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Posts Tagged ‘sports fans’

Old Fashioned Dessert at Your Door: Homestyle Brownies Delivered

Posted on: January 1st, 2015 by Ellen Swandiak

Does anything give more comfort than a stack of brownies? Imagine you can have these homestyle brownies delivered—just in time for your party.

These brownies come from BAKED, where owners Matt and Renato are obsessed with the regional desserts of America. They’ve spent much of their time scouting bakeries, chocolate shops, coffee houses and used book stores around the USA. Both left the world of advertising to pursue their passion. I thought these would make a great addition to the Comfort Party plan, which features a myriad of pastas you can set up as a pasta bar.

Order a 6-pack for your party, and it will come in a gift box with: 2 Deep Dark (the classic), 2 Sweet & Salty (infused with caramel and fleur de sel), and 2 Brown Sugar Blondie (classic blondie with the deep flavors of dark brown sugar). $23. Order online or visit their shops in Red Hook, 359 Van Brunt Street, Bklyn, or in Manhattan at 279 Church Street. bakednyc.com

See more ideas for throwing a laid-back affair in the COMFORT BINGE issue.

Meatless BBQ: Spiced Eggplant & Baby Potatoes with Bourbon Dip

Posted on: December 1st, 2014 by Ellen Swandiak

This recipe for meatless BBQ comes with a side of bourbon, by the way. That is, the glaze normally slopped on ribs is used here as a dip. See the original recipe for oven-roasted ribs to get the idea of how the flavors come together, or if you’d like to pair these two recipes on a party buffet. 

If you like the idea of including bourbon in this party mix, then check out the other recipes from my party plan: Alcohol Infusion. There you will find an assortment of recipes all with a spirit as an ingredient.

MAKE 2 LARGE BOWLS

GET YOUR SPICE GRINDER OUT

1 TB annato seeds, crushed in spice grinder
1 TB pink peppercorns, crushed in spice grinder
—
1/8 tsp cayenne
1/4 CUP chili powder
1 TB onion salt
1 TB cinnamon
—
Transfer annato seeds and pink peppercorns into a bowl and mix everything together.

PREHEAT OVEN 425ºF… MAKE THE BITES

2 striped eggplants
—
bag of baby tricolor potatoes
—
fresh thyme, for garnish (optional)
—
Bourbon Glaze (recipe)
—
Prepare eggplant: cut into 4 equal slices lengthwise. Sprinkle salt on top. In 30 min, blot the liquid from the eggplant with paper towels. Cut into bite size cubes. Toss in a bowl with olive oil and sprinkle on the spice rub to cover.

Meantime, wash potatoes and cut into bite size pieces. Toss in a bowl with olive oil and sprinkle on the spice rub to cover.

Place on two separate foil-covered baking pans. Place potatoes on top shelf in oven, the eggplant in the middle. Bake for 20 min, toss with spatula, continue baking for another 10 min. Garnish with thyme while hot. Serve with a glass of toothpicks and Bourbon Glaze (as dip) on the side.

Make BBQ Ribs in the Oven: Bourbon Glazed Baby Back Ribs

Posted on: December 1st, 2014 by Ellen Swandiak

I had this idea for BBQ ribs in the oven due to the fact that I live in Manhattan, where grilling outdoors is not really an option. But I had a hankering, and was determined to see if it could be done indoors. Here’s the deal: The ribs are baked in three phases, first inside an aluminum foil tent for one hour, then the tent is removed and ribs are glazed every 15 minutes for another hour. The last half hour the ribs are left alone to absorb the glaze. So plan ahead: 3 hours of cooking time are required. That’s after marinating overnight, or for at least 4 hours. This recipe requires commitment!

The recipe for the Bourbon Glaze on the ribs ties in with my party theme with all food having an alcoholic element in it. And this glaze works nicely on the baby back ribs or, for your vegetarian friends, on roasted potatoes or eggplant—see the recipe at this link. Be sure to serve with plenty of napkins.

MAKES ABOUT 14 RIBS

DO AHEAD: MARINATE THE RIBS IN A SPICE RUB

1/2 CUP turbinado sugar
2 TB chili powder
1 TB cumin
1 tsp cayenne
2 TB salt
—
2 1/2 LB baby back ribs, membrane removed
—
Mix sugar and spices together. Pat rub onto ribs. Wrap and place in the fridge overnight, or at least 4 hrs.

MAKE THE BOURBON GLAZE

The date molasses gives this glaze its sweetness, the tanginess comes from the vinegar and worcestershire, and the punch from the bourbon. Makes about 3 cups.

2 TB grapeseed oil
1/2 CUP onion, finely chopped
3 cloves garlic, minced
—
1 CUP bourbon
1 CUP white vinegar
1/2 CUP ketchup
1/4 CUP Alwadi date molasses
2 TB Coleman’s prepared mustard
2 TB turbinado sugar
1 TB honey
1 TB Worcestershire sauce
1/2 TB chili powder
1 tsp salt
1 tsp black pepper
1/4 tsp cayenne
—
In a large saucepan heat oil over medium heat. Add onion and garlic, cook until lightly brown, about 5 min, stirring occasionally. Whisk remaining ingredients in a bowl, add to saucepan, simmer 20 min. Sauce should be slightly thickened.

Pour through mesh strainer. Save the onions to use as a relish. Allow to cool. Put in covered bowl and let it sit overnight in the fridge for maximum flavor, or use immediately.

HOBNOBMAG BBQ ribs in the oven

SET OVEN TO BROIL: SEAR THE RIBS

aluminum foil
marinated ribs
—
Set a wire baking rack over baking pan, and place ribs meat side up. Set under the broiler for 4 min to caramelize the sugars.

START BAKING THE RIBS … LOWER OVEN TO 300ºF

Remove pan from the oven. Remove the baking rack with ribs. Position aluminum foil on bottom of the pan and measure enough to fold into a tent over the ribs and baking rack. Bake in the tent for 1 hr on middle shelf.

FINISH THE RIBS …LOWER OVEN TO 275ºF

bourbon glaze
—
Remove ribs from the oven, open foil tent and trim excess with scissors. Brush glaze onto top, flip over, glaze the rib side. Return to oven ribs up and continue cooking for 1 hr, basting both sides every 15 min, flipping ribs back up to the meaty side after 30 min. After the hour is up, keep the ribs in for an additional half hour without basting so the glaze becomes solid. Ribs are done when thermometer inserted in the center reads 145º.

Before removing from oven, put the oven on broil. Keeping the ribs on the middle shelf, broil for 5 min. Remove from oven, allow to rest 10 min. Slice between the bones. Serve with glaze on the side.

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
—
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
—
3 cloves garlic, diced
1 LB cremini mushrooms, diced
3 TB oregano, diced
s + p
—
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.

Fresh Mozzarella Cheese Board: Marinated Bocconcini & Cherry Tomatoes

Posted on: December 1st, 2014 by Ellen Swandiak

I don’t know anyone who doesn’t like fresh mozzarella. In this fresh mozzarella cheese board there is no cooking involved—all you have to do is dress up cherry tomatoes and bocconcini using a flurry of fresh basil, pretty lemon curls, and a sprinkling of red pepper flakes. It’s the definition of a creative cheese plate.

We created this recipe to include in our party theme that highlights food in the shape of a ball. These bocconcini, or mini fresh mozzarella balls, do their best to get livened up dressed up for a party. A super simple and quick way to entertain in style. The link points to our other recipes using meats and vegetarian ingredients.

MAKES ABOUT 32 BOCCONCINI & 20 TOMATOES

GET IT FLAVORED

1 LB bocconcini, drained
10.5 oz pack cherry tomatoes
3 TB basil, cut into ribbons
1 TB red pepper flakes
curls from 2 lemons
2 TB EV olive oil

—
Maldon sea salt flakes
—
Optional: add a drizzle of high-end olive oil

Toss everything together in a bowl. Transfer to plate and drizzle with a little more olive oil and toss on some sea salt.

Steak Sliders Upgrade: Filet Mignon Topped with Cognac Cream Mushrooms

Posted on: November 1st, 2014 by Ellen Swandiak

When you really want to offer something special to the gang, look no further than these delicious steak sliders. The onion and mushroom topping hosts a bit of heavy cream mixed with cognac, giving them a decadent topping indeed. Think of offering these at your next sports-watching gathering, and see if you don’t come off as the host with the most. Ahem.

This recipe is part of my party theme featuring recipes with alcohol infused. So head to the link to find a whole repertoire of cool hors d’oeuvres that all have a touch of alcohol in the mix.

MAKES 10 SLIDERS

MAKE THE COGNAC CREAM MUSHROOMS

1 TB grape seed oil
1 CUP each: shiitake + white mushrooms, sliced thinly
2 shallots, sliced into thin rings
2 tsp salt
—
2 cloves garlic, minced
1 tsp fresh thyme
—
1/4 CUP beef broth
1/2 CUP cognac
—
1/4 CUP heavy cream
black pepper
—
In a heavy saucepan, heat oil over medium-high heat. Add mushrooms, shallots, salt, saute 8 min, until lightly browned.

Add garlic and thyme, lower flame to medium, cook 1 min. Add broth and cognac, raise flame to high, bring to boil. Lower heat, cook 8 min.

Stir in heavy cream and freshly grated pepper, simmer for 5 min. Add a splash of cognac at the end, if desired, to heighten the spirit flavor. The mushrooms will soak up the extra liquid in about 30 min.

SET OVEN TO BROIL… MAKE THE SLIDERS

6-inch piece filet mignon, cut into ten steaks
Baguette, semolina
—
Let steaks sit at room temperature for 15 min.

Cut a long baguette into ten 2-inch pieces, then each piece in half. Toast for 45 seconds under the broiler. Spread a little butter on top and bottom.

Broil steaks 3 min, flip over, broil 1 min. Remove from oven, sprinkle salt on steaks. Place one steak on each bun, top with lots of the cognac mushrooms. Hold together with long bamboo pick.

Party Nut Mix with a Kick of Bourbon: How to Serve a Posh Nosh

Posted on: November 1st, 2014 by Ellen Swandiak

This party nut mix could become a snacking staple. It’s an excellent item to keep around, it will last for at least a month in an airtight container. Choose whatever nut mix you gravitate towards. The glaze adds a little sweetness, and the spices give it even more of an edge.

I included this recipe in my party theme Alcohol Infusion, which features a bunch of recipes with some booze as one of the ingredients. The party theme calls for a tasting of rare spirits, and these nuts would make a great item to have on the table for grabbing and munching.

MAKES A LARGE MASON JAR-FUL

PREHEAT OVEN 325°F …BLANCH NUTS

1 1/2 LB almonds, pistachios, cashews
—
1/4 cup cane sugar
1/4 cup bourbon
1 TB peanut oil
—
Place the nuts in a large bowl and pour boiling water over the nuts to cover. Blanch for one minute and drain well in a large strainer.

Place the hot nuts in a large mixing bowl and combine with the sugar, bourbon and oil. Mix well and let rest for 10 min. Pour the nuts in a single layer onto a baking sheet lined with parchment. Bake for 40 min, turning every 10 min, until the nuts are uniformly brown and crispy. Remove from oven.

spice up the nuts

1/2 tsp each: salt, ground ginger, chili powder
1/4 tsp each: ground black pepper, ground coriander
1 1/4 tsp ground cumin
—
roasted nuts
2 TB San-J Organic Tamari
1 lime, juiced
1 TB bourbon
—
While the nuts are still warm, get a bowl and mix the spices together.

Toss nuts into bowl with rest of ingredients. Spread the nuts in a single layer on a baking sheet to cool. When completely cool, store in an airtight container.

I like the idea of sending guests home with a little treat. So make an extra batch of these nuts, hit your local thrift shop for some interesting dollar finds, and wrap the nuts to go. Let guests choose their favorite thrift-shop vessel.

Bacon Cornbread & Cognac Butter Dip: Decadent Party Snack

Posted on: November 1st, 2014 by Ellen Swandiak

I pictured this recipe as part of a serving accompanying an at-home poker game, for some reason. It’s good for picking at randomly. You can choose to use this recipe to serve guests as a small bite with dip, as we’ve done here. Or, traditionally, set out in triangular shaped wedges with butter to start off a dinner party. Whatever you choose, the flavors in this are perfectly matched.

If you love the idea of kicking in the shots of cognac and rum in this recipe, I’ve got a bunch of other recipes that so the same in my party theme Alcohol Infusion.

MAKES 55 BITES OF CORNBREAD

PREHEAT OVEN 375ºF…COOK THE BACON

4 strips bacon
—
In a microwave, between paper towels, cook bacon strips about 4 min or so, until very crisp. Crumble bacon into bits when cool.

MIX DRY INGREDIENTS FOR BATTER

1 CUP yellow cornmeal
1 CUP flour
1 TB baking powder
1 tsp salt
1/2 tsp chili powder
bacon bits
—
In a large bowl, add all ingredients and combine.

MIX WET INGREDIENTS FOR BATTER

1 1/4 CUPS buttermilk
1/4 tsp baking soda
2 TB rum
1 TB Grand Marnier
—
1/4 CUP olive oil
2 TB cane sugar
1 large egg
—
In a small bowl, pour buttermilk, stir in baking soda and spirits. In a medium bowl, whisk oil, sugar and egg. Add the buttermilk mix, and whisk to incorporate.
—
Add wet ingredients to dry, do not over mix.

MAKE THE CORNBREAD

2 1/2 TB butter
cornbread batter
—
Melt butter in 11-inch oven-proof skillet. Pour batter into the hot skillet and place in oven. Bake until top is golden brown, about 25 min. Let cool.

MAKE THE COGNAC BUTTER DIPPING SAUCE

4 TB butter
1/2 CUP cognac
1/4 CUP Grand Marnier
—
Over a low flame in small pot, melt butter, add spirits. Simmer for 15 min.

TO SERVE

When cornbread has cooled, cut into small cubes. Spear with picks and serve with a small ramekin of the Cognac Butter Dipping Sauce.

Lighter Pâté with Mushrooms & Cognac: Spreadable Joy

Posted on: November 1st, 2014 by Ellen Swandiak

Here are a few tricks to creating a lighter pâté which tastes just as good as a more decadent recipe. Though in no way can it be considered low-cal! I cut out some of the butter and substituted cream cheese instead. It will need a day to set, so plan ahead. If you want to really make it ahead—the pâté can be frozen for a week or so, without losing quality. Super simple to make, just cook the chicken livers and blend with rest of the ingredients.

This recipe is part of the plan for hosting a party with foods that have a touch of alcohol in them, hence the addition of cognac. See my other creative ideas for hosting in my Alcohol Infusion party theme.

MAKES ENOUGH FOR 2 BAGUETTES, SLICED THINLY

COOK THE CHICKEN LIVERS

4 TB butter
4 scallions, cut into thin rings
4 cloves garlic, sliced thinly
6 shiitake mushrooms, sliced thinly
6 button mushrooms, sliced thinly
—
1 LB chicken livers, trimmed
1 bay leaf
1 tsp fresh thyme
1 tsp salt
—
Over low heat, melt butter in a medium saucepan, add scallions, garlic, mushrooms and saute for 3 min. Add the rest of ingredients. Cook gently, stirring to ensure even cooking, about 10 min. Remove from the heat and cover for 2 min. Remove bay leaf.

GET OUT THE FOOD PROCESSOR

cooked livers
1/2 tsp ground nutmeg
2 tsp Coleman’s mustard
Freshly ground pepper
—
8 TB butter, softened
8 oz cream cheese, softened
1/4 CUP Cognac
—
Toasted baguette slices, for serving
—
Transfer cooked livers to a food processor, add spices. Puree until smooth, about 2 min.

Pulse butter and cream cheese a little at a time, alternating with cognac, till well mixed. Transfer to serving bowl, cover and refrigerate about 24 hrs, until firm. Serve with toasted baguette slices.

Booze Infused Gourmet Food: Cheese, Paté, Cake & Chocolate

Posted on: November 1st, 2014 by Ellen Swandiak

Last Call for Alcohol: I found a nice assortment of booze infused gourmet food that you can serve at your next gathering to great acclaim. From starters to dessert, only the finest examples are included in this list.

We’ve gathered some of the finest ingredients that have fine spirits incorporated into their flavors. Be sure to add these to your party repertoire for our IN THE SPIRIT party plan. Choose from a duo of pâtés—one spreadable, the other coarse, both should have a spot on the cheese board. Speaking of cheese, try one of these four, infused with whiskey, kirsch, calvados, or cognac. Dessert is extra special with buttery booze cakes and handmade chocolates from Oregon.

[1] Party With Pâté:

Duck Mousse With Port Wine This silky mousse is made of fresh duck livers and marinated in Port Wine. 7oz, $9.30. markys.com French-Style Rabbit Pâté With Prunes & Cognac This Terroirs d’Antan Pâté is a rich and flavorful experience. It is a coarse textured game pâté prepared from tender rabbit meat, then flavored with prunes and brandy. $24 lb. markys.com

[2] Spirited Cheeses:

Kerrygold Aged Irish Cheddar With Irish Whiskey Think cheddar plus woody, nutty notes of pure Irish whiskey. Available in 8 oz, 1 lb, or a 5 lb wheel encased in black wax. About $20 lb. gourmet-food.com Gourmandise With Kirsch A soft, spreadable cheese from France, with the sweet addition of cherries. Available in 8 oz, or 1 lb wedges. About $15 lb. gourmet-food.com Le Grain D’orge Affiné Au Calvados A Normandy tradition: The rind is removed from a semi-cured Camembert and then soaked in Calvados, giving it a fruity, milky flavor with a hint of mushrooms. About $18 for 8 oz. elite-gourmet.com Sartori Ltd. Edition Cognac Bellavitano Aged at least 18 months, then steeped in Rémy Martin Cognac for 7 to 10 days. Award-winning tastes of smoky, nutty, oaky flavors with toasted notes of vanilla and caramel. About $60 lb. sartoricheese.com

Booze Infused Gourmet Food

[3] Full Spirited Flavours Prosperity Cakes

Looking to serve an amazing dessert, no muss, no fuss? Three sisters from Pennsylvania can supply you with the sweet that will have everyone raving. After their own families ooh-ed and ahhhh-ed over their cakes for years, the sisters combined their talents to showcase their fabulous liqueur-infused buttery cakes. Whether you choose the amaretto, limoncello, raspberry liqueur, or coconut rum cake, they will arrive beautifully presented. Available in two sizes: the FULL serves 10 to12 ($30), the JUNIOR ($13) serves 2 to 4. Cakes can be served right away or frozen for up to 3 months. Order one for the party, and a couple more to have tucked away, just in case. Available online at fullspiritedflavours.com

[4] Lillie Belle Farms Spirit-Infused Chocolates

My friend Mary brought me to this wonderful shop in Oregon, known for its handmade chocolates. Lillie Belle Farms makes artistic, decadent creations filled with butter cream, caramels, toasted nuts, and truffles. For this party, check out their collection of alcohol-infused bon-bons. Try the Martini Cup with Bombay Sapphire Gin in a white chocolate ganache which is also infused with wild Oregon juniper berries. The Margarita Cup uses Don Julio tequila and fresh key limes in a white chocolate ganache, filling dark chocolate cups with a rim of salt. Create a Custom Assortment (Box of 12) for $25 lilliebellefarms.com

Cilantro Chutney on Lollipop Lamb Chops—a Meat Treat

Posted on: October 1st, 2014 by Ellen Swandiak

Here’s another dip / sauce that can add much pizzazz to a simple dish. In this case, we purchased a lovely loin of pork chops from the butcher for our dinner party. Tip: purchase lamb chops already Frenched, so that you only need to cut, marinate and grill them. Guests can use the exposed bone in the chop as a handle for eating.

I created this recipe with modern Indian flavors in mind. If you want more ideas for throwing a party with an Indian theme, head to this link.

MAKES 8 CHOPS

MARINATE THE CHOPS

1/2 CUP EV olive oil
3 cloves garlic, crushed in garlic press
1 1/2 TB rosemary, minced
1 tsp sage, minced
1 TB salt
2 tsp black pepper
—
2 LB lamb chops
—
Mix marinade ingredients together in a bowl. Pour over chops, marinate for at least one hour in the fridge.

GET OUT THE FOOD PROCESSOR… MAKE THE CILANTRO CHUTNEY

2 CUPS cilantro
5 TB walnuts
3 jalapeños, cut into chunks
1 small onion, roughly chopped
1/2 tsp cumin seeds
juice of 1/2 lime
1 TB agave
1/3 cup water
1/2 tsp salt
—
Combine all the ingredients, blend till smooth.

PREHEAT BROILER… COOK THE CHOPS

Place chops on a baking pan under broiler. Cook for 4 min on each side. To serve, place a dollop of the chutney all over the end of each chop. Serve with bones sticking up, so they are easy to grab. Have napkins nearby.

Shrimp Kebabs with Tamarind Glaze: Adding Fantastic Indian Flavors

Posted on: October 1st, 2014 by Ellen Swandiak

Looking for a special glaze on shrimp kebabs? I’ve come up with a fantastic party bite, starting with shrimp marinated in a tangy tamarind glaze, then set on wraps of lettuce leaves.  Makes for a sensational, light Indian-flavored hors d’oeuvre that you can eat with your hands.

The tamarind glaze can become a tool in your party roster. Think about its dramatic qualities as a marinade or sauce on many things. I could see it matching with grilled steak, pork, or chicken; used as a sauce over roasted squash or carrots; or even as a dip for egg rolls or fried wontons. I created this recipe as part of a menu a party plan of Modern Indian small bites meant to show off the vibrant flavors of Indian cuisine.

MAKES 28 BITES

MAKE THE GLAZE

2 TB coconut-canola oil
1-inch pc ginger, minced
2 cloves garlic, pressed in a garlic press
1 tsp ground cumin
1 TB tamarind paste
1/2 tsp cayenne pepper
1/2 tsp turmeric
1 TB all purpose flour
1/2 tsp salt
Juice of 1 lemon
1 tsp pistachio oil
—
1 LB frozen shrimp (26-30 count), defrosted, peeled, tails removed
—
Mix all ingredients for the glaze in a bowl. Toss shrimp, coating each piece in the marinade. Cover and refrigerate for at least one hour.

COOK THE SHRIMP

marinated shrimp
3 TB coconut-canola oil
—
1 TB date molasses
1 TB tamarind paste
—
exotic lettuce leaf, for wraps
—
Remove shrimp from the marinade. Heat oil in a large saucepan over medium heat. Cook shrimp for 1.5 min each side. In a small bowl, combine the date molasses and tamarind paste. To serve, put each shrimp on lettuce leaf and drizzle with the molasses/tamarind mix.

Instant Indian Dessert: Fig Chutney & Masala Chai Ice Cream

Posted on: October 1st, 2014 by Ellen Swandiak

Every party needs a great finale. Why not feature the exotic spices of the Indian continent in a dessert. As part of my entertaining scheme for hosting a super, modern, party of small bites, try adding a chutney to your cheese board, and a spectacular chai-based ice cream for a fantastic Indian dessert.

To complete the party menu for our Modern Indian theme, I couldn’t help but suggest a couple of excellent products to add to the buffet. In these items, Indian flavors infiltrate the dessert phase in the most sophisticated way.

[1] Virginia Chutney Co  I love chutney. It’s got such a fine assortment of textures, sweetness, and a tanginess that can’t be beat. I like to think of it as a great shortcut ingredient to add in many recipes, including salad dressings and as a spread on sandwiches. (Think turkey.) The Virginia Chutney Co offers six interesting flavors and combinations, which are family-made in the blue hills of Virginia. For the Indian-themed party, I suggest a pairing with cheese—you can’t go wrong with any of their mixes.

The Balsamic Fig Chutney would be a nice complement with a goat cheese or a blue cheese. I couldn’t resist repeating the wonderfully descriptive tasting notes from the website… “Fig chutney is our lush hedonist, the notorious Italian uncle who arrives in Virginia with armloads of gifts, dances with all the ladies at the wedding, and keeps everyone awake singing operettas late at night. It’s all fig and no leaf, a loud sweetness rounded with a rich balsamic.”

Also fantastic is their Spicy Plum variety, whose spice-iness comes from caramelized onions and ginger. Match it with with Brie or cheddar. If you are more interested in presenting a sweet juxtaposition, go for the Sweet Peach which pairs up with just about any cheese. $8, available online at virginiachutney.com.

[2] TEA•RRIFIC Ice Cream The Masala Chai mixes Assam black and rooibos teas with cardamom, ginger, clove, and peppercorns, a truly sophisticated treat. $7, available at Whole Foods, Garden of Eden, and other local NYC markets. They’ve also got six other flavors, all tea-based. Try them all!  tearrificicecream.com

Coconut Shrimp Appetizer with a Sweet-Hot Dipping Sauce

Posted on: September 1st, 2014 by Ellen Swandiak

Shrimp never tasted so good. Coconut shrimp is the perfect pairing of textures and tastes. This dish is very crowd pleasing, especially with the sweet dipping sauce. So, if you are having a big party, you might want to make double the recipe—I guarantee this will disappear immediately.

Cooking tip: Dipping in the egg twice when doing the coating makes it very thick, and the bite that much more substantial. Creating these will get messy. Best to use both hands, one for the egg part, one for the crumb part.

I thought this recipe would be perfect in my plan for hosting a Latin-themed party, whose flavors celebrate South American flavors and flair. See this link for more recipes and ideas.

MAKES 36 SHRIMP

PREHEAT OVEN 425ºF… PREPARE THE DIPPING STATIONS

5 eggs
1 tsp salt
1/2 tsp black pepper
—
1 CUP panko bread crumbs
—
1/2 CUP panko bread crumbs
1 CUP flaked coconut
—
Set up 3 shallow bowls: [1] Whisk eggs, salt, and pepper. [2] Panko. [3] Panko and coconut.

START DIPPING

36 shrimp, shells and tails removed
—
Dip shrimp in the egg mixture. Allow excess to drain off, dip in panko. Dip into eggs again. Let excess drain, dip into panko/coconut mix. Place onto baking sheet lined with parchment.

BAKE THE SHRIMP

Bake for 10 min, turn shrimp over, and cook for another 4 min until golden brown. Remove from oven, let cool. Stack shrimp around bowl of sweet hot sauce.

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recipe

SWEET HOT SAUCE

This is a medium-kick spicy sauce. If you are looking for something with a more powerful sting, substitute one of the serranos for a habanero, or other spicy pepper. Consider splitting the recipe into medium and hot offerings. Best to stay in red or orange tones for the best color. This sauce goes with just about everything else on the menu, so put some out so people can help themselves. It’s drinkably good!

Makes about two 12 oz squirt bottles of sauce

3 red serranos, seeded, cut into 4 pieces
1 mango, peeled, cut into chunks
1 CUP white vinegar
1/4 CUP Filling Station coconut balsamic vinegar
1/2 CUP water
1/2 CUP Santa Cruz organic mango fruit spread
2 TB turbinado sugar
—
Add all ingredients to a blender and process until smooth. Run blender for a while to really liquefy. Strain through sieve and funnel into a squirt bottle, pushing mixture through with a spoon. Rinse sieve to get rid of gunk sporadically.

Cool plating idea: use a colorful plate and add an orchid to create a tropical feel.

Modern Latin Party Food: Chili-Infused Pork & Rum Pineapple

Posted on: September 1st, 2014 by Ellen Swandiak

In this modern Latin party food recipe, the chili spice mix is the secret ingredient that makes this dish sing. It adds a lovely color and intense flavor to the pork bites. I also suggest putting extra on the table, so your guests can sprinkle extra on at will.

Pair pork with pineapple, whose flavors have been enhanced by a complex rum and grilling. The decadence of the pineapple adds a sweet, juicy element to the lean pork. Your guests will be popping these in their mouths with joy!

See more recipes and ideas for hosting a fun and hot Latin party at this link.

MAKES ABOUT 50 BITES

MARINATE THE PINEAPPLE

6 oz Kracken rum
2 TB maple syrup
1 pineapple, cored and cut into 1-inch cubes
—
Gently heat rum and sugar to incorporate, about 2 min. Let cool. Marinate pineapple chunks in mix in the fridge.

MAKE THE CHILI SPICE MIX

Combines bitter annato seeds, some fiery aspects, and a touch of cinnamon. The flavors blend well with meats and could also work in some sweet dishes as well. To grind the spices, use a coffee grinder devoted to spice grinding, and be done in a jiffy.

Makes about 1/3 cup

1 TB annato seeds, crushed in spice grinder
1 TB pink peppercorns, crushed in spice grinder
1/8 tsp cayenne
1/4 CUP chili powder
1 TB onion salt
1 TB cinnamon
—
Use a mortar and pestle if you don’t have a spice grinder. Transfer crushed annato seeds and pink peppercorns to a bowl and mix everything together.

PREPARE PORK

1 LB pork loin
Chili Spice Mix
—
Cut loin into 3/4 inch-thick fillets. Rub spice mix all over.

PREHEAT OVEN 350ºF… COOK THE PORK

Heat up a skillet. Sear meat, about 3 min on each side. Move to a baking dish. Cook about 8 min. Let meat rest 5 min.

GRILL PINEAPPLE

1 TB honey
—
Baste pineapple chunks with honey. Sear on grill pan turning frequently.

TO ASSEMBLE

cooked pork
cilantro, torn into individual leaves
grilled pineapple pieces
Sweet Hot Sauce (optional)
—
Cut pork into 1-inch cubes. Place sprig of cilantro on top of pineapple bit, spear with toothpick, then stick into a piece of pork. Drizzle Sweet Hot Sauce over it.


Put this trio of sauces and spices on your table, so guests can add extra flavor to suit their palate. From the top: Aji Criollo, Chili Spice Mix (recipe above), Sweet Hot Sauce.

Mini Arepas with Black Beans & Creamy Corn, A Vegan Delight

Posted on: September 1st, 2014 by Ellen Swandiak

An ancient recipe, arepas have been around South American since pre-Columbian times. They make a hearty base for whatever you want to top them with. In this recipe, we mixed beans and corn and nutritional yeast to add up to a wonderfully-filling vegan canape. If you have never tried nutritional yeast, you should give it a shot. It has a complex flavor reminiscent of a wheaty-cheese, and a powdery texture. You will get raves from this dish from all your friends, but your vegan friends will really thank you.

Arepas use a special flour called masarepa, found in most Latin markets. Do not confuse it with masa harina, which is for making tortillas. Make sure to buy the right one.

Dotting your serving platter with orchids gives it an exotic bent. Get stems of orchids, and break off the individual flowers right before plating. They will last the night just sitting on the platter.

I created a bunch of recipes for hosting a Latin canape party. See the other recipes at this link to create an entire menu.

MAKES ABOUT 50 MINI AREPAS

MAKE THE BEANS

1 CUP black beans (dry)
—
1 tsp salt
—
1 TB olive oil
2 cloves garlic, minced
—
Cover beans with at least 3 inches of cool water, soak overnight. Choose a bowl that will accommodate expansion. When ready to cook, drain and rinse. Place in a big pot with lots of water and gently boil for 1.5 to 2 hrs. Add salt after 1 hr. (Make sure there is enough water in the pot, if you need to add water use boiling or very hot.) When beans are soft, drain. Mash beans with olive oil and garlic. Refrigerate.

MAKE THE CREAMY CORN

4 ears of corn
—
1 small white onion, minced
1 tsp chili powder
1 TB vegenaise
1 tsp salt
—
Boil ears of corn for 15 to 20 min. Drain water, let cool. Remove kernels from cob with a sharp knife. Place in bowl and toss with other ingredients. Refrigerate till ready to create the arepas.

COOK THE AREPAS

2 CUPS masarepa flour
3 CUPS warm water (plus more if necessary)
1 tsp salt
1/8 tsp cayenne, optional
—
vegetable oil
—
In large bowl, combine flour, water, and salt—and cayenne, if you want them to be spicy. (If the mixture seems dry add a little water.) Let mixture sit for 10 min to allow the dough to absorb all the water.

Heat a skillet over medium heat, add oil. Using a large wooden spoon, add a half spoonful of dough to the pan, spread out, flatten. Each arepa should be about 2 – 3 inches. Cook 2 to 3 min on each side, until crispy and golden brown. Cool on a wire rack, or sheet of aluminum foil.

ASSEMBLE THE AREPAS

mini arepas
black bean mash
creamy corn
nutritional yeast
cilantro, cut into thin ribbons
—
Spread a thin coating of black bean paste over the tops of arepas. Top with corn mixture. Sprinkle yeast. Garnish with ribbons of cilantro.

Creative Quinoa Veggie Stuffed Poblanos

Posted on: September 1st, 2014 by Ellen Swandiak

Quinoa is that healthy side dish people are always talking about. Make this one party-like to use as a stuffing in poblano peppers, or just as is in this creative quinoa dish. There will be quite a bit of extra quinoa stuffing after you have filled the peppers, which you can set out in a bowl on the buffet with a stack of little cups and spoons on the side—it’s great eating just as is. The quinoa itself is not spicy, just a blend of black quinoa, cotija cheese, corn, pine nuts, and cilantro.

Serve peppers whole for a small crowd, or cut into bite-size pieces to maximize amounts. If the spiciness of the poblanos seems too adventuresome, use the mix to stuff colorful bell peppers instead.

Interested in more Latin recipes for throwing a party? Check our my Latin Fiesta party theme for more ideas.

MAKES 6 POBLANOS

COOK THE QUINOA

1 CUP black quinoa
2 CUPS water
1 tsp salt
—
Rinse quinoa, put in pot with water. Bring to boil, then simmer for 20 min. Move to a medium-size bowl.

MAKE THE QUINOA MIXTURE

3 ears of corn, cooked and kernels removed
1/2 TB olive oil
1 small white onion, minced
1/4 CUP pine nuts, toasted
2 TB fresh cilantro, minced
1 TB salt
1 1/2 CUPS queso cotija
freshly ground black pepper
—
Toss all ingredients with quinoa.

ROAST THE PEPPERS: SET OVEN TO BROIL

6 poblanos
—
On a baking sheet covered with aluminum foil, place whole peppers under the broiler. Broil 5 min each side, till skins are completely black. Remove from oven, create tent out of the foil with peppers inside. Let steam for 10 to 15 min, then remove the blackened skins.

PREHEAT OVEN 350ºF… BAKE THE POBLANOS

Let peppers cool. Carefully cut a vertical slit into the top of each chile. Cut out the seed pod with kitchen scissors, rinse under water to get rid of any seeds. Stuff the pepper with quinoa mix. Close pepper. Place in a baking dish, slit side up. Cover dish with aluminum foil, bake 20 min.

Grilled Vegetable Napoleon—the Ultimate Pairing with Charcuterie

Posted on: August 1st, 2014 by Ellen Swandiak

A fancy sidekick to charcuterie, this refreshing grilled vegetable napoleon blends veggies and goat cheese to spectacular results.  It’s part of a plan for hosting guests over a weekend: this is part of the welcome snack. You can make this up to 2 days ahead. If you are following our weekend hosting plan, you will be making extra. Use the best grilled vegetables for the stack, and save the rest for sandwiches for Saturday’s lunch.

To help create perfect Vegetable Napoleon stacks, we used a very cool tool. The ARCHITEC Stackable Appetizer Maker is a unique gadget that lets you turn ordinary ingredients into beautifully layered creations in just minutes. Simply place a layer of each ingredient, and press down with included flat bar, then cut into individual servings. If you don’t have this gadget, you could probably do the same thing in a narrow baking pan. Or just arrange the ingredients nicely with your charcuterie offering.

We devised a super-easy method for roasting peppers, which adds eye-popping color to the Vegetable Napoleons, see the details below.

MAKES 11 STACKS

HOBNOBMAG Herbs Marinade

MAKE THE MARINADE

1/4 CUP olive oil
fresh herbs, minced
s + p
—
Mix ingredients together.

SET OVEN TO BROIL… ROAST PEPPERS & ZUCCHINI

3 red bell peppers
3 yellow bell peppers
—
6 zucchinis, cut into 3/8-inch slices on the diagonal
marinade
—
Cut peppers into their natural segments, then trim curvy parts top and bottom (save for use in salad). Remove seeds. Flatten each piece on a baking sheet lined with foil. (the foil comes into play, wait!)

Place under broiler on top shelf in oven, skin side up, until black, about 10 min. Remove from oven. Enclose peppers inside the foil to sweat the skins off. After 10 min or so, remove skins. I like to do this under running water.

For the zucchini, brush tops with marinade. Gang up slices on foil-lined baking trays. Put under the broiler for 6 min, flip, broil another 5 min. Remove from oven and allow to cool on the trays.

MAKE THE SPINACH LAYER

2 TB olive oil
2 pkgs baby spinach
1 TB raw agave
3 TB red wine vinegar
salt
—
Heat a large pan over medium heat, add oil. Wilt spinach, add agave and vinegar, cook for about 1 min. (Depending on the size of your pan, you may need to do this in batches.) Transfer spinach to strainer, press down to remove excess liquid.

MAKE THE VEGEATABLE NAPOLEON STACKS

roasted yellow peppers
goat cheese, softened
roasted zucchini
cooked spinach
tomatoes, cut in 1/4-inch horizontal slices
—
Layer ingredients in this order, pushing down between each layer:

1. yellow peppers
2. goat cheese
3. zucchini
4. spinach
5. tomatoes
6. goat cheese
7. zucchini
8. spinach
9. goat cheese
10. red peppers.
Cover and refrigerate. Cut into stacks when ready to serve.

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