Monday
Jan142008
Blue Lotus Vodka
January 14, 2008 Get a wake up call with Blue Lotus, the newest addition of Lotus Vodka. Enhanced with Guarana, Taurine and Caffeine, it has a nice spicy kick. Drink it straight, or use it as a great addition for a bloody mary at brunch.
Packaged in eco-friendly materials, the brand also donates a portion of sales proceeds to local and national charities (Project Ahimsa, Pathways for Kids and the Dalai Lama Foundation). So go out there and rack up your karma points with Blue Lotus!
For more info, visit: www.lotusvodka.com
See you at the bar,
Tami
Dry skin is unavoidable in the winter with the heaters blasting at full speed. It's Gotu Kola and Azulene Moisturizer to the rescue! Gotu Kola combined with a high amount of active peptides result in a nice firming moisturizer. The lightweight texture provides easy absorption, while Azulene's excellent soothing nutrients calm sensitive or chaffed areas.
For normal/combination types, the Neem and Avocado Balancing Moisturizer is a good alternative. With Squalene and Evening Primrose Oil, this is a powerhouse of emollients to address dryness without clogging the pores.
The stellar lineup will also include the acclaimed Emma (starring Kate Beckinsale), and the Emmy award-winning Pride and Prejudice. Start swooning ladies - Colin Firth will soon grace your TV screen. As a bonus, viewers will be treated to a new drama, Miss Austen Regrets, based on Austen’s own love life.
Airing Sundays at 9pm (check local listings), starting January 13, 2008.
For more info: 
The author also shares useful tips and techniques on using phyllo dough, toasting and blanching nuts, and making a ganache that will make you swoon. Yum....Happy Baking!
Photo Credit: Leigh Beisch
www.chroniclebooks.com
-Tami
Chocolate Tiramisu
4 ounces DAGOBA 59% Dark Chocolate, chopped*
3 large eggs, separated
1/4 cup sugar
1 1/2 cups mascarpone cheese
1 teaspoon pure vanilla extract
1/2 cup heavy cream
Pinch of salt
1 cup espresso or very strong brewed coffee, cooled
About 20 store-bought Italian ladyfingers
Directions:
Melt the chocolate in a heatproof bowl set over a saucepan of about 1 1/2 inches of nearly simmering water, whisking until smooth. Remove the bowl from the heat and let cool.
With an electric mixer on medium-high speed, beat the egg yolks and sugar in a large deep bowl for about 8 minutes, until thick and pale and the mixture forms a ribbon when the beaters are lifted. Add the mascarpone and vanilla and beat on low speed just until light and fluffy. Add the cream and beat on medium-high speed for about 2 minutes, or until the mixture is doubled in volume and still loose. Reduce the speed to low and beat in the chocolate.
With the clean beaters of an electric mixer on medium-high speed, beat the egg whites and salt in a medium bowl just until the egg whites form soft peaks when the beaters are lifted. With a whisk or a rubber spatula, gently fold the egg whites into the chocolate mixture, one-third at a time, just until blended.
Pour the espresso into a shallow bowl. Dip 9 or 10 of the ladyfingers, 2 at a time, into the espresso for about 30 seconds, or just until saturated; if you leave them in too long, they will fall apart. Arrange them in an 8-inch square glass or ceramic baking dish, cutting or breaking them to cover the bottom. Cover the ladyfingers with half of the chocolate mixture. Repeat dipping the remaining 9 or 10 ladyfingers into the remaining espresso in the same way, and arrange on top of the chocolate mixture. Spread with the remaining chocolate mixture. Refrigerate, covered, for at least 8 hours, or up to 2 days.
Spoon into bowls and serve chilled.
Serves 6 to 8
Springerle
This centuries-old German cookie is stamped with a carved wooden mold to create an embossed design.
2 eggs
2 cups powdered sugar
1 ¾ cups all-purpose flour, plus more for dusting
1 tsp. baking powder
Dash salt
Aniseed for coating
Baking sheet
Using an electric mixer with a whisk beater, beat eggs in a bowl at high speed until fluffy. Add sugar and beat until very thick, about 5 to 10 minutes. In another bowl, stir together flour, baking powder, and salt. Gradually add the flour mixture to the egg mixture and beat well. Place in plastic wrap and chill 1 hour.
Dust baking sheets lightly with flour and sprinkle with aniseed. On a lightly floured surface, roll out dough 3/8-inch thick. Dust surface of dough with flour and smooth with fingertips. Press the mold into dough and lift up. Using a knife, cut out cookies and lace on baking sheet. Let dry overnight at room temperature; do not cover.
Preheat oven to 325°F. Bake for 20 to 25 minutes or until white on top. Transfer to racks.
Store in an airtight container up to 2 months.
Makes about 2 ¬Ω dozen.
This is truly a rare opportunity to learn a few industry makeup tricks from the very best authority in beauty and skin care. You can also check out her great Muse holiday collection for more inspiring holiday looks!
Schedule your appointment today by calling 415-395-0953.
Friday, December 28
11am - 7pm
shu uemura SF boutique
1971 Fillmore Street
San Francisco, CA 94115
Inspired by the traditional holiday drink, the Eggnog Poundcake Mix has a nice eggnoggy taste, but it's not too rich at all. In fact, you'll be eating more than one slice. Madagascar Bourbon vanilla, ground cinnamon and nutmeg are added for an extra holiday oomph. Just add water and butter, and voila! Instant elegant dessert. Great by itself, with hot cocoa, or tea. Or, you can slather on a thick layer of fudgy choco sauce for an ultimate indulgence. Go ahead, you've been nice all year, treat yourself...
