Artichoke dip and the Juice Ball with Tommy Fitzgerald

Chef Tommy Fitzgerald and his Kitchen Sage sous chef, Justin Stermin, are whipping up artichoke dip and blue-flame cocoa to ring in the New Year.

Fitzgerald also discussed the theme behind this year’s Juice Ball — which is “Boot Scootin,’ that will benefit Kitchen Sage, a non-profit organization that helps teach kids how to cook.

Ingredients for artichoke dip:

  • 1 can artichoke hearts, quartered
  •  8 oz. cream cheese
  • 1 cup grated Parmesan cheese
  • 1 tablespoon fresh chopped garlic
  • 2 shots of vodka
  • 1 teaspoon white ground or black pepper,
  • 1 teaspoon kosher salt

Ingredients for blue-flame cocoa:

  • 1 pint heavy whipping cream
  • 1 quart half and half
  • 1 half gallon whole milk
  • 2 bags chocolate chips
  • 2 oz. vanilla
  • A fifth of blue Curacao liquor

Watch the video above for a tutorial of how to make each recipe.



On the web:

Kitchen Sage

Boot Scootin’ Juice Ball 2015

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