6 Popular Persian Dishes to Celebrate Iranian New Year

Nowruz, the Persian New Year, kicked off last week, and we want to honor the big celebration the best way we know how - with food. Here, get the scoop on dishes that are popular both in Iran and here in the US, because you might be familiar with kebabs, but have you ever heard of fesenjoon or baghali polo? We have a feeling once you click through, you'll want to make the flavor-packed meals in your own kitchen - because if there's one word that does not describe Persian food, it's boring.

Source: Shutterstock, Flickr, and Turmeric and Saffron

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Celebrate Mardi Gras With a Classic Sazerac!

Fat Tuesday is tomorrow, and even if you're not in New Orleans to ring in Mardi Gras, you can still celebrate with a tipple that enjoys the title of the city's official cocktail. The sazerac, which dates back to pre-Civil War times, has been around so long that it's rumored to be America's oldest cocktail - and there's a reason why. Watch the video, then make the recipe: we guarantee this aromatic drink will please any spirit-forward cocktail enthusiast.

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Celebrate Mardi Gras With a King Cake Bevvy

Combine two Mardi Gras traditions into one cup: king cake and bourbon. This bevvy, or alcoholic beverage, is essentially a bourbon-vanilla milkshake. Cinnamon, almond, orange, and creamy vanilla are the main flavors, inspired by king cakes, or a ring-shaped cake eaten during Mardi Gras that is covered in white glaze and garnished with purple, yellow, and green sprinkles. Can you see the resemblance in this cocktail?

If you're wondering what's the deal with the little plastic baby garnish, it's a Southern/Gulf Coast tradition that a tiny plastic baby is inserted into the king cake for tasters to find it. Whoever does has good luck for the year and must host the next party.

Here's an inspired idea: if you plan to make a large batch of this cocktail for friends, say, using one gallon of ice cream, then pour the cocktail in a large pitcher and stir the plastic baby into the pitcher, so one lucky imbiber will end up with the baby in his or her glass. Just be sure to warn friends beforehand that there might be a plastic object in the glass, and encourage them to use straws to prevent any accidental swallowing!

Inspired by Bourbon House's King Cake Bevvy

Bourbon King Cake Bevvy

Ingredients

1 pint vanilla ice cream
1-3/4 ounce bourbon
1/8 teaspoon ground cinnamon
1/4 teaspoon almond extract
1 ounce orange juice
Purple, yellow, and green sugar sprinkles, for garnish
Tiny plastic baby, for garnish

Directions

1. Blend ice cream, bourbon, cinnamon, almond extract, and orange juice in a blender until smooth. Pour in a glass and garnish with sprinkles and plastic baby.

Makes 1 cocktail.

print recipe

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Celebrate Chinese New Year With Garlic-Soy Shrimp

While much of the festivities are celebrated with friends, the eve of the Lunar New Year always involves a dinner at home with family. We enjoy a range of dishes - everything from goat to shrimp - that come from both the land and the sea. Every holiday, my mother makes this dish, which only takes a few minutes to prepare. Served with their shells still on, the shrimp are coated in a quick fragrant sauce.

My overachieving mother can peel an entire shrimp in her mouth, but if you aren't quite so adept, you can peel the shrimp in a few simple steps. To enjoy this dish, keep reading.

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Celebrate with the Bubbly French 75 Cocktail

In December of last year, my husband and I took a quick weekend-er to celebrate our anniversary and get some much needed “us” time in one of our favorite cities, San Francisco.

My dad grew up just outside San Francisco so I spent a lot of time there visiting my grandma every summer. It’s also the scene of the crime, the first time my husband met my dad at the Hyatt Hotel sports bar before my dad and mom took us to a San Francisco 49ers game. At that time I was a college-graduated-sorority-girl-waitress dating a guy with purple hair and pierced ears and who was the lead singer in a punk band. Polar opposite of the preppies I was normally attracted to, and one of the funniest, easy going guys I’d ever met. He was my perfect foil.

After that visit, San Francisco became a spot we’d visit as often as we could. Since having Smudge we haven’t been back for a while and we were due.

Flying over the Great Salt Lake en route to SFO

BART dropped us off right at the heart of SF’s shopping mecca Union Square 

So thanks to some great recommendations from some SF local food bloggers (thank you Irvin and Denise, the trip was centered around eating—specifically Sushi Zone and Ramen Underground, both of which have left us craving for more.

We arrived at 4:45 p.m. and were third in line for the 16 seats at Sushi Zone‘s 5 p.m. opening

Where the sushi is fresh, easy on the wallet and belly filling

and the next day ate our weight in nothing fancy but nothing short of amazing ramen at Ramen Underground

 Staying in Union Square at The Prescott put us smack dab in the middle of holiday shopping and steps to and from plenty more eating, and drinking.

Cocktails with a blue sky street view at  The Prescott

My favorite perk: The Prescott’s morning coffee bar on each floor

Like our stop into the French bistro Cafe de la Presse. As we bellied up to the bar and shared a half dozen oysters on the half shell and an appetizer plate of charcuterie, I was craving a glass of champagne.

Our lovely barmaid suggested a French 75, a champagne cocktail enhanced with a shot of gin. And that’s where my cocktail inspiration was born.

I’m not much of a gin lover, so she quickly remedied that by subbing in a shot of vodka and all was right with the world. We talked, we laughed and we nibbled. It was the perfect topper to a day of exploring. And if you’re a magazine junie like I am, Cafe de la Presse has the most amazing selection of European publications to purchase and peruse.

The original version of this drink is made with gin, although there are some that firmly believe brandy was the original base spirit in the real French 75. Chilled Champagne is the preferred topper for the drink, but as the official bubbly export from the Champagne region of France it proudly displays a bigger bill at the liquor store thanks to its exclusivity. Oh, those French.

For my French 75, or as I sometimes call my San Francisco 20 in reference to our anniversary, I used the Spanish version of Champagne: Kava. Similar in bubbles but obviously made with grapes from a different region, the resulting drink comes with a lower price tag but still plenty of effervesce.

Wintertime is the perfect time to warm up to a cocktail. Thankfully, one of my favorite food blogging mixologists, Russell from Chasing Delicious, gave us a great round-up of wintertime Cocktails ala Mad Men style for the current issue of FoodieCrush.

So cozy up, belly up and drink up to winter. It’ll be over before we know it.

 Hot Apple Buttered Rum

Spicy Spiked Hot Cocoa

Mulled Wine Punch

 Cheers!~

Thanks for reading and please keep in touch. Subscribe to FoodieCrush and follow me on  Twitter, Facebook and Pinterest and check out FoodieCrush magazine.

Pin It Tagged as: champagne, drinks and cocktails, gin

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Celebrate Paula Deen's Birthday With 5 Decadent Dishes

There has been quite a bit of controversy in the past year surrounding the health of birthday girl Paula Deen, and while we all have differing opinions on the matter, there's no denying that the Food Network chef likes to cook heavy foods. Whether you love to hate or hate to love her incredibly indulgent eats, there's no denying that she's inventive with her use of butter (deep-fried butter balls, anyone?). We thought we'd take a look at five of her most decadent dishes.

Source: Paula Deen

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Celebrate the Golden Globes in Style With This Party Menu

You might not be in the Beverly Hilton ballroom, but you can certainly dine like you are on the night of the Golden Globes. According to the hotel's chef, Suki Sugiura, this year's awards menu highlights fresh Californian ingredients with a global twist. Steak and salted caramel are just a few of the tidbits we know about the 2013 menu. Start popping bottles with your guests and cracking open those oysters; we've created a similarly inspired menu for the sparkling occasion.

French 75 With Honey
The stars will be drinking Moët and Chandon Champagne, but you can toast with your preferred bottle of sparkling or try this French 75 Champagne cocktail, sweetened with floral honey.

Gruyère Gougères
Gruyère gougères are a tongue-twister worth gushing over: guests will certainly enjoy munching on these fluffy, cheesy puffs.

Oysters With Champagne Mignonette
Oysters with Champagne mignonette (a light vinaigrette made with shallots and Champagne vinegar) are a great way to celebrate a special occasion. Just be sure to shuck them in the kitchen beforehand!

Beef Brisket Braised in Red Wine
Rather than fuss over the main course, let the oven do the work for you and slow-cook a brisket. Carrots and onions sweeten it up and are eventually blended with the pan drippings for a toothsome gravy. This dish is highbrow comfort food, if there ever was such a thing.

Roasted Carrots With Scallions and Ginger
Marry Japanese and French flavors with this roasted carrots recipe topped with an aromatic scallion-ginger oil.

Mashed Potatoes
You can't serve beef without the accompanying mashed potatoes. Make the presentation more upscale by piping the mashed potatoes onto the plate with a star tip.

Caramel Candies
Let guests help themselves to dessert by plating a tray of bite-sized caramel candies, which can be made the night before the main event.

Salted Fudge
Wrap up the night by offering dainty (yet incredibly easy) salted fudge alongside the caramel.

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