Halloween: Dia de Los Muertos // Cocktails

Halloween: Dia de Los Muertos // Cocktails

pop by Yaz Arise Dia de Los Muertos - Cocktails

Keep the spirited celebration going with Dia De Los Muertos cocktails! Below are three alcoholic and non-alcoholic cocktails you and your friends can indulge in.

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Margarita del Diablo

pop!INGREDIENTS

  • 1 Jalapeño
  • 2 oz.  Patron Silver Tequila
  • 1 oz.  Passion Fruit Juice
  • 1 oz Cointreau
  • 1 oz Agave Nectar
  • 1 Lime, juiced
  • 2 oz. Tajin to rim the glass

*Tajin – a tangy, spicy “fruit seasoning” powder (called salsa en polvo in Spanish) consisting of chile peppers, salt, and dehydrated lime juice

 pop!DIRECTIONS

  1. Pour approx. 2 oz. of Tajin in a small plate. Enough to coat the rim of your glass.
  2. Wet the rim of a glass with a lime wedge and then dip into the plate of Tajin.
  3. Cut and slice ¼ of a jalapeño, or larger if you desire a spicier cocktail (Oh, you devil!)
  4. Muddle the jalapeño slices and add the tequila, Cointreau, passion fruit juice, lime juice, agave nectar and ice.
  5. Shake and strain into the glass with ice.

Garnish with slice of jalapeño

See the post HERE

pop Arise dia de los muertos ashes to ashes

Ashes to Ashes

Inspired by the Penicillin cocktail I had while in Paris

pop!INGREDIENTS

  • 2 oz Woodford Reserve (Famous Grouse or another blended Scotch is typically used, but I wanted a sweeter profile)
  • 3/4 oz fresh lemon juice
  • 3/4 oz honey 
  • 3 slices fresh ginger (can substitute with Domaine de Canton)
  • 1/4 oz Laphroaig (or any peety Islay single malt Scotch)

pop!DIRECTION

  1. Using a wooden muddler or mixing spoon, muddle the fresh ginger in the bottom of a cocktail shaker until it is well mashed.
  2. Add the Woodford Reserve, lemon juice, and honey, and fill shaker with ice.
  3. Shake untill well chilled, about 20 seconds.
  4. Strain into an ice-filled rocks glass (you may wish to double-strain through a fine strainer to remove the small pieces of ginger), and pour the Laphroaig over the back of a bar spoon so that it floats atop the drink.


yaz pop ARISE DIA DE LOS MUERTOS DE MI SANGRE

De Mi Sangre (Of My Blood)

Mocktail

pop!INGREDIENTS

  • 3 oz Blood Orange Sparkling Soda
  • 1/2 oz Grenadine

Blackberry Glaze

  • 1 cup of Blackberries
  • 1/4 cup of brown sugar
  • 1 teaspoon of butter
  • 1 teaspoon of Cornstarch (To thicken)
  • Zest of a lemon

pop!DIRECTION

  1. In a small pot over medium heat, melt the butter and sugar and stir
  2. Add the blackberries and let simmer
  3. Mash a few of the berries in order to get the juice out of a few berries
  4. Add cornstarch and continue to stir until thickened
  5. Strain through a strainer to remove the small pieces of berries and let cool a bit
  6. Dip the rim of the glass in the glaze
  7. Pour the grenadine and then top with the Blood Orange sparking soda

Halloween: Dia De Los Muertos // Arise 360 The Details

Halloween: Dia De Los Muertos // Arise 360 TV

pop by yaz Dia de los muertos

Halloween is typically associated with carving Jack o’ Lanterns out of pumpkins, decorating with a ghoulish theme, and going trick or treating door to door while wearing costumes. Instead of the traditional route, I wanted to introduce a holiday that many Americans are unfamiliar with, that happens to take place during the same time period. Inspired by el Dia de los Muertos below is a detailed look at my decor and ideas. This is a nod to my Latinos as this holiday is becoming more mainstream and now more with the help of pop… more glamorous!

pop!ELEMENTS

  • Segment Production // pop! by YAZ @yazatpop
  • Decor // pop! by YAZ
  • Flowers // pop! by YAZ
  • Cocktails // pop! by YAZ
  • Make-up // Elizabette Quezada @lizzyslove_xo
  • Photos // Amy Anaiz Photo @AmyAnaizPhoto
  • Cake + Cookies // IM Pastry Studio @IMPastryStudio

pop by Yaz Arise Dia De Los Muertos - Set-up

This is me behind the scenes setting up the table

pop by yaz Dia de los muertos - table

Dia de los Muertos—the Day of the Dead—is a holiday celebrated on November 1. Although marked throughout Latin America, Dia de los Muertos is most strongly associated with Mexico, where the tradition originated.

Dia de los Muertos honors the dead with festivals and lively celebrations.

pop by Yaz Arise Dia de Los Muertos - Cake

In order to celebrate, the families make alters and place ofrendas (offerings) of food, skulls and figures, candles, incense, yellow marigolds known as cempazuchitl (also spelled zempasuchil) and most importantly a photo of the departed soul is placed on the altar.

Traditional food you can prepare can include:

Pan de Muertos – Day of the Dead Bread

Calaveras de Azucar – Sugar Skulls

Calabaza en Dulce – Candied Pumpkin

Tamales

Mole

Fruit

pop by yaz Dia de los muertos - Yaz Quiles

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I just love my flower crown and Lola did too!
They’re super easy to make with a few faux flowers, a glue gun and and headband.

pop by yaz Dia de los muertos

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In Mexico, the streets near the cemeteries are filled with decorations of  papel picado, flowers, candy calaveras (skeletons and skulls), and parades. It is believed that the spirit of the dead visit their families on October 31st and leave on November 2nd.

pop by Yaz Arise Dia de Los Muertos - CakeA red velvet cake made by IM Pastry Studio

pop by Yaz Arise Dia De Los Muertos - Cookie

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Don’t you just love these Dia de los Muertos sugar cookies? An easy substitute if you can’t make traditional sugar skulls.

Stay tuned… cocktails will be on the next post!

Halloween: Dia De Los Muertos // Arise 360 TV Segment

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Halloween: Dia De Los Muertos // Arise 360 TV Segment

If you missed out on the LIVE airing of Arise 360 on Arise TV and the second airing on Centric, you still have an opportunity to see my Halloween Entertaining segment. Stay tuned as I will be sharing behind the scenes shots, Halloween decorating tips and recipes for all of the delicious cocktails.

Click HERE to see the segment!

Cheers!

Yaz

pop by Yaz Arise 360 Halloween Dia de Los Muertos

 

 

 

 

Watch Yaz on Arise 360

pop by Yaz Arise 360 on Centric

Catch me tonight on Arise 360 as I host a Halloween Entertaining segment showcasing some tantalizing cocktails and party decor that will surely liven up the spirit of your next soiree!

7PM EST on BET’s Centric and on www.Arise.TV
(Time Warner: 90 and Optimum: 185)
@Arise360 @centricTV

Treats at the Tasting Table Test Kitchen with Patrón XO Café

Evil Queen Patrón XO Cafe

Halloween Treats at the Tasting Table Test Kitchen with Patrón XO Café

EVENT// Halloween at the Tasting Table Test Kitchen with Patrón XO Café
VENUE// Tasting Table Test Kitchen
CITY// NYC
DATE // October 30, 2013
PHOTOS// Alyssa Ringler via Tasting Table

Being part of the Patron Social Club has its perks…yummy perks if I must say so myself. I received an invitation to this must-attend Halloween tasting at the Tasting Table Test Kitchen. They promised “spooky cocktails and seasonal canapés” and sure enough they delivered!

My BFF Fallon, who you may know from Sage & Sparkle, joined me for this Halloween jaunt. Sans costume, which we questioned… I mean, how awkward would it have been being the only ones in costume???? Luckily, we saved ourselves from that moment! Upon arrival to the space, we climbed the two flights and although I was out of breath (don’t judge me) I could smell the glorious food penetrating through the door. We excitedly walked through and it was like walking into a friend’s home. You know… extra toasty, filled with foodies and dimly lit. We walked straight back to the bar where we met Barnard the bartender who graciously made us two decadent cocktails featuring Patron XO Café. Sipping our cocktails we gazed into the magnificent kitchen watching the chefs prepare our meal. We swooned and dreamt about having such a kitchen in our own homes one day. Truth be told, I think Fallon and I would just gut an apartment and make it one BIG ASS kitchen if you left it to us, but apparently people need places to sit, bath and sleep. Ugh!

Tasting Table’s executive Chef Brendan McHale sent out a variety of treats for us kiddies, but our favorites hands-down were the Gnocchi and the Hamachi! Fallon – I smell a new post cooking up! Overall, it was a wonderful evening with a delicious spread. I could have stayed all night and ate away, but the server was onto us as we strategically placed ourselves by the kitchen so we could have access to the food first – ha! Thanks to Patron Tequila & Tasting Table for the wonderful evening out!

Check out the menu and photos from the event below.
Additional photos can be found on the Tasting Table Facebook Page.

PS. There are no photos of me and Fallon because apparently I did not have the appropriate lens. It was super dim and truth be told, after my first (and not last) plate of that Gnocchi I gave up on the photos! lol

ENJOY!

Patron XO CafePatron XO Café Coffee Liqueur combines Patron Silver Tequila with coffee to create a slightly sweet, full-bodied liqueur for tequila and coffee lovers alike.

Barnard the Bartender Patron XOBarnard the Bartender mixed it up for us!

Patron XO Cafe Kiss CocktailPatron XO Cafe Kiss Cocktail

Raging Bull Patrón XO CafeRaging Bull Cocktail

Patron XO Cafe CocktailPatron XO Cafe Cocktail

Artisanal meats and cheeses
Artisanal meats and cheeses

Menu Tasting Table Patron
The menu was featured on an ipad for easy visibility

Menu Tasting Table Patron 2

Roasted squash caraway yogurt pepitasRoasted squash, caraway yogurt, pepitas

Salad of little gem almond Stilton egg emulsionSalad of little gem, almond, stilton, egg emulsion

Hamachi crudo nori appleHamachi crudo nori apple

Crispy polenta tomato ragu aged beef lardoCrispy polenta, tomato ragu, aged beef lardo

Dulce de Leche SemifreddoDulce de leche semifreddo, coconut

Caramel popcornGoodie bags filled with Caramel Popcorn so we can snack on our way home

MENU

CANAPES

  • Sausage and broccoli rabe croquette
  • Crispy polenta, tomato ragu, aged beef lardo
  • Gnocchi, brown butter, sage, almonds
  • Cured hamachi, pickled chili, nori, apple

COMPOSED

  • Roasted squash, caraway yogurt, pepitas
  • Aged beef, patatas bravas, braised lettuce
  • Salad of Little Gem, almond, stilton, egg emulsion
  • Artisinal meats and cheeses

SWEET

  • Dulce de leche semifreddo, coconut

COCKTAILS

  • XO Kiss – Patron XO Café, Irish Cream, Hershey Kiss Chaser
  • Evil Queen – Patron XO Café, Apple Cider, cinnamon stick
  • Raging Bull – Patron XO Café, Lime, Cola

Spider Mac & Cheese

DSC_0914

DSC_0955GASP! We’re eating gooey spiders!

Spider Mac & Cheese

ajgsghsghs

Boil PastaBoil the pasta.

DSC_0803Cut the cheese into cubes

DSC_0805Look at the skill!

DSC_0824Shred the cheese for topping

DSC_0828(Singing) Cheese… glorious cheeeessseeee!

DSC_0847Mix the Cheese with the milk, butter and flour mixture

DSC_0870Press the Mac & Cheese mixture into a lightly greased ramekin.

DSC_0881Unroll the dough.

DSC_0885If you are using perforated dough press the seams in order to create a larger piece of dough.

DSC_0891Cut out circles for the head and body. Feel free to use anything with a circular shape if you do not have any cookie cutters. We used a jigger to create the round shapes.

DSC_0893Cut long strips for the legs.

DSC_0906You can also roll the dough for the legs if it’s easier or if you prefer legs that are not flat.

DSC_0896Place the rounds for the head and body.

DSC_0910Place the allspice balls in for the eyes.

DSC_0914Our spider before he took a little trip into the oven.

DSC_0931Look at that Golden Spider! YUM!

DSC_0956Chef Baby Bear is on the look out for anyone creeping in to steal these yummy and creepy Spider Mac & Cheese bowls.

pop!INGREDIENTS

  • (1) 12oz Package of
  • (4) Blocks of Cheese (Used Mild Cheddar, Sharp Cheddar and Pepper Jack)
  • 1/2 Cup Milk
  • 1/2 Stick of Butter
  • 1 tablespoon all purpose flour
  • Pillsbury Crescent Seamless Dough Sheets
  • Salt and pepper to taste

pop!DIRECTIONS

  1. Preheat the oven to 375°F.
  2. Cut three blocks of cheese into 1 inch cubes and shred the last block of cheese – Sharp Cheddar is my favorite to use as the topper!
  3. Lightly grease ramekins.
  4. In a large pot of salted water, boil the macaroni and cook until al dente, about 8 minutes and drain.
  5. In a large pot, melt the butter and milk and slowly add the cheese cubes. Stir until melted; keep warm.
  6. Stir in macaroni into the pot with the melted cheese. Season with salt and pepper.
  7. Press the mixture evenly around the baking dish.
  8. Top with additional shredded cheese on top.
  9. Unroll the dough and cut out circles for head and body
  10. Cut 8 long pieces for the legs, you can twist the dough for extra flair.
  11. Be mindful of overlapping too many layers of dough in the center as they won’t cook through. In order to get the round shape use macaroni and cheese balls to shape the body and head dough.
  12. Bake uncovered, for 15 minutes or until the dough is a golden brown.
  13. Use allspice balls or olives for the eyes