Haus Murphy’s Chef Hauffman shows us dessert recipes for a super moist German Chocolate Cake and Creme Brulee. These recipes were a showcase for their Octoberfest, but really can be adapted for a show stopping dessert anytime.
Find more dessert recipes for German chocolate cake and creme brulee on Recipebridge.
Sangria is one of those drinks that people associate with being on holiday and relaxing in the sun, and it is because of this that it is such a popular drink in many bars and restaurants as well – people want to relive that feeling of being on holiday!
So this new year’s eve, why not kick back and relax with a pitcher of this lovely fruity cocktail and melt away your troubles of the snowstorms outside?
A punch made of red wine, lemonade, fruit and sometimes additional spices, this traditional drink is from Spain but is enjoyed all over the world, especially in European popular tourist destinations. You wouldn’t think that sangria actually dates back hundreds of years because of its modern flavors and the way it is enjoyed so freely nowadays, but this fruity punch actually goes way back.
Sangria dates back to the Romans, and their cultivation of red grapes throughout Spain and other areas of Europe soon lead to the development of red wine punches which eventually was named Sangria. White wine sangria didn’t come till later, and this is another light punch popular for parties and holidaying people alike.
Sangria can be made with a variety of liquors including:
The mixing drinks that you can put with a sangria are:
Things you can add to your sangria (including garnishes and spices etc) are:
You will need:
Pour the wine into a large punch bowl or pitcher and squeeze the juice from the wedges of lemon, orange and lime lemon into the pitcher with the wine.
Drop in the fruit wedges (get rid of pips first) and then add the pineapple, sugar, orange juice and gin. Chill overnight.
Add ginger ale, berries and ice just before serving. If you’d like to serve right away, use chilled red wine and serve over lots of ice.
A chilled glass of sangria is a great thing to serve party guests or to relax with at dinner parties or garden barbecues. Just remember it needs to be served cold and leaving the mixture to marinate overnight means that flavors can combine much better together.
It might be December, and you might not be in the mood for a cold drink, but anyway…Happy New Year, everyone!
Find more Sangria Recipes on Recipebridge.
Dips and spreads make the perfect appetizer for any get togethers you might have plans for the New Year’s eve. With so much going on, it is always a comfort to know your guests and yourself can reach for a good dip and spread recipe when they want to keep those hunger pangs at bay!
Both warm and cold dip and spread recipes are always easy to assemble so that they require next to no effort and work really well with parties and New Years Eve celebrations too. The best thing about dips and spread starters is that they can be light and won’t fill up your guests before the actual meal.
Warm Dips
Here’s our selection of some warm dips to savor:
Cold Dips
Cold dips are easier to prepare simply because they can be prepared/ cooked etc well before they are served and you don’t have to worry about timing. Onion dips are popular and wonderfully addictive, Chicken liver pate is a great rich taste, and garlic and chive dip will go with practically any accompanying foods and is extremely easy to make:
For a Garlic and Chive dip you will need:
Use a blender to smooth out the roasted garlic. Add sour cream, yogurt, and milk and process until smooth. Transfer to a bowl. Stir in chives. Season with salt and pepper. Top with more chives if desired.
Here’s our selection of 5 more cold dip recipes:
Some great things to go with dips and spread are crackers, chips, pita slices, pita chips etc but if your guests prefer something fresher, also offer sticks of veggies such as carrots, peppers, cucumbers, and celery for a more rounded taste and a different texture.
Place the dips next to the right accompaniments to guide your guests in their choices – for example pita slices go really well with hummus so place those near one another – if they decide to try hummus with cucumber sticks it is totally up to them, just keep it an easy to access area and let your guests have fun creating their own starters with various dip recipes!
Larry Pfarr from St. Paul’s farmer’s market shows an interesting asparagus wrapped chicken recipe. An easy yet elaborate recipe, it can easily be a one dish meal for weeknights or a show stopper for your next get together.
Find more asparagus recipes and chicken recipes on Recipebridge.
So the family have left and gone home, however the fridge is still full of food. Time now to start thinking about how you’re going to work off all the food you ate for Christmas Dinner (or lunch) ay. It’s even worse if you had both Christmas Lunch and Christmas Dinner!
With many people starting to think about their new year’s resolutions, here comes are some ideas from the BootsDiets in the UK on how you can start shedding a few pounds before then. This great Infographic offers ideas from Ironing to Wii Fit and Xbox 360.
So start burning the calories now !
As we all tuck into our turkeys and trudge about in the snow over Christmas, most of us will forget that down under in Australia they are celebrating Christmas in the summer! Christmas Lunch in Australia is very different to other countries in the northern hemisphere, and different traditions are followed when it comes to food eaten on Christmas day. With temperatures usually between 35 and 41 degrees C, cooler alternatives are generally chosen for the traditional Aussie festive dinner.
Seafood makes a great Christmas Lunch alternative to the roasts eaten in the northern hemisphere. It’s lighter than a cooked turkey with all the trimmings and yet offers a great range of flavours and textures for an indulgent festive feast. Oysters, prawns, salmon and many other seafood dishes can be served at Christmas time. on the side are thousand island sauce and tartare sauce as well as wedges of lemons.
A stereotypically Aussie dish, the shrimp on the Barbie is traditionally served over the festive period too although prawns, bugs, yabbies and lobsters are more likely to make an appearance on the barbeque than the traditional shrimp.
Chilled Foods
As the temperatures are so hot outside on Christmas day, the Christmas Lunch is served as starters and desserts or side dishes for the entrees are traditionally cold or chilled. Plenty of sliced turkey, ham, pork, salads, potato salads, and ranges of bouchees are great for lighter and cooler dishes to chill the palate before a hearty seafood platter.
Desserts
Indulgent desserts are as popular in Australia as they are in the north, and what can be more indulgent and cooling as a big dollop of ice cream to finish off your special meal? Alternatively, some people prefer to offer mince tarts, plum pudding and custard, or just raspberries or strawberries dusted with icing sugar.
Fancy trying an Aussie menu yourself? How about this for a different twist on the classic Christmas Day traditions?
Appetisers – Make sure your guests are offered plenty of drinks upon arrival – a quick cup of coffee or a cocktail is a nice start to any meal. Once your guests are relaxed, offer appetizers such as Prawn and Squid with Grilled Fennel or Smoked Oyster Tartlets.
First Course – Crab Ravioli (in small portions of course) is a great f0ollow up to the appetiser and will contrast yet beautifully complement the main course.
Main Course – Duck is a rich yet beautifully succulent dish for Christmas day and served with a rich sauce such as peppered strawberries will be rich and give your guests a real culinary treat.
Dessert – Vanilla ice cream served with fruits such as peach, raspberries and topped with cinnamon will truly take your breath away – refreshing yet decadent.
Wine – Pick a versatile wine that will complement each dish nicely. Cabernet Sauvignon or Chardonnay don’t cost much but will go beautifully with all courses.
From classic to new recipes, Christmas Cookies are a quintessential Christmas tradition and make the perfect dessert or mid afternoon snack over the festive period. From classic recipes to new twists on traditional creations, there are many ways to keep your festive cookies exciting this year.
For a Simple Sugar Cookie recipe, you will need:
These are simple yet delicious Christmas Cookies to have at hand all through the Christmas holidays, but if you really want to “wow” your guests, why not try some of these spectacular recipes:
It’s a fact that many food or content websites have very poorly constructed Recipe URL structures. Our recipe search engineers typically see the following formats as not only the most popular, but also the the most hard to recognize;
If you’re looking for the ultimate URL structure then is what you should create ;
www.sitename.com/recipes/123456/recipe-name
Why ? As you can see there is a folder called “recipes” which logically says anything under this url should only consist of a page of recipes. Also it offers the ability to have a centralized recipe page at www.sitename.com/recipes. The id is the primary key (or id in the database) which is easily indexable. As is the name of the recipe in full in the URL helps from a search perspective.
Don’t forget that when you change from one URL structure to the next, you’ll have to put into place a series of 301 Redirects so as they pages does not lose its ranking in search engines.
Finally and adhering to best-practice, you should publish a sitemap.xml file with the list of recipe URLs. This will allow search engines like RecipeBridge (and many others) to easily identify recipe content and save them into the index. See – Recipe SiteMaps
For more information about Publishing Recipes Online, then please download our Recipe Publishing Online White Paper which is a comprehensive guide with lots of handy hints including Recipe URL Structure.
Right around the world, oysters are often considered a delicacy. To many, they are known to be an aphrodisiac.
Most people enjoy oysters natural, ie freshly shucked with remnants of the ocean within and served with an edge of lemon. However oysters are such a versatile ingredient which can be eaten raw, smoked, boiled, baked, fried, roasted, stewed, canned, pickled, steamed, broiled or featured in a range of cocktails.
In recent times, raw bars have popped up offering a wide selection of oyster varieties, but there’s nothing better than serving fresh oysters at home with your friends and family. So we’d thought we’d share some common and uncommon recipes using Oysters.
Raw Oysters served with a wedge of Lemon
Simple, fresh and easy.
Rockefeller Oysters
Originating in New Orleans this cooked oyster recipe is packed with flavour
Broiled Oysters
Lightly broiled with a little garlic, parsley and butter.
Oyster Soup
Usually served creamy, don’t forget to keep a few whole oysters as garnish. Great for winter.
Tempura Oysters
Lightly fried in tempura batter – serve in the shell for great presentation.
Oyster & Bloody Mary Shooters
Freshly shucked oysters paired with the cocktail classic, served in shot glasses.
Oyster Stew
Classically prepared with fresh mushrooms, in a cream base this oyster dish is a rich. Serve with fresh bread.
Carpetbag Steak
Classic Surf & Turf – try oysters stuffed into a fillet of steak and grill to perfection.
Oysters Kilpatrick Recipes
The Kilpatrick is a classic oyster dish featuring bacon, garlic and worcestershire sauce.
Tea Smoked Oysters
Lightly smoked in the shell with tea leaves for a couple of minutes on low heat
Kumamoto, Kusshi, Blue Point and several other oysters all ship direct from the dock to you the day of harvest for a product that couldn’t be more fresh. And since i love blue sea sell only healthy and sustainable seafood, it couldn’t be better for you or our oceans either. i love blue sea guarantee these are the best oysters you will ever try.
Order fresh oysters online from www.ilovebluesea.com
XML sitemaps have been thoroughly useful for major search engines like Google and Bing to help identify all the pages on a website to index. These days all webmaster portals require at least one sitemap.xml per website.
One of the hardest tasks our recipe search engineers find is isolating food content away from recipe content. From a human perspective it’s easy to determine what a recipe is and what isn’t. But from a machine perspective and when there isn’t a set standard in place (like hrecipe or Recipe Schema) we need a little help know what’s a recipe.
To make it easy for our search engine engineers (and all other Search Engines) and recipe crawler to index your content we need a starting point. What we need is a XML file that only includes all the Recipe URLs on your site – we call it a Recipe Sitemap. You can either build this using an XML Tool or have your web design create a simple XML file. Many Content Management Systems like WordPress have XML plugins that can be customised.
When you have created the Recipe Sitemap, save this on your servers root directory or sitemap folder as such;
www.sitename.com/recipes.xml or
www.sitename.com/sitemaps/recipes.xml
Ideally the best solution is to have your website automatically add new recipes to the recipes.xml file as soon as you publish a new recipe. This will ensure that your website is constantly updated in our index.
To have your site indexed by RecipeBridge, simply visit Submit your Recipe Website
For more information about Publishing Recipes Online, then please download our Recipe Publishing Online White Paper which is a comprehensive guide with lots of handy hints.