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Sunday Dinner: Sesame Chicken With Soba Noodles

YumSugar — Sun, 10 May 2009 06:00:04 -0700

The economy may be down in the dumps, but don't let that hold you back this Mother's Day. Rather than spending big bucks to dine out, have the whole gang - including your mom and the kids - celebrate the occasion by making dinner a budget-friendly activity that the entire family can enjoy.

This quick, healthy meal, which includes fiber-rich soba noodles and crunchy vegetables, packs a flavor punch with soy sauce, sesame seeds, and ginger. To bring the family together with an affordable yet enticing pan-Asian platter, read more.

Sesame Chicken With Soba Noodles
From Real Simple

Ingredients

1 8-ounce package soba noodles
1 pound boneless, skinless chicken breasts
3 tablespoons low-sodium soy sauce
3 tablespoons light brown sugar
2 tablespoons sesame seeds, toasted*
1 tablespoon finely grated ginger
3 tablespoons rice vinegar
1/2 cup extra-virgin olive oil
1 7-ounce package mixed greens
3 carrots, cut into matchstick-size strips or shredded
1/4 sweet onion, thinly sliced

Directions

Cook the soba noodles according to the package directions and rinse under cold water.
Heat the soy sauce and brown sugar in a large skillet over medium heat. Working in batches, add the chicken and sauté until cooked through, about 1 1/2 minutes per side. Transfer to a bowl and repeat with the remaining chicken. Sprinkle the sesame seeds over the chicken and toss to coat.
In a small bowl, whisk together the ginger, vinegar, and oil.
Divide the greens, carrots, and onion among individual plates. Top with the soba noodles and chicken. Serve with the vinaigrette.

Serves 4.

*Note: To toast sesame seeds, cook them in a dry skillet over moderate heat, stirring constantly, until golden, 2 to 3 minutes. Transfer them immediately to a cool plate.

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Is Your Mother's Day Celebration Brunch or Dinner?

partysugar — Sun, 10 May 2009 01:30:40 -0700

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Surprise Mom With Strawberry Mascarpone Tart

partysugar — Sat, 09 May 2009 08:00:27 -0700

Last Summer I was seduced by Gourmet's strawberry pie, and this year the magazine enticed me with a strawberry mascarpone tart with port glaze. This scrumptious dessert is surprisingly easy to put together - especially if you make the dough (like I did) in a food processor. Although I ended up purchasing a new pan, the delightful combination of crisp buttery crust, smooth creamy filling, plump juicy berries, and thick rich sauce was worth it. The completed tart is light and only slightly sweet, making it the perfect finish to a Mother's Day celebration. If you're traveling, make each element of the tart at home and assemble upon arrival at your destination. To look at the divine recipe, read more.

Strawberry Mascarpone Tart With Port Glaze
From Gourmet

Ingredients

For tart shell:
1 1/4 cups all-purpose flour
3 tablespoons granulated sugar
Rounded 1/4 teaspoon salt
7 tablespoons unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
1/2 teaspoon pure vanilla extract
1/2 teaspoon fresh lemon juice
3 tablespoons cold water
For filling:
1 1/2 pounds strawberries (about 1 1/2 quarts), trimmed and halved lengthwise
1/3 cup granulated sugar
3/4 cup ruby Port
1 pound mascarpone (about 2 cups)
1/4 cup confectioners sugar
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon zest
3/4 teaspoon pure vanilla extract
A 10-inch fluted tart pan with removable bottom; pie weights or dried beans

Directions

Make tart shell: blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps.
Beat together yolk, vanilla, lemon juice, and water with a fork, then drizzle over flour mixture and stir with fork (or pulse) until mixture comes together.
Gently knead with floured hands on a lightly floured surface until a dough forms, then gently knead 4 or 5 times. Press into a 5-inch disk.
Place in center of tart pan and cover with plastic wrap. Using your fingers and bottom of a flat-bottomed measuring cup, spread and push dough to evenly cover bottom and side of pan. Prick bottom of tart shell all over with a fork and freeze until firm, about 10 minutes.
Preheat oven to 375°F with rack in middle. Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, about 20 minutes.
Carefully remove foil and weights and continue to bake until shell is deep golden all over, about 20 minutes more. Cool in pan, about 45 minutes.
Make filling while tart shell cools: stir together strawberries and granulated sugar in a bowl and let stand, stirring occasionally, 30 minutes.
Strain in a sieve set over a small saucepan, reserving berries. Add Port to liquid in saucepan and boil until reduced to about 1/4 cup, 10 to 15 minutes. Transfer to a small bowl to cool slightly.
Meanwhile, whisk together mascarpone, confectioners sugar, lemon juice, zest, vanilla, and a pinch of salt until stiff.
Assemble tart: spread mascarpone mixture evenly in cooled tart shell, then top with strawberries. Drizzle Port glaze all over tart.

Serves 8-10.

Make ahead: Tart shell can be baked 1 day ahead and kept at room temperature.

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Last Chance: The Haute Hostess Apron Giveaway Ends Today!

partysugar — Fri, 08 May 2009 09:12:03 -0700

Listen up hot mamas and haute hostesses: To celebrate Mother's Day we're giving away two gorgeous aprons to two lucky readers. These aren't your grandmother's aprons - they're Haute Hostess Aprons made with double-faced iridescent satin. Designed by Nashville's most stylish PR maven, Elizabeth Scokin, the aprons are frilly, fun, and ideal for entertaining.

To enter to win this chic prize, you must log in and take the quiz below. I list a female celebrity chef and you tell me whether or not she is a mother. Your eligibility is not based on getting the answers correct, completing the quiz once you are logged in makes you eligible to win. You do, however, need to be a TeamSugar member before taking the quiz.

If you're not already a member, register here for an account. One quiz entry per person, all repeat quizzes will be ignored. The contest is open to US residents only and ends on Friday, May 8, at 5:00 p.m. PDT. Click here for official rules. Good luck!

Take the quiz

YumSugar Gift Guide: Mother's Day Edition

YumSugar — Thu, 07 May 2009 05:50:10 -0700

There are only a handful of days left until Mother's Day - but if you haven't picked anything out for tu madre, don't go running to the store just yet. We've selected a few of our favorite things that you can still purchase with the convenient click of a button. If she has an insatiable craving for chocolate, she'll love this all-chocolate basket with cookie mix, cake mix, hot chocolate mix, and all other things decadent in chocolate.

Or, let her revel in her morning coffee all year long with a subscription to a gourmet coffee of the month club. If she's got a green thumb, she'll savor the sweet addition of a Kadota fig plant to her garden. For more ideas scroll below.

Celebrate Mom With Breakfast in Bed

partysugar — Thu, 07 May 2009 03:30:40 -0700

This year instead of bringing mom out for brunch, why not treat her to a homemade breakfast in bed? Taking the time to make a special meal is the best way to show her you care. It's also rewarding knowing your mother will enjoy something you created. For inspiration, I've rounded up our best breakfast recipes.

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Savory Cheese Scones Two Ways - Beginner and Expert

YumSugar — Wed, 06 May 2009 03:30:41 -0700

For an eternal procrastinator on a budget like myself, there's no better way to celebrate Mother's Day than to serve her a mouthwatering breakfast right out of the oven. For a mom like mine, who's always watching her sweet tooth, I'll make flaky, cheese-tinged scones. If you're a beginner, try this no-fail recipe that's ready in only half an hour. Or, for a fancier breakfast in bed, use the scones in a Southern-inspired breakfast sandwich with black forest ham and honey mustard butter. Both show mom that you love her, so look at the two recipes when you read more.

Beginner Savory Cheese Scones
From Real Simple

Ingredients

3 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons cold unsalted butter, cut into small pieces
1 cup shredded Gruyere or Swiss cheese
1/2 cup grated Parmesan
1 tablespoon chopped fresh thyme
1 teaspoon hot pepper flakes
1 1/4 cups buttermilk

Directions

Heat oven to 400° F. Lightly coat a baking sheet with vegetable cooking spray.
In a food processor, combine the flour, baking powder, and butter and pulse until the mixture resembles coarse breadcrumbs. Transfer to a large bowl and add the 2 cheeses, thyme, hot pepper flakes, and buttermilk. Stir until the mixture sticks together. (It will be slightly crumbly.)
Transfer the dough to a work surface and knead gently until it comes together, about 30 seconds. Shape the dough to form an even, flat round about 1 inch thick. Cut the dough into 12 wedges. Place them about 2 inches apart on the baking sheet.
Bake until the scones are light golden brown, 18 to 20 minutes. Remove with a metal spatula. These are best served fresh but can be made up to 2 days ahead. Wrap in foil and reheat in a 250° F oven for 10 minutes. Store in an airtight container.

Serves 12.

Nutritional information per serving: 201 calories, 7g fat, 1g fiber, 150mg sodium, 25g carbohydrates.

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Expert Savory Cheese Scones
From Gourmet

Ingredients

4 cups all-purpose flour
2 tablespoons baking powder
1 1/2 teaspoons salt
1 stick (1/2 cup) cold unsalted butter
6 ounces coarsely grated extra-sharp Cheddar (about 1 1/2 cups)
1 cup whole milk
2/3 cup heavy cream
1 stick (1/2 cup) unsalted butter, softened
3 tablespoons coarse-grained mustard
3 tablespoons honey
6 large soft-leafed lettuce leaves such as Bibb
1/2 pound very thinly sliced cooked ham (preferably Black Forest)

Directions

Preheat oven to 425°F. and butter a large baking sheet.
In a large bowl, sift together flour, baking powder, and salt. Cut butter into small bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. Using a fork, stir in cheddar. Add milk and cream, stirring until just combined. Transfer mixture to a floured surface and with floured hands knead until it forms a dough.
Roll out dough into a 12-inch round (about 1/2 inch thick). Using a 2-inch fluted round cutter, cut out scones and arrange about 1/2 inch apart on baking sheet. Gather and gently reroll scraps. Cut out more scones and arrange on baking sheet.
Bake scones in middle of oven until pale golden, about 12 minutes, and transfer to a rack to cool. (Scones may be made 1 day ahead and kept in an airtight container at cool room temperature.)
In a small bowl, stir together butter, mustard, and honey. Tear each lettuce leaf into 4 pieces. Split scones and spread each split side with honey-mustard butter. Make sandwiches with scones, lettuce, and folded slices of ham.

Makes about 24 small sandwiches.

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Mother's Cookies Are Back

YumSugar — Fri, 01 May 2009 13:00:37 -0700

If Mother's Cookies were on your list of discontinued products that you continue to miss, you can cross them off now, because beginning May 4 - just in time for Mother's Day - select Mother's Cookies will return to store shelves in the West.

In October of last year, Mother's unexpectedly closed its doors. Cookie lovers everywhere mourned the loss with farewell t-shirts and by raiding supermarkets for the last of the brand's cookies.

Then, in December, Kellogg's purchased the rights to Mother's Cookies, which is why in a matter of days the snacks will be back in grocery stores where they rightfully belong. To see what varieties will be returning, read more.

Chocolate Chip
Circus Animal
Coconut Cocadas
Double Fudge
English Tea
Iced Lemonade
Iced Oatmeal
Macaroons
Oatmeal
Taffy
Vanilla Crème

Which cookies are you most excited about?

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The Cupcake Trend Still In For Spring

YumSugar — Wed, 29 Apr 2009 15:00:25 -0700

I know cupcakes are trendy, but who knew they were so fashionable? For Mother's Day, fashion designer Rebecca Taylor is teaming up with Billy's Bakery on a pair of posh cupcakes. Available May 1, the Vanilla Twinkle (above) and Mocha Meow cupcakes were inspired by Rebecca Taylor's Spring/Summer 2009 runway collection. Is it just me, or does the Vanilla Twinkle remind you of a Tiffany box?

For more details on the cupcakes and to see the mocha version, read more.

The vanilla cupcake is topped with blue vanilla buttercream, while Mocha Meow uses chocolate cake and mocha buttercream inspired by leopard prints. They have a designer price - $2.75 each - but they're for a limited time only, and I can't help but find them cute.

Photos Courtesy Rebecca Taylor

The Sweet Scoop On Dylan Lauren, Candy Connoisseur

YumSugar — Thu, 23 Apr 2009 09:15:10 -0700

Earlier this week, candy collector Dylan Lauren - the fashionable founder of Dylan's Candy Bar and daughter of designer Ralph Lauren - offered some of her favorite ideas for making weddings a sweet occasion. We caught up with Lauren in person while she was in town at Neiman Marcus promoting her Barbie 50th Anniversary candy line. The candy entrepreneur took some time out of la dolce vita to talk to us about her favorite guilty pleasure and offer more suggestions for bringing candy into the party mix. Find out what they are when you read more.

YumSugar: How did your Barbie candy line come about?
Dylan Lauren: I was approached by Mattel to celebrate Barbie's 50th birthday, since we have the same audience: women ages five to 80, who collect Barbie and collect candy. Mattel had personified Barbie, and decided that she likes to shop at Dylan's Candy Bar.

YS: You've traveled a lot. Do you have favorite candies from other countries?
DL: Actually, in November and December, we'll be featuring candies from around the world: Clodhoppers from Canada, and Australian licorice, which is really chewy, and Kinder and Kinder eggs.

Foreign candy looks pretty, but it doesn't taste as good to me - for example, Japanese candy looks pretty but I don't like the way it tastes. I like Swedish Fish, gumballs, Cadbury Creme Eggs, and strawberry licorice laces. I don't like fancy stuff - I like basic basics.

YS: You've said that you're a visual person. How would you use candy as decoration when hosting and entertaining?
DL: Color-coordinate your house with candy. Now that it's Spring, pastels would be a great color scheme. You can also focus on shapes; there's a candy for everything. Our East Hampton candy store is full of ocean-themed candy. We recently did a fashion party where we featured chocolate high heels. Candy crafts - like making candy jewelry or using candy molds - are great activities, too.

YS: What about candy arrangements?
DL: I love to have a vase of jelly beans that have been layered with different rainbow colors, topped off with candy flowers, or lollipops of different sizes. They make great centerpieces!

Do you have any gift recommendations for Mother's Day?
DL: Barbie is mother-daughter themed, and such a collector's item. I also have my Re-Treat bath and body line. Or chocolate tulips and chocolate butterflies.

YS: What's next for you?
DL: I'm coming out with a candy book in the Summer of 2010. It's about celebrating with candy for all occasions.

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