We love our drinks in all shapes and sizes, but we have a real weakness for drinks that make us feel like kids again. Case in point: The Spicy Mango Granita from Marcia Selden Catering. It looks like an icee, but you won’t find this bad boy at your local convenience store. Nope, this super easy to make, freeze, and serve frozen drink will have you doing sweet and spicy loops all day. Perfect for any party or, do we dare say, any super party? And, while the recipe doesn’t call for any liquor, a nice shot or two (or three) of tequila or mezcal just might do the trick. Continue reading
If there’s one thing that we love when we have friends and families over, it’s putting together some kind of bar or station. You know, you set up all the ingredients and your guests put together their meal however they’d like. We’ve done grilled pizza stations, we’ve recently put together an amazing bagel station, and with the help of our buds at Marcia Selden Catering, we’ve got a brand new idea: a breakfast toast station. Here are all the nummy nummy details . . .
Assorted Artisan Breads, sliced about ½ inch thick
Avocados, cut in half, mashed
Fresh Lime Juice
Feta Cheese, crumbled
Salt and Pepper
Mash ripe avocados in a bowl, sprinkle with fresh lime juice and salt and pepper. Spread on toast and sprinkle with crumbled feta cheese and pomegranate.
Bananas, sliced thin
Spread the almond butter on the toast, arrange banana slices over it, and sprinkle chia seeds.
Allow the mascarpone to come to room temperature. In a bowl add chopped basil. In a separate bowl, with a fork mash the blueberries, raspberries and blackberries and drizzle with agave. Allow it to macerate for 20 minutes. Combine the mascarpone and basil and spread on toast, top with the mashed berries and drizzle with balsamic glaze.
Want to be inspired to prepare quick, easy, healthy, and most importantly, delicious meals for everything from your crazy busy week to fun-filled weekends with friends and family? Well, then the Darien Library is where you need to be on Thursday, 9/29.
Starting at 7:00pm we’ll have the honor of moderating a lively discussion with New York Times best-selling author and Emmy Award-winning co-host of ABC’s The Chew, Daphne Oz as she shares her inspiration behind her new book, The Happy Cook: 125 Recipes for Eating Every Day Like It’s the Weekend, as well as ideas, tips, advice and more to help even the most nervous or reluctant novice transform into a happy, confident cook.
After our interview, we’ll open up the floor for audience questions and the evening will wrap up with a reception and book signing.
This event will take place in the Community Room and is free to all thanks to the wonderful folks at the Darien Library.
Hope to see you there!
Daphne Oz In Conversation
9/29 at 7 pm
1441 Post Road
Pardon us for a sec: our minds are kinda blown. That’s because we’re sharing a recipe from Marcia Selden Catering that uses kiwi and other fresh summer fruits to make an amazing carpaccio. Yes, what you normally see as beef carpaccio or even thinly sliced fish is now taking its place with a fruit version.
Serve up this easy to make dish as an appetizer, a snack, or a salad. Either way, this is a great dish to dive into because the weather is still crazy hot and demands some serious refreshment.
Kiwi Carpaccio Salad with White Balsamic Vinaigrette Continue reading
We’re entering prime grilling season here, people, so it’s nice to add something new to your arsenal of go-to dishes. So, might we suggest taking things in a new direction with soft shell crabs, cooked up real nice on your grill? It’s really the perfect summer dish, but don’t wait on this too long . . . soft shell crab season only goes until half way through September. Continue reading
Check it: from now until 7/26 you can hit up your local Stew Leonard’s for Maine lobsters at $4.99 per pound! That’s a big saving to you, so why not beef up that backyard bbq with some killer steaks and turn the night into Surf n’ Turf? :)
So, get down to Stew’s and stock up. Also, we’re including a few resources for you including the Top 5 questions that are asked about lobster, wine pairing options, and a recipe for grilled lobster! Continue reading
Here at OmNomCT, we’re always in search of new flavors and ingredients, especially when cocktails are involved. Enter in KAS Krupnikas, a handcrafted and spiced honey liquor. Take one part local raw honey, 10 spices, and citrus zest and you’ll get this 80 proof sweet sweet sunshine. This small batch liquor is made right in NY and comes from an old Lithuanian family recipe. Although it has just entered into the CT market lately, it’s making a big splash, especially at The Whelk and Kawa Ni. (Plus, it did win a tiny amount of recognition by placing in the Top 100 Spirits of the Year by Wine Enthusiast . . . nbd.) Continue reading
It’s pretty standard to throw in some loaded nachos, tacos, and margaritas when you celebrate Cinco de Mayo, but we’ve got another idea for you. Woooahhh, hold up: we’re not saying to stop serving those, we’re just saying think about adding this bad boy recipe too: Macho Nacho Burgers. It’s all the things that we love about Mexican food: chili and spices, jalapeno, cheese, and cilantro! Plus, it’s super easy to make.
If there’s one thing in this world that we can’t ever get enough of, it’s fried chicken. But, when you go and add some bacon into that mix? Oh, praise the lard! So, we’re super excited to share this amazing recipe from Marcia Selden Catering . . . a recipe for Bacon-Fried Chicken. Eat it by itself, with greens, with waffles, or whatever your bacon-clogged heart desires! Continue reading
Pistachio Crusted Loin of Lamb with Cherry Port Glaze Recipe: Perfect for Easter! via Marcia Selden Catering23 Mar
March comes in like a lion, and out like a lamb . . . sorry, got distracted. Yes, and it comes out like a lamb. Man, it’s one of our favorite meats, especially when it comes around time for Easter and springtime. So, it’s only fitting that we share a great recipe from our friends at Marcia Selden Catering that will definitely wow your guests. Here it is, the recipe for Pistachio Crusted Loin of Lamb with Cherry Port Glaze. Continue reading