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Come Party With Me: Movie Club Meeting - The Look

partysugar — Fri, 15 Aug 2008 10:30:47 -0700

The colors of corn - green, white, and yellow - inspire the look of the movie club meeting. Since the screening will be followed by a dinner, arrange two areas: one where the movie is watched and appetizers enjoyed, and another where dinner is consumed.

Set the table before the party begins with grass placemats and white napkins. The corn chowder looks delicious when served in a simple white bowl.

Place a pitcher of drinks and the glasses near the entranceway. Invite guests to help themselves when they arrive. Stack small appetizer plates on a coffee table in the viewing room. Create mood lighting with glittering candles. Fresh bouquets of yellow flowers are lush and fragrant. Floral-print throw pillows add a much-needed punch of color.

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Come Party With Me: Movie Club Meeting - Drinks

partysugar — Thu, 14 Aug 2008 12:15:00 -0700

Although every dish on the menu for my movie club meeting features corn, I couldn't find a corn cocktail recipe. Thus, I looked for a refreshing concoction that would pair with the corn cakes and corn and zucchini pizzettas. This tequila sunrise punch is quick and simple to make for a crowd. To meld the flavors and infuse the tequila with citrus, let the mixture sit in the fridge for longer than ten minutes.

After the movie and during dinner, serve a buttery Chardonnay or light Tempranillo. Don't forget sparkling and still water, beer, and a selection of sodas. For the punch recipe, read more.

Tequila Sunrise Punch
From Ingrid Hoffmann

Ingredients

1/2 cup silver or gold tequila
33 ounces citrus-flavored club soda
2 limes, quartered
1 small unpeeled orange, cut into 1-inch chunks
1/2 small unpeeled grapefruit, cut into 1-inch chunks
Ice cubes

Directions

Pour the tequila and club soda into a pitcher. Add the limes, oranges, and grapefruit and set aside for 10 minutes.
Add enough ice to the pitcher so that the punch rises to the top. Serve in chilled glasses with some fruit in each glass.

Serves 4-6.

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Come Party With Me: Movie Club Meeting - Dessert

partysugar — Wed, 13 Aug 2008 15:00:23 -0700

For my movie club meeting, I've planned a corn tasting menu. Each of the dishes feature corn as an ingredient. Since sweet corn is available, the dessert will be no different.

Made with pureed corn, this creme brulee recipe is silky and delicious. Guests will be awed by the creamy texture and subtle corn flavor.

If you have time, make a batch of caramel corn clusters. Fill plastic favor bags with the clusters and give to friends as they leave. To look at these corny dessert recipes, read more.

Corn Creme Brulee
From Gale Gand

Ingredients

2 ears sweet corn
1 tablespoon butter
3 cups heavy cream
1 cup whole milk
8 egg yolks
1 cup granulated sugar
1/2 cup coarse sugar or raw sugar

Directions

Remove the husk from the ears of corn and cut the kernels off.
In a nonstick saute pan melt the butter and saute the corn kernels until they cook and have a few brown specks on them.
In a medium saucepan, heat the cream, milk, and half the sauteed corn kernels over medium heat, stirring occasionally, just until it comes to a boil.
Immediately turn off the heat and set aside to infuse at least 15 minutes.
Puree the mixture with a hand blender until smooth.
Preheat oven to 300 degrees F.
In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Strain the mixture into a pitcher.
Sprinkle the remaining corn kernels into 8 (6 to 8 ounce) ovenproof ramekins.
Pour the cream/corn mixture into the bowls and arrange in a hot water bath.
Bake at 300 degrees F, in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each bowl with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours. Or refrigerate until ready to serve, up to 24 hours.
Preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much sugar as will fit onto the top of one of the custards. Pour off the excess sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar.
Place the bowls on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Or brown them with a blowtorch. Let cool 1 minute before serving.

Serves 8.

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Caramel Corn Clusters
From Gourmet magazine

Ingredients

2 tablespoons vegetable oil
1/3 cup popcorn kernels
1 stick (1/2 cup) unsalted butter
11/2 cups packed light brown sugar
1/2 cup light corn syrup
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup salted peanuts (5 oz)
Special equipment: a candy thermometer

Directions

Heat oil with 3 kernels in a 3-quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels pop.
Remove lid and quickly add remaining kernels, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes. Remove from heat and uncover.
Line bottom of a large shallow baking pan with foil. Lightly oil foil.
Melt butter in a 6-quart heavy pot over moderate heat. Add brown sugar and corn syrup and bring to a boil over moderate heat, stirring, then boil, without stirring, until syrup registers 300°F on thermometer, 8 to 10 minutes. Remove pot from heat.
Using a wooden spoon or a heatproof spatula, stir salt and baking soda into syrup, then quickly stir in peanuts and popcorn to coat. Immediately spread mixture in baking pan as thinly and evenly as possible.
Cool completely, then break into bite-size pieces.

Makes 12 cups.

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Come Party With Me: Movie Club Meeting

partysugar — Tue, 12 Aug 2008 07:45:00 -0700

The foodie documentary King Corn will be shown at my movie club meeting, so the menu features a variety of vegetarian corn dishes. During the screening, let guests nibble on corn cakes and pizzettas with corn and zucchini.

After the movie is finished, invite everyone around the table for a light meal of cheddar corn chowder with an arugula fresh corn salad on the side. The soup can be kept warm during the movie, while the salad can be assembled in advance and dressed just before serving.

For these delicious recipes that highlight the sweet flavor of corn, read more.

Corn Cakes With Fresh Corn and Chives
From Better Homes and Gardens magazine

Ingredients

1 fresh ear of corn or 1/2 cup frozen whole kernel corn
2 tablespoons all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 cup boiling water
1 cup yellow cornmeal
1/4 cup milk
1 slightly beaten egg
1 tablespoon snipped fresh chives
3 tablespoons cooking oil
1 teaspoon snipped fresh chives or cilantro (optional)
1/3 cup dairy sour cream

Directions

Cut corn kernels from cob and measure 1/2 cup. In a small bowl combine flour, baking powder, sugar, and salt. Set aside.
In a medium bowl stir boiling water into cornmeal to make a stiff mush. Stir in milk until smooth; then stir in fresh or frozen corn, egg, and the 1 tablespoon chives. Add flour mixture and stir just until combined.
In a large skillet heat 2 tablespoons of the oil over medium heat. Drop batter by rounded tablespoons into hot oil. Cook for 3 to 4 minutes or until golden brown, turning once. Transfer to a serving platter; cover and keep warm.
Repeat with remaining batter, adding the remaining 1 tablespoon oil.
Meanwhile, if desired, stir the 1 teaspoon chives into the sour cream. Serve sour cream with the corn cakes.

Makes 6 servings.

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White-Cheddar Corn Chowder
From Martha Stewart

Ingredients

2 tablespoons olive oil
1 medium yellow onion, finely chopped (about 1 cup)
1 celery stalk, finely chopped (about 1/2 cup)
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/2 cup dry white wine
3 Yukon gold potatoes, peeled and cut into 1/2-inch pieces (about 2 1/2 cups)
2 cups homemade or low-sodium store-bought vegetable stock
1 cup nonfat milk
3 cups fresh corn kernels (from about 6 ears of corn)
1 1/4 teaspoons coarse salt
Freshly ground pepper, to taste
2 ounces sharp white cheddar cheese, grated (about 3/4 cup)

Directions

Heat oil in a saucepan over medium heat. Add onion, and cook until softened, about 4 minutes. Add celery, and cook until tender, about 4 minutes. Add coriander, cumin, and cayenne.
Raise heat to medium-high, and add wine.
Cook until most of the liquid has evaporated, 2 to 3 minutes. Add potatoes, stock, and milk, and bring to a boil (skim any foam from surface). Reduce heat, and simmer until potatoes are tender, about 15 minutes.
Add corn, and cook until tender, 3 to 4 minutes. Remove from heat.
Transfer 2 cups soup to a blender. Let cool slightly, then puree. Return puree to pan, and stir. Reheat if needed. Season with salt and pepper. Pour into bowls, and top with cheese. Chowder can be refrigerated in an airtight container for up to 3 days.

Serves 6.

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Arugula, Fresh Corn and Tomato Salad
From Food and Wine magazine

Ingredients

1/4 cup Champagne vinegar or white wine vinegar
1/4 cup minced shallots
Salt and freshly ground pepper
6 ears white corn with small kernels, shucked
1/2 cup extra-virgin olive oil
8 loosely packed cups arugula or peppercress (about 3/4 pound)
3 pints cherry tomatoes, halved
8 fresh organic nasturtiums (see Note), gently torn into bite-size pieces (optional)

Directions

In a large bowl, mix the Champagne vinegar with the minced shallots and season the mixture with salt and pepper. Let the shallots stand in the vinegar for 10 minutes.
Meanwhile, using a sharp, thin knife and working over another bowl, cut the kernels from the ears of white corn.
Whisk the olive oil into the Champagne vinegar and shallots until blended. Add the arugula and toss with the dressing.
Add the cherry tomatoes and the corn kernels and toss gently. Transfer the salad to a large platter, scatter the nasturtiums on top and serve.

Serves 8.

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Come Party With Me: Movie Club Meeting - Invite

partysugar — Mon, 11 Aug 2008 11:15:41 -0700

Recently my friend Kirin told me about her decision to start a documentary film club. The club will be similar to a book club, but instead of reading and discussing a book, guests will watch and chat about a documentary. I was excited by the idea and volunteered to create a menu for the first meeting, where King Corn will be the featured movie. Since the foodie film focuses on the lifecycle of the crop, Kirin wants the party to be as environmentally friendly as possible. Instead of wasting paper by sending hard invites, she's requested that I make a green email invite. To see how I made the one shown here, read more.

To make a similar invite you will need the following supplies:

image of corn or a corn field
computer

To assemble the invite:

Start by dragging the image into Photoshop. Create a new file and copy and paste the image into the blank file. Center the image to the left and write out the details of the party on the right. For my invite I used the font Calisto MT in size 18 to write the following message:

Dear Friend,

You’ve been selected
to be a part of my
documentary film club.

Please join me for
a screening of
King Corn

A green, vegetarian dinner and a lively discussion
to follow

Wednesday, August 20
6:30 pm

Kirin’s House,
San Francisco

regrets only 415.333.3333

Check for spelling and grammar mistakes.
If desired add a creative background or extra designs.
Once satisfied with the invite, save as a jpeg. Send attached as part of an email. When I send email invites, I like to send the invite to myself first to make sure it sends how I envisioned. Next I send to a mass email list of all invited guests. You can also upload the image to an online invite service like evite or pingg.

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What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sat, 16 Aug 2008 07:00:11 -0700

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