Norman King

"Candlelight makes your food taste better."

Norman is a culinary expert and cookbook author. He first harnessed a love of stirring cast iron skillets atop wooden stools at his grandmother’s stove, leading his heart and feet to be firmly planted in the kitchen. When a spattering of fine oil droplets are not actively covering his lenses and recipe notebook pages, you may find him graciously distracted by baseball games or sorting through forgotten treasures at estate sales.

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Baton Rouge

Since warm weather has returned and daylight has almost stretched to the maximum, summer entertaining is beginning to bloom. If you are dreaming of basking in the favorable temperatures and can’t wait to entertain friends and family with a seasonal gathering, then the Summer Entertaining Toolkit is for you. Over the next 4 weeks you’ll receive a full menu of recipes including a cocktail, appetizer, entree and dessert, that highlight the flavors of the season. Plus, I’ll have some techniques for dressing your table to beautifully accent the dishes. This week say hello to the Baton Rouge. Your new signature summer cocktail.

The most popular warm weather cocktails are often the simplest to make. The margarita, daiquiri, Cuba libre, and caipirinha all contain 3 to 4 ingredients, depending on the maker. The bubbly, sangria-like Baton Rouge is the product of a similar ideal. Choice ingredients of French aperitif wine, orange liqueur, sweetened lime juice and sparkling water combine to make this delightful drink. The cocktail is easily thrown together on a hot afternoon to make a single glass or fill a pitcher. (One bottle of Lillet makes 16 servings!).

Adding to the ease of crafting this drink, is the use of sweetened lime juice. I, unlike many of my mixologist friends, have no problem using this “well” bar staple. It provides advantages of a long shelf life and predictable tartness and sweetness, leading to consistent tasting cocktails. Plus, with limes costing nearly 3 metal George Washingtons apiece, I think having it on hand is not a bad idea.

Norm’s Notes: Stocking up on Glassware.

This drink is suitable for a variety of glasses, so it’s up to you on what to serve it in. A simple wine glass, double old fashioned (aka “DOF”), collins, or juice glasses are all acceptable. It’s helpful to take an inventory to make sure you have enough of the same style of glass to suit the amount of expected guests. If you are running low, or have a bunch of mismatch drink-ware, stop by an antique mall or estate sale and pick out a set of patterned beauties to add to your collection. They usually don’t cost much ($12 to $15 for a set of 6 is the max I’ll pay) so, I’ll often pick up a second set of a similar pattern or style so I have more glasses than needed. Knowing you have backups help ease the stress when the inevitable happens and one tumbles to the floor.

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Mother's Day Lunch

As handmade cards, floral perfumes, silk scarves, and mimosa filled afternoons are harvested by mothers around the country, I recommend flipping to the “B” side of the annual celebration record. Make plans to skip brunch and serve a delicious lunch instead. Try making this delightful menu composed of a soup, salad and open faced sandwich. It retains a lot of the delicious flavors of the standard holiday meal, just minus the eggs and syrup.

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