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Come Party With Me: Movie Night - The Look

partysugar — Fri, 11 Jan 2008 08:01:33 -0800

For a French themed Movie Night, transform your living room into a comforting French style bistro. Hang classic French posters on the walls and place fun pillows on the couches. A garden gnome makes a great conversation starter that ties into the movie. Serve the food on oval TV dinner trays. Keep the dinner uniform by using plates, glasses, and flatware that all have a fleur de lis pattern.

Pour the wine in low tumblers for a casual effect. Light votive candles and a fire in the fireplace. Create a sensual mood during the show by turning off the lights. Don't forget to place a beautiful bouquet of fresh flowers near the entryway to greet guests as they arrive.

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Come Party With Me Movie Night - Drinks

partysugar — Thu, 10 Jan 2008 12:28:39 -0800

Deciding what drinks to serve at my French-themed Movie Night was surprisingly trés facile! Besides sparkling and still water, I'll pour one signature cocktail and offer guests a tasting of French wines.

A French martini, made with pineapple juice and chambord, will be served with the baked brie appetizer.

A rich, buttery Chardonnay pairs nicely with the shrimp bisque. With the bacon-wrapped chicken breasts pour a lighter, fruity red like a Pinot Noir. After the movie, finish the night with a glass of champagne and the chocolate soufflé.

For French martini recipe, read more.

French Martini
From David Lawrence

2 ounces of good vodka
1 ounce of Chambord (raspberry liqueur)
4 ounces of pineapple juice

Pour all ingredients into a cocktail shaker, tumble in a handful of ice, and shake vigorously.
Strain into a frosted martini glass.

Serves one.

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Come Party With Me: Movie Night - Menu (Dessert)

partysugar — Wed, 09 Jan 2008 13:28:11 -0800

What's more quintessentially French than a soufflé? After we've finished dinner at my French-themed movie night, I'll invite guests into the kitchen for chocolate soufflé - once the movie is over, of course. A soufflé is a glamorous dessert, the perfect finish to a leisurely dinner. Plus, warm chocolate is always divine on a cold Winter's night! Take a look at the recipe and read more.

Chocolate Soufflé
From Gourmet magazine

1/3 cup sugar plus additional for sprinkling
5 oz. bittersweet chocolate (not unsweetened), chopped
3 large egg yolks at room temperature
6 large egg whites
Accompaniment: lightly-sweetened whipped cream
Special equipment: a 5 1/2- to 6-cup glass or ceramic soufflé dish

Preheat oven to 375°F. Generously butter soufflé dish and sprinkle with sugar, knocking out excess.
Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen).
Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks.
Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.
Spoon into soufflé dish and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly). Bake in middle of oven until puffed and crusted on top but still jiggly in center, 24 to 26 minutes. Serve immediately.

Serves 2-4.

Make Ahead: soufflé can be assembled up to 30 minutes before baking. Keep, covered with an inverted large bowl (do not let bowl touch soufflé), at room temperature.

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Come Party With Me: Movie Night - Menu

partysugar — Tue, 08 Jan 2008 09:13:31 -0800

I am super excited about cooking a delicious French-inspired meal for my French themed movie night. To get things started, I'll make a baked brie. Picholine olives and croutons will complement the melty cheese. After guests have enjoyed a cocktail we will sit down to a first course shrimp bisque. The main dish is a delicious bacon wrapped chicken with a thick chicken liver sauce and haricot vert bundles with shallot vinaigrette. Just writing the names of the dishes makes me famished! For the recipes, read more.

Baked Brie
From Martha Stewart

1 cup pecan halves
3/4 cup packed dark-brown sugar
All-purpose flour, for dusting
2 standard packages (17 1/4 ounces) frozen puff pastry, thawed
1 wheel (2.2 pounds) Brie
1 large egg yolk
2 tablespoons heavy cream

In a medium bowl, combine pecans and sugar, using your fingertips to thoroughly mix; set aside. Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper; set aside.
Lightly dust work surface with flour. Place two sheets (one box) of puff pastry on the work surface one on top of the other.
Using a rolling pin, adhere the two pieces of the puff pastry together. Continue rolling puff pastry until it is very thin, slightly less than 1/8 inch thick. Using a pastry wheel or a sharp knife, cut the puff pastry into a 13-inch round, reserving scraps for decorating.
Place the Brie in the center of the puff pastry. Top the Brie with pecan mixture, spreading to within 1/2 inch of the edge of the cheese. Be sure to remove any sugar or nuts from the puff pastry, as they may cause holes to form during baking. Fold puff pastry up and over Brie to enclose. The center of the Brie will not be completely covered with pastry. Transfer to prepared baking sheet.
Lightly dust work surface with flour. Repeat rolling and cutting process with remaining two sheets of puff pastry. Drape pastry over the Brie, tucking the edges under to enclose.
In a small bowl, combine egg yolk and cream to make an egg wash.
Cut reserved scraps of puff pastry into decorative shapes. Using a pastry brush, gently brush the decorative shapes with the egg wash, and adhere to wrapped Brie. Brush the wrapped Brie evenly with the egg wash. Transfer to refrigerator and chill for at least 30 minutes and up to overnight.
Preheat oven to 400 degrees. Bake Brie until golden brown and puffed, about 30 minutes. Reduce oven temperature to 350 degrees and bake until dark golden brown, 25 to 35 minutes more.

Serves 12 to 16.

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Shrimp Bisque
From Tyler Florence

1 1/2 pounds shrimp, shelled and deveined, shells reserved
Extra-virgin olive oil
1 stick (8 tablespoons) unsalted butter
2 1eeks, trimmed, halved lengthwise, and rinsed well
3 stalks celery, cut into big chunks
2 carrots, cut into big chunks
3 sprigs fresh thyme
1 bay leaf
2 strips orange zest
2 tablespoons tomato paste
1/4 cup brandy
3 tablespoons all-purpose flour
4 cups heavy cream
Kosher salt and freshly ground black pepper
Finely grated orange zest, for garnish
Finely chopped fresh chives, for garnish

Heat 3 tablespoons olive oil in a large pot over medium heat and melt the butter into it.
Then add the shrimp shells, the leeks, celery, carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste. Cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes.
Take the pot off the heat and carefully pour in the brandy. Ignite the brandy with a long kitchen match and let burn until the flame subsides.
Return the pot to the heat, sprinkle in the flour, give it a stir, and cook for another 2 minutes.
Now add water to cover and deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon.
Add the cream and bring to a boil. Immediately turn the heat down to low and gently simmer until the soup is reduced and thickened, 30 to 45 minutes.
Strain into a clean pot and season with salt and pepper.
Chop the shrimp. Return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through.
Give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the orange zest and chives.

Serves 4-6.

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Bacon-Wrapped Chicken Breasts
From Food and Wine magazine

4 skinless, boneless chicken breast halves
Salt and freshly ground pepper
4 thyme sprigs, plus 1 teaspoon chopped thyme
8 slices of thick-cut bacon ( 1/2 pound)
3 tablespoons unsalted butter
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1/2 pound chicken livers, trimmed
1 medium shallot, minced
1 garlic clove, minced
2 tablespoons plus 1 teaspoon sherry vinegar
1 cup chicken stock or low-sodium broth

Preheat the oven to 400°.
Season the chicken with salt and pepper. Place a thyme sprig on top of each breast half and wrap each half in 2 slices of bacon; secure the bacon with toothpicks.
Heat a large, ovenproof skillet. Add the chicken and cook over moderately high heat until the bacon is browned, 5 minutes.
Turn the chicken and roast in the oven for 10 minutes, or until cooked through. Add 1 tablespoon of the butter and the chopped thyme to the pan and baste the chicken. Let rest for 5 minutes.
Meanwhile, in a small skillet, heat 2 tablespoons of the oil. Season the livers with salt and pepper. Cook over moderately high heat until golden brown, about 4 minutes.
Add the shallot and garlic and cook until softened.
Add 2 tablespoons of the vinegar and cook for 2 minutes. Add the stock and the remaining 2 tablespoons of butter and simmer over low heat until the livers are firm.
Puree the livers in a blender and strain through a very fine sieve set over a saucepan. Stir in the remaining oil and vinegar; season with salt and pepper.
Discard the toothpicks and thickly slice the chicken. Spoon the sauce onto plates, top with the chicken and serve.

Serves 4.

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Haricots Verts Bundles Wih Shallot Vinaigrette
From Trish Magwood

1 lb. haricot verts
2 shallots, finely minced
1/3 cup sherry vinegar
2 tbsp Dijon mustard
1 cup olive oil
2 tbsp honey
2 tsp fresh tarragon, chopped
Freshly ground black pepper to taste
bunch fresh chives

Clean the beans and trim stem end.
In a double boiler, steam the beans until tender-crisp, 3-5 minutes.
Transfer immediately to a large bowl filled with ice water to stop cooking.
In a bowl combine, vinegar and Dijon mustard. While whisking, slowly drizzle in olive oil to emulsify. Add honey and tarragon and season with salt and pepper.
Immerse chives in boiling water, let stand 1-2 minutes until pliable.
Placed cooked beans on a platter, using chives, tie into bundles of 4-5 beans.
Pour dressing over bean bundles. Season with salt.

Serves 4.

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Come Party With Me: Movie Night - Invite

partysugar — Mon, 07 Jan 2008 07:28:11 -0800

If you didn't host a party during the holiday season, think about throwing a winter party now. A potluck, snow picnic, or movie night are fun themes you can choose from. To help you get your party on, we've created a variety of festive invitations that fit the specific themes mentioned above!

I've just printed out the ticket shaped invite because this week I'm planning a movie night. I'm asking a small group of friends over for dinner and a movie. Choosing a theme will make the night a cohesive event, so I'll be making French food and watching French films.

Stay tuned for more on this party all week long!

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Let's Dish: Top Chef 4.4 - Movie Night

YumSugar — Thu, 03 Apr 2008 03:01:39 -0700

What did you think of last night's Top Chef? I was a little bit disappointed that they were working in pairs instead of as individuals, but I guess that's better than in groups. I also really enjoyed the movie theme and thought that was a fun idea. How about you, what were your fave and least fave parts of the episode? Answer those and my other questions, plus check out a gallery of images from the episode, just read more.

What's with Spike's hats? How many did he bring? How about Nikki, how many do you think she brought?
Whose quickfire techniques were you the most impressed by?
What did you think of Ryan's impersonation of Mark talking about movies? How about his description of A Christmas Story?
Couldn't you imagine Richard making a gumball that tasted like roast beef?
Two words: Andrew Ooompa-loompa.
Were you surprised by how many folks let their team members choose their film?
Which team's food did you want to eat the most?
Do you think the right team won?
Did you think Spike was going to go home instead of Manuel?
And finally, do love Daniel Boulud's accent as much as I do? Did you hear how he said "Morocco"?

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Photos courtesy of Bravo

Miley and LC on Divas Carpet, Jennifer's Body, Love Happens and Informant Reviewed, Our Emmy Picks!

Molly — Fri, 18 Sep 2009 16:00:34 -0700

Miley Cyrus, Lauren Conrad and Paula Abdul were three of the highlights from last night's VH1 Divas event in Brooklyn, NY and we were there to capture the red carpet footage. This weekend three big movies are hitting theaters, so watch BuzzSugar's quick reviews of each of them. Plus, it was a big week for oversized record breaking food and check out our Emmy predictions before this Sunday's show. Watch the Weekend Edition of PopSugar Rush now!

Jennifer Aniston Dreams of Opening a Mexican Eatery in NYC

YumSugar — Wed, 16 Sep 2009 16:00:20 -0700

As it turns out, those purported rumors of Jennifer Aniston hoping to open a restaurant are actually true.

On The Tonight Show, the star of the new movie Love Happens confirmed that she does, in fact, want to be a restaurateur. Aniston told talk show host Conan O'Brien:

I've always wanted to open a restaurant. My dad had a restaurant in New York City, called The Fives, in the days of yore. And that always was fun . . . New York needs a great Mexican restaurant . . . I love Mexican food! And usually, a really great night is had in a Mexican restaurant, no?

The movie star, who was a waitress "for a good couple years" before her acting career took off, even said she'd be up for a guest-server stint. To see her talk about the hopeful venture further, keep reading.

Get a Taste of Cloudy With a Chance of Meatballs

YumSugar — Wed, 16 Sep 2009 14:30:24 -0700

This Friday, I'm pretty sure I know what I'll be having for dinner: spaghetti with meatballs. That's because I plan on catching a new movie, Cloudy with a Chance of Meatballs, on its opening night, which I can already tell will make my mouth water.

Loosely based on the classic children's book by Judi and Ron Barrett, Cloudy is an animated film produced by Sony Pictures Animation. The premise: A scientist hopes to solve world hunger when he discovers a way to convert water into food, but when he unleashes his invention on the world, it turns into an epic (albeit delicious) disaster.

I can't wait to get a helping of the computer animated adventure, which features the voices of comedians Andy Samberg and Anna Faris. I suspect the movie will only be more hunger-inducing in its 3-D, IMAX version. Will you be watching? Check out the preview trailer after the jump.

Top Chef 4.4 - Movie Night

YumSugar — Wed, 02 Apr 2008 23:13:33 -0700

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