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Party Foul: No Serving Spoons

partysugar — Fri, 25 Apr 2008 12:43:56 -0700

Recently I went to a wine tasting where there was a huge platter of lamb with no serving spoon. The lamb - which had a succulent red wine sauce - was sliced into small bite-sized pieces and served warm in a caterer's pan. Like not having enough eating utensils, not having the proper serving tools at a party is not okay. Some guests made do with toothpicks or paper plates, but it was a messy struggle to taste the lamb.
If you are going to host a party with a large quantity of food, be sure to have all of the equipment necessary to serve the food appropriately. This is especially important if guests had to purchase a ticket to the event.

Are you familiar with this experience? Have you ever been unable to eat something due to a lack of servingware?

Sunny Lemon Mousse Is Light as Air

partysugar — Mon, 01 Mar 2010 04:00:35 -0800

As much as I love gooey, warm, decadent, and rich desserts, sometimes, in the long cold dead of Winter, it's nice to have a cool, refreshing, and bright treat. This lemon mousse is just that - it's tart, yet sweet and incredibly smooth and creamy. It's so good, it's hard not to eat it all in one sitting. The thing to remember about mousse is that it must be made in advance, so start the day before you plan on serving it. This recipe is large enough to feed a crowd and makes use of homemade lemon curd. Sound scrumptious? Wait until you taste a spoonful! Get the method and read more.

Fresh Lemon Mousse
From Ina Garten

Ingredients

3 extra-large whole eggs
3 extra-large eggs, separated
1 cup plus 2 tablespoons sugar
2 teaspoons grated lemon zest
1/2 cup freshly squeezed lemon juice (4 lemons)
Kosher salt
1 cup heavy cream
1/2 cup good bottled lemon curd, at room temperature
Sweetened Whipped Cream, recipe follows
Sliced lemon, for garnish

Directions

In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.)
Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny.
Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks.
Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.

Serves 8-10.

Sweetened Whipped Cream:

1 cup cold heavy cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract

Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.

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Make Your Own Lemon Curd

partysugar — Mon, 22 Feb 2010 05:50:13 -0800

It's luscious, it's smooth, it's tart, it's sweet, it's lemon curd! Although you can purchase this sunny condiment at most supermarkets, it's quite simple and very satisfying to make at home. It takes time to zest and juice the lemons, so be sure to start a day before you plan on serving the curd. There are tons of ways to use lemon curd, you can spread it on toast, stir into yogurt, drizzle over pound cake, or spoon, and enjoy as is. If kept in an airtight container in the fridge, fresh lemon curd will keep for up to a month. It's also a delightful edible gift. To learn how to make this bright spread, read more.

Lemon Curd
From Rachael Ray

Ingredients

2 cups sugar
1 cup fresh lemon juice (about 6 lemons)
4 large eggs plus 4 large yolks, beaten
1/4 cup finely grated lemon peel (about 3 lemons)
1 1/2 sticks (6 ounces) unsalted butter, cut into pieces

Directions

Set a fine-mesh strainer over a medium heatproof bowl next to the stove. In a heavy, medium saucepan, whisk together the sugar, lemon juice, eggs, egg yolks and lemon peel. Add the butter and cook over medium-low heat, stirring constantly, for 5 minutes.
Lower the heat and simmer, stirring, until the mixture thickens and registers 160° on an instant-read thermometer, about 5 minutes.
Strain the mixture into the prepared bowl, then press a sheet of plastic wrap directly onto the surface. Let cool to room temperature. Transfer to an airtight container and refrigerate for up to 1 month.

Serves 4.

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Come Party With Me: Vegan Dinner - The Look

partysugar — Fri, 08 Jan 2010 08:00:34 -0800

Create a calming zen atmosphere for a detox-inspired vegan dinner. Several hours before the party, light a fire in the fireplace. It will fill the house with warmth and make everything feel cozy. Instead of using a formal tablecloth, place an intricate table runner, inspired by leaves, in the middle of the table. Add white plates, green napkins, beaded napkin rings, polished utensils, and etched green tumblers. Fill a clear dip bowl with the chickpea spread and place the warmed pita on a platter nearby. Serve the lentil stew family style and let guests scoop heaping spoonfuls onto their plates. Set the pound cake with lime glaze on a rectangular plate and place on a buffet table. To complete the look, light candles and arrange bamboo in low vases.

Reader Recipe: Sour Cream Coffee Cake

partysugar — Mon, 30 Nov 2009 10:35:15 -0800

This story was written by member suziryder and comes from the Kitchen Goddess group in the YumSugar Community.

Yesterday, I had a crummy, stressful day at work. It was one of those days when the higher-ups are freaking out about an impossible deadline at the end of the week, getting everyone else all stirred up and anxious, only to find out later that the deadline is actually two weeks away. It was frustrating and tiring.

My cure? Baking, of course. My husband had an even worse day, not coming home until 9:30 p.m. (we usually leave work around 5). He had asked me over the weekend that my next baking project be a coffee cake, so I wanted to surprise him with a fabulous coffee cake when he finally got home. I knew just the right one: Michelle of Brown Eyed Baker blogged about an amazing coffee cake from Ina Garten a while back, and I'd been waiting for a chance to make it.

To continue reading her experience and to get the coffee cake recipe, read more.

My hubby is a big fan of streusel topping, so I knew this cake would make him happy. Not only does it have piles of cinnamon-y, nutty streusel on top, and a layer on streusel in the middle, it's topped off with a maple glaze. Seriously. How does it get any better than that? I was surprised that the recipe calls for cake flour rather than all-purpose, and that you sift it too. I'm used to dense coffee cakes with a texture more like pound cake.

The light texture, the slight tang from the sour cream, the cinnamon-y streusel and the yummy maple glaze definitely make this a coffee cake with "the volume turned up," as Ina likes to say. It's awesome when it's still slightly warm, too. Oh, and when hubs came home from work, the first thing he did was exclaim about how yummy the house smelled.

Sour Cream Coffee Cake
(Source: Barefoot Contessa by way of Brown Eyed Baker)

Yield: 8 to 10 servings

12 tablespoons (1½ sticks) unsalted butter at room temperature
1½ cups granulated sugar
3 extra-large eggs at room temperature
1½ teaspoons pure vanilla extract
1¼ cups sour cream
2½ cups cake flour (not self-rising)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

For the streusel:

¼ cup light brown sugar, packed
½ cup all-purpose flour
1½ teaspoons ground cinnamon
¼ teaspoon salt
3 tablespoons cold unsalted butter, cut into pieces
¾ cup chopped walnuts, optional

For the glaze:

½ cup confectioners' sugar
2 tablespoons real maple syrup

Preheat the oven to 350° F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

Southern (Indian) Thanksgiving

Yum Community — Tue, 24 Nov 2009 11:30:42 -0800

This story was written by member courtneyd and comes from the Kitchen Goddess group in the YumSugar Community.

For a few years now I've wanted to try to marry the traditional Southern Indian food my husband grew up enjoying with Thanksgiving as I know it (Southern girl with a love of spice and heat). So this year I did a trial run of a tandoori-style turkey made in the oven.

By next year I hope to build my own tandoor, or at least grill this guy, because it needs a little more heat to crisp up properly. Even so, the meal turned out great! Tandoori turkey, tamarind gravy, creamed saag, masala mashed potatoes, and Whole Foods' naan, which has a slight dinner roll texture, so it works out perfectly for this blended meal. The tamarind gravy was an original creation (that I cannot believe turned out properly, it was sooooo good), and the other recipes were either inspired by or taken directly from The Food of India from Whitecap Books. I love their "food of" series, and my husband is impressed with the Indian recipes.

For the turkey, I followed the instructions from November's Martha Stewart Living to spatchcock a turkey and cooked according to their instructions after marinating for about 7 hours. Not including the marinade time, this meal came together in about 2 hours on a Friday night. Also, we discovered New Zealand Sauvignon Blanc complements Indian food perfectly.

To get her recipes for this Southern Indian feast, keep reading.

Come Party With Me: Last Minute Thanksgiving - Dessert

partysugar — Wed, 25 Nov 2009 11:30:15 -0800

There's still time to make an impressive and elegant Thanksgiving dessert. Surprise guests with a cool and light treat that doesn't involve pumpkin, but rather Thursday's other starring fruit, cranberry. This fluffy cranberry mousse takes only 20 minutes to come together. Cream cheese is combined with cranberry juice concentrate, cranberry sauce, and whipped cream to create a refreshing dish that's perfect for serving after a heavy meal. Spoon the tart-sweet fresh cranberry sauce on the mousse at the table. To check out this easy and fast recipe, read more.

Fluffy Cranberry Mousse
From Better Homes and Gardens

Ingredients

1 cup fresh cranberries
1/3 cup sugar
2 tablespoons water
1/2 an 8-oz. pkg. cream cheese, softened
2 Tbsp. sugar
1/2 tsp. vanilla
1/2 cup frozen cranberry juice concentrate, thawed
1 16-oz. can whole cranberry sauce
1-1/2 cups whipping cream

Directions

In a medium skillet combine fresh cranberries, sugar, and the water. Cook and stir over medium heat until sugar is dissolved and cranberries just begin to pop. Remove from heat. Cover and chill until serving time.
In a large mixing bowl beat cream cheese with an electric mixer on medium speed for 30 seconds. Beat in sugar and vanilla until smooth.
Slowly add cranberry concentrate, beating until very smooth. In a small bowl stir the whole cranberry sauce to remove any large lumps; set aside.
In a chilled large mixing bowl beat whipping cream with an electric mixer on low to medium speed until soft peaks form. Fold about half the cranberry sauce and half the whipped cream into the cream cheese mixture until combined. Fold in the remaining cranberry sauce and whipped cream.
Serve immediately or cover and refrigerate up to 24 hours (stir before serving if chilled). To serve, spoon fluff into a large serving bowl, 24 chilled demitasse cups, or 12 chilled small dessert dishes. Spoon sweetened cranberries on top just before serving.

Makes 24 (1/4-cup) servings or 12 (1/2-cup) servings.

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Reader Recipe: Black Bean Tortilla Soup

Yum Community — Tue, 10 Nov 2009 12:50:10 -0800

This story was written by member SweetPeasMom and comes from the Kitchen Goddess group in the YumSugar Community. The soup looks like it would make a wonderful cold-weather dinner. It's quick, simple, and perfect for busy weeknights. Check out her recipe when you read more

Yummy Links: From Sustainable Seafood to Baconfest

partysugar — Tue, 27 Oct 2009 06:50:47 -0700

Is it too late to save the world's seafood population?- The Atlantic
Twenty-five reasons to love the spoon. - Mouthing Off
Hosting a party in San Francisco? Consider having it at one of these restaurants. - 7x7
Angelina Jolie is a fan of Sandra Lee's no-bake birthday cake. - Eat Me Daily
Catch up with New York City chefs via Twitter. - Eater NY
Haven't figured out what to serve on Halloween? Here are four awesome menu ideas. - Bon Appétit
Did anyone attend Baconfest in Chicago? - Serious Eats

Tips For Enjoying Caviar

YumSugar — Wed, 21 Jan 2009 11:23:56 -0800

Last weekend, PartySugar and I spent most of our time eating and drinking at the Winter Fancy Foods Show, the largest food show in North America. With more than 250,000 food and beverage products on display, one could say that perhaps I bit off a little more than I could chew.

We tasted wine, cheese, meat, and everything else you can think of (more on that later!), but one of the biggest highlights had to be learning more about caviar from the pros. I turned to Ali Bolourchi and Michael Kupfer of Pacific Plaza Imports, a California-based caviar importer, to get some tips. To find out how to serve, taste, and enjoy caviar, read more.

What to buy: True caviar, the most prized (and therefore expensive!) is from Russian sturgeon. However, if you've never tasted caviar, American sturgeon is a great starting point, and only costs $20 to $25 an ounce - a fraction of the cost of the real thing. Also, know what it is that you're tasting: Neither red caviar or salmon roe is technically caviar. Genuine caviar falls under three categories: beluga, osetra, and sevruga.
How to taste: The best caviar should be devoid of smell, and should taste clean, buttery, and not too salty. The eggs should have a nice pop to them, and shouldn't be soupy or sticky.
How to serve: Buy a mother-of-pearl spoon to scoop the caviar, as metal imparts an unwanted flavor to the eggs. Each taste should contain a gram or two of caviar. Serve on a toast point, canapé, or blini, with smoked salmon, creme fraîche, lemon, and chive.
If you truly want to taste the pure flavor of caviar, serve the caviar solo on the nook of the hand between the index finger and thumb.

Of course, I couldn't learn fully without experiencing the taste of caviar. Michael served DeSietra Farms Siberian sturgeon caviar that was sustainably farmed in Germany. It was not fishy at all, and subtly briny, with a nutty finish - the perfect way to end a lesson about caviar.

Are you a fan of the delicacy? What are your favorite ways to enjoy it?

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