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Dressing Up Your Drink

Potluck:Dos & Donts

Every BiteSpunky Spring

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April 2011

Spice of the Month: Basil

Volume 1 Issue 1

W CLEANCLEARC R I S PC O L DFRESHTHE BOLD TASTE OF

WATER

Philadelphia ImportsShop online at PhillyImports.com

Store locationsDurham, N.C.New York, N.Y.

Austin, Tx.Los Angeles, Ca.

Chicago, Ill.Atlanta, Ga.

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Strawberry Basil TeaIngredients6 cups water1/2 cup sugar1 1/2 cups strawberries quartered3 family-size black tea bags1 cup fresh chopped basil(plus a handful of fresh basil on the stem) Directions1. Combine 1/2 the sugar and strawberries2. Bring water to a boil3. Add tea bags and remove from heat4. Stir in remaining sugar until fully dissolved5. Stir in chopped basil6. Let cool7. Strain

Serve in a pitcher with strawberries, 2 cups ice and remaining basil.

Pistachio Basil Pesto (See this and other recipes at Food.com)

Ingredients1 1/2 cups fresh basil1/2 cup cilantro1 cup shelled dry roasted pistachio nut2 -3 cloves garlic1/4-2/3 cup olive oil or 1/4-2/3 cup pistachio oil1 teaspoon lemons, zest of or 1 teaspoon lime zest1/4 cup grated parmesan cheese or 1/4 cup grated asiago cheese

Directions1. Combine ingredients in a blender until it reaches an even consistency

Serve with pasta, on whole grain crackers or broiled over slices of mozzarella.

Simple Basil SyrupIngredients1 cup sugar3/4 cup water1 cup chopped fresh basil Directions1. Combine sugar and water in small saucepan over medium heat2. Bring to a boil stirring occasionally until fully dissolved3. Remove from heat4. Stir in basil5. Let cool6. Strain

Serve cold over slices of pound cake with fresh fruit or warm over vanilla or strawberry ice-cream.

The Spice RackThis month’s featured spice: Ba s

i lEnjoy the foods you love!With a variety of delicious meals prepared just for you, dieting will feel like fun. You

can enjoy the foods you love to eat while still loosing weight. Learn how at www.JennyCraig.com

2/ Letter from the Editor “These are tried-and-true Barefoot Contes-sa recipes that are easy enough to make but still have all that deep, delicious flavor that makes a meal so satisfying.” - Tampa Bay Online

Dear Readers,

With this first issue of Every Bite, I hope you do just as the title suggests: take it all in. For the untrained chef, these recipes are only the beginning of a journey I imagine we will take together, sharing and exchanging recipes, tips and ideas. For the foodie who enjoys nothing more than to marvel in the beauty and cre-ativity of others, I trust our food porn will send tingles over your taste buds. And for the anti-chef, the burners of popcorn and the over-cookers of rice, Every Bite is for you as well. I hope you find that with a strong but simple recipe, even you can impress your guests.

I dedicate this first and only issue to my father in whose kitchen I made my start as a lover of all things food. He taught me the value of a good deal at the grocery store, the importance of a well-stocked spice cabinet and the significance of a person’s pantry and all that it holds.

For the love of Every Bite, enjoy!

Sincerely, Anya Sippen

Contents:

2/ Letter from the Editor

4/ Potluck Dos and Don’ts Everybody’s bring-ing something and you want to make a good impression with your dish. We’ve got a few tips and recipes to give you a cou-ple of fool-proof ideas.

6/Dressing up your drink This year is all about sophisti-cation with our decorations.

8/ Spunky spring spread

12/ Spice of the Month Try something new with an old favorite: Basil.

Shrimp spring rollsIngredients3 medium carrot, shredded4 tablespoons hot sauce1 cucumber4 tablespoons hoisin sauce1/2 pound frozen shrimp1/2 cup brown rice3 tablespoons soy sauce1 package rice paper wrappers1 jar Chinese style plum sauce1 jar crunchy natural peanut butter

Directions1. Marinate shredded carrot in the hot

sauce of your choice2. Marinate 2 inch strips of cucumber in

hoisin sauce or another sweet Asian sauce of your choice

3. Boil, peel, and halve medium-sized shrimp

4. Prepare brown rice and combine with tablespoons soy sauce

5. Follow instructions on rice paper pack-age for preparing papers for rolling

6. In the center of the rice paper, layer a few leaves of coriander, a small spoon-ful of rice, two shrimp slices and a few pieces of carrot and cucumber

7. Pull opposite ends of rice paper over the filling

8. Pull one of the remaining sides snugly over the filling and roll the little pack-age over until everything is safe and secure in the spring roll

Spicy Chicken Curry with RiceIngredientsShan Spicy Chicken Curry Mix6 chicken breasts on the bone4 tablespoons olive oil1 large sweet onion, chopped3 medium potatoes, cubed2 cups rice2 cups plain yogurt1 1/2 cups frozen peas, thawed1/2 cup chopped green onion1/2 cup toasted coconut to garnish

Directions1. Boil chicken until almost cooked2. Remove from bone and peel meat apart

until it reaches a chunky shredded con-sistency

3. Cook rice and set aside to serve under-neath the curry

4. Sautee onion and potatoes in olive oil until they begin to brown

5. Stir in yogurt and curry mix until smooth

6. Stir in peas and chicken7. Simmer for 30 minutes8. Layer curry over rice and top with green

onion and coconut

Recipes

Buy. Grow. Eat.

local.

A message from your neighborhood farmers.

A.F.U.American Farmers Unions

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Directions:

1. Bake a cake as directed in two 8 inch round pans. For the real bakers out there that wish to challenge themselves, any yellow cake recipe will do fine.

2. While the cake is in the oven, place the raspberries in a small pot over medium heat until they get mushy and a lot of the juices have come out. Strain the berry mush out and put to the side. Place the remaining juice back on the oven and continue to heat.

3. Meanwhile, mix three tablespoons of the lemon juice with the corn starch until it is completely blended. Add the mixture to the heating raspberry juice a tablespoon at a time, stirring as you go.

4. The juice on the stove will thicken. Be patient. If more corn starch is needed for a thicker consistency, remember to mix with the lemon juice first! Otherwise, it will seize up and create lumps.

5. When the juice has reached a thick gravy-like consistency, stir the raspberry mush back in with the thickened juice and allow it to cool.

6. Allow the cakes to cool before spreading the raspberry filling over the bottom layer.

7. Mix remaining zest from the lemons, the lemon juice and about a cup and a half of pow-dered sugar.

8. Place the second layer on top of the first and pour the frosting on top. Spread over entire cake.

Ingredients:1 box yellow cake mix (I like the moist cakes but that’s up to you)

2 lemons, zested and juiced

powdered sugar (about a cup)

raspberries (I used about 12 ounces frozen)

1 tablespoon corn starch

1/4 cup granulated sugar (if you care to sweeten the raspberries)

Lemon Raspberry Layer Cake

Buy One Get One !Buy any one Betty Crocker Cake Mix and get one free. Not available with any other discounts or offers.

Potluck Dos&Don’ts By Anya Sippen

If you’re not an experienced cook, the neighborhood potluck is not the event for you to try your hand at the most complicated dish in your cookbook. Here are a few tips to remember.

Do

Don’t Don’t

DoMake something simple, but yummy. A fruit salad with

chopped walnuts and hint of honey is delicious and preparations involve little more than a bit of chop-ping and tossing.

Make some elaborate dish that can’t sur-

vive a little mishandling. As new dishes arrive, the older ones tend to get shoved around to make room.

Make the same boring dish you know at least

three other people will bring. That pretty much eliminates most of your green bean casse-roles and chocolate chip cookies.

Bring a dish large enough to feed about eight peo-

ple. Even if fifty people show up, the point ogf a potluck is not to fill up on one dish.People are excpected to take small portions of a number of different dishes.

Try these easy, 3-step recipes for your next neighborhood potluck!

Fresh salsa Grapefruit and acovado salad1. Chop four medium ripe to-matoes, one jalapeno, and half an onion, a handful of fresh cilantro and salt and pepper to taste2. Combine all ingredients3. Serve with oven-warmed tortilla chips*For a tangier salsa, try using diced mangoes or pineapple instead of tomatoes

1. Slice three avocados.2. Peel and cut into medium chunks four or five grapefruits.3. Toss together in a large bowl and serve.*Try substituting the grapefruit with oranges for an even sweeter salad

4/

B y A n y a S i p p e nS t a f f W r i t e r

Spunky Spring SpreadHere at Ever Bite we’re taking an international approach to our Spring spreads. Drawing inspiration from the freshness of Thai food, the spice of the Carribean, and topping it all off with a cake that will send you around the world. Enjoy incorporating these recipes into your Spring spread this year!

We’ll take care of everything.

The Kitchen Caterers TheKitchenCateringCompany.com

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Dressing Up YourDrink!By Anya Sippen

Staff Writer

The best way to decorate your drink is incorporating the ingre-dients you made it with. A slice of lime and fresh mint leaves for your mojitos, a piece of or-ange peel curling over the rim of your campari and soda, or a toothpick of fresh berries rest-ing inside the glass of a clear bubbly are simple and elegant ways to dress up any cocktail.

4. Keep it simple

This Spring, we’re moving away from the bright, paper beach umbrellas and toward a classier, more sophistocated style of drink decor; because let’s face it, the last time we attended one of those tacky tiki parties, our hosts were dropping them in light beers or “purple drank” and serving pigs ‘n a blanket and crackers with Cheese Wiz. Unless you want your party’s theme to be a throwback to college, it’s time to step up the drink game.

1. ColorFor a beautiful mixed drink, let the colors of the com-bined beverages speak for themselves. A soda or or-ange juice and compari cre-ates a gorgeous sunset ef-fect in the glass. Add a drop of green food dye to the simple syrup before add-ing it to the rum. No frills or unbrellas are needed!

2. MoodThe mood of your drink should always be matched by the way you display it. If you’re serving some-thing sweet and sassy, bold colors are a must. If you’re serving something sexier and more serious, use a sleek glass, possibly with a stylish glass charm.

3. CubesOur favorite way to dress up any drink is with decora-tive ice cubes. Try freezing slices of fruit or a few ber-ries into small ice cubes that you can drop into individual glasses or a pitcher for serv-ing. Also try freezing cubes of juices, like pomegranate for a Red Sunrise (lemon-ade, brandy and triple sec).

atherine’s C onfectionsCatherinesConfections.com

For all your sweet needs

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