(ARA) – The holidays are almost upon us, and that means “’tis the season” for parties with co-workers, dinners with families, get-togethers with close friends and quiet nights by the fireside with loved ones. If you’re planning to do some entertaining, do everyone a favor and look beyond the traditional spiked eggnog and hot buttered rum. There are some better options; so here are a few suggestions to warm your belly and fill your guests with holiday cheer.
Some Like it Hot
On a cold winter day, there are few things better than a steaming mug of coffee, hot chocolate or mulled cider served with chestnuts or biscotti besides a roaring fire. Put some “fire” in the mug by adding one ounce (approximately a shot) of Vecchia Romagna Brandy and garnish with whipped cream. Brandy mixes exceptionally well with warm beverages (especially coffee) and adds a sweet, yet slightly spicy, bite to the drink. Vecchia Romagna, which is one of the oldest Brandy distillers in Italy, imports four sophisticated Brandies: Etichetta Nera or “Black Label,” which retails for a very affordable $26.99, and three high-end vintage Riservas (10, 15 and 35 years old) that range from $40 to $200. Vecchia Romagna Brandies are also available in attractive gift boxes that make great gifts for “dads and grads.”
Love that Lemon
What is it that bartenders and desert chefs have in common these days? The answer is a delightful liqueur known as Lemoncillo (also spelled Limoncello). Perfect for cocktails and confections, Lemoncillo is a luscious spirit made from lemon zest infused with alcohol. It has gained in fame due to its versatility and perfectly balanced sweet/tart flavor. One Italian company, Giori, produces a Lemoncillo that has earned praise from epicurean experts and can be used equally well in Cosmo Volanos as it can in lemon meringue. Giori also offers a one-of-a-kind Lemoncillo “Cream” liqueur that serves well in espresso or drizzled over brownies as a glaze. Giori Lemoncillo and Lemoncillo Cream both retail at $18.99 for a 750-ml bottle.
Feel the Chill
Cocktails are a sure-fire hit for holiday parties, and no cocktail party is complete without vodka. Vodka (especially the unflavored, premium kind) is ideal for cocktails because true, quality vodka has a faint, icy aroma and a smooth, dry, almost neutral taste that inherits the character and flavor of a mixer. So, everything from chic Cosmopolitans, Martinis and Vodka Mimosas, to standards like White Russians, Gimlets and Screwdrivers can be made from the same bottle. One exceptional example is Kutskova: a Russian-made, five-times filtered, double distilled, super-premium vodka. Kutskova, which retails in the $25 range, has received rave reviews as well as gold medals from the San Francisco World Spirits Competition and Tastings International Review of Spirits, for its pure, crisp flavor and cool, soft aftertaste.
Something Different
If you’re looking for a truly unique gift for a liqueur connoisseur, look for a delightful cordial called Amaro Montenegro. For those of you not familiar with Amaro Montenegro, it is an herbal liqueur that has a sweet taste and slightly bitter finish and is usually served before or after a meal. Bartenders and barristas across Europe have been using Amaro for years as an ingredient in everything from cocktails to coffees, and it is now beginning to gain popularity here in America. With vibrant flavors of spice, molasses, clove and orange peel, Amaro Montenegro was recently given outstanding ratings by the “Spirit Journal,” “Wine Spectator” and “Wine Enthusiast.” It serves best straight when chilled or at room temperature poured over ice cream. For the holidays, Amaro Montenegro is available as a gift set that comes with a special Amaro glass and retails for $21.99.
Get Cozy
Possibly the most cherished thing about the holidays is that it brings people together. With close friends and family traveling from everywhere for a visit, you may find yourself playing host to an intimate get together. Whether served on the rocks, mixed in a cocktail, with champagne, or warm in a snifter with a cigar, what could be better than a rich, velvety, aromatic Cognac? Produced from among the finest vineyards in the Grande Champagne region of France, Croizet Cognacs have received praise at the San Francisco World Spirits Competition for their incredible flavor and smoothness. And, with the VS retailing at $19.99, VSOP at $29.99, XO at $74.99 and XO Gold at $99.99, Croizet’s line of quality cognacs are exceptional values compared to other, better known brands. Additionally, the VSOP, XO and XO Gold are presented in attractive individual boxes perfect for holiday gift giving, and the XO Gold is presented in a festive gold bottle.
Wrap it Up
This time of the year can be pretty hectic with trips to the mall, travel plans, preparing the house for guests, cooking feasts and more. But, no matter what holiday you’re celebrating this season, or whether you’re hosting a get-together for two or two hundred, these holiday spirits can fit into just about any occasion. So, may your days be merry and bright, and remember to drink responsibly.
On the House
Finally, here are some holiday beverage recipes to help get you going:
Vegetables add colour, taste, texture and bulk to our
daily diet. There are dozens of different vegetables that can be prepared
in literally hundreds of ways. So what's best?
There is no best. The thing to do is to eat your
vegetables, lots of them, everyday in a wide variety of ways and stop
worrying about the preparation methods. Variety is the key...
Raw
Many vegetables taste fabulous just the way they are
straight out of the garden. Lettuce, tomato, celery, cabbage, onion,
radish, carrot are obvious choices here. But they are just as likely to
find themselves next to chopped up broccoli, cauliflower, peas, beans and
zucchini on a starter platter with dips. Wash 'em, chop 'em and eat 'em.
Oh, yeah, you could also make a salad!
Steamed
Steaming heats the vegetable and softens it's texture.
It's gentler than boiling and allows the vegetable to maintain it's colour
if not overdone. Use a stainless steel steamer that will fit into most
good size sauce pans. Make sure you use a pan with a tight fitting lid.
There should be enough water to just touch the bottom of the steamer.
Water should be simmering the whole time the vegetables are being cooked.
Boiling
Boiling vegetables is really going out of fashion, but
it's a legitimate preparation method! The big concern is loss of
nutrients. All cooking methods result in the loss of some goodness from
the vegetables. If boiling, try to find a way to use the water the
vegetables have been boiled in (i.e. to make a gravy or sauce) to bring
those nutrients back to the table. Vegetables should be barely covered
with water. Bring the water to a boil (covered) then slow to a simmer
until vegetables are tender.
Microwave
Very popular for vegetables as it retains colour, flavour
and nutrients. Trial and error will be your guide with microwaving as
there are plenty of variables involved. However, a few guidelines will
help...The more food you put into the oven, the longer it will take to
cook. Underestimate your cooking time rather than overestimate.
Undercooked food can be cooked some more. Over-cooked food is ruined. Food
straight from the fridge will take longer to cook than that at room
temperature. All food continues to cook after it has been removed from the
microwave oven. It is part of the cooking process and should be taken into
account to prevent over-cooking.
Stir Fry
Very rapid method of quick frying vegetables, meat
(optional) and sauces in one pan to make a meal. Primarily associated with
Asian cooking. The key to doing this well is preparation. All items to be
cooked should be chopped to a size that will allow them to cook quickly in
the wok. It is also important that the wok is heated to a high, consistent
temperature throughout. Vegetables maintain their colour and crispness
with this sort of cooking (if not overdone).
Baking
Brilliant! Especially for those 'root' vegetables like
potatoes, turnip, carrot and beetroot. Chop into similar size pieces,
brush lightly with olive oil and put in a hot oven to roast. Size of the
pieces will determine the cooking time but expect at least 40 minutes.
Outside is chewy, inside is moist and fluffy. Dress with sour cream and
chives. Yum!
Barbeque
Does anything scream summer like the word barbeque? Love a
barbeque. This is primarily open flame cooking, so could apply to a
campfire as well. Cooking outside just changes everything about food.
You'll need foil, fire and fresh veggies. Grease your foil, chop your
veggies and put the closed packages on the grill. Be adventurous, it's
really hard to mess this up!
Judy Williams (http://www.no-dig-vegetablegarden.com)
splits her time between being a media executive and an earth mother
goddess. No Dig Vegetable Gardens represents a clean, green way to grow
your own food. The site covers all aspects of growing, cooking and
preserving your harvest.
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