For my Fashion Week party, I'm putting together a menu full of iconic New York treats. I'll be hosting the party at my place, but since I want to kick back and have fun too, my dinner menu will be composed primarily of passed items.
Homemade pretzels and dill-pastrami bites are not only great snacks, but they're also quintessential New York eats. For something more substantial, I'll be serving a platter of steak with tomato dipping sauce, as well as small plates of Waldorf salad. To put together this effortless party menu,
5 crisp dill pickle wedges
8 slices pastrami
1/2 cup cucumber-dill or herb spreadable cheese
1/3 cup chopped ripe olives
- Halve pickle wedges lengthwise. Pat pickles and pastrami dry with paper towels.
- Spread one side of each piece of pastrami with spreadable cheese. Sprinkle olives evenly over cheese and press them lightly into cheese. Top with 1 pickle quarter, adding small piece of pickle to cover meat, if necessary.
- Starting on long end, roll up pastrami to enclose pickle.
- Carefully cut each roll into 8 pieces. Garnish with sliced fresh radishes, if desired.
Makes 40 pieces, enough for 6 to 8 people.
- Appetizers, Meats
- North American
1 tablespoon sugar
1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
3 3/4 to 4 cups all-purpose flour
1 large egg, lightly beaten
2 teaspoons pretzel salt
Special equipment: parchment paper
- Stir together sugar, yeast, and 1 1/2 cups lukewarm water (105 to 110°F) in a glass measuring cup, then let stand until foamy, about 5 minutes. If mixture doesn't foam, discard and start over with new yeast.
- Whisk together 3 1/2 cups flour and 1 tablespoon table salt in a large bowl. Add yeast mixture and stir with a wooden spoon until it forms a dough. Dust work surface with 1 tablespoon flour, then turn out dough and knead, gradually dusting with just enough additional flour to make a smooth sticky dough, about 8 minutes.
- Return dough to bowl and cover bowl tightly with plastic wrap, then let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 45 minutes.
- Turn out dough onto a clean work surface and cut into 8 equal pieces. Using your palms, roll 1 piece back and forth on a clean dry work surface into a rope about 24 inches long. If dough sticks to your hands, lightly dust them with flour. Twist dough into a pretzel shape.
- Transfer pretzel with your hands to an oiled baking sheet and form 7 more pretzels with remaining dough, spacing them 1 1/2 inches apart.
- Meanwhile, put oven rack in upper third of oven and preheat oven to 425°F. Bring a wide 6-quart pot of water to a boil.
- Using both hands, carefully add 3 pretzels, 1 at a time, to boiling water and cook, turning over once with tongs, until pretzels are puffed and shape is set, about 3 minutes. Transfer parboiled pretzels to a rack to cool. Repeat with remaining 5 pretzels in 2 batches.
- Line baking sheet with parchment paper and oil paper, then arrange pretzels on sheet. Brush pretzels lightly with some of egg and sprinkle with pretzel salt.
- Bake until golden brown and lightly crusted, about 35 minutes. Cool 15 minutes, then serve warm.
Let pretzels stand, uncovered, about 20 minutes.
Makes 8 pretzels.
- Snacks, Other
- North American
1/2 cup walnut halves
1/2 cup non-fat yogurt
2 tablespoons light mayonnaise
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon honey
1/2 lemon, zest finely grated
Freshly ground black pepper
2 large crisp apples, such as Gala
2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped)
1/4 cup golden raisins
1/2 lemon, juiced
1 head Boston lettuce, trimmed, washed, and dried
- Preheat the oven to 350°F.
- Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.
- Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.
- Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact.
- Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing.
- Cover and refrigerate if not serving immediately.
- When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve.
- Salads, Vegetables
- North American
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped
1/2 cup vodka
2 tablespoons Worcestershire sauce
2 teaspoons hot pepper sauce
1 cup tomato sauce
1 rounded tablespoon prepared horseradish
Salt and pepper
1 1/3 pounds beef sirloin cut into large bite-sized pieces
Steak seasoning blend or coarse salt and black pepper
6 to 8 inch bamboo skewers
- Heat a small saucepan over medium heat. Add oil and onions and saute 5 minutes. Add vodka and reduce by 1/2. Add Worcestershire, hot sauce, tomato sauce, and horseradish. Stir to combine the dipping sauce and return the sauce to a bubble. Add salt and pepper and adjust seasonings.
- Heat nonstick skillet over high heat. Coat meat bites lightly in oil. Season with steak seasoning blend or salt and pepper to taste. Cook the meat until caramelized all over, about 2 minutes on each side.
- Transfer dipping sauce to a small dish and place at the center of a serving platter. Surround the dip with meat bites and set several bamboo "stakes" or skewers along side meat.
- Beef, Main Dishes
- North American