YumSugar

What's the Better Bar Snack: Pretzels or Peanuts?

partysugar — Sun, 13 Sep 2009 04:00:07 -0700

Come Party With Me: Fashion Week Party - Menu

partysugar — Tue, 09 Sep 2008 07:45:18 -0700

For my Fashion Week party, I'm putting together a menu full of iconic New York treats. I'll be hosting the party at my place, but since I want to kick back and have fun too, my dinner menu will be composed primarily of passed items.

Homemade pretzels and dill-pastrami bites are not only great snacks, but they're also quintessential New York eats. For something more substantial, I'll be serving a platter of steak with tomato dipping sauce, as well as small plates of Waldorf salad. To put together this effortless party menu, read more.

Dill-Pastrami Bites
From Walmart

Ingredients

5 crisp dill pickle wedges
8 slices pastrami
1/2 cup cucumber-dill or herb spreadable cheese
1/3 cup chopped ripe olives
Fresh radishes

Directions

Halve pickle wedges lengthwise. Pat pickles and pastrami dry with paper towels.
Spread one side of each piece of pastrami with spreadable cheese. Sprinkle olives evenly over cheese and press them lightly into cheese. Top with 1 pickle quarter, adding small piece of pickle to cover meat, if necessary.
Starting on long end, roll up pastrami to enclose pickle.
Carefully cut each roll into 8 pieces. Garnish with sliced fresh radishes, if desired.

Makes 40 pieces, enough for 6 to 8 people.

Print recipe with images | without images

New York Pretzels
From Gourmet

Ingredients

1 tablespoon sugar
1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
3 3/4 to 4 cups all-purpose flour
1 large egg, lightly beaten
2 teaspoons pretzel salt
Special equipment: parchment paper

Directions

Stir together sugar, yeast, and 1 1/2 cups lukewarm water (105 to 110°F) in a glass measuring cup, then let stand until foamy, about 5 minutes. If mixture doesn't foam, discard and start over with new yeast.
Whisk together 3 1/2 cups flour and 1 tablespoon table salt in a large bowl. Add yeast mixture and stir with a wooden spoon until it forms a dough. Dust work surface with 1 tablespoon flour, then turn out dough and knead, gradually dusting with just enough additional flour to make a smooth sticky dough, about 8 minutes.
Return dough to bowl and cover bowl tightly with plastic wrap, then let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 45 minutes.
Turn out dough onto a clean work surface and cut into 8 equal pieces. Using your palms, roll 1 piece back and forth on a clean dry work surface into a rope about 24 inches long. If dough sticks to your hands, lightly dust them with flour. Twist dough into a pretzel shape.
Transfer pretzel with your hands to an oiled baking sheet and form 7 more pretzels with remaining dough, spacing them 1 1/2 inches apart.

Let pretzels stand, uncovered, about 20 minutes.

Meanwhile, put oven rack in upper third of oven and preheat oven to 425°F. Bring a wide 6-quart pot of water to a boil.
Using both hands, carefully add 3 pretzels, 1 at a time, to boiling water and cook, turning over once with tongs, until pretzels are puffed and shape is set, about 3 minutes. Transfer parboiled pretzels to a rack to cool. Repeat with remaining 5 pretzels in 2 batches.
Line baking sheet with parchment paper and oil paper, then arrange pretzels on sheet. Brush pretzels lightly with some of egg and sprinkle with pretzel salt.
Bake until golden brown and lightly crusted, about 35 minutes. Cool 15 minutes, then serve warm.

Makes 8 pretzels.

Print recipe with images | without images

Waldorf Salad
From Food Network

Ingredients

1/2 cup walnut halves
1/2 cup non-fat yogurt
2 tablespoons light mayonnaise
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon honey
1/2 lemon, zest finely grated
Freshly ground black pepper
2 large crisp apples, such as Gala
2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped)
1/4 cup golden raisins
1/2 lemon, juiced
1 head Boston lettuce, trimmed, washed, and dried

Directions

Preheat the oven to 350°F.
Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.
Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.
Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact.
Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing.
Cover and refrigerate if not serving immediately.
When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve.

Serves 4.

Print recipe with images | without images

Steak Bites With Bloody Mary Dipping Sauce
From Rachael Ray

Ingredients

1 tablespoon extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped
1/2 cup vodka
2 tablespoons Worcestershire sauce
2 teaspoons hot pepper sauce
1 cup tomato sauce
1 rounded tablespoon prepared horseradish
Salt and pepper
1 1/3 pounds beef sirloin cut into large bite-sized pieces
Steak seasoning blend or coarse salt and black pepper
6 to 8 inch bamboo skewers

Directions

Heat a small saucepan over medium heat. Add oil and onions and saute 5 minutes. Add vodka and reduce by 1/2. Add Worcestershire, hot sauce, tomato sauce, and horseradish. Stir to combine the dipping sauce and return the sauce to a bubble. Add salt and pepper and adjust seasonings.
Heat nonstick skillet over high heat. Coat meat bites lightly in oil. Season with steak seasoning blend or salt and pepper to taste. Cook the meat until caramelized all over, about 2 minutes on each side.
Transfer dipping sauce to a small dish and place at the center of a serving platter. Surround the dip with meat bites and set several bamboo "stakes" or skewers along side meat.

Serves 6.

Print recipe with images | without images

Cool and Creamy Frozen Mojito Cakes

partysugar — Sat, 02 Aug 2008 08:00:34 -0700

When I saw the recipe Yum found for frozen mojito cakes, I knew I had to make them. A cross between key lime pie and a mojito, these individual cakes are everything you want in a summer dessert. They are sweet yet tart, cold but creamy, and downright delicious.The pretzel crust adds a salty flavor and crunchy texture. It's a scrumptious alternative to the classic graham cracker crust that I will definitely experiment with in the future. To get the ideal-for-entertaining recipe, which happens to be from the current issue of Everyday with Rachael Ray magazine, read more.

Frozen Mojito Cakes
From Everyday with Rachael Ray magazine

Ingredients

2 sticks (8 ounces) butter
3 cups salted pretzels, finely crushed
1 cup plus 6 tablespoons sugar
Two 8-ounce packages cream cheese, softened
Grated peel of 3 limes, plus 1/2 cup lime juice
2 tablespoons white rum
3 tablespoons finely chopped fresh mint, plus sprigs for garnish
2 cups heavy cream

Directions

In a medium skillet, melt the butter over medium-low heat. Stir in the pretzels and 2 tablespoons sugar and cook until lightly toasted, about 3 minutes. Transfer to a bowl to cool slightly.

Press about 2 tablespoons into the bottom of each cup of a 12-cup muffin pan. Freeze for 30 minutes.
Meanwhile, using an electric mixer, beat the cream cheese on medium speed, scraping down the sides of the bowl, until fluffy, 2 to 3 minutes.
Mix in the remaining 1 1/4 cups sugar on low speed, then gradually mix in the lime peel, lime juice, rum and chopped mint.
In a separate bowl, beat the heavy cream until stiff peaks form. Fold into the cream cheese mixture.*

Divide the cream cheese mixture evenly among the muffin cups; smooth the tops. Cover with plastic wrap and freeze for at least 8 hours or overnight.
To serve, run a wet knife around each cake, then invert the pan onto a clean work surface. Set each cake upright and top with a mint sprig.

Serves 12.

*During this step, I stirred in a few drops of green food coloring.

Print recipe with images | without images

View 13 Photos ›

Free Pretzels on Saturday!

YumSugar — Wed, 30 Jan 2008 03:03:31 -0800

It really doesn't get much better than warm twisted pretzels sprinkled with salt except for maybe free warm twisted pretzels sprinkled with salt. If you're with me on this one, then you'll be pleased to hear that this Saturday, Feb. 2, mall favorite Auntie Anne's will be giving away free pretzels. The promotion is to celebrate their 20th birthday and completely free pretzels will be available from 10am to 4pm at participating locations. Oh and if you're not a salted pretzel fan, you should know, they're giving away cinnamon-sugar ones too.

And, in addition to free pretzels, they're also launching their What a Difference a Family Makes: A New Twist on Giving Back program that will recognize families who volunteer to make their communities better. If you know a family who deserves the recognition, the website will be open for nominations starting Feb. 2.

Yummy Link: Chocolate-Pretzel Cookies

YumSugar — Thu, 20 Dec 2007 16:29:19 -0800

If you're looking for another baking challenge, be sure you check out chocolate-pretzel cookies. I've definitely added it to my must-bake list. - Smitten Kitchen

52 Weeks of Baking: Soft Baked Pretzels

YumSugar — Wed, 19 Sep 2007 07:03:17 -0700

When it came time to work on this week's baking project, I promptly thought of pretzels. Molly's been bugging me all year long for soft baked pretzels, and every week I keep saying I'll do them next time. However it's her birthday this week, so I thought I would finally get around to it. I was out all weekend, so I knew I'd have to find an easy, weekday recipe. There's an hour of proofing involved, but the one I found goes together easily and tastes great too. You can get it started, and then set it aside to rise while you eat dinner. To check out the recipe for soft baked pretzels and see my step by step photos, read more

This recipe calls for a sprinkling of salt or cinnamon sugar, however feel free to experiment with other flavors such as garlic powder.

Soft Baked Pretzels
From That's My Home

1 package (.25 oz.) active dry yeast
2 tbsp brown sugar
1 1/8 tsp salt
1 1/2 cups warm water
3 cups all-purpose flour
1 cup bread flour

2 cups warm water
2 tbsp baking soda

2 tbsp butter, melted
1-2 tbsp coarse kosher salt or cinnamon sugar

Makes 12 servings.

In a large mixing bowl, add yeast, brown sugar and salt. Test water temperature with thermometer. When it reads 110 degrees, add to bowl. Stir to dissolve. Add both types of flour and stir well.
Place dough on floured surface. Knead dough until smooth and elastic, about 8 minutes. (To knead dough, press down on dough with your palm, fold the dough over and rotate 1/4 turn, repeat until dough is ready.)
Grease a large bowl. Place dough in bowl then turn dough upside down to coat the surface. Cover with a towel and let rise for one hour in a warm spot.
Combine 2 cups warm water (test again for 110 degrees) and baking soda in an 8-inch square pan. After the dough has risen, divide it into 12 pieces.
Roll each piece into a 1 1/2-foot rope, 1/2-inch wide. Twist into a pretzel shape, and dip into the baking soda solution. Place on cookie sheets and let rise 15 to 20 minutes.
Bake at 450°F. for 8 to 10 minutes, or until golden brown. Brush with melted butter, and then sprinkle with coarse salt or cinnamon sugar.

View 35 Photos ›

Print recipe with images | without images

Munch On A Pretzel

partysugar — Thu, 26 Apr 2007 00:19:21 -0700

My mom is never far away from pretzels. They are her all-time favorite snack and bags can be found in her car, her purse, and her bedroom. She goes through random pretzel phases - when I was young she only ate Rold Gold thin twisted and now she prefers Snyder's nibs and sticks (dip them in cream cheese for a PartyFamily classic snack time treat). If you love pretzels like she does, or if you haven't munched on the chip alternative, do so today because it's National Pretzel Day. Pretzels are believed to be the world's oldest snack and date back to 610 AD France. Back then, monks baked thin strips of dough into the shape of children's arms folded in prayer and then sprinkled the end result with a little bit of salt. The pretzel, which has many forms and textures (I prefer the crisp over the big, soft doughy ones you get at the mall), evolved from the soft chewy version into the crunchy hard variety due to a baker's error. Apparently the story goes that a baker accidentally put the dough in the oven before he allowed it to rise. He forgot about the pretzels baking in the oven (pretty crappy baker, right?) and baked them for much too long causing the pretzels to be hard and crunchy... and wildly popular.

What kind of pretzel do you enjoy?

Go Bananas For Frozen Chocolate-Covered Banana Bites

YumSugar — Mon, 13 Apr 2009 20:09:22 -0700

Every so often I come across a simple recipe and wonder - why on earth didn't I think of that?! While browsing a recent issue of Bon Appétit, this was the case with frozen chocolate-dipped bananas. Frozen chocolate banana Popsicle are a fave, but, with their variety of toppings, these bites are even better!

The banana bites are quick to make and once the dipping and coating starts, things get messy. Kids would have a great time preparing them.

Toasted hazelnuts, shredded coconut, crushed creme-filled cookies. and chocolate covered pretzels were my toppings of choice. Be sure to remove the bites from the freezer at least 10 minutes before serving, so the frozen banana can slightly soften. If you have extra candy from Easter lying around, melt it down or crush it up to get started on your own scrumptious banana bites! For the recipe, read more.

Frozen Chocolate Dipped Banana Bites
From Bon Appétit

Ingredients

2 cups bittersweet chocolate chips
2 tablespoons canola oil
Assorted toppings (such as crushed chocolate sandwich cookies, toffee bits, Butterfinger candy bars, chopped salted peanuts toasted shredded coconut, crushed chocolate dipped pretzels, crushed pretzels, chopped hazelnuts)
3 ripe bananas, cut into 1/2 inch thick slices

Directions

Stir chocolate and oil in heavy small saucepan over low heat just until smooth. Let stand 15 minutes to cool.
Place each topping in separate shallow dish. Line baking sheet with foil. Arrange banana slices on foil. Using fingers or utensil, dip 1 banana slice in chocolate, coating completely. Shake off excess chocolate.
Drop dipped banana in 1 topping. Using clean hand or utensil, sprinkle more topping over banana to coat; transfer to foil-lined sheet.
Repeat with remaining bananas, chocolate, and toppings. Freeze until firm, about 3 hours, then serve.

Makes 36 banana bites.

Print recipe with images | without images

View 7 Photos ›

All the News That's Fit to Eat - Jan. 21, 2009

YumSugar — Wed, 21 Jan 2009 12:30:12 -0800

Gastón Acurio, South America's preeminent chef, plans to introduce America to Peruvian cuisine. - Los Angeles Times
Goji berries may seem like a fleeting trend, but they've long been prized in Chinese culture. - Boston Globe
Want a dramatically different weeknight meal? Opt for pistachio-encrusted turkey burgers. - Chicago Tribune
Despite the global recession, airlines are spending more to add cachet to airline food. - Wall Street Journal
Favorite cocktails and spirits of presidents past and present. - Washington Post
The latest high-tech cooking tool is the cell phone. - New York Times
Pretzel chips have exploded onto the snack scene. Which brand is the best? - San Francisco Chronicle
Learning how to cut up a whole chicken will save you money. - The Oregonian

Source

All the News That's Fit to Eat - Jan. 28, 2009

YumSugar — Wed, 28 Jan 2009 12:30:51 -0800

The complete, illustrated guide to ordering the Cantonese brunch known as dim sum. - San Francisco Chronicle
Get a head start on Spring cleaning by updating your pantry items. - The Oregonian
This Super Bowl Sunday, forget rising chicken wing prices and turn to turkey. - Los Angeles Times
A recipe for the Bacon Explosion has swept the Internet. - New York Times
Argentine Malbec, with its peppery, crisp, berry flavors, has become wildly popular. - Wall Street Journal
During Winter's coldest days, stay cozy with cassoulet. - Boston Globe
Master the art of flavor with the current bestselling cookbook, which codifies ingredient combinations. - Chicago Tribune
Toaster ovens make countertop cooking for one an easy feat. - Washington Post

Source