Host a hip New Year’s Eve cocktail party with ideas from my monthly column on The Family Groove.
Tapas Menu September 26, 2009
Tapas is one of my favorite theme menus to serve when hosting a cocktail party. Compliment delicious small bites with a big batch of sangria. Several items on a tapas menu – such as olives, nuts, cheese, bread and cured meat – don’t require any cooking. Here’s a menu to get your tapas party started.
Tapas Menu
Marcona Almonds
Gazpacho “Shots” (served in tall shot glasses)
Spanish Cured Olives or any mixed olives
Spanish Tortilla Bites
(link to recipe below)
Patatas Bravas (fried spicy potatoes)
Gambas Al Ajillo (shrimp in garlic sauce)
Spanish Green Bean Salad with Pimientos
Garbanzo Bean Salad with Roasted Red Pepper Vinaigrette
Spanish Cheese Platter: include Manchego (sheep’s milk cheese), Calabraza (Spanish blue cheese), Iberico (cow, sheep and goat’s milk cheese), Tetilla (soft cow’s milk cheese), Membrillo (quince paste – link to post about Membrillo below) and paper thin slices of Serrano Ham wrapped around store-bought breadsticks
Country-style Bread or Sourdough, sliced thin
Mini Delce de Leche Brownies (link to recipe below)
Caramel Flan
Sangria (link to recipe below)
Spanish red wine, such as Rioja, Garnacha or Tempranillo
Cava (Spanish sparkling white wine, similar to Champagne)
Spanish Cervesa (Beer), such as Mahou, Voll Damm and Mahou Negra
Spanish Tortilla Recipe
http://www.foodnetwork.com/recipes/food-network-kitchens/spanish-tortilla-recipe/index.html
Membrillo
http://hiphostess.wordpress.com/2008/05/31/membrillo-quince-paste/
Dulce de Leche Brownie Recipe
http://www.davidlebovitz.com/archives/2006/06/dulce_de_leche.html
Sangria Recipe
http://hiphostess.wordpress.com/2008/02/28/hip-twist-on-traditional-sangria/
Host a Father’s Day “Cook-In” June 18, 2009
Don’t let the rain ruin your plans for a Father’s Day cookout. You can still throw your favorite father a BBQ in his honor - just shift gears from a cookout to a “cook-in.” Here’s a menu that you can make on the grill or in a grill pan.
Cookout or “Cook-In” Menu
Black bean and corn quesadillas
Chips and mango salsa
Coffee and chili rubbed steak
Chopped cucumber, red pepper and tomato salad
Chipotle mashed potatoes (add 2 Tbs. chipotle peppers canned in adobo sauce to your favorite type of mashed potatoes)
Grilled Asparagus
Espresso chocolate chunk cookies
Fruit kabobs (thread chunks of fresh fruit on bamboo skewers and drizzle with honey and fresh lime juice)
Vodka spiked lemonade or peach iced tea sweetened with agave nectar
Assorted ice-cold beer
http://hiphostess.wordpress.com/2008/05/26/coffee-chili-steak-rub/
http://hiphostess.wordpress.com/2008/06/03/espresso-chocolate-chunk-cookies/
Spring Quinoa Salad With Asparagus and Feta May 26, 2009
I always enjoy the first asparagus of the season simply steamed or sauteed. In the following weeks I find more interesting uses for my favorite spring vegetable, like this Asparagus and Feta Quinoa Salad. If you can find them, use pencil thin stalks in this recipe.
This salad goes well with grilled meat, poultry and fish. It’s a great side dish for a cookout or BBQ since it can be prepared in advance and served at room temperature. Make this salad up to two days in advance and add additional olive oil, vinegar and/or lemon juice if the the quinoa seems dry (it will absorb some of the liquid if prepared in advance).
Spring Quinoa Salad With Asparagus and Feta
1 ½ C. chicken or vegetable stock (low sodium)
1 C. quinoa
Juice from ½ large lemon (about 1 ½ Tbs.)
1 Tbs. extra virgin olive oil
2 Tbs. sherry vinegar or red wine vinegar
1 large garlic clove, minced
1 bunch pencil thin asparagus, trimmed and cut into 1” pieces
15 grape tomatoes, halved lengthwise
4oz feta or goat cheese, crumbled
Salt and pepper to taste
1. Bring stock to a boil in a medium saucepan over medium-high heat. While waiting for the stock to boil, place quinoa in a fine-mesh strainer and rinse under warm water for 2 minutes to wash away the natural (but bitter) outer layer of the grain. Once stock is boiling, add quinoa and return to a boil. Reduce heat to low, cover saucepan and simmer until quinoa has absorbed most of the liquid, about 15 minutes. Remove from heat, uncover, fluff with a fork. Cool at room temperature.
2. While quinoa is cooking, steam asparagus. Fill a small pot with 1” water. Bring to a boil over high heat. Place asparagus in the boiling water or in a steamer basket fitted inside the pot. Cover with a lid and steam for 2-3 minutes, or until asparagus is fork tender but still slightly crisp. Fill a small bowl with ice and cold water and plunge asparagus into the cold water to stop the cooking process and keep the asparagus from over-cooking.
3. In a medium bowl combine lemon, olive oil, vinegar, garlic, salt and pepper. Whisk until well combined. Add cooled quinoa, steamed asparagus and tomatoes and stir gently with a fork to keep quinoa fluffy. Add feta and continue until well combined. Serve at room temperature or slightly chilled.
Serves 6 as a side
Mother Nature Inspired Mother’s Day Menu May 9, 2009
Still looking for ideas for a Mother’s Day fete? Throw a “mother nature” inspired dinner party by using spring’s bounty as the basis for your menu. Hit your local farmer’s market or look for locally grown produce at your regular grocery store. All of these recipes can be made year-round, but using seasonal/ local ingredients will up the “wow” factor in the flavor department.
This menu is fairly simple, even for a novice host/ hostess. Several components of this menu can be made in advance to streamline your cooking schedule and minimize your cooking time during the party. Make the spiced nuts up to 2 weeks in advance; the dip, oven dried tomatoes and biscuits for the cobbler can be made up to 2 days in advance; the wheatberry salad can be made 2 days before the party (wait to toss the greens with the dressing until you are ready to serve), and the popover batter and basil pea puree can be made up to 8 hours in advance. Set our your crudites, dip and nuts while you sear the scallops, heat the pea puree and bake the popovers. Put your cobbler in the oven when you sit down for dinner and it will be bubbly and perfect by the time you are ready for dessert.
Mother Nature’s Spring Menu
Crudités (blanched asparagus, carrots, radishes, cucumbers, etc.) with Creamy Dill Dip
Maple Spiced Nuts
Wheatberry Salad with Arugula, Goat Cheese and Green Olives
Seared Scallops over Basil Pea Puree with Oven Dried Tomatoes
Herb Popovers
Mango Rhubarb Cobbler
Tips:
- Look for some interesting vegetable varieties, such as candy stripe radishes and purple carrots to serve with your dip
- Unless you love shelling fresh peas, using frozen peas for the basil-pea puree is perfectly fine (the peas are flash frozen and, unlike other frozen vegetables, the flavor is not compromised by the freezing process)
- If you don’t have time to make the Maple Spiced Nuts buy some nice flavored nuts and set those out instead
- Substitute good quality bread for the herb popovers if you aren’t up for baking
- If you don’t have time to make the cobbler, buy or bake vanilla cupcakes, top with vanilla frosting and garnish with organic edible flowers for a simply beautiful spring dessert
http://hiphostess.wordpress.com/2008/03/06/go-nuts-for-maple-spiced-nuts/
http://hiphostess.wordpress.com/2008/04/20/wheat-berry-salad/
http://hiphostess.wordpress.com/2009/04/30/seared-scallops-over-basil-pea-puree/
http://hiphostess.wordpress.com/2008/06/24/mango-rhubarb-cobbler/
Seared Scallops Over Basil-Pea Puree April 30, 2009
This dish tastes like spring on a plate. It’s sophisticated, yet so simple. It’s a great recipe for entertaining because it can be made in minutes. Serve it as an entrée, or serve a smaller version (3 scallops per plate) as a first course.
The basil-pea puree can be made up to 8 hours ahead and warmed as the scallops cook. If you are short on time you can skip the oven-dried tomatoes, thought they really are worth the minimal effort but advance planning required. The slow oven drying process really concentrates the flavor of the tomatoes, but you can substitute a few raw tomato wedges instead to achieve the same pop of color.
Serve this entrée with herb popovers or crusty bread so you can scoop up the last of the basil-pea puree. Trust me, you won’t want to waste a single bite.
Seared Scallops Over Basil Pea Puree
1 package grape tomatoes or 6 plum tomatoes
(2) 10oz packages frozen peas or 4 C. fresh shelled peas
4 Tbs. fresh basil (about 12 large leaves)
½ tsp. kosher salt
Fresh ground pepper, to taste
15 large sea scallops, patted completely dry
Extra virgin olive oil
1. Preheat oven to 250 degrees. Slice tomatoes in half and place cut side up on a cookie sheet lined with parchment or coated with a nonstick spray. Drizzle with olive oil and sprinkle with a pinch of kosher salt. Place in oven for 2-2.5 hours, or until the tomatoes are shriveled and dry with a tiny bit of juice left inside. Tomatoes can be oven-dried up to 2 days in advance.
2. Place thawed peas in a colander and rinse with cold water. Shake to remove excess water. Add peas to blender with fresh basil, salt and pepper. Puree peas until smooth. To heat pea puree, place in a small saucepan over medium heat, stirring frequently. Once warmed through, reduce heat to low and keep warm until ready to serve.
3. Heat a large nonstick skillet over high heat. Once hot, coat pan with olive oil. Add scallops to pan in a single layer with room between each scallop. Cook for 2-3 minutes per side, depending on the size. Scallops should have a nice crust on both sides and be barely firm to the touch. (Do not overcook the scallops or they will become rubbery.) Serve immediately over basil-pea puree and garnish with oven-dried tomatoes.
Game Day Menu January 26, 2009
Hosting a super bowl party is one of the easiest events to host – the center of attention is a game and casual food is expected. Don’t let the ease of the party ruin your imagination for hosting a hip game-day party. Here are a few ideas for a hip super bowl spread that will score you some major points.
Super Bowl Menu
Kickoff
Maple Spiced Nuts*
Texas Caviar or Black Bean Dip*
Sweet Potato Fries with Chipotle Ketchup
Half-Time
Turkey Chili
Chili Topping Bar
-shredded pepper jack or cheddar cheese
-sour cream or Greek yogurt
-diced tomatoes
-diced avocado
-hot sauce
-pickled jalapeños
Pepper Jack Cornbread Muffins
Romaine Salad with Cilantro-Lime Vinaigrette
Touch-Down
Espresso Chocolate Chunk Cookies*
Bite-size Brownies
Fruit Skewers
Thirst Quenchers
Super Bowl Theme Drink
Assorted Beer
*See index for recipes
Other Menu Ideas:
Soppresetta, Arugula and Goat Cheese Paninis – http://hiphostess.wordpress.com/2009/01/22/panini-party/
Guinness Cheese Burgers – http://hiphostess.wordpress.com/2008/03/14/guinness-cheese-burgers/
Mini BLT Hors D’oeuvres – http://hiphostess.wordpress.com/2008/11/11/mini-blt-hors-doeuvres/
Kickin’ Black Bean Dip – http://hiphostess.wordpress.com/2008/04/29/kickin-black-bean-dip/
Black Bean Enchiladas – http://hiphostess.wordpress.com/2008/09/15/black-bean-enchiladas/
Hummus – http://hiphostess.wordpress.com/2008/04/29/kickin-black-bean-dip/
Coffee and Chili Steak Rub – http://hiphostess.wordpress.com/2008/05/26/coffee-chili-steak-rub/
Black Bean Pizza – http://hiphostess.wordpress.com/2008/02/26/black-bean-pizza/
New Year’s Eve Dinner Menu December 31, 2008
Didn’t make a reservation for New Year’s Eve? There’s still time to plan and host a New Year’s Eve dinner at home. This menu has all the components of a celebratory meal; a few fancy appetizers that feature choice ingredients, a great cut of meat with a special sauce, seasonal sides and a bittersweet ending (pun intended). Make this meal for 2-10 people. It won’t take you all day to prepare, but everyone will think it did. Have a happy, hip and delicious New Year celebration.
New Year’s Eve Menu
Beginning the Countdown
Savory Black & White “Cookies” (Crostini with Black Olive Tapenade & Goat Cheese)
Shrimp Martinis
The Last Supper
Beef Tenderloin with Mustard-Cognac Sauce
Sautéed Green Beans with Toasted Almonds, Shallots and Craisins
Balsamic Glazed Roasted Potato Wedges
Bittersweet Ending
Individual Bittersweet Molten Chocolate Cakes with Coffee Ice Cream
Dark Chocolate Covered Strawberries with White Chocolate Drizzle
Recipes:
http://hiphostess.wordpress.com/2008/04/12/savory-black-white-cookies/
http://hiphostess.wordpress.com/2008/12/30/hip-tip-shrimp-martinis/
http://www.epicurious.com/recipes/food/views/Beef-Tenderloin-Steaks-with-Mustard-Cognac-Sauce-236192
http://www.epicurious.com/recipes/food/views/Balsamic-Roasted-Potato-Wedges-231370
http://www.epicurious.com/recipes/food/views/Bittersweet-Molten-Chocolate-Cakes-with-Coffee-Ice-Cream-107659
Peppermint Bark Chocolate Chip Cookies December 23, 2008
These Peppermint Bark Chocolate Chip Cookies are an annual favorite. I came across this recipe on Heidi Swanson’s blog, 101cookbooks.com, several years ago and I have been making them for Christmas ever since. They are a variation on the famous Neiman Marcus cookie recipe. Heidi has changed her recipe but I am still using the original. If you give her updated version a try let me know how they compare.
These cookies are always gone by the end of a party – literally not one left after I serve them. They taste like chocolate chip cookies with a minty finish. They have been dubbed the “fresh breath” cookies by a few of my friends, which is an added bonus for when you are caught under the mistletoe.
Peppermint Bark Chocolate Chip Cookies
1/2 C. (1 stick) unsalted butter, softened
1 C. light brown sugar
3 Tbs. granulated sugar
1 large egg
2 tsp. pure vanilla extract
1 3/4 C. all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp salt
12-14oz peppermint bark, chopped
1. Preheat oven to 300 degrees. Cream softened butter with the sugars using an electric mixer on medium speed until fluffy. Scrape down sides as needed. Beat in the egg and vanilla extract for another 30 seconds.
2. In a medium mixing bowl, sift together the dry ingredients. Add the dry ingredients to the butter mixture, beating at a low speed for about 15 seconds. Stir in the chopped peppermint bark.
3. Using a 1/2 ounce scoop or a 1 Tbs. measuring spoon coated with nonstick spray, drop cookie dough onto ungreased cookie sheet lined with parchment paper, about 2 inches apart (more if your cookies are larger). Bake for about 8 minutes, until very slightly browned around the edges. Bake for a few additional minutes if you prefer a crisper cookie (about 10 minutes). Cool on cookie sheet for 2 minutes and transfer to a wire rack to cool completely. Store in an air-tight container for up to 4 days.
Makes about 4 dozen mini cookies
- Heidi’s updated version of the recipe appears at: http://www.101cookbooks.com/archives/000015.html
- As Heidi notes, don’t substitute crushed candy canes for the peppermint bark. The peppermint chunks need a little chocolate to float on, otherwise they leave little pock marks in the cookies.
- I make these into mini cookies so they are bit size, but they are equally great in a larger version. Adjust the cooking time if you are making them larger; 20-25 minutes, depending on whether you like them chewy or crisp.
- Peppermint bark can be pricey if you get it from Williams-Sonoma or a similar high-end store. I have found it for less at Trader Joe’s, Century 21 and certain Duane Reade stores (i.e. Lincoln Center DR carries it downstairs by the Christmas goods). Of course, you could always make your own, which will always be less expensive than buying it pre-made.
Pomegranate Salsa December 16, 2008
This seasonal salsa is interesting enough to serve at a holiday soiree. Using pomegranate seeds in place of tomatoes gives this salsa a hip twist. Make the salsa at least a few hours in advance so the flavors have a chance to come together. Serve this jewel tone salsa with red tortilla chips for added color. Yellow or blue chips will taste great too.
Pomegranate Salsa
¼ cup 100% pomegranate juice (fresh or bottled)
2 large pomegranates
½-1 jalapeño pepper, seeded and chopped (depending on how much heat you like)
1 medium yellow bell pepper, chopped
4 Tbs. cilantro, chopped
½ Tbs. agave nectar or 1 Tbs. granulated sugar
1 Tbs. rice vinegar
1. Fill a large stain-resistant bowl with water. On a cutting board lined with paper towel or another stain-resistant surface, cut pomegranates in quarters and put them in the water. With your hands submerged in the water, bend back the peel of one quarter of the pomegranate and carefully remove the seed sacs (called “arils”) from the white pith. The pith will float to the top of the water and the seeds will sink. Use your hand to skim the pith off the top of the water and throw it away. Continue doing the same thing with each quarter until you have removed all of the seeds from the fruit.
2. Combine remaining ingredients and seeds in a medium size bowl and gently mix until well combined. Refrigerate the salsa for up to 2 days.
