YumSugar

Come Party With Me: Passover - The Look

partysugar — Fri, 03 Apr 2009 09:15:10 -0700

Passover revolves around a traditional ceremony at a dining table, so take the time to set the table a couple of days before the dinner party. Cover the table with a printed satin gray tablecloth. Place a plate in front of each seat and top it with a gray napkin (preferably one that matches the tablecloth) rolled into a silver napkin ring. Use your best flatware and properly set the silverware with the forks on the left of the plate and the knife to the right of the plate. A spoon is necessary for enjoying the matzo ball soup - it goes on the outside of the knives. White wine and red wine glasses belong on the upper right side of the plate. For an intimate glowing atmosphere, light low candles. Fill a silver vase with flowing white flowers and make the Seder plate the centerpiece and focal point.

Source

Come Party With Me: Passover - Drinks

partysugar — Thu, 02 Apr 2009 12:50:17 -0700

To make your Seder dinner extra special, consider selecting a specific wine to pair with each course - just be sure to choose wine that is kosher. Start the meal off with a dry minerally Chenin Blanc from Baron Herzog Cellars. A crisp white will complement both the green salad and matzo-crusted trout. Pour a Sauvignon Blanc - like New Zealand's Goose Bay winery's bottle that's highly regarded, affordable, and kosher - with the matzo ball soup. For the main course, choose a smokey, fruity Shiraz from Teal Lake. For dessert offer a kosher muscat by Mony winery.

What wines will you be sipping on Passover? Share your favorite bottles with us below!

Source

Come Party With Me: Passover - Desserts

partysugar — Wed, 01 Apr 2009 11:30:34 -0700

After a rich Seder dinner, serve guests a delicate dessert in the form of cookies. Coconut macaroons are a traditional Passover treat because no leavened flour products are needed to make the chewy, sweet cookies. For those craving chocolate, offer flourless chocolate-walnut cookies. Packed with cocoa and nuts they are delicious and fit friendly. Both of these cookies can be made and plated in advance leaving you plenty of time to participate in the ceremony and catch up with family. For the recipes, read more.

Coconut Macaroons
From Ina Garten

Ingredients

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Directions

Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl.
Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or two teaspoons.
Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Makes 22 cookies.

Print recipe with images | without images

Flourless Chocolate-Walnut Cookies
From Self

Ingredients

Parchment paper
2 1/2 cups walnut halves
3 cups confectioners' sugar
1/2 cup plus 3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
4 egg whites
1 tablespoon vanilla extract

Directions

Position 2 racks in the upper and lower thirds of oven. Heat oven to 350°. Line 2 large baking sheets with parchment paper.
Place walnuts on a work surface and finely chop. Transfer to a separate large baking sheet and toast until fragrant, about 9 minutes. Let cool.
Mix sugar, cocoa and salt in a bowl. Stir in walnuts. Add egg whites and vanilla; beat with a fork or electric mixer on medium until batter is just moistened. (Do not overbeat batter or it will stiffen.)
Drop batter by the teaspoonful onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Repeat with remaining batter. Store in an airtight container at room temperature for up to 1 week.

Makes 60 cookies.

Print recipe with images | without images

Come Party With Me: Passover - The Look

partysugar — Fri, 18 Apr 2008 06:28:19 -0700

Use tones of blue, white, and silver for the look of your Passover Seder dinner. To bring focus to the table, cover it with a gorgeous silver cloth. For each place setting, use navy blue placemats and white, blue, and silver fine china. Pour the ceremonial wine in to elegant crystal wine goblets. Don't forget to set four glasses for each setting. A sleek silver bowl is perfect for the traditional washing of the hands. The most important part of the ritual is the Seder plate so place yours where all the guests can admire it. Finish off the look with blue and white candles and fresh flowers. Since songs are sung throughout the meal, harmonicas are festive and fun party favors.

Source

Come Party With Me: Passover - Drinks

partysugar — Thu, 17 Apr 2008 13:27:19 -0700

Wine plays an important part of the Passover dinner known as the Seder. According to the tradition of the Haggadah - the book you read throughout the meal - one is supposed to drink four glasses of wine, which should be kosher. Besides kosher wine, offer guests sparkling or still water. If you prefer to serve a signature cocktail - steer clear of alcohol made from grains - and use a plum brandy or potato vodka.

To check out my Kosher wine recommendations, read more.

To get the party started offer guests a glass of Pommery Brut Kosher Champagne NV ($59.95). It's light, fresh, and bubbly - just the thing to get people in the mood for a dinner party. With the first course salad or matzo ball soup, pour a kosher Chardonnay like Barkan Chardonnay Classic. This wine is bright and on sale for only $9.59. With the brisket expose guests to a less popular varietal like Rioja. Ramon Cardova Rioja ($12.99) is a well-bodied kosher red. Finally for dessert, pour a sweeter style Chenin Blanc. At $18.99 a bottle, Herzog Chenin Blanc Late Harvest is a lovely option.

Source

Come Party With Me: Passover - Dessert

partysugar — Wed, 16 Apr 2008 09:13:33 -0700

Although it's traditionally standard to serve macaroons and matzo brei at a Seder, why not shake up the customs and make a decadently modern dessert?

This chocolate torte is one hundred percent Passover friendly because it is made with nuts and matzo cake meal instead of flour or baking soda. The scrumptious fudge glaze is made using a popular vegan technique that combines nuts with water to create a milk like substitute.

To get the recipe for an extravagant finish to an elegant dinner, please read more.

Chocolate Torte with Passover Fudge Glaze
From Martha Stewart

Ingredients

1 1/3 cups whole hazelnuts
3/4 cup margarine, melted, plus more for pan
3/4 cup cocoa powder, plus more for pan
1/3 cup matzo cake meal
6 large eggs, separated
1/2 cup packed light-brown sugar
Passover Fudge Glaze, recipe below
Pinch of salt
1/2 cup superfine sugar

Directions

Heat oven to 350 degrees. Line a baking pan with parchment, and spread hazelnuts on top. Bake until fragrant and toasted, about 10 minutes. Place nuts in a clean kitchen towel, and rub to remove loose skins.
Place 1/3 cup nuts in bowl of food processor, and pulse until finely ground; reserve.
Roughly chop remaining 1 cup nuts, and set aside.
Grease a 9-inch round cake pan with margarine; dust with cocoa powder.
Whisk together remaining 3/4 cup cocoa powder, ground hazelnuts, and matzo meal; set aside.
In a bowl of an electric mixer fitted with the whisk attachment, beat yolks and brown sugar on medium-high speed until mixture holds a ribbonlike trail for 3 seconds when you raise the whisk, about 45 seconds.
Fold in 1 cup nut purée from fudge glaze recipe.
Transfer to a large bowl; wash and dry mixer bowl and attachment.
Place egg whites and salt in mixer bowl; beat with whisk attachment on medium-high speed until soft peaks form, about 1 minute. With mixer running, slowly add superfine sugar; beat until stiff and glossy.
Fold egg whites and ground-hazelnut mixture into egg-yolk mixture. Fold in melted margarine. Transfer batter to prepared pan; smooth top with an offset spatula.
Transfer to oven; bake until a wooden skewer inserted in the middle of the cake comes out clean, 35 to 40 minutes. Transfer to a wire rack to cool, about 1 1/2 hours.
Invert pan, and remove cake. Using a serrated knife, slice cake into two layers.
Place a 9-inch cake round on a wire rack set on a baking sheet. Place bottom layer of cake on round; spread 1/2 cup fudge glaze on top. Place second layer on bottom layer. Pour remaining glaze over cake, using the offset spatula to cover sides. Refrigerate 30 minutes.
When ready to serve, press chopped hazelnuts onto sides.

Makes one 9-inch round cake.

Passover Fudge Glaze

1 1/2 cups whole blanched hazelnuts
2 cups sugar
2/3 cup cocoa powder
Seeds of 1 vanilla bean
8 tablespoons (1 stick) unsalted margarine
Pinch of salt

Place hazelnuts and 1 1/2 cups water in blender. Blend until fine, 30 seconds.
Set a fine sieve over a small bowl, and pour blended mixture through. Reserve purée left in sieve for Chocolate Torte.
In another bowl, whisk together 1 cup sugar and cocoa powder; set aside.
Place 1 cup nut liquid in saucepan with vanilla seeds, margarine, remaining 1 cup sugar, and salt. Bring to full boil.
Whisk in cocoa mixture; return to boil. Remove from heat; let cool 30 minutes. Store in airtight container; refrigerate.

Makes 1 3/4 cups.

Print recipe with images | without images

Come Party With Me: Passover - Menu

partysugar — Tue, 15 Apr 2008 08:23:51 -0700

At a traditional Seder dinner, no flour products are consumed, so my menu consists of flavorful and delicious dishes that are Passover friendly. To start things off create a cheese display with matzo crackers and cured olives. Once guests have had time to mingle, ask everyone to join you at the table. Serve a parsley, radicchio, and napa cabbage salad with lemon vinaigrette as the first course. For the main dish offer guests heaping plates of melt in your mouth brisket and scrumptious vegetables.

Fried artichokes - with crisp outsides and tender centers - are a nice compliment to the juicy brisket. If you are interested in looking at the recipes, please read more.

Parsley, Radicchio, and Napa Cabbage Salad with Lemon Vinaigrette
From Gourmet magazine

Ingredients

1 1/2 tablespoons fresh lemon juice
1 teaspoon finely grated fresh lemon zest
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup plus 1 tablespoon olive oil
6 cups thinly sliced Napa cabbage (1/2 lb; from 1 head)
4 1/2 cups loosely packed fresh flat-leaf parsley leaves (3 large bunches)
2 cups thinly sliced radicchio (1/4 lb)

Directions

Whisk together lemon juice, zest, sugar, salt, and pepper until sugar is dissolved, then add oil in a slow stream, whisking until emulsified.
Just before serving, toss cabbage, parsley, and radicchio in a large bowl with just enough dressing to coat, then season with salt and pepper.

Serves 8.

Print recipe with images | without images

Passover Brisket
From Food and Wine magazine

Ingredients

1/3 cup light brown sugar
2 tablespoons kosher salt
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon sweet paprika
1 teaspoon coarsely ground black pepper
1/2 teaspoon cinnamon
1/2 teaspoon unsweetened cocoa powder
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground white pepper
One 5-pound beef brisket, trimmed
3 tablespoons vegetable oil
4 large onions, sliced 1/2 inch thick
2 pounds carrots, cut diagonally 1/8 inch thick
2 cups Coca-Cola
One 28-ounce can crushed tomatoes
1/4 cup ketchup

Directions

In a bowl, mix the brown sugar, salt, garlic powder, cayenne, paprika, black pepper, cinnamon, cocoa, coriander and white pepper. Rub the mixture all over the brisket, set it in a baking dish and cover with foil. Refrigerate overnight.
Preheat the oven to 350°. In a large enameled cast-iron casserole, heat the oil. Add the brisket, fat side down, and brown well over moderately high heat, 6 minutes per side. Transfer to a plate.
Reduce the heat to moderate and add the onions. Stir well, cover and cook, stirring, until softened, about 15 minutes.
Add the carrots, cover and cook, stirring, until the carrots begin to soften, 5 minutes. Transfer to a bowl.
Add the Coca-Cola, tomatoes and ketchup to the pot and stir over moderate heat. Add the brisket and any juices and spread the onions and carrots around the meat. If necessary, add enough water to half-submerge the brisket in liquid. Cover tightly and braise in the oven for 2 1/2 hours.
Transfer the brisket to a cutting board, cover with foil and let stand for 30 minutes. Raise the oven temperature to 425°. Slice the meat across the grain 1/4 inch thick, return to the casserole and spoon the sauce over the meat.
Return the pot to the oven and cook uncovered for 1 hour, or until the meat is fork-tender. Check every 20 minutes; if necessary, add water so the meat is half submerged. Remove from the oven and let stand for 15 minutes.
Transfer the meat to a platter, spoon the onions, carrots and sauce over and serve.

Serves 8.

Print recipe with images | without images

Fried Whole Artichokes
From Saveur magazine

Ingredients

6 artichokes
1 lemon, halved
Vegetable oil
Salt

Directions

For each of the artichokes, pull off the tough green outer leaves until you get to those that are mostly yellow. Cut stem down to about 1" and peel. Slice 1" off top of artichoke. Spread open leaves and scoop out fibrous white choke, using a spoon. Rub artichokes all over with a halved lemon to prevent discoloration.
Pour oil into a medium saucepan to a depth of 3" vegetable and heat over medium-high heat. When oil is very hot but not smoking, add 2 of the artichokes.
Cook, turning to brown evenly, about 8 minutes. Drain on paper towels and repeat process with remaining artichokes.
Place each fried artichoke, stem side up, on a work surface and flatten by pressing under a plate. Return each artichoke to hot oil and cook, turning to brown evenly, about 6 minutes. Drain on paper towels.
Sprinkle with salt and serve whole. The outer leaves will be crispy (they taste like vegetable chips); the heart, stem, and inner leaves will be tender.

Serves 6.

Print recipe with images | without images

Come Party With Me: Passover - Invite

partysugar — Mon, 14 Apr 2008 11:19:19 -0700

Passover starts this Saturday at sunset and along with it comes the most important celebration of the holiday, the Seder dinner. The Seder is a traditional gathering in which friends and family come together to commemorate the Exodus and freedom of the Israelite Jews from ancient Egypt. At the dinner, a strict diet - no foods with yeast or baking powder - is followed and many dishes have significant, symbolic meanings. All this week, I'll provide you with tips to make the most magnificent Seder dinner. To get things started, I've made a simple but elegant invite; to see how I did it, read more.

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

shiny paper
translucent paper
scissors
single hole punch
satin ribbon
computer and printer

To assemble the invite:

Start by creating a new document in Microsoft Word. Write out the details of the dinner. For mine I wrote - in Monotype Corsiva size 16, dark blue text - the following message:

Miss PartySugar requests your presence
at a modern Seder dinner to observe
the second night of Passover.

Sunday, April 20, 2008
7 o’clock pm

PartySugar's House, San Francisco
RSVP 415.555.5555

Center to the middle of the page. Print out on a plain white piece of paper and check for grammar and spelling mistakes. Once satisfied with the text, print out on shiny white paper.

Cut down to size. Cut the translucent paper down to the same size.

Punch a whole in each corner of the invite.

Decoratively run the ribbon through each of the holes to create a smooth border.

Tie the ribbon closed in either a knot or bow. Slide into an envelope and send.

View 15 Photos ›

Passover Pics

partysugar — Thu, 05 Apr 2007 10:58:49 -0700

Although I wasn't lucky enough to attend this Seder dinner that one of GeekSugar's friend's hosted on Monday night to celebrate Passover, I was ecstatic when she sent me the beautiful pictures. Isn't the table setting absolutely gorgeous?? I love the alluring gold plates and the Moroccan inspired glasses. Do you have elegant table scape or cool centerpiece photos from your last party? Share them with me in my Super Special Occasions group on TeamSugar. I regularly post my party pics and would love to see what amazing looks you are putting together at your own events.

To check out the rest of the images from the Seder dinner join the Super Special Occasions group or read more.

View 18 Photos ›

Come Party With Me: Passover - The Look & Music

partysugar — Sat, 31 Mar 2007 05:19:41 -0700

After the meal, the most important aspect of your Passover dinner is the table you will gather around to eat on. The meal is so traditional that I think a modern, chic, table adorned with a simple candle and flower scheme is the key. A beautiful set table will make the dinner feel more like a celebration and get guests in the mood for some delicious food. To get inspired by my decor ideas that include soft glowing lighting, smooth soulful music, read more

To ensure that the table is the center of focus clean up the rest of your dining room and remove clutter. Light long white taper candles and arrange on the outside of the room for warmth.
Set the table in a beautiful dark blue satin tablecloth and long white damask runner.

Run a row of simple glass votive holders all the way down the middle of the table.
Arrange blue flowers in low square vases and place in between the candles.

Leave a spot in the middle of the table for the Seder plate.
Set with your special china and silverware and linen napkins.

If you have a large number of people coming to dinner make placecards like these by folding a 3-8 inch piece of cardstock in half. Write the name of each guest on the front in your fanciest handwriting and cut a small hole at the crease. Slide a flower (use one of the blue ones from your arrangement to keep things uniform) through the hole and place on each person's plate.
Create a playlist with Hebrew music. Pair one instrumental cd (like David Yakobian) with one lyrical cd (like Jacob Balshan) and hit random for a selection of festive, interesting music.

How are you decorating your table for Passover and what will you be listening to?