Food, Wine, Good (and Evil) Spirits

I haven't met an herb I didn't like. Right now in my garden have more than a dozen varieties of herbs growing. I have different uses for all of them. Some I love to use when roasting meats or vegetables, like rosemary and sage. I put parsley and mint in my salads. I also use mint in my teas. I use cilantro in guacamole, which I make almost every week. And of course I have a bush of basil for when it comes time to make homemade tomato sauce.

This year I've tried growing Greek basil and Thai basil with great success. My stir-frys and Thai curries are so much better with the addition of Thai basil, which has an anise-like flavor. For years I've been growing lovage, a perennial herb that grows four feet tall every year. Its flavor is a lot like parsley and celery combined, and its tall stalks look much like celery except that they are hollow like bamboo. You might have come across lovage used in a Bloody Mary but not have known what it was. The stalks make very nice straws.

Like many of my seasonal affectations, I’m always delighted when citrus season rolls around for three main reasons:  One: because it means the plump, juicy oranges from my tree will soon be ready and two: meyer meyer meyer meyer meyer meyer lemons, and three: blood oranges. And now that all are here I really don’t know what to do with myself. I’m pretty sure the guys at my farmers’ market are glad I’ve stopped running up to them each week asking the same question over and over again.

Unlike autumnal produce (which always seems so exciting but after about 2 weeks I am ready to move on), I could never ever tire of blood oranges.  I wish I had them year round. And here’s where my craziness really kicks in: I enjoy them just as much for their color as their flavor. Correction: even more so, I think. There’s really nothing else like that color. Crimson with hints of sunshine, pink with a touch of vermillion. And the juice? Such an amazing coral and ruby hue, depending on how the light hits it. I’ve been known to juice several oranges and stare at the pitcher for hours in appreciation of that color I hardly see throughout the year. And trust me, I know my colors.

Homemade infused vodkas are the perfect gift to give -- they're relatively affordable, they're personalized, and they're booze! Who doesn't love a little liquor during the holidays? Whether you give a bottle or two to a close friend or a stranger whose name you drew for Secret Santa, it's a gift that's pretty sure to please.

The best part? Flavored vodkas are incredibly simple to make, even if you have no skills in the kitchen. We've got some step-by-step instructions for you to follow, and you'll be well on your way to some flavored merriment. And make sure to check out our slideshow of infusions below!

Read article...

From the Huffington Post

There are bartenders who make a living mixing cocktails, and baristas whose wages are earned behind espresso machines. There are high-concept tea masters, sommeliers, and soda jerks, too. At home we are never expected to be any of these, but when guests arrive for your holiday parties some simple instruction might be helpful. After all, there's a week's worth of celebrating still to be done.

I tend to restrict drinks at my dinner parties to champagne and wine and perhaps one great cocktail. I suggest you try all the ideas here, or create your own, but choose only one as your "house special." "What you don't need," says wine writer Anthony Dias Blue, "is people sidling up to your bar expecting a Singapore Sling or a mai tai," or both!

I know a thing or two about drinks. At age 16, I was a bartender, illegally, at the Olde London Fishery in Queens, New York. I was tall for my age and looked the part. Next, I had the ultimate pleasure of helping create two of New York's most spectacular bars -- the Rainbow Promenade at the Rainbow Room atop Rockefeller Center, where Sleepless in Seattle was shot, and the Greatest Bar on Earth on the 106th floor of the now legendary Windows on the World. A great drink is always remembered.

Read article...