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Come Party With Me: Bridal Brunch - Menu

partysugar — Tue, 05 May 2009 12:50:05 -0700

Since her engagement party was such a hit, Ronda's maid of honor asked me to help plan the bridal shower. The event will be an elegant classic brunch.

Guests are invited to help themselves to slices of baked asparagus and yellow pepper frittata. A smoked salmon platter with cream cheese and toasted bagels is a welcome companion. Those looking for a lighter breakfast can opt for a lemon-cherry yogurt parfait.

These homemade dishes will be supplemented with an assortment of toasts from a local bakery and store bought jams and granola. An easy buffet of make-ahead dishes served at room temperature, this versatile and vegetarian menu also works well for Mother's Day. Get the recipes: read more.

Baked Asparagus and Yellow Pepper Frittata
From Gourmet

Ingredients

2 pounds thin asparagus
2 large yellow bell peppers
3 shallots
1 medium zucchini
3 scallions
1 tablespoon unsalted butter
10 large eggs
1/2 cup heavy cream
3 tablespoons chopped fresh flat-leafed parsley leaves
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Directions

Preheat oven to 350°F. and butter a 13 x 9 x 2-inch glass baking dish (3-quart).
Trim asparagus and diagonally cut into 1/4-inch-wide slices. Cut bell peppers into 1/4-inch-wide strips and mince shallots. Halve zucchini lengthwise and diagonally cut both zucchini and scallions into thin slices.
Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water blanch asparagus 1 minute and drain in a colander. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in colander and pat dry.
In a large skillet cook bell peppers and shallots in butter over moderately low heat, stirring occasionally, until peppers are softened, about 10 minutes.
In a large bowl whisk together eggs, cream, parsley, salt, and pepper. Stir in asparagus, bell pepper mixture, zucchini, and scallions.
Pour custard into baking dish and bake in middle of oven until golden and set, about 35 minutes. Cool frittata on a rack. Frittata may be made 1 day ahead and chilled, covered. Bring frittata to room temperature before serving. If desired, loosen frittata from edges of pan and slide onto a platter.

Serves 12.

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Smoked Salmon and Whitefish Salad Platter
From Ina Garten

Ingredients

1 1/2 pounds smoked whitefish, skinned and boned
1/2 cup minced red onion
1/2 cup minced celery
1 cup good mayonnaise
1 1/2 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For serving:
6 bagels, sliced in thirds horizontally
1 pound thinly sliced smoked salmon
16 ounces cream cheese, softened
Sliced tomatoes and thinly sliced red onions

Directions

With your hands, flake the whitefish, being careful to discard all the skin and bones.
In a medium bowl, gently combine the whitefish with the red onion, celery, mayonnaise, lemon juice, salt, and pepper. Taste for seasoning.
Toast the bagel slices in a toaster.
Arrange a platter with the smoked salmon, cream cheese, tomatoes, and red onions. Serve with the whitefish salad at room temperature.

Serves 6.

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Lemon-Cherry Yogurt Parfait
From Food and Wine

Ingredients

1 cup heavy cream, chilled
1 cup 2 percent Greek-style plain yogurt
1/4 cup cherry preserves
1/4 teaspoon unflavored gelatin
1 teaspoon water
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
3 tablespoons confectioners’ sugar

Directions

In a medium bowl, using an electric mixer, beat the heavy cream at high speed until firm. Add the yogurt and beat just until combined.
Transfer half of the mixture to another bowl and fold in the cherry preserves.
In a small microwave-safe bowl, sprinkle the gelatin over the water and let stand until softened, about 1 minute. Microwave the gelatin at high power for 5 seconds, just until melted.
Add the gelatin to the plain whipped cream mixture along with the lemon juice, lemon zest and confectioners’ sugar and beat at medium speed just until combined.
Spoon half of the lemon cream into 4 wineglasses and top with half of the cherry cream. Top with the remaining lemon and cherry creams and refrigerate for 20 minutes before serving.

Serves 4.

Make ahead: The parfaits can be refrigerated overnight.

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Come Party With Me: New Year's Day Lunch - Menu

partysugar — Mon, 29 Dec 2008 11:45:32 -0800

Instead of hosting a crazy party on New Year's Eve, invite friends and family over for a decadent lunch on Jan. 1. Begin the soirée in the early afternoon (around 2:30) to allow late-night partygoers plenty of time to recover. Serve a menu that is rich, satisfying, and luxurious.

Start with caviar on brioche toasts with creme fraiche. Slice smoked salmon and cream cheese frittata into bite-size pieces and serve as appetizers. Have guests sit down to a creamy leek and potato soup paired with a simple salad of mixed greens dressed with champagne vinaigrette.

This menu would also make a delightful first day of the year dinner. To check out the recipes, read more.

Toasted Brioche Rounds With Creme Fraiche and Caviar
From Martha Stewart

Ingredients

1 one-pound loaf brioche, cut into 1/2-inch thick slices
2 tablespoons unsalted butter
1 eight-ounce container creme fraiche or sour cream
2 ounces black caviar, or more

Directions

Using a 1 1/2-inch round cookie cutter, cut 36 rounds of brioche from slices.
Place 1 tablespoon butter in a 12-inch skillet. Melt over medium heat. Add half the rounds; cook until golden, turning once, 1 to 2 minutes per side. Repeat with remaining butter and rounds. Let cool on a wire rack or paper towel. Store rounds in an airtight container at room temperature for up to 2 days.
Place a dollop of creme fraiche on each round, and top with caviar.

Makes 36 appetizers.

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Smoked-Salmon and Cream Cheese Frittata
From Gourmet

Ingredients

8 large eggs
1/2 cup whole milk
1/4 cup chopped fresh chives
1/4 cup chopped fresh basil
1/2 teaspoon black pepper
1/8 teaspoon salt
2 teaspoons olive oil or vegetable oil
2 oz cold cream cheese, cut into 1/2-inch pieces
3 oz thinly sliced smoked salmon, chopped
thinly sliced red or sweet onion, optional for serving

Directions

Whisk together eggs, milk, chives, basil, pepper, and salt in a bowl.
Preheat broiler.
Heat oil in a 12-inch ovenproof nonstick skillet (if handle is plastic, wrap it in a double layer of foil) over moderate heat until hot but not smoking. Pour egg mixture into skillet and scatter cream cheese pieces on top, then cook, lifting up cooked egg around edges using a spatula to let raw egg flow underneath, until frittata is set on bottom and egg is almost set but still moist on top, 3 to 5 minutes.
Remove from heat. Sprinkle salmon all over frittata, then press on salmon lightly and shake skillet to allow salmon to settle into top.
Broil frittata about 6 inches from heat until set, slightly puffed, and golden in patches, 1 to 1 1/2 minutes.
Cool 5 minutes, then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm or at room temperature.

Serves 4.

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Creamy Leek and Potato Soup
From Food and Wine

Ingredients

2 tablespoons unsalted butter
4 large leeks, white and tender green parts only, thinly sliced
1 baking potato (1/2 pound), peeled and cut into 2-inch chunks
5 cups chicken stock or canned low-sodium broth
1 cup heavy cream
Salt and freshly ground pepper
Chervil or parsley sprigs, for garnish

Directions

Melt the butter in a large saucepan. Add the leeks and cook over low heat, stirring occasionally, until softened, about 8 minutes.
Add the potato and chicken stock and bring to a boil. Cover partially and simmer over low heat until the potatoes are tender, about 15 minutes.
Add the cream and simmer for 10 minutes longer.
Working in batches, puree the soup in a blender, then return it to the pan. Season the soup with salt and pepper, garnish with chervil and serve.

Serves 6.

Make ahead: The soup can be refrigerated overnight.

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Savory Sight: Smørbrød

YumSugar — Tue, 23 Sep 2008 15:00:50 -0700

In case you haven't noticed, I am fanatical about sandwiches, which is why I thought I'd died and gone to heaven when I came across the pictures that FinnLover posted in Twinkle's Kitchen Goddess group of smørbrød: Scandinavian open-faced sandwiches.

Norwegian for "butter bread," these smørbrød sandwiches are everywhere in her current home of Bergen, Norway. "People eat them for breakfast, lunch, and at night before going to bed," she says. "I normally like to keep mine really simple and the ingredients to a minimum." This combination of red bell pepper and Snøfrisk, a spreadable goat cheese, is simply spectacular.

Don't forget to share any enticing food photos of your own in the Savory Sights group. For more mouth-watering smørbrød, read more.

The perfect weekend breakfast: egg salad and smoked salmon.

An unusual mixture of hot smoked salmon and green apple. "It may sound weird, but this one is so delicious," she reassures us.

The hot smoked salmon used to top the sandwich. Unlike lox, it's cooked.

Nordic shrimp, mayonnaise, and lime

Ranch dressing, Swiss cheese, ham, and cucumber - a German specialty.

Adventures in Expensive Sandwiches: The Sentinel Salmon

YumSugar — Wed, 10 Sep 2008 14:00:43 -0700

I am willing to pay a pretty penny for a good sandwich. But considering that one of my favorites is less than $3, I have very high standards for any sandwich that costs more than $8. I'll pay 10 bucks, but it better be good. Or huge. Or both.On that note, I'm introducing an occasional feature within 'Wich of the Week called Adventures in Expensive Sandwiches. First up: the smoked salmon with horseradish cream cheese, cucumbers, and fennel at The Sentinel. This tiny shop, located just a few blocks from Sugar HQ, was recently opened by Canteen's Dennis Leary. Since I love his fine-dining fare, I decided to give Sentinel a shot. To see what I thought, read more.

The menu changes seasonally and features daily specials, but I went with a Summer fixture. At $8.50, this wasn't the most overpriced sandwich ever, but it also wasn't very big. However, what this and other Sentinel sandwiches really have going for them are the soft, incredibly fresh (like, just out of the oven) white buns they're served on. Like an upscale version of buttery homemade dinner rolls, the bread elevates this salmon sammie.I'll also give credit to the full flavor of the sandwich; mixing horseradish with cream cheese is a yummy idea that comes across well with the cucumber. The salmon was just your standard smoked salmon - nothing mind-blowing - and I couldn't find the fennel mentioned on the menu.

My biggest gripe about Sentinel was the fact that my sandwich was shoddily assembled. The ingredients were sort of thrown together rather than carefully laid out, so I had to rearrange everything before eating. If you're going to the trouble of baking bread from scratch and filling it with high-quality ingredients, is it too much to ask that the sandwich be put together with care? That said, I'm willing to give Sentinel another chance, but it's going to have to try a bit harder next time.

My Plan for a Simple, Last Minute Brunch

partysugar — Thu, 26 Jun 2008 05:30:34 -0700

A couple of weeks ago, I hosted a last minute brunch. All of the food was made either the evening before or the morning of the brunch. The easy menu featured something for everyone, with dishes that were both vegetarian and meat friendly. To find out what I made and check out my tips for recreating this exact brunch in your backyard, click the "Start" button.

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Come Party With Me: St. Patrick's Day - Menu

partysugar — Tue, 11 Mar 2008 08:28:31 -0700

Even though Aimee's St. Patrick Day party starts after dinner, she's planning on providing guests with a small selection of Irish inspired snacks. It's always nice to have some food on hand, especially when heavy drinking is involved. This menu twists classic Irish flavors – cheddar cheese, dark beer, corned beef, and smoked salmon - into modern favorites.

An Irish cheddar and stout fondue is gooey and decadent. Smoked salmon puffs are easy to make in advance and divinely addicting. Reuben roll ups are the perfect drunk food because they taste like an Irish pizza pocket. For all of these wonderful recipes, read more.

Irish Cheddar and Stout Fondue
From Bon Appetit magazine

Ingredients

2 cups 1- to 1 1/2-inch-diameter red-skinned potatoes, halved
2 cups cauliflower florets
2 cups very small brussels sprouts
2 apples, cored, cut into wedges
1 pound Irish cheddar cheese, grated
2 1/2 tablespoons all purpose flour
3/4 cup (or more) Irish stout (such as Guinness)
6 tablespoons frozen apple juice concentrate, thawed
1 tablespoon Dijon mustard

Directions

Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.
Meanwhile, toss cheese with flour in large bowl.
Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat.
Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired.
Season to taste with salt and pepper. Transfer fondue to bowl. Place in center of platter with vegetables.

Serves 6.

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Smoked Salmon-Stuffed Puffs
From Food and Wine magazine

Ingredients

Puffs
1 cup water
1 stick (4 ounces) unsalted butter, cut into tablespoons
1 teaspoon kosher salt
1 cup all-purpose flour
4 large eggs
2 tablespoons poppy seeds, for sprinkling
Filling
1/2 pound sliced smoked salmon
1/4 pound cream cheese, softened
6 tablespoons sour cream
1 teaspoon Dijon mustard
1 small garlic clove
Tabasco sauce

Directions

Make the puffs: preheat the oven to 400° and position 2 racks in the upper and lower third. Lightly grease 2 large rimmed baking sheets.
In a saucepan, bring the water, butter and salt to a boil. Off the heat, add the flour and stir vigorously until combined.
Return to the heat and cook over moderate heat, stirring, for 1 minute.
Scrape the mixture into a bowl and, using an electric mixer, beat at medium speed for 1 minute. Add the eggs, 1 at a time, beating well after each addition, until thick, smooth and shiny.
Transfer the dough to a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch mounds onto the prepared baking sheets, about 3/4 inch apart. Using lightly moistened fingertips, smooth the tops. Sprinkle with the poppy seeds and bake for 20 minutes, shifting the pans halfway through, until the puffs are risen and golden. Lower the oven to 250°.
With the tip of a knife, poke a hole into the side of each puff and return to the baking sheet. Bake for 10 minutes longer, with the oven door slightly ajar, to dry out the centers. Transfer to a rack and cool.
Meanwhile, make the filling: in a food processor, combine the smoked salmon with the cream cheese, sour cream, mustard and garlic and process until smooth; season with Tabasco.
Transfer the filling to a pastry bag fitted with a 1/4-inch tip. Pipe the filling into the holes in the sides of the puffs and transfer to a serving plate. Serve right away.

Serves 10-12.

Make ahead: the unfilled baked puffs can be frozen for up to 1 month; recrisp in a 325° oven. The filling can be refrigerated for up to 3 days.

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Reuben Roll-Ups
From Taste of Home magazine

Ingredients

1 (13.8 ounce) package refrigerated pizza crust
1 cup sauerkraut, drained
1 tablespoon thousand island salad dressing
4 slices corned beef, halved
4 slices Swiss cheese, halved

Directions

Roll dough into a 12-in. x 9-in. rectangle. Cut into eight 3-in. x 4-1/2-in. rectangles.
Combine sauerkraut and salad dressing.
Place a slice of beef on each rectangle. Top with about 2 tablespoons of the sauerkraut mixture and a slice of cheese. Roll up.
Place with seam side down on a greased baking sheet. Bake at 425 degrees F for 12-14 minutes or until golden.

Serves 8.

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YumSugar Gift Guide: Serious About Seafood

partysugar — Thu, 13 Dec 2007 08:01:35 -0800

If you know someone who is serious about seafood - as in they eat it all the time - why not give them a fabulous fish related gift? Fresh crab and oysters are delicious this time of year. Smoked salmon is always welcome and won't break the bank.

Tools that help them cook and enjoy shellfish are excellent options as well. I love these porcelain butter warmers. They would be perfect for my grandpa who always dips his fresh cracked crab in warm butter! Not to mention the little lobsters are adorable!

For more ideas, browse below.

Smoked Salmon at World Market ($8.99 - $14.99)	Sur La Table Wood Grilling Planks ($19.95)
Butter Warmers ($25.00)	Lobster Steamer ($59.95)
Fresh Oysters ($95)	Ruffoni Copper Fish Pan - NapaStyle ($195.00)

Would You Rather Eat Smoked or Fresh Salmon?

partysugar — Sun, 14 Oct 2007 04:28:55 -0700

Source, Source

Come Party With Me: Oscars Viewing - Menu

partysugar — Tue, 19 Feb 2008 08:28:31 -0800

Instead of serving a sit down dinner at your Oscars viewing party, offer a smörgåsbord of snacks like Wolfgang Puck does at the Governors Ball. Provide a hearty mix of homemade and store bought appetizers. Have a cheese plate with several different types of cheese, crackers, flatbreads, crostini, and grapes. A platter of salumi - salami, proscuitto, chorizo, etc. - with olives compliments the assortment of cheeses. Order a couple of sushi platters from your favorite sushi restaurant.

Supplement these grocery store goodies with easy to make dishes: smoked salmon pizza, blue cheese popcorn, smoky chipotle hummus, and gingery chicken satay with peanut sauce. For the recipes, please read more.

Smoked Salmon Pizza
From Everyday with Rachael Ray magazine

Two 12-inch store-bought partially baked pizza crusts
Extra-virgin olive oil
Pepper
8 ounces cream cheese, at room temperature
1/2 cup finely chopped shallots
1/4 cup drained capers
2 tablespoons chopped fresh dill
Juice of 1/2 lemon
3/4 pound sliced smoked salmon

Preheat the oven to 450°.
Drizzle the crusts with olive oil, season with pepper and bake for 10 minutes. Let cool slightly.
Meanwhile, in a medium bowl, combine the cream cheese, shallots, 2 tablespoons capers, 1 tablespoon dill and the lemon juice.
Spread the cream cheese mixture on the crusts. Top with the smoked salmon, remaining 2 tablespoons capers and 1 tablespoon dill. Cut into wedges.

Serves 6.

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Blue Cheese Popcorn
From Emeril Lagasse

3 tablespoons canola or vegetable oil
1/3 cup white popping corn
4 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (1/3 pound) piece assertive blue cheese, frozen
1/2 cup coarsely chopped lightly toasted walnuts
1 tablespoon chopped fresh chives

In a large, partially covered saucepan, heat the oil and 1 kernel of popcorn until hot enough to make the corn pop. Add the remaining popcorn and cook, partially covered, shaking until all the corn is popped.
Transfer the popcorn to a large mixing bowl. Season with salt and pepper. While popcorn is hot, grate the blue cheese over the popcorn. Add the walnuts and chives and toss until evenly coated. Serve immediately.

Makes 10 cups.

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Smoky Chipotle Hummus
From Bon Appetit magazine

2 15-ounce cans garbanzo beans (chickpeas), drained
1/2 cup water
1/4 cup plus 2 tablespoons tahini (sesame seed paste)*
3 tablespoons plus 2 teaspoons fresh lemon juice
2 tablespoons olive oil
21/2 teaspoons minced canned chipotle chilies**
1 large garlic clove, minced
11/2 teaspoons ground cumin
1 4-ounce jar sliced pimientos in oil, drained
1/3 cup chopped fresh cilantro
2 6-ounce packages roasted-garlic bagel chips

Reserve 3 tablespoons garbanzo beans for garnish.
Blend remaining garbanzo beans and next 7 ingredients in processor until smooth.
Add pimientos; process, using on/off turns, until pimientos are coarsely chopped.
Transfer hummus to medium bowl. Stir in cilantro. Season hummus to taste with salt and pepper. Sprinkle with reserved garbanzo beans. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.) Accompany with bagel chips.

Serves 20.

*Sold at Middle Eastern markets, natural foods stores and some supermarkets.
**Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

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Gingery Chicken Satay with Peanut Sauce
From Food and Wine magazine

4 large shallots
4 large garlic cloves
2 stalks of lemongrass, bottom 6 inches only, outer leaves peeled, inner stalk cut into 1-inch pieces
2 serrano or jalapeño chiles, stemmed and seeded
2 tablespoons minced fresh ginger
1 tablespoon soy sauce
1 teaspoon ground coriander
1 teaspoon freshly ground pepper
3 tablespoons light brown sugar
2 tablespoon Asian fish sauce
2 pounds skinless, boneless chicken breasts, sliced lengthwise 1 inch thick
3 tablespoons vegetable oil
1 cup unsweetened coconut milk
1/2 cup smooth peanut butter
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro

Light a grill.
In a mini food processor, combine the shallots, garlic, lemongrass, chiles, ginger, soy sauce, coriander and ground pepper. Add 2 tablespoons of the brown sugar and 1 tablespoon of the fish sauce and process to a fine paste. Transfer half of the seasoning paste to a large bowl. Add the chicken and toss to coat.
Thread the chicken strips onto skewers. Drizzle with 2 tablespoons of the oil and let stand for 10 minutes.
Meanwhile, heat the remaining 1 tablespoon of oil in a medium saucepan. Add the remaining seasoning paste and cook over moderate heat, stirring, until fragrant, about 1 minute.
Add the coconut milk and bring to a boil, stirring. Whisk in the peanut butter and the remaining 1 tablespoon each of brown sugar and fish sauce and bring to a simmer. Transfer the sauce to a blender, add the lime juice and puree until smooth. Transfer to a bowl.
Grill the chicken skewers over a hot fire until lightly charred and cooked through, about 5 minutes. Transfer the chicken to a platter or bowl and sprinkle with the cilantro. Serve with the peanut sauce.

Serves 6.

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'Wich of the Week: Smoked Salmon With Wasabi Cream Cheese

YumSugar — Wed, 11 Mar 2009 14:00:12 -0700

I don't often buy German-style dark rye bread, but when I spotted some at Trader Joe's the other day, I knew it would be perfect for the Swedish-inspired salmon sandwiches I'd been wanting to make. I ditched the original recipe's finger-sandwich suggestion and made full-size but dainty sandwiches instead. Layering smoked fish on dark bread definitely has a Scandinavian feel, but the wasabi cream cheese adds an eye-opening Japanese kick.The nutty bread combined with velvety fish, creamy avocado, and even creamier spread makes for a cold sandwich that's hearty enough for dinnertime. My only complaint was that the wasabi - which I love - was too subtle. Next time, I'd mix in more, and if you like the tingly mustard, I suggest you do the same. To get the easy recipe, read more.

Smoked Salmon Sandwiches With Avocado and Wasabi Cream Cheese
Modified From Dave Lieberman

Ingredients

1 tablespoon wasabi powder
2 teaspoons water
8 ounces cream cheese, room temperature
8 slices German-style rye bread
1 ripe Hass avocado
1/2 lemon
8 ounces smoked salmon, thinly sliced

Directions

Mix wasabi powder and 2 teaspoons water in medium bowl to form paste. Add cream cheese and stir with a rubber spatula until well combined.

Place all bread slices on work surface. Spread each slice with a thin, even layer of the cream cheese.

Cut the avocado in half lengthwise and twist the 2 halves apart and remove the pit. Use a spoon to remove the avocado flesh from one half. Slice the each half into 1/8-inch slices. Place the avocado slices in a bowl and squeeze juice from 1/2 lemon over avocado slices and toss gently.
Cover each bread slice with a single layer of salmon, followed by a layer of avocado slices.

Top each sandwich with remaining slice of bread.

Makes 4 sandwiches.

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