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Come Party With Me: Pumpkin Patch Picnic - Menu

partysugar — Tue, 14 Oct 2008 11:15:23 -0700

Every October I look forward to picking out pumpkins. There's a great ranch near my parents house that has a pumpkin patch along with a picnic area and hay rides, so I'm grabbing a group of friends and hosting a picnic at the pumpkin patch! Since we'll be heading out this weekend, I invited everyone by phone.

The menu will be a hearty Fall-themed lunch. I'll start by setting up an assortment of cheeses and fruit. The elements to an autumn greens salad will be packed in separate containers. The greens, apples, and radishes in one, the cheddar frico in another, and the vinaigrette in third.

The salad can be assembled at the picnic table. Thermoses filled with a fragrant ginger, butternut squash soup are perfect for enjoying at the pumpkin patch. For these scrumptious recipes, read more.

Cheese Course
From Giada De Laurentiis

Ingredients

1 wedge (about 8 ounces) Parmigiano-Reggiano
1 wedge (about 8 ounces) Fontina or Taleggio
1 wedge (about 6 ounces) Gorgonzola
1 tablespoon honey
8 fresh figs, quartered
1 cluster seedless red grapes
1 cluster seedless green grapes
1 cup dates
1 cup dried apricots
1 cup whole shelled walnuts or pecans, toasted
1 loaf ciabatta, sliced

Directions

Arrange the cheeses together on 1 very large platter, or separately on small platters.
Drizzle the honey around the Gorgonzola cheese.
Arrange some of the fresh and dried fruits, nuts, and bread on the large cheese platter.
Arrange the rest of the fruit and nuts on another platter.
Serve, allowing guests to compose their own assortment of cheese, fruit, nuts, and bread on their plate.

Serves 12-18.

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Gingered Butternut Squash Soup With Spicy Pecan Cream
From Food and Wine

Ingredients

2 large butternut squash (5 1/2 pounds), halved lengthwise and seeded
1 tablespoon extra-virgin olive oil
3/4 cup pecans (2 ounces)
2 tablespoons unsalted butter
1 large onion, cut into 1/2-inch dice
1 small fennel bulb-halved, cored and cut into 1/2-inch dice
One 1 1/2-inch piece of fresh ginger, peeled and finely chopped
6 cups chicken stock
One 14-ounce can of unsweetened coconut milk
3/4 cup chilled heavy cream
1 teaspoon hazelnut oil
1/8 teaspoon cayenne pepper
Kosher salt
1 1/2 tablespoons fresh lemon juice

Directions

Preheat the oven to 350°F.
Rub the cut sides of the squash with the olive oil and set them, cut side down, on a large rimmed baking sheet. Bake the squash for about 1 hour, or until very tender.
Remove from the oven and let stand until cool enough to handle. Spoon the squash flesh into a large bowl; discard the skins.
In a pie plate, toast the pecans for about 8 minutes, or until lightly browned and fragrant; let the nuts cool.
In a large pot, melt the butter. Add the onion, fennel and ginger and cook over moderate heat until softened, about 8 minutes. Add the squash and the chicken stock, cover and simmer for 20 minutes, stirring occasionally.
Uncover the pot and continue cooking until the squash starts to fall apart, about 10 minutes. Remove from the heat and stir in the coconut milk.
Meanwhile, in a food processor, pulse the pecans until they are finely chopped.
In a medium bowl, beat the cream until soft peaks form. Fold in the chopped pecans, hazelnut oil and cayenne pepper and season with salt.
Working in batches, puree the squash soup in a blender until smooth.
Stir in the lemon juice and season with salt. Ladle the soup into bowls, top with a dollop of the pecan cream and serve.

Serves 12.

Make ahead: The soup can be refrigerated for up to 2 days. Reheat gently, adding a little chicken stock to thin the soup.

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Autumn Greens With Apples, Radishes, and Cheddar Frico
From Martha Stewart

Ingredients

2 tablespoons sherry vinegar
2 teaspoons Dijon mustard
Coarse salt and freshly ground pepper
1/4 cup pumpkin-seed oil
6 tablespoons extra-virgin olive oil
2 Granny Smith apples
6 radishes, scrubbed and trimmed
9 cups mixed greens (about 3/4 pound), washed and dried
Cheddar Frico
10 ounces sharp white cheddar cheese, grated (about 5 cups)
1 tablespoon all-purpose flour

Directions

Make the cheddar frico: In a medium bowl, toss together cheese and flour.
Heat a large nonstick skillet over medium-low heat. Sprinkle about 1 1/2 tablespoons cheese mixture into skillet to form a 4-inch round.
Cook until cheese is starting to melt and become firm, 1 1/2 to 2 minutes. Using a small offset spatula, turn; continue cooking until it is firm and slightly golden, 15 to 30 seconds more.
Immediately drape frico over a rolling pin, and let cool slightly to set the shape. Repeat with remaining cheese mixture. If skillet gets too hot and frico begin to color too quickly, remove from heat for several minutes before proceeding.
Make the vinaigrette: In a small bowl, whisk together vinegar and mustard; season with salt and pepper. Whisking constantly, slowly add pumpkin-seed oil and then olive oil in a steady stream until thick and emulsified.
Slice apples and radishes on the thinnest setting of a mandoline or with a sharp knife. Place in a serving bowl; add mixed greens, and toss to combine.
Drizzle vinaigrette over salad mixture, and toss well to coat evenly. Serve immediately with cheddar frico.

Serves 10-12.

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Besides Cheese, What Do You Include on a Cheese Plate?

partysugar — Fri, 10 Oct 2008 11:45:08 -0700

Make a Delicious Cheese Display

partysugar — Fri, 14 Mar 2008 11:01:31 -0700

Last weekend I attended California's Artisan Cheese Festival. While the highlight was tasting tons of scrumptious cheeses, I did learn how to create a beautiful cheese plate. A cheese plate is wonderful for parties because it doesn't involve any cooking; it's more about assembling and displaying in an attractive way. To see my tips for creating a beautiful cheese display, read more.

Start by selecting the cheeses. Choose cheeses that represent a variety of types and textures. You want to find a balance between flavors. Offering three to five cheeses is ideal, as it won't overwhelm the palate.
If you want to get creative, choose a theme. All of the cheese could be from the same region, from the same milk or from different milks.

Avoid common cheeses that most people have already tried. Head to a local cheese shop and look for artisan cheeses. If you are on a budget, buy one or two quality cheeses instead of a bunch of cheaper ones.
Present the cheese on a large platter or board with plenty of room. You want each cheese to have its own space. Make sure the cheese is easily accessible. Arrange hard cheeses on the outside of the board or crumble into small chunks.
Create levels in the display. Turn bowls or pans upside down or place old shoe boxes underneath the tablecloth.
Make the plate pretty by placing large leaves underneath the blocks of cheese. Fresh herbs are also a lovely and fragrant touch.
Don't forget the accompaniments that enhance the cheese: olives, nuts, fresh fruit, jams, honey, crackers, breads, thinly sliced meats, pate, etc. For beverages both wine and beer make good complements to cheese.
Make sure the cheese you are serving is at room temperature.
Lastly label the cheeses so guests know what they are tasting.

Got a great tip for creating a wonderful cheese display? Please share with us below!

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
Image Source

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: Engagement Party - Menu (Part 3)

partysugar — Tue, 27 Mar 2007 14:22:22 -0700

An engagement party is often thrown to announce the forthcoming marriage of a couple, and in my case, the arrival of Wedding Season on the Sugar Network. The creative juices are flowing and I'm pulling out all of the stops for the most fabulous party yet: a dessert party. The elegant invites set the tone for an extravagant menu full of sweet treats: chocolate brownie cupcakes, salty almond chocolate bark, creamy mini cheesecakes, and tart strawberry shortcakes. Sounds like a pretty complete menu, right? Wrong! What about those people who don't like desserts (I know, hard to believe, but they do exist!)? What will the hostess with the mostess serve them? A simple (seriously this involves no baking or cooking) cheese and fruit platter. To see how to arrange one, read more

Cheese platters are quite easy to do and the best way to pick out cheeses is head to your local cheese shop or deli and talk to the owner. Explain that you are hosting a dessert engagement party for ___ people and that you want three cheeses that will pair nicely with blueberries, apple wedges, grapes, fresh figs, jam, and honey. He or she will most likely explain to you that the traditional cheese plate contains a cross section of cheeses from mild to sharp and simple to complex, including cow, sheep and goat varieties. If the couple is an adventurous pair who enjoy trying new things, choose a few cheeses that are strong and lesser known cabrales (the Spanish equivalent to gorgonzola), Pecorino Romano, and Mimolette . If the couple are more laid back and prefer to steer clear of excitement, choose cheeses that are mild and common like Brie, Gruyere, and Manchego. Set out the cheeses on a wooden cutting board or silver platter with a few dull knifes for cutting chunks of the cheese. Don't forget a spoon to drizzle the honey.

What type of cheese and fruit would you serve at an engagement dinner party? Share with us below and surf back tomorrow for more of my engagement party plan.

Definition: Raclette

partysugar — Tue, 27 Mar 2007 02:51:49 -0700

Raclette

1. a Swiss, semi firm cow's milk cheese dotted with small holes and mellow, nutty flavor.

2. a dish by the same name consisting of a heated chunk of raclette cheese that is heated, traditionally over an open fire, until it melts. The raclette is scraped off onto a plate and served with boiled potatoes, dark bread, and cornichons.

Yummy Links: From Sustainable Seafood to Coffee Stains

partysugar — Fri, 30 May 2008 06:44:00 -0700

Make the world a better place by purchasing sustainable seafood. - Gourmet
Move over Pez, there's a new candy dispenser in town and wii love it! - Candy Blog
Daniel Boulud and Thomas Keller are looking for an American chef to represent them at the culinary Olympics. - Eater SF
Deep fried cheese ravioli?! Why didn't I think of that? - The Food in My Bread
With the price of food sky rocketing, you can never have too many tips on how to save at the grocery store. - Glam Dish
Presentation of food is important, here's how to plate your food like a chef. - Start Cooking
Calling all home mixologists: make your own maraschino cherries. - Serious Eats
Get rid of coffee stains with dishwashing soap, water, and vinegar mixture. - CasaSugar

Source

Taste Test: Brown Sugar Cinnamon Ritz Crackers

YumSugar — Wed, 18 Nov 2009 15:15:15 -0800

With holiday parties looming on the horizon, I've had killer apps and hors d'oeuvres in the back of my mind. Since no party is complete without a meat, cheese, and crackers platter, it's only appropriate that Nabisco has come out with a new variety of Ritz cracker, Brown Sugar Cinnamon, that's sure to be popular come Christmastime. Ritz crackers were an after-school pastime for me growing up, so I couldn't wait to try the new flavor. Did it live up to its highly-regarded name? Find out when you read more.

Come Party With Me: Harvest Party - The Look

partysugar — Fri, 09 Oct 2009 08:00:24 -0700

The menu for my harvest-themed dinner party is inspired by wine, so the tablescape will reflect this general feeling, too. To keep things casual and slightly rustic, don't cover the table with a tablecloth. Instead, place a linen runner down the middle and arrange bunches of ripe grapes as centerpieces.

White plates allow the food to be the focal point. Serve the meal family style and bring the braised chicken and saffron risotto directly to the table. Since the dinner is a celebration of wine, offer guests the choice of red or white wine and have the proper glasses for each.

During the cocktail hour, serve the Champagne punch in an elegant bowl and arrange the goat cheese mousse and strawberry compote on a wooden cheese board.

Lots of candles create an intimate glowing atmosphere while a single lavish arrangement of flowers is a welcoming hello if placed near the front door - it's the first thing guests will see and they'll immediately get in the mood!

Come Party With Me: Harvest Party - Menu

partysugar — Tue, 06 Oct 2009 07:50:24 -0700

In wine making, the harvest is one of the most crucial times of year. It's when the vintners pick the grapes and usually occurs between August and October. Since the harvest is such an important season, many wineries celebrate with a lunch or dinner.

I think the tradition is the perfect excuse to plan a party! Just because you don't live in wine country doesn't mean you can't commemorate the harvest. Invite friends over for a meal that honors the wonderful world of wine. Every dish on the menu has wine on the ingredient list.

Start by displaying an assortment of charcuterie, olives, crackers, and goat cheese mousse with red-wine caramel. For the main course, offer chicken braised in white wine with shallots, pancetta, and fennel. Plate the chicken with a simple risotto alla Milanese - made with white wine and Parmesan cheese. These recipes are welcome at any dinner party, be it harvest-themed or a special birthday. To check them out, keep reading.