TIP OF THE DAY: Rainbow Shots

Here’s a fun way to welcome the New Year. These Rainbow Shots were the winner of this year’s DeKuyper Bartender Challenge. The winning recipe was submitted by mixologist Carolyn Connelly of Noblesville, Indiana. Carolyn took inspiration from the Pousse-Café (pronounced POOSE-caff-fay), an after-dinner drink composed of several layers of different colored liqueurs that sit on…
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RECIPE: Trois Crèmes Cake

In Mexico’s popular Pastel de Tres Leches or Tres Leches Cake, three forms of milk—condensed, evaporated and whole milk—are poured over a baked vanilla sponge cake to create a very moist comfort food. Here’s a Trois Crèmes Cake that uses crème fraîche three different ways for a much more sophisticated effect: a crème fraîche cake…
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TIP OF THE DAY: Smoked Salmon Rillettes & Champagne

Rillettes are a classic rustic French preparation of similar to pâté (or the cretons of Quebec), popularized in central France (think Anjou, Le Mans and Tours). Originally made with pork, the meat was cubed or chopped, salted and cooked slowly in the still-warm cooking fat until it is tender enough to be easily shredded. The…
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RECIPE: Eggnog Crumble Bars

If it’s a lazy day and you’ve got eggnog, bake these creamy Eggnog Crumble Bars for New Year’s Eve. “Crumble” refers to the streusel topping on the bars. The recipe is from Annie’s Eats for Go Bold With Butter. Check out both websites for more delicious recipes. Prep time: is 15 minutes, cook time is…
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RECIPE: Snack On Sriracha Kettle Corn

Americans consume approximately 17.3 billion quarts of popcorn each year. Sweet-and salty kettle corn is the category’s fastest-growing flavor. Hot and spicy foods in general have been trending for some time. So Hannah Kaminsky of Bittersweet Blog combined the two into a recipe for Sriracha Kettle Corn: sweet and salty plus a warm burn with…
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