It seems that everywhere I turn, Red Velvet cake or cupcakes are the fascination du jour!  I’m fascinated by the reaction people will have at the mere mention of “red velvet” – as if there is no better taste, texture, dessert, memory in the world than a red velvet cake.  So, naturally, when I came across a recipe from Chef Julie Anne Rhodes for Red Velvet Pancakes on her blog “Jewels” from The Roving Stove, I thought I’d share this find with you. Wouldn’t this be a delicious and festive way to start New Year’s Day??!

For the Whipped Cream Cheese Topping:

• 1/4 pound cream cheese, at room temperature
• 1/3 cup sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream

For the pancakes or waffles:

• 1 1/4 cup flour
• 3/4 cup sugar
• 1 scant teaspoon salt
• 1 teaspoon baking powder
• 1 egg
• 4 tablespoons canola oil plus 1-2 tablespoons extra for making pancakes
• 1 cup buttermilk
• 1 ounce red food color
• 1 teaspoon cocoa
• 1/2 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1/2 teaspoon white vinegar

No other holiday begs for champagne like New Year’s Eve.  While not everyone is a big fan of the bubbly wine, it can make for delicious and festive cocktails.  Here’s a few to try when you ring in the new year.

The French 75 from The Intoxicologist at examiner.com

• 3/4 oz Bombay Sapphire
• 1/2 oz freshly squeezed lemon juice
• 1/2 shot of simple syrup
• Martini & Rossi Prosecco

Shake the first three ingredients with ice and strain into a champagne flute.  Top with prosecco, stir lightly, garnish with a cherry.

Tinsel Bellini from The Intoxicologist at examiner.com

• 2 oz Hypnotiq
• 1 oz Limoncello
• 1 oz champagne
• splash of lime juice

Rim the champagne flute with a light coat of sugar.  Pour chilled Hypnotiq, Lemoncello, and champagne into the flute. Add a splash of lime juice.

Cosmo Champagne Cocktail from Epicurious.com; serves 10

• 1-1/4 cups Cointreau or Grand Marnier
• 1-1/4 cups cranberry juice cocktail
• 1/2 cup plus 2 tbsp fresh lime juice
• 3 tbsp superfine granulated sugar
• 4 cups chilled Champagne or sparkling wine

Stir together Cointreau, juices, and sugar and chill, covered, 2 to 6 hours. Just before serving, divide among 10 Champagne flutes and top off with Champagne.

Classic Champagne Cocktail From AvalonWine.com

• 1 cube sugar
• Angostura bitters
• chilled champagne

Soak the sugar cube with a couple splashes of bitters and place in the bottom of a champagne flute.  Fill slowly with sparkling wine or champagne. Garnish with a lemon twist.

Champagne Ginger Cocktail from FoodNetwork.com;
serves 8

Ginger-infused simple syrup:

• 1/2 cup water
• 1/2 cup sugar
• 1/2 cup sliced ginger
• 1/2 cup vodka

To make ginger simple syrup, simmer water, sugar and sliced ginger in a saucepan for 10 minutes.  Remove from heat and stir in vodka.  Chill for 2 hours or overnight.  Strain to remove the ginger pieces.

Cocktail & Garnish:

• 2 tbsp sugar
• 1 lemon, sliced into wedges
• 3 tbsp candied ginger, cubed for garnish
• 1 bottle chilled sparkling wine or champagne

Spread sugar into a thin layer on a plate. Coat the rim of a champagne flute with the juice from a lemon wedge and dredge rim in the plate of sugar.  Add a few pieces of candied ginger to each glass. Pour 1 tbsp of ginger infused simple syrup over the ginger pieces and top with sparkling wine until glass is 2/3 full.

“Cheers!”

Don’t have plans for New Year’s Eve??  Why not join us at the historic Ebell of Los Angeles!  The New Year’s Eve Dinner & Dancing features gourmet menu prepared by Executive Chef Louis Pechan, dancing to Johnny Vana’s Big Band Alumni, a decadent dessert display, and champagne at midnight.  $150 Tickets still available. To make your reservation, call 323-931-1277 x131 or email tickets@ebellla.com

“…May the calendar keep bringing Happy Holidays to you…!

(Images by Jacob Galleries)

Posted in Holiday Tagged: happy holidays! ]]> http://ebelllosangeles.wordpress.com/2009/12/23/merry-christmas/feed/ 0 Melissa happyholidays http://ebelllosangeles.wordpress.com/2009/12/21/its-the-most-wonderful-time-of-the-year/ http://ebelllosangeles.wordpress.com/2009/12/21/its-the-most-wonderful-time-of-the-year/#comments Mon, 21 Dec 2009 14:00:26 +0000 Melissa http://ebelllosangeles.wordpress.com/?p=1290 ]]>

“Its the most wonderful time of the year…!” Doesn’t seem to matter what trials and tribulations have recently (or presently) arisen, there is something about the season that soothes my soul…

• The music: The Christmas Song by Nat King Cole… Marshmallow World by Johnny Mathis… Merry Christmas Darling by The Carpenters… What Are You Doing New Year’s Eve by Elle Fitgerald…  and nothing can top Bing Crosby with The Andrew Sisters swinging Jingle Bells….
• The lights: My earliest memories involves holiday lights – first circling my crib, then hung outside my bedroom window (my dad knew I was fascinated by the multicolored lights, and he made sure to hang them where they could be seen as I drifted off to sleep.)
  
• Baking treats: I love to bake during the holidays.  And I rarely change what I bake: gingerbread men, cookie cutter sugar cookies, peanut butter chocolate bars, cranberry orange pumpkin bread, chocolate chip and raisin oatmeal cookies….oh yum!  Its just as much fun making a mess in the kitchen as it is to package and gift the treats.
  
• Connecting to friends and family: I’m sure I’m not the only one who has certain people they adore and yet only get to connect with them via holiday cards once a year.  Facebook has helped bridge the time and distance gap, but I have at least a dozen people on my list whose holiday cards I await with giddy anticipation – how can their kids grow so much in one year?  How can a year pass so quickly between cards?
  
• Traditions: Putting up the Christmas tree Thanksgiving Weekend and taking it down on New Year’s Day is the law of the land at my house.  Has been for years.  The anticipation of this tradition is palpable.  I also refuse to listen to holiday music before Thanksgiving.  Its feels like a grand entrance, holiday music the day after Thanksgiving.  Its too special to dilute.  Every season requires viewing of the movies While You Were Sleeping and The Holiday.  Rudolph and Frosty TV Specials usually fit in there, too, and instantly transforms away from adult and into a kid again.
  
• Kindness: Its seems everyone is kinder this time of year.  Strangers chat while waiting in line at the Post Office.  Personalities are displayed prominently in lawn and home decor and lighting (I’ve seen both antlers and menorahs on the top of cars around town!)  Communities gather: to watch their kids in school or church pageants, to attend religious services, to have friends over for celebrating…in a world that can feel divisive or isolating, its easy to feel the holiday spirit wherever you go, unifying us without a religious requirement.
  
• Rest: In the event industry, the end of December usually provides a bit of a respite between the busy fall social events and the first of the year “booking season” and (in L.A.) “awards season”.  We have a chance to regroup, to review business practices, to rest, and to prepare for a new year.

Here’s wishing you and yours a holiday filled with music and lights, treats and giving, rest and rejuvenation, kindness and connection, and traditions that sooth and comfort….

“Cheers!”

I’m going to share a secret with you – my go-to source for cocktail recipes and ideas.  Cheri Loughlin is The Intoxicologist and she has quite the collection of cocktail recipes and suggestions for any occasion.  Here are a couple of my favorites, perfect for holiday cheer:

Mrs. Claus Spice Cake Martini

• 1.5 oz Van Gogh Espresso or Double Espresso Vodka
• 0.5 oz Goldschlager
• 1 oz Godiva White Chocolate Liqueur
• 0.5 oz Butterscotch Schnapps
• 1/4 teaspoon ground allspice

Pour ingredients into a cocktail shaker with crushed ice and let stand for five seconds.  Shake vigorously for five seconds, then strain into a martini glass and garnish with a cinnamon stick.

Crazberi Cocktail

• 1 part Raspberry Vodka
• 1 part Chambord
• 1 part Cranberry juice
• 3/4 part fresh lime juice
• fresh cranberries for garnish

Combine into a cocktail shaker with ice.  Shake 15-20 seconds.  Strain into a martini glass and garnish with three cranberries skewered on a cocktail pick.

‘Tis the Singin’ Sangria

• 1 cup Cabo Wabo Blanco Tequila
• 1 bottle white wine
• 1/2 can frozen cranberry concentrate
• 1 cup raspberries
• 1/2 cup orange juce
• 1/4 cup lime juice
• 1/4 cup sugar
• 1/4 cup Orange Liqueur
• 2 lemons, cut into thin wheels for garnish

Add white wine, tequila, orange liqueur, cranberry concentrate, orange juice and lime juice to a large pitcher or bowl.  Stir in sugar until dissolved.  Place raspberries in a small bowl and mash with a spoon.  Stir the mashed raspberries into the pitcher.  Refrigerate overnight.  Serve over ice. (this recipe serves 4)

“Cheers!”

Charles Phoenix, “The King of Retro”, returns to Hollywood with his annual Holiday Vintage Slideshow.  If you haven’t seen one of Phoenix’s slideshows, this is the one not to miss.  What started out as a curiosity purchase of a slideshow projector and a set of someone’s vacation slides has turned into the definitive collection of vintage slides, mid-century kitsch, and a series of programs and books like no other.  Charles Phoenix is rightfully called a “histotainer” – his shows are full of fun and laughter and knowledge of an era bygone but for the Kodachrome slides left behind.  You have to see it to believe it!

Be sure to add this holiday treat to your merry making this year!

Charles Phoenix’s Retro Holiday Slide Show takes place Sunday December 20th at 2pm in Hollywood at the Egyptian Theatre.  Tickets and information are available online at www.charlesphoenix.com

The holiday season is in full swing, and though the spirit is jolly, it certainly helps to have cost effective ways to celebrate the holidays.  Marley Majcher is The Party Goddess and she offers some fabulously creative suggestions on keeping merry while keeping green in your pocket.

9 Great Christmas Entertaining Ideas While Staying On A Budget!

By Marley Majcher, The Party Goddess

1.  Think like a Beatle.  Or at least his wife. Currently Yoko Ono has a “Wish Tree” project installed in cities around the world because when she was a child in Japan she used to write wishes for the coming year and leave them in the temple. Why not create your own wish tree? Cut out squares of paper and pre-string them. Invite guests to write their wishes for the new year on a card and place them on your tree (or in a vase). Then, when the holidays are over, save the cards and put them in a scrap book to whip out the following winter.

2.  Get personal.  Place card holders should be fun and festive enough to glam up the table while also letting guests know where they will be sitting (think individual snowflakes, ornaments or even mini evergreens tied with beautiful ribbon scraps and each person’s name).

3. Collect it yourself. Take a nature walk and pick up fallen branches, evergreens and pinecones. Take interesting branches and evergreens and “flock” them using the store bought canned stuff or spray paint pinecones silver. Don’t forget to use spray adhesive to add a little extra glittery fascination. Create a centerpiece or buffet decor with what you found and adorned.

4. Repurpose what you’ve got.Tired of your old holiday gear? Why not just switch it with a neighbor. You deliver two boxes of ornaments or supplies to them and they deliver two boxes to you. That way the house will feel totally festive and no one has spent a cent!

5. Or just reorganize your manpower.  Don’t feel like switching with a friend? Then why not simulate your own version of Trading Spaces? Pull out all of your usual holiday decorations and have a few close friends or family members decorate your place using your own stuff (then of course you do the same for them!) Tuck things in unexpected places like the bathroom windowsill or even the counter of the master bath. You’re guaranteed not to get stuck in your same old holiday decorating rut.

6. Spell it out.  Create unique and memorable place cards for your guests by using seasonally inspired “Thank You/Gratitude” cards. The hostess (or family members or dinner guests) should jot down on the card why they are thankful for that person. Place the card in its envelope (the envelope can also be seasonally decorated if you enjoy creating paper crafts) and with a calligraphy pen (color coordinated with the predominate color from your holiday decorating palette or gold), write their name and place the gratitude card at their assigned seat.

7.  Be healthy, drink tea! Tea has gotten a big boost in the media lately for its healthy properties, but it’s also easy to make and a really inexpensive addition to your bar menu. Get creative with options like Sweet Tea with Rum and Funky Tea-tini’s that will get your buzz on and keep you cancer free (well sort of.)

8. Back to the basics.  The really basic, like 1950’s basics. No one believes me but casseroles are fabulous. They are so inexpensive to make, can use leftover ingredients, freeze well and will KNOCK YOUR GUESTS SOCKS OFF. Guaranteed!

9. Create edible centerpieces.  Individual sweets on a pedestal in the middle of each table double as décor and dessert. Example: Picture candy apples dipped in caramel or chocolate and then individually wrapped in cello with beautiful ribbon and nested among evergreen sprigs. Not only will the centerpieces look festive and different, guests can either eat their candy apples for dessert or take them home as favors at the end of the party.

Leading Entertainment Expert, Entrepreneur, TV Personality, Coach, Author and Sought After Speaker, Marley Majcher is CEO of The Party Goddess! and publisher of the ezine,  “How To Be A Party Goddess.”  If you are ready to take your career or business to the next level, make more money and just be happier with your work life, then get your free tips on how to be a rockin’ event planner at www.howtobeapartygoddess.com.

To our friends celebrating The Festival of Lights, Happy Hanukkah!

What are YOU doing New Year’s Eve??

The Ebell of Los Angeles opens its historic clubhouse on 4400 Wilshire Boulevard to ring in 2010.

• Hors d’oeuvres and an elegant prix fixe dinner by Executive Chef Louis Pechan
• Dancing to the Music of Johnny Vana’s Big Band Alumni
• Dessert buffet and coffee bar
• Champagne toast at midnight

Tickets are $150 per person for the full, extravagant evening.  Or plan to arrive after 9:30pm and ticket price is $50 for dancing and dessert.  RSVP required in advance.  Reservations after December 14th, if available, have price increase.

For more information or to RSVP, call 323-931-1277 x131 or email tickets@ebellla.com

“All Aboard!”

I’m always looking for fun and unique things to do, and Los Angeles has plenty to offer.  I had the honor recently of performing with a swing trio on board a vintage railcar and came to discover a whole new slate of “things to do” and one of them is coming up this month!

The Overland Trail is a privately owned 1940s club lounge railway car operated by owners Bill & Debbie Hatrick.  They are dedicated to providing a vintage experience on a fully restored, Streamliner passenger car.  Every year, the Hatricks produce the Annual Pearl Harbor Day Troop Train to downtown San Diego from LA’s Union Station.  Using the vintage trains as time machines to another era, the 6-hour roundtrip tour includes historic re-enactors, WWII Veterans who share their storied and experiences, music from that era, and a wonderful experience.

The Overland Trail offers other day excursions throughout the year and they are available for private charter.  With fine cuisine available on board as well, I can imagine the ultimate Rehearsal Dinner excursion, or treat the bridal party to the Santa Barbara Day Wine Tour.  Whatever the occasion, this is a definite “must do” for those who love vintage eras and history, trains and travel, or adventurers looking for a fun way to travel to San Diego.

“Enjoy!”

Pearl Harbor Day Troop Train for December 5 is sold out.  Additional date added: December 19.  For reservations and more information go to www.OverlandTrail.com or call 714-309-3925