Archive for the ‘Entertaining Food & Beverages’ Category

YRG Guacamole Dip

Compliments of Chef Jennifer Hill Booker

Yields  2-4 servings

Ingredients:

3 ripe avocados

1/2 red onion, minced

3 garlic cloves, minced

1-2 jalapeno or Serrano chili,  minced

1/4 cilantro leaves, finely chopped

2 tablespoons of fresh lime juice

1firm- ripe tomato, diced

Sea salt and fresh ground black pepper to taste

A dash of freshly grated black pepper

Directions:

• Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.
• Using a fork, mash the avocado. Add the chopped onion, garlic, cilantro, lime, salt and pepper and mash some more. Chili peppers vary in their hotness.
• Start with a half of the chili peppers and gradually add more to your desired degree of hotness.
• Add the diced tomatoes. Serve immediately with tortilla or pita chips
• Cover with plastic wrap directly on the surface of the guacamole to slow down oxidation and discoloration of the YRG Guacamole Dip.

Enjoy!

Photo credit: puregoodness com

Chef Jennifer Hill Booker
Your Resident Gourmet
Host-Basil MAGAZINE Radio Show
www.YourResidentGourmet.com 
www.blogtalkradio.com/BasilMagazineRadio

Fore more great recipes,  log onto http://www.basilmagazine.com/recipies/

Crumbs

Crumbs Bake Shop first opened its doors in March of 2003 on the Upper West Side of Manhattan. The menu is an irresistible blend of comfort-oriented classics and elegant baked goods, but the specialty of the house is the Crumbs Signature size cupcakes!

With our more than 50 varieties baked fresh daily and a new cupcake of the week every Monday, each Crumbs Bake Shop is an oasis of wall to wall deliciousness.

And now you can enjoy your favorite Crumbs treats in the comfort of your own home – just like Mom used to bake.

Delivered straight to your front door, perfect for a cupcake party, or without needing any occasion at all.

Cupcakes

Cupcakes delight both the eyes and the soul.

Made with the finest ingredients, they remind us that the best things in life are simple. We offer a selection in our Signature and Taste size cupcakes.

Signature cupcakes are ordered in increments of six. You can create your own individual six packs or choose a pre-selected assortment. Our Classic size and Taste size cupcakes are offered by the dozen in pre-selected favorite assortments.

Cakes

Nothing says I love you like a Crumbs Cake. For your next celebration let us add some happiness with the homemade goodness in our special cakes. It’s easy to personalize and we’ll make it just like mom did. You can build it from the table up or let us help find the perfect cake for you.

From Red Velvet to Vanilla Cake and Chocolate and everything in between. We put a little love into every cake. That is why we’ve become a part of our friends celebrations everyday. Call your nearest Crumbs location for more information. Let’s celebrate.

For more information on Crumbs Bake shop, log onto: http://www.crumbs.com/

Each Ticket includes:

• Wine Tasting + sampling of gourmet “bites”
• 100% of all ticket sales and a portion of wines sales sold at the event will be divided among the charities of the winning teams.
• More VIP fun such as meet and greet with owner/vintner Kathryn Hall.
• Vote for your favorite dish in the People’s Choice category

How to Purchase Tickets – This event sold out last year.  Reserve your tickets through our online store today. A confirmation will be sent by email. Tickets will be charged the week of the event.

Participating Chef Teams - Bounty Hunter Wine Bar & Smokin’ BBQ,  Ca Momi, Carpe Diem, Culinary Mercenary, Cuvee, Feast, La Condesa, Market St. Helena, The Grill at Meadowood, Napa Valley Biscuits, Oenotri, Paula LeDuc Fine Catering

Professional Judges - Hiro Sone and Lissa Doumani – Terra; Chef Ken Frank -  La Toque; Chef Brandon Sharp – Solbar

For more information go to: www.hallwines.com/cabernetcookoff

Questions? Contact Diem Doonan at 707.967.2673 or ddoonan@hallwines.com

Blood Orange Panna Cotta

Compliments of Paulding & Company

Yield: 8 servings

Ingredients:

8 blood oranges

1 lemon

1 cup sugar (divided)

1/2 cup brown sugar

2 Tbs. sweet Vermouth

2 tsp. unflavored gelatin r (most likely not quite a packet!)

1 ½ cup whipping cream

2 1/4 cups buttermilk, chilled

1 tsp. vanilla extract

Neutral vegetable oil for the cups (if unmolding)

Prepare the oranges:

• Pare the zest from two oranges with a vegetable peeler.
• Blanch the zest strips in boiling water for two minutes.
• Drain, cool and cut into fine julienne and set aside.
• Peel the two oranges completely, and cut supreme.
• Juice the remaining six oranges.

The sauce:

• Combine zest, supreme, ¼ cup of the juice, ½ cup sugar, ½ cup brown sugar, and ¼ cup water in a small pot.
• Bring to a boil, reduce to a simmer, and cook until slightly thickened and sauce-like, 10-15 minutes.
• Remove from the heat, add the Vermouth, and set aside.

The panna cotta:

• Put ¼ cup water in a small bowl, and sprinkle the gelatin on top.
• Place the blood orange juice (you should have around ¾ cup) in a small pan, and cook over medium-high heat until reduced by half, about 5 minutes.
• Add ½ cup sugar, stirring to dissolve it.
• Add the cream, and bring to a simmer.
• Add the gelatin, stirring it in off the heat until dissolved completely.
• Stir in the buttermilk and vanilla.
• Let cool, stirring occasionally.

• Oil 8 panna cotta molds, custard cups, or, if you don’t want to unmold the dessert, use un-oiled wine or fancy dessert glasses.

• Divide the cooled panna cotta mix between the prepared molds, and refrigerate until firm, at least one hour, or overnight.

• To unmold, run a knife around the edge, then dip bottom of each mold in hot water for a second or two. Turn onto a plate. Garnish with the sauce.

The holidays can be stressful but you don’t have to let days of cooking get you down! Harry & David provides easy entertaining dishes that are ideal for gifts or to purchase for your own celebration!

From the hostess to your loved ones, to you own personal use, these dishes make the perfect meal guaranteed to lighten the load and pile on the flavor. Whether you choose the juicy Beef Tenderloin, the classic Oven Roasted Turkey or the creamy Pumpkin Pie, you won’t be disappointed with these easy entertaining options from Harry & David.

With a 75-year reputation for genuine farm-to-table freshness and unsurpassed artisanal quality, Harry & David is legendary for exclusive gifts. Through its stores, catalogs and website, Harry & David offers an affordable “best-of-class” experience as part of everyday life.  Gifts from Harry & David, and its brands Cushman’s and Wolferman’s, are designed for festive occasions, entertaining and self enjoyment throughout the year.

Beef Tenderloin

• Fully cooked to a perfect medium rare, our beef tenderloin is completely trimmed, mesquite smoked and finished with a black pepper rub. A great entrée or appetizer, this versatile tenderloin will complement any meal year round. Simple and easy, just serve cold or at room temperature for the best flavor. Smoked to perfection, our beef tenderloin is always the hit of the party. Deliciously seasoned and a quality taste you won’t be able to get enough of. With classic and gourmet meat like this, next year it just wouldn’t be the holidays without it. So get ready to start a tradition. You’ll likely have more than enough to go around.
• Price: $149.95
• Details: 2 Mesquite Smoked Beef Tenderloins (1-1.25 lbs. each)

Harry & David.  Happiness Delivered! For more Harry & David fine gourmet products, log onto: http://www.harryanddavid.com/h/home

Botskis’s new collection of miniature-sized neckties designed for any bottle allows gift-givers to say goodbye to ordinary greeting cards and boring gift wrap! Whether it’s a thank you gift, birthday present or hostess gift, bottles everywhere will be blinking and singing with festive messages! Priced super affordably at only $9.99, Botskis Bottle Ties are the perfect way to add more fun and celebration to any gift for any occasion.

Launched earlier this year, the Botskis line of bottle ties are the ideal way to dress up bottles for home entertaining, party favors and gift giving anytime! From dressing up wine, sparkling juices or cooking oils for women to a bottle of spirits, beer or gourmet sauces and marinades for men, Botskis instantly adds a touch of personality to any bottled gift. On a favorite bottle or simply as a stand-alone gift, Botskis are sure to be the hit of any party or gift-giving occasion…more

In Napa Valley in St. Helena, California, I had the opportunity to experience Charles Krug Winery and the Peter Mondavi Family toasting the season’s grape harvest at their annual tastings.

As this was my first time of attendance, I had no expectations with the exception of tasting amazing wines!  The winery’s signature event, now in its 61st year, was held on Saturday afternoon September 8, 2012.  It had all of the makings of a spectacular event: amazing wines, phonenomenal food and fantastic music!  The Charles Krug Winery’s Great Lawn is adjacent to the estate’s historic Carriage House. Founded in 1861, Charles Krug is Napa Valley’s first winery and represents the birthplace of the Napa Valley wine industry.

The setting was picturesque.  The sun sparkled so brightly out on the luxurious green lawn, yet perfectly shaded by the huge assorted shaped oak trees. The temperature ranged in the high 70’s which made the day feel perfectly comfortable; not too cool or warm.  In the background music was performed by the Steely Dan tribute band, Steely Scam. Across the lawn wines were paired with a bountiful Country feast catered by Knickerbockers’ Oak Avenue Catering, who also dished up pizza from the on-site wood-fired ovens.

The lawn was set up in several stations; White Wine – 2011 Sauvignon Blanc and 2011 Chardonnay Carneros with grilled thai prawns covered with sweet chilli sauce and fava bean puree with lemon and thyme on crostini.  The chilled 2011 Sauvignon Blanc hit the spot for the food and afternoon.   Red Wine – 2009 Pinot Noir Carneros, 2009 Wine Club Selection Zinfandel, 2009 Merlot, and 2009 Cabernet Sauvignon enjoyed with slow braised duck, caramelized onions, wine forest mushrooms, smoked mozzarella and provolone.  The 2009 Wine Club Selection Zinfandel made huge impression on my palate.

Indoors of the Carriage House, guests had the opportunity to sample aging wines directly from the oak barrels, and to meet members of three generations of the Peter Mondavi Family who signed wine bottles.   Upstairs in the ballroom the Peter Mondavi Family delved into their cellars and open special library wines.  The limited release consisted of the following; 20120 Dr. Galante Pinot, 2009 Zinfandel, 2009 X Clones Cabernet Sauvignon, and 2007 Rocky  Ridge Vineyard Cabernet Sauvignon served with Toscana aged cheese and baguettes.

If you get the opportunity to be in Napa during the Tastings on the Lawn, take the time to go north to St. Helena.  You won’t be disappointed.  It is truly an amazing event.  One that I will definitely attend again next year!

All the best,

Kenneth

Kenneth Reed

Basil MAGAZINE, Drink Editor

k.reed@basilmagazine.com

I am not a whiskey drinker, so I don’t confess to be too knowledgeable of whiskeys.  I spent the afternoon with a whiskey expert and Glenfiddich Ambassador who introduced me to a limited edition. Glenfiddich is unique because it is ‘doubled matured’ in two different casks – traditional oak and Sherry.  The taste of Glenfiddich Malt Master’s Edition is of zingy sherbet, which slowly turns to spicy and tempting flavours of plum and cherry with hints of toasted almonds and wedding cake.  With that being said the taste experience was lively and vivid. On the nose it’s damp earth and whisky-soaked wood intermingle with deep vanilla and smoky embers.

For you true hearted whiskey drinkers take note the release will be limited to only 18,000 bottles in the United States and will be available nationwide this September 2012.  I understand the bottle will be about $80.00 per bottle.

Have fun with it; glasses up!

Kenneth

The temperatures are changing; fall is coming and bringing the cooler weather along for the ride! Our beautiful summer flowers are brown and quite stalky. Actually I am over them and sick of watering every night. Every time we walk by them it’s hard to believe they were once so gorgeous! But wait, off in the distance, in the backyard I see bunches of red, big beautiful red balls like Christmas tree ornaments.

The tomato plants are flourishing!! What the heck are we going to do with all of them?? Joy mentioned canning them, UGH….not me. If she wants to do that she can do it alone. However, I will think of making several batches of sauce for Sunday sauce and freeze in dinner size portions for those nights when I come home late. I just love them in any salad combination, a simple spicy bruchetta and my mom’s favorite butter and tomato sandwiches on fresh white bread…more

Get this amazing recipe by clicking here.