Platinum Celebrations
Mindy Kobrin: Party Passport
Color Your Picnic Green
By Mindy Kobrin on April 23rd, 2008
With the right choices, you can make sure your outdoor picnic and summer celebration is fun, simple and as waste-free as possible. Enjoy some of these helpful hints to color your picnic green!
RUG:
Find the perfect spot in a grassy area and lay down a rug that's good for the earth and easy to care for, too. Vivaterra's reclaimed oriental rug looks like a fancy woolen woven rug, but it's really made from recycled plastic soda bottles and reclaimed plastic packaging. Interlocked plastic tubular threads create a stain-proof rug that can be used indoors and outdoors; it can be washed down with a garden hose and left outside to dry. Because it's woven plastic, it won't trap water or grow mildew.
PRICE: $39
TIP: Just roll up the rug and keep it snug with two belts to carry to and from your picnic.
ECO DISPOSABLE PLATES & BOWLS:
Yes, the words "eco" and "disposable" don't have to be mutually exclusive from each other. When you can't use your fine china outdoors, do the next best thing: green disposable plates and bowls. One choice is from the everyday value line at Whole Foods called 365. Their 365 dinner and appetizer plates and bowls are made from sugar cane and reed pulp -- a fast-growing, renewable resource -- not virgin paper from trees. The odorless and durable plates can withstand oily and saucy dishes and are totally biodegradable and compostable, too.
PRICE: $2.99
USEFUL UTENSILS:
If you're planning an outdoor party for a crowd, reusing stainless steel utensils and washing them back at home may not be the easiest or cleanest solution. When you are serving a crowd, go green with biodegradable eco-plastics like Cereplast, which is made from starches from potato, wheat or rice, all renewable and biodegradable materials. A set of 240 eco-plastic utensils -- 80 spoons, forks and knives each -- can be safely thrown away in the trash to slowly biodegrade in a landfill or you can toss them in a compost bin, where they'll decompose more quickly.
PRICE: $19/set
THINK REUSABLE & RECYCLED NAPKINS:
Cloth napkins are the greenest choice since they can be washed and used over and over. A good and inexpensive napkin choice is bandanas; they come in a variety of colors and can be found at most outdoor supply and Army/Navy stores.
JUST FOR FUN--DRINKING STRAW ALTERNATIVE
Plastic drinking straws can take hundreds of years to biodegrade. Here's a better and tastier alternative: Twizzler straws. Take Twizzlers candy, snip off the ends, insert into cup and drink. It's that simple. Serve them in tall glasses with spiked punch, or whatever beverage you desire. These are great for children's parties, because kids can eat the straws after they finish their drinks! Twizzlers come in a variety of flavors, so you can try any of these combinations: chocolate Twizzlers with chocolate or regular milk, strawberry Twizzlers with strawberry milk, or licorice-flavored Twizzlers with Sambuca, for adults.
Enjoy the Outdoors!
Passover Brunch Gourmet the Easy Way
By Mindy Kobrin on April 1st, 2008
Create a playlist with Hebrew music:
Pair one instrumental cd (like David Yakobian) with one lyrical cd (like Jacob Balshan) for a selection of festive, interesting music.
Activities:
Share with children Passover Printables. Color in history and play Passover word search!
Brunch Discussion: Talk History Amongst Yourselves!
Passover is the Festival of Spring and Freedom. It's also a time for traditions both old and new.
Take the seder plate, all the food Jewish people make blessings on before the main meal, each one helps to tell the story of going out of Egypt and going to the Promised Land.
Transform a traditional seder plate with tastes of Spring. The traditional spring vegetable is usually parsley. Instead, jazz it up with steamed asparagus, celery, mint, basil, butter lettuce or just look around the green grocers for inspiration. Any pleasant tasting green spring vegetable will do.
Seder Plate
Unleavened Bread -- In their haste to leave Egypt and escape slavery, the Israelites had no time to let dough rise for bread. Their only provision was matzoh, which is made of wheat but not allowed to ferment or rise. Matzoh is a perfect example of how the food we eat is intricately woven into history, traditions and culture. It is the bread of both slavery and of freedom.
Roasted Lamb Bone -- The roasted lamb bone symbolizes the lamb that was sacrificed at the Holy Temple of Jerusalem on the eve of the exodus of the Israelites from Egypt. The blood of that ancient sacrifice was used to mark the doors of the Israelites, so they might be "passed over." Today, many families substitute a chicken or turkey neck for the lamb. Whichever meat you choose, roast it in the oven until done, then scorch over a flame, like a gas burner or grill. Jewish vegetarians have been known to use a whole roasted beet instead of lamb.
Roasted Egg -- Eggs symbolize the perpetual cycle of life, from birth to death to re-birth. To roast eggs, first hard boil them, then, using tongs, hold over a gas burner or candle flame.
Bitter Herbs -- Fresh horseradish, without beets or vinegar, graces the Seder plate to symbolize the bitterness of slavery.
Greens -- Greens, usually fresh parsley or celery tops, represent re-birth and spring.
Salt Water -- The greens are traditionally dipped in salt water, which symbolizes the tears of the Hebrew slaves.
Charoset -- A traditional Passover dish, charoset consists of a mixture of chopped fruits, usually apples, nuts, raisins, spices and wine. The mixture represents the mortar Hebrew slaves used to make bricks for the Pharaoh Ramses II.
Have fun with these history tidbits and remember to check out more ideas on our Passover page.
Enjoy some delicious recipes and Good Pesach!:
Passover Brunch Menu
Apple Cinnamon Matzo Brei
Spring Vegetable Hash with Fried Eggs
Diced Fresh Fruit Salad
Glazed Hazelnut Squares
Passion Fruit Mimosas
Apple Cinnamon Matzo Brei
Serves 4
* 1/4 cup whole pecans, broken into 1/2-inch pieces
* 5 tablespoons unsalted butter
* 2 Granny Smith apples, peeled and cut into 1/2-inch dice
* 5 tablespoons sugar
* Juice of 1/2 lemon
* 1/2 teaspoon ground cinnamon
* 1/2 cup golden or dark raisins
* 8 sheets matzo
* 3 cups boiling water
* 4 large eggs
* Pinch of coarse salt
Directions
1. Preheat the oven to 350 degrees. Place pecans in a single layer on a rimmed baking sheet; toast in oven until they are light golden and aromatic, about 7 minutes. Shake pan halfway through baking to make sure the nuts toast evenly. Set aside to cool.
2. In a medium saute pan set over medium-high heat, melt 1 tablespoon butter. Add apples; cook until lightly browned, about 5 minutes. Sprinkle 3 tablespoons sugar over apples; cook, stirring occasionally, until sugar has dissolved and caramelized, about 8 minutes. Stir in lemon juice, cinnamon, and raisins. Remove pan from heat; set aside.
3. Break matzo sheets into 3-inch pieces, and place in a colander set in the sink. Pour 3 cups boiling water, one cup at a time, over the matzo, and drain.
4. In a medium bowl, whisk eggs. Add salt and remaining 2 tablespoons sugar. Stir in the soaked matzo; mix until well coated.
5. Melt remaining 4 tablespoons butter in a large skillet set over medium-high heat. Add matzo mixture, and cook until golden brown on both sides, about 10 minutes. Stir in two-thirds of the apple mixture until warm; transfer to a serving plate. Garnish with the reserved toasted pecans and the remaining apple mixture. Serve immediately.
Serves 4
* 1/4 cup whole pecans, broken into 1/2-inch pieces
* 5 tablespoons unsalted butter
* 2 Granny Smith apples, peeled and cut into 1/2-inch dice
* 5 tablespoons sugar
* Juice of 1/2 lemon
* 1/2 teaspoon ground cinnamon
* 1/2 cup golden or dark raisins
* 8 sheets matzo
* 3 cups boiling water
* 4 large eggs
* Pinch of coarse salt
Directions
1. Preheat the oven to 350 degrees. Place pecans in a single layer on a rimmed baking sheet; toast in oven until they are light golden and aromatic, about 7 minutes. Shake pan halfway through baking to make sure the nuts toast evenly. Set aside to cool.
2. In a medium saute pan set over medium-high heat, melt 1 tablespoon butter. Add apples; cook until lightly browned, about 5 minutes. Sprinkle 3 tablespoons sugar over apples; cook, stirring occasionally, until sugar has dissolved and caramelized, about 8 minutes. Stir in lemon juice, cinnamon, and raisins. Remove pan from heat; set aside.
3. Break matzo sheets into 3-inch pieces, and place in a colander set in the sink. Pour 3 cups boiling water, one cup at a time, over the matzo, and drain.
4. In a medium bowl, whisk eggs. Add salt and remaining 2 tablespoons sugar. Stir in the soaked matzo; mix until well coated.
5. Melt remaining 4 tablespoons butter in a large skillet set over medium-high heat. Add matzo mixture, and cook until golden brown on both sides, about 10 minutes. Stir in two-thirds of the apple mixture until warm; transfer to a serving plate. Garnish with the reserved toasted pecans and the remaining apple mixture. Serve immediately.
Passion Fruit Mimosas
Serves 6
* 6 ripe passion fruit, cut in half
* 1 chilled bottle champagne
Directions
1. Squeeze juice of 1 passion fruit into each champagne glass. Add some of the seeds to each glass. Fill with champagne; serve.
Serves 6
* 6 ripe passion fruit, cut in half
* 1 chilled bottle champagne
Directions
1. Squeeze juice of 1 passion fruit into each champagne glass. Add some of the seeds to each glass. Fill with champagne; serve.
Spring Vegetable Hash with Fried Eggs
Serves 6
1 1/4 pounds small red potatoes
1/2 pound carrots, about 4, peeled
2 teaspoons unsalted butter, plus more for frying eggs
2 tablespoons olive oil
1 large onion, about 3/4 pound, peeled and chopped
3 red peppers, cut into 1/2-inch cubes
1 tablespoon fresh thyme, or 1 teaspoon dried
1 tablespoon fresh rosemary
1/2 pound asparagus
1 cup Homemade Chicken Stock, or low-sodium canned, or water
Coarse salt and freshly ground pepper
8 large eggs
1 scallion, green and white parts thinly sliced, for garnish
Directions
Fill a medium saucepan with cold water, and add potatoes. Bring to a boil, reduce heat, and simmer for 5 minutes. Add carrots, and continue cooking until vegetables are just tender, 10 minutes more. Remove from heat, drain vegetables, and set them aside until cool enough to handle. Cut potatoes and carrots into 1/2-inch cubes.
In a large nonstick skillet, heat 1 tablespoon butter and oil over medium heat. Add onion, and cook until transparent and golden at edges, about 10 minutes. Add red peppers, and cook, stirring another 10 minutes, or until soft. Add half the thyme and rosemary. Add potatoes and carrots, and mix well. Cook over medium heat, stirring only occasionally, until a golden crust forms on potatoes, about 15 minutes.
Cut off asparagus tips, and cut remaining tender parts into 1/2-inch lengths. Discard woody ends. Add tips and pieces, remaining thyme and rosemary, and stock to skillet, and cook a few more minutes, until stock reduces and thickens slightly and asparagus is tender. Season to taste with salt and plenty of pepper. Transfer to a serving platter; keep warm.
Heat remaining tablespoon butter in a large skillet over medium heat, and fry eggs. Serve eggs on a bed of hash, and sprinkle with scallions. Serve immediately.
Serves 6
1 1/4 pounds small red potatoes
1/2 pound carrots, about 4, peeled
2 teaspoons unsalted butter, plus more for frying eggs
2 tablespoons olive oil
1 large onion, about 3/4 pound, peeled and chopped
3 red peppers, cut into 1/2-inch cubes
1 tablespoon fresh thyme, or 1 teaspoon dried
1 tablespoon fresh rosemary
1/2 pound asparagus
1 cup Homemade Chicken Stock, or low-sodium canned, or water
Coarse salt and freshly ground pepper
8 large eggs
1 scallion, green and white parts thinly sliced, for garnish
Directions
Fill a medium saucepan with cold water, and add potatoes. Bring to a boil, reduce heat, and simmer for 5 minutes. Add carrots, and continue cooking until vegetables are just tender, 10 minutes more. Remove from heat, drain vegetables, and set them aside until cool enough to handle. Cut potatoes and carrots into 1/2-inch cubes.
In a large nonstick skillet, heat 1 tablespoon butter and oil over medium heat. Add onion, and cook until transparent and golden at edges, about 10 minutes. Add red peppers, and cook, stirring another 10 minutes, or until soft. Add half the thyme and rosemary. Add potatoes and carrots, and mix well. Cook over medium heat, stirring only occasionally, until a golden crust forms on potatoes, about 15 minutes.
Cut off asparagus tips, and cut remaining tender parts into 1/2-inch lengths. Discard woody ends. Add tips and pieces, remaining thyme and rosemary, and stock to skillet, and cook a few more minutes, until stock reduces and thickens slightly and asparagus is tender. Season to taste with salt and plenty of pepper. Transfer to a serving platter; keep warm.
Heat remaining tablespoon butter in a large skillet over medium heat, and fry eggs. Serve eggs on a bed of hash, and sprinkle with scallions. Serve immediately.
March Madness Cocktail Party
By Mindy Kobrin on March 7th, 2008
Welcome college basketball fans. Make friends for life while throwing a slam-dunk March Madness cocktail party! Rally around the big screen, see young talent strut their stuff on the court and cheer on your favorite teams!
The final four college teams will make their way to Tampa Bay (women's) and San Antonio (men's) in early April. In their honor, enjoy some double-dribble drinks with stylish personalized tumblers, napkins and plastic cups in team colors!
Painkiller
2 oz fresh orange juice
1 oz fresh lime juice
2 oz coconut rum
1 1/2 oz vodka
2 oz pineapple juice
A pinch of grated nutmeg for garnish
Place all the ingredients except the nutmeg in a cocktail shaker with ice and shake to chill. Divide among 4 Tom Collins glasses, garnish with nutmeg and serve.
Extra Point Banana Smoothie
1/2 oz fresh lime juice
1 oz vodka
1 oz spiced rum
1 medium ripe banana
Place all the ingredients in a blender with two cups ice and blend on high speed. Divide among 4 tall glasses and serve.
Strawberry Slam Dunk
1/2 cup fresh strawberries, pureed in a blender
1 oz fresh lemon juice
1 oz simple syrup
1 oz soda water
1 1/4 oz Tanqueray gin
Combine all the ingredients in a cocktail shaker with crushed ice. Shake to chill. Strain into 4 cordial cups.
Break Out Your Inner Leprechaun
By Mindy Kobrin on March 5th, 2008
Break out your inner leprechaun and Go Green this St. Patty's Day! With these Blarney Stone inspired party tips, toasts and recipes, your shamrock shimmy will impress the likes of Darby O'Gill.
Over the weekend, I was lucky to have an Irish jig lesson from a dear friend, Loreen--a talented dance performer in Florida. With her insider tips on music, cheer and all things green, take note and maybe you'll get blessed with good luck Irish kisses!
First, tap your toes and pump your iPod full of Irish artists' tunes including:
1. The Irish Rovers by The Pogues
2. Mustang Sally by The Commitments
soundtrack
3. Mandinka or Molly Malone by Sinead O’Connor
4. Beautiful Day
by U2
5. Pretty Eyes or Linger by The Cranberries
Whether your mug is
filled with traditional green beer or a warm Irish coffee, recite these sassy toasts to put everyone in a happy party mood drinks:
- Here's to a long life and a merry one. A quick death and an easy one. A pretty girl and an honest one. A cold beer and another one!”
- “Here's to me, and here's to you, and here's to love and laughter- I'll be true as long as you, and not one moment after!”
Of course, a St. Patricks’s Day party isn’t complete without hardy traditional Irish food and drinks. Make your friends green with envy with your cocktail know-how. Check out my bar guide here.
Bailey's Irish Cream Coffee
This drink can sometimes have a jigger of creme de cacao and 1/2 teaspoon of Frangelico added to the glass.
Ingredients
One 12-ounce wine glass, preheated
10 ounces medium roast brewed coffee
1 1/2 jiggers Bailey's Original Irish Cream
1/4 cup heavy cream, whipped until stiff peaks form
Ground cinnamon
Preparation
Pour hot coffee into the heated glass. Add the Bailey's and mix well. Top with a mound of freshly whipped cream and a few dashes of cinnamon if desired. Serves one.
This drink can sometimes have a jigger of creme de cacao and 1/2 teaspoon of Frangelico added to the glass.
Ingredients
One 12-ounce wine glass, preheated
10 ounces medium roast brewed coffee
1 1/2 jiggers Bailey's Original Irish Cream
1/4 cup heavy cream, whipped until stiff peaks form
Ground cinnamon
Preparation
Pour hot coffee into the heated glass. Add the Bailey's and mix well. Top with a mound of freshly whipped cream and a few dashes of cinnamon if desired. Serves one.
Irish Lamb Stew
Ingredients
2 small onions, cut into
rings
3 medium carrots, diced
2 turnips, diced
2 celery stalks,
chopped
1 small cabbage, cut into pieces
2 lbs. lamb shoulder,cut into 3"
pieces salt and pepper to taste
4 cloves garlic, minced
4 small potatoes,
diced
Marjoram
Preparation
- Cut lamb into large stock pot and cover with water.
- Season with salt and pepper, cover and simmer 20 minutes.
- Add the vegetables, garlic and potatoes and simmer another 25-30 minutes covered.
- Season with marjoram and additional salt and pepper and serve.
La Vie En Rose Dinner Party
By Mindy Kobrin on February 26th, 2008
Vive la France! Marion Cotillard’s Oscar-worthy performance in La Vie En Rose as singer, Edith Piaf, was nothing less than monumental. To honor her performance and all things French, enjoy a few sweet culinary tips inspired by my dear friend and culinary expert, Chef Daniel Boulud.
A French Kiss and chocolate mousse perhaps? Absolutement! Savor the French flavor and sip on a specialty cocktail or deux or trois. Or indulge in a full French menu that will dazzle your guests!
French Kiss
Ingredients
3/4 oz Chambord
3/4 oz peach schnapps
3/4 oz vodka
splash orange
juice
splash pineapple juice
splash cranberry
juice
Preparation
Combine ingredients in a shaker with ice. Strain
and serve into a martini glass straight up.
DANIEL’S CHOCOLATE
MOUSSE
Prepared in 30 minutes plus 2 hours refrigeration.
2¼ cups heavy cream
8 oz bittersweet chocolate, finely chopped
⅔ cup plus ½ cup sugar
6 large eggs, separated
3 large eggs
Chocolate shavings for serving
Whipped cream for serving
In the bowl of a mixer fitted with the whisk attachment, whip the cream until it barely holds soft peaks. Do not overwhip. Put the chocolate into a large bowl set over a pan of simmering water, making certain that the bottom of the bowl does not touch the water. Stir occasionally with a rubber spatula until the chocolate has melted and is hot. Remove from the heat.
Put the egg whites into the clean mixer bowl. While whisking, gently add the remaining ½ cup sugar. Place the bowl over a pot of barely simmering water, making certain that the bottom of the bowl does not touch the water, and stir until the mixture is hot to the touch. Attach the bowl to the mixture and whip with the whisk attachment, until the meringue holds tall, stiff, glossy peaks.
Spoon the mousse into a large serving bowl and refrigerate until chilled, about 2 hours. Serve family style with chocolate shavings and whipped cream alongside in separate bowls. Serves 6 – 8.
Nominated Oscar Cocktails
By Mindy Kobrin on February 20th, 2008
With a touch of glamour and a hint of wit, these Oscar inspired cocktail recipes will shoot to the top of my party list! Join me with a toast to your favorite movie — or your favorite cocktail — by trying one of the recipes below.
Or get creative and shake up some of my Buzz-Worthy libations or your very own favorites. But don't forget to have non-alcoholic choices on hand for the designated drivers.
The June-go Citrus Splash
(Created in honor of the Academy Award-nominated film "Juno," whose lead character is not be old enough to drink this!)
1 part Malibu Mango Rum
1 part Malibu Pineapple Rum
Orange juice, to fill glass
Combine ingredients in a highball glass over ice.
— Recipe by Malibu Rum
(Created in honor of the Academy Award-nominated film "Juno," whose lead character is not be old enough to drink this!)
1 part Malibu Mango Rum
1 part Malibu Pineapple Rum
Orange juice, to fill glass
Combine ingredients in a highball glass over ice.
— Recipe by Malibu Rum
Killer Coco Chai
(Created in honor of the Academy Award-nominated film "No Country for Old Men")
1 part Malibu Rum
2 parts chai tea (pre-made)
1 part white chocolate liqueur
Serve in a champagne glass; garnish with a raspberry.
— Recipe by Malibu Rum
(Created in honor of the Academy Award-nominated film "No Country for Old Men")
1 part Malibu Rum
2 parts chai tea (pre-made)
1 part white chocolate liqueur
Serve in a champagne glass; garnish with a raspberry.
— Recipe by Malibu Rum
Michael vs Martini Brief
(Created in Honor of the Academy Award-nominated film "Michael Clayton")
2 ounces Stoli elit vodka
1/2 ounce dry vermouth
1 large rosemary sprig
Combine ingredients with ice in a shaker and strain into martini glass; garnish with rosemary sprig.
— Recipe by Stolichnaya
There Will Be Rum
(Created in Honor of the Academy Award-nominated film "There Will Be Blood")
1 ounce Malibu Rum
1 ounce Ruby red grapefruit juice
Dash of grenadine syrup
G.H. Mumm Champagne, to fill glass
Shake Malibu, grapefruit juice and grenadine with ice. Strain into a champagne glass and fill up with champagne. Garnish with a strawberry slice on the rim.
— Recipe by Malibu Rum
The Atone-Mint
(Created in Honor of the Academy Award-nominated film "Atonement")
2 ounces. Stoli Blueberi
1/2 ounce. fresh lemon juice
2 ounces. sparkling water
1 teaspoon sugar OR 1 ounce simple syrup
Crushed mint leaves
Mix. Serve over ice. Garnish with lemon wedge.
— Recipe by Stolichnaya
Award Winning Oscar Party Tips
By Mindy Kobrin on February 15th, 2008
Easy Award Winning Oscar Party Tips:
- With good friends at my side, I try to include some new faces who will inject some fresh interest into the mix. I always think about who my guests would want to meet and have fun talking to.
- I set up my living room for ultimate comfort, and serve a menu composed of small bites.
- Roll out the epicurean red carpet with bacon-wrapped dates and asparagus and prosciutto bundles - see the fabulous recipes below
- Mini seasoned skewers with shrimp or lamb with vegetables and two or three dipping sauces are always winners!
- Plus cupcakes, brownies and truffles piled high make for decadent centerpieces.
Bacon-Wrapped Dates
Ingredients
18 (1- by 1/4-inch) sticks Parmigiano-Reggiano (from a 1/2-lb piece)
18 pitted dates
6 bacon slices, cut crosswise into thirds
Special equipment: 18 small bamboo picks
Preparation
Ingredients
18 (1- by 1/4-inch) sticks Parmigiano-Reggiano (from a 1/2-lb piece)
18 pitted dates
6 bacon slices, cut crosswise into thirds
Special equipment: 18 small bamboo picks
Preparation
- Put oven rack in middle position and preheat oven to 450°F.
- Stuff 1 piece of cheese into each date, then wrap 1 piece of bacon around each date, securing it with a pick. Arrange dates 1 inch apart in a shallow baking pan.
- Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper bag or parchment. Serve immediately.
Asparagus and Prosciutto Bundles
Ingredients
48 thin asparagus spears
2 1/2 ounces soft fresh goat cheese (such as Chevre or Montrachet), room temperature
2 tablespoons chopped fresh basil
1 tablespoons toasted pine nuts, chopped
1 tablespoon water
1 teaspoon grated orange peel
2 ounces thinly sliced prosciutto, cut into twenty-four 4x1-inch strips
Preparation
Ingredients
48 thin asparagus spears
2 1/2 ounces soft fresh goat cheese (such as Chevre or Montrachet), room temperature
2 tablespoons chopped fresh basil
1 tablespoons toasted pine nuts, chopped
1 tablespoon water
1 teaspoon grated orange peel
2 ounces thinly sliced prosciutto, cut into twenty-four 4x1-inch strips
Preparation
- Cut stalks from asparagus, leaving 2-inch-long tips.
- Cook asparagus tips in large pot of boiling salted water until just crisp-tender, about 1 minute.
- Drain. Transfer asparagus to paper towels and drain well.
- Mix goat cheese, basil, pine nuts, water and orange peel in small bowl to blend. Season with salt and pepper.
- Spread scant 1 teaspoon filling over each prosciutto strip. Arrange 2 asparagus tips atop filling at 1 short end of prosciutto.
- Roll up prosciutto, enclosing base of asparagus. Press to seal. Place on platter.
In-N-Out with the Oscars
By Mindy Kobrin on February 12th, 2008
Even with Vanity Fair's cancellation of its famed Los Angeles Oscar Party, you can still celebrate like the stars! Indulge in a burger from In-N-Out, the legendary celebrity-favoured joint, then wash it down with famously inspired drinks!
Many Hollywood stars including Hilary Swank have been seen munching on the irresistable patties.
Driving along a busy street in California you might spot an In-N-Out Burger. The drive through lines are often backed up with 20 cars waiting.
In-N-Out Burger is amazingly good because everything is fresh.
The secret to making this is to get the patty real thin, 1/4 inch or less. At the drive through, you can order onions grilled for your burger.
Unofficial In-N-Out recipe:
Ingredients
1/4 pound ground beef
1 fresh hamburger bun
Dash salt
1 tablespoon Kraft Thousand Island dressing
Large tomato slice (or 2 small slices)
Large lettuce leaf
2 slices American cheese (Singles) or- 1 slice real American cheese
1 whole onion slice (sliced thin)
Preparation
Preheat a frying pan over medium heat. Lightly toast the hamburger bun, face down in the pan. Set aside.
Form each half into a thin patty slightly larger than the bun.
Lightly salt patty and cook for 2-3 minutes on the first side. Flip it over and immediately place slice of cheese on. Cook for 2-3 minutes.
Assemble the burger in the following stacking order from the bottom up:
bottom bun / dressing / tomato/ lettuce/ beef patty with cheese/ onion slice or grilled onions/ top bun.
Makes one hamburger.
Will Rogers Cocktail
Ingredients
2 oz gin
1 oz dry vermouth
1 oz orange juice
4 dashes curaçao
Preparation
Pour the ingredients into a shaker with ice cubes. Shake well. Strain into a chilled cocktail glass.
Ingredients
2 oz gin
1 oz dry vermouth
1 oz orange juice
4 dashes curaçao
Preparation
Pour the ingredients into a shaker with ice cubes. Shake well. Strain into a chilled cocktail glass.
Garbo Cocktail
Ingredients
1 oz brandy
1 oz dry vermouth
1 oz orange juice
1/4 oz grenadine
dash of crème de menthe
Preparation
Pour the ingredients into a shaker with ice cubes. Shake well. Strain into a chilled highball glass.
Ingredients
1 oz brandy
1 oz dry vermouth
1 oz orange juice
1/4 oz grenadine
dash of crème de menthe
Preparation
Pour the ingredients into a shaker with ice cubes. Shake well. Strain into a chilled highball glass.
For additional libations and fun recipes, click here.
Big Apple Love
By Mindy Kobrin on February 5th, 2008
I just love a parade! With the Giants' ticker-tape parade kicking it up a notch in the city and the nation marching out for Super Tuesday, the feeling of excitement and pride fill the air! Keep up the momentum with your friends straight into Valentine's Day. I'll share some insider plays to help you spark some new connections and revel in the festivities.
Gather all your single friends together for a Cole Porter mixer that promises to "Get A Kick Out of You" and make your party De-Lovely.
Cupid's Arrow
- Spice up the decorations with champagne flutes filled with classic Valentine's Day candies like Red Hots®.
- Sprinkle heart confetti on tables.
- Hang flirty Cupid decorations above the doors with flames to heat up the fun.
- Buy the soundtrack or rent the movie De-Lovely and have it playing in the background. Porter's songs will have Cupid's arrows flying in no time at all.
Need an icebreaker?
Valentine Charades
- Before the party write some appropriate phrases, book titles, song titles and famous love stories (movies).
- Place the slips of paper into an empty candy heart box.
- Divide the players into teams and have them play facing each other.
- Each player will draw a slip of paper from the heart box and in turn act out their song, book, title etc. for their respective team.
Valentine Piñatas
With Cupid or Red Hot Lips complete with sound effects, this activity is a real hit! Remember to avoid heart shapes or else the party is doomed to “broken hearts."
Chocolate
Check out our wine and chocolate tasting ideas --it's a great way to get people talking. Put out bowls of fancy chocolates in different varieties, and watch the magic happen.
French Kiss Love Potion
Ingredients
3/4 oz Chambord
3/4 oz peach schnapps
3/4 oz vodka
splash orange juice
splash pineapple juice
splash cranberry juice
Preparation
Combine ingredients in a shaker with ice. Strain and serve into a martini glass straight up.
Cupid Is, As Cupid Does!
Top 5 Valentine's Gifts for Her
By Mindy Kobrin on January 30th, 2008
Amour, Amour! Cupid's arrow will cruise the highseas and melt her heart with these luscious gift ideas.
Keep your Love Boat afloat--
Love, exciting and new,
Come aboard.
She'll be expecting you.
Love, life's sweetest reward.
Let it flow, it floats back to you.
Romantic SPArty
When you absolutely cannot find that perfect gift for the woman in your life, create a home SPArty for her:
- Strawberry Haze Cocktail
- Peppermint Foot Cream for the ultimate Pied-de-Resistance!
- Lavender Oils
- Bubble Bath Sea Salts
- Pierre Frey's luxurious candles scented with fig, leather and rose. Relax while nibbling on decadent chocolates paired with fabulous wines.
Gold Roses
Send her a rose that lasts a lifetime. A real rose preserved and covered in 24k gold.
Bacchus Fun
Your wine lover will enjoy fanciful Red Heart Bottle Stoppers to save and savor her favorite varietals. Luscious and lip-smacking, they will add color and flair to your Valentine's Day celebration. Without leaving the confines of your abode, great wine and cheese combinations will take her around the world. Pecorino cheese and Bartlett pears with honey and hot pepper or brie with Pinot Noir will have her singing ooh la la all night long.
Chocolate Body Tattoos
A delicious way to express your Chocoholic heart's desire. Using stencils, paint your partner with your secret fantasies, inside jokes or nicknames.
Sweet Nothings
Conversation Cookies
Such edible art of conversation pieces promise to keep her heart aflutter for weeks to come.
Cupid Is, As Cupid Does!
Happy Valentine's Day.
Strawberry Haze Cocktail
1 Shot White Rum
1 Shot De Kuyper Wild Strawberry
Top up Champagne
4 Strawberry
1/4 Shot Sugar Syrup
Remove the stalk from each strawberry and muddle these together in the base of a cocktail shaker. Add the White Rum and sugar syrup plus ice and shake well together. Fine strain into a flute or large martini glass. Top up with Champagne.
1 Shot White Rum
1 Shot De Kuyper Wild Strawberry
Top up Champagne
4 Strawberry
1/4 Shot Sugar Syrup
Remove the stalk from each strawberry and muddle these together in the base of a cocktail shaker. Add the White Rum and sugar syrup plus ice and shake well together. Fine strain into a flute or large martini glass. Top up with Champagne.
Mindy's Fiery Cheese and Honey Dip
For the dip, mix together in a bowl:
½ cup of honey
5 dry red chile peppers
2 stems of rosemary
Serve with Pecorino and Manchego cheese, sliced pears, grapes, figs. Arrange on a red platter, and decorate with a few flowers and leaves to separate the different cheeses.
For the dip, mix together in a bowl:
½ cup of honey
5 dry red chile peppers
2 stems of rosemary
Serve with Pecorino and Manchego cheese, sliced pears, grapes, figs. Arrange on a red platter, and decorate with a few flowers and leaves to separate the different cheeses.
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