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Come Party With Me: Bachelorette - Menu

partysugar — Tue, 10 Jun 2008 07:45:15 -0700

When hosting a destination bachelorette party in a glamorous location like Vegas, set aside plenty of time to plan the party. Being organized with a schedule of events, set dinner reservations, and selected club locations will aid in making the event fabulously seamless. Let guests know what's up in advance, so they can pack appropriate clothing.

For my friend Elena's bachelorette party in Las Vegas, all of the meals will be eaten out. However, one of the nights before we go out, everyone will gather in my room for a lingerie shower. I've ordered a trio of appetizers - white bean hummus with kalamata relish, Bloody Mary cocktail meatballs, and spinach gruyere pinwheels - from the hotel, so everyone can sip Champagne and have a snack.

For more wedding coverage head over to IDoSugar. To take a look at these recipes, read more.

White Bean Hummus with Kalamata Relish
From Martha Stewart

Ingredients

2 tablespoons extra-virgin olive oil, plus more for garnish
1 medium onion, chopped
3 cloves garlic, finely chopped
3 sprigs fresh thyme
One 4-inch sprig fresh rosemary
Two 15-ounce cans white beans, such as cannellini
2 teaspoons coarse salt, plus more as needed
Freshly ground black pepper
Pinch of cayenne pepper
2 tablespoons tahini (sesame paste)
2 teaspoons freshly squeezed lemon juice
4 pita breads, warmed and cut into triangles
Kalamata Relish, recipe below

Directions

Heat the oil in a large skillet over medium heat. Add the onion, garlic, thyme, and rosemary. Cook until onions are translucent, 5 to 6 minutes.
Add beans with their liquid, 1 cup of water, salt, pepper, and cayenne, and bring to a simmer. Cook until liquid is nearly evaporated, about 8 to 10 minutes.
Remove thyme and rosemary sprigs; discard.
Carefully transfer mixture to the bowl of a food processor, add the tahini and lemon, and puree until smooth. Adjust seasoning, if necessary. Transfer to a serving bowl, let cool.
Top with Kalamata relish and drizzle with olive oil before serving. Serve with pita triangles.

Makes about 3 1/2 cups.

Kalamata Relish

1 plum tomato, seeded and very finely chopped
2 tablespoons pitted Kalamata olives, very finely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon finely grated lemon zest
2 teaspoons freshly squeezed lemon juice
Coarse salt and freshly ground black pepper

In a small bowl, stir together the tomato, olives, olive oil, parsley, lemon juice and zest until well combined. Season with salt and pepper.

Makes about 1/2 cup.

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Bloody Mary Cocktail Meatballs
From Food and Wine magazine

Ingredients

1/2 pound lean ground beef
1/2 pound ground pork
1 small tender celery rib with leaves, finely chopped
2 teaspoons prepared horseradish
1 large egg, lightly beaten
1 slice white sandwich breadsoaked in warm water, squeezed dry and crumbled into pieces
1/2 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon vegetable oil
1/2 cup Three-Pepper Bloody Mary, recipe below

Directions

In a bowl, combine the beef and pork with the celery, horseradish, egg, bread, hot sauce, salt and pepper and knead well. Roll the meat into 1-inch balls.
Heat the oil in a nonstick skillet until shimmering. Add the meatballs and cook over moderately high heat until browned all over, about 5 minutes.
Add the Three-Pepper Bloody Mary and simmer over moderate heat until the liquid is reduced by half and the meatballs are glazed, about 2 minutes. Serve hot.

Makes 32 meatballs.

Three-Pepper Bloody Mary

1 cup vodka
1/4 cup finely chopped onion
1 small garlic clove, smashed
1 small jalapeño, seeded and coarsely chopped
1 tablespoon fresh lemon juice
1 teaspoon hot sauce, preferably habanero
2 1/2 cups tomato juice
4 teaspoons prepared horseradish
1 teaspoon celery salt
1/2 teaspoon freshly ground pepper
Lime wedges and celery ribs, for serving

In a blender, combine the vodka with the onion, garlic, jalapeño, lemon juice and hot sauce and puree until smooth.
Add the tomato juice, horseradish, celery salt and pepper and blend.
Strain into tall glasses over ice and serve with lime wedges and celery ribs.

Makes about 4 cups.

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Spinach Gruyere Pinwheels
From Paula Deen

Ingredients

1 (10-ounce) package frozen chopped spinach, thawed
4 tablespoons butter, divided
1 cup sliced fresh mushrooms
4 ounces Gruyere cheese, grated
1 (17 1/2-ounce) package frozen puff pastry sheets, thawed

Directions

Preheat oven to 350 degrees F.
Drain spinach well, pressing between layers of paper towels to remove excess moisture.
Melt 2 tablespoons butter in a skillet over medium heat. Add mushrooms and cook, for 5 minutes.
Stir together spinach, mushrooms and cheese; set aside.
Roll 1 pastry sheet into a 13 by 11-inch rectangle.
Melt remaining 2 tablespoons butter. Brush 1/2 melted butter over pastry. Spread 1/2 spinach mixture over butter.
Roll-up, jellyroll fashion, starting with the long side. Repeat procedure with remaining pastry sheet, butter, and spinach mixture.
Wrap rolls in plastic wrap and refrigerate up to 2 days, if desired. Cut rolls into 1/4-inch thick slices.
Place on lightly greased baking sheets. Bake for 15 to 20 minutes, or until golden brown.

Serves 12-15.

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Easy Elegant Appetizer: Prosciutto Pinwheels

partysugar — Wed, 27 Feb 2008 16:15:13 -0800

If you are looking for a super tasty appetizer -and prawns aren't your cup of tea - consider making these prosciutto pinwheels. Mastering these bite-sized snacks is a cinch for even the most culinary challenged, self-proclaimed noncooks. In fact, they are so effortless that I put them together in the Sugar HQ kitchen. Simply layer thawed puff pastry with prosciutto, grated parmesan cheese, and fresh basil, and roll up. The best thing about these savory treats is that you can assemble now and bake later, making them ideal for a party. To look at the recipe, read more.

Prosciutto Pinwheels
Modified from Bon Appetit magazine

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
4 ounces thinly sliced prosciutto
2 tablespoons chopped fresh basil
3/4 cup (packed) finely grated Parmesan cheese (about 2 1/2 ounces)

Place pastry sheet on work surface. Arrange half of prosciutto on one rectangle, leaving 1/2-inch border along one side. Sprinkle prosciutto with half of basil, then top with half of cheese.
Starting at one side, roll up pastry jelly-roll style, pressing gently to seal long edges. Wrap in plastic.
Repeat with remaining pastry, prosciutto, basil, and cheese to form second log. Refrigerate until firm, at least 3 hours and up to 2 days.
Position rack in center of oven and preheat to 400°F. Line two large baking sheets with parchment paper.
Cut logs crosswise into 1/2-inch-thick rounds. Arrange rounds on prepared sheets, spacing 1 inch apart.
Bake 1 sheet at a time until pastries are golden brown, about 16 minutes. Using metal spatula, transfer pastries to racks and cool slightly. Serve warm.

Makes about 30 appetizers.

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Killer App: Savory Pumpkin Puffs

partysugar — Fri, 30 Oct 2009 13:00:01 -0700

With it's flaky, crispy, and buttery layers, I never tire of puff pastry in a savory appetizer preparation. I always make sure my freezer is stocked with the easy-to-manage dough because it's ideal for impromptu entertaining. Roll it with some herbs and prosciutto and you've got pinwheels. Or, if you have a festive cookie cutter and a little more time, you can make these cheesy pumpkin puffs.The name of this recipe is somewhat misleading. There is no pumpkin flavor involved; the pumpkin refers to the cookie cutter's shape. Despite this fact, these gruyere, Parmesan, and mustard-filled puffs are amazing. They're the perfect little bite to begin a party as they pair with everything from sparkling wine to beer to cocktails. To look at the recipe, which would be welcome at any occasion between Halloween and Thanksgiving, read more.

Savory Pumpkin Puffs
From Martha Stewart

Ingredients

All-purpose flour, for parchment
1 standard package (17.3 ounces) frozen puff pastry, thawed
1 1/2 teaspoons paprika
1/4 cup unsalted butter, melted
2 1/2 tablespoons Dijon mustard
1 1/2 cups finely grated Gruyere cheese
1 cup finely grated Parmesan cheese
Freshly ground pepper

Directions

Preheat oven to 375 degrees.
Generously flour two pieces of parchment paper; on each, roll out an unfolded pastry sheet to form a 15-by-13-inch rectangle, about 1/16 inch thick. Refrigerate until firm, about 15 minutes.
Meanwhile, stir the paprika into the melted butter.
Remove pastry from the refrigerator, and brush off excess flour. Spread a rectangle of pastry with mustard; sprinkle with both cheeses. Season with pepper. Lay a second pastry rectangle on top.
Place a sheet of parchment on top of the stacked pastry; using a rolling pin, roll until smooth and pastry layers are sealed together.
Remove parchment, and brush top of pastry with butter mixture. Chill until firm, about 30 minutes.
With a pumpkin-shaped cookie cutter, cut into 18 to 24 shapes.
Immediately place the shapes on a parchment-lined baking sheet. Using a sharp paring knife, score each shape four or five times to make pumpkin ridges.
Bake until golden, 15 to 20 minutes. Transfer puffs to a wire rack; let cool slightly before serving.

Makes 18-24.

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Off To Market: Art Snacks

partysugar — Mon, 26 Mar 2007 11:15:04 -0700

My friend Vikki is an amazing, up and coming artist. She works at a museum where she sometimes teaches little kids art and how to paint. She is hosting an open house to showcase the kiddies' work and has invited both the children and their parents to the museum. Naturally, she will need an assortment of refreshments and being the artist that she is, she wants both kid friendly snacks and food that is beautiful and graphic like these Puff Pastry Pinwheels With Candied Fruit. She asked me if I had any ideas on what to serve, and now I am asking you, what should Vikki serve at her art party for kids? The snacks should be and look tasty and be both savory and sweet. Please add your best recipes to the recipe database on TeamSugar and give them the keyword, Art Snacks. I love it when you share your recipes with me and I know your ideas will totally impress me, so save those recipes!

Don't know how to add your recipes to the database? It's a cinch - to learn how, read geeksugar's how-to.

How To Keep Track of Baking Pans and Cookie Sheets

partysugar — Tue, 01 Apr 2008 09:27:51 -0700

While putting together the appetizers at a recent potluck, I ended up needing several cookie sheets. Some were mine, while others were borrowed. When I finished baking the prosciutto pinwheels, I had a really hard time figuring out which were my three cookie sheets. Next time I attend a potluck - or bring any sort of cooking dish to a party - I'll label my cookie sheets and baking pans.

To ensure that you don't lose or mix-up pans, write your first initial on the bottom of the pan with a black sharpie. If you aren't baking the dish in the oven, put a small piece of masking tape on the bottom and write your initials on the tape.

How do you keep track of your pans? Have you ever lost a baking dish at a party? Share your ideas and stories below!

Here Comes the Neighborhood! (Part 2)

YumSugar — Fri, 21 Dec 2007 11:13:31 -0800

When we asked for your own gingerbread-house creations, I was surprised by the number of entries. There were 30 of them, and each one is fantastic! If you missed it, we posted the first fifteen entries this morning, but now it's time for the next fifteen! This set covers everything from a beach hut to a concert stage, including a replica Snoopy dog house! To check out the neighborhood, read more.

Entry #16
Tracy in Rochester, N.Y. sends this seemingly normal gingerbread house. However, if you look closer you'll see the dog relieving itself and the snowmen beating each other up!

Entry #17
Stacy and her crew in Janesville, Wis. sent us this delightful home complete with flags and a pinwheel garden.

Entry #18
In our second train entry, Erin in Mass. takes us for a ride on The Jolly Express.

Entry #19
TeamSugar member kgiuffre sends us this cute mini gingerbread house from Md.

Entry #20
Noelle from Luvit took a stab at a two-story house. Love it and the trees!

Entry #21
Blair from the Blair Necessities sends us an entire gingerbread village, including a train to visit other villages!

Entry #22
Out of Pleasanton, Calif. comes Grant's gingerbread stage, complete with performers. Nice concept!

Entry #23
Baking Soda sends us this tall, snow-capped house all the way from The Netherlands!

Entry #24
This untraditional beach hut comes from Tammy in Ariz. I love the SOS-styled message!

Entry #25
TeamSugar member biochemlovely sent us her rendition of a gingerbread White House. I love the jelly-candy grass!

Entry #26
This nice, little modern bungalow comes from Cicely in LA. I like the coffee bean landscaping.

Entry #27
Mallory from A Sofa in the Kitchen sends us this marshmallow-world gingerbread house complete with a tiny, cookie shack.

Entry #28
TeamSugar majikiss sends us this adorable gingerbread version of Snoopy's doghouse. Be sure to check out the other photos or you'll miss out on Charlie Brown.

Entry #29
Heather from I Love Tongs sends us her version of a modern gingerbread house. You guys know I love modern houses!

Entry #30
Jessica from Princess in the Kitchen sends us this adorable cottage all the way from Australia. I love the way the chimney turned out!

Entry #31
Finally, our very own dannysf sent us his giant gingerbread creation! Okay, just kidding! He spied this one in Las Vegas, but it was so beautiful and too funny I had to share!

Thanks again to everyone who participated, don't miss out on the first fifteen entries! All the details are on the other page, but you can always check out the gallery below!

View 29 Photos ›

What Would You Make?

partysugar — Wed, 19 Dec 2007 10:13:31 -0800

Here's the scenario: You are at home and hungry for food. You have to cook up something scrumptious for you and your boyfriend/girlfriend/spouse/child/friend, but the ingredients you have on hand are limited.

You have a jar of sun-dried tomatoes packed in oil, frozen puff-pastry dough, and pesto. Using these products, along with whatever you currently have on hand in your cupboard and refrigerator, what would you make?

To see what I would whip up, read more

While the puff pastry is thawing, I would finely chop the sun-dried tomatoes. I usually have olives on hand, so I would mince a couple.
I would grate some Parmesan cheese and roll the dough out in a thin square.
Next, I would spread the pesto on top of the dough and sprinkle on the chopped sun-dried tomatoes and olives, covering the entire dough evenly. Then I would top this with the Parmesan cheese.
I would roll the creation up like a jelly roll and set in the freezer for the dough to harden.
Ten to fifteen minutes later I would slice the roll into pieces and bake in the oven.
I would call them pinwheels and serve as a snack with a sparkling rosé.

Source and Source

2007's Favorite Cooking Show Is...

YumSugar — Wed, 19 Dec 2007 07:13:18 -0800

For those of you who wished Alton Brown was declared our favorite male-celebrity chef of 2007, you should take some consolation in the fact that his show Good Eats was voted our favorite cooking show of 2007. AB's show was neck-and-neck with Giada's Everyday Italian, but it's Alton special blend of wacky props and food science that makes Good Eats a great show to watch. Every episode is packed with several compelling recipes - if not for the taste, then for the science - and there's no way you could walk away without having learned anything. Whether it's the art of a perfect pork chop or the science behind a pinwheel cookie, Alton's got you covered.

What do you think? Do you agree, should Good Eats top our Best of 2007 list?

Also, if you haven't seen it - and why haven't you? - you're in luck. AB's currently working on editing new episodes for 2008. Plus, we've got a clip for you, just read more

Source

YumSugar Gift Guide: Homemade Goodies

partysugar — Fri, 14 Dec 2007 15:18:30 -0800

Over the past couple of weeks, we've bombarded you with tons of outstanding gift ideas. From cupcakes to wine, we've got you covered. But what about gifts that highlight your prowess in the kitchen? Beautifully-packaged homemade goods - cookies, candies, jams, spice mixes, crackers, etc. - make excellent gifts.

Give baked goods to teachers, babysitters, hair stylists, or anyone who helps make your life easier. Package in clear baggies, festive boxes, or decorative tins tied with gorgeous ribbon. To help you get started, I've searched the Internet and complied a list of fabulous recipes that will make delectable gifts. To check it out all you have to do is read more.

Cookies:

Candy:

Savory:

Alcohol:

Did I forget your favorite homemade gift? Please share your ideas with us below!
Source

Off To Market Recap: Tailgate Table Setting

partysugar — Wed, 19 Sep 2007 01:28:33 -0700

Last week I told you that I am a huge Golden Bear football fan and ex-Cal cheerleader. I love tailgating before the games - the eating, drinking, mingling with other crazy fans - and as a true hostess, I even like my tailgates to be full of fabulous decorations. I asked you to help me by searching the web for all of the portable goods necessary for a party before the game: plates, tablecloth, glasses, napkins, etc. The only requirement was that they had to be in the classic Cal colors: blue and gold. You bookmarked some pretty cool stuff in the Yum Market and tagged them with the keywords Tailgate Table Setting.

Shelleymonster found a colorful pinwheel tailgate tent that will shield skin conscious guests from game day sun. My favorite find, however, was the shiny, navy blue portable grill that user bart simpson saved. No tailgate is complete without a grill and this one is beyond perfect because it matches the color scheme! Scroll below for more inspiring ideas to use at your team's tailgate.

For more info, geeksugar has put together an explanation on how to use TeamSugar's bookmarking features.