Written on January 9, 2014 at 10:51 am , by Lauren Katz
Lemons, grapefruits, oranges, oh my! Citrus fruits are especially fresh between January and March, and rather than throw segments over salad or yogurt, we’ve got a more fun idea: Create delicious cocktails with them! The tangy juice cuts through light alcohols or sparkling wine and adds an inherent sweetness without any additional sugar. The result: A refreshing and colorful cocktail that’s perfect for brunch or happy hour. Try these drinks this year:
Cheers to a delicious citrus season!
Written on January 2, 2014 at 9:00 am , by Every Day with Rachael Ray Staff
It’s the day after New Years and if you bought a few too many bottles of bubbly, have no fear. While you’re more than welcome to mix champagne into Sparkling Bourbon Cocktails, Sparkling Negronis or Passion Fruit Fizz Sours, may we recommend you try something totally different by mixing it into sauces, sorbet and more! Try a few of our simple, sparkling ideas!
Vino-grette: Whisk equal parts leftover bubbly, OJ and EVOO with some grainy mustard, balsamic vinegar, sliced scallions and chopped basil. Season, then toss with greens.
Bubbly Cheese Fondue: In a saucepan, bring one part bubbly to a simmer and whisk in two parts shredded cheese until melted and smooth. Rub the inside of a fondue or other heavy-bottomed pot with a cut garlic clove. Transfer cheese mixture to the pot and season with ground nutmeg and salt. Serve with cubed bread.
Champ-pan Sauce: In a skillet, cook sliced onion in butter until translucent; add chicken and mushrooms and sauté until cooked through. Transfer chicken to a plate and add bubbly to the skillet. Stir in heavy cream, butter and chopped tarragon. Simmer until thickened; drizzle over chicken.
Spiked Sorbet: Make a simple syrup by boiling equal parts bubbly and sugar in a pan until reduced by half; refrigerate overnight. In a food processor, blend frozen berries and mangoes with a splash each bubbly and the simple syrup, scraping the bowl frequently. Freeze, stirring every 15 minutes, until firm.
Written by Daisha Cassel
Written on December 28, 2013 at 9:00 am , by Every Day with Rachael Ray Staff
New hot chocolates are pushing the kiddie classic in delicious new directions–and leaving plain powdered mixes in the dust. Here are our six favorite new mixes. BYO marshmallows!
Swiss Miss Hot Chocolate Hot Cocoa K-Cups
The old-school packets catch up with the times thanks to these single-serving cocoa capsules. No need to stir out the lumps–the machine takes care of that for you! $8.79 for 12 servings
Ghiradelli Chocolate Caramel Premium Hot Cocoa
The San Francisco chocolate company does its classic hot chocolate mix one better by blending it with sweet, buttery caramel. $4.89 for 9 servings
Chuao Chocolatier Deluxious Dark Drinking Chocolate
A cocoa for true chocolate lovers: This powdered mix has big chunks of Venezuelan dark chocolate that melt into a rich, smooth cup. $15.95 for 9 servings
City Bakery Hot Chocolate
New Yorkers are hooked on this Manhattan cafe’s decadent mix of heavy cream, whole milk and dark chocolate. Thanks to these handy cartons, now the rest of the country can taste what all the fuss is about. Just heat and drink! $3.99 for 2 servings
Land O’Lakes Arctic White Hot Cocoa Mix
Instant cocoa lightens up with this sweet, creamy white-chocolate blend. Simply add hot water, stir, then sip. $5.49 for 12 servings
CocoaPlanet CocoaMint Chocolate
Delicious straight out of the package, these peppermint-flavored organic dark-chocolate disks can also be stirred into hot milk to make a refreshing twist on hot chocolate. $2.99 for 1 serving
Written by Robin Jones
Written on December 26, 2013 at 9:00 am , by Lauren Katz
They say how you spend your New Year’s Eve will tell you how you’ll spend the rest of the upcoming year. If you’re anything like us, you’ll want a New Year’s Eve full of good food, friends, and of course, luck! We’ve found a way to fulfill all of your hopes and dreams for the new year: Make, share and drink cocktails that’ll bring you good luck!
In Spain, eating 12 grapes as you count down the seconds to the new year is a common good luck tradition. Rather than stuff your mouth full of grapes, try this Sparkling Grape Cocktail.
Europe in general considers eating 12 round fruits before New Years good luck. So drink up your luck with this Pink Grapefruit Martini, too.
Pomegranates are considered good luck in Turkey, because their red, bloodlike color denotes life and fertility and their abundant, round seeds represent prosperity. The fruit is also eaten during the Jewish New Year to ensure that one’s merits increase as abundantly as the pomegranate’s seeds. Get your fix of prosperity by way of Tangerine-Pomegranate Sparklers.
Cheers, and happy new year!
Written on December 20, 2013 at 12:12 pm , by Lauren Katz
You’re not seeing things, I really did just use the words, “bacon” and “latte” in the same sentence. Treehaus, a Midtown hot spot for artisanal coffee, pastries, sandwiches, crepes and an all-day buffet — and an EDWRR staff favorite! — has introduced the king of all flavored espresso beverages: A bacon latte.
I was a little skeptical at first, wondering how on earth someone could infuse the smokey, salty flavors of bacon into a latte, but the barista told me it was a combination of maple syrup and a top-secret “essence” crafted by himself and the restaurant owner. It’s neither a syrup nor a flavored cream, and the most mysterious part of all is — get this — it’s completely vegetarian! Garnished with a strip of candied bacon (the only non-vegetarian element) and a milk foam piggy, this was certainly one of the most interesting — and adorable! — ways to start my Friday morning.
The latte was rich and sweet from the maple syrup, with no need for additional sweetener. There was a smoky aftertaste which definitely resembled that of a succulent strip of bacon, but I found myself missing that true wake-up-and-smell-the-bacon bacon flavor. But my latte was thoroughly enjoyed, especially alongside another one of Treehaus’s bacon concoctions, a bacon Rice Krispie treat!
Carnivores and vegetarians unite: If you’re in need of a midday pick-me-up (trust me, this thing is strong), the bacon latte is calling your name.
Written on December 19, 2013 at 9:00 am , by Lauren Katz
…is by mixing up a cocktail that looks and tastes like the holidays! This time of year we see a lot of red, green and white, and there’s no reason why your cocktail shouldn’t match your decor. Shake up one of these drinks that even Santa won’t be able to refuse.
Make a pitcher of Candy Cane Vodka, serve over ice, or use it to spike hot chocolate and eggnog!
Pucker up! The tarragon garnish on these Blueberry Tarragon Sparklers resembles a mistletoe.
Santa might need to find a designated driver for his sleigh after sipping on one of these Tipsy Santa Cocktails.
Written on December 16, 2013 at 5:06 pm , by Every Day with Rachael Ray Staff
Across the country, chefs have been jumping on the juice bandwagon, crafting exotic concoctions to pair with their menus. Check out where you can get a glass of these delicious sippers:
Hyper C (blood orange, yuzu, grapefruit) is one of three blends at Andrew Carmellini’s French brasserie, Lafayette, in New York City.
Greener Pastures (broccoli, spinach, kale, lemongrass, ginger, wheatgrass) is a popular pick at executive chef Michael Rakun’s restaurant, Marin, in Minneapolis.
Eastern Promise (lemongrass, Anjou pear, cucumber, ginger, lime and kaffir lime leaf) is the brainchild of “juiceologist” Brandi Kowalski at The Butcher’s Daughter in New York City.
Wake Me Up Shot (ginger, lemon, cayenne) is served in—what else?—an actual shot glass at executive chef Jordan Toft’s West Hollywood, CA, eatery, Eveleigh.
The Kickstarter (beet, tomato, pineapple, ginger) recently joined the brunch menu at executive chef Kevin Heston’s New York City hot spot, Grape & Vine.
By Leslie Price
Written on December 5, 2013 at 9:00 am , by Lauren Katz
Because the holiday gatherings deserve better than the stuff in the carton, we’re sharing our favorite recipes for Eggnog! Just start with our classic recipe for Bourbon-Vanilla Bean Eggnog, then can change it up…two different ways!
Change it up based on the Bourbon-Vanilla Bean Eggnog: In Step 1, whisk 1/2 cup chocolate-hazelnut spread and 6 tbsp. cocoa powder into the egg yolk-sugar mixture; substitute brandy for the bourbon; omit the nutmeg. To serve, moisten the rims of 8 glasses with water, then dip them in 1/2 cup finely ground hazelnuts Fill the glasses with ice and then the eggnog. Garnish with dark-chocolate shavings.
Change it up based on the Bourbon-Vanilla Bean Eggnog: In step 1, substitute 1 cup canned cream of coconut for the 1/2 cup sugar and spiced rum for the bourbon; omit the nutmeg. Pour into glasses and top with scoops of coconut sorbet or ice cream. Sprinkle with large flakes of toasted coconut. Serve with spoons.
Written on November 28, 2013 at 9:00 am , by Lauren Katz
Not only is it Thanksgiving, but it’s also Thirsty Thursday! We couldn’t think of a better way to celebrate than to give you some quick, last-minute cocktail ideas that pair perfectly with your holiday meal. Now that’s something to be thankful for!
To wash down all that heavy turkey and stuffing, try a refreshing Rum-Spiked Ginger Beer Cocktail.
A Cran-Limoncello mirrors the flavors of homemade cranberry sauce.
With flavors of cinnamon, nutmeg, and clove, a Gingersnap goes great with pumpkin, apple or pecan pie!
From everyone at Every Day with Rachael Ray, Happy Thanksgiving!
Written on November 9, 2013 at 9:00 am , by Every Day with Rachael Ray Staff
If you’ve broken off one too many corks in the necks of wine bottles, a high-speed, push-button, supposedly-error-free electric corkscrew probably sounds appealing. But after testing a variety of models, we’re electing not to go electric (and save up to $30). Here’s why:
They’re space suckers
You have to devote counter space and an outlet to the charging dock. And if you forget to juice it up before party time, you’re right back to corkscrewing by hand. Plus, electric ones are bulky. A manual corkscrew fits in your silverware drawer; one of these guys–as big as 10 inches high and 3 inches wide–needs a permanent home on the countertop docking station or space in a cabinet.
There’s plenty of room for operator error
To uncork a bottle, you line up the electric opener over the cork, then press down while you turn on the motor. To pull the cork out, you switch the power button into reverse. But be warned: If you don’t have a good grip on the bottle or the right amount of pressure on the opener, your wine bottle could start shaking or, worse, spin out of your hands. And, sorry to say, you may not have seen the end of decapitated corks. Misalign the “worm” (the pointy spiral part) and the cork won’t just break, it will become lodged in the device, and to get it out, you’ll have to putt apart the protectice plastic shield. Good luck putting that back together again.
The wine world is going screw-top anyway
(Or at least the wine in our world is! Check out all of these great screw-top sippers.)
By Lambeth Hochwald; Photograph by Levi Brown