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Archive for Tablespoon

Exotic and Spicy Ideas for a LAVISH Upscale Holiday Cocktail Party via [more.com]

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Sparkling cocktails, created by Kim Haasarud, Maria Hunt, and Gina Chersevani, and killer apps, created by Monica Bhide, make your holiday party elegant and effortlessly effervescent.

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Photo: Kenji Aoki

Petal Power: Hibiscus Royale

A single crimson blossom soaked in syrup gives this bubbly cocktail its drama queen status. The grace note: a lacing of elderflower liqueur.

Makes 1 drink

1 hibiscus flower in syrup (from an 8.8-ounce, 11-flower jar of Wild Hibiscus Flowers in Syrup)*

1 teaspoon hibiscus syrup

4 ounces sparkling rosé, chilled

1 tablespoon St. Germain Elderflower Liqueur

Place the hibiscus flower and syrup in a Champagne flute or tall white-wine glass. Slowly add the sparkling rosé, and top off with the elderflower liqueur.

This drink is from Kim Haasarud, author of 101 Champagne Cocktails.

*Available at wildhibiscus.com or gourmet grocery stores.

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Photo: Kenji Aoki

Spoon Fed: Mango Salsa with Calamari Rings

Asian soupspoons let your cocktail party repertoire venture beyond traditional finger foods. Here each spoon serves a mouthful of fruity salsa tweaked with jicama, cumin and cilantro and topped with sautéed calamari rings.

Makes 20 appetizers

Salsa

1 teaspoon cumin seeds

1 small ripe mango, peeled and finely diced

1 small red onion, peeled and finely diced

½ small jicama, peeled and finely diced

2 tablespoons minced cilantro, plus extra for garnish

Juice of 1 lemon

Salt

Calamari

2 tablespoons olive oil

½ pound calamari rings, about ½ inch thick

Salt and pepper

20 Asian soupspoons

1. To make the salsa: Place a small skillet over medium heat. Add the cumin. Dry-roast for about 30 seconds, shaking spice frequently until fragrant. Remove from heat immediately. Grind in a spice grinder. Combine the cumin and remaining salsa ingredients, except salt, in a bowl. Mix well. Add salt to taste. Cover, and refrigerate until ready to serve. Salsa can be prepared up to 6 hours in advance.

2. To make the calamari: Heat a large skillet over high heat. Add the oil. When it shimmers, add the calamari rings. Sauté for 1 to 2 minutes, until the calamari are just cooked through. Season to taste with salt and pepper.

3. Divide the salsa evenly among the soup­spoons. Top each with calamari. Pour any juice over the rings. Garnish with minced cilantro.

101645507-2
Photo: Kenji Aoki

Leaf Bed: Endive with Citrus Salad

Each sturdy, bite-size endive leaf holds a spoonful of sliced blood orange and sliced grapefruit. Red radishes deliver crunch and a peppery tang. The salad’s fresh, bright flavors come together in a lemony dressing spiced with jalapeño and mint.

Makes 24 appetizers

1 small grapefruit

1 small blood or navel orange

2 small red radishes, trimmed and diced

1 small jalapeño pepper, seeded and minced

2 tablespoons finely chopped mint leaves

2 tablespoons lemon juice

Pinch of salt

1 tablespoon honey

24 large, sturdy endive leaves

1. Supreme the citrus: Remove the grapefruit and orange peels. With a small sharp paring knife, segment the fruit, leaving behind the inner membrane. Cut each segment into 6 pieces, and place in a bowl.

2. Add the remaining ingredients except the honey and endive. Mix well. Cover, and refrigerate for about 2 hours to allow the flavors to blend. Before serving, allow the mixture to come to room temperature. Drain off the juice. Warm the honey slightly (for a few seconds in the microwave) so that it’s runny, and stir it into the salad. Taste, and adjust the salt.

3. Arrange the endive leaves on a platter. Using a teaspoon, evenly divide the salad among the leaves. (Each leaf should get a generous teaspoonful.)

101645504
Photo: Kenji Aoki

Fire and Ice: Berry-Chile Fizz

Jalapeño pepper muddled with mint and sugar kicks up the heat in this spicy mojito. Stir in fresh lime juice, a (very) generous shot of rum, ice and club soda, and you won’t care whether it’s hot or cold outside.

Makes 1 drink

3 fresh mint sprigs

1 slice fresh jalapeño pepper

1½ tablespoons sugar

1 lime, halved

2 ounces light rum

Club soda, chilled

Cranberries for garnish

In a pint glass, muddle 2 of the mint sprigs, the jalapeño and sugar. Squeeze both halves of the lime into the glass, leaving a slice in the mixture. Add the rum, stir, and fill with ice. Top off with the club soda, and garnish with a mint sprig and a few whole cranberries.

This is from Kara Newman, author of Spice & Ice.

101645506
Photo: Kenji Aoki

Peas O’Cake: Wonton Crunch

It doesn’t get much easier, or more delicious, than this: Mash peas with parsley, spices and ricotta, then fold into ready-made wonton wrappers. Bake. Devour.

Makes 24 appetizers

1 cup cooked peas

¼ cup ricotta cheese

1 jalapeño pepper, minced

1 tablespoon minced parsley

1 tablespoon chopped scallion

½ teaspoon minced ginger

Salt

24 wonton wrappers

1 egg white, lightly beaten

Cooking spray

1. Preheat the oven to 400°. Spray a baking sheet with cooking spray.

2. Lightly mash the peas. Add the ricotta, jalapeño, parsley, scallion and ginger, and mix well. Add salt to taste, about ¼ teaspoon.

3. Lay out the wonton wrappers on a work surface. Place 1 rounded teaspoon of the pea filling in the center of each. Lightly brush the edges of the wrappers with egg white. Fold over to form a triangle (or if using round wrappers, a half-moon). Press the edges with the tines of a fork, gently, to secure the seam so the filling does not fall out. Place the wontons in a single layer on the baking sheet. Spray them lightly with cooking spray. Bake for 3 to 4 minutes. Flip the wontons, and bake on the other side for another 3 to 4 minutes until they are crisp and golden brown.

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Photo: Kenji Aoki

Pom de Nuit: Ginger Bubbly

The earthy rhizome inspires and transforms this festive potion. A splash of pomegranate juice supplies the blush. Make it with candied ginger and ginger liqueur and top with Champagne. Drink, drink and be merry.

Makes 1 drink

1 ounce Domaine de Canton ginger liqueur

Sugar for rimming, preferably sanding sugar*

1 slice candied ginger, for garnish

1 ounce pomegranate juice

4 ounces brut Champagne or sparkling wine, chilled

Rim a Champagne flute by dipping the edge in the ginger liqueur and then in the sugar. Place a sliced coin of candied ginger at the bottom of the flute. Add the ginger liqueur and pomegranate juice to a cocktail shaker filled with ice. Shake until well chilled. Strain into the prepared flute. Top off with the Champagne or sparkling wine.

*This large-grain sugar can be found at baking-supply stores.

This is from Maria Hunt, author of The Bubbly Bar.

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Photo: Kenji Aoki

Sea Treat: Ginger and Honey Shrimp

This grilled app is easy to make, but the flavors are complex, thanks to a rich marinade of fresh ginger, chile flakes, honey, garlic and lemon.

Makes about 24 appetizers

1 tablespoon honey

1 teaspoon grated fresh ginger
½ to 1 teaspoon red chile flakes

½ tablespoon lemon juice

½ teaspoon minced garlic

1 pound large shrimp, peeled, with tails on

1 tablespoon vegetable oil

Salt and pepper

1. In a large bowl, combine the honey, ginger, chile flakes, lemon juice and garlic. Mix well. Add the shrimp; toss to coat. Cover, and refrigerate for an hour.

2. Set a grill pan over high heat. Add the oil and shrimp. Cook for 1 to 2 minutes, then flip over. It should take just another minute for the shrimp to turn pink and be fully cooked (but not overcooked). Add salt and pepper to taste.

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Photo: Kenji Aoki

Pink Shot: Roasted-Beet Soup

The hit in this soup-served-in-a-shot-glass comes from the unexpected beet, coriander and coconut milk combo. You can prepare the mix ahead of time and garnish it at the last minute with chopped chives and toasted coconut flakes.

Makes 16 shot-glass appetizers

½ teaspoon white pepper, plus more for seasoning

2 tablespoons vegetable oil

1 teaspoon salt, plus more for seasoning

1 tablespoon ground coriander

2 medium red beets, trimmed, scrubbed, peeled and halved (about 1 pound)

1½ to 2 cups chicken broth

½ cup coconut milk

Finely chopped chives or toasted unsweetened coconut flakes for garnish

1. Preheat the oven to 425°. Combine ½ teaspoon white pepper, the oil, 1 teaspoon salt and the coriander in a large bowl. Add the beets, and mix well to coat. Place the beets and marinade on a large piece of aluminum foil. Wrap tightly to keep steam from escaping.

2. Place the foil packet on a rimmed baking sheet, and bake for about 50 minutes or until the beets are soft and cooked through. Allow to cool to room temperature. Unwrap, and scrape the beets and marinade into a blender. Add the broth. Puree until smooth. Taste, and adjust seasoning with salt and pepper. Soup can be made ahead up to this point and reheated.

3. Pour into 16 small heatproof glasses. Swirl ½ tablespoon of the coconut milk into each glass. Garnish with chives, coconut flakes or both.


Top o’ the Mornin’ Introducing SEXY Irish Coffee French Toast

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Irish Coffee French Toast

UD - Irish Coffee French Toast

Yields:2 servings (4 slices) Cost: About $1.35 per serving
Ingredients:
French Toast
1 Forttuna Choco Chunk loaf/cake
2 Farm Fresh eggs
1/2 cup Sheridans Irish Coffee Cream liqueur
1/2 teaspoon Vanilla extract
1 plus tablespoon butter, for cooking
Powdered sugar, for garnish

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Irish Coffee Cream Topping:
1/2 can  Non-Dairy Dessert Topping
1 Tablespoon Via Roma instant espresso
6 Tablespoons of Sheridans Irish Cream Coffee liqueur

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Instructions:
1.Unwrap the mini cake and turn it on its side. Cut into 4 equal rounds.
2. In a small mixing bowl, whisk together the eggs, Irish Coffee Liqueur,and vanilla.
3. Melt about 1 tablespoon of butter in a large frying pan.
4. Thoroughly soak each cake round in the egg mixture and place in the fry pan.
5. Cook 2-3 minutes on each side, until golden brown.
6. While the toast is cooking, empty about half the can of non dairy topping into a bowl and mix in the instant espresso.
7. Place 2 pieces of the toast on 2 plates and sprinkle with powdered sugar.
8. Serve the Irish coffee cream mixture on top.

SHERIDANS – Irish Coffee Cream Liqueur

SHERIDANS
Description:

Visually stunning, it is owned by Gilbey’s, the same group that produces Baileys.

With its white liqueur having a white chocolate richness, and the black of warm coffee and whiskey, the whole rounded off by a chocolate & nutty finish.

Producer: Sheridans
ABV:   15.5%
Brand:   Sheridans



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SEXY Pizza Recipes for 2 : Caviar & Lobster Pizza / Fig & Gorgonzola Pizza via [funkiefood]

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Romantic Recipes for Two …

Over the years I have collated a whole bunch of romantic dinner recipes. Some of these are my own and some are my favourites from chefs who truly understand sexy food. So if you are planning a romantic dinner for two, then take a browse through my recipes below and find that romantic recipe for two that suits your taste and mood.

Our readers would be most greatful if you shared your romantic dinner for two experience also. Just click here and drop me a line. Also, if you would like to contribute your own Romantic Recipes for Two, please don’t be bashful.

For pure indulgence, here’s a pizza recipe from John Lanzafame.
John is the current World Pizza Champion.You should definitely buy this book. 

Lobster and caviar pizza
Makes one 30cm (12 inch) pizza

https://i2.wp.com/files.sharenator.com/4_The_most_expensive-s400x261-35730-580.jpg

Coarse semolina for dusting
1 qty pizza dough (see John’s video below)
1 1/2 fl oz (45ml) shellfish glaze (page 20 of Johns book)
1 1/2 oz (40g) mascarpone cheese
1 small raw lobster tail, peeled and thinly sliced
1 tablespoon of baby capers
2 tablespoons pitted green olives
3 tablespoons thinly sliced eel (I prefer to leave this out)
1 oz (25g) grated mozzerella cheese
Grapeseed oil, for deep frying
2 1/4 oz (60g) cleaned baby calamari cut into rings
1/3 cup conrflour
1 large handful of watercress sprigs
2 tablespoons lemon dressing (page 28 Johns book)
2 tablespoons good quality caviar

 Ounces to grams (oz to gr) and grams to ounces  (gr to oz) Online  Calculator - Converter / Conversion Chart / Table

Place a pizza stone in the oven and pre-heat to 500F (250C)

Lightly dust your workbench with semolina, then roll out the dough into a 12 inch round (30cm) place on a pizza tray and prick all over with a fork (dock it). Spread the shellfish glaze over the base, then top with dollops of mascarpone, lobster, capers, olives, smoked eel and grated mozzarella in that order. Place on the pre-heated stone and bake for 5-8 minutes, or until the base is golden or crisp.

Meanwhile heat the oil to 350F (180C) or until a cube of bread dropped in the oil browns in 15 seconds. Dust the calamari in cornflour, shaking off the excess, then deep fry for 30 seconds, or until golden and crisp. Drain on paper towel and season to taste.

Remove pizza from the oven. Toss the watercress sprigs with the lemon dressing and scatter over the pizza, then top with the fried calamari, sprinkle with the caviar and serve.

http://www.jammed.com/~mlb/blogpics/2006/03/pasta/intercourses.jpg

 

 

Another great Sexy pizza recipe from John Lanzafame. This one using one of the most popular aphrodisiac foods… figs 

Fig & Gorgonzola Pizza
Makes one 30cm (12 inch) pizza

https://opuluxeltd.files.wordpress.com/2010/11/fig-caramalized-onion-proscuitto-and-goat-cheese-pizza.jpg?w=300

Coarse semolina for dusting
1 qty pizza dough (see John’s video above)

1 1/2 fl oz (45ml) Bechemel sauce
1 1/2 oz (40g) gorgonzola cheese
1 oz (25g) grated mozzerella cheese
1 small raw lobster tail, peeled and thinly sliced
2 tablespoons of chopped flat leaf parsley
3 medium sized figs
6 thin slices of proscuitto
Balsamic vinegar to drizzle
Pecorina Cheese to finish

 Ounces to grams (oz to gr) and grams to ounces  (gr to oz) Online  Calculator - Converter / Conversion Chart / Table

Place a pizza stone in the oven and pre-heat to 500F (250C)

Lightly dust your workbench with semolina, then roll out the dough into a 12 inch round (30cm) place on a pizza tray and prick all over with a fork (dock it). Spread the bechemel sauce over the base, then top with dollops of gorgonzolla cheese, parsley, and the grated mozzarella in that order. Place on the pre-heated stone and bake for 5-8 minutes, or until the base is golden or crisp.

Remove pizza from the oven. cut the pizza into 6 pieces. Place quartered figs quickly onto the pizza followed by the proscuitto slices. Using a microplane, grate fresh pecorino cheese over the pizza and then drizzle with a little balsamic vinegar. and serve.

 



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TIRAMISU Pancakes via [steamykitchen]

Tiramisu Pancakes

A few days ago, I put a call out on Twitter for help.

Marscapone help, to be specific.

Tiramisu Many people came to the rescue, however
it was @Ivoryhut her
responded with a recipe idea that went beyond delectable.

Tiramisu Pancakes.

oh. hell yeah.

Why not have dessert for breakfast? Oh wait, this is getting
confusing. Tiramisu Is breakfast for dessert, because there’s coffee in
it right?


huh?! Never mind! Just….just…go make these pancakes!

And while you’re at it, come visit Ivory Hut food blog –  This woman can
make bread, the most beautiful striped bread
even! (and no, Ivory Hut is not her name, it’s her blogname!)

These photos and recipes are from Ivory Hut – enjoy!

~Jaden

These amazing Tiramisu Pancakes started out as a casual idea spurred
by a tweequest for things to do with half a cup of mascarpone, and the
fact that I had just posted a pancake recipe on my blog. Five batches
of pancakes later and more mascarpone cream ingested than I care to
reveal (more than half of which was simply the result of gluttony), I
now have what is proving to be the favorite breakfast item in my house.
The fact that it also easily works as a dessert gives it extra
versatility points.

The maple-butter glaze is optional, but it gives the pancakes a
nice boost of sweetness and extra maple flavor to remind you that these
are, in fact, pancakes. The mascarpone cream is what really pulls it
all together. If you’re serving this to kiddies, you can substitute
sweetened espresso or very strong coffee for the liqueur. That is, if
they’re allowed to have coffee.

I also maintain that, as decadent
as it sounds, it might be a tad healthier than regular pancakes
because you’re not drowning it in syrup. Really, there isn’t much sugar
in this recipe. For the entire batch, even if you make the glaze, you
only use about 4 tablespoons of maple syrup. That’s less than a
tablespoon per person. I think that more than makes up for the extra
mounds of cream.

~Ivory Hut

==========

Tiramisu Pancakes

recipe from Ivory Hut

(Serves about 5 reasonably hungry people)

For the pancakes:
2
cups all-purpose flour
2 tablespoons sugar
2 tablespoons cocoa
powder, slightly rounded, sifted
2 teaspoons baking powder
1/2
teaspoon baking soda
a generous pinch of salt

1 1/2 cups milk
1/2
cups sour cream
3 large eggs
4 tablespoons butter, melted
2
teaspoons vanilla
2 tablespoons instant coffee

For the glaze
(optional):
1/4 cup maple syrup
3 tablespoons softened butter
2
tablespoons coffee liqueur

For the cream:
4 oz. mascarpone
cheese
1 cup whipping cream
2 tablespoons coffee liqueur
2
tablespoons maple syrup

Instructions:

Start by preparing the cream and the glaze. For the
cream, beat all ingredients together and whip until you have soft
peaks. Set aside in the refrigerator. (Tip: this cream tastes amazing,
and is what really makes these pancakes. If you like generous amounts
of cream on your pancakes, you might want to make a double portion.)
The glaze is optional, but very, very (and I mean very) good. Simply
combine the ingredients well. Set aside.

In a medium bowl, combine the flour, sugar, cocoa
powder, baking powder, baking soda, and salt. Make sure the cocoa
powder is well sifted, so that it will dissolve evenly.

In a separate bowl, combine the milk and sour cream
until smooth (it helps to slowly dilute the sour cream with the milk
while whisking, which reduces the chances of clumps). Add the instant
coffee powder and mix well until dissolved. Whisk in the eggs, melted
butter, and vanilla. Add the wet mixture to the dry ingredients, mixing
gently until you have a slightly lumpy batter but without any large
clumps of flour. If batter is a little runny, add a tablespoon or two
of flour.I like to transfer my batter to a measuring cup or something
else with a spout, for easier cooking.

Let the batter sit while
you preheat your griddle. When griddle is hot, drop batter in portions
desired (1/4 cup for regular-sized pancakes) onto the greased griddle.
When bubbles come up and edges look cooked, gently flip to cook the
other side. Once pancakes are cooked, transfer to a plate.

Spread a small amount of the maple glaze over the top
of the pancake so it soaks in while still hot. Continue with the
remaining batter until done.

To serve, dollop a generous amount of the cream in
between layers of pancakes. Top with more cream, and then top with
shaved chocolate, or a light dusting of sifted cocoa powder.

Serve
with extra cream and/or glaze on the side for dipping. A bonus: these
pancakes taste amazing even when cold.


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