Friday, August 3, 2007

Wednesday, July 25, 2007

Raspberry Martinis - by Tammy

As shared with me by a gracious bartender at The Boathouse restaurant in Central Park

2 oz raspberry vodka (I used Three Olives)
2 oz raspberry puree
1/2 oz Chambord
1 oz champagne

Combine first three ingredients in a shaker with ice, strain into a martini glass, then top off with champagne.

Dinner @ Fuji! - by Tammy

It only took me a week, but I have finally gotten to posting our pic from our great dinner at Fuji. The only bad part about the dinner was that we were there to say good-bye to one of our own. But I think I speak for everyone when I say it has been a pleasure having Nadiyah part of our group and we wish her luck on all her endeavors. You will ALWAYS have a place in our group!

Our group is cutting edge - by Amy

Hey check it out!

The hand peeler was named one of the most innovative consumer products of the year:

Friday, July 13, 2007

Inaugural Post - by Amy

Hi Ladies,

I thought it was high time I got this blog started. I've set up the address and the layout and you can see I added some cooking related links on the side, feel free to add anything over there that you like.

I figure we can use this to post recipes, talk about events or anything. I think if you make a post you should just add your name at the end of the Title of the post.

Our next event coming up is Nadiyah's send off dinner. Are we still on board for that?

So I would love to post my soup recipe from the last event, but I don't have it with me, so I am going to go two events back and post the chocolate cake recipe, just as an example of how we can share recipes here.

Mexican Chocolate Cake

Preparation Time: 20 minutes minutes
Cooking Time: 1 hour(s) 40 minutes minutes

1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon cayenne pepper or ground Mexican chili powder
1/4 teaspoon salt
1 cup cold water
1/4 cup canola oil
1 tablespoon balsamic vinegar
1 tablespoon vanilla extract

Chocolate Glaze:
1 cup confectioners' sugar
1/2 cup cocoa
6 tablespoons water
10 small fresh strawberries

Heat oven to 350° F. Lightly coat an 8-inch round cake pan with vegetable cooking spray.

Combine all the cake ingredients in a mixing bowl and stir until smooth. Pour into the pan and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely. When the cake has cooled, whisk together the first three glaze ingredients. Dip each strawberry into the glaze and set aside. Pour the remaining glaze over the cake and arrange the strawberries on top. Set aside to dry, about 30 minutes.