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Come Party With Me: Summer Cocktail - Menu

partysugar — Tue, 18 Aug 2009 12:50:13 -0700

I can't let August end without hosting a Summer cocktail party, so this Friday we're gathering in the gorgeous garden of my sister's house to sip drinks and nibble snacks. The assorted menu of savory bites is 100 percent finger food that's both vegetarian and carnivore friendly.

Those who don't eat meat will enjoy crispy black-bean cakes with creamy guacamole. They'll also love crunchy tortilla chips topped with grilled corn and melted cheddar cheese and smooth flavorful grilled-veggie gazpacho.

Seafood aficionados are sure to go crazy for spicy Buffalo shrimp with blue cheese dip and celery. Finally, the meateaters' hunger will be satiated with grilled beef tenderloin on focaccia toasts. To check out these tasty warm-weather appetizer recipes, read more.

Black Bean Cakes with Guacamole
From Everyday With Rachael Ray

Ingredients

1/4 cup extra-virgin olive oil
1/4 cup mayonnaise
2 tablespoons fresh lime juice
1 teaspoon sugar
1/2 teaspoon ground cumin
Salt and pepper
2 ripe avocados, coarsely chopped
Two 15-ounce cans black beans, 1 can drained but not rinsed, 1 can drained and rinsed
2 large eggs
2 tablespoons chopped cilantro, plus whole leaves for garnish
2 teaspoons ground cumin
1 teaspoon salt
Dash hot pepper sauce, such as Tabasco
1/2 cup flour
Vegetable oil, for frying

Directions

In a nonreactive bowl, whisk together the olive oil, mayonnaise, lime juice, sugar and cumin; season with salt and pepper.
Combine the dressing and the avocados and mash until smooth; set the guacamole aside.
In a food processor or blender, process the unrinsed black beans, the eggs, chopped cilantro, cumin, salt and hot sauce until combined. Stir in the flour and the rinsed black beans.
In a large skillet, heat 1 tablespoon oil over medium heat. Working in batches, drop rounded tablespoons of the black bean mixture into the pan and fry, turning once, until crisp, about 4 minutes on each side; add more oil between batches if necessary.
Top the black bean cakes with the guacamole and cilantro leaves.

Serves 20.

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Tortilla Chips with Grilled Corn and Cheddar
From Martha Stewart

Ingredients

2 ears of corn, husked
Extra-virgin olive oil, for brushing
Coarse salt and freshly ground pepper
1 to 2 jalapeno chiles
1 scallion, thinly sliced
2 tablespoons minced fresh cilantro, plus sprigs for garnish
1 tablespoon fresh lime juice
4 ounces cheddar cheese, grated (1 3/4 cups)
24 tortilla chips, preferably lime-chili flavor

Directions

Preheat grill to medium-high heat. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 3 to 4 seconds.)
Brush corn with oil, and season with salt and pepper. Grill corn and chiles, turning occasionally, until grill marks appear and both are tender, about 10 minutes. Let cool slightly.
Cut kernels off cobs, and transfer to a medium bowl. Peel, stem, and seed jalapenos. Cut into 1/8-inch dice, and add to corn.
Add scallion, cilantro, lime juice, and 1 1/4 cups cheese to corn mixture. Toss until well combined.
Preheat broiler. Arrange chips in a single layer on a rimmed baking sheet. Top each chip with a tablespoon of corn mixture. Sprinkle remaining 1/2 cup cheese over chips. Broil until cheese is bubbly, about 30 seconds. Garnish with cilantro sprigs, and serve immediately.

Makes 2 dozen.

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Buffalo Grilled Shrimp with Blue Cheese Dip and Celery
From Gourmet

Ingredients

For blue cheese dip:
1/2 cup sour cream
1/4 cup finely chopped scallions
2 tablespoons finely chopped flat-leaf parsley
1/2 cup crumbled blue cheese (2 ounces)
2 teaspoons fresh lemon juice
1 1/2 teaspoon milk
For shrimp:
18 jumbo shrimp (1 1/2 to 2 pounds), peeled, leaving last shell segment and tail fan attached, then deveined
2 tablespoons olive oil
1/2 stick unsalted butter, melted
1/4 cup hot sauce such as Frank’s RedHot
1/2 bunch celery, cut into 4-inch sticks

Directions

Make dip: Stir together ingredients, 1/8 teaspoon salt, and 1/4 teaspoon pepper.
Make shrimp: Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
Toss shrimp with oil and 1/2 teaspoon each of salt and pepper. Oil grill rack, then grill shrimp, covered only if using a gas grill, turning once, until just cooked through, 7 to 8 minutes total.
Stir together butter and hot sauce in a large bowl. Add shrimp and toss until coated. Serve shrimp with dip and celery.

Serves 6.

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Grilled-Vegetable Gazpacho
From Food & Wine

Ingredients

4 large garlic cloves, unpeeled
2 large red bell peppers, cored and quartered
2 large yellow bell peppers, cored and quartered
2 medium zucchini, sliced lengthwise 1/2 inch thick
1 large white onion, cut into 1/2-inch slabs
2 ears of corn, husked
2 tablespoons vegetable oil
Kosher salt and freshly ground pepper
1 1/2 teaspoons ground cumin
1/2 teaspoon crushed red pepper
2 cups tomato juice
1/2 cup fresh orange juice
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1/4 cup chopped cilantro
1 English cucumber, thinly sliced

Directions

Light a grill. Thread the garlic cloves onto a skewer. Lightly brush the garlic, bell peppers, zucchini, onion and corn with the vegetable oil and season with salt and pepper.
Grill the vegetables over moderately high heat, turning frequently, until lightly charred and crisp-tender, about 10 minutes. Transfer the peppers to a bowl, cover with plastic and let steam for 10 minutes.
Meanwhile, remove the garlic cloves from the skewers, peel them and transfer to a large bowl.
Using a large serrated knife, cut the charred corn kernels into the bowl. Peel the peppers and add them to the bowl along with the zucchini, onion, cumin, crushed red pepper, tomato juice, orange juice, lemon juice and vinegar.
Working in batches, puree the vegetable mixture in a blender or food processor. Pour the gazpacho into a clean bowl and season with salt and pepper. Cover and refrigerate until chilled, about 2 hours.
Just before serving, stir the cilantro into the gazpacho. Ladle the soup into bowls, garnish with the cucumber and serve.

Serves 10.

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Grilled Beef Tenderloin on Focaccia Toasts
From Tyler Florence

Ingredients

2 pounds cherry tomatoes
1 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 heads garlic
4 sprigs fresh rosemary
1 lemon, juiced
1 red bell pepper, seeded and chopped
2 cups good quality mayonnaise
2 tablespoons hot chili paste
1 whole beef tenderloin*, about 6 to 8 pounds
2 loaves focaccia bread, sliced and toasted
Baby arugula, for garnish

Directions

Heat the oven to 400 degrees F.
Toss the tomatoes into a roasting pan, drizzle with some olive oil and season with salt and pepper. Cook until the tomatoes have collapsed, about 30 minutes. Remove them from the oven and let them cool.
Drizzle the garlic with olive oil, wrap it in foil, and bake it until soft, about 30 minutes. When cool enough to handle, squeeze the soft garlic onto a cutting board.
Strip the needles from the rosemary, add them to the garlic, and chop them together. Pour 1 cup olive oil into a small bowl; add the garlic and rosemary mixture and lemon juice. Season with salt and pepper and mix well. Set aside until ready to grill.
Char the outside of the pepper under the broiler or over a gas flame. Put it into a bowl and cover it with plastic wrap.
When cool enough to handle, peel, seed, and chop and put it into a blender. Add the mayonnaise and chili paste; process until smooth. Taste and adjust seasoning with salt and pepper; refrigerate until ready to use. (Can be made the day before.)
Heat the grill. Remove the meat from the refrigerator about 1/2 hour before you are going to grill it. Brush it with some of the flavored olive oil and season it generously with salt and pepper.
Grill the tenderloin, turning frequently, until the meat is rare or medium rare, about 8 to 10 minutes. Remove to a platter and let it rest for 5 minutes, brushing it with the flavored olive oil. Cut the beef into thin slices.
To serve, put some of the flavored mayonnaise onto a piece of focaccia toast. Top it with a thin slice of the beef and spoon on some of the roasted tomatoes. Garnish with some arugula leaves and serve.

Serves 30.

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Reader Recipe: Chicken Salad in Celery Ribs

YumSugar — Tue, 18 Nov 2008 15:00:08 -0800

Whenever I find myself in need of creative inspiration, I simply look to the Kitchen Goddess group. This week, I came across a killer app - mini celery boats stuffed with chicken salad and peas. I'm thinking these would make a great appetizer to bring to my next book club, since they're bite sized and not too messy. Apparently, I'm spot on: Jenious says they're such a big hit at gatherings that she always doubles the recipe. To make these for your next get-together, read more.

Submitted by TeamSugar member Jenious

Chicken Salad with Peas in Celery Ribs
Adapted from a recipe by Mary Barber and Sara Corpening for Food & Wine.

Easy to make, can be made ahead and assembled upon arrival or the day of the event. Adjust to your preferences by swapping herbs like dried Italian herbs or dill. Depending on desired consistency you can also adjust the amounts of chicken, mayo, and cream cheese. A toothpick in each helps guests serve themselves. Pulse in a food processor prior to adding peas and, talk about easy! I double the recipe since it's always a hit at gatherings.

Ingredients

8 wide celery ribs, trimmed
1/3 cup cream cheese (2 ounces), softened
3 tablespoons mayonnaise
1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon finely chopped basil
2 teaspoons finely chopped tarragon
2 teaspoons finely chopped flat-leaf parsley
1/2 teaspoon finely grated lemon zest
1/2 pound cooked chicken breast, finely chopped or shredded
1/2 cup frozen baby peas, thawed
3 tablespoons finely chopped red onion
Kosher salt and freshly ground pepper

Directions
Using a vegetable peeler, peel the celery ribs so they sit flat, then cut them on the diagonal into 1-inch lengths. In a medium bowl, combine the softened cream cheese with the mayonnaise, lemon juice, basil, tarragon, parsley and lemon zest. Add the chicken, peas, and onion and stir gently until just combined. Season with salt and pepper. Spoon 1 teaspoon of the chicken salad onto each piece of celery.

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Perfect Summer Appetizer: Pancetta-Wrapped Peaches

partysugar — Sat, 16 Aug 2008 09:30:15 -0700

When I saw this recipe for pancetta-wrapped peaches in the July issue of Food and Wine magazine, I knew I had to make it. The recipe takes four simple ingredients - peaches, pancetta, basil, and balsamic vinegar - and turns them into one incredibly delicious, perfectly balanced dish. The peaches are sweet and juicy, the pancetta is crisp and salty, and the basil is fresh and fragrant. The vinegar adds a light tanginess that makes this appetizer superbly gourmet. I brought them to a barbecue where they were paired with the host's refreshing, potent sangria. The coupling was the hit of the party! If there is one recipe you make this summer, make this one. To learn the technique, read more.

Pancetta-Wrapped Peaches
Modified from Food and Wine magazine

Ingredients

16 thin slices of pancetta
2 medium freestone peaches - halved, pitted and cut into 8 wedges each
Salt and freshly ground pepper
16 basil leaves
toothpicks
Balsamic vinegar, for drizzling

Directions

Lay the pancetta slices out on a work surface. Set a peach wedge at the edge of each slice, season with salt and pepper and top with a basil leaf. Roll up the pancetta to enclose the peaches and secure with a toothpick.
Heat a grill to medium. Place the peaches on the grill and grill, turning so each side is cooked, until the pancetta is crisp and the peaches are soft, 20-25 minutes.
Transfer to a platter and lightly drizzle the peaches with aged balsamic vinegar and serve.

Makes 16 appetizers.

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Not Your Regular Nachos: Nacho Bites

partysugar — Thu, 17 Apr 2008 11:23:11 -0700

This week I had my banker over for dinner and I decided to wow him with a Tex-Mex-inspired meal. Naturally, nachos were on the menu. Since I wanted something a little healthier than chips and melted cheese for the main course, I served the nachos as appetizers. To make them bite sized, I used Tostitos scoops. Each chip bowl is filled with a classic ground beef taco mixture and topped with cheese. The mini edible bowls are broiled until the cheese is melted and the chips are crispy.

These nachos are incredibly scrumptious and this recipe is easily adaptable, so feel free to get creative! The scoops would be wonderfully delicious with grilled chicken or black beans. For more details on my variation, read more.

Nacho Bites
From PartySugar and Food Network

Ingredients

For Meat Filling
2 tablespoons corn oil
1 medium onion, chopped (1 cup)
2 cloves garlic, chopped
1 jalapeno pepper, stemmed, seeded (if you like it hot include the seeds) and minced
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
Kosher salt
4 whole peeled canned tomatoes, chopped and about 1/4 cup of their juices
3/4 pound lean ground sirloin beef
1/3 cup chicken broth
1/4 cup fresh cilantro leaves, roughly chopped
For nachos
12 Tostitos Scoops
1/2-1 cup grated cheese (recommended a mixture of Gouda and extra sharp cheddar cheese)
Guacamole and Salsa, optional for serving

Directions

Make ground beef filling: put the oil, onions, garlic, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes.
Increase the heat to medium high, add the tomatoes, and their juices and boil to thicken, about 2 minutes.
Stir in the beef and chicken broth, adjust the heat so the mixture simmers and cook until the beef is cooked through and the mixture thickens, about 15 minutes.

Stir in cilantro, taste, and season with salt and pepper as desired. Remove from heat.
Make the nachos: turn the oven to broil. Line a baking sheet with foil or parchment paper. Place 12 Tostitos scoops on the pan. Use only chips that are shaped like a bowl.
Fill each scoop with 1/2 teaspoon of the ground beef mixture. Sprinkle with grated cheese to cover, taking care not to spill cheese all over the pan.

Broil for 3-5 minutes, watching carefully to ensure they don't burn, until the cheese is melted, bubbly, and the chips are crisp and golden brown. Remove pan from oven.
Working quickly, top each scoop with a small dollop of guacamole and a drop of salsa, if desired.
Transfer to serving platter and enjoy!

Serves 3.

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Come Party With Me: Vampire Party - Desserts

partysugar — Wed, 21 Oct 2009 11:45:41 -0700

Since vampires are so hot right now, I'm jumping on the bandwagon and throwing a fangtastic Halloween party. The savory menu consists of fun finger foods, so to ensure that no extra plates and utensils are necessary, I'm serving a portable, pop-in-your mouth dessert. No vampire travels without a coffin - unless he has a special ring like the Salvatore Brothers - that's why these almond brownie coffins fit the theme perfectly. The brownies are chocolate with chunks of dark chocolate covered almonds with a marzipan coffin topping. To check out the recipe, read more.

Almond Brownie Coffins
From Martha Stewart

Ingredients

1/2 cup plus 2 tablespoons all-purpose flour, plus more for pan
1 teaspoon coarse salt
8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
1/2 cup unsweetened Dutch-process cocoa powder, plus more for marbling
1 teaspoon pure vanilla extract
2 large eggs, room temperature
3/4 cup granulated sugar
1/4 cup packed light-brown sugar
8 ounces dark-chocolate-covered almonds, chopped
3 ounces marzipan
Royal Icing and Fleurs-de-lis

Directions

Preheat oven to 325 degrees. Butter an 8-inch square pan, and line it with parchment, leaving a 2-inch overhang on 2 sides. Butter and flour parchment, tapping out excess.
Combine flour and salt in a small bowl.
Melt butter in a medium saucepan over medium heat. Sift cocoa powder on top of butter, and whisk to combine. Let cool 3 minutes.
Gently whisk in vanilla and eggs, then stir in sugars and flour mixture until just combined. Fold in almonds, then spread batter evenly in prepared pan.
Bake until the top is firm and set, about 30 minutes. Transfer pan to a wire rack, and let cool for 20 minutes. Remove brownies from pan using parchment overhang, and let cool on wire rack. (Brownies will keep at room temperature for up to 3 days.)
Using the large coffin template, cut out brownies.
Dust marzipan lightly with cocoa powder, and mix until marbled dark brown. Roll out marzipan to 1/4-inch thickness. Using the small coffin template, cut out 1 marzipan coffin for each brownie. Gently press a coffin on top of each brownie.
Fill a pastry bag fitted with the smallest plain round tip with royal icing. Decorate marzipan with small dots around the edges, and apply 1 fleur-de-lis to each coffin with a small offset spatula, securing each with a dot of royal icing.

Makes 12 coffins.

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I Want My Baby Back Ginger-Glazed Ribs

YumSugar — Mon, 31 Aug 2009 16:15:28 -0700

Summer is not Summer without enjoying a finger-licking good rib dinner where you go through numerous napkins. Although I'm a sucker for traditional ribs covered with barbecue sauce, after seeing the cover of a recent Bon Appetit, I was dying to try their Cambodian rib variation. Rather than the traditional tomato-based sauce, this recipe uses a combination of fish sauce, soy sauce, honey, and a lot of fresh ginger!

The marinade is quick to make, especially if you employ a food processor. I marinated my ribs for six hours, but overnight would be even better. Fresh off the grill and covered with lime juice, the ribs burst with sweet and sour flavor. The ginger glaze is much lighter and more refreshing than a typical barbecue sauce. If you want to sink your teeth into these ginger-glazed ribs, keep reading.

Come Party With Me: Summer Cocktail - Dessert

partysugar — Wed, 19 Aug 2009 12:50:20 -0700

This Friday a group of friends will be gathering in my sister's garden for an informal Summer cocktail party. Since the entire savory menu consists of delicious bite-sized finger food, the theme should carry over to the desserts. That's why an assortment of mini tartlets will make up the dessert selection. In this recipe, the tartlet crust is homemade, and the shells are filled with store-bought lemon curd. However, feel free to get creative with the shells: vanilla custard, chocolate pudding, or cheesecake batter would be delicious fillings. To get the basic recipe, read more.

Mini-Tarts
From Williams-Sonoma

Ingredients

1 1/4 cups all-purpose flour
1/3 cup confectioners' sugar
1/2 tsp. salt
10 Tbs. (1 1/4 sticks) chilled unsalted butter,   cut into pieces
2 egg yolks, lightly beaten with 1 Tbs. water
1 jar (28 oz.) lemon curd filling
Whipped cream, meringue, fresh fruit or   candied ginger for garnish

Directions

In the bowl of a food processor, combine the flour, sugar and salt and pulse once to mix. Add the butter and process in short pulses until pea-size crumbs form, 20 to 25 seconds. While pulsing, add the egg yolk mixture and process until large, moist crumbs form, 10 to 15 seconds more.
Turn the dough out onto a lightly floured surface, shape the dough into a ball and divide it in half. Shape each half into a flat, 5-inch disk, cover with plastic wrap and refrigerate for at least 1 hour.
Position a rack in the center of an oven and preheat to 400ºF.
Working with one piece of dough at a time, roll out to 1/4-inch thickness. Using a 3-inch round cookie cutter, cut out 12 rounds. Transfer a round to each well of a 12-well mini-tart plaque or mini-muffin pan.
Using your fingers, press the pastry to fit into the well. Bake until the tart shells are evenly golden and crisp, 18 to 22 minutes. Transfer the pan to a wire rack and cool for 5 minutes, then remove the tart shells from the pan and cool to room temperature.
Fill each tart shell with 1 1/2 Tbs. tart filling. Garnish with whipped cream, meringue, fresh fruit or candied ginger.

Makes 12 tarts.

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Yummy Links: From Lamb Burgers to Lemonade Cocktails

partysugar — Fri, 21 Aug 2009 06:50:24 -0700

Learn how to make the perfect lamb burger. - Saveur
A conversation between Adam Platt and Frank Bruni. - Grub Street
The future of fish farming has arrived. - Eat Me Daily
Make French food in a flash with this easy lamb chop recipe. - Serious Eats
What to do if you bust your friend’s china. - Chow
At your next party serve finger food in homemade paper cones. - Hostess With the Mostess
Jen Zevala talks about being the first contestant kicked off of Top Chef.- The Feedbag
Celebrate National Lemonade Day with 10 spiked lemonade cocktails. - The Epi-Log

Chow Down on Pork 'n' Mango Skewers

YumSugar — Mon, 17 Aug 2009 16:15:20 -0700

Skewers are quintessential Summer food. They cook quickly on the barbecue, keep the house cool, and bring everyone outside to enjoy the wonderfully warm weather! This recipe for ancho-chile-marinated pork skewered with mangoes is a perfect combination of spicy and sweet. The cilantro sprinkled on top adds freshness and flavor to the already complex dish. To keep the entire dinner finger- and outdoor-friendly, I simply served it with barbecued corn. If you can't find mangoes, other fruits such as pineapples, peaches, or nectarines would be great substitutes. To get started on these succulent and tropical-inspired skewers keep reading.

Come Party With Me: Anniversary - Dessert

partysugar — Wed, 12 Aug 2009 09:00:14 -0700

There's nothing quite like food to spark a memory. For my parents' 33rd anniversary party, I plan on bringing back the special moments of their wedding by serving carrot cake.

It's always been my dad's favorite kind of cake, and at their wedding, the cake was classic carrot with smooth, finger-licking-good cream cheese frosting. Instead of making an elaborate wedding-style dessert, I'll simply put together an easy layer cake.

If you love this carrot confection too, check out the recipe and read more.

Classic Carrot Cake With Fluffy Cream Cheese Frosting
From Food & Wine

Ingredients

For cake:
1 cup pecans (4 ounces)
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 cup vegetable oil
1/2 cup buttermilk
1 1/2 teaspoons pure vanilla extract
4 large eggs
2 cups sugar
1 pound carrots, peeled and coarsely shredded
For frosting
2 sticks unsalted butter, softened
Two 8-ounce packages cream cheese, softened
1 tablespoon pure vanilla extract
2 cups confectioners’ sugar

Directions

Preheat the oven to 325°. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans.
Make the cake: Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop the pecans.
In a bowl, whisk the flour, baking powder, baking soda, cinnamon and salt.
In a small bowl, whisk the oil, buttermilk and vanilla.
In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes.
Beat in the liquid ingredients. Beat in the dry ingredients just until moistened. Stir in the carrots and pecans.
Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, until springy and golden. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.
Make the frosting: In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes.
Beat in the vanilla, then the confectioners’ sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.
Peel off the parchment paper and invert one cake layer onto a plate. Spread with a slightly rounded cup of the frosting.
Top with the second cake layer, right side up. Spread the top and sides with the remaining frosting and refrigerate the cake until chilled, about 1 hour. Slice and serve.

Serves 8-10.

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