It's always 5:00 somewhere with Zane Lamprey!

Through his hit show "Three Sheets" on Fine Living Network, host Zane Lamprey explores cultures across the globe in a unique way, through their beverages!

"Alcohol is a social lubricant", says Zane. "When you drink together it makes people more relaxed and it is a shared experience. Just like when you cook with someone, it is something that brings people together. It gets people to be themselves and open up. You can go to a country and spend 100 bucks, get on a bus and look at monuments and statues. Or you can go to a pub, spend a 100 bucks on some food, a few rounds of drinks, and meet someone who is living it. I think it is best to learn about the country from him, otherwise you are just stuck with some tour guide."

Zane has also found that drinks reflect national pride. "When you are passionate about something, you get people to respond to it. Through the show I have found that people have so much pride in their product and want to share it with the world."

This week, Zane offered to take us on a quick trip around the world and share some of his adventures and his favorite drink recipes with Mixing Bowl!



First up, an organic margarita Zane featured in his live event "Zano de Mayo." This recipe uses organic tequila, fresh lime and organic agave nectar. Since tequila is made from the agave plant, Zane recommends using agave nectar to sweeten your margarita instead of sugar or simple syrup. The result is absolutely delicious and this ranks as one of the best margaritas I have ever tasted! Plus, agave nectar has a low glycemic index, so you can convince yourself it is a healthier drink!

Organic Margarita

3 oz of 4 Copas 100% Agave Organic Tequila
2 oz of freshly squeezed organic lime juice
1 oz of agave nectar
Margarita salt for the rim

Fill your cocktail shaker with the tequila, lime juice, agave nectar and ice; shake until mixed and cool.
Dip the rim of your chilled glass in the salt. Strain the Margarita into your glass and enjoy!

Zane's sidekick "Pleepleus" also enjoys a good margarita.



Next, Zane introduced me to a new twist on a martini. On the island of Maui, you can find Pau Vodka made from pineapples. Since it is made from a sugar and not a starch, the result is a clean, pure taste. Along with some muddled fresh pineapple this martini tastes like a luxury island vacation! Be sure to tune into "Three Sheets" this Monday when Zane goes to Maui and discovers this unique vodka.

Pau Pineapple Martini

Fresh pineapple
Pau Maui Vodka

Juice or muddle fresh pineapple. Fill your cocktail shaker with the pineapple, Pau vodka and ice; shake until mixed and cool. Strain into a martini glass and garnish with fresh pineapple.



Finally, Zane made Brazil's national drink, a Caipirinha, using Cachaça. It may be hard to pronounce, but whatever you do don't call it rum! Unlike rum, Cachaça is made only from fresh-pressed cane juice, not molasses, and can only come from Brazil.

The Leblon Caipirinha

2 oz. Leblon Cachaça
1/2 Lime
2 tsp. Superfine sugar or 1 oz Simple Syrup*

Cut the lime into four wedges. Muddle the lime and sugar in a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake vigorously. Serve in a rocks glass. Garnish with a slice of lime.
*1 packet of Splenda or Equal can be used in place of superfine sugar.

Now is a good time to let you know about the colorful cast of characters, drinking guidelines, and traditions on "Three Sheets." (A complete list can be found on his website.)
Zane classifies his feelings on a drink by how one holds the glass. Here he is enjoying the Caipirinha:



FOO FOO DRINK: This would be a drink that masks the taste of alcohol with the taste of sugar. They are sweet, blended, brightly colored, or have an umbrella in them. In this case, the pinky should be up in the air.

And here I am with the same drink:



MAN-GRIP DRINK: This is a general drink, like a Beer, Jack & Coke, or Vodka Cranberry, where the sweetness doesn't hide the taste of alcohol. In this case, all fingers should be in contact with the glass.

Hmmm...Pinky up or pinky down? You decide!

To wrap up the evening we discussed some of the most exotic discoveries from his travels. Ranking as the most disgusting beverage is the "Viper Rum" from Belize. Yes, that is, in fact, a dead snake inside the bottle. Zane's expression says it all. Needless to say, I did not request a taste!



Another interesting discovery is African Amarula, an exotic cream liqueur produced from the fermented fruit of the Marula tree. Amarula is the favorite fruit of the African elephant and also baboons and monkeys. As the fruit falls from the tree and lies on the ground, it starts to ferment, giving it a sweeter taste - and a slightly alcoholic content! Animals of the savannah will do just about anything to eat the Amarula fruit. Hey, sometimes a monkey needs to unwind after a long day's work!



If you like "Three Sheets" check Fine Living Network for Zane's food travel show, "Have Fork, Will Travel." You can also see Zane in person at his upcoming live stage show "Drinking Made Easy" at Zanetoberfest on October 3rd.

For more stories and recipes, stay tuned for Zane's book "Three Sheets: 6 Continents, 15 Countries, 190 Drinks and 1 Mean Hangover" set to hit stores in June.

Until then, Cheers!



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Boston Getaway - Day 2

On our second day in Boston, we decided to go "where everybody knows your name" - the Cheers bar!



Formerly known as the Bull & Finch Pub, this neighborhood bar inspired the popular TV show. Although Cheers was filmed in Los Angeles, the facade of the building was used in the opening sequence of the show. The Bull & Finch was eventually re-named "Cheers Boston" due to the great notoriety from the TV series. We enjoyed a drink in a replica of the set from the show!



For dinner we headed toward the waterfront for some seafood! Since it is September, I thought some oysters were in order. First up, a dozen Kumamoto oysters known for their fresh cucumber taste with a creamy finish.



The old guideline was to eat oysters only in months that contain the letter "R." It is best to eat oysters during the fall and winter months because oysters spawn in the warm summer months, usually May through August. Spawning causes them to become fatty, watery, soft, and less flavorful instead of having the more desirable lean, firm texture and bright seafood flavor of those harvested in cooler, non-spawning months.

Next, I just simply had to try the Lobster Roll! It was just creamy enough without being too saturated with mayonnaise and I enjoyed the hint of celery seeds as well.



For dessert we headed to the Omni Parker Hotel - home of the original Boston Cream Pie!



The vanilla creme nestled between soft, spongy layers of cake and topped with chocolate icing was everything I wanted it to be. The individual sized serving was the perfect amount for a sweet afternoon treat. The real question is - Why is it called Boston Cream Pie if it is really a cake?



Original Boston Cream Pie Recipe – Omni Parker Hotel

Ingredients:

One 10” round sponge cake
Pastry cream
4 oz. toasted almonds
Chocolate icing

Sponge Cake (for 1 10-inch pan)

7 Eggs, separated
8 oz. Sugar
1 cup Flour
1 oz. Melted butter

Method:

In two bowls, separate egg yolks and whites. Add ½ of the sugar to each bowl. Beat both until peaked. When stiff, fold the whites into the yolk mixture.
Gradually add flour, mixing with a wooden spatula. Mix in the butter. Pour this mixture into a 10 inch greased cake pan.
Bake at 350 degrees for about 20 minutes, or until spongy and golden. Remove from oven and allow to cool fully.

Pastry Cream

1 tablespoon Butter
2 cups Milk
2 cups Light cream
½ cup Sugar
3 ½ tablespoons Cornstarch
6 Eggs
1 teaspoon Dark rum

Method:

Bring to a boil in a saucepan the butter, milk and light cream. While this mixture is cooking, combine the sugar, cornstarch and eggs in a bowl and whip until ribbons form.
When the cream, milk, butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling. Boil for one minute. Pour into a bowl and cover the surface with plastic wrap. Chill overnight if possible. When chilled, whisk to smooth out and flavor with 1 teaspoon dark rum.

Icing for Boston Cream Pie

Chocolate Icing

6 oz. Semi-sweet chocolate, melted
2 oz. Warm water

Melt the chocolate. Combine with warm water.

White Icing

1 cup Confectioner’s sugar
1 teaspoon Corn syrup
1 teaspoon Water

Combine ingredients and warm to approximately 105 degrees. Adjust the consistency with water. It should flow freely from the pastry bag.

Assembly Procedures:

Level the sponge cake off at the top using a slicing knife. Cut the cake into two layers.
Spread the flavored pastry cream over one layer. Top with the second layer. Reserve a small amount of pastry cream to spread on the sides to adhere to almonds.
Top the cake with chocolate icing as described.
Spread sides of cake with a thin coating of reserved pastry cream. Press on toasted almonds.

(Note: I copied this recipe exactly as written on the Omni Parker Hotel website. In my opinion it is poorly written and a bit hard to follow. If you have any questions on the recipe please feel free to email me and I would be happy to clarify it for you.)



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Healthy breakfast and a great workout!

I recently had the pleasure of being a part of a "tweet-up" (a meet-up organized through Twitter) sponsored by Fitness Magazine. The magazine invited a handful of their twitter followers to a swanky New York gym for a morning workout with celebrity trainer Gunnar Peterson.



He is the go-to personal trainer for Hollywood elite and is said to train "The entire front row of the Oscars....except Jack Nicholson." Gunnar led us through a great workout and offered some great tips and tricks.

Ever get a sore neck while doing crunches or sit-ups? Gunnar recommends lifting your tongue to the roof of your mouth to stretch the area and relieve tension. Hate lunges? (I sure do...) Get a better and safer leg workout by modifying the exercise. Gunnar said a lunge movement should be more along the lines of stepping forward, leaning over and picking up a laundry basket rather than a giant step and your legs at a 90 degree angle.

The event was co-sponsored by Silk Soymilk and they provided a delicious breakfast after our workout. The "Straw-Nana Smoothie" is a healthy yet sweet treat that is packed with muscle building protein.



INGREDIENTS:

1 Banana, sliced then frozen
1⁄2 c Strawberries, frozen and diced
1 c Silk Original, Vanilla or Omega-3 DHA
2 T Sweetener of choice (optional)
1⁄8 t Vanilla (optional)


PREPARATION:
Combine all ingredients in a blender and give it a whirl.

Thanks to Fitness Magazine and Silk Soymilk for such a great start to my day!



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Easy Outdoor Entertaining - On A Budget!

Are you entertaining friends and family this summer? Are you on a tight budget but don't want to sacrifice style? I have the answer for you! Check out my article on budget friendly summer entertaining in Mixing Bowl Magazine on shelves now.



BUDGET DIVA SUMMER PARTY RECIPES

To me, summer entertaining should be fun and relaxing, and taking advantage of the incredible foods of summer. My favorite item is fresh herbs. I grow all that I can, and what I can't find is always available at a local Farmer's Market. I use herbs in everything, from appetizers to desserts. I also love to use items more than once. For example, in the Sangria Tea, I use freshly squeezed orange juice and the pulp, and then save the shell for a beautiful dessert "cup." Nothing is wasted! I always look for ways to save time, money, and energy. Many of the recipes here can be prepared well in advance, so at party time you can relax and enjoy your guests.

SANGRIA TEA

3-1/2 cups water
5 tea bags (plain, not flavored)
1/2 cup freshly squeezed orange juice (save the shell halves for the dessert!)
3 cups sliced fresh fruit of choice, but make very colorful, like sliced strawberries, orange sections, pineapple, peaches, grapes, or apples
1/4 cup granulated sugar (or more to taste, depending on the sweetness of fruit)
2 cups white wine or white grape juice, or a combination
Mint sprigs - optional

1. Boil water in a small saucepan. Add tea bags and let steep for 5 minutes. Remove bags and let liquid cool. Stir in orange juice.
2. Place the fresh fruit in a 2-quart clear glass pitcher. Add sugar and stir to coat the fruit. Pour in the tea mixture and white wine or grape juice; stir to combine. If desired, add mint sprigs to tea, or garnish on each individual drink. Serve immediately in glasses with ice. Serves 6.

Make ahead: Tea mixture can be made a day ahead and chilled. Fruit can be sliced a few hours before the party and refrigerated separately. If I have space, I even store the empty glass pitcher in the refrigerator to get it nice and cold.

Tea can be made half alcohol and half non-alcohol for your non-drinking or young guests. Just use two separate pitchers and divide ingredients accordingly.

HERB MARINATED OLIVES

1 jar (10 ounces) large green pimiento-stuffed olives
1 sprig each of fresh oregano, thyme, and rosemary
3 cloves garlic, crushed
2 small lemon wedges
12 whole black peppercorns
3 Tablespoons freshly squeezed lemon juice

1. Drain the olives, reserving the brine. Rinse olives and drain well. Layer the olives, herbs, garlic, lemon wedges, and peppercorns back into the olive jar. There will be several olives left over, but layer carefully and tightly as possible.
2. Pour the lemon juice into the jar, then add enough of the reserved brine to fill the jar. Place lid tightly on jar and shake well. Let the olives marinate for at least a week, or up to one month, shaking occasionally.
3. To serve, drain olives and discard other ingredients. Place olives in decorative serving bowl. Refrigerate any leftovers. Serves 6.

This is one of my favorite party recipes. The olive bars found at grocery and specialty stores are great, but very expensive. These are not only more economical, but are always a huge hit, which is why I usually make more than one jar. Talk about a make ahead recipe!

SPICY-SWEET ROAST CHICKEN LEGS AND THIGHS

Spice Rub:

1/3 cup chili powder
1 Tablespoon each of smoked paprika, ground cumin, granulated sugar, and all-purpose flour
2 teaspoons chipotle chile powder
1-1/4 teaspoons ground cinnamon
1/2 teaspoon each salt and ground black pepper
1/8 teaspoon ground cloves

8 large chicken legs with thighs attached; all excess fat removed
4 Tablespoons olive oil

1. Heat oven to 400 degrees. Combine all spice rub ingredients in a small bowl; mix well. Rub mixture thoroughly and heavily over all sides of chicken pieces.
2. Place chicken pieces, without touching each other, in a heavy baking pan. Drizzle each evenly with olive oil. Roast for 35 minutes, or until juices run pale yellow, basting a few times with pan juices. Remove from oven and let sit in pan a few minutes before serving. Serves 6-8.

This is a great budget recipe. The attached chicken leg and thighs are a great buy, and sometimes come in large, economical packages. Since I love this recipe, I will buy extra when they are on sale and freeze.

Make ahead: The spice rub can be made days in advance and kept in small, covered container.

ANGEL HAIR PASTA WITH CILANTRO PESTO

Pesto:
1-1/2 cups packed fresh cilantro leaves
1/2 cup packed fresh flat leaf parsley
2 Tablespoons pepitas (sunflower seed kernels)
2 cloves garlic, peeled and coarsely chopped
1 Tablespoon fresh lime juice
4 Tablespoons extra-virgin olive oil
2 Tablespoons freshly grated Parmesan cheese
Coarse salt and freshly ground black pepper to taste

12 ounces angel hair pasta
Additional Parmesan to pass

1. Place all pesto ingredients except oil and cheese in a blender, or food processor fitted with metal blade. Process until ingredients are finely minced. Add oil and cheese and process until blended. Use immediately, or cover and refrigerate. Bring to room temperature before using.
2. To serve, cook pasta according to package directions; drain well. Place warm pasta in a large serving bowl. Toss with pesto and serve; pass extra grated Parmesan. Serves 6 as a side dish.

Make ahead: Pesto can be made at least a day ahead, covered and refrigerated. Bring to room temperature before using.

Pepitas can be found in the ethnic aisle of many grocery stores or in specialty markets. I have found that in the specialty markets, small inexpensive packets of many items and spices are sold.

CORN-ON-THE-COB WITH LIME COMPOUND BUTTER

Compound butter:

1 stick (8 Tablespoons) unsalted butter, softened
Grated zest of one lime
Juice of 1/2 lime
1/2 teaspoon coarse salt or to taste

6 ears fresh corn, husked

1. Stir together all butter ingredients until well mixed. Spoon into a 6-8-inch log shape onto a piece of plastic wrap, roll up, and twist the ends. Refrigerate until firm.
2. Prepare corn in any way you wish, either by boiling, grilling outdoors, or indoors on a grill pan. Serve hot with slices of compound butter. Serves 6.

Make ahead: The compound butter can be made days in advance. Slice cold butter and place on small serving dish. The butter can even be made and frozen weeks ahead. Thaw in refrigerator before serving. Keep cold.

ORANGE SHERBET IN ORANGE SHELLS

1/4 cup flaked coconut
6 fresh orange halves from 3 oranges
1 quart orange sherbet
Crushed ice
Fresh mint sprigs

1. Place coconut in a small, dry skillet over medium-high heat. Cook and stir until coconut is brown and toasted, watching carefully to avoid burning; it turns toasted quickly! Let cool.
2. Scoop out pulp from orange halves completely to make a shell. (Remember you used the juice and pulp for the Sangria Tea!)
3. Using an ice cream scooper, scrape sherbet to make balls to fit into each orange shell.
4. Fill clear glass dessert dishes with crushed ice. Place each filled orange shell on top of ice. Sprinkle sherbet with toasted coconut. Place mint sprigs around oranges for garnish. Serve immediately. Serves 6.

Make ahead: Coconut can be toasted at least a day ahead and stored in small plastic containers or bags. Orange shells can be scooped out, covered and refrigerated a day ahead.

This dessert is so simple, yet looks so elegant and refreshing.



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Award-Winning Recipe: National Restaurant Association "Hot Chef"

National Restaurant Association “Hot Chef” Grilling Challenge 2009 Winning Recipes



GRILLED ARCTIC CHAR WITH MAPLE DIJON GLAZE



1 Tablespoon Dijon mustard
2 Tablespoons maple syrup
Juice of 1 lemon
1 Tablespoon melted butter
4 6-ounce Arctic Char fillets
Salt
Freshly ground pepper

1. Prepare grill for cooking over indirect heat with medium-hot charcoal (moderately high heat for gas)
2. Whisk together the mustard, maple syrup, lime juice and olive oil. Set aside.
3. Season the Arctic Char with salt and pepper.
4. To cook fish using a charcoal grill: Lightly oil grill rack, then put fish, skin side up, on grill rack with no coals underneath and grill, covered with lid, 4 minutes. Using 2 metal spatulas, loosen fish from grill rack and turn fish over, rotating 180 degrees. Grill fish, covered with lid, until just cooked through, 3 to 5 minutes more, then loosen from grill rack with spatulas and transfer to a clean platter.
To cook fish using a gas grill: Lightly oil grill rack, then put fish, skin side up, on rack above shut-off burner and grill, covered with lid, 4 minutes. Using 2 metal spatulas, loosen skin from grill rack and turn fish over. Grill fish, covered with lid, until just cooked through, 3 to 5 minutes more, then loosen from grill rack with spatulas and transfer to a clean platter.
*Cooks' note: If you can't grill outdoors, fish can be broiled, skin side down, without turning, on oiled rack of a broiler pan 5 to 6 inches from preheated broiler, about 6 minutes total.
5. Brush both sides with maple-mustard glaze, and serve with Cucumber, Fennel, and Radish Salad. Serves 4.

CUCUMBER, FENNEL, AND RADISH SALAD

3 cups thinly sliced seeded cucumber
2 cups thinly sliced fennel
1 cup thinly sliced radishes
1/2 cup thinly sliced red onion
2 Tablespoons chopped fennel leaves
2 Tablespoons chopped fresh dill

3-1/2 Tablespoons lemon-flavored olive oil
1 Tablespoon white wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon coarse black pepper

Garnish: 1-1/2 Tablespoons snipped fresh chives

1. In a serving bowl, combine cucumber, fennel, radishes, red onion, fennel leaves, and dill. In a small mixing bowl, whisk together olive oil, vinegar, honey, mustard, salt, and pepper. Stir into vegetables and mix well. Cover and chill. Before serving, stir again and sprinkle top with snipped chives. Serves 4.

GRILLED LEIPÄJUUSTO (BREAD CHEESE) WITH CLOUDBERRY PRESERVES



Wedges of Finnish bread cheese
Heavy cream
Sugar
Cinnamon
Cloudberry Preserves

Slice desired amount of Finnish bread cheese and drizzle both sides with heavy cream. Sprinkle both sides with sugar and cinnamon. Grill about 2 minutes on each side, or until the bread cheese begins to soften. Spoon with cloudberry preserves and serve with Lingonberry-Cardamom Martini.


LINGONBERRY-CARDAMOM MARTINI



2 teaspoons granulated sugar
½ teaspoon ground cardamom
3 oz vodka
1/2 oz orange liqueur
1 oz lingonberry concentrate

1. Combine sugar and cardamom and place in a shallow dish. Moisten the rim of a martini glass and dip into the sugar mixture.
2. Combine remaining ingredients in a cocktail shaker 1/4 filled with chopped ice. Shake and strain into prepared martini glass. Serve with Grilled Leipäjuusto and Cloudberry Preserves.

12 Days of Savings - Day 3: Budget Bar

One of the fastest ways to bust your holiday party budget is with pricy drinks. However, this year I have a fun tip to save you a few dollars and impress your guests! There is a way to transform a “cheap” bottle into a top shelf vodka. If you pass a less expensive bottle through a Brita water filter a few times, the charcoal filtration removes impurities from the vodka. This helps neutralize the flavor and create the smoother taste of premium spirits. I like to use this strategy to save money without sacrificing taste when mixing drinks for a party!





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