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Come Party With Me: Passover - The Look & Music

partysugar — Sat, 31 Mar 2007 05:19:41 -0700

After the meal, the most important aspect of your Passover dinner is the table you will gather around to eat on. The meal is so traditional that I think a modern, chic, table adorned with a simple candle and flower scheme is the key. A beautiful set table will make the dinner feel more like a celebration and get guests in the mood for some delicious food. To get inspired by my decor ideas that include soft glowing lighting, smooth soulful music, read more

To ensure that the table is the center of focus clean up the rest of your dining room and remove clutter. Light long white taper candles and arrange on the outside of the room for warmth.
Set the table in a beautiful dark blue satin tablecloth and long white damask runner.

Run a row of simple glass votive holders all the way down the middle of the table.
Arrange blue flowers in low square vases and place in between the candles.

Leave a spot in the middle of the table for the Seder plate.
Set with your special china and silverware and linen napkins.

If you have a large number of people coming to dinner make placecards like these by folding a 3-8 inch piece of cardstock in half. Write the name of each guest on the front in your fanciest handwriting and cut a small hole at the crease. Slide a flower (use one of the blue ones from your arrangement to keep things uniform) through the hole and place on each person's plate.
Create a playlist with Hebrew music. Pair one instrumental cd (like David Yakobian) with one lyrical cd (like Jacob Balshan) and hit random for a selection of festive, interesting music.

How are you decorating your table for Passover and what will you be listening to?

The Look Of The Governors Ball

partysugar — Thu, 22 Feb 2007 11:43:17 -0800

While we have to wait until Sunday to see what all of the stars will be wearing at the Oscars, I've been giving you a sneak peek of the recipes that will be served at the Academy Awards official after party, the Governors Ball all week long. As if knowing what the celebs will be eating wasn't enough, I've found some awesome pictures of the decorations at the event space. The Governors Ball is held in the Grand Ballroom on the top level of the Hollywood & Highland Center and is put on by Sequoia Productions (an event planning firm based out of Los Angeles). The decor is set in beautiful shades of white, cream, gold, butter, and burgundy with low lighting, wood details, thousands of candles, and fresh flowers everywhere. To take a peek at a gallery of photos of the actual decor plus lots of images of the food as well as Puck and his crew practicing the menu, read more

Click on an image below to take a larger look.

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Off To Market Recap: Centerpiece

partysugar — Wed, 21 Feb 2007 12:58:12 -0800

I'm always in search of beautiful new centerpiece ideas to jazz up my regular old table or bring my party table settings to the next level. A few weeks ago I asked you to help me out and share your best centerpiece suggestions. You saved your favorite floral/foodie designs in the Yum Market on TeamSugar and tagged them with the keyword Centerpiece, here are what I consider to be the most gorgeous centerpieces:

DesignRchic found this exquisite, modern, geometric candle centerpiece. One of my rules when dressing a table is to create as many levels, layers, and textures as possible to attract and tantalize the eye. This centerpiece does so all by itself. To add more depth I could use colored votives and place it on a vibrant tablecloth.

Two more creatively cool centerpieces so read more

Top Yum Market-er rubialala discovered two (!) aesthetically pleasing centerpieces that are each very distinct. The first is a 4-in-1 vase that can hold flowers, floating candles, shiny rocks, or tiny fruits. Don't those roses look spectacular? I have to confess I totally fell in love with this centerpiece and may purchase it for my vase collection.

The second centerpiece that fab finder rubialala submitted is appropriately in time for Chinese New Year. This shiny bronzed pig is absolutely adorable and perfect for adorning your table in a little Chinese New Year bling.

Thanks for participating gals! For more information on how to bookmark on TeamSugar please read geeksugar's helpful hints.

Your Political Leanings May Determine What's on Your Plate

YumSugar — Tue, 24 Nov 2009 10:20:37 -0800

Everyone says that you are what you eat. But could your political party affiliation be the driver of what goes on your plate, too? That's what food trend analyst Phil Lempert (of koodie fame) is arguing. Examining 2009 data from Hunch, he found conservatives opt for "mainstream, comfort food staples," while liberals are likely to gravitate toward "international and exotic cuisines."

According to Lempert, conservatives correlated with foods like pizza, macaroni and cheese, and peanut butter and jelly for lunch, plus fried chicken, meatloaf, and steak for dinner, with Italian food being the cuisine of choice.

Liberals, on the other hand, preferred Asian: Thai and Indian for lunch, and veggie burgers and green curry for supper. His findings indicate they also tend to make more nutritionally sound choices, such as eating vegetables more often and fast food less frequently, and making dishes from scratch.

Those looking to toe the bipartisan line should stick to mutually-loved foods such as hot dogs, bacon double cheeseburgers, ice cream sans sprinkles, romaine lettuce, and salt on a margarita glass. Do these findings line up correctly with your political leanings?

Source: Flickr User thebittenword.com

On Thanksgiving, Nothing Beats Classic Pumpkin Pie

partysugar — Mon, 23 Nov 2009 13:30:43 -0800

As much as I love experimenting with alternative pumpkin desserts like pumpkin layer cake and mini baklava pumpkin tarts, sometimes nothing is better than the beloved standby, classic pumpkin pie. This year I tried out an old-fashioned style recipe.

The delicious crust is flaked with pecans, and the filling is a mixture of pumpkin puree, molasses, and sour cream. The resulting pie is silky with a rich pumpkin flavor that's not too sweet. Rum-spiked whipped cream is an ideal and necessary topping that takes this pie over the edge. To take a look at the recipe, read more.

Old-Fashioned Pumpkin Pie With Pecan Pastry Crust
From The New Thanksgiving Table

Ingredients

For the crust:
2 1/4 cups all-purpose flour, plus extra for dusting
1/2 cup pecans, toasted and finely ground
1 teaspoon kosher or sea salt
1 tablespoon granulated sugar
1/2 cup (1 stick) ice-cold unsalted butter, cut into small pieces
1/2 cup ice-cold solid vegetable shortening, cut into small pieces
1/3 cup sour cream
2 tablespoons ice water
For filling:
3 1/2 cups or 2 cans (15 ounces each) unsweetened pumpkin puree
7 large eggs, lightly beaten
2/3 cup unsulfured molasses
1/3 cup granulated sugar
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon kosher or sea salt
1/2 teaspoon freshly ground pepper
2 cups sour cream
1 cup heavy whipping cream
2 tablespoons milk
sugar for sprinkling
For topping:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons dark rum or one tablespoon pure maple syrup

Directions

Make the crust: Combine the 2 1/4 cups flour, the pecans, salt, and granulated sugar in a food processor fitted with the metal blade. Scatter the butter and shortening pieces over the flour mixture and pulse until the mixture resembles coarse meal. Add the sour cream and water and process for a few seconds, just until the dough begins to form. Do not over process. (To make the dough by hand, place the dry ingredients in a large bowl, and use a pastry blender or 2 knives to cut the butter and shortening into the flour mixture. Add the sour cream and ice water, and mix just until the dough comes together and forms a mass.)
Transfer the dough to a floured work surface, gathering all the loose bits, and form into a disk about 1-inch thick. Cut the dough into 2 pieces, wrap each piece in plastic wrap, and refrigerate for at least 30 minutes, or up to overnight.
Have 2 9-inch pie pans ready. On a lightly floured work surface, roll out 1 piece of dough into a circle about 12 inches in diameter. Dust the work surface and dough with a little more flour, as necessary, to keep the dough from sticking. Roll the dough around the rolling pin, lift it over the pie pan, and unroll the dough over the pan. Adjust to center the dough, then press it into place, Trim the excess dough by running a knife around the edge of the pan. Repeat with the second piece of dough. Refrigerate the pie crusts while you make the filling.
To make the filling: in a large bowl, combine the pumpkin, egss, molasses, granulated sugar, ginger, cinnamon, nutmeg, allspice, salt, and pepper. Whisk until smooth. Blend in the sour cream and heavy cream. Whisk until smooth and no white streaks are visible. Set aside.
To assemble the pies, divide the pumpkin filling between the chilled pie shells. Use a pastry brush to brush milk on the edges of the pastry. Sprinkle with sugar.
Bake the pies for about 40 minutes until the filling just begins to puff at the edges and the center no longer jiggles when gently shaken. Turn off the oven and leave the pies, undisturbed, in the oven with the door ajar for 20 minutes. Transfer the pies to wire racks and let cool completely.
Meanwhile make the topping: In a medium bowl, combine the cream, confectioners' sugar, and rum. Using a whisk or electric mixer, whip the cream until soft peaks form. Cover and refrigerate until ready to serve.
Slice the pies into wedges, top with whipped cream and serve.

Makes two 9-inch pies.

Make ahead: The pie dough can be made, wrapped tightly, and frozen up to 3 weeks in advance. Thaw overnight in the refrigerator before rolling it out. The filling can be made up to 1 day in advance. Place in a covered container and refrigerate. The whipped cream can be prepared up to 4 hours in advance. Cover and refrigerate until ready to serve. The pie is best when baked the day you are planning to serve it.

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Come Party With Me: Almost Meatless Thanksgiving - The Look

partysugar — Fri, 20 Nov 2009 08:00:31 -0800

When done properly, a table runner and tablecloth can both be used to create a harmonious and gorgeous table setting. Think of it like you would clothing: if one is patterned and textured, the other should be simple and plain. Here, a rich brown-velvet runner is placed on top of an elegant white cloth. Golden beaded chargers serve as accents and white serving ware - plates and bowls - let the food be the focal point. Fill glass bottles with the orange wine and fresh water. Candles and flowers are essential to achieve a festive and celebratory mood.

How do you plan on decorating your Thanksgiving table? Share your ideas below!

Come Party With Me: Bold Flavorful Thanksgiving - The Look

partysugar — Fri, 13 Nov 2009 06:50:16 -0800

When serving a bold and flavorful Thanksgiving dinner, the theme should carry over to the table setting. You don't need a tablecloth to add a sense of formality; a satin and embroidered runner is equally as festive. Set placemats in front of each chair and top with a shiny brown charger and white plate. Arrange the utensils and napkins on the placemats next to the chargers. Add white and red wine glasses to the upper right of the plate. Serve the food on light brown platters and the dessert in individual ramekins. Tea lights in globe candle holders create an illuminating and slightly romantic ambiance. Homemade leaf placecards provide an element of whimsy and a lush bouquet of plum flowers completes the look.

Top Chef Vegas: Episode 12

partysugar — Thu, 19 Nov 2009 00:12:49 -0800

It was down to five cheftestants on last night's episode of Top Chef. The final Las Vegas challenge - the next two shows take place in Napa, California - highlighted the Bocuse d'Or, the world's most prestigious classical cooking competition. A plethora of big name chefs including Thomas Keller and Daniel Boulud, guest judged. Ready to discuss? Keep reading.

Food Section Sampler - Nov. 18, 2009

YumSugar — Wed, 18 Nov 2009 11:30:27 -0800

Time to stock up: Looks like pure canned pumpkin is in short supply this year. - Los Angeles Times
Don't miss out on the Beaujolais Nouveau celebrations. - Wall Street Journal
Catching up with rapper Coolio, who's come out with a new cookbook, Ghetto Gourmet. - Boston Globe
Starbucks has raised its coffee prices in the Windy City. - Chicago Tribune
Complementary wine pairings for every Thanksgiving dish. - San Francisco Chronicle
If you have to reach for frozen pie shells, which brands are the best bets? - Washington Post
French legend Pierre Gagnaire is gearing up for Twist, his first restaurant in the US. - New York Times

Turkey Roulade Two Ways - Beginner and Expert

YumSugar — Wed, 18 Nov 2009 05:50:33 -0800

This Thanksgiving, surprise guests by offering a main dish that's a slight departure from the typical turkey roast: a turkey roulade. In case you aren't familiar with the term, it merely refers to any kind of meat that's been rolled around a filling and then cooked. The result? A platter that looks more elaborate and grand than any run-of-the-mill roasted turkey.

Ironically, despite the dish's opulent appearance, a roulade is rather simple, and can make for an ideal entree at a beginner's Thanksgiving. Lean on gourmet canned vegetables, like marinated artichokes and mushrooms, to create the filling for your rolled turkey. Or, if you're up to the challenge, make a traditional roulade that's served with from-scratch stuffing and a cider gravy. Does either interest you? Then read more.