YumSugar

Revisiting Travel Week

partysugar — Fri, 28 Dec 2007 10:50:18 -0800

This Summer YumSugar and I went on a trip around the world, and we invited you along for the ride! We devoted entire days to discussing the delicious cuisines from 10 different countries around the globe. I've looked back at all of our coverage and picked out my favorite memories from our culinary journeys. Here they are for you to revisit! Starting in top left corner and moving clockwise:

Yum celebrated all things Brazilian by making Pão de Queijo, a Brazilian cheese bread.
I planned a travel party.
In Morocco, we chowed down on kefta - spiced meatballs - with eggs.
We learned how to say cheers in 12 different languages.
When we went to Japan, we channeled our inner sushi chef by rolling sushi.

How about you? Where did you enjoy traveling to this year?

Come Party With Me: Travel Party - The Look & Music

partysugar — Fri, 27 Jul 2007 06:31:38 -0700

In my opinion, the best part of a travel party is transforming each room to resemble a different country. With a little imagination, it's easy to come up with festive and fun decor.

Mexico: Dress the table with Mexican blankets and hang a Mexican banner in a crisscross pattern along the ceiling. Plate chips and dips in plastic sombrero shaped serving platters. Use bright candles, flowers, and clear glasses for the tequila sunrises. Create a playlist with your favorite Latin stars: Luis Miguel, Mana, and my personal favorite Paulina Rubio.
Japan: Set the scene with red, white, and black decorations. Instead of floral arrangements, place bamboo in small vases filled with black stones. Rest a cherry blossom Japanese shade along one of your walls. Floating candles add a zen and relaxing touch. Search iTunes for some fun Japanese tunes. I recommend Pizzicato 5 and Cornelius.

Russia: Ornate metallic gold decorations with red accents are perfect to create a lux Russian room. Cover furniture with fur throws and arrange flowers in open Russian dolls. For music play Tatu and your other favorite Russian groups.
England: Plaster the ways with images of the Royal family, soccer teams like Manchester United, and a Union Jack banner. Instead of a tablecloth, cover the table with old covers of Hello magazine. If using red, white, and blue decor, be sure to make it British rather than American. Robbie Williams, Anastacia, Joss Stone, The Spice Girls, New Order, Oasis, Elton John and the Beatles should be playing softly in the background.
Cuba: Make posters that say, Abajo Fidel (Down With Fidel) in large block letters and pin to the walls. Wrap Cuba Libre glasses in Cuban flag beads. Allow more musically inclined friends to play the Cuban bongos or turn on a regatton radio station.

Do you have a great decorating or music idea for my travel-themed party? Tell us in the comments below!

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Come Party With Me: Travel Party - Drinks

partysugar — Thu, 26 Jul 2007 07:01:39 -0700

Creating a travel party menu was surprisingly super easy! I used popular foods from each country to define what I would make and the same strategy can be applied to the drinks. Each room will have still and sparkling water, plus a drink that relates to the country. Select drinks that highlight a different nation's alcohol and some that appeal to girly gals (sweeter, fruitier) and some that appeal to the tough guys (harder, non-sweet). In the Mexico room offer tequila sunrises. In the Japan room make guests take sake bombs (a shot of sake dropped into a cold glass of Japanese beer and pounded quickly). In the Russian room shake up vodka martinis and in the Cuba room Cuba Libres are an excellent option. Finally gin and tonics made with British gin (Beefeater or Martin Miller's) round out the menu. For the recipes to these classic cocktails from all over the world, read more

Tequila Sunrise
From Victoria Packing

1 ½ oz. tequila
3 oz. orange juice
1 oz. grenadine

Shake the tequila and orange juice together in a glass. Pour into a tall glass filled with ice and add the grenadine; do not stir.

Serves 1.

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Party's Perfect Vodka Martini
From PartySugar (hey I was a bartender!)

2 1/2 oz vodka (recommended grey goose)
1/2 oz dry vermouth
3 green olives on a tooth pick
martini glass, preferably chilled

Fill the martini glass with ice. Carefully pour the vermouth into the glass and set aside.
Fill a cocktail shaker with ice and the vodka. Shake vigorously for at least 20 seconds. You want ice crystals to form in the vodka.
Carefully pour out the ice being sure to coat the entire glass with vermouth.
Strain vodka into glass and garnish with olives.
Enjoy!

Serves 1.

Warning: it is not highly advised to drink three or more of these potent babies in a short amount of time. Trust me you will only end up with a horrible headache.

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Cuba Libre
From Drinkalizer

ice cubes
3 ounces rum
1 1/2 tablespoons lime juice
Chilled cola
Slice lime

Put ice cubes in a highball glass, add the rum and lime juice, fill with cola and garnish with a slice of lime.

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Gin & Tonic
From Food Network

4 to 5 Ice Cubes
3 ounces gin
4 ounces tonic water (recommended: Schweppes)
1 tablespoon freshly squeezed lime juice
Lime wedge for garnish

Place the ice cubes in a tall, narrow, chilled glass (the cubes should come near the top.)
Add the gin, then the tonic water, then the lime juice, stirring well.
Garnish with lime wedge, and serve immediately.

Serves 1.

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Come Party With Me: Travel Party - Menu II

partysugar — Wed, 25 Jul 2007 09:51:31 -0700

I've already got a portion of the menu planned for this week's travel party - where the theme takes itself from five countries. The Mexican, Japanese, and Russian rooms will have delicious savory nibbles, dips, and tasty appetizers for guest to enjoy while they mingle. For an element of surprise, create an English cheese tasting platter for the British room. Generally cheese platters consist of Italian, French, or Swiss cheeses, so a platter with nuts, jams, honey, fig crackers, English cheddar, and Stilton will wow guests with your originality. Meaty Cuban sandwiches with pickles and mustard finish up the menu. Head over to Cost Plus World Market to supplement the rooms with sweet treats and exotic bites from the respective countries. For the recipes that will take you around the globe, read more

Farmhouse Cheddar and Fig Crackers
From Food & Wine magazine
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3 large dried figs, preferably Calimyrna
Boiling water
1 3/4 cups all-purpose flour
1 stick (4 ounces) unsalted butter, at room temperature
1/4 pound extra-sharp farmhouse Cheddar cheese, preferably from England, grated (1 1/4 cups)
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
1 large egg, lightly beaten

In a small heatproof bowl, soak the figs in boiling water until softened, about 20 minutes. Drain the figs and pat dry. Slice off the tough stems, then cut the figs into 1/2-inch dice.
In a food processor, combine the flour, butter, Cheddar cheese, kosher salt and pepper and pulse until the mixture resembles coarse meal. Scrape the mixture into a large bowl and add the figs and egg. Using your hands, work the dough until it comes together.
Scrape the dough onto a large piece of plastic wrap and pat it into a 12-by-2-inch rectangular log. Wrap the log tightly and refrigerate until firm, at least 1 hour, or overnight.
Preheat the oven to 375°. Butter 2 large baking sheets. Slice the log of dough crosswise 1/4 inch thick.
Arrange the slices at least 1 inch apart on the prepared baking sheets.
Bake the Cheddar crackers for about 12 minutes, or until they are golden brown and slightly firm. Carefully transfer the crackers to a wire rack to cool.

Makes 3 dozen.

Make ahead: the dough can be tightly wrapped in plastic and refrigerated for up to 2 days or wrapped in plastic, then in aluminum foil and frozen for up to 1 month. The crackers can be stored at room temperature in an airtight container for up to 2 days.

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Cuban Sandwich
From Whole Foods

1 mini baguette (6 oz, whole grain, if available) cut in half and sliced open to make 4 halves
mayonnaise and Dijon mustard, to taste (optional)
4 very thin slices Black Forest or other lean deli ham
4 very thin slices deli smoked peppered turkey breast
4 very thin slices deli salami
1 large dill pickle, thinly sliced
4 very thin slices Swiss cheese
1/2 cup baby spinach leaves
2 thin slices purple onion
2 slices red pepper, raw or roasted

Heat a cast iron skillet or griddle, or a double-sided sandwich maker such as a Foreman Grill.
Spread mustard and mayonnaise as desired on each piece of the bread.
Layer 2 slices each of the ham, turkey, salami, and cheese on 2 pieces of the bread.
Layer even amounts of pickle between the meat and cheese.
Top each with even amounts of spinach, purple onion, and red pepper.
Using the top of the bread, make 2 sandwiches.
Place them on the hot skillet or griddle. (If desired, you can use a small amount of butter on the grill).
Lay a heavy iron skillet or other heavy skillet on top of the sandwich. (You may need to prepare one sandwich at a time). Flatten the sandwich to about 1/4 of its original size,
Grill for about 2 to 3 minutes on each side.
If using a double-sided sandwich maker, grill for 3 to 4 minutes, watching carefully.

Serves 2

Nutrition Information: Per Serving (168g-wt.): 380 calories (150 calories from fat), 16g total fat, 5g saturated fat, 3g dietary fiber, 20g protein, 36g carbohydrate, 50mg cholesterol, 1310mg sodium

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Come Party With Me: Travel Party - Menu I

partysugar — Tue, 24 Jul 2007 08:57:39 -0700

This week, I've invited guests to join me in traveling to five countries. While we won't be actually jetting on a plane and heading to each destination, five rooms in my house will be transformed into a specific theme based around each country. The rooms will have unique decor, music, food, and drinks. In the Mexican themed room I'll fill huge bowls with multi colored tortilla chips and homemade salsa. A large mortar and pestle will hold just mashed guacamole. I'll take help from the grocery store or local Japanese restaurant for the Japanese themed room, and offer platters of various types of sushi: California rolls, spicy tuna rolls, assorted sashimi, etc. Order whatever you and your friends like. Offer guests a classic bite of Russia with cornmeal blinis and caviar in the Russian themed room. To take a culinary journey around the world in your very own home, read more

Salsa
From Simply Recipes

2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
1/2 red onion, finely diced
1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
1 serrano chili pepper (stems, ribs, seeds removed), finely diced
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
Optional: oregano and or cumin to taste

Start with chopping up 2 medium sized fresh tomatoes.
Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for heat.
Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.
Let sit for an hour for the flavors to combine.

Makes approximately 3-4 cups.

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Guacamole
Modified from Avocado Central

4 Hass Avocados, peeled and pitted
2 lemons, juiced
2 cloves garlic, peeled and minced
¼ Cup cilantro, chopped
¼ Cup green onion, diced
¼ tsp ground cumin
1-2 Jalapeño, seeded and all of them minced
Salt and chile powder to taste

Place avocados in a large bowl and mash them.
Add lemon juice and mix well.
Add remaining ingredients and mix well.
Refrigerate for 30 minutes and serve with tortilla chips.

Serves 12.

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Cornmeal Blini with Caviar
From Chow

1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, lightly beaten
1 cup milk
Vegetable oil
1/2 cup plus 2 tablespoons salmon caviar
1/4 cup plus 1 tablespoon Osetra caviar
2 cups crème fraîche
1 bunch chives, finely chopped
30 small fresh chervil leaves

Heat the oven to 250°F.
In a medium bowl, combine the cornmeal, flour, baking soda, and salt and stir well to mix. Add the egg and milk, and mix until smooth.
Heat a heavy griddle or skillet over medium heat until hot, then brush with oil. Using a spoon and working in small batches, drop 1-tablespoon-size dollops of batter into the skillet. When bubbles form evenly on the top of the blini, turn (just once) and cook the blini until golden.
Transfer the first batch of cooked blini to a heatproof plate lined with paper towels and keep warm, covered, in the oven.
Repeat with the remaining batter.
To serve, top each warm blini with 1 tablespoon crème fraîche, 1 teaspoon salmon caviar, 1/2 teaspoon of Osetra caviar, a pinch of chives, and a chervil leaf. Serve immediately.

Makes 30 blini.

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Come Party With Me: Travel Party - Invites

partysugar — Mon, 23 Jul 2007 07:03:38 -0700

As it's our second edition of travel week here on YumSugar, I thought it would be perfectly fitting to plan and host a globe trotting fiesta. That's right you guessed it: a travel party! What on earth is a travel party? It's a blowout bash where each room takes the theme of a different country. I've picked five countries (Mexico, Japan, Russia, England, and Cuba) for five rooms in my house and each one will have its own appetizers, drinks, and decor. Instead of sending out a standard party invite, I'm sending faux passports to all of my guests. They have to bring the passport to the party and will receive a stamp on the pages after consuming the specified beverage for said country. More on that later, it's invitation making time! To see how I made this adorable passport booklet invitation just read more

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

dark blue cardstock
light blue regular printer paper (5-6 sheets)
scissors
glue
stapler
computer & printer
an image of the American passport cover
images of each country's flags

To assemble an invitation similar to the one seen here:

Start by dragging the passport image into the right hand side column of a new word document that is set in two columns. Crop it, cutting out the words and leaving the symbol intact in the middle.

Above the symbol add the passport in all capital letters and below it type United States of America. Print out a test copy and once satisfied print out on the dark blue cardstock. This will serve as the front cover to your passport invite. Set aside while making the pages.

On another new document set into two columns, insert a a blank square. When guests arrive at the party, snap a Polaroid pic, cut down to size and glue inside the square. In my invite I used geeksugar's avatar for her invite. I included her birthday and home address.

On the other side of the column write out the details of the party. To make it fun include typical travel speak. Like a real passport, number all of the pages. Here's what I wrote in American Typewriter size 11:

PartySugar invites you to grab your passport and join her in an adventure around the world!

Take Off Date:
Saturday July 28, 2007
Estimated Time of Departure:
20:00
Departing From:
PartySugar’s House, SF
RSVP:
415.555.5555

Travel chic attire requested.
This passport is your ticket to the party.

Print out a test copy and once you are satisfied, print out on a sheet of light blue printer paper.

Create the country pages of the invite by labeling the top of each column with the page number and the words that are found at the top of a passport's real pages.

Entries Departures
Visas
Entrées / Entradas Sorties /Salidas

Drag the image of the flags onto the passport pages. Each country should have its own page. Print out a test copy and once you are satisfied, print out on the light blue printer paper.

Cut the pages of the booklet in half so that all of the pages are separate, also cut all pages to the same size. Put in numerical order.

Cut the passport cover down to the size of the booklet pages. Carefully fold in half.

Wrap around the pages and staple on the front outside crease of the passport. Ensure that the staples, one at the top and another at the bottom, went all the way through to the back enclosing each page inside of the book.

Voila! Your passport is done. Send in envelopes addressed with your best handwriting.

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Come Party With Me: Vampire Party - Desserts

partysugar — Wed, 21 Oct 2009 11:45:41 -0700

Since vampires are so hot right now, I'm jumping on the bandwagon and throwing a fangtastic Halloween party. The savory menu consists of fun finger foods, so to ensure that no extra plates and utensils are necessary, I'm serving a portable, pop-in-your mouth dessert. No vampire travels without a coffin - unless he has a special ring like the Salvatore Brothers - that's why these almond brownie coffins fit the theme perfectly. The brownies are chocolate with chunks of dark chocolate covered almonds with a marzipan coffin topping. To check out the recipe, read more.

Almond Brownie Coffins
From Martha Stewart

Ingredients

1/2 cup plus 2 tablespoons all-purpose flour, plus more for pan
1 teaspoon coarse salt
8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
1/2 cup unsweetened Dutch-process cocoa powder, plus more for marbling
1 teaspoon pure vanilla extract
2 large eggs, room temperature
3/4 cup granulated sugar
1/4 cup packed light-brown sugar
8 ounces dark-chocolate-covered almonds, chopped
3 ounces marzipan
Royal Icing and Fleurs-de-lis

Directions

Preheat oven to 325 degrees. Butter an 8-inch square pan, and line it with parchment, leaving a 2-inch overhang on 2 sides. Butter and flour parchment, tapping out excess.
Combine flour and salt in a small bowl.
Melt butter in a medium saucepan over medium heat. Sift cocoa powder on top of butter, and whisk to combine. Let cool 3 minutes.
Gently whisk in vanilla and eggs, then stir in sugars and flour mixture until just combined. Fold in almonds, then spread batter evenly in prepared pan.
Bake until the top is firm and set, about 30 minutes. Transfer pan to a wire rack, and let cool for 20 minutes. Remove brownies from pan using parchment overhang, and let cool on wire rack. (Brownies will keep at room temperature for up to 3 days.)
Using the large coffin template, cut out brownies.
Dust marzipan lightly with cocoa powder, and mix until marbled dark brown. Roll out marzipan to 1/4-inch thickness. Using the small coffin template, cut out 1 marzipan coffin for each brownie. Gently press a coffin on top of each brownie.
Fill a pastry bag fitted with the smallest plain round tip with royal icing. Decorate marzipan with small dots around the edges, and apply 1 fleur-de-lis to each coffin with a small offset spatula, securing each with a dot of royal icing.

Makes 12 coffins.

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More Details on Gourmet's Collapse

YumSugar — Tue, 06 Oct 2009 11:30:32 -0700

Yesterday morning began with breaking news that, after 68 years of publication, Gourmet was going out of print, and now we have more details on the magazine's collapse. Although the glossy will cease to exist, the Gourmet brand will live on through book publishing and TV programs. Staffers at the magazine were first unaware, then teary-eyed and harried, as they were allegedly given 48 hours to leave.

According to publisher Condé Nast, which staunchly defended its position, star editor Ruth Reichl will likely part ways with the publishing house, although this has not been confirmed. She, too, admitted her surprise, tweeting, "Thank you all so much for this outpouring of support. We're all stunned, sad . . . Hard to believe it's over."

Hard to believe indeed. From food personalities to subscribers, everyone has shown an overwhelming amount of regret. I'll miss the pages of exquisite photography and timeless travel pieces, and Party doesn't know how she'll live without the recipes. What will you miss about Gourmet?

Killer App: Blue Cheese and Arugula Crostini

YumSugar — Fri, 02 Oct 2009 03:50:47 -0700

Sometimes a cheese plate is too predictable, and a salad seems boring. In those moments, I like to fix up a platter of these arugula-adorned crostini, which deliver both the richness of blue cheese and some greenery to get your meal going. To balance out the bitter greens and pungent cheese, I slice up a loaf of sweet cranberry-walnut bread, though any fruity and nutty dough will do. This appetizer is super easy to make, so it's perfect for a spontaneous dinner party or a dish that needs to travel. I recommend choosing a very strong cheese that's creamy and easy to spread. Get the other details and check out the recipe.

Kelsey Nixon's Still Cooking Up a Storm

partysugar — Tue, 21 Jul 2009 10:23:17 -0700

When I first saw Kelsey Nixon compete on the Next Food Network Star last season, I knew there was something special about the perky blonde from Utah. Now, a year after she was kicked off the show, Kelsey is blazing a trail for herself in the food industry. Recently, I had the chance to chat with Kelsey and I was surprised to learn that while spirited, she's not overly hyper. Besides cooking with Spike Mendelsohn on her Food2 show, Kelsey's working as a kitchen consultant in New York City and is Pyrex's new spokeswoman. To find out what Kelsey thinks of Spike and see her impressions of the current cast of NFNS, keep reading