LUPEC Denver

LUPEC 1: Cool Down with Frozen Cocktails

italianstinger — Thu, 24 Jun 2010 05:25:48 +0000

Brazen Hussy and Sake Stinger broke out the blender to welcome summer with a delightful array of frozen cocktails. The weather may not have been summery, but these drinks tasted like a lazy day on the beach!

LUPEC Name:

Brazen Hussy

Meeting Date

June 13, 2010

Meeting Theme

Cool down with Frozen Cocktails

Why did you choose this theme?

Well, we wanted to celebrate the arrival of summer with some cool, refreshing frozen cocktails (myself and Sake Stinger). Unfortunately, the weather had other ideas and it was not hot or summery during the meeting.

What were the cocktails you served?

1. Classic Daiquiri – most of us found it too limey

2. Bellini-esque – peachy deliciousness

3. Creamsicle – as yummy as it sounds

What food was served/brought?

Cinnamon rolls Bacon Fruit salad Fried avocado slices Scrambled eggs in hash brown baskets – super yummy! Hash brown baskets made in muffin cups with a scrambled egg mixture featuring tarragon, chives, and marscapone cheese baked into the middle.

Member of the Month: Sake Stinger

italianstinger — Sat, 01 May 2010 07:01:03 +0000

Name: Barbara

LUPEC name: Sake Stinger

LUPEC Denver role: Droll commentary provider

How long have you been in LUPEC Denver?

I have no idea. 3 years??

Why do you love being a LUPEC Denver girl?
I have been exposed to a group of intelligent, creative, and talented women I probably never would have met otherwise!

What’s your favorite cocktail?

I’m big into vodka soda with a lime lately. But this is just because I feel like I’ve been gaining weight and its the lowest cal drink I can think of.

What’s you favorite Denver bar?

Anywhere I can walk to:)

If you could be a piece of barware, what would you be?

The bar

What’s your favorite garnish?

Lime

What are you reading/watching/listening to?

I am listening to Hannah the financial lady tell me to take control of my financial future. Crap. She’s right.

What’s your recipe?

Sake Stinger

Glassware: Cocktail
Ingredients:

1 oz. Sake
½ oz. White creme de menthe or peppermint schnapps
½ oz. California brandy
Lemon peel

To Serve: Shake sake, creme de menthe, and brandy well with ice. Strain into cocktail glass. Twist lemon peel above drink and drop into drink.

Breakfast for Boobs in the news!

italianstinger — Fri, 16 Apr 2010 23:26:40 +0000

LUPEC Denver is dishing up breakfast for dinner (SUNDAY SUNDAY SUNDAY) and the local media is taking notice!

Read about our event in Westword’s Cafe Society: http://blogs.westword.com/cafesociety/2010/04/breakfast_for_boobs.php

And Patricia Sommer dedicated her first column as Denver Examiner’s Feminism and Relationships Examiner to Breakfast for Boobs! Check out her article!

It’s Breakfast for Dinner! It’s Breakfast for Boobs!

lupec — Thu, 15 Apr 2010 19:52:39 +0000

Just a friendly reminder that Breakfast for Boobs is this Sunday!

Armed with pancake syrup and a smile, the ladies of LUPEC are back to battle breast cancer for the sixth annual Breakfast for Boobs. Since 2004, the ladies of LUPEC Denver have been serving up breakfast for dinner at their annual spring fundraising event.

The Denver chapter of Ladies United for the Preservation of Endangered Cocktails (LUPEC) announces its sixth annual Breakfast for Boobs fundraiser on Sunday, April 18th, 2010, from 5pm-8pm at Hot Cakes Diner (1400 E. 18th Avenue) in the medical district. Normally a breakfast and lunch operation, Hot Cakes Diner has opened its doors for one evening every year since 2004, exclusively for this event. Regular wait staff will lend their aprons to LUPEC members and supporters, who take a crack at waiting and bussing tables.

Sound like a recipe for disaster? Believe it or not, the ladies hold their own. Especially with five previous years of experience under their belts.

“The first year I did this, I looked at all the people filling the restaurant and thought, ‘Oh my god, what if I suck at this?’” says Casey Cross, LUPEC member. “But I think we’ve gotten really good at it over the years!”

And that’s B4B’s secret ingredient. With a volunteer staff except in the kitchen—it’s all professionals at the griddle—Hot Cakes can donate the night’s proceeds above costs. Funding goes to the Denver affiliate of Susan G. Komen for the Cure and other local organizations (to be named soon) dedicated to breast cancer patients, survivors, and research.

“We have entire families who look forward all year to sitting down to breakfast with us,” says Allison Gleichman, committee chair for the event. “We think B4B is the perfect way to keep breast cancer awareness and fundraising top of mind. Breast cancer doesn’t go away when Breast Cancer Awareness Month ends in the fall.”

Why It’s Important

According to the American Cancer Society In 2009, approximately 40,170 women were projected to die from breast cancer. Only lung cancer accounts for more cancer deaths in women. And the Center for Disease Control ranks Colorado among the states with the highest prevalence in breast cancer.

About LUPEC Denver

Besides ensuring the renewed enjoyment of classic cocktails at functions throughout the year, LUPEC Denver raises funding to support local and national organizations that look out for the health and welfare of women and children in the Denver metro area. Planned Parenthood of the Rocky Mountains, Safehouse Denver, and the Denver chapter of Susan G. Komen are all past recipients of LUPEC Denver fundraisers such as The LUPEC Denver Crush Party, Stand Up for Safehouse, and Breakfast for Boobs.

For more information:

Contact: Allison Gleichman, Committee Chair

allison@lupecdenver.org

Member of the Month: The Pomeranian

italianstinger — Thu, 01 Apr 2010 07:01:16 +0000

Another new feature! Every month, we’ll be introducing one of our amazing, intelligent, and fun ladies! Big thanks to Pomeranian for getting her survey done first! – Italian Stinger

The Pomeranian

Name: Andee

LUPEC name: Pomeranian

LUPEC Denver role: Secretary, Chapter 2

How long have you been in LUPEC Denver?

4 years

Why do you love being a LUPEC Denver girl?
I love that I have the opportunity to hang out with and get to know amazing ladies that I never would have met without LUPEC. I never would have been able to donate the amount of money or goods on my own to the many charities without LUPEC, and I love the rewarding feeling after all of the hard work we put into our fundraisers.
Being a LUPEC girl has been a privilege and has taught me the importance of team work in giving to others!

What’s your favorite cocktail?

Right now it’s a Skyy Ginger citrus Martini. But I do love The Pomeranian (my signature cocktail)!

What’s you favorite Denver bar?

The Cruise room in the Oxford Hotel. There is nothing like a classic cocktail, oysters, and good service in a beautiful vintage setting!

If you could be a piece of barware, what would you be?

I would be a hand press juicer. Just so I could have the first tastes of the fresh fruit before it is made into a lovely cocktail!

What’s your favorite garnish?

Mint

What are you reading/watching/listening to?

I am reading Diamond Age by Niel Stevenson. I’m listening to my fish splash around and watching my cats chase each other rambunctiously.

What’s your recipe?

Pomeranian
Glassware: Highball
Ingredients:

1½ oz Absolut Ruby Red
3 oz soda water
1 oz lemon-lime soda
1 ounce pomegranate juice
lemon slice

To serve: Mix vodka, sodas, and juice and pour into another glass or shaker with ice.
Serve in a highball glass with a lemon slice garnish.

April 18th: 6th Annual Breakfast for Boobs

italianstinger — Wed, 31 Mar 2010 07:24:03 +0000

2010 Prom Redux Recap

italianstinger — Sat, 13 Mar 2010 18:01:16 +0000

Our 2nd annual Prom Redux dress drive was a huge success!

Mango Mimosa and Zombie, caught in a fashion quadrangle with Roxy and Castle of Tootsie's Nails!

Thanks to the incredible generosity of our friends, we were able to ensure that the Admas 12 school district Prom Shop will be able to provide beautiful, low cost prom attire to its students!

Le Sazarac and Firefly pose among the dresses

We collected:

66 dresses

19 pairs of shoes

7 purses

4 wraps

1 men’s shirt

And in addition to this amazing list, we raised almost $700 from drink sales, corsages, and the photobooth!

Prom Kings, for sure!

Did I mention that we also had one hell of a party? Because, wow, did we ever!

The Vamp and Pomeranian posing pretty in the photobooth!

We’d like to thank our friends at Montanya Distillers and Peach St. Distillery for donating the components to make the amazingly delicious Hop, Skip, and Go Naked Punch…and lots of it!

Spy Girl and a collection of friends up to no good!

Our gorgeous corsage bar was made possible by the generosity of Capelli Floral, owned by the lovely Moscow Mule. She, Tom Collins, and Maurice painstakingly constructed our beautiful corsages the night prior! Our addictively fun photobooth was provided by Capelli Photography, aka Moscow Mule’s generous and patient screwdriver, John Capelli. We’d be lost without this amazing team!

The talented team of Capelli and Capelli!

We slow danced and rocked out to the amaing mix of tunes supplied by DJ Alisha

LUPEC Denver loves DJ Alisha!

And, of course, we’d be a sorry sort of Prom without the help of Jonesy’s Eatbar, who let us take over their restaurant and ensured our guests were never hungry or thirsty.

The amazing staff of Jonesy's Eatbar!

And now the Prom comittee members are getting some rest while LUPEC Denver gears up for our next event, Breakfast for Boobs on April 18th!

Spy Girl and Italian Stinger work out some planning aggression!

Spy Girl’s Boozy Kitchen: French Pear Tart

italianstinger — Fri, 12 Mar 2010 07:01:14 +0000

This is the first of our new monthly columns (so exciting!). A self-proclaimed foodie, Spy Girl will be sharing her favorite boozy recipes for your enjoyment. –Italian Stinger

In the midst of the craziness planning the 2nd annual LUPEC Denver Prom Redux, we decided to wear Prom Queen worthy sashes at the event over our party dresses. Being a crafty group of ladies, it was time to break out the satin ribbon, glitter glue, and maybe a cocktail shaker, too. I knew we’d need some sustenance for our sash making party at The Vamp’s house and I happened to have an absurd number of pears on my counter, so I tried a new recipe. There isn’t a huge amount of alcohol in this tart, but the rum (or brandy) adds a lovely, subtle depth to the dessert. The ladies loved it and our glittery sashes were done it no time, with a piece of tart to spare.

This recipe is fairly straightforward, but takes a little while to put together.

FRENCH PEAR TART
Adapted from BAKING FROM MY HOME TO YOURS
Makes 6 servings

For the pears:
6 canned pear halves OR 3 medium pears, firm but ripe
1 lemon
4 cups water, optional

1 1/4 cups sugar, optional
For the almond cream:
6 tablespoons unsalted butter, at room temperature
2/3 cup sugar
3/4 cup ground blanched almonds
2 teaspoons all-purpose flour
1 teaspoon cornstarch
1 large egg
2 teaspoons dark rum or brandy
1 partially-baked 9-inch tart shell, made with Sweet Tart Dough (see below), at room temperature
Confectioners’ sugar for dusting, or apple jelly for glazing

Getting ready: If you are using canned pears, you have nothing to do now. If you are using fresh pears peel them and leave them whole. Bring the 4 cups water, the 1 1/4 cups sugar and the juice of the lemon to a boil in a saucepan just large enough to hold the pears. Add the pears to the boiling syrup, lower the heat so the syrup simmers and gently poach the pears until they are tender when pierced with a knife, about 15 minutes. Cool the pears to room temperature in the syrup.

To make the almond cream: Put the butter and sugar in the workbowl of a food processor and process until the mixture is smooth and satiny. Add the ground almonds and continue to process until well blended. Add the flour and cornstarch, process, and then add the egg. Process for about 15 seconds more, or until the almond cream is homogeneous. Add the rum and process just to blend. If you prefer, you can make the cream in a mixer fitted with the whisk attachment or in a bowl with a rubber spatula. In either case, the ingredients are added in the same order. Scrape the almond cream into a container and either use it immediately or refrigerate it until firm, about 2 hours.

Getting ready to bake: Center a rack in the oven and preheat the oven to 350 degrees F. Have a lined baking sheet at the ready. If you are using poached, cut them in half from blossom to stem and core them. Whatever pears you have, make sure to pat them dry – really dry – so that their liquid won’t keep the almond cream from baking. Fill the baked crust with the almond cream, spreading it even with an offset metal icing spatula. Thinly slice each pear half crosswise, lift each half on a spatula, press down on the pear to fan it slightly and place it, wide-end toward the edge of the crust, over the almond cream. The halves will form spokes.

Put the crust on the lined baking sheet, slide the sheet into the oven and bake the tart 50 to 60 minutes, or until the almond cream puffs up around the pears and browns. Transfer the tart to a rack to cool to just warm or to room temperature before unmolding.

Right before serving, dust the tart with confectioners’ sugar. If you prefer, prepare a glaze by bringing about 1/4 cup apple jelly and1/2 teaspoon water to the boil. Brush the glaze over the surface of the tart.

Serving: This tart goes very well with aromatic tea.
Storing: If it’s convenient for you, you can make the almond cream up to 2 days ahead and keep it closely covered in the refrigerator, or you can wrap it airtight and freeze it for up to 2 months; defrost before using. You can also poach the pears up to 1 day ahead. However, once you’ve baked the tart, you should be prepared to enjoy it that same day.
Playing around: The almond cream is a great companion for a variety of fruits. It’s as good with summer fruits, like apricots or peaches, as it is with autumn’s apples.

SWEET TART DOUGH

Adapted from BAKING FROM MY HOME TO YOURS
1 1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon (4 1/2 ounces) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk

To make the dough: Put the flour, confectioners’ sugar and salt in the workbowl of a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut in coarsely – you’ll have pieces the size of oatmeal flakes and pea-size pieces and that’s just fine. Stir the egg, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses – about 10 seconds each – until the dough, which will look granular soon after the egg is added, forms clumps and curds. Turn the dough out onto a work surface.
Very lightly and sparingly – make that very, very lightly and sparingly – knead the dough just to incorporate any dry ingredients that might have escaped mixing.

If you want to press the dough into a tart pan, now is the time to do it.
Butter the tart pan and press the dough evenly along the bottom and up the sides of the pan. Don’t be stingy – you want a crust with a little heft because you want to be able to both taste and feel it. Also, don’t be too heavy-handed – you want to press the crust in so that the pieces cling to one another and knit together when baked, but you don’t want to press so hard that the crust loses its crumbly shortbreadish texture. Freeze the crust for at least 30 minutes, preferably longer, before baking.

To partially bake the crust: Center a rack in the oven and preheat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil and fit the foil tightly against the crust. Bake the crust 25 minutes, then carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. Bake for another 3 to 5 minutes, then transfer the crust to a cooling rack; keep it in its pan.

Prom Redux in Westword!

italianstinger — Tue, 02 Mar 2010 05:21:30 +0000

Westword interviewed us for our upcoming event! Check it out:
LUPEC Denver’s Prom Redux

February Meeting: LUPEC Denver Gets Naughty

italianstinger — Mon, 01 Mar 2010 04:35:44 +0000

In celebration of 7th anniversary, Spy Girl and I decided to host a joint LUPEC Denver meeting. We split into two chapters about four years ago, in order to accommodate our growing number of awesome ladies. We realized that more than 12-14 members in a chapter makes for a challenging group dynamic as well as incredibly expensive meetings, so two chapters is an ideal solution. We haven’t had a major joint meeting in a while and it was so much fun to have 90% of LUPEC Denver together in my living room!

Also, Spy Girl and I really wanted to force our fellow members to drink raunchy drinks.

No, seriously. We’re terrible people. But we throw one hell of a meeting, so hopefully all is forgiven!

After a hilarious conversation about abominations such as the blowjob shot, we started researching cocktails with naughty names and discovered that our forebroads thought raunchy drinks were pretty awesome, too. Naturally. Taking inspiration from our Denver Six Shooter experience, we paired classic naughtiness with modern raunchiness.

Round 1: Hop, Skip, and Go Naked Punch vs. Slow Comfortable Screw

The punch was a run away hit, combining a lemon-limeade base with light rum and peach schnapps and conveniently self-serve as ladies arrived and we scrambled to get everything ready. We modified the original Slow Comfortable Screw, replacing the Southern Comfort with Leopold Bros. Peach Whiskey. The combination of the delicious whiskey with sloe gin and orange juice was delightfully drinkable, if disturbingly creamy pink in color.

Round 2: Angel’s Tit vs. Witch’s Tit

The Angel’s Tit is a Prohibition era after dinner drink of creme de cacao topped with whipped cream and a well placed maraschino cherry. The Witch’s Tit is a more contemporary version, featuring Kahlua instead. Both drinks received mixed reviews, but the Angel’s Tit won over more ladies with its smooth chocolate finish.

Round 3: Between the Sheets vs. Tie Me to the Bedpost

Between the Sheets is a post-Prohibition variation of a Rum Sidecar, aka Boston Sidecar, combining rum, brandy, and Cointreau with lemon juice. The result was a strong cocktail that stood in contrast to the preceeding sweeter, smoother drinks. Tie Me to the Bedpost was an interesting combination of Midori, Malibu, citrus vodka, and Rose’s lime juice. The bright green result was the least popular of the afternoon, but Grasshopper pointed out it would make an amazing frozen summer cocktail. We’ll be sure to try that out as soon as the snow stops and we can start having patio meetings again!

Overall, we were pleasantly surprised by the success of our naughty choices. Our theme may have been silly, but I think uncovering classic naughtiness and humor in cocktails was a timely reminder not to take ourselves too seriously. Our forebroads loved a good double entendre with their cocktails, too!