Buzz Button.

When you go to a bar, do you peruse menu to find a cool cocktail created by a "mixologist" or do you have a go to cocktail that you always order? I kind of do both, it really depends on my mood, but when I'm in Las Vegas, a culinary creative mecca, I always want to try specialty cocktails that I can't find at home.

One of my favorite bars in all of Las Vegas is the Chandelier Bar at the Cosmopolitan hotel and I'm a big fan of their Bloody Mary, but this past time I was there, I wanted something more fresh and light for a nightcap. I asked the bartender what he could recommend to me and he let me in on a drink that's on their "secret menu". I'm letting you guys all in on the secret, because it's too awesome not to share! And trust me, you will love it.

The drink is called the Verbena and it is only served on the second floor of the chandelier bar. It is a basic margarita, but with a little extra something...a small flower resides on the surface of the margarita and its not just for show. The flower is a Sichuan flower and in the culinary world, its also referred to as a the buzz button.

When he served it to me, the bartender mentioned that this drink came with instructions. The instructions were to drink the margarita and get a good taste of it, then to put the whole flower in your mouth and chew on it for 15-20 seconds making sure to chew on both sides of your mouth and swallow it, and then to finally drink the margarita again. I didn't know what to expect, but I definitely could not have anticipated what happened.

It's called a buzz button for a reason. In the first 5 seconds I began chewing it, my whole mouth started to tingle, then that tingle turned into a prickle, until my whole mouth was buzzing and numb. After I ate the flower, I took another sip of the margarita again and the taste was completely different! I could definitely taste the flavors and ingredients in it a whole lot more, and this is exactly what the flower does. It speeds up your salivary glands and makes you a supertaster. 

Its unlike anything I've every tried and its an absolute must if you're in Vegas! It was so cool that I'm actually considering buying some of those Sichuan flowers and seeing what else it could open my tastebuds up to. But take it from me, this is a drink on a secret menu you'll be happy I told you about. 

Rosé Wishes and Lavender Dreams

A few weeks ago, I ventured to the LA County Museuem of Art to check out the acclaimed Rain Room exhibit (which was awesome, by the way!). Since I didn't have a ticket to the exhibit I had to be put on stand by for a ticket holder to not show up. In the meantime, I trekked the other exhibits at the museum, but still had time so I decided to get a drink at the cute little restaurant on site, Ray and Stark's Bar.

Now, I'm not necessarily into really fruity drinks, I tend to go for the drinks with bourbon, but one item on the cocktail menu immediately caught my eye...the Rosé Wishes and Lavender Dreams! I love lavender and rosé and thought it would be an interesting combination together, and quite honestly, how could anyone not love the name of the drink? I bet even Robin Leach would love to try this. The drink consisted of sparkling rosé wine, lavender syrup, vodka, and lemon.

I've been to a lot of bars in LA and have had some really great drinks, and I can honestly say that this drink at Ray and Stark's Bar is one of my top 5 favorite cocktails in LA! It has a hefty amount of vodka in it as well, but with the flavors of the rosé, lavender, and a splash of lemon, you can barely taste it. It feels like you're drinking a fancy soda. Fair warning: the drink really creeps up on you...you can barely taste the vodka, but trust me, it's there!

I don't live super close to LACMA and I can't be going there every time I feel like having this drink so I attempted to make it at home, and it actually came out quite successfully! If you can't make it to LA and want to try this drink, I'm bringing it to you with this quick recipe. Make adjustments where you wish (i.e. the amount of vodka), but either way, you are sure to love it! I, personally, couldn't find sparkling rosé, which the bar used, so I just used a Love Noir non sparkling rosé wine.

Rosé Wishes and Lavender Dreams
Serves 2

Ingredients:

• Lavender syrup (1 cup sugar, 1 cup water, 3 tablespoons lavender leaves)
• The juice of 1 medium sized lemon
• 1.5 cups Rosé wine (sparkling or non sparkling)
• 3 shots vodka
• Cocktail shaker
• Jigger 

Directions:

1. Start by making the lavender syrup. Boil 1 cup of water with 3 tablespoons of lavender leaves. Once it has boiled, add 1 cup of sugar until it dissolves in the water. Strain the lavender leaves from the mixture and let cool. 

      2. In a cocktail shaker filled halfway with ice, add 1.5 cups of Rosé wine. **Note: if you're using             sparkling wine, don't shake it in the shaker! Shake the other ingredients first then add the                     sparkling wine after.  

      3. Using a jigger, add 3 shots of vodka to the wine. 

      4. Pour 1 shot of the lavender syrup into the mixture in the shaker. 

      5. Squeeze the juice of 1 lemon into the mixture. 

      6. Seal the shaker and shake the ingredients all together. 

      

      7. Pour the drink into a martini glass and garnish with some lavender leaves. 

      8. Enjoy!  

Cheers! 

Fancy Ass Hot Chocolate.

Isn't it supposed to be getting warmer here in LA? I'm spoiled with the weather here, so I'm still trying to cope with it. One of the ways I do this is through comfort foods and drinks...and what's more comforting in this cold than hot chocolate?! The powdered stuff is okay, but nothing comes close to the way I make my "fancy ass" hot chocolate. I use milk and diced dark chocolate to make this magic happen.

Ingredients. 

So yummy!

Ingredients:

• 2 cups of milk (I use skim milk, but whole milk makes it more decadent)
• 1 stick of cinnamon 
• 1 tablespoon of white granulated sugar
• 1 teaspoon of vanilla extract
• 3 ounces chopped dark chocolate
• 1 pinch of Ancho chile powder (optional)
• 1 pinch of salt

Directions:

1. Heat the cinnamon stick in the milk  mixed with sugar and vanilla in a medium saucepan under low heat.
2. Heat until the milk mixture gently simmers then take off the heat. Let it steep for 10-15 minutes.
3. Remove the cinnamon stick and discard. 
4. Chop the dark chocolate into small pieces and place in a microwave safe bowl. Heat the chocolate in the microwave 30 seconds at a time, mix after every 30 seconds until it is completely melted.
5. Place the steeped milk over medium low heat and add the melted chocolate to it. Whisk until completely incorporated and mixture is hot. 
6. Add a pinch of salt and Ancho chile powder.
7. Divide between mugs and top with marshmallows.

Makes 2 cups of hot chocolate. 

Voila!

Thanksgiving.

I love the fall season and one of my favorite parts of it is Thanksgiving. I love everything about it...the food, the family, the Black Friday sales. So this year when Thanksgiving was held at my house, I was so excited and so ready to get into the spirit. 

Usually, my mom makes the entire feast, but this year I offered to make all the side dishes and leave the turkey to her. I hope to one day be able to make a turkey as good as hers, but making the sides was a good start for me. In addition, I went crazy over making the table setting this year and actually prepared for it for weeks in advance. Everyone's Thanksgiving is special and I hope mine can inspire some of you for next year!

So I began preparing the table setting a couple of weeks before the big day...

I made these burlap place settings with burlap ribbon and washable fabric glue. I did it by folding different lengths on a 4 x 22 inch cut of ribbon. See next photo...

On a 22 inch ribbon, fold 2 inches one way, 6 inches the other way, then 5 inches from the side you folded 2 inches from. Glue with washable fabric glue and place a heavy object on it to seal thoroughly.

Then I made the centerpieces using a large cylindrical vase and adding small pumpkins, squash, and walnuts and topping it off with a candle. I wrapped it up in the leftover burlap ribbon from the place settings and a festive bow. 

I wanted keep a rustic undertone to the table so I arranged mason jars as glasses instead of regular cups. And to top off I added paper straws that fit in with the Thanksgiving color scheme. 

The drinks I made for our guests were so yummy. In a pitcher, I just added 4 cups of orange juice to 1 cup of vodka, a few tablespoons of the syrup in maraschino cherry jars, 3 rosemary sprigs, and 2 lemons. 

Appetizers should be kept light so people save room for the Thanksgiving feast! I decided to make a veggie tray shaped like a turkey. Gobble Gobble! 

This was my take on stuffing. To 1.5 pounds of rosemary olive oil bread, I added simmered onions, roasted mushrooms, parsley, sage, thyme, and garlic and I mixed it all with 3 cups of chicken stock and 2 eggs. Baked it at 375 for 30 minutes and voila!

My Brussels Sprouts were a huge hit this year. I halved and  roasted the sprouts in olive oil, salt, and pepper at 400 degrees for about 30 minutes. When they came out of the oven, I mixed them with cranberries and walnuts and finally topped it off with crumbled Gorgonzola cheese. The balance of the ingredients can be tailored to your liking! I like the taste of tart cranberries so I added a lot of those. 

Okay guys, this green bean casserole was by far the favorite side dish of the night and I like to attribute it to the fact that I did NOT use canned cream of mushroom soup! Instead I made a Bechamel sauce, which is just 5 tablespoons of melted butter mixed with 4 tablespoons of flour. Add 4 cups of heated milk and season with 2 teaspoons of salt and 1/2 a teaspoon of nutmeg. I mixed this sauce with blanched green beans, roasted mushrooms, and French fried onions in a buttered pan. Finally, I topped it with more French fried onions and baked it at 350 for 25 minutes. So delicious!

Sorry (not sorry) that half of these mashed potatoes were eaten before I could get a picture of it, but apparently it was that good. My favorite potatoes to use are red potatoes because the consistency is really thick but still smooth. It's easy to get lumps out with red potatoes, and I like my mashed potatoes without the lumps! You can even leave the skins on, as the skins on red potatoes are actually nutritious and have been said to improve cognitive function. I added 1 cup of warm milk and 4 tablespoons of butter to make it extra soft and creamy.

Not pictured: Cranberry sauce made by adding 1 cup cranberries to 2 cups of boiling water with orange zest in it. The cranberries will burst in the heat to make the sauce!

I finally finished off the meal with a Rose Apple Pie. I wish I could take credit for this recipe, but I got it from acozykitchen.com and it is to die for. It's topped with a bourbon glaze and it's oh so decadent. 

I hope everyone enjoyed their Thanksgiving this year and that this post served as some inspiration for next year! Happy Thanksgiving everyone!

Labor Day Fun in Palm Springs

Labor Day is coming up this weekend and I know a lot of you out there are going to want to get out of town for some R&R. Palm Springs is a hot spot for many Los Angelites and the city, which I used to think was boring and monotonous, is becoming more and more trendy and fun. If you're going out there for the weekend, there are a few spots I want to share that are a definite must go!

Checked in at the Saguaro Resort.

Dinner at Birba restaurant.

Burrata salad. 

I wish I took more pictures of our food here, but the Tricolore Salad is to die for and I've tried to recreate it at home many times. Also, they make the ricotta cheese fresh in the restaurant and is a great cheese to add to pizzas.

Then it was onto dessert at Crave Dessert Bar...

Creme brulee in a chocolate shell.

Blossoming hibiscus berry tea. 

Then it was onto breakfast the next morning at Cheeky's...

Two fried eggs on top of an heirloom tomato and arugula sandwich.

Sourdough french toast with salted caramel and bananas. 

Eggs Benedict with a twist. Poached eggs and hollandaise on top of bacon on top of buttermilk biscuits.

The menu at Cheeky's is seasonal and changes all the time, but these dishes are amazing and are greatly paired with honeydew mimosas and, of course, a bloody mary.