It’s a rainy Friday afternoon in New York so we thought that a little treat would sweeten your mood.  The Fat Radish, a favorite restaurant in New York, has shared their recipe for Chocolate Pot de Crème with the Lazy Hostess, who loves this easy-to-make yet decadent dessert.

Since these will be made in advance, all you need to do for your last course is to put them on a pretty plate and add a small spoon.  We like to garnish our pots before serving with a piece of candied ginger.  And, if you choose to bake your pot de crème desserts in mason jars (shown in the photo) make sure to take off the lids before popping them into the oven.  Once they are cooled, the lids can go back on for a cool presentation or to seal them for future use.

CHOCOLATE POT DE CRÈME

Recipe courtesy of The Fat Radish

INGREDIENTS

2/3 cup milk
1/2 cup whipping cream
1 tbsp Grand Marnier
1 tsp vanilla extract
1 tsp grated orange zest
4 oz chocolate, chopped
4 large egg yolks
3 tbsp sugar

RECIPE NOTES

Combine milk, whipping cream, Grand Marnier, vanilla, and orange zest in a saucepan, bring to a lazy boil. Turn down the heat and melt in chocolate, stirring frequently, then remove from heat.

In a mixing bowl, whisk together egg yolks and sugar until pale. Gently whisk into chocolate. Strain the mixture and divide into ramekins. Place ramekins in a roasting pan with about 1/2” water. Bake for 40 minutes at 350, cool until set.

PHOTO CREDIT:  Courtesy of The Fat Radish

Movie night will never be the same again.  America’s favorite snack food has been reinvented by Quinn Popcorn in several mouth-watering, gourmet flavors including Parmesan & Rosemary, Vermont Maple & Sea Salt and Lemon & Sea Salt.

Not only is their popcorn delicious but it’s healthier than traditional brands who often use hydrogenated oils, preservatives and questionable chemicals in their flavoring or on their packaging.

The box, which is made from recycled and compostable paper, comes with two servings of organic popcorn inside.  First you pop the corn in the microwave and then you pour on the contents of two smaller pouches containing the all natural flavoring.

Purchase a sampler pack of all three flavors for $14.97 from Abe’s Market.

PHOTO CREDIT:  Quinn Popcorn

Ladurée macarons have nothing less than a global cult following among the sophisticated social set.  The Parisian bakery first opened in 1862 and developed the iconic French cookie, which is made from two macaron shells filled with ganache.

Originally posted on Sweet Designs by Amy Atlas, this dessert table by Azar of Principal Planner in Montreal, was inspired by the signature celadon green and pale pink packaging of Ladurée.  To conjure up the feeling of a Parisian tea shop, Azar created an installation of gilded frames, glass jewelry boxes, distressed bound journals, vintage cake stands and gold rimmed tea cups.

The assortment of desserts – all in celadon, pale pink and cream – included a four tiered cake by The Caketress, cupcakes and macarons from Dolci Piu, cake balls from Three C Baking & Co and Turkish Delights, marshmallows and nougat cookies from Oh So Chic Sweets.

This pretty desserts table speaks to the little girl in all of us who grew up playing afternoon tea.  It would be perfect for a bridal or baby shower celebration.

See original post on Sweet Designs here.

PHOTO CREDIT:  Monique Simone Photography

Think your peels are destined only for the composter? An innovative creation by Dutch designer, Rianne Koens, Peel Pride includes a series of kitchen tools that capture the aroma infused in the top layers of fruit and vegetables.  The top peeler cuts off the very thin fragrant layer of the peel.  Then the strips go into the stackable containers for drying which makes the flavors more intense.

Next the peels are placed into individual dispensers that are used with the grinder. The peels are ground into small pieces that can be shaken onto food or drinks.  It’s a great way to add a dash of taste and fragrance as well as a sprinkle of color onto all of your foodie creations!

PHOTO CREDIT:  Charlotte Boeyden

There are certain brands of champagne that never fail to impress.  Just from the packaging alone, they are instantly recognized and consistently in good taste.  But, just like in fashion, sticking to iconic brands can mean you are playing it a little safe.  Those with true style or, in this case, a discerning palette, often seek out something more original, exclusive and off the beaten track.

Henri’s Reserve, created by marketing executive and consummate hostess, Ruth Frantz, is an online boutique dedicated solely to artisanal champagne that is estate-bottled and produced in limited quantities.  The bottles may be from champagne houses that you do not know but, we are pretty sure they will be ones you will not soon forget.

The voice of the site comes from a charming and knowledgeable “guide” named Henri who offers us some of his insider notes and exclusive tips on champagne.

Holiday celebrations call for a glass of bubbly. 
Give us a few unique champagne selections from your Reserve.
Here are some amazing champagnes that are currently offered on the Henri’s Reserve site: Gimonnet Blanc de Blancs (which was written up in Wine Spectator this month)  $46.99;  Fleury (biodynamic and an old favorite at Chez Panisse), $39.99; Diebolt-Vallois (a favorite at The George V in Paris – especially during Fashion Week), $68.99; and, any Vilmart & Cie (named “cult champagne” by Food & Wine).

What types of foods pair well with champagne?
In our opinion, all of them (smile)!   But, if you would like some “advanced” pairing tips from our fabulous chef friends, they suggest the following…

In general Brut champagne goes well with caviar, cheeses, french fries, Indian curries, shellfish, sushi and Thanksgiving turkey. Blanc de Blanc champagne should be served with fried chicken, oysters, salmon, shellfish and parmesan cheese. Rosé champagne compliments food with smokier flavors like BBQ, beef (rare and medium rare), goat cheese, chocolate, tuna, ham and proscuitto.

When it comes to choosing glassware, what do you recommend and why?
Tulip or flute glasses are best as they enhance the flow of bubbles to the crown and concentrates the aromas of the wine.

What is the key to a good toast?
It should always show humor.

Henri’s Reserve is an e-boutique that sells handcrafted, estate-bottled champagnes produced by houses that ship often less than 5,000 cases a year and produce vastly fewer of their cuvée spéciales.

PHOTO CREDIT:  Style Me Pretty

Chocolatier Katrina Markoff is known for her exotic truffles that take us around the world through her handpicked spices, flowers, nuts and flavors. Now the founder of Vosges Haut-Chocolat is bringing us home for the holidays with her new box of seasonal truffles.

With flavors such as Marrone Pistachio (Italian chestnuts, Sicilian pistachios, milk chocolate), Plum Pudding (plum, Armagnac, dark chocolate), Peppermint Candy Cane (peppermint candy cane, dark chocolate) and Eggnog & Jamaican Rum (Appleton rum, Grenadian nutmeg, ginger, white chocolate), these rich truffles will make you nostalgic for old fashioned family traditions.

Bring a box of 16 holiday truffles ($43) for your gracious host or tuck them under the tree but make sure to eat them within ten days as they are highly perishable.  Somehow we don’t think that will be a problem…

And a special gift to all of our Notes on a Party readers…Vosges is offering a 15% discount on purchases made through December 31st, 2011.  Enter the code “VosgesFriend” at checkout to receive your discount.

PHOTO CREDIT:  Vosges Haut-Chocolat

Here he remembers that magical night in the African bush…

WHITE MISCHIEF

INGREDIENTS

2 oz Milagro Reposado Tequila
3/4 oz pear puree
1/2 oz fresh lime juice
1/2 oz agave nectar
mezcal
Tarragon

MIXING NOTES

Combine the tequila, pear puree, lime juice and agave nectar in a cocktail shaker. Spray the glass with the mezcal. Shake and strain into a martini glass. Garnish with a sprig of tarragon. Give the herb a good smack to release the aromas before you place it in the drink.

INSIDER NOTES

As told to Celia Chen by Yusef Austin…When I was in South Africa on a journey in the bush, I went out every morning and night to see The Big 5. After a couple of hours of searching for these beautiful creatures, the sun would be setting, and we would take a cocktail break and chew on biltong( a South African ) jerky. Our guide Marlon had a bit of tarragon and a pear with him and the tequila we had brought from the States. My creative juices started flowing and I created an amazing new cocktail with these ingredients.

The name of the cocktail comes from a book I read on my travels about “White Mischief,” a hedonistic group of wealthy white from the late Twenties and early Thirties. As I sipped on my cocktail and watched the sun setting I was transported back to those days of White Mischief.  All I could do is grin and watch the African sky turn to night.

Over the past 12 years, Yusef Austin has designed creative specialty cocktails for corporate events and private parties in New York and all over the globe. His clients include, celebrity party planner and lifestyle guru Colin Cowie, fashion designer Naeem Khan, Sol Kerzner, and nightlife venues such as the Boom Boom Room.

PHOTO CREDIT:  Courtesy of Yusef Austin

Golden apples are usually found in only in fairy tales but with Food Finish, they can be served on your dinner table. Created by The Deli Garage and a small factory that produces high quality food coloring for fine European pastry shops, Food Finish is a spray on color that is tasteless and harmless to eat.

Available in four shades – gold, silver, blue and red, the sprays will instantly dress up any type food turning it into a fantasy dish.  Imagine a metallic blue chicken with a side of silver asparagus or a centerpiece of miniature gold pumpkins.

Visit The Deli Garage for more information.  Unfortunately, Food Finish is only available for shipping within Europe at the moment.

PHOTO CREDIT:  Courtesy of The Deli Garage

Ghosts, goblins and ghouls don’t always have to be of the scary kind.  Halloween can have a cuter and sweeter side, especially if you are Mia Bauer, founder of Crumbs Bake Shop.  Halloween is by far her favorite holiday and a time of inspiration.   Here she shares a few expert tricks and original ideas for setting up a spooky dessert table that will delight the whole family.

Costume Your Table
Decorate the tabletop with lots of colored bowls – black, red, orange and purple – all of them overflowing with different kinds of candy.  Add spider webs and fake spiders which can be purchased at any paper goods or stationery store.

Special Effects
Place a big punch bowl in the middle of the table with fog coming out for a dramatic effect.  To make fog, combine dry ice with hot water. You can find dry ice at stores that supply regular ice.

Dirt Cupcakes
To make dirt cupcakes, use a Crumbs Blackout Cupcake or make your own with chocolate frosting with chocolate cake crumbs on top to make it look like dirt.  Before you frost the cupcake take gummy worms and mix them into the frosting and then manipulate a few to look like they are crawling out of the cupcake.

This season, Bauer’s Halloween creations include Spidey Web, chocolate cake filled with chocolate buttercream and topped with chocolate fondant, decorated with a spider web design and spider candy; Monster Mash, vanilla cake topped with orange tinted vanilla cream cheese frosting, edged with green sprinkles and decorated with a monster finger puppet; and Chocolate Halloween Pumpkin, vanilla cake topped with chocolate cream cheese frosting, edged with Halloween sprinkles and decorated with a pumpkin shaped cookie.

For the complete Halloween Gourmet Taste Pack, which includes 2 Spidey Web, 2 Monster Mash, 2 Vanilla Halloween Sprinkle, 2 Oooohstess, 2 Pumpkin and 2 Chocolate Pecan Pie, purchase directly from the store ($18) or online ($24).  Available until October 31st, 2011.

PHOTO CREDIT: Courtesy of Crumbs Bake Shop

There are some invitations that one must simply never decline.  When Carla Ruben of Creative Edge Parties rings the bell for dinner, be prepared to go on a culinary adventure along with your fellow guests who, on this occasion, were a group of the most talented event designers, wedding planners and industry names in town.

For the latest installment of The Creative Edge Culinary Council, a guest chef exchange program designed to foster creativity and innovation in her kitchens, Ruben brought in Rafa Peña (El Bulli, Gresca) from Barcelona and Johan Jureskog (Rolfs Kök, Allmänna Galleriet) from Sweden to create a seven course tasting menu with inspired dishes from their respective homelands prepared in their signature styles.  Here’s what we were treated to…

For the Table

Grilled Bone Marrow with American Sturgeon Caviar

First

Sardines with Pancetta Iberica

Second

Smoked Duck with Dublin Bay Prawns and Fresh Herbs

Third

Trout with Horseradish, Lemon Butter, “Old Spice” and Dill

Fourth

Chanterelle Mushrooms with Comte Cheese

Fifth

Heart of Veal with Red Wine, Celeriac and Spinach

Sixth

Roquefort Bisquit with Apple and Lychee

Seventh

Red Fruit Sorbet with Mediterranean Herbs

The dinner party, hosted in the CEP Tasting Room, was elegant, relaxed, meticulous yet spontaneous all at the same time, which is exactly like Ruben herself.  There was a lot of table hopping and chair swapping – so that everyone could catch up with their favorite colleagues – as well as an impromptu toast by the always boisterous cake designer, Ron Ben-Israel.

The guest list included designer David Stark, wedding planners Ann David, Nicky Reinhard and Sofia Crokos, event guru Maneesh K. Goyal, Christie’s Lydia Fenet, Ferragamo’s Pierre Goyenetche, IAC’s Emily Dull, Kage Konsulting’s Karrie Goldberg and others.

Some drool-worthy photos for those of you living vicariously through us….

(from top to bottom – bone marrow, trout, chanterelle mushrooms, roquefort bisquit, Carla Ruben with Rafa Peña and Johan Jureskog)

PHOTO CREDIT:  Jen Causey

Choosing an unusual location for an event can add something special to the experience.  For guests that attended a recent dinner party in the remote desert in Northern Nevada, the experience was nothing short of spectacular.

Seizing the opportunity to entertain the creative spirits and bon vivants that had descended upon Black Rock Desert for Burning Man, the annual art event and temporary community based on self-expression, Carl Heline from Krug and his friends Phil Winser and Ben Towill from The Fat Radish embarked on an ambitious three-day build out for their dinner party in the desert.

Dressed in outrageous costumes, 120 guests boarded the Krug Art Bus and were driven to the picturesque Zoo Camp for a seated dinner prepared by the chefs at The Fat Radish, a hip restaurant in Manhattan’s Lower East Side.  Bottles of Krug Cuvee were poured during the incredible sunset as guests dined and danced into the night.

As a parting gift, dog tag necklaces were handed out with the message, “I am an Animal, if lost take back to the Zoo.”

See coverage in W Magazine here.

See post from Taryn Cox The Wife here.

PHOTO CREDIT:  Dylan Trussell, David Dinetz and Taryn Cox

We love accidental masterpieces and the invention of this cocktail is a good example of taking a recipe, playing around and reinventing it in a unique way.  Photographer, writer and lifestyle blogger Emiko Davies shares her recipe for the Raspberry Acetosa Mojito, which was inspired by a framboise syrup recipe found in Pellegrino Artusi’s The Art of Living Well (1891).

According to Davies, “It is a refreshing, reviving syrup, and that little kick of vinegar makes it the perfect base for unique summer cocktails or for jazzing up a berry trifle, some vanilla ice cream or crepes – the options are endless.”

Originally posted on Food52, the mojito recipe was a finalist in their competition for the Best Poolside Cocktail.

RASPBERRY ACETOSA MOJITO

Courtesy of Emiko Davies and Food52

INGREDIENTS

For the Acetosa:
2 ounces fresh raspberries
2 ounces white sugar
2 ounces water
2 tablespoons red wine vinegar

For the Raspberry Acetosa Mojito:
The above quantity of Acetosa
4 glassfuls of ice
1 large lemon, chopped into pieces
4 tablespoons of cane (raw) sugar
8 ounces white rum
soda water
24 fresh basil leaves
A handful of raspberries for garnish

MIXING NOTES
For the Acetosa, place the sugar and water in a saucepan and bring to the boil (stir until the sugar has dissolved). Let the syrup simmer gently for 8 to 10 minutes, until thickened but not caramelized.

In the meantime, squeeze the raspberries through a fine sieve to separate the seeds from the pulp and juice. Discard the seeds and place the juice/pulp in a bowl and set aside. When the syrup has boiled, add directly into the bowl with the raspberries along with the vinegar. You may want to first just add 1 tablespoon, taste, then adjust to your taste. I found 2 tablespoons to be pleasantly acidic while not being overpowering. Set aside and allow to cool. If you make this in larger quantities you can keep this bottled and stored in the fridge for quite some time.

For the mojito, in each glass (a tumbler is the classic glass to use), pound 1 tablespoon of sugar together with ¼ of the lemon and a little splash of soda water to loosen. Fill the tumblers with ice. Add the rum, the raspberry acetosa and fill the rest of the glass with soda water, stopping when you reach ½ inch from the top. Stir carefully with a spoon from the bottom of the glass to the top. Garnish with the basil and a handful of fresh raspberries.

INSIDER NOTES
Davies notes that Artusi’s recipe for this raspberry syrup is unusual because it substitutes red wine vinegar for the typical citric acid.  And, in his typical way, Artusi says to “to taste and see,” instead of give precise quantities, which is part of the charm of using his cookbook and the reason why it inspires experimentation!

PHOTO CREDIT:  Courtesy of Emiko Davies and Food52

Ever heard of vertical roasting?  It’s believed that the Chinese discovered this method of cooking more than 2000 years ago when they started mounting suckling pigs and ducks in a hanging position to allow the fat to drip out for tender meat with a crispy skin.

These days you’ll come across a lot of recipes for Beer Can Chicken where the bird is placed over a half empty can for vertical roasting.  The Lazy Hostess prefers to use the Cocorico by Napa Style, which is essentially a shallow ceramic baking dish with a cone in the center to hold the chicken upright.  The cone directs heat inside the bird for faster cooking.

Simply mount the uncooked chicken onto the ceramic cone so that the legs are in the air.  Once the chicken is vertical, apply a spice or herb rub of your choice as well as salt to the bird. Fill the dish beneath with your choice of vegetables such as potatoes, butternut squash, turnips and carrots.  The bird will roast evenly since all areas will be exposed to oven heat and the juices will drip into the shallow dish beneath to add flavor to your vegetables.

The best part of the Cocorico is that the ceramic cooking vessel is designed to be transported from oven to table. And what an impression it will make when it arrives…

The Cocorico is available in three colors – green, red and brown – at Napa Style for $49.

PHOTO CREDIT:  Courtesy of Napa Style

By now we all know the term farm-to-table, but have you heard of bean-to-bar?  The latest incarnation of the premium chocolate bar comes from Raaka, one of the only chocolate companies working with organic fair trade, Rainforest Alliance certified beans.

Raaka uses a low temperature process instead of roasting their beans to bring you a rich flavor they claim is the closest to the natural bean. Their chocolate comes in four unique flavors including Dark with Sea Salt, Blueberry Lavender, Hazelnut and Vanilla Rooibos.

Look for the gorgeous eco-chic packaging from Loop, an eco-conscious stationery and textile design company, who creates hand drawings and prints with soy inks on 100% post-consumer recycled chlorine-free paper.

For special occasions such as weddings, Raaka will create chocolate bar favors complete with custom packaging.

PHOTO CREDIT:  Courtesy of Raaka

Nothing says All-American Summer more than the Lobster Roll.   Whether you are heading to the beach this weekend or laying low in the city, this easy recipe is the perfect choice for a relaxed holiday gathering.  The Lazy Hostess suggests a simple summer menu including classic lobster rolls served with fresh corn grilled on the BBQ and a side of coleslaw. While traditional wine pairings for lobster might be Riesling or Sauvignon Blanc, a cold glass of beer would do just fine.

LOBSTER ROLL

Serves 4

INGREDIENTS
4 1-pound lobsters (or 2 cups of cooked lobster meat)
3 tablespoons mayonnaise (or to taste)
2 tablespoons lemon juice
1 teaspoon freshly chopped chives
1 teaspoon freshly chopped tarragon
Pinch of cayenne pepper
Sprinkle of salt and pepper
4 top-split hot dog buns
2 tablespoons of softened butter
Shreds of Boston lettuce

RECIPE NOTES
Prepare an ice bath in a large bowl.  Bring a pot of salted water to boil.  Place lobsters into the pot and cook for 10 minutes (or until lobsters are bright red).  Remove lobsters with tongs and plunge them into the ice bath. After 2 minutes, remove lobsters and drain well.

Twist off tails and claws and extract all of the meat from the lobster.  Cut into ½ inch pieces and set on a fine metal strainer for 1 hour in the refrigerator to cool and drain again.

Mix lobster meat with lemon juice, mayonnaise, chives and tarragon.  Sprinkle with salt, pepper and pinch of cayenne to taste. Lightly butter inside of each hot dog bun and place on grill until toasted.  Line each bun with strips of lettuce, fill with lobster salad and serve immediately with a side of chips and pickles.

PHOTO CREDIT:  Courtesy of Dean and Deluca

It’s hard to be the life of the party when the buffet table can potentially send you to the ER.  Hosts don’t have it any easier – not only do they have to please everyone’s palettes, they now have to worry about a whole range of food allergies and dietary restrictions.

These pretty cupcake baking cups and food flags by Aussie company, Allergy Riders, make it easy to identify which treats are suitable for indulging. Each allergy is color coded and labeled with important messages like “No nuts here,” or “I’m dairy and gluten free.”

Consider it preventative party décor!

PHOTO CREDIT:  Courtesy of Allergy Riders

Foodies will most definitely delight at Gilt Groupe’s latest offering, Gilt Taste, a dedicated website for all things culinary and artisanal curated by former Gourmet Editor-in-Chief Ruth Reichl.  At their lavish launch party last Wednesday night at Cedar Lake, notable chefs including Eric Ripert, restaurateurs Drew Nieporent and Ken Friedman, author Jay McInerney, and model turned television host Tyra Banks mingled with guests that came out to celebrate the new culinary site.

Gilt Taste, which promises to feature “highly coveted products and experiences at insider prices,” brought their site to life by setting up market tables (Cheese, Meat, Charcuterie, Oysters, Pantry and Desserts) around the room in order to showcase a wide variety of food by artisans and local purveyors.  The Cheese table included a selection of cave-aged cheeses from Murray’s while the Meat table offered exclusive-to-Gilt-Taste Mosefund Bacon and Bratwurst tasting trios.  Desserts featured pop pies (read: gourmet pop tarts) from Cake Monkey and elegant cakes from Lady M.

One of the most innovative displays was a Lollipop Installation by Gastronomista, which included lollipops in artisanal flavors such as Noble Maple Tonic No. 2 with Bourbon and Chamomile; Blood Orange Campari; Margarita with Pink Pangasinan Salt; and, Peach Bellini with Long Pepper.  The lollipops, wall mounted on plexiglass, spelled out the Twitter hashtag for the event – #gilttaste.

For those looking to post in a more old school way, a chalk board invited them to share what they were hungry for….which, by the looks of the crowd, was for just about everything Gilt Taste was offering!

PHOTO CREDIT: Copyright ©JIMI CELESTE/PatrickMcMullan.com.

Now you can send a gift to say, “Get Well Soon,” that actually might help you get well soon.  Healing Cooler is a boxed set of 6 freshly pressed organic fruit and vegetable juices that can be sent to a loved one that is on the mend.

Created by Eric Helms and actress Salma Hayek, Healing Cooler offers three coolers ($60 each) including Immunity (a citrus based cooler with 1200% of the daily requirement of Vitamin C), Strength (a vegetable cooler with 18 pounds of organic pressed vegetables) and Recovery (a healing cooler of vegetable and fruit juices combined).

Order a Create-Your-Own cooler for your next spa party with the girls and sip yourself to wellness with delicious juices including Apple Lemon Ginger, Pineapple Kiwi or Green Leaf.

Healing Cooler donates a portion of proceeds to Farm to School which connects schools to local farms to promote education about nutrition.

To order in New York via messenger service or within the continental U.S. via Fed Ex, visit Healing Cooler.

PHOTO CREDIT:  Courtesy of Healing Cooler

While the cupcake has enjoyed a long reign as the portable dessert of choice, three friends from Brooklyn have created a new sweet treat that may be the next big baking trend.  Called the Cake Cup, the dessert is essentially a miniature cake that is said to be more moist and flavorful than a cupcake since doesn’t have to stand up on its own.

Flavors include Lemon Raspberry (yellow cake with raspberry honey and lemon curd), Chocolate Toffee (chocolate cake with salted caramel and English pecan toffee crumble) and, an all-time favorite, Classic Red Velvet (red velvet cake with cream cheese frosting and roasted pecans) among other seasonal flavors.

Lazy Hostess loves the idea of these individual desserts that can be delivered right to your dinner table in either plastic or glass cups. Those looking for an unconventional wedding cake can inquire about the bakery’s Cake Tower, an installation of cake cups on a dessert table which looks delicious and magnificent all at the same time.

Pricing starts at $4.25 for one 5 oz Cake Cup and goes to $5.25 for a 2 oz Cake Flight of three cups.  For a quote for a wedding cake or a custom recipe, contact Bee’s Knees Baking Company.

PHOTO CREDIT:  Courtesy of Bee’s Knees Baking Company

Here’s how the ingenious gadget works.  Store the Ravi in the freezer so the liquid can become very cold.  Attach the Ravi to your wine bottle and simply pour the wine into your glass.  The wine travels through a stainless steel tube (that does not alter the taste) and cools along the way.

Unlike the salted ice bath (which is another relatively quick trick), the Ravi cools the wine not the bottle.

Be the ultimate hostess by learning to serve your wine at the optimal temperatures. Not only does the Ravi cool a warm bottle of white wine in a matter of seconds, it can also be used to send a small chill into your red wine by bringing it from room temperature down to that of a wine cellar.

It should be noted that most people make the mistake of drinking white wine that is too cold and red wine that is too warm which conceals the fruit. Recommended serving temperatures for Sauvignon Blanc are 43-46 degrees; for Côte du Rhône, 50-54 degrees; and, for Bordeaux, 63-64 degrees.

A tip from Wine Spectator, who seems to endorse the product, is to let the Ravi dry completely after cleaning and before putting back into the freezer for your next use.

PHOTO CREDIT:  Courtesy of Ravi Wine Solution

With product names like the Catcher and the Curve, you might think this brand was related to sports but the British company, Joseph Joseph, is all about stylish and technically innovative kitchenware.  Created by twin brothers Richard and Antony Joseph, who studied at Cambridge University and Central St Martins, respectively, the brand merges both form and function into a variety of modern products from colanders to chopping boards.

Two standout kitchen tools that we would like to borrow for our bar include a citrus juicer with a built-in seed remover and pulp catcher ($8) and a fruit and vegetable peeler ($8) with a curved blade that removes more peel than the conventional straight version.

These bright ideas will come as welcomed news to amateur mixologists who love signature cocktails that call for freshly pressed juices and a lemon peel twist. Cheers!

PHOTO CREDIT:  Sur La Table

When it comes to party snacks, nothing is easier to prepare than a savory dip for your veggies, bread and crackers.  Some are so simple that they only need a quick pulse in the blender while others require a good mix of ingredients followed by a few short minutes in the oven.

There are so many flavorful combinations to try including baked dips with cheese, vegetable blended dips with yogurt or mayonnaise and heartier dips with meat or shellfish.  Carrots and celery might be the typical choices for “dippers” but we like to offer our guests a wide variety of options including sugar snaps, endives, radishes, breadsticks, pita chips and tortilla strips.

Inspired by all the amazing recipes that surfaced for the Big Game, the Lazy Hostess gathered together a few delicious dips that could be served at any type of occasion.  Our favorite?  The Greek Goddess Dip, a unique recipe that substitutes feta and dill to create a Mediterranean delight!

GREEK GODDESS DIP

Recipe by Melissa Clark for NYTimes – January 29, 2011

Serves 4 to 6

INGREDIENTS
1/2 cup packed fresh dill
1/2 cup packed fresh mint
1/2 cup packed fresh parsley
1/3 cup packed fresh basil
2 garlic cloves, chopped
2 scallions, white and green parts, sliced
1 1/2 tablespoons freshly squeezed lemon juice
Pinch kosher salt, more to taste
1/2 cup extra virgin olive oil
1/2 cup crumbled feta cheese
1/2 cup Greek yogurt
1/4 cup mayonnaise, optional

Raw chopped vegetables or pita chips, for serving.

RECIPE NOTES
Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.

With  motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add  mayonnaise and pulse to combine.

Serve  dip immediately with vegetables or pita chips or cover and store in  refrigerator for up to 3 days.

Coming in a close second was a recipe from Food & Wine for a baked Artichoke Dip with jalepenos that was spicy and smothered in cheesy goodness.  Let’s just say the dish was licked clean (not literally, but almost).  And, for a seafood dip, we loved the creamy, decadent Peekytoe Crab Dip by Merrill Stubbs of food52.  It’s so good that you might be tempted to double dip!

PHOTO CREDIT:  Andrew Scrivani for NYTimes

If a trip to Ladurée in Paris is not in your upcoming travel plans, there is still a way to satisfy your craving for French macarons.  Head down to the Lower East Side in New York to visit Bisous Ciao Macarons, a charming little bakery shop that sells a wide assortment of the coveted confections.

The handcrafted macarons (almond based meringues filled with ganache or jam) come in many of the classic flavors including Chocolate, Pistachio, Lemon and Salted Caramel.  We fell in love with their Masala Spiced Chai and Pecan Caramel macarons which are part of their seasonal winter collection.  For something original, try their Fleur Collection which features delicate floral flavors like Orange Blossom and Rose.

A single macaron is $2.25 but we doubt anyone could have enough willpower to just eat one.  To indulge, order a box of 12 macarons for $25 or 24 macarons for $48.

Packaged in chic boxes, the macarons are available as favors for weddings, bridal showers and dinner parties.  Contact their event department to make special arrangements or to request custom flavors.

PHOTO CREDIT:  Bisous Ciao Macarons

To take this concept one step further, here’s an idea from Martha Stewart for an “edible” centerpiece that acts as a crudité platter.  Housed in a galvanized metal planter, the look in industrial chic when paired with a simple fabric (or craft paper) runner and classic china and flatware.

To recreate this crudité centerpiece, fill the bottom of the planter (found at a garden supply store) with sprouts, moisten them with water, then artfully arrange a variety of vegetables including carrots, asparagus, baby tomatoes and purple and green cauliflower in tightly packed groups.  Dip is presented in individual bowls so each guest may have their own.

PHOTO CREDIT:  Martha Stewart Living