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Yummy Link: Chocolate Mascarpone Brownies

partysugar — Fri, 29 Feb 2008 15:15:51 -0800

I couldn't let chocolate month end without tantalizing your taste buds with one more mouthwatering chocolate recipe. Chocolate mascarpone brownies, need I say more? -The Recipe Girl

Come Party With Me: Gossip Girl Premiere - Drinks

partysugar — Thu, 10 Sep 2009 12:50:55 -0700

No season premiere party is complete without a special drink, especially if the show in question is Gossip Girl, where the characters seem to be constantly guzzling cocktails. All the recipes I'm making next Monday night were created by acclaimed New York City chefs: Daniel Boulud, Mario Batali, Eric Ripert - Blair and Serena have surely dined at their respective restaurants.

Not to be forgotten is Jean-Georges Vongerichten. The Frenchman came up with this Champagne-based concoction, an elegant take on the classic bellini. Instead of peach nectar, Jean-Georges uses a combination of cherry puree and yuzu juice.

Don't worry if you can't get your hands on fresh yuzu; Vongerichten recommends a mixture of tangerine and lime juice instead. To look at the recipe, keep reading.

Come Party With Me: Gossip Girl Premiere - Dessert

partysugar — Wed, 09 Sep 2009 11:30:47 -0700

Gossip Girl premieres next week and to celebrate I've invited over some friends to enjoy dinner and watch the show with me. It's a Monday night, so the menu is minimal but delicious and filling. Since Gossip Girl takes place in New York, all the recipes I'm using were crafted by acclaimed NYC chefs. This dessert, a simple raspberry clafouti, is Eric Ripert's recipe. Although the French name makes it seem like the dessert is complicated, it requires nothing more than a wire whisk and can be assembled in minutes. I'll put the clafouti in the oven when the episode starts and half way through we'll be savoring the fruity pastry piping hot. For Ripert's recipe, read more.

Raspberry Clafouti
From Eric Ripert

Ingredients

1 tablespoon butter
1/4 cup sugar (and a little more for ramekin)
1 large egg
6 tablespoons half and half
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
1/2 cup raspberries
Vanilla ice cream (or a flavor of your choice)

Directions

Heat toaster oven to 400 degrees. Butter two 5 1/2-inch oval gratin dishes and dust with sugar.
Whisk egg until frothy and add sugar, half and half, and vanilla extract; mix to combine.
Add the all-purpose flour and whisk very well.
Divide the raspberries into the baking dishes and pour the batter over the berries.
Bake for 20 to 30 minutes until golden brown and the middle is set.
Serve with a scoop of ice cream.

Serves 2.

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Come Party With Me: Gossip Girl Premiere - Menu

partysugar — Tue, 08 Sep 2009 13:07:52 -0700

Every Fall, to honor the return of television's most exciting shows, I like to host an informal premiere party. Two years ago I was all about Ugly Betty and last year I celebrated Heroes. This week I'm turning my attention to one of the CW's hottest shows: Gossip Girl. The third season debuts next Monday and I'm having my sister and best friends over for a dinner/watching party.

Since it's a weeknight, the menu is fairly simple. However, the recipes I plan on using are created by acclaimed chefs from New York City. When the girls arrive, I'll have Daniel Boulud's warm Camembert with wild mushroom fricassee ready and waiting.

For the main course, I'll throw together Mario Batali's spaghetti with shrimp and chiles. On the side, I'll serve a simple mixed green salad. For these scrumptious recipes, read more.

Warm Camembert With Wild Mushroom Fricassee
From Daniel Boulud

Ingredients

1/2 cup walnut pieces
One 8-ounce wheel of ripe Camembert in its wooden box, at room temperature
1 tablespoon walnut oil
3/4 pound wild mushrooms, trimmed, caps thinly sliced
Salt and freshly ground pepper
1 shallot, minced
2 tablespoons chopped flat-leaf parsley
2 large sage leaves, minced
Sourdough toasts, for serving

Directions

Preheat the oven to 350°. Spread the walnut pieces on a baking sheet and toast in the oven for about 7 minutes, until lightly browned. Lower the oven temperature to 300°.
Remove the Camembert from the box and unwrap it. Put the cheese back in the bottom half of the box and set it on a baking sheet. Bake for about 10 minutes, until soft.
Meanwhile, in a large skillet, heat the walnut oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Uncover and cook, stirring, until lightly browned, 3 minutes longer. Add the shallot and cook until softened, 2 minutes. Stir in the parsley and sage; season with salt and pepper.
Invert the Camembert onto a platter. Stir the walnuts into the mushrooms and spoon over the cheese. Serve with the toasts.

Serves 4.

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Spaghettini With Shrimp
From Mario Batali

Ingredients

2 tablespoons coarse salt, plus more for seasoning
4 garlic cloves, thinly sliced
6 tablespoons extra-virgin olive oil
2 fresh Anaheim chiles, cut into 1/4-inch rounds
2 cups dry white wine
2 tablespoons unsalted butter
1 pound bay or small gulf shrimp, peeled and deveined
10 ounces spaghettini
1 bunch arugula, washed, spun dry, and chopped into ribbons (2 cups)

Directions

Bring 6 quarts of water to a boil and add about 2 tablespoons salt.
In a 12-inch saute pan, saute the garlic in the olive oil over moderate heat until lightly brown, about 1 minute.
Add the chiles and continue cooking about 30 seconds longer. Add the wine and butter and boil over high heat for 3 minutes.
Add the shrimp, stirring until just cooked, about 4 minutes. Season to taste with salt and remove from heat.
Add the spaghettini to the boiling water and cook according to package instructions, until tender but still al dente.
Drain the pasta and add the spaghettini to the saute pan with the shrimp. Place the saute pan back over medium heat. Stir gently until the spaghettini is coated with sauce, then toss in the arugula. Stir quickly until combined and arugula just wilted, about 30 seconds. Check the seasoning and transfer the pasta to a large serving bowl. Serve immediately.

Serves 4.

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Come Party With Me: Girls Winter Weekend - Menu

partysugar — Tue, 03 Feb 2009 09:00:26 -0800

This weekend I've invited my seven very best friends to join me at my vacation house in the Sierra Nevada mountains. We'll watch movies, go wine tasting in Murphys, and indulge in nonstop good eats. Naturally I'm planning the menu. Two of my gal pals are pesceterians (they don't eat meat, but will consume seafood), so the food will be vegetarian-friendly. After the long car ride to the cabin, the girls will be hungry for a hearty, soothing meal. An Italian-style vegetable soup served with olive cheese bread is filling and scrumptious. The following morning we'll eat store-bought bagels and cream cheese before we hit up the local wineries for lunch. Saturday night will be "make your own pizza" night.

Each girl can grab a ball of Trader Joe's pizza dough and choose from a variety of toppings - crumbled sausage, prosciutto, caramelized onions, pesto, kalamata olives, mushrooms, roasted red peppers - to make an individual pie. A simple green salad with Dijon vinaigrette finishes up the menu.

Sunday morning we'll have a leisurely brunch featuring a potato and leek frittata paired with oven-crisped bacon. For these recipes, which are perfect for enjoying with your friends and family on any Winter weekend, read more.

Italian Vegetable Soup
From Better Homes and Gardens

Ingredients

1 9-oz. package frozen cut green beans
1/2 of a 16-oz. package frozen cauliflower
1 14.5-oz. can diced tomatoes with basil, garlic, and oregano
1/2 cup chopped onion (1 medium)
1/2 cup sliced celery (1 stalk)
1/4 cup regular barley
1 clove garlic, minced
1/4 tsp. ground black pepper
3 cups reduced-sodium vegetable broth
1-1/2 cups reduced-sodium vegetable juice
1/4 cup purchased pesto (optional)
Finely shredded Parmesean cheese (optional)

Directions

In a 3 1/2- or 4-quart slow cooker, place frozen green beans, cauliflower, undrained tomatoes, onion, celery, barley, garlic, and pepper.
In a medium bowl, combine vegetable broth and vegetable juice. Pour over vegetable mixture in cooker.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If desired, top each serving with pesto and Parmesan cheese.

Serves 6.

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Mixed Green Salad With Tarragon Vinaigrette
From Gourmet

Ingredients

4 teaspoons Sherry vinegar
1 tablespoon minced shallot
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 teaspoons finely chopped fresh tarragon
1/2 lb frisée (French curly endive), torn into bite-size pieces
1 head Boston lettuce (1 lb), torn into bite-size pieces
1 bunch arugula (1/2 lb), coarse stems discarded
1 bunch watercress (1/2 lb), coarse stems discarded

Directions

Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
Toss greens with dressing in a large bowl and season with salt and pepper.

Serves 8.

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Yukon Gold Potato, Leek, and Fromage Blanc Frittata
From Food and Wine

Ingredients

2 medium Yukon Gold potatoes, unpeeled (3/4 pound)
2 tablespoons unsalted butter
2 leeks, white and tender green parts only, halved lengthwise and thinly sliced
Salt and freshly ground black pepper
10 large eggs
1/3 cup whole milk
4 ounces fromage blanc or crumbled feta cheese (1 cup)

Directions

Preheat the oven to 375°.
In a medium saucepan, cover the potatoes with water and bring to a boil. Boil the potatoes until tender, about 15 minutes. Drain and let cool slightly, then cut into 1/2-inch dice.
In a 10-inch nonstick ovenproof skillet, melt the butter. Add the leeks and cook over moderate heat until tender, about 4 minutes.
Add the potatoes and cook for 3 minutes longer. Season with salt and pepper.
In a large bowl, whisk the eggs with the milk and season with salt and pepper. Pour the eggs over the leeks and potatoes and cook for 5 minutes without stirring.
Dollop the fromage blanc or sprinkle the feta cheese over the leeks and potatoes.
Transfer the skillet to the oven and bake until the eggs are just set in the center, about 18 minutes. Slide the frittata onto a serving plate. Cut into wedges and serve.

Serves 8.

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

partysugar — Thu, 12 Mar 2009 12:50:14 -0700

To get in the mood for St. Patrick's Day, set up a "Make Your Drink Green" bar and let the girls help themselves. Fill one ice bucket with bottles of a light Irish beer (such as Harp) and another with bottles of white wine. Arrange beer and wine glasses and green food coloring nearby. Have everyone tint their drinks green.

Also set out the ingredients for a specialty cocktail and write the recipe for the drink, so your guests can play bartender. This interesting cocktail features Irish whiskey making it wonderfully appropriate for the holiday. It combines the whiskey with fresh ginger, lemon juice, apricot jam, and orange liquor.

To look at the recipe, read more.

Tommy Gun
From Food and Wine

Ingredients

2 thin fresh ginger slices
1 teaspoon apricot jam
1/4 ounce fresh lemon juice
Ice
2 ounces Irish whiskey
1/2 ounce Grand Marnier
1 lemon twist

Directions

In a cocktail shaker, muddle the ginger with the jam and lemon juice.
Add ice and the whiskey and Grand Marnier; shake well. Strain into an ice-filled rocks glass. Garnish with the lemon twist.

Makes 1 drink.

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

partysugar — Wed, 11 Mar 2009 10:15:57 -0700

The menu for my girls-only St. Patrick's Day pre-going-out party is mostly finger foods. The girls should be able to mingle and snack at their leisure; therefore, serve a dessert that's individual and portable. These chocolate-mint cookies are perfect!

Everyone is bound to love them because they're like a homemade version of the classic Girl Scout thin mint. The cookies can be made two days in advance, so get started early.

These scrumptious sandwiches would also be a great gift wrapped in green ribbon. To check out the recipe, read more.

Chocolate Mint Sandwiches
From Martha Stewart

Ingredients

For the cookies:
1 cup unsweetened Dutch-process cocoa powder
1/2 cup plus 2 tablespoons all-purpose flour
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1 large egg, room temperature
Confectioners' sugar, for work surface
For the ganache:
1/4 cup heavy cream
6 ounces semisweet chocolate, very finely chopped
3/4 teaspoon pure peppermint extract
For the glaze:
6 ounces semisweet chocolate, very finely chopped

Directions

Make cookies: Whisk together cocoa powder and flour in a bowl.
Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg until well blended.
Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half, and shape each half into a disk; wrap in plastic. Refrigerate until firm, about 1 hour (or overnight).
Preheat oven to 350 degrees. Transfer dough to a work surface lightly dusted with confectioners' sugar. Roll out dough to 1/8 inch thick. Cut out cookies using a 2-inch round cookie cutter; space 1/2 inch apart on baking sheets lined with parchment paper. Repeat with remaining scraps of dough.
Bake cookies until firm, rotating sheets halfway through, 10 to 12 minutes. Let cool completely on sheets on wire racks.
Meanwhile, make ganache: Bring cream to a boil in a small saucepan over medium-high heat. Add chocolate. Cook, stirring constantly until chocolate is smooth. Stir in peppermint extract. Let cool slightly, 10 to 15 minutes.
Spoon 1 teaspoon ganache onto the bottom of 1 cookie; sandwich with another cookie. Repeat with remaining cookies and ganache. Refrigerate until firm, about 10 minutes.
Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring constantly. Let cool slightly.
Dip one flat side of each sandwich into melted chocolate to coat; gently shake off excess. Place sandwiches, chocolate sides up, on wire racks set over baking sheets. Refrigerate until set, about 15 minutes. Cookies can be refrigerated in a single layer in airtight containers up to 2 days.

Makes 3 dozen cookies.

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Come Party With Me: Girls Winter Weekend - Drinks

partysugar — Thu, 05 Feb 2009 14:00:45 -0800

A girlie, rose-colored cocktail is the perfect way to kick-start a girls weekend getaway. If you're spending a couple of hours in the car, a drink upon arrival is necessary! Select a champagne cocktail - like this recipe for a Prosecco Royale - and make a toast to have a fabulous time together. A fresh cranberry-infused simple syrup provides the brilliant color. To allow time to chill, make the syrup the night before the trip. Don't be afraid to ask your friends to pitch in. Tell each girl to bring several bottles of a certain type of wine. That way, there will be plenty to go around. To look at the Prosecco Royale recipe, read more.

Prosecco Royale
From Everyday With Rachael Ray

Ingredients

1/2 cup sugar
1 cup fresh cranberries
One 750-ml bottle prosecco, chilled

Directions

Chill 6 champagne flutes.
In a small saucepan, stir the sugar and 1/2 cup water until the sugar dissolves, about 5 minutes. Add the cranberries and bring to a boil. Lower the heat and simmer for 2 minutes. Strain, then refrigerate the syrup and cranberries separately.
Place a few cranberries in each flute and top with 1 tablespoon cranberry syrup; fill each glass with prosecco.

Makes 6 drinks.

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A Healthier Party Menu

partysugar — Mon, 30 Apr 2007 06:55:51 -0700

Last week I planned KatieSugar's 1st birthday party with a menu that was packed with traditional all American party food, but in miniature sizes. I know that some of you are on diets and in many cases my food is not the most figure friendly. Since I put together a great menu that can be adapted to any sort of party, I thought it would be nice to offer the same menu but with healthier versions. Luckily our friend Hungry Girl does this daily and I took some help from her for this one. Start with a twist on my Mini Crab Cakes by serving her healthier crab stuffed mushrooms. Instead of making my indulging (and perhaps thigh-bulging) Spinach Dip, prepare HG's equally delicious version. Choose her de-pudged pigs in a blanket over my Mini Hot Dogs and pair them with her hamburgers. She's even come up with an almost calorie-free pink drink to wash everything down! To get these amazing recipes read more

Crazy-Creamy Crab Stuffed Mushrooms
From Hungry Girl

12 small-to-medium-sized (1 - 2" wide) brown mushroom caps (stems removed)
2 oz. drained white crabmeat
2 tbsp. celery; minced
2 tbsp. red pepper; minced
1 wedge The Laughing Cow Light Cheese (any Light flavor)
1 tbsp. fat-free sour cream
1 tbsp. fat-free cream cheese
2 tsp. fat-free cheese flavor sprinkles (like the ones by Molly McButter)

Preheat oven to 375 degrees.
Wipe mushrooms clean with a damp paper towel and then dry them. Place with the rounded sides down on a baking dish sprayed lightly with nonstick spray.
Combine all other ingredients and stir until well mixed. Evenly distribute crab mixture among the mushroom caps.
Place in the oven for 10 - 12 minutes, until hot.
Enjoy the creamy, crab-tastic goodness!

Makes 12.

Entire recipe: 135 calories, 3g fat, 975mg sodium, 12g carbs, 2g fiber, 4g sugars, 16g protein = 3 Points

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HG's Rockin' Restaurant Spinach Dip
From Hungry Girl

4 oz. Lifetime Fat Free Monterey Jack Cheese (or another fat-free white hard cheese, like Muenster or Mozzarella)
4 tbsp. fat-free sour cream
10 tsp. Kraft Reduced Fat Parmesan Cheese
1 clove garlic, minced
2 tbsp. shallots, chopped finely
6 tbsp. fat-free mayo
1 oz. light soy milk
1 – 10 oz. pkg. chopped spinach, thawed and drained
4 oz. water chestnuts, chopped

In a medium-sized saucepan, melt your Monterey Jack over a low flame.
In a separate pan, saute garlic and shallots with some nonstick cooking spray.
Add soy milk to melted cheese, stirring continuously. Next, add mayo, sour cream and parmesan into your cheese mixture, still stirring over low heat. Add your sauteed garlic and shallots, as well as water chestnuts. Add your well-drained, chopped spinach and mix thoroughly.
Spoon your dip into a medium-sized casserole dish and bake in a preheated 325-degree oven for 20-25 minutes.
Voila! Your spinach-y masterpiece is complete. You may add salt and/or pepper if desired.

Serves 6-8.

1/8 recipe, approx. 3-4 Tbsp. - 70 calories, 0.5g fat, 305mg sodium, 7.5g carbs, 0.5g fiber, 2g sugars, 6.5g protein = 1 Point

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HG's De-Pudged Pigs in a Blanket
From Hungry Girl

1 fat-free (or nearly fat-free) hot dog (like the ones by Oscar Mayer, Hebrew National and Ball Park)
1 portion Pillsbury Reduced Fat Crescent roll dough

Preheat oven to 375 degrees.
Cut hot dog into 4 even pieces.
Stretch or roll out the triangle-shaped dough slightly, to make it a larger triangle. Cut dough into 4 long, narrow triangles.
Beginning at the base of each triangle, roll a piece of the hot dog up in the dough until the point of each triangle wraps around the center.
Place dogs on an ungreased baking pan and cook for about 12 minutes (until dough appears slightly browned and crispy). Enjoy!

Serving Size: 4 pieces (entire recipe) Calories: 135 Fat: 5g Sodium: 645mg Carbs: 15g Fiber: 0g Sugars: 3g Protein: 7.5g 3 Points

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HG's Awesome Whopper Stopper
From Hungry Girl

Wonder Light (or other light) Hamburger Bun
Boca Burger Patty, Original Vegan
1 slice Kraft Singles Fat Free Cheese
1 Tbsp. Miracle Whip Light
3 pickle slices
tomato slice
lettuce
onion slice
1 Tbsp. ketchup

Cook Boca Burger as per instructions on box.
Toast bun (optional). Lay burger on the bun’s bottom half, followed by the cheese, tomato, onion, and lettuce.
On the top half, slap on the mayo, ketchup, and pickles. Put two halves together and enjoy!

Serving Size: 1 burger Calories: 240 Fat: 3g Sodium: 1360mg Carbs: 34g Fiber: 8g Sugars: 9g Protein: 21g 4 Points

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Rockin' Raspberry-Peach Lemonade
From Hungry Girl

1/2 Lemon Three Packets of Splenda
5 oz. Cold Water
3/4 oz. Sugar Free Raspberry Torani Syrup
3/4 oz. Sugar Free Peach Torani Syrup
Lots of Ice!

Squeeze the juice of 1/2 lemon into a glass. Stir in water and Splenda.
Add a scoop of ice (or about 6 or 7 cubes). Top off with flavored syrups. Enjoy...it's practically calorie-free!

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Come Party With Me: Girls Winter Weekend - Dessert

partysugar — Wed, 04 Feb 2009 12:30:48 -0800

No girls weekend is complete without an indulgent chocolate dessert. Since snow is in the forecast for the Sierra Nevada, a dessert that's served warm is ideal. Chocolate bread pudding is comforting and delicious. The simple ingredients can be found at the local mountain store and the preparation is less complicated than a layer cake. Assemble the pudding before dinner because it needs time to rest before baking. Place in the oven when dinner is finished, so it can cook while you do the dishes. If you can't find creme fraiche, substitute heavy whipped cream or a small scoop of ice cream. To look at this rich, luxurious recipe, read more.

Chocolate Bread Pudding
From Martha Stewart

Ingredients

2 cups heavy cream
2 cups milk
1 whole vanilla bean, split in half lengthwise, seeds scraped
3 cinnamon sticks (optional)
1 loaf brioche (about 1 pound, or you may substitute white bread)
12 ounces roughly chopped Valrhona or other bittersweet chocolate, plus 1/2 ounce or 1/4 cup shavings for garnish
8 large egg yolks
3/4 cup sugar
1 package (8 ounces) creme fraiche

Directions

Heat the oven to 325 degrees.
Place the cream, milk, vanilla seeds and pod, and cinnamon sticks, if using, in a medium saucepan, and bring to a boil. Remove from heat, cover with plastic wrap, and let sit for 30 minutes to infuse flavors.
Cut the brioche into 1/4-inch-thick slices. Cut slices into quarters, setting aside the rounded top pieces. Fill a 9-by-12-inch gratin dish or a deep oval roasting dish with the quartered pieces.
Return the milk mixture to a boil, remove from heat, and discard vanilla pod and cinnamon sticks.
Add chocolate, and whisk until smooth. Combine egg yolks and sugar in a large bowl, and whisk to combine. Pour chocolate mixture very slowly into egg-yolk mixture, whisking constantly, until fully combined.
Slowly pour half the chocolate custard over bread, making sure all the bread is soaked. Arrange the reserved bread on top in a decorative pattern, and press firmly so bottom layer of bread absorbs chocolate mixture.
Spoon remaining custard over bread until completely covered and all cracks are filled. Place a piece of plastic wrap over the dish; press down to soak bread thoroughly.
Remove plastic, wipe edges of the dish with a damp towel, and allow to sit for 30 minutes.
Place gratin dish in a larger pan; fill outer pan with hot water halfway up the sides of the gratin dish. Bake until set, about 35 minutes. Cool on a rack for 15 minutes.
Whisk the creme fraiche until soft peaks form. Serve pudding warm, garnished with creme fraiche and chocolate shavings.

Serves 8-10.

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