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Come Party With Me: Bridal Shower - Menu

partysugar — Tue, 13 May 2008 08:00:31 -0700

A bridal shower is normally a female only event so plan a menu that is light with plenty of vegetarian options. Instead of serving a full meal or sit down salad at Elena's bridal shower, we'll offer guests an assortment of delectable crostini. Crostini - which means little toasts in Italian - can be topped with an endless amount of toppings. For Elena's shower guests will choose from mushroom ragu on chevre crostini, artichoke-parmesan crostini, eggplant caponata crostini, and roman style crostini. The crostini toppings and toasts can be made in advance and assembled the day of. To take a look at these amazing crostini recipes, read more.

Mushroom Ragu on Chevre Crostini
From Whole Foods

Ingredients

For the Crostini
8 thin slices baguette
1 tablespoon butter, melted
sea salt, to taste
4 ounces soft chèvre
For the Ragu
2 tablespoons extra virgin olive oil
1 teaspoon finely chopped garlic
1 tablespoon finely chopped shallots
4 teaspoons chopped fresh thyme, divided
2 cups shiitake mushrooms, julienned
sea salt, to taste
ground pepper, to taste
1 tablespoon sherry vinegar
1/4 cup sherry wine
1/2 teaspoon cornstarch
1 tablespoon crème fraiche

Directions

For the Crostini, preheat oven to 350°F. Brush baguette slices lightly with butter.
Bake until toasted and lightly browned, 4 to 5 minutes per side. Lightly season with salt and spread with chèvre.
For the Ragu, heat olive oil in a sauté pan over medium heat. Add garlic and shallot and cook until translucent, 1 to 2 minutes. Do not let the garlic brown.
Add half the thyme and all of the mushrooms. Season with salt and pepper. Let the mushrooms cook over medium-high heat without excessive stirring so they will brown.
Once mushrooms are browned and tender, 5 to 7 minutes, add sherry vinegar and reduce until the pan is dry. Combine the cornstarch in the sherry wine until dissolved and add to the pan. Cook until reduced and there is almost no liquid left in the pan.
Remove from heat and stir in crème fraiche. Taste and adjust seasoning with salt and pepper.
Place a tablespoon of ragu on each crostini and spread to cover the entire toast. Garnish with remaining chopped thyme and serve warm.

Serves 8.

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Artichoke-Parmesan Crostini
From Everyday Food magazine

Ingredients

8 (1/4 inch thick) baguette
2 tablespoons olive oil
Coarse salt and ground pepper
1 (6.5 ounces) marinated artichoke hearts, drained, rinsed, and patted dry
1/4 cup shredded Parmesan cheese, plus more for garnish (optional)
1 tablespoon chopped fresh parsley

Directions

Preheat oven to 350 degrees. Make crostini: Brush baguette slices on both sides with a total of 1 tablespoon oil; season with salt and pepper. Place on a baking sheet, and bake, turning over once, until golden, 10 to 12 minutes. Cool.
Meanwhile, make topping: Finely chop artichokes, and combine in a bowl with Parmesan, parsley, and remaining tablespoon oil.
Dividing evenly, spoon topping onto crostini, and garnish with additional Parmesan, if desired.

Serves 8.

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Eggplant Caponata Crostini
From Food and Wine magazine

Ingredients

One 1 1/2-pound eggplant
Kosher salt
3 tablespoons extra-virgin olive oil
1 small red onion, sliced
1 tablespoon drained capers
1 tablespoon chopped kalamata olives
1 tablespoon aged balsamic vinegar
1/2 cup tomato sauce or puree
Freshly ground pepper
40 thin toasted slices of baguette, for serving
1 tablespoon chopped basil

Directions

Quarter the eggplant lengthwise. Scoop out the very seedy parts and discard. Cut the remaining eggplant into 1/2-inch dice.
In a colander set in the sink, lightly salt the eggplant cubes and toss well. Top with a sturdy plate weighed down with a heavy can and let drain for 1 hour. Rinse the eggplant cubes and pat dry.
In a large skillet, heat 1 tablespoon of the oil. Add the eggplant and cook over moderately high heat, stirring occasionally, until tender, about 5 minutes. Transfer the eggplant to a bowl.
Add the onion and the remaining 2 tablespoons of oil to the skillet and cook over moderately low heat until the onion is tender, about 6 minutes. Return the eggplant to the skillet.
Stir in the capers, olives and balsamic vinegar and cook until the vinegar has evaporated.
Add the tomato sauce and cook over low heat, stirring, until thickened, about 2 minutes. Season with salt and pepper and transfer to a bowl to cool.
Shortly before serving, spread the caponata on the baguette toasts and garnish with the basil.

Makes 40 crostini.

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Roman Style Crostini
From Giada De Laurentiis

Ingredients

12 1/2-inch thick slices ciabatta bread
12 slices thinly sliced prosciutto (about 6 ounces)
1 pound fresh mozzarella, cut into thin slices
3 tablespoons butter
6 sage leaves
Pinch salt
Pinch freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.
Place the slices of ciabatta on a parchment lined baking sheet. Bake until crisp and golden around the edges, about 8 minutes. Remove the bread from the oven.
Place the prosciutto slices and mozzarella on the crostini toast and return to the oven to melt the cheese, about 8 more minutes.
Meanwhile combine the butter and the sage leaves in a small saucepan over medium heat. Cook until the butter is melted and starting to brown in spots and the sage leaves are crisp, about 5 minutes. Add the salt and pepper.
Remove the baking sheet from the oven. Transfer the crostini to a serving plate. Drizzle the crostini with the sage butter and serve immediately.

Serves 4-6.

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Come Party With Me: Bridal Brunch - Drinks

partysugar — Thu, 07 May 2009 12:51:02 -0700

For a casual, sunny brunch consider setting up a drink buffet along side the food. This gives guests the freedom to make their own drinks and provides the hostess more time to mingle. At Ronda's bridal shower, our female friends can choose from three types of fresh squeezed citrus.

Place vodka, Champagne, and sparkling water beside the juice. If the girls want to sip a spiked beverage they can stir in the spirit that floats their fancy. Brewed coffee and hot tea are welcome additions. Don't have time to juice a million oranges? Use your favorite store bought juice to create the refreshment bar. For the easy recipe, read more.

Fresh Citrus Juice Bar
From Martha Stewart

Ingredients

10 juice oranges
10 blood oranges
6 ruby red grapefruits
Lime and orange slices, for garnish

Directions

Juice citrus separately; pour into pitchers. Serve with ice; garnish with citrus slices. Leftover juice can be refrigerated in airtight containers up to 2 days.

Makes about 3 1/2 cups of each juice.

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Boozing For Expectant Moms – Sans Alcohol

LilSugar — Sun, 14 Jun 2009 04:00:00 -0700

What's not to celebrate when you're pregnant? While some mums-to-be indulge every once in a while, others are more wary and don't even indulge in alcoholic foods.

For pregnant women with a barbecue bash, bridal shower or just an evening with friends on the calendar, two new books filled with non-alcoholic drink recipes may shake up your beverage of choice. Zero Proof Cocktails ($14) is filled with100 recipes for nonalcoholic aperitifs, mocktails, martinis, infusions and wine alternatives, such as the Raspberry Razzletini and Strawberry White Sangria. Preggatinis ($12) includes fresh juices, herbs and garnishes in its recipes for moms-to-be, many with fun names like the Folic Fizz and the Mamarita.

Just because you aren’t indulging in a night of drunken debauchery, doesn’t mean you can’t have a little fun yourself.

For the Preggatinis recipe for Mamarita, read more.

Mamarita
From Preggatinis by Natalie Bovis-Nelsen

Ingredients

1 ounce agave nectar
1/2 ounce freshly squeezed lemon juice
1 ounce orange juice
3 ounces organic limeaid
1 lime wheel
rimming salt

Directions
Rim a margarita glass and set aside. Stir agave nectar and lemon juice in the bottom of a mixing glass until nectar dissolves. Add orange juice, limeaid, and ice, then shake vigorously. Strain into the margarita glass, and serve with a lime wheel on the rim.

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Come Party With Me: Bridal Brunch - Dessert

partysugar — Wed, 06 May 2009 11:30:58 -0700

Brunch is an ideal time to throw a bridal shower. The female-only event is normally hosted by a nonfamily member or the maid of honor. If you're invited to a bridal shower, it's customary to bring a gift. Often the shower will have a gift theme (like all kitchen gear, lingerie, etc.) and games. For Ronda's bridal brunch, we're keeping things simple and sophisticated with a smorgasbord of delicious breakfast foods. After the main course has been devoured, guests can enjoy coffee or tea with a scrumptious cherry breakfast cake. To look at the easy make-ahead recipe that would be welcome on any Mother's Day menu, read more.

Cherry Breakfast Cake
From Everyday with Rachael Ray

Ingredients

4 1/2 cups flour
1 1/2 cups firmly packed brown sugar
1 teaspoon salt
3 sticks (12 ounces) unsalted butter, melted
1 large egg
1/2 cup buttermilk
1/2 cup granulated sugar
2 teaspoons baking powder
Two 10-ounce bags frozen cherries, thawed and drained

Directions

Preheat the oven to 350°. Grease a 9-by-13-inch baking dish.
In a medium bowl, using your fingers, combine 3 cups flour, the brown sugar and 1/2 teaspoon salt. Mix in all but 2 tablespoons butter until large crumbs form; set aside.
In a small bowl, whisk together the remaining 2 tablespoons butter, the egg and the buttermilk.
In a medium bowl, stir together the remaining 1 1/2 cups flour, the granulated sugar, baking powder and remaining 1/2 teaspoon salt. Add the egg mixture and stir to form a thick, smooth batter.
Fold about a third of the reserved crumb mixture into the batter; spread evenly into the prepared baking dish.
Scatter the cherries over the batter; sprinkle the remaining crumb mixture on top. Bake the cake until golden brown, 35 to 40 minutes. Transfer to a rack to cool for about 20 minutes before serving.

Serves 8-12.

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Come Party With Me: Bastille Day Lunch - Menu

partysugar — Tue, 07 Jul 2009 09:00:41 -0700

Last week I was all about America's Independence Day, and this week I'm celebrating France's freedom. Bastille Day is July 14 and to commemorate the occasion, why not host an intimate weekend lunch? Like a chic Parisian, select a menu that's stylish yet casual, and wonderfully delicious. Start with a big jar of marinated goat cheese, olives, artichokes, tomatoes, and toasted baguette slices.

A refreshing bowl of vichyssoise - the classic chilled French puree consisting of leeks and potatoes - is an excellent first course, while grilled tuna salade niçoise makes an elegant entree. All three of these dishes can be prepared in advance, leaving plenty of time to mingle in the garden with guests. This delightful menu would also work well at a female-centric event like a bridal or baby shower. To check out the light French recipes, read more.

Marinated Goat Cheese, Olives, Artichokes and Tomatoes
From Food & Wine

Ingredients

1/2 cup pine nuts
1 1/2 pounds fresh goat cheese, softened
2 teaspoons chopped rosemary
2 teaspoons chopped thyme
1/2 teaspoon hot paprika
Salt
1 quart extra-virgin olive oil
20 cooked baby artichoke hearts, from the deli counter
1 cup red cherry tomatoes or grape tomatoes
1 cup Niçoise olives
Toasted baguette slices, for serving

Directions

Preheat the oven to 350°. Spread the pine nuts in a pie plate and bake for 10 minutes, or until fragrant and lightly toasted. Transfer to a plate and let cool.
In a standing mixer, using the paddle, blend the goat cheese with the toasted pine nuts, rosemary, thyme and paprika. Alternatively, blend the cheese in a bowl using a wooden spoon. Season with salt. Shape rounded tablespoons of the seasoned cheese into balls.
Pour 1 inch of olive oil into a tall 1-gallon glass container. Layer the cheese balls, artichoke hearts, cherry tomatoes and olives in the container with enough of the remaining olive oil to cover. Let marinate at room temperature for 24 hours. Serve with the toasted baguette.

Serves 12.

Make Ahead: the recipe can be assembled, minus the tomatoes, and refrigerated for up to 3 days. Add the tomatoes shortly before serving.

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Vichyssoise
From Fine Cooking

Ingredients

4 medium leeks, trimmed and washed as directed opposite, sliced 1/8 inch thick (about 3 cups)
2 large Yukon Gold potatoes, peeled and sliced 1/8 inch thick (about 4 cups)
2 cups whole milk
Kosher salt
1 cup heavy cream
1 Tbs. thinly sliced fresh chives, for garnish

Directions

Combine the leeks, potatoes, milk, and 2 cups water in a 4-quart pot.
Bring to a simmer over medium-high heat. Add 1-1/2 tsp. salt, reduce the heat to medium low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 minutes. Remove from the heat, stir in the cream, and let cool briefly.
Purée the soup, preferably using a regular blender and working in batches, filling it only half way each time.
Strain the puréed soup through a fine sieve. Let cool to room temperature, stirring occasionally (stirring prevents a skin from forming), and then refrigerate until thoroughly chilled.
Before serving, thin the soup with water if necessary-it should be the consistency of heavy cream. Season to taste with salt. Serve cold in chilled bowls, garnished with the chives.

Makes 6 cups.

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Grilled Tuna Salade Niçoise
From Gourmet

Ingredients

For dressing
1/4 cup red-wine vinegar
2 1/2 tablespoons minced shallot
2 teaspoons Dijon mustard
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
Rounded 1/2 teaspoon anchovy paste
1 cup extra-virgin olive oil
1 1/2 teaspoons minced fresh thyme
1 1/2 tablespoons finely chopped fresh basil
For salad
3/4 lb green beans (preferably haricots verts), trimmed
1 1/2 lb small (1- to 2-inch) potatoes (preferably Yukon Gold)
1 1/2 lb (1-inch-thick) tuna steaks
Vegetable oil for brushing
1/4 cup drained bottled capers (1 1/2 oz)
3/4 lb Boston lettuce (2 heads), leaves separated and large ones torn into pieces
1 pt cherry or grape tomatoes
2/3 cup Niçoise or other small brine-cured black olives
4 hard-boiled large eggs, quartered
3 tablespoons finely chopped fresh parsley and/or basil

Directions

Make dressing: whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.
Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.
Transfer potatoes to platter with tuna, reserving bowl.
Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.
Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter.
Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.
Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.

Serves 6.

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Come Party With Me: Bachelorette - Menu

partysugar — Tue, 12 May 2009 09:00:01 -0700

While the bridal shower was sunny and sophisticated, my friend Ronda's bachelorette will be fantastical and fabulous. Since she's a huge fan of belly dancing, the maid of honor has chosen this sensual dance to serve as the party's theme. Ronda's girlfriends are invited to a belly dancing class complete with Mediterranean nibbles. After the class, everyone will head to a local hookah bar to practice their newfound talent. I'm planning the menu; it will be a spread of delicious appetizers. In between songs, the girls can snack on mini Mediterranean pitas topped with hummus, tapenade, or pesto.

Crisp Turkish cigars are filled with tangy feta cheese. Flatbread squares with mint and ground lamb are hearty and scrumptious. When skewered on rosemary springs and served with a garlicky mint sauce, shrimp is irresistible. To check out these recipes that are perfect for any backyard bash, read more.

Mediterranean Pitas
From Everyday With Rachael Ray

Ingredients

16 mini pita pockets, about 2 1/2 inches in diameter
1/4 cup extra-virgin olive oil
1/2 pound each hummus, tapenade, pesto, sun-dried tomato spread, black bean dip and spreadable goat cheese
Olives, for garnish
Paprika (optional)

Directions

Preheat the broiler. Split each pita pocket in half, forming 32 disks total.
Place the disks, cut side up, on a baking sheet and brush with the olive oil. Place under the broiler and cook until golden and crisp, about 3 minutes. Let cool.
Top the pitas with the various spreads. Place an olive in the center of some of the pitas. Sprinkle lightly with paprika, if desired.

Serves 8.

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Turkish Cigars
From Food & Wine

Ingredients

14 ounces feta cheese
2 large eggs, beaten
1/2 cup finely chopped mixed herbs, such as mint, flat-leaf parsley and dill
Salt and freshly ground pepper
16 sheets phyllo dough
6 tablespoons unsalted butter, melted

Directions

Preheat the oven to 350°. In a medium bowl, blend the feta with the eggs and the mixed herbs and season with salt and pepper.
Have 2 large baking sheets ready. Work with 2 sheets of phyllo at a time, keeping the remaining sheets under a damp towel. Set 1 sheet of phyllo on a work surface and brush with some of the melted butter. Press a second sheet of phyllo on top. Cut the phyllo lengthwise into 4 even rectangles.
Spread 1 tablespoon of the feta cheese and herb filling along the short end of one of the phyllo rectangles, leaving about 1/2 inch on each side. Roll up the phyllo, neatly tucking in the ends one-third of the way up to enclose the filling, then continue to roll up the phyllo with the sides open.
Transfer the rolled-up cigar, seam side down, to a large baking sheet and brush with more of the melted butter. Repeat with the remaining phyllo dough and feta cheese and herb filling.
Bake the cigars for about 30 minutes, or until they are golden brown and crisp; switch the baking sheets halfway through for even browning. Serve the cigars hot or at room temperature.

Makes 32 cigars.

Make Ahead: The cigars can be assembled up to 4 hours ahead. Cover them with plastic wrap and refrigerate. Bake the cigars just before serving.

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Flatbread Topped with Mint, Feta, and Lamb
From Martha Stewart

Ingredients

For the flatbreads
1 3/4 teaspoons dry active yeast (from one 1/4-ounce envelope)
2 cups warm water
2 tablespoons extra-virgin olive oil, plus more for bowl
1 tablespoon sugar
1 teaspoon coarse salt
4 1/2 cups bread flour, plus more for surface
For the topping
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil, plus more for brushing and drizzling
6 leeks, white and pale-green parts only, halved lengthwise, cut crosswise into 1/4-inch-thick slices, and rinsed well
16 scallions, thinly sliced
Coarse salt and freshly ground pepper, to taste
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint, plus more for garnish
1/2 pound ground lamb
1 cup (8 ounces) crumbled feta cheese

Directions

Make the flatbreads: Combine yeast and water in a mixer bowl. Let stand until foamy, about 5 minutes. Add oil, sugar, and salt. Mix with the dough hook on medium speed until well combined. Reduce speed to low. With the machine running, add flour, a little at a time, and mix until dough comes together. (You will need more flour in warm weather than in cold.) Transfer dough to a lightly floured work surface, and knead until smooth and supple, 10 to 15 minutes. Transfer to an oiled bowl, and cover with plastic wrap. Refrigerate for at least 4 hours (or overnight).
Remove dough from refrigerator, and bring to room temperature. Place a pizza stone or baking sheet on the floor of the oven. Preheat oven to 500 degrees.
Make the topping: Melt butter with oil in a medium skillet over medium heat. Add leeks and scallions; season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Transfer to a bowl. Stir in parsley and mint.
Add lamb to the same skillet, and set over medium-high heat. Cook, stirring and breaking meat into small pieces, until browned, 6 to 7 minutes.
Divide dough into 4 portions. On a lightly floured surface, gently stretch 2 pieces into 14-by-7-inch rounded rectangles; keep other portions covered.
Place dough rectangles on a parchment-lined peel or inverted rimmed baking sheet. Brush with oil, and spread each with 1/4 of the leek mixture, leaving a 1/2-inch border. Top each with 1/4 of the lamb, then sprinkle with 1/4 cup feta. Season with salt and pepper.
Carefully slide parchment with flatbreads off the peel or sheet onto the pizza stone. Bake until flatbreads are golden brown, 10 to 12 minutes. Repeat with remaining dough.
Garnish flatbreads with fresh mint, and drizzle with oil. Cut into thick slices, and serve immediately.

Serves 8-10.

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Skewered Rosemary Shrimp with Mint Pesto
From Bon Appétit

Ingredients

Mint pesto
1/2 cup pine nuts, toasted
3 garlic cloves, peeled
2 tablespoons (packed) feta cheese
2 tablespoons (packed) Parmesan cheese
1 tablespoon coarsely chopped jalapeño chile
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (packed) fresh mint leaves
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
Shrimp
24 large uncooked shrimp (about 2 pounds), peeled, deveined, tails left intact
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
3 tablespoons fresh lemon juice
24 4-inch-long woody rosemary sprigs

Directions

For mint pesto: combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth.
Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. (Can be made 1 day ahead; cover and refrigerate.)
For shrimp: preheat broiler. Sprinkle shrimp with salt and pepper. Whisk oil, garlic, and parsley in medium bowl to blend. Add shrimp; toss to coat. Let stand at room temperature 15 minutes.
Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 minutes per side. Transfer to large bowl; sprinkle with lemon juice and toss with 1/2 cup mint pesto. Starting at base end of rosemary, skewer 1 shrimp on each sprig. Arrange on platter and serve.

Makes 24.

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Come Party With Me: Bridal Brunch - Menu

partysugar — Tue, 05 May 2009 12:50:05 -0700

Since her engagement party was such a hit, Ronda's maid of honor asked me to help plan the bridal shower. The event will be an elegant classic brunch.

Guests are invited to help themselves to slices of baked asparagus and yellow pepper frittata. A smoked salmon platter with cream cheese and toasted bagels is a welcome companion. Those looking for a lighter breakfast can opt for a lemon-cherry yogurt parfait.

These homemade dishes will be supplemented with an assortment of toasts from a local bakery and store bought jams and granola. An easy buffet of make-ahead dishes served at room temperature, this versatile and vegetarian menu also works well for Mother's Day. Get the recipes: read more.

Baked Asparagus and Yellow Pepper Frittata
From Gourmet

Ingredients

2 pounds thin asparagus
2 large yellow bell peppers
3 shallots
1 medium zucchini
3 scallions
1 tablespoon unsalted butter
10 large eggs
1/2 cup heavy cream
3 tablespoons chopped fresh flat-leafed parsley leaves
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Directions

Preheat oven to 350°F. and butter a 13 x 9 x 2-inch glass baking dish (3-quart).
Trim asparagus and diagonally cut into 1/4-inch-wide slices. Cut bell peppers into 1/4-inch-wide strips and mince shallots. Halve zucchini lengthwise and diagonally cut both zucchini and scallions into thin slices.
Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water blanch asparagus 1 minute and drain in a colander. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in colander and pat dry.
In a large skillet cook bell peppers and shallots in butter over moderately low heat, stirring occasionally, until peppers are softened, about 10 minutes.
In a large bowl whisk together eggs, cream, parsley, salt, and pepper. Stir in asparagus, bell pepper mixture, zucchini, and scallions.
Pour custard into baking dish and bake in middle of oven until golden and set, about 35 minutes. Cool frittata on a rack. Frittata may be made 1 day ahead and chilled, covered. Bring frittata to room temperature before serving. If desired, loosen frittata from edges of pan and slide onto a platter.

Serves 12.

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Smoked Salmon and Whitefish Salad Platter
From Ina Garten

Ingredients

1 1/2 pounds smoked whitefish, skinned and boned
1/2 cup minced red onion
1/2 cup minced celery
1 cup good mayonnaise
1 1/2 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For serving:
6 bagels, sliced in thirds horizontally
1 pound thinly sliced smoked salmon
16 ounces cream cheese, softened
Sliced tomatoes and thinly sliced red onions

Directions

With your hands, flake the whitefish, being careful to discard all the skin and bones.
In a medium bowl, gently combine the whitefish with the red onion, celery, mayonnaise, lemon juice, salt, and pepper. Taste for seasoning.
Toast the bagel slices in a toaster.
Arrange a platter with the smoked salmon, cream cheese, tomatoes, and red onions. Serve with the whitefish salad at room temperature.

Serves 6.

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Lemon-Cherry Yogurt Parfait
From Food and Wine

Ingredients

1 cup heavy cream, chilled
1 cup 2 percent Greek-style plain yogurt
1/4 cup cherry preserves
1/4 teaspoon unflavored gelatin
1 teaspoon water
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
3 tablespoons confectioners’ sugar

Directions

In a medium bowl, using an electric mixer, beat the heavy cream at high speed until firm. Add the yogurt and beat just until combined.
Transfer half of the mixture to another bowl and fold in the cherry preserves.
In a small microwave-safe bowl, sprinkle the gelatin over the water and let stand until softened, about 1 minute. Microwave the gelatin at high power for 5 seconds, just until melted.
Add the gelatin to the plain whipped cream mixture along with the lemon juice, lemon zest and confectioners’ sugar and beat at medium speed just until combined.
Spoon half of the lemon cream into 4 wineglasses and top with half of the cherry cream. Top with the remaining lemon and cherry creams and refrigerate for 20 minutes before serving.

Serves 4.

Make ahead: The parfaits can be refrigerated overnight.

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Come Party With Me: Bridal Shower - Drinks

partysugar — Thu, 15 May 2008 13:30:36 -0700

Since most bridal showers are afternoon affairs, a heavy cocktail menu is not necessary. At Elena's bridal shower we'll set up a fruit spritzer buffet. Guests can have their choice of fruit purees and either mix them with sparkling water, club soda, or sparkling wine. A do-it-yourself bar is essential to this type of party where some will want to drink and others will not. Arrange ice, glasses, fruit purees, and mixers neatly on a side table.

For more wedding coverage go to IDoSugar. To take a look at the fruit spritzer recipe, read more.

Fruit Spritzers
From Martha Stewart

Ingredients

1/2 cup sugar
Fresh seasonal fruit, such as 8 cups cubed seedless watermelon, 6 cups cubed honeydew melon, 6 cups cubed cantaloupe, 6 cups cubed mango, or 4 1/4 cups raspberries
1 teaspoon fresh lemon juice
Pinch of coarse salt
Sparkling water, or club soda, or sparking wine

Directions

Put sugar and 1 cup water into a medium saucepan; bring to a simmer over medium heat, stirring to dissolve sugar. Remove from heat; let cool slightly.
Puree fruit, syrup, lemon juice, and salt in a blender. Pour through a fine sieve into a bowl. Refrigerate until cold, at least 30 minutes (up to 2 days).
To serve, fill 8 medium glasses with ice; pour 1/2 cup puree into each glass, and top off with sparkling water or wine, or club soda. Stir to combine. Serve immediately.

Serves 8.

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Come Party With Me: Bridal Shower - Dessert

partysugar — Wed, 14 May 2008 10:03:58 -0700

When I picture a bridal shower, a dainty miniature dessert comes to mind. A bite sized dessert is perfect for a shower where an all female crowd will not want to consume anything too heavy or rich.

These luscious looking, little lemon meringue pies are tiny and delectable. Serve after opening presents or playing games with purchased chocolate truffles, sparkling wine, and tea.

For more wedding ideas go to IDoSugar. To take a look at the recipe, please read more.

Little Lemon Meringue Pies
From Food Network Kitchens

Ingredients

Crust:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3 tablespoons sugar
Pinch fine salt
1 large egg yolk
3/4 cup all-purpose flour
1 teaspoon sour cream or yogurt
Lemon Filling:
1/3 cups sugar
1 tablespoon cornstarch
4 large egg yolks
1/4 cup freshly squeezed lemon juice (about 2 lemons)
2 tablespoons freshly squeezed lime juice (about 1 lime)
1 tablespoon finely grated lemon zest
3 tablespoons cold unsalted butter, cubed
Meringue:
1/4 cup egg whites (about 2 large eggs)
1/2 cup sugar
1/4 teaspoon cream of tartar
Pinch fine salt
1 (6-cup) standard nonstick muffin tin

Directions

Make crust: beat the butter in a medium bowl with an electric mixer on medium-high until smooth. Add the sugar and salt and continue to beat until evenly combined. Scrape down the sides of the bowl, then beat in the egg yolk.
Add half of the flour, beating until just crumbly. Scrape down the bowl again; add the remaining flour and then the sour cream or yogurt, beating just until the dough is evenly moistened. Turn dough onto a lightly floured work surface and knead lightly to bring it together.
Roll the dough between 2 generously floured sheets of waxed or parchment paper into a circle about 1/4-inch thick with a rolling pin. Refrigerate for 1 hour.
Cut out 6 (4 1/2-inch) rounds using an inverted bowl or round cookie cutter.
Place rounds in the muffin tins and, using a small shot glass or your fingers, press into the corners and about halfway up the sides for a snug fit (see photo). Freeze dough in the muffin tin for 30 minutes.
Position a rack in the lower third of the oven and preheat to 325°F. Spray the outside of 6 standard muffin liners with cooking spray and place in the crusts. Fill with dried beans or pie weights.
Bake crusts until just brown around the edges, about 25 to 30 minutes. Remove from the oven and cool for about 1 minute; then carefully remove the muffin liners and baking beans.
Return pan to the oven and continue to bake until crusts are cooked through and evenly browned (see photo), about 15 to 20 minutes more. Cool slightly. Then carefully remove crusts from the muffin tin and cool completely on a rack.
Make lemon filling: combine the sugar, cornstarch, and yolks in a nonreactive saucepan. Whisk constantly over medium-low heat until the mixture is smooth and sugar dissolves, about 1 minute.
Add the lemon and lime juice and zest and continue to cook, whisking constantly, until the mixture is as thick as sour cream and is just about to simmer, 3 to 4 minutes. (Take care to stir into the sides of the pot so that all curd thickens evenly.)
Strain through a fine mesh strainer into a bowl. Whisk in the butter a little at a time, until smooth. Stir occasionally until cooled. (Setting the bowl in a larger bowl of ice will speed this up.). Fill each tartlet with 1 1/2 tablespoons of the cool lemon filling.
Make meringue: bring a few inches of water to a boil in a saucepan that can hold a standing mixer's bowl above the water. Whisk together the egg whites, sugar, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch (135°F) and the sugar dissolves, about 1 to 2 minutes.
Transfer the bowl to the mixer fitted with the whisk attachment and beat the whites at medium-high speed until they hold soft peaks. Increase speed to high and continue to beat to make a stiff, cool meringue, about 10 minutes.
Dollop or pipe on top of the filling.
Just before serving, preheat the broiler to high. Set the pies on a baking sheet, and place under the broiler until the meringue is evenly toasted, about 2 minutes. (Alternatively, brown meringue with a blowtorch.) Serve immediately or refrigerate until ready to serve.

Serves 6.

Make ahead: the crusts can be made, baked and frozen up to 2 weeks. The curd can be made up to 3 days in advance and refrigerated. The meringue can be made up to 1 day in advance and refrigerated. They can be refrigerated for up to 2 days These also freeze wonderfully! They can be assembled and frozen up to 1 week in advance. Defrost for 20 minutes before broiling the tops and serving.

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Come Party With Me: Tea Party - Menu (Sweet Appetizers)

partysugar — Tue, 20 Mar 2007 11:58:32 -0700

Today I am putting together a menu for an afternoon tea party. I've invited over some of my girlfriends and am praying that Saturday afternoon will be beautiful and sunny so we can sip tea and eat finger sandwiches in my courtyard patio. Tea parties, which until recently were reserved for old ladies and little girls, are making a huge comeback and modern makeover for 2007. Tea bars and tea tastings are all the rage so a tea party is timely and appropriate. Tea parties are also a sophisticated way to host a bridal or baby shower: if you are throwing one in the future, bookmark this plan to help you organize your event. I'm doing my event buffet style with an assortment of savory and sweet treats. Scones and classic tea sandwiches, puff pastries filled with chocolate and shortbread cookies round out the light, nibble-friendly menu. For the sweet appetizer recipes, read more

I've made these Petit Pains Au Chocolat for lots of my parties and they are too easy for the rave reviews they receive. The puff pastry filled with creamy chocolate is a bite sized treat and the Almond-Orange Shortbread cookies can be made in advance and baked the day of the event.

Petit Pains Au Chocolat
From Epicurious

2 sheets frozen puff pastry (one 17.3-ounce package), thawed, each sheet cut into 12 squares
1 large egg beaten to blend with 1 tablespoon water (for glaze)
4 3.5-ounce bars imported bittersweet or milk chocolate, each cut into six 2x3/4-inch pieces
Sugar

Line baking sheet with parchment paper.
Brush top of each puff pastry square with egg glaze.
Place 1 chocolate piece on edge of 1 pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate.
Place pastry rolls on baking sheet, seam side down. (Can be made 1 day ahead. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze.)
Preheat oven to 400°F.
Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar. Bake until pastries are golden brown, about 15 minutes.
Serve warm or at room temperature.

Makes 24.

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Almond-Orange Shortbread
From Everyday Food magazine

1 cup (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
3/4 teaspoon almond extract
1/2 teaspoon salt
2 cups all-purpose flour, (spooned and leveled)
Grated zest of 1 orange, (about 2 teaspoons)
3/4 cup sliced almonds

Make the dough: In a mixer bowl, beat butter, sugar, almond extract, and salt until smooth. With mixer on low speed, add flour and orange zest; mix just until a dough forms.With a wooden spoon, rubber spatula, or your hands, gently mix in almonds.
Freeze the dough: On a piece of waxed paper, form dough into a rectangular log, 12 inches long, 2 1/2 inches wide, and 1 inch thick. Wrap log in the paper, and freeze until firm, at least 1 hour and up to 3 months. If freezing longer than 1 day, wrap log again, in plastic wrap.
Bake the shortbread: Preheat oven to 325 degrees; remove dough from freezer. (If dough has been in freezer a long time and is frozen solid, let it sit at room temperature 30 minutes so it slices without crumbling.)
With a sharp knife, cut dough into 1/4-inch-thick slices; place on ungreased baking sheet at least 1 inch apart.
Bake until edges just begin to turn golden, 20 to 25 minutes. Cool 5 minutes on baking sheet; transfer cookies to a rack to cool completely.

Makes 40 cookies.

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What would you serve at an afternoon tea? Please share with me below. Come party with me tomorrow when I discuss drinks (an essential part of a tea party!).