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A festive party drink: iced tea with fresh berries. Photo © EugeneBochkarev | Dreamstime. How can you turn a plain iced tea, lemonade, soft drink or cocktail into a thing of beauty? With fresh berries! Think small: The smaller berries, raspberries and strawberries, work best; you also may be able to find small grapes.…
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Create a tasting menu with numerous small courses. Photo courtesy Pollen Restaurant | Singapore. We served a tasting menu last night: twelve courses. How can someone eat 12 courses? It’s easy if the courses are small—just a taste of everything, with artistic garnishes. Consider creating your own tasting menu: Everyone will have a great…
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Our mother, an inspired cook, created a fancy butter presentation for special dinners. To put a stick of butter on the table simply wouldn’t do. Using a set of two grooved wooden “butter paddles”—an item so archaic it isn’t even sold on Amazon.com—she cut chunks of butter from the stick and paddled them into perfectly…
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Yesterday we introduced dessert verrines, dishes layered in small glasses. They can be either sweet or savory; the goal is to create a visually-stunning and sophisticated small bite. Today, we take on savory verrines, popular as appetizers or cocktail food. You can also serve them as sides with a main course. Think of three to…
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For Memorial Day festivities, we cut our beer purchases in half and substituted hard cider—specifically, the Crisp Apple variety of Angry Orchard Cider. Think of an elegant apple cider, made from a very complex blend of both culinary (eating) apples and bittersweet “angry” apples. Then, add a lengthy fermentation process, including oak aging for complexity…
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