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Come Party With Me: Hanukkah Luncheon - The Look

partysugar — Fri, 30 Nov 2007 05:58:31 -0800

For Hanukkah, create a decadent and celebratory look with tons of silver and blue. Since this is a late lunch, start by dressing the table. A beautiful, silver silk tablecloth is a wonderful foundation to build upon. Add a dark blue runner, silver plates, and a pewter menorah with Hanukkah taper candles. Serve the cocktails in a blue-hued martini glass. Decorate the room with wreaths made from metallic ornaments. Fill navy vases with white and baby blue flowers and place attractively around the room. Write each guest's name on a piece of silver ribbon. Wrap the ribbon around a bag of chocolate coins and place on each plate so guests know where to sit.

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Come Party With Me: Hanukkah Luncheon - Drinks

partysugar — Thu, 29 Nov 2007 12:27:19 -0800

Unlike Passover, it's not traditional to consume kosher beverages on Hanukkah. If you prefer to serve a kosher drink, stock up on He'Brew, the well-made Jewish beer.

Other than that, offer guests wine and a signature cocktail. An unusual wine like an Argentine Malbec pairs nicely with brisket. Since this is a celebration, pour another wine for dessert. A sparkling wine, dessert wine, or sweet Riesling are prefect for preparing the sufganiyot. Don't overlook water, sparkling apple cider, and grape juice.

As the guests arrive, get the party started with a round of blue ginger gimlets. This twist on the classic cocktail is light and refreshing. For the recipe that will have you saying cheers, read more

Blue Ginger Gimlet
From Ming Tasi

27 oz. (3 1/4 cups plus 2 tbsp.) sweet-and-sour mix
6 1/2 oz. (3/4 cup plus 1 tbsp.) freshly squeezed lime juice (from about 6 medium limes)
26 1/2 oz. (3/4 cup plus 1 tbsp.) ginger syrup, recipe below
40 oz. (5 cups) vodka, well chilled
Lime wedges, for garnish (from about 3 medium limes)

In large pitcher, stir together sweet-and-sour mix, lime juice, and ginger syrup. Cover and refrigerate until ready to use. Gimlet mix can be refrigerated up to 2 hours. When ready to serve, shake each cocktail to order.
In chilled cocktail shaker, combine 2 oz. gimlet mix, 2 oz. vodka, and 3 to 4 ice cubes. Shake well and strain into chilled martini glass.
Garnish with lime wedge and serve.

Makes 20 drinks.

Ginger Syrup
7 3/4 cups (about 4 lbs.) sugar
4 1/2 cups fresh ginger, peeled and cut into 1/8 in. slices (about 3 large hands)

In medium saucepan over high heat, combine 4 1/2 cups water, sugar, and ginger and bring to a boil. Reduce heat to low and simmer, uncovered until syrupy and reduced by half, about 40 to 45 minutes.
Strain into medium bowl, cover with plastic, and refrigerate until cool, about 1 hour.

Makes about 27 oz.

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Come Party With Me: Hanukkah Luncheon - Menu (Dessert)

partysugar — Wed, 28 Nov 2007 12:13:38 -0800

Follow up a traditional late lunch menu with an equally classic dessert. Start by filling bowls with gelt, the chocolate candy coins consumed on and around Hanukkah.

Next, invite guests to join you in the kitchen to help finish a batch of sufganiyot. Prepare the dough before the party. Allow different people to deep fry the doughnuts while others coat with sugar or fill with jelly. Discuss the importance of the long-lasting temple oil in the celebration of Hanukkah while you are at it!

For the recipe to this tasty dessert, read more

Sufganiyot
From Martha Stewart

2 tbsp. active dry yeast
1/2 cup warm water, (100°F to 110°F)
1/4 cup plus 1 tsp. sugar, plus more for rolling
2 1/2 cups all-purpose flour, plus more for dusting
2 large eggs
2 tbsp. unsalted butter, room temperature
1/2 tsp. freshly grated nutmeg
2 teaspoons salt
3 cups vegetable oil, plus more for bowl
1 cup seedless raspberry jam

In a small bowl, combine yeast, warm water, and 1 tsp. sugar. Set aside until foamy, about 10 minutes.
Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms.
On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.
On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2-1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.
In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370°.
Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds.
Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.
Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnut.

Makes 20.

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Come Party With Me: Hanukkah Luncheon - Menu

partysugar — Tue, 27 Nov 2007 08:28:30 -0800

For Hanukkah this year, switch things up and invite friends and family over for a late lunch instead of the expected dinner. It gets dark early, so serve a hearty, traditional meal. Get the party started with slices of a provencal vegetable tart.

After guests have had plenty of time to mingle, light the candles and ask them to join you at the table. Offer a selection of classic dishes like potato latkes with applesauce, brisket with dried apricots, and sautéed onion kasha with bowties. To make these delicious recipes for your Hanukkah celebration, read more

Provencal Vegetable Tart
From Fine Cooking

For ratatouille topping:
1 lb. eggplant (1 medium globe), peeled and cut into 1/2-inch chunks (about 3-1/2 cups)
Kosher salt
9 Tbs. extra-virgin olive oil
8 oz. onion (1 medium), thinly sliced (about 2 cups)
2 tsp. chopped fresh thyme
1 lb. red bell peppers (2 medium), peeled (as much as possible with a vegetable peeler; serrated works best), cored and cut into 3/4-inch pieces
2 tsp. chopped fresh rosemary
1 lb. zucchini (3 or 4 small), halved lengthwise and cut into 1/8-inch-thick half-moons (about 3 cups)
1/4 cup chopped garlic (6 to 8 large cloves)
1 lb. tomatoes (2 medium), peeled (with a serrated vegetable peeler; otherwise, skip the peeling), cored, and cut into 1-inch chunks (about 3 cups)
1 Tbs. fresh lemon juice
1 tsp. finely grated lemon zest
Few drops hot sauce
2 Tbs. thinly sliced fresh basil (a chiffonade)
2 Tbs. roughly chopped fresh flat-leaf parsley
1 Tbs. thinly sliced fresh mint (a chiffonade) (optional)
For tart assembly:
1 9-1/2x9-1/2-inch sheet puff pastry, fully thawed if frozen (thaw overnight in the fridge if possible)
Flour, for rolling
8 oil-packed anchovy fillets, drained and chopped
1 to 1-3/4 cups Sautéed Ratatouille
1/3 cup crumbled feta
2 Tbs. roughly chopped fresh flat-leaf parsley (optional)

Toss the eggplant with 1 tsp. kosher salt in a colander and let sit in the sink or over a bowl while you prepare the other vegetables.
In a large (12-inch) skillet, heat 1 Tbs. of the oil over medium heat. Add the onion, the thyme, and 1/4 tsp. kosher salt. Cook, stirring occasionally, until very soft and deep golden brown, 15 to 20 min. Scrape into a clean colander or large strainer that's set over a bowl to catch the juices.
In the same skillet, heat another 3 Tbs. oil over medium-high heat. Add the bell peppers and 1/4 tsp. kosher salt. Cook, stirring occasionally, until they start to soften and get browned around the edges, about 5 min. Add the rosemary, lower the heat to medium, and cook, stirring occasionally, until they're extremely soft and sweet, another 10 to 15 min. Gently fold into the onions in the colander.
Heat another 1 Tbs. oil over high heat, and as soon as you see the first hint of smoke, add the zucchini and 1/4 tsp. kosher salt. Shake and stir to distribute the zucchini slices evenly in the pan so they all get browned. Cook over high heat until tender and nicely browned on both sides, 5 to 7 min. Add to the colander and gently fold with the onions and peppers.
Dump the eggplant onto some paper towels, and pat to blot up surface water. Heat 3 Tbs. olive oil in the skillet over high heat, add the eggplant (no additional salt), and shake and stir to distribute the cubes evenly in the pan so they all get browned. Cook over high heat until lightly browned on several surfaces, about 5 min, and then lower the heat to medium. Cook until the eggplant is very tender--not at all al dente--another 13 to 15 min. Fold into the other vegetables.
Add the remaining 1 Tbs. olive oil to the pan and heat over medium-high heat. Add the garlic and let sizzle for about 30 seconds, then add the tomatoes and all their juices and 1/4 tsp. kosher salt. Cook until the tomatoes collapse slightly and the juices thicken and darken a bit, 3 to 5 min. As you're cooking, scrape the bottom of the pan to deglaze all the cooked-on vegetable juices. Add to the colander, scraping out all the juice from the skillet, and fold everything together.
Now let the vegetables sit in the colander for 15 to 20 min. At that point, you should have around 1/2 cup liquid in the bowl. Pour it into a small saucepan, heat until gently boiling, and boil until the liquid is reduced to about 1/4 cup. The flavor should be very bright and intense. Add the lemon juice, lemon zest, and a few drops of the hot sauce to taste. Fold this glaze into the vegetables, along with the basil, parsley, and mint (if using). Taste for salt and add more if needed.
Heat the oven to 425°F. Lightly flour a work surface, lay the sheet of pastry out, and gently roll until it measures about 11 x 15 inches. Slide the pastry onto a baking sheet. Prick the pastry all over with a fork, at about 1-inch intervals.
Gently stir the anchovies into the ratatouille. Spread the ratatouille over the pastry, to within an inch of the the borders. Distribute the feta over the tart.
Bake in the heated oven until the pastry is puffed and browned (including on the bottom), 18 to 25 min. Slide onto a cutting board, sprinkle with the parsley, and cut into squares or strips. Serve warm or at room temperature.

Serves 8.

Make ahead: The ratatouille can be made in a day before the tart is assembled.

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Crispy Potato Latkes
From Food & Wine magazine

2 pounds baking potatoes-peeled, halved and sliced on a turning slicer or shredded
1 medium onion, coarsely grated
6 tablespoons all-purpose flour
2 large eggs, beaten
Salt and freshly ground pepper
1/2 cup vegetable oil

In a bowl, mix the potatoes, onion, flour and eggs; season well with salt and pepper.
In a skillet, heat 1/4 cup of the oil until shimmering.
Drop about 1/2 cup of the latke mixture into the skillet and spread it slightly. Repeat to make 2 more latkes. Cook over moderately high heat until browned on the bottom, about 7 minutes.
Turn and cook until browned, about 4 minutes. Transfer to a paper towel.
Make 6 more latkes, using the remaining oil and potato mixture. Season with salt and pepper and serve hot.

Makes about 9 latkes.

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Brisket with Dried Apricots, Prunes, and Aromatic Spices
From Bon Appetit magazine

2/3 cup quartered dried apricots (about 4 ounces)
9 large garlic cloves
31/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
1 4 1/2- to 5-pound flat-cut beef brisket
3 tablespoons olive oil
4 cups chopped onions
2 medium carrots, coarsely chopped
1 tablespoon minced peeled fresh ginger
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1 cup dry red wine
3 cups homemade beef stock or canned low-salt beef broth
2/3 cup pitted prunes, quartered
Chopped fresh cilantro

Combine 1/3 cup apricots, 3 garlic cloves, 1 teaspoon cumin, salt, cinnamon, and 1/4 teaspoon pepper in processor. Using on/off turns, chop to coarse puree.
Using small sharp knife, make 1/2-inch-deep slits all over brisket. Set aside 1 tablespoon apricot mixture. Press remaining apricot mixture into slits.
Position rack in bottom third of oven and preheat to 300°F.
Heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle brisket all over with salt and pepper. Add brisket to pot and sauté until brown, about 5 minutes per side. Transfer to plate, fat side up; spread with reserved 1 tablespoon apricot mixture.
Add onions to same pot. Sauté over medium-high heat 5 minutes. Add carrots, ginger, coriander, cayenne pepper, remaining 6 garlic cloves and 2 1/2 teaspoons cumin; sauté 3 minutes. Add wine and boil until reduced almost to glaze, stirring up any browned bits, about 5 minutes.
Return brisket to pot. Add stock and bring to simmer. Spoon some of vegetable mixture over brisket.
Cover pot and place in oven. Roast brisket 2 1/2 hours, basting every 30 minutes with pan juices. Add prunes and remaining 1/3 cup apricots. Cover; roast until brisket is tender, about 30 minutes longer.
Cool brisket uncovered 1 hour. Chill uncovered until cold, then cover and keep chilled overnight.
Spoon off any solid fat from top of gravy; discard fat. Scrape gravy off brisket into pot. Place brisket on work surface. Slice brisket thinly across grain.
Bring gravy in pot to boil over medium-high heat. Boil to thicken slightly, if desired. Season gravy with salt and pepper. Arrange sliced brisket in large ovenproof dish. Spoon gravy over. Cover with foil. (Can be made 2 days ahead; refrigerate.)
Rewarm covered brisket in 350°F oven about 30 minutes (or 40 minutes if chilled). Sprinkle with cilantro and serve.

Serves 8.

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Sauteed Onion Kasha and Bowties
From Dave Lieberman

2 tablespoons vegetable oil
2 medium onions, chopped
1 cup bowties, cooked (farfalle)
Reserve 1 cup pasta water, for tossing
Cooked kasha (buckwheat), recipe follows
Salt and freshly ground black pepper
1/2 cup chopped fresh parsley leaves, for garnish

In a large saute pan, heat the oil over medium heat and cook onions until tender and golden, about 10 minutes.
Toss with bowties, reserved pasta water, kasha, and salt and pepper to taste. Toss in parsley.

Serves 4-6.

For the Kasha:
1 cup uncooked kasha
2 cups water

In a small sauce pan over medium heat, combine kasha and water.
Cover and cook for 10 minutes.

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Come Party With Me: Hanukkah Luncheon - Invite

partysugar — Mon, 26 Nov 2007 14:27:18 -0800

I can't believe that Thanksgiving is already over. Now that the big meal has been eaten, it's time to start planning holiday parties! To kick off our holiday coverage, I am putting together a Hanukkah party. Instead of the traditional dinner, my party is a late lunch consisting of a delicious and hearty menu. But before I get carried away with menu planning, I have to send the invites. Download our Hanukkah festival of lights invite or make one like the dreidel shaped invite - it doubles as a festive decoration! - seen here. To see how I made it, read more

To make a similar style invite you will need:

cardstock in two different tones
glitter
glue
old newspaper
pencil
foil
scissors
hole punch
ribbon
computer and printer
menorah image
dreidel template

To assemble the invite:

Start by creating a new Word document on the computer. Drag the menorah image into the document. Arrange the text around the menorah. Include all of the details of the party. On mine, I used Monotype Corsiva in size 16, text color navy blue and wrote the following message:

You’re Invited…

Please join me for a late lunch
to celebrate Hanukkah
Saturday, December 10, 2007
2:00 in the afternoon

PartySugar’s House, San Francisco
Rsvp 415.555.5555

Print out a test copy and check spelling and grammar. Once satisfied with the look of the invite print out on the cardstock. I used a sparkling silver cardstock for mine. Set aside.

Using the dreidel template, trace the shape onto the cardstock and cut the invite and the backing cardstock down to size.

Cut the foil down to the same shape as the dreidel. Cut into strips.

Place the backing dreidel on a surface covered with newspaper. Tape several strips of foil to the newspaper covering part of the dreidel.

Brush the glue on, covering both the foil and dreidel.

Sprinkle the glitter over the top and shake to remove excess. Let the glitter dry.

Remove the foil. Punch a hole in the top corner of both sides of the invite.

Slide the ribbon through the hole and wrap around the top of the dreidel. Tie a knot to create a loop so guests can later use the invite as a decoration if desired.

Gently place in an envelope, address in your best handwriting, and send to the guests.

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