Friday finds :: a few from Rue

Happy Friday and happy reading, the first issue of Rue Magazine is officially live as of yesterday!  Here are a few of the issue's luscious photos to start your weekend off right.  Above, it's a perfect fall weekend to nestle up to the flavors of the season.  Take a lazy Sunday and head into the kitchen to bake this lovely apple tart with spiced caramel sauce (created by yours truly).   

Or whip up an easy warm and comforting dessert like this apple compote with vanilla ice cream.

Straight laced, simple and oh-so-crisp, grab an apple for a quick, wholesome snack.

Sip on a fabulous vintage cocktail or two with friends.  Check out the recipe for the Rue Manhattan studded with a brandied cherry here.  (Yes, this mag's so fantastic it needed its own cocktail). 

Enjoy a weekend evening of nibbles and great conversation.  Appetizers abound at this Mad Men-themed fete.  

Congratulations again to Crystal, Anne, Alaina and Caitlin - it's party time ladies!

Dive into fall and savor the weekend!


*Many thanks again to the photographic genius of David Malosh and David Tsay and the styling savvy of Michelle Wong and Emily Henderson.  
*images: Rue Magazine

La Paloma :: A Classic Cocktail for Cinco de Mayo

Happy Cinco de Mayo (a day early)! I'm dreaming of an icy, salt rimmed margarita right now, and it's not even 3pm -- I get a little excited sometimes (often times) about the combo of fun holidays and great food + drink. In the spirit of all things Mexican, I'm gearing up for a cocktail or two tomorrow -- obviously made with all-natural, fresh ingredients, none of those syrupy, sugar-bomb mixes...come on, this healthful indulgence at its finest. As tasty as a margarita on the rocks is on, I've got my heart set on a well-crafted Paloma, a genius creation of tequila, lime juice, fresh-squeezed grapefruit juice, club soda for some fizz and bubbles and a salted rim. Mayahuel, a super-cool spot in the East Village devoted strictly to tequila drinks rocks out an incredible take on the Paloma by using jalapeno-infused tequila. Deliciousness with a kick...and I'm in love. If you can't get your hands on jalapenos, here's a quick recipe for a basic Paloma cocktail, tried and true. Happy sipping!

2 oz silver tequila (like Herradura Blanco or)

1/2 oz fresh lime juice (about 1/2 lime)

2 oz fresh-squeezed grapefruit juice

dash of agave nectar, about 1 teaspoon

club soda

salt for coating the rim

Place tequila, juices and agave nectar in an ice-filled cocktail shaker and shake well. Pour over ice in a 10 ounce Collins glass (tall and thin) that's rimmed with salt. Top with club soda and garnish with a slice of lime.

Lucky Night Out: Taste of Asian-Inspired Cocktails

You have to love NYC sometimes...and you have to love an event that solely features not one, but 22 speciality cocktails from some of New York's best bars and restaurants. And even better, the event kicked off a 12 day celebration of Asian food and culture. What's not to love?! The first annual LuckyRice Festival started with a full pour last night at the Bowery Hotel with it's opening night cocktail party hosted by Kelly Choi of Top Chef Masters. NYC restaurants and bars the likes of Apotheke, Fatty Cue, Summit Bar, Momofuku and Macao Trading Co all joined forces and the drinks were definitely flowing. Wondering how the heck to navigate 3 rooms full of alcoholic beverages without blowing calories out of the water...or waking up with a massive hangover the next morning? Sipping and sharing is the key here. Friends and party-goers (myself and my good friend Kafi included) traversed the event, took a taste or two of a cocktail and passed it on. Find one you love (like the Mugi-Woogie from Tippling Bros with it's plum sake, yuzu juice and sesame/wasabi rim) and you might not be moving on. Either way, it was a great night with countless culinary events today through May 10th. A few notables:

Friday, April 30th (tonight) 6-8pm -- Buddhism in the Kitchen -- a conversation with David Chang (Momofuku) and Eric Ripert (Le Bernardin)

Saturday, May 1st - Family Workshop Making Dumpling with Anita Lo

Monday, May 3rd 7-10pm -- James Beard Dinner -- Flavors of Malaysia Kitchen with Zak Pelaccio (Fatty Cue/Crab) and Simpson Wong

For all info and tickets, check out: http://www.luckyrice.com/festival

me and Kelly Choi, the host of Top Chef Masters...yup, she's tall and I'm short

Oscar-Worthy Appetizers

In addition to the gorgeous gowns and Alec Baldwin and Steve Martin's amusing act last night, what better way to take in the Academy Awards than with some good apps, great friends (and a killer cocktail or two)? My apartment may be a studio, but the spacious kitchen is well-used (well, spacious for an NYC studio at least!). Always loving an excuse to cook and invite friends over, I threw together a small Oscars soiree and made 'studio apartment entertaining' chic, flavorful and balanced -- with a healthful and indulgent line-up of dishes. Here's a few of the evening's standouts for your viewing pleasure:

A chic, simple cocktail to start off the night...a perfect pairing with Sandra Bullock's stunning gold gown and her Best Actress win and Tom Ford's dashing, perfectly-refined presence.

“The Oscar”

serves 2

2 oz vodka

2 oz St. Germain (elderflower liqueur)
Splash of fresh lemon juice
Champagne or prosecco

2 large pieces of lemon peel

Fill two martini glasses with ice and cold water, cool glasses for 1 to 2 minutes and discard ice and water.

Fill a cocktail shaker halfway with ice. Add vodka, St. Germain and lemon juice and shake well. Pour mixture into martini glass and top it off with Champagne or prosecco.

Using a vegetable peeler, peel a good-sized piece of lemon peel for garnish.

A little ethnicity and color turns out a lot of healthful flavor without a ton of calories. Perfect with Maggie Gyllenhaal's vibrant printed dress...

Lettuce Wraps with Shrimp & Thai Dipping Sauce

makes 10 to 12

Shrimp

1 lb large shrimp, peeled and deveined
1 1/2 Tbsp brown sugar
2 tsp low-sodium soy sauce
1/2 tsp sesame oil
1 tsp jalepeno, minced
Juice of 1 lime

Lettuce wraps
1/2 cucumber, sliced into thin matchsticks
1/2 mango, sliced into thin matchsticks
1/2 red bell pepper, sliced into thin matchsticks
1-2 scallions, diced1 Tbsp fresh mint, chopped

1 Tbsp cilantro, chopped
1/2 tsp jalapeno, minced
*crushed peanuts and extra whole mint leaves for serving

10-12 full leaves of Butter or Bibb lettuce

Dipping sauce
1 Tbsp fish sauce
1 Tbsp mirin (rice wine vinegar)
1 1/2 tsp agave nectar (or 2 tsp sugar)
1/2 tsp Asian chili sauce
2 tsp scallions, chopped
Juice of 2 limes

Marinate shrimp for about 30-60 minutes.

On a grill or in a grill pan, grill shrimp over medium-high heat about 2 minutes on each side until done.

Combine cucumber through jalapeno for lettuce wrap filling and toss to mix well.

Arrange lettuce leaves on a large serving platter. Place 2 to 3 shrimp in each leaf and top with cucumber-mango mixture. Sprinkle each wrap with crushed peanuts and top with a whole mint leaf for garnish. Whisk all dipping sauce ingredients together and set aside in a small bowl to place with serving platter.

Up the indulgence factor just a tad. These small bites pack in a ton of flavor, but their size will keep calories in check (just be careful, they're addictive -- 2 or 3 and you're good to go!). Well-paired with Demi Moore's seriously haute peachy-pink dress and sculpted arms.

Bacon Wrapped Dates with Manchego
Makes 18 dates

18 pitted Medjool dates
18 thin pieces of manchego cheese, cut into 1/2 inch by 1 1/2 inch slivers
9 thin slices of applewood smoked bacon, cut in half
18 toothpicks

Preheat oven to 450 degrees.

Stuff dates with manchego and wrap each with a slice of bacon. Secure with a toothpick.
Bake for 5 to 7 minutes on each side until crispy.