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Posts Tagged ‘everybody’

Store Bought Dessert: Maple Cream Cookies and Ice Cream

Posted on: June 1st, 2015 by Ellen Swandiak

In compiling a menu for our party theme, The Wild Party, I was at first flummoxed for the end of the night dessert offerings. But after doing a little shopping, I found a bunch of store bought desserts that were special enough to make an impression.

Dessert here has matched organic maple cream cookies (since maple syrup is our featured Wild ingredient here) with two types of ice cream. First offering: Wild man Stephen Colbert’s ice cream with chocolate covered crushed waffle cones and a caramel is surprisingly not too sweet. The second offering  is everyone’s favorite—vanilla—but this one is topped with Wild Maine Blueberry Syrup.

If you like the idea of using wild ingredients, see our WILD PARTY PLAN containing recipes with foraged ingredients, and items from the exotic end of the spectrum.

SERVES 16

HOBNOBMAG store bought desserts

SET OUT THE DESSERT

DeLish Organic Maple Cream cookies
Ben and Jerry “Stephen Colbert’s Americone Dream” Ice Cream
Häagen-Dazs Vanilla Ice Cream
Stonewall Kitchen Wild Maine Blueberry Syrup
—
Put 3 small scoops of ice cream in mini ramekins/bowls. Pour syrup over the vanilla ice cream, and leave out on the table for guests to help themselves. Line the cookies on a nice dish and place with ice cream.

Mini Desserts: Order A Table Full of Colorful Sweets for Your Party

Posted on: June 1st, 2015 by Ellen Swandiak

It seems that everyone loves macarons nowadays, and if you are not up to baking those on your own, we’ve got a great suggestion on how to supply these mini desserts. This bakery features the colors of the rainbow, plus flavors from champagne and strawberries to peanut butter and jelly.

We added these two dessert option to include with our menu that features the colors of the rainbow in each food. The rainbow party has recipes in the six color tones, that will make your buffet pop! Click on the link to see the full menu.

Here are a couple of ideas for fulfilling the rainbow effect, or offer anytime: eye-candy mini desserts you can order to please guests’ taste buds and aesthetic sense.

Hershey’s Dark Chocolate Kisses For a super easy dessert in the color VIOLET, set out bowls of chocolate candy kisses, which come wrapped in bright purple foil. They have a mildly sweet, rich dark chocolate flavor at only 22 calories a pop. Order them in bulk from Candy Warehouse, each bag has 100 pieces. candywarehouse.com

Dana’s Bakery Macarons Just 30 minutes from NYC, in Hawthorne, NJ is a macaron bakery supreme. Order your own rainbow selection for this party in an array of tantalizing flavors. Just make sure if you are ordering more than 200 macarons, to place your order at least 7 days prior to the party. They even offer classes for macaron-making, so perhaps you can sign up for one and come up with a flavor of your very own. danasbakery.com

Raw Party Dip: Zucchini and Cauliflower Curry

Posted on: June 1st, 2015 by Ellen Swandiak

In order to get an intense yellow coloring on this raw party dip we relied on a mix of curry spices, which includes turmeric. This refreshing dish that stars as the color YELLOW is part of the six colors that we used  in our party theme for create a buffet in a colorful  rainbow menu.

Tip: Make sure to remove all the water from the zucchini, so your mix will be dry enough to eat without messy drips. Best to prepare day of the party.

Rainbow Shortcut for the color Yellow: Order a curry dish (one with lots of turmeric, and very yellow) from your favorite Indian restaurant, chop into small bites, mix with rice and set out in small cups.

Other yellow foods to consider: mango, curried rice, yellow bell peppers, plantains, yellow squash, lemons, pineapples, yellow soups. See our picks on PINTEREST for more fantastic rainbow party ideas and recipes.

MAKES ABOUT 1 QUART

GET OUT THE FOOD PROCESSOR… MAKE THE CURRY

2 oranges, peeled, separated into quarters
2 carrots, peeled, cut into chunks
1 yellow tomato
1 avocado
1/4 CUP basil
1/2 TB turmeric
1/2 TB curry powder
1/8 tsp cayenne
1/2 tsp salt
—
Process ingredients together till fully combined.

MAKE THE DIP

3 large zucchinis, grated in food processor
salt
—
1/2 head cauliflower, grated in food processor
1/8 CUP sesame seeds, toasted w salt
curry sauce
—
Place the grated zucchini in a shallow platter, sprinkle with salt. Let sit for 1 hour. Drain, move to a strainer and press out as much liquid as possible. Transfer to bowl, add cauliflower and sesame seeds. Toss with curry sauce. Set out in small bowls with yellow tortilla chips for dipping to stay with the yellow theme.

Pork with Mango Nectarine Salsa: Meat Meet Sweet

Posted on: June 1st, 2015 by Ellen Swandiak

We added a little twist to this one bite pork with mango nectarine salsa dish: Serving it on edible spoons. This is one of the best party tricks I’ve seen. Order the edible spoons from FoodieSpoon.com and they can be kept frozen for parties all summer long.

The original inspiration for this recipe comes as part of our party plan for doing a buffet in rainbow colors. You might choose to do this to celebrate Gay Pride, or just for fun. This dish fits into the ORANGE category, of the six colors of the rainbow. To give it extra orange hue, we added Bijol, a coloring and condiment from Latin America, that does not add any extra flavor.

Rainbow Party Shortcut for the color ORANGE: Get an order of Orange Chicken from your local Chinese restaurant, set out bites on ceramic spoons.

Other orange foods to consider: butternut squash, salmon, oranges, cheddar cheese, sweet & sour sauce, vodka cream sauce, pizza. See our picks on PINTEREST for more fantastic rainbow party ideas and recipes.

MAKES 28 SPOONS

MAKE THE MANGO NECTARINE SALSA

2 mangoes, diced
2 nectarines, diced
1 orange tomato, diced
1 orange bell pepper, diced
1/4 CUP cilantro, chopped
1 lime, juiced
1/2 tsp salt
—
In a medium bowl, stir together all ingredients. Refrigerate for at least one hour to allow flavors to merge.

PREHEAT OVEN 425ºF… COOK THE PORK

1 1/2 LB boneless pork chops, 1-inch thick
s + p
—
bijol
—
Season pork chops on both sides with s + p. In a heated ovenproof skillet, sear pork 4 min each side. Finish in the oven, 10–12 min. Remove from oven, let rest 5 min. Cut into 1-inch cubes. Move to a bowl and sprinkle bijol to coat.

ASSEMBLE THE BITES

edible spoon (chili pepper & lime)
pork cubes
mango nectarine salsa
sriracha
—
Place one pork cube on each spoon, top with salsa. Dot sriracha for extra color burst and heat.

To see the rest of the rainbow recipes, go to this link: Rainbow of Food party menu

Wild Ingredients: Colorful Lettuce, Alligator Sausage, Foraged Foods, & Wild-Caught Fish

Posted on: May 20th, 2015 by Ellen Swandiak

Your guests will be wowed when you take them off the beaten track and treat them to tastes of wild, unexpected ingredients that they wouldn’t find in their regular grocery aisle. Whether it’s foraged food, wild-caught, or just simply wild in its taste and appearance, we’ve got the goods.

Elevate your party food to adventurous, daring, and bold new heights with these extraordinary selections. It will get the conversation flowing.

[1] I’ll Take My Lettuce in Pink, Please

This gorgeous fuschia-flecked yellow lettuce, radicchio castillo franco, looks like it came from a blooming field of fresh flowers, but we found ours at Eataly, a great source for specialty produce. Vibrant colors don’t just belong in your flower vases—get inspired by nature’s palette and visit your local farmers’ market or specialty grocer for veggies that pop. See our recipe for Fresh Cranberry Bean & Barley Wraps that will make your table pop. eataly.com

hobnobmag MAILLE wild ingredients

[2] Maille Dijon Mustard Boutique

Maille, the Cadillac of mustards, recently opened its first mustard-only boutique in New York City featuring dozens of incredible flavor combinations. Try mustards infused with some of our favorite wild ingredients such as Roasted Onions, Wild Thyme & White Wine and Shallots, Chervil & Chanterelle. Your picks will be freshly hand-drawn into beautiful earthenware pots and carefully sealed with cork stoppers on the spot. Feeling overwhelmed by too many good choices? Don’t worry—their in-house mustard sommelier is there to assist. See a great party recipe for Gougères with Mustard.  maille.com

hobnobmag sausage wild ingredients

[3] Exotic Meat Sources

Get adventurous with all-natural, farm-raised game and exotic meats from Fossil Farms. Their combo packs are perfect for bold party-goers to try a range of exotic offerings. The sausage pack includes varieties such as Venison Sausage with Blueberries and Merlot Wine and Wild Boar Sausage with Cranberries (see our recipe featuring these exotic sausages paired with two dijon dips in this month’s issue), while the daring should go for the wild game assortment that includes alligator, antelope, elk, and more. Other great sources for exotic meats include: Belmont Butchery, Marx Foods, and BuyExoticMeats.com.

[4] Foraged Finds at the Union Square Greenmarket

Support your local farmer’s market. In NYC the Union Square Greenmarket has foraged finds at: Lani’s, Mountain Sweet Berry Farm, Berried Treasures, Bodhitree, Gorzynski Ornery Farm, Yellow Bell, Deep Mountain Maple, Lucky Dog. Union Square Greenmarket

hobnobmag WILD INGREDIENTS

[5] Wild-Caught Fish

Do your best to avoid farm-raised fish and support amazing wild fish purveyors such as John Dolan’s World Wide Direct Seafoods at the New Fulton Fish Market in New York. Get the best, freshest wild-caught seafood, including black cod, wild arctic char, American red snapper, wild Atlantic striped bass, Pacific pollock, and much more. Worldwide Direct Seafoods

Macadamia Crusted Halibut Fish Tacos with Sweet Sour Mayo

Posted on: May 4th, 2015 by Ellen Swandiak

I had this idea to do a party menu featuring wild ingredients of all sorts. So, in keeping with the Wild theme of this party menu, we are featuring wild-caught halibut in these tacos. But not just plain old fish!  The macadamia crusted halibut coats the fish with buttery macadamia nuts and panko breadcrumbs—which will impress your guests even further, and make the bites a bit more substantial and succulent. If you don’t want to put the fish into tacos, you can just serve the fish bites with the dipping sauce, they are sensational.

In this recipe we made our own mini taco shells from large wraps, using a glass to cut the circles. Adding the frisee not only presents a cool, citrus-y green color, but the bitterness cuts through the sweetness of the chutney in the sweet sour mayo. This is really an exceptional trio of tastes wrapped in a tortilla shell.

MAKES 32 MINI TACOS (YOU CAN STRETCH THIS OFFERING BY CUTTING THE BAKED FISH SLICES IN HALF)

PREHEAT OVEN 450º… MAKE THE FISH

1 1/4 LB halibut fillets, remove skin and cut into 1/2-inch slices (you should end up with 32)
—
Set up a breading station, 3 bowls:
1 cup spelt flour
—
2 eggs, beaten
—
1 1/4 CUPS macadamia nuts, finely chopped (process in food processor for the quickest results)
1 1/4 CUPS panko breadcrumbs
1 tsp salt
1/2 tsp black pepper
1/8 tsp cayenne
—
Dredge fish in flour, then eggs, then macadamia-breadcrumbs mixture. Place fish on 2 baking sheets lined with parchment. Bake about 15 min, flipping once mid-way through baking, till breading is golden.

HOBNOBMAG macadamia crusted halibut tacos

MAKE THE SWEET SOUR MAYO SAUCE

1/2 CUP Stonewall Kitchen Old Farmhouse Chutney
1/4 CUP mayonnaise
2 TB sriracha
1 tsp Worcestershire sauce
—
Combine ingredients in a small bowl.

HOBNOBMAG macadamia crusted halibut tacos

CREATE MINI TACO WRAPS

4 wraps (11-inch) Aladdin Gourmet Sandwich Wraps
6 wraps (9-inch) Toufayan Hearth Baked Wraps Whole Wheat
—
Create 3.25-inch taco shells from the large wraps. Take a sturdy glass (or cookie cutter), and starting at the very edge, press down and rotate glass to cut. Pull up the wrap while glass is on top to help separate. Work your way around the edge of the circle. You should get 9 taco shells from the 11-inch, and 5 perfect shells from the 9-inch (plus 2 with a little missing on the side). Keep these in a sealed container until ready to use so they don’t dry out.

ASSEMBLE THE TACOS

32 mini taco wraps
Sweet Sour Mayo sauce
frisee
cooked fish
—
Slather sauce generously onto the taco wrap, lay a bed of frisee lettuce over one side, and top with a slice of fish (you can cut the fish pieces in half to maximize your taco offering). Fold taco shells over and press to seal. Line the tacos in a row to help keep them closed.

Exotic Sausage Bites with Two Dijon Dips: Explore New Tastes

Posted on: May 4th, 2015 by Ellen Swandiak

If you are a sausage lover, as I am, then these four exotic sausage varieties will be a tempting lot. We matched the four kinds: Venison, pheasant, wild boar, and rabbit with a couple of dipping sauces. Serve this at your next party to introduce new tastes to your friends.

The two sauces fall into very different categories, and are super simple to make. Tangy Dijon Beer Sauce infuses German reduced wheat beer into the dip, and the Creamy Old-Style Mustard Sauce is a lush, slightly sweet alternative, whose plump mustard seeds pop in your mouth. This dish can be made a day ahead. Reheat the sausage just before the party in a microwave. They’re great eaten at room temperature.

We’ve discovered a great source for healthy, and unusual, meats in Fossil Farms, located in NJ. Order this sausage sampler online, and be sure to check out their other offerings. Like this recipe? See other exotic recipes made with wild ingredients at this link.

MAKES 56 BITES OF EACH VARIETY (CUT EACH SAUSAGES INTO 14 SLICES, DISCARDING THE ENDS)

PREHEAT OVEN 350º… COOK THE SAUSAGE

12 oz Venison w Blueberries and Merlot
12 oz Wild Boar w Cranberries
12 oz Pheasant w Hazelnuts
12 oz Rabbit w White Wine & Dijon Mustard
—
Place each variety of sausage in a separate baking pan with a little water on the bottom. Bake 20 min (make sure there is space around each sausage so they cook thoroughly. Sausages should be firm to the touch).

In a cast iron pan, brown each sausage variety separately. Allow to rest before slicing.

TANGY DIJON BEER SAUCE

1 CUP Paulaner Hefe-Weizen Natural Wheat beer
—
1/4 CUP Maille Dijon mustard
1/4 CUP mayonnaise
2 tsp Breitsamer Honig Forest Honey
—
Reduce the wheat beer: simmer in a small pot for 15 min (the end result will be about 1/4 cup). Allow beer to cool, then whisk with rest of the ingredients in a small bowl.

CREAMY OLD-STYLE MUSTARD SAUCE

1/2 CUP sour cream
1/2 CUP Maille Dijon Old-Style mustard
4 TB Maille Dijon mustard
1/8 tsp cayenne pepper
1 tsp Breitsamer Honig Forest Honey
—
Whisk all ingredients together in a small bowl.

TO SERVE

Slice the sausages and place in bowls. Serve with small bowls of the dipping sauces. Add labels, so guests know which is which (swipe image below and print).

hobnobmag exotic sausage ID tags

Vegan Party Bite: Fresh Cranberry Bean & Barley Wraps

Posted on: May 4th, 2015 by Ellen Swandiak

Some people might thing being vegan is boring. Well , this vegan party bite might change your mind. Have you ever seen lettuce in a light citron yellow with pink stripes? We chose to incorporate this lettuce as an ingredient in our “wild” party theme based on looks alone. Known as RADICCHIO CASTILLO FRANCO, they work as wraps—so no need for utensils. Their slightly bitter taste contrasts nicely with the cranberry bean and barley filling.

When I spotted the fresh cranberry beans at the market in matching color to the lettuce I thought I struck gold. Though the beans start out as pink and yellow, after cooking the color is lost (darn!). But, the benefit of using fresh beans is that they cook a lot faster than dried, and there’s no soaking involved. If you love surprising guests with new taste sensations, then check out the other recipes in our Wild Party theme’s menu.

hobhobmag Vegan Party Bite Cranberry Bean

MAKES 28 WRAPS

COOK THE BARLEY

1/4 CUP pearled barley
1 CUP water
1 tsp salt
—
In a medium pot, combine barley and water, bring to a boil. Simmer, covered, about 25 – 30 min, till soft and chewy, and liquid is absorbed (add water if barley is not soft enough). Let sit covered for 5 min. Fluff with fork.

COOK THE BEANS

1/2 LB fresh cranberry beans in the pod, shucked
1 bay leaf
—
Bring a pot of water to a boil. Add beans, simmer about 35 min, till beans are soft. Drain.

FLAVOR THE BEANS

3 TB EV olive oil
10 fresh sage leaves, cut into strips
cooked beans
1 1/2 cloves garlic, minced
—
juice from 1/2 lemon
salt, to taste
—
EV olive oil
—
Heat olive oil over medium heat. Add sage, fry for 1 min, till starting to crisp. Add beans, saute for 2 min. Add the garlic, saute for 1 min, till golden. Remove from heat, toss with lemon juice. Season with salt. Combine the beans and barley. Drizzle with a little olive oil.

MAKE THE SAUCE

4 TB vegenaise
1/2 tsp onion powder
1 tsp parsley, minced
1/4 tsp ground coriander
—
Whisk ingredients together in a small bowl.

CREATE THE WRAPS

radicchio castillo franco, separated into leaves
—
beans and barley mixture
sauce
—
fresh parsley sprigs, for garnish
—
Remove 28 medium leaves from the center of the radicchio. Place a teaspoon, or so, of the bean and barley mixture into each leaf. Add a small dollop of the sauce and garnish with parsley leaf.

Wild Recipes: Mustard Gougères & Venison with Ramp Pesto

Posted on: April 5th, 2015 by Ellen Swandiak

As part of our recipe plan for hosting a wild and foraged themed party, I’ve included these 2 spectacular wild recipes perfect for entertaining. The first came after doing a tasting at the new Maille Mustard Boutique that opened on the Upper West side of Manhattan, where I was totally wowed by the possibilities of dijon mustard—and more. The photos (at the top of this post) show two of the items we sampled at the tasting, which also included a Beef Tartare, Spring Root Vegetable Roulade, and Lox, all with mustard as the surprise ingredient. Executive Chef of Tastings NYC, Cedric Duran has generously shared his recipe for gougères with us, which includes a White Wine Mustard with Fine Herbs as the surprise ingredient.

If you prefer adventures of the meatier kind, then take a look at the recipe for Venison, that pairs perfectly with the ingredient of the Spring season, ramps! Fossil Farms, which we featured on our website this month for exotic meat sources is located in Boonton, NJ and offers weekly samplings every Saturday. You might have just missed the Cinco de Mayo Emu Tacos wrapped in lettuce that were on their menu!

•

recipe

Comte Gougères with Fine Herb Mustard Sweet Onion Cream

MAKES 50 BITES

Make the Gougères…Preheat oven 350º

9 oz water
7 TB of butter
3 tsp salt
1 pinch black pepper
1 pinch cayenne pepper
1 pinch nutmeg
—
7 oz all-purpose flour
5 whole eggs
1/2 tsp baking powder
1/2 CUP aged Comté cheese, grated
1/2 CUP heavy cream
—
Mix water, butter, salt, black pepper, cayenne pepper and nutmeg together in a pan over heat till it boils.
Add flour and stir for 5 min. Put the dough into a mixer bowl with wire whip and mix it for 3 min to cool down. Add the eggs one by one to obtain a nice, sticky dough. Add baking powder, Comté cheese, and heavy cream. Mix again.
Spoon the dough into a pastry bag and pipe the gougères onto a sheet pan. Bake them in the oven for 10 min.

Make the Onion Cream

5 Spanish onions
1/2 stick unsalted butter
4 TB Maille White Wine Mustard with Fine Herbs
s + p
—
Thinly slice the onions, cook them with butter for 15 min. Once cooked, blend in a blender with the mustard for 2-3 min to obtain a smooth puree. Season with salt and pepper.

To assemble

Pipe the mustard filling inside the gougères with and serve warm.

—Recipe by Cedric Duran, Exec Chef of Tastings NYC.

•

recipe

BBQ Venison Flank Steak, Ramp Pesto, and Smoky Mushroom Potato Hash

Make the Ramp Pesto

8 oz fresh ramps
2 oz extra virgin olive oil
kosher salt (to taste)
fresh ground black pepper (to taste)
—
Place in a food processor and puree.

Make the Smoky Mushroom and Potato Hash

1 oz applewood smoking chips, soaked for 1-2 hours
1 TB extra virgin olive oil
1 oz chanterelle mushrooms, chopped
1/2 oz morel mushrooms, sliced
1/2 oz shitake mushrooms, sliced
8 oz yukon gold potatoes, diced
4 cloves garlic, chopped
—
1/2 bunch chives, thinly sliced, for garnish
—
Add soaked wood chips to coals (ideal temperature is 325º). Heat cast iron pan on grill. Add all the mushrooms, potatoes, and garlic to the pan. Allow to cook and hot smoke until potatoes are tender. Season to taste and finish with chopped chives.

Make the Venison

2 venison flank steaks
s + p
—
Season with salt and pepper. Grill over high heat until medium rare. Allow to rest a few minutes and slice thin. Top with pesto, and serve with mushroom potato hash.

—Recipe by Ben Del Coro, Executive Chef, Fossil Farms.

Mini BLT: Speck, Micro Greens, Cherry Tomato & Spicy Mayo

Posted on: March 1st, 2015 by Ellen Swandiak

We took the winning flavors of a classic bacon, lettuce, and tomato sandwich and turned it into a gourmet mini BLT, perfect for serving as a passed hors d’oeuvre at a party. Each of the ingredients got special consideration.

In this BLT, speck from northern Italy is substituted for the bacon. Its flavor is slightly more robust than prosciutto. Speck is cured, then lightly smoked over the course of a few months, allowing the smoke to penetrate the meat thoroughly. Make sure to lightly crisp the speck, it should still be pliable, so it can be folded to fit into the mini sandwich. The softness of this ingredient makes it ideal for these mini BLTs.

Instead of just mayo, we added a little spice to ratchet up the flavors. For the lettuce, micro arugula greens were the right size to go into these, and added a bit of extra bitterness and spice themselves. Of course, for the tomatoes, cherry tomatoes, which tend to be sweeter than most tomatoes, added their bit. For the bread, focaccia was sliced into cubes, then cut in half.

Tip: Buy your micro greens day of the party, they do not last more than two days, and you want them to be ultra fresh. To see more ideas on hosting a party with all dishes “mini” check out this link, Mini Party Theme.

MAKES 24 BITES

CRISP THE SPECK

spray oil
8 slices speck
—
Spray coat a heavy pan with oil. Fry strips briefly, about 1 min each side, to just crisp. Cut each slice into 3 pieces.

MAKE THE SPICY MAYO

1/2 CUP mayonnaise
1 TB sriracha
1/2 tsp lime zest
1/4 tsp organic garlic salt
—
Whisk together ingredients in a small bowl.

HOBNOBMAG mini blt focaccia

CREATE THE BLTS

focaccia (12-inch square)
spicy mayo
arugula micro greens
cherry tomato, sliced into rounds
crisped speck
toothpicks
—
Cut focaccia into 1-inch squares, then slice in half horizontally to create the top and bottom. On each half slather the spicy mayo then top with arugula and a slice of tomato. Fold the speck to fit bread, fit in between the two halves and secure with a pick.

Gourmet Sliders with Balsamic Onions & Avocado Cream

Posted on: March 1st, 2015 by Ellen Swandiak

Sliders are a welcome treat at any gathering, they provide a nice-sized portion: something you can sink your teeth into, but not be overwhelmed. Our gourmet sliders are extra special due to the great mix of ground meat, and a duo of toppings that will set them apart. The balsamic onions adds a tangy sweetness, and the avocado cream offers a creamy base that holds the whole thing together.

To conserve some money, we  bought hot dog buns and cut then up  to act as the slider holders. No need to worry about custom buns in mini portions. FYI: this recipe is part of a really cool party scenario: all items on the menu  are mini versions of things, so check out the rest of the menu for a bevy of mini delights.

MAKES 55 SLIDERS

MAKE THE SLIDERS

2 LB ground angus beef
1/2 LB ground veal
1 egg
2 cloves garlic, minced
1/2 red onion, minced
1/2 CUP panko breadcrumbs
1 TB thyme, minced
2 tsp salt
1 tsp pepper
—
In a bowl, mix all ingredients gently. Roll into 2-inch balls. Transfer to two parchment-lined baking sheets. Refrigerate.

MAKE THE BALSAMIC ONIONS

3 TB grape seed oil
2 large sweet onions, cut into 1/4-inch rings
—
1 CUP balsamic vinegar
3 TB ponzu
2 chipotles, chopped
1 tsp salt
—
2 TB butter
—
Heat a large saucepan, add oil. Heat oil over med high heat, add onions and saute for 10 min, till onions have browned slightly. Add balsamic, ponzu, chipotles, and salt. Cook over medium heat until reduced by half, about 25 min. The liquid should by syrupy. Remove from heat and stir in butter. Allow to cool, and refrigerate until ready to use.

HOBNOBMAG GOURMET SLIDERS caramelized onions

MAKE THE AVOCADO CREAM

1/2 container Tofutti Better Than Cream Cheese, room temp
1/2 avocado, cut into chunks
—
Mash ingredients together.

Preheat oven 375ºF… MAKE THE SLIDERS

trays of sliders
2 pkg organic hot dog buns
Avocado Cream
Balsamic Onions
skewer
—
Bake sliders for 15 min. Meanwhile, prepare the rolls. Cut off the ends of each hot dog bun, then cut into 4 sections.
Smear the creamy avocado spread on the bottom bun. Place one slider on each, top with onions. Top with other bun half, push down and skewer together.

Small Bites: Baby Blue Potatoes with Caviar

Posted on: March 1st, 2015 by Ellen Swandiak

Every time I am in the supermarket and see the bags of baby potatoes, I think, “ooh, how cute.” Well, these can come in really handy for creating small bites at your next gathering. And the blue ones add a bit of mystique to the dish, though the tri-color potatoes would be lovely as well. Tip: Monitor the potatoes when boiling, so they do not overcook, they should not be mushy. Pierce one with a knife, and when it can go through easily, they are done. To plate, cut a tiny bit off the bottom which creates a flat base.

To add more delight to hosting guests in your home, I created an entire party menu of little bites which you can view in my Mini Party theme.

MAKES ABOUT 30 BITES

COOK THE POTATOES

1 bag blue baby potatoes
—
Boil potatoes for 7-8 min. Run under cold water to cool, drain. Let cool.

PREPARE THE POTATOES FOR STUFFING

When cool enough to handle, cut a slice off the top and bottom, so potato will sit upright. With a sharp knife, core out the centers of each potato, maintaining the shape.

MAKE THE STUFFING

1/4 CUP Tofutti Better Than Cream Cheese, room temp
3 slices lox, minced
1 TB dill, minced
—
Tofutti Better Than Sour Cream
dill, minced
John West Black Lumpfish Caviar
—
Mix the Tofutti cream cheese with lox, and dill. Using a small spoon, stuff each potato with the mixture. Top with a small dollop of Tofutti sour cream, a sprinkling of dill, and a little pile of the caviar.

Colorful Mini Stuffed Peppers with Spiced-Up Couscous

Posted on: March 1st, 2015 by Ellen Swandiak

 These mini stuffed peppers will make an adorable bite at your gathering and the recipe is absolutely fool-proof. Couscous is one of the easiest grains to cook, just boil water, add in the couscous, and remove from the heat. Voila! To attain uniformity and a one-bite size, cut each pepper so it sits about 1 to 2 inches high, and save the trimmed pieces for future use.

If you like these mini peppers, you must see the  entire party menu with a mini ingredients theme in mind, at this link.

MAKES 40 POPPERS

COOK THE COUSCOUS

1/2 CUP water
1/2 CUP dried couscous
—
In a small saucepan, bring water to a boil, stir in couscous, cover. Remove from heat, let sit for 10 min. Fluff with fork.

FLAVOR THE COUSCOUS

2 TB EV olive oil
1/2 red onion, diced
2 cloves garlic, minced
1/2 TB thyme, minced
—
2 CUPS cooked couscous
1/4 CUP pumpkin seeds, toasted, finely chopped
1/2 TB cumin
1 TB coriander seeds, crushed and toasted
3/4 CUP parmesan cheese, grated
1 tsp salt
1/2 tsp black pepper
—
1-2 TB EV olive oil (to moisten)
—
Heat oil in a large pan over medium heat. Add onion, garlic, and thyme, sauté for 5 min. Turn off heat. Stir in the rest of the ingredients and combine well. Add the olive oil if it seems dry.

PREHEAT OVEN 350ºF… BAKE THE PEPPERS

2 bags mini bell peppers
couscous mixture
—
Tofutti Better Than Sour Cream
—
Cut tops off peppers, remove seeds. Stuff with couscous mixture and move to baking sheet lined with parchment. Bake 15 min. Remove from oven, allow to cool a little. Top with a small spoon of Tofutti sour cream.

One-Bite Mini Pies with Blueberries, Lavender & Hibiscus

Posted on: March 1st, 2015 by Ellen Swandiak

When entertaining, I love the idea of one-bite morsels. No need for plate or utensils, just pick up and munch. This adds to the mobile energy of the scene. Hence, these adorable mini pies.

I used a mini-muffin tin to form these mini pies. You can leave off the decorative top, but I think that’s what makes them that much more fetching. To create the decorative pastry tops, I pulled out my a diamond-shaped cookie cutter, but whatever design you have that’s about 2 inches would work. See more one-bite recipes in our party theme: Mini.

MAKES 24 mini bites

THAW THE CRUSTS

Immaculate Ready-to-Bake pie crusts
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Remove both crusts from the box and let thaw for 25 min.

MAKE THE BLUEBERRY FILLING

1/2 CUP natural sugar
2 TB cornstarch
1/2 tsp dried lavender
—
3 CUPS frozen blueberries, defrosted
2 TB unsalted butter, melted
1 TB Fruitlab Hibiscus Organic Liqueur
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Combine the sugar, cornstarch, and lavender in a large bowl. Mix in the blueberries, butter and liqueur.

HOBNOBMAG Recipe Mini Pies Blueberries Lavender Hibiscus2

PREPARE THE CRUSTS

When crust has thawed, carefully unroll on a lightly floured surface. Using a round 2-inch cookie cutter (or glass) cut 24 rounds. Grease a mini-muffin pan, and insert the rounds into each cavity. To create the tops, use a decorative cutter, cut one shape for each.

PREHEAT OVEN 350ºF… BAKE THE MINI PIES

powdered sugar
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Fill each crust with the blueberry filling. Top with decorative shape. Bake for 25-30 min, till golden. Let cool on a wire rack. Sprinkle with powdered sugar.

Unusual Pesto with Pecan & Parsley: Pasta Buffet Sauce No. 3

Posted on: January 1st, 2015 by Ellen Swandiak

With pesto there are so many variations you can play with, as long as you have some sort of nut, a green, olive oil, and grated cheese. In this unusual pesto, we chose to replace pignoli with pecans, and basil with parsley. Try it!

If you are creating a pasta buffet, as mapped out in my party theme Comfort Pasta, you can choose to offer this recipe as one of the two you will be serving. There will be extra sauce which you can put out so guests can add more to their plate, or save it for future. To store, put in a glass container, cover with oil so it will not turn dark.

MAKES ABOUT 2 CUPS (enough for 1 lb of pasta with extra)

TOAST THE NUTS

1 cup pecans, roughly chopped
1/2 cup pine nuts
sprinkle of salt and hot pepper flakes
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Toast pecans on a heated skillet, about 3 min. Add pine nuts, toast another 2 min, shaking pan frequently so as not to burn. Move to a small bowl.

GET OUT THE FOOD PROCESSOR… PULSE TOGETHER

toasted pecans and pine nuts
2 TB oregano, minced
3 CUPS parsley
3 cloves garlic, chopped
1 CUP EV olive oil
3 – 4-inch piece of Olieman Gouda cheese, grated
2 tsp salt
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In batches, pulse together all the ingredients.

Comfort Pasta Sauce: Creamy Madeira Porcini

Posted on: January 1st, 2015 by Ellen Swandiak

Butter, cream, and intense flavors of porcini meld together in this recipe, that is making my mouth water writing this. As for buying the mushrooms, try to find a place that sells them in bulk. Some of the packaged varieties might turn out to be a little pricey. I got mine in Eataly, NYC, who has a whole section of different dried mushrooms on hand.

This recipe is one of three for sauces that have been included in my plan for hosting a pasta buffet. I predict your guests will be thrilled.

Makes ABOUT 1 QUART

SOAK THE MUSHROOMS

2 1/2 OZ dried porcini mushrooms
2 1/2 CUPS boiling water
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In a medium bowl, pour boiling water over the mushrooms. Let mushrooms soak, covered, about 15 min. Strain mushrooms through mesh sieve, reserving the liquid. Chop mushrooms.

MAKE THE SAUCE

3 TB butter
1 large onion, cut in half, then sliced thinly
6 cloves garlic, minced
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soaked mushrooms
1 1/2 CUPS madeira wine
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1 pint heavy cream
1/2 CUP half + half
1 TB thyme, chopped
1 TB oregano, chopped
2 TB rosemary, chopped
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1/2 CUP soaking liquid from mushrooms
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juice from 1/2 lemon
2 tsp salt
1 tsp fresh black pepper
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In a medium saucepan, melt butter, add onions and garlic. Saute over medium heat 7 min. Add mushrooms and madeira, raise heat to high and boil until liquid is reduced by half, about 5 min. Add cream and herbs, stir to combine. Carefully pour in mushroom soaking liquid, leaving behind the sediment. Boil 5 min, then lower heat to simmer. Simmer for another 5 min. Mix in lemon juice. Season with salt and pepper.

Finishing Touches for a Pasta Buffet: Prosciutto Bacon

Posted on: January 1st, 2015 by Ellen Swandiak

This ideas shows the dazzling finishing touches for a pasta buffet, where each guest can help themselves and create a pasta dish they love. If you want to see the rest of our plan for creating a wonderful pasta buffet, head to this link.

Once you’ve tasted prosciutto bacon, you might get into the habit of adding it to lots of dishes—like salads, dips, sandwiches, and burgers, to name a few. It’s like bacon, but thinner, with its own flavor profile.

MAKES ABOUT 3/4 CUP

FRY IT UP

6 slices La Quercia prosciutto, cut into strips
1 tsp olive oil
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Add strips to a hot skillet and sauté until crispy.

Donut Balls with Pumpkin: Autumn Flavors in a Tiny Package

Posted on: December 1st, 2014 by Ellen Swandiak

Mmmmm. It’s great to serve just a little something sweet. Donut balls fit the bill, which allows them to be part of a dessert buffet, or served all on their own, allowing guests to determine the portion by how many they choose. Normally, I resist frying food, preferring to bake instead. But these donut balls take on a new life when fried in oil, making them dense and chewy and slightly sweet—something you can really sink your teeth into. I tried a baking version of this recipe, but it did not result in anything that resembled a donut, unfortunately.

I’ve created an entire party menu, based on the idea of balls! That is, meatballs, fish balls, and some for vegetarians. I suggest you push the idea even further, and host a traditional ball, like they did in the old days. See the details.

MAKES ABOUT 50 BALLS

START THE DOUGH… MIX WET INGREDIENTS

1 CUP almond milk
1 large egg
3/4 CUP pumpkin puree
1 tsp vanilla extract
—
In a medium bowl, whisk ingredients together.

MIX DRY INGREDIENTS… MAKE THE DOUGH

1 1/2 CUPS white flour, sifted
1 CUP kamut flour, sifted
1 CUP pecans, ground in a food processor
4 TB turbinado sugar
4 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
—
1/4 CUP salted butter, melted
—
In a large bowl, whisk together everything but the butter. Stir in wet ingredients, then the melted butter, till a soft dough forms.

HEAT OIL FOR FRYING

5 CUPS canola oil
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Add the oil to an 8-inch heavy-bottomed pot. There should be 2 inches of oil in the pot and 2 inches to the top of the pot. Attach a deep-fry thermometer, heat oil over medium heat to 350ºF.

 

MAKE THE BALLS

Line a baking sheet with paper towels. Take a small ice cream scoop and fill about halfway. Move the lever back and forth to get more of a round shape, then drop carefully into the oil. Do not overcrowd. Spin the balls in the oil to obtain an even golden brown, about 2 min.

Using a slotted spoon, transfer the donut balls to the paper towel-lined baking sheet. Allow to cool slightly. [note: If the dough gets sticky, dip scoop into a small bowl with oil to lubricate the process. The balls expand while frying in the oil, so do a few tests before determining the final size.]

WHILE DONUTS COOL, MAKE THE GLAZE

1 1/2 cups confectioners’ sugar
2 tsp vanilla extract
3 – 4 TB almond milk
—
Sift confectioners sugar into a medium bowl. Slowly stir in vanilla extract and milk till smooth and drippy.

GLAZE THE DONUTS

Place a cooling rack over paper towel lined baking sheet. Dip the balls into the glaze one at time and coat thoroughly. Transfer to the rack, to allow excess glaze to drip off.

Vegetarian Meatballs with Mushroom Onion & Lentils

Posted on: December 1st, 2014 by Ellen Swandiak

These vegetarian meatballs are much lighter and less dense than a typical meatball, so handle them with care when cooking. I suggest tongs for turning. Once they are cooked they hold together much better. And will be a welcome treat at your party.

I’ve got more recipes in the shape of a ball on our Black Tie party theme, which mimics the idea of a traditional ball. See recipes made with fish, pork, cheese, and even a dessert rendition.

MAKES 50 BALLS (ABOUT 1 INCH)

START THE MIX… COOK THE ONIONS & MUSHROOMS

1 tsp EV olive oil
4 TB butter
1 large red onion, diced
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3 cloves garlic, diced
1 LB cremini mushrooms, diced
3 TB oregano, diced
s + p
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In a heated skillet, add oil, butter and onions; saute 5 min over med heat. Add the rest of the ingredients, lower heat and saute 7 min more. Transfer to large bowl.

MIX IT ALL UP

1 can Westbrae Natural Vegetarian Lentils, rinsed
1 tsp tamari
2 tsp thyme, chopped
1/2 tsp pepper
1/2 tsp salt
3 TB chia seeds
1 CUP panko bread crumbs
2 large eggs, lightly beaten
—
Add all the ingredients to the cooked onions/mushrooms and mix well. Roll into 1-inch balls.

COOK THE BALLS

canola-coconut oil
—
Heat about 1/2 inch of oil in a large skillet. Drop balls in carefully, do not overcrowd. Fry on med-high flame till nice and crispy on the outside. These are kind of fragile, so turn gently and fry on all sides to help hold it together. Drain on paper towels.

Pork Meatballs Banh Mi: An Asian-Inspired Treat

Posted on: December 1st, 2014 by Ellen Swandiak

If you’ve ever had a Bahn Mi sandwich, then you will totally understand the flavor profile of this small bite version. Pickled vegetables and pork really go hand-in-hand.

This recipe is just one from my party theme which focuses on food in the shape of a ball. If you are looking for more party recipes, then click here.

MAKES ABOUT 50 BALLS

MAKE THE PICKLED VEGGIES

2 CUPS carrots, shredded
2 CUPS daikon, shredded
1/2 CUP white wine vinegar
2 scallion tops, chopped
1/4 CUP honey
1 tsp salt
—
Toss ingredients together in med bowl. Marinate for 1 hour, tossing occasionally. Drain before putting into assembled bites.

START THE PORK BALLS

1 TB coconut-canola oil
1 med onion, finely chopped
—
4 cloves garlic, minced
1 TB coconut-canola oil
—
1 jalapeño, diced
2 tsp lemongrass, smashed, finely chopped
1/2 CUP pineapple, diced
1/4 CUP basil, finely chopped
1 TB fish sauce
1 TB hot sauce
1 TB sugar
—
In a hot skillet, add oil/onions. Sauté for 5 min. Add garlic, more oil and cook 3 min more. Add the rest of the ingredients, and sauté for 3 min more. Move to a large bowl, let cool a bit.

PREHEAT OVEN TO 450°F… FINISH THE PORK BALLS

1/2 CUP breadcrumbs
2 TB cornstarch
1 tsp pepper
1 tsp salt
1 LB ground pork
—
Add ingredients to the cooked onion mix. Mix with your hands. Wet hands, roll into 1-inch balls. Arrange on baking sheet lined with parchment. Bake meatballs for about 18 min.

MAKE THE HOT SAUCE

1/4 CUP mayonnaise
1/2 TB Thai red curry paste
1/8 CUP white wine vinegar
1 TB honey
—
Mix everything together in a small bowl.

TO SERVE

hot sauce
5-inch tortillas, toasted
pickled veggies
pork balls
toothpicks
—
Smear a little of the hot sauce on the tortilla. Place a couple dollops of the pickled veggies into the tortilla, leaving the ends clear. Roll tightly, trim off uneven ends. Cut into 1-inch wheels. Place one meatball on top of the wheel, and stab with toothpick to hold together.

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