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What Would You Serve?

YumSugar — Tue, 07 Jul 2009 11:30:49 -0700

Entertaining is one of my favorite activities of all time, but as with all hobbies, it requires lots of thinking ahead and decision-making, from planning a prep schedule to coordinating the menu. In this series, I'll present a dish and ask you to share what you'd serve alongside it.

Here's the scenario: I've heard from PartySugar about how picturesque it is to picnic at the Hog Island Oyster Company Farm, so this weekend I'll be scoping it out for myself. I'm rounding up eight close friends for an idyllic lunch, where we'll buy live oysters by the bushel and fire up the grill for barbecued bivalves. What would you serve the guests to complement the oysters? See what I'm thinking of bringing when you keep reading

What Would You Serve?

YumSugar — Thu, 28 May 2009 12:50:38 -0700

Entertaining at home is one of my favorite activities of all time, but as with all hobbies, it requires lots of thinking ahead and decision-making, from planning a prep schedule to coordinating the menu. In this series, I'll present a dish and ask you to share what you'd serve alongside it.

Here's the scenario: You're having some old friends over this weekend to soak up the Summer sun over a laid-back lunch in your backyard. You know the star course for your meal will be a Cuban sandwich, made with roast pork, ham, provolone cheese, and pickles, and spread with a layer of mustard. What would you feed your guests to accompany it? See what I'd make when you read more.

I'd take my guests on a tropical-Latin staycation by placing a lemonade mojito in each of their hands. To start off the lunch, we'd enjoy a cilantro-dressed hearts of palm salad. I'd serve the sandwich next, alongside crispy plantain chips. The meal would end on a high note with coconut flan for dessert.

What would your menu include?

What Would You Serve?

YumSugar — Fri, 08 May 2009 03:30:44 -0700

Here's the scenario: You're hosting a birthday party for a close friend, and you've purchased fresh asparagus from the farmers market. You wrap it with paper-thin slices of prosciutto and roast it in the oven for a dish that's truly droolworthy. What would you serve alongside it? To see what I'd make, read more.

Inspired by fresh Spring ingredients, I'd serve my guests a seasonal farm-to-table dinner. As a stunning main course, I'd serve roasted prawns with morels, to be accompanied by the prosciutto-wrapped asparagus and ricotta gnocchi on the side. Asparagus is notoriously difficult to pair with wine, so I would select a dry, crisp Pinot Grigio with a fruity nose, avoiding anything overly sweet, oaky, or tannic. For dessert, I'd take advantage of fresh, ripe strawberries and serve strawberries Romanoff.

What would your menu include?

What Would You Serve?

YumSugar — Fri, 01 May 2009 03:30:16 -0700

Entertaining at home is one of my favorite activities of all time, but as with all hobbies, it requires lots of thinking ahead and decision-making, from planning a prep schedule to coordinating the menu. In a new series reminiscent of our What Would You Make feature, I'll present a dish and ask you to share what you'd serve alongside it.

Here's the scenario: You've toiled over these individual-sized portions of baked shells and cheese, made with parmesan and sharp white cheddar, for a dinner party that you're hosting. What would you serve to complement the dish? To see what I'd make, read more.

I'd serve the mac and cheese to my guests as part of a Southern-inspired menu. Since this dish is rich and filling, I'd keep the rest of the menu relatively light, serving the shells alongside chili-rubbed pork chops, stewed collard greens, and a seasonally appropriate strawberry-rhubarb crisp. I'd pour a versatile rosé like Banfi Rosa Regale for my guests to enjoy alongside the meal.

What would your menu include?

Yum's January Must Haves

partysugar — Mon, 05 Jan 2009 12:30:48 -0800

Happy New Year! After the excitement of the holidays, January is a tough month for me - instead of partying, everyone is detoxing. That's why I'm going to focus on becoming a better home cook. Here you'll find six must-have items to maximize time in the kitchen.

View Slideshow ›

Thanksgiving Tip: Select a Menu

partysugar — Mon, 10 Nov 2008 09:11:43 -0800

With Thanksgiving a couple of weeks away now is a good time to plan your menu. I planned mine over the weekend. Here are some things one should take into consideration when deciding what dishes to serve on the big day.

Start by choosing a theme. Traditional to modern, Italian to Southern, the possibilities for a menu's theme are endless.
Search a wide range of sources for recipes that match your theme.
Know your guests. If one friend is allergic to peanuts and another is a vegetarian, respect these dietary needs by serving dishes that everyone can enjoy.
Several vegetarians in attendance? Think about serving a vegetable entree that's a hearty alternative to turkey.

For the rest of my tips, read more.

Combine new dishes with classic favorites. Every year my brother insists that I make the same pecan-topped sweet potatoes. I oblige and experiment with new recipes for the mashed potatoes and turkey.
Think about the texture and color of the food. The dishes should be pleasing to the eye and palate.
Avoid over-using a single ingredient. If you make wild rice stuffing with goat cheese, don't serve a spinach salad with goat cheese or goat cheese stuffed mushrooms.
Look at the cooking technique of each dish. Because the turkey will occupy the oven, make sure some items can be made on the stove, grill, or in a slow cooker.
Choose recipes that make sense and use seasonal ingredients. Caprese salad - as delicious as it is - does not belong on a Thanksgiving table.
Don't go overboard on the appetizers. Serve enough to tide guests over, but leave plenty of room for the main meal.
Consider your kitchen space and cooking gadgets. If you don't have a food processor, stay away from a pumpkin soup that must be pureed.
Ask your family to get involved! This year my sister came to me and said she was ready for more responsibility than mashed potatoes. She wants to make a dessert, so I said, go ahead.

How do you select a Thanksgiving menu? What will you be serving this year?

Menu Planning 101, Part 5

partysugar — Mon, 12 Mar 2007 03:11:56 -0700

Congratulations! You've decided to host your first dinner party. Don't feel overwhelmed, you can do it if you read through my helpful five-step menu planning crash course. Planning ahead of time is key, so make that grocery list days before your scheduled event. Keep the dishes simple and steer clear from complex, multi-stepped meals. Choose beautiful colors and place importance on presentation. For the last of my helpful menu planning hints, read more

It’s always better to have leftovers (you can enjoy them for lunch the next day) than to be faced with FHB-ing (family holding back) because your guests have bigger appetites than you anticipated. On the other hand, you don’t want to grossly overestimate your required quantities either, since no matter how tasty your dishes may be, you don’t want to be eating them twice a day for the next week.
Picking a theme will help you narrow down your choices of potential dishes. Feeling Japanese? Start with a miso soup, then move on to either sushi or tempura, serve a seaweed salad as accompaniment, finish with red bean ice cream. In the mood for Italian? Open with antipasti and a fresh-baked Ciabatta loaf, feature a pasta and pair it with a meat/seafood entrée, follow all of that with a salad tossed in oil and vinegar, and end the meal with espresso and biscotti. Choosing a theme helps the menu fall easily into place.

Consider your kitchen space and equipment. Have you got enough cooking pans, and of the right size? Do you have enough china, serving dishes/platters, cutlery and glassware without having to wash up between courses? Is your dining table big enough to hold all of your dishes, place settings, and guests? Consider your time availability and flexibility.
Finally, stay within your comfort zone. Don't attempt any dish that you are not confident with. Remember it is a party and parties are meant to be fun, so don't get too stressed out and disgruntled. If your steak is a little too well done or the sauce doesn't quite thicken, don't let it spoil your night. These are minor details that will only ruin a party if you let them.

Menu Planning 101, Part 4

partysugar — Fri, 09 Mar 2007 14:57:11 -0800

This week I'm all about planning the perfect menu. Surprisingly it's not hard to do if you keep in mind a few helpful tips. Presentation is essential; as we eat with our eyes first, so pay attention to the color of the ingredients in your dishes. Don't over use an ingredient or stick to one cooking technique; variety of tastes and textures will only enhance the taste experience. If you are interested in learning more valuable pointers, read more

Where a recipe calls for a specialty gourmet food ingredient, which isn't available in your area, try shopping online. There are many excellent online gourmet food stores who will deliver right to your door. For the very best, try Dean & Deluca in New York, or Fortnum & Mason in London. Buying just one or two small luxury items from stores like this will add a real touch of elegance to your dinner party menu. If you cannot locate a specific ingredient, make a different dish.

Stay away from main course recipes that call for last minute complex, or time consuming preparations (example: risotto). The trick is to have as much of the menu prepared as possible, with only the finishing to do at the last minute. This puts less pressure on your time when you want to be with your guests. Wash, peel and chop up ingredients ahead of time; if the sauce allows, prepare it in advance. Blanche slower-cooking veggies such as broccoli, asparagus, green beans, etc. – you’ll just need to sauté them for a minute or two in the final sauce to reheat.
Always check with your guests before the party to find out if any of them have specific dietary requirements that must be included in the dinner party menu. For example, Finding out that someone is vegetarian, is not allowed to eat pork, or can't abide fish on the night of your dinner will only cause you unnecessary stress!

Menu Planning 101, Part 3

partysugar — Thu, 08 Mar 2007 07:51:42 -0800

I've planned a lot of menus in my day and get tons of emails from readers and friends asking me to help them plan a menu for a specific occasion. I can throw a menu together in no time flat, and so can you if you take a look at my helpful tips and pointers. All week I am giving you a few more pieces to the puzzle. I see an empty dinner plate as an artist would look at a blank canvas. It's important to think of every aspect of the dishes from the texture, color, and aroma to the techniques of cooking that you use and the variety of ingredients. For today's menu planning tips, read more

Use ingredients that are in season. A rich meaty casserole in the heat of summer, or a spring vegetable consommé in the dead of winter will not impress your guests!
Use ingredients that are local. In last week's Time magazine, the cover story was about how eating locally could be better than eating organic.
Try to use fresh, natural produce wherever possible. You just can't compare the flavor of a freshly roasted free-range chicken with that of a frozen or pre-packed bird off the supermarket shelf.

Menu Planning 101, Part 2

partysugar — Wed, 07 Mar 2007 03:18:48 -0800

On Monday I gave you a few of my menu planning tips and today I'm going to fill you in on some more of my successful secrets to planning the perfect dinner party. Don't feel overwhelmed if you are hosting a dinner any time soon, read through my advice, take a deep breath, and start planning. If you missed Monday's post, read the suggestions and check out today's tips - just read more

Choose lighter dishes at the beginning of the menu, saving the heavier and more substantial dishes for the main course. A rich dessert to finish off the dinner party is fine as long as you serve a small portion. Don't serve a strongly flavored first course followed by a lightly flavored main course. If you do, the delicate flavors of the main dish will be totally lost.
Avoid over using any single ingredient. Cheese for example is perfect in any course, but over-kill if it turns up in every course. Contrastingly, be sure the same flavors run throughout your menu. If your meat dish is stuffed with sage and rosemary don't serve a salad heavy in cilantro as the flavors will not meld correctly.

Choose a dinner menu that allows you to incorporate a number of different cooking methods: raw, casseroled, baked, poached, roasted, chilled, steamed, fried, grilled.

More tips to come, so click on back mañana.