Valentine’s Day Chocolate Party: Chocolate Flower Centerpiece
To make the chocolate flower centerpiece above, you need to start off with a 4×4 cube foam form or you can use real cake as your base. Melt Ghirardelli 60% Cacao Bittersweet Baking Chocolate to use as your “glue” and place Ghirardelli chocolate squares to form walls. Once finished, put it in the freezer to let it set, but don’t leave it in too long. In order to make the chocolate flowers, you’re going to follow the directions below.
Materials:
- Pack of water bomb balloons or balloons that are 5” or less
- Parchment Paper
- Ghirardelli Semi-sweet Baking Chips
Preparation:
- Blow up a few balloons.
- Melt the chocolate in the microwave at 30-second intervals or melt in a saucepan on the stove at the lowest heat possible.
- Transfer chocolate to a small bowl and let it cool slightly (the chocolate should not be hot).
- Dip the bottom of the balloon into the melted chocolate and transfer to a piece of parchment paper.
- Allow it to dry for about 20 minutes or until the chocolate has a matte finish.
- After the chocolate has set enough, cut the balloon at the top – just below the knot – and allow the air to escape slowly.
- The balloon should come off of the chocolate.
- Shape the flowers to make a bouquet and place it on your base with your chocolate glue and let it set in the freezer (make sure you don’t leave it in the freezer for too long!).
Valentine’s Day Chocolate Party: Chocolate Tomato Soup with Cocoa Panini
Chocolate Tomato Soup
Ingredients:
- 2 Tbl Extra Virgin Olive Oil
- 2 Tbl Unsalted Butter
- 1 Onion, Diced
- 3 Cloves Garlic, Minced
- 2 Carrots, Peeled and Diced
- 2 Celery Stalks, Diced
- 1 Cup Sun-Dried Tomatoes, Sliced
- Kosher Salt and Freshly Ground Pepper to Taste
- 2 tbsp of Sriracha sauce
- 2 tsps Hungarian Paprika
- 2 tsps ground Cumin
- 1 tsp ground Coriander
- ½-3/4 cup Dry Sherry or White Wine
- 1-28 oz Can Diced Tomatoes
- 4 Cups Chicken Broth
- ¼ Cup Cilantro, Chopped
- ¼ Cup Italian Parsley, Chopped
- 3-4 oz Ghirardelli 60% Cacao Bittersweet Chocolate
- 2 Tbl Honey or to Taste
- Queso Fresco, Goat Cheese or Crème Fraiche to Garnish
Preparation:
- Heat oil and butter in a stock pot over medium high heat until butter melts.
- Add onion and sauté until translucent, approx. 5 mins. Add garlic, carrots, celery and sun dried tomatoes.
- Season with salt, pepper, harissa, paprika, cumin and coriander. Saute for a couple of minute to toast spices and soften vegetables.
- Add wine and continue cooking on high until all of the liquid has evaporated. Add tomatoes and chicken broth. Bring to a boil. Cover and reduce heat to a simmer. Cook for 45 mins or until the vegetables are tender.
- Pass soup through a food mill to puree sorry, and remove any large particles. Return soup to pot and place over low heat.
- Add parsley and cilantro. Add chocolate and enough honey to balance acidity. Adjust seasoning to taste.
- Serve hot, garnished with queso fresco, fresh goat cheese or crème fraiche.
Cocoa Panini
Ingredients:
- Panini Bread
- 1/3 cup extra-virgin olive oil
- 12 ounces Brie cheese, thinly sliced
- 12 oz. of Ghirardelli Mini Semi-Sweet Chocolate Baking Chips
- 1/3 cup thinly sliced fresh basil leaves
Preparation:
- Preheat the panini grill.
- Brush both sides of the bread with olive oil. Grill the bread slices until they begin to turn golden, about 1 to 2 minutes.
- Remove from the panini grill and place 2 ounces of cheese on 1 slice of bread (the bottom half), top the cheese with 1/3 cup chocolate chips, and a sprinkle of basil.
- Top with another slice of bread. Continue with the remaining sandwiches. Return the sandwiches to the panini grill until the chocolate begins to melt, about another 2 minutes.
- Cut the sandwiches into 2-inch wide rectangles or small triangles and transfer to a serving platter.
Valentine’s Day Chocolate Party: Chocolate Chicken Pot Pie
Ingredients:
Chicken
- 1 whole medium chicken, about 2 lbs
- 4 carrots, roughly cut
- 2″ ginger, sliced into 1/4″ coins
- 1 onion, roughly cut
- 1 garlic, halved
- 2 bunches thyme
- 2 bay leaves
- 1 bottle white wine
- 1 tablespoon salt
- 10 white peppercorns
- Water to cover
Pie Filling
- 3/4 stick butter
- 1/2 cup shallots, diced 1/4″
- 1/4 cup AP flour
- 1 cup frozen peas
- 1 cup sliced celery, diced 1/4#
- 3/4 cup corn kernels
- 3/4 cup carrots, diced 1/4″
- 1 cup diced potatoes, 1/4″
- 1 tablespoon salt
- 1/4 teaspoon white pepper
- 1 tablespoon Ghirardelli Sweet Ground Chocolate and Cocoa
- 2 cups reserved chicken stock
- 1 cup milk
- 6 oz. of Lindt Excellence Chili Bar
- 1 teaspoon chipotle pepper sauce
- 1/4 teaspoon celery seeds
- 1/4 cup brandy
- add reserved chicken meat
Preparation:
Cooking Chicken
- Bring everything but the chicken to a simmer. Let cook for 25 minutes until vegetables are soft. Turn off heat and set aside to room temperature.
- Butcher chicken into 8 pieces, separating into 2 breasts, 2 thighs, 2 drumsticks, 2 wings, and saving all the backs and carcasses.
- Remove the innards and use it for a different recipe.
- Rinse chicken under cold running water and pat dry with a towel.
- Add chicken pieces to chicken stock, starting with the wings, followed by thighs and drumsticks, and breasts on top, and turn heat to simmer and poach until chicken is tender and meat falls apart from the bones.
- Remove chicken from stock and refrigerate until cold. Once cold, pull chicken meat, discarding skin and fat, and save the meat to be used in filling. Strain chicken stock for use later.
Pie Filling
- Sautee butter with shallots and flour until browned. Add cocoa powder, chipotle, celery seeds, potatoes, and cook for another 2 minutes over medium heat, stirring constantly. Add chicken stock to deglaze, add milk, whisking until mixture comes to a boil, whisk in Lindt chocolate and emulsify until homogenous. Add the rest of the vegetables and bring the mixture to a boil. Fold in chicken meat and brandy. Consistency should be like that of a chowder.
- Place filling in pie molds. Top off mold with pastry fit to size with a 1/2″ overhang and season top
Assembly
- Pastry cut to size with 1/4″ overhang
- Fill mold with chicken mole pie filling
- Fit pastry to size. Season top with salt and pepper.
- Bake at 375 degrees until top is golden brown and bubbling with filling. Let rest for 15 minutes and reheat before serving, then dust with Ghirardelli Unsweetend Cocoa.
Valentine’s Day Chocolate Party: Chocolate Pasta with Chocolate Covered Bread Sticks
Ingredients:
Chocolate Pasta
- 1 pound all-purpose flour
- 4 eggs
- ½ cup Ghirardelli Sweet Ground Chocolate and Cocoa
- 1 Tablespoon olive oil
- Ghirardelli Unsweetened Cocoa
Parmesan Pasta Sauce
- 2 cups cream
- 4 egg yolks
- 1-2 oz. of 100% Cacao Unsweetened Chocolate Baking Bar
- ½ cup Parmigiano Reggiano
- Optional: Chocolate truffle
Chocolate Covered Bread Stick
- 1 pound cake flour
- ½ pound butter
- ¼ cup water
- 2 Tablespoons salt
- 2 Tablespoons sugar
- 2 egg yolks
- 4 thin slices Prosciutto di Parma
- 1 cup Ghirardelli Milk Chocolate, melted
Preparation:
Chocolate Pasta
- Sift flour and cocoa powder together and knead in the eggs and olive oil for 15 minutes.
- Rest for another fifteen minutes then roll and cut in a pasta machine.
- Heat up a pot of lightly salted water and boil pasta until al dente.
Parmesan Pasta Sauce
- In a medium sauce pot scald the cream.
- In a separate bowl, whisk together egg yolks, Parigiano Reggiano, and melted chocolate.
- Temper this mixture into the hot cream and bring to a light simmer, whisking constantly to prevent curdling.
Chocolate Covered Bread Sticks
- Preheat oven to 350°F.
- Put the butter and flour in a mixer then add water, salt, sugar and egg yolks, and mix until just combined.
- Let the dough rest for fifteen minutes then roll out to ½ inch thick.
- Cut into ¼ inch thick strips and bake untill golden brown. Let the bread sticks cool then wrap in Prosciutto and dip in chocolate. Allow to set.
To Finish:
Toss the hot pasta in the sauce, serve with a breadstick, and dust with Ghirardelli Unsweetened Cocoa.
Romantic Valentine’s Day Stay-cations
Valentines Day is the most romantic day of the year and the ideal time to plan a couples getaway to a romantic destination. What about those of us who can’t fly to our dream destination of choice or don’t have extra cash lying around so soon after the holidays?
I’ll show you how to create a romantic Valentine’s Day stay-cation without leaving the comfort of your own home and without the hefty price tag. I’ve created three Romantic Stay-cation themes based on three lover types; Languid Lovers, Sporty Lovers, Lover Lovers. Each dinner is comprised of food, drinks and décor inspired by the culture and landscape of each of the destinations.
A Tropical Stay-cation Destination for the languid lovers who love to lay around with each other, sipping on drinks wearing only a strategically placed lei. Click the link to see how you can cool off your hot night with exotic frozen drinks and savor the sensual tastes of the tropical islands.
A Ski Stay-cation Destination for the sporty lovers who love to cozy up to a warm fire and enjoy après-ski bites and nibbles without the hassle of suiting up…in ski clothes! Click the link to see how you can prepare hot cocktails to warm you up from top to bottom and how to satisfy your sweet and savory sides with a classic Fondue menu.
A City of Love & Lights (Paris) Stay-cation Destination for the lover lovers who love to fair l’amour en Francais. Click the link to see how you can prepare bubble cocktails that will tickle your palate and how to prepare a romantic picnic by the Seine-style menu.
Romantic Valentine’s Day Stay-cation: Tropical
The Tropical stay-cation destination is perfect for the languid lovers who love to lay around sipping on exotic drinks wearing only a strategically placed lei.
It’s a great excuse to have frozen drinks in the winter and you don’t even have to break out the blender.
Pro Tip: Use ready-to-drink frozen pouches from Parrot Bay. Use the strawberry daiquiri and pina colada to stay within the Valentine’s Day color scheme and you can even layer the two! All you have to do is freeze, squeeze, and pour.
Dress up your drinks with sexy skewers – chocolate candy-dipped fruits on a skewer. To make these, melt the candy dips in a bowl, dip fruits in it, let them dry and put them on a skewer!
Savor the sensual taste of the islands with easy-to-make foods that are perfectly sized to feed each other with…no eating utensils required!
Pineapple Chicken Skewers
- Ingredients:
- 3 tablespoons olive oil
- 3 tablespoons soy sauce
- 4 tablespoons chopped fresh cilantro
- 2 teaspoons honey
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1.2 teaspoon crushed red pepper
- 1.5 lb. uncooked chicken breasts , cubed
- 12 fresh pineapple chunks, approximately 1 inch
- 12 skewers
- Preparation:
- Heat the grill (or if it is too chilly outside – preheat the broiler)
- Mix the first seven ingredients in a medium bowl until well blended and add shrimp and pineapple to the mix, toss to coat. Marinade for 1 hour.
- Thread and alternate 2 chicken cubes and 1 pineapple chunk onto each of the 12 skewers.
- Grill (or broil 6 inches from the heat) for 5 to 8 minutes per sided until chicken is cooked through.
Shrimp Ceviche (serves 4)
- Ingredients:
- 2 ½ tablespoons superfine white sugar
- ¼ teaspoon sea salt
- ½ teaspoon chili paste or sauce
- ¼ cup fresh lime juice
- ¼ cup fresh lemon juice
- ¼ teaspoon fresh ground pepper
- ¼ teaspoon cumin
- 1 clove garlic, minced
- ¼ cup minced red onion
- 1 ripe tomato, finely diced
- 2 tablespoons minced fresh cilantro
- 1 jalapeno pepper, finely diced
- 1 pound very fresh medium-small shrimp, peeled and deveined
- 4 avocados, halved
- Plantain chips and root chips
- Preparation
- In a large glass or plastic bowl, dissolve the sugar, salt, and chili paste in the lime juice.
- Season with pepper and cumin.
- Stir in the garlic, onion, tomato, jalapeno and cilantro.
- Gently mix in the shrimp and then cover. Refrigerate for 4 hours.
- To serve, drain the excess liquid from the mixture and place in in avocado halves.
- Serve with a side of (long) plantain chips and root chips.
Passion Pops
- Ingredients
- 1 box yellow cake mix
- 1 20-oz. can of pineapple chunks
- 1 16-oz. can cream cheese frosting
- 1 bag of white chocolate candy melts
- toasted coconut
- sticks
- Preparation:
- Drain the and finely chop the pineapple, but keep the liquid.
- Bake the cake according to instructions, but instead of water use the pineapple juice.
- Let the cake cool, then crumble into a large bowl and add ½ cup of the chopped pineapple and just enough frosting to combine.
- Mix well and refrigerate overnight or for a couple of hours.
- Make 1-inch balls, then place them onto a baking sheet and insert a stick into each ball no more than halfway into the center.
- Transfer to the freezer for 15-20 minutes.
- Microwave the candy melts in a bowl and dip the cake pops into the candy coating.
- Add toasted coconut to the cake pop before the coating dries.
For decor, break out the beachwear, a beach towel, and to set the mood, place candles in glass vases with shells for lighting and play some of these tropical sounds from my Amazon playlist to get you “in the mood.”
Romantic Valentine’s Day Stay-cation: Ski
The Ski Stay-cation Destination is for the sporty lovers who love to cozy up to a warm fire and enjoy apres-ski bites and nibbles without the hassle of suiting up…in ski clothes!
To get things heated up, start with the hot cocktails! Pro Tip: These drinks can be made in the microwave!
Baked Apple Pie (serves 6)
- Ingredients:
- 30 oz. unfiltered apple juice
- 4 whole cloves
- 3 cinnamon sticks
- 2 star anise pods
- 6 oz. Captain Morgan Spiced Rum
- Preparation:
- Put the apple juice in a large pot with whole cloves, 2 cinnamon sticks, and star anise pods.
- Bring the mixture to a boil, then remove from the heat.
- Ladle the mixture into six clear coffee mugs and add 1 oz of brandy to each mug.
- Garnish with a cinnamon stick.
Hot Buttered Rum
- Ingredients
- 1.5 oz Captain Morgan Rum
- 0.75 oz Sugar
- 0.75 oz Lemon Juice
- 0.25 oz Maraschino
- Hot Black Tea
- Butter cubed
- Lemon peel and cloves for garnishing
- Preparation
- Place juice, sugar, maraschino, and rum into a pre-heated mug.
- Add hot tea.
- Stir and then float the butter.
- Garnish with lemon peel and cloves.
Satisfy your sweet and savory sides with a classic Fondue menu.
Cheese Fondue
- Ingredients:
- 1 clove garlic, cut in half
- 1.5 cups dry white wine
- 7 oz Comte cheese, coarsely grated
- 7 oz Raclette cheese
- 7 oz Gruyere cheese, coarsely grated
- Pinch of ground nutmeg
- Pinch of ground black pepper
- Pinch of ground paprika
- 2 tablespoon flour
- 3 tablespoons brandy
- Suggested dippables:
- Bite sized cubes of bread
- Bite sized pieces of roasted potatoes
- 1 inch cubes of seasoned blanched veggies
- Peppers, Carrots, Broccoli, etc
- Preparation:
- Rub the inside of a saucepan with the cut side of the garlic and then discard the garlic.
- Add the wine to the prepared pan and bring it to a boil.
- Reduce the heat so the wine is just simmering and add the cheese, nutmeg, black pepper, and paprika, stirring constantly until the fondue is melted and smooth.
- Keeping the heat low to medium, add the flour as needed to thicken, never boiling, the fondue for 15 minutes until it is thickened.
- Add the brandy and stir constantly for 1 minute.
- Transfer the fondue to a fondue pot set over a flame and serve it with cubed bread.
Chocolate Hazelnut Fondue
- Ingredients:
- ¾ cups heavy whipping cream, reserve ¼ cup to thin if fondue begins to thicken
- 4 bittersweet chocolate bars, chopped 3 ½ ounces each
- 2 tablespoons Bailey’s Hazelnut Liqueur (optional)
- ¼ cup finely chopped hazelnuts or almonds (optional)
- Suggested dippables:
- Biscotti
- Salted pretzel sticks
- Cubed pound cake
- Sliced bananas
- Strawberries
- Preparation:
- Heat ½ cup cream in a heavy non-reactive saucepot over moderate heat until cream comes to a low boil.
- Remove the pan from the heat and add chocolate and let chocolate stand in hot cream for 3 to 5 minutes to soften, then whisk the chocolate together with the cream.
- Stir in Bailey’s Hazelnut Liqueur (and chopped nuts) and transfer the fondue to a fondue pot with a flame. If the fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time to get the desired consistency.
- Serve with your favorite dippables.
Bust out the fur rug and a plethora of candles to get your groove on. I made a faux fireplace with the candles. Set the mood with sultry sounds of classic love tunes a la Berry White with my Amazon Playlist below.
Romantic Valentine’s Day Stay-cation: Paris
The City of Love & Lights (Paris) Stay-cation Destination is for the lovers of love to fair l’amour en Francais.
Tickle your valentine’s palate with bubble cocktails.
Kir Royale
- Ingredients:
- Crème de Cassis
- Moet & Chandon Champagne
- Preparation:
- Combine 1 part Crème de Cassis and 5 parts champagne in a champagne glass.
French 75
- Ingredients:
- 1 oz. Tanqueray gin
- ½ oz. fresh lemon juice
- ½ oz. simple syrup
- Moet & Chandon champagne
- lemon twist for garnishing
- Preparation:
- Fill a cocktail shaker with ice.
- Add the gin, lemon juice, and simple syrup, and shake.
- Strain into a champagne flute, then top with champagne.
- Garnish with a lemon twist.
Plan a romantic “picnic” by the Seine-style menu starting with a Fromage – French breads and a selection of the main types of French cheese.
I used one Brie for my soft cheese, Comté for the hard, and Roquefort for blue.
Make his and her cassoulets of your choice – a Traditional French Cassoulet or a Vegetarian Cassoulet.
Traditional French Cassoulet
- Ingredients:
- 16 oz. white beans (soaked overnight and washed)
- 4 chicken thighs (sautéed skin side down)
- 4 duck sausages (or hot dogs)
- 3 sprigs of fresh herbs (thyme, rosemary, tarragon)
- 4 strips of fried bacon
- 1 small onion (finely chopped)
- 3 whole cloves of garlic
- 6 cups of chicken stock
- bread crumbs
- salt and pepper to taste
- Preparation:
- In a small bowl, mix thyme, rosemary, and tarragon. Set seasoning mixture aside.
- In a large pot, heat 1 tablespoon oil over medium heat. In batches without crowding, cook chicken, adding more oil if needed, turning occasionally, until browned lightly on all sides, about 10 minutes.
- Transfer the browned chicken to a plate. Add sausage to the pot, breaking up with the sides of a wooden spoon, until it loses its pink color, about 8 minutes, while separately frying the 4 strips of bacon.
- Remove sausage from pot and drain some of the grease. Add onions and garlic to the pot.
- Cook, stirring occasionally, until the onions are softened, about 6 minutes. Add chicken stock and stir. Add chicken, sausage, and fried bacon.
- Sprinkle the seasoning mixture over and mix well. Bring to a simmer, then add beans.
- Preheat oven to 350°F
- Transfer to ramekin, then sprinkle bread crumbs over it.
- Bake in the oven for 30 minutes.
- Using a wooden spoon, gently press the thin crust that has formed on the cassoulet down under the surface.
- Continue baking until the cassoulet is simmering and a second thin crust has formed (about 30 minutes).
- Let stand for 10 minutes before serving.
Vegetarian Cassoulet (serves 6)
- Ingredients:
- 3 medium leeks (white and pale green parts only)
- 4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces
- 3 celery ribs, cut into 1-inch-wide pieces
- 4 garlic cloves, chopped
- 1/4 cup olive oil
- 4 thyme sprigs
- 2 parsley sprigs
- 1 bay leaf
- 1/8 teaspoon ground cloves
- 3 (19-ounce) cans cannellini or Great Northern beans, rinsed and drained
- 1 quart vegetable stock
- Preparation:
- Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.
- Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.
- Preheat oven to 350°F
- Toss bread crumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
- Cool crumbs in pan, then return to bowl and stir in parsley.
- Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth. Season with salt and pepper.
- Transfer to ramekin and sprinkle with garlic crumbs and bake in the oven for 30 minutes.
- Using a woden spoon, gently press the thin crust that has formed on the cassoulet down under the surface.
- Continue baking until the cassoulet is simmering and as econd thin crust has formed (about 30 minutes).
- Let stand for 10 minutes before serving.
Of course a French picnic spread wouldn’t be complete without macarons! You can order them online at Dana’s Bakery! The one’s pictured above are from Dana’s Valentine’s Day Box.
To spark a twinkle in your lover’s eyes, set the mood with lighting by putting small candles in a mason jar with rose petals and play my Amazon Playlist below!
Winter Stay-cation Parties
Are you looking to cure the winter blues? During the cold winter months, it’s common for celebrities to take off on luxurious vacations to hot-spots all over the world. Stars are soaking up the sun in exclusive spa resorts and spending tens of thousands of dollars for private island getaways…but what about those of us who can’t make it to our dream destination of choice? I’ll show you how to create a stay-cation party for you and your “posse” with food, drinks and décor inspired by the culture and landscape without the hefty price tag.
- How to Create a Stay-cation Party Theme
Great inspiration for a stay-cation party can be found in the pages for your favorite travel magazines.
Choose a specific destination or you might run the risk of your party becoming a cliché luau or generic tikki party.
- Throw a Lavish Party Without Breaking The Bank
Every budget conscious party planner begins with a comprehensive party plan and a detailed budget to keep them on track (on budget and on time). Another cost saving tip is to look at what you already have at home that can be repurposed in unexpected ways: vases for food services, a festive throw or sarong as a tablecover, etc. Focus on decorative touches in areas of your home that your guests will frequent—setting the tone when the guests walk in at the front door and the bathroom (the two most visited places of the home). The majority of your budget should be spent on food and beverages. Using pre-prepared foods that you can “spice” up can be a considerable time and cost saver.
- How to Announce the Party Theme to Your Guests
Whether emailed or snail mailed, invitations are the first visual clue (or indication) you give your guests as to what the theme is and what is expected of them at the party. Create a collage of your inspiration images in invitations to set the tone. Travel-themed invitations such as passports and postcards can be effective to set the tone with a little bit more work and creativity. The invitation is also the place where you can request guests come in a particular attire to compliment the theme and if there are any special instructions you need to impart (i.e. prompt start time or must prepare to participate in a specific activity). - How to Encourage Others to Dress the Part
The invitation is the place to request specific attire: “flip flops and bathing suits” or “safari gear.” Offer your guests a reward to dress the part: “come barefoot and beautiful to see what the future holds.”
- Do Your Guests Need to Bring a Dish?
Typically my hostess rule is if you are giving a party, then you really shouldn’t ask guests to “pitch in” or bring dishes unless you are clear that it is a potluck dinner. If you are set on having guests bring dishes, then very clear advance notice is required to ensure guests won’t feel put off and will bring dishes that compliment the theme and each other. Make a clear statement on the invitation that each guest is expected to participate and to what extent.
Below are links for drink and food recipes as well as décor tips for 3 different stay-cation themed parties.
Tropical Stay-cation Destination—The Caribbean
If you’re in the mood for a little fun in the sun in the Carribean without the sunburn, click on the link above.
Ski Stay-cation Destination—French Alps
For a cold-climate destination replication of the French Alps, click on the link above.
Exotic Stay-cation Destination—South African Safari Adventure
For a safari adventure to South Africa, click on the link above.
Winter Stay-cation Party: Tropical Destination – The Caribbean
To have some fun in the sun without a sunburn, you can have a tropical stay-cation destination themed party! This one is inspired by the Caribbean and features easy frozen cocktails, pineapple shrimp skewers, and shrimp ceviche!
Frozen Cocktails
Parrot Bay frozen pouches come in three different flavors (Mango Daiquiri, Strawberry Daquiri, and Pina Colada) and are the easiest way to make frozen cocktails. You can layer the beverages with alternating flavors for an added touch–the Strawberry Daquiri and Pina Colada alternating is a great holiday beverage with the red and white layers. You can even set up a Make Your Own garnish bar with fresh fruits and skewers for your guests to garnish their own drinks! Setting up these drinks only requires these three steps:
- Freeze the drinks overnight.
- Pour into a daquiri glass.
- Garnish with fresh fruit skewers.
Pineapple Shrimp Skewers
These skewers are a little sweetness and a touch of heat–one bite later you’ll be savoring the taste of the tropical islands! The recipe below makes 12 skewers.
Ingredients:
- 6 tablespoons Italian dressing
- 4 tablespoons chopped fresh cilantro
- 4 teaspoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1.2 teaspoon crushed red pepper
- 24 uncooked cleaned medium shrimp
- 12 fresh pineapple chunks, approximately 1 inch
- 12 skewers
Method:
- Heat the grill (or if it is too chilly outside – preheat the broiler)
- Mix the first six ingredients in a medium bowl until well blended and add shrimp and pineapple to the mix, toss to coat.
- Thread 2 shrimp and 1 pineapple chunk onto each of the 12 skewers.
- Grill (or broil 6 inches from the heat) for 4 to 5 minutes of until shrimp turn pink.
Shrimp Ceviche
Shrimp ceviche is the perfect tropical dish for seafood lovers! The recipe below serves 4.
Ingredients:
- 2 ½ tablespoons superfine white sugar
- ¼ teaspoon sea salt
- ½ teaspoon chili paste or sauce
- ¼ cup fresh lime juice
- ¼ cup fresh lemon juice
- ¼ teaspoon fresh ground pepper
- ¼ teaspoon cumin
- 1 clove garlic, minced
- ¼ cup minced red onion
- 1 ripe tomato, finely diced
- 2 tablespoons minced fresh cilantro
- 1 jalapeno pepper, finely diced
- 1 pound very fresh medium-small shrimp, peeled and deveined
- 4 avocados, halved
Method:
- In a large glass or plastic bowl, dissolve the sugar, salt, and chili paste in the lime juice.
- Season with pepper and cumin.
- Stir in the garlic, onion, tomato, jalapeno and cilantro.
- Gently mix in the shrimp and then cover. Refrigerate for 4 hours.
- To serve, drain the excess liquid from the shrimp.
- Allow to rest at room temperature for 15 minutes and serve in avocado halves.
Décor
All décor should be designed in a tropical color pallet; lime green, aqua blue, sea foam green, lavender and red hibiscus. This will add color to your home and make you feel as if you really were on a tropical island.
- MYO Luminaries – Give your tropical stay-cation a warm flickering glow with luminaries.
- Gather small paper bags in various tropical colors and place a votive holder with a tea light in to the bag. The light from the tea light will diffuse through the bag creating a soft light that illuminates the room. You can even decorate the bags with punches or cut outs to allow a bit more light to shine through.
- Fruit Centerpieces – To add splashes of color, fill glass vases with whole fruit, oranges, limes, lemons, bananas. Top the vase with a pineapple to create your own palm-tree!
- MYO Leis
- Purchase flowers from your local flower shop or nursery; plumeria, orchids, hibiscus, and gardenia are best. Thread a needle with string or finishing line and thread flowers onto the string by pulling a needle through the center of the flowers. Repeat until you have the desired amount of flowers on the string and then tie the ends together to create a lei.
Winter Stay-cation Party: Exotic Destination – South African Safari Adventure
For a safari adventure to South Africa, follow the cocktail recipes, food recipes, and décor tips below.
Cocktails
- Bertrams VO(serves 1)
- Serve 2 oz Bertrams VO on the rocks or straight up
- A traditional South African brandy that epitomizes the art of traditional blending
- Serve 2 oz Bertrams VO on the rocks or straight up
- Parrot Bay Frozen Pouches Mango(serves 1)
- Method:
- Freeze overnight
- Pour into a daiquiri glass
- Garnish with a fresh mango
- Method:
- South African Sun (serves 1)
- Ingredients:
- 1 ½ oz Bertrams VO
- ½ oz Ketel One Orange
- ¼ oz fresh lemon juice
- ¼ oz fresh orange juice
- Method:
- Pour all ingredients over ice in a shaker and shake vigorously until combined.
- Serve in a martini glass
- Ingredients:
South African Sosaties and Yellow Rice
- Traditional Cape Malay Sosaties (Kebabs)- These popular kebabs are served with BBQ “wokked” vegetables. The kebabs have a very gentle curry flavor smell wonderful on the BBQ. Lamb, chicken and fish all work really well with this recipe.
- Ingredients:
- 1 tablespoon garlic, chopped
- 1 tablespoon chopped gingerroot
- Vegetable oil
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 2 bay leaves
- 1 cinnamon stick
- 2 whole cloves
- 3 tablespoons curry powder
- 1 teaspoon ground allspice
- 2 tablespoons sugar
- 1 cup white wine
- ½ cup cider vinegar
- ½ cup chicken stock
- 2 tablespoons apricot jam
- ½ cup strained fresh lemon juice combined with ½ cup water
- 1 ½ pounds beef or lamb cubed (chicken can substitute)
- 1 cup dried apricots, softened in boiling water
- 1 onion, cut into quarters and softened in water
- 1 green pepper, cut into one inch pieces
- 1 red pepper, cut into one inch pieces
- Method:
- Sautee the garlic and ginger in oil until soft, approximately one minute.
- Add dry ingredients and stir for approximately 30 seconds; then add the remaining liquids and bring to a boil.
- Simmer for 5 minutes and remove from the heat and let cool.
- Skewer the meat alternating with apricots, onions and peppers.
- Cover the skewers with cooled marinade.
- Cover and marinate overnight or up to 3 days in the refrigerator.
- Grill the skewers over high heat basting with the leftover marinade. (The marinade can be used as a sauce–simply boil for 3 minutes)
- Ingredients:
- South African Yellow Rice
- Ingredients:
- 1 cup long grain white rice
- ½ teaspoon salt
- 1 ½ teaspoon ground turmeric
- 3 tablespoons white sugar
- ½ teaspoon ground cinnamon
- ½ cup black raisins
- 1 teaspoon butter
- 2 ½ cups water
- Method:
- In a saucepan, combine the rice, salt, turmeric, sugar, cinnamon, raisins, butter and water.
- Bring to a boil uncovered.
- When it comes to a boil, reduce the heat to low, cover and let it simmer for 20-30 minutes, or until rice is fluffy and water has been absorbed.
- Remove from the heat and fluff with a fork.
- Keep warm until serving time.
- Ingredients:
Décor:
- Accents
- Cover your tabletop in African inspired fabrics with a weaving pattern in bright colors.
- You can also purchase (or make) pillows in similar fabrics for the couch and sitting areas in your home
- Centerpieces and Accent Décor
- Use brightly colored florals to make a living centerpiece.
- Soak floral foam in water and place it at the bottom of a wide-mouthed vase. Place greenery in the bowl in a criss-cross pattern to serve as your base and hide the foam. Insert the flowers into the foam starting with the most prominent and fill with lighter florals in the negative space.
- Animal Print
- Place touches of animal print fabrics and décor pieces to give you the feeling that you are on an African safari
Holiday Gifting: The Foodie
If your dad or any of the men in your life love to eat or love to cook or grill, then search no more—one of these gifts would be perfect!
High - $200+
Murray’s Meat of the Month Club
Give the man in your life the gift that keeps on giving from New York City’s own Murray’s Cheese! Although Murray’s is famous for its cheese, they offer membership into the Meat of the Month Club for the meat lovers out there. It’s delivered to your doorstep each month and is offered in 4, 6, or 12-month shipments.
Pricing:
- 4 months – $200
- 6 months – $300
- 12 months – $600
You can find this item at: www.murrayscheese.com
Medium - $100+
Cuisinart Griddler
If the men in your life like to cook, the Cuisinart Panini Press could be the perfect gift! It’s versatile in that it works as a contact grill, Panini press, full griddle, full grill, and a half grill/half griddle all in one. The nonstick grill and griddle plates are removable, reversible, and dishwasher-safe.
Price: $99.95 for Griddler
You can find this item at: www.surlatable.com
Low - $50+
Steven Raichlen Adjustable Handle Clamp Grill Light
For the man who loves to grill, this adjustable light makes it possible for him to grill all day and all night. It’s made of heat and weather resistant high density plastic, features 15 LED lights, and adjusts to fit on grill handles of up to 2 inches.
Price: $39.95
You can find this item at: www.greatgiftsformen.com
Stocking Stuffer – Under $20
Personalized Tabasco Chef’s Size Bottle
Add a little bit of spice into your guy’s life with a personalized Tabasco bottle. You can add a personal message of up to 20 letters to a 12 oz. chef’s size bottle.
Price: $14
You can find this item at: countrystore.tabasco.com
The Procrastinator’s Guide to Last Minute Holiday Parties!
Do you tend to leave everything to the last minute? You have nothing planned for your holiday party…no tree, decorations, or food? Leave your worries behind because I’ve got the procrastinator’s guide to last minute holiday parties! Seeing as you’re already out of time, I’ll show you how to bring the holiday cheer to your home with easy recipes and last minute decoration tricks!
Deck the halls without wrecking the walls! Transform your home with holiday décor using items you already own. Click on the links below to see how you can make your home more festive without a pine tree, all while damage-free! Pro Tip: Use damage-free Command Clear Decorating Clips, Mini Hooks, and Fridge Clips so that when the holiday season is over, you can remove the decorations without leaving nail marks on the wall or door.
Free-Form Décor
No tree? No problem! You can save the space and make a free form tree on your wall with last year’s lights and ornaments.
Décor Using Holiday Cards
Everyone gets holiday cards in the mail…why not double them as decoration? Display them on your wall and presto, instant décor.
I also have 3 ways to “punch up” your party with easy holiday punch recipes and an instant egg nog! There’s no need for a punch bowl either—I’ll show you how to repurpose everyday household items. Click the links below for recipes and directions on how to make your holiday punch.
You can also create a delicious holiday spread with only one trip to the grocery store! Smithfield spiral ham is great for the holidays—all you have to do is throw it in the oven to bake, then glaze it and serve. To glam up your ham, click on the link below for a glaze. For the turkey eaters out there, you can always substitute the ham for a preroasted turkey.
Holiday Smithfield Ham with Pecan Molasses Glaze
For leftover ham, click on this recipe: Ham, Garlic and Chive Appetizer Spread
Canned food is a procrastinator’s best friend! For easily prepared sides and appetizers, use canned foods—they’re not only convenient and budget-friendly, but they can reduce your cooking time. For recipes and directions on how to make these can-friendly dishes, click on the links below.
Baked Brie with Cranberry-Orange Relish
For sweets, make these faux homemade treats! Buy some already made gingerbread cookies, sugar cookies, and colored sprinkles. Coat the cookies with a simple sugar glaze made out of confectioner’s sugar and water and decorate with sprinkles to make it look like you’ve baked all day!
Repurpose items from around your house for table top décor. Use the cans from your holiday spread to make a cake stand—decorate the cans with holiday scrapbooking paper or wrapping paper and tier plain plates on the cans. A festive throw can be transformed into a table runner, while you can make an instant centerpiece out of ornaments arranged on a plate.
For entertainment, play a photo retrospective of embarrassing family photos and on your TV or favorite video device!
Bipartisan Election Night Party
On election night, don’t just sit around watching TV… get involved in your ‘party’ which ever side of the isle you sit.
Grab your friends and neighbors and host your own Bipartisan Election Night Party, complete with berry patriotic foods and drinks and even political games to keep things lively between commercial breaks.
Patriotic theme is the way to go on election night and is a great opportunity to use any left over 4th of July party supplies and decorations!
The red, white, and blue theme is simple, yet classic and inexpensive. Starting off your decor with a plain white tablecloth, all you have to add are touches of red and blue with plates, napkins, silverware and candles. No political party would be complete with out balloons and confetti to celebrate your Party’s victory.
Get your guests involved in the party with fun and clever activities… Map it Out! and Presidential Trivia.
Map it Out! is as easy as downloading and printing out blank maps of the U.S., then leave a pile of red and blue crayons or markers for out so guests can color in each state as winners are declared. If you really want to rile things up, make your red friends color in only the blue states, and vice versa. As the winners in each state are declared, you check them off and the person with the most correct states wins! It’s kinda like political bingo…
If you want to SUPER SIZE the fun, go for ‘Pin Tail on the Political Trail”. Using a large wall map of the US, follow along and keep track of the states each candidate wins by pinning a political donkey or elephant (Donkey = Democrat & Elephant = Republican) to represent the party who wins the electoral vote for each state. Total up the electoral votes on a separate note pad and the winner is…
(if you don’t want to print/cut out 50 donkey and elephants, you can use two different colored Post-it Notes to keep score)
For other interactive maps got to NY Times website - http://elections.nytimes.com/2012/electoral-map
Keeping things lively during the commercials is paramount to keeping the party momentum going. Through out some Presidential Trivia during the commercial breaks and test your guest’s knowledge about past and current Presidents.
Who awarded Rosa Parks the Presidential Medal of Freedom?
- Bill Clinton
- Jimmy Carter
- Lyndon Johnson
- Barack Obama
(Answer: A)
Who is the only President to earn his Masters of Business Administration?
- Bill Clinton
- George H.W. Bush
- George W. Bush
- Woodrow Wilson
(Answer: C)
Which President was the first to use an armored limousine, and who ‘donated’ it for the President’s use?
- Woodrow Wilson; from Henry Ford
- Harry Truman; from Howard Hughes
- Dwight Eisenhower; from Winston Churchill
- Franklin Roosevelt; from Al Capone
(Answer: D)
(Download full list of trivia questions here)
Bipartisan Buffet
Whether you are for Romney or Obama, your in the Tea Party or the Green Party, layout a spread so there’s something for everyone! I approach my menu is very much like how I plan my Super Bowl Party. There are two candidates representing their respective states where each candidate made their political mark: Obama was the Governor of Illinois and Rommey was the Governor of Massachusetts
I choose popular Chicago foods with a Hawaiian twist for Barack VS Boston favorites for Mtit.
- MYO Hot Dog Bar
- Chicago is known for their hot dogs and while Chicago-style hot dogs usually consist of all the trimmings (mustard, onion, relish, and pickle), this “Make Your Own Hot Dog Bar” will include Hawaiian inspired toppings as well. (ex. Pineapple, avocado, mango salsa)
- Deep Dish Pizza
- Chicago is the home for deep-dish pizza. You can serve deep-dish pizza and if you want and Hawaiian deep-dish pizza to go the extra mile!
- Lobster Rolls & New England Clam Chowder
- Lobster rolls are a popular dish made from one of the staple foods in New England
- New England Clam Chowder is an iconic creamy soup served with oyster crackers
- Boston Cream Pie
- Boston cream pie is the official dessert of Massachusetts and is named after its birthplace.
A truly Bipartisan party snack is a classic Campaign Trail Mix
- 8 cups air-popped popcorn
- 1 cup roasted peanuts
- 1 cup pumpkin seeds, toasted
- 7 tablespoons butter
- 1/4 cup dark brown sugar
- 1/4 teaspoon cayenne pepper
- Salt and black pepper
Chicago & New England flavored popcorn with classic seasonings from across the political isle could bring about a heated debate: Click here for my Super Bowl Popcorn recipes:
Can’t have a victory celebration with out a celebratory cocktail, that is if you candidate wins… Berry Patriotic Champagne Cocktails
Red Romney Refresher
Ingredients:
- 3 Strawberries
- 1 oz. Ketel One Vodka
- 0.5 oz. Simple Syrup
- Moet & Chandon Champagne
Instructions:
- Muddle 2 strawberries.
- Using a shaker, add the muddled strawberries, vodka, and simple syrup. Shake vigorously, then strain into a champagne glass.
- Top with champagne and garnish with a strawberry slice.
Blue Obama Bubbly
Ingredients:
- 10 Blueberries
- 1 oz. Ketel One Vodka
- 0.5 oz. Simple Syrup
- Moet & Chandon Champagne
- Small Bamboo Skewer
Instructions:
- Muddle 7 blueberries.
- Using a shaker, add the muddled blueberries, vodka, and simple syrup. Shake vigorously, then strain into a champagne glass.
- Top with champagne and garnish with 3 blueberries on a bamboo skewer.
Election Night Beer Cocktails
Romance Rendezvous with your Valentine – Mark Addison on The Better Show
Valentine’s Day is about showing your lover how much you love them. What better way to celebrate than with a romantic rendezvous? I have curated three different rendezvouses to romance your Valentine: A Shared Romance, Romance On-the-Go, and The Ultimate Romance. I have decided to go beyond the norm of greeting cards, flowers and chocolate and shows you how to romance your Valentine the right way!
Champagne is synonymous with Valentine’s Day. I have decided to incorporate three different gift sets from Moet Hennessey to pair with your romantic type, shared, on-the-go, and ultimate as well as a sweet treat to share with your sweetie and a gift or gadget to “wow” your significant other on Valentine’s Day.
Click the links below for more information on the three romantic types
A Shared Romance
Romance On-the-Go
Champagne Cupid Cups
The Ultimate Romance
24K Gold Creme Brulee
Check your local listings for dates and showtimes!
For more of Mark’s tips and tricks, “Like Us” on Facebook or “Follow Us” on Twitter!
Romance Rendezvous #1: A Shared Romance
A shared romance is for the couple who shares everything and loves to spend all their time together.
With this romantic type, I have chosen Moet Hennessey’s Ruinart One-For-Two. The Ruinart Rose is a charming treat that two can enjoy. Each set contains a 750 ml bottle of Ruinart Rose and serving spoon to pour two glasses of champagne simultaneously. The Ruinart Rose, which is presented in an elegant package, retails for $75.00.
Whoopie Pies are the new cupcake. Cranberry Island Kitchen bakes adorable whoopie pies in the shape of X’s, O’s and hearts for Valentine’s Day which allow you to spell out your desires; xoxo = hugs and kisses, xx = kiss kiss, and xxx = sex. The cream in the whoopie pies come in four different flavors, Vanilla, Chocolate, Chambord and Champagne. These delicious treats pair perfectly with the Ruinart Rose!
Hook -Link Bracelets are the perfect accessory for the couple that is attached at the hip! These magnetic love bracelets now allow this romantic couple to now be attached at the wrist! Hook-Link Bracelets retail for $30.00.
For more of Mark’s tips and tricks, “Like Us” on Facebook or “Follow Us” on Twitter!
Romance Rendezvous #2: Romance On-The-Go
Romance On-the-Go is perfect for the active couple that likes to take their romance to the beach, park or rooftop.
For this romantic type, I have chosen Moet Hennessey’s Krug Flanerie with leather carrying tote. The Krug Flanerie is the perfect on-the-go Champagne. The original and unique carrying tote sports an interior cooler that will keep your Krug Flanerie at the ideal temperature of 50 degree Fahrenheit. This gift set retails for $200.00.
When bringing your romance on-the-go, what better way than to pack an intimate picnic for two. I have found these great eco-friendly picnic boxes from Boxsal that come in a variety of great designs. For Valentine’s Day, The Paint By Numbers picnic box is the perfect fit! The picnic box is broken down into sections to house your food, such as cheese and crackers, fruit, mixed veggies and a cold bottle of sparkling water, and come equipped with compostable dinnerware. The Boxsal picnic boxes retail for $25.00.
The perfect dessert to share during your romantic picnic is the Cupid’s Champagne Cup. This delicious treat is easy to make and is perfect to pack in a picnic box because it will not spill!
The 3M Mobile Projector is the perfect travel gift. The mobile projector allows you to take videos and pictures and project them from wherever you are with the battery operated devise . The two hour batter life makes is perfect to show a feature film or your favorite home movies. The 3M Projector streams content from your iPhone, iPad or iPod and with the option of an additional adapter for other media players. The 3M Projector retails for $299.99.
For more of Mark’s tips and tricks, “Like Us” on Facebook or “Follow Us” on Twitter!
Romance Rendezvous #3: The Ultimate Romance
The Ultimate Romance is for the couple that feels you can’t put a price on love.
For this romantic type I have chosen Moet Hennessey’s Dom Perignon Side by Side. This gift set is a limited edition with two bottles of Dom Perignon with two different levels of maturation. These bottles were created for one to enjoy a new experience and an unforgettable champagne tasting experience. This gift set retails for $459.00.
24K Gold Creme Brûlée, made with edible 24K Gold and Silver Leaf is the ultimate dessert for this amazing couple! Each creme brûlée is adorned with a gold or silver gilded white or dark chocolate truffle.
You & Yours Signature DNA Rings are the perfect personalized gift for the person who has everything. These rings bring a new meaning to sharing your DNA. With these rings, you are able to give your loved one your DNA to treasure for the rest of their lives. Signature DNA Rings are an intimate reflection of a one-of-a-kind person and the one that means the most to you. These rings retail at $400.00/each.
For more of Mark’s tips and tricks, “Like Us” on Facebook or “Follow Us” on Twitter!
Cupid’s Champagne Cups
Ingredients:
- 1/2 bag Wilton Light Cocoa Candy Melts
- 2 cups boiling water, divided
- 2 packages (3 oz. each) JELL-O Raspberry Flavored Gelatin
- 1 cup cold Moet & Chandon Champagne
- 1/4 cup Chambord
- 1/4 cups cold water, divided ice cubes
- 1 cup thawed Cool Whip Whipped Topping
- Decorations, assorted Valentine sprinkles and candies
Method:
- Make heart candies using by squeezing melted chocolate out of a piping bag onto parchment. Place in refrigerator until hardened, approximately 10 mins.
** Helpful Tip: When making the hearts, pipe multiple layers on top of each other allowing time to set in between, this will help prevent breaking! - Add 1 cup boiling water to 1 package gelatin mix in a medium bowl, stir 2 minutes or until mixture is completely dissolved
- Stir in 1 cup cold water and mix thoroughly
- Pour into champagne cups, refrigerate 1 hour or until gelatin is firm
- While JELL-O is firming in the refrigerator, add remaining boiling water to remaining gelatin mix, stir for 2 mins until completely dissolved.
- Mix remaining water and Chambord and add enough ice to mixture to measure 1 cup. Add to gelatin and stir until thickened.
- Stir in Cool Whip, spoon over gelatin layer in cups
- Refrigerate for 3 hours or until firm
- Decorate with chocolate hearts and Valentine’s candies or sprinkles
How to melt chocolate: Place Wilton Candy Melts in a piping bag and microwave on high for 1 minute, mix until chocolate is completely melted.
For more of Mark’s tips and tricks, “Like Us” on Facebook or “Follow Us” on Twitter!
The Ultimate Dessert – 24K Crème Brûlée
Ingredients:
- 1 vanilla bean
- 2 cups heavy cream
- 4 large egg yolks, beaten
- 1/2 cup superfine sugar
- 1/8 teaspoon of 24K gold flakes
- 24K gold gilded chocolate truffle
Method:
- Preheat the oven to 275 degrees Fahrenheit
- In a medium saucepan, cook the cream and the vanilla bean over moderate heat until the surface begins to shimmer. Remove the vanilla bean and let sit for 10 mins.
- Meanwhile, beat 1/4 cup of sugar and egg yolks together in a large mixing bowl. Whisking constantly, pour warm cream mixture into the beaten egg yolks and pour through a very fine sieve into 4 (4 ounce) crème brûlée dishes
- Place the dishes into a shallow baking dish large to hold them without crowding. Place the dish on the middle rack of the oven. Carefully fill the baking dish with boiling water so it comes halfway up the sides of the filled dishes
- Bake for about 45 minutes or until the custard is set in the center. Remove the custards to a wire rack to cool. Refrigerate for at least 1 hour, or until ready to use.
- When ready to serve, preheat the broiler. Generously sprinkle the top of each chilled custard with an equal portion of the sugar, taking care to cover all of the custard, so that it gives an even finish
- Place the chilled crème brûlée dishes under the preheated broiler and broil for about 2 minutes, or until the tops are crackling brown
** Pro Tip: Use a culinary torch to brown the sugar, taking care to constantly move the torch around the surface to avoid burning the sugar topping - Remove from the broiler and serve immediately sprinkle with 24K Gold Flakes and top with a Gold Gilded Truffle
For more of Mark’s tips and tricks, “Like Us” on Facebook or “Follow Us” on Twitter!
Super Bowl XLVI with Billy Bush and Kit Hoover on Access Hollywood LIVE
Super Bowl is usually all about pizza, wings and beer, but I have decided to focus on a different Super Bowl fare for my Super Bowl Party. The theme for my Super Bowl XLVI is “Location, Location, Location!” in which I will be focussing on some home town favorites from Indianapolis, Indiana and the two competing teams, New York and New England.
I have decided to incorporate some hometown favorites from Indiana and infuse them with flavors from New York and New England. Three hometown favorites from Indiana are Pork, Popcorn and Pierogies and my guests will wash them all down with the hottest new 2012 bar trend, Beer Cocktails using the BeerTender, made by Krups, which is the perfect addition to any man cave.
Pierogies are celebrated each year with an annual Pierogi festival. Thousands of attendees gather together to taste the different flavors of pierogies topped and prepared with traditional flavors. One of my favorite things is a baked potato bar, so I have decided to create a pierogi bar with spices, sauces, and topping to create your own signature pierogi.
Pork is another hometown favorite in Indiana. I have prepared three different pork recipes all of which include one of my favorite Tabasco sauces; Chipotle Pepper, Green Pepper and Buffalo Style.
Orville Redenbacher invented popcorn in Indianapolis, Indiana. I have concocted six different popcorn recipes infused with hometown flavors from New York and New England.
For recipes please click the links below!
Pork Recipes
Tabasco Buffalo Style Pork Wings
Fried Pork Tenderloin Sandwiches topped with Tabasco Green Pepper Sauce
Beer Cocktails
For more of Mark’s Tips and Tricks, “Like Us” on Facebook or “Follow Us” on Twitter!
MYO Pierogi Bar
When putting together your pierogi bar, it is best to put toppings that would go great with the pierogies.
For my segment on Access Hollywood LIVE, I used Mrs T’s Pierogies and cooked them two ways: boiled and pan fried following the directions on the back of the packaging. Mrs T’s Pierogies can be found in the freezer section of your local grocery store and come in a variety of different flavors.
Here is a list of ingredients that I used for my Pierogi Bar:
- Sour Cream
- Tabasco Hot Sauces: Green Pepper, Buffalo Style, and Chipotle
- Pesto
- Green Onions
- Diced Red Onion
- Sauteed Yellow Onions
- Diced Red and Green Pepper
- Chives
- Bacon
- Apple Sauce
- Marinara Sauce
- Sauteed Mushrooms
- Salsa
- Black Olives
- Chopped Parsley
- Red Chili Pepper Flakes
- Capers
- Jalepenos
- Salmon Caviar
- Boiled Eggs
- Ranch Dressing
- Grated Parmesan Cheese
- Feta
- Blue Cheese Crumbles
- Chopped Salami and/or Pepperoni
For more of Mark’s Super Bowl XLVI Party Ideas, click here!
For more of Mark’s Tips and Tricks, “Like Us” on Facebook or “Follow Us” on Twitter!
Super Bowl XLVI with Mark Addison on The Better Show
The Super Bowl is the most watched annual sporting event of the year and has been noted a defacto American National Holiday called Super Bowl Sunday. Each Year, Super Bowl is held at a different stadium throughout the United States and this year it is being held at Lucas Oil Stadium in Indianapolis, Indiana.
When planning a Super Bowl Party, football fans usually focus on the standard Super Bowl fare, wings, pizza, beer and seem to forget the host city. I have decided that the theme of my Super Bowl Party is “Location, Location, Location!” incorporating a mix of traditional New York and New England flavors with some home town favorites from Indiana: Pork, Pierogies, and Pop Corn!
I used three of my favorite Tabasco sauces to spice up Indiana’s favorite pork recipes: Tabasco Buffalo Style Pork Wings, Fried Pork Tenderloin Sandwiches with Tabasco Green Pepper Sauce and Chipotle Pulled Pork.
Pierogies are a hometown favorite in Indiana and are celebrated each year with an annual Pierogi festival. Using Mrs T’s Pierogies, which are found in the freezer section of your local grocery store, I created three great recipes that everyone will enjoy, Pierogi Pesto Bites, Zesties and Traditional Pierogies with Butter and Onions.
Indianapolis, Indiana is also the birth place of Orville Redenbacher Popcorn. Using traditional flavors from New York and New England, I created six delicious popcorn recipes: Deli Mustard, Everything, NY Pizza, Toll House Chocolate Chip Cookie, Boston Baked Bean and Seafood Boil.
The hottest new 2012 bar trend is the Beer cocktail. Using hometown favorites from New York and New England, I created six beer cocktails that everyone will enjoy! The Tom Brady, Cape Ale, Berry Patriotic, Hail Manning Mary, Big Blue and Hopps to it!
Click here for links to all of my recipes!
Pork Recipes
Tabasco Buffalo Style Pork Wings
Fried Pork Tenderloin Sandwiches topped with Tabasco Green Pepper Sauce
Chipotle Pulled Pork
Beer Cocktail Recipes
Tom Brady
Cape Ale
Berry Patriotic
Hail Manning Mary
Big Blue
Hopps to It
For more of Mark’s Tips and Tricks, “Like Us” on Facebook or “Follow Us” on Twitter!
Tabasco Buffalo Style Pork Wings
Ingredients:
- 2 lbs Pork Tenderloin
- 1 cup all-pupose flour
- 1/2 teaspoon Paprika
- 1/2 teaspoon Cayenne Pepper
- 1/2 teaspoon Salt
- Oil for Deep Frying
- 1/2 cup butter
- 1/2 cup Tabasco Buffalo Style sauce
- 1 dash Ground Black Pepper
- 1 dash Garlic Powder
- Blue Cheese Dressing
- Celery and Carrot Sticks
- Wooden Skewers
Method:
- Cut pork into small “wing sized” pieces
- In a small bowl, mix together flour, paprika, cayenne pepper and salt
- Place pork wings in a large non porous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated
- Cover dish or bowl and refrigerate for 60 to 90 minutes.
- Heat oil in a deep fryer or cast iron skillet to 375 degrees Fahrenheit. The oil should be just enough to cover the pork wings entirely, an inch or so deep.
- Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving
- Fry coated wings in hot oil for 10 to 15 minutes or until parts of the pork wings begin to turn brown
- Remove from heat, place wings in serving bowl, add Tabasco Buffalo Style hot sauce mixture and stir together.
- Serve on a skewer with Blue cheese dressing, celery and carrot sticks.
For more of Mark’s Access Hollywood LIVE or The Better Show Super Bowl Recipes and Tips, click the links!
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