Oooh I just love Halloween, and it’s all starting to come together! Today I’m at the Drees Design Center sharing spooky ideas for Halloween, including striped cocktails made with Blavod Black Vodka. You can find it at The Party Source.

How does a ghoul keep track of her drink at her Halloween party? By using her own Spider Wine Charm. Click here for directions, then add a simple sturdy wire loop.

How to garnish your Crystal Head vodka?

Dinner tonight was a simple Cashew Chicken Stir Fry paired with Black Swan Chardonnay. We really liked the peach, citrus and melon flavors of the wine with the slightly spicy chicken and vegetables. It also paired well with our crab rangoon. At about $8 a bottle, Black Swan 2009 South Eastern Australia Chardonnay is our “house” chardonnay of the moment!

Serves 4-6
Prep time: 15 minutes
Cook time: 15 minutes

1/2 cup chicken broth
1 1/2 tablespoons cornstarch
3 tablespoons oyster sauce
1 1/2 tablespoons honey
1 tablespoon soy sauce
2 teaspoons rice wine vinegar
Oil as needed
6 green onions, chopped, some reserved for garnish
1 small onion, cut into 8 wedges
1 red bell pepper, seeded and thinly sliced
1 small carrot, peeled and sliced diagonally
1 cup mushrooms , sliced
1 cup fresh or frozen snow peas
1 pound boneless, skinless chicken, cut into bite-size pieces
1/3 cup cashews
1 teaspoon crushed red pepper flakes
Hot cooked rice as an accompaniment

In a small bowl combine the broth, cornstarch, oyster sauce, honey, soy sauce and rice wine vinegar; set aside.
Heat about 1 tablespoon oil in a wok over medium-high heat.
Add most of the green onions, reserving some for garnish, and the onion wedges; stir-fry 1 minute.
Add bell pepper and carrot; stir-fry 2 minutes.
Add mushrooms and snowpeas; stir-fry 2 minutes.
Remove vegetable mixture from pan. Keep warm. A
dd 1 tablespoon oil to the wok; add chicken; stir-fry 5 minutes.
Add broth mixture, vegetable mixture, cashews, and crushed red pepper flakes; bring to a boil. Cook 1 minute or until thick.
Serve over rice; garnish with remaining green onions.

I looooove this book: Pops! Icy Treats for Everyone by Krystina Castella. Her companion website is loaded with inspiring photos. Here’s her recipe for Mojito Pops.

Makes 24 two-ounce ice cube-tray pops, six 8-ounce pops, or eight 6-ounce pops (Note: Or be like me and make six popsicles and three nice sized mojitos to share while you

I had a blast leading an “Asian Adventure” for a group from ReSource yesterday.

If you’re having a Derby Party, this is the smartest way to serve Mint Juleps for a crowd. The Mint Simple Syrup is a great thing to keep on hand beyond Derby Day. Use it to sweeten ice tea or

Ingredients:
3/4 cup Sierra Mist Free or Diet Sprite Zero
1.5 oz. tequila
1 packet (two 5-calorie servings) sugar-free powdered drink mix, lemonade
2 tbsp. lime juice
Optional: lime slice for garnish and salt or no-calorie sweetener for rim of glass

Directions:
If desired, run some lime juice along the rim of the glass and dip into a dish of salt or sweetener. Mix all ingredients together. Pour over 1 cup of crushed ice. Optional: Garnish with lime slice. Enjoy. Serves 1!

Jay Erisman and I had such a great time with the Women in Flavors and Fragrance. Jay led us through a tasting of Bourbon and Whiskey while I paired recipes from Woodford Reserve and Amy’s Table: Food for Family and Friends. Below you’ll find photos from the event and the recipes and pairings from the event:

Country Ham and Asparagus Tartlets
Rib-Eyes with Bacon Potato Salad and Heirloom Tomatoes
Savory Corn Cake
Almond Shortcakes with Double Cream and Triple Berries

We greeted the group with The Old Fashioned Cocktail
2-3 oz Bourbon (Ancient Ancient Age The Party Source 86 proof
1 sugar cube
2-3 dashes Angostura or other bitters
Place the sugar cube in an old-fashioned or rocks glass. Moisten with the bitters and a very little water. Muddle the sugar and bitters together until well-blended. Add Bourbon and ice cubes and stir well. Garnish with a lemon twist, and possibly an Italian maraschino cherry.

They tasted Four Roses Small Batch Bourbon 90 Proof with the Tarlets

Country Ham and Asparagus Tartlets
From the Woodford Reserve