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Come Party With Me: Oscars Viewing - The Look

partysugar — Fri, 20 Feb 2009 09:15:51 -0800

Last year's Oscars was all about golden opulence and red accents, but this weekend the Governors Ball is looking East for inspiration. You can too, when you create the look for an Oscars viewing party. Start by running a red-carpet-like runner down the middle of your table. Serve the popcorn in a big white bowl and let guests help themselves by filling movie popcorn bags. Place the gourmet hot dogs on a pretty floral-printed plate. Metallic river stones and matching candles provide a zen, glowing atmosphere. Place champagne buckets around the room and serve the sparkling wine and cocktail in stemless champagne flutes. Throw plush pillows on the couch and arrange orchids in oversize tubular vases.

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Come Party With Me: Oscars Viewing - Drinks

partysugar — Thu, 19 Feb 2009 12:50:41 -0800

At the Governors Ball, the majority of the stars will be sipping sparkling wine, so stock up on more affordable bottles of Cava or Prosecco. Place wine buckets around the room and fill with ice and bottles. Arrange champagne flutes or saucers nearby. Besides sparkling wine, three specialty cocktails will be poured at the Oscars afterparty. Select one to serve your friends. I like the Golden Rush, a concoction made with orange-flavored vodka, lemon juice, and sparkling wine.

Instead of mixing one libation at a time, prepare a large pitcher. For those who don't drink, serve a mocktail of cranberry juice mixed with lime soda. To check out the recipe for the Golden Rush, read more.

The Golden Rush
From Wolfgang Puck Catering

Ingredients

1/3 oz orange vodka
1/3 oz simple syrup
1 teaspoon fresh lemon juice
Sparkling wine (recommended: Moët and Chandon White Star Champagne)

Directions

Fill a cocktail shaker with ice. Add the orange vodka, simple syrup, and lemon juice. Shake to combine.
Strain into a glass filled with ice. Top with sparkling wine.

Makes 1 drink.

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Come Party With Me: Oscars Viewing - Dessert

partysugar — Wed, 18 Feb 2009 16:15:45 -0800

Pastry chef extraordinaire Sherry Yard is famous for creating the desserts served at the Governors Ball. Every year she offers the stars chocolate Oscars and buttery shortbread cookies. For my Oscar viewing, I'll take a tip from Yard and serve a bite-sized dessert. Decadent chocolate fudge with (or without) walnuts is rich and delicious. Instead of slicing the fudge into neat squares, use an Oscar cookie cutter to shape the fudge into mini statuettes.

If you don't have time to make dessert, simply fill bowls with movie-theater candy, like Junior Mints, Mike and Ikes, and Milk Duds. To look at the fudge recipe, read more.

Bittersweet Chocolate and Walnut Fudge
From Bon Appétit

Ingredients

1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 ounces unsweetened chocolate, chopped
2 teaspoons instant espresso powder
3 cups sugar
1 12-ounce can fat-free evaporated milk
1 1/2 cups walnut pieces, toasted
1 tablespoon vanilla extract

Directions

Line 13x9x2-inch metal baking pan with foil, leaving overhang.
Combine first 4 ingredients in large bowl.
Stir sugar and evaporated milk in heavy large deep saucepan over medium heat until sugar dissolves and mixture comes to boil. Attach clip-on candy thermometer to side of pan. Boil until temperature registers 234°F, stirring constantly and adjusting heat to avoid boiling over, about 10 minutes.
Immediately pour milk mixture over chocolate mixture. Whisk until chocolate and butter melt and fudge is smooth. Mix in nuts and vanilla.
Spread fudge evenly in prepared pan. Refrigerate uncovered until cold and set, about 3 hours.
Using foil as aid, lift fudge from pan. Cut crosswise into 7 strips, then lengthwise into 5 strips. Return to pan, cover, and chill. (Can be made 2 weeks ahead. Keep covered and chilled. Bring to room temperature before serving.)

Makes 35 pieces.

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Come Party With Me: Oscars Viewing - Menu

partysugar — Tue, 17 Feb 2009 09:00:06 -0800

Every February I invite an intimate group of friends over to watch the Academy Awards. In 2007 I cooked a menu that featured Wolfgang Puck's recipes. In 2008, I made a smorgasbord of elegant, award-winning appetizers. This year I've decided to serve a buffet of classic movie foods. However, I'll give the concession-stand snacks the star treatment. Instead of offering guests boring old popcorn, toss fresh cooked kernels with truffle oil, Parmesan cheese, and black pepper. Wrap mini sausages in puff pastry for an upscale take on the ordinary hot dog. Serve with a trio of dipping sauces - honey mustard, chipotle ketchup, and garlic mayo.

Trade in the theater's bright orange nacho cheese and stale tortilla chips for a creamy goat cheese béchamel and blue corn chip variation. Not into the Oscars? These recipes would be excellent at any movie-watching shindig. To add them to your recipe collection, read more.

Truffled Popcorn
Modified from Food and Wine

Ingredients

6 tablespoons unsalted butter
1 tablespoon finely grated parmesan cheese
1 teaspoon white truffle oil
Salt
3 tablespoons vegetable oil
1 cup popcorn kernels (7 ounces)
Freshly ground pepper

Directions

In a small saucepan, melt the butter over low heat. Stir in truffle oil and a pinch of salt; keep warm.
In a large, heavy pot, heat the vegetable oil. Add the popcorn kernels, cover and cook over moderate heat until they start popping. Cook, shaking the pot continuously, until the popping has almost stopped.
Carefully pour the popcorn into a very large bowl. Add the truffled butter and parmesan cheese and toss well. Season with salt and pepper and serve at once.

Serves 6.

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Pigs in a Blanket
From Martha Stewart

Ingredients

2 pounds (about 60) mini hot dogs
Cheddar cheese, cut into small pieces, optional
Caramelized Onions, optional
1 large egg
All-purpose flour, for work surface
1 box (17 1/2 ounces) frozen puff pastry, thawed
Poppy, sesame, or mustard seeds, optional
Mustard, for serving
Ketchup, for serving

Directions

Cut hot dogs lengthwise 3/4 of the way through. Insert a piece of cheese or 1/2 teaspoon caramelized onions into each hot dog, if using; set aside. If not using cheese or onions, poke hot dogs several times with the tip of a knife.
On a lightly floured work surface, working with one sheet of puff pastry at a time, roll into a 14-by-11-inch rectangle. Cut lengthwise into seven 1 1/2-inch wide strips. Cut each strip crosswise into 4 rectangles, each about 3 1/2 inches long.
In a small bowl, beat together egg and 1 tablespoon water; set aside.
Line baking sheets with parchment paper or a nonstick baking mat; set aside. Place a hot dog on the narrow end of one piece of pastry. Roll to enclose, brushing with some of the beaten egg to adhere; transfer to prepared baking sheet. Repeat process with remaining hot dogs and pastry.
Brush the tops of puff pastry with egg and sprinkle with seeds, if using. Transfer to refrigerator and let chill for 15 minutes.
Preheat oven to 450 degrees.
Transfer baking sheets to oven and bake until puffed and golden, about 20 minutes. Let cool briefly before serving with mustard and ketchup.

Makes about 4 dozen.

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Goat Cheese Nachos
From Everyday With Rachael Ray magazine

Two 15.5-ounce cans black beans, drained and rinsed
Juice of 1 lime, plus lime wedges for serving
1/2 white onion, finely chopped (about 1/2 cup)
2 tablespoons extra-virgin olive oil
1 teaspoon chopped garlic
Pinch cayenne pepper
Pinch ground cumin
Salt and pepper
20 ounces soft fresh goat cheese, crumbled
1 cup heavy cream
2 bags tortilla chips (18 to 24 ounces total)
3 ripe avocados, coarsely chopped
1 pint fresh pico de gallo or salsa
1 cup chopped cilantro

In a medium saucepan, combine the black beans, lime juice, onion, olive oil, garlic, cayenne, cumin and a pinch salt and pepper.
Cover and warm over medium-low heat, about 5 minutes. Remove from the heat and transfer half of the mixture to a food processor; blend until smooth. Return the puree to the saucepan and stir; cover to keep warm.
In a medium, microwaveable bowl, stir the goat cheese with the heavy cream. Cover and microwave on high power for 90 seconds; whisk until creamy. Set aside.
Place a large handful of tortilla chips in individual paper bowls, drizzle with goat cheese sauce and top with the black bean mixture, avocado, pico de gallo and cilantro. Serve with lime wedges.

Serves 10.

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Come Party With Me: Oscars Viewing - The Look

partysugar — Fri, 22 Feb 2008 10:01:18 -0800

Instantly set the mood for your Oscars-viewing party with a fabulous red carpet leading up to your front door. Once guests arrive inside, envelope them in decadent gold and red decor. Cover the buffet table with a luxe gold tablecloth and sparkly red tablerunner. Light hundreds of tiny tea lights in rhinestone-rimmed silver votives. Place the food on large square and rectangular platters arranged attractively around the table. Serve the champagne in flutes and offer guests appetizer plates or trays to hold their snacks. Make sure the television is visible from all areas in the room and add extra red cushions for plush and comfortable seating. Golden orchids look stunning placed decoratively around the space.

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Come Party With Me: Oscars Viewing - Drinks

partysugar — Thu, 21 Feb 2008 13:31:51 -0800

At a super-elegant occasion like the Oscars, simplicity is utterly chic, especially when it comes to cocktails. Since no frills are necessary, serve a classic champagne cocktail. Also have a couple versatile bottles of red -Pinot Noir - and white wine - Chardonnay - for those who dislike bubbly.

Sparkling water with orange slices and mint is a lovely option for those who prefer not to drink. For the champagne cocktail recipe, read more.

Classic Champagne Cocktail
From Drinks Mixer

3 oz. champagne
1/3 oz. cognac
2 dashes Angostura bitters
1 tsp. sugar

Soak one sugar cube in a champagne flute with angostura bitters.
Add champagne and cognac. Squeeze in a twist of lemon and discard. Garnish with half a slice of orange and a cherry, if desired.

Serves 1.

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Come Party With Me: Oscars Viewing - Dessert

partysugar — Wed, 20 Feb 2008 08:15:51 -0800

When creating a beautiful buffet for your Oscars viewing party, don't skimp on dessert! The stars will be devouring shortbread and chocolate truffles at the Governors Ball, so take a cue from Sherry Yard - the event's pastry chef - and make your own variations. Cut classic, buttery shortbread into Oscar shaped cookies. Arrange store bought chocolate truffles on pretty plates next to chocolate caramel sandwich cookies. For the recipes to these bite sized decadent desserts, read more.

Shortbread Cookies
From Joy of Baking

2 cups (280 grams) all-purpose flour
1/4 teaspoon (2 grams) salt
1 cup (2 sticks) (226 grams) unsalted butter, room temperature
1/2 cup (60 grams) powdered (confectioners or icing) sugar
1 teaspoon (4 grams) pure vanilla extract

In a separate bowl whisk the flour with the salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract.
Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.
Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll out the dough to 1/4 inch (.5 cm) thick. Cut into rounds or whatever shapes you wish using lightly floured cookie cutter.
Place the cookies on the prepared baking sheet and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked.
Bake for 8 - 10 minutes, or until cookies are lightly brown. Cool on rack. Shortbread with keep in an airtight container for about a week or frozen for several months.

Makes about 20 shortbread cookies.

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Chocolate Caramel Sandwich Cookies
From Food and Wine magazine

For Cookie Dough:
1 1/2 sticks unsalted butter, softened
1 cup sugar
1 large egg, at room temperature
1 1/2 cups plus 2 tablespoons all-purpose flour
1/2 cup unsweetened cocoa powder
Pinch of salt
For Caramel Filling:
2 1/4 cups sugar
1 3/4 cups heavy cream
1/3 cup honey
1 tablespoon light corn syrup
1 vanilla bean, split and seeds scraped
4 tablespoons unsalted butter, softened
Chocolate Glaze:
12 ounces bittersweet chocolate, coarsely chopped
3 tablespoons unsalted butter

Make the cookie dough: In a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy. Beat in the egg.
Sift the flour, cocoa and salt into the bowl and beat at low speed until the dough comes together, 2 minutes.
Turn the dough out onto a lightly floured surface and knead 2 or 3 times. Flatten into 2 disks, wrap in plastic and chill until firm, about 30 minutes.
Preheat the oven to 350°. Line 2 large baking sheets with parchment paper.
Roll out each disk of dough between 2 sheets of plastic wrap to a scant 1/4-inch thickness. Using a floured 1 3/4-inch round cookie cutter, stamp out as many rounds as possible; transfer to the baking sheets. Gather the scraps, reroll and stamp out as many cookies as possible.
Bake the cookies for about 20 minutes, until puffed and set, shifting the baking sheets for even baking. Let the cookies cool on the baking sheets.
Meanwhile, make the caramel: Oil the bottom and sides of a 9-inch-square cake pan and line the bottom with a sheet of wax paper, long enough to reach 2 inches up 2 sides of the pan.
In a medium saucepan, stir together the sugar, cream, honey, corn syrup and vanilla seeds and bring to a boil. (Reserve the vanilla pod for another use.) Set a candy thermometer in the saucepan and cook over moderately high heat, stirring occasionally, until the temperature reaches 250°. Remove from the heat.
Remove the thermometer and stir in the butter. Pour the caramel into the prepared pan and let cool for 45 minutes.
Lift the caramel out of the pan and transfer to a cutting board. Using a 1 1/4-inch round cookie cutter, stamp out rounds of caramel and sandwich them between the cookies, pressing gently to flatten slightly. Wrap any remaining caramel bits individually in wax paper and save for another use.
Make the glaze: Melt the chocolate with the butter in a double boiler. Line a baking sheet with wax paper. Dip the cookies halfway into the chocolate glaze, allowing any excess to drip back into the pot. Set the cookies on the wax paper and refrigerate for about 20 minutes, until just set. Transfer the cookies to a plate and serve.

Makes about 3 dozen cookies.

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Come Party With Me: Oscars Viewing - Menu

partysugar — Tue, 19 Feb 2008 08:28:31 -0800

Instead of serving a sit down dinner at your Oscars viewing party, offer a smörgåsbord of snacks like Wolfgang Puck does at the Governors Ball. Provide a hearty mix of homemade and store bought appetizers. Have a cheese plate with several different types of cheese, crackers, flatbreads, crostini, and grapes. A platter of salumi - salami, proscuitto, chorizo, etc. - with olives compliments the assortment of cheeses. Order a couple of sushi platters from your favorite sushi restaurant.

Supplement these grocery store goodies with easy to make dishes: smoked salmon pizza, blue cheese popcorn, smoky chipotle hummus, and gingery chicken satay with peanut sauce. For the recipes, please read more.

Smoked Salmon Pizza
From Everyday with Rachael Ray magazine

Two 12-inch store-bought partially baked pizza crusts
Extra-virgin olive oil
Pepper
8 ounces cream cheese, at room temperature
1/2 cup finely chopped shallots
1/4 cup drained capers
2 tablespoons chopped fresh dill
Juice of 1/2 lemon
3/4 pound sliced smoked salmon

Preheat the oven to 450°.
Drizzle the crusts with olive oil, season with pepper and bake for 10 minutes. Let cool slightly.
Meanwhile, in a medium bowl, combine the cream cheese, shallots, 2 tablespoons capers, 1 tablespoon dill and the lemon juice.
Spread the cream cheese mixture on the crusts. Top with the smoked salmon, remaining 2 tablespoons capers and 1 tablespoon dill. Cut into wedges.

Serves 6.

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Blue Cheese Popcorn
From Emeril Lagasse

3 tablespoons canola or vegetable oil
1/3 cup white popping corn
4 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (1/3 pound) piece assertive blue cheese, frozen
1/2 cup coarsely chopped lightly toasted walnuts
1 tablespoon chopped fresh chives

In a large, partially covered saucepan, heat the oil and 1 kernel of popcorn until hot enough to make the corn pop. Add the remaining popcorn and cook, partially covered, shaking until all the corn is popped.
Transfer the popcorn to a large mixing bowl. Season with salt and pepper. While popcorn is hot, grate the blue cheese over the popcorn. Add the walnuts and chives and toss until evenly coated. Serve immediately.

Makes 10 cups.

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Smoky Chipotle Hummus
From Bon Appetit magazine

2 15-ounce cans garbanzo beans (chickpeas), drained
1/2 cup water
1/4 cup plus 2 tablespoons tahini (sesame seed paste)*
3 tablespoons plus 2 teaspoons fresh lemon juice
2 tablespoons olive oil
21/2 teaspoons minced canned chipotle chilies**
1 large garlic clove, minced
11/2 teaspoons ground cumin
1 4-ounce jar sliced pimientos in oil, drained
1/3 cup chopped fresh cilantro
2 6-ounce packages roasted-garlic bagel chips

Reserve 3 tablespoons garbanzo beans for garnish.
Blend remaining garbanzo beans and next 7 ingredients in processor until smooth.
Add pimientos; process, using on/off turns, until pimientos are coarsely chopped.
Transfer hummus to medium bowl. Stir in cilantro. Season hummus to taste with salt and pepper. Sprinkle with reserved garbanzo beans. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.) Accompany with bagel chips.

Serves 20.

*Sold at Middle Eastern markets, natural foods stores and some supermarkets.
**Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

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Gingery Chicken Satay with Peanut Sauce
From Food and Wine magazine

4 large shallots
4 large garlic cloves
2 stalks of lemongrass, bottom 6 inches only, outer leaves peeled, inner stalk cut into 1-inch pieces
2 serrano or jalapeño chiles, stemmed and seeded
2 tablespoons minced fresh ginger
1 tablespoon soy sauce
1 teaspoon ground coriander
1 teaspoon freshly ground pepper
3 tablespoons light brown sugar
2 tablespoon Asian fish sauce
2 pounds skinless, boneless chicken breasts, sliced lengthwise 1 inch thick
3 tablespoons vegetable oil
1 cup unsweetened coconut milk
1/2 cup smooth peanut butter
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro

Light a grill.
In a mini food processor, combine the shallots, garlic, lemongrass, chiles, ginger, soy sauce, coriander and ground pepper. Add 2 tablespoons of the brown sugar and 1 tablespoon of the fish sauce and process to a fine paste. Transfer half of the seasoning paste to a large bowl. Add the chicken and toss to coat.
Thread the chicken strips onto skewers. Drizzle with 2 tablespoons of the oil and let stand for 10 minutes.
Meanwhile, heat the remaining 1 tablespoon of oil in a medium saucepan. Add the remaining seasoning paste and cook over moderate heat, stirring, until fragrant, about 1 minute.
Add the coconut milk and bring to a boil, stirring. Whisk in the peanut butter and the remaining 1 tablespoon each of brown sugar and fish sauce and bring to a simmer. Transfer the sauce to a blender, add the lime juice and puree until smooth. Transfer to a bowl.
Grill the chicken skewers over a hot fire until lightly charred and cooked through, about 5 minutes. Transfer the chicken to a platter or bowl and sprinkle with the cilantro. Serve with the peanut sauce.

Serves 6.

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Come Party With Me: Oscars Viewing - Invite

partysugar — Mon, 18 Feb 2008 07:18:31 -0800

The Oscars are less than a week away and while the stars are busy deciding what gowns to wear, I'm busy planning my annual Oscars viewing party. Watching the Oscars is super fun, especially if you are surrounded by a group of friends and platters of delicious food. All week I'll be featuring ideas to help you host an Oscars watching party at your home. As always let's start with the invitation. To see how I made the golden invite shown here read more.

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

gold cardstock
gold paper
scissors
glue
envelopes
image or silhouette of an Oscar
computer and printer

To assemble the invite:

Start by creating a new Microsoft word document. Drag the Oscar image or silhouette into the document. Write the party details in a fun font. For mine I used Matura MT Script Capitals in size 16 to write the following message:

Miss PartySugar and
The Academy of Motion Picture Arts and Sciences
invite you to join them for an evening of glitz and glamour at
The 80th annual Academy Awards

The 24th day of February 2008
Four o’clock in the afternoon

PartySugar’s House, San Francisco

Regrets only 415.555.5555
Star Worthy Attire Requested

Print out on a plain piece of paper and check for grammar and spelling mistakes. Once statisfied with the look of the text, print out on the cardstock.

Cut down to size and set aside.

Using the glue cover the entire envelope with gold paper.

Slide the invite into envelope, address with your best handwriting, and send.

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Come Party With Me: Oscars Viewing - Extra! Extra!

partysugar — Sat, 24 Feb 2007 01:11:11 -0800

Normally I don't write a Come Party With Me on Saturdays, but seeing as the most extravagant party in Hollywood is happening this weekend, I felt it was time to bring it on. Everyone likes to feel loved, special, and like a super estrella (translation: star in Spanish) once and awhile, so why not do a little something extra for your guests? The invitations have been sent (if you have not mailed the invites you better personally call all of your friends to inform them of your fete today!), the menu planned, the drinks concocted, the decor arranged, and the music compiled. To see what surprises I have in mind (and they're good ones!), read more

Surprise your guests with goodie bags or gift baskets. You've all heard of the incredible swanky gifts that presenters, nominees, and good looking starlets receive in the gift baskets for attending the event. Actually this is the first year that there is no official gift bag (due to tax issues), but that doesn't mean you can't treat your friends to a little parting gift. Here are my goodie bag suggestions:

Magazines, mixed music CDs, mints, lighters, lipgloss, and matches are all cheap, fun and useful ideas.
If you have time, bake chocolate dipped shortbread Oscars using an Oscar cookie cutter to shape the dough. Stick the cookies in clear candy bags and tie with metallic gold ribbon.

Boxed chocolates.
Cans of Sofia Coppola's sparkling wine.
Novelty items related to the nominated movies: toy guns for The Departed, tea bags for The Queen, sunglasses for Little Miss Sunshine, a Japanese flag for Letters From Iwo Jima, and a camel stuffed animal for Babel.

Create a booklet of recipes with dishes inspired by each of the best picture nominees: Boston baked beans for the Departed, an English breakfast or scones for The Queen, fried chicken and salad for Little Miss Sunshine, sushi for Letters From Iwo Jima, and chicken tagine with couscous for Babel.
Gift cards for the iTunes music store.
Knit gloves.

Stuff from the $1 section at Target

What would you put in your Oscar gift bag? Please share below. Don't forget to submit a ballot, you could win a Prada purse. Happy Oscar watching! I'll be live and available in the TeamSugar chat room starting at 3pm (PST) tomorrow. So if you have any recipe questions or last minute party crises feel free to ask me, I'm more than happy to help!