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
Written on November 7, 2013 at 9:00 am , by Lauren Katz
A proper holiday party needs a few key items: good company, tasty finger food and a great signature cocktail. While having a fully stocked bar may be ideal, it’s just as special (and way more cost-efficient) to have one or two drinks that you can proudly say you mixed up yourself. Whether you like sweet and sparkly or stiff and tangy (or both!), here are a few holiday cocktail ideas to get you started:
Ginger + Lime Juice + Club Soda + Vodka = Fizzy Ginger Limeade
Pomegranate Juice + Prosecco + Tangerine Juice = Tangerine Pomegranate Sparklers
Rosé + Grape Juice = Blushing Rosé Punch
Written on November 2, 2013 at 9:00 am , by Every Day with Rachael Ray Staff
As Thanksgiving approaches, the last thing you want is extra work. So why struggle with a corkscrew? We taste-tested dozens of twist-off wines under $20 that taste great with turkey and all the trimmings.
1. Oyster Bay Marlborough Sauvignon Blanc 2012, $15
This New Zealand white is fruity, crisp and so drinkable our editor-in-chief orders it by the case.
2. Lapostolle Casa Grand Selection Chardonnay 2011, $12
Many chardonnays are too rich for Thanksgiving but this unoaked version won’t compete with the food.
3. Lorenza Rosé 2012, $17
Satisfy both red and white wine drinkers with this slightly dry and floral goes-with-anything Italian rosé.
4. Hartley-Ostini Hitching Post Pinot Noir 2011, $19
You can sip this jammy, all-around staff fave straight through to the pumpkin pie.
5. Boekenhoutskloof The Wolftrap Red Syrah 2012, $10
The hint of spice in this syrah blend is a great match for herb-loaded side dishes.
6. Montes Twins Malbec 2011, $14
This blend of malbec and cabernet sauvignon is full-bodied enough to please the “big red” lovers but still works with turkey.
Wine Cheat Sheet
Can’t find our picks? Ask your wine seller for whites and rosés that are crisp, citrusy and not too heavy. Request reds with a medium amount of fruit, easy on the oak.
By Elizabeth Jenkins
Written on October 26, 2013 at 12:00 pm , by Every Day with Rachael Ray Staff
Whether you’re out for brunch or enjoying a lazy Sunday at home with friends, the French press has made its way to coffee tables and counters across America. But, is it really worth $20? Read on to see why we say: YES!
You can be your own barista
A French press uses water that’s at the boiling point (a temperature many electric machines can’t reach), which extracts more flavor from the coffee. Plus, you can customize how light or dark your joe turns out simply by adjusting the time the grounds steep.
You can take it anywhere
Without pesky plugs and not-so-eco-friendly filters in your way, this baby can easily travel with you on a camping trip or to a hotel — or it can sit on your desk so you don’t waste a single second between refills!
It’s not just for coffee!
Use a French press to brew loose leaf tea, make vinaigrettes (let herbs steep in the vinaigrette for a few hours, then plunge to strain) — or even press the lumps out of gravy!
Written by Lambeth Hochwald; Photography by David Lewis Taylor
Written on October 24, 2013 at 9:00 am , by Lauren Katz
Happy Thirsty Thursday, everyone! As the week winds down, we’re sure you’re thinking about happy hour, evening plans and watching football. What goes well with all three? A old crisp and refreshing shandy. While you can buy bottles of this beer concoction, it’s way more fun (and cost-efficient) to make your own. What exactly is a shandy? It’s a beer mixed with a soft drink, carbonated lemonade, ginger beer, ginger ale or apple juice.
Our recipe calls for 1 part lager (we used Corona) and 1 part either carbonated lemonade or ginger ale. Serve immediately and you’ve got a slightly sweet, extra fizzy and 100% delicious sipper to start your night (or day) off right.
What’s your favorite Shandy combo? Tell us below in the comments!