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Archive for Entertaining

TIP OF THE DAY: Iced Tea Ice Cubes

Iced green tea with green tea ice cubes.
Photo by Tomo Jesenicnikc | IST.


It’s National Iced Tea Month, so we‘re repeating one of our favorite tips for iced tea lovers:

Make your ice cubes from the same tea.

This way, you can keep your iced tea ice-cold without diluting it. It’s a more elegant solution than brewing the tea extra-strong, anticipating that it will be diluted by regular ice cubes.

You can also use the tea ice cubes in lemonade, creating an “Arnold Palmer” effect; or use them to add a different flavor nuance to any cold drink, including cocktails.


While it sounds like a no-brainer, here’s the recipe:


  • 3 cups water
  • 8 tea bags of your choice (or 24g loose tea—each tea bag has the equivalent of 3g of tea)


    1. BOIL the water and pour over tea in a heat-resistant pitcher. Allow to infuse for the variety’s recommended steeping time.

    2. REMOVE tea bags or loose tea; allow tea to cool to room temperature. Pour tea into ice cube trays and place in freezer.

    3. KEEP ice cubes in the tray or remove to a freezer bag or other container so you can freeze more ice cubes. Make black, green and herbal tea ice cubes, depending on what you typically drink.



    RECIPES: 1920s Cocktails, Part 1

    The Gin Rickey. Photo courtesy Tanqueray


    The latest version of “The Great Gatsby” opens in cinemas today, begging the question, what did Gatsby serve at those wild parties?

    We know from the novel that Gatsby was a bootlegger. In the summer of 1922, when novel is set, Prohibition was two and a half years old. (Read this delightful article on Jay Gatsby by Kevin Roose, who explores how Gatsby made his money and whether author F. Scott Fitzgerald may have attributed more wealth to him than he could actually have had.)

    Aside from the Gin Rickey, the novel doesn’t mention what else people were drinking at those weekend-long extravaganzas. But given the popular cocktails of the Prohibition Era, Tthe Martini and the French 75 most certainly would have been on the menu.

    So get your cocktail shaker ready and mix up your own Jazz Age cocktail menu for Mother’s Day. This is Part 1; Part 2 presents two more 1920s cocktails, the South Side and the White Lady.

    These recipes are courtesy of Tanqueray Gin. Despite an abundance of bootleg liquor and “bathtub gin,” it’s rumored that the social set continued to enjoy top shelf imported gins like Tanqueray, delivered via cases that were unloaded offshore and floated to islands just off the U.S. coastline.


    Why did the Gin Rickey alone get mentioned in “The Great Gatsby?” It is said to have been the preferred pour of F. Scott Fitzgerald. It’s a wonderful warm weather drink.

    Ingredients Per Drink

  • 1.25 ounces gin
  • 1 ounce fresh lime juice
  • 5 ounces soda water
  • Ice cubes
  • Lime wedge

    1. Build in a highball glass with ice. Stir and top with soda water.

    2. Garnish with a lime wedge.



    Made from gin, Champagne, lemon juice and sugar, the French 75 was created in 1915 by Harry MacElhone at the New York Bar in Paris (later called Harry’s New York Bar). It was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun, also called a 75 Cocktail or a Soixante Quinze. The French 75 was popularized in America at New York City‘s famed Stork Club.

  • 1.25 ounces gin
  • .5 ounce simple
  • .5 ounce lemon juice
  • Champagne
  • Garnish: lemon peel

    1. Shake ingredients with ice in a cocktail shaker.

    2. Strain into a rocks glass and top with champagne. Garnish with a lemon peel curl.


    The French 75, a sparkler. Photo courtesy Tanqueray Gin.





    TIP OF THE DAY: Gourmet Meatball Sub

    Nice enough, but you can make a meatball
    sub that soars to new heights. Photo
    courtesy Earl of Sandwich.


    As popular as meatball submarine sandwiches are, they’re pretty ho-hum. Even if you make the tastiest meatballs and marinara sauce, there’s still room for improvement.

    Today‘s tip: Play around with different ingredients until you create your meatball sub masterpiece. You can turn the search into a build-your-own party buffet for the Final Four, Memorial Day, Father’s Day or just because it’s party time.

    Your first decision: what to put in the meatballs (a basic meatball recipe is below). Every ingredient counts, as does the quality of the meat and cheese.

  • Meat: beef, chicken, pork, pork-beef blend, turkey or vegetarian.
  • Meatball filling: bread crumbs or rice, onion, garlic, heat (crushed red pepper flakes, minced jalapeno), herbs (chopped parsley and/or cilantro, rosemary, thyme).
  • Cheese: Argentine Sardo, grated Asiago, cotija, grana padano, Parmesan/Parmigiano Reggiano*, Pecorino Romano, Sbrinz or other hard cheese.

    Next decision: bread and toppings. Beyond the supermarket-variety “hero rolls,” consider:

  • Bread: baguette, garlic bread made on long rolls, semolina rolls…or think outside the elongated shape and pick up any good rolls offered by local bakers.
    Next, what to layer atop the meatballs:

  • Cheese: crumbled goat cheese, shredded Gruyère or mozzarella (room temperature or melted under the broiler), grated Parmesan/Parmigiano Reggiano, sliced Provolone or Fontina.
  • Greens: arugula, shredded lettuce.
  • Heat: cracked red pepper, pickled or sliced fresh jalapeños (in addition to what you may have put into the meatball mix).
  • Herbs: chopped fresh basil, cilantro, parsley; dried oregano.†
  • Sauce: marinara, mushroom gravy, Parmesan cream sauce (recipe below), pesto, spicy Bolognese.
  • Garnishes: bacon strips, beans, caramelized onions, giardiniera, fried egg, sliced gherkins or other pickles, mashed potatoes, onion rings, sliced olives, sliced tomatoes.
    *The difference: The product called Parmigiano Reggiano can only be made from local milk in the Emilia Romagna region of Italy, where it is carefully monitored for quality by a supervising consortium. The related product made in the U.S. is called Parmesan. More about Parmigiano Reggiano.

    †Oregano is the exception to the rule: It tastes as good fresh or dried.


    You can also elect to “go global” with creations like these (and others that spring from your mind):

  • Greek Meatball Sub: dilled lamb meatballs with crumbled feta and yogurt sauce.
  • Indian Meatball Sub: curried lamb meatballs (add almonds and raisins), grated paneer cheese and raita sauce.
  • Hawaiian Meatball Sub: pork meatballs, sliced ham, pineapple slices, sweet gherkins.


  • 1-1/2 pounds ground meat or poultry
  • 1 large egg, beaten
  • 1 cup Italian bread crumbs or panko
  • 1 medium onion, chopped fine
  • 4 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup fresh parsley leaves, chopped

    A glamorous and flavorful chicken meatball sub. Photo by Jill Chen | IST.

  • 1/4 cup grated Parmesan or Pecorino Romano cheese
  • Salt and black pepper to taste

    1. PREHEAT oven to 450°F.

    2. PLACE ground meat in a large mixing bowl and with your knuckles or a large wooden spoon, punch a well into the center of meat. Fill the well with all of the other ingredients. Mix all ingredients until well combined.

    3. DIVIDE mix into 4 parts, and divide each part into 4 meatballs. Place on a nonstick or parchment-lined baking sheet and roast for 12 minutes. Cut one meatball open to check doneness.



  • 8 ounces cream cheese, cubed
  • 1/2 cup quality grated Parmesan or Parmigiano-Reggiano cheese
  • 3/4 cup milk
  • 1 dash ground nutmeg
  • 1 dash pepper or more to taste
  • 1 teaspoon minced garlic

    1. MICROWAVE cream cheese, milk and cheese on medium (50%) for 6-8 minutes or until sauce is smooth. Stir every 2 minutes.

    3. BLEND in seasonings. Serve.



    TIP OF THE DAY: Use Champagne Flutes For Appetizers & Desserts

    Use your Champagne flutes for more than
    Champagne. Photo courtesy Filicori Zecchini.


    Since today is a holiday that features a fancy dinner, today’s tip is about fancy presentation of food.

    When you create a snazzy presentation for a good recipe, you invariably have a hit.

    If you’re not using your Champagne flutes, tulips or coupes for drinking, use them for appetizers or desserts.

    What goes into a Champagne flute? Anything that can be spooned out of it.


  • A dip or spread garnished with a tall bread stick and served with a side of crackers, crostini or toasts
  • Gourmet mac & cheese; take a look at these gourmet mac and cheese recipes
  • Guacamole with a caviar or shrimp garnish and a side of gourmet tortilla chips
  • Savory yogurt parfait: seasoned plain Greek yogurt (mix in dill and lemon zest) layered with diced cucumbers and red bell peppers
  • Soup, preferably a thick vegetable purée

  • Ice cream, frozen yogurt or sorbet
  • Pudding or mousse
    There are many other spoonable recipes, of course. Send us your favorites.



    TIP OF THE DAY: Celebrate The Cherry Blossoms With Special Cocktail Recipes

    Cherry Blossom Cocktail. Photo courtesy
    Haru | NYC.


    This is a plan-ahead tip: Organize a cherry blossom cocktail party to celebrate the fleeting cherry blossom season.

    In Japan, the arrival of the spring season is welcomed with hanami celebrations, otherwise known as cherry blossom parties. Flowering cherry trees produce breathtaking white and pink cherry blossoms, which bloom for a brief month each spring.

    Celebrations include sipping saké or picnicking with friends, underneath the glorious blossoming trees in public parks. And what a tradition: The practice of hanami began in the eighth century!

    You cam see photos of the beautiful blossoms, and download wallpaper, from National Geographic.

    The U.S. has its own celebration: An annual Cherry Blossom Festival is held in Washington, D.C. The opening ceremony is March 23, 2013, and the festival runs through April 20th.

    The D.C. trees are celebrating their 101st anniversary. In 1912, the Committee of Japanese Residents of New York donated two thousand Japanese Flowering Cherry trees to New York City. Most of the trees were planted in our nation’s capital as a symbol of friendship between the two countries.


    If you have a cherry tree, lucky you—get out the party invitations ASAP. If not, you can grow your own (buy them from Of course, it will take some time before you can hold your own hanami under the blossoms; but while the tree grows, you can have cocktails next to them.

    Otherwise, seek out a nearby flowering cherry tree and plan a picnic or a simple snack, perhaps with a cherry soda (since public places typically don’t allow the consumption of alcohol). Get ready for the next warm day and prepare to enjoy the fresh air and the blossoms.

    By the way, there are some 1,000 different varieties of cherry tree. All of them blossom in the spring, but most, including the Japanese Flowering Cherry tree bears no fruit. Those varieties that do bear fruit from late May through August, depending on their location. Chew on some cherry history, facts and cherry trivia.



    Here are two delicious cherry cocktail recipes from Haru Japanese restaurant (haru means “spring” in Japanese; sakura means “cherry blossom”). The Sakura Breeze is on the menu from March 1, 2013 through April 30, 2013; the Cherry Blossom is available year-round.


    Ingredients Per Drink

  • 2 ounces cherry vodka (e.g., Grey Goose, Svedka)
  • 1.5 ounce nigori saké
  • .5 ounce cranberry juice
  • .5 ounce peach purée*
  • Ice
  • Garnish: thawed frozen cherries on a skewer and/or and small pink or white pesticide-free flower(s)
    *You can buy peach purée or make it by pulsing frozen peaches in the food processor or blender. Use fresh peaches in season.


    1. COMBINE ingredients in a shaker over ice. Shake vigorously.

    2 STRAIN and served straight up in a Champagne coupe or “Cosmo glass”; garnish as desired.


    Sakura Breeze Cocktail. Photo courtesy Haru | NYC. Sakura is the Japanese word for cherry.



    Ingredients Per Drink

  • 2 shiso leaves (one to muddle, one to garnish—substitute: large basil leaves)
  • 2 ounces cherry vodka (e.g., Grey Goose, Svedka)
  • ¾ ounce St. Germain Elderflower Liqueur
  • ¾ ounce lemon juice
  • ¾ ounce simple syrup (simple syrup recipe)
  • 1 ounce pomegranate juice
  • Club soda to top
  • Ice
  • Garnish options: shiso leaf, edible pink or white flower, whole cherry or maraschino cherry with stem

    1. MUDDLE shiso leaf in a mixing glass. Add remaining ingredients and ice in a shaker, and shake vigorously for 8-10 seconds.

    2. FILL pilsner or other tall glass with ice; strain cocktail into ice-filled glass.

    3. TOP off with club soda. Garnish with a shiso leaf or other garnish.



    TIP OF THE DAY: Food Chillers To Keep Party Food Cold

    A Tilt “chilling sphere” plopped into a bowl of
    guacamole. Photo courtesy Soiree Home.


    We recently received a pitch for “an iceless and flavorless stainless steel chilling sphere,” which “helps maintain a lasting chill for a variety of drinks and party dips without compromise.”

    The “compromise” is that perishable foods (those that are stored in the fridge) get warm as they sit out. If you’re concerned with food safety or simply want a dish to be chilled, you need to do something to fight the natural chemistry of things.

    The USDA advises that perishable foods should not sit at room temperature for more than two hours. Internal [food] temperatures higher than 40°F provide enable bacteria to multiply.

    The gel-filled stainless “chilling sphere” in the photo, called Tilt, “preserves the full flavor and texture of cold dips while preventing uneven chilling with ice and watery messes.” It is also “an enticing option for those who want to chill their drinks without diluting it [sic] with ice.”


    Sorry, but who wants a foreign object in the middle of the guacamole? And what’s wrong with the chilling solutions that already exist?

    Whether it’s for an extensive buffet or simply a bowl of dip next to the chips on the coffee table, here are some tried and true options to keep party food chilled.

    1. KEEP THE FOOD IN THE FRIDGE UNTIL YOU’RE READY TO SERVE IT. Resist setting out perishables in advance of the first guests.

    2. USE SMALLER BOWLS OR TRAYS. Instead of one large bowl of dip, for example, use a smaller bowl and refill from the fridge container as necessary (or keep a backup bowl in the fridge, ready to switch out). Do the same with platters/trays. Ideally, use stainless steel bowls which retain the cold longer, and keep them in the freezer until you’re ready to fill them and set them out.

    3. USE ICE-NESTED BOWLS OR TRAYS. An easy chilling solution is to nest the bowl or tray with the food in a larger bowl or tray, filled with an inch or two of ice. When the ice melts, replace it. Crushed ice melts more quickly but makes nesting easier than ice cubes. To contain the melted water on a try, you can put the ice in Ziploc-type bags. Or, instead of loose ice or a bag of ice, you can use ice cube trays (filled with ice cubes, of course), and replace them when melted with backup ice cube trays from the freezer.


    If you entertain frequently, invest in acrylic chilling containers, like the one in the photo. It is also available in a two-compartment chiller, a four-compartment chiller and a five-compartment chiller that’s especially good for condiments.

    A stylish option we like has a stainless steel bowl that sits atop an ice-filled container. You may be able to create someting similar from dishes you already have. Here’s the platter chiller version.

    For outdoor events, there’s an inflatable buffet that we’ve written about previously. Like a hollowed-out pool float, you blow it up, fill the hollow with ice and nest the food on it.

    Try any of these solutions and party on!


    A lovely gift for your favorite party hosts. Photo courtesy Prodyne.


    If you really want a Tilt chilling sphere, head to



    TIP OF THE DAY: A Soup Bar For Parties Or The Weeknight Dinner Table

    How can you make soup the most fun dish of the week?

    Set up a “soup bar.” It’s similar to a baked potato bar, where bowls of garnishes are laid out so that everyone can customize his or her own soup.

    The garnishes are what you already have in the kitchen, and a soup bar is a great way to use up leftovers. Scout the cabinets, fridge and freezer to see what you’ve got. Then, set out a selection of at least five options:

  • Beans, lentils, rice and other grains and legumes
  • Broccoli florets
  • Croutons, tortilla chips or crackers: Goldfish, oyster crackers, crumbled saltines
  • Crumbled bacon, hot dog/sausage slices, shredded ham
  • Corn kernels

    A bowl of potatao soup, loaded up with choices from the “soup bar.” Photo courtesy

  • Dairy toppings: crème fraîche, plain Greek yogurt, mascarpone, sour cream
  • Grated or shredded cheese
  • Herbs: arugula, basil, chives, cilantro, jalapeño, oregano, parsley, rosemary, thyme
  • Other leftover meats and seafood, diced or shredded
  • Onions: chopped green onions or red onions
  • Mushrooms, zucchini, cooked or raw
  • Pasta and noodles, including wonton strips
  • Peas, snow peas and other cooked vegetables
  • Tomatoes: halved cherry tomatoes/grape tomatoes, diced fresh tomatoes, diced canned tomatoes
  • Wild cards: almonds, avocado, baby corn, diced cucumber, shredded coconut, shredded carrots, olives, raisins, roasted garlic cloves, tofu, water chestnuts, whatever you have

    Offer two or three different soups that provide a good canvas for the toppings: mushroom soup, potato soup and tomato soup, for example. Soups that already have multiple visible ingredients, like chowder and minestrone, don’t need more embellishment.

    You’ll also want to fan the excitement by doubling the number of garnish options.

    Soup’s on! Get it while it’s hot!



    TIP OF THE DAY: A Slow Cooker For Entertaining

    Beef stew stays warm to the last spoonful in
    Cuisinart’s Multicooker. Photo courtesy Sur La


    If you’re old enough to remember the original Crock Pot, you know how far slow cookers have come in functionality and aesthetic appeal. Today’s gleaming slow cookers can go from kitchen counter to dining table. And they do more than slow cook. Even the highly rated Crock Pot has gone glam, in gleaming stainless steel.

    Slow cookers have been a boon to people who don’t have the time or the desire to spend hours in the kitchen. Just add the ingredients to the unit, press a button and leave. After cooking, the appliance keeps food at the perfect serving temperature until you’re ready to eat it.

    But the slow cooker has evolved: Welcome the multicooker.

    The Cuisinart Multicooker does everything the stove will: It sears, browns, sautés, simmers, steams and slow cooks, all in one pot. It will keep food warm for up to 24 hours. And the parts clean easily in the dishwasher.


    For food cooked in conventional pots and pans, a slow cooker serves as a chafing dish or hot tray, keeping food warm. As you plan your Super Bowl fare, consider how you could use it for chicken, chili, stew or other hot fare.

    If you’re new to slow cooking, once you get the hang of it you’ll find that it does much more than you ever imagined:

  • Barbecue, including pulled chicken and pulled pork, ribs and wings

  • Breads
  • Braises
  • Casseroles
  • Chilis
  • Chutneys, jams and fruit butters
  • Desserts, from puddings to cakes
  • Eggs and other breakfast foods
  • Fish and shellfish
  • Meat loaf and meat balls
  • Pasta Sauce
  • Rice and other grains
  • Roasts, including pot roast (for a full roast you
    need an oval shape slow cooker and a capacity of 6
    quarts or larger)

    Crock Pot today: The company that started it all still makes one of the best slow cookers. Photo courtesy Cuisinart.

  • Sides
  • Soups
  • Stews
  • Tex-Mex favorites (enchiladas, tacos)
    Pick up a cookbook, such as Slow Cooker Revolution, and start planning the menu!


    The original Crock Pot, introduced in 1971 by the Rival Company, was developed as an electric bean cooker. It was originally called the Beanery. Earlier, the Rival Company had introduced the electric can opener.



    NEW YEAR’S EVE: Dinner Menu

    We were about to cook a New Year’s Eve feast until we came across a seductive menu from Triomphe, a restaurant in midtown Manhattan.

    Executive Chef Jason Tilmann has assembled stunning flavors and visual excitement, making this the menu we want to eat on New Year’s Eve.

    Normally, we eschew words like “decadent” and “sinful” that some people inaccurately use to describe luscious foods. But in the case of luxurious excessiveness, we bow to Benjamin Franklin in “Poor Richard’s Almanac”:

    No wonder Tom grows fat, the unwieldy Sinner,
    Makes his whole Life but one continual Dinner.

    Let Chef Tilmann’s menu inspire your own thoughts for New Year’s Eve dining. And may the richness of your dinner inspire restraint in the new year—at least, until Valentine’s Day.


    1. ENVY: a feeling of discontent or covetousness with regard to another’s advantages, success, possessions, etc.

    Dish: osetra caviar, buckwheat blini, onion, egg and chives.

    2. VANITY: excessive pride in one’s appearance, qualities, abilities, achievements, etc.


    Even if you can’t make complex dishes like Triomphe’s, you can combine ingredients simply, like smoked salmon, salmon caviar (at the bottom of the dish), black caviar, a dab of crème fraîche and an herb garnish. Photo courtesy Tsar Nicoulai.


    Dish: lobster dumplings, wakame salad and ginger butter.

    3. WRATH: strong, stern or fierce anger; deeply resentful indignation; ire.

    Dish: spicy prawns, lemon, roasted garlic and herbed risotto.

    4. GLUTTONY: excessive eating and drinking.

    Dish: Pol Roger champagne sorbet, gold leaf and crispy grapes.

    5. SLOTH: habitual disinclination to exertion; indolence; laziness.

    Dish: slow-cooked cassoulet with duck confit, slab bacon and white northern beans.

    6. GREED: excessive or rapacious desire, especially for wealth or possessions.

    Dish: smoked Kobe tenderloin, fingerling potatoes, asparagus and bordelaise sauce.

    7. LUST: an overwhelming desire or craving.

    Dish: Valrhona chocolate soufflé with Grand Marnier crème anglaise.
    These seven “sinful” courses are certain to engender a day of restraint on January 1st.



    TIP OF THE DAY: Sugar Frosted Grapes Garnish

    Use frosted grapes to garnish. Photo of
    vanilla bean cupcake with a center of
    champagne whipped cream, frosted with
    champagne butter cream and garnished with
    a half a sugared grape, courtesy Yummy Cupcakes.


    As the days grow cold, berries can be scarce—or costly.

    Substitute a sugared grape. It‘s even more festive than a berry, and is easy to make (recipe below).

    Sugared grapes can top any frosting or pudding, sorbet, ice cream or fruit salad. Or use them as a plate garnish with fish and poultry.

    You can frost entire clusters of grapes and use them to garnish holiday platters and cheese plates.


    This easy recipe is adapted from Gale Gand’s Just A Bite, by Gale Gand and Julia Moskin.

    You can use a half or whole grape for garnish.


  • 40 large, unblemished seedless grapes (choose a color that best accents your dish and adjust the quantity as needed)
  • 1/3 cup egg whites (from about 2 eggs—see note below)
  • 5 drops (scant 1/8 teaspoon) fresh lemon juice
  • 2 cups granulated sugar


    1. FREEZE. At least 3 hours and up to 7 days before serving, remove the grapes from their stems and place in the freezer. To frost an entire cluster, leave the grapes intact on the stems.

    2. WHISK. When ready to serve, whisk the egg whites with the lemon juice in a large bowl until frothy. Put the sugar in another bowl.

    3. COAT 1. Drop the grapes into the bowl of egg whites, then pour the contents of the bowl through a strainer to drain the liquid. Place the grapes on a paper towel and roll them around until most of the excess egg white has been absorbed.

    4. COAT 2. Working in batches, add the grapes to the sugar and shake them around to coat. Shake off any excess. Use as garnish and serve.


    Raw eggs carry a slight risk of food-borne illness, including Salmonella. To reduce the risk, use only fresh, grade A or AA eggs. The eggs should be clean and properly refrigerated. Discard any eggs with cracked shells.



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