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Come Party With Me: Valentine's Day Single Gal Soirée - Menu

partysugar — Tue, 12 Feb 2008 08:29:56 -0800

Although I'm not in a relationship, that doesn't mean I'm not going to celebrate Valentine's Day! This year I'm helping my sister and her BFF plan an all girl party. To make things festive and sexy, we're serving fondue. A fondue party appeals to everyone because guests can pick and choose what they want to dip into the melted cheese pleasing both vegetarians and meat eaters alike.

For our party, we will be serving the classic Swiss version of fondue as well as two other variations: a goat cheese fondue and a beer cheddar fondue. Cubed bread - both wheat and white - vegetables, fingerling potatoes, and pear slices will be used as dippers. For these fabulous fondue recipes, read more.

Cheese Fondue
From Gourmet magazine

1 garlic clove, halved crosswise
1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
1 tablespoon cornstarch
2 teaspoons kirsch
1/2 lb Emmental cheese, coarsely grated (2 cups)
1/2 lb Gruyère , coarsely grated (2 cups)
cubes of French bread on fondue forks or long wooden skewers
Special equipment: a fondue pot

Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
Stir together cornstarch and kirsch in a cup.
Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil).
Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
Transfer to fondue pot set over a flame and serve with bread for dipping.

Serves 6.

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Fingerling Potatoes and Goat Cheese Fondue
From Martha Stewart

2 pounds fingerling potatoes (30 to 40)
1 teaspoon salt
8 ounces soft goat cheese, room temperature
1 cup nonfat buttermilk
1/2 teaspoon coarsely ground black pepper
1 bunch of chives, finely chopped
3 tablespoons finely chopped fresh thyme leaves
3 tablespoons finely chopped fresh tarragon leaves
3 tablespoons finely chopped fresh flat-leaf parsley
1 chervil, for garnish

Place fingerling potatoes and salt in a large saucepan with enough cold water to cover generously. Place over high heat, and bring to a boil.
Reduce to a simmer, and cook until potatoes are tender, about 15 minutes.
Remove pan from heat, and drain potatoes in a colander. Transfer potatoes to a platter; set aside.
Place goat cheese and buttermilk in a heat-proof bowl or the top of a double boiler, and place over a pan of simmering water. Warm mixture, stirring until it is very smooth, 5 to 7 minutes.
Remove from heat, and stir in pepper, chives, thyme, tarragon, and parsley.
Place in the bowl of a small fondue pot or in a warm serving bowl; serve immediately with fingerling potatoes garnished with chervil.

Serves 12 to 14.

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Beer and Cheddar Fondue
From Southern Living magazine

1/2 pound ground pork sausage
6 tablespoons butter
1 onion, chopped
1 garlic clove, chopped
6 tablespoons all-purpose flour
2 cups milk
2 (8-ounce) blocks Cheddar cheese, shredded
1 cup beer*
1 (4-ounce) can chopped green chiles
1/2 teaspoon salt
1/4 teaspoon ground red pepper
Cubed French bread or sliced pears

Cook ground pork sausage in a large saucepan over medium heat, stirring until it crumbles and is no longer pink. Drain and remove sausage from pan.
Melt butter in saucepan over medium heat; add onion and garlic, and sauté until tender.
Add flour, stirring until smooth. Cook, stirring constantly, 1 minute.
Gradually add milk, stirring until thickened. Add cheese, stirring until melted.
Remove from heat; stir in sausage, beer, and next 3 ingredients.
Transfer to a fondue pot or slow cooker; keep warm on low. Serve with cubed French bread or sliced pears.

Makes about 6 cups.

*Nonalcoholic beer may be substituted for regular beer.

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Show Your Love With Homemade Chocolate Caramels

partysugar — Mon, 11 Feb 2008 16:13:31 -0800

This Valentine's Day, instead of buying a box of chocolates for your loved one, make them! Experimenting with candymaking is super fun and simply rewarding. This recipe for chocolate caramels isn't difficult; you just need time and a candy thermometer. If you really want to get fancy, turn them into chocolate lollipops by placing a small stick into the ball before the final chilling. To take a look at the recipe, read more

Chocolate Dipped Caramels
From Southern Living magazine

1 cup sugar
1 cup butter
1 cup dark corn syrup
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
2 1/2 cups semisweet chocolate morsels
2 tablespoons shortening

Bring first 3 ingredients to a boil in a saucepan over medium heat; cook 7 minutes, without stirring.
Stir in condensed milk, and bring to a boil; cook, stirring constantly, 10 minutes or until a candy thermometer reaches 245°.
Remove from heat, and stir in vanilla. Pour into a lightly greased aluminum foil-lined 8- x 8-inch baking dish. Let stand 8 hours at room temperature.
Cut caramel into 1/2-inch squares, and shape into balls.
Melt chocolate and shortening in a saucepan over medium heat. Remove from heat.
Dip balls into melted chocolate mixture; place on wax paper. Chill 8 hours.

Makes about 10 dozen.

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Monday's Leftovers: Basil-Tomato Meatloaf Sandwich

partysugar — Mon, 21 Jan 2008 08:13:33 -0800

One of the reasons I love making meatloaf is for the scrumptious leftovers. A meatloaf sandwich with all the fillings is just as tasty as the original meatloaf! For extra flavor, jazz up store bought mayonnaise with chopped basil. Although the recipe doesn't call for it, I would definitely add some shaved Parmesan to this sandwich. It's delicious served cold for lunch and divine when warmed up for dinner. To get the recipe please read more.

Basil-Tomato Meatloaf Sandwich
From Southern Living magazine

1/2 cup mayonnaise
1 tablespoon chopped fresh basil
8 hearty white bread slices
8 (1/2-inch-thick) cold meatloaf slices
1 cup shredded iceberg lettuce
2 plum tomatoes, sliced
Salt and pepper to taste

Stir together 1/2 cup mayonnaise and 1 Tbsp. chopped fresh basil.
Spread 1 Tbsp. mayonnaise mixture on 1 side of each bread slice.
Top 4 bread slices, mayonnaise sides up, evenly with meatloaf slices, shredded lettuce, and tomato slices; sprinkle with salt and pepper to taste.
Top with remaining bread slices, mayonnaise sides down.

Makes 4 sandwiches.

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Coffee Cake Two Ways - Beginner and Expert

partysugar — Tue, 15 Jan 2008 15:27:31 -0800

Having an excellent recipe for coffee cake in your repertoire is a must. Coffee cake is wonderful on many occasions, it's delicious at brunch, scrumptious in the afternoon, and tasty after dinner. Basically, it's good anytime you would want to drink coffee. Coffee cake is also a wonderful gift because it is simple to make and easy to transport. To ensure you add a recipe to your collection, I've found two - a really easy one for beginners and another for experts - so choose one and read more.

Beginner Coffee Cake
From Southern Living magazine

1 (11.5-oz.) frozen pecan coffee cake, thawed
4 oz. cream cheese, softened
1/4 cup firmly packed dark brown sugar

Remove coffee cake from package; remove and discard plastic overwrap.
Slice coffee cake in half horizontally.
Spread softened cream cheese on bottom half of coffee cake; sprinkle with brown sugar. Place top layer of coffee cake right side up on bottom layer.
Bake at 350°F for 15 to 20 minutes. Let cool on a wire rack 10 minutes.

Serves 8.

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Expert Coffee Cake
From Martha Stewart

10 tbsp. unsalted butter, room temperature, plus more for pans
6 tbsp. sliced almonds
1/3 cup coarsely chopped almonds
5 tbsp. packed light-brown sugar
1 tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup granulated sugar
1 large egg
1 tbsp. pure vanilla extract
3/4 cup sour cream, or plain yogur
2 cups sifted confectioners' sugar
3 to 4 tbsp. milk

Preheat oven to 350°F. Generously butter six mini Bundt pans; set aside.
Spread sliced almonds out on a baking pan, and toast until golden brown. Transfer nuts to a bowl to cool.
In a medium bowl, combine chopped almonds, light-brown sugar, cinnamon, and nutmeg; set aside.
In another medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
In the bowl of an electric mixer, combine 6 tablespoons butter and granulated sugar. Beat on medium speed until light and fluffy, about 3 minutes.
Add egg; beat until combined.
Add 1 teaspoon vanilla, and beat until smooth.
Add 1/3 of reserved flour mixture and half of sour cream; beat to combine. Repeat. Add final third of flour mixture, and beat to combine.
Fill each Bundt pan with 3 tablespoons batter, and spread evenly with a small offset spatula or spoon. Sprinkle each with 2 tablespoons of reserved almond-spice mixture. Top with additional 3 tablespoons batter; the batter should come to within 1/2 inch of the rims of the pans.
Bake until cakes are golden brown and a cake tester inserted into the center comes out clean, about 20 minutes.
Transfer cakes to a wire rack to cool completely. Unmold cakes. Place cakes, flat sides down, on a wire rack placed over a baking pan.
Melt remaining 4 tablespoons butter over medium-high heat until color turns nut brown, about 5 minutes. Pour butter into a medium bowl, leaving behind any dark sediment.
Stir in confectioners’ sugar, remaining 2 teaspoons vanilla, and 3 tablespoons milk until smooth; add an additional tablespoon milk, if necessary, so glaze is pourable. Drizzle glaze over cakes, and sprinkle with toasted almonds. Serve.

Makes 6 mini cakes.

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Scrumptious Side: Mushroom, Apple, and Goat Cheese Salad

partysugar — Sat, 12 Jan 2008 04:01:18 -0800

Like shoes in a closet, one can never have too many salad recipes in her repertoire. The latest addition to my collection is this recipe for a mushroom, apple, and goat cheese salad. Doesn't it sound crisp and delicious? Toasted walnuts add a nice crunch to the peppery arugula. The apple provides a flash of color, and the meaty mushrooms are coated with a honey-balsamic vinaigrette. Pair this salad with roast poultry, pork, or a bowl of soup. To get the recipe, read more.

Mushroom, Apple, and Goat Cheese Salad
From Southern Living magazine

1/2 cup walnut halves
1 tablespoon butter
1 pound assorted mushrooms, trimmed and coarsely chopped
Honey-Balsamic Vinaigrette, divided, recipe below
1 (4-oz.) package arugula, thoroughly washed
1 large Cameo apple, thinly sliced
3 ounces goat cheese, crumbled

Place walnuts in a single layer on a baking sheet.
Bake at 350° for 8 to 10 minutes or until toasted.
Melt butter in a large skillet over medium-high heat; add mushrooms, and saute 6 minutes or until tender. Stir in 2 Tbsp. Honey-Balsamic Vinaigrette. Remove from heat, and let cool 15 minutes.
Toss together arugula, apple, mushrooms, and desired amount of Honey-Balsamic Vinaigrette.
Transfer to a serving dish, and sprinkle with toasted walnuts and goat cheese.

Serves 6-8.

Honey-Balsamic Vinaigrette
From Southern Living magazine

1/2 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
2 tablespoons honey
Salt and pepper to taste

Whisk together first 5 ingredients until blended. Whisk in salt and pepper to taste.

Makes about 1 cup.

Make ahead: make this vinaigrette up to two days ahead, and refrigerate in an airtight container. Allow it to come to room temperature, and whisk before serving.

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Come Party With Me: Ugly Sweater - Menu (Sweet)

partysugar — Wed, 12 Dec 2007 15:27:31 -0800

Fill a table at your Ugly Sweater party with sweet treats for guests to snack on throughout the night. Stay away from serving anything too complicated or showy that will require more than a cocktail napkin for eating. Choose your favorite classic, holiday candies - red and green M&Ms, peppermint bark, candy canes, etc. - and serve along side one homemade dessert. These chocolate-peanut bars are a no-bake, delicious dessert. The combination of chocolate and peanut is always a crowd pleaser. For the recipe, read more

Chocolate Peanut Bars
From Southern Living magazine

1 cup butter or margarine, softened
1 cup crunchy peanut butter
1 (16-oz.) box powdered sugar
1 1/2 cups vanilla wafers, crushed (about 45 cookies)
1 (12-oz.) package semisweet chocolate morsels
1/2 cup whipping cream

Beat butter and peanut butter at medium speed with an electric mixer until blended.
Add powdered sugar and vanilla wafer crumbs; beat until blended. Press mixture evenly into a lightly greased 13-x-9-inch baking pan lined with wax paper.
Stir together chocolate morsels and whipping cream in a medium saucepan over low heat until melted and smooth. Spread evenly on top of peanut-butter mixture. Chill 1 hour or until firm.
Remove from refrigerator, and let stand at room temperature 10 minutes or until slightly softened. Cut into 48 bars.

Makes about 4 dozen.

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Lasagna Two Ways - Beginner and Expert

partysugar — Tue, 27 Nov 2007 13:01:18 -0800

There is nothing quite like a big plate of comforting lasagna. Perfect on a cold, Winters night, it makes for a delicious meal this time of year. With its many layers - thick tomato sauce, chunks of meat, melty cheese - lasagna can be an intimidating task. It doesn't have to be though! I've got two recipes for you to choose from, one for the beginners and one for the experts. All you need is a bit of time, a glass of wine, and a baguette for garlic bread. Let's get cooking, just read more

Beginner Lasagna
From Southern Living magazine

1 pound Italian sausage, casings removed
1 (26-ounce) jar spaghetti sauce with onions and roasted garlic
1 tablespoon chopped fresh or 1 teaspoon dried basil
1/2 teaspoon black pepper
6 no-cook lasagna noodles
2 cups ricotta cheese
2 cups shredded mozzarella cheese
3/4 cup grated Parmesan cheese

Crumble sausage into a plastic colander; place over a large microwave-safe bowl. Microwave at high 1 minute, and stir.
Microwave at high 3 to 3 1/2 minutes more, stirring every 30 seconds, or until sausage is done and no longer pink. Drain well on paper towels. Discard drippings. Rinse and wipe bowl clean.
Stir together sausage, spaghetti sauce, basil, and pepper in large bowl.
Spread one-third sausage mixture in bottom of a lightly greased 11- x 7-inch microwave-safe baking dish; top with 3 noodles, 1 cup ricotta cheese, and 1 cup mozzarella cheese. Repeat layers once.
Top evenly with remaining sausage mixture and grated Parmesan cheese. Cover with double-thickness plastic wrap, and microwave at MEDIUM (50% power) 30 to 35 minutes.
Using an oven mitt, carefully lift one corner of plastic wrap to allow steam to escape, and let stand in microwave 5 minutes before serving.

Serves 6.

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Expert Lasagna
From Bon Appétit magazine

Sauce:
2 tbsp. olive oil
1 lb. spicy Italian sausages, casings removed
1 cup chopped onion
3 large garlic cloves, chopped
2 tsp. dried oregano
1/4 tsp. dried crushed red pepper
1 28-oz. can crushed tomatoes with added puree
1 14 1/2-oz. can diced tomatoes with green pepper and onion (do not drain)
Filling:
11/2 cups (packed) fresh basil leaves
1 15-oz. container plus 1 cup part-skim ricotta cheese
1 1/2 cups (packed) grated mozzarella cheese (about 6 oz.)
3/4 cup grated Parmesan cheese (about 2 oz.)
1 large egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Assembly:
12 no-boil lasagna noodles from one 8-oz. package
3 cups (packed) grated mozzarella cheese (about 12 oz.)
1 cup grated Parmesan cheese (about 3 ounces)

Make sauce: heat oil in heavy large pot over medium-high heat. Add sausages, onion, garlic, oregano, and crushed red pepper and sauté until sausage is cooked through, mashing sausage into small pieces with back of fork, about 10 minutes.
Add crushed tomatoes and diced tomatoes with juices. Bring sauce to boil.
Reduce heat to medium and simmer 5 minutes to blend flavors. Season with salt and pepper. (Can be made one day ahead. Chill until cold, then cover and keep chilled.)
Make filling: using on/off turns, chop fresh basil leaves finely in processor. Add ricotta, mozzarella, Parmesan, egg, 1/2 tsp. salt and 1/4 tsp. pepper. Using on/off turns, process filling until just blended and texture is still chunky.
Assemble lasagna: preheat oven to 375°F.
Spread 1 1/4 cups sauce in 13x9x2-inch glass baking dish. Arrange 3 noodles on sauce. Drop 1 1/2 cups filling over noodles, then spread evenly to cover. Sprinkle with 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layering of sauce, noodles, filling and cheeses 2 more times. Top with remaining 3 noodles. Spoon remaining sauce atop noodles. Sprinkle with remaining cheeses. Spray large piece of foil with nonstick olive oil spray. Cover lasagna with foil, sprayed side down.
Bake lasagna 40 minutes. Carefully uncover.
Increase oven temperature to 400°F. Bake until noodles are tender, sauce bubbles thickly and edges of lasagna are golden and puffed, about 20 minutes.
Transfer to work surface; let stand 15 minutes before serving.

Serves 6–8.

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Fun Halloween Snack: Monster Eyes

partysugar — Mon, 29 Oct 2007 16:15:00 -0700

No, these monster eyes are not cookies, they are delicious little savory bites of cheese and sausage! The secret to these super fast and simple to make appetizers is Bisquick. They make a great afternoon snack or a wonderful hors d'oeurve for a ghoulish party. I'll be pairing mine with an icy cold vodka martini for happy hour on Halloween. The recipe is pretty basic so feel free to jazz it up to suite your tastebuds. Take a peek at how they are made when you, read more

Monster Eyes
From Southern Living magazine

3 cups all-purpose baking mix, such as Bisquick
1 lb. ground hot pork sausage
1 (8-oz.) block Muenster cheese, shredded
1 7-oz. jar pimiento-stuffed Spanish olives

Combine the all-purpose baking mix, sausage, and cheese in a large bowl until blended.
Shape sausage mixture into 1 1/4-inch balls, and place on lightly greased baking sheets.
Press 1 pimiento-stuffed Spanish olive deeply into center of each ball.
Bake at 400° for 15 to 18 minutes or until lightly browned.

Makes about 4 1/2 dozen.

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Come Party With Me: Cookie Party - Menu (Part II)

partysugar — Wed, 03 Oct 2007 09:13:33 -0700

The cookie party I am planning in honor of National Cookie Month is more than just a party. It is also a challenging bake off where everyone's cookies will be judged and voted on. Although DearSugar says the hostess can not win her own contest, I still want to have some amazing cookies. To entertain guests, make cookies that are a little harder to find or feature fun ingredients. Marshmallows and dulce de leche are my secret ingredients, and my Mississippi mud cookies and butter cookies with dulce de leche will surely be a hit. You know you want the recipes so, read more

Mississippi Mud Cookies
From Southern Living magazine
Image Source

1 cup semisweet chocolate morsels
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans
1/2 cup milk chocolate morsels
1 cup plus 2 Tbsp. miniature marshmallows

Microwave semisweet chocolate morsels in a small microwave-safe glass bowl at high 1 minute or until smooth, stirring every 30 seconds.
Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 1 at a time, beating until blended after each addition. Beat in vanilla and melted chocolate.
Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended. Stir in chopped pecans and 1/2 cup milk chocolate morsels.
Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets. Press 3 marshmallows into each portion of dough.
Bake at 350° for 10 to 12 minutes or until set. Remove to wire racks for cooling.

Makes about 3 dozen cookies.

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Butter Cookies With Dulce De Leche
From Gourmet magazine

3/4 stick (6 tablespoons) unsalted butter, softened
1/3 cup cornstarch
3/4 to 1 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup granulated sugar
2 large egg yolks
1 tablespoon Pisco or regular brandy
1/4 teaspoon vanilla
About 1/4 cup dulce de leche*
Confectioners sugar for dusting

Put oven rack in middle position and preheat oven to 350°F. Butter a large baking sheet.
Whisk together cornstarch, 3/4 cup flour, baking powder, and salt in a small bowl.
Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy, then beat in egg yolks, Pisco, and vanilla. Stir in flour mixture until combined, adding 1 to 2 tablespoons flour if dough is sticky. (Dough should be soft.)
Form dough into a disk and roll out into an 11-inch round (1/8 inch thick) on a lightly floured surface with a lightly floured rolling pin. Cut out 32 rounds with cutter (reroll scraps if necessary) and transfer to sheet, arranging rounds 1/2 inch apart.
Bake until firm and pale golden around edges, 12 to 15 minutes. Transfer to a rack and cool 10 minutes.
Sandwich cookies with about 1/2 teaspoon dulce de leche. Dust with confectioners sugar.

Makes 16 sandwich cookies.

*Available at Latin markets and many supermarkets.

Make ahead: cookies can be made, but not filled, 3 days ahead and cooled completely, then kept in an airtight container at room temperature.

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Fast & Easy Dinner: Mushroom Berry Salad With Cheddar

partysugar — Wed, 08 Jul 2009 06:50:14 -0700

When I lived in southern Spain, sometimes I would have a very simple supper of fruit, cheese, and veggies. Especially in the Summer when the heat is intense, a light, fresh meal is essential. This recipe for a sophisticated assembled salad takes that concept to the next level.

Sauteed mushrooms are combined with lightly fried onions, ripe berries, and crisp arugula. A hunk of sharp cheddar cheese rounds out the dish. Pour a glass of Rosé and you've got a delightful dinner. For the recipe, keep reading.