Cocktails and Canapes Round-Up from the Creative Cooking Crew

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We’ve got a really great round-up this month.

For the March challenge, we stepped ‘out of the box’  — not that the Creative Cooking Crew has ever been boxed in. We took our love of creating interesting food items and paired them with boozy cocktails that were conjured up as a special pairing for our chosen canapés (or vice versa). Read More

Cocktail and Canape Challenge: A Vodka-Sambuca Margarita and Smoked Salmon Taco Bite

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This was not an easy challenge for me.

I’m a ‘give me wine‘ or ‘give me water‘ kind of drinker. I long ago gave up cocktails to avoid the sugar content and, in no small measure, the morning after headaches. Read More

Leftovers: Or How I Turned My Fancy French-Inspired New Year’s Eve Dinner Into a Spicy Asian Fusion Meal

New Year’s Eve was all about indulgences … foie gras with an apple gastrique and chutney, bone marrow, triple créme cheese and baguette rounds that served as the vehicle for all those delectable starters. Then came some shrimp and lentils (for New Year good luck) followed by a main course of cornish hens and black rice. Not just any cornish hens, either. These birds had a little foie gras under the skin and were basted with the fat rendered from the foie. Indulgent!

Though not French, the Chinese black rice was treated with a mirepoix which also included fennel and was mixed with chopped dates and toasted pecans for a little sweet-savory to complement the birds. Side dish: roasted string beans and mushrooms with a little gorgonzola topping. Read More