Showing posts with label Orlando Home Show. Show all posts
Showing posts with label Orlando Home Show. Show all posts
Oct 24, 2014
In July 2014,
we announced a new contest: the Home + Garden Trendsetter of the Year. Designed
to propel a rising home and garden talent to stardom, we encouraged lifestyle
bloggers from across America to apply and tell us why they deserved to win our
amazing prize package: a 3-month, multi-show contract, opportunities for media
appearances, and access to thousands of potential new, online followers. Though
we received countless entries, only three could move forward to the next phase of the contest.
Ursula
Carmona, Dave Marciniak, and Leanne Lee are heading to the Orlando Home Show
for the final portion of the competition: deciding who the true Trendsetter is.
Each contestant will present their best home, garden, and DIY tips on the Fresh Ideas
Stage on Sunday, October 26th. After hearing the presentations, our
celebrity judges will crown the Trendsetter of the Year.
Who do you
think will win? The design innovator from Painesville, Ohio? The revolutionary
gardening guru from Culpeper, Virginia? Or the DIY Diva from Parkville,
Missouri? Check out their presentations and watch the culmination of this
exciting contest!
The Orlando Home Show takes over the Orange County Convention Center, October 24-26, 2014.
Get tickets to see home and garden celebrities, and watch as a new one is created!
To get a sneak peek of the trendsetter presentations, watch the videos each finalist made on our Facebook page.
Did you know
that connecting with us on Facebook has perks beyond getting to see these fun
videos? Right now when you like us on Facebook you can get two tickets for the price of one to the Orlando Home Show! Treat a friend or family member to the
show. We can’t wait to see you there!
Oct 22, 2014
Fall is here and what a perfect time for
grilling in Orlando! Chef Marc Kusche from Hamilton’s Kitchen at the Alfond Inn
has a great recipe for a grilled chicken marinade and a delicious side dish to
spice things up: jalapeno-honey glazed sweet potatoes. You can see Chef Marc Kusche at the Orlando Home Show this Sunday, October 26 at 12:30 pm on the Edible Orlando Cooking Stage.
What you'll need for Marc's Grilled Chicken Marinade:
- 3/4 cup of roasted garlic
- 1/2 cup of white wine vinegar
- 1/2 cup blended olive oil
- 2 tbs dried Italian seasoning
- 2 tbs chopped rosemary
- 1 tsp red pepper flakes
- 1 tbs Kosher salt
- 1 tsp fresh black pepper
- 1 tbs sugar
- 1 lemon, thinly sliced (for garnish)
- 4 chickens (to marinate)
Combine all ingredients (excluding the chicken) in a bowl and mix well to create the marinade. Place the chicken in a large container and pour the marinade over the top. Cover with plastic wrap and leave it in the refrigerator for at least eight hours, or overnight.
Remove the chicken from the marinade (but don't wipe the herbs off, they're delicious charred right on the skin). Season lightly with salt and pepper.
Place the chickens skin side down and grill them on high, making sure all the herb flavors are getting into the skin. Move the chicken onto a pan and cook in the oven at 350 degrees for approximately 15 - 22 minutes.
What you'll need for the Jalapeno-Honey Glazed Sweet Potatoes:
- 2 lbs of sweet potato
- 1 jalapeno, finely diced
- 1/2 cup of Lake Meadows Farm Honey
- Salt and pepper to season
Cut the sweet potatoes in half and place them on an olive oil sprayed sheet tray, skin side up. Roast the potatoes in the oven at 350 degrees for approximately 30 - 40 minutes, then let them cool. When cool, dice into medium sized cubes and deep fry until golden brown. Transfer the potatoes into a sauté pan. Add diced jalapenos to the pan and drizzle honey over everything. Sauté for 1 -2 minutes. Season with salt and pepper. Serve with chopped chives.
The Orlando Home Show is on from October 24 - 26 at the Orange County Convention Center. Buy tickets to get more delicious recipes and cooking inspiration like the dishes above. Plus, there'll be home and garden celebrities, local experts, exclusive discounts, and more! Right now you can get two tickets for the price of one when you like us on Facebook. A great deal for a great show - what are you waiting for? Get your tickets today!
Oct 20, 2014
If you think
getting recipes from your mother-in-law is hard, imagine trying to suss out the
ingredients that go into America’s most popular restaurant and fast food dishes. Fortunately you don’t have to plead with waiters or snoop through trash bins
– Todd Wilbur has you covered. The author of Top Secret Recipes as well as several other cook books has spent over a decade uncovering what goes into the world’s
most popular dishes. Join Todd at the Orlando Home Show to learn how to make
your favorite restaurant dishes at home. Todd will teach you the secrets behind
the Big Mac, how Mrs. Fields gets her chocolate chip cookies so moist, and
more. But before you taste test Todd’s food, enjoy our interview with him below
and get to know this recipe hacker.
MEET TODD WILBUR
Marketplace
Events (MPE): What tips do you have for foodies looking to improve their
palates? How can you get better at picking out ingredients by taste?
- Todd Wilbur (TW): “It’s important to understand how things are made. You need to be able to identify a wide range of ingredients and flavors. I run through a mental checklist of ingredients as I taste foods to identify what is used. I also ask servers for information on what is in the dish, and I have developed several techniques and tools to dissect and analyze dishes.”
MPE: What items do you always keep in your pockets?
- TW: “Chap stick – I live in Las Vegas and it is always dry. And a dollar bill with a sharp edge for measuring food in a restaurant.”
MPE: What was
the one recipe that was hardest for you to hack? Is there one that took more
attempts or time than the others?
- TW: “KFC Chicken because there are infinite ways to combine 11 herbs and spices. Also, the technique is one of KFC’s best kept secrets. I have created three versions of that recipe over the years as I gather more information. I believe my most recent version is as close as anyone has ever gotten to duplicating the taste of the real thing.”
MPE: Any embarrassing
on-the-job moments you’d like to share?
- TW: “On one of our shows we were cloning Dipping Dots. I needed liquid nitrogen [to make them] and told a doctor that I had warts and needed to do the application at home. The doctor made me drop my pants in the office and I was not wearing underwear that day and it was caught on camera.”
MPE: You’ve
done so many books and recipes, are there any that are currently on your bucket
list to figure out?
- TW: “My top three are Butterfinger, Fig Newtons, and Bush’s Baked Beans.”
MPE: What’s
your personal mantra?
- TW: “Try to find the humor in everything.”
MPE: What is
the most requested/asked about recipes from your books?
- TW: “KFC coleslaw. It is the number one search term that brings people to our website.”
MPE: How were
you discovered?
- TW: “Wrote a book in 1993 called Top Secret Ingredients – it was more like a pamphlet. Printed 10,000 copies, and then I was asked to be on Live With Regis and Kathy Lee and could not keep the book stocked after the appearance, a USA Today article and more followed.”
MPE: What are
your favorite ingredients to cook with at home?
- TW: “Butter and bacon.”
The Orlando
Home Show takes over the Orange County Convention Center from October 24-26, 2014. Todd
Wilbur will be appearing on the Edible
Orlando Cooking Stage on Friday and Saturday only, don’t miss him! Bring
your appetite and a friend – right now you can get two tickets for the price of one when you like us on Facebook. What are you waiting for? We can’t wait to
see you at the show.
Oct 15, 2014
Join Mary Edwards, Founder of Couponers United, at the Orlando Home Show to learn how to save 90% on your groceries without spending 90% of your
time clipping coupons. Don’t believe that’s possible? Think couponing isn’t worth
your time? Think again. Mary debunked the top five couponing myths below. Check
them out, then check out Mary’s presentation at the show.
1. Using
coupons means you are cheap.
FALSE: Using coupons is not cheap, it is smart. Everyone has a different goal
when using coupons. Some use them to save money for a family vacation. Some
couponers are saving for college funds. Others coupon to make ends meet.
2. Coupons are only for junk food
and processed food.
FALSE: While there are a lot of coupons for snacks, frozen foods, soda, and other processed foods, there are coupons for healthy foods as well. We have to look a little harder for produce, dairy, meat, and bread coupons, but they are available. While shopping, keep an eye out for coupons stuck on the products. Email companies directly for harder to find coupons. And don't forget all the great coupons for non-food items. We can save on paper products, cleaning products, toiletries, and more.
FALSE: While there are a lot of coupons for snacks, frozen foods, soda, and other processed foods, there are coupons for healthy foods as well. We have to look a little harder for produce, dairy, meat, and bread coupons, but they are available. While shopping, keep an eye out for coupons stuck on the products. Email companies directly for harder to find coupons. And don't forget all the great coupons for non-food items. We can save on paper products, cleaning products, toiletries, and more.
3. Couponing takes too much
time.
FALSE: To be a successful couponer, you only need a few hours a week. Think about this. If you save $100 at the grocery store, and you spent two hours preparing for your trip, you just made $50 an hour!
FALSE: To be a successful couponer, you only need a few hours a week. Think about this. If you save $100 at the grocery store, and you spent two hours preparing for your trip, you just made $50 an hour!
4. It's cheaper to buy
generic brands.
FALSE: This is not usually the case. Once you pair a coupon with a sale, you will save significantly more than paying full price for the generic brands.
FALSE: This is not usually the case. Once you pair a coupon with a sale, you will save significantly more than paying full price for the generic brands.
5. Couponers have 500 bottles of
ketchup hiding in their cabinets.
FALSE: This could not be further from the truth. Every person that uses a coupon is not an "extreme" couponer. Most couponers use coupons to save 20-50% on their shopping trips.
FALSE: This could not be further from the truth. Every person that uses a coupon is not an "extreme" couponer. Most couponers use coupons to save 20-50% on their shopping trips.
The Orlando Home Show takes over the Orange County
Convention Center on October 24-26, 2014. Mary will be gracing the Fresh Ideas Stage on Friday and Saturday to teach guests how to keep their pantries stocked for less.
Speaking of learning to save, did you know that you can get two
tickets to the Orlando Home Show for the price of one? To take advantage of
this valuable offer, all you have to do is like our Facebook page. Bring a
friend or family member to the show – this deal is too good to pass up!
Oct 10, 2014
Do you love the space you’re in? If not,
Chip and Joanna Gaines, of HGTV’s Fixer
Upper, are the perfect couple to come to your rescue! This dynamic duo helps
others take ownership of their spaces and create value within them. With
Joanna’s flair for design and Chip’s construction background these two know how
to make a beautiful home!
Don’t miss your chance to see Chip and
Joanna at the Orlando Home Show on Friday, Oct. 24 and Saturday, Oct. 25. Learn
home improvement tips and tricks to help make your house into a home you love.
Before you see them, get to know them a little better in our interview with the
couple below.
MEET CHIP & JOANNA GAINES
Marketplace
Events (MPE): What three items are a must when traveling?
- Joanna Gaines (JG): “The kids always make me a special piece of handmade jewelry that I take with me, my journal, and a fun magazine.”
- Chip Gaines (CG): “My flashlight, my boots, and my Magnolia Farms hat.”
MPE:
What were your first jobs?
- JG: “Hot dog stand.”
- CG: “Mowing grass.”
MPE:
How were you discovered?
- JG & CG: “A well-known blogger featured one of our flip houses on her blog, and a production company found us through her.”
MPE:
What is your most memorable career moment to date?
- JG: “Flying to Knoxville, TN to meet HGTV talent and execs. I felt like I was in their fan club, and won the trip of a lifetime.”
- CG: “Being featured on The Today Show.”
MPE:
What would surprise our home show audience to know about you?
- JG& CG: “We don’t own a television.”
MPE:
What’s your personal motto?
- JG: “Love well, serve others, work hard.”
- CG: “Go get ‘em!”
MPE:
What is the most challenging part of your job?
- JG & CG: “Finding the balance between 4 kids, 3 businesses, a farm, a television show, and knowing how to take on each challenge with excellence.”
MPE:
What do you like to cook when you are at home?
- JG: “Comfort food.”
- CG: “Breakfast.”
Make sure to see Chip and Joanna Gaines at the Orlando Home Show on the Fresh
Ideas Home Stage Friday and Saturday. Buy your tickets online – right now you
can get two for the price of one when you like our Facebook page. See you
there!
Aug 25, 2014
We would like
to thank everyone who applied to be the Home + Garden Trendsetter of the Year!
We received entries from many innovative home decor, garden, lifestyle and DIY
bloggers, but unfortunately only three contestants could be selected to
participate in the next phase of our trendsetter search. While we had to make
some difficult choices, it is with great pleasure that we introduce our finalists:
To give you a
taste of what they can accomplish if selected as the Home + Garden
Trendsetter of the year, each finalist has submitted a short video containing
their best home and garden tips, or a DIY project.
Here’s where
you come in!
Check out the videos on our Facebook page and vote for your favorite. Who do you think has the best advice,
style and personality? Who would you pick to be our Trendsetter of the Year?
Let us know by sharing your choice on Facebook.
The three
contestants will present live at the 2014 Orlando Home Show. It is
there that the winner will be chosen and named the Home + Garden Trendsetter of
the Year. Of course, your votes will also be taken into consideration!
Oct 1, 2013
The drink that will warm your heart and your stomach this fall!
Hot
Chocolate Ingredients:
2 cups of whipping cream
2 cups of whipping cream
6 cups of milk
1 ½ teaspoons pumpkin pie spice
1 teaspoon of vanilla
1 (12 ounce) package of white chocolate
chips
¼ (3 ounce) package butterscotch morsels
Ingredients:
4 ounces Butterscotch Schnapps
1 – 2 ounces Amaretto
Prepare in your crock-pot I can keep the
mixture warm and melted and do not have to worry about stepping out of the
party to make hot chocolate! This recipe
serves about 10.
Start this recipe right before everyone
arrives so that you will have some time to cook it while everyone is up and
mingling. It will simmer on low for 2
hours and be ready for dessert!
Add all of the hot chocolate ingredients
into your slow cooker -- whipping cream, milk, pumpkin, pumpkin pie spice,
vanilla and white chocolate chips and butterscotch morsels.
Stir occasionally until mixture is melted
together.
Right before you serve (if you want to add
the holiday cheer) you can add the Butterscotch Schnapps and Amaretto to make it a
creamy nutty drink!
Serve with whipped cream and your favorite cookies!
_______________________________________________________________
Emily Ellyn will be appearing at our Orlando Home Show October 5 & 6.
For 2-for-1 tickets to the show, order HERE and save today!
For 2-for-1 tickets to the show, order HERE and save today!
Sep 27, 2013
Living tiny is simply better for the environment, says
Dan Louche, owner of Tiny Home Builders and one of the pioneers of the Tiny Home Movement. The
Atlanta-based designer/builder will display two examples of tiny houses at the
upcoming Orlando Home Show, Oct. 4-6. We caught up with Dan to learn
more about this pint-sized trend in housing.
What’s a tiny house?
These small structures are built on wheels, allowing
them to be easily moved to the perfect location. Our houses are designed to
have a warm, open feel and range in size from about 96 to 160 square feet. They
contain a sleeping loft, shower and toilet, kitchen, running water and
heat/A/C.
When and how did you come upon this
idea?
I began building tiny houses back in 2009 when I constructed
one for my mom. At that time, the house in which she was living was falling
apart and becoming unlivable, so I knew I had to find her alternative housing.
After researching various options, I discovered the tiny house movement and
realized that it was the perfect solution for her. My father is a home builder
by trade and I am software engineer, so we joined forces to improve upon this
concept.
What advantages are there to a tiny
house?
Tiny houses can be constructed to very high standards
and still be affordable. Since they are smaller, they require substantially
less materials to construct compared to conventional homes. This translates
into lower costs and a lot less effort for construction. Tiny houses can also
be moved very easily. They are a perfect living solution for many of the
curveballs that life may throw you. Finally, living in a tiny house leads to a
much simpler lifestyle, with a focus more on what’s truly important and less on
belongings, so they are simply better for the environment.
Please describe the customers for
these houses?
Most of our customers are what we call the “pre- and
post-family” markets. Young singles and couples without children want to live
mortgage-free, don’t need much space and prefer not to live with their parents.
Post-family couples are empty nesters looking to downsize their lives. We also
serve people who have hit financial troubles and need affordable housing.
Where are tiny houses located?
The most common location is in the backyard or side
lot of a family or friend’s house. Some people are constructing them on rural
land, and we’re starting to see tiny home communities cropping up, too.
Can I build my own?
Absolutely, that’s part of the fun! We sell a design
and construction how-to guide, or can construct homes for customers.
FOR 2-FOR-1 TICKETS TO THE SHOW CLICK HERE & SAVE!
OCTOBER 4-6, 2013
ORANGE COUNTY CONVENTION CENTER
Sep 25, 2013
The Buzz on Brews and BBQ is that this is the hottest food trend in 2013 AND it is also the perfect combo balled up to make your tailgating party an undefeated success!
The kickoff foods included in your tailgating party
should be as bold and action-packed as the game you're about to watch!
Under Pressure Pulled Pork Sandwich
Recipe courtesy of Emily Ellyn, Retro Rad Television
Chef, EmilyEllyn.com
Prep
Time: 15 minutes
Cook
Time: 40 – 50 minutes
Total
Time: 55 – 65 minutes
Yield: 15 – 20 sliders, 10 full-sized sandwiches
Ingredients:
3 pounds pork butt, cut in quarters
1 (12-ounce) bottle beer
3 cups stock (beef or chicken)
3 cups Ketchup
Juice and zest of 3 oranges
6 cloves garlic, finely chopped
2 large red onions, peeled and sliced
½ cup brown sugar
2 tablespoon prepared mustard (like Dijon)
2 tablespoons onion powder
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon smoked paprika
1 tablespoon Chinese five spice powder
1 tablespoon ground cumin
1 tablespoon kosher salt
1 tablespoon freshly ground pepper
1 teaspoon chili powder
Brioche buns for sandwiches
Spicy Fennel Slaw, recipe to follow
Directions:
In a medium bowl mix together all ingredients
except pork butt. Place pork in pressure
cooker and pour sauce ingredients over.
Bring to full pressure, reduce to medium, and cook for 40 – 50 minutes. While the pork is cooking, prepare the fennel
slaw and candied jalapeno peppers.
When the pork is cooked, remove from the
pot and reserve on a plate until cool enough to handle. When cooled, shred the
meat with your hands or using two forks. Strain the BBQ sauce through a fine
mesh strainer and place back in the pot over medium high heat. Let the liquid reduce by half, pour over
shredded pork and reserve for assembly.
To
serve, pile up the delicious pulled pork on brioche buns topped with fennel slaw you’ll get a
perfect bite of beer and BBQ with every bite.
Touchdown!
Rad Tip:
If you do not have a pressure cooker use a slow cooker. Put all
ingredients in a slow cooker, and cook on high for 5 hours.
Now, get the Fennel Orange and Ale Slaw & the Beer Caramel Dip recipes to complete the meal!
Emily Ellyn will be appearing at our Orlando Home Show October 5 & 6.
For 2-for-1 tickets to the show, order HERE and save today!
Now, get the Fennel Orange and Ale Slaw & the Beer Caramel Dip recipes to complete the meal!
For 2-for-1 tickets to the show, order HERE and save today!
Home Canning Instructions
You
will need:
Boiling water canner or large deep cooking pot with a lid, and a rack
(when preserving high-acid foods like jams, jellies, pickles and tomato based
recipes)
- RECIPE
- Clean glass canning jars with lids and bands (you can reuse jars and bands, but NOT lids)
- Common kitchen utensils – wooden spoon, ladle, funnel, tongs, dry hand towel and hot pad.
- Fresh produce
- A little time, patience, and Retro Raditude!
Instructions
for Home Canning:
1. PREP:
Put water in boiling-water canner: It should be 2/3 full if using
pint-size jars, ½ full for quart jars. Set rack on pan rim, cover pan, and
bring water to a boil over high heat (for pickles, bring water to 180°–185°).
2. WASH:
Meanwhile, for all recipes except jams, wash canning jars, bands,
and lids in hot, soapy water, or run jars and bands through a dishwasher and
hand-wash lids and drain thoroughly. If making jam, which has a short
processing time, sterilize jars: When water in canner is boiling, place jars on
rack, lower into water, and boil for 10 minutes (at elevations of 1,000 feet or
higher, add 1 minute for each 1,000-foot increase above sea level).
3. HEAT: Reduce heat to a simmer and keep jars in
water until needed. Nest lids in bands,
place in a 2- to 3-quart pan, and cover with water. Set over high heat and
bring water to 180° (do not boil). Remove from heat and cover pan.
4. PREPARE:
Rinse all fruit and vegetables well.
5. For pourable foods, such as jam or chutney, quickly ladle hot mixture through a wide funnel into jars, leaving headspace (the distance between top of jar rim and food inside) as recommended. For chunky mixtures, arrange pieces in jars with a spoon, then pour hot liquid through funnel over foods, again leaving headspace as recommended in recipe. (If the last jar isn’t completely full, let cool, then serve or chill; do not process.) To release any air bubbles in chunky mixtures, run a clean plastic knife around the inside of the jars (metal knives can damage jars). Wipe jar rims and outer threads with a clean, damp cloth or paper towel.
6. With tongs,
lift bands and lids from hot water. Center on jars so the red or gray sealing
compound is touching jar rims. Using a hot pad, screw bands on firmly, but
don’t force.
7. CAN:
Place jars on rack in canner and lower into water. The water should
cover jars by at least 1 inch; if necessary, add more hot water.
8. Cover canner,
return water to a boil (or to 180°–185° for pickles), and process for time
specified in recipe; if boiling water starts spilling from canner, reduce heat
slightly.
9. REMOVE:
Using tongs and a hot pad, lift rack with jars onto edge of canner.
With jar lifter, remove jars and set upright on towels on a counter. Do not
tighten bands. Let jars cool completely at room temperature.
10. CHECK:
Press on the center of each lid ― if it stays down, jar is sealed;
if it pops up, chill the jar and serve within 2 to 3 weeks (see below). Remove
bands. Wipe jars and lids with a clean, damp cloth. If desired, replace bands
11. LABEL jars; store in a cool, dark place
for up to 2 years. Once opened, chill; consume jams, chutneys, and relishes
within 3 weeks, pickles within 2 months.
Tips:
- General guideline for headspace: Leave ¼ inch for jams, jellies, and fruit juices; ½ inch for fruit, pickles, salsa, sauces and tomato based products; 1 inch for vegetables, meats, poultry, and seafood.
- Add butter to jams and jellies to prevent foam from forming during cooking. If you omit the butter, skim off the foam before ladling jam or jelly into jars. The recipe will yield about ¼ cup less.
- Measure all the sugar into a bowl before beginning the recipe. Many canning recipes call for a large volume of sugar to be added when a mixture is already boiling; measuring ahead simplifies this step and prevents mistakes.
- Use a ruler to measure volume. Some recipes call for a mixture to be reduced by a certain amount. To ascertain this easily, insert a clean, wood ruler into the pan before cooking and measure how far up the mixture comes. Then cook as directed until it has reduced by the percentage specified. For example, if uncooked mixture measures 4 inches in pan and recipe says to reduce by half, cook it down to 2 inches.
- BE CREATIVE! You worked hard to preserve your bountiful harvest so show off and adorn! My favorite way to decorate my jars is to take cute muffin liners and use as the decorative ruffle on lid. Tighten down with band, label and give as a gift!
For 2-for-1 tickets to the show order HERE and save today!
Sep 24, 2013
FLORIDA BLUEberry Preserve
Preparation Time: 30 minutes
Cooking Time: 35 minutes
Total Time:
65 minutes
Yield:
3; 8-ounce jars
Ingredients:
4 cups fresh blueberries, or substitute
frozen
1 packet (.43 ounce) Ball Real Fruit Low
Sugar Pectin
1 teaspoon cinnamon
1 teaspoon cardamom
1 vanilla bean, butterflied and seeds
scraped out into jam
¼ teaspoon salt
honey to taste
Directions:
Wash and rinse blueberries. Place them in a
5 quart stock pot with a cup of water and the two packets of Pectin. Bring to a
boil. Cover and lower the heat. Let the mixture simmer for about 15 minutes.
Stir in the spices, and salt until
thoroughly incorporated. Simmer,
uncovered, on low heat, until the fruit has cooked through, about 20 minutes.
Stir periodically and taste towards the end of cooking. Add honey if desired.
**Do the jam test: Pour a little down the back of a frozen spoon.
Run your finger through it. It should make a path that stays open. If not, boil
a few more minutes and test again. Your jam is done when the jam coats the back
of the spoon according to the spoon test!
Serve or can according to
Retro Rad Home Canning Instructions Online!
Once open, store in the refrigerator.
Unopened jam will last for up to 6 months.
For 2-for-1 tickets either show, order HERE and save today!
Sep 23, 2013
The Buzz on Brews and BBQ is that this is the hottest food
trend in 2013 AND it is also the perfect combo balled up to make your
tailgating party an undefeated success!
The kickoff foods included in your tailgating party
should be as bold and action-packed as the game you're about to watch!
Fennel Orange and Ale Slaw
Recipe courtesy of Emily Ellyn, Retro Rad Television Chef, EmilyEllyn.com
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Approximately 10 full size sandwiches and 20 sliders
Ingredients:
1 red cabbage, shredded
2 carrots, peeled and shredded
1 small red onion, very thinly sliced
1 large bulb fennel, quartered and thinly sliced
¼ cup dried cranberries
½ bottle of Fruit Flavored Ale
¼ cup extra virgin olive oil
Juice and zest of 1 orange
Juice and zest of 1 lemon
3 tablespoons honey
1 tablespoon celery seed
1 tablespoon garlic powder
Salt and pepper to taste
Directions:
Place all of the ingredients in a large mixing bowl, mix by hand until incorporated. Cover and allow to macerate for at least one hour in refrigerator until ready to serve.
Now, get the Pulled Pork Sliders & the Beer Caramel Dip recipes to complete the meal!
Now, get the Pulled Pork Sliders & the Beer Caramel Dip recipes to complete the meal!
Emily Ellyn will be appearing at our Orlando Home Shows October 5 & 6.
For 2-for-1 tickets to the show, order HERE and save today!
Sep 20, 2013
If you want to go for a touchdown BAKE with BEER and make this delicious Beer Caramel Dip that you can pour over cakes or dip like a Brew Fondue!
Beer Caramel Dip
Recipe courtesy of Emily Ellyn more at EmilyEllyn.com
Prep Time: 15 minutes
Cook Time: 10 - 25 minutes
Total Time: 25 - 30 minutes
Yield: 3 (8 ounce jars)
Ingredients:
1 (12 ounce) Spiced Ale
1 (12 ounce) Spiced Ale
Zest of 1/2 orange, in large strips
1/2 teaspoon ground cardamom
2 tablespoons unsalted butter
1 1/2 cups brown sugar
1 cup heavy cream
1 teaspoon vanilla extract
Pinch of kosher salt
2 tablespoons unsalted butter
1 1/2 cups brown sugar
1 cup heavy cream
1 teaspoon vanilla extract
Pinch of kosher salt
Directions:
Bring the ale, orange zest, and ground cardamom to a gentle boil in a saucepan over medium heat; cook, stirring, until reduced to 1 cup, about 10 minutes. Add the butter and brown sugar and cook, stirring only if the mixture looks like it might boil over, until thick and syrupy, 10 to 12 minutes.
Slowly stir in the cream and cook until the sauce thickens, about 5 minutes. Remove from the heat, remove zest with tongs, and stir in the vanilla and salt.
Let the caramel cool slightly, then transfer to a bowl and refrigerate for up to 2 weeks or can according to the Retro Rad Home Canning Instructions on www.EmilyEllyn.com.
Now, get the Pulled Pork Sliders & the Fennel Orange Slaw recipes to complete the meal!
Now, get the Pulled Pork Sliders & the Fennel Orange Slaw recipes to complete the meal!
Emily Ellyn will be appearing at our Orlando Home Show Oct. 5 & 6.
For 2-for-1 tickets to the show, order HERE and save today!
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It's gift giving season! As you prepare your list, consider making a few of your gifts this year. Impress your friends and family w... -
Calling all bloggers, designers, and entertaining enthusiasts: we're searching for the next big name in design, entertainment, and all t...