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Happy Hour: The Lucky Pears Faux-jito

partysugar — Fri, 16 Mar 2007 12:57:45 -0700

A little while back we gave you a sampling of pear vodka and if you haven't tasted it yet, what are you waiting for? Pear vodka is everywhere, it's the vodka to mix in your specialty drinks. Being that St. Patty's is tomorrow I have the perfect green, mint infused cocktail recipe. This is an exclusive concoction being served tomorrow at the St. Patrick's Day celebration at Nurse Bettie in New York City. The drink is an interesting interpretation of a mojito with a blend of the vodka, midori sour, and white grape juice. Sound like a refreshing alternative to drinking beer? Check out the recipe and read more

The Lucky Pears Faux-jito
From Nurse Bettie

1¾ oz pear vodka (recommended: Absolut)
¼ oz midori liqueur
2 oz white grape juice
½ oz lime juice
4 -6 mint leaves
1 spoonful of (light) brown sugar

Place mint, lime juice, and brown sugar in a large glass.

Muddle to release essence of mint and dissolve sugar.

Fill glass with ice.
In a cocktail shaker combine the vodka, midori, and grape juice. Shake to mix.
Strain into prepared glass. Stir to combine and swirl mint leaves chicly around the glass.

Makes 1 cocktail.

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Happy Hour: The Devil Pears Prada

YumSugar — Fri, 26 Jan 2007 13:57:01 -0800

Yesterday the folks at Absolut sent us a bottle of their new Absolut (Pears), and I'd like to think that I'm not easily bribed, but how could we NOT try it? We figured pre-happy hour cocktails would be a nice treat for the office, so we whipped up something called The Devil PEARS Prada (the recipe arrived with the bottle) and called it an early night.

Let me just say right now, at first I was a little skeptical. However, an initial shot proved to be smooth and was exactly what we expected (pear flavored vodka). It was also a bit artificial smelling (like Jolly Rancher candy) and I was worried that it would be too sweet. However, mixed in this ratio, it was really quite mellow. And the wildest part was that it gave the drink a nice pear taste, without the alcohol-y aftertaste. Translation: you are going to get drunk on accident.
To check out the recipe for The Devil PEARS Prada, read more

The Devil PEARS Prada
From the folks at Absolut

4 oz Absolut Pears*
1/2 oz Apple Juice
1 oz White Grape Juice
1 1/2 oz Peach Puree
1 oz Lime Juice

Shake all ingredients and strain into two martini glasses.
Garnish with a pear slice.

* If you try a different pear flavored vodka, let me know! I'd really be interested to hear how it turns out!

** I forgot to bring the lime juice to the office. Without it, the drink was severely lacking acidity, so we substituted with the juice of some oranges we had in the office.

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Absolut (Pears) Decor

partysugar — Thu, 25 Jan 2007 14:29:45 -0800

PopSugar reported about Carmen Electra hosting last night's launch of Absolut Pears (the latest flavored vodka installment from Absolut) and I, PartySugar, am here to report the fabulous details surrounding the atmosphere and decor of the party. The party was sort of a take on the Adam and Eve theme with young good looking guys and gals dressed in scantily clad nude body suits with strategically placed leaves. One of the girls performed with a live large boa constructor above the bar. The color scheme was (not surprisingly) pear and ivy green, with hundreds of real pears stacked around the locale and draped ivy all over the bar and walls. The lighting was moody and low with tons of pearly white candles. My personal favorite were the pear tree topiaries that adorned each side of the bar. To see all of the pictures of the decor at the Absolut Pears launch, read more.

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52 Weeks of Baking: Pear and Apple Pie Crumble

YumSugar — Thu, 06 Sep 2007 08:01:31 -0700

This week I decided to brave it out, and put my excuses - small kitchen, no room in the freezer, no pastry blender, etc. - aside and bake a pie. My friend Becky had some ripe pears off of her tree, and I still had a few of the apples from geeksugar. So with fresh produce in hand, and a few recipes at my fingertips I decided to roll out some dough and make a pie.

Things were not so great. I'll admit it now, I'm not great with pastry crust. Pie eludes me and while I successfully managed to create a bottom crust, the upper crust was difficult and not easy to work with - I should have put it back in the freezer first. After ruining what was left of the dough, I went into panic mode until I remembered I didn't need a top crust and could make a crumble instead. So I whipped up a few ingredients and sprinkled the crumble on top.

Overall it ended up being a delightful pie - the pears and apples really play nicely together - and when paired with a scoop of ice cream, it was absolutely heavenly. Oh and I know it doesn't quite look like a slice of pie, but like I said, pie eludes me...

To check out the recipe I used, read more

Apple and Pear Pie
Crust from Jessica Appelgren's Huckleberry Peace Pie, Filling adapted from Diana's Desserts, and Crumble mixture from YumSugar

Crust
[Note: I cut this in half and used a crumble topping instead.]
2 cups butter
2-2/3 cups flour
1 cup water
1 tsp. salt

Chill the butter in the freezer for 10 minutes so that’s it’s really cold.
Pour the flour over the butter on a large work surface, covering the butter so that it won’t stick to your rolling pin.
Roll the butter out flat, collect the mixture with a scraper, and re-roll it two or three times.
Make a hole in the middle of the mixture and add the water and salt, cutting the liquid into the mix with the scraper until you have a workable dough.
Roll the dough out flat one more time, cut it in half, and place in the freezer.

Filling
1/4 cup golden brown sugar
1/2 cup sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/8 - 1/4 tsp nutmeg
1/8 tsp salt
5 firm but ripe pears, peeled, cored and sliced
4 apples, peeled, cored and sliced
2 tbsp of lemon juice
2 tsp vanilla extract

In a large bowl, stir together the filling ingredients, mixing till well-combined.

Crumble Topping
1/2 cup flour
1/2 stick butter
1/3 cup sugar
1/3 cup golden brown sugar
1 tsp cinnamon

Mix the butter and flour with the fork until it is textured like breadcrumbs.
Add sugars and cinnamon to mixture and mix well.
If it is too dry, use the leftover liquid from the apple/pear mixture to help.

Assemble

Roll one piece of pie crust into a 12-inch round and gently lay it into the pie pan.
Spoon in filling. Do not add all of the extra liquid.
Evenly put the crumble mixture over the apples.
Bake pie in a preheated 425°F oven for 15 minutes.
Reduce the heat to 375°F and bake for an additional 45 minutes or until the top is brown and filling is bubbly.
Remove from oven to cooling rack, and let cool completely before serving.

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Make Gourmet-Tasting Meals From the 99 Cent Store

YumSugar — Wed, 26 Mar 2008 08:13:31 -0700

With the economy in a bit of a downturn, eating like a gourmet foodie can seem a bit extravagant. Cooking a three-course meal for your entire family while on a budget can seem downright difficult. Yet Christiane Jory, author of The 99 Cent Only Stores Cookbook, believes you can do it easily by shopping at dollar stores. And before you start rolling your eyes - I know you're doing it because I did - I should mention that the book actually contains recipes for things that sound delicious. I mean, what about gruyere beignets, salmon souffle and Pinot Noir poached pear tarts doesn't sound good?

I first heard about this book on NPR - you can listen to the whole story online - and thought it was absolutely fascinating. While I don't think I could eat this way completely - sorry folks, I've become a fresh fruit and veggie snob - I do think it's fantastic to show people how to create good tasting food on the cheap. And besides, with the economy the way it is, this book might end up as a must-have for all of us!

So what about you? Do you think you could make gourmet-tasting meals from the 99 cent store?

Stanlee's Secret

partysugar — Wed, 25 Apr 2007 09:12:57 -0700

If you live in San Francisco, have an indispensable budget, and are looking to throw a super memorable party, there is one man and one man only who is capable of getting the job done: event planner super star extraordinaire, Mr. Stanlee Gatti. Stan has spent more than 20 years envisioning the decor of countless high society events with a sense of style that is utterly unique and breath-taking - including the Black & White Ball and several major floral art exhibitions such as the recent ONE at the Conservatory of Flowers. Last week I had the extreme pleasure (seriously I was so nervous he is like one of my idols and there is a character in my novel loosely based off of him) of sitting down with Mr. Gatti in his beautifully light, airy studio in SOMA. When I walked through the front door I was worried I had the address wrong as upstairs is Stanlee's office and downstairs is where the production of designing the look for an event takes place. Downstairs is totally urban with an industrial feel and upstairs is warm and chic - the walls practically oozed luscious creativity. When I asked Gatti about the upcoming trends in party decor, his answer was that of pure confidence and utter genius: I do not know what the trends are because I set the trends. I never look at what everyone else is doing. He only borrows from himself by delving deeper into his history to discover a new way of doing things. A tried and true trendsetter, Gatti sees the world through rose colored glasses literally as he was born with the gift to visually glimpse the world in colors. His infectiously positive outlook, incredible will to translate his ideas from vision into reality, and fun loving attitude make him not only one of the best event planners in the nation, but an ideal human too. For more on Stanlee's way of life and my interview, read more

PartySugar: What colors are popular this year?
Stanlee Gatti: I have a natural instinct for color and see the world in color. The colors I use are based on my own feelings. Right now I love eggplant, reds, purples, blues. The combination of eggplant and red, purple and red. I like to take two colors and mix them differently.

PS: Do the colors generally change with the season?
SG: Slightly, I get some of my inspiration from what is happening in the fashion world, especially from the Japanese designers. I only wear Japanese clothing with the occasional pair of Levi's because they are truly unique and different. Yohji [Yamamoto] and Issey [Miyake] push clothing and design to a place of innovation.

PS: What trends are emerging in arrangements and centerpieces?
SG: Always think in colors first because the color is energy. I do not know what the trends are because I set the trends. I never look at what everyone else is doing, but I've been doing arrangements that are back to the basics: overflowing, jammed flowers. It's a return to the 80's when everything was a little more traditional and using one type of color and flower was innovative. There is a simplicity and form to it all.

PS: What flowers are in?
SG: There is a caste system in which roses, orchids, and lily of the valley are always in, but I love doing funeral flowers at a party. Gladiolus, mums, and carnations can be absolutely beautiful when done correctly. I say never close the doors - if done correctly in the right way anything can be done. I don't believe in framing things in. It's up to the individual to create something that expresses where you are. I don't ever want to be predictable. It depends on how far your mind travels to a different place. Other than that, I've been doing a lot of flowers and fruit, roses and pears in gold tones.

PS: Is there a huge difference between the east coast bride and the west coast
brides? Between the east coast party and the west coast party?
SG: The only difference is in climate. The location and climate of a party obviously affects what the kind of party it is and what it looks like as well.

PS: What was your most memorable party?
SG: The Black and White Ball of '87 because it was the first time anyone had ever blacked out an entire tent before. I loved the way it looked it made it look like space or had the feeling of being in a planetarium because the only light came from underneath the tables. Still there are so many memorable parties. Suzie Tompkin's wedding on the pier was amazing because we virtually took 12 days to build a wooden reception room with murals.

PS: What's your advice to the everyday hostess?
SG: Do small dinner parties and try your best. Do what you think is pretty and what you like. Don't go into it with the mindset of trying to impress, instead put a real interest into the food you make and the flowers you choose.

PS: What's your advice to the bride who wants the perfect wedding?
SG: Perfect: define perfect? A perfect party is a party where everyone has fun. The number one most important thing is that there is fun. Perfect equals fun.

PS: Where can a bride cut costs without it showing to guests?
SG: Mix things and remember not all centerpieces have to be floral. Look at what's important to you and go from there. Make a list of the most important part of your wedding and start cutting from the bottom up.

PS: What was the biggest wedding disaster you have ever had to confront and how did you do so?
SG: 15 years ago in Modesto at one of the Gallo daughter's weddings. We were using a huge pompadour rose and drove the roses up in a refrigerator truck. On the morning of the wedding we realized the flowers had froze and had to buy every pink rose from every florist in the area. In the end everything worked out as it was supposed to. As long as you work it out before the party, everything will end up as it's supposed to end up. For me once the event starts it's all about having fun and no disasters occur.

PS: What is your favorite flower?
SG: I don't have one. Flowers are like colors, I love them all. I enjoy green earth tones because every other color goes with green. But seriously how can you turn your back on anything that comes from nature when there is merit to it all? The other day I saw a dandelion and thought it was the most beautiful thing.

PS: What is your guilty pleasure food?
SG: Without a doubt, chocolate.

PS: What is your favorite restaurant in San Francisco?
SG: I'm a vegetarian and love the Moroccan food at Aziza.

PS: A successful party is…
SG: Fun! A party is only wrecked by the negative attitude of the people in attendance. It's really all about having fun. You could stay at home with a six-pack and be with the greatest group of people and have as much fun as at a huge glamorous party.

For a peek of Mr. Gatti in action, come back tomorrow to check out the images of a dinner he was designing the night of this interview. Click on an image below for a closer look at the inside of his studio.

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Image Source: Pat Johnson