Martha Stewart Living Radio: The Radio Blog

"Everyday Food" Turns 3!

Posted by

In celebration of our third anniversary on Martha Stewart Living Radio, Sandy and Betsy teamed up to co-host both hours of the show. With tasty appetizers, chocolate and peanut butter confections, and signature cocktails, our anniversary had all the fixins of a perfect celebration.

Howard happily shared two delicious egg-inspired brunch ideas; a Japanese-style omelet and a scrumptious quiche.

To help us kick off the party, we invited  back the "World's Fastest Omelet Maker" and our favorite egg guy, Howard Helmer. Howard shared two delicious recipes with us: Japanese Rolled Omelet and Sudden Quiche.   

Erin’s cocktails are flawless and a special treat we all look forward to indulging in, when she visits.

Of course, no celebration is complete without a beverage...or three!  New York City cocktail developer and mixologist, Erin Williams was kind enough to craft three cocktails in honor of our show and stop by to make them in studio. Click below for Erin's cocktail recipes.

Velvet Rain
Starry Nights
Everyday Celebration

Back
1 of 4
Erin has joined us many times over the past three years, developing cocktails for our Fruit & Veggie Challenge.

1 Erin has joined us many times over the past three years, developing cocktails for our Fruit & Veggie Challenge.

Inspired by the recent storms on the East Coast, the first cocktail of the day was called

2 Inspired by the recent storms on the East Coast, the first cocktail of the day was called "Velvet Rain," shown here served in a Ball Jar.

3 "Starry Nights," is started out by rinsing the cocktail glass with Pernod - a special request from Sandy.

4 "Everyday Celebration" the third and final drink is a cocktail Erin made in honor of our 3 years on the radio.

Comments (2)

  • The "Everyday Celebration" drink sounds delicious. Can you tell me how to make the vanilla allspice syrup?

  • Barb,
    Erin makes the syrup herself, but here's how I would make it:
    1/2 cup sugar
    1 cup cold water
    12 whole allspiice berries (you can find them in the spice aisle along with the other spices)
    1 vanilla bean, split lengthwise
    Combine sugar, water, and allspice in a small saucepan. With the tip of a knife, scrape the vanilla bean seeds into the saucepan. Add the vanilla bean to the saucepan. Bring to a boil over medium heat, stirring until the sugar has dissolved. Boil 1 minute. Remove from the heat, cover and let steep until cool. Strain. You can rinse the vanilla bean, let it dry and then add it to your sugar canister to flavor the sugar or use it again as you did in the beginning. Store the sugar syrup in the refrigerator where it'll keep for several month.
    Hope that helps.
    Best,
    Sandy

Post a comment

Comments are moderated, and will not appear on this weblog until the author has approved them.