Savvy Guest Blogger: The Bar Essentials

Boy, do I have a razzle-dazzle treat for you! Kara Newman, Spirits Editor for Wine Enthusiast and author of Spice and Ice - 60 Tongue-Tingling Cocktails, has prepared a guest post just for us. I love following her adventures on Twitter and couldn't pass up the opportunity to invite her to share her must-have essentials for stocking a holiday bar. I know you'll appreciate her insights as much as me.

The Bar Essentials

Guest post – Kara Newman

For someone who’s not a bartender, I sure spend a lot of time with bar tools. I’m constantly tinkering with cocktail recipes, trying out ones I’ve read about, developing new ideas, or just plain old fixing myself a drink.

Just in time for the holiday entertaining season, here are the tools I can’t live without – everything but the booze you’ll need for making great cocktails at home!

Jigger. If you’re not accustomed to drink recipes, the most baffling part often is that the recipes use ounces, not cups and teaspoons. This nifty little tool measures ounces with ease; the small side holds one ounce, the large side holds two ounces.

Cocktail shaker. Most bar pros use a 2-piece Boston Shaker – which includes a glass mixing cup, plus a spring-loaded hawthorne strainer to strain drinks into the glass.

But I’m not a professional bartender: I’m an amateur and I’m a klutz, which means that I’m prone to broken mixing glasses and spilled drinks. So I prefer this three-piece cobbler shaker, which is indestructible and has the strainer built in. I have a few in various sizes. (I’m told that in Japan, the cobbler shaker is preferred by many bar pros. So if anyone asks, yeah, sure, that’s why I use it.)

Paring knife. Used for everything, from slicing lemons and limes to cutting fancy garnishes to opening stubborn liquor bottles. I love that this one comes with a cover, so I can travel with it.

A few other assorted tools. Arguably, you don’t really need these. But each has a function that improves the drink-making experience. From left to right:

--Lemon zester. Its main function is for garnishes; it creates long elegant lemon peels perfect for curling or twisting, and it does the job better (and more safely) than a standard paring knife.

--Bar spoon. The long handle dives right into cocktail shakers or tall glasses, making stirring or swizzling easy. (Swizzling is when the spoon handle is held between your palms, and you roll the spoon back and forth between them, as opposed to the circular motion of stirring).

--Muddler. Sure, I could use the back of a spoon to mash mint leaves. But this blunt instrument gets the job done much more easily and more efficiently. I own other, larger muddlers that look like sawed-off baseball bats, but I prefer this slim version, which gets right in the corners of a cocktail shaker to pulverize stray bits of sugar, herbs or fruit.

Bitters! I love bitters beyond reason, and they finish a drink with aromatics beyond compare. This is only part of my collection. From left to right, these are:

--The Bitter Truth Cocktail Bitters Traveler’s Kit. A collection of miniature bottles. I especially like the Celery Bitters and the spicy Creole Bitters.

--Marilyn’s Simple Son Bitters, from Bitters, Old Men. Limited-edition brisket bitters, created just in time for Passover. No, they don’t taste like meat, but they give a nice little twist of umami. I love a couple of drops dashed into Bourbon.

--Regan’s Orange Bitters No.6.

--Fee Brothers Peach Bitters.

--Sriracha bitters, from Brooklyn Hemispherical Bitters. Wicked spicy, and delicious!

--Bar Keep Baked Apple Bitters. They’re organic, and they smell like fresh apple pie.

--Angostura Aromatic Bitters. If you own only one bottle of bitters, this is the one.

Tide stain remover stick. A new addition to my bar kit, after learning the hard way that Angostura bitters will stain a freshly laundered white t-shirt. After that lesson, let’s just say I needed a drink.

Kara Newman writes about spirits and cocktails for Wine Enthusiast magazine and other publications. She’s currently working on her second cocktail book. Follow her on Twitter: @karanewman or visit her at http://karanewman.wordpress.com

Savvy Segment: Savvy Thanksgiving Entertaining

Thanksgiving is a wonderful time to gather with loved ones, enjoy each other's company and partake of delicious foods. Hosting this time-honored meal in savvy style doesn't have to be stressful. Incorporate these tips and you are on your way to a Thanksgiving with flair.

Planning is key. Know what you’re preparing. I recommend having a list of items you’re making as well as what guests are bringing. Note: This is the one of the few times of year that I feel it’s okay to ask your guests to bring food and/or wine to your dinner.
Expand your decorating horizons. Your décor doesn’t have to be all about turkeys and Pilgrims. I love using pinecones, fall leaves, candles and feathers in my holiday décor.

Warm your guests with sweet treats and cider. For dessert I love to serve warm pear crumble. For a festive drink, give guests hot apple cider spiked with inexpensive champagne. Garnish with a cinnamon stick.

Make serving a snap. Label your serving trays so when the food comes out of the oven or off the stove you know exactly what dish you’ll use for that specific item. Also, this is helpful to guests who offer to help in the kitchen. Tell them ahead of time that you’ve labeled the serving trays so it’s easy for them to find.

Below is the Pear Crumble that I serve. I’ve adapted this recipe from one I found in House Beautiful in October 2004 by food stylist Susie Theodorou. I add a bit of blue cheese crumbles (1/8 cup), as well as uncooked instant oatmeal (1/4 cup) and brown sugar (2 tablespoons) to the crumble part of the recipe.

Warm Pear Crumble
Serves 8
For poached pears:
3/4 cup sugar
1 cup water
2 cups medium-dry white wine
8 Bosc pears, unpeeled but cored
For crumble:
1 cup flour
1/2 teaspoon baking powder
1 cup sugar
4 tablespoons coarsely ground pecans
10 tablespoons cold unsalted butter, diced, plus extra for greasing
1/2 cup pecan halves

Prepare pears: Place sugar and water in a large pot. Heat over low heat until sugar dissolves. Add wine and bring to a boil. Add pears. Place a crumpled piece of parchment paper over poaching liquid. Cover pot, lower heat, and simmer for 30 minutes. Remove pot from heat and set aside to cool.
Prepare crumble: Sift flour and baking powder into a bowl. Stir in sugar and ground pecans. Cut in butter to form rough crumbs. Do not over mix. Stir in pecan halves.
Heavily butter a 2-quart baking dish. Stand pears in dish. Sprinkle crumble mixture around pears. Bake in a preheated 375-degrees F over until crumble is brown, about 25 minutes. Serve warm.

Do you have a favorite Thanksgiving recipe? I'd love to hear what our savvy readers serve for the holiday.

Savvy Buffet Centerpieces

Serving food buffet-style is a simple option and the preferred choice around my house during the holidays. To add a "wow" factor, I like to create a lovely centerpiece for the buffet table using seasonal colors and plants as my inspiration. Here are my tips to help you design something fun for your family gathering this Thanksgiving.

• Add visual interest to your buffet with one statement piece or several small arrangements that create a show stopper.

• I like to focus on using seasonal décor that can be found easily this time of year. I’m a big believer of mixing dried goods (leaves, wheat stalks, branches) with fresh floral that can be purchased at the grocery store (spider mums, roses, daisies, bittersweet) with living plants (ivies, cabbage) and mini pumpkins. I go for what’s easy and accessible.

• Adding pheasant feathers or interesting dried floral can up the "designer" factor. These items can be purchased a craft stores such as Hobby Lobby and Michael's. I also look for unique containers such as old copper buckets and antique churns. The more unique the vessel the more interesting the piece…that leads to conversations about the design.

What do you think about bringing the outdoors to your centerpieces for fall? Thanksgiving is just around the corner. Tell us, what do you incorporate into your decor?

Savvy Segment: Decorate your Front Door for Fall

Transforming your front door this Thanksgiving is an easy way to spruce up your home for all your holiday guests. I have a few ideas to help you get started!

The door is the first stop, so make it count. Your front door is the first impression guests have of you and how you entertain. Make it warm and welcoming. A nicely decorated front door adds anticipation and excitement for your guests.

Print inspiration. When it comes to decorating my front door, magazines like Country Living, Garden & Gun and Southern Living inspire me.

Think practical. I try to think about season décor that will "wear well" in exposed elements. This time of year hay, corn stalks and pumpkins are all good items to display. Also consider cut branches with turning leaves and seasonal flowers.

Play around with design. The old adage of odd numbers usually drives part of my design. Even numbers feel too matchy-matchy but mostly, I keep adding and taking away items until I strike the right balance. The best advice I can give is there is no such thing as "perfect." Get outside and start creating. It doesn't have to look like the images in the magazine...make it your own!

Elevate your décor. Think about adding visual interest by elevating items. I use pots that I've turned upside down as well as bricks to elevate pumpkins and florals.

Don’t forget to water! Be sure to re-pot your floral items and add a bit of plant food to extend their life. Also, either water them regularly or add them to your drip watering system so they don't dry out.

Ready to shop? Farmer's markets, local nurseries, Lowes, Wal-Mart, Hobby Lobby and Garden Ridge all carry great seasonal décor perfect for decorating around your front door.

So how do you decorate your front door? I'd love to see what you've done!

Savvy Halloween Treats

Photo by Tara Wilson

Happy Halloween! In just a few short hours we'll have little goblins knocking on our door looking for treats. This holiday, more than any other, makes me feel like a kid again. And as a kid, I knew the best streets and certainly the best houses for candy. There was one lady in my town known for passing out bags of great candy and on occasion caramel apples. I remember being dazzled by this. I made sure I went to see her every year.

This Halloween I decided to be that lady on our street by giving away S'mores kits. Are you looking for a last minute favor or treat? You can do this too! Here's what you need:

Photo by Tara Wilson

A box of graham crackers

A bag of marshmallows

A bag of Hershey's milk chocolate bars

Mini cellophane bags

Halloween themed craft paper or stickers

Stapler

Each bag gets one graham cracker (break them into two parts so they fit nicely), a chocolate bar and a marshmallow. Staple the treat bag at the top and decorate with the craft paper. I used the Martha Stewart Crafts adhesive boarders normally used for scrapebooking.

Photo by Tara Wilson

These treats are super easy to prepare, inexpensive and sure to be the hit of the neighborhood. Let me know if you try it and the reaction you get!

Savvy Segment: Spookify Your Halloween Party

Halloween is the perfect time to throw a spook-tacular themed party. After trying these tips, your friends will be dying to attend the monster bash!

Send a scary invite. Send an invitation that gets your guests excited about your party, such as a boxed invitation that includes a black rabbit’s foot, a locket of hair, a skeleton key and a glass eye (use a large marble). Create a rhyme or poem that gives the details of the party and lets them know what’s boiling in the cauldron.

Create a frightful welcome. Incorporate a skeleton, spider webs and other eerie objects nestled alongside fall mums and pumpkins. Your guests will think your house is haunted when you trick out your lights by installing flicker lamp kits. These are easy to find at retailers such as Target and Wal-Mart. Crank up some spooky music to set the tone for your party.

Haunt your household décor. Take old fruit jars and fill them with colored water, then purchase plastic insects and plastic body parts to place inside the jars. Line your shelves to make a spooky statement. Or, to frighten guests headed to the powder room, fill your bathtub with water and add red food coloring. Float a plastic skeleton or plastic eyeballs in the water. Both can be purchased at a party supply store.

Serve ghoulishly delicious bites. Freeze cocktail shrimp in a round glass bowl to create the look of a human brain and serve them with Bloody Mary cocktail sauce! Other food that will make your guests squirm include: chicken fingers, tomatoes stuffed with mozzarella cheese and topped with black olives for eyes, and even racks of ribs!

Boo-tify your buffet table. Use black and white serving pieces with accents of orange. Place black candles in candelabras, use old newspapers to create a table runner or placemats and hang white and black ornaments from orange ribbons on a chandelier.

Serve spooky drinks. Greet your guests at the door with a special Halloween potion. Create a batch of hair-raising shots and pour into a science beaker. Serve individual shots out of test tubes. You can also create a glowing green punch and freeze plastic spiders in the ice. As it melts the insects will float to the top. Invite guests to drop an extra insect in their individual cups. Beverage labels will make any drink frightful, and I love the ones from the Martha Stewart Holiday Collection.

Try these frightful cocktails at your Halloween party using Crystal Head Vodka.

Brain Freeze

1 ½ oz. Crystal Head Vodka

1 ½ to 2 oz. pure lime juice

1 oz. simple syrup

Combine all the ingredients with ice in a blender. Blend until ice is well crushed. Serve in a sugar-rimmed rocks glass garnished with a slice of lime.

Cranium

1 ½ oz. Crystal Head Vodka

Cranberry juice

Grenadine

Pour Crystal Head Vodka and cranberry juice over ice in a tall glass. Add a splash of Grenadine (unstirred) on the top. Garnish with a blood orange slice.

Savvy Press!

Tara was recently named one of the Top 50 People You Should Know When Throwing A Party by New York's The Daily Meal. Thousands of event planners throughout the country were considered and only 50 received the award!

The writers at The Daily Meal created their list of the most recommended event designers in the country based on feedback from publications, event-planning websites and event clients. The publication deemed the chosen winners as, "the people who plan and produce events that exist only in our dreams."

Only five experts made the cut from the Southwest region; two from the Dallas-Fort Worth area. I'm honored that our hard work and creativity is recognized as one of the top 50 event planners in the country!

Here's an excerpt from my entry on the Top 50 People You Should Know When Throwing A Party list:

She's been called the Dallas/Fort Worth area's own Martha Stewart. Her events are classic with a smart, sophisticated edge and almost always an unexpected takeaway, or as Wilson says a personalized "wow" factor, for guests, like goodie bags of black-eyed peas to bring good fortune.

Event She's Proudest Of: I find that I’m most proud of the weddings that we do. Each one is uniquely different as we strive to capture the essence of the bride and groom, working with them to develop a theme that expresses their personalities, but is also full of charm and homespun glamour.

Favorite Party Tip: Always throw in something unexpected, that one thing that will wow your guests. For example, at a recent wedding, we brought in a "butt sketcher" (a character artist who draws booties instead of the face) and it was a huge hit!