Category Archive 'Cuisine'
23.05.08
It is so fun to cook and bake in the winter when it’s cold and the days are shorter. In northern California where I live, our temperature ranges from 35 to 105 (more or less). The seasons change abruptly; and sometimes, it’s physically challenging to keep up with the climate changes.
Every Fall, I renew my love for cooking. I love to find new recipes to add to my repertoire. Last year, I learned a new Coffee-Ginger Cookie recipe and a Coleslaw recipe, and they are definitely keepers! This year, I have already learned how to make Chicken Soup for the first time. I view the art of cooking as another art form. In fact, I have found that preparing food can be a true art experience. Have you ever made flower buds out of radishes? Have you ever tried to color co-ordinate your meals? Okay, that may be a bit extreme, but I bet you color coordinate frostings to the cakes you make!
For those who like photography, do you ever photograph food for the love of photography? It’s fun, you should try it. Actually, have you ever thought of designing and illustrating your favorite recipes just for yourself? Start by photographing the food and write down the recipe for it. Paste each photograph into a Word document where the recipe is written out. Print it and start a collection. Later, you can scrapbook the information together.
Most definitely, it’s the time of year when old recipes come new again. Warm yourself up and express yourself in the kitchen! Your family will not only love you for it, but you will find, the cold winter days seem a bit brighter as your family enjoys all your home cooked meals. (Revised 2/16/2006)
Debbie Jensen, Web Designer, Graphic Designer, and Photographer http://www.debjensendesigns.com
17.05.08
Another day, another dinner to prepare. Are you having a difficult time
finding easy to prepare meals that can satisfy your growing family?
You
want to give your family the best, but time is in short supply and preparing a
healthy meal has become a chore. Too often take out or frozen dinners have to
do. Is there a way to combine healthy eating with convenience?
Yes! New
methods of cooking and easy to prepare staples can change your eating habits and
lead to a better eating style for your family. According to the ‘Kid’s Health’
Program created by the Nemours Foundation, family meals are an important part of
developing healthy habits in your kids. Eating as a family will encourage your
kids to eat healthy foods like whole grains and vegetables. It will discourage
unhealthy snacking and even make them less likely to try smoking, alcohol or
marijuana.
But how do you plan healthy family meals on a tight schedule?
Here are some ideas to start:
Does your family love lasagna? Maybe you
thought that it was a labor intensive dish that just doesn’t fit your lifestyle.
Cheesy and full of fat, perhaps it’s not even a wise choice. However, lasagna is
actually one of the most versatile meals to prepare - and with instant (no boil)
noodles, it doesn’t even have to be a big job.
There are lasagna recipes
for vegetarians, low-carb, low-fat and even diabetic diets. Lasagna noodles now
come in instant, no-cook preparations that cut time and energy when making this
hearty dish.
For lasagna or other pasta dishes, try using whole wheat
pasta and shredding carrots or zucchini into the meat sauce for an easy way to
up the nutritional value. Using lean ground beef or even substituting with
ground turkey or chicken can make for a surprising, yet nourishing result. Buy
bottled pasta sauces for even faster preparation - many grocers carry a wide
assortment that will add variety to your dishes.
Looking for an elegant
chicken dinner? Don’t forget about frozen skinless chicken breasts. Baked in the
oven with a dollop of salsa and shredded cheddar on top makes for a healthy
alternative to frying or heavy sauces.
Need ideas for a side dish? Why
are you wasting time cutting and washing lettuce when you can pick up a
prepackaged bag at the grocers? Not to say it’s the cheapest method, but it
definitely helps busy families put nutrition ahead of convenience when planning
a meal.
Have you ever tried steaming vegetables in the microwave? Fresh
or frozen veggies make for another easy side dish when they’re popped into the
microwave for a few minutes. Add a couple tablespoons of water and cover with a
paper towel, an easy AND healthy alternative to frying or boiling.
We’re
all concerned about our children eating healthier foods. Regular family meals
will encourage kids to develop healthy eating habits - an important key to good
health later in life. By making meal time less stressful you can focus on the
joys of spending time together instead of the hassles of preparing meals.
I love the creative aspect of cooking - that you can make anything you want - living it out in the creative caverns of your mind and then finally putting into something for others to share the experience. Go to
href="http://www.cookbookonline.net" rel="nofollow">http://www.cookbookonline.net and try some of the free recipes, or publish your own!
26.04.08
Some of us still believe with the old folk tale, that you will get some warts when you touched a toad. Don’t you know that when you take a public shower or simply when you just walk around bare footed will possibly increase the plantar warts in your feet? When your feet perspire and the moisture is trapped, the plantar warts spread out in the area of the foot, in which they increase in size and have their babies. These could be some of the possible reasons why some of us have plantar warts.
Well, some of us are not aware of these plantar warts. Plantar warts are just the common skin infection on the bottom side of our foot. Most teenagers have warts and these plantar warts are cause by the virus that usually enters the body through a break in the skin. The virus of the plantar warts often grows in warm, moist environments. It could be difficult for you to determine the plantar warts from the calluses, in which plantar warts can erupt anywhere on a particular foot. Anyhow, the plantar warts have tiny black dots on the surface layer, where these are the ends of the capillary blood vessels. While the calluses have no blood vessels and usually resemble a yellow candle, wax and are located only over the weight bearing areas of the foot which are perpetually irritated. Since plantar warts are soft tissue condition of the foot, they can too be painful. Since the virus can interfere the skin through those small and invisible cuts and scuff, the warts can appear anywhere on the skin, but those who are on the sole are only suitably called as plantar warts.
The plantar warts appear to be hard, flat, with its rough surface, and well-defined boundaries. They warts are commonly raised and fleshier every time they appear on the top of the foot or on the toes. The color of the plantar warts sometimes varies. They are often gray or brown, with a center that appears as one or more pinpoints of black. Some people used to walk barefoot on dirty surfaces or littered ground, which they don’t even think that those viruses are waylaying. If the plantar warts are not treated well, the warts can possibly spread out to an inch or more in circumference and can multiply into clusters of several warts, often called the mosaic warts. Plantar warts are a kind of infectious lesions, where it can be spread through scratching, touching, or even by having contact with skin shed from another wart. The bleeding of the warts may cause another plot to create other warts.
Even though warts are harmless, they too are painful. However, the first thing that you should do if they are painful is to seek treatment. You should consult for the best physician that carefully will trim the warts, and will apply a chemically treated dressing. Usually, the physician gives the patient of the plantar warts some information for him to follow for a self-care. The salicylic acid patches are required to be applied on a daily basis, and having proper foot hygiene includes the regular use of the burnish stone so to free your feet from the plantar warts. Nevertheless, sometimes, it may take a few weeks for the entire plantar warts to disappear. There are some instances that the plantar warts are develop on the weight bearing of the foot, particularly on the ball of the foot, or the heel, which sometimes causes to be the source of a sharp and burning pain. The pain usually occurs when the weight is brought directly on the wart. If possible, the treatment is required to be repeated regularly until the plantar warts are impaired. Though plantar warts disappear after a short time, they can recur too in the same location, frequently.
Everyone must take some prevention to avoid having the warts on our body, or having the plantar warts on our feet. You should prevent walking barefooted, but except on sandy beaches. It is required to change your shoes or your socks everyday, and must keep your feet clean and dry always. Checking the feet of your children habitually is one way of practicing their personal hygiene too. If possible, you should avoid having a direct contact with warts, or from other persons who have warts on the body, so to assure of having a hygienic body. Growths on, or some changes in your skin should not be ignored. Have some time to visit your podiatric physician.
For more information on warts please check out the plantar warts free resource guide
16.04.08
For the average wine consumer, there is a plethora of intimidation associated with wine buying. This is a feeling that is most often associated with not understanding wine labels. New world wines tend to make it easier - wines bottled in Australia, South America and the United States are often more direct in their presentation of the type of wine and the name of the vineyard. On the other hand, old world wine labels like those from France, Italy, Spain and Germany carry with them loads of classifications, harvest-types, town names, vineyard titles and producer idiosyncrasies - all in a foreign language. While these labels embody the wonderfully classic aesthetic associated with a good looking wine label, they almost always cause a cocking of the head for the average wine buyer.
In an effort to make the process less of a mess and more fun for those unmoved with the prospect of memorizing a pocket dictionary worth of French, Italian, Spanish and German wine terms, here is a list of the top ten things to look for on a wine label. The first five are things you want to look for, and the last five are items that should raise a flag of caution or don’t mean what you think they should.
1. Cru
If there’s one term you should learn when looking for a good French wine, it’s Cru. The infamous wine regions of Bordeaux, Burgundy and Alsace in France will carry the term Cru somewhere on the label to indicate that the wine is from a town or producer of high quality.
2. Poor Soil / Deprived of Water
This will be something you read on the back of the wine label if there is a description. Sure - it sounds counter-intuitive, but wine that is grown in poor soil and deprived of water irrigation is actually likely to be of higher quality. Why? Because when a vine is deprived of excess water and nutrients, it will channel more of its energy into ripening the fruit rather than producing bright and vibrant leaves. The result is a higher quality grape harvest.
3. Methode Traditionelle (Traditional Method)
This applies primarily to sparkling wine made in the United States and Australia. If you see Traditional Method on the label of a new world wine it means that it is made in the same way as traditional Champagne, and will often be less expensive!
4. Vieilles Vignes (Old Vines)
Similar to the concept of vines grown in poor soil with minimal irrigation, vines that are considered old vines have more concentrated juices. The result is a vine that produces wines with denser, richer flavors. And as the juice is more robust, so usually are the other aspects of the grape, including the tannin and the acidity. A reference to Old vines either on the front or the back label is a positive indication of the wine’s quality. This will be called Vieilles Vignes on French Wines.
5. Estate Bottled
On a bottle of French wine, you will see this labeled as Mis en Bouteille au Chateau, Mis en Bouteille au Domaine, or Mis en Bouteille au Propriete. The concept of an estate bottled wine is that it was grown, produced and bottled at the same location. There is an inference that the wine maker takes a great deal of pride in all aspects of the wine making process and wants the world to know that he or she oversees every element of the wine’s production. As such, it is typically a reference to higher quality wine.
6. Odd Sounding or Unfamiliar Wine Awards
This is something that should raise a red flag. Australia notoriously has problems with wine makers placing gold, silver or bronze stickers on their wine labels that boast winning an award at an esoteric wine festival. Until very recently, there was no regulation in place for what type of award was worthy of placing on a wine label. If you do see award-winning stickers, make sure that the event sounds familiar or at least sounds large. You don’t want to end up with a wine that won an award at a bake sale.
7. Flowery Marketing Terms
Most consumers have no problem identifying marketing adjectives from legitimate inferences to why a product is high-quality. Be wary of terms that a marketer developed while staying up late at the local café in the midst of a brain-storming frenzy. Anything that is trying to sound impressive by using words like exceptional, from wine maker’s personal bin, or limited release is most likely trying to sell the wine based on gimmicks rather than on its quality.
8. Vague Geological References
High quality wines are usually a reflection of the unique characteristics of the small plot of land on which the grapes were grown. Wine makers will want to highlight this fact by referencing their specific region or town and the vineyard name. Be cautious of wine labels that reference a vague geographical space without getting more specific. South-Eastern Australia is a notorious labeling term you will find on Australian wines, which is about as specific as saying This Wine Was Made on Planet Earth. South-Eastern Australia includes the majority of the country’s wine growing regions. Similarly, a wine that only says California Wine, or French Wine without honing in on towns or more isolated regions should be avoided.
9. Grand Vin
A Grand Vin term on a French wine label simply refers to the fact that the wine is the primary one produced at that vineyard. It is often confused with Vieilles Vignes (Old Vine), which is a reflection of quality. Grand Vin is a neutral term that will give you little indication either way.
10. Superieur
This labeling term causes confusion similar to Grand Vine listed above. It sounds cool but all it really refers to is the fact that a French or an Italian wine has a higher alcohol content than what it is traditionally known for.
The art of understanding the wine label can be the journey of a lifetime, but there’s no reason why the average consumer can’t get a leg up by understanding some of the key items to recognize. The most important thing is to have a sense of adventure and continue to explore new wines. Taste them and see how the label reflects what you like (or don’t like) about the wine. If it was flat and watery, were there gimmicky marketing terms that were used in the description? If it was full, balanced and complex, did it have a reference to Old Vines? The terms listed here will help equally with choosing wine off of a menu at a restaurant as buying a bottle in a store. Listen closely to the waiter or sommelier’s description. You never know what gems you can find by simply being aware of the terms listed here!
Tynan Szvetecz is an editor for http://www.savoreachglass.com, an international wine directory that is helping explore the spirit of wine for a new generation. Wine hobbyists, sommeliers, merchants and growers have all come together to contribute content to this directory in an effort to make it as informative and easy to use as possible.
08.04.08
Everyone enjoys the convenience of crock pot cooking, yet not everyone knows just how versatile today’s crock pot recipes are. You need not cook the same old beef stew or chicken soup to reap the rewards of slow cooking. These days, there is a world of fabulous crock pot recipes to choose from. Whether you prefer Italian or Greek, Chinese or Indonesian, you can find a great crock pot recipe!
International crock pot recipes are perfect for church groups or dinners with an international theme. What about Girl Scouts International Day or your child’s diversity day at school? Our town has an annual ‘Diversity Expo’ where people from every nationality can set up an info and food booth for visitors to sample. Or make a family night of it at your house with a different international crock pot recipe each week. Just have fun!
Here are just a few of the wonderful international crock pot recipes you can select from.
Crock Pot Greek Stew
1 tablespoon vegetable oil
2 lbs stewing beef, cut into 1-inch cubes
3 large onions, peeled and diced
4 cloves garlic, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3 tablespoons red wine vinegar
1-1/2 cups tomato sauce
1 teaspoon white sugar
1 bay leaf
1 cup crumbled feta cheese
Brown your stewing beef and then transfer to crock pot after draining. Cook onions in skillet, cooking until soft; add garlic, cinnamon and allspice and cook for 1 minute. Next, add vinegar, tomato sauce, sugar and bay leaf and stir well. Pour mixture over meat. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Add feta cheese, cover and cook on High for 10 minutes. Remove bay leaf and serve over hot pasta.
Crock Pot Italian Chicken
4 boneless skinless chicken breast halves
1 envelope dried Italian salad dressing mix
1/4 cup white wine or water
1 (8 oz) package cream cheese, softened
1 can cream of chicken soup
1/2 cup sliced mushrooms
noodles or rice, cooked
Place the chicken in the bottom of the crockpot. Combine the salad dressing and wine (or water) and pour over the chicken. Cover and cook on low for 3 hours. Combine cheese and soup and blend. Stir in mushrooms. Pour over the chicken. Cover and cook on low 1-2 hours until chicken juices run clear. Serve over noodles or rice.
Find more International Crock Pot Recipes at ‘Family Crock Pot Recipes’ =>http://familycrockpotrecipes.com
About the Author: Sherry Frewerd publishes Family Crock Pot Recipes. Simplify your life with quick and easy crock pot recipes from Family Crock Pot Recipes - http://familycrockpotrecipes.com
30.03.08
In Japan, the national delicacies are often very important and special to a family. Families will only cook these dishes for the most special holidays and events. Many times they are saved for weddings or other cultural celebration events.
Most of the Japanese delicacies involve seafood of some sort. One of the most interesting of the group is Fugu. This is the poisonous puffer fish that is often used in Japanese meals. Because the fish is so poisonous, there are only a number of chefs in the world who are allowed to sell and serve the fish. This is because they must remove the toxic parts of the fish first.
Sake kawa is another of the Japanese delicacies that you may want to try. It is actually salmon skin that is often tossed aside by other countries in their traditional meals. However, in Japan it is considered a delicacy and is often fried and used in egg rolls or seafood rolls.
Odori Ebi is a Japanese delicacy that only the toughest people can handle. It is actually live prawns. The prawns are usually used in a sushi of sorts. They are often dunked in sake so the prawns will be a little sedated, but they are very much alive and will move around as you eat them.
These delicacies of Japan might seem a little unfamiliar and different to those of different countries however they are very much loved in Japan. They are usually quite expensive and only used in the most important meals of the culture.
Check out some sample Indian recipes that are easy and low fat.
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10.03.08
Cheesecake is probably the most wonderful dessert for just any
occasion, they are so thick, rich and creamy and most enjoyed by
everyone, children alike. The flavors that there are to choose
from are sometimes staggering and trying to pick a favorite can
be mind boggling, how can anyone just pick one as their
favorite? You can add so many different toppings to them, and
you can make a cheesecake from almost any kind of cheese such as
Cream cheese, Cottage cheese, Farmers cheese, Ricotta cheese and
probably a few more I’m sure.
Cheesecake can be made almost anytime and then frozen or even
kept in your refrigerator for a few days and then served at your
party. Some cheesecakes are made to be sweet and then some are
made to be not so sweet depending on your taste and the type and
grade of the cheese that you are using. The best way to serve a
cheesecake is at room temperature, this way you can enjoy the
full flavor of the cake.
08.03.08
What is the appeal of being an avid coffee drinker? I believe I have broken in down to three reasons. The first one obviously is the great taste of coffee. The second reason is the social factor that drinking coffee provides, and the third reason is that coffee allows us a time to refocus on our lives. I know, I can sense that most readers are rolling their eyes, but hear me out.
If you drink coffee once a week, or maybe two to three times a week, or maybe you’re like me and you drink coffee every day, by the way that would make you a coffee addict, then I’m sure we would all agree on this one statement. “We enjoy the taste of coffee.” We appreciate a great cup of rich, aromatic, eye opening coffee. Humans have been enjoying the great taste of coffee for a thousand years so I believe this statement to be 100% accurate. If you disagree then you are probably not an avid coffee drinker.
By Nature, human beings are social creatures and coffee shops allow us to fulfill this need. Drinking coffee allows us to sit with friends and family and discuss various topics of our lives. Where else can you go and spend just a couple of bucks, for your coffee of choice and spend a good hour or so talking with good friends. Add a couple of comfortable chairs and pipe in some good music and you’re set.
Drinking coffee also gives us a time to take a few moments to refocus on our lives. If you are drinking a cup of coffee alone it gives us a few minutes of relaxation from this fast paced world. This is a perfect time when we can reflect on our past, present, and future. It might even be a time when we decide to make life changing decisions, such a career change, marriage, or having children.
I know there are many other reasons why people enjoy drinking coffee but these three seem to be the most important reasons. You may agree or disagree with these reasons but again I believe one reason to be true. We enjoy the taste of quality coffee.
More articles can be found at www.perkfectcoffee.com
02.03.08
Serving wine
- Your everyday red wine doesn’t need special treatment before serving - just make sure it comes to room temperature before drinking (that’s about 14-18C degrees).
- Finer red wine should be brought to room temperature slowly before opening, so if you have stored it somewhere cool, take it out the day before opening (but obviously don’t open it).
- If you are going to order an expensive fine wine in a restaurant, it’s worth calling the day before to let them know (you will probably have to pay for it in advance too). It means that they can bring it to room temperature and open it and allow it to breathe properly before you arrive. We regretted not calling a posh restaurant once when we were going for lunch and planned to drink a bottle of Opus One. We had to fill in the time waiting for it to breathe with a glass of white burgundy which took the edge off the experience a little. If you are spending that kind of money on a bottle, it makes sense to have it managed perfectly from the bottle to the glass. (Both wines were worth it, if only for the decadent experience.)
Corkscrews
- Corkscrews date back to the Romans in the 17th century.
- A collector paid over £18,000 for an 18th century silver pocket corkscrew at Christies.
- There are lots of different corkscrews - it’s better to pay for a good one as the cheap ones eventually break off into the cork. If you don’t want to strain your muscles, get one that almost removes the cork itself.
Allowing the wine to breathe
- You let the wine breathe to ‘open’ it so the aromas and the full qualities of the wine are released (if you had been stuck in a bottle for a good while you would need some air too).
- For your average wine, there is no need to allow it to breathe for too long (you may even spoil it).
- Pouring wine into the glass and letting the air get at it is better than leaving it in the bottle to breathe (how much air is going to get into that small aperature anyway).
Decanting
- You decant a wine, that is pour it from the bottle into a decanter or carafe, to separate a wine from its sediment. It also aerates the wine as more of the surface of the wine is exposed to the air.
- You only really need to decant good red wines, mature clarets and vintage port though sometimes you’ll find sediment in strong reds like Cabernet Sauvignon or Syrah in a lower price bracket.
- To decant, leave the bottle of wine to settle for a day or two so the sediment is definitely sitting on the bottom, then pour the wine carefully into a spotlessly clean container leaving the sediment in the neck of the bottle. Don’t be tempted to pour the last bits through a sieve to squeeze a bit more wine out of the bottle! Leave a little wine with sediment at the end or there is a danger that you will undo all your good work and taint the wine.
- Decanter magazine found that decanting too long in advance was ‘not that beneficial’. Their conclusion was that the best option is ‘just to open and serve’. It’s up to you. They also suggest that decanting wines that normally don’t require it can help the wine to bloom and ‘attain a stage of development that normally requires years of ageing’.
- You usually don’t decant white wines (except for sweet whites) but oaked whites like Chardonnay can benefit.
- People have been known to use decanters to cheat their guests of the best wine. The snobbery attached to it means that people often assume that a wine that has to be decanted is expensive. If you want to show off in a good restaurant, order an average red and ask for it to be decanted. Everyone will assume you have spent a fortune. Of course, if you are President Nixon you would have Chteau Margaux served to you in your decanter, and the rest of your guests would be served a less celubrious wine in theirs.
Temperature
- Drink white wine at about 11C so you can taste everything with the exception of light whites and sparkling wines which should be drunk at 8-9C.
- Reds are at their best between 14-18C. Beaujolais and the lighter reds can be drunk chilled.
Glasses
- Wine glasses: Austria’s Riedel are the wine glass maker - it’s worth looking them up to see the variety of glasses they offer, nearly one for each grape and style of wine. They believe tht glass has an effect on the wine drinking experience and that the shape of a wine glass enchances the pleasure of drinking wine.
Riedel believe that the curve on the lip of some of their glasses guides the wine to the centre of your tongue so you balance the fruit and the acidity and get the best enjoyment from each wine. We leave that one for you to test personally. Have fun!
- Lead crystal glasses help to create bubbles in champagne and make wine look particularly brilliant.
- Wine tasting glass: for wine tasting you will need the ISO (International Standards Organisation) glass. You’ll find one in any good wine shop. Sometimes you get them as part of the fee of a wine course.
- Champagne: use a flute, not a wide open coupe which makes the bubbles dissipate and causes the champagne to go flat. Lead crystal helps to create bubbles.
- Washing: According to Riedel, you wash a wine glass in warm water, then steam it carefully over boiling water, and polish it using two linen tea towels. Hold the glass by the base and polish, using your left hand to hold the bowl gently while you polish it with your right hand. Never twist the base and the bowl. And that’s you finished. (Well, except now you have to do the rest of them. It serves you right for not being a lone drinker.)
- Don’t use washing up liquid or put your wine glasses in the dishwasher - the residue it leaves taints the wine and it takes about 12 washes to get the stuff off properly.
Storing wine
- Keep wine in the dark, in a cool place at about 10C. Check the humidity to keep the seal of the wine cork in good nick. Eurocaves, effectively refridgerated units for wine - are made specially to look after every aspect of your fine reds and whites. You’ll find suppliers on the internet.
- Store wine on its side to keep the cork moist, except for sparkling wines which should be kept upright.
- When you buy fine wines by the case, make sure you get the original wooden box and store the bottles in it. It is important to have the box if you wish to auction or sell them privately later.
Squeezing every last drop from the bottle
- If you seal your wine properly you can keep it in the fridge for up to a week and it will still be drinkable.
- We use the simplest plastic tube wine sealer that you buy in the supermarket or wine shop which pumps the plastic stopper back into the bottle. It works fine for everyday wines.
- Reds have a longer life if resealed and kept in the fridge than whites, but you can certainly use the white to cook with if it is not as fresh after a few days. You can use a sealer with a plastic cork or press the cork back in tightly.
- You may want to buy something more sophisticated for fine wines. Your fine wine seller can recommend the best one.
- The trick with saving wine is to reduce the amount of air that can get at it. Transfer half finished bottles of wine into clean half bottles and recork/reseal.
- Resealing a bottle with a screwcap won’t save the wine for later, so the only thing to do is buy a wine sealer or recork with a new cork.
- Though some people think this is sacriligous, you can freeze leftover wine in an icecube tray. When it is frozen, put the wine cubes into a freezer bag and tie off. Use white cubes for risotto and red for beef or lamb casseroles. You can also add fresh chopped herbs to each wine icecube before freezing for herby wine cubes. (With apologies to purists.)
Anne Kennedy works as a food writer based in Ireland who has a great love and appreciation for wine and demystifies it at every opportunity. As Managing Editor of http://www.greatfood.ie, Ireland’s food and wine website, she is delighted to share recipes, tips, cooking and wine knowledge with people from all over the world.
25.02.08
A cocktail party can be more daunting than a dinner party if you don’t remember the rules. However, it is a great way to kick back and relax with your friends. There is no need to have a theme or a special occasion.
The Key Factors:
- Expect 60% of the number of people you invited.
- Do not serve from the kitchen. Set up a bar.
- Have someone (not you) tend bar. Ask a friend or hire a local bartender ($15-20/hr).
- Multiply the number of guests times three for the number of glasses you need.
- Use small plates and finger foods. This is not a dinner party.
- A cocktail party should be two hours in length sometime between 6PM and 10PM.
- The area in your home that you select should be cozy, but not overcrowded.
- Keep furniture to a minimum. You want guests to stand and socialize, not sit in the corner.
- In order to cut down on the number of bottles of alcohol you need, select a signature drink(s).
- Don’t forget to have non-alcoholic beverages (again choose a small selection) for the designated drivers.
In honor of Spring and taking are cue from the spring fashion colors (turquoise, coral, green, raspberry), here are a few signature drink suggestions:
The Go Girls at ON THE GO 4 U are champagne drinkers so here are a few ways we suggest to change the champagne:
1. Add 2 dashes of Chambord or pomegranate juice to champagne.
2. Add 4 dashes of Blue Curacao to champagne.
3. Shake ice, a measure of Creme de Menthe and Irish Whiskey, strain into a champagne glass and top with champagne.
Not a champagne drinker? Try Smirnoff Ice with a touch of your favorite colored liquor and serve over ice.
Remember, we are thinking spring so why not try these combinations:
Bellinis are always fun. Mix it up a bit and use the same concept for a martini. Use 2 measures of your favorite vodka to 1/2 measure of Peach Schnapps and a touch of peach juice. Use the same preparation method as with any martini.
Margarita with a twist. Use equal parts tequila and pink grapefruit juice and 1/2 measure of Countreau.
Want something a little blue? Use equal parts of vodka, tequila and blue curacao. Stir with ice and fill the glass with lemonade.
And of course don’t forget, the classic mojito!
If you are going to experiment, make sure you test your recipe before the party. Whatever the signature drink, remember to drink responsibly and be a responsible host.
Must have books for party planning:
Every household that is going to have cocktail parties should have a decent bar manual or classic cocktail book.
The Last-Minute Party Girl by Erika Lenkert. This must have book contains party etiquette as well as quick recipes that are great for any cocktail party.
The Cooking Club Party Cookbook which is full of great party ideas and recipes.
How often should you have a cocktail party? Well, if your social schedule is busy and assuming that your friends are hosting events as well, we suggest having some kind of get together for each season as a relaxing time to catch up with the gang.
Indra A Books, author of this and many other lifestyle articles, is the owner and founder of ON THE GO 4 U, Personal Shoppers & Concierge Service in the Washington DC metropolitan area. The company’s creed is to provide its clients with the ultimate life management experience. In addition to its services, ON THE GO 4 U also publishes a monthly e-zine and conducts workshops on wardrobe, entertaining and decorating.
For more information about the author and ON THE GO 4 U, please visit http://www.onthego4u.net
© 2005 Indra A Books for ON THE GO 4 U
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