Summer drink trend: the winetail

If the term "wine cocktail" evokes memories of junior-high evenings furtively slurping sugary coolers in the back of your friend's mom's SUV, you'll be pleased to know that wine-based cocktails have done a lot of growing up.

And this summer, they're the hottest thing on ice.

According to a recent story in the Washington Post, "winetails" are gaining popularity among quaffers craving lower alcohol content and lighter flavors in their bevvies of choice, especially with warm summer temperatures rolling in.

Can you imagine the horror on your wine-lover friends' faces when they see you mixing, say, a hearty rioja with Coca-Cola over ice? It's called a "rioja libre," a popular drink among Spanish youths and just one of the many winetails making their way into more sophisticated circles.

And smarter winemakers, who can sniff out sales opportunities like the bouquet of a bold cabernet, are jumping on the bandwagon, hiring their own mixologists to come up with innovative concoctions. If you're looking for something different to serve at your next soirée, Ecco Domani winery proposes the Ecco Sidro:
1 t muddled ginger
1-1/2 oz apple cider
Pinch of chai tea powder
2 oz Ecco Domani Chianti

More ideas can be found at numerous websites, including Food & Wine, 1001 Cocktails, and BellaOnline ... or come up with your own concoctions and offer guests a new delight every time they visit!

(Source: Washington Post)

A-tisket, a-tasket, a lovely picnic basket (part III)

You need more than recipes for a truly successful picnic—you also need the right hardware. Of course you'll want something unbreakable, but disposable plates, utensils, and cups are so passé, not to mention un-eco-friendly and, em, a bit tacky.

For serving up your delectable edibles, allow us to recommend these square melanine plates from Crate & Barrel, the perfect style statement that's also perfectly practical.

And unless you plan on serving finger food exclusively, you'll need some coordinating utensils, like Preserve flatware, also from Crate & Barrel.

Then of course, there are beverages to consider. We love these Learning to Fly Acrylic Tumblers by Marimekko from Klinq.com for serving up your scrumptious aqua fresca di frutta or other refresher. And if vino is on the menu, you'll want some elegant but sturdy stemware, like the Pin Wheel Acrylic Wine Glass by Precidio.

And there you have it, ladies: all the hardware you need for a relaxed picnic that still has a sense of style. Stay tuned for more fabulous tips to come!

A-tisket, a-tasket, a lovely picnic basket (part II)

Our series of springtime picnic ideas continues with a beverage that's sure to refresh even the most enthusiastic frolickers on the warmest afternoon. And so much more stylish than a cooler full of sodas!

Aqua Fresca di Frutta
1 large cantaloupe or 1/2 a watermelon, seeded and diced (about 3 cups)*
1 1/2 cups water
1/2 cup sugar, plus more to taste
2 to 3 limes, juiced
Pinch salt

Puree cantaloupe or watermelon in a food processor and pour through a fine sieve to eliminate pulp. In a pitcher, mix strained fruit puree with water and add sugar, lime juice, and salt, to taste.

To transport, transfer to an empty plastic jug and keep well-chilled in a cooler.

*You could also use strawberries, pineapple, mango, or any fruit that is soft enough to puree.

Here's to a fun springtime picnic that everyone can enjoy. Cheers!

(Source: foodnetwork.com)

A-tisket, a-tasket, a lovely picnic basket (part I)

With spring in full swing (and if full swing has yet to be reached in your neck of the woods, just hang tight—it's on the way) picnics are a practically mandatory pastime. And whether you're planning a romantic lakeside cuddle with your honey or a raucous romp in the park with friends, the same old chips, sandwiches, and cookies are so last year.

Over the next few weeks, we'll be bringing you the ideas, the recipes, and the style tips you need to make your springtime sojourn an affair to remember.

Since a picnic just isn't a picnic without some yummy munchables, we're kicking things off with a terrific bite-size sandwich that just might put your local deli to shame.

Roast Beef and Bleu Cheese Tea Sandwiches

• 1/3 cup crumbled bleu cheese
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 6 slices whole wheat bread
• 6 slices white bread
• 1 bunch watercress
• 1/2 pound sliced roast beef

In a small bowl, stir together crumbled bleu cheese, mayonnaise, and lemon juice. Set aside.

To make sandwiches, spread bleu cheese mayonnaise on bread slices. Add watercress and roast beef. Place another slice of bread on top. Cut into quarters and serve.

Stay tuned for more fabulous picnic ideas and get ready for some serious springtime skylarking!

(Source: food.com)

Spring brunch refresher: Easter Salad

Continuing with our springtime brunch theme, here's a refreshing, colorful salad that's sure to put your guests in the spirit:

Easter Salad
4 ounces mâche, roots trimmed
8 ounces assorted baby lettuces, such as oak, Lolla Rossa, and bibb
1 bunch watercress, stems removed
1 large pink grapefruit, peeled
1 small avocado, peeled, pitted, and cut into 1/2-inch cubes
1 red small papaya, peeled and cut in half
Papaya Citrus Vinaigrette (see recipe on YumSugar)
1 small red onion, skin removed and sliced into 1/8-inch-thick rounds

Place mâche, all the baby lettuces, and watercress in a large bowl, and toss to combine. Transfer to a serving platter.

Cut both ends from the grapefruit. Starting at one cut end, slide a paring knife between the peel and the pulp, removing the entire skin and the outer membrane. Use the knife to lift out the sections. Arrange the sections down the middle of the greens in a row. Place the avocado cubes to one side of the grapefruit sections.

Remove the seeds from the papaya, and reserve for vinaigrette. Cut papaya into 1/2-inch-thick slices, and arrange slices on other side of the grapefruit sections. Top with onion rounds. Drizzle the vinaigrette over the entire salad, and serve immediately.

Here's to a "hoppy" springtime feast, ladies!

(Hat tip: YumSugar)

Spring brunch cocktail: Fraise Royal

If this Easter Sunday finds you getting together with friends for a festive brunch, here's a delightful cocktail that perfectly complements the meal's lighter fares and the season's fruity flavors:

Fraise Royal

• 1/2 shot Crème de Fraise (strawberry liqueur; if you can't find it, toss some strawberries and brandy in your blender and concoct your own!)
• Champagne

Pour the Crème de Fraise into a champagne flute and top off with champagne. The perfect alternative to the mimosa!

(Source: wineintro.com)
(Image: jupiterimages.com)

Designated driver's delight: Blackberry Breeze

'Tis the season for festive holiday parties, and while a well-stocked bar is a key element for any successful celebration, it's also important to offer the designated drivers something a little more special than plain soda or sparkling water.

So, in the spirit of safe partying, we're bringing you some scrumptious nonalcoholic holiday quaffs that will earn rave reviews from drinkers and non-drinkers alike.

Today's teetotaler treat:

Blackberry Breeze

1 cup boiling water

6 blackberry flavored tea bags

1/2 cup pineapple juice

8 oz crushed pineapple, undrained

1/3 cup sugar

18 ice cubes

Fresh fruit for garnish

In a teapot, pour boiling water over tea bags; cover and steep 5 minutes. Remove bags and chill tea. (Remember to do this step well ahead of time.)

In a blender, process the tea, pineapple juice, pineapple, and sugar until smooth. Add ice cubes, one at a time, processing after each addition until blended. Garnish with fruit and serve.

Here's to a happy—and safe—holiday season, ladies!

(Source: drinksmixer.com)

Beauty tip: office-to-evening hair

The holiday season brings party after party after party, and not just on the weekends. If you're off to an after-work soirée and don't have time to dash home for a style re-do, Julyne Derrick of about.com: Beauty has some handy hair tips to take your look from office to evening:

• Toss your flatiron in your purse in the morning, then sleek down your tresses after work for a sassy yet sophisticated look.


• Re-create Uma's trendy half-up/half-down style: Wear hair down during the day, then pin up and under when you're ready to party. Take along a curling iron to create some random, whimsical curls. (You might want to practice this one at home first.)


• Messy buns are totally hot this season. Again, wear the hair down for work, then spritz with a styling spray and wrap loosely into a bun low on the nape of the neck. Tame any stray strands with decorative pins.

Voilà! You're ready to dance, dazzle, and party the night away—who cares if it's a weeknight?

(Photo: ETonline)

Designated driver's delight: Orange Cream Mimosa

'Tis the season for festive holiday parties, and while a well-stocked bar is a key element for any successful celebration, it's also important to offer the designated drivers something a little more special than plain soda or sparkling water.

Over the next few weeks, we'll be bringing you some scrumptious nonalcoholic holiday quaffs that will earn rave reviews from drinkers and non-drinkers alike.

Today's teetotaler treat:

Orange Cream Mimosa

Ingredients:
2 1/2 cups freshly squeezed orange juice (5 to 6 oranges)
1 orange, zested
1 cup half-and-half
1 cup superfine sugar
1 bottle nonalcoholic sparkling wine, cider, or ginger ale
Strawberries, for garnish

Combine orange juice, zest, half-and-half, and sugar into a blender and process until the sugar has dissolved, about 30 seconds. Pour this mixture into a shallow pan and freeze until hard, 4 hours or overnight.

Remove the frozen orange mixture from the freezer and let it sit to soften slightly, about 10 minutes. With a scoop or tablespoon, scrape out a small scoop and put it into a champagne glass. Slowly fill the glass with the nonalcoholic sparling wine, cider, or ginger ale, and serve garnished with strawberries.

Here's to a happy—and safe—holiday season, ladies!

(Source: Food Network)

Happy Halloween! Our last-minute roundup

Some people live for Halloween the way some others live for Christmas. They pick out their costumes in July, start party-planning in August, and have the evening's full itinerary (complete with reservations) wrapped up by mid-September.

For the rest of us, here are some fa-boo sources for last-minute ideas to get yourself, your home, and your crew in the spirit:

For the Lowdown on Looks

• BellaSugar has scads of howl-a-licious makeup ideas, from witches and fairy princesses to ... Amy Winehouse?


• If you're looking for something a little less time-consuming, about.com's Julyne Derrick shows you how to create super-scary hair using just basic styling tools.

For Ghoulish Get-Togethers

• Stumped about how to decorate for a grownups' Halloween party? Hostess with the Mostess has scared up some fun, easy ideas you can throw together today.


• For munchables that go beyond basic partytime predictables, YumSugar is all you need.


• And for a cache of creepy cocktails (besides the Trick-or-Tini featured here earlier this week), check out about.com's list of sensational sippables, concocted just for the holiday.
  

For Scary (in a good way) Social Scenes

• If you're looking for a kickin' club where you and a few ghoul-friends can party the night away, visit Shecky's and click on your city for the very latest on the very hottest.

Have fun, ghouls!