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Come Party With Me: Potluck Thanksgiving - Desserts

partysugar — Wed, 04 Nov 2009 12:50:13 -0800

If you've volunteered (or been assigned) to bring a dessert to a Thanksgiving potluck, don't run to the nearest bakery. You can bake a delicious homemade treat that will impress your friends and family! Start by selecting an unexpected dessert like caramel-walnut pie. It's similar to classic pecan pie, but is made with walnuts instead. Next give yourself plenty of time to make the pie and if necessary, experiment with the recipe. Although the resulting pie, with its rich Fall flavors, is scrumptious, the technique to put it together is wildly simple.

The dough is store bought and the filling requires nothing more than a whisk, measuring cups, and a bowl. To give this easy, yet divine Thanksgiving dessert a try, keep reading.

Fast & Easy Dinner: Arugula Salad With Mushrooms

partysugar — Tue, 27 Oct 2009 11:30:05 -0700

Do you eat enough salads? I don't, that's why I'm making a conscious effort to have a huge, hearty salad for dinner at least once a week. I'm starting with this arugula, mushroom, walnut, and goat cheese salad. The recipe calls for one pound of mixed mushrooms, so use whatever mushroom type you enjoy and can afford.

Although it may seem like a lot of steps to flash-marinate and broil mushrooms for salad, it adds a necessary depth to the dish. Also, when serving salad as a main course, it's nice to have a variety of textures, flavors, and temperatures. If desired, serve with a slice of toasted bread. To look at the recipe, read more.

Arugula Salad With Grilled Mushrooms
From Food & Wine

Ingredients

1/2 cup dry white vermouth
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 pound mixed mushrooms- oyster, shiitake, portobello and cremini
1 tablespoon white wine vinegar
1 tablespoon very finely chopped shallot
4 ounces baby arugula
1/4 cup coarsely chopped walnuts
1 1/2 ounces fresh goat cheese, crumbled (scant 1/4 cup)

Directions

In a large bowl, whisk the vermouth with the olive oil and season with salt and pepper.
Trim the root ends of the oyster mushrooms, leaving them attached in small bunches. Discard the shiitake stems and leave the caps whole. Stem the portobellos. Wipe off the cremini. Add all of the mushrooms to the vermouth marinade, then toss and let stand for 20 minutes, stirring them occasionally.
Light a grill or preheat a broiler. Drain the mushrooms; reserve 1 tablespoon of the marinade. Grill the mushrooms or broil them over high heat until browned and tender, about 15 minutes. Thickly slice the grilled mushrooms.
Add the vinegar and shallot to the large bowl and whisk in the reserved marinade to taste. Add the arugula and walnuts, season with salt and pepper and toss to coat.
Transfer the arugula salad to plates, top with the grilled mushrooms and crumbled goat cheese and serve.

Serves 4.

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Fast & Easy Dinner: Beet Salad With Goat Cheese and Walnuts

partysugar — Wed, 07 Oct 2009 07:50:53 -0700

On the weekends, I like to treat myself and eat whatever I feel like eating, be it an oversize serving of macaroni and cheese or a decadently fudgey brownie. However, that means during the week I stock up on tons of vegetables and fruits. One way to do this is to enjoy salads for dinner. The key to a satisfying salad is to select elements that have different textures. There has to be something creamy, crispy, chewy, and tangy. With its beets, goat cheese, walnuts, and balsamic vinaigrette, this recipe is just the sort of salad I'm talking about.

The ingredient list calls for bottled balsamic dressing, but I prefer to quickly whisk my own. To serve up this salad, get the recipe and read more.

Beet Salad With Goat Cheese and Walnuts
From Better Homes and Gardens

Ingredients

2 small cooked beets or one 8-1/4-ounce can tiny whole beets, chilled
1 tablespoon snipped fresh basil or flat-leaf parsley
1/8 teaspoon ground black pepper
4 tablespoons bottled reduced-fat or fat-free balsamic vinaigrette salad dressing
4 cups mixed baby salad greens
2 tablespoons coarsely chopped walnuts, toasted
1 ounce semisoft goat cheese (chevre), crumbled

Directions

Slice beets into bite-sized wedges.
In a medium bowl, combine cut-up beets, basil, and pepper. Drizzle with 2 tablespoons of the salad dressing; toss to coat.
Arrange greens on 2 salad plates; sprinkle with remaining dressing.
Top with beet mixture, walnuts, and goat cheese.

Serves 2.

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Cupcakes So Good They'll Make You Hum

partysugar — Fri, 28 Aug 2009 10:30:10 -0700

Last week my sister hosted a Summer cocktail party that doubled as a birthday celebration for two friends. Since I've been known to make birthday cakes in the past, she asked me if I could do two cakes for the party. Immediately I began to worry: baking and assembling two cakes requires a lot of time. Just as I was starting to panic, I remembered the ingenious invention that is the cupcake! Each birthday girl could get her own minicake topped with a candle. Inspired by our slideshow of unconventional cupcake recipes, I decided to make hummingbird cupcakes. A native to the South, hummingbird cake is a cream cheese-frosted white cake with crushed pineapple, coconut, mashed bananas, and walnuts mixed into the batter. It's sweet, moist, fruity, crunchy, creamy, and divine - quite simply, it's everything you want in a cupcake. Although the pineapple topping is extra work, it's worth it. The cupcakes wouldn't be the same without the feathery juicy dried pineapple. To take a look at the recipe I used, read more.

Hummingbird Cupcakes
From Martha Stewart

Ingredients

3 cups all-purpose flour, plus more for pan
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled
2 teaspoons pure vanilla extract
2 cups sugar
3 large eggs
2 cups mashed ripe banana (about 3 large)
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts or pecans
1 cup coconut flakes
Cream Cheese Frosting, recipe below
Dried Pineapple Flowers, recipe below

Directions

Preheat oven to 350 degrees, with rack in center. Line cupcake pan with paper liners; set aside.
In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla, and sugar until combined, about 2 minutes.
Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture.
Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 28 minutes.
Transfer to a wire rack to cool completely. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with dried pineapple flowers, if desired. Serve at room temperature.

Makes 24 cupcakes.

Cream Cheese Frosting

8 ounces cream cheese, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
1 pound confectioners' sugar, sifted

In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and vanilla until light and creamy, about 2 minutes.
With mixer on medium speed, gradually add butter, beating until incorporated.
Reduce mixer speed to low. Gradually add sugar, beating until incorporated. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature before using.

Makes 3 cups.

Dried Pineapple Flowers

2 large or 4 small pineapples, peeled

Preheat oven to 225 degrees. Line two baking sheets with nonstick baking mats or parchment paper.
Using a small melon baller, remove and discard all pineapple skin.
Using a sharp knife, cut pineapple crosswise into very thin slices. Transfer slices to baking sheets.
Bake until tops look dried, about 30 minutes. Flip slices; bake until completely dried, 25 to 30 minutes more. Pinch center of each pineapple slice to shape into a cone, and let cool in a clean egg carton to form flowers. Refrigerate in an airtight container up to 3 days.

Makes about 2 dozen.

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'Wich of the Week: Curry Chicken Salad on Flatbread

YumSugar — Wed, 05 Aug 2009 14:00:53 -0700

I love both tuna and chicken salad, but I don't like any sweet stuff encroaching on tuna. Chicken salad, on the other hand, is well-served by fruit and nuts. One of my favorite recipes is this curry-flavored version made with red grapes, green onions, and walnuts, which combine to make an exciting and exotic filling for Middle Eastern-style flatbreads or pita.Better yet, this chicken salad is actually healthy: it's made with nonfat yogurt and lowfat mayonnaise. With so many intense flavors, you won't miss the full-fat mayo. Though I forgot the lettuce the first go-round, I added it the second time I made these, and it provides a nice bit of texture. Check out more photos and get the recipe.

Shave Your Celery Salad

YumSugar — Mon, 20 Apr 2009 16:15:31 -0700

It was a stunning weekend in San Francisco and the perfect weather for BBQ and a scrumptious salad. A dear friend - who happens to be a chef! - taught me how to make one of his favorite simple salads: a shaved celery salad.

If you've never shaved celery, don't get intimidated; it's easy. Using a regular potato peeler, remove and discard the outside stringiness. Then use the inner shavings as the base for the salad.

The crisp celery complements the creamy Gorgonzola, sweet dates, and crunchy, candied walnuts. All of the ingredients can be prepped far in advance and quickly assembled just before serving. To shave your own celery and get started on this elegant, yet effortless salad, read more.

Shaved Celery Salad With Candied Walnuts, Gorzonola Cheese, Dates and Balasmic Vinaigrette
From Chef Taylor Quimby of Rubicon Estate Winery

Ingredients

Candied Walnuts
1/2 cup water
1/2 cup sugar
1/2 cup walnuts
Balsamic Vinaigrette
1/4 cup Balsamic Vinegar
3/4 cup Olive Oil
2 tsp Dijon mustard
1 shallot, finely chopped
1/2 tsp salt
Salad
1 bunch of celery, cleaned, peeled and sliced
Leaves from inner celery heart
12-15 dates, pitted and julienned
8 ounces Gorgonzola Cheese, crumbled

Directions

For the candied walnuts, combine water and sugar in a saucepot. Bring to a simmer and cook for 5 minutes until the sugar has dissolved. Add the walnuts and poach for 8-10 minutes. Drain well. Place the poached walnuts on an oiled or silicon lined sheet pan in a single layer and bake for 15 - 20 minutes at 300°F until golden brown and crunchy.
For the dressing, add shallots, Dijon mustard and balsamic vinegar to bowl and gently whisk. Slowly whisk in oil olive and salt until combined. Set aside.
Shave the outer layer of the cleaned celery and chop at an angle into 1/4 inch strips.
Pick the leaves from the celery heart. Set aside.
Toss the chopped celery in the dressing and arrange on a plate. Toss the celery heart leaves in any remaining dressing to lightly coat.
Top with dates, candied walnuts, Gorgonzola cheese and celery heart leaves.

Serves 4.

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Come Party With Me: Passover - Desserts

partysugar — Wed, 01 Apr 2009 11:30:34 -0700

After a rich Seder dinner, serve guests a delicate dessert in the form of cookies. Coconut macaroons are a traditional Passover treat because no leavened flour products are needed to make the chewy, sweet cookies. For those craving chocolate, offer flourless chocolate-walnut cookies. Packed with cocoa and nuts they are delicious and fit friendly. Both of these cookies can be made and plated in advance leaving you plenty of time to participate in the ceremony and catch up with family. For the recipes, read more.

Coconut Macaroons
From Ina Garten

Ingredients

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Directions

Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl.
Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or two teaspoons.
Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Makes 22 cookies.

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Flourless Chocolate-Walnut Cookies
From Self

Ingredients

Parchment paper
2 1/2 cups walnut halves
3 cups confectioners' sugar
1/2 cup plus 3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
4 egg whites
1 tablespoon vanilla extract

Directions

Position 2 racks in the upper and lower thirds of oven. Heat oven to 350°. Line 2 large baking sheets with parchment paper.
Place walnuts on a work surface and finely chop. Transfer to a separate large baking sheet and toast until fragrant, about 9 minutes. Let cool.
Mix sugar, cocoa and salt in a bowl. Stir in walnuts. Add egg whites and vanilla; beat with a fork or electric mixer on medium until batter is just moistened. (Do not overbeat batter or it will stiffen.)
Drop batter by the teaspoonful onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Repeat with remaining batter. Store in an airtight container at room temperature for up to 1 week.

Makes 60 cookies.

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Celebrate With Fig Tapenade, Goat Cheese Amuse-Bouche

YumSugar — Mon, 29 Dec 2008 16:00:23 -0800

New Year's Eve is an ideal time to serve simple appetizers that can withstand hours of partying. After making Roquefort and Walnut Canapés, I had leftover walnuts, so I looked for another amuse bouche that could use up the nuts.

With its easy fig and olive tapenade, this delicious bite is served on a cracker with a small dollop of goat cheese and a roasted walnut topping. The tapenade can be made three days in advance, and the whole thing is quick to assemble just before party time. Every bite is the perfect combination of sweet, salty, creamy, and crunchy. To celebrate with these appetizing hors d'oeuvres, read more.

Fig Tapenade and Goat Cheese Amuse-Bouche
Adapted From Bon Appétit

Ingredients

1 cup chopped stemmed dried Calimyrna figs
1/3 cup water
1/3 cup chopped pitted kalamata olives or other brine-cured black olives
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon drained capers, chopped
1 1/2 teaspoons chopped fresh thyme
3-4 ounces logs soft fresh goat cheese
1/2 cup toasted walnut halves
1-2 boxes of crackers or 1-2 baguettes cut in rounds and toasted
Fresh thyme sprigs (optional)

Directions

Preheat oven to 350. Place walnuts on a cookie sheet. Bake for 8-12 minutes or until fragrant. Watch closely as they can burn quickly.
Combine chopped figs and 1/3 cup water in heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl.
Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme. Use a hand mixer to better incorporate all ingredients. Season tapenade to taste with salt and pepper. (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
Arrange crackers and top with 1 1/2 teaspoon goat cheese and 1 teaspoon of tapenade. Garnish with walnut halves and thyme sprigs, if desired.

Makes 36-42 appetizers.

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As American As Apple Crisp

YumSugar — Mon, 03 Nov 2008 16:15:29 -0800

Party must be able to predict the future, well, at least mine, because this past weekend a friend dropped off a bushel of apples! After reading through your wonderful ideas and strongly debating on making those scrumptious apple and brie nachos, I opted for a traditional, exceptionally tasty apple crisp!
Like crumbles, crisps are very easy to make and require little prep work. For an extra crunchy texture, I added old-fashioned oats and freshly roasted walnuts to my crisp. Crisps are a delightful alternative to the classic, time-consuming holiday pie and are easily adaptable to include a variety of fruits. Whatever fruit you choose, always serve warm with a large dollop of whipped cream! Get started on your own and read more.

Apple Crisp
Original Recipe

Ingredients

2 pounds of apple, peeled, cored, and chopped
1 lemon, juiced
1/2 cup flour
1/4 cup brown sugar
1/4 cup sugar
3/4 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon cardamon
1/2 cup old-fashioned oats
Pinch of salt
1/2 cup butter, room temperature
1/2 cup walnuts roasted and coarsely chopped

Directions

Preheat oven to 375°F. Chop apples into slices or bite-size pieces. In a bowl coat the apples with fresh lemon juice to prevent any discoloration.
In a large bowl, combine the flour, brown sugar, sugar, cinnamon, nutmeg, cardamon, oats, and salt.
Add the butter and walnuts to the flour-oatmeal mixture. Stir until the mixture resembles coarse sand. For me its easiest to use my fingers to combine the butter and oats.
Butter a deep baking pan. Place the apples on the bottom and gently pack the crisp mixture on top.
Bake for 35-40 minutes or until apples are cooked and topping has browned. Serve warm with a dollop of whipped cream.

Serves 8-10.

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Noteworthy Nibbles -Oct. 7-13, 2008

YumSugar — Tue, 07 Oct 2008 14:00:12 -0700

It's the middle of Fall, and the festivities are bigger than ever. From Spencer, WV, to San Francisco, there's something for everyone, whether you've got a craving for candy or a hankering for ham. Know of something we've left out? Please feel free to add your comments below!

New York, NY: Food Network New York City Wine and Food Festival - Oct. 9-12
Denver, CO: The Celebrity Chef Tour Denver - Oct. 9
Denver, CO: Great American Beer Festival - Oct. 9-11
Spencer, WV: West Virginia Black Walnut Festival - Oct. 9-12
San Francisco, CA: San Francisco Magazine's Fallfest 2008 - Oct. 9-12

To see the rest, read more.

Gulf Shores, AL: National Shrimp Festival - Oct. 9-12
Charleston, SC: Taste of Charleston - Oct. 10-12
Cadiz, KY: Trigg County Country Ham Festival -Oct. 10-12
New Smyrna Beach, FL: New Smyrna Beach Uncorked - Oct. 10-13
Long Beach, WA: Wild Mushroom Celebration - Oct. 10-15
Chincoteague, VA: Oyster Festival - Oct. 11
Timonium, MD: Maryland Brewer's Oktoberfest - Oct. 11
Fairfield, CA: Fairfield Candy Festival - Oct. 11
Port Angeles, WA: Dungeness Crab & Seafood Festival - Oct. 11-12
Waynesville, OH: Ohio Sauerkraut Festival - Oct. 11-12
Oroville, CA: Passport Weekend 2008 - Oct. 11-12
Atlanta, GA: Taste of Atlanta - Oct. 11-12
Cape May, NJ: Cape May Wine Festival - Oct. 11-12
Grand Prairie, TX: International Bar-B-Que Cookoff - Oct. 11-12
Williamsburg, VA: CIAO Italian Festival - Oct. 11-12
Newport, RI: Newport Oktoberfest - Oct. 11-13
New York, NY: PastryScoop Fall 2008 Conference - Oct. 12
Culpeper, VA: Taste of Culpeper - Oct. 12
Half Moon Bay, CA: The Great Pumpkin Weigh-Off - Oct. 13

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