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Come Party With Me: Pool Party - The Look

partysugar — Fri, 11 Jul 2008 13:00:43 -0700

Make the outdoor area surrounding your pool as lush, clean, and comfortable as possible for the pool party. Set up a picnic table and plenty of lounge chairs. Stack folded beach towels on the chairs and let guests use them at their leisure. Stick tiki torches in the ground along walkways. Serve the drinks in plastic cups (with palm tree swizzle sticks) and the food on plastic plates. Place a rock on paper napkins so they don't blow into the pool. Arrange colorful bouquets of flowers in pretty blue vases.

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Come Party With Me: Pool Party - Drinks

partysugar — Thu, 10 Jul 2008 12:15:51 -0700

When hosting a pool party, stock up on plenty of ice and water to ensure that guests stay hydrated. For easy access, place coolers around your backyard and fill with refreshments.

Since beer bottles inevitably get broken at any party, purchase beer cans and plastic bottles. Barefoot guests won't have to worry about stepping on glass shards.

Offer one fresh-fruit cocktail. This recipe for pineapple mango rum cocktails is cool and delicious. To learn how to make it, read more.

Pineapple and Mango Rum Cocktails
From Martha Stewart

Ingredients

2 1/2 small ripe mangoes, peeled and cubed (about 2 cups), plus 1/2 mango cut into slices with skin, for garnish
4 ounces best-quality golden rum
4 cups fresh pineapple juice (from a 4 1/2-pound pineapple)
Fresh tropical fruit, such as dragon fruit and star fruit, for garnish

Directions

Puree mangoes, rum, and 1/2 cup water in a blender.
Pour 2 ounces puree into each of six 12-ounce glasses.
Fill glasses with ice, and top off with pineapple juice. Garnish with tropical fruit.

Serves 6.

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Come Party With Me: Pool Party - Dessert

partysugar — Wed, 09 Jul 2008 15:00:57 -0700

Although I love a decadent chocolate cake, there is no place for rich desserts at a pool party. Guests will be in swimsuits, so serve something that's refreshing, cold, and not too sweet.

These sangria popsicles are a delicious grownup treat. Made with white wine, rum, pineapple chunks, and fresh orange juice, they're the perfect pool party crowd pleaser.

For the recipe, read more.

Sangria Popsicles
From Everyday With Rachael Ray magazine

Ingredients

1/3 cup granulated sugar
1/4 teaspoon ground ginger
Zest of 1/2 lime
3 cups fresh pineapple chunks (about 1 pound)
2 dried star anise pods
1½ tablespoons white rum
Juice of 2 to 3 oranges (2/3 cup)
2½ cups dry white wine

Directions

Heat a nonstick skillet over medium-high heat.
In a medium bowl, combine the sugar, ginger and lime zest. Add the pineapple and toss.
Scrape the pineapple into the skillet, add the star anise and cook, without stirring, until the pineapple caramelizes, 5 minutes.
Stir in the rum and let the alcohol burn off, about 3 minutes.
Remove from the heat and stir in the orange juice, scraping the bottom of the pan; let cool.
Discard the anise. Puree the fruit mixture in a blender.
Stir in the white wine and pour the mixture into icepop molds. Freeze until solid, about 4 hours.

Makes 12 popsicles.

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Come Party With Me: Pool Party - Menu

partysugar — Tue, 08 Jul 2008 07:45:42 -0700

When planning a menu for a pool party, select a variety of cold and hot (preferably grilled) dishes. Serve small, light bites buffet-style all day, replenishing plates as they go empty.

Offer guests a cool treat the moment they arrive in the form of watermelon wedges with lime ice. Served with tortilla chips, shrimp and avocado ceviche make a nice alternative to classic guacamole.

Skewered hot dogs with toasted croissants and spicy, cold gazpacho round out the menu. For these delicious recipes please, read more.

Lime Ice on Watermelon
From Gourmet magazine

Ingredients

1 1/4 cups lime sugar, recipe below
1 1/2 cups granulated sugar
2 1/4 cups water
4 whole star anise (optional)
1 3/4 cups fresh lime juice (10 limes)
1/2 chilled watermelon, cut into slices or wedges

Directions

Boil sugars, water, and star anise, stirring, until sugars are dissolved.
Pour syrup through a fine sieve into a bowl, discarding solids. Cool syrup.
Stir in lime juice.
Freeze in a 13- by 9- by 2-inch glass dish, stirring occasionally with a fork, until liquid is frozen and granular, about 6 hours.
Serve lime ice on watermelon.

Serves 8.

Make ahead: lime ice may be made 2 days ahead and kept frozen, covered.

Lime Sugar

6 limes
2 1/4 cups sugar*

Remove zest from limes in strips with a vegetable peeler and cut away any white pith from zest (pith imparts a bitter flavor).
Chop zest (about 1/2 cup), then grind in a food processor with sugar until mixture is pale green with bits of zest still visible.

Makes about 3 cups.

Make ahead: lime sugar may be made 3 days ahead and kept, chilled, in an airtight container.

*The sugar becomes aerated in the food processor; do not pack when measuring.

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Shrimp and Avocado Ceviche
From Martha Stewart

Ingredients

4 limes
2 pounds medium shrimp
1/4 cup (about 3 limes total) freshly squeezed lime juice
6 scallions, trimmed and finely chopped
2 to 4 Serrano chiles, finely chopped
1/4 cup cider vinegar
2 teaspoons finely chopped fresh thyme
1 teaspoon dried oregano, preferably Mexican
2 large ripe avocados, peeled, pitted, and diced
1/4 cup finely chopped fresh cilantro
2 teaspoons salt
Tortilla chips, for serving

Directions

Fill a large pot with 1 quart water. Cut 4 limes in half, and squeeze their juice into pot; add lime halves. Bring to a boil, then turn off heat; let mixture steep about 10 minutes. Return to a boil.
Add shrimp to pot. As soon as water returns to a rolling boil, pour shrimp mixture into a colander; discard cooking liquid and limes.
Return shrimp to pot; cover, and let stand 15 minutes.
Transfer shrimp to a baking sheet and spread them out; let stand until cool enough to handle.
Peel and devein shrimp, and cut into thirds. Transfer to a medium bowl; stir in 1/4 cup lime juice and the scallions, chiles, vinegar, thyme, and oregano. Let stand at room temperature 1 hour, stirring occasionally.
When ready to serve, stir avocados, cilantro, and salt into shrimp mixture. Serve with tortilla chips.

Serves 8 to 10.

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Hot Dogs on Grilled Croissants
From Food and Wine magazine

Ingredients

1 tablespoon plus 1 teaspoon honey
1 tablespoon plus 1 teaspoon sherry vinegar
6 cups finely shredded green cabbage (from 1/2 small head)
3 fresh red chiles such as Fresno, seeded and thinly sliced
Salt
2 tablespoons unsalted butter, softened
2 tablespoons Dijon mustard
4 croissants, split but still attached on one side
4 large hot dogs
2 tablespoons ketchup
1 tablespoon soy sauce
1/2 teaspoon vegetable oil
1 large garlic clove, minced

Directions

In a large bowl, stir the honey with the sherry vinegar until the honey is dissolved. Add the shredded cabbage and red chiles, season with salt and toss. Let stand until the cabbage is slightly softened, tossing a few times, about 15 minutes.
Meanwhile, in a small bowl, blend the butter and the mustard. Gently spread the cut sides of the croissants with the butter.
Light a grill. Thread each hot dog lengthwise onto a thick metal or wooden skewer. With a small, sharp knife, make cuts at an angle in 3 rows down each hot dog, about 1/2 inch apart, cutting partway into the hot dog. The cuts should look like rounded half circles. Lightly run the knife down the center of the cuts to halve the half circles.
On a large plate, mix the ketchup with the soy sauce, oil and garlic. Turn to coat each hot dog with the mixture.
Grill the croissants over high heat, cut side down, until toasted, about 30 seconds. Turn and grill the other side for about 10 seconds.
Grill the hot dogs over high heat all over, until nicely charred and the cuts open up, about 2 minutes total; the hot dogs should resemble pine cones.
Mound the cabbage salad on one half of each croissant, set the hot dogs on top and serve.

Serves 4.

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Gazpacho
From Whole Foods

Ingredients

3 pounds ripe tomatoes, cored and cut into large chunks
1 large cucumber, peeled, seeded and cut into large chunks
1 small yellow onion, peeled and cut into large chunks
1 red bell pepper, seeded and cut into large chunks
1 mild green chile pepper or jalapeño, seeded and cut into chunks
2 cloves garlic, cut into chunks
water, if needed
3 tablespoons freshly squeezed orange or pineapple juice
1/2 teaspoon sea salt

Directions

Place tomatoes, cucumber, onion, red bell pepper, green chile pepper and garlic in a large bowl.
In batches, puree vegetables in a blender or food processor until smooth, adding a little water if mixture seems too thick. Strain each batch through a medium sieve to remove peel and seeds.
Whisk in the orange or pineapple juice along with the salt. Chill well before serving.

Serves 4.

Nutrition Info: Per serving (About 17oz/490g-wt.): 100 calories (10 from fat), 1g total fat, 0g saturated fat, 4g protein, 22g total carbohydrate (6g dietary fiber, 14g sugar), 0mg cholesterol, 320mg sodium

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Come Party With Me: Pool Party - Invite

partysugar — Mon, 07 Jul 2008 10:15:44 -0700

Two of my girlfriends are celebrating their half birthdays this month, so I'm planning a pool party to honor the occasion. It's going to be a fabulous fiesta filled with sun, swimming, and serious eats. All this week I'll feature my best pool-party ideas so feel free to use them to host your own perfect pool party. When hosting a party in the Summer, it's best to give your guests an advance notice of the event, so send invitations as soon as you have the date selected. To learn how I made the easy invites seen here, read more.

To make a similar invite you will need the following supplies:

image of a pool
colored cardstock
scissors
glue
computer and printer

To make the invite:

Drag the image into Photoshop or Microsoft word. Insert a text box on top of the image and write out the details of the party. For my invite, I used the font Dakota in size 14 to write this message:

It’s time to jump into summer!
Please help us celebrate
the half birthdays of
Emily and Katie

Saturday, July 19, 2008
2:00 in the afternoon

Katie’s parents' house,
Petaluma, CA
regrets only 415.555.5555

Check for grammar and spelling invites. Print out on plain paper and cut down to size.

Mount on the colored cardstock and cut down to size.

For this type of invite there are several sending options: you can slide into an addressed envelope, upload the invite image to your favorite online invitation service (evite, pingg), or add as an attachment to a regular email.

View 9 Photos ›

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The How-To Lounge: Dressing for your Pool Party

DearSugar — Fri, 13 Jul 2007 10:00:00 -0700

Dear Sugar--

My husband and I are hosting our first pool party/BBQ and I don't know what to wear. I want to be comfortable, glamorous, and classy. Any suggestions?

To see my advice in this special edition of The How-to Lounge, click here to read more

As the host of the party, you will no doubt be running around, making sure your guests are happy, so comfort should be your most important requirement
Being comfortable doesn't mean you have to sacrifice style! Start out with a secure bathing suit. You will most likely be serving your guests, or at least moving around and socializing, so be sure your bikini or one piece fits properly -- no Tara Reid moments at your own party please!
Summer pool parties make me think of color. If you want to stay a little more covered up in front of your guests, throw on a bright sarong or a colorful printed free flowing sun dress. If you are worried about getting burned, use an Indian inspired caftan as a cover-up
If you are serving drinks and food in glass (I recommend plastic or paper wear), don't go barefoot. Havaianas make comfortable, bright flip flops in a large array of colors, or other shoes are a cute platform or espadrille sandal -- whatever is more comfortable for you
Since you no doubt want to be the hostess with the mostess, I don't blame you for wanting to be glamorous! BBQ's and pool parties are generally a casual affair, but adding some sparkle to your outfit won't hurt anyone, will it?! Wear a pair of gold hoop earrings, or a long, layering necklace, even some gold or colorful bangles to dress up your swimsuit or cover up
Hats are a great way to look classy while hanging out poolside. Choose a straw hat with a big floppy brim in order to protect you against a sunburn while still looking chic and stylish

I look as summer as an excuse to break out all my feminine dresses and skirts, but if you prefer shorts or flowy pants, those will work for any pool party or BBQ just the same. For some fashion tips from my friend FabSugar, check out her Fab Finding Follow Up: Pool Par-tay, and for your complete pool party planning guide, check out what YumSugar has up her sleeve. Have fun!

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Come Party With Me: Pool Party - The Look & Music

partysugar — Fri, 13 Jul 2007 06:01:39 -0700

Create a glamorous outdoor look for your pool party by incorporating organic, earthy blues and greens jazzed up with splashes of bright summer colors. Arrange patio furniture so that one area is about tanning/reading and another about lounging/chatting. Cover the chaises with striped beach towels and place brightly colored green cushions on top. Use large umbrellas to add shade for those who wish to stay out of the sun and be sure to fill small bowls next to the appetizer spread with tubes of sunscreen. For extra excitement, leave water balloons at the bar near a sink to encourage a water fight among guests! A plastic blue serving bowl and plastic cups ensure that there is no broken glass. Instead of serving the food on regular old paper plates, purchase disposable bamboo plates. Cover the tables with a fun floral fabric and stack napkins of the same style fabric near the plates.

For music, select a playlist of fun, upbeat songs. Attending a pool party this summer and don't know what to wear? My gal DearSugar tells you gal how to dress for one so check out her tips.

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Come Party With Me: Pool Party - Drinks

partysugar — Thu, 12 Jul 2007 07:01:38 -0700

At an outdoor party during the day, it's important to supply guests with lots of water to stay hydrated. Of course as this is a party, so beer, wine, and a special summer punch will also be on the menu. Steer clear from serving bottled beer to ensure that no bottles get broken and no bare feet get cut. Set up the bar as far away from the pool/lounging area as possible - preferably in a shady spot - to create a flow of people and allow room for relaxing away from the drinks. Get lots of ice to maintain the drinks temperature. Chill white wine in ice buckets with rock salt for maximum coldness. Purchase plastic cups for the punch. Make two versions of the punch, one with alcohol and the other without. Distinguish the difference between the two by making a clearly visible sign or put orange slices in one and lemon slices in the other and explain to guests the significance of the garnishes. Add rum to the punch to carry over the flavors from the piña colada granitas. To take a look at the summer punch recipe, read more

Vanilla Citrus Punch
From Art Smith

3 cups fresh orange juice
1 orange, sliced
1 cup fresh or unsweetened canned pineapple juice
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
1 whole vanilla bean
1 1/2 cups ginger ale or club soda, chilled
2 cups (+ more taste to your liking) dark rum, optional

Combine all the juices and rum if using in a large pitcher.
Split the vanilla bean lengthwise and scrape the seeds into the juice. Stir with a whisk to separate the vanilla seeds.
Cover and refrigerate until chilled, at least 2 hours or overnight.
Just before serving, add the ginger ale (or club soda). Serve in ice-filled glasses.

Serves 4-6.

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Come Party With Me: Pool Party - Menu II

partysugar — Wed, 11 Jul 2007 07:01:38 -0700

Yesterday I talked about keeping cool at a pool party with light, crisp summery appetizer dishes. While serving chilled dishes is a must, in my opinion, you can't have any sort of outdoor party without something from the grill. Turn up the heat on the barbeque and offer guests rum and mint grilled chicken wings. They taste delicious hot off the grill or at room temperature so make them in batches throughout the day and guests can snack on them when hunger strikes. For a dessert, serve the classic childhood treat: otter pops and a homemade frozen treat in the form of a homemade piña colada granita. Sound delish, or what? To bookmark these recipes please read more

Rum and Mint Grilled Chicken Wings
From Rob Rainford

3 pounds chicken wings
Zest of 2 oranges chopped fine
Zest of 2 limes chopped fine
1/2 cup plus 2 tablespoons rum
1/4 cup rough chopped fresh mint
1 tablespoon vegetable oil
1 tablespoon coarse kosher salt
Splash hot sauce
2 fresh mint sprigs
1/4 cup white vinegar
1/4 cup cider vinegar
1/4 cup brown sugar
1 teaspoon dried hot chili flakes
splash tabasco or to taste
salt and pepper to taste

Place the chicken wings into a sealable plastic bag the chicken wings along with the rum, mint, oil, and a splash of hot sauce. Add in orange & lime zest. Seal the bag and toss gently to coat. Place in the refrigerator overnight.
Remove wings from refrigerator. Remove wings from the marinade and pat dry with paper towel. Discard of the used marinade.
Prepare the BBQ for direct grilling. Preheat to a medium grill.
Season chicken with salt and pepper. Oil the grill and add chicken wings for approximately 7 – 9 minutes per side or until golden and crispy. Remove.
Make sauce - In a bowl combine white & cider vinegars, brown sugar, dried hot chili flakes and Tabasco. Mix.
Serve wings with hot vinegar sauce.

Serves 6.

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Piña Colada Granita
From Cooking Light magazine

1 (8-ounce) can pineapple chunks in juice, undrained
3 cups pineapple juice
1/2 cup cream of coconut
1/3 cup dark rum
2 tablespoons fresh lemon juice
1 teaspoon coconut extract
Mint sprigs (optional)

Place pineapple chunks in a blender or food processor, and process until smooth.
Combine the pineapple purée, 3 cups pineapple juice, and next 4 ingredients (pineapple juice through coconut extract) in a large bowl. Pour mixture into a 13 x 9-inch baking dish; cover and freeze at least 8 hours or until firm.
Remove the frozen pineapple mixture from the freezer. Scrape the entire mixture with a fork until fluffy.
Spoon the mixture into a freezer-safe container; cover and freeze up to 1 month. Garnish with mint sprigs, if desired.

Serves 16.

Nutritional Information: CALORIES 75(31% from fat); FAT 2.6g (sat 2.3g,mono 0.1g,poly 0.0g); PROTEIN 0.4g; CHOLESTEROL 0.0mg; CALCIUM 10mg; SODIUM 1mg; FIBER 0.0g; IRON 0.3mg; CARBOHYDRATE 9.3g

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Fab Finding Follow Up: Pool Par-tay!

FabSugar — Tue, 10 Jul 2007 15:55:55 -0700

What better excuse is there than a pool party to quench that blistering heat, ogle the pool boy (if you're lucky), and knock back a few cocktails? That's what my friends and I do when we are ready for some quality girl time during the summer!

In case you care to take our lead and throw your own fabulous pool party, I started you off with this chic Emilio Pucci Printed Beach Towel, $275, the better to lay out with, my dear! To see all the pool party fab finds go here.

Let's see what you all came up with!

Oh! Now, you can build outfits by creating a list of clothing items. We have everything you need to build outfits with and you can use your Fab Find bookmarks too. This is an even better way to put together an entire outfit when you are completing your Fab Finding missions.

Look #1, found by angie_pangie is way cute: the Aussie flag bikini and Louis Vuitton Vegas bracelet paired together are sinful - in a good way!

To see a couple more, read more

Look #2, found by Mel475 has more of a modest look with a one-piece, which I absolutely adore. Very retro modern with the blue gingham print!

Look #3, found by tigerlyllie21 is a more girly option, with the pink and yellow. The cover-up dress is great for hopping out of the pool to get a bite to eat, and way to remember the sunscreen!