Breakfast Breakthrough
I thought cucumbers with breakfast eggs would be a jarring combination that wouldn't work at all, but it turned out to be everything good about finger sandwiches, all in one bite. Thank you, Summer!
That's the Spirit!
'Tis officially the season: the tree is lit, the stockings are hung and we have had a word with the holiday playlist so it only plays that hauntingly beautiful but somewhat-of-a-downer Sting album from last year sporadically. Let's talk cookie recipes, people!
I Spend Most of Fall in Pumpkin City
On DailyCandy.com today, I show you how to make, in ten minutes active time, a light, fluffy pumpkin pudding. My mom always called it "pumpkin fluff," but I'm beginning to realize certain things my mom says sound utterly weird to anyone else, so let's call it pudding. It's an incredibly easy chiffon of pumpkin you can pour into individual serving dishes and allow to set, or, as I did last night, whip up a quick crust and make it a pie. The video should convince you that anyone can do this really quickly, and have fun doing it!
You Need More Dip in Your Life
You know what's been missing? Dip. It's one of those things that makes everyone happy when it appears, but is often overlooked in the name of fancifying cocktail hour. Tear down this hors d'oeuvres wall, Mr. Martini-Drinker!
Television producer, Isaac Mizrahi adviser and perfectly preppy renaissance man, Korey Provencher equips us with the easy and most tasteful solution: He's created Kors d'Oeuvres, a wholesome and handmade line of dips and spreads in scrumptious flavors such as spinach and artichoke; roasted pumpkin, butternut squash and goat cheese; spicy black bean and chipotle; and southern bleu cheese and herb. His World's Greatest Onion Dip really, really is. The tastes are nostalgic but freshly modern, and I promise if you take them to a party, you will be the most popular person in the room.
You can order the creaminess from KorsdOeuvres.com, or find Korey each Saturday at the Brooklyn Flea (as if you needed another reason to hit it). This week, if you mention Dannielle Dishes, you'll be treated to a stellar buy one get one free situation! And you can always e-mail Korey for delivery options and the week's flavors.
One more thing: don't feel guilty if you have to physically remove yourself the dip and its 50-foot radius to stop eating it. It's been known to happen.
Fun with Kathie Lee and Hoda
Discussing this evening's premiere of "Top Chef: Just Desserts" this morning on the Today show went really well, considering there was the potential for the tipple-loving hosts to skip right to the bourbon. Luckily, we talked about everything we were supposed to, then went straight to the bourbon (which was the Bourbon St. Milkshake from Brooklyn Bowl).Please to enjoy, sweet-toothed tigers!
Cheapskate Florist
You really, really can make florist-quality arrangements with grocery-store flowers, and I promise it's not too hard. Most important is sticking to one or two colors, with a little greenery thrown in if you feel like it. Second-most important is cutting the stems pretty short. Your mood should be careless, romantic exuberance, not tall, willowy elegance. I like to use little mason jars or even short drinking glasses. Four bunches (I used ivory roses, ivory something else, purple chrysanthemums, and purple asters) should run you less than $20 (at the Giant in Harrisburg, PA they were $16) and turn into 6 to 8 small, low, awesome creations. Focus on one vase at a time,. Cut a stem be a bit taller than the top of the vase, strip it of leaves, and place directly into the water. Criss-cross the stems, picturing a vortex in the center that each must go through. That will intertwine them in a way that they'll prop each other up. Add leaves (above you see rose leaves, and yes, I threw the baby's breath that came with the roses in, too) last as accents. Work quickly and don't think too much, and they'll come out superbly. Let me know if you have trouble.
Watermelon Makes it a Party
Make any summer evening (or, well, sure, afternoon) infinitely more festive, without trying too hard at all. This is a good one even after Labor Day, as it instantly brings back that carefree vibe you feel every day in August. You set the tone with the drink you hand your guests when they arrive.
Find a relatively oblong-shaped, seedless watermelon of medium size. Work lengthwise, and slice a tiny bit off the bottom so the guy's bottom will rest flat and he'll stand up straight. Cut off the top (about a third?), scoop out the flesh, puree it, strain it through cheesecloth or a sieve, and refill the watermelon carcass with the juice, plently of vodka, seltzer and fresh lime juice. Serve with a punch ladle over ice in tall glasses and garnish with mint.
Arrange this magical beverage vessel right where everyone can see it.
Even burly fisherman got way into this when I served it in Stonington. After they teased me for dressing like a watermelon.
(Inspired by Martha Stewart Living)