August 8, 2011 2:53 pm
It's not every day that you get to take happy hour on the road, and what better way to do it than with some killer frozen treats courtesy of Grey Goose? These sweet, sour and tart temptations will delight your taste buds with just one lick. At Behind the Burner, we tend to like our cocktails on a stick, not stirred. Here's our favorite:
Grey Goose L'Orange Frozen Summer
4.5 oz Grey Goose L'Orange
1.5 ox Licor 43
24 oz orange juice (fresh squeezed would be delicious!)
Combine chilled ingredients in order listed. Stir vigorously with whisk for 8 seconds. Pour liquid into molds and place in freezer for 18-24 hours. Re-whisk before pouring.
Tip: Substitute your orange juice with orange seltzer or fanta for a fizzy, frozen happy hour.
These were originally created in a mold by Grey Goose, but if you do not have those molds you can use doubleshot glasses, ice cube trays, and more to create these cooled down cocktails. Nothing says the end of summer like a refreshing lick of your favorite Grey Goose concoction.
Photo credit: monstersandcritics.com
— Written by Kaitlin A. Lipe
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Tags : grey goose, kaitlin lipe, licor, orange juice, frozen, cocktails, popsicle, summer, mold, ice cubes
September 16, 2010 1:47 pm
Although the worst of the summer heat has come and gone, I still crave a chilled glass of wine when I stumble through the door after a long trek home. That's why Girasole Vineyard's Pinot Blanc, a certified organic wine, has become my greatest indulgence after a long day's work.
Made from grapes grown at the headwaters of the Russian River in Northern California, they are also hand-picked from the family owned and operated vineyards that date back to the 1950's (not to mention all grapes are Certified Organic by California Certified Organic Farmers, or CCOF). If you've never tried Pinot Blanc, expect dry-but-fruity flavors of pear, citrus and apricot with light mineral undertones— in other words, refreshment in a glass.
Tip: This Pinot Blanc pairs really well with most summer salads, especially this Killer Swiss and Romaine Salad. The crisp romaine will bring out the flavors of the Pinot Blanc without overwhelming it.
Photo credit: gabriellawines.com
— Written by Kaitlin A. Lipe
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Tags : pinot blanc, summer, salad, crisp, romaine, california, vineyards
July 23, 2010 8:13 am
With hot weather comes, cool drinks like the Jam Woww Cocktail (which bears no relation to said Jersey Shore cast member of a similar name) bring the chill to any backyard bash. Composed of sparkling wine, triple sec and Jam Jar Sweet Shiraz, each sip is refreshing, fruity and pairs excellently with ribs slathered in honey barbecue sauce or sweet potatoes fresh off the grill.
Tip: Jam Jar is also wonderful on its own! Great as an after dinner drink, Cape Classics' Sweet Shiraz is the perfect topper to a searing summer sunset. At least, if you have a view.
Jam Woww Cocktail
Ingredients:
4 parts sparkling wine
4 parts Jam Jar
1 part triple sec
Preparation:
1. Mix all ingredients together and garnish with berries or a slice of orange.
Photo credit: 10engines.com
— Written by Kaitlin A. Lipe
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Tags : Jam, Jar, Sweet, Shiraz, Cava, Cape, Classics, Summer, Wine, Red
July 3, 2010 10:04 am
Take a break from the grilling this 4th of July with a fresh, crisp Summer Salad by Tossed. With strawberry balsamic vinaigrette drizzled over a medley of baby field greens, roasted corn, golden raisins, strawberries and plantain chips, you can taste summer in every bite. Aimed to promote a healthy American lifestyle, chef-designed salads by Tossed feature the freshest and highest-quality ingredients. They also offer crepe wraps, soups, treats and more. Salad lovers unite this Fourth of July and add a salad by Tossed to your BBQ lineup .
Tip: Why stress? Click online to order the salads catered fresh to your Fourth of July BBQ this weekend!
Photo credit: Tossed
— Written by Lindsay Rubin
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Tags : Tossed, Salad, Summer, July 4th, Lindsay Rubin
June 16, 2010 1:56 pm
I hopped on the sushi-crazed band wagon a bit later than most foodies, but by this point I've become accustomed to the typical California rolls, spicy tuna rolls or a soft shell crab roll whenever I'm in a risk-taking mood.
I guess I was tired of settling for sub-par sushi, so I decided to enter Haru for my first date with its new Red Hot Mama. She may seem intimidating at first, dished out perfectly before your eyes, but she definitely knows how to satisfy an appetite.
Upon taking my very first bite (after a bit of a struggle with my chopsticks, of course), I was actually relieved to find that the roll was not completely true to its name. Rather than starting a red hot fire in my mouth (clearly, I don't do well with hot sauce), the roll ignites the palate with an array of bold flavors. The Red Hot Mama sushi roll includes seasonal craw fish, mango, cilantro and is topped with yuzu tobiko and a Japanese remoulade. The combination of fruity sweetness, fresh fish and cilantro made for an innovative dish and a sophisticated combination of flavors. I usually am not a fan of flying fish roe as a topping to my sushi, but the yuzu tobiko gave the dish a smoky taste with some crunch, not to mention a beautiful Hot Mama reddish-orange color.
Tip: If one roll doesn't satisfy your sushi cravings, Haru's Strawberry Fin Roll gives Ms. Hot Mama a run for its money. Made with spicy yellow tail tuna rolled up with jalapeño peppers, mango, scallops, wasabi, Tabasco sauce and fresh strawberries, this roll delivers a sweet and spicy kick you won't forget.
Word on the street is that Red Hot Mama is still on the market for all you hungry New Yorkers.
Haru
220 Park Avenue South
New York, NY
10003-1514
Photo credit: www.regancomm.com
— Written by Joanna Weinstein
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Tags : Haru, Red Hot Mama Sushi Roll, sushi, summer, behind the burner, Joanna Weinstein, Japanese cuisine, fish
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