Lulu's ROSEMARY POPCORN

/

8 tablespoons (1 stick) unsalted butter2 tablespoons chopped fresh rosemary 12 cups hot plain popcorn. Salt and pepper to taste. Melt butter in a small saucepan over medium heat. Add rosemary. Drizzle butter mixture over hot popcorn in a large bowl. Season with salt and pepper to taste. Toss to coat.

Tips:

This is a great snack and its super easy to make. You can add whatever you have on hand from old bay seasoning to truffle oil. I personally love adding 2 tablespoons of truffle oil to this recipe but the options are endless, you be the chef! It also acts as a quick and delicious snack for when company stops by. Keep a box of microwaveable popcorn on hand, its a great pantry staple. You can display it on the counter in vases, wax paper bags, or even just a simple bowl!

La Dolce Vita Punch

/

My good friends Kim and Al own this fabulous restaurant in Beverly Hills called La Dolce Vita. Amanda the resident mixologist at La Dolce Vita created this incredible "punch" that they served at their holiday party. It was so good I had to share the recipe with you. 3 thin-cut peels of three lemons 3 heaping barspoons of Superfine Sugar 6 oz. Fresh Lemon Juice+ 6 oz. Grenadine* 4 oz. Simple Syrup 5 oz. Angostura Bitters 12 oz. Bourbon 16 oz. of Champagne Muddle the lemon peels with superfine sugar. Add the rest of the ingredients except for champagne and stir until sugar has dissolved. Add Ice and stir again. Strain over a large block of ice and top off with Champagne. Serves 12-15. * Grenadine: 3 parts to 1 part (Simple Syrup to Pomegranate Molasses) Boil Molasses first with 1 whole Vanilla bean that have been sliced on the side, several cloves, 3 cinnamon sticks, freshly grated nutmeg and a pinch of white peppercorns. reduce slightly, then add simple syrup (1.25 to 1 sugar to water). bring to boil, then cool and strain. +It's also extremely important to the overall flavor that the lemon be freshly squeezed. Tip: If you're in a bind and don't have time to make the grenadine you can use 1 1/4 cup of pomegranate juice in place of the grenadine.

Lulu's ruby slipper

/

For New Year's Eve I like to serve a creative cocktail when guests walk through the door and pour pure sparkling wine for the countdown. RUBY SLIPPER

2 oz. sparkling wine 21/2 oz. cranberry-flavored vodka 11/2 oz. ruby port 1 oz. lemon or lime juice 1/2 oz. simple syrup

Shake with ice, strain, and garnish with orange slice

Lulu's LAVENDER CREME BRULEE

/

My friend Chef Emily made these at a recent party and they were delicious! Lavender creme brulee adds an unexpected surprise to your thanksgiving dessert.

Serves 8 3 cups heavy cream Zest of one lemon 4-6 sprigs of lavender 1/2 teaspoon vanilla 3/4 cup sugar 6 egg yolks 1/4 teaspoon salt 8 heaping teaspoon sugar 1. Preheat oven to 325 degrees. Arrange eight 5 oz. ramekins in a 13x9x2" metal baking pan with rims of at least 1". Combine cream, lemon zest and lavender in a saucepan and bring to a simmer. Taste mixture and if the lavender flavor isn't pronounced enough, you can add more lavender or muddle the lavender in the saucepan with a wooden spoon to release more flavor. 2. In a separate bowl or standing mixer, whisk sugar and yolks until thick and pale yellow, about 3 minutes. Gradually whisk in hot cream mixture and the salt. Let stand 10 minutes and check again for flavoring. Strain custard. If the lavender isn't pronounced enough, squeeze the solids in the strainer to reduce more lavender flavor. Divide among cups. Pour enough hot water into baking pan to come halfway up sides of cups. 3. Bake until just set in center, about 55 minutes. Remove from water bath; chill uncovered until firm, at least 3 hours, preferable overnight. 4. Before serving, sprinkle a heaping teaspoon of sugar on top of each custard and brown with a blowtorch or under a broiler until sugar melts and browns. It will quickly harden and form a sugar crust. Serve with a lavender sprig to garnish.

Lulu's RITZ TOMATO SOUP

/

Serves 61 onion, chopped 1 tablespoon extra virgin olive oil 2 1/2 pounds plum tomatoes, chopped, or cherry tomatoes 1/2 cup chopped carrot 5 garlic cloves, chopped 3 bay leaves 2 cups chicken stock 1/4 cup dry white wine 2 teaspoon salt 1/4 teaspoon pepper 2 teaspoons sugar Marscarpone cheese Fresh basil, julienned 1. In a medium saute pan over medium heat, saute the onion in the olive oil until translucent, about 5 minutes. Add the tomatoes, carrot, and garlic and saute until the tomatoes are soft and beginning to fall apart, about 10 minutes. 2. Add the bay leaves, chicken stock, white wine, salt, pepper, and sugar. Simmer for 25 to 30 minutes over low to moderate heat. 3. Remove the bay leaves and puree with a hand blender or transfer to a blender and puree. Adjust the seasoning as desired. 4. Serve with a dollop of marscarpone and julienned basil.

INSTAGRAM

@LuluPowers