January 21, 2011 9:16 am
Dessert can come in many forms: cake, muffins, pies...we could go on and on. But what about a cocktail? The Drinkable Dessert, created by Divya Gugnani for her recent Sexy Women Eat event, is a sweet, refreshing and waist-line friendly drink perfect to sip when you're out on the town.
Flavored with Chambord, a little bit of champagne, Perrier and lemon juice, it's both tart and tantalizing on the tongue. We suggest mixing this up in your kitchen with your girlfriends for a quick pre-dinner cocktail. It's super easy to create and, if you're like us, you already have a bottle of champagne on hand! Don't forget a sprig of mint as a garnish.
Tip: When you're finished with the Drinkable Dessert, fish out the mint and chew to banish awkward alcohol breath. Now you can hit on that honey across the party without fear!
Drinkable Dessert:
25 ml. Chambord Black Raspberry Liqueur
2 Driscoll's Blackberries
Perrier or Korbel sparkling wine
Splash lemon juice
Sprig of mint as garnish
1. Combine the Chambord, blackberries, sparkling wine (or Perrier) and lemon juice in a champagne flute.
2. Garnish with mint and serve. Enjoy!
Photo credit: chambordonline.com
— Written by Kaitlin A. Lipe
0 Comments >
Tags : cocktail, Sexy Women Eat, dinner, party, mint, Chambord
October 28, 2010 12:47 pm
Mac & Cheese: We've baked it, we've melted it in a pot and cooked it from a box. We eat it the next day, cold, we crave it hot, we even desire it on pizza!
But if you're a connoisseur of macaroni, you'll need to try it at Wall & Water at the Andaz Wall Street Hotel. Chef Maximo Lopez May, the nicest man in the world, has created a take on the traditional cheesy pasta that is completely out of this world. It comes straight to your table in the same cast-iron pot it was baked in to insure ultimate, blisteringly hot cheesiness in every delectable bite.
You can make this at home simply by following Chef Maximo's recipe. Tip: He insists that the mushrooms must be really, really good in order for this dish to soar, so make sure they're cleaned with a damp cloth and sliced thinly before adding. Chef Maximo also suggests using chanterelle or trumpet mushrooms, but only if they are in season! Vary your recipe based on the types of mushrooms available at your local market.
Make this during the fall for your dinner guests or just in a singular pot for yourself! It's almost too good to share...
Photo credit: Syndicate PR
— Written by Kaitlin A. Lipe
2 Comments >
Tags : cheese, mac, pot, cook, fall, dinner, chef maximo lopez may, andaz hotel, wall and water
August 9, 2010 9:41 am
There are moments when I'm home early, or hanging out alone, when I just do not want to sit at the dining room table and have a full meal solo. Instead, sitting on the couch watching Mad Men, I find myself balancing a plate on my lap, or eating awkwardly from coffee table to couch. In order to avoid the inevitable lasagna-in-lap scenario, I recommend Buddha Belly Plates. Adorably named and very durable, this plate has a finger hole that allows you to hold your plate with one hand and consume with the other without worrying about awkward placing and crumbs all over the couch.
It's quite easy: fill your plate with whatever meal you've chosen for the evening (such as this awesome Chacarero, Chilean street food, by Chef Pilar Rodriguez), place your thumb through the hole attached to the plate, rest it in the palm of your hand and use a fork, or your other hand, to consume your dinner delicacy. Enjoy!
Trick: Use your non-dominant hand to consume your food rather than hold your plate. After awhile you'll be amazed at your dexterity! And if you're feeling like some good Buddhist reading, sit down with some plain noodles with sesame seeds and a copy of Siddhartha.
Photo credit: thegreenhead.com
— Written by Kaitlin A. Lipe
0 Comments >
Tags : Buddha, Belly, Plate, Chacarero, Pilar, Rodriguez, chef, dinner
Subscribe to our Feed >
Join Our Facebook Group >
Follow us on twitter >
View our Flickr Photostream >
