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January 2010
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June 2010

Fourth of July Celebration

05/29/2010

4th of July
Welcome back summer!  The Fourth of July brings back memories of sparklers sparkling, mosquitos buzzing, red, white and blue Italian ices melting on your sticky hands while the heat is rising.  And do you recall the exciting but terrifying sounds of the local fire works displays you watched with family and friends?

Now it's time to create an upscale version of the old-fashioned holiday right at home.  Keep it easy if you can, especially since the heat and, er, bugs will demand something more low-key.  For example, instead of decorating with red, white and blue balloons, stick with one of those colors and build around it.  Tie blue balloons to white rented chairs next to inexpensive round party tables covered in white table cloths (dollar store versions are fine).  For your red you can decorate cupcakes with red sugar crystals or add some red grocery store flowers as centerpieces.  e' voila!  Don't forget to have the kids wear bathing suits under their clothes so they can run through your sprinkler during the day.  Letting them dry off with and keep red, white or blue beach towels that you've purchased in bulk will add to the memories.

For the adults, check out the special Fourth of July drink ideas in the Recipes section.  Add a hint of patriotic fun by replacing drink umbrellas with little American flags from Oriental Trading Company.

Have fun!

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Ménage à Trois Rosé

05/03/2010

Menage a trois 

winemaker's notes:

A blend of Merlot, Syrah and Gewurtztraminer.

Good rosé is like a carnival in your mouth—and not one of your low rent carnivals. We’re talking about your really classy, country fair kind of carnival. Our 2008 Ménage à Trois is the epitome of a good rosé. No pretension, no pretense. Just a fruit-laden roller coaster ride of raspberries, strawberries, lychee nuts and flowers with a silky smooth finish.

Retails for approximately $12-$15

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Spring has arrived!

05/03/2010

Spring 2010

It's spring time in New York.  The rain is falling, the temperatures are rising and people are starting to day dream about outdoor cafe's, their first sip of rose' and what they'll plant on their terraces and balconies.  It's a wonderful time for rebirth, positive change and the execution of splendid food, wine and design ideas.  Oh the color!  Check out the site this month for Mother's Day celebration ideas, some gluttonous chocolate cake recipes, pink cupcakes for spring kids' parties and wine (rose' of course!) and restaurant recommendations.  Go ahead and take your laptop to the Park, set out a colorful, old blanket, pack a picnic basket of cheese, crackers and some Izze's fizzy pomegranate soda and then Happy Surfing!  Please feel free to send in spring photos and ideas. We'd love to hear from you. 

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Chocolate Cake

05/02/2010

Mile-High Chocolate Cake

Mile-High Chocolate Cake

Serves10 to 12
  • Active Time:1 hr
  • Start to Finish:3 1/2 hr
January 2008
This four-layer stunner may just render all your other chocolate-cake recipes obsolete. A generous amount of sour cream keeps the cake layers tender, and the frosting is a glossy triumph. It’s a natural fit for practically any get-together—from a simple family birthday celebration to an elaborate dinner party.

For cake

  • 5 oz fine-quality unsweetened chocolate, chopped
  • 2 1/4 sticks unsalted butter, softened
  • 2 3/4 cups sifted cake flour (not self-rising; sift before measuring)
  • 1/4 cup unsweetened cocoa powder (not Dutch-process)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs, at room temperature 30 minutes
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 1/2 teaspoon pure vanilla extract
  • 2 cups sour cream

For frosting

  • 1 cup sugar
  • 6 tablespoons all-purpose flour
  • 6 tablespoons unsweetened cocoa powder (not Dutch-process)
  • 1 1/2 cups whole milk
  • 4 oz fine-quality unsweetened chocolate, finely chopped
  • 1 tablespoon pure vanilla extract
  • 6 sticks (1 1/2 pound) unsalted butter, at room temperature

  • Equipment:

    2 (8- by 2-inch) round cake pans

Make cake:

  • Preheat oven to 350°F with rack in middle. Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess.
  • Melt chocolate with butter, then cool.
  • Sift together flour, cocoa powder, baking soda, baking powder, and salt.
  • Beat eggs, sugars, and vanilla in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes. At low speed, mix in melted chocolate until incorporated, then add flour mixture in 3 batches alternately with sour cream, beginning and ending with flour mixture and mixing until each addition is just incorporated. Spread batter evenly in pans and rap pans several times on counter to eliminate air bubbles.
  • Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean, 40 to 50 minutes.
  • Cool in pans on a rack 10 minutes, then run a knife around edges of pans. Invert onto racks and discard parchment, then cool completely, about 1 hour.

Make frosting and assemble cake:

  • Whisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until mixture boils and is smooth and thick, 3 to 5 minutes. Remove from heat and whisk in chocolate and vanilla until smooth. Transfer to a bowl to cool to room temperature, covering surface with parchment paper to prevent a skin from forming.
  • Beat butter with an electric mixer until creamy, then add cooled chocolate mixture a little at a time, beating until frosting is fluffy and spreadable.
  • Cut each cake horizontally into 2 layers with a long serrated knife. Put 1 layer on a cake stand or large plate and spread top with 1 1/4 cups frosting. Repeat with 2 more layers, then add remaining layer and spread top and side of cake with remaining frosting.
Cooks’ notes:
  • Cake layers can be made 2 days ahead (but not split horizontally) and kept, wrapped tightly, at room temperature.
  • Frosting can be made 2 days ahead and chilled, covered. Bring to room temperature (about 1 hour) and beat until fluffy before using.
  • Cake can be frosted 1 day ahead and chilled, covered.

Recipe By Ruth Cousineau

Photograph by Romulo Yanes 

Classic chocolate cake

Classic Chocolate Cake

Serves 8

Hands-on Time: 45m

Total Time: 2hr 00m

Ingredients

  • 1 cup unsalted butter (2 sticks), cut into pieces, plus more for the pans
  • 2 cups all-purpose flour, spooned and leveled
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup dark brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2  large eggs
  • 1/2 cup sour cream
  • 1 teaspoon pure vanilla extract
  •   Creamy Chocolate Frosting

Directions

1. Heat oven to 350º F. Butter two 8- or 9-inch round cake pans and line the bottom of each with a round of parchment paper.

2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, brown sugar, baking soda, and salt.

3. In a small saucepan, combine the butter and 1 cup water and bring to a boil. Add to the flour mixture and, using an electric mixer, mix until combined. Beat in the eggs, one at a time, then the sour cream and vanilla.

4. Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the center of each cake comes out clean, 35 to 45 minutes. Cool in the pans for 20 minutes, then turn out onto a rack to cool completely.

5. Transfer one of the cakes to a platter and spread with ¾ cup of the frosting. Top with the remaining cake and spread with the remaining frosting.

Tip

To transport a cake, insert a dozen toothpicks along the edge and tent plastic wrap or foil over the top.


 
 

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Chocolate Cake

05/02/2010

Mile-High Chocolate Cake

Mile-High Chocolate Cake

Serves10 to 12
  • Active Time:1 hr
  • Start to Finish:3 1/2 hr
January 2008
This four-layer stunner may just render all your other chocolate-cake recipes obsolete. A generous amount of sour cream keeps the cake layers tender, and the frosting is a glossy triumph. It’s a natural fit for practically any get-together—from a simple family birthday celebration to an elaborate dinner party.

For cake

  • 5 oz fine-quality unsweetened chocolate, chopped
  • 2 1/4 sticks unsalted butter, softened
  • 2 3/4 cups sifted cake flour (not self-rising; sift before measuring)
  • 1/4 cup unsweetened cocoa powder (not Dutch-process)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs, at room temperature 30 minutes
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 1/2 teaspoon pure vanilla extract
  • 2 cups sour cream

For frosting

  • 1 cup sugar
  • 6 tablespoons all-purpose flour
  • 6 tablespoons unsweetened cocoa powder (not Dutch-process)
  • 1 1/2 cups whole milk
  • 4 oz fine-quality unsweetened chocolate, finely chopped
  • 1 tablespoon pure vanilla extract
  • 6 sticks (1 1/2 pound) unsalted butter, at room temperature

  • Equipment:

    2 (8- by 2-inch) round cake pans

Make cake:

  • Preheat oven to 350°F with rack in middle. Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess.
  • Melt chocolate with butter, then cool.
  • Sift together flour, cocoa powder, baking soda, baking powder, and salt.
  • Beat eggs, sugars, and vanilla in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes. At low speed, mix in melted chocolate until incorporated, then add flour mixture in 3 batches alternately with sour cream, beginning and ending with flour mixture and mixing until each addition is just incorporated. Spread batter evenly in pans and rap pans several times on counter to eliminate air bubbles.
  • Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean, 40 to 50 minutes.
  • Cool in pans on a rack 10 minutes, then run a knife around edges of pans. Invert onto racks and discard parchment, then cool completely, about 1 hour.

Make frosting and assemble cake:

  • Whisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until mixture boils and is smooth and thick, 3 to 5 minutes. Remove from heat and whisk in chocolate and vanilla until smooth. Transfer to a bowl to cool to room temperature, covering surface with parchment paper to prevent a skin from forming.
  • Beat butter with an electric mixer until creamy, then add cooled chocolate mixture a little at a time, beating until frosting is fluffy and spreadable.
  • Cut each cake horizontally into 2 layers with a long serrated knife. Put 1 layer on a cake stand or large plate and spread top with 1 1/4 cups frosting. Repeat with 2 more layers, then add remaining layer and spread top and side of cake with remaining frosting.
Cooks’ notes:
  • Cake layers can be made 2 days ahead (but not split horizontally) and kept, wrapped tightly, at room temperature.
  • Frosting can be made 2 days ahead and chilled, covered. Bring to room temperature (about 1 hour) and beat until fluffy before using.
  • Cake can be frosted 1 day ahead and chilled, covered.

Recipe By Ruth Cousineau

Photograph by Romulo Yanes 

Classic chocolate cake

Classic Chocolate Cake

Serves 8

Hands-on Time: 45m

Total Time: 2hr 00m

Ingredients

  • 1 cup unsalted butter (2 sticks), cut into pieces, plus more for the pans
  • 2 cups all-purpose flour, spooned and leveled
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup dark brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2  large eggs
  • 1/2 cup sour cream
  • 1 teaspoon pure vanilla extract
  •   Creamy Chocolate Frosting

Directions

1. Heat oven to 350º F. Butter two 8- or 9-inch round cake pans and line the bottom of each with a round of parchment paper.

2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, brown sugar, baking soda, and salt.

3. In a small saucepan, combine the butter and 1 cup water and bring to a boil. Add to the flour mixture and, using an electric mixer, mix until combined. Beat in the eggs, one at a time, then the sour cream and vanilla.

4. Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the center of each cake comes out clean, 35 to 45 minutes. Cool in the pans for 20 minutes, then turn out onto a rack to cool completely.

5. Transfer one of the cakes to a platter and spread with ¾ cup of the frosting. Top with the remaining cake and spread with the remaining frosting.

Tip

To transport a cake, insert a dozen toothpicks along the edge and tent plastic wrap or foil over the top.


 
 

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Chocolate Cake

05/02/2010

Mile-High Chocolate Cake

Mile-High Chocolate Cake

Serves10 to 12
  • Active Time:1 hr
  • Start to Finish:3 1/2 hr
January 2008
This four-layer stunner may just render all your other chocolate-cake recipes obsolete. A generous amount of sour cream keeps the cake layers tender, and the frosting is a glossy triumph. It’s a natural fit for practically any get-together—from a simple family birthday celebration to an elaborate dinner party.

For cake

  • 5 oz fine-quality unsweetened chocolate, chopped
  • 2 1/4 sticks unsalted butter, softened
  • 2 3/4 cups sifted cake flour (not self-rising; sift before measuring)
  • 1/4 cup unsweetened cocoa powder (not Dutch-process)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs, at room temperature 30 minutes
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 1/2 teaspoon pure vanilla extract
  • 2 cups sour cream

For frosting

  • 1 cup sugar
  • 6 tablespoons all-purpose flour
  • 6 tablespoons unsweetened cocoa powder (not Dutch-process)
  • 1 1/2 cups whole milk
  • 4 oz fine-quality unsweetened chocolate, finely chopped
  • 1 tablespoon pure vanilla extract
  • 6 sticks (1 1/2 pound) unsalted butter, at room temperature

  • Equipment:

    2 (8- by 2-inch) round cake pans

Make cake:

  • Preheat oven to 350°F with rack in middle. Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess.
  • Melt chocolate with butter, then cool.
  • Sift together flour, cocoa powder, baking soda, baking powder, and salt.
  • Beat eggs, sugars, and vanilla in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes. At low speed, mix in melted chocolate until incorporated, then add flour mixture in 3 batches alternately with sour cream, beginning and ending with flour mixture and mixing until each addition is just incorporated. Spread batter evenly in pans and rap pans several times on counter to eliminate air bubbles.
  • Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean, 40 to 50 minutes.
  • Cool in pans on a rack 10 minutes, then run a knife around edges of pans. Invert onto racks and discard parchment, then cool completely, about 1 hour.

Make frosting and assemble cake:

  • Whisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until mixture boils and is smooth and thick, 3 to 5 minutes. Remove from heat and whisk in chocolate and vanilla until smooth. Transfer to a bowl to cool to room temperature, covering surface with parchment paper to prevent a skin from forming.
  • Beat butter with an electric mixer until creamy, then add cooled chocolate mixture a little at a time, beating until frosting is fluffy and spreadable.
  • Cut each cake horizontally into 2 layers with a long serrated knife. Put 1 layer on a cake stand or large plate and spread top with 1 1/4 cups frosting. Repeat with 2 more layers, then add remaining layer and spread top and side of cake with remaining frosting.
Cooks’ notes:
  • Cake layers can be made 2 days ahead (but not split horizontally) and kept, wrapped tightly, at room temperature.
  • Frosting can be made 2 days ahead and chilled, covered. Bring to room temperature (about 1 hour) and beat until fluffy before using.
  • Cake can be frosted 1 day ahead and chilled, covered.

Recipe By Ruth Cousineau

Photograph by Romulo Yanes 

Classic chocolate cake

Classic Chocolate Cake

Serves 8

Hands-on Time: 45m

Total Time: 2hr 00m

Ingredients

  • 1 cup unsalted butter (2 sticks), cut into pieces, plus more for the pans
  • 2 cups all-purpose flour, spooned and leveled
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup dark brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2  large eggs
  • 1/2 cup sour cream
  • 1 teaspoon pure vanilla extract
  •   Creamy Chocolate Frosting

Directions

1. Heat oven to 350º F. Butter two 8- or 9-inch round cake pans and line the bottom of each with a round of parchment paper.

2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, brown sugar, baking soda, and salt.

3. In a small saucepan, combine the butter and 1 cup water and bring to a boil. Add to the flour mixture and, using an electric mixer, mix until combined. Beat in the eggs, one at a time, then the sour cream and vanilla.

4. Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the center of each cake comes out clean, 35 to 45 minutes. Cool in the pans for 20 minutes, then turn out onto a rack to cool completely.

5. Transfer one of the cakes to a platter and spread with ¾ cup of the frosting. Top with the remaining cake and spread with the remaining frosting.

Tip

To transport a cake, insert a dozen toothpicks along the edge and tent plastic wrap or foil over the top.


 
 

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Mother's Day Celebrations

05/02/2010

Mothers Day Brunch


Mother's Day is a perfect excuse to shower the mothers in your life with love and special attention.  The most traditional gathering involves a Sunday brunch for mom and friends.  There's no need to become overwhelmed. Just simplify and plan ahead:

-Send mom and others a nice Mother's Day themed Evite so that you can track RSVPs

-Order a few platters of assorted make-ahead wraps (don't forget some veggie options), a green salad and a potato salad

-Make a chocolate cake for mom (see Recipes section for ideas)

-Fill some beautiful glass pitchers with tap water and ice and lay out clear plastic cups and lemon wedges

-Buy a few bottles of inexpensive prosecco or cava instead of champagne (Cristalino is a good bet) and ask guests to bring a bottle of bubbly, white, rose' or red wine if they ask what they can bring

-Pick up several grocery store or deli bouquets for the dining table and to display where guests will relax

-Download some mom-friendly songs from iTunes such as Judy Garland, Billy Holiday, Dolly Parton, Carly Simon, etc. and set up the iPod in a convenient spot for the party (make sure you have enough songs to last a couple hours)

-Don't forget silverware, plates, napkins and glasses, to wear a colorful, fun dress with chic flats since you may be on your feet a bit and, last but not least, a small gift for mom to open (photos of kids and grandkids in pretty frames always do well!)---oh and sit down with a glass of wine to appreciate the thoughtful scene before the guests arrive


 

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summer patio pick

05/02/2010

Summer patio

This enticing, bold summer scene reminds us that the carefree days of sun, fun, friends and family are on their way.  Note the use of mesh colanders to hold and display sweet summer fruits. Outdoor pillows are also a great accessory for temporarily adding some pop. Add a large clear carafe of sun tea or sangria to finish setting the scene.
 

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