In Drink, Recipes on December 8, 2013 at 8:18 am
I never thought I’d be the kind of girl to be posting about jello shots, but here we are. A couple weeks ago the topic of jello shots came up with my friend Kristi, who had never tried one. I hadn’t thought about those green jello and vodka shooters served up in Dixie cups at frat parties in years, and for good reason. They’re vile. But it got me thinking, what would a Whiskey Sour version with Luxardo cherries bring to the game? So when Kristi and some friends were over the other night at a holiday party, I gave it a go and not only did they give us all a good laugh, but they were fantastic! I might need to experiment with a Pimms Cup shot next…
Whiskey Sour Jello Shots
3 ounces Makers Mark
2 ounces freshly squeezed lemon juice
1 ounce agave syrup
1/4 cup cold water
2 envelopes of Knox unflavored gelatin (5 1/2 teaspoons)
1 cup boiling water
Whisk together whiskey, lemon juice, agave syrup and cold water. Set aside.
In a separate bowl, pour boiling water over gelatin and stir until dissolved. Add whiskey mixture. Mix well and pour into silicone ice cube trays. Add a Luxardo cherry to each. Refrigerate for several hours.
Use a butter knife to edge around each cube to help release from tray.
In Food on November 24, 2013 at 2:37 pm
For most of the hostesses I know there’s usually one thing about Thanksgiving that stresses a girl out. For some it’s her mother-in-law, for others it’s piecrust. For me, it’s the gravy. There, I said it. My favorite part of my favorite meal of the year is gravy, and it’s the one thing I don’t make at the Thanksgiving table. For the past few years, I’ve been dry-brining our bird and once you try the technique, you’ll never go back. The one glitch is that the drippings are too salty for pan gravy, and so I order it. There’s no shame in that, especially when the Chardonnay and thyme gravy comes from my friend Kate Paul of foodink catering—former personal chef to the Rolling Stones and a favorite with the likes of Vanity Fair, Vogue, Chanel, Karl Lagerfeld and other A-list clients around town. You can order the entire dinner from foodink, or just fill in the sides as need be.
It turns out I’m not the only of my friends sneaking in a little outside help. Sisters of Los Angeles co-founder Sara Stein is too busy making her dad’s famous Red River BBQ Sauce (I swear one day I’ll get that recipe out of her!) and grilling her turkey to bake the pies, so she turns to Los Feliz favorite House of Pies for dessert.
As for my friend Alison, who recently went gluten-free, she’s ordering a classic stuffing with sage, apples and mushrooms from Clementine in Century City to serve to her 20 guests on Thursday. “If I can’t eat it, I don’t want to make it!” she says. Other childhood friends who are heading home to the Napa Valley this week, plan to order mashed potatoes from Rutherford Grill and cranberry relish with orange and cinnamon from Dean and Deluca to take the pressure off. Sometimes you have to cheat to win.
In Food, Recipes on November 4, 2013 at 10:33 am
You will either thank or curse me for sharing what is the ultimate in banana pudding recipes from one of the best cooks I know. I cannot overstate how mind-blowingly delicious this pudding is. A few months ago, my friend Kim brought us dinner—a comforting slow-simmered bolognese along with a Bouchon butter lettuce salad, and for dessert her banana pudding. I’m not a fan of hyperbole but this is THE BEST BANANA PUDDING I’VE EVER TASTED. EVER. I’ve since made her recipe for my own family, as well as sharing with friends and neighbors, my sister, a friend who just had a baby, and in return have received a couple of marriage proposals not to mention reignited interest from my own husband. It’s really that good. My own twist to Kim’s recipe is making vanilla wafers from scratch, though you can certainly use Nilla Wafers. The homemade wafers are super quick and easy to make, and can be done while the pudding and condensed milk are setting up.
Kim’s Killer Banana Pudding
5-ounce package instant vanilla pudding
14-ounce can condensed milk
1 1/2 cups water
3 cups heavy cream
30 vanilla wafers
3 sliced bananas
In a large bowl, mix instant pudding, condensed milk and water until blended. Refrigerate for 10 minutes. In a medium bowl, whip cream until peaks form. Fold all but about 3/4 cup whipped cream into pudding until there are no streaks of pudding. Then fold in wafers and sliced bananas.
Spoon into individual containers and top with whipped cream. Or spread into a large baking dish and top with remaining whipped cream. Refrigerate for several hours. Be sure to hide some at the back of the fridge for yourself for breakfast the following morning. Because all is fair in love and banana pudding.