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Come Party With Me: Anniversary - Drinks

partysugar — Thu, 13 Aug 2009 12:50:40 -0700

There is one detail of my parents' 1976 wedding that I have always been fascinated by. No, it wasn't the fact that my mom's dress was too big or that my dad was upset when she smashed carrot cake into his face. It is the Champagne fountain that mesmerizes me. A neverending, flowing waterfall of bubbly, fizzy celebratory golden liquid - how wildly glamorous! While I considered renting a fountain for their upcoming anniversary party, I have decided instead to simply serve a Champagne cocktail. As much as I wanted to recreate the moment, the event is a casual barbecue, and a fountain of glistening Champagne just didn't seem to fit. The cocktail is a mixture of sparkling wine, strawberry liqueur, and lemon juice and was originally created in the '70s.

I'll also offer guests a selection of chilled beers, water, and white wine. To check out the recipe, read more.

Lemon Champagne
From Gourmet

Ingredients

1/2 cup sugar cubes
2 lemons, peeled and juiced
1 cup strawberry flavored brandy or fraises des bois liqueur
2 bottles chilled Champagne

Directions

Rub the sugar cubes against the lemon peels until the cubes are yellow.
In a blender or food processor fitted with the steel blade, blend the yellowed sugar with the lemon juice.
In a large pitcher set in ice, combine the mixture with the strawberry-flavored brandy or fraises des bois liqueur. Pour in the Champagne and divide the mixture among 8 Champagne glasses, chilled. Garnish each drink with a strawberry.

Makes 8 drinks.

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Happy Hour: Whiskey Lemonade

YumSugar — Mon, 13 Jul 2009 14:00:43 -0700

Uncouth as it may sound, whiskey and lemon was the combination that first opened my eyes to the world of alcoholic beverages.

It was freshman year of high school, and the only drink in the world that I hated more than coffee was anything with alcohol in it. Then I developed a nighttime cough that no medicine would cure, and my mother started making me a drink of hot lemon juice, honey, and a splash of whiskey. The whiskey was warming on the way down and had a musky, smoky scent; the lemon left a tart, tongue-puckering finish.

That experience turned out to be just the beginning. Flash forward a decade and a half, and while I now appreciate everything from Campari to absinthe, the combination of whiskey and lemon still holds a special place in my heart. I especially love it in an icy, lemonade-like version for picnics or other Summer outings. See a recipe for warm weather refreshment when you read more.

Fast & Easy Dinner: Asparagus-Goat Cheese Pasta

partysugar — Wed, 06 May 2009 06:50:05 -0700

If you filled up on too many nachos and margaritas last night, opt for a dinner, like this simple pasta dish, that is light and flavorful. Spring's most beloved vegetable is the star ingredient in this uncomplicated meal.

The pasta and spears are tossed with a quick sauce made of broth, goat cheese, and lemon zest. The final dish is rich, but not heavy. Dislike asparagus? Substitute broccoli or green beans. To look at the scrumptious recipe, read more.

Asparagus-Goat Cheese Pasta
From Real Simple

Ingredients

1 pound asparagus
1/2 pound thin spaghetti
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 14 1/2-ounce can chicken or vegetable broth
4 ounces goat cheese
1 teaspoon grated lemon peel
1/2 cup grated Parmesan cheese

Directions

Heat a large pan of lightly salted water to boiling over high heat.
Peel the asparagus stalks and trim the ends. Cut the stalks into 2-inch pieces. Blanch in the boiling water 3 minutes or until bright green and crisp-tender when tested with a small knife. With a slotted spoon, remove the asparagus and rinse under cold water to stop the cooking.
Add the spaghetti to the boiling water and cook according to the label directions until al dente. Drain.
Meanwhile, in a medium saucepan over medium-high heat, melt the butter. Blend in the flour with a whisk. Add the broth and cook for 2 minutes, stirring constantly, until the sauce thickens. Blend in the goat cheese and lemon peel.
Toss the spaghetti with the asparagus, sauce, and half the Parmesan. Serve with the remaining Parmesan and freshly ground black pepper.

Serves 4.

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Come Party With Me: Bridal Brunch - Menu

partysugar — Tue, 05 May 2009 12:50:05 -0700

Since her engagement party was such a hit, Ronda's maid of honor asked me to help plan the bridal shower. The event will be an elegant classic brunch.

Guests are invited to help themselves to slices of baked asparagus and yellow pepper frittata. A smoked salmon platter with cream cheese and toasted bagels is a welcome companion. Those looking for a lighter breakfast can opt for a lemon-cherry yogurt parfait.

These homemade dishes will be supplemented with an assortment of toasts from a local bakery and store bought jams and granola. An easy buffet of make-ahead dishes served at room temperature, this versatile and vegetarian menu also works well for Mother's Day. Get the recipes: read more.

Baked Asparagus and Yellow Pepper Frittata
From Gourmet

Ingredients

2 pounds thin asparagus
2 large yellow bell peppers
3 shallots
1 medium zucchini
3 scallions
1 tablespoon unsalted butter
10 large eggs
1/2 cup heavy cream
3 tablespoons chopped fresh flat-leafed parsley leaves
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Directions

Preheat oven to 350°F. and butter a 13 x 9 x 2-inch glass baking dish (3-quart).
Trim asparagus and diagonally cut into 1/4-inch-wide slices. Cut bell peppers into 1/4-inch-wide strips and mince shallots. Halve zucchini lengthwise and diagonally cut both zucchini and scallions into thin slices.
Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water blanch asparagus 1 minute and drain in a colander. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in colander and pat dry.
In a large skillet cook bell peppers and shallots in butter over moderately low heat, stirring occasionally, until peppers are softened, about 10 minutes.
In a large bowl whisk together eggs, cream, parsley, salt, and pepper. Stir in asparagus, bell pepper mixture, zucchini, and scallions.
Pour custard into baking dish and bake in middle of oven until golden and set, about 35 minutes. Cool frittata on a rack. Frittata may be made 1 day ahead and chilled, covered. Bring frittata to room temperature before serving. If desired, loosen frittata from edges of pan and slide onto a platter.

Serves 12.

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Smoked Salmon and Whitefish Salad Platter
From Ina Garten

Ingredients

1 1/2 pounds smoked whitefish, skinned and boned
1/2 cup minced red onion
1/2 cup minced celery
1 cup good mayonnaise
1 1/2 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For serving:
6 bagels, sliced in thirds horizontally
1 pound thinly sliced smoked salmon
16 ounces cream cheese, softened
Sliced tomatoes and thinly sliced red onions

Directions

With your hands, flake the whitefish, being careful to discard all the skin and bones.
In a medium bowl, gently combine the whitefish with the red onion, celery, mayonnaise, lemon juice, salt, and pepper. Taste for seasoning.
Toast the bagel slices in a toaster.
Arrange a platter with the smoked salmon, cream cheese, tomatoes, and red onions. Serve with the whitefish salad at room temperature.

Serves 6.

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Lemon-Cherry Yogurt Parfait
From Food and Wine

Ingredients

1 cup heavy cream, chilled
1 cup 2 percent Greek-style plain yogurt
1/4 cup cherry preserves
1/4 teaspoon unflavored gelatin
1 teaspoon water
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
3 tablespoons confectioners’ sugar

Directions

In a medium bowl, using an electric mixer, beat the heavy cream at high speed until firm. Add the yogurt and beat just until combined.
Transfer half of the mixture to another bowl and fold in the cherry preserves.
In a small microwave-safe bowl, sprinkle the gelatin over the water and let stand until softened, about 1 minute. Microwave the gelatin at high power for 5 seconds, just until melted.
Add the gelatin to the plain whipped cream mixture along with the lemon juice, lemon zest and confectioners’ sugar and beat at medium speed just until combined.
Spoon half of the lemon cream into 4 wineglasses and top with half of the cherry cream. Top with the remaining lemon and cherry creams and refrigerate for 20 minutes before serving.

Serves 4.

Make ahead: The parfaits can be refrigerated overnight.

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Happy Hour: Lemon Mint Julep

partysugar — Fri, 01 May 2009 16:00:42 -0700

Sometime last week, I came to the realization that I've never had a mint julep. I decided immediately to mix up a round of cocktails. To be authentic, I wanted to serve the icy drink in silver mint julep glasses. However, finding the glasses is not easy. I searched ShopStyle. I called Williams-Sonoma, and Sur la Table. I texted my bartender buddies. To no avail. I couldn't find mint julep glasses anywhere!

Since the vessel does not affect the flavor of the drink, I made it anyway. I'm relieved I did because this classic cocktail is fantastic. With its crushed ice, fragrant mint leaves, zesty lemon syrup, and potent Bourbon, it's surprisingly refreshing and fun to drink. I highly recommend you make one to celebrate the Kentucky Derby.

If your heart is set on serving the concoction in the traditional glass, Stephen Liles, bartender at San Francisco's Boulevard restaurant, told me he got his from a local florist. To look at the recipe, read more.

Lemon Mint Julep
From Martha Stewart

Ingredients

17 lemons
3 1/2 cups sugar
32 sprigs mint
Crushed ice
3 cups Kentucky bourbon

Directions

Squeeze 16 of the lemons, reserving the rinds and juice.
In a large saucepan, combine 3 cups of the sugar and 3 cups water, stirring until dissolved. Add the lemon rinds*, and cook over medium heat until the liquid becomes syrupy, about 15 minutes. Remove from heat, and let stand until room temperature.
Remove, and discard lemon rinds. Stir in the lemon juice, about 4 cups.
Spread remaining 1/2 cup sugar on a small plate. Cut the remaining lemon into quarters.
Rub the wedges along the rims of 16 mint-julep cups or tall glasses, and invert the glasses in the sugar to create a sugared rim.
Crush a few mint leaves into the bottom of each glass with a muddler or the back of a wooden spoon.
Fill each glass with ice, and pour 1/2 cup of lemon syrup in each glass. Top off with about 1 1/2 ounces of bourbon per glass. Garnish each glass with a fresh sprig of mint.

Makes 16.

*Be sure to remove the stickers from the fruit before adding to the syrup.

I made 1/4 of the recipe. I used the juice from four lemons and combined 3/4 cup each of sugar and water to make the syrup.

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Sunday Dinner: Roast Chicken With Potatoes and Asparagus

YumSugar — Sun, 05 Apr 2009 06:00:19 -0700

In the last few weeks, San Francisco's been blessed with such warm weather that I've been thinking it's time to pack up the cold-weather clothes in favor of some sunnier ensembles. In addition, I'll be putting away my slow cooker until next Winter, forgoing Winter stews for fresh preparations instead.

What could be more seasonal than a Spring chicken, roasted with new potatoes and bright-flavored asparagus and lemon, and served with a roasted pan juice? To make this timely supper, read more.

Roast Chicken With Potatoes, Lemon, and Asparagus
From Everyday Food

Ingredients

1 1/2 pounds new potatoes, halved
3 tablespoons butter, cut into small pieces
Coarse salt and ground pepper
1 package cut-up whole chicken (about 3 pounds)
1 bunch asparagus (1 pound), trimmed and cut into 2-inch pieces
1 lemon, cut into 8 wedges
6 sprigs fresh thyme

Directions

Preheat oven to 475 degrees. Place potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.

Serves 4.

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Simple Tip: Juice Citrus The Right Way

partysugar — Mon, 30 Mar 2009 10:23:16 -0700

I had an embarrassing moment the other day when bartender Aaron Smith of 15 Romolo was teaching me how to make The Last Word. Apparently, the reason my citrus juicer is really hard to close has nothing to do with the juicer being faulty and everything to do with me using it incorrectly! All this time, I've been inserting lemons and limes upside down.

To properly use a handheld juicer and extract the most juice, you should always insert the citrus cut side down. As you squeeze the gadget closed, the citrus will turn inside out.

Now that you know the right way to use a juicer, tell me: anyone else make this mistake?

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Lemon Custard Cakes Are Lusciously Delicious

partysugar — Sat, 28 Feb 2009 08:00:05 -0800

Every once in a while, I'll be browsing a food magazine and come across a recipe that I simply must make. This recipe for lemon custard cakes from the February issue of Bon Appétit is the perfect example. After gorging on decadent chocolate desserts for Valentine's Day, I was desperate for a light, refreshing treat.

These simple cakes are delightful; they're like lemon bars without the shortbread cookie crust. The texture is between a thick pudding and moist cake. The intensely fresh lemon flavor is tart, but in the most wonderful way. Don't skip the whipped creme fraîche topping. Its silky smooth creaminess balances out the zesty citrus.

Although the recipe calls for Meyer lemons, I used regular ones. To get started on these individual cakes now - they need at least four hours to chill - read more.

Lemon Custard Cakes
From Bon Appétit

Ingredients

3/4 cup plus 2 tablespoons sugar, divided
1/4 cup all purpose flour
Pinch of salt
1 1/3 cups whole milk
2 large eggs, separated
1/3 cup fresh Meyer lemon juice or regular lemon juice
2 tablespoons finely grated Meyer lemon peel or regular lemon peel
1 8-ounce container chilled crème fraîche*

Directions

Preheat oven to 350°F. Butter eight 3/4-cup ramekins or custard cups.
Whisk 1/2 cup plus 2 tablespoons sugar, flour, and pinch of salt in medium bowl to blend.
Combine milk, egg yolks, lemon juice, and lemon peel in large bowl; whisk until blended.
Add flour mixture to yolk mixture and whisk custard until blended.
Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar to whites and beat until stiff but not dry.
Fold 1/4 of whites into custard. Fold remaining whites into custard in 2 additions (custard will be slightly runny).
Divide custard equally among prepared ramekins. Place ramekins in large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake custard cakes until golden brown and set on top (custard cakes will be slightly soft in center), about 27 minutes.
Chill custard cakes uncovered until cold, at least 4 hours, then cover and keep refrigerated. Custard cakes can be made 1 day ahead. Keep chilled.
Using electric mixer, beat crème fraîche in medium bowl until softly whipped.
Run small knife around each custard cake to loosen. Invert each cake onto plate. Place dollop of crème fraîche atop or alongside cakes and serve.

Makes 8 cakes.

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Fast & Easy Dinner: Greek Lemon and Orzo Soup

partysugar — Tue, 20 Jan 2009 06:45:03 -0800

Looking for a comforting new soup to introduce to your family? Take them to Greece with this variation of avgolemono, the classic Greek soup made with chicken broth, eggs, and lemon juice.

Traditionally rice is added to thicken the soup, but this recipe calls for orzo. The consistency is rich and the flavors clean and soothing. To learn the effortless technique, read more.

Greek Lemon and Orzo Soup
From Every Day With Rachael Ray

Ingredients

64 ounces (8 cups) chicken broth
One 2-inch strip lemon peel and juice of 1 large lemon
1 bay leaf
Pinch saffron or saffron powder
1/2 cup orzo
2 large eggs plus 3 large yolks
2 drops hot sauce
Flat-leaf parsley, chopped (a couple of generous handfuls)
Salt and freshly ground pepper
Pita chips (any flavor), optional for serving

Directions

In a soup pot, bring the broth, lemon peel, bay leaf and saffron to a boil. Stir in the orzo and boil for 5 minutes.
Cover, remove the pan from the heat and let the orzo steep for 5 minutes. Discard the lemon peel and bay leaf.
In a bowl, whisk the eggs and egg yolks, lemon juice and hot sauce.
Whisk in 1/2 cup soup to temper the eggs, then whisk the egg mixture into the soup. Cook on low heat, whisking, for 5 minutes.
Stir in the parsley; season with salt and pepper. If desired serve with pita chips.

Serves 4.

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Happy Hour: Jim's Diablo

partysugar — Fri, 17 Oct 2008 16:00:17 -0700

When I heard the name of this cocktail, I assumed it would be a devilish drink that was either too spicy or super strong. I was pleasantly surprised when it was neither hot or potent, but rather a delightfully well-balanced, tasty cocktail.

Despite its blushing color, this mix of tequila, Canton, and lemon juice is not a typically girlie, sweet concoction.

Created by one of New York's top mixologists, Jim Meehan, the diablo is simple to make at home. Take the time to chill the glasses before hand, it will make a better drink.

The recipe calls for creme de cassis, but I made mine with Chambord, because that's what was in my liquor cabinet. To check out Jim's Diablo, read more.

Jim’s Diablo
From Jim Meehan

Ingredients

2 ounces Tequila (recommended: Gran Centenario Plata)
.75 ounce fresh lemon juice
.75 ounce Canton ginger liqueur
.25 ounce Crème de Cassis
lemon wheels, optional for garnish

Directions

Place a Champagne glass in the freezer. Chill.
Fill a cocktail shaker with the tequila, lemon juice, Canton, and Creme de Cassis. Add ice.
Shake well and strain into the chilled coupe.
Garnish with a thinly sliced lemon wheel

Makes 1 drink.

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