Blast Food
Original and celebrity recipes and the latest food news
Pineapple Upside-Down Cake Drink
1 oz. SMIRNOFF® Iced Cake Flavored Vodka 1 oz. orange juice 1 oz. pineapple juice Club Soda Combine ingredients in a Highball glass over ice and top off with Club Soda. Garnish with sprinkles, a cherry and an orange twist
Get ready for ‘Doomsday’ with end-of-the-world cocktails
It might be the most wonderful time of the year, but some say that Doomsday is upon us. December 21, the supposed date of the “end of the world,” is just days away. “Preppers” may be stockpiling water and canned goods, but we say to relax and have a drink! Why not enjoy the “last [...]
Hurricane-inspired ‘Dark & Sandy’ cocktail from Beacon Hill Hotel & Bistro
If you’re willing to brave the storm, head to Beacon Hill Hotel and Bistro, where bartenders are shaking up a Frankenstorm-worthy drink, the Dark & Sandy. Those at home can use the recipe below to stir up their own stormy concoction using a drop of Sandy herself–seriously. Dark & Sandy Cocktail Ingredients 4 oz. Ginger Beer [...]
The Voodoo Child: a Halloween cocktail with a kick
Just in time for Halloween, Boston’s Salvatore’s Restaurant is offering a creepy new cocktail: the Voodoo Child ($10). The concoction is available at all four Salvatore’s Restaurant locations through November, or you can make it yourself…if you dare. Voodoo Child Ingredients 1/2 oz. Kraken Spiced Rum 1/2 oz. Bacardi White Rum 1/2 oz. St. Germaine Elderflower Liqueur [...]
New, sophisticated fall cocktails from Boston’s Beehive
The Beehive, a favorite Boston jazz spot, introduces two new fall cocktails to its menu: the Janie Jones ($12) and the Flying Dutchman Martini ($12). Both drinks are made with Aperol, an Italian spirit with flavors of orange, rhubarb and herbs. Sip these sophisticated concoctions at the ‘hive or impress your friends at home, using the recipes below. Janie [...]
Beacon Hill Bistro’s ‘Back to the ABCs’ fall cocktail
School is back in session and fall is in the air. Celebrate the season with Beacon Hill Bistro’s “Back to the ABCs” cocktail, a blend of autumnal apple, bourbon and cranberry. The cocktail is available at the Bistro for a limited time, but read on for the recipe so you can shake it up yourself. [...]
Blast’s Food Blog
Food Waste
Many are aware that food waste is problematic but not many are aware of the issue’s scale. Food waste is becoming increasing critical and citizens should become more educated and understand potential solutions in improving the sustainability of the world’s food supply. “There is waste at the farm, in transit, at supermarkets and restaurants and [...]
EASTER CANDY: Y U SO GOOD?!
Easter. Its origins and highest meaning are still a hot topic of debate amongst people today. Despite our preference for religious trappings or beliefs, one thing I’ve noticed is that Easter has somehow transcended its dogmatic boundaries to become a commonly embraced holiday for the masses. If I were to attempt to articulate what’s really [...]
Evviva Cucina
Evviva Cucina, a recently opened restaurant, offers a new dining experience and serves fresh renditions of Italian favorites. The restaurant opened on March 18 in Westford, Mass. Found in Cornerstone Square, Evviva Cucina plays hosts to a range of Italian favorites ranging from pastas to pizzas to salads and more. “We’re excited for all that [...]
Appetizers
China Blossom Pumpkin Dumplings
This recipe is from David Yee, General Manager at China Blossom Restaurant & Lounge in Andover. Adding a traditional fall flavor to this classic Chinese dish results in pure pumpkin perfection. These dumplings are easy to whip up on a weeknight and fancy enough to serve at a special event. Pumpkin Dumpling Ingredients 1 egg [...]
Desserts
Burrata and Grilled Peaches
This recipe comes from Maplebrook Fine Cheese and our friends at the Vermont Cheesemakers Festival, which Blast is proud to sponsor! There are few cheese makers in the U.S. that make Burrata. Fortunately, you need look no further than Maplebrook Farm in Bennington, Vermont. They craft the best version you will find anywhere. Enjoy the [...]
Pasta
Red Wine Braised Boar with Fresh Cavatelli
This recipe is from Paul Turano, Executive Chef at Tryst Restaurant in Arlington. The subtle flavor and gamey texture of the boar is enhanced by slowly simmering the meat at a low temperature over a long period of time, allowing the flavors of the sauce to marry with the boar. Pair this dish with a good, [...]