream, Baileys Chocolatini, Chocolate Martini, Baileys Contest, Baileys Brings You Home Project, Godiva Chocolate Infused Vodka, Mona Buehler
July 26, 2010 12:11 pm
One of my favorite ways to experience foreign culture and cuisine when traveling is eating like the locals do— which means exploring restaurants off the beaten path, food shops, outdoor markets and of course, sampling the street food. I haven't made it down to South America just yet, but New York being the holy land of food vendors, snack trucks and culinary expos, I had the opportunity to taste a traditional Chilean street food favorite at last month's Fancy Food Show: The Chacarero.
Chacarero comes from the word chacra, which means "vegetable garden" because this classic South American sandwich is plump with fresh avocado, tomato, banana chili peppers and green beans, along with beef tenderloin marinated in Merken-infused olive oil. Chef Pilar Rodriguez likes to add red onions and fresh greens to hers for extra color and crunch. Tip: Merken is an aromatic, hot spice from the Araucanía region in southern Chile.
Food bloggers, show us your culinary prowess and come up with a unique recipe featuring at least one Chilean ingredient for a chance to win a 7-day trip to this fabulous country. Hurry, the contest ends July 31st! For inspiration, check out our hands-on sandwich making video with Chef Pilar Rodriguez.
Photo credit: Behind the Burner
— Written by Mona Buehler
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Tags : Chile, Chacarero, Pilar Rodrigez, Flavors of Chile, Merken, Avocado, Banana Chili Peppers, Green Beans, Mona Buehler
June 9, 2010 10:36 am
There's no shortage of good cupcakeries in Manhattan, because New Yorkers love these gourmet childhood treats as much as they do grumbling at pedestrians who walk too slow. But there's one downtown destination that stands out from the crowd, and this one couples cupcake eating with another New York pastime: imbibing.
Enter Sweet Revenge. Marlo Scott's creative Greenwich Village spot takes happy hour to the next level and sinfully pairs decadent cupcakes with wine and beer. Our favorites include "The Pure"—a vanilla cake made with Mexican vanilla buttercream and paired with Principato Pinot Noir or Belgian Kwak beer and "The Dirty"—a Valhrona chocolate cake with dark chocolate truffle, paired with Stormhoek Pinotage or Kopparberg pear cider. Trick: Cute and quaint, Sweet Revenge makes for a fun post-work date spot! So whether you're feeling naughty or nice, this cupcake, wine & beer bar will seduce you (and your sweetheart).
Tip: For sweet tips on baking these decadent bad boys and creating their signature frosted "mohawks", check out our video with Marlo.
Sweet Revenge
62 Carmine Street
NYC, NY 10014
212.242.2240
Photo credit: Sweet Revenge
— Written by Mona Buehler
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Tags : Sweet Revenge, Cupcakes, Marlo Scott, Mona Buehler, Pure Cupcake, Dirty Cupcake, Pinot Noir, Pinotage, Belgian Kwak, beer, Kopparberg pear cider
May 10, 2010 3:58 pm
If you suffer from severe food allergies and/or have stringent diet restrictions, eating can often feel more like a chore than a pleasurable to do—especially when it comes to sweets and snacks. If you'd rather wrangle dust bunnies than encounter another palate-insulting "treat", not to worry, hope is here. Enter our new snack favorite from Dr. Lucy Gibney: Cinnamon Thin Cookies.
Inspired by the classic "Snicker Doodle" cookie, these crispy, crunchy treats are gluten-free, allergy-friendly, vegan and made without milk, eggs, peanuts or tree nuts—but you'd never know it because they taste amazing! Tip: Cinnamon not your cup of tea? These cookies come in several varieties, including chocolate chip, oatmeal and classic sugar.
In honor of Food Allergy Awareness Week, pick up a pack or two (you can find these goodies at Whole Foods, Fairway, Stop & Shop and select Starbucks). Here's to a modified diet without tasteless limitations!
— Written by Mona Buehler
1 Comments >
Tags : celiac disesea, food allergies, allergy-friendly snacks, vegan cookies, gluten-free snacks, gluten-free cookies, Dr. Lucy Gibson, Behind the Burner, Mona Buehler, Food Allergy Awareness Week
April 26, 2010 1:05 pm
Called an "Eco-Leader" of the beverage industry, each batch of Cuca Fresca's award-winning cachaca is made from organic sugarcane and distilled using organic methods, which results in a better tasting cachaca that is also better for the environment. That's why we love the Pineapple Caipirinha with Sweet Lime Espuma by John Hogan, from Paul Abercrombie's cutting edge cocktail tome Organic, Shaken and Stirred. Tip: Espuma is Spanish for foam or mousse; egg whites give this Brazilian favorite its frothy texture. Check out how to make this frothy favorite and other eco-tasty drinks in Paul Abercrombie's organic cocktail segment. Saude!
INGREDIENTS:
Half of an organic lime, cut into four pieces
Four 1/2 inch cubes of organic pineapple
1 oz. freshly squeezed organic lime juice
1 oz. organic agave nectar
1 large organic egg white
2 oz. Cuca Fresca Premium Cachaca
1 spiky pineapple leaf for garnish
PREPARATION:
1. In a cocktail shaker, muddle the lime, pineapple and sugar cubes until the mixture has an even consistency.
2. In a separate small shaker, combine the lime juice, agave nectar and egg white to make the espuma. "Dry shake" (without ice) until the mixture is thickly frothy, about 30 seconds.
3. Add ice cubes to the muddled mixture and pour in the Cuca Fresca. Shake vigorously, then pour the mixture, unstrained, into a tall glass.
4. Top with the espuma and garnish with the pineapple leaf.
— Written by Mona Buehler
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Tags : Cuca Fresca cachaca, Caipirinha, eco-cocktails, organic cocktails, Johan Hogan, Paul Abercrombie, Organic Shakena and Stirred, Mona Buehler, Behind the Burner, Espuma, Saude!
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