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Name That Dish!

partysugar — Sat, 04 Jul 2009 07:00:36 -0700

Happy Fourth of July! The dish pictured below is an all-American favorite specific to a certain region of the US. Do you know what it's called?

Come Party With Me: Independence Day - Drinks

partysugar — Thu, 02 Jul 2009 11:45:03 -0700

On a hot day, there's nothing quite like a tall glass filled with a tart mojito. Although the drink was created in Cuba in 1943, it's now considered a classic cocktail by America's top bartenders.

Since it's one of my favorite Summer sips, I'm serving them at my Independence Day party. While there's plenty of variations, from cherry to mango, I'm serving the traditional rum, lime, and mint version. The party is sure to last several hours, so don't forget to stock up on beer, soda, and wine.

For the mojito recipe, read more.

Mojito
From Gourmet

Ingredients

1 teaspoon sugar
1/2 lime
3 sprigs mint
1.5 ounces light rum
soda water

Directions

Put the sugar in a highball glass, squeeze in the juice of 1/2 small lime, and toss in the squeezed lime shell.
Muddle for a moment with mint sprigs, add the light rum and handful of fine ice, fill with chilled soda, and relax.

Makes 1 drink.

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Come Party With Me: Fourth of July - The Look

partysugar — Fri, 27 Jun 2008 09:15:50 -0700

When selecting the decorations for a Fourth of July barbecue, be careful not to get carried away with the stars and stripes theme. Choose a few key pieces and use navy, red, and white as accents.

Start by covering the tables in a plaid Americana print tablecloth. Serve the food on large navy rimmed platters and stack white plates nearby. Cloth napkins make a barbecue feel chic and sophisticated. Set up the mojito bar and glasses on a small high table. Candles look festive but modern in red square votives. Hang red paper stars from trees or the ceiling. Arrange simple white flowers in low vases. When guests arrive greet each one with a box of gold sparklers.

Source

Come Party With Me: Fourth of July - Drinks

partysugar — Thu, 26 Jun 2008 12:15:54 -0700

When searching for fun red, white, and blue cocktails to serve at a Fourth of July barbecue, I was disappointed by the uninspiring results: most were colored blue with the artificial tasting blue Curacao. However, with a little creativity one can offer guests delicious, patriotic-colored cocktails in the form of a mojito bar. The classic mojito is white, a raspberry mojito is red, and a blueberry mojito is blue. Set out a recipe, all the ingredients, several muddlers, and glasses and invite guests to make their own cocktails. Depending on your preferences, also offer guests a selection of beer, wine, waters, and lemonade. For the red and blue mojito recipes, read more.

Raspberry Mojito
From Everyday With Rachael Ray magazine

Ingredients

Handful fresh mint leaves
3 whole fresh raspberries
Juice of 1 lime
2 teaspoons sugar
Ice
1 1/2 ounces spiced rum
Splash club soda

Directions

In a highball glass, muddle the mint, raspberries, lime juice, and sugar.
Fill a cocktail shaker with ice; add the rum and shake for 15 seconds. Pour into the glass and top with the club soda.

Makes 1 drink.

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Blueberry Mojito
From Tyler Florence

Ingredients

For the Ginger simple syrup:
1/4 cup grated fresh ginger
1 cup granulated sugar
1 cup cold water
For the Mojito:
1 cup fresh blueberries
1 lime, cut into wedges
20 to 24 fresh mint leaves
4 ounces ginger simple syrup
4 ounces vodka
5 ounces club soda
Ice cubes
Blueberries, for garnish
Mint leaves, for garnish

Directions

For the Ginger simple syrup: peel and grate the ginger and add it, together with the sugar and cold water, to a saucepan.
Bring it to the boil and stir until the sugar dissolves. Cover and let steep for 15 minutes. Strain and cool in the refrigerator when done.
For the Mojito: add the blueberries, lime wedges and fresh mint leaves to the glass (or pitcher). Muddle with a wooden spoon so the blueberries are broken and the mint and lime release their juices and flavor. If assembling pitchers you can cover them at this stage and leave in the refrigerator until ready to serve.
When ready to serve, add the simple syrup, vodka and top off with club soda. Give it a quick stir and then pour into glasses with ice cubes. Garnish with a handful of fresh blueberries and a sprig of mint.

Serves 2.

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Come Party With Me: Fourth of July - Dessert

partysugar — Wed, 25 Jun 2008 15:00:34 -0700

Every year on the Fourth of July, I like to make a red, white, and blue dessert. It's my personal salute to America. While a flag cake is festive, this year I'll wow guests with a red, white, and blueberry cheesecake tart.

The easy, crisp crust is a mixture of ground graham crackers and almonds. The filling is smooth, creamy, and classic. The red topping is a juicy syrup made with red plums. Garnished with plump, burst-in-your-mouth blueberries, this is one star-spangled dessert.

To learn how it's made, read more.

Red, White, and Blueberry Cheesecake Tart
From Everyday Food magazine

Ingredients

6 graham crackers (2 1/2 by 5 inches each)
1/3 cup whole almonds
1 1/4 cups sugar
4 tablespoons unsalted butter, melted
2 bars (8 ounces each) reduced-fat cream cheese, room temperature
1/2 cup reduced-fat sour cream
1 large egg
1/2 teaspoon pure vanilla extract
Pinch salt
4 red plums (1 to 1 1/2 pounds total), halved, pitted, and cut into 1/2-inch dice
1 tablespoon fresh lemon juice
1 pint (2 cups) blueberries

Directions

Make crust: preheat oven to 350°.
In a food processor, grind graham crackers, almonds, and 1/4 cup sugar until finely ground; add butter, and process until moistened. Transfer to a 9-inch removable-bottom tart pan. Using the base of a dry measuring cup, press mixture firmly into the bottom and up sides of pan. Freeze at least 15 minutes.
Make filling and bake: carefully wipe processor blade and bowl clean. Place cream cheese, sour cream, 1/2 cup sugar, egg, vanilla, and salt in food processor; blend just until smooth.
Place tart pan on a rimmed baking sheet; fill with cheesecake mixture.
Bake until filling is just set, 30 to 35 minutes. Transfer tart pan to a wire rack to cool completely.
Meanwhile, make topping: in a medium saucepan, combine plums, 1/2 cup sugar, and lemon juice. Cook at a rapid simmer over medium-high heat, stirring frequently, until mixture is jamlike and moves around pan in a single mass when stirred, 15 to 25 minutes (time will depend on ripeness of fruit). Reserve 1 tablespoon cooking liquid (no solids) for blueberries; cool remaining plum mixture.
Assemble tart: leaving a 1-inch border, spread cooled plum mixture over tart. Reheat reserved plum liquid (on stove or in microwave) until liquefied. In a medium bowl, combine with blueberries, and scatter on top of plum mixture.
Chill until ready to serve, at least 2 hours and up to 1 day. Remove from pan before serving.

Serves 8.

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Come Party With Me: Fourth of July - Menu

partysugar — Tue, 24 Jun 2008 07:45:42 -0700

Since the Fourth of July is a holiday that celebrates all things American, serve a delicious meal of classic American dishes. Start things off with a tex mex favorite: guacamole and chips. Set up a burger bar with an assortment of cheeses, vegetables, and condiments. Invite guests to assemble a burger to their own liking.

Maple glazed baked beans are a sweet and smoky side, while watermelon and arugula salad is a cool and refreshing alternative. To learn how to make these delightfully patriotic dishes, read more.

Guacamole and Chips
From Real Simple magazine

Ingredients

5 avocados, cut into 1/2-inch pieces
1/2 red onion, finely chopped
1 jalapeño, seeded and finely chopped
1 cup fresh cilantro, roughly chopped
2 tablespoons fresh lime juice
1 teaspoon kosher salt
1/8 teaspoon black pepper
1 16-ounce bag tortilla chips

Directions

In a large bowl, combine the avocados, onion, jalapeñ, cilantro, lime juice, salt, and pepper. Stir well.
Serve with the tortilla chips.

Serves 8.

Make ahead: prepare guacamole up to two hours before serving. To keep it from turning brown, cover the bowl with plastic wrap so that the wrap lies directly on the guacamole, with no air in between, then refrigerate.

NUTRITION PER SERVING: CALORIES 427(44% from fat); FAT 21g (sat 3g); CARBOHYDRATE 56g; SODIUM 297mg; PROTEIN 7g; FIBER 13g; SUGAR 3g

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The Burger Bar
From Tyler Florence

Ingredients

2 pounds brisket, ground
Kosher salt and freshly ground black pepper
4 thin slices Swiss cheese
4 hamburger buns, split

Directions

Preheat a large cast-iron skillet to medium hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot skillet to make a nonstick surface.
Season the ground meat in a bowl with salt and pepper. Give it about 3 turns in the bowl with your hands or a big spoon and it's done. Shape into 4 patties.
When the skillet is hot, put the burgers on the skillet and cook 4 minutes on the first side and 5 for the second side for rare; 7 minutes per side for medium, adding the cheese during the final minute or 2 to melt.
Remove the burgers to a plate. Rub the skillet with the folded paper towel again to clean it. Then toast the buns cut side down for about 1 minute, just to mark them.
Serve the hamburgers in the buns with the accompaniments below.

Makes 4 burgers.

Sauteed Mushrooms:
Saute 1 pound thickly sliced mushrooms in 1/4 cup olive oil with 2 sliced garlic cloves and 1 tablespoon fresh thyme leaves over super-high heat until nicely browned, 8 to 10 minutes. Stir in a couple of drops fresh lemon juice to brighten the flavor.

Caramelized Onions:
Heat 2 tablespoons unsalted butter with 2 tablespoons olive oil in a large pan over medium heat. Add 2 onions, cut into 1/2-inch-thick slices, sprinkle with salt and pepper and cook slowly until well caramelized, 15 to 20 minutes.

Tomatoes with Sea Salt and Chives:
Thickly slice 2 pounds red and yellow beefsteak tomatoes, drizzle with olive oil, and sprinkle with sea salt and 1/2 bunch chopped fresh chives.

Bacon with Rosemary:
Lay out 1/2 pound sliced bacon on a baking sheet, strip leaves from 1 sprig rosemary and throw them on top with lots of cracked black pepper and roast at 400 degrees F until the bacon is crisp, about 10 minutes.

Herbed Horseradish Mayonnaise:
Stir together 1 cup mayonnaise, 1 tablespoon prepared horseradish, 1/4 cup freshly minced herbs such as parsley, basil, chives or scallion, 2 tablespoons olive oil, a little squeeze of lemon juice, and salt and pepper.

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Maple-Glazed Baked Beans
From Food and Wine magazine

Ingredients

1 pound yellow eye or navy beans, soaked overnight and drained
2 cloves
1 small onion, sliced 1/2 inch thick
2 bay leaves
1/2 pound meaty bacon, fat side scored
1/2 cup pure maple syrup
3 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1/4 cup plus 1 tablespoon ketchup
2 teaspoons kosher salt
1 tablespoon Dijon mustard

Directions

Preheat the oven to 325°.
In a large pot, cover the beans with 2 inches of water and bring to a boil. Reduce heat to low and simmer, skimming occasionally, until the skins peel back when you blow on them, about 1 hour. Reserve 4 cups of the cooking liquid and drain the beans.
Transfer the beans to a 10-by-13-inch baking dish. Stick the cloves in a slice of onion; nestle the onion slices, bay leaves and bacon, fat side up, among the beans.
In a bowl, whisk 2 cups of the reserved cooking liquid with the maple syrup, Worcestershire, dry mustard, 1/4 cup of the ketchup and 1 teaspoon of the salt; pour over the beans and bake for 3 hours.
Stir the remaining 1 teaspoon of salt into 1 cup of the cooking liquid; pour over the beans and bake for 1 1/2 hours longer.
Whisk the remaining cooking liquid and ketchup with the Dijon mustard and pour over the beans. Bake for 1 1/2 hours longer, until the beans are richly browned. Let stand for 15 minutes. Discard the cloves and bay leaves, and serve.

Serves 6.

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Watermelon Arugula Salad
From Gourmet magazine

Ingredients

1 tablespoon fresh lemon juice
1 tablespoon red-wine vinegar
1/2 teaspoon table salt, or to taste
2 tablespoons extra-virgin olive oil
3 cups cubed (1/2 to 3/4 inch) seeded watermelon, drained (from a 2 1/2-lb piece, rind discarded)
6 cups baby arugula (6 oz)
1/4 cup pine nuts (1 oz)
1/3 cup crumbled feta or ricotta salata (1 1/2 oz)
Coarsely ground black pepper to taste
Fleur de sel to taste (optional)

Directions

Whisk together lemon juice, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese, pepper, and fleur de sel (if using).

Serves 4.

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Come Party With Me: Fourth of July - Invite

partysugar — Mon, 23 Jun 2008 12:15:55 -0700

It seems like every time I speak with one of my friends, the question, "What are you doing for the 4th?" comes up. If you're one of the many that haven't made plans yet, consider hosting a barbecue to celebrate the all-American holiday. I'm planning a blow-out bash, complete with fireworks and red, white, and blue decor, so stay tuned all week and feel free to use my ideas to inspire your own patriotic party.

Before you start thinking about the menu, notify friends about the event. To learn how I made these star-spangled invitations, read more.

To make a similar invite to the one seen here you will need the following supplies:

2 sheets blue cardstock
red and white paper
scissors
red, white, and blue ribbon
computer and printer
star template
tape

To assemble the invite:

Start by creating a new Word document. Write out the details of the party. I wrote the following message in the font American Typewriter in size 16:

Please join me for a
4th of July Blowout Bash

Cookout and Cocktails 6:30 pm
Fireworks to follow

PartySugar’s Vacation House
Arnold, CA
Call for directions: 415.555.5555

Change the text color to dark blue and add decorative red stars. Print out on plain paper and check for grammar or spelling errors. Once satisfied with the look and wording of the invite, print out and cut down to size.

Cut the red paper 1/8 an inch larger than the text page. You are creating a red border.

Slice a small slit in the top of both the red and white paper. Slide the ribbon through and tie in a knot. Set aside.

To create the star envelope, print out the star template. Shrink to 60 percent and print again. Cut out the template.

Trace the pattern on to the blue cardstock. Cut out the stars, repeat with second piece of cardstock.

Tape the end tip of the blue stars together to close. Repeat with two other sides, leaving the top open for the invite to slide in and out.
Slide the red and white invite inside and send.

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Do You Know Where Your Fourth of July Food Came From?

partysugar — Thu, 02 Jul 2009 05:50:48 -0700

With everyone from celebrity chefs like Michael Chiarello to national corporations such as Lay's focusing on eating locally, it's hard not to wonder where your food comes from. For example, where exactly was the pork used to make these burgers raised?

Since the majority of Americans will be hosting barbecues this weekend, I thought it would be fun to test your knowledge of classic Fourth of July foods. To find out where that hot dog was created, take my quiz!

Take the quiz

Fourth of July Invite: Step by Step

partysugar — Mon, 23 Jun 2008 11:38:20 -0700

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What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sat, 04 Jul 2009 09:30:19 -0700

Ring in the Fourth with our favorite (and most festive) red, white, and blue recipes!
Quiz: Do you know where your Fourth of July food came from?
For last-minute July 4th partygoers, Party's planned an Independence Day gathering.
Simple yet brilliant tip: Microplane fresh garlic.
Items we're incapable of living without for the month of July.
Starbucks shifts its focus to wellness with a new healthy foods menu.
My newest warm weather obsession: puréed peach and mint Popsicles.