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Picture of Blackberry-Bourbon Iced Tea Recipe
 Blackberry-Bourbon Iced Tea Recipe

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Yield:
4-6 servings

Level:
Easy


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Ingredients
3 cups fresh blackberries
3/4 cup sugar
2 tablespoons chopped fresh mint, plus mint sprigs for garnish
6 good-quality black tea bags
Good-quality bourbon, to taste (Bobby likes Woodford Reserve)
Directions
Combine the blackberries, sugar and chopped mint in a large bowl and mash with a potato masher or wooden spoon; let sit while making the tea.

While the blackberries are macerating, bring 1 1/2 quarts cold water to a boil in a medium saucepan. Remove from the heat, add the tea bags and let steep for about 3 minutes. Remove the tea bags and pour the tea over the blackberry mixture. Let the mixture sit at room temperature for at least 1 hour to let the flavors meld.

Pour the mixture through a strainer into a pitcher, pressing on the solids. Cover and refrigerate until cold, at least 2 hours. (You can also pour the mixture into a bowl set over an ice bath to cool it faster.)

Serve the blackberry tea over ice in tall glasses and float a shot of bourbon on top of each. Garnish with fresh mint sprigs (like a mint julep).

Photograph by Lisa Shin

Read more at: http://www.foodnetwork.com/recipes/bobby-flay/blackberry-bourbon-iced-tea-recipe/index.html?oc=linkback


Melon Margarita's Shots


I know, I know…how cute are these?!

Watermelon Margarita Jelly Shots! Can’t you see them at you next BBQ? I know I can. The use of fresh watermelon juice really makes these extra refreshing!
The limes definitely require some work to remove all of the pulp, but the awesomeness of how cute they are is more than worth it. If you use the chocolate chips as the watermelon seeds, I recommend that you eat the chocolate chips first before the jelly shot – unless you like the combo of watermelon and chocolate.

How to make the jelly shots:

Watermelon Margarita Jelly Shot - remove pulp from limes
If you have soft limes, you can cut them in half and then flip them inside out. This will make removing the pulp easy. If the lime is too hard for that then you will need to take a paring knife around the edges of the halves to loosen the pulp from the rind.

Watermelon Margarita Jelly Shot - puree watermelon in blender
In food processor or blender, puree the watermelon until smooth.

Watermelon Margarita Jelly Shot - strain puree
Strain through a fine mesh sieve placed over the bowl. To get all the juice, use the back of a spoon to press on the pulp to extract. The pureed watermelon should yield about 1 cup of watermelon juice. Set aside.

Watermelon Margarita Jelly Shot - heat gelatin
Heat over low heat until gelatin is fully dissolved, about 5 minutes.

Watermelon Margarita Jelly Shot - add liquor
Stir in 1 cup of watermelon juice, the Grand Marnier and tequila.

Watermelon Margarita Jelly Shot - pour into lime halves
Pour mixture into lime halves, filling all the way to the top. Chill in fridge for at least 2 hours.

Watermelon Margarita Jelly Shot - cut into wedges
Using a sharp knife, carefully cut each lime half in half again, making wedges.

Watermelon Margarita Jelly Shot - add chocolate chips for seeds
Add mini chocolate chips if desired to give the look of watermelon seeds.

Watermelon Margarita Jelly Shot Final

sources:www.tablespoon.com

Showtime "Dexter" Fried Eggs



IMG_0506 3.JPG

Dexter's "Fried Eggs"

Introducing Dexter's famous fried eggs...cookie-style!

Inspired by my malevolent and morbid sense of humor, infused with all the gore I could visually muster, "instruct-iblized" for die-hard Dexter fans world wide!

If Miami Metro's blood spatter expert deserves a sweet treat, then so do you!


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Step 1

Ingredients and tools

Ingredients:
  • Your favorite sugar cookie recipe
  • Royal Icing 
  • Gel food colorings-red, yellow, brown
  • Vodka
Tools:
  • Paint brush-small
  • Toothpick
  • Cookie cutters
  • Knife
  • Parchment paper
  • Cookie sheet
  • Spatula
  • Cooling rack
  • Measuring spoons
  • Frosting bag with tip or plastic baggie with end snipped
  • Silicone pastry brush, not shown
sources: instructables.com


Homemade Peach Wine Coolers

I love the flavor of peaches, and recently I've switched up my grocery store due to better produce and I've been seeing amazing looking peaches.  My husband doesn't like peaches so when I bought some I wasn't sure what to do with them, aside from cutting and serving with some whipped cream or something.  I've been seeing some homemade wine cooler recipes recently that I've also been wanting to try but I needed an excuse.  Voila - dinner party with the family - perfect excuse, and I had some peaches!

These wine coolers were exactly what I was expecting.  Peachy, delicious wine and not a hint of nasty bottled wine cooler flavor, reminiscent of high school "rebellion".  This is a perfectly delicious adult beverage that you can drink without any shame!

Peach Wine Coolers
Ingredients:
1 pound fresh peaches, peeled and chopped
2 ounces peach schnapps or favorite "plain liquor"
generous pinch of Kosher salt
2 750-mL bottles dry Reisling, Pinot Grigio or Sauvignon Blanc
ice for serving

Directions:
Combine the peaches, liquor, salt and scant 2 cups of the wine in a blender.  Puree until smooth and frothy, about 1 minute.

Strain through a fine mesh sieve, or transfer directly to a pitcher or bowl.  Refrigerate at least 2 hours.

To serve, either fill a large wine goblet with ice, then fill about halfway with the peach mixture and top off with reserved wine OR add reserved wine to the pitcher or bowl, and serve in wine goblets over ice.

source:http://www.coffeeandcannolis.com

Puerto Rican Coquito

Puerto Rican Coquito Recipe

Makes 5 cups

Directions

  1. Pour the water, milk, rum, and coconut milk into a blender. Add the cinnamon and salt. Blend until well combined, then refrigerate for at least one hour, or until ready to serve.
Ready in 1 hour and 15 minutes




Beer Puffs
appetizer, recipes, beer, puffs, sandwiches, receipts
These tiny puff rolls made with beer may be filled with crab salad, tuna salad, chicken salad or whatever suits your fancy for a tasty appetizer. They are quite easy to make, are a perfect bite-size sandwich, and perfect for parties. Beer puffs work equally as well with sweet fillings for dessert bites.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients:

  • 1 cup beer
  • 8 Tablespoons (1 stick or 1/4 pound) butter
  • 1 cup sifted all-purpose flour
  • 1/2 teaspoon salt
  • 4 eggs
  • Filling of your choice

Preparation:

Preheat oven to 450 degrees F. Line baking sheets with parchment paper or Silpat baking liners.

In a heavy saucepan, heat beer and butter until it barely comes to a boil and the butter is melted. Add flour and salt, lower heat, and stir constantly until the mixture pulls away from the side of the pan and forms a ball. Remove from the heat and let rest for 1 minute. Add eggs, one at a time, beating each one in until the dough is shiny.

Drop or pipe dough in 1-inch rounds onto prepared baking sheets. Bake 10 minutes at 450 degrees F. Reduce heat to 350 degrees F, and turn baking sheets. Bake beer puffs an additional 10 minutes until brown and dry. Turn off oven, crack open the oven door, and let puffs dry further until cool.

Split beer puffs with a fork (or slice with a serrated knife) and fill with your choice of fillings such as paté, chicken salad, tuna salad, seafood salad, vegetable cheese mix, pudding, mousse, or whatever you like.

Note: Feel free to add your favorite herbs or spices to the flour for added flavor. I used a piping tip to make fast work of forming the puffs on the baking sheets. I do not bother with a pastry bag. Just cut a small corner from a zip-top freezer bag, insert the piping tip, spoon in the batter, squeeze out the air, seal the bag, and pipe the puffs. No pastry bag to wash.

Yield: 60 to 80small puffs 

source:homecooking.about.com 

Homemade Strawberry Liquor is really easy to make!
Place all ingredients into canning jar. Shake to mix sugar. Let sit for 3 months and stir occasionally. Strain out fruit, but reserve for other desserts.

Ingredients



  APPLE CRISP SHOOTERS



There are few things we fight about in my house. During the holidays these fights are intensified and far more frequent. The quarrels are not the typical ones that might come to mind with regards to family. They are not about which one of us will put the groceries away, take out the garbage, set the table, or who will wash the dishes. No, they’re about more important topics than boring household chores. We have our priorities straight. They concern the vital things in life. Our tiffs center around who got a bigger slice of pie. Which one of us will get the last corner piece of a lasagna, or the end pieces of a meatloaf. Anything with a crust, edge, topping, crunch, filling or whipped cream is up for grabs and definitely up for debate.
Thanksgiving arrives and brings with it plenty of excuses for us to battle. With crust on pies, the two legs on a turkey, the crispy cornered edges of the stuffing and the streusel topping on the apple crisp, the Thanksgiving table is a battleground. We fight to the death, so to speak, for our favorite parts of each dish. All rules and formalities are thrown out the window. No one follows etiquettes such as “first come first serve.”  It is survival of the fastest or in our case, eat or have it be eaten. We each have our own favorite treat we will fight extra hard for. Apple crisp happens to be mine.
Apples are a seasonal fruit. Now I know what you must be thinking, “Aren’t all fruit seasonal fruit Jonathan?” Yes they are, but I meant it as they are a fruit that ties you to a season. One that reminds you of brisk air, leaves turning colors, shorter days, and holiday celebrations. Sure apples are available in your local grocery store all year-round, but they are best during autumn, when the trees are so overgrown with this delicious fruit, that they just pour down from the sky like rain. I often find myself buying apples in bushels and not for any reason in particular. I’ll buy them and place them in the fridge hoping to find inspiration as to what to make with them. When apple pies just will not suffice anymore, I turn to other apple alternatives. More elaborate creations.
Apple crisp is a standard holiday tradition in my family. Without question and without fail it is always present in any holiday festivity. I think a truly good dessert is one that plays with different textures and flavors and this dessert definitely has that going for itself. The crunchiness from the streusel topping balances perfectly with the warm and soft apple filling. There are desserts out there that are made during specific times of the year. Not only because of tradition but also because of seasonal availability of certain ingredients. When autumn finally shows its face I begin to make all the fall desserts I have waited to bake all year long. Cranberries, pumpkins, maple, pears, cinnamon, and apples are star flavors during the chilly autumnal months. Apple crisp is definitely one of those desserts. One that no autumn is complete without. A flavor profile that brings me back to my childhood.
Although the tradition of apple crisp has remained the same in my house, the recipe itself has changed throughout the years. As we have all grown older and as our tastes have changed, so has this recipe. Gone are the days when we would fight over who got the most crunchy streusel topping. I’ve discovered that making the crisps in individual portions, such as in shot glasses, is not only perfect for holiday parties but it is great because everyone gets the right amount of apple filling to crunchy topping ratio. This means everyone is happy, especially me. And of course since we are all adults now, a little alcohol is a must. The prospect of apple crisp in shot glasses without alcohol is a sad thought, and one that I cannot imagine.
What is better than a warm right-out-of-the-oven apple crisp topped with fresh whipped cream? A rum spiked apple crisp topped with fresh rum whipped cream, that’s what. Baking it in shot glasses enhances the entire appeal of this boozed dessert.

Homemade Peach Wine Coolers

I love the flavor of peaches, and recently I've switched up my grocery store due to better produce and I've been seeing amazing looking peaches.  My husband doesn't like peaches so when I bought some I wasn't sure what to do with them, aside from cutting and serving with some whipped cream or something.  I've been seeing some homemade wine cooler recipes recently that I've also been wanting to try but I needed an excuse.  Voila - dinner party with the family - perfect excuse, and I had some peaches!

These wine coolers were exactly what I was expecting.  Peachy, delicious wine and not a hint of nasty bottled wine cooler flavor, reminiscent of high school "rebellion".  This is a perfectly delicious adult beverage that you can drink without any shame!

Peach Wine Coolers
Ingredients:
1 pound fresh peaches, peeled and chopped
2 ounces peach schnapps or favorite "plain liquor"
generous pinch of Kosher salt
2 750-mL bottles dry Reisling, Pinot Grigio or Sauvignon Blanc
ice for serving

Directions:
Combine the peaches, liquor, salt and scant 2 cups of the wine in a blender.  Puree until smooth and frothy, about 1 minute.

Strain through a fine mesh sieve, or transfer directly to a pitcher or bowl.  Refrigerate at least 2 hours.

To serve, either fill a large wine goblet with ice, then fill about halfway with the peach mixture and top off with reserved wine OR add reserved wine to the pitcher or bowl, and serve in wine goblets over ice.

Source: http://www.coffeeandcannolis.com



 Liquor-infused gummy candy   

DRUNKEN GUMMIES

Combine two yummy guilty pleasures into a delightful party treat.
Drunken gummies
Gummy candies are a popular candy. What better than to combine them with one of the party essentials: liquor. Mix the two together and serve for party guests to slurp down. These drunken gummies are a college classic updated with a more sophisticated look and adult taste.

What you'll need:

Tools:

  • A bowl with cover
  • Paper towels
  • Something for serving your gummies, such as candy cups, shot glasses, or mini drinking glasses

Ingredients:

  • Your favorite flavor gummy candy
  • A liquor that pairs well with the flavor

Directions:

1

Select your gummy candy

There are many different flavors and varieties out there. Choose whatever you or your guests will enjoy the most. One possible suggestion is the gummy cola bottles.
Burger gummies | Drunken gummies
As for those with a sweeter tooth, burger gummies offer a less subtle flavor than the coke bottles.
Soda bottle gummies | Drunken gummies
2

Select your liquor

Pick out a liquor that pairs well with your candy. A couple of options for the cola bottles could be rum or Jack Daniels. A lime-flavored rum creates a rum and coke with lime.
As for the burger gummies, you can serve these up for those who can't stomach harsh liquor flavors by pairing with whipped cream or cake vodka.
Liquor | Drunken gummies
Use your imagination. The possibilities are endless!
3

Pour

Place gummies into a bowl and pour liquor into bowl until the candy is just covered.
Pour in liquor | Drunken gummies
4

Soak the gummies

Cover the bowl and refrigerate.
Soak the gummies | Drunken gummies
5

Have another…

How much liquor you would like soaked up into your gummies depends on how strong you want them. Once the candy has soaked up the liquor, pour some more alcohol into the bowl.
Add another round of liquor | Drunken gummies
Some may only want to pour and soak a few times, others much longer. The more they absorb, the softer they become. Just remember to keep them in the fridge when infusing.
6

Mix together

Every few hours or once a day, don't forget to use a spoon to make sure the gummies on top get their alcohol intake as well.
Stir gummies | Drunken gummies

7

Drain

When the gummies are good and liquored up and the big day has arrived, you have the option of drying off your treats. Spoon them onto a paper towel to dry on the outside.
Drain the gummies | Drunken gummies
This is an option, and may not be necessary. Some prefer to leave them more wet in order to encourage a "slurp factor." Others prefer them a little more dry for less messy handling.
8

Serve

Get creative. Any appetizer or party food server works wonderfully. Feel free to add garnishes and toothpicks.
Soda bottle gummies | Drunken gummies
Burger gummies | Drunken gummies

source:sheknows.com


    


FROZEN GREEN GRAPES

Great Idea. Freeze Grapes for 1 hour and you have frozen grape ice cubes for your wine and boy are the yummy.

                             Bacardi Rum Balls (No Bake)

     

I made these for New Years and the were to die for. Easy and no bake.
Adults Only. I hope you enjoy them as much as I did.

INGREDIENTS:

1/4 dark rum
1 1/2 cup vanilla wafer crumbs
1/4 cup honey
2 cups ground walnuts
confectioners' sugar
source: www.cdkitchen.com

DIRECTIONS:

Combine all ingredients except sugar. Shape into 1 inch balls. Roll in sugar. Store in tightly covered container.

NUTRITION:

59 calories4 grams fat6 grams carbohydrates2 grams protein per serving. This recipe is low in sodium.






Pink Lemonade Jello Shots
A hollowed out lemon makes a perfect mold for a pink lemonade jello shot. Perfect for a summer party or a ladies night out.
Pink Lemonade Jello Shots

Ingredients

  • 12 whole lemons
  • 1 cup pink lemonade
  • 2 packages plain gelatin
  • 1 cup vodka

Directions

  1. 1Cut the lemons in half. Scoop out the insides.
  2. 2Add the lemonade to a saucepan, sprinkle the gelatin over the juice. Let it sit for 2 minutes.
  3. 3Heat the lemonade over low heat, stirring, until the gelatin has dissolved, about 5 minutes.
  4. 4Stir in the vodka. Pour into the lemon halves.
  5. 5Refrigerate until set, about 4 hours.
  6. 6Cut the lemons into half and serve.


source:tablespoon.com

Skittles Vodka Party Favors

Isn’t that just what you always want to see when you come to a blog?  Rainbow alcohol.  Absolutely (pun intended)!

Skittles vodka tastes fruity and delicious, but it’s very strong so be careful.  You can mix this alcohol with fruity juices, sprite, or even ginger ale.  It also tastes good just by itself.  Have fun with this, but remember to be responsible too. 
UPDATE THAT WILL ROCK YOUR WORLD:  Mix the orange skittles vodka with cranberry juice.   It’s magical.  And when you’re done with that, mix the yellow skittles vodka with lime margarita mix.  Delicious. 
Ingredients and Equipment:
1 lb bag of skittles
30 mini bottles of vodka
Coffee Filters
5 empty containers with lids (water bottles, tupperware, I used cups with plastic wrap on top)
Funnel (or crazy good pouring skills)
Prep time: 45 minutes
Inactive time:  1 day
Cooking Instructions:
Separate all the skittles by color. Pour 6 of the mini bottles of vodka into one of the empty containers.  Save the mini bottles  Add 120-150 red skittles.  Repeat this with all the colors.  You should have 5 containers with skittles of different colors in vodka at the end.  Stir each container.  Cover each container and set aside for at least 24 hours or until the skittles are dissolved.  Shaking or stirring occasionally helps.
Once dissolved, get out about 4 coffee filters and pour a portion of one color through the filters into an empty cup.  Once the flow rate slows down, squeeze the liquid through like how your supposed to squeeze a toothpaste bottle (back to tip).  If there is still white gelatin floating, filter again. Continue this until there is minimal gelatin floating in the vodka.  If your friends are like mine, they won’t care about a little bit left.  I found that the white gelatin stands out most in the green and purple so I filter these twice.  Repeat this until you have filtered all of one color.  Use the funnel or your pouring skills to pour the vodka back into the mini bottles.  Repeat this for each color.  Depending on how many filters you used and how many times you filtered, you may not end up with as many mini bottles full as you started.  You can fill the mini bottles that are only part full using more vodka if you want or just have extra mini bottles for other uses.  You should end up with about 5 or 6 bottles of each color.  Use as party favors for New Year’s or any other adult party.  Enjoy!





10th Annual Oyster Frenzy 2012

Category:
 
Festivals & Fairs
When:
 
Saturday, September 29, 2012 12:00 pm -
6:00 pm
Add to Calendar
Where:
 

42nd St
New YorkNY 10017
(212) 340-2583
Cost:
 
Free
What/Why:
Join Us at the 10th Annual Oyster Frenzy!

It's an all day frenzy! It's a Bi-Valve Bonanza! Renowned chefs will share their gourmet wizardry with the public in cooking demos and tastings, the Professional Shucking Championships will be contested, the "Slurp Off," eating contest and a "beer shucking" showdown will highlight the Grand Central Oyster Frenzy all day Saturday, September 29, at the historic Grand Central Oyster Bar in New York City. 

March 26th 2012 7:00pm to 9:00pm

Jazz Brooklyn Beat Summer Jazz Festival

Brooklyn Museum
200 Eastern Parkway
Brooklyn, NY 11238

Free Admission for this Event- Posted March 25 2012