Tonight I’m teaching a “Steakhouse Dinner” class at EQ at The Party Source. In addition to grilling up great Certified Angus Beef New York strip steaks, we’re making all the classic sides, like wedge salads, creamed spinach, crispy onion straws and of course, the best steak house dessert- cheesecake!

Cheesecake with Walnut Crust
Prep time: 30 minutes
Bake time: 1 1/2 hours
Chill time: Overnight

3/4 cup graham cracker crumbs
3/4 cup finely chopped walnuts
3 tablespoons butter, melted
4 (8 oz.) packages cream cheese, at room temperature [Read more →]

Have you tried this yet?
Close your eyes and imagine tasting the grapevine flowers that bloom for just a few days in June……that’s it, the spirit of June….and it’s been captured in a flower liqueur called Esprit de June.

Today I’m making  Jeff and Jenn and Fritsch a cocktail of Esprit de June, G’vine Gin and Fentimans Tonic garnished with a sprig of Lavender. It’s one of the cocktails we’re serving at the Gods of the Harvest event tomorrow night  at The Krohn Conservatory. Cheers!

Ginger Peach Bellini

3 ounces white peach/ginger puree
¼ ounce raspberry puree (optional)
1 bottle chilled Italian prosecco
Maraschino liqueur, to taste

Puree fresh white peaches in blender with ½ tablespoon of fresh ginger until smooth. Spoon puree mixture into a chilled champagne flute. Top with raspberry puree and a splash of maraschino liqueur. Slowly add prosecco into flute while stirring with a spoon.

*You can substitute fresh or canned yellow peaches, peach juice, or peach nectar if fresh white peaches are not unavailable.

Blue Ice Cocktail
1 ounce vodka
1 ounce coconut rum
1 ounce blue curacao
3 ounces Brut champagne
Dash grenadine

Pour vodka, coconut rum, blue curacao, grenadine, and ice into cocktail mixer. Shake thoroughly then strain into chilled champagne flute. Top with champagne.

Last year’s Goddesses of the Harvest: A Celebration of Women in Food at the Krohn Conservatory was a remarkable event. Everyone in attendance truly felt they had experienced something special. This year, it’s the “Gods” turn to shine and I can’t wait! I hope you’ll join me. To purchase your seat, click here

This pretty tomato came from my garden and I’m going to use it to make my favorite sandwich ever: Tomato and mayo on good bread. Lots of salt, a little pepper. Tomato still warm from the sun. Yum!

Just to make sure I’ve got it exactly right, I’ll be practicing this cocktail that’s  featured in my Summer House Entertaining class next week. Repeatedly.

Watermelon Margarita

Makes 4 drinks
A 2-pound chunk of watermelon (about 1/8 of a watermelon), rind removed and flesh cut into chunks
1 lime
Coarse salt
9 ounces tequila
2 ounces Cointreau
4 ounces fresh lime juice
1 ounce simple syrup
Strips of lime zest for garnish

Set a strainer or colander over a bowl and squeeze the chunks of watermelon over the strainer to extract the juice. You need 3/4 cup juice.
Cut the lime into quarters and set aside. Rub the outside rims of four martini glasses with the lime, then invert each glass into a container of coarse salt to coat the rim. Add the watermelon juice, tequila, Cointreau, lime juice, and simple syrup to a large cocktail shaker filled with ice cubes. Cover and shake. Strain into cocktail glasses and garnish with lime zest.

Today I’m whipping up a perfect summer salad and serving it with the just-right glass of wine on FOX19 and Q102. Click here to see the video.

Stubb’s Cherry and Pecan Sirloin Salad

Serves 4-6
Pair with Dancing Bull Merlot, the dark berry fruit of the wine compliments the soy and garlic flavors in the Beef Marinade.

1 Bottle of Stubb’s Beef Marinade
1 boneless beef top sirloin steak, cut 1 inch thick (approx. 1 ¼ pounds)
4 small or 2 medium heads Boston lettuce, torn (approx. 8 cups)
½ cup crumbled blue cheese
½ cup dried cherries or dried cranberries [Read more →]

I’m shooting Salad segments for HomeWoRX today. Here’s one of the trio of recipes I’m putting together. It’s so easy, creamy and rich tasting but packed healthy, good -for- you ingredients. Add grilled chicken or shrimp to make it a main dish salad.

Summer Citrus and Avocado Salad with Cashews and Creamy Yogurt Dressing
Serves 4
Prep time: 15 minutes
Hint: Substitute Dole Pineapple Chunks in 100% Pineapple Juice and Dole Mandarin Oranges in Light Syrup for fresh fruit if desired

Creamy Yogurt Dressing
3 tablespoons honey
¼ cup orange juice
2 tablespoons rice wine vinegar (or white or cider vinegar)
¼ cup olive oil
¼ cup plain yogurt
¼ teaspoon salt
Pinch of cayenne pepper
Freshly ground black pepper to taste

1 package Dole Sassy Baby Blend , or your favorite Dole Salad Blend
2 large ripe Dole avocados, peeled and cut into bite-sized chunks [Read more →]

A trifle can be one of the simplest desserts to make, especially when you use purchased pound cake! Use your favorite combination of berries, preserves and liqueur to make this dessert your own.

No trifle bowl? No problem! While I highly recommend having one (they look great filled with lemons, apples, mini pumpkins or Christmas ornaments) you can use any glass bowl or make it into individual desserts in wine glasses.

Red White and Blue Berry Trifle
Serves 8

1 16-ounce pound cake, crusts trimmed, cut into ½-inch thick slices
1 cup raspberry jam
1/2 cup Framboise (raspberry liqueur) [Read more →]

Looking forward to sharing lots of quick and easy summer party food ideas today at EQ at The Party Source. Here’s a favorite.

Grilled Buffalo Shrimp with Blue Cheese Dipping Sauce
Makes 18 pieces
Prep time: 15 minutes
Cook time: 7-8 minutes
Note: Buffalo sauce can be made several days ahead. Dip is best made a day ahead. Serve [Read more →]