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Foodie Treats for St. Patrick's Day

YumSugar — Tue, 11 Mar 2008 01:31:57 -0700

I don't really think of St. Patrick's Day as a food-giving holiday. A beer drinking one yes, but a food giving one? Not so much. However, much like every other holiday, there are actually plenty of green treats to give your loved ones. I've rounded up some of the more interesting ones, check them out by clicking the "Start Slideshow" button below!

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The Battle of The Pink Candy

YumSugar — Wed, 05 Sep 2007 12:57:11 -0700

As we all know, limited edition candy is all the rage these days. For a while everything came with a coating of dark chocolate or a layer of creamy peanut butter. However right now, the trend seems to be the addition of fruit flavors and pink hues.

This weekend I had the opportunity to try both the limited edition Razzberry M&Ms that I told you about a few weeks ago, as well as the new-ish Strawberry Milkshake flavored Whoppers. The limited edition M&Ms were definitely the preferred option, but to check out what I thought of each, read more

The packaging on the Razzberry M&Ms is a fun, well downright girly, purple with pink accents, and upon opening it there is definitely a slight artificial raspberry smell. Each M&M is magenta colored and initially I thought the flavor was in the candy shell, but after eating several I realized it was actually in the chocolate. Despite how clichéd the raspberry/chocolate combination is, it was actually quite tasty. I honestly enjoyed eating them and hope they introduce a dark chocolate flavor.

Unfortunately, I can't say the same for the Strawberry Whoppers. Whoppers are generally chocolate covered malt balls, but this edition contains no chocolate. Instead they're malt balls wrapped in a strawberry-flavored white chocolate-ish coating. In theory it's a great idea, but in execution it fails due to the fact that the strawberry coating is ridiculously waxy. After eating a handful my teeth felt laminated and weird. Apparently at Easter they sell a version with a candy shell and I'm pretty positive it might be just what it needs to save it.

So verdict? Hunt down the M&Ms (they're only available for six weeks) and ignore the Strawberry Whoppers until Easter. Oh and stay tuned, I'm sure these won't be the the only limited edition fruit flavored candies.

Homemade Chocolate-Covered Bacon

partysugar — Mon, 28 Jul 2008 10:15:33 -0700

A little while back the Internet went crazy for chocolate-covered bacon. Like every bacon lover, I fantasized about tasting the ultimate salty-sweet combination of bacon and chocolate. Instead of hopping in a car and heading to the Santa Cruz store that makes the pork-chocolate treat, I decided to experiment with my own variation. If I've been making chocolate-covered strawberries since I was 13, I can most certainly make chocolate-covered bacon! The process is straightforward: it involves two simple ingredients and an even simpler cooking technique. The result is an oddly delicious dessert with a rich, delicate balance of sugar and smoke. So scrumptious, homemade chocolate-covered bacon is the ultimate edible gift. To see the recipe, read more.

Chocolate-Covered Bacon
Original recipe by PartySugar

Ingredients

6-8 slices thick cut, best-quality bacon
12 ounces semisweet chocolate chips
4 ounces white chocolate, melted, optional for garnish

Directions

Preheat the oven to 375°F.
Place the bacon on a baking sheet lined with parchment paper. Bake in the oven, until bacon is cooked to your liking. 15 minutes for soft bacon, 20 minutes for crispy bacon.
Let bacon cool on the parchment paper for 5 minutes then transfer to a plate lined with paper towels.
Meanwhile set up a double boiler. Heat a large saucepan filled with water over high heat until boiling. Reduce heat to a simmer.
Set a heat-proof bowl over the simmering water. Add the chocolate chips and stir with a fork until smooth and completely melted.
Cover another baking sheet with parchment paper.
Using tongs, carefully dip the bacon into the melted chocolate turning to coat all sides in chocolate. Transfer to the clean sheet of waiting parchment paper. Repeat with remaining slices of bacon.
Drizzle with the white chocolate, if desired.
Refrigerate until chocolate is hard.
Once cool, enjoy!

Makes 6-8 slices of chocolate-covered bacon.

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Summer of Sandwiches: Summer's Over

YumSugar — Fri, 21 Sep 2007 12:01:33 -0700

I can't believe that summer is just about over. Seems like we were just eating ice cream sandwiches yesterday... oh wait, we were! But in all seriousness, the end of the summer also means the end of our summer of sandwiches - after all, we have to make room for new fall features! However, just in case you missed any of them, here's a full recap.

Minty Fresh: Fresh Mint Ice Cream with Ice Cream Cone Cookies
Classic Choco-Vanilla: Chocolate Cookies with Vanilla Ice Cream
The Americone Dream: Americone Dream Ice Cream with Chocolate Chunk Cookies
Peachy Keen: Peach Ice Cream with Ginger Cookies
Salty Sweet: Vanilla Caramel Ice Cream with Saltine Crackers

Graham Caramel: Dulce De Leche Ice Cream with Chocolate Covered Graham Crackers
Cravers: Crave Treat Cookies with Coffee Ice Cream
Puff Ups: Cherry Chocolate Ice Cream with Puff Pastry
Bisco Inferno: Chocolate Citrus Biscotti with Orange Ice Cream
Minis It's Its: Mint Chocolate Chip Ice Cream with Bite-sized Oatmeal Cookies

Berry Heaven: Vanilla Berry Ice Cream with Fudgy Brownies
PB Choco: Peanut Butter Cookies with Chocolate Ice Cream
Old School Nilla: Strawberry and Banana Ice Cream with Nilla Wafers
Coo-Coo for Coconut: Coconut Macaroons with Creme Brulee Ice Cream

Our Favorite Ice Cream Sandwiches

YumSugar — Thu, 27 Dec 2007 14:31:39 -0800

This Summer, PartySugar and I took turns making ice cream sandwiches each week. We made fourteen different variations, but for our Best of 2007 coverage, we decided to pick our top five. Here they are, starting at the top left corner:

And this Heart-Shaped Chocolate Strawberry Ice Cream Sandwich wasn't one of ours, but it was so popular, I had to share it with you all again!

Valentine's Day Gift Guide: Treat Them with Treats

YumSugar — Thu, 01 Feb 2007 11:30:19 -0800

Valentine's Day is quickly approaching and we've all got sweeties, best pals or family members who deserve that little something special. To help you figure out what to get everyone, we've put together a bunch of Valentine's Day gift guides. Today I thought we'd start things off with a little non-traditional, non-chocolate food idea! I mean everyone gives chocolate, why not give something else?

For starters I found these adorable marzipan frogs. They're hand-sculpted by renowned New York pastry artist Rebecca Russell. A set of three cute edible frogs is available for $32.00.

Three more edible gift ideas, so read more

My gal DearSugar found these cute hand-decorated heart-shaped cookies. Available individually or in packs of 6 or 12, these cute creations almost seem too delectable to eat. The standard greeting is "I'm all hearts for you," but you can also purchase a customized single cookie. Costs range from $5.50-$60.

Staying away from chocolate on Valentine's Day is harder than it seems. I tried, but couldn't resist these beautiful chocolate covered oreos. Each one is hand painted with its own pink heart or "Happy Valentine's Day" design. I know many a lady (and gentlemen) who would swoon over these tempting bites. A box of six chocolate covered valentine oreos will set you back $18.50.

Finally a gift that most couldn't refuse: a heart-shaped strawberry cheesecake. Made in Wisconsin this scrumptious creation contains no preservatives, salt, emulsifiers or commercial additives. That means it's practically healthy, right?!? Order one now for $19.95.

PartySugar Behind The Bash: The Modern Ball

partysugar — Fri, 04 May 2007 11:13:32 -0700

A little while back, I was lucky enough to be sent a ticket to the Museum of Modern Art's biannual gala fundraiser, The Modern Ball. The event, which took place on Wednesday night, was absolutely spectacular. When I spoke to event planner Stanlee Gatti, he explained how he sees the world vibrantly through colors and it was wonderful to see his words transformed into reality. Gatti transformed the bottom floor of the museum (and part of Minna Street) into a lush playground perfect for a party. The entry room was lux and gracious with its billowing red curtains and plush velvet ottomans. Another room was green with astroturf covering every surface and artistic black and white photographs patterned on the walls. The third room was wallpapered in a shiny silver foil a la Andy Warhol's factory, with specially crafted Campbell soup cans as centerpieces.

To take a look at these rooms and hear more about my late night revelry with FabSugar, DearSugar, and the incredibly tall, dark, and handsome Anthony, read more

The drinks flowed freely from super accessible bars (we Sugars drank Champagne, Anthony gin & tonic) and the overall feel of the bash was that similar to a wedding with all age groups represented. I spent much of the evening looking for Mr. Gatti because I wanted to tell him how much I loved the look of the party. Alas, I never found him. Colors richly dominated each of the rooms in layers and textures. Two live bands played - Fab preferred the indie rocking Scissors for Lefty, while I enjoyed the Spanish singing Salvador Santana - with DJs spinning a mix of house and pop in the green and silver rooms.

The food spread was an amazing and delicious array of tiny flavor packed bites ranging from fresh sushi to the classic party fair of shrimp cocktail and crudités with hummus. A ceviche of sorts was served in shot glasses at the bar with crisp tortilla chips acting as ceviche scoops. There were also a lot of great desserts. Fab and I made the mistake of spending far too much time at the chocolate fountain tasting marshmallow, rice crispy treats, and strawberries in the liquid chocolate only to realize 20 minutes later while in the bathroom that chocolate had dripped onto my dress, shoes, and even Fab's toes!

The highlight of the night for me were the mini empanandas (I had been dreaming of empanadas all day at work) and I could not stop eating them! The highlight for Fab was, obviously the fashion, specifically a gold Versace dress that was featured in the ads. The highlight for Dear was successfully avoiding a boy (mission accomplished) and the highlight for the three of us was the photobooth! Guests were invited to take as many pictures as they wanted in one of several old school (you know where you get 4 pics snapped in several minutes) photobooths. It was so much fun, wouldn't it be great to have one to lookbook in!

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Come Party With Me: Engagement Party - The Look

partysugar — Thu, 29 Mar 2007 05:59:13 -0700

One reason to choose a long engagement after your man pops the big question is so you can have an engagement party. This week I'm planning one for julieulie and her fiancé Scott who recently got engaged, but aren't getting married until Memorial Day 2008. I thought it would be fabulously fun and original to throw a dessert party instead of a typical dinner or cocktail party. Desserts as meals are an up and coming trend, and more and more restaurants that are devoted to only desserts are showing up all over the place.

Julie & Scott's close friends and family have received their invitations to the fiesta that will start on a Saturday night at 8:30. The menu will consist of a dazzling array of divine desserts including brownie cupcakes, strawberry shortcakes, and a cheese and fruit plate. The champagne will flow like water as the invitees toast Julie and Scott's eternal love. I've painted a pretty picture of this party, but what about the decor? To see my romantic, chic, and elegant ideas, read more

A bride that knows what she wants, Julie has already selected the colors of her wedding (light blue, white, and black), so I will use these to guide me in my decorating scheme. No worries if you have yet to decide the colors of your wedding, a simple color scheme of white, black and a bold or metallic accent color will work wonderfully. Likewise, there should be no pressure to stay with these colors if you suddenly change your mind and opt for different colors.

First find the location of the party. Will it be held in the intimate living room at the bride's parents' house or the large, modern kitchen at the groom's aunt's ranch? Walk around the space and envision a party there. Where can guests sit and chat? Where should the buffet be set up? Are there tables/counters for the champagne buckets and flutes? These are the types of questions you should be thinking when you envision your fete.
To adorn the dessert buffet, begin with a long flat table that will be your canvas to create a beautiful presentation of candies, cakes, fruits, and cheeses. Place upside down cardboard boxes and large pots on the table. With an over-sized satin tablecloth, or piece of light blue fabric, cover both the table and boxes/pots pressing the fabric down the sides of the boxes/pots. The look you will achieve is one with various heights and dimensions. Now the platters of brownies can be placed on a square box and the strawberry shortcakes in martini glasses can rest at a different height on a circular pedestal.

Fill small clear bowls with the couples favorite grocery store candies: white m&m's, silver chocolate kisses, blue jelly beans.
Large clear vases in diverse shapes, a few oval, a few square, maybe one triangular, will create a stunning background when filled with water and one simple long stemmed flower such as a white orchid or gardenias. Place the flowers on each end of the buffet tables and on windowsills, banquets, or small coffee tables.

Don't forget small white plates, white napkins, and silver spoons for the dessert table.
Black accents in the form of satin ribbons, velvet pillows, and mesh runners will add a touch of mysterious sophistication.
A glowing and warm atmosphere is necessary and to achieve, so light as many candles, votives, tapers, pillars, and the like as possible. Keep the look uniform with all white candles and black votives and candelabra.

White or light blue tiny Christmas lights can be wrapped around the windows, the rim of the room, or any pillars and columns that enhance the architecture.

Got a decoration idea perfect for Julie's party? Please share it with us below. Tomorrow I'll talk about the appropriate music for an engagement party. Equally important to the look of the engagement party is the correct behavior. If you are attending, hosting, or planning an engagement in the near future, I highly recommend reading DearSugar's tips for proper engagement party etiquette.

What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sun, 13 Jan 2008 09:49:45 -0800

From chocolate-infused strawberries to McCafes, we've got your food news covered! We've also got some great recipes for you to try at home. If you've missed anything this week, be sure to check out my favorite posts of the week! Hit the "Start Slideshow" button below!

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Exercise in Excess: The French Laundry Part 3

YumSugar — Fri, 22 Jun 2007 05:58:39 -0700

After the first two parts of my French Laundry excursion, I've arrived at the final installment: the cheese & dessert. I must say, although I was ridiculously full at this point, I somehow managed to make room - which actually came as no surprise. The night we were there, Thomas Keller was actually at a big Food & Wine event in Aspen. However the man pictured, Corey Lee, the chef de cuisine, really took care of us. The entire evening was a fantastic (if not overly hot and stuffy - it was 109F outside when we started our meal!) experience. To see how the number one restaurant in America does dessert read more

After the proteins were finished, we headed straight to the cheese course. We all had the chef's tasting menu, so we were all presented with "Brescianella Aquavite" French Laundry Garden Beets, Bing Cherry Purée, Toasted Pecans and Watercress Leaves. Now I'm a huge stinky, gooey cheese fan, but I met my match that evening. Partially because I was full, but mostly because of the heat - with it being over 100F outside, earthy, pungent cheese was the last thing I wanted in my mouth.

After they whisked the cheese away (which I know is really sad, I still don't understand how I of all people could let cheese go), we were presented with a beautiful "Glace de Fruits Exotiques" Pineapple "Granité," Lilikoi and Coconut Sauce. This dish was nice and light and my warm palate definitely appreciated the bit of cooling down.

With our palates cleared, it was time for dessert. Jimmy opted for the "Composition de Chocolat Italien" Amedei Gianduja Chocolate "Creme Patissiere," Toscano Nut Brownie and "Nougat Glacé" while I ordered the "Summer Pudding" with French Laundry Garden Lemon Verbena Ice Cream and Summer Berry "Compote." Here's where I'm not sure what happened. I only had one bite of Jimmy's, it was delicious, but not mind-blowing - whereas mine could have been mind-blowing, but instead it was just awkward. I really wish I had also managed to get the size of the spoon it was served with into the picture. In my opinion, it was way too large for the mouth of the glass. When I tried to get a spoonful of all the layers (which when possible, was the best way to eat it), it was nearly impossible. I ended up with mouthfuls of lemon verbena ice cream foam and later, mouthfuls of mushy compote. It was oddly tragic as all the flavors were amazing. Definitely a fault in the plating (or was it simply just the spoon?) and not the dessert itself.

Once our slightly tragic desserts were devoured (I guess they weren't that tragic afterall) we moved on to the mignardises (sweet treats!). First up was either a creme brulée or fruit trifle. Jimmy received the trifle and me the brulée. Upon tasting each other's dishes, we promptly swapped plates. The trifle was a delight, and although I practically had fine dining coming out of my ears, I could have easily eaten another.

Next we were presented with chocolate-covered macadamia nuts and then, a few minutes later, an empty silver plate. At first we were a little perplexed - the wine and food slowing down our thought processes - and then we realized it was for the truffles. That's right it was now time to choose from an assortment of truffles: peanut butter, coffee, strawberry & pepper, caramel, hazelnut. Then, nearly four hours after we began, we were given the check, some shortbread wrapped in ribbon and kindly asked if we would like to "retire to the outside courtyard" where it was cooler. We kindly accepted the suggestion only to realize 10 minutes later that it was by far the nicest way we'd ever been kicked out of a restaurant!

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