I can think of no greater epicurious delight to honor the sensory extravaganza of spring than this delightful orange tinged muscato.

As denoted by the label the alcohol content is quite low, but if imbued early in the breakfast, a little buzz will linger but not overwhelm.

Aptly named for the pleasant play of fruity flavors that electrify the tip of the tongue when tasting this beverage works well with spicy Thai and Asian meals, even tangy orange rolls. Also acts a great mixer for drinks, spice up a cosmo in leui of triple sec.

Bottled by Quady Winery

Stake night

Don't risk your neck this Halloween. The only guest to shy away from these wonderfully exotic but mild appetizers would be a vampire, though Count Dracula would give you points for style.

Chicken Satay with Peanut Coconut Sauce

Makes 30 Skewers

Prep 20 Minutes
Refridgerate Overnight
Broil 6 minutes

1/2 cup creamy peanut butter
1 cup coconut milk (if you use canned milk do not confuse with cream of coconut)
2 tablespoons lime juice
2 tablespoons soy sauce
1 1/2 tablespoons dark brown sugar
1 teaspoon ground ginger
2 medium garlic cloves, chopped
1/2 teaspoon red pepper flakes
1 3/4 pounds thin sliced chicken cutlets
Skewers

In a large bowl whisk peanut butter, coconut milk, lime juice, soy sauce, brown sugar, ginger, garlic, and pepper flakes. Remove 3/4 cup of mixture into separate container and refrigerate for dipping.

Cut chicken cutlets into long strips (across the grain recommended) approximately 3/4 of an inch thick. Add chicken strips into bowl of peanut coconut sauce; stir to coat. Marinate covered in refridgerator for minimum 2 hours or overnight.

Thread chicken onto skewers. (Bamboo skewers should be soaked in water for 1 hour prior to broiling--Metal skewers should pe sprayed with nonstick spray or wiped with shortening to aid cleanup) Coat broiler pan rack with nonstick cooking spray. Set oven rack 4 to 5 inches from broiler. Heat Broiler. Arrange prepared skewers in a single layer on prepared rack. Broil until chicken is browned and cooked through, about 7 minutes.

Arrange skewers on platter and serve with dipping sauce and garnish if desired.

Join me for an after dinner drink?

I'll admit that my introduction to this Liqeur was under less than stellar circumstances. The morning of our holiday open house I had yet to formalize the signature drink for the evening. I have often rubbed lemon peel over apples and pears to reduce the oxidization (browning) of the fruity flesh. I had a wonderfully decadent pear torte and a tasty yet simple Lemoncello loaf courtesy of jmarie fine cakes
Now my simple brain thought why not mix the two flavors? One must never forget that cooking is chemisty and that one of the ancient muses dealt in the epicurean realm. It was disaster. My frustration doubled as I added countless mixers to unite the competing flavors. The pear was a subtle first note quickly overpowered by the tart lemon. A little apple cider did the trick it fortified the pear and reduced the stringence of the citrus.
With the early arrival of twilight, this wonderful apertif is a shot of cheer and sunshine. I can think of no greater symbol to fight the winter duldrums -- and as a side benefit the 30% proof (by volume) is sure to help you sleep through the evening. My partner lovingly gave me a glass of this rather than the traditional shot of Nyquil my parents relied on to calm me Christmas Eve. Please have a wonderful and safe New Year. Drink responsibly or at least in your own home.

And the winner is...

Larry and I have an unspoken rivlary of sorts. We both dabble in entertaining and while it is not our profession I do think we are more than capable. We wrapped up the final loose ends from our annual holiday open house earlier today - the punchbowl and party plates are repackaged and returned to storage. The table linens are cleaned and pressed. Of course this was also when I opened the dryer and found the decorative handtowels for the guest bathroom - sorry sweet peas that you had to air dry! We're still finding crumbs in the most unlikely places - gingerbread in the bathroom!? I have checked all nooks, crannies, and potted plants for contraband -- you can always tell a good spread when the food is eaten not merely hidden. I'm also happy to state that I did not start the morning off with a hangover - our (deceptivly dangerous) Peartini was a hit - as was the non alcoholic Pomegranate Punch.
Peartini 2 oz Pear Martini mixer
1 oz Greygoose Vanilla Vodka
1 oz Apple Juice
1 oz Pear Nectar
Splash of simple syrup


Pomegranate Punch
1 1/2 Quart Pom Wonderful Blueberry
1 Pint Raspberry Sherbet
1 Pint Frozen Raspberries
1 Liter Seagrams Cherry Gingerale
1 Can Frozen Raspberry Lemonade Concentrate

Good, better, and best! Dinnerware.

I'll be the first to admit that as far as looks are concerned I am a bit hung up on appearances. Imagine my delight when my favorite retailer (hint:red and white bullseye logo) marked holiday dinnerware, manufactured by Gibson, down to $12.99 for a set of twelve. Imagine Gold rimmed dinnerware and stemware for your next get together. 12 Plates $12.99, 12 wine glasses $12.99, 12 soup bowls $12.99 -- you get the picture! I promise it is sure to impress, and as it is reusable Mother Nature and landfills will be sure to thank you.













Now add a bit of color, perhaps to match your paint, wallpaper, centerpiece, or add a bit of whimsy with a pattern. This set by Noritake "Crestwood Cobalt" has my signature staples - Blue and Gold - It's not just for Webelos.[Dear readers I apologize as this pattern has been discontinued as of 2006 - but many pieces are still available via web through Noritake.com, and Replacements.com] Although it also comes in Platinum which is available at fine retailers world wide, for those of you with a hint towards the reflective. Now, your thinking, how can we top that? Easy, remember designer labels elevate sneakers, sweaters, jeans, and yes tableware. Add a little greek drama courtesy of Versace's Medusa in blue (of course) and red. That's sure to keep everyone talking.

"Let's Drink"

Moscato Bianco fruit is gently crushed and pressed, then chilled to low temperatures to retain the full aromas and fruit characteristics of the grape. Slow fermentation is halted resulting in Moscato D’Asti’s soft sparkling style.

This frizzante wine has bright fruit aromas with flavors of peaches,apricots, and a crisp hint of citrus.

Best served well chilled, this wine pairs well with sweet fruits, desserts -- like Danish Wedding Cookies, Angel Food Cake, Stilton w/ peach.

This is the staple for this years holiday celebration fabulously priced for under $15.00 per bottle, that way spreading Christmas Cheer won't leave any ugly residue -like debt or a hangover!

Party Prep: The centerpiece

While flowers may not be the first thought, why not add an element of class and sophistication? This arrangement was created for under $12. The vase was recycled, as were the pumpkin sponges. The purple and orange curling ribbon were in a closet as they were included in a kaleidiscope of colors for wrapping packages. I purchased the following and arranged them by height.
(3) Tufts of Goldenrod
(4) Eucalyptus or Boxwood sprigs
(8) Purple Mums
(12) Yellow mums
(8) Bachelor Buttons

Brushing up! -- the perfect starter

Bruschetta with Fresh Tomato, Basil, and Mozzarella
-- a meal in itself.

Bruschetta
1 round loaf of country bread -- my favorite is a rosemary sage
1 cup great extra-virgin olive oil
salt and pepper to taste

For Bread that is a few days old, and has a croutonesque texture, skip the following, for a fresh loaf proceed as follows.

Directions:
1. Preheat oven to 350 degrees Fahrenheit, combine oil salt and pepper in small mixing bowl.
2. Cut the round loaf into long slices, each one almost 1/2 inch thick.
3. Place sliced bread upon a cookie sheet in a single layer, I alternate the curve as it is easier to fit more slices this way.
4. Coat the top of each slice with 2 teaspoons of the olive oil, salt, and pepper mixture. I use a brush to evenly coat the surface of the bread. Bread that is a few days old, and has a croutonesque texture does not need to be coated.
5. PLace in oven for 10 to 15 minutes, until bread is golden brown.

Serve as is for simple bruschetta, or top with other foods.

Fresh Tomato, Basil, and Mozzarella
Ingredients:
4 ripe, medium tomatoes (about 1/2 pound each), coarsely chopped
1 cup diced or shredded mozzerella, I prefer to make small cubes slightly larger than a 1/4 inch
1 cup firmly packed, torn fresh basil leaves
2 teaspoons extra-virgin olive oil
salt and pepper to taste
12 slices of bruschetta (preceding recipe)

Directions:
1. In a bowl mix together the tomatoes, basil, olive oil, and mozzarella. Season to taste with salt and pepper. Refridgerate for at least 30 minutes and up to 2 hours, if possible.
2. Place the bruschetti on a large platter in a single layer. When ready to serve, drizzle each one with about 1 tablespoon of juice from the bottom of the bowl containing the tomato mixture. With a slotted spoon, strew the tomato mixture over the bruschetti. Serve immediately.

Makes 12 bruschetti

Carmel Apple Funtini recipe

2 oz Bacardi® Big Apple rum
2 oz butterscotch schnapps

While Fall is not officially here, a certain chill has started to settle in the evenings, and in preparation for the Halloween and Christmas festivities, I offer this little concoction. Did you really think that I plan dinner parties for 20 while I was sober? BTW for those of you brave enough this will be served at the Tongue in cheek T-shirt Party - details to come later - and be warned!