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Diane von Furstenberg 2010 Fashion Week Runway: What's Fab First Look

FabTV — Mon, 15 Feb 2010 14:29:25 PST

Highlights from the Diane von Furstenberg runway at the Fall 2010 New York Fashion Week. A bit of disco, retro flair with pop colors, prints, and bright floral chiffon. Gold lamé was all over the collection - from vests to mini-dresses. The collection also included an embellished variation of her famous wrap dress with sparkles and ruffled tiers.

Come Party With Me: Summer Cocktail - Dessert

partysugar — Wed, 19 Aug 2009 12:50:20 PDT

This Friday a group of friends will be gathering in my sister's garden for an informal Summer cocktail party. Since the entire savory menu consists of delicious bite-sized finger food, the theme should carry over to the desserts. That's why an assortment of mini tartlets will make up the dessert selection. In this recipe, the tartlet crust is homemade, and the shells are filled with store-bought lemon curd. However, feel free to get creative with the shells: vanilla custard, chocolate pudding, or cheesecake batter would be delicious fillings. To get the basic recipe,

Crab Cakes Are an All-American, Unexpected Appetizer

partysugar — Fri, 03 Jul 2009 09:00:25 PDT

Since your guests are anticipating an array of grilled and classic appetizers that scream Fourth of July, this weekend, why not do something different? Surprise them with a platter of mini crab cakes! They're a luxurious appetizer and all-American favorite.

While I've never met a crab cake I didn't like, when I make them at home, I prefer to use a traditional Maryland-style recipe. My grandfather was born in Baltimore and his cakes are always wildly delicious, but insanely simple. Stirring in too many seasonings takes away from the pure flavor of the crab. Garnished with a dollop of garlicky aioli, these cakes are light and satisfying, and pair with everything from a glass of wine to an icy beer.

They're exceptional with fresh crab; however, if you don't have access to it, Costco sells a stellar can of crabmeat. Get the recipe.

Fast & Easy Dinner: Mini Meat Loaves With Green Beans

partysugar — Wed, 18 Mar 2009 06:50:30 PDT

I'm a sucker for minis and always look for recipes that shrink a dish to individual portions. This recipe for mini meat loaves does just that! Instead of making one large loaf and slicing it into pieces, give each member of your family a mini meat loaf patty.

With help from a premade tomato sauce, these meat loaves come together quickly and simply. Tender crisp green beans round out the menu for this comforting classic meal. For the recipe,

Yummy Links: From Toby Young to Chopped

partysugar — Tue, 06 Jan 2009 07:45:51 PST

Get to know Toby Young, Gail Simmon's replacement judge on the second half of Top Chef 5.- Metromix New York
Eat less by making mini desserts. - The Kitchn
Start planning now for the ultimate foodie Super Bowl. - The Epi-Log
Is it OK to answer your cell phone during dinner? - Chow
Creative sipping: do it yourself wine glasses. - Hostess With the Mostess
What to do with leftover wine. - Serious Eats
Meet the cheftestants on Food Network's upcoming culinary competition, Chopped. - Eat Me Daily

Source

Come Party With Me: Bridal Shower - Dessert

partysugar — Wed, 14 May 2008 10:03:58 PDT

When I picture a bridal shower, a dainty miniature dessert comes to mind. A bite sized dessert is perfect for a shower where an all female crowd will not want to consume anything too heavy or rich.

These luscious looking, little lemon meringue pies are tiny and delectable. Serve after opening presents or playing games with purchased chocolate truffles, sparkling wine, and tea.

For more wedding ideas go to IDoSugar. To take a look at the recipe, please

Little Lemon Meringue Pies
From Food Network Kitchens

Ingredients

Crust: 6 tablespoons unsalted butter, at room temperature (3/4 stick) 3 tablespoons sugar Pinch fine salt 1 large egg yolk 3/4 cup all-purpose flour 1 teaspoon sour cream or yogurt Lemon Filling: 1/3 cups sugar 1 tablespoon cornstarch 4 large egg yolks 1/4 cup freshly squeezed lemon juice (about 2 lemons) 2 tablespoons freshly squeezed lime juice (about 1 lime) 1 tablespoon finely grated lemon zest 3 tablespoons cold unsalted butter, cubed Meringue: 1/4 cup egg whites (about 2 large eggs) 1/2 cup sugar 1/4 teaspoon cream of tartar Pinch fine salt 1 (6-cup) standard nonstick muffin tin

Directions

Make crust: beat the butter in a medium bowl with an electric mixer on medium-high until smooth. Add the sugar and salt and continue to beat until evenly combined. Scrape down the sides of the bowl, then beat in the egg yolk.
Add half of the flour, beating until just crumbly. Scrape down the bowl again; add the remaining flour and then the sour cream or yogurt, beating just until the dough is evenly moistened. Turn dough onto a lightly floured work surface and knead lightly to bring it together.
Roll the dough between 2 generously floured sheets of waxed or parchment paper into a circle about 1/4-inch thick with a rolling pin. Refrigerate for 1 hour.
Cut out 6 (4 1/2-inch) rounds using an inverted bowl or round cookie cutter.
Place rounds in the muffin tins and, using a small shot glass or your fingers, press into the corners and about halfway up the sides for a snug fit (see photo). Freeze dough in the muffin tin for 30 minutes.
Position a rack in the lower third of the oven and preheat to 325°F. Spray the outside of 6 standard muffin liners with cooking spray and place in the crusts. Fill with dried beans or pie weights.
Bake crusts until just brown around the edges, about 25 to 30 minutes. Remove from the oven and cool for about 1 minute; then carefully remove the muffin liners and baking beans.
Return pan to the oven and continue to bake until crusts are cooked through and evenly browned (see photo), about 15 to 20 minutes more. Cool slightly. Then carefully remove crusts from the muffin tin and cool completely on a rack.
Make lemon filling: combine the sugar, cornstarch, and yolks in a nonreactive saucepan. Whisk constantly over medium-low heat until the mixture is smooth and sugar dissolves, about 1 minute.
Add the lemon and lime juice and zest and continue to cook, whisking constantly, until the mixture is as thick as sour cream and is just about to simmer, 3 to 4 minutes. (Take care to stir into the sides of the pot so that all curd thickens evenly.)
Strain through a fine mesh strainer into a bowl. Whisk in the butter a little at a time, until smooth. Stir occasionally until cooled. (Setting the bowl in a larger bowl of ice will speed this up.). Fill each tartlet with 1 1/2 tablespoons of the cool lemon filling.
Make meringue: bring a few inches of water to a boil in a saucepan that can hold a standing mixer's bowl above the water. Whisk together the egg whites, sugar, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch (135°F) and the sugar dissolves, about 1 to 2 minutes.
Transfer the bowl to the mixer fitted with the whisk attachment and beat the whites at medium-high speed until they hold soft peaks. Increase speed to high and continue to beat to make a stiff, cool meringue, about 10 minutes.
Dollop or pipe on top of the filling.
Just before serving, preheat the broiler to high. Set the pies on a baking sheet, and place under the broiler until the meringue is evenly toasted, about 2 minutes. (Alternatively, brown meringue with a blowtorch.) Serve immediately or refrigerate until ready to serve.

Serves 6. Make ahead: the crusts can be made, baked and frozen up to 2 weeks. The curd can be made up to 3 days in advance and refrigerated. The meringue can be made up to 1 day in advance and refrigerated. They can be refrigerated for up to 2 days These also freeze wonderfully! They can be assembled and frozen up to 1 week in advance. Defrost for 20 minutes before broiling the tops and serving.

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Yummy Link: Cheesecake Pops

YumSugar — Mon, 28 Apr 2008 12:13:51 PDT

Those Daring Bakers have done it again, and this time it's with delicious-looking Cheesecake Pops. This is just one person's interpretation, be sure to hunt them all down. They look unbelievable! - Jumbo Empanadas

Yummy Link: Chocolate Cookie Tartlets

partysugar — Mon, 28 Apr 2008 03:18:51 PDT

Since I'm a sucker for mini desserts, I really want to try these chocolate cookie tartlets. They look dainty and delicious. - Pittsburgh Needs Eated

Are You a Sucker For Minis?

partysugar — Tue, 15 Apr 2008 09:10:17 PDT

Yummy Link: Cup Pies

YumSugar — Mon, 25 Feb 2008 03:08:31 PST

If cupcakes are cute because they're individual cakes then the same must be said for cup pies! - Eggs on Sunday