Once you open a bottle of wine, it's only good for about a day. The Kuvee Smart Bottle allows you to keep an open bottle of wine fresh for about a month! Insert their specially packaged, bottle into the Kuvee Smart Bottle and the screen tells you the type of wine you're drinking, gives you a little story and history of the vineyard, and tells you how many glasses are left in the bottle. (you can even order more wine...right from the bottle!). Want to switch, pop out one bottle, insert another one! The specialized system prevents oxygen from coming in contact with the wine in the bottle, so it stays fresher longer. Pre-order now at Kuvee.com.
Cost is $200 and it comes with a $100 voucher for wine! Smart Bottles ship in early 2017.
Check out their demonstration video HERE.
Makes 2 Pies
Graham Cracker Crust:
2 1/2 cups Graham Cracker crumbs
1 pkg. vanilla sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Pinch of salt
1 can (14 oz.) sweetened condensed milk
1 pkg. vanilla sugar
Pinch of salt
1 (6 oz.) can frozen lemonade concentrate, room temperature
2 (8 oz.) packages cream cheese, room temperature
1 cup heavy cream, whipped with 1/4 cup powdered sugar
Zest and juice of 1 lemon
1 additional lemon for garnish
1 envelope unflavored gelatin
1/4 cup cold water to soften
2 cups heavy cream, chilled
1/2 cup confectioners’ sugar
1 pkg. vanilla sugar
In a large bowl, combine crust ingredients, mix well. Press into 2 pie dishes.
In a mixing bowl, beat cream cheese until smooth and fluffy. Beat in condensed milk until blended. On low speed, add lemonade, vanilla sugar, salt, zest and juice of lemon.
Increase speed and beat until blended. Heat gelatin with water in the microwave for 10 seconds to melt. Stir into lemon filling. Fold in whipped cream. Pour into crust, refrigerate 2-3 hours or overnight.
In a large mixing bowl, whip all Chantilly cream ingredients to stiff peaks. Fill a pastry bag fitted with a large star tip and pipe rosettes on top of each pie. Place lemon slices on top of rosettes and serve.
Need a hair cut NOW, need your nails done NOW, need a massage NOW? Here's the app for you! It's called ManeStreem and its free for iPhone and Android. Schedule a beauty appointment almost instantly. The same way that Orbitz or Priceline finds open hotel rooms, ManeStreem finds canceled or available appointments that you can swoop in and claim within the hour. Prices for services vary because the stylists set their own rates. You can even pay and tip right from the app. It works great if you're on the road and a beauty emergency pops up.
Makes 12-14 servings
3 Tbsp. olive oil
4 cloves garlic, minced
2 carrots, peeled and cut into 1/4 inch dice
2 lg. zucchini, rinsed and cut into 1/4 inch dice
1 cup broccoli florets
2 potatoes, peeled and cut into 1/2 inch chunks (optional)
1 cup dry white wine
3 cups canned tomato chunks
4 qt. vegetable stock
½ lb. lasagna noodles
1 lb. fresh spinach, stems trimmed, leaves cut into thin strips
1 lg. can (1 lb. 3 oz.) cannellini beans, rinsed and drained
1 cup grated parmesan cheese
1/4 teaspoon red chili flakes (more or less to taste)
Salt and freshly ground pepper, to taste
1 ½ cup sour cream
1/2 cup fresh basil, chopped
Heat the oil in a large stockpot over medium-high heat. Stir in the carrots, zucchini, potatoes, broccoli and cook, stirring frequently for 10 minutes, add the wine and garlic. Stir in the tomatoes and cook 5 minutes longer. Pour in the stock and then add the spinach, and beans and uncooked lasagna noodles broken into pieces. Simmer the soup uncovered, stirring occasionally, for 45 minutes.
Season to taste with chili flakes, salt and pepper. Add parmesan cheese. Serve with dollop of sour cream and sprinkle of basil.
1 1/3 cups oreo cookie crumbs
6 Tbsp. (3/4 stick) unsalted butter
2 1/2 cups cream cheese, room temperature
3/4 cup sugar
1/4 cup heavy cream
1 Tablespoon espresso powder
1 1/2 Tbsp. cornstarch
3 large eggs
3 large egg yolks
8 oz. semisweet chocolate, melted
2 oz. heavy cream
1 Tablespoon vanilla extract
Preheat the oven to 350° F. Melt butter and pour over crumbs in a large mixing bowl. Mix ingredients together until crumbs are well saturated by butter. Press crumb mixture into pan and up sides of a 9 inch spring form pan. Bake in oven for 8-12 minutes until crust feels dry and firm.
Mix cornstarch and espresso powder into heavy cream until thoroughly mixed together. Set aside.
In a kitchen mixer, beat the cream cheese to a smooth consistency. Mix in sugar. Beat in eggs and yolks a little at a time. Add the espresso mixture and mix to a smooth batter.
Wrap the outside of the cooled spring form pan with cling wrap and then aluminum foil. This is to prevent water from seeping into the cake. Sit the spring form in a baking dish and pour the cheesecake filling into the spring form. Fill the baking dish with boiling water to come about half way up the spring form pan.
Bake in the water bath for approximately 35-45 minutes until the top of the cheesecake is firm but underneath is still slightly giggly. Remove spring form from pan in oven and immediately remove foil and wrap. Allow the cheesecake to cool. Then refrigerate overnight to set.
Over a double boiler, melt chocolate. Once melted, stir in heavy cream and vanilla extract. Set chocolate mixture aside to cool slightly. Over a very cold cheesecake pour ganache and allow it to drip a little over the sides. Chill to solidify the chocolate ganache.
This year's NCAA tournament will be streamed live. Get every game, plus analysis, on demand video, social media content, and more. Look for the free apps on GooglePlay, AppleTV, GooglePlay, Chromecast, Amazon Appstore, Roku Channels, Windows Store, CBSSports.com, BleacherReport.com, and of course, NCAA.com/MarchMadness.
This an iPad weather app from the folks at Weather Underground. If you are a geek about the weather...this is for you. It gathers data from the 37,000 personal weather stations linked to Weather Underground, to provide hyper-local weather condition information at your finger tips. Graphs, charts, and maps that show current conditions, trends, past data...national, regional, local, right down to your neighborhood. If you geek out over the weather...head to iTunes now and download WunderStation for free.
Don't have an iPad? You can also go to WeatherUnderground.com.
This is, essentially, Yelp...but for human beings instead of restaurant. Rate people based on their professional, personal or dating behaviors. The purpose is to help manage your online reputation. Those Spring Break '02 pictures of you aren't going to disappear and potential employers could get the wrong idea about you...but with good reviews on Peeple, it might just tip the scales in your favor.
5lbs littleneck clams (steamed, cleaned, and chopped...reserve the liquid)
1 cup water
1/4 cup dry white wine
2 bay leaves
2 Tbsp olive oil
2 cups fish or chicken stock
2 Tbsp butter
1 onion, small, diced
2 celery stalks, small, diced
3 carrots, small, diced
2-3 sprigs fresh thyme
2 fresh bay leaves
1 1/2 lbs fingerling potatoes, small, diced
1/2 cup heavy cream
In a large stock pot, steam the clams with the water, white wine and 2 bay leaves until they open. Discard any clams that have not opened. Do not consume. Remove the meat from the shell and strain the clam juice through a double layer of cheese cloth. Reserve the juice. Clean the clams and chop fine. Reserve the meat
In a 6 qt heavy bottom stock pot, heat oil and saute the onions, celery, and carrots until tender. Add the fresh thyme and bay leaves. Cook for 1 minute. Add the potatoes and cook until they just become tender. Add the reserved clam juice and clam meat. Bring to a simmer, cook until the potatoes are cooked through. Finish with the heavy cream.
The Internet Movie Database. Ever been watching a movie or TV show and think “where have I seen that actor before?” Go to IMDB.com or the free companion apps and look it up. Search by actor's name, TV Show or Movie title, even song titles register. Get a cast list, see trivia about the actors and crew, see everything they've ever worked on...not to mention the latest entertainment news and previews of coming attractions.
2 cups cooked lobster meat
8 oz cream cheese
6 oz cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup lemon juice
1Tbsp lemon zest
1/4 cup scallions (washed and diced)
In a double boiler, melt cream cheese and cheddar cheese, stirring together. Add lemon zest, Parmesan cheese and lemon juice. Fold in lobster. Stir to combine. Spread on toasted French bread, sprinkle with scallions.
To make Bruschetta:
16 French baguette slices (1/2" thick)
3Tbsp olive oil
Heat grill, or pre-heat oven to 375.
Arrange the bread slices on a large baking sheet. Drizzle with olive oil, then place on hot grill and mark on one side. Alternatively, bake until golden and crisp (6-8 minutes)
It's almost time to start your spring cleaning. This website and its companion app is full of tips and tricks for organizing, repairing, and refreshing your home. Advice for everything from the living room to the garage, from the furnace to the fridge. Decorating ideas, pest fighting remedies & lifehacks. Hire a pro or do it yourself, spend lots or spend nothing, do it green or don't, grow it yourself or cook it yourself...Its all here and its all free. Well...mostly free. There is an optional account sign-in that customizes your experience, and it's powered by Angie's List so you may be redirected to the subscription site if you want to find professionals in the area to do the work for you.
This is a simple app that brings the excitement and fun of trophies and achievements and bonus points, normally found in game apps...to the world of crossword puzzles.
Like traditional crossword puzzles, there are clues to 3 across and 5 down...but they give you the letters. 10 of them. So if you're stumped, you can eliminate words you THINK might be the answer because, for instance, there's no “J” in the available letters.
As you play, you earn tokens and points, that can be cashed in for hints in the game. For 400 points, you can eliminate the bogus letter choices and be left only with those found in the answer; for 300 points you can ask the app to give you the first letter of the answer.
A word of warning, however: The game isn't native to America, so some words may use the European spelling (colour, aeroplane) or measurements (liter, kilogram, etc)
1 cup heavy whipping cream
3 oz. good-quality white chocolate, finely chopped
5 lg. egg yolks
1/4 cup raspberry puree
1/2 tsp. vanilla extract
2 Tbsp. granulated sugar
Preheat oven to 325° F.
In a non-reactive saucepan, heat cream to just under boiling. Remove from heat, add white chocolate and stir with a silicone spatula until melted.
In a separate bowl, whisk yolks and vanilla in medium bowl. Slowly whisk cream mixture into yolks until incorporated. Divide custard between 8 (4 ounce) ramekins cups. Spoon small amount of puree into each cup and lightly swirl in to marble.
Place custard cups into a baking dish with sides. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Do not get any water into cups. Bake just until the crème brûlée is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate overnight.
Remove the crème brûlée from the refrigerator 10 minutes prior to browning the sugar on top. Divide the sugar equally among the 4 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the crème brûlée to sit for at least 2 minutes before serving. Garnish with fresh raspberries and serve.