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Come Party With Me: Hoedown - The Look

partysugar — Fri, 03 Oct 2008 09:15:14 -0700

If you're lucky enough to have access to a barn, host the hoedown inside. Open the doors and place a long table covered with a red bandanna-print tablecloth in the middle of the space. Set the table with blue bandanna-print napkins and divided plastic plates. Serve the food buffet-style on another table. Plate the brisket on a large white serving platter and spoon the beans into a matching white bowl. Outside of the barn, light a fire in a fire pit. Create a circular seating area around the pit with bales of hay. Place the keg and punch nearby under a tree. Stack etch-it cups next to the keg and have guests label the cups with their name. A bouquet with Fall's beautiful colors adds a touch of elegance to this rustic soirée.

Source

Come Party With Me: Hoedown - Drinks

partysugar — Thu, 02 Oct 2008 12:30:33 -0700

A lot of manly men will be attending my hoedown so I've decided to get a keg of beer. When selecting a keg, choose a versatile, easy-to-drink beer that's neither high- or lowbrow. I've ordered a keg of Lagunitas, an IPA native to my hometown.

For the ladies, offer a spicy rum punch. Made with a spiced sugar syrup, rum, and fresh lemon and orange juices, this punch is refreshing and potent.

Of course, water, soda, and wine are always good to have on hand at any event, so stock up on those as well. Get the punch recipe when you read more.

Spiced Winter Punch
From Bon Appétit

Ingredients

1 1/2 3- to 4-inch-long cinnamon sticks
2 whole nutmegs
1 1/2 tablespoons whole allspice berries
1/3 cup sugar
2 cups Simple Syrup
2 1/4 cups Charbay Rum or 10 Cane Rum
1 1/4 cups fresh lemon juice
1 1/4 cups fresh orange juice
1 teaspoon Fee Brothers Peach Bitters or other bitters
1 block of ice
Lemon and orange slices

Directions

Place cinnamon and nutmeg in resealable plastic bag; crack into pieces using mallet or rolling pin.
Transfer to spice grinder. Add allspice; blend to coarse powder.
Transfer 1 tablespoon to shallow dish; mix in 1/3 cup sugar. Set spiced sugar aside.
Stir remaining spice powder in medium saucepan over medium-high heat until just beginning to smoke, about 2 minutes. Remove from heat. Cool 5 minutes. Repeat heating and cooling process 3 more times until spices are very fragrant but not burned.
Add syrup; bring to boil. Reduce heat; simmer 5 minutes. Strain through sieve into bowl. Cool.
Mix 3/4 cup spice syrup, rum, lemon juice, orange juice, and bitters in punch bowl. Add ice and citrus slices. Rub 1 orange slice around rim of 8 glasses to moisten; dip glasses into spiced sugar. Place glasses around punchbowl.

Serves 8.

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Come Party With Me: Hoedown - Dessert

partysugar — Wed, 01 Oct 2008 15:00:59 -0700

After a heavy meal of hearty cowboy fare, treat guests at a hoedown to something sweet, seasonal, and bite sized. Pumpkin whoopie pies are the perfect no-mess, nostalgic dessert. These soft, chewy pies are filled with a thick layer of smooth cream cheese frosting. They can be made in advance and require no serving utensils making them ideal for a large party. Pumpkin whoopie pies are also delicious at a bake sale or as a Fall-themed snack. Learn how to make them and read more.

Pumpkin Whoopie Pies
From Everyday With Rachael Ray

Ingredients

1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar

Directions

Preheat the oven to 350°. Line two baking sheets with parchment paper.
In a large bowl, whisk together the melted butter and brown sugar until smooth.
Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt.
Using a rubber spatula, fold in the flour.
Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet.
Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

Makes 12 whoopie pies.

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Name That Dish!

partysugar — Tue, 30 Sep 2008 16:15:32 -0700

Although I didn't include the dish below as a part of my hoedown, this lone-star favorite could easily have been on the menu. Do you know what it's called?

Come Party With Me: Hoedown - Menu

partysugar — Tue, 30 Sep 2008 11:15:18 -0700

At a barn shindig, serve a hearty meal with plenty of napkins to mop up the finger-licking good eats.

Start the meal off with a spicy appetizer in the form of shrimp with barbecue seasonings. Slow-cooked beef brisket is a savory, smoky, and scrumptious entree. It's also the perfect cut of meat to affordably feed a crowd.

Classic cowboy sides - barbecue "baked beans" and crisp apple coleslaw - round out the mouthwatering menu. To look at these recipes, read more.

Shrimp with Barbecue Spices
From Food and Wine

Ingredients

1 1/2 tablespoons sweet Pimentón de la Vera (Spanish smoked paprika)
1 tablespoon ancho chile powder
1 tablespoon light brown sugar
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 garlic cloves, coarsely chopped
2 pounds large shrimp, deveined but not shelled
1/2 cup vegetable oil
2 tablespoons unsalted butter
4 scallions, thinly sliced

Directions

In a large bowl, mix the paprika with the ancho chile powder, brown sugar, cumin, salt, pepper, and garlic. Add the shrimp and toss to coat in the spices.
Heat 1/4 cup of the oil in 2 large skillets until shimmering. Add the shrimp to the skillets and cook over moderately high heat, stirring occasionally, until curled and white throughout, about 4 minutes.
Add half of the butter and scallions to each skillet and swirl them in. Transfer the shrimp to a platter and serve.

Serves 6.

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Smoked Beef Brisket
From Pat and Gina Neely

Ingredients

1 1/2 cups paprika
3/4 cup sugar
3 tablespoons onion powder
3 tablespoons garlic salt
1 tablespoons celery salt
1 tablespoons black pepper
1 tablespoon lemon pepper
1 teaspoon mustard powder
1 teaspoon cayenne
1/2 teaspoon dried thyme
1 trimmed brisket, about 5 to 6 pounds

Directions

In a bowl combine all the dry ingredients and blend well.
Trim the brisket, leaving about 1/4-inch of fat. Season the brisket with about 1/4-cup of the rub. You don't want such a thick crust that the smoke won't penetrate the meat. Let the brisket marinate overnight in the refrigerator.
Preheat your grill to 250°F using charcoal and hickory.
Using indirect heat, cook the brisket for 3 1/2 hours and flip. Cook another 3 1/2 hours, cooking for a total of 7 hours. (About 1 1/2 hours per pound.) The brisket should cook to an internal temperature of 185 degrees F.
Rest for 10 minutes on a cutting board before slicing. Slice brisket against the grain.

Serve 6-10.

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Barbecue "Baked" Beans
From Martha Stewart

Ingredients

1 pound dried navy beans, or great Northern beans
4 ounces salt pork, or thick-cut bacon
1 large onion, cut into 1/4-inch dice (about 1 1/4 cups)
1 clove garlic, minced
3 cups tomato juice
1/4 cup tomato paste
3 tablespoons unsulfured molasses
3/4 cup packed dark-brown sugar
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons prepared yellow or Dijon mustard
3/4 teaspoon ground turmeric
10 dashes hot sauce, such as Tabasco
Coarse salt and freshly ground pepper

Directions

Put beans in a large bowl; cover with cold water by 2 inches. Loosely cover beans with plastic wrap, and let soak at room temperature 7 to 10 hours.
Drain beans; transfer to a large saucepan. Cover with cold water by 2 inches. Bring to a boil. Reduce heat to medium-low; simmer, covered, until beans are very tender, about 1 hour. Drain beans, reserving cooking liquid; set beans and liquid aside.
If using salt pork, trim meat from the rind, and cut meat into 1/4-inch dice. Score rind with a knife. If using bacon, cut into 1/4-inch dice. Transfer salt pork (meat and rind) or bacon to a large Dutch oven or stockpot.
Cook over medium heat, stirring occasionally, until fat is rendered and meat is browned and cooked through, 8 to 10 minutes.
Transfer meat to a large bowl using a slotted spoon, leaving rind and rendered fat in the Dutch oven. Add onion and garlic to the Dutch oven. Cook, stirring occasionally, until onion is translucent, 4 to 5 minutes.
Stir in tomato juice, tomato paste, molasses, sugar, vinegar, Worcestershire sauce, mustard, turmeric, hot sauce, 1 teaspoon salt, the beans, and 4 cups reserved cooking liquid. Bring to a boil.
Reduce heat. Cover, and cook at a bare simmer, stirring occasionally, until slightly thickened, about 1 hour.
Uncover, and cook, stirring occasionally, until thickened, about 2 hours and 45 minutes.
Season with salt and pepper. If not serving immediately, let cool completely, and refrigerate in an airtight container, up to 2 days. Reheat beans over medium-low heat before serving.

Makes about 7 cups.

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Apple Cowboy Slaw
From Better Homes and Gardens

Ingredients

1/3 cup mayonnaise
2 tablespoons cider vinegar or malt vinegar
2 tablespoons sugar
2 teaspoons coarse-grain brown mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cups coarsely shredded cabbage
2 medium tart red and/or green apples, cored and chopped
3 large dill pickles, chopped (1 cup)
1/2 cup green or red seedless grapes, halved
1/4 cup chopped onion

Directions

In a small bowl stir together the mayonnaise, vinegar, sugar, mustard, salt, and pepper.
In a large bowl combine the cabbage, apples, pickles, grapes, and onion.
Add the mayonnaise mixture to the cabbage mixture; toss to coat. Cover and chill in the refrigerator for 2 to 6 hours before serving. Stir before serving.

Serves 6 to 8.

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Come Party With Me: Hoedown - Invite

partysugar — Mon, 29 Sep 2008 11:15:37 -0700

Recently one of my girlfriends moved out of the city to the countryside. Her new home has (drum roll please) a barn! I've been waiting all my life to host a Western-style hoedown in an authentic barn and she's agreed to let me plan one instead of hosting a housewarming party.

Think cowboy boots, bluegrass, and barbecued ribs. The invites take their inspiration from the classic, all-American bandanna. To learn how I made them, read more.

The following supplies are needed to make similar invitations:

colored cardstock
fun scissors (I used pinking sheers)
glue
bandanna print image (I downloaded mine from Martha Stewart)

To assemble the invite:

Start by dragging the bandanna motif into a new Photoshop file that is 3.5 inches by 5 inches.
Shrink the motif down. Copy and paste the motif to create a background layer of bandanna. Arrange in an attractive pattern, flipping some of the images upside down.
Insert a text box and write out the details of the party. I used the font Chalkboard in size 12 bold to write:

Yee- Haw!
You’re Invited to a
Boot-Scooting Hoedown

Saturday, October 18
Barbecue @ 5
Band begins @ 730

Krys & Emily's Barn
Petaluma, CA

attire: blue jeans & boots
rsvp: 415.555.5555

Change the font color to match the color of your cardstock.
Print out on white paper and check for mistakes.
Once satisfied with the look and feel of the invite, print on nice white paper.
Use the sheering scissors to cut the invite down to size.
Glue to the cardstock.
Cut the cardstock down to size with the fun scissors.
Slide into an envelope and send.

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Chanel's Barn Bonanza!

FabSugar — Tue, 06 Oct 2009 12:00:22 -0700

Karl does country. It's impossible to guess Karl's next move. And who would have thought it would be to the barn? His Spring collection, replete with stars and spectacles, lightened the mood. The clothes were frilly, feminine, and colorful, adorned with thematic accessories like Chanel clogs, flowers in the hair, and drippy jewels. Prince was there - random - and so were Chanel devotees Rihanna, Claudia Schiffer, Dasha Zhukova, and Clemence Poesy. With Karl playing a part, and Lily Allen serenading, it looked like a thrilling fashion hoedown.

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Hoedown Invite: Step by Step

partysugar — Mon, 29 Sep 2008 10:18:00 -0700

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Come Party With Me: Rehearsal Dinner - Dessert

partysugar — Wed, 27 May 2009 11:30:52 -0700

When planning your rehearsal dinner, take into consideration the theme of the wedding. If you're having a black tie big day, don't host an equally formal rehearsal dinner. Instead throw a laid back luau, festive hoedown, or in the case of my girlfriend, Ronda, a backyard grilled pizza party. Simply put, the rehearsal dinner should not upstage the wedding reception. For this reason, avoid serving cake.

Instead, offer guests a delightfully crisp frosted cookie like these Italian-inspired chocolate hazelnut spiced cookies. They are ideal for a party because they can be made up to four days in advance. Check out the scrumptious recipe when you read more.

Chocolate Hazelnut Spiced Cookies
From Gourmet

Ingredients

For cookies:
1 1/2 cups hazelnuts (9 ounces), toasted , loose skins rubbed off in a kitchen towel while still warm, and nuts cooled completely
3/4 cup sugar
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 tablespoon grated orange zest
3 tablespoons fresh orange juice
1 tablespoon hazelnut-flavored liqueur (preferably Frangelico)
For icing:
1/2 cup confectioners sugar
1/2 cup unsweetened cocoa powder (not Dutch-process)
3 tablespoons water
1 tablespoon hazelnut-flavored liqueur

Directions

Make cookies: Preheat oven to 325°F with rack in middle. Butter a large baking sheet.
Pulse hazelnuts, sugar, flour, cocoa powder, baking soda, salt, cinnamon, and cloves in a food processor until nuts are finely chopped, then add butter and zest and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
Add juice and liqueur and pulse until dough comes together into a ball but is still crumbly. Form level tablespoons of dough into balls and flatten to about 1 1/2 inches in diameter, arranging 1 inch apart on baking sheet.
Bake cookies until puffed and slightly cracked, about 15 minutes. Transfer to a rack to cool completely.
Make icing while cookies cool: whisk together all icing ingredients until smooth.
Dip tops of cooled cookies into icing and transfer to a wax-paper-lined baking sheet. Let stand until icing is set, about 1 hour.

Makes 2 1/2 dozen cookies.

Make ahead: Cookies keep, layered between sheets of parchment paper, in an airtight container at room temperature 4 days.

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What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sat, 04 Oct 2008 09:30:55 -0700

We taste-tested the new Starbucks menu; check out our results!
Get to know all the contestants of Top Chef 5.
Join PartySugar as she sets off to market for a harvest-themed table.
A fish and farm baguette turns out to be one of my favorite creations ever.
For a new twist on the traditional, try green spaghetti and meatballs.
Grab your partner: we planned a hoedown that's worthy of two-stepping to!
Cook with Japanese eggplant while it's in season.
PartySugar continues her adventures in rice with stuffed poblano peppers.