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Come Party With Me: Fall Dinner - The Look

partysugar — Fri, 28 Sep 2007 06:01:38 -0700

Putting together a fall table setting is fun and easy. For a fall dinner party I recommend going for a rustic, golden look. Cover the table in a festive brown tablecloth with fall accents and colors. Placing a twig runner down the middle of the table adds a touch of earthiness. Use brilliant gold plates, bowls, and serving platters. In the center of the table, on the runner, arrange an orange bouquet. Scatter mini wine glass candles attractively around the table.

Elegant and formal stemware with gold rims adds sophistication. Place napkins, held with leaf shaped napkin rings, on each plate. Light as many candles as you own in order to create an inviting glow. Attaching a fall harvest wreath to the front door sets the tone and mood of the party from the moment guests arrive.

Now that you know how I would decorate, how would you dress your table for a fall dinner?

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Come Party With Me: Fall Dinner - Drinks

partysugar — Thu, 27 Sep 2007 06:57:13 -0700

To salute fall's arrival, I will make a big pitcher of a signature cocktail for my fall dinner party. The cocktail, an orange tequila concoction, has the gorgeous color of an autumn sunset. Make the cocktail an hour or two before the party starts. When guests arrive all you have to do is shake over ice and strain into the prepared champagne flutes.

Get several bottles of the same wine - one white and one red - to pair with dinner. When pairing wine with roast chicken, pay attention to the chicken's seasonings - in my case it's lots of fresh herbs, so a Cabernet Sauvignon or a Barbera would suffice. A delicate and buttery Chardonnay is an excellent choice for a white. At dinner, pour guests a cool glass of water with orange slices and rosemary sprigs.

For the recipe to the orange tequila cocktail please, read more

Orange Tequila Cocktail
From Dale DeGroff & Instyle magazine
Source

2 cups tequila
2 cups chilled blood-orange juice (or orange juice)
1 cup orange flavored liqueur
1 bottle (750 ml) chilled Champagne or sparkling wine
orange twists, optional

Combine tequila, juice and liqueur in ice filled cocktail shaker.
Strain into chilled flutes; top with champagne or sparkling wine. If desired, garnish with orange peel twists.

Serves 8.

Make ahead: Combine the tequila, juice, and liqueur in a pitcher. Refrigerate until ready to use.

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Come Party With Me: Fall Dinner - Menu (Dessert)

partysugar — Wed, 26 Sep 2007 10:13:56 -0700

Nothing says early fall more than apple pie. However, I want to surprise my fall dinner party guests, so instead of making classic apple pie or apple crisp, I'll make an apple buckle.

A buckle is a simple streusel topped cake similar to a dessert coffee cake. It is typically made with summer fruits, but this nontraditional version wonderfully showcases fall apples. It will pair perfectly with a dessert wine or a cup of just brewed coffee, so get the recipe now read more

Autumn Apple Buckle
From Food & Wine magazine
Image Source

Crumb Topping
1 1/2 cups all-purpose flour
3/4 cup dark brown sugar
1 teaspoon cinnamon
3/4 teaspoon finely grated lemon zest
Pinch of salt
1 stick (4 ounces) plus 1 tablespoon unsalted butter, softened
1/2 cup coarsely chopped walnuts
Batter
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 1/2 sticks (6 ounces) unsalted butter, softened
1/2 cup sugar
1/4 cup honey
1 teaspoon finely grated lemon zest
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup half-and-half
2 pounds Granny Smith apples--peeled, cored and cut into 1/2-inch dice
Sweetened sour cream, for serving

Preheat the oven to 350°. Butter and flour a 10-inch springform pan.
Make the Crumb Topping: in a food processor, pulse the flour with the brown sugar, cinnamon, lemon zest and salt. Add the butter and process until the mixture resembles moist sand. Add the walnuts and pulse 3 times. Transfer the mixture to a bowl and press into large crumbs.
Make the Batter:in a medium bowl, whisk the flour with the baking powder, ginger and salt. In a large bowl, using a handheld electric mixer, beat the butter until creamy. Add the sugar and beat until light and fluffy, about 3 minutes. Beat in the honey. Add the lemon zest, vanilla and eggs and beat until smooth.
Add the dry ingredients in 2 batches, alternating with the half-and-half and beat at low speed until smooth. Fold in the apples.
Scrape the batter into the prepared pan and smooth the top. Sprinkle with the crumb topping. Bake the buckle in the center of the oven for 1 hour and 15 minutes, or until the topping is golden and a toothpick inserted in the center comes out clean. Let cool for at least 1 hour before unhinging the springform and removing the ring.
Cut the buckle into wedges and serve with sweetened sour cream.

Serves 10-12.

Make ahead: The buckle can be refrigerated for up to 2 days. Bring to room temperature before serving.

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Come Party With Me: Fall Dinner - Menu

partysugar — Tue, 25 Sep 2007 08:44:33 -0700

To properly welcome the arrival of fall, I'm hosting a harvest themed dinner party. Everything about this dinner will be warm, cozy, and inviting. In terms of food, the evening will begin with goat cheese balls, marinated olives, crisp flatbreads, and toasted pumpkin seeds. These easy appetizers - all store bought except for the cheese balls - will be awaiting the guests arrival. A simple, but tasty, pear-spinach salad with mustard vinaigrette will be served before a classic roast chicken and baked sweet potato fries. To learn how to make these lush autumnal recipes for your friends and family, read more

Goat Cheese Balls
From Good Food magazine

3 (4 ounce) logs goat cheese, at room temperature
1-2 tablespoons extra virgin olive oil
salt & pepper
a variety of toppings such as crushed pink peppercorns, white and black toasted sesame seeds, snipped fresh chives or cayenne pepper
toothpicks

Place the rindless soft goat cheese in a bowl and roughly mash with a splash extra-virgin olive oil and season to taste with salt and pepper. Take small spoonfuls and roll into bite-sized balls.
Chill, covered on a baking sheet until ready to use.
Roll in coverings of your choice and pick with toothpick. Keep in the fridge until ready to serve.
Make them ahead; the rolled and coated balls will keep, covered in the fridge, for up to a day.

Serves 20.

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Spinach-Pear Salad with Mustard Vinaigrette
From Cooking Light magazine

2 Bosc pears, cored and thinly sliced
6-ounces fresh baby spinach
3 tablespoons water
2 tablespoons balsamic vinegar
1 teaspoon sugar
5 teaspoons extra virgin olive oil
1 1/2 teaspoons stone-ground mustard
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese

Combine pear slices and spinach in a large bowl.
Combine water and the next 6 ingredients (through pepper), stirring with a whisk. Drizzle vinaigrette over salad, and toss gently to coat.
Sprinkle with cheese.

Serves 12.

Nutritional Information: CALORIES 52(47% from fat); FAT 2.7g (sat 0.7g,mono 1.6g,poly 0.2g); PROTEIN 1.7g; CHOLESTEROL 2mg; CALCIUM 58mg; SODIUM 215mg; FIBER 1.4g; IRON 0.8mg; CARBOHYDRATE 6.1g

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Roast Chicken With Herb Butter, Onions & Garlic
From Bon Appetit magazine
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7 tablespoons unsalted butter, room temperature
1 tablespoon chopped fresh parsley plus 3 large sprigs
1 tablespoon chopped fresh thyme plus 3 large sprigs
1 tablespoon chopped fresh rosemary plus 3 small sprigs
1/4 teaspoon fennel seeds, crushed
1/2 teaspoon coarse salt
1 7- to 71/4-pound roasting chicken, rinsed, patted dry
3 medium onions, peeled, quartered lengthwise (do not remove root end)
14 garlic cloves, peeled
1 cup canned low-salt chicken broth
1/2 cup dry white wine
1 1/2 teaspoons all purpose flour

Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
Position rack in bottom third of oven; preheat to 400°F.
Sprinkle main cavity of chicken with salt and pepper; fill with herb sprigs. Starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin. Spread 3 tablespoons herb butter under skin on breast and upper leg meat.
Place chicken on rack in large roasting pan; tie legs together loosely to hold shape. Scatter onions around chicken. Brush chicken and onions with 2 tablespoons herb butter; sprinkle with salt and pepper.
Roast chicken 30 minutes. Remove pan from oven. Scatter garlic cloves around chicken. Brush chicken, onions and garlic with 1 tablespoon herb butter.
Roast chicken and vegetables 30 minutes. Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegetables.
Continue to roast until chicken is golden and thermometer inserted into thickest part of thigh registers 180°F, about 30 minutes longer.
Insert wooden spoon into main cavity; tilt chicken so that juices drain into pan. Transfer chicken to platter; surround with onions and garlic. Tent with foil.
Set roasting pan over medium-high heat. Add broth and wine; bring to simmer, scraping up browned bits. Pour pan juices into large glass measuring cup. Spoon off fat; discard fat.
Pour juices into medium saucepan.
Stir reserved 1 tablespoon herb butter and flour in small bowl to smooth paste.
Bring pan juices to simmer; whisk in paste. Simmer sauce until slightly thickened, whisking occasionally, about 4 minutes. Season with salt and pepper. Serve chicken with sauce.

Serves 4.

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Parmesan-Coated Sweet Potato Fries
From Martha Stewart

1/2 cup all-purpose flour
3/4 teaspoon coarse salt
1/2 teaspoon ground pepper
2 large egg whites
1 1/3 cups grated Parmesan cheese
4 small sweet potatoes (about 2 pounds), scrubbed and quartered lengthwise

Preheat the oven to 425 degrees. Line a large rimmed baking sheet with parchment paper or aluminum foil and then set aside.
In a shallow bowl, stir together the flour, salt, and pepper. In a separate shallow bowl, lightly beat the egg whites with 2 tablespoons of water until combined. Place the Parmesan on a sheet of waxed paper or put it in another shallow bowl.
Dip the sweet potato first in the flour mixture, shaking off excess. Then dip each wedge into the egg white mixture until coated. Finally, dip the sweet potato in the Parmesan, pressing the exposed surface of the potato into the cheese. (Don't worry if some gets on the skin.) Transfer potato wedges onto the prepared baking sheet as you go.
Bake potatoes until tender and crisp, about 25 minutes. Serve sprinkled with more salt if desired.

Serves 4.

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Come Party With Me: Fall Dinner - Invites

partysugar — Mon, 24 Sep 2007 07:28:33 -0700

Fall has sprung! I know that saying usually applies to spring, but I decided to use it for fall as well. In order to properly embrace the new season, I'm planning a fall themed dinner party. Everything is set in warm tones with a rustic, homey atmosphere. To get the party started on the correct foot, I'm making a rectangular invite with knots and falling leaves. To see how I made it, and to make an invite like this one in your very own home, read more

To make an invite similar to the one shown here you need:

colored cardstock (in 3 Autumnal tones)
leaf template
satin ribbon (in two colors)
scissors
gluestick
whole punch
computer & printer

To assemble the invitation:

Create a new Microsoft word document. Write out the details of the party. I used Bodoni SvtyTwo ITC TT-BookItalic in size 18 bold to write:

It’s time to fall forward!
Please join me at a dinner that welcomes the season.
Saturday, September 27, 2007
7:00 in the evening
PartySugar’s House, San Francisco
Rsvp 415.555.5555

Print out a test copy and check for mistakes. When satisfied with the text print out on the cardstock.

Cut down to size in the shape of a standard envelope.

Cut the backing cardstock down to size. Set both pieces aside.

Print out the leaves on the final piece of cardstock and cut out their shapes. Set aside.

Evenly punch holes into text and backing pieces of cardstock, one every 1 1/2 inches.

With the ribbon tie the two pieces of cardstock together. Instead of tying a pretty bow, I chose to do rustic knots. Alternatively, you could weave the ribbon in between the holes for a wrapped effect.

Once all of the holes have been closed by knotted ribbon, glue the leaf pieces onto the back of the invite.

Send in a regular envelope, addressed with your best handwriting and sealed with a pumpkin sticker.

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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

90210 vs. Melrose Place: Which Was More Scandalous?

BuzzSugar — Wed, 18 Nov 2009 09:30:19 -0800

The Tuesday night CW block made a particularly strong showing this week. Personally, I thought 90210 had one of its best episodes of the season - nice character development, a few teary moments, and some "oh no she didn't" disses. And as for Melrose Place, I've got two words for you: Heather Locklear. Yes, Amanda Woodward is back, and it's quickly becoming clear that the residents aren't going to have it easy any time soon.

So with plenty of drama to go around, which show shocked more? Let's break down all the juicy tidbits and decide the victor when you read more.

90210 point: Well, Annie sleeps with Jasper, and she skips into the kitchen in the morning to tell her parents about her new boyfriend. Debbie invites him for dinner - but once Dixon warns about his druggie reputation, Deb and Harry are less than enthused and forbid Annie from seeing him. She, of course, gets defensive, and as for Jasper's reaction? He tries to kill Navid by pushing him down the stairs at school.
Melrose Place counterpoint: Speaking of crazy murderers, did Michael off Sydney? Sure seems like it after David ransacks his car and finds her bloody necklace in a plastic bag. Now, he's determined to clear Auggie's name (who has since been shunned by all of his friends) and get payback by putting Michael behind bars.

90210 point: Richard and his mom walk in on Naomi with Jamie. (How about the Dean sarcastically calling Naomi "classy?" Ouch.) Naomi admits to Jamie that she was dating Richard for the wrong reasons, and he breaks up with her over it. Her guilty conscience getting the best of her, Naomi then confesses to Richard, too. Jamie finds out and asks to get back together, but unfortunately for him, Naomi had an epiphany during their 24 hours apart - she's still not over Liam.
Melrose Place counterpoint: Like I said, Amanda Woodward is back, and she's out to make Ella's life hell. First she fires Caleb, and then she sends in an agent named Melissa to lure Ella away from WPK as a "test." Oh, and did I mention that Melissa comes on to Ella and the two women make out in a back room? That part totally came out of nowhere - talk about scandalous.

90210 point: Last week Silver's mom Jackie wasn't waking up, and this week starts with her being rushed to the hospital. The doctor tells Silver and Kelly to say their goodbyes, but Kelly refuses after all the years her mother mistreated her. She regrets that decision later, so she finally makes amends and tells Jackie that she forgives her. Jackie passes soon after, and I admittedly got a bit choked up.
Melrose Place counterpoint: Things are looking up for Riley - her jeans campaign is all over magazines - but once Amanda Woodward steps in, she concocts a rags-to-riches fake bio for Riley for PR purposes. Once the press starts asking questions, Riley admits to the lie and things blow up in WPR's face. Amanda seeks revenge by asking Ella to rat on Riley for abusing her sick days for the photo shoots. When Ella won't agree, ruthless Amanda does it herself, and Riley gets fired.

90210 point: Adrianna tells Navid that he was easy to get over because she was never really in love with him. Brutal. Then Naomi discovers Adrianna's stash, and she says good riddance to Adrianna, too. This can't be good for her substance problem.
Melrose Place counterpoint: Can we talk about Violet and Auggie's sex scene on the kitchen counter? Lauren's stripteases make me blush enough already, but this may have even topped that.

90210 point: I still can't stand Jen, but we're slowly starting to see her softer side. Ryan suggests going camping, and she packs a fondue set and a Burberry rain coat - not exactly low-maintenance is she? After she complains a lot, Ryan tells her he's disappointed since he's always bending over backwards for her. She takes his words to heart - even builds a fire! - and opens up about being broke . . . and still married.
Melrose Place counterpoint: In other couple news, David woos Lauren by decorating her apartment like Autumn, complete with falling leaves. But just as things get hot and heavy, she puts on the brakes, because of her "issues" with intimacy. How long are they going to drag this out?

While I really enjoyed 90210, we're talking about scandal here, so I'm going to give this week to Melrose Place. Having Amanda Woodward on your side already makes you a lock, but then throw in the borderline porno - Auggie and Violet, Lauren and David, Ella and Melissa - and it's a no-brainer. Plus, we had a great MP cliffhanger - what exactly is Sydney is referencing in her letter to Amanda that says, "You'll never find it?" You'll never find what?!

Tell me your theories (and what you thought about the episodes) in the comments! And don't forget that if you're a 90210 follower, you can always join the 90210 Superfans group in the Buzz Community.

Photos courtesy of The CW

Fast & Easy Dinner: Pork Chops With Apples

partysugar — Fri, 06 Nov 2009 08:00:47 -0800

The classic pork chops and applesauce go sophisticated with this recipe. Instead of bone-in pork chops and pureed apples, it employs boneless pork loin and whole Granny Smith apples.

The apples are sautéed until soft and the pork is topped with a simple pan sauce. Although the ingredient list calls for grainy mustard, if you dislike the polarizing condiment, simply omit it. Serve with a glass of white wine and you've got an elegant meal to start the weekend. Get the recipe and read more.

Pork Chops With Apples
From Real Simple

Ingredients

2 tablespoons all-purpose flour
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 6-ounce boneless pork loin chops, or one 1 1/2- to 2-pound pork loin
1 tablespoon vegetable oil
1 tablespoon butter
2 small Granny Smith apples, halved
1/4 cup fresh parsley, coarsely chopped
1/2 cup chicken broth
2 tablespoons champagne or white wine vinegar
2 tablespoons coarse grain mustard

Directions

Mix together the flour, cumin, salt, and pepper on a large plate. Lightly coat each piece of pork with the flour mixture; set aside.
Heat the vegetable oil and butter in a large skillet over medium-high heat. Sprinkle the apple halves with a pinch of salt and pepper. Cook the apples cut-side down about 5 minutes or until golden brown. Remove from the skillet, cover, and set aside.
Place the pork in the skillet, sprinkle with the parsley, and cook until the meat is golden brown and crispy, 4 to 5 minutes per side.
While the pork is cooking, whisk together the broth and vinegar. Remove the pork from the skillet and set aside. Pour the broth mixture into the skillet, stirring and scraping up any browned bits. Bring to a boil and cook until slightly thickened.
Divide the pork among 4 plates and pour some pan sauce over each. Before serving, place an apple half and a dab of mustard on each plate.

Serves 4.

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Reader Recipe: Powderhorn Potatoes

Yum Community — Tue, 17 Nov 2009 12:50:11 -0800

This story was written by member b1uebunn and comes from the Kitchen Goddess group in the YumSugar Community.Check out her family's Thanksgiving recipe when you read more

Fast & Easy Dinner: Chicken Pumpkin Stew

partysugar — Wed, 28 Oct 2009 07:50:42 -0700

Celebrate the flavors of Fall by making this quick-cooking stew. Seared chicken is simmered with broth, chunks of pumpkin, red peppers, and green beans. The thick sauce is seasoned with paprika and creamy peanut butter, resulting in a stew that is satisfyingly scrumptious.

Don't hesitate to modify the recipe: white beans can replace the green beans, onions would be as delicious as red peppers, and butternut squash works if you can't find a sugar pumpkin. To serve this piping hot stew to your family tonight, get the recipe and read more.

Chicken Pumpkin Stew
From Woman's Day

Ingredients

1 Tbsp canola oil
1 1/2 lb skinless, boneless chicken thighs, visible fat trimmed, cut in 1-in. pieces
1 medium onion, chopped
1 red pepper, cut in 1-in. pieces
1 tsp minced garlic
1 can each (14 1/2 oz each) chicken broth and diced tomatoes
1 Tbsp smoked paprika
1/2 tsp salt
3 cups 1-in. cubes peeled sugar pumpkin or butternut squash (1 lb)
8 oz fresh green beans, cut in half
1 Tbsp cornstarch
1/4 cup reduced-fat creamy peanut butter

Directions

Heat oil in large saucepan over medium-high heat. Add chicken; sauté 4 minutes or until browned. Remove to a plate.
Reduce heat to medium. Add onion, pepper and garlic; sauté 4 minutes until softened.
Add 1 1/2 cups broth, the tomatoes, paprika and salt. Bring to a boil; add chicken, pumpkin and beans. Reduce heat, cover and simmer 12 minutes or until chicken and pumpkin are tender.
Meanwhile stir remaining broth, the cornstarch and peanut butter in a bowl until smooth. Add to pot; stir until blended. Cook 2 minutes or until thickened.

Serves 6.

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