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Come Party With Me: Change the World - The Look

partysugar — Fri, 24 Apr 2009 09:15:07 -0700

To celebrate the publication of a new book, Change the World For Ten Bucks, my sister (who is on the cover!) has organized a day of volunteering and I'm setting up a picnic for the volunteers. The look is inspired by the colors on the book's cover.

The granola and cookies will be packed in a sturdy picnic basket. The sandwiches and chicken salads should chill in a cooler until just before eating. A turquoise tablecloth and matching napkins set a festive mood. Volunteers are invited to enjoy glasses of pink lemonade at their leisure.

The chicken salad is layered and served in reusable glass jars and the cookies will be placed in clear plastic baggies tied with pretty red ribbon.

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Come Party With Me: Change the World - Drinks

partysugar — Thu, 23 Apr 2009 14:30:55 -0700

To promote the book Change the World For Ten Bucks, which my sister is on the cover of, she is organizing a day of volunteerism. Since I'm unable to attend, I've offered to make her and the volunteers lunch. Besides bottled water, I plan on serving pink lemonade. Not the kind that comes from concentrate, but a refreshing and delicious variation that gets its vibrant hue from strawberries.

If you make this, take the time to juice the lemons - you can really taste the difference with fresh juice. For the recipe to this picnic classic, read more.

Pink Lemonade
From Katie Brown

Ingredients

1 cup lemon juice, freshly squeezed or bottled
1 cup strawberries, sliced
1/2 cup sugar
5 cups water
1 lemon (optional, for slices)

Directions

In a blender, puree lemon juice and strawberries. Strain through fine mesh strainer pressing berries with spatula.
Combine juice, sugar, and water and stir until sugar is dissolved. Pour into a jar and cover. Refrigerate. Add lemon slices before serving.

Serves 4-6.

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Come Party With Me: Change the World - Dessert

partysugar — Wed, 22 Apr 2009 11:30:06 -0700

"Bake something for a friend. Next time you need to buy a friend a present, don't. Make them one instead."

That's one of the actions listed in the book Change the World For Ten Bucks. My sister is on the cover and she's spearheading a day of volunteerism. To help, I've offered to make a delicious portable lunch. For dessert, I thought a scrumptious baked good would be appropriate.

Chocolate and peanut butter are no-fail crowd-pleasers and these milk chocolate-peanut butter sandwich cookies look to die for. Placing 2-3 cookies in small baggies tied with ribbon turns them into nicely packaged individual portions. Check out the recipe, read more.

Milk Chocolate-Peanut Butter Sandwich Cookies
From Bon Appétit

Ingredients

Cookies
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse kosher salt
1/2 cup plus 1/3 cup powdered sugar
1/2 cup plus 1 tablespoon (packed) dark brown sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup creamy peanut butter
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 large egg
1 1/3 cups (about 8 ounces) milk chocolate chips
Filling
3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1/4 cup creamy peanut butter
2 tablespoons powdered sugar
1/4 teaspoon coarse kosher salt
6 tablespoons whipping cream

Directions

For cookies: preheat oven to 350°F. Whisk first 4 ingredients in medium bowl.
Using electric mixer, beat powdered sugar, dark brown sugar, and butter in large bowl to blend.
Add peanut butter; beat until creamy. Gradually beat in vegetable oil and vanilla extract, then egg.
Add dry ingredients; mix just until blended. Stir in milk chocolate chips.
Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 1 1/2 inches apart.
Bake cookies until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.
For filling: place chocolate, peanut butter, powdered sugar, and kosher salt in medium bowl.
Bring whipping cream to boil in heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Chill until filling is thick and spreadable, about 1 hour.
Spread about 1 rounded teaspoonful chocolate-peanut butter filling on flat side of 1 cookie. Top with second cookie, forming sandwich. Repeat with remaining filling and cookies. (Cookie sandwiches can be made 1 day ahead. Store in airtight container at room temperature.)

Makes about 2 1/2 dozen sandwich cookies.

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Come Party With Me: Change the World - Menu

partysugar — Tue, 21 Apr 2009 09:00:44 -0700

My sister is on the cover of a fabulous new book called Change the World For Ten Bucks. The idea behind the book - which is written by an organization called We Are What We Do - is small actions multiplied by lots of people equals big change. Basically if everyone stops using plastic bags and recycles more, the world will be a better place! I'm a huge fan of the book and the concept.

Thus, I'm doing my part to help: my sister has organized a day of volunteerism for a large group of people, and I'm donating a delicious lunch for them to enjoy. Since Earth Day is tomorrow, I invite you to join me by packing this picnic and planning your own day of volunteerism.

To keep energy up I'm making maple-almond trail mix with dried bananas. I'll also pack a bunch of fresh fruit (apples, bananas, strawberries, etc.) for the group to snack on. For lunch, the volunteers can choose either roasted red pepper sandwiches with tapenade and basil or curried chicken salad with spiced chickpeas. Both items are healthy and well-balanced. To look at the recipes, read more.

Maple-Almond-Banana Trail Mix
From Martha Stewart

Ingredients

4 tablespoons unsalted butter, melted
1 cup pure maple syrup, preferably Grade B
2 cups raw unsalted almonds (about 10 ounces)
1 cup wheat germ
3 cups rolled oats
1/2 teaspoon coarse salt
1 cup cup dried bananas (about 4 ounces), cut into 1/2-inch pieces
2/3 cup cup dried cranberries (about 3 ounces)

Directions

Preheat oven to 375 degrees.
Combine butter, maple syrup, almonds, wheat germ, oats, and salt in a large bowl. Spread mixture on a rimmed baking sheet lined with parchment paper.
Bake, stirring once and rotating sheet after 20 minutes, until just golden, 35 to 40 minutes total. Let cool on sheet on a wire rack.
Transfer to a large bowl, and stir in bananas and cranberries. Trail mix can be stored in an airtight container for up to 1 week.

Makes about 8 cups.

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Roasted Red Pepper Sandwiches With Tapenade and Basil
From Food and Wine

Ingredients

5 large red bell peppers
2 garlic cloves, minced
2 teaspoons chopped thyme
2 teaspoons chopped rosemary
1 can anchovy fillets (3 ounces), drained and minced
Salt and freshly ground pepper
Two 24-inch baguettes, halved lengthwise
1/3 cup black olive tapenade from a jar
20 basil leaves

Directions

Roast the red peppers over a gas flame until charred all over. Transfer the peppers to a bowl and let cool.
Discard the skin and seeds and quarter the peppers. In a bowl, toss the peppers with the garlic, thyme, rosemary and about one-fourth of the anchovies and season with salt and pepper. Refrigerate the red peppers overnight.
Light a grill. Toast the baguettes over a hot fire, cut sides down. Spread the bottom halves of the baguettes with the tapenade.
Top with the marinated peppers and their juices, basil leaves and the remaining anchovies. Close the sandwiches and cut into 12 pieces. Wrap in napkins; serve.

Serves 12.

Make Ahead: The marinated peppers can be refrigerated for up to 2 days.

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Curried Chicken Salad With Spiced Chickpeas and Raita
From Gourmet

Ingredients

For curried chicken salad:
1 medium onion, chopped (1 cup)
1 tablespoon minced garlic
1 tablespoon minced peeled ginger
2 tablespoons vegetable oil
1 tablespoon curry powder
1 teaspoon ground cumin
2 medium tomatoes, chopped (1 cup)
1 cup plain yogurt
2 tablespoons cilantro
1 rotisserie chicken, meat coarsely shredded (3 to 4 cups)
1 cup red grapes, halved
For chickpeas:
1 tablespoon vegetable oil
1 (19-ounce) can chickpeas, rinsed, drained, and patted dry (2 cups)
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne
For raita and topping:
1 cup plain yogurt
1 seedless cucumber, peeled, cored, and chopped (2 cups)
2 tablespoons chopped mint
1/2 cup sliced almonds, toasted
4 (16-ounce) wide jars or containers with lids

Directions

Make curried chicken salad: cook onion, garlic, and ginger in oil in a 10-inch heavy skillet over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add curry, cumin, and 1 1/2 teaspoon salt and cook, stirring, 2 minutes.
Add tomatoes and cook over medium-high heat, stirring, until sauce is thickened, about 5 minutes. Transfer to a bowl and stir in yogurt, cilantro, and chicken. Cool to room temperature.
Make chickpeas: heat oil in cleaned skillet over medium-high heat until it shimmers, then cook chickpeas, stirring, 1 minute. Add cumin, turmeric, cayenne, and 1/4 teaspoon salt and cook, stirring to coat, until skillet is dry, about 2 minutes. Cool to room temperature.
Make raita: stir together yogurt, cucumber, mint, and 1/2 teaspoon salt.
Assemble jars: divide grapes among jars and layer curried chicken, raita, chickpeas, and almonds on top.

Serves 4.

Make Ahead: Curried chicken salad and spiced chickpeas can be made 1 day ahead and chilled separately. Assembled jars can be chilled up to 6 hours. Serve at room temperature.

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Ring In the Jewish New Year With Honey Cake

YumSugar — Tue, 15 Sep 2009 16:00:05 -0700

I'm always reminded of the change in the seasons with the arrival of Rosh Hashanah, the Jewish New Year, which begins at sundown this Friday. It seems to straddle the end of Summer and the beginning of Fall. For Jews around the world, it's a time to come together with family, contemplate the past year, and hope for good deeds in the months ahead.Rosh Hashanah's food customs echo these sentiments. One ingredient that plays a recurring role is honey, which symbolizes sweetness for the new year. As a child, I remember counting on apples and honey, but honeyed cake is an equally traditional and more gratifying end to a meal. It's not too sweet, has a gingerbread quality, and would be the perfect finish (or start) to the day, whether or not you're observing the holiday. See the recipe when you read more

How Sex and the City Changed the Food World

partysugar — Mon, 26 May 2008 07:30:22 -0700

The incredible influence that Sex and the City had on my life is utterly undeniable. While it not only changed the way I dressed and looked at men, it also changed the way I ate, drank, and partied. From cupcakes to cosmos, the show was responsible for creating major food trends. The movie - which comes out on Friday! - will most likely be the same. I can't wait to see what Carrie and Co are sipping and noshing. To get excited for the film, let's take a look back at those trend defining, foodie moments. Source

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Burger King Battles Controversy, Contemplates Menu Changes

YumSugar — Wed, 08 Jul 2009 15:00:24 -0700

Burger King has found itself in the spotlight again after offending a religious group and most recently contemplating major menu changes. The number two fast food chain has upset Hindus worldwide with a new Spanish print campaign that features the Hindu goddess, Lakshmi, sitting atop a meat sandwich with the caption, "A snack that's sacred," in Spanish.

The Hindu religion, which has the highest proportion of vegetarians among major denominations, frowns upon showing meat with a revered goddess, as well as exploiting one of its sacred symbols. Although the Hindu American Foundation has demanded that Burger King pull the ad, so far, BK has declined to comment. Perhaps the chain's executives were focused on other developments. Today, Burger King store operators are voting on a measure to slash the price of its double cheeseburger to $1 this Summer, in an effort to win over competitors' customers - and at a time when top rival McDonald's has been focusing on premium offerings. Last year, rising costs forced the world's biggest burger chain to remove its trademark Double Cheeseburger from its Dollar Menu.

Do you feel that Burger King has made two major missteps, by offending members of a religious community, and focusing on low-end items? Should the advertisement be withdrawn, and an apology issued? Would you be more likely to eat at Burger King than McDonald's if the company offered a $1 double cheeseburger?

Photo by flickr user Neubie

Ray Isle on Rosé

partysugar — Wed, 24 Jun 2009 16:15:18 -0700

Each month when Food & Wine magazine arrives at my desk, I look forward to reading Ray Isle's latest article. As the deputy wine editor for the glossy, Isle writes interesting wine-related stories, recommends affordable pours, and pairs each of the recipes with an excellent variety. In short, he's incredibly knowledge in the world of wine. What I like best about Ray is his kind approachability: he doesn't have an ounce of wine snob in him. I was lucky enough to sit down with Ray on a warm afternoon at the Classic in Aspen and chat about one of the wine industry's hottest trends: Rosé.

To find out what Ray had to say about the pink wines you should be drinking, read more.

Before we could get started, Ray explained that there are two ways to make Rose. The traditional French method, known as saignée, employs red grapes. The juice soaks in the skins, but before the liquid turns into red wine, it is bled off. This pink juice is turned into Rosé. The second technique makes Rosé by simply mixing already-made red and white wines.

PartySugar: What happened to Rosé? How come it has such a bad rap?
Ray Isle: White zinfandel killed the image of dry Rosés. People didn't like the overly sweet white zin and any pink wine got lumped in with it.

PS: And why are we seeing a renaissance of Rosé now?
RI: Wine education is changing the way people drink wine. More and more people are becoming educated on wine. Before they didn't know that there was a category of really good dry Rosé, but now they do.

PS: Let's talk about the recent debate on Rosé production in Europe. Where do you stand?
RI: While it's typically cheaper for a wine maker to blend them, the quality of wine is inferior. They just don't taste as good as the wines made in the saignée method. I think the classical producers were right to stand up for their tradition.

PS: When shopping for Rosé what should one look for?
RI: First, don't spend more than $20. There are plenty of really great affordable Rosés out there. Look to a classic region like the South of France. The bottles don't have to say how the Rosé is made, so to ensure you get one made with the saignée method, it's best to look to a well-known region. For fruitier and richer Rosés select one from Spain or California. Etude's Pinot Noir Rosé is a great bottle and so is the Clos du Bois Rosé.

PS: Can one pair Rosé with food?
RI: Rosé is quite possibly the most food friendly variety of wine. Because it takes characteristics from both red (the fruit) and white (the acidity and lighter body) varieties, it's very easy to pair with food. Rosés cross both boundaries and can pair with anything from sushi to roast chicken. Remember Rosés are a great outdoor picnic or party wine. Serve it cool, like you would a white wine.

Guess Who Was in Aspen?

YumSugar — Wed, 24 Jun 2009 05:50:06 -0700

Aside from the entertaining seminars and enticing offerings at the Grand Tasting, one of the coolest things about the Food & Wine Classic is the fact that you're constantly running into celebrity chefs. Last year, we spotted Padma Lakshmi and got chatty with Rocco Dispirito; this year had its share of celeb chef sightings as well. Just about everybody in the culinary world - from Alex Guarnaschelli to David Chang - was in town. Can you guess which star chefs we spotted around the festival? Find out when you take our quiz!

Question 1 of 5

Guess who signed a fan's shirt right on her back?

Paul McCartney and Friends Launch "Meat Free Mondays"

YumSugar — Mon, 15 Jun 2009 15:06:21 -0700

For those of you who haven't become recession flexitarians just yet, Sir Paul McCartney and friends want you to start somewhere. That's why today the Beatle and other celebs launched the UK version of "Meat Free Mondays," a campaign that already exists in the US and Australia to convince consumers to forgo meat one day a week. To check out which celebrities were in attendance, read more.

At the UK party, McCartney - along with fellow conservationists Stella McCartney, Yoko Ono, Kate Bosworth, Moby, and Kelly Osborne - walked the green carpet in London's St. James's Park to draw attention to climate change issues. There, the singer emphasized that going meatless even once a week means fewer greenhouse gas emissions from the world's livestock population. "I thought this was a great idea," McCartney told reporters. "To just reduce your meat intake maybe by one day a week and this would seriously benefit the planet . . . You've had too much over the weekend anyway and you're all running down to the gym to try and work it off, so just have a meat-free Monday."

With increased concern over greenhouse gases and more of a focus on affordable and healthy options, meatless eating has become a popular concept, even taking flight in the progressive town of Ghent, Belgium. Although I've already had a couple of meaty bites today, I'd consider implementing this beginning next week.

What about you: do you think you could go meatless one day a week?

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