Archive for October 4th, 2008

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Stocking the Perfect Home Bar


2008
10.04

Posted in Food and Drinks | No Comments »

You did it! You finally built your home bar. But now comes the time to decide what to keep on hand so that you will be known as the perfect amateur bartender. If money is no object, simply go the nearest liquor store and buy one of everything. This option is not only expensive, but you would probably end up with more bottles than space to store them. A more sensible solution would be to pick and choose a selection of liquors, non-alcoholic beverages, tools and equipments and little extras to really impress your guests.

Liquors

• Gin

• Vodka

• Rum (light and dark)

• Whiskey

• Bourbon

• Rye

• Scotch

• Irish Cream

• Tequila

• Brandy/Cognac

• Wine

• White

• Red

• Champagne or sparkling wine

• Vermouth

• Beer

Liqueurs

• Amaretto (almond)

• Blue Curacao (orange)

• Chambord (raspberry)

• Cointreau / Grand Marnier / Triple Sec (orange)

• Créme de banane

• Créme de cacao

• Créme de menthe

• Frangelico (hazelnut)

• Galliano (herbs)

• Kalua (coffee)

• Sambuca (anise)

• Schnapps (various flavors)

• Southen Comfort (peach)

• Tia Maria (coffee)

Mixers

• Angosturas Bitters

• Lemonade

• Cola

• Cream

• Eggs

• Ginger Ale

• Grenadine

• Milk

• Orange Bitters

• Sour Mix

• Sprite/7-Up

• Soda water and tonic water

Fruit Juices

• Apple

• Cranberry

• Grapefruit

• Lemon

• Lime

• Orange

• Pineapple

• Tomato

Garnishes/Other

• Cinnamon

• Ice

• Maraschino Cherries

• Nutmeg

• Olives (black/green)

• Salt/pepper/sugar

• Sugar Syrup

• Tabasco Sauce

• Worcestershire Sauce

A few handy tools are necessary even for the new bartender. A well-stocked bar is more than just the bottles you have on hand. The right tools, displayed on your countertop will go a long way in impressing your guests and will also help making drinks that look like they were made by at professional bartender.

• Shakers

One of the first bar tools that you will need is a decent shaker. They are useful for building drinks, mixing them properly and transferring them into glasses not to mention they make a good show for your guests. Shakers come in two types: 1) Conventional ones with a cap and a built-in strainer and; 2) Boston shaker which is a large mixing glass with a scale in centiliters and ounces. You will need a strainer to go with the Boston shaker.

• Electric Blender

Anyone who likes margaritas, daiquiris and pina coladas needs an electric blender. Aim for a smaller model that will take as much space on your bar.

• Measuring devices

Jiggers and measuring spoons will help you make consistent drinks every time. It also prevents you from being to heavy handed on the booze. Remember that goal is to create a great tasting drink and not to get everyone drunk.

• Muddler

A muddler is a thick stick made out of wood or stainless steel that is used to mash ingredients such as fruits, sugar or mint into a glass when you just want to infuse the flavors into the drink without blending it to a pulp..

• Corkscrew and bottle opener

• Cutting board

• Citrus juicer

• Ice bucket and ice tongs

Now that you know what to keep in your bar, all you need to learn is how to make great drinks your friends will love. There are numerous books available on the market from beginner bar setups all the way to experts and drink you never knew existed.. Buy one or two and have fun experimenting. Cheers!

Specializing in wine and bar accessories shop online for the perfect gift for the wine bar enthusiast. WineBarGifts.com in a wine accessories store that feature unique items and is your one stop shop for great gifts ideas.

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How Do I Go About Preparing an Easy Meal?


2008
10.04

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Preparing a meal isn’t really a chore. All you need is proper planning. And also you need to remember that cooking is an art, you can easily prepare gourmets for the family. Moreover, there are so many simple recipes available for both vegetarians and non-vegetarians. Have a folder dedicated to these recipes, make a list and swap your menu accordingly.

Some helpful tips:

  • Plan your weekly menu ahead of time, do the necessary grocery shopping.
  • Stock up all the basics that you’ll need for the whole week, buy some extras as well. You never know when a guest might land. Have adequate quantities of vegetables, fresh fruits, rice, whole grains, bread, pita bread, brown rice and pasta, yoghurt, milk, cheese, fish, lean meat, poultry, beans, eggs, lentils, seeds and nuts. You’ll also need some essential spices to prepare a meal, stock up those as well.
  • Store the raw materials on the basis of your planned menu. That will save you some time.
  • Have some quick to serve recipes of salads, toppings etc, at hand. These are quick snacks, easy to prepare and serve.
  • Have stock of chicken breasts (frozen), they are the main ingredient of every meal, very easy to cook and everyone loves chicken. You can just dump it in the oven and get it baked.
  • You can opt for ready-to-eat foods; these are usually frozen and canned. Not all of us prefer canned food, it depends actually. If there’s no time absolutely, then only one might use these canned food. You get everything in frozen form, from veggies to fruits, salad greens, salmon, beans and meat.
  • You can always store cooked food in advance, that save time and gives you space as well. If you are cooking rice tonight, cook double meals. The leftovers can be used the next day. Always cook twice the amount that will help you prepare different meals every day, with same ingredients; just a slight swapping is needed.
  • Baking is easier and even quicker. Moreover, you won’t need to clean up piles of dishes.
  • Do the dough making business all at once and refrigerate. You can also store soups and stews in batches.
  • Always cut the fresh vegetables in advance; it takes a lot of time. Veggies are very healthy and you must include it in your diet. Avoid these hassles when you are cooking. Always cut the vegetables and freeze.
  • You can use a slow cooker for cooking healthy and nutritious meals. You can place the ingredients that need to be cooked just before leaving home, once you are back, your meal is ready. Recipes for slow cooker can also be availed.

Are you doubtful? Can cooking really be so easy? Yes of course, if you plan well and maintain it, it can be very easy to serve the family a nutritious and healthy meal. Cooked food is far better than the canned ones, follow the above mentioned tips and you will be doing a great job.

By Charles Salmon

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Chocolate Cookies


2008
10.04

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(70 pieces) (a bit of work but a hit)
200g dried fruits (orange, lemon, pineapple, raisins, apricots, dates, whatever)
4 tablespoon rum
250g flour
50g cocoa-powder
100g sugar
one pinch salt
1 packet vanilla sugar
125g butter
1 egg
150g white chocolate
50g grated dark chocolate

How to cook Chocolate Cookies (Schokoladen-Plätzchen)

  • Chop dried fruits finely and soak them overnight in rum and 2 tablespoon of hot water
  • Mix well the following ingredients until they form a smooth dough (in the order): flour, cocoa, sugar, salt, vanilla sugar, butter, egg. Put into the fridge for 1hour.
  • Cut dough in half, roll out each half into a rectangle of approx. 30×21 cm. Spread fruit-mix on top of one rectangle and cover with the other rectangle.
  • Cut into little squares of 3×3 cm, press down the sides of each square, place them on a lightly greased baking tray and bake for 12-15 min in the oven at 200 C.
  • Melt white chocolate in a double boiler or in the microwave (check individual instructions). Dip top side of cookies into white chocolate and sprinkle them with grated dark chocolate.
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    Dresden Christmas Stollen


    2008
    10.04

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    In Germany, one of the most popular Christmas treats is Stollen. Although there are many different recipes for this sweet delicacy, the most famous stollen comes from Dresden. This classic stollen recipe is by Mimi Sheraton, from The German Cookbook, by Random House.

    Ingredients :

    * 1-1/2 cups raisins
    * 1 cup chopped citron
    * 1 cup chopped candied orange peel
    * 1/2 cup rum
    * 2 envelopes dried powdered yeast
    * 1/2 cup like-warm water
    * 1 tablespoon sugar (optional)
    * 2 cups milk
    * 1 cup sugar
    * 2 teaspoons salt
    * 1-1/2 cups butter
    * 1 lemon rind, grated
    * 2 tbs. rum
    * 2 cups flour
    * 4 eggs, lightly beaten
    * 4 to 7 cups flour
    * 6 to 8 slivered blanched bitter almonds or teaspoon almond extract
    * 1-1/2 cups chopped blanched almonds
    * melted butter
    * granulated sugar
    * confectioner’s sugar

    How to cook :

    Combine raisins, citron and candied orange peel and soak in rum for 1 hour. Drain and reserve rum. Dissolve yeast in warm water according to instructions on package, using a little sugar to speed the process if you like. Scald milk with sugar, salt and butter. When the butter has melted, stir in lemon peel, rum and almond extract (if used). Cool mixture to luke-warm. Add yeast and 2 cups of flour. Mix well and set in warm draft-free corner for about 15 to 30 minutes, or until dough blisters. Stir in lightly beaten eggs, and gradually mix in 5 to 7 cups flour until dough is soft and light but not sticky. It should be smooth enough to be handled.

    Dry soaked fruit and dredge lightly with flour. Turn dough onto a floured board and knead, gradually working in fruit, almonds and bitter almonds if you use them. Knead dough until it blisters and is smooth and elastic. Gather in a ball and place in a lightly floured bowl. Brush melted butter. Cover loosely with a thin kitchen towel and set in warm draft-free corner about 1 hour, or until it has doubled in bulk. Punch dough down and cut into three equal pieces.

    Set aside to rest 10 minutes. Roll or flatten each third of dough into an oval 3/4 inch thick. Brush top of each with melted butter and sprinkle with a little sugar. Fold each lengthways, not quite in half, so that edges are within 1/2 inch to 1 inch of meeting; pinch closed. Place loaves on buttered baking sheet or jelly-roll pan. Brush with melted butter and place in warm, draft-free corner again so they can rise until doubled in bulk, about 1 hour.

    Preheat oven to 425 F. Bake loaves 10 minutes, then turn heat down to 350 F. Bake about 45 minutes, or until loaves are crisp golden brown. Brush with butter and sprinkle generously with confectioner’s sugar while warm. Wrap tightly in foil and keep in a cold room or other, non-refrigerated cool place for 2 to 3 weeks before serving. Then, sprinkle with more confectioner’s sugar, cut into 1/4-inch slices as needed – and enjoy. (Will keep for weeks if wrapped and stored in a cool place.)