Prepare for the feast

Thanksgiving is one of my favorite holidays because it refuses to be commercialized, in spite of the persistent efforts of Black Friday advertisers. Sure, you can buy the best quality ingredients, prepare the most lavish table layout, and race through dessert to queue up at the Best Buy; however, Thanksgiving remains a holiday focused on family and food.

Many of us will head to bed on this Thanksgiving Eve with visions of sausage-sage-stuffing and pumpkin pie dancing in our heads. But many of us will also experience that little nagging voice in the back of our minds, taunting us about that second (third?) helping of pie.

I am not one of those people who loves taking the fun out of everything. I raise my eyebrows and roll my eyes at that person (you know one) who insists on guilt-tripping you for every mouthful of carby, buttery goodness you consume: "It's hard to watch what you eat around the holidays!" "Make sure you don't eat too much--after all, you're not hibernating!" "You're going to have to do double time at the gym next week!"

Oh please. For every person who relishes questioning your extra cocktail or supersized helping of mashed potatoes, there are countless ways in which to enjoy your holiday and not prove that person right by going up a pants-size.

Here is a game plan as you approach the Thanksgivukkah table:

1. Eat small meals throughout the day leading up to the big feast. You will eat your heart out later, so make sure you save room without starving yourself. Enjoy small helpings of high-energy snacks throughout the day. Have a bowl of oatmeal or a high-protein omelette for breakfast--the slow-release carbs and protein will give you consistent energy. Enjoy a small but thoughtful lunch. And, sneak a handful of nuts for those the-turkey-popper-was-supposed-to-pop-half-an-hour-ago moments.

2. Eat food because you enjoy it, not because it's there. A table full of snacks and a kitchen full of food prep pose a potential problem. If you want a bowl of chips, eat a bowl of chips--just don't eat them because they're next to you as you watch the Thanksgiving Day Parade. Same thing goes for the meal itself--resist eating a second serving unless you really want it. Often times, I find myself wanting a second helping because the first was so good. Most of the time, however, that second serving pales in comparison with the first and leaves me with an upset stomach and a lot of guilt.

3. It's a holiday devoted to eating--so, eat. There's really no way around it. Enjoy every turkey drumstick and yam, savor every glass of wine and piece of pie. You don't eat like this every day, and one blip on the radar will not matter. Staying healthy is not a chore, it's a habit. If you're in the habit of eating well and taking care of yourself, one day off the charts will not affect you--because it's not the norm.

4. And, of course, post feast--you're going to be in a food coma, so might as well wind down with a healthy routine for a few days. Skip booze and dessert for the week after the holiday, and eat clean, healthy meals. You'll be resetting your switch and cherishing the memories of that wonderful feast.

xx Madeleine

Traditional German Stollen

Stollen is an essential and traditional flavor in our house at Christmastime. Our family, which is of German ancestry, enjoys at least one stollen every holiday season, with a cup of tea or on a cold evening. The stollen, a traditional German fruitcake, is often baked with a marzipan core and combines candied and dried fruits for a hearty and refined taste. Stollen can sometimes be dry, but is perfect when served with butter or tea. 

Though we used to purchase a season's supply of stollen at a nearby German Delicatessen, Zum Stammtisch, I decided to try my hand at making this traditional European treat. This recipe, originally from Rescue Ranger at GroupRecipes.com, passed down through his family over hundreds of years. The author writes:

[This recipe for] traditional German Christmas Stolen [was] passed down through the ages in my family...[The] original recipe was without the marzipan [and dated from] 1700, but at some point in the 1800s a relative added the Marzipan to the recipe. It has remained ever since. 

While this old-fashioned recipe takes a bit of time and a careful touch, I found it just as satisfying as our store-bought stollen from Germany. I simplified the recipe slightly by using store-bought marzipan, but I've included the recipe fore homemade marzipan as well. You can find prepared marzipan in the baking or holiday aisle.

These cakes make excellent gifts, can be shipped easily, and serve as a tasty but not-overly-rich dessert after a filling holiday dinner.

The Recipe:

2 cakes (.6 oz each) compressed yeast

1 1/2 cups plus 2 tbsps lukewarm milk

2 potions of 3 1/3 cups each flour

1 stick room-temperature butter

1 stick room-temperature margarine

2/3 cup sugar

2 tsps salt
Zest of one lemon
1/2 tsp of almond extract
1 cup sliced almonds
1 cup almonds, rehydrated in rum overnight
1/2 cup each of candied lemon and orange peel
1/2 cup candied or dried cherries
Confectioners' sugar for dusting


For the marzipan:


1 lb almonds, blanched, peeled, and coarsely chopped
3 large egg whites, room temperature
1/4 tsp salt
2 tbsps rosewater (or 4 tsps almond or vanilla extract)
3 to 4 cups confectioners' sugar

Crumble yeast into lukewarm milk and stir until dissolved. Stir in 3 1/3 cups of the flour. Cover and let rise 20 minutes. In a large mixing bowl, beat together the butter, margarine, sugar, salt, 3 1/3 cups of the flour, lemon zest, and flavorings. (Mixture will be very stiff). Add yeast mixture and mix well at slow speed until well combined. Add almonds, drained raisins, and candied peels. Let the dough rest for 30 minutes until increased in volume by about 1/4.

Deflate the dough by turning it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it, and pinch the seams together to seal. Place the loaf, seam side down, Repeat with second half of dough.

Transfer breads to greased baking sheets seam side down. Cover and let rise about 30 to 40 minutes or until dough has increased in volume by 1/4. Bake at 330 F about 45 minutes, until golden brown and a knife inserted into bread comes out clean. Wash with melted butter and sift with confectioners' sugar.

To keep the loaves fresh until use, wrap them tightly in plastic wrap, and wait to wash and dust them.

Marzipan Preparation:


Grind the almonds in a blender or coffee grinder -- or with a mortar and pestle -- until they resemble a fine powder. In a bowl, beat the egg whites with salt until frothy. Add the vanilla, almond extract, or rosewater. Sift in the first 3 cups of powdered sugar 1 cup at a time, kneading the mass in the bowl after each addition. Add just enough of the last cup of powdered sugar to form smooth, pliable dough that is not too sticky.

Divide the dough into portions and wrap tightly in plastic wrap. Keep refrigerated in an airtight container up to 8 weeks.

Butterscotch Scotch Eggnog

I had never been a huge fan of eggnog--until I found this recipe in the New York Times last year in December of 2010. My indifference towards eggnog was two-fold: first, my family had never entertained large groups of people during the holidays, and so we never made eggnog; second, whenever we had had a craving for thick and creamy goodness we would just purchase a carton of eggnog from the store. Store-bought eggnog can satisfy a rare craving, but its astronomical sugar counts and artificial flavoring quickly overshadow the pleasure of drinking it.

This recipe changed my attitude towards eggnog: yes it's rich, due to the large number of fresh, raw eggs and alcohol, but the taste knocks all other eggnogs out of the park. Even if you're not a huge fan of eggnog, you might be surprised by this recipe. It's at least worth a go for a once a year treat!

The Recipe:

As mentioned above, this recipe was printed in the December 3, 2010 edition of the New York Times. 

12 large eggs, separated

1 cup dark brown sugar

2 teaspoons pure vanilla extract

1/2 teaspoon kosher salt, plus pinch

2 cups whole milk

1 cup smoky Scotch whisky

1/2 cup brandy

2 cups heavy cream

4 tablespoons granulated sugar

Grated nutmeg.

In a large bowl, combine the yolks, brown sugar, vanilla and 1/2 teaspoon salt. Using an electric mixer beat on medium-high speed until thick and dark golden, about 3 minutes. Reduce the speed to low and slowly drizzle in the milk, Scotch and brandy. Transfer to the freezer to chill while preparing the rest of the eggnog. (Or refrigerate for at least 2 hours before completing.) 

Meanwhile, in a medium bowl, whip the cream on medium-high speed until soft peaks form. Set aside. In another medium bowl, using clean beaters, whip the egg whites and pinch of salt on medium-high speed, adding the sugar by tablespoons until soft peaks form.

When the eggnog is ready to serve, pour the yolk mixture into a large punchbowl. Fold in a small amount of whipped cream to lighten it, then fold in the remaining cream. Fold in the egg whites. Generously dust the top with nutmeg; serve immediately.

This can also be kept in an airtight container in the refrigerator for up to 3 days.

Serves 12. 

Cranberry Bliss Bars

Every Winter, the global coffee chain, Starbucks, captivates our taste buds with an arsenal of holiday concoctions--from gingerbread and eggnog lattés to peppermint and salted caramel hot chocolate. But Starbucks' holiday charms don't just lie in their wide choice of beverages, but in their selection of baked goods. The cranberry bliss bar is a delicious treat that appears only around the holidays, and that pairs wonderfully with a cup of coffee or cocoa on a wintry day.

While cranberry bliss bars can be a tad bit expensive, this copy-cat recipe will keep your sweet tooth happy without breaking the bank. They even taste the same--so much so, that today I was alternating bites between a "real" bar and one of these and tasted no difference. So, whip up a batch of these, brew a cup of coffee, and let it snow!

The Recipe:


This will make 42 triangle-shaped bars.


For the bars:

1 cup butter (2 sticks, very soft)

1 cup dark brown sugar

1/3 cup sugar

3 large eggs

2 tsps either orange or vanilla extract

2 cups all-purpose flour

1 1/2 tsps baking powder

1 tsp ground ginger

3/4 cup craisins

3/4 cup white chocolate chips


For the frosting:

3 ounces softened cream cheese

2 tbsps unsalted butter

3 cups confectioners' sugar

1 tsp orange or vanilla extract


For the topping:

1/3 cup chopped craisins

1-2 tbsps orange zest

1/3 cup white chocolate chips

1/2 tsp canola oil

Preheat the oven to 350 degrees farenheit and line a 10x15" pan with parchment paper.

Using an electric mixer, cream the butter and sugars together for about three minutes until light. Add each egg one at a time and add the extract. Add the flour, baking powder, and ginger and mix until just incorporated. Add the cranberries and chips and mix.

Spread the batter evenly and bake for 20-25 minutes until brown only at the edges (or until a knife comes out clean). Cool completely.

For the frosting, cream together the cream cheese and butter, then the extract. Then add the confectioners' sugar and beat until fluffy. Spread evenly over the cooled bars.

To make the garnish, sprinkle the zest over the bars and add coarsely-chopped craisins. To make the white chocolate drizzle, mix the and oil in a glass measuring cup and microwave for 1 minute, stirring every 15 seconds until melted. Use a fork or whisk to drizzle the white chocolate diagonally across the bars.

Allow one hour for the white chocolate to set before cutting and refrigerate. Cut into triangles for the signature Starbucks' look!

Santa gets some help from Siri

I know that this is not a technology blog, and that this ad doesn't have anything to do with cooking (I mean, Santa eats a cookie at one point--that counts, right?), but I really found this clever and creative.

Very cute ad for the iPhone 4S' new feature Siri (that thing that you talk to and that answers all your questions):

Spicy Gingerbread Cookies

I was having a cookie crisis--one week until Christmas, and the gingerbread cookies I had made turned out terribly: they were overly-puffy, undercooked, and breakable, and I was getting frustrated. How would these inferior cookies ever survive in the mail?

The solution to my problem came from an unexpected (and surprising) source--an Amazon recommendation for a book entitled the Cookie Sutra. I was both curious and concerned, so of course I had to take a look at it. While flipping through the preview of the book, I stumbled upon a recipe for gingerbread cookies that claimed to be the "recipe for love, if there is one." I accepted the book's challenge and decided to whip up a batch of these spicy cookies.

I was pleasantly surprised with the ingredients--the recipe called for less butter than my former recipe, in addition to a nice array of spices and beautiful, dark molasses. So, how did these curious cookies turn out?

These cookies were lovely--the dough was a dream to work with and did not need to be chilled. The cookies were quick to make and held up well, and the end result was a flavorful and pungent gingerbread cookie.

I will definitely be making these again!

The Recipe:


1/2 cup molasses (the recipe warned against using blackstrap molasses--the one I bought of course--but I found that it turned out well. Use 3/4 of the recommended amount if you use blackstrap!)
2 tbsps milk
4 tbsps unsalted butter
1/4 cup sugar
2 cups flour
1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt

Preheat the oven the 350 degrees F, and lightly grease two cookie sheets. In a small saucepan, boil the molasses and then add the milk. In a separate bowl, combine the sugar and butter and then add the molasses mixture, stirring until smooth.

In a separate bowl, combine the flour, salt, baking soda, ginger, nutmeg, and cloves. Add the molasses mixture to the dry ingredients and stir until thoroughly combined. If you find the mixture too dry, feel free to add a tbsp of water (one at a time, mixing thoroughly after each). If it's too sticky, add a tbsp of flour.

On a floured surface, roll out the dough to 1/4" in thickness and cut out shapes with floured cookie-cutters.

Bake the cookies for 6 to 8 minutes or until slightly hard and aromatic. Cool for 10 minutes.

Holiday Helper : Mailing Cheer

If you've ever tried to send baked goods or sweets in the mail, you know that it can be a little tricky. Will the cookies break? Will the truffles melt? Will they go stale? How should I ship them, and will it eat my paycheck? These are all questions that make choosing and packing holiday treats a challenge.

You can easily alleviate these concerns, however, by carefully planning what you make and how you pack it. Here are some techniques for choosing and shipping baked goods easily and inexpensively:

1. Choose the right recipe: Not every baked good can be sent in the mail (without unfortunate results). Linzer tortes or delicate lattice suar cookies will not survive being jostled in a box, and chocolate truffles might end up becoming a sticky mess. Your best bet is to choose a high-endurance option that will not melt or break after being tossed around.

Here is a list of cookies and baked goods that do well in the mail:

a. Chocolate Crinkles

b. Oatmeal Raisin / Craisin Cookies


c. Chocolate Chip Cookies


d. Gingerbread Cookies


e. Fruitcake


f. Fudge


g. Biscotti


Of course, your options are not limited to my suggestions. If you have made something that seems like it could survive a few days in transit, go ahead and try it out!

2. Having the right equipment: Even if you have chosen a durable recipe, you need to choose durable packaging, as well, or you run the risk of your cookies arriving intact but stale. Purchase some tupperwares or metal cookie tins that will keep your treats air-tight and fresh, even after several days.

3. The Packing game: Your packaging of the treats will depend largely on what you are sending. For some cookies, you might want to wrap each individually in saran wrap. If you're sending fruitcake, wrap it tightly in plastic. For other items, being wrapped together will suffice. Always line your tins and containers with foil and wrap it around the contents before closing. This will ensure extra freshness.

4. The final touches: Once your tins and containers are sealed, it's time to pack them in a box. Pad the box with crumpled newspapers which will absorb shock and ensure tight packing and minimal jostling. Place your tin / box on the newspapers, and pad any empty areas with tissue paper or more newspaper. Finish with another paper layer, and, closing the box temporarily, shake it gently to see if anything is loose. If everything seems bolted down, tape the box closed.

5. Mailing options: You can mail baked goods without breaking the bank. In my experience, there is no need to use specialty shipping services such as FedEx and UPS. They're very expensive and won't provide that much of an advantage. If you've chosen durable treats and packed them well, there will be no need to rush the package (unless you're running late, of course!).

For most packages, the USPS will suffice. Flat Rate Priority boxes are often a good choice, as they will arrive quickly, and can be obtained for free at your post office (no buying boxes!). The downside is that, depending on the weight of the box, the flat rate might be a little pricey. Weigh the box you are sending and determine whether it is worth it to do flat rate. For example, if you are mailing something heavy, flat rate might save you money. If not, pick up a non-flat-rate priority mail box, that will ship based on weight and destination. Priority mail will arrive in no more that 5 days, and often after just 2.

If you are sending packages internationally, compare the rates of FedEx, UPS, and USPS to find the best option for where you are shipping, and how soon it needs to get there.

Christmas Truffles

Looking for a lovely gift idea that you can whip up right at home? Truffles are a lovely gift to give and receive during the holidays, and they're not too hard on you, either.

While the Penguin Truffles that I posted this week are very labor intensive and tricky to do, these truffles are just as delicious and are significantly easier to make. In addition, truffles can be made ahead, which means that you have extra time to trim the tree, wrap presents, and run errands. 

The truffles recipes listed below are but two of countless variations, so you can adapt them to taste and mood. Wrap them in pre-made candy boxes with some colored tissue paper for a lovely present!

Dark Chocolate Rum Balls

Makes 30 truffles

400 grams good-quality dark chocolate, coarsely chopped (about 2.5 cups)

1/2 cup heavy cream
2 tbps rum (or any other liqueur)
375 grams dark chocolate melts
100 grams white chocolate melts

First, melt the 400 grams of dark chocolate in a metal bowl placed over a simmering pot of water (make sure the pot does not touch the water!). Stir continuously to avoid burning until all pieces are melted. Once the mixture is smooth, remove from heat and stir in the rum. Refrigerate, covered, for at least four hours or until the mixture is firm enough to roll into balls.

Line a tray with parchment paper. Roll 2 teaspoonfuls of chocolate mixture into a ball and place on the prepared tray. You might want to wear disposable latex gloves for this, as it can become messy . If you're not wearing gloves, make sure to wash your hands in very cold water so that your palms are cool and do not melt the chocolate. Repeat with remaining chocolate mixture. Place in the fridge for 1 hour or until firm.

Meanwhile, place the dark chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon until smooth. Reduce heat to low and stir.

Line a tray with parchment paper and divide your truffles into 4 batches. Remove 1 batch from the fridge and, using a fork or truffle dipper,  dip the truffles (one at a time) in the melted chocolate to coat. Gently tap the fork or dipper on the edge of the bowl to allow excess chocolate to drip off and carefully place on the prepared tray. Repeat, in 3 more batches, with the remaining truffles and melted chocolate. Set aside for 10 minutes to set.

Place the white chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon until chocolate melts and is smooth. Use a fork to drizzle the white chocolate over the truffles. Set aside for 5 minutes to set.

Keep your truffles in the fridge, covered, for up to a week before using!

Coffee / Chocolate Truffles

Makes 20 truffles

200 grams good-quality dark chocolate, chopped
1/3 cup heavy cream
2 tsps instant coffee powder OR 1/2 tsp vanilla extract
1/4 cup cocoa powder

These basic truffles can be altered to create new flavors. For coffee truffles, use coffee powder or use vanilla extract for basic chocolate!

Melt the chocolate in a metal bowl placed over a simmering pot of water (make sure the pot does not touch the water!) and stir continuously until melted. Once the mixture is smooth, remove from heat and add the coffee powder OR vanilla extract. Refrigerate, covered, for at least four hours or until the mixture is firm enough to roll into balls.

Line a baking sheet with parchment paper and, using 2 tsps of the mixture at a time, roll into balls. As I say above, you might want to use latex disposable gloves for this step. Once all the truffles have been rolled, dip them in cocoa powder to coat. 

Keep in the fridge until ready to use (up to a week!).

Penguin Truffles

Christmas is a time for food and fun with friends and family, but it's also when you make those special dishes that you make only once a year. These penguin truffles make a fabulous gift or specialty at your next holiday party. The mixture of white and dark chocolate over a rich, creamy center makes for a real treat around the holidays.

My roommate sent me the recipe for Penguin truffles, which she found at "2 Stews," a cooking blog by a former flight attendant. They were too cute--not to mention, too delicious--to resist: a chocolate truffle sculpted to look like a penguin, dipped in white chocolate, and finished with a coat of dark chocolate.

I made two batches of these little critters this week (and that's enough for one year). Just a warning: these truffles are both time-consuming and labor-intensive so don't try to make them in a rush.

Sure they're tricky, but, hey, it's Christmas and these are sure worth the effort for the "oohs and ahs" and the delicious result.

Being a child at heart and having an excuse to play with food, I posed my penguins in various situations: attacking the Christmas tree, staring at the Christmas turkey, huddling around a chocolate egg, and marching in the snow...

The Recipe:

For the ganache:

12 ounces bittersweet chocolate

1 1/4 cups heavy cream

Break the chocolate into small pieces and process in a food processor until very fine. Heat the cream in a medium saucepan until just boiling and pour through the food processor feed tube in a steady stream, with the motor running. (If you don't have a food processor, you can chop the chocolate in a coffee-bean grinder, and just mix it into the cream in the saucepan.) Process (or mix) until smooth, just a few seconds. Transfer to a bowl to firm. This should take a few hours at room temperature. You may also put it in the refrigerator.

Rolling and dipping:

2 tbsps powdered sugar (for rolling)
12 ounces good quality white chocolate* (for dipping)
12 ounces bittersweet chocolate* (for dipping)

*Use couverture chocolate or tempered chocolate. Click here for video on tempering chocolate. You will need a candy thermometer for this step.

For the flippers:

1/4 cup slivered almonds

Using a teaspoon, scoop out balls of ganache and place on a parchment lined tray. Place in refrigerator to firm, about 30 minutes. Once firm, dust hands with powdered sugar and roll ball between your hands to smooth. Then continue rolling while pulling and shaping the top to resemble a small head with a drooped, thin pointy end (the beak). This can be frustrating, especially when the chocolate starts to melt. Take a deep breath, put them in the fridge, and have some cocoa.

To insert the slivered almonds for the flippers, take a knife and insert it about 1/2 inch deep at the placement and angle you want the flippers. Gently insert a slivered almond into the slit, rounded end facing out. You should have about 25-30 penguins. Return to tray and put in refrigerator to chill.

In the meantime, melt the white chocolate by breaking it into a medium bowl placed over a pot of hot water. The bowl must not touch the water and the water must not simmer, but just remain hot. Stir until melted and then take off of heat and cool until it is about 84 degrees or dab a small amount on your upper lip. It should feel slightly cool. Resting a penguin on a forks tines and holding over bowl of melted white chocolate, spoon the chocolate over the penguin to coat. Let excess drip off. Place on parchment to cool and harden. Continue coating all penguins.

Break the bittersweet chocolate into a medium bowl and place over hot water to melt in the same manner as the white chocolate. Once cool to 84 degrees, pick up penguins in the back behind the flippers, so as not to touch the tummy, and place on the tines of a fork. Holding over the bowl of bittersweet chocolate, gently spoon the chocolate down the back top and sides of the penguin. Carefully spoon a little down over the beak to form a point. Keep the tummy white and don't touch it or you'll get fingerprints on it. Let excess chocolate drip off and place on clean parchment to harden.

You're a champion.

Makes 25-30 Penguin Truffles. Lasts up to 2 weeks at cool room temperature.

Holiday Helper : Building a Bar

The holidays are a time of family, food, and entertaining. Chances are that you will participate in or host at least one gathering this holiday season, whether it be the office Christmas party, a dinner party with the in-laws, or a secret Santa gift swap with friends. Whatever your holiday traditions are, it's always fun to try some new ideas to make your holiday gatherings run more smoothly.

For that reason, over the next month, I'm going to be posting suggestions to make your holiday entertaining easier--so you can stop worrying about entertaining and start enjoying your holidays more.

This inaugural holiday entertaining post focuses on a delicate, and potentially costly, task: building a home bar.

The Problem

1. Space, Money, Utility--The first problem arises with complicated drinks that require a slew of ingredients to achieve a particular flavor. One of the roadblocks that I regularly meet when planning parties or researching different drinks is the number of ingredients I don't have. Cocktails are fun and festive, but they often require an array of ingredients that I don't have room for, don't want to buy, and will need to find other uses for. Want to make an Elderflower Collins (a variation on the Tom Collins)? Great, but what are you going to do with the remaining 9/10 of the bottle of elderflower syrup? If you need 5 ingredients for one cocktail and each bottle is $15, that's $75 right there.

2. Tools--Many cocktails require special tools to taste their best. For example, mojitos require crushed mint leaves and lime. While you can crush mint leaves with a spoon, or chop them very finely, the best tool to have on hand is a muddler--essentially a mortar and pestle. Cocktail shakers, strainers, and different glasses are all different tools that professional bartenders have on hand, but that are sometimes beyond the scope of a home bar.

3. Complicated Drinks--As hosts, we always aim to impress, a quality that often gets us in trouble. In an effort to keep all our guests happy, we want to offer the best quality, the most variety to suit everyone's taste, and the fanciest or tastiest drinks. This not only requires buying a lot of expensive and often unnecessary things, but also tires us out when we try to do too much.

The Solution

1. Quality and Selectivity--The problem of not having a wide enough array of alcohols and liqueurs, or not having a use for odd-ball ingredients is easily solved with careful planning. Planning a holiday cocktail menu? Choose 3 drinks to fit the occasion or the season, and make sure that at least one ingredient among them is shared. For example, if you're planning on making Cran-tinis, White Russians, and Blackberry Crushes you can use vodka as the base for each.

In the weeks ahead of your party, stock up on these basic alcohols that are essential to a home bar (italicized alcohols are necessary):

Vodka

Rum

Gin

Whiskey

Champagne

Tequila

Bourbon

These are the base for most cocktails and will offer your guests a great deal of variety. You might also want to pick up a liqueur like Kahlua or Campari.

As for oddball ingredients, sometimes you will need them. That's ok, as long as you can see yourself using them in the future. Buy the smallest bottle so that you don't need to worry about storage or waste.

Another quick note: in the weeks before the Holidays, many liquor stores will sell gift sets. Though they are sometimes pricey, they are often the same price as the free-standing bottle. If you need to buy a bottle of Vodka and a Cocktail Shaker, why not buy the Grey Goose gift set that includes the two for a good price? Free glasses and cocktail-making tools are always welcome.

2. Multi-tasking tools--Some tools will be necessary for your home bar. They will not only help you make better drinks, but will last as a piece of your cocktail arsenal for years to come. Glassware can get complicated, so you don't need to worry about having anything fancier than a set of highballs or a couple martini glasses.

Other than that, these are the tools you should definitely have:

A Boston cocktail shaker

A fine strainer

A long spoon

A jigger (or 1/4 cup size Pyrex)

3. Simple and High-Quality--There's nothing as disappointing as a poorly-executed cocktail. When you're hosting a party, the last thing you want is to be overwhelmed by making drinks. You're supposed to be having fun, not being the bartender. Learn some simple drinks that you can execute well and quickly. If there's anything a little complicated, practice it before the day of the party. Another excellent choice is making punches or using multi-serving recipes for cocktails. Punches are festive and decorative and will serve the most guests the fastest.

Happy Entertaining!

Photo courtesy of MarthaStewart.com

The Buzz : Cocktails for a Toasty Thanksgiving

With Thanksgiving right around the corner, entertaining is probably on your mind. Even if you're not hosting the big family dinner, it's a day that will most likely be filled with food, friends, family, and a great deal of careful preparation.

If you're having people over and are in need of some holiday concoctions to keep your guests' bellies warm until the big dinner, take a look at these Thanksgiving and winter cocktails. These cocktails, taken from Martha Stewart's holiday cocktail collection, are sure to tingle taste buds. And, even better, most are non-alcoholic to keep feisty relatives under control.

Apple Pie Spiced Cider

Enjoy the flavor of a favorite fall dessert while the pie is still in the oven. This cider combines the spices found in apple pie for a hearty and warming beverage that can be served with or without brandy.

Serves six

1 1/4 quarts apple cider
3 tbsps firmly packed light-brown sugar
7 whole cinnamon sticks, (6 sticks for garnish)
1 tsp ground allspice
1/2 tsp ground ginger
Ground cloves
Freshly grated nutmeg
Salt
1/2 cup brandy (optional)

In a medium saucepan over medium heat, whisk together the cider and spices. Bring to a simmer, remove from heat, and add brandy (if desired). Serve in mugs, garnished with cinnamon sticks.

Apple Ginger Sparklers

This drink unites classic fall flavors of ginger and apple into a sparkling, non-alcoholic concoction. For extra flavor, make the ginger syrup the day before.

Serves six

2 cups sugar
1 six-inch piece fresh ginger, finely diced

4 1/2 cups sparkling apple cider
6 cinnamon sticks
6 pieces crystallized ginger

To make the ginger syrup, combine sugar, ginger, and 2 cups water in a medium saucepan. bring to a boil, reduce to a simmer, and cook for about an hour. Let cool and strain before using.

For the sparklers, place 2 tablespoons ginger syrup in each of six glasses. Fill glasses with ice cubes, pour in cider, and stir to combine. Garnish with cinnamon sticks and fresh ginger, and serve.

Cranberry Cider

Cranberries are a Thanksgiving standard. In addition to enjoying them in sauces and garnishes, try this recipe for hot cranberry cider.

Serves six to eight

2 oranges
2 quarts cranberry juice
4 three-inch cinnamon sticks
2 two-inch pieces fresh ginger, peeled and sliced lengthwise
Sugar, to taste

With a vegetable peeler or a sharp knife, remove four 3-inch-long strips of peel from orange; set aside. Juice the orange and remove the pulp. In a medium stockpot, combine orange juice, reserved orange peel, cranberry juice, cinnamon sticks, and ginger. Taste, and add sugar if desired. Heat over medium-high heat until simmering. Then, reduce heat to low and simmer 20 minutes. Strain, and discard solids. Serve hot.