A white chocolate cherry martini, the inspiration of The Ritz-Carlton, Buckhead’s mixologist Christa Sladky, made with house-infused cherry brandy, Godiva white chocolate liqueur and Stoli Vanil—I personally had to sample and it was heavenly creaming and delicious (available through Valentine’s Day) and a haute chocolate bar: an addition to the Afternoon Tea and includes the choice of spicy dark chocolate, milk chocolate caramel and red berry dark chocolate hot chocolate beverages (through February 26). For Valentine’s Day (Tuesday, February 14^th) the crème de la crème is a two heart-shaped chocolate dessert for two that melts together when shared. Do I hear an ahh?!

For more information on The Ritz-Carlton Buckhead is stirring up in February, go to www. ritzcarlton.com/buckhead.

Valentine's Day delicacies added to The Ritz-Carlton, Buckhead's Afternoon Tea

Chocolate chip cherry scones and flourless chocolate brandy cherry cake to its classic afternoon tea (through Feb. 12) in The Lobby Lounge

The Ritz-Carlton, Buckhead’s mixologist Christa Sladky, makes a white chocolate cherry martini with house-infused cherry brandy, Godiva white chocolate liqueur and Stoli Vanil

Latitude offers a flavor-driven menu with a mix of globally and regionally sourced, high-quality meats, produce and dairy that is unique, yet approachable. Complement with a wine selection of over 60 Old- and New-World bottles that can be paired with Willix’s selections, as well as re-imagined classic cocktails.

Located at 3500 Peachtree Rd, Suite 1096 B, Atlanta, Ga., on the east side of Phipps Plaza—in the old but so newly designed The Grape space. Latitude serves lunch and dinner Monday through Thursday from 11 a.m. to 10 p.m., Friday and Saturday 11:30 a.m. to 11 p.m., and Sunday from 11:30 a.m. to 9 p.m. Additional information can be found at www.latitudeatlanta.com.

Pan Fried Pork Chop with wine. Photo by Heidi Geldhauser

Carrot, Golden Raisin & Walnuts. Photo by Heidi Geldhauser

Doughnut Holes with Persimmon Jam. Photo by Heidi Geldhaus.

Latitude dining room in Phipps Plaza. Photo by Caroline Petters.

The Great Courses: The Everyday Guide to Spirits and Cocktails: Taste and Traditions

Connoisseurs or novices, spirits lovers can now amaze and delight friends and family with an enhanced knowledge of and appreciation for great spirits and cocktails. The Everyday Guide to Spirits and Cocktails: Taste and Traditions, a dynamic series of video lectures available just in time for the holidays, is a fun and engaging educational experience that reveals everything people need to know to choose, mix, and serve spirits and cocktails just like a master mixologist.

Hosted by acclaimed expert and Certified Specialist of Spirits Jennifer Simonetti-Bryan and filmed entirely on location at Washington, D.C.’s iconic Gibson Bar, this exciting course features six half-hour lectures that cover the history, production, varieties, and uses of popular spirits including vodka, rum, and whiskey. As Jennifer demonstrates how to taste and compare the quality and complex notes of each spirit with the skill and confidence of a wine connoisseur, you’ll learn to maximize your experiences with spirits and discover your own personal taste preferences. They’ll also get a host of recipes for delicious cocktails that illustrate each spirits’ unique characteristics.

Check it out for yourself by clicking here to preview several great videos including How to Shake Cocktails, See How to Make a Hot Toddy and Learn to Mix Hot Butter Rum. From this site you can purchase The Everyday Guide to Spirits and Cocktails: Tastes and Traditions DVD for $29.95 or opt to download it for $27.95 or go to www.thegreatcourses.com/spirits.

Molly Bakes' Crazy for Cake Pops features 50 designs and 70 stunning photos.

A beautifully decorated cake can wow anyone but put a cake on a stick and you’ll start to get all those “a” adjectives like awesome and amazing. I like mini indulgences, so these mini desserts are a one-bite delicious treat that’s almost too cute to eat.  

Learn how to make these in Molly Bakes’ Crazy for Cake Pops, a craft cookbook packed with 50 cake-on-a-stick designs and 70 stunning color photos of a wide range of cake pops suited for any holiday. These cakes are easy to shape and decorate for creative types of all ages. I’ve featured the holiday bauble balls today but consider them for other types of occasions like birthdays, Super Bowl, Valentines and many other reasons to celebrate in the upcoming New Year.  

The author, Molly Bakes’ says that you don’t have to be a serious baker or experienced cake decorator to make her cake pops when you follow the step-by-step instructions laid out in the book. Combine a few simple ingredients, some lollipops sticks and your imagination. It’s also a great holiday gift idea. Click here to order from Amazon: Crazy for Cake Pops: 50 All-New Delicious and Adorable Creations.    

Molly Bakes' Crazy for Cake Pops Bauble Pops are as beautiful are any holiday ornament but edible.

Orange Waffles

Brighten your holiday breakfasts with delicious waffles with the essence of orange with a burst of cranberry topping.

(Serves 4)

8 tbsp. unsalted butter, softened (4 oz.)

2 cups cake flour (lightly spooned into cup and leveled off)

4 teaspoons baking powder

¼ teaspoon salt

1 tablespoon orange zest

2 large eggs

1 cup buttermilk

1 cup whole milk

In a small saucepan over low heat, or microwave safe container, melt the butter. Allow it to cool to room temperature. In a large bowl whisk the flour, baking powder, salt, and orange zest until evenly blended. In a medium bowl, whisk eggs, buttermilk, and whole milk until well blended. Add this mix, to the flour mixture and mix with a fork just until all the flour is moistened. Stir in the butter just until evenly blended. The batter should be lumpy. Use batter immediately after preparation. Cook the waffles and remove them to the oven racks to keep warm until serving. Serve with hot cranberry topping. Note, these waffles freeze perfectly and reheat in just a few minutes in a toaster or oven preheated to 300˚F.

Burst of Cranberry Topping

1 cup water

1 ½ cups sugar

3 tablespoons cornstarch

4 cups fresh (or thawed frozen) cranberries 

In a medium saucepan, stir together the water, sugar, cornstarch, and cranberries. Bring the mixture to a boil over medium heat, stirring constantly. Stop stirring, reduce the heat, and simmer for 1 minute, swirling the pan occasionally. The mixture will be thickened but pourable. Keep it warm or reheat it before serving.

Click here to order from Amazon - Chef’s Choice WafflePro M852.

Sugar and Spice Nuts

¼ cup packed brown sugar

½ teaspoon cinnamon

¼ teaspoon cayenne pepper

1 egg white beaten

1 cup salted cashews

1 cup almonds

1 cup pecan halves

½ cup dried cherries

In a small bowl combine the brown sugar, cinnamon and cayenne. In a large mixing bowl or electric beater whisk the egg white well. Add the nuts and cranberries to egg white and mix to coat. Sprinkle with sugar mixture and toss to coat. Spread flat on a baking sheet coated lightly with peanut oil or cooking spray. Bake at 300 degrees for 20 minutes, stirring once at about 10 minutes. Cool completely before serving. Store in an airtight container. Makes 3 ½ cups. Enjoy!

It was fascinating to learn that Denise is a native of one of my favorite Southern towns: Natchez, Mississippi. One of my cherished Christmas ornaments is from a Christmas store in Natchez that I bought way back in the day when I was still with The Pillsbury Company. Denise grew up living in a four-story Victoria home/clothing store downtown that was owned by her mother and grandmother. She was a young docent at several antebellum houses where she learned the joy of cooking, entertaining, storytelling, architecture, interior decorating and garden design.

It’s not surprising, then, that her career was inspired by both her grandmother, Freddie Bailey, who wrote two regional cookbooks, and cousin, Lee Bailey, a design guru who wrote and styled 22 nationally acclaimed books on good living. He was a master at recipes combined with ideas on presentation. Denise worked with Lee on one of my personal favorites, Lee Bailey’s Southern Food and Plantation Homes. In researching this story, I was so sorry to learn that Lee Bailey died at the age of 76 on October 16, 2003. This was the same week that we had to put down our beloved golden retriever, Kelly, so I can see why I missed. He was/is one of my all-time favorite cookbook authors. I’m so glad that I own five of his many published cookbooks.  

I found Southern Cocktails at Savannah’s One Fish Two Fish at 401 Whitaker Street, but you can easily buy on Amazon. Just click here to purchase: Southern Cocktails: Dixie Drinks, Party Potions, and Classic Libations.

Southern Cocktails: Dixie Drinks, Party Potions, and Classic Libations

French 75 is one of the many Southern cocktails featued in Denise Gee's book, Southern Cocktails

The recipe for Euphoric Eggnog would be the perfect Southern cocktail to kick up your holiday parties this season. Serve in antique silver tea cups for an unforgettable ladies' lunch.

Muir Glen Dinner Menu at Aria on Tuesday, November 29, 2011

I was recently invited to and attended a celebratory dinner at Aria in Atlanta hosted by Muir Glen to celebrate their 2011 Reserve Tomato. Chef Gerry Klaskala, owner and executive chef of Aria, has been a Muir Glen partner chef since 2001 so Aria was the perfect venue for this event. Last year when Chef Klaskala traveled to California to participate in the 2010 Reserve Harvest and had the opportunity to sample tomatoes right in the field from the test plot for the 2011 Reserve, he knew they’d be the perfect tomato for holiday cooking.

So to showcase the flavors of Muir Glen and the 2011 Reserve Tomatoes, Chef Klaskala created a dinner at Aria that included a specialty drink, six hors d’oeuvres, three entrée samplers and dessert, all made with Muir Glen tomatoes. One of the menu items included a recipe that Chef Klaskala created exclusively for Muir Glen—Spicy Slow-Braised Beef with Tomato, Tomatillo and Potato Stew, available in the Muir Glen 2011 gift basket.

The food this evening was incredible and very thoughtful in its preparation and presentation. The restaurant and the dinner felt like being a guest for the evening at Chef Klaskala’s home. He personally greeted old friends and new guests, like me, like long-time friends. Each table was beautifully decorated with a festive white floral arrangement and holiday ornaments. Chef used the evening to remind all of us about the little things that you can do to make guests in your home feel special when you entertain: do as much food prep in advance so that you can enjoy your friends, have fresh flowers in your home and in the restrooms and have little decorations on the table like holiday ornaments that each guest can take home as a special gift. And for someone like myself that always entertains, does all the cooking and in most cases, the dishes too, I couldn’t resist by asking, “who does the dishes?” Chef Klaskala said that he always hires a couple of folks to do just that. So that’s the ticket.

The gorgeous tablescape at the Muir Glen dinner at Aria on Tuesday, November 29, 2011

Aria's Chef Gerry Klaskala greets guests at the Muir Glen dinner.

Each year, Muir Glen produces a special Reserve Tomato which was harvested in the fall and is only available for a limited time. So when they needed a name they turned to their Tomato Connoisseurs’ Club (TCC) who voted on a name that evokes the fiery glow of the perfect tomato, Harvest Sunset. This year’s 2011 Reserve gift basket include both the fire-roasted and diced varieties of Muir Glen Reserve Tomatoes, Muir Glen Fires Roasted Diced Tomatoes with Green Chilies, Muir Glen No Salt Added Tomatoes and a recipe booklet featuring chef-inspired recipes, available online for $10 plus $5 shipping. Visit www.muirglen.com for more information. Visit www.aria-atl.com to learn more about Aria and to make reservations for your own incredible dining experience.

Cooking Basics - This arrangement is the perfect starter kit, whether you’re shopping for a newlywed, bride-to-be, someone that’s interested in cooking or someone that just needs their basics freshened up. This gift includes:

• Stainless steel measuring spoons
• Glass measuring cup
• 8” mini whip
• Tango Spoonula
• Pot holder
• Springform pan 

Salad Lover - This gift begins with a great salad bowl and everything needed to make a salad before the lettuce is added.

• Bamboo Salad and Pasta Hands
• Mustaphia’s Moroccan olive oil
• Lettuce knife
• 8” mini whip
• Chardonnay wine vinegar
• Vic Firth pepper mill
• Kitchen towel
• Salad bowl 

Party Starter – This gift helps ‘get that party started’ with lots of goodies that a hostess needs to entertain expected or those unexpected guests.   

• Wine opener
• Dark chocolate cashews
• Cocktail napkins
• Cheese knives (set of five)
• Blue cheese olives
• Bamboo cutting board
• Serving tray

Thanks to the staff at The Cook’s Warehouse for preparing these culinary creations. The Cook’s Warehouse has four Atlanta locations (Ansley Park [Midtown], Brookhaven, Decatur and Merchant’s Walk Shopping Center, Marietta). www.cookswarehouse.com

12 Drummers Drumming
Cookie Dough Drumstick-le
Smirnoff Whipped Cream Vodka, Créme de Cacao, Bailey’s Irish Cream, Vanilla Extract, Frangelico, Cinnamon, Sugar Rim

11 Pipers Piping
Pipe Dream
Macallan 12, Drambuie, Honey, Earl Grey Tea

10 Lords-a-Leaping
Leap of Faith
Tanqueray 10 Gin, St. Germaine, Chambord, La Marca Prosecco

9 Ladies Dancing
The Wallflower
Godiva Chocolate Liqueur, Tanteo Cocoa Tequila, Bacardi Rum, B&B, Butterscotch Schnapps, Pumpkin Puree

The St. Regis' Ghost of Christmas specialty holiday drink. Photo courtesy of Brooks Harris, NewSouth Photography.

8 Maids-a-Milking
Ghost of Christmas
Bulleit Boubon, Bailey’s Irish Cream, Kahlua

7 Swans-a-Swimming
Candy Cane Cocktail
Hangar One Raspberry Vodka, White Crème de Menthe, Pomegranate Juice

The St. Regis' The Champenguin holiday specialty drink. Photo courtesy of Brooks Harris, NewSouth Photography.

6 Geese-a- Laying
The Champenguin
Veuve Clicquot Champagne, Combier Liqueur D’Orange, St. Germaine

5 Golden Rings
Pure Gold
Bacardi Oakheart Spiced Rum, Apple Pucker, Goldschlager, Sour and Apple Juice

4 Calling Birds
Call Me Anytime
St. Regis Atlanta Personal Selection Woodford Reserve, Frangelico, Créme de Cacao

3 French Hens
French Russian
Absolut Vanilla Vodka, Café Boheme, Kahlua, Half & Half with a Chocolate Cigar

2 Turtle Doves
Lovely Doves
Ketel One Vodka, Coconut Cream, Créme de Cacao, Peppermint Schnapps

Partridge in a Pear Tree
Pearly There
Grey Goose La Poire, Disaronno, Fresh Sour, Vanilla Simple Syrup

The St. Regis Bar in Atlanta. Is that one of the four calling birds?!

The St. Regis Wine Room in Atlanta adjacent to the St. Regis Bar and patio. One of my favorite places in Atlanta for a cocktail.

VOGA Italia wines can be found at most supermarkets including Publix and liquor stores that sell wine.  

This Thanksgiving Sangria recipe includes pomegranate juice and cherries

Ingredients

• 2 (750-milliliter) bottles VOGA Merlot
• 1 cup pomegranate juice
• 1/3 cup Triple Sec (orange-flavored liqueur)
• 1 orange (cut into sections)
• 1 apple (cut into sections)
• 1 cup of cherries
• 1/4 cup pomegranate seeds
• 1/4 cup sugar
• 2 whole cloves
• 1 cinnamon stick

Preparation
Combine all ingredients in a pitcher, stirring until sugar dissolves. Cover and refrigerate 4 hours or overnight. Garnish with cherries or cinnamon sticks.

A Parchment Paper Thanksgiving features select recipes from the new The Parchment Paper Cookbook: 180 Healthy, Fast, Delicious Dishes! using parchment paper, published this month, by award-winning author and food writer Brette Sember with Nicole Cormier. No more endless, after-dinner scrubbing.

• Spinach Artichoke Pie Hors d’oeuvres
• Turkey with Tarragon, Rosemary, and Cranberry
• Roasted Carrots, Parsnip, and Rutabaga with Maple Syrup
• Brussels Sprouts with Pumpkin Seed Oil and Pecans
• Sweet Potatoes Gone Light (click for a PDF of this recipe)
• Rustic Apple Tart
• Easy Indian Corn Pudding

Savory Grilled Turkey: The Ultimate Grilled Turkey

Delight holiday guests’ taste buds with a new take on the holiday bird. The savory and rich flavor profile the grill adds to the turkey will keep your recipe in the books for seasons to come.

Savor Thanksgiving dinner with turkey on the grill

1 (12 pound) whole turkey
1 cup unsalted butter, cubed
1/2 cup cider vinegar
1/2 cup freshly squeezed lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon A.1. steak sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon Louisiana-style hot sauce

1. Remove giblets from turkey (discard or save for another use).
2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan in the center. Skewer turkey openings closed.
3. When the grill temperature has reached about 350 degrees F, place turkey on the grill rack, directly over the drip pan. Grill, covered, over indirect medium heat for 1 hour.
4. Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally. Remove from the heat. Set aside and cover 2/3 cup for serving.
5. Continue to grill turkey 1 hour-2 hours longer or until a meat thermometer reads 175 degrees F in the thigh, basting frequently with remaining sauce.
6. Cover turkey and let stand for 15 minutes before carving. Serve with reserved sauce.

Hearth, Patio & Barbecue Association and the National Turkey Federation offer the following preparation and cooking tips to ensure a safe and delicious meal:

Turkey Time

• Purchase a whole turkey according to the weight recommendations in your grill, smoker or fryer owner’s manual.
• Thaw the turkey completely and pat it dry. Cook the bird un-stuffed.
• Brine the turkey for increased flavor and moisture.
• Outdoor cooking times depend on many factors: the size and shape of the turkey, the distance from the heat and the outside air temperature. Allow more time on cold or windy days and at high altitudes. Allow less time in very hot weather.
• Have a food thermometer handy to measure the internal temperature of the bird; the temperature should be 165 degrees F, but most people prefer it to reach 170 degrees F in the breast and 180 degrees F in the thigh.

Safety First

• Check to make sure the grill, smoker or fryer is in working order.
• Be sure to read the owner’s manual for safety precautions.
• Stock up on enough charcoal, propane, oil or wood chips needed to cook the meal.
• Be sure to use the grill, smoker or fryer outside only—never indoors—and make sure that it’s set-up on a flat, stable surface, preferably on a protective grill pad, and away from any combustible materials.

For more recipes and other information on turkey go to www.eatturkey.com.

Mini Pies cookbook by Christy Beaver and Morgan Greenseth

What’s more delightful than the smell of a homemade pie baking in the oven? How about a dozen mini pies? Your favorite homemade desserts are now bite-size and fit perfectly in the palms of your party guests’ hands. Mini Pies is a mini cookbook that’s the cutest little 6-inch x 6-inch mini cookbook that serves up your favorite classics and also features a handful of new mouthwatering creations like Apple Chai, Very Berry, Ginger Peach and Cranberry Almond Pistachio… and more. But this isn’t just a book for dessert fanatics because Mini Pies serves up savory recipes, too: Sweet Potato, Apple Chile, and Caramelized Onion Tart.

Authors Morgan Greenseth and Christy Beaver guide you step-by-step through the process of making the perfect traditional crust, as well as graham cracker, vegan, shortbread, and gluten-free variations—and it’s much easier than you think. So as your holiday planning and the holidays will be fast approaching, you’ll be proud to serve your family, friends and party guest, these mini indulgences.

This mini favorite would also make a great hostess gift, stocking stuffer or holiday gift. Wrap it up with a pie and you’ll certain be double hit. Click here to order Mini Pies on Amazon.com.

Pumpkin mini pie are baked more slowly and at a lower temperature than other mini pies. This recipes includes canned pumpkin and soy milk.

Pick a Date – Pick a date that works well for the majority of your guests. A Thursday night seems to work for most.

Send Out Invitations – Whether an e-invitation or mailed invitation, send out invitations at least four weeks in advance. The upshot of the e-invitation is that guests can see who’s RSVP and online comments can generate excitement about the party. Folks are busy today so send plenty of reminders.

Go Easy on Appetizers – Make it easy on yourself and pick up a variety of easy appetizers from the grocery or specialty food store. Select gourmet cheeses or prepared refrigerated pimento cheese and crackers, grapes, sliced apples or pears. Specialty stores also sell gourmet frozen appetizers that can be heated up in short order.    

One Great Dessert– Get a dessert that’s easy for guests to pick up and eat. I like petit fours because besides being easy to eat, they are also very feminine and fun. I preordered from Rhodes Bakery and had them spell out on a baker’s dozen: G-I-R-L-S’  N-I-G-H-T  O-U-T (see below).

Fresh Flowers – A beautiful boutique of flowers makes your home feel alive and fresh. Ask your specialty grocery store that has a  floral department for flowers straight from the cooler because besides getting the freshest selection, they’ll also last longer.      

Prep – Set out wine glasses and a wine opener, napkins and appetizers before guests arrive so you can enjoy your girlfriends. Heated appetizers can be prepped on a cookie sheets so you can easily pop into the oven over the course of the evening.  

Music – Have great music playing. I like to pick a great digital music channel like Adult Alternative or Smooth Jazz.

Have each girl bring a bottle of wine but I’ll also have a selection of white and red wine, beer, soft drinks and bottled water on hand.  

Then just enjoy your girlfrends. 

The best way to check for ripeness of a pear is to "check the neck.”

Beautiful and delicious Northwest-grown USA Pears are in season now and the season was recently celebrated at ECCO when Chef Craig Richards showcased his latest work with fresh pears, treating an intimate group of local bloggers and writers, including me to an exclusive four-course pear-centric menu. Our first course: Pear & Fall Lettuces Salad, second course: Pear & Buffalo Mozzarella Ravioli, and Shrimp Risotta, third course: Braided Veal Breast and fourth course: Pear Crostata.

Our host, the Pear Bureau Northwest, was in Atlanta—one of eight cities—for “The Time is Ripe” tour to educate folks on how to enjoy pears at peak ripeness. According to the USA Pears Bureau, about 84% of consumers are unaware of how to tell when a pear is ripe—including me. So how do you know when a pear is ripe? Because pears ripen from the inside out, the best way to check for ripeness is to “check the neck.” To do this, gently press near the stem with your thumb. When it gives to gentle pressure it is ripe, juicy, and ready to eat. If you wait until the pear is soft around the middle, then it will be overripe.

Learn more about the USA Pears Varieties: Green Anjou, Red Anjou, Bartlett, Red Bartlett, Bosc, Comice, Concorde, Forelle, Seckel and Starkrimson and more about USA pears at www.usapears.org.

Pumpkin Cookie Pops

Pumpkin Cookie Pops

Ingredients and Directions

1 roll (18 oz.) refrigerated sugar cookie dough

1 can (16 oz.) vanilla frosting

Orange and green food coloring

2 cups M&M’S® Brand Chocolate Candies for Halloween

2 cookie sheets

25 colored craft sticks

Yield: Makes approximately 30 pops.

Prep Time: 10 min.

Bake Time: 15 min.

Decoration Time: 20 min.

Difficulty: Easy

1. Preheat oven to 350°F. Line the cookie sheets with parchment paper or aluminum foil.

2. Cut approximately 30 1/4-inch slices of cookie dough. Place them on the cookie sheets. Slip a colored craft stick’s 2-inch tip underneath each cookie. At the top of each cookie and directly on the opposite side of the craft stick make a small dimple in the dough.

3. Bake the cookies for 15 minutes. Remove from oven, transfer to a wire rack, and let cool completely.

4. Tint a quarter cup of frosting with the green food coloring. Transfer to a resealable plastic bag, snip a small corner, and set aside.

5. Tint the remaining frosting with the orange food coloring. Spread it on the cookie tops. Use the green frosting to pipe the pumpkin stems around the dimples. Use M&M’S® Brand Chocolate Candies to decorate the cookies like Jack-O-Lanterns.

For more Halloween and other holiday recipes, go to www.brightideas.com.

©/®/™Photograph, recipe and trademarks used with permission of Mars, Incorporated. M&M’S is a registered trademark of Mars, Incorporated and its affiliates.

Witches’ Brew

prep: 20 min.

yield: 6 servings

This Halloween concoction uses kiwi and mint to give it the green color. It's accented with a witches broom made with pretzel stick and green and black shoestring licorice.

Ingredients

1 cup sugar

1 cup water

8 medium kiwifruit, peeled and quartered

½ cup fresh mint leaves

Green food coloring, optional

1 cup vodka, optional

1 liter ginger ale, chilled

Ice cubes

1.  In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside to cool

2.  Place kiwi, mint and sugar syrup in a blender; cover and process until blended. Tint green if desired. Pour into a large pitcher; stir in vodka if desired. Refrigerate until chilled.

3.  Just before serving, stir in ginger ale. Serve over ice.

Witches’ Brooms

Cut 1 green shoestring licorice into 1-in. lengths. Arrange around end of 1 pretzel rod to for broom bristles; tightly wrap bristles with 1 piece of black shoestring licorice, tucking in end to secure. Yield: 1 broom

Recipe compliments of the Taste of Home test kitchen.

Ghostly Pirate Cake

prep: 45 min. bake: 25 min. + cooling

yield: 10-12 servings

This ghostly pirate cake is perfect for Halloween or any pirate-themed party.

Ingredients 

1 package (18-1/4 ounces) white cake mix

½ cup butter, softened

4-1/2 cups confectioners’ sugar

5 tablespoons 2% milk

1-1/2 teaspoons vanilla extract

2 red Fruit Roll-Ups, unrolled

Shredded coconut and black food coloring

Assorted candies of your choice (Fruit by the Foot fruit roll, M&M’s, black licorice twists, caramels, plain chocolate bar, dark purple Gummi Life Saver, red-hot candy and gold candy coins)

1.  Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes; remove from pans to cool completely.

2.  Cut two pieces from the lower edges of each cake, forming a pirates head (save small pieces for another use).

3.  For frosting, in a large bowl, beat butter until fluffy. Gradually add the confectioners’ sugar, milk and vanilla; beat until smooth.

4.  Place on cake layer on a serving platter; top with ½ cup frosting; top with second cake layer. Frost top and sides with remaining frosting.

5.  For a pirate’s bandanna, place Fruit Roll-Ups over top edge of cake. Tint coconut with black food coloring; sprinkle over chin for goatee. Decorate pirate’s features with assorted candies.

Recipe compliments of the Taste of Home Test Kitchen

Pumpkin Smash martini will be the "smash" hit at your Halloween parties.

1 ¼ oz. Frangelico

1 ¼ oz. Flor De Caña 7-year rum

¾ oz. pumpkin puree*

*Pumpkin Puree – Take one 15 oz. can of Libby’s 100% pure pumpkin, add 1 tsp. of ground cinnamon, 1/2 tsp. of ground ginger, 1/4 tsp. of ground cloves and 15 oz. of simple syrup** and blend it all together in a blender. Store in the fridge until ready to serve. **Simply syrup – One part sugar, one part water.  

Dry shake, shake with three ice cubes and strain out into a martini glass. Garnish with sprinkle of ground clove or nutmeg and a cinnamon stick.

Boneyard Cookies

prep: 1 hour + chilling bake:10 min./batch + cooling

yield: 34 sandwich cookies

Spooky cookies that look like you just served up a pile of bones. Seedless raspberry jam gives it a bloody-looking filling.

Ingredients

1 cup confectioners’ sugar

½ cup corn starch

½ cup cold butter, cubed

2 eggs

1 teaspoon almond extract

2 cups all-purpose flour

1/8 teaspoon salt

2 to 3 tablespoons seedless raspberry jam

16 to 18 ounces white baking chocolate, chopped 

1. In a bowl, combine the confectioners’ sugar and cornstarch. Cut in butter until mixture resembles coarse crumbs. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to sugar mixture and mix well. Shape dough into a ball; flatten into a disk. Wrap in plastic wrap; refrigerate for 30 minutes or until easy to handle.

2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 3-1/2 in. bone-shaped cookie cutter. Place cookies 1 in. apart on parchment paper-lined baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.

3. On the bottoms of half the cookies, spread 1/8 to ¼ teaspoon jam down the center; top with remaining cookies.

4. In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Dip each cookie in the chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. 

Recipe by Celena Cantrell-Richardson, Eau Claire, Michigan

Krispy Kreme jack-o-latern doughnut is one of several Halloween-themed doughnuts available through October 31.

What makes for a great Southern Halloween get-together? Well, of course, kids in costume and some of us adults in costume too, friends and neighbors and Krispy Kreme Halloween doughnuts. The jack-o-lantern, chocolate iced with Halloween Sprinkles, spider web and pumpkin spice doughnuts are all available now. But what’s scarier than Halloween if that these themed doughnuts are only available until October 31 while the pumpkin spice is available through November 27. Since Southerners love Halloween and love Krispy Kreme, our friends at Krispy Kreme has send us ten coupon books that include 20 coupons for one free Krispy Kreme doughnut to giveaway to our With a Southern Twist readers. They don’t expire until June 2012 so you can enjoy at least two Krispy Kreme doughnuts a month. Krispy Kreme Halloween doughnuts at retail locations and participating grocery stores. www.krispykreme.com

Everyone that shares one of their favorite memories of Krispy Kreme with us on the With a Southern Twist web site, Facebook or Twitter page will have a chance to win one of our coupon books for free Krispy Kreme doughnuts. Submit comments starting today, October 17 through midnight EST October 24. Coupons will be mailed out as quickly as we notify you and receive your mailing address, so that you can start using before Halloween.    

Krispy Kreme Halloween doughnuts available until October 31 while the pumpkin spice is available through November 27.

Madison's Organic Kitchen Garden is on 2. 2 acreas in Highlands, N.C. across from The Farm at Old Edwards. It produces 100 - 150 lbs. of produce a week for the Inn.

Lettuces at Madison's Organic Kitchen Garden

The garden is on 2.2 acres across from The Farm at Old Edwards, where wedding and other special events take place. The garden produces 100 – 150 lbs. of produce a week that’s used in the hotel including almost 15 types of lettuces, chard, garlic, rhubarb, beets, radishes, turnips, carrots, squashes, beets, parsnip and more. What’s not produced at the farm is sourced from other local and regional farmers including Ashley Farm, Barker’s Creek Mill, Brasstown Beef, The Chef’s Garden, Dave Taylor Farms, High Valley Farms, Jolley Farms, Sweet Grass Dairy and Sunburst Trout Company, to name a few. And, since the food served at Madison’s is so produce and product driven, the creative and delicious menu changes monthly. Madison’s is a must culinary experience when you’re in Highlands. Check out all the dining options at Old Edwards Inn and Spa including Madison’s at www.oldedwardsinn.com/dining.

(l to r): Wendy Shannon, With a Southern Twist, Madison's Chef de Cuisine Chris Huerta and Dave Taylor, Dave Taylor Farms at Madison's Organic Kitchen Garden

This fresh, colorful chard growing at Madison's Organic Kitchen Garden may be on your dinner table at Madison's.

Looking for an upcoming culinary event in Highlands? The Highlands Culinary Weekend returns for the fifth season November 10 through 13, showcasing Highlands’ award winning restaurants (including Madison’s), innovative chefs and a huge selection of wine varietals against the beautiful backdrop of the Blue Ridge Mountains. Reservations for the events are taken directly by the respective venues. View the event webpage at www.highlandsculinaryweekend.com.

Garden and Gun's October/November 2011 issue, their largest issue in its history.

Everyone seems to be tapping into the national obsession with Southern food so it’s not surprising that one of my favorite magazines, Garden & Gun,* has produced the largest issue in its history and dedicated every page of the October/November issue to Southern food—from a compilation of The 50 Best Southern Foods to Bill Heavey’s take on “Grabbing Dinner”—let me just say this, it’s not about going out to eat and the entrée says “ribbit,” ­that’s right, frog legs—to Wright Thompson’s Pork-A-Palooz. As I read Sid Evan’s last editor’s letter—he’s moving to Birmingham, Ala., with his family­­—it had me thinking, he’s right. Back in the day—and it wasn’t all that long ago—you never went out to eat Southern food because the best Southern food was made at home. My best memories of eating the 50 best Southern foods were at my grandmother’s house, especially on a Sunday when their Southern Baptist preacher came around for Sunday dinner. My grandmother laid it out with several meat dishes or a meat and chicken dish, lots of garden-fresh vegetables, a salad—which was usually ambrosia since my family owned an orange grove in Central Florida—and my grandmother’s famous homemade buttermilk biscuits; and, of course, plenty of sweet tea and Southern desserts. The dinner fodder wasn’t about farm-to-table dining, sustainability, organic gardening or trips to the farmers’ market. The garden to table was my grandparents’ backyard garden or a neighbor sharing with neighbor the bounty of their own garden to my grandmother’s kitchen to my grandmother’s well set table.

I so enjoy sharing with you what’s happening with Southern food around our region especially with this week’s stories on the Southern Living Taste of Charleston and the soon to open Southern Art and Bourbon Bar in Atlanta but what I’ve give to dine at my grandmother’s table one more time.  

* Wonder how Garden & Gun magazine got its name? Well that’s tomorrow’s story…so stay tuned.

Southern Art will open Wednesday, October 12 at 3315 Peachtree Road, Atlanta and will serve breakfast, lunch and dinner seven days a week and Sunday brunch. For more information, visit www.facebook.com/southernartbourbonbar or call 404.946.9070 for reservations.

For tickets and more information, go to www.charlestonrestaurantassociation.com. Proceeds will benefit local nonprofits.

Southern Living Taste of Charleston 2011

It’s great for any time you just want to stay in, don’t have a babysitter, feeling under the weather or have a friend or family member sick. You might have a meal delivered for a neighbor in need, a friend or neighbor with a new baby or for your away-from-home college student. Just go online and find the GoWaiter in your area. GoWaiter.com has numberous Southern locations in Florida, Georgia, Louisiana and Tennessee and outside the South in Colorado and Connecticut. They’re adding new locations all the time, so if your area isn’t listed check their Web site often for areas coming soon. Restaurants vary from market to market and the average delivery time (according to their Web site) is 45 – 60 minutes. Now I have to admit, I haven’t used GoWaiter yet, so if you have, let me know your comments and we’ll share with our readers. www.GoWaiter.com.

CinéBistro lounge

CinéBistro Brookhaven premieres first-run and independent films in its seven digitally enhanced screening rooms (four with a 3-D screen) with state-of-the-art surround sound audio, stadium-style seating featuring ultra-luxurious, high-back leather rocking chairs and love seats with attached swivel tables, full-service and in-theatre dining available to those arriving 30 minutes prior to scheduled show time.

CinéBistro's majestic brick-lined lounge is reminiscent of old-Hollywood glamour and grandeur.

CineBistro's sesame seared tuna

The cuisine by Chef Isaac Stewart, who’s from Atlanta, but recently back from a two-year stint in Italy, rocks the movie cuisine scene as much as Brad Pitt rocks in his new film, “Moneyball.” The American bistro-inspired menu emphasizes high-quality, freshly prepared dishes made in-house daily. The menu ranges from a “Preview” appetizer like the “Popcorn” chicken, rock shrimp or calamari mixed with fresh popcorn to sandwich and salad selections including one of chef’s favorites: the bistro burger made with a fresh mix of short rib, brisket and chuck beef with an option to go for a double stack. A main entrée choice range from Florida rock shrimp risotto, habanero-glazed pork tenderloin, blackened ribeye to sesame seared tuna. But rest assured that you can also get popcorn and your favorite movie candy.

CinéBistro deconstructed peanut butter pie

You might save room for dessert after the movie paired with a glass of wine. Desserts include a blueberry-and-coconut tart with vanilla bean ice cream, warm chocolate and cherry bread pudding, deconstructed peanut butter pie or Cinéful chocolate cake with chocolate and raspberry sauces.

Open seven days a week, the doors opens daily at 11:30 a.m. and the first movie showtime begins at 12 p.m. Tickets prices are $10 before 4 p.m. and $12 after 4 p.m. CinéBistro Town Brookhaven, 1004 Town Blvd, Suite 1070, Atlanta. For information, call 404.333.0740 or www.cobbcinebistro.com. Other CinéBistro locations include Miami, Fla., Tampa, Fla. (two locations), Vail, Co., Hampton, Va. and Richmond, Va. 

CinéBistro – Thanks for raising the movie experience for all of us movie goers. Can you take on the airline experience next?!

HD1's maploy and fennel sausage with waffled fries. Photo by Heidi Geldhauser for The Reynolds Group.

Americans have always had a love affair with the burger, but step aside burger, now it’s time for the dog. FLIP Burger Boutiques’ chef and “Top Chef All-Stars” winner Richard Blais teams up with Barry Mills again to serve up HD1, the new hot dog restaurant in the Poncey-Highlands area. The menu is full of American and European favorites, unique combinations and vintage dishes, from basic to bold. Executive Chef Jared Lee Pyles brings the vision to life as he heads the kitchen operations on a daily basis. The house-ground meats and sausages are artfully seasoned and packed with high-quality proteins for top-notch taste: fennel sausage with San Marzano ketchup, fontina and grilled radicchio; Merguez lamb sausage with red currant compote and minted cucumber salad; or the classic hot dog with sauerkraut and HD mustard. All topped with house-made, unique condiments and freshly baked artisan buns.

In addition, other menu offerings include brisket chili, waffled fries to hand-churned soft serve ice cream including a bourbon and brown sugar flavor. HD1’s full bar boasts a kitschy, cocktail list with an emphasis on craft bourbon and rum libations, along with ice-cold beer by the can. 

HD1 is now open daily from 11:30 p.m. to midnight (late night starts next week). HD1 is located at 664 N. Highland Avenue Northeast, Atlanta, www.hd1restaurant.com.