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Come Party With Me: Waterpark Party - The Look

partysugar — Fri, 01 Aug 2008 09:15:34 -0700

Use bright blue and lime green to create a festive decor for a party at Waterworld USA. Cover the park's picnic table with a fun tablecloth. Matching plates, napkins, and utensils complete the look.

Fill colorful baskets with homemade potato chips and place on the table. Pack the punch in a portable cooler, and serve the refreshing concoction in compostable cups.

To ensure that your bathing suit bottom doesn't snag, drape a large beach towel over the table's benches. Clear lip balm with a moderate SPF makes the perfect party favor.

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Come Party With Me: Waterpark Party - Drinks

partysugar — Thu, 31 Jul 2008 12:15:24 -0700

Lately I've been into making cocktails with rum. I'm sick of vodka drinks and have since started experimenting with the Latin libation. For the waterpark party, I plan on mixing up this refreshing rum punch. It looks like lemonade, so if anyone asks what we're sipping that will be our quick reply! This potent cocktail, from the inventive minds of MyRecipes.com, is a blend of rum, brandy, and pineapple, orange, and grapefruit juices. To make it more thirst quenching, I'll float a splash of sparkling water on top.
Get the tantalizing recipe when you, read more.

Ultimate Rum Punch
From Coastal Living magazine

Ingredients

3/4 cup golden or amber rum
1/2 cup coconut rum
1/4 cup apricot brandy
1 cup pineapple juice
3/4 cup orange juice
1/4 cup pink grapefruit juice
Garnish: Limes, sliced

Get more recipes at MyRecipes.com

Directions

Combine all ingredients in a pitcher. Pour over ice to serve. Garnish with lime slices, if desired.

Serves 6-8.
Like the recipe above? Try out some of these other ones:

- Must-Have Margaritas
- Cool Cocktail Recipes
- 10 Fantastic Party Starters
- The Best Seafood Dives from Coastal Living

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Come Party With Me: Waterpark Party - Desserts

partysugar — Wed, 30 Jul 2008 15:00:42 -0700

Although we will be splashing around in bathing suits, I want to offer my friends one decadent treat at my waterpark party. A chocolatey brownie - kept cold in a cooler - is deliciously rich.

This wonderful recipe, from our friends at MyRecipes.com, is simple and straightforward. I'm not a fan of walnuts in brownies, so I'll substitute chocolate chips! To learn how to make this portable picnic dessert, read more.

Perfect Picnic Brownies
From Coastal Living magazine

Ingredients

1/2 cup butter
5 ounces unsweetened chocolate, coarsely chopped
3 large eggs
1 1/4 cups sugar
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup chopped walnuts

Directions
Get more recipes at MyRecipes.com

Melt butter and chocolate in a saucepan over low heat.
Beat eggs and sugar at medium speed with an electric mixer until well blended. Gradually add chocolate mixture to egg mixture, beating at low speed until blended.
Gradually add vanilla and flour, beating until blended. Stir in walnuts.
Pour into a lightly greased, aluminum foil-lined 8-inch square pan.
Bake at 325° for 35 minutes. Cool completely on a wire rack. Cut into squares.

Serves 8-10.

Like the recipe above? Try out some of these other ones:

- 12 Summer Pasta Salads
- Snack Mixes To Go
- Summer Sides and Desserts
- The Best Seafood Dives from Coastal Living

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Come Party With Me: Waterpark Party - Menu

partysugar — Tue, 29 Jul 2008 09:00:34 -0700

When planning a picnic, select dishes that taste better the next day. Look for recipes that are served cold or at room temperature, and that need time for the flavors to mix. For an afternoon at Waterworld USA, offer guests a delicious roasted shrimp and orzo salad. Flavored with scallions and fresh parsley, this salad is light but filling. A pressed sandwich stuffed with Italian ingredients like pesto and mozzarella is rustic and scrumptious. For a decadent treat, give each guest a take-out container full of homemade potato chips. To look at these picnic-perfect recipes, read more.

Roasted Shrimp and Orzo
From Ina Garten

Ingredients

Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced

Directions

Preheat the oven to 400 degrees F.
Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well.
Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Serves 6.

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Pressed Sandwiches
From Martha Stewart

Ingredients

2 cups fresh basil leaves, rinsed and dried
1/2 cup freshly grated Parmesan cheese
1/3 cup pine nuts, lightly toasted
2 garlic cloves, coarsely chopped
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 red bell pepper (about 7 ounces)
1 small eggplant (about 8 ounces), cut lengthwise into 1/4-inch-thick slices
1 zucchini (about 8 ounces), cut lengthwise into 1/4-inch-thick slices
1 yellow summer squash (about 7 ounces), cut lengthwise into 1/4-inch-thick slices
Extra-virgin olive oil, for brushing
Coarse salt and freshly ground pepper
2 loaves ciabatta (each about 8 by 10 inches), halved horizontally
1 pound fresh mozzarella cheese, cut into 1/4-inch-thick slices
1/3 pound thinly sliced prosciutto

Directions

Make the pesto: Pulse basil, Parmesan, pine nuts, garlic, salt, and pepper in a food processor until combined. With machine running, add 1/2 cup oil in a slow, steady stream. Transfer to a small airtight container, and top with remaining oil. Pesto can be refrigerated overnight.
Preheat grill or grill pan to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Grill bell pepper, turning with tongs, until blackened all over. Place in a bag, close bag, and steam 15 minutes. Peel pepper, and discard skin.
Lightly brush both sides of eggplant, zucchini, and summer squash with oil, and season with salt and pepper. Grill, flipping once, until golden brown and soft, 3 to 4 minutes per side.
Pull out most of the doughy center of bread, and reserve for another use (such as breadcrumbs). Brush inside of each loaf with oil. Spread pesto over bottom half of each loaf.
Top one loaf bottom with grilled vegetables and half the mozzarella; top remaining loaf bottom with prosciutto and remaining mozzarella.
Sandwich top and bottom of each loaf, and press firmly. Tightly wrap each sandwich in plastic, allowing air to release before sealing.
Wrap each in parchment paper, and tie with kitchen string. Place sandwiches in refrigerator, and weigh down with a heavy object (such as a Dutch oven). Refrigerate at least 2 hours (or overnight). Slice, and serve.

Serves 6.

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Potato Chips
From Food and Wine magazine

Ingredients

5 Idaho baking potatoes, peeled
Kosher salt
Vegetable oil, for frying

Directions

Using a mandoline, slice the potatoes 1/16 inch thick. Rinse the slices under cold water and put them in a large bowl with 2 tablespoons of salt. Add cold water to cover and let stand for 1 hour.
Drain the potatoes and return them to the bowl. Add water to cover and let soak for 1 more hour. Drain and pat dry.
In a large pot, heat 2 inches of oil to 350° over moderately high heat. Working in small batches, fry the potato chips, stirring a few times, until golden, about 4 minutes. Using a slotted spoon, transfer the potato chips to paper towels to drain. Sprinkle with salt and serve.

Serves 8.

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Come Party With Me: Waterpark Party - Invite

partysugar — Mon, 28 Jul 2008 11:15:33 -0700

When I was little, one of the highlights of Summer was a day at the waterpark. This year I've decided to relive the memories by hosting a party at Waterworld USA in Concord, CA.

I'll invite a group of friends to join me for a day of fun at the aquatic park. Instead of eating at one of the park's overpriced restaurants, I'll pack a picnic of gourmet goodies.

Before I can plan the menu, I have to send the invitation. To see how I made these cool Popsicle-inspired invites, read more.

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

colored cardstock
colored paper
scissors
glue
computer and printer

To assemble the invite:

Create a new document in Microsoft Word. Insert a rectangular text box on the left-hand side of the page. Remove the line and fill from the text box and write out the details of the party. I used the font Bradley Hand ITC TT-Bold in size 12 to write this message:

To stay nice and cool
We’ll be in the pool . . .

Relive your childhood by joining me for a day at the waterpark!

Saturday, August 2, 2008
Festivities start at Noon
Waterworld USA, Concord CA

RSVP: 415.513.9815
partysugar@sugarinc.com

Waterguns/balloons Welcome!

Print out on plain white paper and check for grammar and spelling mistakes. Once satisfied with the look and feel of the invite, print out on colored paper.

Cut out in the shape of a Popsicle.

Mount onto the cardstock with the glue. Cut down to size.
Cut out a long, thin stick and glue to the bottom of the Popsicle.
If desired, cut a bite out of the corner of the Popsicle.
Slide into an envelope and send.

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What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sat, 02 Aug 2008 09:30:55 -0700

PartySugar sits down with superchef Thomas Keller for an exclusive interview.
I continue my popsicle obsession, giving creamsicles a tropical twist.
My mother's recipe for a refreshing sesame soy cucumber salad is now yours!
PartySugar reinvented nachos yet again with inspiration from some leftover coleslaw.
Get a behind-the-scenes look at PartySugar's Argentine asado.
How to make the legendary drink of Ernest Hemingway.
Check out our ideas for hosting a festive waterpark party.
If you haven't already, be sure to enter our ultimate grill giveaway!