YumSugar

Fast & Easy Dinner: Antipasto Salad

partysugar — Wed, 06 Aug 2008 06:45:42 -0700

Packed with cheese, olives, and salumi, an antipasto platter is one of my favorite Italian appetizers. So imagine how excited I was when I discovered this recipe for an antipasto salad!!

Fresh balls of mozzarella mingle with salami, olives, and pepperoncini in this hearty, crunchy salad. Be sure to serve it with a chunk of ciabatta to sop up the vinegary dressing. A cold Italian white is also a lovely companion to this delicious dish.

For the recipe, read more.

Antipasto Salad
From Food and Wine magazine

Ingredients

3 tablespoons green-olive tapenade from a jar
1/4 cup peperoncini-stemmed, seeded and finely chopped
1/2 cup extra-virgin olive oil
1 1/2 cups bocconcini (about 9 ounces)
1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon plus 1 teaspoon red wine vinegar
1 tablespoon plus 1 teaspoon minced garlic
1 teaspoon dried oregano
Salt and freshly ground pepper
1 small head of iceberg lettuce, halved, cored and finely shredded (4 cups)
6 ounces thinly sliced Genoa salami, cut into thin strips (1 1/2 cups)
6 small basil leaves
1/2 cup green olives, such as Lucques or Picholine

Directions

In a medium bowl, mix the green-olive tapenade with the peperoncini and 1/4 cup of the oil. Add the bocconcini and toss.
In a small bowl, whisk the lemon juice with the vinegar, garlic and oregano. Whisk in the remaining 1/4 cup of olive oil and season the dressing with salt and pepper.
In a large bowl, combine the shredded lettuce and salami. Add the marinated bocconcini and half of the dressing and toss well.
Transfer the antipasto salad to a large platter. Top with the basil and olives.
Drizzle the remaining dressing around the salad and serve at once.

Serves 8.

Make ahead: the recipe can be prepared through Step 2 and refrigerated overnight.

Print recipe with images | without images

Come Party With Me: Anniversary - Menu

partysugar — Tue, 11 Aug 2009 09:00:17 -0700

On Saturday, Aug. 22, my parents will celebrate their 33rd year of marriage. I hate to say it, but I've never thrown them an anniversary party - until now! I've invited over a bunch of my parents' friends for a pool party and barbecue. The event will be festive, but casual, so I'm selecting a menu that reflects this vibe.

Things will kick off with mini peach and pesto pizzas. For the main course, I'll serve what they had at their wedding: chicken, grilled and stuffed with fresh tomatoes and basil. A huge helping of antipasto pasta salad is the ideal side because it serves a crowd and can be made in advance. For these scrumptious recipes, read more.

Mini Peach and Pesto Pizzas
From Every Day With Rachael Ray

Ingredients

1 clove garlic
1 cup loosely packed fresh basil
1/2 cup pecans
1/2 cup extra-virgin olive oil, plus more for drizzling
1/4 cup grated parmesan cheese
2 teaspoons red wine vinegar
Salt and pepper
One 13.8-oz tube refrigerated pizza dough
2 tomatoes, sliced into 1/2-inch wedges
2 small peaches, sliced into 1/2-inch wedges

Directions

In a food processor, chop the garlic. Add 1/2 cup basil, the pecans, 1/2 cup olive oil, the parmesan, vinegar, salt and pepper and puree into pesto.
Preheat the oven to 400°. Roll out the pizza dough on a floured surface into a 14-inch square.
Cut into 8 squares and prick each one several times with a fork. Place on a lightly floured baking sheet and brush with olive oil. Bake until golden, 12 minutes. Let cool.
Spread 1 teaspoon of the pesto on each square and top with overlapping tomato and peach slices. Slice the remaining 1/2 cup basil into thin strips and sprinkle on the pizza. Season with salt.

Serves 8.

Print recipe with images | without images

Grilled Chicken Stuffed With Basil and Tomato
From Whole Living

Ingredients

4 boneless, skinless chicken breast halves (about 6 ounces each)
1/2 teaspoon coarse salt
Freshly ground pepper
2 garlic cloves minced
1 tablespoon extra-virgin olive oil
12 fresh basil leaves, plus more for garnish
2 beefsteak tomatoes, cut into 1/4-inch-thick slices

Directions

Butterfly chicken breasts: Put halves on a cutting board, smooth sides down, with the pointed ends facing you. Starting on one long side, cut breasts almost in half horizontally (stop about 1/2 inch before reaching the opposite side). Open cut breasts like a book.
Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper. Transfer to a plate, and coat both sides with garlic and oil. Let stand 30 minutes.
Heat a grill or grill pan until medium-hot. Place 3 basil leaves on the bottom half of each opened chicken breast; top each with 2 slices tomato. Fold over other half of chicken breast, and secure with two toothpicks or short skewers.
Grill chicken breasts, turning once, until golden brown on both sides and no longer pink in the center, about 15 minutes.
Place on a clean serving platter; garnish with basil. If desired, remove toothpicks or skewers before serving.

Serves 4.

Print recipe with images | without images

Antipasto Pasta
From Bon Appétit

Ingredients

12 ounces linguine
3 tablespoons olive oil
4 large (5-inch-diameter) portobello mushrooms, stemmed, dark gills removed, caps sliced 1/4 inch thick
6 ounces 1/8-inch-thick slices Genoa salami, cut into thin strips
1 cup sliced vegetables and 6 tablespoons marinade from 16-ounce jar antipasto salad with olives
2 cups grated Asiago cheese, divided
2 cups chopped fresh basil, divided

Directions

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid.
Heat oil in same pot over medium-high heat. Add mushrooms; sauté until tender and brown, about 6 minutes.
Add salami; toss 30 seconds.
Add pasta, 1/2 cup cooking liquid, sliced vegetables, reserved marinade, and 1 1/2 cups cheese; toss until liquid thickens and coats pasta, about 3 minutes. Mix in 1 1/2 cups basil.
Season with pepper. Transfer to bowl. Sprinkle with 1/2 cup basil; serve with 1/2 cup cheese.

Serves 4.

Print recipe with images | without images

Come Party With Me: Rehearsal Dinner - Menu

partysugar — Tue, 26 May 2009 13:00:42 -0700

Instead of having her rehearsal dinner at a restaurant, my girlfriend Ronda has decided to host it in her parents' backyard. To save money, the event won't be a formal sit-down affair, but rather a casual alfresco cocktail party with heavy appetizers. The easy menu is inspired by Italy.

First set up a huge station with store-bought charcuterie, cheese, olives, and antipasto. Next, give classic Caesar salad a portable makeover by serving on skewers. Ask a family friend to man the grill and cook up an assortment of vegetarian - asparagus and sun dried tomato, zucchini, margherita, and fontina olive - grilled pizzas. Prepare the toppings and dough in advance.

All the griller has to do is assemble and make the pizzas. Once cooked, pass around and offer to guests. To check out these recipes, read more.

Caesar Salad Skewers
From Every Day With Rachael Ray

Ingredients

1/2 cup mayonnaise
1 cup plus 1 tablespoon grated Parmigiano-Reggiano cheese
1/4 cup fresh lemon juice
One 2-ounce tin anchovies, drained
2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
1 garlic clove
1/2 teaspoon Worcestershire sauce
1 heart of romaine, trimmed and cut crosswise into 1-inch strips
16 cherry tomatoes
Freshly ground pepper

Directions

In a blender, combine the mayonnaise, 1 cup of cheese, lemon juice, anchovies, mustard, vinegar, garlic and Worcestershire sauce. Blend on high until thick and creamy, about 20 seconds.
Place the dip in a bowl and top with the remaining 1 tablespoon of cheese.
Divide the romaine strips evenly among 16 skewers and thread them onto the skewers through their center rib, keeping them close to the tip. Top each skewer with a cherry tomato, garnish with pepper and serve with the Caesar dressing dip.

Makes 16 skewers.

Print recipe with images | without images

Grilled Pizzas With Asparagus and Sun-Dried Tomatoes
From Everyday Food

Ingredients

1 bunch asparagus (about 1 pound), thick ends removed
1 bunch scallions, trimmed
1/2 cup sun-dried tomatoes (oil-packed), thinly sliced, plus 3 tablespoons oil from jar
1 pound store-bought pizza dough, thawed if frozen
1 cup ricotta

Directions

Heat grill to medium.
In a large bowl, combine asparagus, scallions, and 1 tablespoon sun-dried tomato oil; season with salt and pepper. Grill, turning occasionally, until vegetables are tender, 6 to 9 minutes. When cool enough to handle, cut asparagus and scallions into thirds.
Brush a large baking sheet with 1 tablespoon sun-dried tomato oil. On a lightly floured work surface, divide dough in half. Roll or stretch to form two 9-inch ovals. Transfer to prepared sheet, and brush with remaining tablespoon sun-dried tomato oil.
Transfer dough pieces to grill. Cook until undersides are firm and beginning to char, 2 to 3 minutes. Using tongs or a large spatula, transfer crusts, grilled side up, back to baking sheet.
Dividing evenly, top crusts with ricotta, then asparagus, scallions, and sun-dried tomatoes; season with salt and pepper.
Slide back onto grill and cook, rotating occasionally, until crusts are cooked through and cheese is melted, 3 to 5 minutes. Transfer pizzas to a cutting board, cut in half, and serve.

Serves 4.

Print recipe with images | without images

Grilled Zucchini Pizza
From Gourmet

Ingredients

1 large garlic clove
2 tablespoons olive oil (preferably extra-virgin)
1 lb pizza dough, thawed if frozen
1 lb zucchini (about 2 large), cut diagonally into 1/3-inch-thick slices
1/4 teaspoon salt
3/4 lb coarsely grated mozzarella (2 1/2 cups)
2 tablespoons chopped fresh oregano

Directions

Prepare gas grill for cooking over moderate heat. Preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
Meanwhile, mince garlic with a large heavy knife, then mash to a paste with a pinch of salt using flat side of knife. Transfer to a small bowl and stir in 1 teaspoon olive oil.
Stretch dough with your fingers into a 12- by 10-inch rectangle on a large baking sheet and rub with 1 teaspoon olive oil. Cover dough with plastic wrap.
Toss zucchini with salt (1/4 teaspoon) and 1 tablespoon olive oil in a bowl. Grill zucchini on lightly oiled grill rack, covered, turning occasionally, until just tender, 4 to 5 minutes total. Return to bowl.
Bring dough, garlic oil, and cheese to grill area. Grill dough, oiled side down, on lightly oiled grill rack, covered, until underside is golden brown, 2 to 4 minutes.
Turn crust over using tongs and brush with garlic oil. Sprinkle with half of cheese, then arrange zucchini, overlapping slightly, in 1 layer on cheese. Sprinkle remaining cheese on top and grill pizza, covered, until underside is golden brown and cheese is melted, 3 to 5 minutes.
Transfer pizza with tongs and a spatula to a cutting board, then sprinkle with oregano and drizzle with remaining teaspoon olive oil.

Serves 4.

Print recipe with images | without images

Grilled Margherita and Olive-Fontina Pizzas
From Food and Wine

Ingredients

For dough:
2 tablespoons honey
3 cups warm water
2 packages dry active yeast
7 cups all-purpose flour, plus more for dusting
1/4 cup extra-virgin olive oil, plus more for rubbing
3 tablespoons kosher salt
For olive-fontina topping:
1/2 cup pine nuts
1/2 pound Italian Fontina cheese, coarsely shredded (2 cups)
1/2 cup pitted black Moroccan olives, chopped
For margherita topping:
2 cups tomato sauce
1/2 pound mozzarella, coarsely shredded (2 cups)
1/2 cup torn basil leaves
salt, for sprinkling

Directions

Make the dough: In a very large bowl, stir the honey into the water until dissolved. Sprinkle the yeast over the water and let stand until foamy, about 8 minutes. Stir in the flour, the 1/4 cup of olive oil and the salt until blended. Turn the dough out onto a lightly floured surface and knead until smooth. Place the dough in an oiled bowl, cover with plastic wrap and let stand in a warm place until doubled in volume, about 1 hour.
On the floured work surface, punch down the dough and cut into 4 pieces. Roll each piece into a ball and place on an oiled baking sheet. Rub the dough balls with oil, cover with plastic and refrigerate overnight.
Light a grill. When the coals are hot, push two-thirds to one side for a hot fire; spread the remaining coals on the other side for a medium-hot fire.
Prepare the olive-fontina pizzas: In a small cast-iron skillet, toast the pine nuts over the medium-hot fire, shaking the pan, until the nuts are golden and fragrant, about 1 minute. Arrange all the topping ingredients near the grill.
On a lightly oiled work surface or sheet pan, press 1 dough ball into a thin, roughly shaped, 10-inch round. Repeat with the remaining dough balls. Carefully set 1 dough round over the hot fire and grill until firm on the bottom and easy to lift, about 1 minute. Using tongs, move the crust to the medium-hot fire and continue grilling until the bottom is deeply browned and blistered, about 2 minutes longer. Carefully flip the crust and return it to the hot fire until cooked through, about 1 minute.
Slide the crust back to the medium-hot fire and top with 1 cup of the shredded Fontina and 1/4 cup each of the olives and pine nuts. Cover the grill and cook until the cheese is melted, about 2 minutes. Transfer the grilled pizza to a cutting board; cut into pieces and serve. Grill another dough round, and top it with the remaining Fontina, olives and pine nuts.
Prepare the margherita pizzas: Grill another dough round on both sides. Slide to the medium-hot fire, spread with 1 cup of the tomato sauce and top with 1 cup of the mozzarella. Cover the grill and cook until the cheese is melted, about 2 minutes. Transfer the pizza to a cutting board and scatter half of the basil on top. Sprinkle the pizza with salt, cut into pieces and serve. Repeat with the remaining dough round, tomato sauce, mozzarella, basil and salt.

Makes four 10-inch pizzas.

Make Ahead: The pizza dough can be prepared through Step 2 and frozen for up to 1 month.

Print recipe with images | without images

Do You Enjoy Trying New Things?

partysugar — Wed, 01 Apr 2009 07:50:57 -0700

Last week my sister and I went to dinner at a new restaurant, Pizza Nostra, that recently opened in San Francisco's Potrero Hill district. While the flat, crusty pizzas piping hot from the wood-burning stove were delicious, it was the grilled octopus with chickpeas, celery, and lemon antipasto that stood out in my mind.

Although she'd never had octopus, my sister boldly dove in and was pleasantly surprised by the mild taste and slightly chewy texture. We both could not get enough and swore that even our mother - who's afraid of eating more exotic cuisine like octopus - would enjoy the perfect combination of flavor and texture in the dish. However, my mother is not as adventurous as my sister and she doesn't really enjoy trying new things.

Be it a restaurant, recipe, ingredient, or culinary technique, how do you feel about the matter? Do you like tasting new experiences?

Come Party With Me: Housewarming Party - Menu

partysugar — Tue, 15 Jul 2008 07:45:07 -0700

A housewarming party is similar to an open house in that guests will stop by at random times. Instead of slaving over the stove, serve a simple menu of Spanish style tapas that are delicious warm, cold, or at room temperature. Start by putting together a large antipasto platter with your favorite cheese, crackers, marinated vegetables, and charcuterie. Supplement this with a few homemade nibbles. Warm rosemary olives, stuffed mushrooms, and eggplant mozzarella roll-ups are scrumptious and filling. To learn how to make these tasty appetizers, read more.

Warm Rosemary Olives
From Real Simple magazine

Ingredients

6 cups mixed olives, such as Niçoise, Spanish, Picholine, and Greek
5 sprigs fresh rosemary
2 teaspoons red pepper flakes

Directions

Combine the olives, rosemary, and red pepper flakes in the center of 1 or 2 large sheets of aluminum foil. Fold the foil to enclose the olives in a pouch. Recipe can made to this point 1 day ahead, Refrigerate.
Heat oven to 400º F. Bake for 30 minutes. Serve warm.

Makes 6 cups or enough for 30 guests.

NUTRITION PER SERVING: CALORIES 31(1% from fat); FAT 3g (sat 0g); CHOLESTEROL 0mg; CALCIUM 24mg; CARBOHYDRATE 2g; SODIUM 234mg; PROTEIN 0mg; FIBER 1g; IRON 1mg

Print recipe with images | without images

Stuffed Mushrooms
From Martha Stewart

Ingredients

3 ounces day-old white bread (about 3 slices), crusts removed
2 scallions, white and light-green parts only, roughly chopped
1 red bell pepper, seeded and roughly chopped
3 ounces fresh goat cheese
1/4 cup finely chopped fresh cilantro leaves
1 ounce dry Monterey Jack or Parmesan, grated on small holes of box grater
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
48 button mushrooms (about 1 1/2 pounds), stems removed and caps cleaned

Directions

Pulse the bread in the bowl of a food processor until finely chopped. Transfer to a bowl.
Place the scallions, bell pepper, and goat cheese in the bowl of a food processor, and pulse until finely chopped and well combined.
Transfer mixture to the bowl with the bread crumbs, and stir. Stir in the cilantro, half the grated Monterey Jack, salt, and pepper.
Heat oven to 350 degrees; position rack in the center of oven.
Place mushroom caps, cups facing upward, on a large cookie sheet. Spoon a heaping teaspoon of stuffing mixture into each cap.
Bake until mushrooms are tender and filling is hot, 15 to 20 minutes.
Remove mushrooms, turn oven to broil, and position rack about 4 inches from broiler. Sprinkle mushrooms with remaining grated cheese, and broil until cheese is golden, about 1 minute. Serve immediately.

Makes 4 dozen.

Print recipe with images | without images

Eggplant and Mozzarella Roll-Ups
From Food and Wine magazine

Ingredients

All-purpose flour, for dredging
3 large eggs, lightly beaten
Pure olive oil, for frying
One 1-pound eggplant, peeled and sliced lengthwise 1/8 inch thick
Salt and freshly ground pepper
3 ounces thinly sliced prosciutto
1/4 pound fresh mozzarella, cut into about 24 strips

Directions

Have ready the flour and beaten eggs, each in a shallow bowl. Heat 1/4 cup of olive oil in a large skillet.
One at a time, dredge the eggplant slices in the flour and then dip them into the beaten eggs, allowing the excess to drip off.
Fry 2 coated eggplant slices at a time in the olive oil over moderate heat until golden brown, about 2 minutes per side. Transfer the slices to paper towels to drain. Add more olive oil to the skillet as needed and adjust the heat if the eggplant browns too fast.
Preheat the oven to 400°. Lay the eggplant slices out on a work surface and lightly season them on both sides with salt and pepper. Cover the eggplant slices with the prosciutto; trim the prosciutto as necessary and use the trimmings to cover any uncovered eggplant slices. Cut each eggplant slice in half crosswise. Set 1 strip of mozzarella at 1 end of each eggplant slice, roll up neatly and secure with a toothpick.
Transfer the eggplant rolls to a baking sheet and bake for about 10 minutes, or until the cheese is melted and the eggplant is tender and piping hot. Remove the toothpicks and cut the rolls crosswise into 1-inch lengths. Serve the roll-ups hot or warm.

Makes about 2 dozen.

Make ahead: the roll-ups can be prepared through Step 2 and refrigerated overnight. Bring to room temperature before baking.

Print recipe with images | without images

Simple Tip: Use Radicchio As a Serving Bowl

partysugar — Tue, 15 Apr 2008 16:13:33 -0700

At the Junior Achievement's Wine Tasting and Auction, I was inspired by their servingware. Instead of offering guests olives and marinated cheeses in regular bowls, they were festively placed inside radicchio leaves. The bright purple leaves made the antipasto display pop with color!

This is a great idea for the eco-conscious hostess. No bowls need to be washed and the empty leaves can be placed into the compost bin. Iceberg and romaine lettuce leaves would also work well for serving salsas, olives, cheese, crackers, and more.

Got another edible alternative to a serving bowl? Share your ideas with us below!

Fast & Easy Dinner: Chicken and Roasted Pepper Sandwich

partysugar — Wed, 17 Oct 2007 05:30:05 -0700

Besides canned tuna packed in olive oil, roasted red peppers are my favorite pantry staple. I always have them on hand because they are wonderful in so many ways: plain on a quick antipasto plate, mixed with olives in a tapenade, or layered scrumptiously in a chicken and goat cheese sandwich. Tonight's middle of the week dinner highlights the sweet flavor of these peppers in a divine take on the classic chicken sandwich. To get this tasty recipe that comes together in no time, read more

Chicken and Roasted Pepper Sandwich
From Better, Homes, and Garden magazine

1/4 cup olive oil
4 teaspoons red wine vinegar
1 tablespoon snipped fresh thyme
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 skinless, boneless chicken breast halves (about 1 1/4 lb.)
4 1-inch-thick bias-cut slices Italian or French bread
1/4 cup semi-soft cheese with herbs or semi-soft goat cheese (chevre)
1 cup roasted red sweet peppers (about one 7-oz. jar), cut into strips
1/2 cup fresh watercress, basil, or baby spinach leaves

In a small dish whisk together the oil, vinegar, thyme, salt, and crushed red pepper. Remove and reserve 2 tablespoons of the marinade.
Place chicken between 2 sheets of waxed paper; pound lightly with a meat mallet to make an even thickness about 1/2-inch thick; place in a plastic bag. Add the remaining marinade. Seal bag and marinate about 15 minutes at room temperature.
Lightly grease the rack of an indoor electric grill or lightly coat with nonstick cooking spray. Preheat grill.
Brush cut sides of bread with reserved marinade; place bread, cut side down, on grill rack. If using a covered grill, close the lid. Grill until lightly toasted. (For a covered grill, allow 1 to 2 minutes; for an uncovered grill, allow 2 to 4 minutes, turning once halfway through grilling.) Remove bread from grill; set aside.
Place chicken on the grill rack. If using a covered grill, close the lid. Grill until chicken is tender and no longer pink. (For a covered grill, allow 3 to 4 minutes; for an uncovered grill, allow 8 to 10 minutes, turning once halfway through grilling.) Remove from grill and spread or sprinkle with cheese.
To serve, place one chicken breast on each grilled bread slice. Top with roasted pepper strips and watercress.

Serves 4.

Conventional Method: Prepare as above through Step 1. Toast bread slices in a skillet or grill pan or on a griddle over medium heat for 1 to 2 minutes per side. Remove bread from pan or griddle. Place chicken in the skillet, grill pan, or on the griddle. Cook over medium heat for 8 to 10 minutes or until tender and no longer pink, turning once. Remove from pan or griddle and spread or sprinkle with cheese. Serve as directed above.

Print recipe with images | without images

How To Roast Red Peppers

partysugar — Mon, 07 May 2007 05:58:32 -0700

Roasted red bell peppers are a great addition to salads, sandwiches, pasta dishes, and antipasto platters. I love to make my own at home, jar them and have them on hand for whenever one strikes my fancy. Large red bell peppers are sweet, not spicy and can be found in grocery stores year round - although their peak season (when they are the cheapest) is from May until August. To roast, start by washing the peppers and removing the stickers. Next you can either char them on high heat on a gas range stove by placing them directly onto the grates or roast them in the oven (which is what I like to do). Use tongs to turn the pepper to blacken on all sides. Cook on the grill the same way. If roasting in the oven, preheat to 450F. Arrange the peppers on a cookie sheet and roast in the oven, turning every 15 minutes until done (about 30 minutes). Whatever technique you use to blacken the peppers, once they are done place in a covered bowl or brown paper bag. As the steam from the peppers condenses, the skin becomes easier to peel off.

Once the peppers have cooled, carefully peel off the blackened skin and discard. You can do this with your fingers or a sharp pairing knife. Pull or cut off the top of the pepper and squeeze gently to remove the seeds. Never rinse or wash the peppers as the water will diminish the smoky flavor. When the skins and seeds have been removed cover them in oil, adding garlic slices or herbs if desired and refrigerate for up to 2 weeks.

Come Party With Me: Winter Dinner - Drinks

partysugar — Wed, 17 Jan 2007 06:59:01 -0800

This Saturday I am hosting a winter dinner party for a select group of my close friends. I've chosen midnight blue and forest green as the colors of my party, designed homemade invitations, and am going all out on this one. National Dinner Party day is coming up so I'm celebrating early. I haven't seen a lot of my guests since last year, so I want everything to be super special down to the tiniest, last detail. We have been in the middle of a cold spell, and I plan on serving a warming, comforting, slow-cooked meal. But let's not forget, no dinner party would be complete without exceptional drinks. To see what I'm planning on pouring, read more

I'm serving an antipasto platter as appetizers and so I need a cool cocktail to wash down those nibbles.I wanted to do either a dark green or deep blue cocktail to enhance the winter theme and found this lovely recipe for a Blueprint Martini blueprint martini. Its prettycolor is sure to get my guests in the party mood. With dinner, I'll pour a French red wine (I'm making a French beef dish) most likely a bottle or three of Mommessin 2004 Bourgogne Pinot Noir. This wine has good body and structure and is an elegant companion to red meats. It's under $11, so it's reasonably priced too! For dessert, I'll go over the top and pop open a few bottles of bubbly champagne at a under 10$ price this champange is extremely affordable and I keeping up with my French theme.

I'll serve Marquis de la Tour NV Brut (under $10 a bottle) when I slice the chocolate butterscotch parfait pie. I'll have both sparkling and still waters on hand as well as a bottle of Martinelli's sparkling apple cider for the non drinkers.

Got a delicious drink recipe for a winter cocktail in blue or green? Tell me about it! Tomorrow I'll discuss the decorations and table setting so stay tuned.

Click on the picture below for the cocktail recipe: