PopSugar

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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Crab Cakes Are an All-American, Unexpected Appetizer

partysugar — Fri, 03 Jul 2009 09:00:25 -0700

Since your guests are anticipating an array of grilled and classic appetizers that scream Fourth of July, this weekend, why not do something different? Surprise them with a platter of mini crab cakes! They're a luxurious appetizer and all-American favorite.

While I've never met a crab cake I didn't like, when I make them at home, I prefer to use a traditional Maryland-style recipe. My grandfather was born in Baltimore and his cakes are always wildly delicious, but insanely simple. Stirring in too many seasonings takes away from the pure flavor of the crab. Garnished with a dollop of garlicky aioli, these cakes are light and satisfying, and pair with everything from a glass of wine to an icy beer.

They're exceptional with fresh crab; however, if you don't have access to it, Costco sells a stellar can of crabmeat. Get the recipe.

Fast & Easy Dinner: Mini Meat Loaves With Green Beans

partysugar — Wed, 18 Mar 2009 06:50:30 -0700

I'm a sucker for minis and always look for recipes that shrink a dish to individual portions. This recipe for mini meat loaves does just that! Instead of making one large loaf and slicing it into pieces, give each member of your family a mini meat loaf patty.

With help from a premade tomato sauce, these meat loaves come together quickly and simply. Tender crisp green beans round out the menu for this comforting classic meal. For the recipe, read more.

Mini Meat Loaves With Green Beans
From Better Homes and Gardens

Ingredients

1 egg, lightly beaten
1 cup purchased pasta sauce
1/2 cup fine dry bread crumbs
1/4 cup fresh basil leaves, coarsely chopped if large
1 lb. lean ground beef
1 cup shredded mozzarella cheese (4 oz.)
12-oz. fresh green beans, trimmed
1 Tbsp. olive oil
Crushed red pepper (optional)

Directions

Preheat oven to 450 degrees F. Bring a medium saucepan of salted water to boiling.
In large bowl combine egg, 1/2 cup of the pasta sauce, bread crumbs, 2 tablespoons of the basil, and 1/4 teaspoon salt.
Add beef and 1/2 cup of the cheese; mix well.
Divide beef mixture in four equal portions. Shape each portion in a 5-1/2x2-inch oval.
Place on 15x10x1-inch baking pan. Spoon on remaining pasta sauce and sprinkle with remaining cheese. Bake 15 minutes or until internal temperature registers 160 degrees F.
Meanwhile, cook green beans in boiling salted water for 10 minutes. Drain; toss with 1 tablespoon olive oil and red pepper.
Serve with meat loaves. Sprinkle all with remaining basil leaves.

Serves 4.

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Yummy Links: From Toby Young to Chopped

partysugar — Tue, 06 Jan 2009 07:45:51 -0800

Get to know Toby Young, Gail Simmon's replacement judge on the second half of Top Chef 5.- Metromix New York
Eat less by making mini desserts. - The Kitchn
Start planning now for the ultimate foodie Super Bowl. - The Epi-Log
Is it OK to answer your cell phone during dinner? - Chow
Creative sipping: do it yourself wine glasses. - Hostess With the Mostess
What to do with leftover wine. - Serious Eats
Meet the cheftestants on Food Network's upcoming culinary competition, Chopped. - Eat Me Daily

Source

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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Yummy Link: Cheesecake Pops

YumSugar — Mon, 28 Apr 2008 12:13:51 -0700

Those Daring Bakers have done it again, and this time it's with delicious-looking Cheesecake Pops. This is just one person's interpretation, be sure to hunt them all down. They look unbelievable! - Jumbo Empanadas

Yummy Link: Chocolate Cookie Tartlets

partysugar — Mon, 28 Apr 2008 03:18:51 -0700

Since I'm a sucker for mini desserts, I really want to try these chocolate cookie tartlets. They look dainty and delicious. - Pittsburgh Needs Eated

Are You a Sucker For Minis?

partysugar — Tue, 15 Apr 2008 09:10:17 -0700

Yummy Link: Cup Pies

YumSugar — Mon, 25 Feb 2008 03:08:31 -0800

If cupcakes are cute because they're individual cakes then the same must be said for cup pies! - Eggs on Sunday

Come Party With Me: KatieSugar's First Birthday Party - Menu (Main)

partysugar — Tue, 24 Apr 2007 09:59:59 -0700

Guess who's about to celebrate her birthday and start her golden year all on the same day?! KatieSugar! My mom always said that the year your age and birth-date coincided is considered your golden year. Since Katie (no that's not her pictured) is turning 1 on the first of June, this will be her golden year so she deserves a super special celebration worthy of any celebrity baby. Hand crafted pink invitations have set the girlie tone of the event, and to emphasize the focus on Katie, all of the food will be miniature. The appetizers include mini crab cakes and three-bite buffalo chicken wings, but for the mini, all-American main course recipes, read more

I know Brian Sugar loves tacos so I had to include Mini Tacos. The menu is rounded out with Mini Hot Dogs and Mini Cheeseburgers.

Mini Tacos
From Emeril Lagasse

Vegetable oil, for deep frying
8 (6-inch) corn tortillas
2 cups warm shredded, cooked pork
3/4 cup grated Pepper Jack cheese
1/4 cup diced red tomatoes
2 tablespoons roughly chopped cilantro leaves

In a deep skillet heat at least 3 inches oil to 360 degrees. With a 3 1/2-inch biscuit or cookie cutter, cut out 8 small circles from corn tortillas. Roughly chop scraps and set aside.
Using tongs, hold a tortilla circle in shape of a taco shell and fry, one at a time, until crisp, golden and holds its shape.
Drain on paper towels and repeat with remaining tortillas. Fry tortilla scraps.
Fill each shell with a little pork, cheese, tomatoes, and cilantro. Serve with tortilla chips, sprinkled with extra cilantro.

Makes 8 mini tacos.

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Mini Hot Dogs
From Rachael Ray

Two 12-ounce packages refrigerated biscuit dough
1 cup Dijon mustard
2 tablespoons pure maple syrup
1 chipotle chile in adobo sauce, 2 teaspoons sauce reserved
1 cup ketchup
One 12-ounce package mini cocktail franks

Preheat the oven to 375°.
Separate the biscuits and cut each in half. Pull each half into an oblong shape to resemble a hot dog bun. Place the dough on 2 baking sheets lined with parchment paper and bake until golden brown, about 15 minutes.
Cool, then split in half lengthwise, being careful not to slice all the way through.
While the rolls bake, in a small bowl, combine the mustard and maple syrup.
In a food processor, puree the chipotle chile with the reserved adobo sauce and ketchup; spoon into another small bowl.
In a microwave, heat the cocktail franks; place one in each bun. Serve with the two dipping sauces.

Makes 12 mini dogs.

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Mini Cheeseburgers
From Rachael Ray

12 mini dinner rolls, split
1 garlic clove, halved
Extra-virgin olive oil for liberal drizzling
1 1/2 pounds ground sirloin
1 tablespoon Worcestershire sauce
10 fresh sage leaves, finely chopped
1 large shallot, finely chopped
2 tablespoons flat-leaf parsley, finely chopped
Salt and freshly ground pepper
2 cups baby spinach, thinly sliced
3/4 pound Gorgonzola cheese, crumbled

Preheat broiler to high. Place the rolls on a broiler pan and toast until golden. Rub with the garlic and drizzle with olive oil.
In a medium bowl, combine the beef with the Worcestershire sauce, sage, shallot and parsley; season with salt and pepper.
Divide into 4 equal pieces and form 3 mini patties from each piece, 12 mini burger patties total.
Heat a large skillet over medium-high heat with a tablespoon of olive oil. Cook the patties for 3 minutes on the first side and 1 to 2 minutes on the other side for medium.
Top each bun bottom with some spinach, a burger patty and a few cheese crumbles.
Place under the broiler to melt the cheese a bit, about 30 seconds, then set the bun tops in place.

Makes 12 mini burgers.

Substitute: Feel free to use your favorite type of cheese and herbs in this dish. Monterey jack and cilantro, Cheddar and parsley, or parmesan and rosemary are all great pairings.

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What's your favorite mini main course? Tell me about it below! Wondering what tiny dessert I'll be whipping up? Surf on back this afternoon for the final part of this menu series.