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Blog :: ArtBar Cambridge, MA

Caramel and Chocolate Shortbread Cups Recipe

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Cooking with kids is a great winter activity, and these Caramel and Chocolate Shortbread Cups are something the whole family can make together. With gooey homemade caramel and rich, delicious shortbread, these won't last long. Maybe you should make two batches!

To taste some of the delicious treats made by our Pastry Chef Christina Allen-Flores, come into ArtBar and try our dessert menu!

Spiced Caramel Bacon Popcorn

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Home cooks everywhere are getting their Super Bowl menus ready! Our Executive Chef Brian Dandro likes to prep for the big game ahead of time, leaving as little work as possible on Superbowl Sunday.

“I am a big fan of things that require as little game day work as possible, so there’s no chance of missing  the action.  My go-to is Pulled Pork in the slow cooker overnight, then I make a simple coleslaw and bake some corn bread right before the game.      Another favorite is Turkey Chili with nachos – you can’t go wrong with that as a quick fix during half time” shares Dandro. “For a nice sweet and salty snack, my family loves spiced caramel bacon popcorn.”

Luckily, he is sharing his recipe for the addictive Spiced Caramel Bacon Popcorn with our blog readers! It goes perfectly with a cold beer and a Patriots Super Bowl win!


1.25 gallon popped popcorn

3 cups raw skin on almonds

10 slices of bacon cooked to a light crisp and chopped

¾ cup light corn syrup

¾ pound of butter

3 cups light brown sugar

1T Kosher salt

¾ tsp baking soda

1 tsp red pepper flakes

1 tsp cayenne pepper

Place popcorn, bacon  and almonds in a large bowl.

Melt butter then add corn syrup and brown sugar- bring to a slow boil.

Combine salt, baking soda, red pepper flakes and cayenne.

Once caramel reaches 255 degrees, add dry spice mix to the pot and stir until it forms a foamy consistency throughout.

Pour over popcorn mix and coat all.

Transfer to pan lined with wax paper and bake at 280 degrees.

Bake for 10 minutes and then stir around in the pan ensuring almonds are evenly distributed throughout. Put back in oven and repeat process 2-3 more times for a total cooking time of about 40 minutes.


Once removed from the oven for the last time, do not stir, let clusters form so everything sticks together.


Bloody Mary Bar at Brunch

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A leisurely brunch is one of the best ways to spend a weekend! We are excited to introduce our new Bloody Mary bar, available for $12 during Sunday brunch. Come in and design your own brunch cocktail with the following options:


Bloody Mary Mix Options

1) Jordan’s Bloody Mary Mix

2) Zing Zang Mix

3) Virgin Mix


Vodka Options


1) House Sky Vodka

2) House-infused Bacon Habanero Vodka

3) Karlsons Potato Vodka

4) Stoli Hot Vodka


Garnish Station:

1) Asparagus Spear

2) Lemon/ Limes

3) Queen Olives/ Blue Cheese Stuffed

4) Celery Stick

5) Carrot Ribbons

6) Pickled Okra

7) Dill Pickle Spear

8) Pickled Peppers

9) Slim Jims

10    Cucumber Spear

M Mini Gherkins

C Cocktail Onions

13 Cherry Tomatoes

14 Hard Boiled Eggs

15 Horseradish

16 Bacon


Hot Sauces:

1) Tabasco Green

2) Franks Red Hot

3) Tabasco Regular

4) Sriracha

5) Crystal or Louisiana Hot Sauce

6) Cholula



Apple and Turnip Soup Recipe

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Soup season is definitely upon us, and we find nothing cozier than making up a nice batch of soup for the week. This Apple Turnip Soup recipe is straight from our fall menu. We hope you will visit us soon to enjoy our beautiful river views, fall foliage, and fall menu treats!

Apple Turnip Soup

Turnips, 3 small-medium, peeled and cut in 4 pieces

Yukon Gold potatoes, 2 medium, peeled and cut into 4-6 pieces

Unsalted butter, ½ stick cubed

1 tablespoon Canola oil,

1 Spanish onion, medium small dice

Celery stalk , ½ cut roughly in small pieces, leaves reserved

2 Gala apples, cored and thinly sliced

2 cloves Garlic, minced

Pinch Nutmeg

1 ground Bay leaf,

Dark Beer, ½ bottle

Vegetable Stock  1 pint

Heavy cream, 2 ounces


In a large pot sweat the onions, celery and garlic until translucent Add the potatoes, turnips and saute 3-4 minutes.

Add beer and let cook 3 minutes.

Add apples, bay leaf, nutmeg and veg stock. Let cook over medium heat until turnip and potatoes are soft.

Remove the bay leaf.

Transfer, in batches if necessary, to blender or food processor and blend until smooth.

Return to stove top on low heat, whisk in heavy cream and butter.

Season with salt and white pepper.


Stoli Vodka Dinner

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This dinner has been canceled. We hope you will keep an eye on our website for future events!

Please join us for a night of food and cocktail pairings, featuring Stoli Elit Vodka. Dinner is $75/person not including tax and gratuity. Space is limited; please call 617.806.4122 to make a reservation.


Salmon Belly Tartare, Crème Fraiche, Caviar, Cornet

Pairing: Chilled Stoli Elit


1st Course

Ricotta Gnudi, Butternut Squash, Early Fall Parsnip, Parmesan Broth

Pairing: Silver Elit Fizz: Curacao, Lemon Juice, Egg Whites, Bitters


2nd Course

Grilled Cobia, Preserved lemon, Beet Greens, Toasted Farro

Pairing: Smash Superior: Lemon Juice, Mint, House Syrup


3rd Course

Salad-Charred Romaine, Grated Egg, Lemon Anchovy Vinaigrette, Parmesan twill

Pairing: Palate Cleanse


4th Course

Pork Tenderloin, Yukon and Blue Cheese Pierogies, Crimini Mushroom, Zucchini

Pairing: Affectionately Elit: Green Chartreuse, Lemon Juice, Limoncello


5th Course

Apple Spice Cake, Warm Pear Compote, Toasted Marshmallow, Caramel “Caviar”

Pairing: Prince’s Delight: Frangelico, Cream, Vanilla, House Syrup

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