Love Potion #299
As seen in the New York Post
Served at Bookmarks, the rooftop bar in the Library Hotel and Madison & Vine, this is the creation of Kenneth McClure, general manager at both.
3 tablespoons pink sherbet
1 ounce simple syrup
Splash of pomegranate juice
2 ounces champagne (such as Moet & Chandon)
Rose petal and chocolate-dipped strawberry, for garnish
In a mixing glass, stir together the sherbet, simple syrup, pomegranate juice and 1 ounce of the champagne. Strain into a chilled champagne flute. Top with remaining champagne.
Garnish with a rose petal and serve with a chocolate-dipped strawberry.
Served at Bookmarks, the rooftop bar in the Library Hotel and Madison & Vine, this is the creation of Kenneth McClure, general manager at both.
3 tablespoons pink sherbet
1 ounce simple syrup
Splash of pomegranate juice
2 ounces champagne (such as Moet & Chandon)
Rose petal and chocolate-dipped strawberry, for garnish
In a mixing glass, stir together the sherbet, simple syrup, pomegranate juice and 1 ounce of the champagne. Strain into a chilled champagne flute. Top with remaining champagne.
Garnish with a rose petal and serve with a chocolate-dipped strawberry.
Biscotti
INGREDIENTS
* 1 cup white sugar
* 1/4 cup margarine, softened
* 1/4 cup olive oil
* 1 teaspoon vanilla extract
* 3/4 cup liquid egg substitute
* 2 1/4 cups all-purpose flour
* 1 1/4 cups unsweetened cocoa powder
* 2 teaspoons baking powder
* 1 candy bar, chopped
DIRECTIONS
1. Prepare; Preheat oven to 350 degrees F . Grease cookie sheets.
2. In a large bowl, cream together the sugar, margarine and olive oil until smooth. Stir in the vanilla and egg substitute. Combine the flour, cocoa, and baking powder. Stir into the creamed mixture.
3. Fold in the chocolate pieces. Cover, and chill dough for 10 minutes.
4. Divide the dough into two equal pieces.
5. Roll each piece into a log about 9 inches long. Place the logs onto the prepared cookie sheets about 4 inches apart. Flatten each one down to 1 inch thickness.
6. Bake 20 to 25 minutes, or until firm.
* 1 cup white sugar
* 1/4 cup margarine, softened
* 1/4 cup olive oil
* 1 teaspoon vanilla extract
* 3/4 cup liquid egg substitute
* 2 1/4 cups all-purpose flour
* 1 1/4 cups unsweetened cocoa powder
* 2 teaspoons baking powder
* 1 candy bar, chopped
DIRECTIONS
1. Prepare; Preheat oven to 350 degrees F . Grease cookie sheets.
2. In a large bowl, cream together the sugar, margarine and olive oil until smooth. Stir in the vanilla and egg substitute. Combine the flour, cocoa, and baking powder. Stir into the creamed mixture.
3. Fold in the chocolate pieces. Cover, and chill dough for 10 minutes.
4. Divide the dough into two equal pieces.
5. Roll each piece into a log about 9 inches long. Place the logs onto the prepared cookie sheets about 4 inches apart. Flatten each one down to 1 inch thickness.
6. Bake 20 to 25 minutes, or until firm.
Chocolate to fight flab!
Chocolate that can help to fight flab by suppressing the appetite could be on sale within two years.Scientists are using extracts from plant leaves and cereals to develop a technique that interferes with the digestive process and reduces hunger.
The project is seen as a way to improve the nutritional quality of convenience foods and would be a vital tool in tackling the obesity crisis.Health experts are convinced that additives can be put in foods that trigger a natural response telling the body it is full.The secret for sating the appetite is in a range of natural fatty molecules called galacto lipids found in cereals such as oats and most edible green leaves.The molecules slow down the breakdown of fat in the gut, allowing the residual fat to continue the digestive process to the small intestine.
It then stimulates the release of a hormone, known as cholecystokinin, that sends a message to the brain that the person has had enough to eat.
The technology is being pioneered by the Institute of Food Research in Norwich, eastern England, which is getting funding from the British Government's Biotechnology and Biological Science Research Council.
http://www.theaustralian.news.com.au/
The project is seen as a way to improve the nutritional quality of convenience foods and would be a vital tool in tackling the obesity crisis.Health experts are convinced that additives can be put in foods that trigger a natural response telling the body it is full.The secret for sating the appetite is in a range of natural fatty molecules called galacto lipids found in cereals such as oats and most edible green leaves.The molecules slow down the breakdown of fat in the gut, allowing the residual fat to continue the digestive process to the small intestine.
It then stimulates the release of a hormone, known as cholecystokinin, that sends a message to the brain that the person has had enough to eat.
The technology is being pioneered by the Institute of Food Research in Norwich, eastern England, which is getting funding from the British Government's Biotechnology and Biological Science Research Council.
http://www.theaustralian.news.com.au/
Chocolate Room
Godiva has unveiled an all-chocolate room in Manhattan, a creation where even the candles and artwork are made of the sweet stuff.
There's a chandelier dripping with chocolate "pearls" and a dining table made of stars, truffles and crescents, all chocolate and under glass.There's also a fireplace, with chocolate logs and a chocolate mantel, as well as all-chocolate candles. Lighting, of course, isn't advised.
This is Godiva's annual Valentine's Day promotion contest. This year, anyone who buys the winning box of chocolates --for $23 and up--may win the chocolate room. It is to be re-created in a suite of Manhattan's Bryant Park Hotel for a pampered getaway weekend for two in May.
The winning box-- sold only in North America --will contain a note informing the buyer of his or her good luck.
There's a chandelier dripping with chocolate "pearls" and a dining table made of stars, truffles and crescents, all chocolate and under glass.There's also a fireplace, with chocolate logs and a chocolate mantel, as well as all-chocolate candles. Lighting, of course, isn't advised.
This is Godiva's annual Valentine's Day promotion contest. This year, anyone who buys the winning box of chocolates --for $23 and up--may win the chocolate room. It is to be re-created in a suite of Manhattan's Bryant Park Hotel for a pampered getaway weekend for two in May.
The winning box-- sold only in North America --will contain a note informing the buyer of his or her good luck.
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