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Come Party With Me: My Half Birthday - The Look

partysugar — Fri, 06 Mar 2009 09:15:46 -0800

Not only am I packing up a delicious spread of food to pair with the fresh oysters of Hog Island, but I'm also bringing a few simple decorations to transform the farm picnic area into a fabulous party zone. For example, a fabric tablecloth in a vibrant print incorporates a touch of elegance to the outdoor location. A single bouquet of tulips adds to the natural oceanside landscape.

Store thick plastic plates, plastic wine glasses, and paper napkins in a festive wicker picnic basket. Don't forget the essential tools for enjoying oysters.

Pack several shucking knives and a pretty platter for displaying the bivalves. Wrap a glass pitcher in towels and a secure in a safe spot until arriving at the picnic table. Once there, fill with the sangria and let the (half birthday) party begin!

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Come Party With Me: My Half Birthday - Drinks

partysugar — Thu, 05 Mar 2009 12:50:18 -0800

Months ago, I ripped this recipe for rose sangria out of Food and Wine magazine. The recipe has haunted me - I've tried to make it several times, but on each occasion, I've run into problems. The first shot I didn't realize the syrup needed a night to macerate. The second try I thought I had Port in my wine rack, but didn't. The third attempt I could no longer find fresh cranberries at the local market. However, I've decided I WILL make it for my half birthday picnic. There is plenty of time between now and then for me to make sure I have all of the necessary ingredients. A batch can be whipped up in advance and kept chilled in a cooler on the ride out to the Hog Island Oyster Company farm.

Besides the sangria, I'll pack beer, water, and champagne. To look at the recipe, read more.

Rosé Sangria With Cranberries and Apples
From Food and Wine

Ingredients

1 cup water
1 cup sugar
1/4 teaspoon crushed red pepper
1 large cinnamon stick
4 allspice berries
3 whole cloves
1 star anise pod
2 cups cranberries
2 Granny Smith apples, diced
One 750-milliliter bottle Spanish rosé
1/3 cup ruby port
1/3 cup Cointreau
1/3 cup cranberry juice
Ice cubes, for serving

Directions

In a saucepan, mix the water, sugar, crushed red pepper, cinnamon, allspice, cloves, and star anise. Simmer the syrup over moderately low heat for 15 minutes.
Strain into a bowl and add the cranberries and apples. Cover and refrigerate overnight.
Strain the fruit, reserving the spiced syrup.
In a large pitcher, mix the rosé with the port, Cointreau, cranberry juice, fruit, and 3/4 cup of the spiced syrup. Refrigerate until chilled, about 1 hour. Serve over ice.

Serves 12.

Make Ahead: the sangria can be refrigerated for up to 6 hours.

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Come Party With Me: My Half Birthday - Dessert

partysugar — Wed, 04 Mar 2009 11:30:11 -0800

If you've been a fan of YumSugar for a while, you'll know that I have a thing for dulce de leche, the thick, milky caramel from South America. From layered cakes to ice cream sandwiches, I'm always looking for new ways to highlight my favorite sweet.

For my half birthday, I'll be experimenting with a recipe for chocolate dulce de leche bars.

A crisp shortbread crust balances out the rich mixture of dulce de leche and chocolate. They're portable, making them perfect for a picnic at the Hog Island Oyster Company. To see the recipe, read more.

Chocolate Dulce de Leche Bars
From Gourmet

Ingredients

For shortbread crust:
1 stick unsalted butter, softened
1/3 cup packed light brown sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
For chocolate dulce de leche:
1 cup heavy cream
1 cup dulce de leche
4 large egg yolks
5 ounces 60%-cacao bittersweet chocolate, finely chopped (preferably in a food processor)

Directions

Make shortbread crust: preheat oven to 375°F with rack in middle. Butter a shallow 9- to 9 1/2-inch square baking pan (1 to 1 1/2 inches deep). Line bottom and 2 sides with parchment paper, leaving an overhang. Butter parchment.
Blend together butter, brown sugar, vanilla, and salt in a bowl with a fork. Sift in flour and blend with fork until a soft dough forms.
Spread dough evenly in baking pan using an offset spatula or back of a spoon, then prick all over with fork.
Bake until golden, 15 to 20 minutes, then cool completely in pan on a rack, about 30 minutes.
Make chocolate dulce de leche: bring cream and dulce de leche to a simmer in a small heavy saucepan, stirring with a wooden spoon until dulce de leche has dissolved.
Whisk together yolks in a bowl, then slowly whisk in hot cream mixture.
Return to pan and cook over medium heat, stirring constantly, until pan is visible in tracks of spoon and mixture registers 170°F on an instant-read thermometer. Remove from heat and whisk in chocolate until melted.
Make bars: pour chocolate mixture over cooled shortbread and chill, uncovered, until cold and set, about 2 hours.
Run a small knife around edges to loosen, then transfer to a cutting board using parchment. Cut with a hot clean knife (dip in hot water and wipe clean between cuts) into 24 bars. Chill until ready to serve.

Makes 24 bars

Make Ahead: Chocolate dulce de leche bars can be chilled in an airtight container up to 1 day.

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Come Party With Me: My Half Birthday - Menu

partysugar — Tue, 03 Mar 2009 09:00:14 -0800

Although some people may find it crazy, I celebrate my half birthday every year - hey, they don't call me PartySugar for nothing! Since a half birthday party should never be more elaborate than your real birthday, I'm hosting an intimate oyster picnic. A group of my closest friends will join me for an afternoon at the Hog Island Oyster Company Farm. The menu consists of all-you-can-eat fresh oysters and several dishes I'll be preparing in advance. A classic mignonette will be delicious spooned on top the oysters. A crisp salad complete with croutons, mushrooms, and arugula is a filling side. The farm has barbecues that are open to the public, so we'll grill up some simple cheese sandwiches.

Salty, garlicky potato chips provide crunch and round out the easy, portable, make-ahead menu. To check out these recipes, read more.

Oysters With Mignonette
From Martha Stewart

Ingredients

2 tablespoons champagne vinegar
1/2 teaspoon very finely chopped shallot
Pinch of coarse salt
1 1/2 teaspoons chopped fresh tarragon
1 dozen fresh oysters, scrubbed, shucked, and left on the half shell

Directions

Stir vinegar, shallot, salt, and tarragon in a small bowl.
Arrange oysters on a bed of crushed ice. Spoon about 1/2 teaspoon mignonette over each, and serve.

Makes 1 dozen.

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Autumn Panzanella
From Michael Chiarello

Ingredients

Croutons:
1/4 cup unsalted butter
12 cups crust-free cubed day-old bread (1/2-inch cubes)*
3/4 cup finely grated Parmesan
Freshly ground black pepper
Dressing:
2 tablespoon unsalted butter
2 yellow onion, coarsely chopped
Sea salt, preferably gray salt
Freshly ground black pepper
6 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
2 tablespoons warm water
Salad:
1/4 cup olive oil
1 pound fresh wild mushrooms, thickly sliced or quartered
2 tablespoons finely minced fresh thyme leaves
2 tablespoons finely minced garlic
Salt and freshly ground black pepper
3/4 cup thinly sliced celery heart (on the diagonal), plus some chopped leaves
1/4 red onion, very thinly sliced onion-soup style
2 ounces baby arugula or spinach leaves
Grated Parmesan

Directions

For the croutons: Preheat the oven to 350 degrees F.
Melt 1/4 cup butter in a large skillet over moderate heat and cook until it foams.
In a large bowl, pour the butter over the 12 cups cubed bread and toss to coat.
Sprinkle with Parmesan and freshly ground black pepper. Toss to season all of the bread.
Transfer the bread to a baking sheet.
Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 15 minutes.
Let cool. Croutons can be made 1 day ahead and stored in an airtight container.
For the dressing: Melt the butter in a small skillet over moderately low heat.
Add the yellow onion and saute until soft, about 15 minutes.
Season with salt and pepper.
Add the vinegar and stir with a wooden spoon to release any browned bits stuck on the bottom of the skillet.
Transfer to a blender or food processor and puree until smooth. With the machine running, slowly add 1/2 cup of the olive oil, then the water.
Transfer to a bowl and season with salt and pepper.
For the salad: Heat a large skillet over high heat.
When hot, add 1/4 cup olive oil.
When the oil begins to smoke, sprinkle in the mushrooms. Don't stir! Let them sizzle until they have caramelized on the bottom, about 2 minutes. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss the mushrooms, reduce the heat to moderate, and continue to cook until well browned.
Stir in the thyme and garlic and cook for about 1 minute to release their fragrance. Season with salt and pepper.
In a large bowl, combine the croutons, the mushrooms, and the onion dressing. Toss well to coat.
Add the celery, red onion, and arugula or spinach and toss again gently.
Taste and adjust the seasoning. Grate fresh Parmesan on top and serve immediately.

Serves 8-10.

Note: For the croutons: use a serrated knife to remove the crust from day-old bread, then switch to a chef's knife to cut the cubes because it doesn't tear the bread. Grate the parmesan finely so that it will stick to the bread better.

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Three-Cheese Grilled Cheese Sandwiches
From Food and Wine magazine

Ingredients

2 slices white bread
Grated Gruyère, fontina and mozzarella cheese
Butter

Directions

Top slices of white bread with a mix of grated Gruyère, fontina and mozzarella cheese. Close the sandwiches and lightly butter the outside of the bread.
Grill over low heat until the cheese is melted and the bread is toasted. Cut into triangles and serve immediately.

Makes 4 triangles.

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Flavored House Made Potato Chips
From Michael Chiarello

Ingredients

Roasted Garlic Spice
8 cloves garlic, sliced very thin
2 teaspoons gray salt
4 black peppercorns
1/2 teaspoon mustard powder
Pinch chili powder
2 bags favorite plain potato chips

Directions

Preheat the oven to 350 degrees F. Place the thinly sliced garlic between some parchment paper on a baking sheet. Bake until the garlic is dry, about 15 minutes. Remove from the oven and cool.
In a grinder add the dried garlic, salt, black peppercorns, mustard powder, and chili powder. Grind them all up.
Preheat oven to 350 degrees F.
Spill 2 bags of chips onto a cookie sheet and put in oven to heat them up. When oil is visible on the chips, take them out of the oven, and sprinkle with the garlic spice. Let them cool and serve.

Serves 8-10.

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A Delicious Dessert: Lemon Ripple Cheesecake

partysugar — Mon, 17 Mar 2008 15:13:31 -0700

At the last minute, I decided not to make the white chocolate-lime cheesecake bars for my half birthday party. Instead, I opted for these lemon ripple bars. Lemon seemed to evoke the flavors of Spring more than lime and white chocolate. I cut them into small, bite-sized pieces and they went like hot cakes at the party!

This easy-to-follow recipe is divine. The crust is flecked with lemon zest and lemon curd is rippled with the creamy cheesecake filling. They are wonderful for a party because you can make them one or two days before the event. For the recipe, read more.

Lemon Ripple Cheesecake Bars
From Food & Wine magazine

Ingredients

Crust
1 cup all-purpose flour
1/4 cup sugar
1 teaspoon finely grated lemon zest
1/8 teaspoon salt
1 stick (4 ounces) unsalted butter, cut into 1/2-inch pieces and chilled
Filling
1 tablespoon plus 2 teaspoons cornstarch
1/2 cup cold water
2 large egg yolks
1 3/4 cups sugar
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon zest
1 1/4 pounds cream cheese, softened
2 tablespoons all-purpose flour
3 large eggs, at room temperature
1/4 cup sour cream
1 teaspoon pure vanilla extract

Directions

Make the crust: preheat the oven to 325°F and position a rack in the center. Butter a 9-inch-square nonstick baking pan.
In a food processor, pulse the flour with the sugar, lemon zest, and salt. Add the butter and pulse until a soft, crumbly dough forms.
Press the dough evenly over the bottom and a scant 1/2 inch up the side of the pan. Bake the crust for 20 minutes, or until golden and firm.
Meanwhile make the filling: in a small bowl, dissolve the cornstarch in the water.
In a medium sauce pan, whisk the egg yolks with 3/4 cup of the sugar and the lemon juice. Whisk in the cornstarch mixture and cook over moderate heat, whisking gently, until the sugar is dissolved and the lemon mixture is hot, about 4 minutes. Boil over moderately high heat for 1 minute, whisking constantly, until the mixture is thick and glossy. Strain the lemon mixture into a heatproof bowl. Stir in the lemon zest and let cool.
In a large bowl, using an electric mixer, beat the cream cheese with the remaining 1 cup of sugar until smooth.
Beat in the flour until blended. Add the eggs, 1 at a time, beating well between additions. Add the sour cream and the vanilla and beat until the batter is smooth. Pour the cream cheese batter over the crust and smooth the surface with a spatula.
Dollop the lemon mixture on the cheesecake batter and carefully swirl it into the batter; take care not to cut into the crust. Use the back of a table knife to gently swirl together the lemon mixture and the cheesecake batter. Take care not to swirl too much each mixture should remain distinct so you have a lovely white and yellow pattern on top.
Bake the cheesecake for about 40 minutes, or until golden around the edge and just set. Run the tip of a knife around the edge to loosen the cheesecake from the side of the pan.
Let cool on a wire rack for 1 hour, then refrigerate the cheesecake until thoroughly chilled. Cut into 16 bars and serve.

Makes 16 large bars.

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Behind the Scenes: My Half Birthday

partysugar — Mon, 17 Mar 2008 06:25:19 -0700

Well, my half birthday party was last Thursday and it was fabulous fun! Since I gave you all of the pre-party details, I thought I'd take you behind the scenes of the sweet soirée. Here's my post-party thoughts, as well as a closer look at the party. Enjoy!

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Come Party With Me: My Half Birthday - The Look

partysugar — Fri, 07 Mar 2008 06:01:31 -0800

With its brick walls, shabby chic chairs, and outdoor smoking cage, the decor at Rye is moody, yet friendly. I'll add my own touches to make the ordinary Thursday feel more like a party. However, I'm not going overboard, I want the look of my half birthday to be simple, yet cool. Faux crocodile paper in magenta doubles as placemats. The snacks are served on large white plastic trays. Clear glass votives sparkle when filled with shiny rhinestones. Nestle the candle carefully on top of the rhinestones. Mini bowls will hold an assortment of pink M&Ms and vases will be filled with pink daffodils.

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Come Party With Me: My Half Birthday - Drinks

partysugar — Thu, 06 Mar 2008 13:28:11 -0800

The best thing about hosting your half birthday party - or any party - at a bar is that you don't have to worry about the drinks! My soirée is at Rye - a bar that specializes in classic cocktails made with fresh and fabulous ingredients. Guests can choose and order what they feel like drinking. Rye offers specialty cocktails, wine, and beer.

I will most likely drink their basil gimlet at the happy hour. A lovely blend of fresh basil and lime, this is a refreshingly light cocktail. To see how it's made, read more.

Basil Gimlet
From Rye in San Francisco

Ingredients

5 basil leaves
1 medium lime
1/2 ounce Simple Syrup
2 1/2 ounces vodka or gin

Directions

Place five basil leaves in a mixing glass. Squeeze the lime into the glass. Press down on the leaves with a muddler and twist 4 to 5 times.
Fill glass three-quarters of the way with ice cubes. Add the simple syrup and vodka or gin.
Give the glass a good shake and strain into a cocktail glass. Float a piece of the muddled basil on the top as a garnish.

Makes 1 drink.

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Come Party With Me: My Half Birthday - Dessert

partysugar — Wed, 05 Mar 2008 09:13:19 -0800

At all of my parties I like to provide guests with a sweet treat even if it is only a small bite. At my half birthday - besides filling bowls with M&Ms which is signature to all my events - I will make one refreshing dessert: white chocolate and lime cheesecake bars.

Instead of cutting the bars into squares, I'll use a cookie cutter to cut out circles making mini cheesecakes. To emphasis the half theme, I will cut the circles in half and serve mini half cheesecakes! For the recipe, read more.

White Chocolate Lime Cheesecake Bars
From Bon Appetit magazine

Ingredients

7 ounces high-quality white chocolate (such as Lindt), chopped, plus white chocolate curls (optional garnish)
27 chocolate sandwich cookies (about 11 ounces)
2-4 tablespoons melted butter
1/2 cup chilled whipping cream
1 8-ounce package cream cheese, room temperature
3 tablespoons sugar
3 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
Lime slices or lime twists (for garnish)

Directions

Line 8x8x2-inch square baking pan with foil, extending over all sides.
Stir chopped white chocolate in small metal bowl set over saucepan of barely simmering water until melted and smooth. Remove bowl from over water.
Finely grind cookies in processor. Add 2 tablespoons melted white chocolate and 2 tablespoons melted butter blend until mixture clumps together, adding more melted butter as necessary to create a crust that will hold together.
Firmly press mixture onto bottom of prepared pan. Chill while making filling.
Beat whipping cream in medium bowl until peaks form. Beat cream cheese, sugar, lime juice, and lime peel in large bowl until smooth.
Beat in remaining melted white chocolate. Fold in whipped cream in 2 additions; spread over prepared crust.
Chill until filling is slightly firm, at least 2 hours.
Using foil as aid, lift cheesecake out of pan. Cut into 9 bars. Garnish with chocolate curls, if desired, and lime slices or twists.

Serves 9.

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Come Party With Me: My Half Birthday - Menu

partysugar — Tue, 04 Mar 2008 08:28:31 -0800

Since I am hosting my half birthday happy hour at a bar that does not serve food, I plan on making some snacks for my friends to enjoy. However, before I thought about the menu, I spoke to the owner of Rye and asked if I could bring in the food. After receiving his permission, I decided to keep things simple and elegant. I won't have access to an oven so the appetizers will be cold or at room temperature. An assortment of half sandwiches - brie and pesto, ham and gouda, shrimp salad - will be served on mini brioche buns.

Other savory bites include roast beef grissini and gruyere thyme crackers. For the recipes to these scrumptious hors d'oeurves, read more.

Roast Beef Grissini
From Food and Wine magazine

2 garlic cloves, thinly sliced
2 tablespoons olive oil
1/2 pound thinly sliced rare roast beef, cut into twenty-four 6-by-1 1/2 -inch strips
Salt and freshly ground pepper
24 arugula leaves, stemmed
8 to 10 grissini (about 1/2 inch thick) or breadsticks, broken into 4-inch lengths
Remoulade Sauce, recipe below

In a small saucepan, cook the garlic in the oil over moderate heat until golden. Using a slotted spoon, discard the garlic slices; let the garlic oil cool completely.
Spread the roast beef strips on a work surface and lightly brush them with the garlic oil; sprinkle with salt and pepper and cover each beef strip with an arugula leaf slightly larger than the strip.
Roll 1 beef strip tightly around 1 end of each breadstick.
Arrange on a platter and serve with the remoulade sauce.

Makes 2 dozen.

Make ahead: the assembled grissini can be refrigerated for up to 1 hour.

Remoulade Sauce
From Food and Wine magazine

1/2 cup mayonnaise
1 hard-cooked egg, finely chopped
2 tablespoons minced gherkins
1 tablespoon plus 1 teaspoon Dijon mustard
1 tablespoon drained finely chopped capers
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon finely chopped dill
2 teaspoons finely chopped chives
1 teaspoon minced garlic
Freshly ground pepper

In a bowl, combine all of the ingredients and refrigerate until chilled or for up to 1 day.

Makes enough for 2 dozen grissini.

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Gruyere Thyme Crackers
From Martha Stewart

1 cup all-purpose flour
1 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
1 1/2 tablespoons chopped fresh thyme, plus extra sprigs for garnish
3 tablespoons chilled unsalted butter, cut into small pieces
1 cup finely grated (2 1/2 ounces) Gruyere cheese
1/4 cup plus 1 tablespoon milk
1 large egg white, lightly beaten

Combine flour, salt, pepper, and thyme in the bowl of a food processor; pulse to combine.
Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. With machine running, add the milk; process until dough comes together and is well combined.
Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices.
Transfer slices to a parchment-lined baking sheet. Dip a sprig of thyme into egg white, and place in center of a cracker slice; repeat with remaining thyme and crackers.
Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool.
Crackers may be made a day ahead and kept in an airtight container at room temperature.

Makes 20 crackers.

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