Whether you're throwing a large soiree, a small dinner party or just spending a casual evening at home, these recipes, courtesy of chefs and mixologists, will spice up your night and take you into 2011 in style.
I take Amarena cherries, reduce them down with rosemary and make a simple syrup out of them. I substitute that for sweet vermouth, add Bulleit bourbon, a dash of lemon and you get a fantastic drink.Here is Ryan's recipe for a Bulleit Proof Manhattan.
It's the smallest species of freshwater sturgeon native to the United States. It is often called hackleback, sand sturgeon or switchtail.If money is no object, Chef Danko says go for Beluga caviar.
Beluga's flavor is like the foie gras of the sea. It's very buttery and fatty, but not overly complex.(credit:Flickr:geishaboy500)
This is one of the smoothest vodkas, with its slight oiliness (characteristic of potato vodkas) that cut beautifully against the briny trait of black caviar. Slightly sweet and well-rounded with a hint of apple. Chopin has a medium-length, pleasing burn, but very little aftertaste. It's remarkably clean.Price: $15 -$33. Available at these retailers.
Don't skimp when it comes to the quality of the crab. I like Blue Star Crab meat.Here is chef Schwartz's recipe for Garlic Chile Crab Dip.
I basically live on this.Price: $40 - $46. Available from these retailers.
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