When "Chief Entertaining Officer" Tim Laird travels across the country and around the globe teaching classes and seminars on entertaining, he is often asked, "Do you have a book of good cocktail recipes?" And now he does. His latest cookbook is a sequel to his first called "That's Entertaining: Cocktails and Appetizers." It's a hand-picked collection of some of his favorite cocktail recipes, coupled with delicious appetizers that are easy to prepare, but can make any host look like a pro.
He's debuting the book on WDRB in the Morning with some holiday ideas for entertaining.
In the book, Laird guides readers through each spirit category with interesting anecdotes and stories. He shares history and imaginative recipes for all of the traditional spirits, and includes chapters on lower-calorie Skinny Cocktails, Wine Cocktails, Dessert Cocktails, and alcohol-free Mocktails.
In a punch bowl or large pitcher, add:
8 ounces Chambord liqueur
8 ounces cranberry juice
2 750-ml bottles Korbel Brut California Champagne, chilled
Stir and garnish with fresh raspberries or blackberries, then serve immediately.
Note: For a dramatic look, use a small Bundt mold to freeze water and raspberries and float the ice with berries in the punch.
Beef Tenderloin Sandwiches with Horseradish Dijon Cream
If you do not have time to cook your own beef tenderloin, pick it up already cooked from your favorite market or the prepared food area of your local grocery store and have it sliced thick (¼-inch). Place a slice or two of beef on a "slider" or mini hamburger bun and add the Horseradish Dijon Cream or serve it on the side.
Horseradish Dijon Cream
In a small bowl, combine:
1 cup sour cream or non-fat plain yogurt (preferably Greek-style)
¼ cup horseradish
2 tablespoons Dijon mustard
½ teaspoon Kosher salt
½ teaspoon black pepper
In a tall glass with ice, add:
1 ounce Southern Comfort
3 ounces diet cranberry juice
Squeeze of lime
Stir and garnish with a lime wedge.
Ahi Tuna Bites
Ahi tuna, sushi grade
Extra virgin olive oil
Cracked black peppercorns
Plain rice crackers
Brush all four sides of the tuna with extra virgin olive oil. Then, coat all sides with cracked black peppercorns, pressing them into the tuna so they stick.
Sear the tuna for 1 minute per side in a hot skillet. Let rest for 1 hour in the refrigerator or until ready to serve.
Cut the tuna into ¼-inch slices. Put a small amount of teriyaki sauce on a rice cracker, then top with a slice of tuna and a dollop of caviar.
Note: Buy sushi-grade Ahi tuna from your favorite fish monger and have it cut into 1-inch diameter logs.
"That's Entertaining: Cocktails and Appetizers" is available at:
Evergreen Liquors in Middletown
Westport Whiskey & Wine
Carmichael's on Frankfort
About the Author
Tim Laird - America's C.E.O. (Chief Entertaining Officer) - is an authority on wines and spirits with more than 20 years' experience in the hospitality industry. A connoisseur of fine wines, spirits, and champagnes, Tim is also a gourmet chef and a master at entertaining and execution. He makes hundreds of appearances a year on radio and television programs. Heis a featured columnist for Louisville's "Food & Dining" magazine and author of "That's Entertaining! with Tim Laird, America's C.E.O. - Chief Entertaining Officer."
In his role as the C.E.O. (Chief Entertaining Officer) of the Brown-Forman Corporation, a major producer of fine wines and spirits in Louisville, Kentucky, Tim enjoys teaching audiences around the world how to make entertaining fun and easy, and how to make delicious cocktails.
About the Photographer
Dan Dry currently holds the position of Chief Visual Officer and Senior Vice President at Power Creative, a Louisville, Kentucky-based advertising and public relations firm. One of America's most widely acclaimed photographers, Dan has won over 400 national and international photography, advertising and design awards during his career, and received his profession's highest honor, being named the National Newspaper Photographer of the Year by the National Press Photographer's Association. He is the sole author of over 23 coffee table books and has contributed photographs to over 100 additional books.