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Come Party With Me: Engagement Party - Menu (Part 2)

partysugar — Tue, 27 Mar 2007 09:51:47 -0700

I'm planning an engagement party to kickoff Wedding Season, so fill your heads (and hearts) with fabulous ideas and tips (homemade invitations, anyone?) on how to host your own. Mine will be an after dinner dessert party with champagne and a to die for dessert buffet. Taking help from your local bakery is an easy way to round out a menu of homemade mini baked goods. Store bought cookies and tiny candies can fill silver platters and sparkling bowls. Since an engagement party should really be all about the couple, be sure to include their favorite desserts (and don't forget something chocolate for all of those chocoholics!). In my case, Julie loves cheesecake and Scott is mad for strawberry shortcake so those two dishes must be on the menu, for the recipes read more

Individual Cheesecakes can be made in mini muffin tins for individual servings that guests can pop right into their mouths. Strawberry Shortcakes With White Chocolate Whipped Cream can be prepared in martini glasses, small tumblers, or mousse cups with a spoon ready and waiting in each one for the invitees.

Individual Cheesecakes
From Joy of Baking

Crust:
1 cup (100 grams) graham wafer crumbs or crushed digestive cookies
1 tablespoon (15 grams) granulated white sugar
4 tablespoons (55 grams) unsalted butter, melted
Filling:
2 - 8 ounce (454 grams) packages of cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
2/3 cup (130 grams) granulated white sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup sour cream
Strawberry puree and/or fresh berries, optional garnish

Line 12 - 2 3/4 x 1 1/2 inch muffin cups with one - 2 inch (5 cm) wide x 6 inch (15 cm) long strip of parchment paper. (The ends will hang over the sides of the cups to be used as handles to lift out the baked cheesecakes.) Preheat oven to 300 degrees F (150 degrees C) and place rack in center of oven.
For Crust: in a small bowl combine the graham cracker crumbs, sugar, and melted butter.
Press about a tablespoon of crumbs on the bottoms of the 12 muffin cups lined with parchment paper. Cover and refrigerate while you make the filling.
For Filling: in the bowl of your electric mixer (or with a hand mixer), beat the cream cheese on low speed until smooth. Add the sugar and beat until combined.
Scrape down the sides of the bowl and add the eggs, one at a time, beating about 30 seconds. Add the vanilla extract and sour cream and beat until incorporated.
Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups.
Bake for about 18 - 20 minutes or until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate (a few hours or even overnight).
Remove cheesecakes by first running a sharp knife around the inside edge of the muffin cups to loosen the cheesecakes. Then, taking hold of the two strips of parchment paper, carefully lift each cheesecake from the muffin cups. Gently peel off the parchment paper and place on your serving plate. If desired, top with strawberry sauce and/or fresh berries.

Makes 12 individual cheesecakes.

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Strawberry Shortcakes With White Chocolate Whipped Cream
From Bon Appetit magazine

White chocolate cream
2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 tablespoon water
1/2 teaspoon unflavored gelatin
2 1/2 cups chilled whipping cream, divided
3 tablespoons sugar
Biscuits
3 cups all purpose flour
1/2 cup (packed) golden brown sugar
4 teaspoons baking powder
3/4 teaspoon salt
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, cut into 1/4-inch cubes, chilled
1 cup whipping cream, plus additional for brushing biscuits
2 tablespoons raw sugar
Strawberries
4 cups halved hulled strawberries (about 2 to 2 1/2 pounds)
1/4 cup sugar
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1 tablespoon chopped fresh mint

For white chocolate cream: Place white chocolate in medium bowl.
Place 1 tablespoon water in very small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes.
Bring 1/2 cup cream and 3 tablespoons sugar to simmer in small saucepan, stirring until sugar dissolves.
Remove from heat; add gelatin and stir until dissolved.
Pour gelatin mixture over white chocolate, whisking until melted and smooth. Cool to room temperature.
Beat remaining 2 cups cream in large bowl until peaks form. Fold 1/2 cup cream into white chocolate mixture to lighten.
Fold chocolate mixture into remaining cream in bowl. Refrigerate until cold, at least 1 hour and up to 3 hours.
For biscuits: Combine flour, brown sugar, baking powder, and salt in large bowl; whisk to blend. Add butter.
Using fingertips, rub in until coarse meal forms.
Gradually add 1 cup cream, tossing until moist clumps form.
Gather dough into ball; shape into 8 1/2-inch round on parchment or foil. Chill 15 minutes.
Preheat oven to 350°F. Line rimmed baking sheet with parchment paper.
Cut dough into eight 3-inch rounds, gathering scraps and reshaping as needed.
Place rounds on prepared sheet, spacing 2 inches apart. Brush tops with cream and sprinkle with raw sugar. Bake until tester inserted into center comes out clean, about 20 minutes. Cool completely. (Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven 5 minutes before using.)
For strawberries: Combine strawberries, 1/4 cup sugar, lemon juice, lemon peel, and mint in medium bowl; toss to blend. Let stand at room temperature until juices form, at least 10 minutes, or refrigerate until ready to use, up to 2 hours.
Cut biscuits in half horizontally or crumble into pieces. Place in pretty cups and mound strawberries with syrup on each, dividing equally.
Cover with white chocolate cream and more biscuit.

Serves 8.

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What dessert makes your sweetheart weak in the knees? Tell me about it below. And be sure to check back this afternoon for the final and third piece of this menu.

Off to Market Recap: Cocktail Party Menu

partysugar — Thu, 25 Jan 2007 12:31:18 -0800

Last Monday I asked you to help me plan a cocktail party for my super smart friends, Elena and Sean, by placing your best cocktail party recipes in the recipe database with the tag Cocktail Party Menu. I told you I needed the following:

4-5 hors d'oeuvre recipes
the recipes had to be cold and hot
two sweet treat options
specialty cocktail

When I went to plan the menu I was super excited to see what you guys had come up with and was utterly and totally disappointed to find that nobody had left me any recipes! Seriously, I was so sad I almost cried. Luckily the database is full of recipes that you have posted and I read through them all and came up with some that I think I can make for this cocktail party.

Lindsb posted her recipe for Spicy Chinese Five-Spice-Rubbed Chicken Wings with Creamy Cilantro Dipping Sauce. It sounds mouth watering and sophisticated at the same time perfect for the older, more serious crowd I'll be catering to.

Three more, so read more

DCStar's Baked Brie (Party Perfect!) will be deliciously divine spread on crackers or tiny toasts. I like how she gives her recipe a (name in parenthesis), it makes it totally funtastic.

Celebrity_soup showed an amazingly appetizing recipe for Lime Meringue Tarts which would make a fabulous fork-less dessert at any cocktail party.

crispet1's cool Vodka-Thyme Lemonade is chic and pretty. It is the ideal unisex cocktail that will appeal to both the girls and the guys at the party.

Thanks for posting your rad recipes in the recipe database!

Come Party With Me: Baby Shower - Menu (Appetizers)

partysugar — Tue, 10 Apr 2007 05:59:31 -0700

Guess what? This week I'm planning Naomi Watts' baby shower! As much as I wish I was a celebrity event planner, this is a virtual party plan that I'm creating per your requests! So many readers have asked for help with baby showers they're planning for girlfriends, sisters, and mothers, but since I don't know anyone who is pregnant, I thought it would be fabulous to design a luncheon for one of Hollywood's most chic starlets. The event has a light pink and baby blue theme that was established with the polka-dot invitations sent yesterday. The menu for the sit down lunch will be light, fresh, springy, vegetarian, and absolutely delicious. To see what simple appetizer will meet the all female crowd as they arrive, read more

Bowls of Curried Vegetable Dip with Homemade Potato Chips will be ready and waiting for the girls to snack on until the lunch is served.

Curried Vegetable Dip
From Gourmet magazine

1/2 cup sour cream
1/4 cup mayonnaise
3 oz cream cheese at room temperature
1 teaspoon fresh lemon juice, or to taste
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon turmeric
1/3 cup finely chopped celery
1/3 cup finely chopped peeled and seeded cucumber
1 scallion, trimmed and finely chopped
Garnish: scallion greens, sliced diagonally

Whisk together all ingredients except celery, cucumber, and scallion until smooth, then stir in vegetables.

Makes about 1 1/2 cups.

Make ahead: dip can be made 2 days ahead and chilled, covered.

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Homemade Potato Chips
From Food & Wine magazine

5 Idaho baking potatoes, peeled
Kosher salt
Vegetable oil, for frying

Using a mandoline, slice the potatoes 1/16 inch thick. Rinse the slices under cold water and put them in a large bowl with 2 tablespoons of salt. Add cold water to cover and let stand for 1 hour.
Drain the potatoes and return them to the bowl. Add water to cover and let soak for 1 more hour. Drain and pat dry.
In a large pot, heat 2 inches of oil to 350° over moderately high heat.
Working in small batches, fry the potato chips, stirring a few times, until golden, about 4 minutes.
Using a slotted spoon, transfer the potato chips to paper towels to drain. Sprinkle with salt and serve.

Serves 8.

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Curious about how I round out the menu? Well check back later today for the main course and dessert recipes.

Come Party With Me: Harvest Party - Menu

partysugar — Tue, 06 Oct 2009 07:50:24 -0700

In wine making, the harvest is one of the most crucial times of year. It's when the vintners pick the grapes and usually occurs between August and October. Since the harvest is such an important season, many wineries celebrate with a lunch or dinner.

I think the tradition is the perfect excuse to plan a party! Just because you don't live in wine country doesn't mean you can't commemorate the harvest. Invite friends over for a meal that honors the wonderful world of wine. Every dish on the menu has wine on the ingredient list.

Start by displaying an assortment of charcuterie, olives, crackers, and goat cheese mousse with red-wine caramel. For the main course, offer chicken braised in white wine with shallots, pancetta, and fennel. Plate the chicken with a simple risotto alla Milanese - made with white wine and Parmesan cheese. These recipes are welcome at any dinner party, be it harvest-themed or a special birthday. To check them out, keep reading.

Come Party With Me: Engagement Party - Menu

partysugar — Tue, 14 Apr 2009 07:50:25 -0700

Two weeks ago, I was starting to panic. Wedding season was nearly upon us and I had no bride and groom. Luckily I got a call from one of my oldest friends announcing her engagement! Giddy and excited, Ronda agreed to be my featured bride. Never one to procrastinate, Ronda and her fiance, James, are ready to celebrate with an informal engagement party. They're enthusiastic dancers, so the party will revolve around a salsa dance class. Everyone will be invited to join; after the class we'll toast the couple and enjoy a buffet of spicy Latin food. The menu will be a mix of homemade and store-bought items.

Bowls of purchased guacamole and a variety of salsas are perfect for dipping when paired with crunchy tortilla chips. Beef empanadas are filling and can be mass produced in advance. Plantain chips with chicken and mojito mango salsa are festive and delicious. A Mexican seafood cocktail packed with crab and shrimp finishes up the menu. For these recipes, read more.

Empanadas
From Everyday Food

Ingredients

For the filling:
2 pounds ground pork or beef
2 medium onions, finely diced
2 jalapeno chiles, minced (ribs and seeds removed for less heat, if desired)
1/2 teaspoon chili powder
2 cans (14.5 ounces each) tomatoes, diced
Coarse salt and ground pepper
1 cup fresh cilantro, chopped
For the dough
4 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
2 teaspoons salt
1/2 cup (1 stick) cold butter, cut into small pieces
1 cup cold water
1 large egg, lightly beaten with 1 tablespoon water (do not beat until ready to bake)

Directions

Make the filling: In a 12-inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes.
Add onion and jalapenos; cook until soft, 5 minutes. Stir in chili powder and tomatoes. Cook over medium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Fold in cilantro. Let cool.
Make the dough: In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
Form empanadas: Turn out dough onto a lightly floured work surface, and divide in half. Knead each half 2 or 3 times to form smooth balls. Cut each ball into four equal pieces. Cover with plastic; let stand until slightly risen, 20 minutes. Shape into balls.
On floured surface, roll out each piece of dough into an 8-inch round. Divide filling evenly among rounds, spreading it over half of each and leaving a 1/2-inch border.
Brush border of bottom halves with water; fold top halves over filling to enclose completely. Press edges to seal with your fingertips, then crimp firmly with a fork. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.
To bake fresh or frozen empanadas, preheat oven to 400 degrees. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.

Serves 8.

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Plantain Chips With Chicken and Mojito Mango Salsa
From Food and Wine

Ingredients

1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves (about 6 ounces each)
Salt and freshly ground pepper
1 large ripe mango, finely diced
1/4 cup minced red onion
2 tablespoons Telluride Mojito, without club soda (recipe below)
2 teaspoons minced jalapeño
1 teaspoon chopped fresh mint
1 teaspoon fresh lime juice
4 dozen large plantain chips

Directions

In a medium skillet, heat the oil until shimmering.
Season the chicken breasts with salt and pepper and cook over moderately high heat until browned on the bottom, about 4 minutes. Turn the chicken and cook over moderate heat until browned on the second side and cooked through, about 6 minutes longer. Transfer to a plate to cool completely.
Meanwhile, in a medium bowl, combine the mango with the onion, Telluride Mojito, jalapeño, mint and lime juice. Season with salt and pepper.
Arrange the plantain chips on a large tray. Halve the chicken breasts lengthwise, then thinly slice crosswise. Put a piece of chicken on each plantain chip, spoon the salsa on top and serve.

Makes 4 dozen appetizers.

Telluride Mojito

16 small fresh mint sprigs, plus 4 more for garnish
1/4 cup plus 2 tablespoons superfine sugar
1/2 cup fresh lime juice
3/4 cup white or gold rum
8 dashes bitters
2 cups club soda

In a bowl, using a wooden spoon, crush the mint with the sugar until the mint is coarsely chopped and the sugar is pale green. Add the lime juice, rum and bitters and stir to dissolve the sugar.
Strain the mixture through a coarse strainer into a small pitcher. Pour into tall glasses over ice and top each drink with 1/2 cup of the club soda. Garnish with mint sprigs and serve.

Makes 4 drinks.

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Mexican Seafood Cocktail
From Gourmet

Ingredients

1 1/2 cups chilled Clamato juice, or 1 cup tomato juice and 1/2 cup bottled clam juice
1/4 cup ketchup
1/4 cup fresh lime juice
1 teaspoon hot sauce such as Tabasco
1 teaspoon salt, or to taste
1/2 cup finely chopped white onion
1/4 cup chopped fresh cilantro
1 firm-ripe California avocado, peeled, pitted, and cut into small chunks
1/2 lb fresh lump crabmeat (1 cup), picked over
1/4 lb cooked baby shrimp
oyster crackers or saltines, optional for serving

Directions
Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion, and cilantro in a large bowl, then gently stir in avocado, crabmeat, and shrimp. Spoon into 6- or 8-ounce glasses or cups.

Makes 4 to 6 first-course or light main-course servings.

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Come Party With Me: Fashion Week Party - Menu

partysugar — Tue, 09 Sep 2008 07:45:18 -0700

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, read more.

Dill-Pastrami Bites
From Walmart

Ingredients

5 crisp dill pickle wedges
8 slices pastrami
1/2 cup cucumber-dill or herb spreadable cheese
1/3 cup chopped ripe olives
Fresh radishes

Directions

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.

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New York Pretzels
From Gourmet

Ingredients

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

Directions

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.

Let pretzels stand, uncovered, about 20 minutes.

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.

Makes 8 pretzels.

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Waldorf Salad
From Food Network

Ingredients

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

Directions

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.

Serves 4.

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Steak Bites With Bloody Mary Dipping Sauce
From Rachael Ray

Ingredients

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

Directions

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.

Serves 6.

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Come Party With Me: Knitting Party - Menu

partysugar — Tue, 23 Jan 2007 13:47:56 -0800

About every season or so, I enjoy throwing a party where I get all of my friends together to do something like compete in a pool tournament or partake in a pumpkin carving or contribute to a cookie swap (just standing around drinking and chatting does not count as "something"). I hate January and the cold darkness it brings, so to cheer myself up I'll host one of these types of parties.

I want to show my friends a fabulous time and a new skill, so I'm planning a knitting party for this Saturday afternoon. Yesterday I made booklet invitations complete with knitting instructions and today I'm figuring out what will be on the menu. To see what I'll be serving, read more

The party starts at 4 in the afternoon and will probably last between 3-5 hours. It's between lunch and dinner and I'll offer a snack for the girls to munch on while we discuss yarn, techniques, casting on and purling. Since I don't want to waste knitting time in the kitchen, an assortment of room temperature appetizers is the best option. All of the food must be cooked, plated, and ready to eat when the party begins. The snacks also must be uncomplicated, yet delicious, finger foods that require no usage of plates, forks, or knives. Hands need to be free to knit! With that said I'll make four savory treats and two sweet ones. To keep the food even more simple, all of my appetizers are vegetarian. I'll start with several plates full of Goat Cheese–Stuffed Roasted Figs. Next I'll pile Sicilian-Style Eggplant Caponata bruschetta. For a one bite delight, I'll whip up Sun Dried Tomato Stuffed Mushrooms and to finish up the savory side of the menu, a Parmesan Walnut Salad in Endive Leaves will be served. The sweet treats will be Jam Filled Cookies and a rich fudgy like Truffle Brownies.

Click on the image below for the recipe:

If you have an amazing appetizer recipe that is finger friendly tell me about it! I love to hear your fabulous ideas. Come back tomorrow for more of the Come Party With Me - I'll be discussing the drink I'll pair with this magnificent menu.

Source: Knitting Help

Come Party With Me: Celebration You - Menu (Main)

partysugar — Tue, 06 Mar 2007 10:51:32 -0800

This week I am hosting a special little event for myself. Yes you read it correctly, I'm throwing myself a party that has nothing to do with my birthday and everything to do with pampering myself! I've canceled my Friday night plans, told my parents to go out to dinner (my treat) and will turn off my cell phone for a little solo time celebrating the most important person in my world: me. I plan on enjoying a luxurious dinner, followed by a little home spa action, a movie and a magazine. Today I am assembling a dinner menu that will start with a crunchy sweet treat and will be followed by a main course of one of my all time favorite dishes (Crab Cakes With Herb Salad) paired with an experimental recipe I've been wanting to make for weeks now (Twice-Baked Goat Cheese Souffle). The whole idea of this party is to choose a menu that suits you. So make your favorite dishes or those recipes you've been dying to try. For the recipes to my meal, read more

If you are making these recipes for just yourself be sure to cut the recipes down accordingly. Both the crab cakes and the souffle can be made ahead so I will still be able to enjoy myself without spending hours slaving over the stove.

Crab Cakes With Herb Salad
From Bon Appetit magazine

Vinaigrette
1/2 cup grapeseed oil
1/4 cup fresh lemon juice
1 tablespoon minced fresh dill
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh cilantro
1 tablespoon minced green onion
1/2 teaspoon Dijon mustard
Crab cakes
1/4 cup mayonnaise
1/4 cup minced green onions
2 large egg yolks
2 tablespoons fresh lemon juice
4 teaspoons minced fresh dill
4 teaspoons minced fresh tarragon
4 teaspoons minced fresh cilantro
1 tablespoon Dijon mustard
1 tablespoon finely grated lemon peel
1/4 teaspoon ground black pepper
1 pound blue crabmeat or Dungeness crabmeat
2 cups panko (Japanese breadcrumbs),* divided

2 tablespoons (or more) butter
2 tablespoons (or more) grapeseed oil

2 5-ounce containers herb salad mix
Fresh dill sprigs
Fresh tarragon sprigs
Fresh cilantro sprigs

*Available in the Asian foods section of supermarkets and at Asian markets.

For vinaigrette: Whisk oil, lemon juice, dill, tarragon, cilantro, green onion, and mustard in small bowl. Season with salt and pepper. (Do ahead: Can be made 1 day ahead. Cover and chill.)
For crab cakes: Line baking sheet with waxed paper. Whisk first 10 ingredients in large bowl. Mix in crabmeat and 1 cup panko, breaking up crabmeat slightly. Let stand 10 minutes.
Place remaining panko on rimmed baking sheet, spreading slightly. Form crab mixture into sixteen 2-inch-diameter patties, using about scant 1/4 cup for each. Press both sides of patties into panko. Transfer patties to waxed-paper-lined baking sheet.
Cover and chill at least 1 hour and up to 1 day.
Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Add crab cakes to skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total.
Place salad mix in very large bowl. Add 1/2 cup vinaigrette; toss. Arrange crab cakes on platter. Garnish with herb sprigs, drizzle with some of remaining vinaigrette, and serve with salad.

Serves 16.

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Twice-Baked Goat Cheese Souffle
From Zax Tavern

3 tablespoons butter + butter for coating ramekins
1 cup dry breadcrumbs
3 tablespoons cake flour
1 cup milk
10 ounces soft goat cheese
3 egg yolks
Salt and pepper to taste
1 cup egg whites (about 7 large)

Position the rack in the center of the oven and preheat the oven to 425°.
Butter eight 5-ounce ramekins, making sure to coat them well. Coat each ramekin with breadcrumbs then turn them over and tap out the excess. Reserve any remaining breadcrumbs.
Melt the 3 tablespoons butter in a stainless-steel skillet over medium-high heat. Whisk in the flour and cook for 20 seconds, whisking constantly. Whisk in the milk and cook for about 1 minute, whisking constantly, until the mixture has thickened to the consistency of a thin, pourable pudding.
Crumble 8 ounces of the cheese into a large mixing bowl. Pour the hot milk mixture over the goat cheese and mix well. Add the egg yolks and mix again. Season with salt and pepper.
Using an electric mixer with clean, dry beaters, beat the egg whites in a large bowl until stiff peaks form. Fold half of the whites into the cheese mixture to lighten it. Then gently fold in the remaining whites.
Divide half of the souffle mixture among the prepared ramekins. Crumble the remaining 2 ounces of goat cheese and divide among the ramekins, then top with the remaining half of the souffle mixture, dividing it equally among the ramekins. Sprinkle the remaining breadcrumbs over the top.
Place the ramekins in a large baking pan and pour in boiling water to come halfway up the sides of the ramekins.
Bake for about 25 minutes, or until the souffles are golden. Remove from the oven and let stand, still in their water bath, for 15 minutes.
Using a towel to hold the ramekins, run a knife around the inside rim to loosen. Turn out the souffles onto a baking sheet. The souffles may be held at room temperature for up to 6 hours before the final baking.
When ready to serve, bake the souffles in a 425° oven for 5-7 minutes, or until deep golden brown.

Serves 8.

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What is your all time decadent dinner menu that you would love to enjoy all by your beautiful lonesome self? Tell me about it below. Come back later for the final part of this menu: a delectable dessert!

Come Party With Me: Pumpkin Carving - Menu

partysugar — Tue, 13 Oct 2009 07:50:19 -0700

From 2003 to 2006, every October I hosted an annual pumpkin carving party. In 2007, I threw a huge Halloween bash, and last year, I didn't do anything!

Now, I've decided it's time to bring back my beloved pumpkin carving dinner. I supply the pumpkins and a hearty Fall dinner and ask everyone to bring a bottle of wine or a six-pack of beer. Since the party is all about creating interesting pumpkin designs, I like to serve a menu that guests can enjoy at their leisure.

For starters, I'll offer an orange and black cheese ball and spicy sausages wrapped in pizza dough.

A huge pot of vegetarian chili will bubble on the stove, and in between carving pumpkins, guests can grab a bowl and top it with an assortment of items like cilantro, avocado, and sour cream. A side of jalapeño cornbread muffins are ideal for dipping. To look at these recipes, read more.

Cheddar Cheese Ball
From Martha Stewart

Ingredients

1 1/4 pounds extra-sharp cheddar, shredded
1 cup sour cream
1/4 cup (1/2 stick) unsalted butter, melted
1/3 cup dry sherry
1 1/4 teaspoons coarse salt
Pinch of cayenne pepper
1/3 cup poppy seeds

Directions

Process all ingredients except poppy seeds in a food processor until smooth.
Transfer to a large bowl lined with plastic wrap. Refrigerate until firm, about 1 hour.
Unmold onto a plate. Press poppy seeds evenly over surface, rounding top. Refrigerate until ready to use, up to 2 days.

Serves 12 to 15.

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Spicy Sausage in Carrozza
From Michael Chiarello

Ingredients

6 spicy Italian sausages
1/4 cup extra-virgin olive oil, plus extra for brushing
15 whole garlic cloves
Salt and pepper
2 tablespoons Dijon mustard
3 (4-ounce) pieces pizza dough, store bought

Directions

In a saucepan add 1/2-inch water to the pan. Immerse sausages in water and simmer for 10 minutes. Remove sausage and dry the pan.
Return to the heat and add the olive oil on medium heat. When hot return the sausage to the pan with garlic cloves and saute until medium brown all over.
Remove garlic to a bowl. Remove sausage to a plate to cool.
Use a fork to mash the garlic with salt and pepper. Stir in mustard and set aside.
Preheat oven to 375 degrees F.
Cut each piece of dough into 2 and roll out until 1/4-inch thick. Cut 6 pieces of dough about 3 inches wide and 1/2-inch shorter than the length of sausage, just enough to wrap around sausage with the ends peeking out.
Spread bottom of each dough with a tablespoon of garlic/mustard paste. Set sausage on top, moisten 1 dough edge with a wet finger so it sticks together and roll. Press the seam firmly and set them on a lightly floured sheet pan, seam side down.
Brush with olive oil. Bake until brown all around.
Remove and let cool for 5 minutes. Cut into 3/4-inch long pieces and serve.

Serves 6.

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Spicy Vegetarian Chili
From Whole Foods

Ingredients

2 tablespoons olive or canola oil
1 medium yellow onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
1 medium green bell pepper, cored, seeded and chopped
1 medium red bell pepper, cored, seeded and chopped
3 cloves garlic, finely chopped
1 to 3 tablespoons finely chopped chipotles in adobo 1 tablespoon dried oregano
2 teaspoons ground cumin
1 tablespoon chili powder
1 1/2 teaspoons salt
1 (28-ounce) can diced tomatoes, with their liquid
3 cups cooked red kidney beans, drained
1 1/2 cups cooked black beans, drained

Directions

Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned.
Add chipotles, oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and 4 cups water. Gently simmer over low heat, uncovered, for 45 minutes.
Add beans and simmer an additional 30 minutes. Garnish individual bowls with green onions or sour cream, if desired.

Serves 6-8.

Nutrition Per serving (about 17oz/495g-wt.): 230 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 1200mg sodium, 37g total carbohydrate (13g dietary fiber, 9g sugar), 11g protein.

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Jalapeño Corn Muffins
From Everyday With Rachael Ray

Ingredients

One 8.5-ounce box corn muffin mix
1/2 cup milk
2 cups fresh corn kernels (3 ears)
4 ounces jalapeño jack cheese, shredded (about 1 cup)
1/2 cup chopped fresh basil
Salt and pepper

Directions

Preheat the oven to 350°.
In a large bowl, prepare the mix according to the package directions, using the milk in place of water. Stir in the corn, cheese and basil; season with salt and pepper.
Grease a muffin pan and fill each cup with batter. Bake until lightly golden, 30 minutes; let cool.

Serves 6.

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Come Party With Me: Cinco De Mayo - Menu (Appetizers)

partysugar — Tue, 01 May 2007 05:59:31 -0700

This week I am helping my sister and her sorority plan a charity soccer tournament and barbeque. My little sister volunteered to host the barbeque knowing that her personal party planner (moi) would fly down to San Diego for the weekend of the event. It's this Saturday and to be honest, I'm pretty nervous. Over 300 college kids have been invited and I'm in charge of feeding them all! I've been taking a lot of deep breaths and making thousands of lists. Yesterday I forwarded the flyer invitation to Trish and today I've turned my attention to the most important part of the BBQ: the food! It's Cinco de Mayo this weekend so naturally the menu will be inspired by simple, classic Mexican dishes. The recipes also have to be easy to mass produce which could prove to be nerve racking. Luckily my sister has informed me that a gang of girls will be at my beck and call to aid in the cooking. To see how I'll be getting the party started, read more

Nothing says Mexican food as perfectly as Guacamole. I'm making my mean green version, without any tomatoes because a fresh tomato Salsa will be served alongside the guacamole. Bags of good quality, super crispy authentic Mexican style tortilla chips will be purchased at Costco.

Guacamole
Modified from Avocado Central

4 Hass Avocados, peeled and pitted
2 lemons, juiced
2 cloves garlic, peeled and minced
¼ Cup cilantro, chopped
¼ Cup green onion, diced
¼ tsp ground cumin
1-2 Jalapeño, seeded and all of them minced
Salt and chile powder to taste

Place avocados in a large bowl and mash them.
Add lemon juice and mix well.
Add remaining ingredients and mix well.
Refrigerate for 30 minutes and serve with tortilla chips.

Serves 12.

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Salsa
From Simply Recipes

2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
1/2 red onion, finely diced
1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
1 serrano chili pepper (stems, ribs, seeds removed), finely diced
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
Optional: oregano and or cumin to taste

Start with chopping up 2 medium sized fresh tomatoes.
Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for heat.
Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.
Let sit for an hour for the flavors to combine.

Makes approximately 3-4 cups.

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What's your favorite Mexican starter? Surf on back later to look at the rest of the menu that will be prepared on the grill.