Beyond the Bubbly: Blue Moon, You Saw Me Standing Alone ...

Once in a blue moon - there is one! And lucky for you star gazers, there will be a blue moon this New Year's.

What is blue moon? It's the second full moon in a month, an extra full moon for the year. It doesn't occur all that often (about every two to three years) and New Year's ones are even rarer. No, they're not actually blue (well, not usually), but the song is catchy ...

You can read more on Blue Moons here:
http://news.yahoo.com/s/ap/20091230/ap_on_sc/us_sci_blue_moon
http://en.wikipedia.org/wiki/Blue_moon
http://science.nasa.gov/headlines/y2004/07jul_bluemoon.htm

In honor of the Blue Moon appearing on New Year's, we're passing along some party-planning tips and blue-recipes that are sure to be hits at your celebration this week!

Black and Blue?
There's an event-planning tradition of hosting "Black and White" parties for New Years. With a blue moon, why not switch up the theme of your party and host a black and blue night? Barring the actual black and blue, encourage guests to wear creative black and blue-themed outfits and bring a blue dish, cocktail or party favor. It's a great way to have your guests re-think their arrival and planning -- and your photos will stand out against your other new years too.

Hint: Black and blue doesn't have to look dark and depressing! Many party favor stores have plenty of blue star cut outs and other fun decorations or favors in lighter hues of blue. Throw in silver or yellow as a fun accent color. Take some inspiration from a painting, such as Van Gogh's Starry Starry Night:




Pacific Blue:
Our take on the classic Blue Hawaiian - it brings east and west together! (Note: This is a single serving!)

Served in: Any glass will do, but we suggest a stem glass such as a martini or margarita glass to show off the colors!

Ingredients:
2 fl ounces pineapple juice
1 fl ounce blue curacao
1 1/2 fl ounces coconut rum
One scoop WCS Sake Sorbet

Directions:
1. Put all fluid ingredients into a cocktail shaker over ice.
2. Shake until the outside of the shaker has frosted.
3. Strain drink into glass.
4. Scoop one scoop Sake sorbet into glass.

Bluebarb Pie

This is a summer recipe, but you can find blueberries and rhubarb frozen year round!

Ingredients:
3 cups diced rhubarb
1 1/2 cups blueberries
1 pinch salt
1/8 teaspoon ground nutmeg
1/2 teaspoon lemon juice
1 1/3 cups white sugar
1/3 cup all purpose flour
1 double crust ready to use pie crust
2 tablespoons butter, cut up
1 tablespoon white sugar
1 pint WCS Rose Sorbet

Directions:
1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

2. Toss the rhubarb and blueberries in a bowl with the salt, nutmeg, lemon juice, 1 1/3 cup sugar, and flour until evenly mixed. Pour into the pie shell and dot with butter. Cover the filled crust with the top crust and flute the edges. Cut a few decorative steam vents in the top crust. Sprinkle the crust with 1 tablespoon of sugar; cover the fluted edges with aluminum foil to prevent excessive browning. Place the pie tin on the prepared baking sheet.

3. Bake in the preheated oven for 15 minutes; reduce the heat to 350 degrees F (175 degrees C) and bake 35 minutes longer. Remove the foil and continue baking until the crust is golden and juice is bubbling through the slits, about 15 minutes more. Cool completely before serving.

4. Cut up slices and serve unto individual plates.

5. Scoop WCS Rose over the pie for a special "A la Vino" treat!

Blue Rose Parfait

Served in: a champagne flute, sundae glass or other vertical, stemmed glass or bowl

Ingredients (per serving)

Half cup blackberries

Half cup blueberries

3 scoops WCS Rose Sorbet

Mint leaf, whipped cream or strawberry slice for garnish

Directions:

1. Begin layering with about 1 ounce black and blue berries, follow with a scoop of WCS Rose Sorbet.

2. Repeat layering until top scoop is placed.

3. Garnish with mint leaf, whipped cream or strawberry slice.

Bon Appetit & Cheers!