Sunday, December 16, 2007

One for the Christmas Season!

I personally like fruitcake, but for those less than joyous about this particular baked good -- This one's for you!

A great fruit cake recipie

You'll need the following: a cup of water, a cup of sugar, four large eggs, two cups of dried fruit, a teaspoon of baking soda, a teaspoon of salt, a cup of brown sugar, lemon juice, nuts, and a bottle of whisky.

Sample the whisky to check for quality.

Take a large bowl. Check the whisky again. To be sure it is the highest quality, pour one level cup and drink. Repeat. Turn on the electric mixer, beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar and beat again.

Make sure the whisky is still okay. Cry another tup. Turn off the mixer. Break two leggs and add to the bowl and chuck in the cup of dried fruit. Mix on the turner. If the fried druit gets stuck in the beaterers pry it loose with a drewscriver.

Sample the whisky to check for tonsisticity. Next, sift two cups of salt. Or something. Who cares? Check the whisky. Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find.

Grease the oven. Turn the cake tin to 350 degrees. Don't forget to beat off the turner. Throw the bowl out of the window, check the whisky again and go to bed.

Merry Christmas!!

Monday, December 10, 2007

New Year's Eve Menu

New Year's Eve is THE time to indulge! Take a break from the restaurants and crowds. We offer service in "our home" or yours. We'll have a fire burning for you, bartenders and servers at your service, and incredible culinary selections. We have designed a menu, but we always take requests!

Appetizer :

Lobster and Sherry Bisque with Truffled Wontons

Danish Cured Duck Breast with Herbed Goat Cheese and Cherry-Walnut Conserve
Salad of Baby Greens with Clementines and Cranberries with Boursin and a Champagne Vinaigrette

Entree :
Lobster Stuffed Filet Mignon with a Cognac Demi Glace, Tourneed Carrots, and White Cheddar Duchesse Potatoes
Grilled Colossal Prawns with a Champagne Cream and Caviar Garnish, Wilted Greens, and Risotto with Fine Herbs
Roasted Chicken Breast Stuffed with Spinach and Truffles, Roasted Harvard Beets, and Risoleed Potatoes


Flourless Chocolate Cake with a Brandy Creme Anglaise and Blackberry Preserves

Banana-Raspberry Bread Pudding with a Sweet Cinnamon Butter and Bailey's Whipped Cream
White Chocolate Creme Brulee with Caramelized Pineapple and Dark Rum

Complimentary Champagne Toast

Prices vary according to number of guests. Dinner for two from $175/person.

We are happy to design menus to your specifications. It will be our pleasure to make limousine and floral arrangements per your request.

Try Something Special This Year For Two Or More And Make New Year's 2008 An Event To Remember!

Sunday, December 9, 2007

Give the Gift of Good Taste!


Put ADAiRE under your tree this Christmas with a gift certificate for our services. Treat your friends and family to time off in the kitchen and get 2008 off on the right foot. Our certificates also fit very nicely in stockings. With our new online gift certificate section you can pay online via our secure form. We offer a myriad of gift amounts available for any of our services from weekly meals to cooking classes to dinner and cocktail parties.

Just follow the link below and mention the blog:

Purchase gift certificate now!

Merry Christmas and Happy New Year!

* Cannot be combined with other offers.

Wednesday, December 5, 2007

Ever heard of a Tom & Jerry?

No, not the cartoon characters - the drink. It's Christmas time and people around the country are unpacking their Tom & Jerry punchbowl and mug sets. The drink is a mixture of rum and brandy with cinnamon, allspice and cloves mixed with egg and sugar. What tops off this lovely winter beverage of cheer is open to some debate. Many say hot water is the liquid of choice, but hot milk adds a nice creamy touch. Some have been known to use coffee as well when there is a desire to revel and frolic into the wee hours. Regardless of the beverage used to extend this winter favorite, a light dusting of fresh nutmeg is a must.
The origin of the Tom & Jerry is a bit of a mystery and some may become contentious, but most point to the early to mid 1800's. One story has it that Londoner Pierce Egan author of an 1821 night life guide introduced a version of eggnog to publicize his latest endeavor. Egan's book and the drink were so popular that London pubs were renamed Tom & Jerries for a time. Other's contend that British professor and author of a popular bartending guide, Jerry Thomas, invented the drink in the 1860's.
Whatever the origin, the drink has been enjoyed for years and often inspires parties planned around the foamy concoction. Often described as a "boozy milkshake", be sure to have the number of a reliable taxi service or plenty of extra pillows! These delicious cocktails have been known to sneak up on those who partake and pack quite a punch.
Antique bowls and mugs are making quite a comeback and form the centerpiece for many a Tom & Jerry Christmas party. Be sure to try the recipe below - just don't plan on driving anywhere soon! If you need some ideas for foods to go with your T&J's send us an email and we'll be happy to send along some suggestions.

1 oz. Dark Rum
1 oz. Brandy
1 egg
1 tsp. sugar
1 dash ea cinnamon, allspice, ground cloves (more may be added as desired)
6 oz. hot water, milk, or coffee
fresh nutmeg, grated, to taste

Separate egg in two bowls. Add Rum & Brandy to the yolk and beat together until frothy. In the other bowl beat the egg white until it peaks; add sugar and spices; beat until stiff. Fold into the liquor mixture. Pour into a coffee mug and top with the water, milk or coffee. Dust with fresh, grated nutmeg.

For a Tom & Jerry punchbowl full:

1 cup Dark Rum
1 bottle (750 ml) Brandy
6 eggs
2 cups sugar
1/4 tsp ea cinnamon, allspice, ground cloves (as desired)
4 cups hot water, milk, or coffee
fresh nutmeg, as needed

Follow same procedure as above.

Enjoy and Merry Christmas!

Sunday, December 2, 2007

Let them eat cake?

A dietitian was once addressing a large audience in Chicago. "The material we put into our stomachs is enough to have killed most of us sitting here, years ago.

Red meat is awful. Soft drinks erode your stomach lining. Chinese food is loaded with MSG. Vegetables can be disastrous, and none of us realizes the long-term harm caused by the germs in our drinking water.

But there is one thing that is the most dangerous of all and we all have, or will, eat it. Can anyone here tell me what food it is that causes the most grief and suffering for years after eating it?"

A 75-year-old man in the front row stood up and said, "Wedding cake"

Cherry Almond Biscotti & Holiday Hot, Spiced Tea

As I sit in front of the fire on this blustery Sunday afternoon enjoying a mid afternoon snack, I find myself feeling a bit selfish for not sharing the recipes for this wonderful little respite from the rat race that is daily life. So, in the interest of unburdening my conscience of this weighty responsibility, the menu and recipes follow.

1 pair slippers (lined if possible)
1 pair lounging pants (polar fleece preferred)
1 ea T-shirt, quite worn and soft
1 ea sweatshirt, heavy and comfortable
1 ea ottoman, on which to rest one's feet
1 ea crackling fire, all the better to blog by or relax (your choice)
1 ea quiet Sunday afternoon
2 to 3 ea Cherry Almond Biscotti
1 ea cup Holiday Hot, Spiced Tea

Combine and enjoy!

I believe the first seven ingredients are pretty self explanatory, however, the final two may need some additional explanation.

Cherry Almond Biscotti - These wonderful little treats get a big boost from the addition of amaretto which accentuates the flavor of the almonds and highlights the tart dried cherries.

1 3/4 cup dried cherries
1/2 cup amaretto (almond flavored liqueur)
3 cup all-purpose flour, plus more for dusting
2 tsp baking powder
1/2 tsp salt
4 Tbsp unsalted butter, softened
1 cup granulated sugar
4 lg eggs (3 whole, 1 lightly beaten)
2 tsp vanilla extract
3/4 cup whole blanched almonds, chopped
3 Tbsp sugar (larger granules than table sugar that sparkle when sprinkled on baked goods and candies)

Preheat oven to 375°. Heat cherries with liqueur in saucepan over medium-low heat, stirring occasionally, eight minutes. Drain, reserving 2 Tbsp liquid.

Sift together flour, baking powder, and salt. Mix together butter and granulated sugar with an electric mixer until fluffy, about two minutes. Mix in 3 eggs, 1 at a time. Mix in cherry liquid and vanilla. Gradually mix in flour mixture. Stir in cherries and nuts.

On a lightly floured surface, divide dough in half. Shape each half into a 12 1/2 by 2 1/2 inch log. Flatten logs to 1/2 inch thick. Transfer to two baking sheets lined with parchment paper. Brush logs with beaten egg; sprinkle with sanding sugar.

Bake 35 minutes. Transfer to wire racks; let cool 20 minutes. Cut each log on the diagonal into 16 to 18 pieces. Transfer pieces to racks, laying them on sides. Set racks on 2 baking sheets. Bake in a 300° oven eight minutes. Flip and bake 8 more minutes. Let cool until crisp.

Holiday Hot, Spiced Tea Much like the biscotti, this recipe would also benefit from the addition of amaretto if you are so inclined and have nothing more on the agenda!

1 tsp whole cloves
1 stick cinnamon
3 qt water
6 tea bags
1 pint orange juice
juice of 2 lemons
1 cup sugar
1/2 cup dark brown sugar (or to taste)

Tie spices loosely in cheesecloth or spice bag and bring to boil in water. Remove from heat. Add tea; cover and steep 10 minutes. Remove all bags. Add sugar and juices. Mixture can be stored in the refrigerator and reheated as needed. For a festive touch, red food coloring may be added as well as the aforementioned amaretto.

I feel much better now. Please excuse me while I continue enjoying my afternoon by the fire.