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Come Party With Me: Wine and Chocolate Tasting - Menu

partysugar — Tue, 26 Feb 2008 08:28:11 -0800

What's on the menu at a wine and chocolate party? Chocolate of course! Have a selection of - sweet and savory, homemade and store-bought - chocolate treats. A variety of chocolate bars is a nice start especially when complemented with chocolate dipped pretzels, chocolate covered nuts, and cocoa nibs. Surprise guests with a pair of homemade chocolate appetizers: savory chocolate napoleons and chocolate and brie paninis. To take a look at these recipes, read more.

Savory Chocolate Napoleon
From Jacques Torres

Bittersweet chocolate, tempered
For the filling:
1 pound cream cheese, softened
3 tablespoons chopped fresh chives
1 teaspoon paprika
Pinch salt
Pinch pepper

Use an offset spatula to spread a 1/8-inch-thick layer of tempered chocolate over a sheet of acetate. When the chocolate begins to set but is not yet hard, use a sharp paring knife or rolling cutter to cut 1-inch squares. When the chocolate is set, peel off the acetate and break apart the chocolate squares.
Place the softened cream cheese in the bowl of a stand mixer fitted with a paddle. Add the chives, paprika, salt and pepper and turn the mixer on medium speed. Mix just until combined.
Place the cream cheese mixture in a pastry bag fitted with a star tip.
Pipe a dollop of the cream cheese onto a chocolate square. Top with a square of chocolate. Pipe another dollop of cream cheese and cover with another square of chocolate. Voila!

Makes 40 napoleons.

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Chocolate and Brie Panini
From Giada De Laurentiis

12 slices sourdough bread
1/3 cup extra-virgin olive oil
12 ounces Brie cheese, thinly sliced
1 (12-ounce) bag semisweet chocolate chips
1/3 cup thinly sliced fresh basil leaves

Preheat the panini grill.
Brush both sides of the bread with olive oil. Grill the bread slices until they begin to turn golden, about 1 to 2 minutes.
Remove from the panini grill and place 2 ounces of cheese on 1 slice of bread (the bottom half), top the cheese with 1/3 cup chocolate chips, and a sprinkle of basil. Top with another slice of bread. Continue with the remaining sandwiches.
Return the sandwiches to the panini grill until the chocolate begins to melt, about another 2 minutes.
Cut the sandwiches into 2-inch wide rectangles or small triangles and transfer to a serving platter.

Serves 6.

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Come Party With Me: Vampire Party - Desserts

partysugar — Wed, 21 Oct 2009 11:45:41 -0700

Since vampires are so hot right now, I'm jumping on the bandwagon and throwing a fangtastic Halloween party. The savory menu consists of fun finger foods, so to ensure that no extra plates and utensils are necessary, I'm serving a portable, pop-in-your mouth dessert. No vampire travels without a coffin - unless he has a special ring like the Salvatore Brothers - that's why these almond brownie coffins fit the theme perfectly. The brownies are chocolate with chunks of dark chocolate covered almonds with a marzipan coffin topping. To check out the recipe, read more.

Almond Brownie Coffins
From Martha Stewart

Ingredients

1/2 cup plus 2 tablespoons all-purpose flour, plus more for pan
1 teaspoon coarse salt
8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
1/2 cup unsweetened Dutch-process cocoa powder, plus more for marbling
1 teaspoon pure vanilla extract
2 large eggs, room temperature
3/4 cup granulated sugar
1/4 cup packed light-brown sugar
8 ounces dark-chocolate-covered almonds, chopped
3 ounces marzipan
Royal Icing and Fleurs-de-lis

Directions

Preheat oven to 325 degrees. Butter an 8-inch square pan, and line it with parchment, leaving a 2-inch overhang on 2 sides. Butter and flour parchment, tapping out excess.
Combine flour and salt in a small bowl.
Melt butter in a medium saucepan over medium heat. Sift cocoa powder on top of butter, and whisk to combine. Let cool 3 minutes.
Gently whisk in vanilla and eggs, then stir in sugars and flour mixture until just combined. Fold in almonds, then spread batter evenly in prepared pan.
Bake until the top is firm and set, about 30 minutes. Transfer pan to a wire rack, and let cool for 20 minutes. Remove brownies from pan using parchment overhang, and let cool on wire rack. (Brownies will keep at room temperature for up to 3 days.)
Using the large coffin template, cut out brownies.
Dust marzipan lightly with cocoa powder, and mix until marbled dark brown. Roll out marzipan to 1/4-inch thickness. Using the small coffin template, cut out 1 marzipan coffin for each brownie. Gently press a coffin on top of each brownie.
Fill a pastry bag fitted with the smallest plain round tip with royal icing. Decorate marzipan with small dots around the edges, and apply 1 fleur-de-lis to each coffin with a small offset spatula, securing each with a dot of royal icing.

Makes 12 coffins.

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Come Party With Me: Summer Cocktail - Dessert

partysugar — Wed, 19 Aug 2009 12:50:20 -0700

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, read more.

Mini-Tarts
From Williams-Sonoma

Ingredients

1 1/4 cups all-purpose flour
1/3 cup confectioners' sugar
1/2 tsp. salt
10 Tbs. (1 1/4 sticks) chilled unsalted butter,   cut into pieces
2 egg yolks, lightly beaten with 1 Tbs. water
1 jar (28 oz.) lemon curd filling
Whipped cream, meringue, fresh fruit or   candied ginger for garnish

Directions

In the bowl of a food processor, combine the flour, sugar and salt and pulse once to mix. Add the butter and process in short pulses until pea-size crumbs form, 20 to 25 seconds. While pulsing, add the egg yolk mixture and process until large, moist crumbs form, 10 to 15 seconds more.
Turn the dough out onto a lightly floured surface, shape the dough into a ball and divide it in half. Shape each half into a flat, 5-inch disk, cover with plastic wrap and refrigerate for at least 1 hour.
Position a rack in the center of an oven and preheat to 400ºF.
Working with one piece of dough at a time, roll out to 1/4-inch thickness. Using a 3-inch round cookie cutter, cut out 12 rounds. Transfer a round to each well of a 12-well mini-tart plaque or mini-muffin pan.
Using your fingers, press the pastry to fit into the well. Bake until the tart shells are evenly golden and crisp, 18 to 22 minutes. Transfer the pan to a wire rack and cool for 5 minutes, then remove the tart shells from the pan and cool to room temperature.
Fill each tart shell with 1 1/2 Tbs. tart filling. Garnish with whipped cream, meringue, fresh fruit or candied ginger.

Makes 12 tarts.

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Kolaches Are a Taste of Central Europe in Texas

YumSugar — Wed, 15 Jul 2009 16:00:59 -0700

If you're not from Texas - or a few other choice towns across America - you may have never had the pleasure of eating a kolache. A Central European pastry iconic across the Lone Star State, the kolache is prized for its soft, pillowy dough and its versatility: kolache fillings range from the sweet (apricot, prunes, and poppy seeds) to the savory (sausages). And some fillings, like cheese, even possess qualities of both.

Texans owe the enjoyment of this fluffy yeast roll to the number of Czechs who immigrated to the state in the 1800s, and while there's nothing more authentic than enjoying a kolache in one of the state's few remaining Czech towns, city dwellers can savor kolaches on the go at any of the state's ubiquitous Kolache Factory stores. The Kolache Factory, a breakfast chain somewhat akin to a Texas kolache version of, say, Dunkin' Donuts, is also known for its unconventional kolache fillings, such as chocolate cream cheese, sausage and gravy, ranchero, and even Philly cheesesteak.

Set your sights on these regional specialties when you read more

What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sat, 20 Jun 2009 08:40:15 -0700

Sweet berries, whipped cream, and airy meringue: what's not to like about pavlova?
It's only week two, but has the winner of Top Chef Masters already been revealed?
Make a savory sandwich with arugula, eggs, and super-healthy, sustainable fish.
Strawberry ale and pink torpedoes make berry good refreshments.
Party plans a manly meal to celebrate Father's Day.
True Blood inspired me to make dark chocolate and red velvet sandwiches.

'Wich of the Week: Chocolate and Brie Panini

YumSugar — Wed, 11 Feb 2009 14:00:32 -0800

If you're not cooking a romantic dinner for two this Valentine's Day, then give this strangely delicious sandwich a shot. Made with salty, creamy brie and dark chocolate, this panini is neither a full-on dessert or a savory entree, but the sticky, gooey results will have you licking your fingers anyway. I've been curious to try this ever since PartySugar featured it on the menu of her wine and chocolate tasting, so I whipped up a batch on the panini press the other day. I had a lot of leftover dark chocolate from the holidays, so I used that rather than the semisweet chips, which sounded too sweet. To see how it turned out and to get the recipe, read more.

In addition to swapping in dark chocolate, I also reduced the amount used on each sandwich, after making one panini and finding that the chocolate totally overpowered the cheese. To me, it's the combination of velvety chocolate and savory, decadent brie that makes this sandwich interesting. I also added more basil and left the leaves whole, just because I liked the look of it. Some of my friends found the basil too weird and said they'd swap in mint, which would also be good. Here's how I did it.

Chocolate and Brie Panini
Modified From Giada De Laurentiis

Ingredients

12 slices sourdough bread
1/3 cup extra-virgin olive oil
12 ounces Brie cheese, thinly sliced
10 ounces dark chocolate squares
2/3 cup fresh basil leaves

Directions

Preheat the panini grill.
Using a very sharp knife, cut the chocolate squares into bite-size pieces.

Brush both sides of the bread with olive oil. Grill the bread slices until they begin to turn golden, about 1 to 2 minutes.
Remove from the panini grill and place 2 ounces of cheese on 1 slice of bread (the bottom half), top the cheese with 1/4 cup chocolate chips, and a few leaves of basil. Top with another slice of bread. Continue with the remaining sandwiches.

Return the sandwiches to the panini grill until the chocolate begins to melt, about another 2 minutes.

Cut the sandwiches into 2-inch wide rectangles or small triangles and transfer to a serving platter.

Serves 6.

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All the News That's Fit to Eat - April 8, 2009

YumSugar — Wed, 08 Apr 2009 12:50:34 -0700

Inexpensive white Bordeaux isn't easy to find, but it's worth the effort. - Wall Street Journal
If you love chocolate Easter eggs, try making them at home. - Los Angeles Times
Cooks new to preparing lamb should try the shoulder cut. - San Francisco Chronicle
Is the beer tap the wave of the future for wines by the glass? - New York Times
Get to know smelt, a tiny silver fish with a huge following. - Washington Post
Choose the right ham for your Easter meal. - Chicago Tribune
Passover just got better with a savory, matzoh-crusted meat pie. - Boston Globe

Better Know a Group: Savory Sights

YumSugar — Mon, 26 Mar 2007 12:08:32 -0700

*Drool* You know you're drooling too. How could you not be drooling at this three layer chocolate raspberry mousse cake with white chocolate ganache, raspberries and chocolate shavings on top. This photo was posted by our very own geeksugar in the Savory Sights Group. And today, as part of my Better Know a Group series, I thought I'd take a minute to introduce you to the Savory Sights Group.

You might be asking yourself, how is this different from the other food groups? Well, this one is just for photos (think of it as look book for your food). Go out to dinner? Take a picture and post it for us to share! Have a fantastic meal at a friend's house? Take a picture and post it! See a fancy new product? Well, you get the idea.

Post your hard kitchen work and recipes in another group (such as kitchen goddess or Let's Have a Drink), and post your inspiration here! Join now and get your pictures posted, because we're planning on giving away stuff to our favorite image each month!! To learn how to post to the Savory Sights Group, read more

I know that this long list looks scary, but trust me, once you get the hang of it, it'll be a snap the second time around.

First of all, join the Savory Sights Group
Click "Participate!" on the left hand side
Choose "Blog"
Give your photo a Title
Leave the category as "general"
Change the channel to "food and entertaining"
Add keywords (for example mine for this photo were "salmon, mango salsa, fish")
Click on the "Add Image" link below the "body" box
A popup window will happen - click on "Browse" to find your image on your computer
Once you have the image chosen, click "Submit"
The popup will show you your image, choose size: "normal" - if you want, you can give it a title (which will show up as a caption)
Click "Insert" and the popup will go away
Your "body" box will now have some text in it. Leave it as is. If you want to add some text before the picture, do it before the code that has appeared.
Click Submit

So join the Savory Sights group and start posting your great photos!

Come Party With Me: Indian Dinner - Dessert

partysugar — Wed, 25 Feb 2009 11:30:06 -0800

A lassi is a traditional Indian milk shake made with yogurt instead of milk. While many variations are savory, for my Indian-inspired dinner party, I'll be whipping up a mango lassi. There's no sugar, but honey provides a subtle sweetness to the creamy drink, while lime juice adds a refreshing tartness. For those guests who have an extreme sweet tooth, consider purchasing a couple flavored chocolate bars. Vosges Naga Exotic Candy Bar is inspired by the tribes of Northeast India. The bar is a mixture of deep milk chocolate, sweet Indian curry, and coconut. It makes a deliciously easy finish to the rich meal. To check out the mango lassi recipe, read more.

Mango Lassi
From Martha Stewart

Ingredients

2 ripe mangoes, (1 pound each)
1 cup plain yogurt
2 tablespoons freshly squeezed lime juice
2 tablespoons honey
2 cups small ice cube

Directions

Peel mangoes, and remove pits; coarsely chop flesh.
Puree mangoes and yogurt in a blender until smooth. Add lime juice and honey; pulse to combine. Add ice; blend until incorporated. Serve immediately.

Makes 5 cups.

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Come Party With Me: Bedazzle Bonanza - Desserts

partysugar — Wed, 18 Mar 2009 11:30:43 -0700

On the first Sunday in April, FabSugar and I are hosting a beddazzling party. Although the shindig takes place after lunch, we'll provide our guests a small assortment of nibbles. Everything on the sparkling menu, both sweet and savory, will be prepared and plated before hand.

For dessert we'll offer chocolate champagne truffles dipped in sparkling sugar and fleur de sel caramels. Both treats are bite-sized and delicious. These candies would also be delightful wrapped in a pretty package and presented as a hostess gift. For the recipes, read more.

Chocolate-Champagne Truffles in Sparkling Sugar
From Martha Stewart Weddings

Ingredients

1/2 cup heavy cream
8 ounces semisweet chocolate, coarsely chopped
1/4 cup plus 1 Tablespoon Champagne
1 tablespoon Cognac
Coarse sanding sugar, for rolling

Directions

Bring the cream to a boil in a small saucepan over medium-high heat. Immediately pour hot cream over the chocolate in a medium bowl; stir until smooth. Stir in the Champagne and Cognac. Refrigerate until chocolate mixture is firm enough to roll into balls, about 1 hour.
Using a small melon baller or ice-cream scoop, form 1-inch balls. Roll each ball in coarse sanding sugar, and transfer to rimmed baking sheets lined with parchment paper.
Cover with plastic wrap, and refrigerate truffles at least 30 minutes or up to 3 days before serving.

Makes about 3 dozen.

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Fleur De Sel Caramels
From Ina Garten

Ingredients

1/2 cup sugar
1/4 cup light corn syrup
1 1/2 cups heavy cream
5 tablespoons unsalted butter
1 teaspoon fleur de sel, plus extra for sprinkling
1/2 teaspoon pure vanilla extract

Directions

Line the bottom of an 8-inch square baking pan (or loaf pan) with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides.
In a deep saucepan (6 inches diameter by 4 1/2 inches deep) combine the sugar, corn syrup, and 1/2 cup water and bring to a boil over medium-high heat. Continue to boil until the caramel is a warm golden brown color. Don't stir - just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!
In the meantime, bring the cream, butter, and 1 teaspoon fleur de sel to a simmer in a small pan over medium heat. Remove from the heat, set aside and keep warm.
When the caramelized sugar is the right color, slowly add the cream mixture to the caramel - it will boil up violently. Stir in the vanilla with a wooden spoon and cook over medium heat for 5 to 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.
Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate until firm.
When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board. Starting at 1 end, roll the caramel up tightly until you've rolled up half of the sheet.
Cut the sheet across and then roll the second half tightly. You will have 2 (1 by 8-inch) logs. Sprinkle both logs lightly with fleur de sel, cut each log in 8 pieces.
Cut parchment papers in 6 by 4 1/2-inch squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator or at room temperature.

Makes 16 pieces of candy.

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