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Come Party With Me: Bachelorette Party - Dessert

partysugar — Tue, 15 May 2007 14:28:39 -0700

Having a wide assortment of snacks is a great idea for a bachelorette party not only because you have something to munch on while you mingle, gossip, and open gifts, but also so there are leftovers when you come back hungry and tired after a night of dancing and drinking. I'm planning Julie's bachelorette party (no I am not her maid of honor but who ever is should take a look at this week's party!) complete with a strip class and the usual ladies night out revelries. Some of the savory finger foods have meat and others are vegetarian friendly, but one that all the girls will be able to nibble on are the sweet bars I'll be making: a delicious chocolate caramel shortbread bar with three yummy melt in your mouth layers. Even if you aren't hosting a bachelorette party anytime soon, this is a great recipe to have in your repertoire so get reading now and read more

Chocolate Caramel Shortbread Bars
From Joy Of Baking

Shortbread:
3/4 cup (1 1/2 stick) (170 grams) unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
1 1/2 cups (210 grams) all purpose flour
1/8 teaspoon salt
Caramel filling:
1 - 14 ounce (396 grams) can Dulce de Leche or sweetened condensed milk
Chocolate topping:
6 ounces (170 grams) semi-sweet or bittersweet chocolate, cut into pieces
1/2 teaspoon unsalted butter

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Grease with butter (or use a cooking spray) a 9 x 9 inch (23 x 23 cm) pan.
For shortbread: in the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy.
Beat in the vanilla extract. Add the flour and salt and beat until the dough just comes together.
Press onto the bottom of your greased pan and bake for about 20 minutes, or until pale golden in color.
Remove from oven and place on a wire rack to cool while you make the filling.
For caramel filling: if using Dulce de Leche then simply warm the caramel in the microwave or in a heatproof bowl set over a saucepan of simmering water.
If using sweetened condensed milk, pour the milk into a heatproof bowl and place the bowl over a saucepan of simmering water. Cover and cook, over low heat, stirring occasionally, for 45 to 60 minutes or until the milk has thickened and has turned a light caramel color. (You can also do this step in a microwave oven. Place the sweetened condensed milk in a large microwaveable bowl and cook on medium power for about 4 minutes, stirring halfway through baking time. Reduce the power to medium-low and continue to cook for another 8 to 12 minutes, or until the milk has thicken and has turned a light caramel color. Remove from microwave and beat until smooth.)
Remove from heat and beat until smooth.
Pour the caramel over the baked shortbread and leave to set.
For chocolate topping: melt the chocolate and butter either in the microwave oven or in a heatproof bowl set over a saucepan of simmering water.
Pour the melted chocolate evenly over the caramel and leave to set.
Cut the shortbread into pieces using a sharp knife.
Store the shortbread in the refrigerator to keep the chocolate nice and firm.

Makes 16 - 2 inch (5 cm) squares.

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What did you snack on at your bachelorette party? Share with us below!

Come Party With Me: Bachelorette Party - Meaty Appetizers

partysugar — Tue, 15 May 2007 10:01:02 -0700

So you were just asked to be maid of honor at your best friend's wedding and are horrified at the thought of planning her bachelorette party. Well have no fear all this week I'll guide you through the steps of creating a memorable and wonderful send off for your bff. Start by picking a date and sending the invitations. Next decide on the activities (I chose a stripping class and lingerie shower) and plan a menu of delicious appetizers. Earlier today I wrote about the vegetarian friendly finger foods and right now I'll reveal the recipes for the meat-lovers' hors d'oeurves. All of the appetizers are healthy, but a little heavier in order to soak up the large quantities of alcohol that will be consumed during the course of the night. So please read more

Scrumptious Crab & Pork Spring Rolls are the perfectly chic snack for your girlfriends. A French Alsatian Potato and Bacon Tart will round out the menu of savory finger foods.

Crab & Pork Spring Rolls
From Gourmet magazine

1/2 oz dried wood ear mushrooms (about 2)
6 oz ground fatty pork (from shoulder)
1/4 lb jumbo lump crabmeat, picked over
1 whole large egg, lightly beaten, plus 1 large egg yolk, lightly beaten separately
1/4 cup chopped fresh cilantro
1 tablespoon finely grated peeled fresh ginger
1 scallion, finely chopped
2 small garlic cloves, finely chopped
Rounded 1/4 teaspoon salt
30 Vietnamese rice-paper wedges*
About 6 cups peanut or vegetable oil
Special equipment: a deep-fat thermometer
Accompaniment: nuoc cham dipping sauce, recipe below

Cover mushrooms with hot water by 1 inch in a bowl and soak 20 minutes (mushrooms will expand). Drain in a fine-mesh sieve and rinse thoroughly, then drain again. Trim off and discard any hard parts from mushrooms, then finely chop. (You should have about 3 tablespoons.)
Stir together mushrooms, pork, crabmeat, beaten whole egg, cilantro, ginger, scallion, garlic, and salt in a bowl until combined well.
Line a tray with wax paper. Put a double thickness of paper towels on a work surface and fill a shallow baking pan with warm water.
Discard any rice-paper wedges with holes. Soak 1 wedge in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels, arranging it with curved side of wedge nearest you.
Put 1 tablespoon filling in middle of curved side about 1/2 inch from edge and shape filling horizontally into a 2 3/4-inch log. Fold left and right corners of wedge over filling, overlapping slightly and aligning bottom edges. (Wedge will resemble an open envelope.)
Dab top corner with some yolk, then tightly roll up wedge away from you, making sure ends stay tucked inside. (Be sure to roll up wedges tightly or air pockets will prevent rolls from browning evenly when fried.) Put roll, seam side down, on tray and loosely cover with plastic wrap.
Make more rolls in same manner, transferring to tray and arranging 1/2 inch apart. Keep loosely covered until ready to fry.
Heat about 1 inch of oil in a 5- to 6-quart pot over moderately high heat until it registers 365°F on thermometer.
Fry rolls in batches of 5 or 6, keeping rolls apart during first minute of frying to prevent sticking and stirring occasionally, until golden brown and cooked through, 5 to 6 minutes.
ransfer as fried with a slotted spoon to paper towels to drain. (Return oil to 365°F between batches.)

Make ahead: Rolls can be assembled (but not fried) 1 month ahead and frozen on a tray in 1 layer, 1/2 inch apart, about 2 hours, then transferred to an airtight container or sealed plastic bag and kept frozen. Thaw in refrigerator, uncovered, in 1 layer, 1/2 inch apart, then pat dry before frying.

Makes 10 hors d'oeuvre servings.

*Found in Asian markets and at Adriana's Caravan

Nuoc Cham Dipping Sauce
From Gourmet magazine

1 tablespoon sugar
1/4 cup warm water
1/4 cup Asian fish sauce, preferably nuoc mam
2 tablespoons rice vinegar (not seasoned)
3 tablespoons fresh lime juice
1 garlic clove, minced
1 fresh Thai chile (2 to 3 inches; preferably red) including seeds, thinly sliced crosswise

Stir together sugar and water in a bowl until sugar is dissolved. Stir in remaining ingredients and chill, covered, at least 2 hours to allow flavors to develop.
Bring to room temperature before serving (this will take about 1 hour).

Makes about 1 cup.

Make ahead: Sauce can be chilled up to 3 days.

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Alsatian Potato and Bacon Tart
From Food & Wine magazine

6 ounces meaty slab or thick-cut bacon, cut into 1/4-inch pieces
1 medium onion, thinly sliced
1 medium baking potato, peeled and coarsely shredded
2 teaspoons sherry vinegar
2 teaspoons snipped chives
1 teaspoon chopped sage
Salt and freshly ground pepper
1/2 pound prepared pizza or bread dough, thawed if frozen
1/4 cup crème fraîche
1/8 teaspoon freshly grated nutmeg

Preheat the oven to 500°.
In a large, heavy skillet, cook the bacon over moderate heat until lightly browned around the edges, about 3 minutes; drain.
Add the onion to the skillet and cook over moderate heat until lightly browned, about 2 minutes.
Add the potato and cook, stirring, for 3 minutes; add a little water to the pan if the potato begins to stick. Stir in the vinegar, chives and sage and season with salt and pepper; remove from the heat.
On a lightly floured surface, roll out the dough to a 10-by-13-inch rectangle.
Transfer to a lightly floured baking sheet, stretching it back into the rectangle.
Stir the crème fraîche and nutmeg into the potato mixture and spread it over the dough, leaving a 1/2-inch border all around. Scatter the bacon on top. Bake the tart for 12 minutes, or until the edges are browned. Cut into squares and serve hot.

Make ahead: The tart can be baked earlier in the day; reheat before serving.

Makes about 24 squares.

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Wondering what sweet treat I'll be serving alongside all these savory appetizers? Come back this afternoon to see my serving suggestion.

Come Party With Me: Bachelorette Party - Vegetarian Appetizers

partysugar — Tue, 15 May 2007 05:58:30 -0700

Although you might not generally associate food with a bachelorette party, I can't plan a party (no matter what kind) without offering guests a little something to snack on. The bachelorette will be no different and I'm making an assortment of tasty finger foods for the gals to munch on throughout the afternoon. Following the details on the invitation, Julie's gal pals will be arriving at 5 pm. A stripper will be giving an informal dance class at 6 so the girls will have time to snack before and after the class. As heavy drinking is most likely a part of the night, my appetizers are heavy on dough, cheese, and yummy fillings. I'll start with 2 vegetarian bites (that can both be made in advance!): creamy mushroom phyllo triangles and Greek cheese squares. To get the recipes, read more

Creamy Mushroom Phyllo Triangles
From Cooking Light magazine

3/4 cup dried porcini mushrooms (about 3/4 ounce)
1 pound button mushrooms
1 large onion, cut into 1-inch pieces (about 8 ounces)
2 tablespoons olive oil
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
6 ounces 1/3-less-fat cream cheese
1/2 cup finely chopped flat-leaf parsley
24 (18 x 14-inch) sheets frozen phyllo dough, thawed
Olive oil-flavored cooking spray

Cover porcini mushrooms with boiling water in a bowl. Let stand 1 hour. Drain well; chop.
Place half of button mushrooms in a food processor; pulse 8 times or until finely chopped. Remove from processor.
Repeat procedure with remaining button mushrooms.
Add onion to processor; pulse 8 times or until finely chopped.
Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 5 minutes.
Add button mushrooms; cook until mushrooms are tender and liquid evaporates (about 10 minutes).
Stir in porcini mushrooms, oregano, salt, pepper, and nutmeg; cook for 2 minutes.
Remove from heat. Add cheese; stir until cheese melts. Stir in parsley.
Preheat oven to 375°.
Place 1 phyllo sheet on a large cutting board or work surface (cover remaining phyllo to prevent drying). Cut sheet in half lengthwise; lightly coat with cooking spray. Fold each phyllo piece in half lengthwise to form a (3 1/2-inch-wide) strip.
Spoon a level tablespoon of mushroom mixture onto 1 short end of each strip, leaving a 1-inch border. Fold 1 corner of edge with 1-inch border over mixture, forming a triangle; continue folding back and forth into a triangle to end of strip.
Repeat procedure with remaining phyllo, cooking spray, and mushroom mixture.
Place triangles, seam side down, on baking sheets coated with cooking spray. Lightly coat tops with cooking spray.
Bake at 375° for 20 minutes or until golden. Serve warm.

Makes 48 triangles.

Make ahead: Assemble and freeze up to two weeks before the party. Don't thaw the triangles before baking; just add seven minutes to the baking time.

NUTRITION PER SERVING CALORIES 49(37% from fat); FAT 2g (sat 0.8g,mono 1g,poly 0.2g); PROTEIN 1.5g; CHOLESTEROL 3mg; CALCIUM 7mg; SODIUM 97mg; FIBER 0.5g; IRON 0.6mg; CARBOHYDRATE 6.2g

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Greek Cheese Squares
From Suite 101

1/2 cup unsalted butter, softened
1/2 cup extra-virgin olive oil
1/3 cup plus 2 tablespoons whole milk
1 1/2 teaspoons baking powder
1 cup crumbled feta cheese
2 cups flour

Preheat oven to 350 degrees Fahrenheit. Grease a jelly roll pan or large baking sheet and set aside. (Ideally the pan should be 10x10 inches, but use whatever is on hand or a combination of pans.)
In a large bowl, beat the butter with an electric mixer until light and fluffy.
Add olive oil and beat on low for two minutes.
Add milk, baking powder, and cheese; beat for one minute more. Add half of the flour and beat until smooth.
Add the second cup of flour and mix dough by hand until smooth. Knead dough for three to five minutes.
Spread the soft dough evenly over prepared pan. Dough should be about 1/8-inch thick. Using a sharp knife, cut through the dough to create 1-inch squares.
Bake in the preheated oven for 20-25 minutes, or until tops are golden brown. Remove from the oven and allow to cool completely on wire racks.
Store in airtight containers for up to 10 days.

Makes about 100 squares.

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Be sure to check back later today for the rest of the menu!