New Years

Happy New Year!

January 1, 2014

2014Tiny New York Kitchen Wishes You & Your Family A Very Happy New Year!

Seven Stylish Bar Drinks

December 31, 2013


Seven Stylish Bar Drinks

Some like their cocktails sweet and fruity; others want them brisk and sour; and martini lovers are in a class by themselves.  Keep these recipes in your repertoire and you’ll be covered no matter whom you’re hosting. Remember to drink and serve responsibly!



1/4 Cup (2 Ounces) Vodka

2 Tablespoons (1 Ounce) Orange Liqueur

2 Tablespoons (1 Ounce) Cranberry Juice

1 Tablespoons (1/2 Ounce) Lime Juice

In a cocktail shaker combine all ingredients. Add ice cubes, cover and shake until very cold.  Strain liquid into chilled glass. If desired, garnish with lime peel twist. Makes 1 serving.

Mai Tai


1/3 Cup Pineapple Juice

3 Tablespoons (1 1/2 Ounces) Rum

3 Tablespoons (1 1/2 Ounces) Orange Liqueur

2 Tablespoons (1 Ounce) Grenadine Syrup

Dash Lime Juice

Dash Sugar

In a cocktail shaker combine all ingredients.  Add ice cubes, cover and shake until very cold. Strain liquid into tall glass filled with crushed ice.  If desired, garnish with fresh fruit (such as strawberries, kiwifruit, orange wedges) threaded on long skewer.  Makes 1 serving.

Vodka Gimlet


3 Tablespoons (1 1/2 Ounces) Vodka or Gin

1 Tablespoon (1/2 Ounce) Bottled Sweetened Lime Juice

In a cocktail shaker combine vodka and sweetened lime juice. Add ice cubes, cover and shake until very cold. Strain liquid into an ice-filled glass.  If desired garnish with a lime peel twist.  Makes 1 serving.



1/4 Cup (2 Ounces) Brandy

2 Tablespoons (1 Ounce) Lemon Juice

2 Tablespoons (1 Ounce) Orange Liqueur

Wet the rim of a chilled glass with water. Dip rim into dish of sugar to coat.  Set aside.  In a cocktail shaker combine all ingredients.  Add ice cubes, cover and shake until very cold. Strain liquid into prepared glass filled with additional ice cubes.  If desired garnish with quartered lemon slices.  Makes 1 serving.

Whiskey Sour


1/4 Cup (2 Ounces) Bourbon

2 Tablespoons (1 Ounce) Lime Juice

2 Tablespoons (1 Ounce) Lemon Juice

1 Tablespoon Sugar

In a rocks glass combine all ingredients. Using a spoon, stir until combined and sugar is dissolved.  Add ice cubes.  If desired, garnish with an orange slice and a cherry.  Makes 1 serving

Blackberry Fizz


5 Fresh or Frozen Blackberries (Thawed)

1 Tablespoon (1/2 Ounce) Lime Juice

1 Teaspoon Superfine Sugar

3 Tablespoons (1 1/2 Ounces) Cognac or Other Brandy

3 Tablespoons (1 1/2 Ounces) Sparkling Wine

In a cocktail shaker combine blackberries, lime juice, superfine sugar.  To muddle, gently crush berries with the back of a spoon. Add cognac or other brandy and ice cubes.  Cover and shake until very cold.  Strain liquid into an ice filled glass.  Add chilled sparkling wine.  Garnish with additional blackberries and, if desired, a mint sprig.  Makes 1 serving. 



3 Green Olives

1/4 Cup (2 Ounces) Gin or Vodka

1 1/2 Teaspoons (1/4 Ounce) Dry Vermouth

Thread green olives on a cocktail pick. Set aside. In a cocktail shaker combine gin (or vodka) and dry vermouth. Add ice cubes.  Cover and shake until very cold. Strain liquid into a martini glass.  Garnish with olives and/or a lemon peel twist.  Makes 1 serving. 

Vintage Travel Bar Set

New Year’s Menu Ideas

December 30, 2013

New Year's 2

New Year’s Menu Ideas

If you’re having a New Year’s Eve party or just want to prepare a nice family dinner here are some tasty menu ideas that can help you plan a perfect start to the New Year!

Hors D’Oeuvres, Soups And First Courses

American Osetra Caviar

Smoked Salmon Platter (With Diced Red Onion, Egg Whites, Egg Yolks, Capers & Lemon Wedges)

Salad of Baby Greens With Candied Walnuts, Dried Cherries & Chevre

Artisan Cheese & Seasonal Fruit Platter

Roasted Winter Squash Soup

Shrimp & Crab Bisque

Baked Brie

Shrimp Cocktail With Cocktail Sauce

Pigs in a Blanket

Mini Crab Cakes With Classic Remoulade Sauce

Peking Duck Wrapped in Scallion Pancakes

Smoked Salmon On Cucumber Rounds

Coconut Shrimp With Mango Dipping Sauce


Beef Tenderloin

Roasted Chicken Breasts With Creamy Mushroom Sauce

Herb Roasted Rack of Lamb

Roasted Salmon Filet With Grilled Pineapples

Individual Beef Wellington

Lobster Pot Pie

Roasted Tournedos of Filet Mignon

Side Dishes

Roasted Mushrooms and Potatoes

Black-Eyed Pea Salad

Potato Gratin

Haricots Verts With Mushrooms & Shallots

Roasted Brussels Sprouts With Pancetta & Balsamic Vinegar

Steamed Asparagus

Herb Roasted Potatoes

Whipped Potatoes

Butternut Squash Mash With Brown Butter & Sage


Chocolate Cake

Dark Chocolate Mousse


Chocolate Éclairs

French Macaroons

Petits Fours


December 29, 2013



Every New Year’s Day my husband and I make sure to have delicious caviar to ring in the New Year. 

Caviar is the salted roe of the sturgeon, which is considered a great delicacy because of its rare flavor, though it is truly an acquired taste and not appreciated by everyone.  Most prized are the Russian varieties: the processed roe of the starlet from the Caspian Sea consists of a mass of black eggs each about the size of a pinhead.  Beluga and sevruga caviar are also highly prized.  Once abundant in the United States, caviar has begun to reappear with the return of sturgeon to the Hudson River. 

Caviar should be kept very cold (preferably on ice).  It is served either from its jar or from a small barrel placed on a folded napkin and is accompanied by crisp toast or brown bread and butter; or it may be sprinkled with lemon juice if desired.  Caviar may also be made into canapés, included in hors d’oeuvre, spread on croutes of fried bread or served in blinis (small Russian pancakes).

Where to purchase caviar:

If You’re In NYC:

Caviar Russe Boutique & Restaurant

538 Madison Avenue, 2nd Floor
between 54th & 55th Street

New York, NY 10022

Phone: (212) 980-5908
Fax (212) 980-5928

Toll-Free: 1 (800) NY CAVIAR (692-2842)


2245 Broadway (at 80th Street)

New York, NY 10024

Phone: (212) 787-2000

Fax: (212) 580-4477,default,sc.html

Russ & Daughters

179 East Houston Street

New York, NY 10002

T (212) 475.4880 or (800) RUSS-229
F (212) 475.0345


The Seattle Caviar Company

2922 Eastlake Avenue

East Seattle, WA 98102

(206) 323-3005

Toll Free: (888) 323-3005

Just Caviar

Online Ordering

Toll-free at (888) 24-CAVIAR or (888) 242-2842

Caviar 1

Bourbon Blizzard

December 31, 2012

Bourbon Blizzard

Let’s be honest, New Year’s Eve is the drinking holiday for many party goers around the world. Whiskey isn’t just a man’s drink anymore and with the comeback of traditional cocktails you just may want to try your hand at the Bourbon Blizzard.  Remember to drink responsibly. 


3 Ounces Bourbon

1 Ounce Cranberry Juice

2/3 Ounce Lemon Juice

1 Ounce Simple Syrup

Lemon Twist


Place ice into a cocktail shaker.  Pour the bourbon, cranberry juice, lemon juice and simple syrup into the shaker.  Secure the lid and shake well.  Strain the liquid into a cocktail or martini glass and garnish with a lemon twist.  Makes 1 Bourbon Blizzard.

Pineapple Guacamole

December 29, 2012

Pineapple Guacamole

If you’re having a New Year’s Eve party or needing to bring a dish to a party here is a great dip to bring.  It’s easy to make and the pineapple dresses up a basic guacamole.  It’s best to use fresh pineapple for this dip.


3 Diced Avocados

1 Cup Diced Pineapple

1/2 Cup Diced Onion

1/4 Cup Fresh Lime Juice

1/4 Cup Chopped Fresh Cilantro

2 Minced Jalapeno Peppers

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

Chop and dice all of the ingredients that need chopping and dicing.  Set aside.  In a large size bowl mash the avocados with a potato masher.  You will want the avocados to be somewhat chunky.  Add the salt, pepper, jalapenos, cilantro, lime juice, onions and pineapple.  Stir until just combined.  Serve immediately.  Serves 10

Fresh Herbed Standing Rib Roast

December 27, 2012

Fresh Herbed Standing Rib Roast

This standing rib roast looks regal and tastes even better, yet it’s practically foolproof.  There is no need to pre-sear or fuss with changing the temperatures.  Make my Red Wine Sauce ahead of time and you have a seriously “no fuss” elegant dinner.  This is a great dinner for New Year’s Eve or anytime. 


3 Tablespoon Olive Oil

1/2 Cup Duck Fat

2 Tablespoons Kosher Salt

2 Tablespoons Freshly Ground Pepper

4 Chopped Garlic Cloves

1 Large Bunch Fresh Thyme

1 Large Bunch Fresh Sage

1 Large Bunch Fresh Rosemary

7 Pound Standing Rib Roast (Bone-In & Tied)

64 Ounces Apple Cider

Preheat your oven to 350º F.  Remove the rib roast from the fridge and let it stand at room temperature for 2 hours before cooking.  Place the rib roast onto a rack that sits in a roasting pan.  Rub the olive oil all over the roast.  Place the chopped garlic, duck fat, salt and pepper on the roast.  Take the fresh herbs and place on top of the roast inserted under the strings.  Pour the apple cider into the bottom of the roasting pan. Place in the oven and roast, uncovered, for 1 hour and 40 minutes for rare.  Make sure to occasionally baste with the apple cider & drippings.  Roast 15 minutes more if you want a medium roast and another 15 minutes for well done.  Remember that all ovens are not created equal and oven temperatures vary.  You be the judge of when you want to take your rib roast out of the oven.  Remove from the oven and allow the roast to rest for 20 minutes before carving. Remove the fresh herbs and throw them away. The roast will continue to cook when it is out of the oven.  Transfer to a warmed serving platter and serve with my Red Wine Sauce.  Serves 8

Blackberry Crumble

December 26, 2012

Blackberry Crumble

Here is an easy dessert to make during the holidays.  Whether you are having a dinner party or just want to serve a special dessert to family or friends this is so easy, but looks like you worked all day on it. 


4 Cups Fresh Blackberries

3/4 Cup Sugar

2 Tablespoons Fresh Lemon Juice

1/2 Cup Rolled Oats

1/2 Cup Unbleached Flour

1/2 Cup Brown Sugar

1 Teaspoon Ground Cinnamon

1/2 Cup Softened Butter

Preheat your oven to 350º F.  In a large size bowl place the fresh blackberries.  Add the lemon juice and 3/4 cup sugar to the blackberries and gently toss.  Let stand for 10 minutes.  In a separate large size bowl combine the rolled oats, flour, brown sugar and ground cinnamon.  Mix well.  Add the softened butter until the flour mixture becomes crumbly.  Spoon the blackberries into four large greased ramekins.  Spoon the oats mixture over the blackberries and distribute evenly among the four ramekins.  Place the four ramekins on a baking sheet and put in the oven.  Bake for 35 minutes.  Remove from the oven let cool for 10 minutes before serving.  Serve plain or with 1 scoop of ice cream.  I served it with salty caramel gelato and it was a nice compliment to the blackberry crumble.  Serves 4


Victoria’s Baked Sticky Toffee Pudding

December 24, 2012

Victoria’s “Baked” Sticky Toffee Pudding

If you’re looking for a stunningly delicious Christmas dessert this is the one for you.  No need to steam in a water bath, but just pour the batter into ramekins and bake. 


8 Ounces Pitted & Chopped Dates

6 Ounces Boiling Water

2 Teaspoons Vanilla Extract

6 Ounces Self-Rising Flour

1 Teaspoon Baking Soda

3 Large Eggs

3 Ounces Softened Butter

5 Ounces Demerara Sugar

1 Tablespoon English Golden Syrup (Lyle’s Is Good)

2 Tablespoons Unsulphured Molasses

3 1/2 Ounces Milk


6 Ounces Muscovado Sugar

2 Ounces Softened Butter

8 Ounces Heavy Cream

1 Tablespoon English Golden Syrup

1 Tablespoon Unsulphured Molasses

Preheat your oven to 325º F.  Grease 6 individual ramekins and set aside.  Place the chopped dates into a large size glass bowl and fill with boiling water.  Soak the dates for 20 minutes.  When the dates are soft add the vanilla extract. In a separate large bowl cream the butter and Demerara sugar together.  Add the eggs one at a time and beat after each addition.  Add the golden syrup and molasses.  Beat well.  In a large size bowl combine the self-rising flour and baking soda.  Add a bit of the flour combination to the sugar mixture alternating with the milk until both are completely added.  Add the chopped dates including the liquid in the bowl and stir gently.  The mixture should resemble a thick batter.  Divide the batter between the ramekins and place on a parchment covered baking sheet.  Bake for 40 to 50 minutes.  Remember that all ovens bake differently so make sure to test to determine doneness.  The cakes should be raised and firm to the tough.  Make sure not to over bake.  Remove from the oven and cool for 10 minutes before tuning out. 


To make the sauce:  In a large saucepan melt the butter, Muscovado sugar and half of the cream over a medium heat.  Increase the heat slightly and bring to a boil while stirring constantly until all of the sugar is dissolved.  Add the golden syrup and molasses and allow the sauce to bubble for 2 minutes.  Remove from the heat and leave to cool for 1 minute.  Now stir in the remaining cream. 


For serving place and individual pudding onto a warm individual dessert plate.  Drizzle a generous amount of sauce over the pudding.  Serve and listen for your guests’ applause!  Serves 6

Busy Day Cake

August 3, 2012

Busy Day Cake

Everyone needs to have my Busy Day Cake recipe at their fingertips.  It’s great to have in a pinch.  Top it off with whipped cream and berries or top it with your favorite ice cream or drizzle with honey, chocolate or caramel sauce.  Any of these toppings will make this cake a special-day treat. 



1 1/3Cups Unbleached Flour

2/3 Cup Sugar

2 Teaspoons Baking Powder

2/3 Cup Milk

1/2 Cup Softened Butter

2 Eggs

2 Teaspoons Vanilla


Preheat your oven to 350° F.  Grease and flour an 8×1 1/2 inch round cake pan and set aside.  In a large size bowl, combine the flour, sugar and baking powder.  Add the milk, butter, eggs and vanilla.  Beat on a low speed with an electric mixer until combined.  Beat for another minute on medium speed, but don’t over beat.  Place in the oven and bake for 30 minutes until done.  When you insert a wooden toothpick near the center is should come out clean.  When done remove from the oven and cool in the pan, on a wire rack, for 10 minutes.   Loosen the sides of the cake and invert onto a cake plate.  Cool for 20 to 30 minutes.  Serve warm with berries & whipped cream, ice cream or honey or caramel sauce.  Serves 8

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