Even if the days are still hot in your part of the country, the cooler mornings and evenings of autumn have a rejuvenating effect. By the time October rolls around, we are ready to shake off the sluggishness of our summer days and start entertaining again.

We have almost limitless meal possibilities, since we can shift to more oven-based dishes. You can serve guests a hot bowl of soup or a hearty stew and not worry about felling them from heatstroke.

For J. Whiting, a chef and instructor at Kitchen Classics in Phoenix, fall means putting a different spin on traditional flavors. For this party to welcome fall, Whiting looked for creative ways to cook with foods in season. The menu included stuffed apples, which Whiting filled with mushrooms, bacon and onions. His crème brûlée dessert incorporates pumpkin purée.

And in a nod to the cooler temperatures, he served paella, a steaming Spanish rice dish infused with saffron. Because paella is more or less an ingredient free-for-all, you can add a seasonal touch by including vegetables such as carrots or squash.

When you’re planning your menu, says Whiting, keep in mind that one ingredient can serve as a jumping-off point when you’re trying to decide what to serve.

“I started with apples, because they’re in season, and that led to something more creative,” he says. “Pumpkin was another. I just kept my eyes open while I was shopping and thought of possibilities.”

People shouldn’t be afraid to experiment, he says.

“If you mess up, the worst-case scenario is you feed it to the dog,” he says. “Otherwise, you can make almost anything better by adding more cheese or butter.”

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A FALL DINNER MENU

Substitute browned chicken pieces or your favorite vegetables and seafood in the paella. Don’t be afraid to experiment with any of these seasonal recipes.

Spicy Apple Cider

32 ounces unfiltered apple juice

16 ounces water

1/2 lemon, sliced

1 orange, sliced

2 cinnamon sticks

3 to 4 whole cloves

1/2 cup honey

a few drops Tabasco sauce

Mix and bring all ingredients to a boil. Serve hot.

Serves six.

Stuffed Apples

4 apples, split and cored

2 ounces maple syrup

salt and pepper

3 to 4 strips of bacon, diced

1/4 cup onion, finely chopped

4 ounces crimini mushrooms, chopped

4 ounces chicken stock

1/2 teaspoon oregano

1/2 teaspoon sage

1/2 cup bread crumbs

1/2 cup crumbled feta cheese (optional)

Preheat oven to 350 degrees. Brush each apple piece with maple syrup, sprinkle with salt and pepper and place in a lined sheet pan. Loosely cover with foil and bake for 25 to 35 minutes, or until fork tender. Put the bacon in a cold, large sauté pan and bring the heat to medium slowly to render the fat.

When the bacon begins to brown and sizzle, add the onion. Cook until edges begin to brown. Add mushrooms and cook until wilted slightly. Add chicken stock and oregano and sage, scrape the bottom of the pan to get up any brown goodness that might be stuck. Bring to a simmer and reduce until the liquid is almost gone.

Stir in the bread crumbs and season to taste. Fill each apple with the mixture.

(If you’re using cheese, sprinkle cheese on top of the apple and bake uncovered for 1 to 2 minutes, until cheese bubbles and begins to turn brown.)

Serves 8.

Paella

24 ounces hot chicken stock

1 pound raw shrimp, peeled and deveined, shells reserved

olive oil, as needed

1 yellow onion, diced

1 carrot, diced

1 green bell pepper, diced

12 ounces (1 1/2 cups) long-grain rice

2 cups tomatoes, diced

1 jar (6 to 8 ounces) clam juice

2 to 3 cloves garlic, chopped

pinch saffron

1 pound sausage, cut into bite-size pieces

1 pound mussels

2 teaspoons paprika

salt and pepper

In a medium saucepan, heat chicken stock with shrimp shells. In a paella pan or large skillet, heat enough oil to coat bottom. Sauté onion, carrot and bell pepper over medium heat until they begin to darken. Add rice and tomatoes. Cook until rice begins to turn translucent around edges (about 5 to 10 minutes).

Add clam juice and garlic. Let clam juice reduce. Remove shrimp shells and add stock and saffron. Bring liquid to a boil.

Once liquid starts to boil, add sausage and reduce heat to low. Cook for about 15 minutes. Add mussels and shrimp and cook until done, about 15 minutes. Add paprika and season to taste with salt and pepper before serving.

Serves 8.

Pumpkin Crème Brûlée

8 baby pumpkins

1 cup sugar, plus more for sprinkling

2 cups heavy cream

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

2 cups pumpkin purée

8 egg yolks

1 tablespoon vanilla

pinch of salt

Cut the tops off the pumpkins and scoop out most of the insides. Liberally sprinkle sugar inside each pumpkin. Use a kitchen torch to gently melt the sugar in the pumpkins. The sugar is melted when it bubbles and browns. If not using a torch, place pumpkins upside down on a hot grill for about 5 minutes.

Pour cream into a saucepan. Add spices and pumpkin purée and heat on medium-low until simmering. In a large mixing bowl, whisk together the egg yolks, vanilla, 1 cup sugar and pinch of salt until pale yellow and frothy.

Slowly add a few spoonfuls of hot cream mixture to the egg mixture, whisking constantly. When the egg mixture is hot, pour the mixture into the cream and bring to a boil, stirring constantly until the mixture thickens. Pour the mixture through a strainer to remove any pulp or cooked egg bits.

Fill each pumpkin with custard and chill for at least 2 hours. When chilled, top each custard pumpkin with sugar and burn with a kitchen torch, or place under the broiler until bubbly and brown.

Serves 8.

Source for these recipes: J. Whiting, Kitchen Classics, Phoenix

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Enjoyable parties don’t happen by accident

By KAREN FERNAU

and EMILY SEFTEL

The Arizona Republic

Parties require planning.

Procrastinators who wake up 12 hours before the party wondering what to serve or scrambling to clean are inviting chaos along with the guests.

Follow these tips for a dinner that both the host and guest will enjoy:

• People are busy, so send invitations two to three weeks in advance.

• Draft a work plan with a timetable. If the party is a smash, keep this timetable to use for future entertaining. Make notes on any changes. This might sound neurotic, but this makes hosting future parties easier.

• Plan a table scheme, including a centerpiece and place settings. The style of your party should fit you as well as your favorite jeans do.

• Plan the menu, keeping in mind any dietary restrictions. If three guests are vegetarians, nix the prime rib. Or plan a side dish that can double for a vegetarian entree.

• Include in-season foods. Who wants to celebrate the fall with a cold melon soup?

• Keep the menu simple and try to include foods that do not require a lot of last-minute preparation.

• Do not feel guilty about cooking the entree and buying the dessert.

• Check out the deli cases, especially at high-end grocery stores, for salads, desserts and appetizers.

• Select music to play softly during the party. Remember guests come to talk, not shout over Aerosmith.

• Clean the house several days before the party and touch up the guest bathroom and kitchen at the last minute.

• Set the table in advance. If you set it more than three days before the party, cover with a sheet to stop dust from collecting on the glasses.

• Do last-minute shopping and as much food preparation as possible early in the day.

By Karen Fernau, Emily Seftel

Imagine you’ve just discovered that you have more vacation days than you thought. (Go ahead, dream.) And you have the money to travel.

The possibilities are many. Should you hit the beach in San Diego? The craps tables in Las Vegas? The ski runs in Colorado?

Traveling somewhere in Arizona might not seem as exciting as jetting off to distant locales. But before you start looking around the country for places for visit, consider that you don’t have to leave the state to find a worthy destination.

Don’t let familiarity lull you into thinking you know everything Arizona has to offer. Last year, according to the Arizona Office of Tourism, Arizona received nearly 16 million out-of-state visitors who came to visit historic sites and national parks, to hike, to dine and to sightsee.

Since March 2006, the Republic has been featuring a different destination from readers’ top 50 places to visit in Arizona. This top-50 list from readers represents the diversity our state has to offer. You’ll find ghost towns, railroads, caves, wineries, mountains, waterfalls and canyons.

TOP 50

Go to azcentral.com/travel to read all of the stories.

Tucson-area attractions are in bold.

1. Grand Canyon

2. Sedona

3. Heard Museum, Phoenix

4. Arizona-Sonora Desert Museum

5. Saguaro National Park

6. Lowell Observatory, Flagstaff

7. Boyce Thompson Arboretum, near Superior

8. Tombstone and Bisbee

9. Lake Powell, near Page

10. Route 66, northern Arizona

11. El Presidio Historic District

12. Old Town Scottsdale

13. Lake Havasu, west-central Arizona

14. San Xavier del Bac Mission

15. Singing Wind Bookshop, near Benson

16. Wickenburg

17. Montezuma Castle National Monument, Verde Valley

18. Sabino Canyon

19. Globe-Miami

20. Astronomer’s Inn, Benson

21. Offbeat Sedona

22. Canyon Ranch Spa

23. Desert Botanical Garden, Phoenix

24. Monument Valley, Navajo Reservation

25. Havasu Falls, Havasupai Reservation

26. Picacho Peak

27. Phantom Ranch, Grand Canyon

28. Petrified Forest National Park, near Holbrook

29. Canyon, Apache and Roosevelt Lakes, east-central Arizona

30. Chiricahua Wilderness, southeastern Arizona

31. Riordan Mansion, Flagstaff

32. Canyon de Chelly, Navajo Reservation

33. Kartchner Caverns State Park, near Benson

34. Tonto Natural Bridge State Park, near Payson

35. Mount Lemmon

36. Granite Creek Vineyards, near Chino Valley

37. Jerome

38. Grand Canyon Railway, Williams; Verde Canyon Railroad, Clarkdale

39. Pine and Strawberry

40. Sycamore Canyon, near Sedona

41. Summer deals at Phoenix-arearesorts

42. Santa Cruz County

43. Arizona Strip, northwestern Arizona

44. 10 great hikes in the state

45. Forest Service “Rooms with a View” cabins

46. Arizona casinos

47. Camelback Inn, Paradise Valley

48. South Mountain Park, Phoenix

49. White Mountains, east-central Arizona

50. Swansea mining town

NO. 1: GRAND CANYON
One of the seven natural wonders of the world is in our state.

One of seven. In the whole, wide world.

How lucky are we?

At more than 1.2 million acres and 277 (river) miles long, the Grand Canyon has so much to see and do that the options can seem as overwhelming as the view.

To give you some ideas, or to refresh your memory, we’ve created this list of our favorite things about the North and South rims, a sampling of activities for everyone from hikers and campers to rafters and shutterbugs.

Hiking

With more than 200 miles of trails into, atop and near the Grand Canyon, hikers and backpackers have lots to choose from. The most popular is the Bright Angel Trail, the most heavily used trail in Arizona. But if you find it easier to contemplate the majesty of nature when there aren’t so many people contemplating it right beside you, you’ll have to go elsewhere.

On the rim: Try the easy walk along the East Rim Trail to the Yavapai Observation Station. Crowds thin dramatically once you get beyond El Tovar Hotel and the Hopi House, even though the paved trail is accessible to wheelchairs and strollers. Benches provide places to sit and soak up the view, and as the trail bends northward, you gain terrific views back to the buildings along the South Rim as well as the meandering Bright Angel Trail below. It’s about two miles to the observation station, where you’ll find well-labeled, large-scale photos that identify many of the Canyon’s major landmarks. Check out the fossil trilobites and dinosaur footprints there, too.

Details: The East Rim Trail begins at the patio behind Bright Angel Lodge, on the South Rim. Follow the sidewalk east and keep going.

Below the rim: For a much tougher trek, as well as a taste of the inner canyon, hike down the Hermit Trail to Santa Maria Spring. Although it’s just over two miles to the spring, the trail drops about 1,750 vertical feet. Along with tremendous views, you’ll enjoy a sense of wilderness you don’t get on more crowded trails. Stay to the right at the junctions with the Waldron Trail and the Dripping Springs Trail to reach the rest house at Santa Maria Spring. (Boil or filter any water you find in the Canyon before you drink it.)

Details: The Hermit Trail begins about 200 yards west of Hermit’s Rest, at the end of the West Rim Drive on the South Rim. You may drive to Hermit’s Rest from December through February, or take a shuttle the rest of the year.

Lodging

Rustic and supremely cozy, the Western Cabins on the North Rim have gas fireplaces, full baths, two queen-size beds, and rocking chairs on porches, perfect for relaxing after a day’s hiking or sightseeing. Some cabins have views of the Canyon. Open mid-May through mid-October.

Details: (888) 297-2757 or grandcanyonnorthrim.com.

Dining

You can’t beat the venerable El Tovar Hotel, with its handsome dining room and marvelous menu. There’s a lot to choose from, but we like the pancake trio (blue cornmeal, buckwheat, buttermilk, with honey pecan butter and prickly pear syrup, $8.55) for breakfast; the Santa Fe sandwich (roasted green chile hummus, grilled eggplant, avocado, red onion, tomato, cucumber and roasted red pepper, $10.25) for lunch; and the wild Alaskan Lemon Ginger Halibut ($24.25) for dinner. ElTovar has a respectable selection of wines by the bottle ($16-$300) or the glass ($4.75-$8.50). Go midmorning or midafternoon for a better chance at snagging one of the tables with a view.

Details: (928) 638-2526 Ext. 6432.

Scenic overlook

At an elevation just above 8,800 feet, Point Imperial on the North Rim is the highest point on either rim. It offers unrivaled views, especially of Mount Hayden and Saddle Mountain. Look, too, for Marble Canyon meandering across the distant desert and the low silhouette of Navajo Mountain in the northeast.

Details: From Grand Canyon Lodge on the North Rim (open mid-May through mid-October) go north on Arizona 67. About a mile beyond the North Kaibab Trail trail head, turn east (right) on the well-signed road to Cape Royal and Point Imperial. Follow it about five miles to a “T” intersection, then turn north (left) about three miles to the overlook.

Mule trip

The rhythmic clip-clop of hooves, the swaying in the saddle, the way you’ll walk funny for days afterward … what’ not to like about riding a mule? South Rim options include a seven-hour day trip to Plateau Point and back ($132.88, including tax and a box lunch) and an overnight trip to Phantom Ranch ($360.54, or $641.57 for two; includes tax, lodging, breakfast, lunch and a steak dinner). There are options on the North Rim, as well.

Details: Riders must be in good condition, at least 4 feet, 7 inches tall, weigh less than 200 pounds fully clothed, understand and speak fluent English, not be afraid of heights or large animals and not be pregnant. (888) 297-2757.

Rafting

As long as you don’t mind getting wet (and dirty), this is an exhilarating way to see the Grand Canyon. More than a dozen commercial concessionaires have permits to operate in the Canyon, with trips ranging from three to 18 days in an assortment of paddle rafts, motorized rafts and dories. Group size, trip time and amenities vary widely.

Details: nps.gov/grca/planyourvisit/river-concessioners.htm.

Camping

The spacious North Rim Campground, a delight even at the height of the busy summer months, is open all winter, too. Best bet for the adventurous: Backpack across from the South Rim, staying one night on the Canyon floor at Cottonwood Campground (you’ll need a permit). From there, it’s seven miles up to the North Rim and a mile or so to the campground on the rim. Aside from a couple of rangers and a few hardy souls who stay over for maintenance during the winter, you’re liable to have the area to yourself. Keep in mind that everything else on the North Rim – lodging, restaurants, gas station and stores – is closed from mid-October through mid-May, and that the road in from Jacob Lake (state Route 67) may be closed. People with four-wheel-drive vehicles can approach the North Rim in winter via dirt roads in the vicinity of Jacob Lake.

Details: Campsites are available at no charge on a first-come, first-served basis during the offseason (mid-October through mid-May). During the regular season (mid-May through mid-October), campsites cost $15-$20 per night, and reservations are taken up to five months in advance. (800) 365-2267 or reservations.nps.gov.

American Indian Ruins

At the Tusayan Museum and Tusayan Ruins on the South Rim, you can contemplate the culture of the people who once lived in this area. The ruins are the most accessible of the thousands of ancient sites on, in or near the Canyon. Detailed museum exhibits, scale models and artifacts help you visualize the lives of these original Arizonans. A short trail takes you from the museum to the ruins, which you may visit with a ranger or on your own.

Details: The ruins, just off SR 64, are about 22 miles east of Grand Canyon Village and about three miles west of Desert View.; (928) 638-7888.

NO. 2: SEDONA

Why it’s worthy

Sedona is one of Arizona’s must-see wonders. At the end of Oak Creek Canyon, another scenic destination, the town is known not only for rock formations such as Coffee Pot Rock, Cathedral Rock and Courthouse Butte, but also for its hiking and biking trails, art galleries and spiritual-energy vortexes.

Things to do

On S.R. 179 between the Village of Oak Creek and Sedona, stop at the Chapel of the Holy Cross for an indescribable view of Sedona’s red rocks. Sedona is a mecca for hikers, climbers and cyclists, as well as shoppers. Tlaquepaque Arts & Crafts Village is on SR 179 where it crosses Oak Creek.

Where to eat

René at Tlaquepaque: An upscale restaurant in picturesque Tlaquepaque. It’s considered one of the city’s most romantic eateries.

Details: 336 SR179; (928) 282-9225 or rene-sedona.com. Lunch, 11:30 a.m.-2 p.m. daily. Dinner, 5:30-8p.m. daily.

Cowboy Club Grille & Spirits: Here’s the place where you can order rattlesnake or buffalo.

Details: 241 N. SR 89A; (928) 282-4200. Lunch, 1 1a.m.-4 p.m. daily. Dinner, 5-10 p.m. daily.

Heartline Café: You can dine in the cozy main room or outside by an open fireplace on fresh, organic food. Takeout available.

Details: 1610 W. SR 89A; (928) 282-0785 or heartlinecafe.com. 11 a.m.-11 p.m. daily.

Where to stay

L’Auberge de Sedona: This upscale, intimate resort is within walking distance of downtown Sedona and Oak Creek. You can sip wine on a patio beside the bubbling stream.

Details: 301 L’Auberge Lane; (800) 905-5745 or lauberge.com.

Info

Sedona Chamber of Commerce; (800) 288-7336

NO. 3: HEARD MUSEUM

Why it’s worthy

Since 1929, the vibrancy of era-spanning Native American art and hands-on exhibits has wowed Arizonans and out-of-state visitors. For artist Joe Baker, curator of fine art for the Heard, the museum’s intellectual, social and physical space, “where artists can give themselves permission to experiment and visitors can be exposed to both traditional and contemporary Native American art forms,” is worth treasuring.

Things to do

The 21,000-square-foot signature exhibit “HOME: Native People of the Southwest,” featuring the finest works from the Heard’s permanent collection of about 39,000 pieces, is a must-see. And make time for “Remembering Our Indian School Days: The Boarding School Experience,” which revisits U.S. history “in a very courageous and bold way,” Baker said.

Where to eat

The on-site Arcadia Farms Cafe serves Southwest-influenced dishes such as posole and tamales, plus soups, salads, artisan-bread sandwiches and desserts. It’s open 9:30 a.m.-3 p.m. daily.

Where to stay

Several hotels are nearby, among them the Clarendon Hotel Suites, a boutique hotel with swimming pool, the Camus restaurant and 24-hour fitness-center and business-center access. Details: 401 W. Clarendon Ave., Phoenix; (602) 252-7363 or theclarendon.net.

Info

2301 N. Central Ave., Phoenix. (602) 252-8848 or www.heard.org. 9:30 a.m.-5 p.m. daily except holidays. $10; $9 for ages 65 and older; $5 for students with ID; $3 for ages 6-12; free for American Indians and ages 5 and younger. Other locations: Heard Museum North, El Pedregal Festival Marketplace, 34505 N. Scottsdale Road, Scottsdale, (480)488-9817; and Heard Museum West, 16126 N. Civic Center Plaza, Surprise, (623) 344-2200.

By Connie Midey, John Stanley, Emily Seftel, Susan Felt

If you don’t feel like battling the crowds at an Irish pub, invite a few friends over and serve one of these Irish-themed cocktails.

Don’t forget to accompany each drink with a rousing Beannachtam na Feile Padraig! (Happy St. Patrick’s Day!). And don’t worry about the Gaelic pronunciation – it’ll get easier with every sip you take.

Baileys Shamrock

2 ounces Baileys Irish Cream

1/4 ounce Rumple Minze peppermint liqueur or schnapps

Mix and serve over ice. Makes 1 serving.

Nutty Irishman

1 ounce Baileys Irish Cream

1 ounce hazelnut liqueur

Shake ingredients together with ice in a cocktail shaker, then strain into shot glass, or simply serve as a chilled shot. Makes 1 serving.

Irish Fix

1 teaspoon simple syrup (recipe follows)

2 ounces Irish whiskey

1/2 ounce fresh lemon juice

1/2 orange slice

1/2 lime wheel

2 teaspoons Irish Mist

Add the simple syrup, whiskey and lemon juice to a chilled highball glass. Fill with cracked ice and stir well. Garnish with orange and lime and float the Irish Mist on top.

simple syrup
Mix 1 cup granulated sugar with 1 cup water. Heat in pan to dissolve sugar. Stir constantly so sugar does not burn.

Makes 1 serving.

Source: All recipes, Baileys Original Irish Cream

Possible casualties of the recent cold snap: Your water pipes. Your heating bill. The light coat you bought to wear for winter, because you figured it couldn’t get too cold here.

And of course, your citrus.

So this week, we raise a glass to citrus-flavored drinks, since a drop in temperatures won’t affect the vodka used to flavor these recipes. Here is a drink that incorporates the flavors of orange and vanilla. It’s no replacement for a freshly squeezed glass of juice, but it’s a pretty festive substitute.

Orange Festivus

1 ounce orange vodka

1 ounce vanilla vodka

splash of cream

splash of orange juice

Sugar the rim of a martini glass. Shake ingredients with ice in cocktail mixer and strain into glass. Garnish with an orange slice if desired.

Makes 1 drink.

The Arizona Republic

Source: Eddie V’s Edgewater Grille, Scottsdale
Source: Drinksmixer.com
Source: Skyy Vodka

> More citrus drinks, tucsoncitizen.com/ tasteplus

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MORE CITRUS DRINKS

Citronella Cooler

1 ounce lemon vodka

2 ounces lemonade

2 ounces cranberry juice

splash lime juice

lemon wedge, for garnish

Pour ingredients into a highball glass half-filled with ice and stir well. Garnish with a lemon wedge and serve.

Makes 1 drink.

Skyy Citrus Mojito

2 ounces Skyy citrus vodka

fresh mint leaves

spoonful sugar

splash sweet and sour

fresh juice from 1 lime

4 ounces soda water

Muddle mint leaves with citrus vodka, sugar and sweet and sour. Squeeze a lime over it and fill with soda water. Serve over ice in a highball glass.

Makes 1 drink.

If you’re a fan of sweet mixed drinks, you almost certainly have consumed a cocktail that contains Chambord.

Chambord is a French liqueur made with black raspberries, vanilla, honey and herbs, and it is prepared in a three-step process that involves maceration (ingredients are steeped in cognac and other spirits to concentrate the flavors), percolation (the mixture is filtered) and distillation.

As well as adding a rich, fruity flavor to drinks, the liqueur is used to flavor sauces, desserts and vinaigrettes.

But here, in time for Valentine’s Day, are colorful ways to put the classic to work on your winter entertaining menu.

Although all recipes are for one cocktail, many of the drinks are strong enough to be shared.

The Undercurrent

1 1/2 ounces rum

1/2 ounce blue Curaçao

splash of pineapple juice

1/4 ounce Chambord

lemon slice or peel or cherry, for garnish

Combine the first 3 ingredients and shake. Rim a martini glass with sugar by dipping the glass into water or simple syrup, pouring sugar on a plate and twisting the top of the glass in sugar until the rim is coated. Put the first 3 ingredients in the glass.

Sink the Chambord by pouring a slow and steady stream into the glass along its side. Garnish with lemon or cherry. Makes 1 drink.

Chambord Vodka Soda

1 shot Chambord

2 shots vodka

4 1/2 shots club soda

lime wedge for garnish

Mix Chambord and vodka in an ice-filled Collins glass. Top with club soda and garnish with a lime wedge. Makes 1 drink.

Source: Martini Ranch bar and restaurant, Scottsdale
Source: www.Chambordonline.com

Source: “Ben Reed’s Bartender’s Guide” (Ryland Peters & Small, $19.95)

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Rossini

1/2 ounce raspberry purée

1 bar spoon Chambord

2 dashes orange bitters

Champagne, to top off

Add the purée, Chambord and bitters to a champagne flute and top with champagne. Stir gently and serve.

Makes 1 drink.

Next to its chocolate counterpart, vanilla gets a bad rap. Few people go into raptures over vanilla, and the word itself is used as a synonym for plain, bland or just boring. And it was a sad day for the bean when a young Robert Van Winkle decided that his rap career would benefit if he changed his name to Vanilla Ice.

But vanilla is more exciting than its synonyms would have you think. It lends depth to many flavors (including chocolate) and can perk up a drink. Here is one way to incorporate vanilla into your glass.

Source: Skyy VodkaSource: www.webtender.com

———

Skyy Vanilla Sunrise

2 ounces Skyy vanilla-flavored vodka

2 ounces orange juice

splash of grenadine

Shake well with crushed ice. Strain into a cocktail glass. Garnish with an orange peel. Makes 1 serving.

———

Winter Breeze

1 ounce crème de cacao

1 ounce vanilla schnapps

1 ounce Irish cream

milk, 1 percent or 2 percent

Pour the liquors into a coffee mug. Fill with milk. Stir well and serve.

Makes 1 serving.

When it comes to making frozen cocktails for large spring or summer parties, the blender might not be up to speed.

There is no need to hover over a noisy, awkward machine set on “frappe” when making frozen drinks like margaritas. If you rent a margarita machine, the frozen drink is just a flip of the switch away.

It works like the frozen-drink dispensers in most convenience stores. Partygoers merely need to hold their cups steady under the spigot and twist the handle to “open.”

“In the past year, the popularity has been incredible,” says Kevin Gerster of Phoenix, who owns Mr. Margarita, sales, rental and supplies store. “We used to do four or five parties a weekend. Now we’re doing 10 or 12.”

Frozen-drink makers also available on the Web, but they can be pricey.

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WHEN RENTING

When renting a frozen drink machine, expect the following to be included in the price:

● Delivery, setup and next-day pickup (no need to clean the machine).

● Instructions on how to operate the machine.

● The first batch of margarita (or other) mix, prepared and blended by machine operator (customers supply the alcohol).

● Cups, straws, napkins and salt.

● Extra jugs of margarita mix, for which you will be charged only if used.

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For hosts who still prefer the old-fashioned blender, here is a guide to three of the best buys:

10-Speed BlendMaster

(from Hamilton Beach)

Price: About $35

Where to find it: Local department stores, kitchen supply shops or online

Smart Power Classic

Blender (Cuisinart)

Price: About $75

Where to find it: Local department stores, kitchen supply shops or online

The Waring Pro PBB Series Blender (Waring)

Price: About $130

Where to find it: Local department stores, kitchen supply shops or online

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Where to buy

Frozen drink makers:

www.margaritaxpress.com

www.partypop.com

Blenders:

www.hamiltonbeach.com

www.waringproducts.com

By Emily Seftel, Scott Craven

It may be getting hot during the day, but cooler temperatures at night still make this a good time to entertain. Most people are more comfortable mingling with a drink in hand, but it’s hard to be a good host if you’re stuck in the kitchen mixing drinks all night.

Rather than play bartender, keep a supply of drinks on hand by serving sangria. The Spanish drink is a combination of fruit, liquor and wine, and a cup or two is guaranteed to keep conversation flowing. Prepare it in advance, set it out in batches and have time to enjoy the fruits of your labor.

OLD PUEBLO SANGRIA
A few restaurants around the Old Pueblo offer sangria. Here are is a representation of sangria-serving restaurants in different parts of town:

CASA VICENTE: 375 S. Stone Ave., 884-5253

Hours: Mon-Wed 11 a.m.-2:30 p.m., Wed-Fri 11 a.m.-2:30 p.m. and 5:30-10 p.m., Sat 5:30-10 p.m., though closing time varies, depending on business)

Details: Red, pink or white sangria by the glass, carafe or pitcher

EL CORRAL RESTAURANT, 2201 E. River Road, 299-6092

Hours: Mon-Thu 5-10 p.m. (Fri-Sun open at 4:30 p.m.)

Details: Available by the glass, half pitcher or pitcher

EL CHARRO CAFE, 311 N. Court Ave., 622-1922

Hours: Sun-Thu 11 a.m.-9 p.m., Fri-Sat 11 a.m. -10 p.m.

Details: This Tucson landmark offers red sangria by the glass at all its locations.

VENTANA ROOM, (at Loews Ventana Canyon Resort) 7000 N. Resort Drive, 615-5495

Hours: Tue-Thu 6-9 p.m., Fri-Sat 6-10 p.m.

Details: A seasonal beverage – and this is the season.

FLYING V BAR & GRILL, (at Loews Ventana Canyon Resort) 7000 N. Resort Drive, 615-5495

Hours: Mon-Thu 5-9 p.m., Fri-Sat noon-10 p.m. (Sun until 9 p.m.)

Details: Buy it by the glass or the pitcher – made to order.

EVANGELO’S, 4405 W. Speedway Blvd., 792-3055

Hours: 11 a.m.-2 p.m. and 5-9:30 p.m. daily

Details: Served by the glass or the pitcher.

MI NIDITO, 1813 S. Fourth Ave., 622-5081

Hours: Wed, Thu & Sun 11 a.m.-10:30 p.m., Fri & Sat 11 a.m.-2 a.m.

Details: “The Little Nest’s” red sangria was one of the few things President Clinton didn’t sample during his 1999 visit. Served by the glass.

GUADALAJARA GRILL, 1730 E. Prince Road, 323-1022

Hours: Sun-Thu 11 a.m.-9:30 p.m. (Fri & Sat until 10:30 p.m.)

Details: Enjoy our late spring temps with a pitcher or glass of red sangria on the patio.

LA FUENTE, 1749 N. Oracle Road, 623-8659

Hours: Sun-Thu 11 a.m.-10 p.m. (Fri & Sat until 11 p.m.)

Details: Open since 1960. Enjoy a glass or share a pitcher of your fruity beverage while you listen to the mariachis.

EL PARADOR RESTAURANT, 2744 E. Broadway, 881-2744

Hours: Mon-Thu 11 a.m.-9 p.m. (Fri & Sat until 10 p.m.), Sun 10:30 a.m.-2 p.m. & 4-9 p.m.

Details: Cool off between dances with a glass of red sangria.

EL MINUTO CAFE, 354 S. Main Ave., 882-4145

Hours: Sun-Thu 10 a.m.-10 p.m., Fri & Sat 11 a.m.-11 p.m.

Details: This landmark, open since 1945, serves red sangria by the glass.

BARRIO, 135 S. Sixth Ave., 629-0191

Hours: Mon 11 a.m.-9 p.m. (Tue-Thu until 10 p.m.), Fri 11 a.m.-midnight, Sat noon-midnight; Sun 5-9 p.m.

Details: Sip a glass of red sangria and be part of the downtown scene.

Source: Barcelona restaurant, Scottsdale Source: Epicurious.comSource: Good Housekeeping

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Barcelona Sangria

2 bottles red wine

2 bottles white wine

8 ounces vodka

8 ounces orange vodka

8 ounces raspberry vodka

4 ounces brandy

4 ounces crème de cassis

1 pound total sliced strawberries, blueberries and oranges

Mix all ingredients in a container large enough to allow for stirring. Let sit in refrigerator for 24 hours to allow fruit to soften and absorb alcohol. Pour into pitcher and serve. Makes 1 gallon.

Sangria

2 gallons zinfandel

1 cup brandy

1/2 cup Cointreau

2 quarts orange juice

2 cups lemon juice

1 cup superfine sugar

12 to 16 ice cubes

2 quarts chilled club soda

3 oranges, thinly sliced

3 lemons, thinly sliced

Thoroughly chill all ingredients. Pour the wine, brandy and Cointreau into a large punch bowl. Stir orange and lemon juice with the sugar until sugar has dissolved. Then add to bowl and stir to blend. Add ice cubes and soda and garnish with fruit slices. Serve in 4-ounce punch glasses or wine glasses. Makes about 100 servings.

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Summer Sangria

with Tequila

1 pound seedless green grapes

1 pound strawberries, hulled

1 bottle red wine

1 cup tequila

1 cup grapefruit juice

1 cup cranberry juice cocktail

1 cup orange juice

1 cup blueberries

3/4 cup sugar

Ice cubes

Orange slices and mint sprigs for garnish

Remove grapes from stems and place in single layer in a 13-by-9-inch baking pan. Freeze at least two hours or overnight.

To hull strawberries, use your fingers to remove the green cap and then use a paring knife tip to scoop out the white middle.

In food processor with knife blade attached, purée strawberries. Pour strawberry purée into large pitcher or bowl. Add wine, tequila, grapefruit juice, cranberry juice, orange juice, blueberries and sugar, stirring well to dissolve sugar. Cover and refrigerate until well chilled, at least 2 hours or overnight.

To serve, pour sangria over ice in wine glasses. Add frozen grapes, garnish with orange slices and mint sprigs. Makes 12 cups.

Cinco de Mayo is a day for Mexicans to celebrate their victory over the French during the 1862 battle of Puebla.

For the rest of us, it’s a great excuse to throw a party. This can be bad news if you’re trying to watch what you eat. Parties that revolve around a Mexican theme tend to feature what we consider traditional Mexican fare – enchiladas, burritos, tacos – foods that rank pretty high on the artery-clogging scale. All that cheese and meat may be delicioso, but you’re not doing your waistline any favors by consuming multiple servings.

You don’t need to drop Mexican food from your Cinco de Mayo menu, though, even if you are feeling health-conscious. Instead, consider shifting your focus. Mexican seafood plays a large role in Mexican cuisine and is a healthful way to keep your menu south of the border.

“Seafood is traditionally Mexican, and it’s a refreshing way to enjoy Mexican cooking,” says chef Mel Mecinas, executive chef at the Four Seasons Resort Scottsdale.

One advantage to serving seafood at Cinco de Mayo, he says, is that that it’s not too heavy.

Mecinas recommends serving a dish such as ceviche, which is light but still packs a flavor punch. Or, he says, serve a hot dish with a cool accompaniment, such as chilled soup.

Cooking traditions change when you move from the north of Mexico to the south, Mecinas says, with southern food tending to adopt a more tropical flair. Occasionally, the diversity of the cuisine is reflected within the same dish. Mecinas points to his ceviche as an example. His shrimp ceviche is a typical one, using lime juice, onions and tomato. But his scallop ceviche, flavored with mango and papaya, showcases its tropical influences.

Also figuring predominantly in Mexican seafood are fish such as tilapia and red snapper. These fish make a great entree. They’re light, they’re mild in taste and they absorb other flavors well. They don’t need to be cooked in fat to taste good. Mecinas recommends using lemon, brushing the fish with honey and boosting the flavor with spices such as achiote powder.

Now if someone could just think of a way to make a healthful margarita.

Roasted red snapper

For grits
1/2 cup milk

1 1/2 cups water

1 cup grits

1 roasted poblano pepper, diced

1/2 cup grated queso fresco

4 ounces unsalted butter

salt and pepper to taste

For a pineapple salsa
1/2 medium fresh pineapple, diced

2 tablespoons red onion, finely chopped

2 tablespoons red bell pepper, diced

1 teaspoon cilantro, chopped

1/2 cup pineapple juice

2 tablespoons tequila

extra virgin olive oil

For the fish
olive oil

4 red snapper filets, 6 ounces each

8 peeled jumbo asparagus spears, steamed

8 peeled cherry tomato halves

For the grits, combine milk and water in a sauce pot. Bring to a boil and add grits. Simmer until cooked through, about 15 to 20 minutes (the grits should be creamy). Finish with diced roasted poblano pepper, queso fresco and butter. Season with salt and pepper to taste.

For the salsa, lightly sauté the pineapple over medium heat. Remove from heat and add the onions, red bell pepper, cilantro, pineapple juice and tequila. Season to taste with a touch of olive oil.

To make the snapper, coat an ovenproof skillet with olive oil and sear the fish over medium heat, skin side down, about three minutes. Place the pan in a 350-degree oven and cook fish for 4 minutes.

To serve, place the snapper over grits; garnish with jumbo asparagus, cherry tomatoes and drizzle with charred pineapple salsa.

Makes 4 servings.

Source: Chef Mel Mecinas, Four Seasons Resort, Scottsdale

Duo of ceviches with avocado soup

For shrimp ceviche
1 pound (16 to 20) shrimp shelled and deveined

2 cups lime juice, divided use

1 red onion, diced, divided use

1 bunch cilantro, chopped, divided use

1 jalapeño, finely diced, divided use

2 Roma tomatoes, finely diced

Extra virgin olive oil to taste

For scallop ceviche
1 pound bay scallops

1 papaya, diced

1 mango, diced

For soup
3 ripe avocadoes, skins removed and coarsely chopped

chopped cilantro to taste

2 garlic cloves, coarsely chopped

juice of 1 lime

2 tablespoons diced onion or to taste

salt and pepper

For the shrimp ceviche: Cut the shrimp in half and quickly blanch in boiling water for 2 seconds. Remove from boiling water and soak in 1 cup lime juice for 1 hour. Add half of the diced onions, half the cilantro and jalapeño to taste. Add tomatoes. Season to taste with a touch of olive oil.

For the scallop ceviche: Soak the scallops in the remainder of the lime juice for approximately 2 hours. Mix with diced papaya and mango and remainder of red onions and cilantro to taste. Season with olive oil and salt and pepper to taste.

For the soup: In a blender, add the avocado, chopped cilantro, garlic cloves, jalapeno, lime juice, water as needed and onions. Blend to a soup consistency. Season with salt and pepper. Serve avocado soup in a small cup, with cups of the ceviche on either side.

Makes 6 servings.

Source: Chef Mel Mecinas, Four Seasons Resort, Scottsdale

Annatto-marinated seared baja scallops with white bean ravioli

16 jumbo scallops

2 tablespoons annatto paste (also known as achiote paste); See note

4 ears fresh corn

1 cup canned white beans

1/2 cup each diced celery, carrot and onion

2 to 3 jalapeños, diced, divided use

1 pinch fresh cilantro

1/4 cup grated asadero cheese (can substitute a semi-soft mild white cow’s cheese)

32 wonton skins

6 cups freshly squeezed orange juice

3 shallots, diced

1/4 cup sugar

2 ounces micro greens, optional

salt and pepper

For scallops, rub paste over scallops and sear on medium heat for 2 minutes on each side. Set aside and keep warm.

For ravioli, cook the white beans, celery, carrot and onions over low heat until cooked through, and purée in blender. In a mixing bowl, combine the purée, 1 diced jalapeño, cilantro and cheese. Season with salt and pepper to taste. Put about 1 tablespoon filling on a wonton sheet, and top with a second sheet. Seal the ravioli by pressing a fork around the edges. Place the ravioli in boiling water and cook for 2 minutes.

Serve with jalapeño jam and corn sauce.

For the jalapeño jam, sauté shallots, remaining jalapenos and sugar. Add orange juice and reduce over medium heat to a jam consistency (about 30 minutes).

For corn sauce, clean corn kernels from the cob and blend with a touch of water for about 2 minutes. Pass through a fine strainer. Cook the mixture in a sauce pan on medium heat and stir constantly with a whisk until it reaches a sauce consistency. Season with salt and pepper to taste.

To serve, place 4 raviolis and 4 scallops on each plate. Drizzle with corn sauce, jam and garnish with micro greens.

Makes 4 servings.

Note: Annatto paste is available in many Latin specialty markets. It is a ground mixture of annatto seeds, cumin seeds, peppercorns, allspice berries, cloves, habanero peppers, orange juice, vinegar, garlic blended with juiced lemon. (For a recipe, consult allrecipes.com.)

Source: Chef Mel Mecinas, Four Seasons Resort, Scottsdale