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A Valentine's Menu That Won't Break the Scale

partysugar — Wed, 11 Feb 2009 03:00:53 -0800

Recently I received a personal message from a reader asking for advice on what to cook her boyfriend for Valentine's Day. They've been working out together and eating healthy, so she was looking for a menu that wouldn't ruin their diet. Here, I've come up with a decadent dinner menu that won't pack on pounds. To start, serve an appetizer of the freshest raw oysters (if you dislike oysters, opt for shrimp cocktail) with a glass of sparkling wine. For the main course, pair a huge green salad alongside classic cheese fondue. Select dippers that are diet-friendly like crudités, wheat bread croutons, and lean proteins. Instead of indulging in a calorie-packed dessert, splurge on a high-quality bar of dark chocolate and enjoy with a bottle of port.

What menu would you advise for a health-conscious couple? To check out these recipes, read more.

Raw Oysters
From Martha Stewart

1 tablespoon pink peppercorns
1 tablespoon green peppercorns
1 tablespoon fennel seed, lightly toasted
1/2 cup red-wine vinegar
1/2 cup champagne vinegar
1/2 teaspoon salt
2 dozen fresh oysters

In a small bowl, combine peppercorns, fennel seed, vinegars, and salt.
Shuck oysters just before serving; arrange on bed of crushed ice.
Drizzle with mignonette, or serve on the side. Serve immediately.

Serves 8.

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Cheese Fondue
From Gourmet magazine

1 garlic clove, halved crosswise
1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
1 tablespoon cornstarch
2 teaspoons kirsch
1/2 lb Emmental cheese, coarsely grated (2 cups)
1/2 lb Gruyère , coarsely grated (2 cups)
cubes of French bread on fondue forks or long wooden skewers
Special equipment: a fondue pot

Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
Stir together cornstarch and kirsch in a cup.
Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil).
Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
Transfer to fondue pot set over a flame and serve with bread for dipping.

Serves 6.

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Mixed Green Salad With Tarragon Vinaigrette
From Gourmet

Ingredients

4 teaspoons Sherry vinegar
1 tablespoon minced shallot
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 teaspoons finely chopped fresh tarragon
1/2 lb frisée (French curly endive), torn into bite-size pieces
1 head Boston lettuce (1 lb), torn into bite-size pieces
1 bunch arugula (1/2 lb), coarse stems discarded
1 bunch watercress (1/2 lb), coarse stems discarded

Directions

Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
Toss greens with dressing in a large bowl and season with salt and pepper.

Serves 8.

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Yummy Links: From Crab Fondue to Oscar Menus

partysugar — Fri, 23 Jan 2009 06:45:20 -0800

This cheesy crab fondue looks to die for! - Simply Recipes
Find out which store-bought chicken stock tastes the best. - Serious Eats
Learn how to cook beans in a slow cooker. - The Kitchn
Use frozen berries to bring Summer's fruit pies into Winter's kitchen. - Simply Stated
Super charge with these ingredients that make you smarter and more virile. - Chow
Five menus that coincide with this year's Oscar nominations for best picture. - The Epi-Log

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Yummy Links: From Jacques Pepin to Parmesan Fondue

partysugar — Tue, 14 Oct 2008 07:45:45 -0700

Jacques Pepin on cooking for Obama. - 7x7
Looking for an indoor composting system? Choose one of these composters. - Chow
Learn how to make bacon brownies. - geeksugar
Jazz up your Fall table with adorable paper gourd place cards. - Epi-Log
This year save money by ordering Halloween candy online. - Serious Eats
Four hearty dishes to keep you warm on cool Fall nights. - Bon Appétit
Flex-it measuring cups: love it or hate it? - The Kitchn
Fondue, especially this parmesan fondue with pesto, is great party food. - GlamDish

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Fondue + You = Skewer . . . Dip . . .Yum

YumSugar — Mon, 13 Oct 2008 15:00:04 -0700

On Friday, I caught a quick glimpse of Nigella Lawson on the Today show. She featured a Fall fruit fondue recipe so delicious looking I had to try it! Seasonal fruit (apples and pears) served with a delectable caramel fondue make for a simple but stunning dessert. This unconventional caramel sauce is quick, easy, and doesn't require sugar chemistry knowledge or a candy thermometer! All of the ingredients are kitchen staples except for the golden syrup. Since I was unable to find this common British product, I substituted a mixture of corn syrup and molasses.

Don't be disappointed if initially the cooked sugar and butter have a grainy consistency. Once the cream is added the caramel's texture will become smooth, rich, and sheeny. To try something new with fondue, read more.

Caramel Fondue With Fall Fruit
Adapted from Nigella Lawson

Ingredients

4 1/2 tablespoons light brown sugar
3 tablespoons sugar
1/2 cup corn syrup
1/4 cup molasses
3 tablespoons unsalted butter
3/4 cup heavy cream
Splash vanilla extract
3 apples cut into slices
3 pears cut into slices
1 banana, cut into slices, if desired
1 lemon

Directions

Juice lemon over cut apples to prevent browning.
Melt sugars and butter in a saucepan. Boil for approximately 5 minutes.
Remove from heat. Stir in cream and vanilla.
Place sauce in bowl or fondue set. Serve immediately with freshly cut fruit.

Serves 4.

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Come Party With Me: St. Patrick's Day - Menu

partysugar — Tue, 11 Mar 2008 08:28:31 -0700

Even though Aimee's St. Patrick Day party starts after dinner, she's planning on providing guests with a small selection of Irish inspired snacks. It's always nice to have some food on hand, especially when heavy drinking is involved. This menu twists classic Irish flavors – cheddar cheese, dark beer, corned beef, and smoked salmon - into modern favorites.

An Irish cheddar and stout fondue is gooey and decadent. Smoked salmon puffs are easy to make in advance and divinely addicting. Reuben roll ups are the perfect drunk food because they taste like an Irish pizza pocket. For all of these wonderful recipes, read more.

Irish Cheddar and Stout Fondue
From Bon Appetit magazine

Ingredients

2 cups 1- to 1 1/2-inch-diameter red-skinned potatoes, halved
2 cups cauliflower florets
2 cups very small brussels sprouts
2 apples, cored, cut into wedges
1 pound Irish cheddar cheese, grated
2 1/2 tablespoons all purpose flour
3/4 cup (or more) Irish stout (such as Guinness)
6 tablespoons frozen apple juice concentrate, thawed
1 tablespoon Dijon mustard

Directions

Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.
Meanwhile, toss cheese with flour in large bowl.
Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat.
Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired.
Season to taste with salt and pepper. Transfer fondue to bowl. Place in center of platter with vegetables.

Serves 6.

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Smoked Salmon-Stuffed Puffs
From Food and Wine magazine

Ingredients

Puffs
1 cup water
1 stick (4 ounces) unsalted butter, cut into tablespoons
1 teaspoon kosher salt
1 cup all-purpose flour
4 large eggs
2 tablespoons poppy seeds, for sprinkling
Filling
1/2 pound sliced smoked salmon
1/4 pound cream cheese, softened
6 tablespoons sour cream
1 teaspoon Dijon mustard
1 small garlic clove
Tabasco sauce

Directions

Make the puffs: preheat the oven to 400° and position 2 racks in the upper and lower third. Lightly grease 2 large rimmed baking sheets.
In a saucepan, bring the water, butter and salt to a boil. Off the heat, add the flour and stir vigorously until combined.
Return to the heat and cook over moderate heat, stirring, for 1 minute.
Scrape the mixture into a bowl and, using an electric mixer, beat at medium speed for 1 minute. Add the eggs, 1 at a time, beating well after each addition, until thick, smooth and shiny.
Transfer the dough to a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch mounds onto the prepared baking sheets, about 3/4 inch apart. Using lightly moistened fingertips, smooth the tops. Sprinkle with the poppy seeds and bake for 20 minutes, shifting the pans halfway through, until the puffs are risen and golden. Lower the oven to 250°.
With the tip of a knife, poke a hole into the side of each puff and return to the baking sheet. Bake for 10 minutes longer, with the oven door slightly ajar, to dry out the centers. Transfer to a rack and cool.
Meanwhile, make the filling: in a food processor, combine the smoked salmon with the cream cheese, sour cream, mustard and garlic and process until smooth; season with Tabasco.
Transfer the filling to a pastry bag fitted with a 1/4-inch tip. Pipe the filling into the holes in the sides of the puffs and transfer to a serving plate. Serve right away.

Serves 10-12.

Make ahead: the unfilled baked puffs can be frozen for up to 1 month; recrisp in a 325° oven. The filling can be refrigerated for up to 3 days.

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Reuben Roll-Ups
From Taste of Home magazine

Ingredients

1 (13.8 ounce) package refrigerated pizza crust
1 cup sauerkraut, drained
1 tablespoon thousand island salad dressing
4 slices corned beef, halved
4 slices Swiss cheese, halved

Directions

Roll dough into a 12-in. x 9-in. rectangle. Cut into eight 3-in. x 4-1/2-in. rectangles.
Combine sauerkraut and salad dressing.
Place a slice of beef on each rectangle. Top with about 2 tablespoons of the sauerkraut mixture and a slice of cheese. Roll up.
Place with seam side down on a greased baking sheet. Bake at 425 degrees F for 12-14 minutes or until golden.

Serves 8.

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Making the Most Fabulous Fondue

partysugar — Fri, 15 Feb 2008 10:03:51 -0800

While it may seem incredibly easy to throw a bunch of cheese into a pot and melt it, crafting a super-creamy fondue takes a little skill. In the February issue of Vogue, Jeffrey Steingarten acknowledges that the perfect fondue is hard to find. He said:

Fondues as smooth and suave as this are rare; more often the cheese separates and settles on the bottom of the pan in stringy clumps and lonely curds whose flavor is as fine as the cheese they're made from, but that congeal in the mouth into tough and chewy balls not unlike chaws of bubble gum.

No one would want to serve a chunky fondue like the one Steingarten describes. To ensure that you never make a bad fondue again, check out my tips for creating silky fondue, just read more.

Use the best-quality cheese you can afford. When making the classic Swiss version, use gruyere instead of emmentalar. Avoid using low-fat cheeses as they don't melt well.
Similar to a vinaigrette, fondue is an emulsion of melted cheese and wine, so keep that in mind when you are whisking the two ingredients together.
Use a dry white wine and add a little fresh lemon juice to provide acidity.
Cook over a low temperature and never let the fondue boil.
Before using a new fondue pot, break it in by boiling a mixture of half water, half milk for 15 minutes.
Never add all of the cheese at once to the pot. Add the cheese by the handful, stirring between additions to ensure a smooth, melted texture.
When setting up fondue, place in a part of the table that is accessible as you don't want guests reaching to get to the fondue. Place pots on different tables to ensure that everyone isn't crowded around one table.

Got a great tip for making fondue? Please share with us below!

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Off to Market Recap: Fondue Pot

partysugar — Fri, 15 Feb 2008 03:01:41 -0800

All week I've been helping my sister and her BFF plan a girls-only Valentine's Day party. Fondue is on the menu, but we don't have a fondue pot, so I asked you to help us find one. You searched for both chocolate and cheese fondue pots that are festive, colorful, and easy to transport. You saved the pots in the Yum Market on TeamSugar with the keyword tag, Fondue Pot.

Several people bookmarked an adorable heart-shaped pink and chocolate brown fondue pot, but it isn't really something that can be used year round.

However this blue Le Creuset fondue pot that Twinkle discovered is perfect! Le Creuset is a trustworthy brand and this pot will last a lifetime. Thanks Twink! To see all of the fondue pots, browse below.

Don't know how to use the bookmarking feature of TeamSugar? Have no fear, geeksugar has created an easy how to.

Come Party With Me: Valentine's Day Single Gal Soirée - Dessert

partysugar — Wed, 13 Feb 2008 09:13:31 -0800

No Valentine's Day fondue party is complete without chocolate fondue. This gooey and delicious dessert is decadent and festive. Serve with the classic accompaniments: fruit - strawberries, bananas, pineapple - salted pretzel sticks, biscotti, cubed pound or cheesecake. For a super special treat, make homemade marshmallows, tint them pink with red food coloring, and cut out with a heart shaped cookie cutter. For the classic chocolate fondue recipe and another for the marshmallows, read more.

Classic Chocolate Fondue
From Paula Deen

1 cup whipping cream
8 ounces premium chocolate, chopped
2 teaspoons orange liqueur (recommended: Grand Marnier)
Various sliced fruits and/or dessert treats, for dipping

Over low flame, heat cream until warm, but do not bring to a boil.
Pour in chocolate while stirring continuously. Mixture will become smooth. Stir in liqueur and transfer to a fondue pot.
Dip with various fruits or dessert treats.

Serves 8-10.

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Homemade Marshmallows
From Alton Brown

3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes.
Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high.
Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes.
Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

Makes approximately 9 dozen marshmallows.

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Come Party With Me: Valentine's Day Single Gal Soirée - Menu

partysugar — Tue, 12 Feb 2008 08:29:56 -0800

Although I'm not in a relationship, that doesn't mean I'm not going to celebrate Valentine's Day! This year I'm helping my sister and her BFF plan an all girl party. To make things festive and sexy, we're serving fondue. A fondue party appeals to everyone because guests can pick and choose what they want to dip into the melted cheese pleasing both vegetarians and meat eaters alike.

For our party, we will be serving the classic Swiss version of fondue as well as two other variations: a goat cheese fondue and a beer cheddar fondue. Cubed bread - both wheat and white - vegetables, fingerling potatoes, and pear slices will be used as dippers. For these fabulous fondue recipes, read more.

Cheese Fondue
From Gourmet magazine

Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
Stir together cornstarch and kirsch in a cup.
Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil).
Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
Transfer to fondue pot set over a flame and serve with bread for dipping.

Serves 6.

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Fingerling Potatoes and Goat Cheese Fondue
From Martha Stewart

2 pounds fingerling potatoes (30 to 40)
1 teaspoon salt
8 ounces soft goat cheese, room temperature
1 cup nonfat buttermilk
1/2 teaspoon coarsely ground black pepper
1 bunch of chives, finely chopped
3 tablespoons finely chopped fresh thyme leaves
3 tablespoons finely chopped fresh tarragon leaves
3 tablespoons finely chopped fresh flat-leaf parsley
1 chervil, for garnish

Place fingerling potatoes and salt in a large saucepan with enough cold water to cover generously. Place over high heat, and bring to a boil.
Reduce to a simmer, and cook until potatoes are tender, about 15 minutes.
Remove pan from heat, and drain potatoes in a colander. Transfer potatoes to a platter; set aside.
Place goat cheese and buttermilk in a heat-proof bowl or the top of a double boiler, and place over a pan of simmering water. Warm mixture, stirring until it is very smooth, 5 to 7 minutes.
Remove from heat, and stir in pepper, chives, thyme, tarragon, and parsley.
Place in the bowl of a small fondue pot or in a warm serving bowl; serve immediately with fingerling potatoes garnished with chervil.

Serves 12 to 14.

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Beer and Cheddar Fondue
From Southern Living magazine

1/2 pound ground pork sausage
6 tablespoons butter
1 onion, chopped
1 garlic clove, chopped
6 tablespoons all-purpose flour
2 cups milk
2 (8-ounce) blocks Cheddar cheese, shredded
1 cup beer*
1 (4-ounce) can chopped green chiles
1/2 teaspoon salt
1/4 teaspoon ground red pepper
Cubed French bread or sliced pears

Cook ground pork sausage in a large saucepan over medium heat, stirring until it crumbles and is no longer pink. Drain and remove sausage from pan.
Melt butter in saucepan over medium heat; add onion and garlic, and sauté until tender.
Add flour, stirring until smooth. Cook, stirring constantly, 1 minute.
Gradually add milk, stirring until thickened. Add cheese, stirring until melted.
Remove from heat; stir in sausage, beer, and next 3 ingredients.
Transfer to a fondue pot or slow cooker; keep warm on low. Serve with cubed French bread or sliced pears.

Makes about 6 cups.

*Nonalcoholic beer may be substituted for regular beer.

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Off to Market: Fondue Pot

partysugar — Fri, 08 Feb 2008 12:03:31 -0800

Next week I'm helping my sister and her BFF plan a girls-only Valentine's Day party. Fondue is on the menu, but we don't have a fondue pot! Can you help us by searching for a fabulous fondue pot? Look for festive, colorful pots that are easy to transport. We will need one for cheese and another for chocolate, so search for both types. Save the pots you find in the Yum Market on TeamSugar with the keyword tag, Fondue Pot. Thanks and happy hunting!

Don't know how to use the bookmarking feature of TeamSugar? Have no fear, GeekSugar has created an easy how-to.

To be inspired check out where I shop online and read more.

Bed Bath & Beyond
CB2
Cooking.com
Crate & Barrel
Ikea
Linens and Things
NapaStyle
Pier 1
Plum Party
Pottery Barn
Sur La Table
Target
Restoration Hardware
Williams Sonoma
Wishing Fish
World Market