A recipe for a simple smashed pea bruschetta with ricotta, parmesan, and watercress.
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Tagged: cocktail party
Raise A Glass
by Aida Mollenkamp — Share
If Thanksgiving is the cooking equivalent of Super Bowl, then December is like the culinary Olympics. As soon as the last of the turkey leftovers are eaten, in come the cookies, the cocktails, and the parties. Whether it’s for a cookie swap, a work party, or a family gathering, I’m partial to small bites. My…
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Awesome Artisan Alert: Morris Kitchen Flavored Syrups
by Aida Mollenkamp — Share
You’ve got to take a peep at these amazing flavored syrups from Morris Kitchen I’ve hunted down with my friends over at Joyus Food. They’re full of intense flavor, a great addition to any cocktail, and the perfect gift for any cocktail buff in your life. Check out the video above for how to use the…
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Our Kine Meat Jeon
by Aida Mollenkamp — Share
My bastardized take on Korean pancake recipe made with meat, scallions, and kimchi.
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Pretty. Easy. Thai-Style Lettuce Wraps
by Aida Mollenkamp — Share
An easy, healthy weeknight dinner recipe for Thai-style lettuce wraps with turkey, ginger, garlic, chilis, cilantro, and scallions.
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Happy Hour: Cucumber-Basil Gimlet Cocktail
by Aida Mollenkamp — Share
You didn’t think I’d let St. Pat’s pass me by without at least a mention of a cocktail, did you?
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Meyer Lemon Icebox Bites
by Aida Mollenkamp — Share
Remember when I was gifted that slew of citrus a few weeks ago? Well, I never got around to sharing one of my most favorite recipes from all the experimenting, so here they are, Meyer Lemon Icebox Bites.
I originally made this recipe as part of my Oscars Viewing Party for “The Help” as a nod to the traditional Icebox cakes of the South (I couldn’t bring myself to whip up a version of Minnie’s “famous” chocolate pie). Well, last week came and went but I didn’t want this recipe to go unnoticed. These sweet, tart, floral mini pies are perfect finger food for a cocktail party or anytime you just want a bite-sized dessert.
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Red Carpet Glamour Cocktail
by Aida Mollenkamp — Share
For the last of this week’s Oscars-inspired recipes, I wanted to share this gorgeous champagne cocktail made by mixologist Adam Seger. In addition to being a looker it’s also the winner of this year’s Moet Oscar Cocktail contest, and, as such, will be served as the official cocktail of the official Oscars after party, the Governors Ball.
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The Oscar Buzz Cocktail
by Aida Mollenkamp — Share
Nothing says celebration like something bubbly so I’ve got two champagne cocktails to share with you today and tomorrow. First up is this blood orange and pomegranate champagne cocktail I’ve coined The Oscar Buzz. It’s made with seasonal ingredients, as bright red as the red carpet, and balanced enough that it can pair with a variety of finger foods.
This is also the cocktail I developed for this year’s Oscars for Moët & Chandon so the key was to make it flavorful yet not so bold that it overpowers the champagne. It pairs fabulously with all the food I’ve shared this week as part of the Oscars Viewing Party though it’s versatile enough to match with a variety of foods. Of course, it’s also quite fabulous on its own so don’t feel the need to throw a whole party just for an excuse to mix one of these up.
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1920s French-Style Oscars Party
by Aida Mollenkamp — Share
Today was très amusant! I woke up to throw together a 1920s French-themed party and share it with my friends on Access Hollywood Live. Seeing as I’ve been working with Moet & Chandon a French-ified party seemed parfait. So, I donned my best 1920s makeup, decorated with a mix of modern metallics and vintage glasses, and assembled an assortment of finger foods with classic French flavors.
Here’s a few tips I passed on, a menu inspired by classic French foods, and a few behind-the-scenes snapshots of the food I prepared.
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