Hey Amy!

Tequila Cosmo

Amy — Mon, 30 Aug 2010 11:22:26 +0000

What could be a cooler way to have a Cosmo than to add tequila? I had a particularly hectic and, at times, frustrating weekend (frustrated at my own mistakes BTW) so I woke this morning thinking today I should skip school (by school, I mean work) and lounge on my deck (by which I mean the park) and drink these!

Ingredients:

1 1/2 oz. silver tequila
1 oz. Cointreau or triple sec
1 oz. fresh lime juice
1 oz. cranberry juice
1 lime wedge

Shake ingredients together with ice. Strain into glass and squeeze lime wedge on top. Discard lime and relax.

I am heading off to the office but perhaps you will be stronger than I and skip to the deck, porch, patio or simply the park. Enjoy!

xo–me

Daiquiri

Amy — Sat, 28 Aug 2010 13:57:12 +0000

I can’t believe the summer is almost over. I am trying to understand what that means to me as a new New Yorker. Summer is year round in Los Angeles so I am certain I am about to have the shock of my life when Labor Day comes and goes and suddenly I have to wear tights and coats! Regardless, I am hoping to have a nice Labor Day weekend and celebrate the end of the season with some adult beverages. Today I am sharing some flavorful ways to make daiquiri’s. You can substitute any fruit puree for the mango to create your custom daiquiri.

Mango

1 1/2 oz. light rum
1 Tbsp. triple sec
1 1/2 oz. lime juice
1 tsp. sugar
2 oz. pureed mango

Combine ingredients in a blender with 1 c. crushed ice. Blend until smooth and enjoy!

Banana Daiquiri

1 1/2 oz. light rum
1 Tbsp. triple sec
1 1/2 oz. lime juice
1 tsp. sugar
1 ripe banana sliced

Combine all ingredients plus 1 c. crushed ice in a blender. Blend and serve.

Classic

2 oz. light rum
1 oz. lime juice
1 tsp. sugar

Combine all ingredients plus 1 c. crushed ice in a blender. Blend and serve.

Let me know what kinds of flavors you create! I would enjoy a strawberry/banana or a blueberry/raspberry.

xo–me

Creamsicle Margarita

Amy — Thu, 26 Aug 2010 11:20:05 +0000

I have always loved creamsicles. Recently I discovered a bakery with creamsicle cheesecake! It was heavenly, very rich and almost too much but I loved every last bite. When I stumbled on this recipe for a creamsicle margarita, I knew I had to give it a try. It did not disappoint and if you drink it with a straw, it is like a creamsicle slurpee. Oh thank heaven…

Ingredients:

sugar rim
1 1/2 oz. gold tequila
3/4 oz. Tuaca liqueur
1 1/2 oz. sweet & sour
1 oz. fresh orange juice
1 oz. half and half
1/2 c. orange sorbet
1 1/2 c. crushed ice

Sugar the rims of two margarita or large cocktail glasses. Chill the glasses. In a blender, whirl the tequila, Tiaca, sweet & sour, orange juice and half and half for a few seconds, just enough to combine. Add the orange sorbet and ice. Blend until thick, slushy, and frothy. Divide the mixture evenly between the prepared glasses. Garnish with fresh orange slices, if desired.

As we head into the last holiday weekend of the summer, I am thinking these must be served. Enjoy!

xo–me

Tofu Potato Frittata

Amy — Tue, 24 Aug 2010 11:48:48 +0000

I haven’t posted anything for my vegetarian friends in quite some time. Shame on me. I was obsessed these past few weeks with chocolate and cocktails. Go figure!

This is a perfect recipe for breakfast or brunch. It’s delightful when served with your favorite salsa, either a traditional tomato or a mango.

Ingredients:

8 oz. firm tofu, diced
1/2 onion, diced
3 c. potato, steamed and diced
1 Tbsp. chopped garlic
1 1/2 c. skim milk
2 eggs
1 Tbsp. Dijon mustard
pinch of salt and pepper
2 Tbsp. fresh parsley

Preheat oven to 350. Saute onions, potatoes, tofu and garlic in sprayed skillet for 10 minutes. Whisk eggs and milk together. Combine all other ingredients into a pie pan. Pour egg mixture over and bake for 35 to 45 minutes until set.

Make sure you pay attention to it while in the oven. Remember, every oven is different and you want to make sure this gets firm before you pull it out. Change this recipe up each time with an addition of a new vegetable–spinach, mushrooms, peppers, you name it! Enjoy!

xo–me

Power Punch

Amy — Mon, 23 Aug 2010 11:13:08 +0000

It sure seems to be shower season and I am not discussing the stuff from the clouds. I have been invited to shower after shower lately (and am grateful for being included!) so I thought I would share this delicious punch that is perfect for a shower or a family gathering. Any soiree that requires a fruit punch for celebrating should be featuring this punch.

Ingredients:

6 oz. fresh lime juice
8 oz. fresh lemon juice
10 oz. fresh tangerine juice (orange will work as well)
4 oz. sugar syrup
20 oz. pineapple juice
10 oz. brandy
10 oz. creme de cassis
2 oz. Amaretto
2 bottles chilled champagne

In your loveliest punchbowl combine all ingredients except the champagne. Refrigerate at least an hour. When guests arrive, remove punch bowl and slowly add the champagne. If you want to add texture, cut up some fruit into slices to float on top.

I love using my punchbowl as you all know, so why wait for a party to bring it out? Surprise your loved ones next time you’re having a casual gathering with the use of the punchbowl. You can make margaritas, daiquiris or just about any beverage to put in there. My girlfriend Lisa would make a giant bowl of Jack & Coke. I promise your merry occasion will be more merry with that pretty punchbowl.

xo–me

Cool Cubes

Amy — Sun, 22 Aug 2010 11:44:43 +0000

My girlfriend Robin got me a fabulous book a few years ago called Highballs High Heels. It says it’s a girls guide to the art of cocktails. It has plenty of recipes that I will share with you here. Today I am going to share a great idea for your next cocktail party–make creative and sassy ice cubes. The book lists several variations on cubes that you pick according to what cocktails you are serving. I love these suggestions and best of all, I can make them days in advance so I have one less thing to do the day of the big event!

Ingredients:

quality water
your choice of the ingredient to float in the center (see below)

Fill each cubicle of the tray half full of water. Place in freezer until partially frozen, about 1 1/2 hours. Remove from freezer and place chosen ingredient in the center of each cube. Cover the cubes with enough water to fill the tray. Freeze for at least 7 hours or overnight.

Options:

Berry–blueberries, raspberries, or blackberries are delicious in daiquiris, lemonade or iced tea.
Cherry–pit cherries before using. If they are enormous, half.
Chili Pepper–dried red or green pepper add a kick to coke based drinks.
Citrus–a slice of lemon, orange, lime peel is perfect for any citrus, soda or tonic drink.
Coffee–substitute coffee for water in the cube preparation. Add a chocolate covered espresso bean in the center.
Cucumber–a quarter slice of cucumber inside the cube is perfect for both alcoholic and non-alcoholic drinks.

Use your imagination when makiing your ice. And let me know what you create!

xo–me

Left to Right…

Amy — Sat, 21 Aug 2010 16:08:42 +0000

…Me, Martha and Garnet. Yes, the photo has arrived proving to those who missed our segment that my brother and I were indeed the sibling guests on the Martha Stewart Show. If you missed it, you can read about our experience here. Thank you for the indulgence.

xo–me

Blueberry Peach Crumble

Amy — Fri, 20 Aug 2010 11:47:45 +0000

I am noticing fewer and fewer peaches at the market. Soon we will have no more and it will be apple time! I realized this morning I have not made a crumble yet this season so today’s recipe is a crumble. Like most of the recipes I share, it’s very simple to create and is a delicious ending to any meal. Sometimes it is the meal!

Ingredients:

1/3 c. sugar
2 1/2 Tbsp. flour
1 lb. peaches
2 1/3 c. berries
1 c. whole wheat flour
1/2 c. oatmeal
1/3 c. brown sugar
2 Tbsp. vegetable oil

Preheat oven to 325. Spray bottom of 8 x 8 pan. Combine first four ingredients and spread on bottom of the pan. Toss remaining ingredients in a bowl and sprinkle over fruit. Bake for 50 minutes. Once slightly cooled, eat immediately with the largest spoon you can find.

This is also heavenly with a giant scoop of vanilla bean ice cream. Enjoy!

xo–me

Mint Chocolate Cupcakes

Amy — Thu, 19 Aug 2010 12:35:05 +0000

I have been in the mood to bake lately. One would presume it’s because the fall is nearing and I am nesting. I think it’s simply because I love baking. Period. End of discussion. My favorite days are in the kitchen baking up a storm of goodies to taste and share. Today’s recipe is a very easy and flavorful cupcake that I top with mocha frosting. I love it because it reminds me of dipping Thin Mints in my coffee.

Ingredients:

3/4 c. all-purpose flour
1/3 c. unsweetened cocoa powder, sifted
1/2 tsp. baking soda
1/2 tsp. baking powder
pinch of salt
3/4 c. sugar
1/3 c. vegetable oil
1 egg
1/4 tsp. peppermint extract
1/2 c. milk
1/2 c. semisweet chocolate chips

Preheat oven to 350. In a small bowl, combine flour, cocoa powder, baking soda, baking powder and salt. Set aside. In large bowl, whisk together sugar, oil and egg until smooth. Add peppermint, mixing well. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in chocolate chips.

Scoop batter into paper liners and bake for 20 to 20 minutes until the cupcakes are done. Let cool in pan on rack for 10 minutes before removing. Top with your favorite frosting.

Vanilla, dark chocolate, or the mocha buttercream are great toppings to this very gooey and moist cupcake. Enjoy!

xo–me

Crispy Chocolate Treats

Amy — Wed, 18 Aug 2010 11:28:59 +0000

This could be the simplest way for you and your child to spend some time in the kitchen together. The recipe requires no oven nor stove time. They are easy to make and even easier to eat.

Ingredients:

10 oz. milk, dark or white chocolate (I occasionally triple the recipe and do all three!)
1 c. crisp rice cereal

In a large bowl, microwave chocolate, uncovered, for 1 to 2 minutes until chocolate is soft and almost melted. Remove from microwave and stir until completely melted and smooth. Stir in cereal. Using a nice, round teaspoon, scoop out mixture and place on parchment lined baking sheet. Refrigerate drops until firm.

I put them in mini cupcake liners to serve at my social affairs. You can put them in a Rubbermaid container and keep them in the fridge until you are ready to eat. Enjoy!

xo–me