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Come Party With Me: Valentine's Day Single Gal Soirée - The Look

partysugar — Fri, 15 Feb 2008 11:01:51 -0800

As cheesy as it sounds red and pink decorations - with lots of hearts - are fun for any Valentine's Day party. Start by covering the table with a vibrant red tablecloth. Scatter heart confetti across the cloth. Set up the fondue pots and arrange large platters with the dippers around the pots. Stack appetizer plates and cocktail napkins on the ends of the table. Instead of using regular fondue picks use metallic heart picks. Fill vases with lush red tulip arrangements. For a super-festive atmosphere hang a Valentine's Day garland or banner, light-pink Christmas lights, and pink candles. Oh and the best part is, if you're hosting your party this weekend like I am, you may be able to pick up a lot of these decorations at half price!

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Come Party With Me: Valentine's Day Single Gal Soirée - Drinks

partysugar — Thu, 14 Feb 2008 14:29:15 -0800

My sister and her BFF have asked everyone to bring a bottle of wine to their Valentine's Day fondue party. They've assigned everyone a different kind of wine: some gals are bringing champagne, others white, and others red. Naturally there will be lots of still and sparkling water. The hostesses will be offering one signature cocktail to get the night started off on the right foot. Spiked pink lemonade is simple to make in a big batch and refreshing to drink.

The cocktail has a fabulous pink color, perfect for any Valentine's Day soirée - for the recipe, read more.

Spiked Pink Lemonade
From Everyday With Rachael Ray magazine

1 bottle (750 ml) vodka or gin
5 cups lemonade
2 cups cranberry juice
3 cups ginger ale

Combine all the ingredients in a big pitcher, stir and serve!

Serves 6-8.

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Come Party With Me: Valentine's Day Single Gal Soirée - Dessert

partysugar — Wed, 13 Feb 2008 09:13:31 -0800

No Valentine's Day fondue party is complete without chocolate fondue. This gooey and delicious dessert is decadent and festive. Serve with the classic accompaniments: fruit - strawberries, bananas, pineapple - salted pretzel sticks, biscotti, cubed pound or cheesecake. For a super special treat, make homemade marshmallows, tint them pink with red food coloring, and cut out with a heart shaped cookie cutter. For the classic chocolate fondue recipe and another for the marshmallows, read more.

Classic Chocolate Fondue
From Paula Deen

1 cup whipping cream
8 ounces premium chocolate, chopped
2 teaspoons orange liqueur (recommended: Grand Marnier)
Various sliced fruits and/or dessert treats, for dipping

Over low flame, heat cream until warm, but do not bring to a boil.
Pour in chocolate while stirring continuously. Mixture will become smooth. Stir in liqueur and transfer to a fondue pot.
Dip with various fruits or dessert treats.

Serves 8-10.

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Homemade Marshmallows
From Alton Brown

3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes.
Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high.
Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes.
Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

Makes approximately 9 dozen marshmallows.

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Come Party With Me: Valentine's Day Single Gal Soirée - Menu

partysugar — Tue, 12 Feb 2008 08:29:56 -0800

Although I'm not in a relationship, that doesn't mean I'm not going to celebrate Valentine's Day! This year I'm helping my sister and her BFF plan an all girl party. To make things festive and sexy, we're serving fondue. A fondue party appeals to everyone because guests can pick and choose what they want to dip into the melted cheese pleasing both vegetarians and meat eaters alike.

For our party, we will be serving the classic Swiss version of fondue as well as two other variations: a goat cheese fondue and a beer cheddar fondue. Cubed bread - both wheat and white - vegetables, fingerling potatoes, and pear slices will be used as dippers. For these fabulous fondue recipes, read more.

Cheese Fondue
From Gourmet magazine

1 garlic clove, halved crosswise
1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
1 tablespoon cornstarch
2 teaspoons kirsch
1/2 lb Emmental cheese, coarsely grated (2 cups)
1/2 lb Gruyère , coarsely grated (2 cups)
cubes of French bread on fondue forks or long wooden skewers
Special equipment: a fondue pot

Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
Stir together cornstarch and kirsch in a cup.
Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil).
Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
Transfer to fondue pot set over a flame and serve with bread for dipping.

Serves 6.

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Fingerling Potatoes and Goat Cheese Fondue
From Martha Stewart

2 pounds fingerling potatoes (30 to 40)
1 teaspoon salt
8 ounces soft goat cheese, room temperature
1 cup nonfat buttermilk
1/2 teaspoon coarsely ground black pepper
1 bunch of chives, finely chopped
3 tablespoons finely chopped fresh thyme leaves
3 tablespoons finely chopped fresh tarragon leaves
3 tablespoons finely chopped fresh flat-leaf parsley
1 chervil, for garnish

Place fingerling potatoes and salt in a large saucepan with enough cold water to cover generously. Place over high heat, and bring to a boil.
Reduce to a simmer, and cook until potatoes are tender, about 15 minutes.
Remove pan from heat, and drain potatoes in a colander. Transfer potatoes to a platter; set aside.
Place goat cheese and buttermilk in a heat-proof bowl or the top of a double boiler, and place over a pan of simmering water. Warm mixture, stirring until it is very smooth, 5 to 7 minutes.
Remove from heat, and stir in pepper, chives, thyme, tarragon, and parsley.
Place in the bowl of a small fondue pot or in a warm serving bowl; serve immediately with fingerling potatoes garnished with chervil.

Serves 12 to 14.

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Beer and Cheddar Fondue
From Southern Living magazine

1/2 pound ground pork sausage
6 tablespoons butter
1 onion, chopped
1 garlic clove, chopped
6 tablespoons all-purpose flour
2 cups milk
2 (8-ounce) blocks Cheddar cheese, shredded
1 cup beer*
1 (4-ounce) can chopped green chiles
1/2 teaspoon salt
1/4 teaspoon ground red pepper
Cubed French bread or sliced pears

Cook ground pork sausage in a large saucepan over medium heat, stirring until it crumbles and is no longer pink. Drain and remove sausage from pan.
Melt butter in saucepan over medium heat; add onion and garlic, and sauté until tender.
Add flour, stirring until smooth. Cook, stirring constantly, 1 minute.
Gradually add milk, stirring until thickened. Add cheese, stirring until melted.
Remove from heat; stir in sausage, beer, and next 3 ingredients.
Transfer to a fondue pot or slow cooker; keep warm on low. Serve with cubed French bread or sliced pears.

Makes about 6 cups.

*Nonalcoholic beer may be substituted for regular beer.

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Come Party With Me: Valentine's Day Single Gal Soirée - Invite

partysugar — Mon, 11 Feb 2008 05:07:31 -0800

This week I'm helping my sister and her best friend plan a Valentine's Day party. None of us are in a relationship and instead of sitting at home sulking, we're gathering up a group of single gals and hosting an uber-girlie fiesta. If you don't have a special sweetie, I suggest you do the same! Before the party can begin we have to send the invites. You could send out boxed Valentines or make a crafty invitation like the one I made here. To see how I made this adorable invite, read more.

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

cardstock in different shades of pink and red
ribbon
scissors
gluestick
heart confetti
computer and printer

To assemble the invite:

Start by creating a new word document. Write out the details of the party. For my invite I used the font Century Gothic in size 12 to write this message:

Valentine’s Day is almost here,
if you’re single and fabulous have no fear…
Because we’re throwing a party!

Please join us for a celebration of self-love, fondue, and fun.
Saturday, February 16, 2008
8:00 pm

Erica’s house, San Francisco
Please RSVP

Erica Tricia
415.555.4444 415.555.333

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

Fold the top third of the invite down covering the text. Cut the extra third of cardstock off the bottom.

Get creative with the front of the invite. Cut out hearts in different shapes and sizes and glue to cardstock. For mine, I cut hearts out of two shades of red cardstock and turned them into kites with pale pink ribbon.

Decorate the inside of the invite by scattering the heart confetti all over, gluing the pieces into place.

Slide into an envelope and send.

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Come Party With Me: Valentine's Dinner For Two - Menu

partysugar — Tue, 10 Feb 2009 09:00:58 -0800

This Valentine's Day, serve your sweetheart a special dinner that features savory aphrodisiacs. Select a seductive menu that is filling, delicious, and romantic. Entice them with a French onion crostini starter. It's an appetizing variation of the popular soup. Next move onto a luxuriously creamy oyster soup. Fried leeks provide a crunchy texture and mild onion flavor. For the entree, sear thick steaks and top them with a rich blue-cheese butter. A crisp arugula and artichoke side salad with Sherry vinagerette completes the menu. For those of you with vegetarian lovers, simply omit the steak from the menu. All the single ladies should consider hosting a single gal soirée!

For the recipes to these indulgent, passion-inducing dishes, read more.

French Onion Crostini
From Everyday with Rachael Ray

Ingredients

1/4 cup plus 2 tablespoons extra-virgin olive oil
6 yellow onions (about 2 pounds), thinly sliced
2 sprigs fresh thyme
Salt and pepper
1/2 baguette, preferably semolina, cut crosswise into 24 slices
2 cups shredded Swiss or Jarlsberg cheese (about 5 ounces)

Directions

In a large, heavy pot or skillet, warm 1/4 cup olive oil over medium-low heat. Add the onions and 1 sprig thyme and cook, stirring every 10 minutes or so (if they start sticking to the pan, add a splash of water), for about 1 1/2 hours. Season to taste with salt and pepper.
Meanwhile, preheat the oven to 350°.
Arrange the baguette slices on a baking sheet and brush on both sides with the remaining 2 tablespoons olive oil. Season with salt and pepper. Bake until crisp, 10 to 15 minutes.
Place about 1 tablespoon cheese on each toast; bake until the cheese is melted, about 5 minutes.
Remove the leaves from the remaining thyme sprig and chop. Top each toast with the caramelized onions and chopped thyme.

Makes 24.

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Oyster Soup with Frizzled Leeks
From Gourmet

Ingredients

For fried leeks
2 large leeks (white and pale green parts only), trimmed
4 cups vegetable oil
For soup
1 1/2 cups shucked small oysters (6 dozen) with 1 1/2 cups of their liquor (if necessary, add enough bottled clam juice to bring total to 1 1/2 cups)
2 medium leeks (white and pale green parts only), chopped
2 large russet (baking) potatoes (1 pound total)
1 teaspoon salt
3 tablespoons unsalted butter
3 1/2 cups water
1 cup half-and-half
Pinch of cayenne

Directions

Fry leeks: cut leeks crosswise into 2-inch lengths, then cut lengthwise into enough very thin strips to measure 2 cups. Wash leek strips in a bowl of cold water, agitating them, then lift out and pat dry.
Heat oil in a deep 4-quart heavy saucepan until it registers 360°F on thermometer. Fry leeks in 8 batches, stirring, until golden, about 10 seconds per batch. Transfer as fried with a slotted spoon to paper towels to drain. Cool completely (leeks will crisp as they cool).
Make soup: pick over oysters, discarding any bits of shell, and rinse well.
Wash chopped leeks in a bowl of cold water, agitating them, then lift out and drain well.
Peel potatoes and cut into 1/2-inch cubes. Cook leeks, potatoes, and salt in butter in a 4-quart heavy saucepan, covered, over low heat, stirring occasionally, until leeks are golden and potatoes are beginning to soften, about 15 minutes.
Add water and simmer, covered, over moderate heat until potatoes are very tender, about 10 minutes. Purée soup in batches in a blender until very smooth (use caution when blending hot liquids), transferring to a bowl.
Return soup to saucepan. Add oyster liquor and half-and-half and bring to a simmer over moderate heat, stirring occasionally (do not boil).
Add oysters and cayenne and cook, stirring occasionally, just until oysters become plump and edges curl, about 3 minutes. Season with salt.
Serve soup topped with fried leeks.

Serves 8.

Make ahead: Fried leeks can be made 3 days ahead and kept in a sealed plastic bag at room temperature. Soup base (without oyster liquor, half-and-half, oysters, and cayenne) can be made 2 days ahead and cooled, uncovered, then chilled, covered.

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Smoked Paprika-Rubbed Steaks with Valdeón Butter
From Food and Wine

Ingredients

4 large garlic cloves, thinly sliced
1/2 tablespoon kosher salt
1 tablespoon Pimentón de la Vera (smoked Spanish paprika)
Pinch of cayenne
Pinch of dried oregano
1/4 cup extra-virgin olive oil
Four 10-ounce rib-eye steaks, about 1 inch thick
4 tablespoons unsalted butter, softened
1 tablespoon finely chopped shallot
1 scallion, dark-green part only, finely chopped
2 ounces Valdeón or other intense and creamy blue cheese, crumbled (1/3 packed cup), at room temperature

Directions

On a work surface, using the flat side of a chef's knife, mash the garlic to a paste with the salt. Scrape the garlic into a small bowl.
Stir in the paprika, cayenne and oregano. Gradually stir in the olive oil. Spread the mixture on a large platter, add the steaks and turn to coat, rubbing in the marinade. Let stand at room temperature for 1 to 4 hours or refrigerate overnight.
Meanwhile, in a medium bowl, mash the butter with the shallot and scallion. Stir in the Valdeón. Scrape the blue cheese butter onto a sheet of plastic wrap and pat it into a 4-inch log. Wrap and refrigerate until firm, at least 30 minutes.
Light a grill or preheat a grill pan. Scrape some of the marinade off the steaks and grill over a medium-hot fire, turning once, about 8 minutes for medium-rare meat. Slice the butter 1 inch thick, set a pat on each steak and serve.

Serves 4.

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Arugula and Baby Artichoke Salad
From Martha Stewart

Ingredients

For artichokes:
2 lemons
8 baby artichokes, trimmed
1 tablespoon extra-virgin olive oil
Fine sea salt and freshly ground pepper
1/4 cup plus 2 tablespoons white wine
2 tablespoons pistachios
Pinch of freshly grated Parmesan cheese
For croutons
2 tablespoons butter
Sourdough bread, crusts removed, cut into 24 cubes (1 inch each)
Coarse salt and freshly ground peppe
For salad:
8 ounces arugula, washed and dried
2 tablespoons pistachios, chopped
Fine sea salt and freshly ground black pepper
2 tablespoons Sherry Vinaigrette, recipe below
1 ounce Parmesan cheese, shaved

Directions

Make artichokes: fill a medium bowl with cold water. Squeeze the juice of two lemons into the water and add the lemon halves.
Thinly slice artichokes lengthwise using a mandoline, placing them in lemon water as you slice. Heat oil in a medium skillet over medium-high heat. Drain artichokes and pat dry. Season with salt and pepper and add to skillet; cook, stirring until golden.
Add wine and cook until almost evaporated, about 30 seconds. Add pistachios and sprinkle with Parmesan.
Make croutons: heat butter in a large skillet over medium-high heat. Add bread and cook, stirring, until golden brown and toasted; season with salt and pepper.
Transfer to a paper-towel-lined plate to drain. Let cool.
Place arugula, pistachios, and croutons in a large bowl; season with salt and pepper.
Drizzle with vinaigrette and toss gently to combine.
Place place some of the artichokes in the center of a serving plate. Top with salad. Garnish with remaining artichokes and Parmesan. Serve immediately.

Serves 4.

Sherry Vinaigrette

1 tablespoon Dijon mustard
3 tablespoons sherry-wine vinegar
1/2 tablespoon red-wine vinegar
1/4 cup extra-virgin olive oil
1/4 cup olive oil
1/4 cup canola oil
Fine sea salt and freshly ground white pepper

In a medium bowl, whisk together mustard and vinegars until frothy. Continue mixing vinegars with an immersion blender while slowly pouring in each oil; season with salt and pepper.
Transfer vinaigrette to a tightly sealed jar and keep refrigerated until ready to use. Mix well before using.

Makes 1 cup.

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