Mardi Gras Comes with a Hurricane!

By Maureen C. Petrosky

I’m relishing every minute of our snow- covered Norman Rockwell setting. Ice skating, building snowmen, and hanging out by the fire and sipping hot cocoa are the best parts of winter in the northeast. However, considering the endless forest of broken trees, day-long power outages, the fact that navigating a driveway safely is an Olympic sport on it’s own, and that the kids haven’t had school in over a week, I understand that all this snow might be getting to you. So how about a hurricane instead of another blizzard?

I’m talking about the famed New Orleans cocktail sure to warm up even Old Man Winter. While you warily watched the latest batch of flurries yesterday, it’s likely you forgot one of the nation’s biggest soirees was in full swing- Mardi Gras! The fact that it fell on a Tuesday didn’t help the hype either, yet this flashy celebration from N’awlins may be just the thing to kick your winter up a notch.

Both of Mardi Gras’ famed cocktails, the Sazerac and the Hurricane, are surefire party starters; not mention major warmers, as both are serious sips. The Sazerac dates back to the 1830’s. Based on rye whiskey, this cocktail is layered with flavors of honey and spice. While it has a hint of sweetness it’s nothing compared to the sugary rum-based Hurricane. Say what you will about the Mardi Gras debauchery, they’ve found a way to have fun in the middle of winter, and you should too. So whip up a King Cake and a big batch of Jambalaya. Invite your snowed-in neighbors and celebrate this winter wonderland.

An Authentic Pat O’Brien’s Hurricane
(recipe courtesy of patobriens.com)
In a 26 oz. Hurricane glass, mix
4 oz. of Pat O'Brien's Hurricane Rum or a good dark rum
4 oz. of Pat O'Brien's Hurricane Mix
Fill with crushed ice
Garnish with an orange and cherry

Follow My Lead

By Judith Garfield

“Shall we dance?”

Well, that depends. First answer a few questions for me. Are you rhythmically challenged? Have you ever been accused of having two left feet? Do the words “Ouch, that’s my toe!” sound familiar? If you have answered yes to any of the above questions, then I have one more. “Mind if I lead?”

Lots of people go through life hiding during wedding receptions and parties because they feel they can’t dance. We sit at our table pretending to be enjoying watching all the other dancing couples, half dreading, half hoping that someone will ask us to dance. In my mind I am always thinking ahead to the actual dancing that will take place if someone does ask me and I say yes.

Talk or no talk. Contact or no contact. Can I trust this guy to watch out for the crazies on the dance floor? Will he even realize if am subtly taking the lead? Oh, the anxiety. If only men were able to check their macho-meter at the door, and let the better dancer lead. But soon, women might want to drive. Even vote. Who knows what kind of chaos would ensue?

Arthur Murray, the ballroom dancer and founder of the Arthur Murray Dance Studios, started a lot of trouble when he said “Don’t little lady blame your crushed toe on your partner. Maybe your back steps are too short. Get out of his way.” Hmph! Blame the follower. What if the leader is a total disaster? Ever been dipped by a dip?

S. is most accommodating and lets my inner Ginger gently guide his inner Fred. Some dancers are better followers. Some are better leaders. It has nothing to do with gender. S. has no issues with letting me lead and we really have fun when we trip the light fantastic.

If you want to improve your dance skills and feel more comfortable on the dance floor, ignore the chauvinism of Mr. Murray and find one of his studios for lessons. Dancing is exhilarating and a great way to exercise. www.arthurmurray.com.

The next time you hit the dance floor, try to relax and have fun. They say you should dance like nobody is watching. But please, watch where you’re dancing.

The Perfect Party

By Brianne Harrison

The holiday season is upon us once again, which means parties, which means stress for the host(ess). But if you’re going to be in the Princeton area Friday evening, you may want to check out an event that’ll help make your next soiree a smoother affair.

CoolVines is joining forces with Miele Gallery to present “The Perfect Holiday Cocktail Party: Easy Appetizers and Wines.” Holly Curry, Miele’s Home Economist, and Mark Censit, the owner of CoolVines, will be on hand to teach you how to make some simple yet delicious hors d’oeuvres and pair them with your favorite wines.

Sample blue cheese dip with kettle chips, spicy grilled Brazilian shrimp, Manchego and tomato toasts, and berry mascarpone cream with cinnamon sugar chips while you learn about this season’s hottest vintages in Miele’s beautiful gallery.

Cost is $15 per person. Register with Vicki Robb at 800.843.7231 x 2515 or e-mail vrobb@mieleusa.com. Miele Gallery, 9 Independence Way, Princeton.

Jambalaya Fest 2009

By Pat Tanner

I apologize if I have misled you into thinking Jambalaya Fest is an upcoming public event. In fact, Jambalaya Fest is an annual private party thrown by my good friends Helen and George. And the 5th one took place a couple of weeks ago.

So why am I telling you this? First, to inspire you to devise some sort of annual entertaining event that includes, as does Jambalaya Fest, good food, good drink, good music (preferably live), and a reason to reconnect a group of friends (or friends of friends) who may see each other only once a year and who enjoy catching up.

Guests at Jambalaya Fest have come to expect top-notch jambalaya, cornbread, and cole slaw, to name just a few of the treats provided by our hosts. We also enjoy the music of a jazzy/bluesy local band. (You can preview their work at cdbaby.com/cd/thisoldhouse/from/payplay)

Some guests bring wine or beer, some bring dessert. Which brings me to the second reason. This year I dredged up a decades-old recipe for a confection that turned out to be the hit of the dessert table. These crunchy-sweet nuggets are easy to make, store well, and make a great hostess gift. Use the largest, freshest pecans you can find.

PRALINE NUGGETS (from Gourmet Magazine?)

1 cup firmly packed light brown sugar, whisked or sieved to remove lumps

2 tablespoons ground pecans
1 tablespoon cornstarch
1 tablespoon bourbon or dark rum
1 large egg white, at room temperature
Pinch of cream of tartar

Pinch of salt
2 cups pecan halves

Heat oven to 300 degrees. Butter two large baking sheets. In a bowl, whisk together the brown sugar, ground pecans, and cornstarch. Add the bourbon and whisk the mixture until well blended.

In another bowl, beat the egg white with the cream of tartar and salt until it holds stiff peaks. Stir one-third into the sugar mixture and fold in the remaining whites. (The mixture will become more liquid.) Add the pecan halves, stirring to coat them well. Arrange them individually, rounded side up, two inches apart on the baking sheets. (You will have batter left over.) Bake for 12 minutes or until they are puffed and golden brown. (It sometimes takes longer.)

Let the nuggets cool on the sheets for one minute. Transfer them to racks and let them cool completely. The nuggets will keep in airtight containers for five days. Makes about 100 nuggets.