JAZZ UP YOUR FAVORITE RECIPE CONTEST

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JC PENNEY COOKS IT UP
WITH
MARTHA STEWART & EMERIL LAGASSE
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Martha Stewart Gets Served By Emeril

Lifestyle Expert Evette Rios With Renowned Chef Emeril Lagasse And Martha Stewart

Renowned chef and restaurateur, Emeril Lagasse and jcpenney celebrated the launch of Emeril’s new high-performance collection today in New York City’s Greeley Square Park.



Emeril, alongside co-host Evette Rios of ABC’s The Chew prepared favorite recipes inspired by Jazz Fest using his new collection. Guests, including Martha Stewart, also participated in a Q&A with Emeril on how-to kick up your favorite dish New Orleans style.



jcpenney’s food truck served Emeril’s creole gumbo to hungry passersby while Greeley Square Park goers enjoyed the jazz music of the Jacob Warren Band.



The event also kicked off jcpenney’s and Emeril’s “Jazz Up Your Favorite” recipe contest, giving consumers an opportunity to submit their best recipe for a chance to win a once-in-a-lifetime trip to New Orleans’ Jazz Fest April 2013, and have their recipe featured in one of Emeril’s New Orleans restaurants.

FAMED CHEFS CELEBRATE THE SUPERBOWL

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SUPERBOWL RECIPE
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Mario Batali With Tim Love and Emiril Lagassee

In anticipation of Superbowl Sunday in Texas, Celebrity Chefs Mario Batali, Emiril Lagasse, Guy Fiore, Tim Love along with MLB pitcher Jamie Moyer hosted their annual Spaghetti Western – an exclusive, celebrity-packed Texas-inspired dinner. Everyone was loving The Macallan 18 including Nolan Ryan!!!



The Macallan Apple Fritters
Created by Mario Batali



2 large eggs

¼ cup whole milk

1 cup all-purpose flour

¼ cup sugar

1/4 cup The Macallan Sherry Oak 12 Years Old whisky, plus 2 oz for topping

8 cups extra-virgin olive oil, for deep-frying

6 green apples, such as Granny Smith, peeled, cored, and sliced into ½-inch-thick rounds

2 cups vanilla gelato

Cinnamon, for dusting



In a medium bowl, whisk together the eggs and milk. Slowly add the flour, about 3 tablespoons at a time, whisking until incorporated. Stir in the sugar and The Macallan. Allow the batter to stand for 10 minutes.


In a large deep pot, heat the olive oil to 375° F. Working in batches of 3 or 4 dip each apple slice into the batter, add to the hot oil, and cook until golden brown. With a slotted spoon, transfer to a paper towel-lined plate to drain.


Place 5 fritters on each of four plates, in an overlapping circle. Place a scoop of gelato in the center, sprinkle with cinnamon, add a tablespoon of The Macallan over the gelato and serve.

Photo By: Tim Randall