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She’s cooking up a storm on Nadia G’s Bitchin’ Kitchen (Cooking Channel), setting new style trends for television chefs, turning out cutting-edge cookbooks, and rockin’ new music-videos. Now, she turns her unconventional eye to the holidays. She’s Nadia G, and any way you look at it, she’s spicing things up. Who better to make your holiday party the hottest event of the year?
With the holidays fast approaching, Nadia G has teamed up with Van Gogh Vodka to offer tips to help every hostess become an entertainer extraordinaire:
For more information, interested chefs and party planners can find ‘Nadia’s bitchin’ party guide’ included in her latest cookbook, ‘Cookin’ for Trouble.’
In a large bowl combine pomegranate vodka, chili, and pomegranate seeds. Cover and marinate in fridge for 30 minutes. Add the rest of ingredients when ready to serve.
In a shaker combine all ingredients above. Shake vigorously with ice. Strain into martini glass rimmed with maple flakes, drop in 2 coriander leaves, and garnish glass with pink grapefruit rind twist.
Add a swirl of olive oil into a pan on medium-low heat. Slice onions into medium-size rings and add to the pan. Keep on low heat and stir regularly until onions become tender and dark brown.
Toast 1/4 slices of your favorite baguette. Slather with maple-caramelized onions, creamy goat cheese, a delicate piece of prosciutto di parma, top with paper thin fig slices.
Heat a double boiler over medium heat. Add the semi-sweet chocolate, milk chocolate, and butterscotch chips to the top pan. Stir until everything is melted. Remove it from the heat, and fold in the peanuts and pretzels. Let the mixture cool slightly at room temperature.
Line a baking sheet with parchment paper, and scoop on heaping tablespoons of the chocolate mixture. Refrigerate for 5 minutes. Remove it from the fridge, and with your fingers, gently compact the ingredients to form balls. Cover and refrigerate until you’re ready to serve them.