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Wood Plank Grilling: How to Infuse Food with Flavor Using Wood Planks

Posted on: June 1st, 2014 by Ellen Swandiak

The art of wood plank grilling is nothing new. The technique has roots in Native American culture and has managed to hold onto plenty of cache in the present day. See our featured recipe from the book, Plank Grilling: 75 Recipes for Infusing Food with Flavor Using Wood Planks, and witness a beet hummus that would make a gorgeous, tasty treat at your next gathering.

When warm temperatures hit, the barbecue becomes a main cooking arena. Here’s an opportunity for you to get really creative. I came across this wonderful book which shows you how to cook on a wooden plank, on your grill. I wanted to include this recipe as part of my 4th of July party menu, to showcase the fab colors of the dish. Dina Guillen really shines in this category.

Her book is a follow up to her first plank-grilling tome. In 75 Recipes for Infusing Food with Flavor Using Wood Planks, author Dina Guillen shares four-score-and-some-odd dishes that incorporate cedar, maple, hickory and alder planks in their preparation. You will be schooled in the art of plank grilling. Beyond meats, Guillen doles out the secrets of everything from wood-fired pizza to beet hummus, along with tips on where to find the planks themselves. Get ready to go crazy with your grill.  Here’s a recipe from the book for a hummus that will shock and rock your buffet.

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featured recipe

BEET HUMMUS

Makes 2 cups

Start with wood plank basics.

Soaking the Plank

Start by using a clean, untreated piece of wood. Most of the wood planks sold in stores are 3/8 to 1 inch thick. Be sure to choose a plank that allows at least a 1-inch border around the food you are preparing. No matter the size, plan on soaking your plank for at least one hour, and up to twenty-four hours. This important step adds moisture that helps the wood to resist burning, which prolongs the use of your plank.

Place the plank in a kitchen sink, cooler, glass or ceramic baking dish, or any container large enough to fit it for soaking. Soak the plank in water, or if you feel like being creative, try adding some white wine, beer, salt, or apple, berry, or citrus juice to the water. Keep the plank submerged with something heavy, like a brick, so it stays weighted down during soaking. Soak the plank for at least 1 hour and up to 24 hours.

Preheating the Plank

Preheating the plank before grilling is an important step. With woods like maple, oak, cherry, and alder, the plank will often begin to warp when placed over heat (cedar does not usually warp). Preheating the plank will control the warping, kill any bacteria on the cooking surface, and impart a more intense flavor to the food. Before preheating the plank, have a spray bottle with water handy to smolder any flames if flare-ups occur. For a gas grill, preheat your grill to medium-high, or about 400ºF.

For a charcoal grill, prepare your grill for indirect cooking: Fill a chimney starter (charcoal chimney) to the top with charcoal. Light the charcoal and let it burn until half of the coals are glowing. Spread the coals onto half of the bottom of the grill, leaving the other side without coals (this is called the “indirect method”). Place the grill lid on top and fully open the top and bottom vents. If your grill does not have a thermometer, place a grill thermometer through one of the vent openings and let it sit for 5 minutes to get an accurate reading. If the grill gets too hot, close the vents partially and let the temperature adjust. Continue making adjustments to the vent openings until the grill reaches a consistent temperature of 400º F.

For optimum smoke and wood flavor, place the plank 8 to 12 inches above the flame and close the grill lid. I prefer to place a plank on the warming rack of my gas grill for preheating and grilling. It takes a little longer to get it lightly toasted and get some smoke going (8 to 10 minutes), but it reduces the number of flare-ups so that you will get more uses out of the plank. If the plank is placed closer to the flame, you should see some light smoke after 3 to 5 minutes. Keep a close eye on the grill if the plank is closer to the flame.

Once you see some light wisps of gray smoke emanating from the grill, open the grill lid and flip the plank over. If the plank has not bowed, you are ready to begin grilling. If warping occurs, close the lid again and continue preheating another minute or two until the plank flattens out. Continue flipping and heating the plank one or two more times until warping is controlled.

make the hummus

3 small beets (about 1 LB), trimmed and peeled
1 TB extra-virgin olive oil
1 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
—
1 (15.5-ounce) can garbanzo beans, rinsed and drained
2 cloves garlic, chopped
3 TB tahini
Juice of 1 large lemon (about 3 TB)
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp crushed red pepper flakes
1 TB chopped fresh flat leaf parsley, or 1 TB toasted pine nuts, for garnish (optional)
—
Cut the beets in half and toss with the oil, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper.

Prepare the plank for grilling. (See above.)

Place the beets, cut side down, on the toasted side of the plank. Close the lid and grill for 20 to 25 min, or until tender. Remove from the heat and set aside to cool. Once the beets are cool enough to handle, roughly chop them and place them in the bowl of a food processor.

Add the garbanzo beans, garlic, tahini, lemon juice, cumin, coriander, red pepper flakes, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to the food processor. Blend until smooth, 20 to 30 seconds. Garnish with the parsley or pine nuts.

©2014 By Dina Guillen. All rights reserved. Excerpted from Plank Grilling: 75 Recipes for Infusing Food with Flavor Using Wood Planks by permission of Sasquatch Books. Photos by Rina Jordan.

Gourmet Hot Dogs with Healthy Colorful Toppings

Posted on: June 1st, 2014 by Ellen Swandiak

It’s the fresh, colorful toppings and healthier buns that transform an American standard into gourmet hot dogs. I’ve even found organic versions of Amerca’s favorite condiments—a zesty yellow mustard and ketchup from a New Jersey farm—that you can offer to your guests at your next BBQ. Because you really care.

In thinking about the upgrade of the hot dog, fresh ingredients came to mind. The pickled red cabbage adds a nice crunch to its vinegar-y nature, in a bright pink hue that really shines. Suggestion: I like serving these gourmet dogs with a varitety of the toppings, then cutting them in half, so guests can have a few and experiment with different flavor combinations.

I included this recipe in our menu for a  fab red and white 4th of July party. See more recipes for a fun barbecue at this link.

MAKES 24 DOGS OR 48 HALVES

PREPARE TOPPINGS

Quick Pickled Cabbage (recipe)
tomatoes, cut into rings
peppadew peppers, cut into strips
sprouts
2 small onions, sliced thinly
Annie’s Naturals organic yellow mustard
First Field Jersey ketchup
—
Place in bowls. Set up on a nice big tray, if you have one.

COOK THE HOT DOGS

12 D’artagnan duck hot dogs
12 D’artagnan uncured beef hot dogs
hot dog buns
—
Make light cuts on the diagonal around each dog. Either grill, or cook in a pan, turning as each side browns. Toast the buns, insert dog , and cut in half.

Peppadews Stuffed with Goat Cheese

Posted on: June 1st, 2014 by Ellen Swandiak

A true quick hors d’oeuvre that makes a graphic red and white statement on the table. Perfect for just popping in your mouth for a blast of tangy goodness. This recipe makes party throwing easy.

Imagine being the person who discovers a new fruit. That’s what happened in 1996 when a South African businessman/farmer came across an unusual-looking bush with a small bright red fruit in his garden. They looked like a cross between a cherry tomato and a mini pepper. He researched and they turned out to be unique, so he trademarked them. These peppers are now lovingly grown on a farm in New Jersey as well as South Africa, so you can buy local.

Peppadews come in three flavors: mild, hot, and goldew, a yellow pepper. Their peppery yet sweet flavor makes them truly unlike anything else. If you like tangy tastes, with a touch of sweetness and heat, these peppers are ones you will buy again and again. They are thin-skinned, so would also be great cut into ribbons and added to a salad, or to add a bit of zip to a sandwich. Think Italian charcuterie, with cherry tomatoes, and some provolone cheese.

All we did to make this quick hors d’oeuvre was pipe softened goat cheese into the centers. So little work for such a pop of freshness—and your guests will adore them.

If you are following our menu plan for a fab fourth of July, then serve these guys alongside a navy blue napkin, or set on top of a blue tablecloth for the red, white, and blue effect. We have more red and white foods included in the menu plan to make your table sing the Star Spangled Banner!

MAKES 30 PEPPERS

STUFF THE PEPPERS

log of goat cheese, softened
jar of peppadews, rinsed in colander
—
Using a pastry bag or plastic bag with corner cut off, pipe the goat cheese into the peppadews.

how to stuff peppadews with goat cheese

Light Dessert: Strawberries, Blue Cheese & Crushed Pecans

Posted on: June 1st, 2014 by Ellen Swandiak

A fresh berry with a punch of blue cheese and crunchy pecans could appeal to those who shy away from things that are overly-sweet.  This light dessert is so easy to assemble—the blue cheese adheres to the fruit, and the nuts stick to the cheese. Make sure to leave on the strawberry’s green tops, so it can be used as a handle for picking berries up. Include this ensemble if you are planning to do a 4th of July buffet—I love the red, white, and blue effect.

MAKES 36 STRAWBERRY HALVES

GET A NICE SHARP KNIFE

18 large strawberries
Maytag blue cheese, softened
20 pecans, chopped
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Cut each strawberry in half leaving the greens intact. On each half, spoon on a little blue cheese, push down with thumb. Spread chopped pecans on a cutting board. Turn strawberries face down and press the blue cheese into the chopped nuts. Arrange on serving platter.

BLUE CHEESE BUYING GUIDE:

There are so many varieties of blue cheese, each one with its own texture, piquancy and taste. Keep in mind raw cheeses offer a more complex flavor profile, with a sense of terroir. Ask for tastes at your local cheese emporium!
[1] Gorgonzola Mountain -italy- Cow’s milk. Strong.
[2] Gorgonzola Dolce -italy- Cow’s milk. Soft, spreadable.
[3] Maytag Blue -iowa- Raw cow’s milk. Quintessential.
[4] Great Hill Blue -massachusetts- Raw cow’s milk. Piquant, slightly sweet.
[5] Fourme D’Ambert -france- Raw cow’s milk. Dense, crumbly.

blue cheese varieties

Summer Light Eating: Red Snapper with Apple Fennel Slaw

Posted on: June 1st, 2014 by Ellen Swandiak

When you are looking to eat light in the summer, fish and salad are king. The slaw in this dish is dressed in a creamy mayo and sour cream with the addition of buttermilk, and lively touches of vinegar and lemon. Apples and fennel are a perfect match, just make sure to slice each ingredient very thinly.

Looking for more summer recipes? Check out our party plan for a cool July 4th barbecue at this link.

MAKES 8 FILETS

PREPARE THE FISH

1/2 CUP spelt flour
salt
2 LB red snapper filets, cut into 1-inch strips (should be about 8 pieces)
—
In a bowl, mix the flour and salt, then coat the snapper.

COOK THE FISH

3 TB olive oil
coated filets
—
Heat the oil in a large skillet over medium heat. Oil should cover the entire bottom of the pan. Add snapper skin side down. Cook about 1 min each side. Move to paper towel to soak up any extra oil. Serve atop a mound of the apple fennel slaw or a red potato salad.

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recipe

APPLE FENNEL SLAW WITH BUTTERMILK DRESSING

Anise flavor was never at the top of my list, but my firm belief is to sample any off-putting flavor until it becomes something palatable. When dining out, I’ll try new things, trusting in the art of the chef to deliver. With the flavor of anise, I have been converted. Here, in the Apple Fennel Salad, it lends a freshness and crunch that’s unbeatable. Finding organic or farmer’s market source for the fennel is essential for a mild anise flavor.

Recipe Apple Fennel Slaw

MAKE THE BUTTERMILK DRESSING

3 TB sour cream
1/4 CUP mayonnaise
3 TB buttermilk
2 tsp lemon zest
juice from 1/2 lemon
1 TB Normandy apple cider vinegar
1 1/2 tsp natural sugar
1/2 tsp salt
—
Mix ingredients together in large bowl.

MAKE THE SLAW

2 fennel bulbs, sliced thinly into rings
1 McIntosh apple, sliced thinly
buttermilk dressing
—
Toss fennel and apple together with dressing. Serve snapper atop a mound of slaw on small plates.

Creative Popcorn with a Salty Surprise: Pepperoni Bits

Posted on: June 1st, 2014 by Ellen Swandiak

Tiny, spicy bits of pepperoni add a second dimension to this creative popcorn recipe—not to mention the fun touches of red strewn throughout. You might be saying, why didn’t I think of this? I created this dish especially to serve at a 4th of July party, with a focus on a red-and-white buffet strategy.

We could all agree that pepperoni is a delicious topping, but not necessarily the healthiest one. The good news is that the brand I chose is from Applegate’s Naturals. They offer uncured turkey pepperoni, sliced ultra thin, with 70% less fat than conventional pork pepperoni. Best of all, it has the same great taste and buttery feel.

If serving this at a party, remember to also put out plain popcorn for the vegetarians. And see more party recipes in our 4th of July red, white, and blue strategy.

MAKES 3 CUPS

GET A NICE BIG POT WITH LID

3 TB peanut oil
1/4 tsp salt
1/4 tsp red pepper flakes
1/8 CUP white popcorn
8 slices Applegate turkey pepperoni, minced
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Heat a large pot, add the oil, heat. Sprinkle in salt, and red pepper flakes. Add popcorn, cover pot. Turn up the flame to high. After about 30 seconds you should hear the first kernel pop. Shake pot over the flame until popping stops. Transfer to large bowl. Add pepperoni, toss. Place small cups alongside popcorn bowl so guests can scoop a batch instead of using their hands.

Party Batch Cocktail by St. John Frizell of Fort Defiance Cafe & Bar

Posted on: June 1st, 2014 by Ellen Swandiak

With entertaining in mind, I’ve colluded with St. John Frizell to honor his party batch cocktail made with various lemon and tea notes highlighting a vodka- Benedictine base. See this party-pleasing recipe from a Brooklyn Red Hook enclave.

St. John Frizell was in the business of covering food and drink as a writer long before serving it. He’s since picked up the cocktail shaker himself, and become a restauranteur.  Fort Defiance (named for a Revolutionary-era stronghold), is a bastion of coziness and class in Red Hook, Brooklyn. I can really tell that he knows his stuff. Frizell’s cocktail menu is liquid, changing with the seasons and their ingredients. Hobnob interviewed him to see what lies behind his restaurant’s cocktail strategy.

How would you describe the style behind Fort Defiance’s cocktail menu?

Our menu always includes some original drinks, but it’s very important to us to include drinks on the menu that everyone recognizes, like a Tom Collins or an Irish Coffee. Those are not only great drinks, they’re also lifelines to any guest who might still be a little bewildered by the whole fancy-cocktail thing.

Do you have a personal favorite ingredient or liquor when it comes to cocktails?

So difficult to answer, but I’ll say apple brandy. It’s so misunderstood—when I put it on a menu, people automatically think green apple Pucker. But it’s a locally made spirit with a long, distinguished tradition in America, especially in the Northeast, and it works great in both stirred and shaken cocktails.

Tell us more about the King Bee cocktail.

We make this drink with Comb Vodka, made in Port Chester, NY, from pure honey—hence the name. Benedictine is expensive—look for a liquor store that sells smaller bottles (unless you really like to drink Benedictine). You can make this recipe without it, but it’s the ingredient that really makes this drink great. fortdefiancebrooklyn.com

Photos by JP Bonin

Cannoli Pizza for Dessert

Posted on: May 1st, 2014 by Ellen Swandiak

When creating a menu for my pizza party, I thought, “What would work for dessert?” Enter the cannoli pizza, which takes the best of two worlds and combines it into one. This recipe is party-sized, with plenty to go around. The cannoli cream will be enough to cover an entire box of puff pastry, so if you make the whole recipe, you can decide if you want to send guests home with care packages of the extras, or keep it all to yourself!

Important: To ensure gourmet status, make sure to buy the best house-made ricotta you can find. I found mine at Garden of Eden, NYC. They have a brand of fresh ricotta that might have you licking its contents out of the package. As for the cinnamon addition in the mix, leave it out if you want a more traditional cannoli cream flavor, but I thought it added a nice twist to the equation.

If you are looking to host a fab pizza party, I’ve figured out the perfect plan for all the recipes for: bases, sauces, toppings, and finishing touches.

makes enough for one box of puff pastry (2 frozen pastries = 6 long pieces)

THAW PUFF PASTRY 40 MIN

thawed puff pastry
—
Preheat oven 400ºF. Cut puff pastry into thirds to get long strips. Bake for 15 min on baking sheet lined with parchment.

START THE CANNOLI CREAM

2 CUPS whole milk ricotta, excess liquid drained
3/4 CUP powdered sugar
—
Whisk ricotta until smooth. Incorporate powdered sugar.

GIVE IT SPICE

1/2 tsp vanilla
1 TB lemon zest
1/2 tsp cinnamon
—
Mix into ricotta.

MAKE IT CREAMIER

1/2 CUP heavy cream
—
In a mixer, beat cream until it begins to form stiff peaks. Gently fold into ricotta using a rubber spatula. Refrigerate until ready to use.

MAKE THE PIZZA

baked puff pastry
cannoli cream
1/2 CUP pistachios, chopped
—
Allow puff pastry to cool completely, 10-15 min. Spread cannoli topping generously over entire surface. Sprinkle chopped pistachio.

Healthy Crab Salad Canapes on Yuca Chips

Posted on: April 1st, 2014 by Ellen Swandiak

This could be the ultimate summer offering. For a super-refreshing small-bite, start with peekytoe crab, then uplift it. I mixed this stellar ingredient with freshly grated Daikon radish, gypsy pepper, and cucumber to add a special freshness. Topping with lemon peel curls makes these extra festive, party-ready crab salad canapes.

Instead of crackers, I chose to serve the crab salad on baked yuca chips, which lend a chewy texture and much more to offer in the realm of nutrition. If you’ve never had yuca, this is your place to start. It’s similar to potatoes, but has a much lighter feel to it. Frying the yuca slices would create more of a chip—choose whichever method suits your crowd and time frame.

Ingredient source: Peekytoe Crab, a crustacean delight, is available pre-cooked, and ready for dolling-up at The Lobster Place in Chelsea Market, NYC. This is one of my go-to spots in NYC whenever I’m looking for seafood for serving to guests. Their selection and quality is a-one.

I’ve created a bunch of recipes to host a stunning White Party, featuring a menu of, you guessed it, all white foods. I like doing this around the holidays instead of a typical red-and-green theme. This crab salad canape looks even more spectacular when it’s part of this minimalist tablescape.

makes topping for about 30-40 slices of yuca

GET OUT THE FOOD PROCESSOR…GRATE THE VEGGIES

1/2 english cucumber, peeled
2 to 3-inch piece of daikon
1 small gypsy pepper
—
Cut cucumber, radish, and pepper into large chunks that can fit in a food processor chute. Grate, transfer to bowl.

MAKE THE CRAB SALAD

1/2 CUP sour cream
1 1/4 CUPS peekytoe crab salad (about 1/2 LB)
juice of 1/2 lemon
1 1/2 tsp salt
pinch of cayenne
1-inch slice from 8 oz brick of cream cheese
lemon salt (optional)
—
To the grated stuff, add sour cream, crab, lemon, salt and cayenne and mix well. Drain excess liquid, pushing down on it to get most of it out. Mix in the cream cheese with a fork, so mixture is stiff and will not ooze. Add a pinch of lemon salt, if you wish.

MAKE THE CHIPS

1 yuca, peeled with a sharp knife, cut into 1/8-inch slices
2 sprigs of thyme, chopped finely
1 tsp salt
—
Place yuca on parchment in single layer, sprinkle on thyme and salt. Bake for 20 min, middle shelf of oven. Let cool on the pan.

ASSEMBLE THE BITES

crab salad
yuca chips
lemon curls, for garnish
—
With a fork, pile the crab salad onto each yuca chip, place on working plate. Pinch the tops of each pile of crab salad to form a pyramid shape. Garnish with one lemon curl apiece. Arrange on serving dish.

Turkey Wraps with Swiss Cheese & Cole Slaw

Posted on: April 1st, 2014 by Ellen Swandiak

Serving wraps at a party is one of my go-to tricks. They offer up a substantial bite, and when sliced and served with a toothpick, create an artsy statement that looks grander than the time you spent pulling it together.  These turkey wraps hosts a classic flavor combo: turkey, swiss cheese and cole slaw. These ingredients were chosen for their whiteness, that is, we are creating a menu for an all-white buffet. It really makes an impression when you see it all together. The addition of cream cheese works as a glue to hold it all together.

Here are some tips for creating a solid presentation. Make sure the cole slaw does not have excess liquid in it—squeeze out all the moisture in a sieve/coldander before spreading on the wraps, and do not overfill. The addition of Maille Dijon Originale into the cole slaw vinaigrette gives it a little more zip, be sure to add it. Alternatively, you could salt the grated cabbage and drain the liquid out before preparing, up to you.

If you’d like to see more all-white recipes for creating a striking buffet see them at this link.

makes 8 wraps, 64 pieces

MAKE THE DRESSING

1/8 CUP olive oil
1/4 CUP white vinegar
1 TB turbinado sugar
1/2 tsp Maille Dijon Originale mustard
—
Whisk ingredients together in a bowl.

GET OUT THE FOOD PROCESSOR… MAKE THE COLE SLAW

1/2 head of cabbage
—
Cut into chunks that fit into food processor chute. Grate. Toss with dressing in a bowl. Drain excess moisture. Let flavors meld in the fridge, if you have time.

turkey wraps: steps for rolling

MAKE THE WRAPS

8-inch flour tortillas
8 oz cream cheese
1 LB turkey, sliced thin
1 LB Jalsberg swiss cheese slices
cole slaw
—
Spread a thin layer of cream cheese all over one side of tortilla. Top with 1 or 2 slices of turkey leaving about 2 inches uncovered at one end. Cover turkey with swiss cheese. Spread a thin layer of cream cheese over the swiss. Spoon a thin layer of cole slaw, keeping more to the center, not edges. Roll tightly. The cream cheese works to seal the end of the wrap. Trim ends, slice the rest into 8 pieces.

Raw & Dairy Free Dip: Cashew, Zucchini, Hearts of Palm

Posted on: April 1st, 2014 by Ellen Swandiak

Inspired by my good friend who has given up all things milk-related, this dairy free dip also happens to be raw. The raw cashews provide the creamy texture, the zucchini and hearts of palm add moisture and freshness. After this you may never go back to sour cream.

Prep tip: Make sure to leave time for the cashews to soak for at least 4 hours minimum, or best overnight, and drain before you make the dip.

I have included this recipe as part of our all-white party food theme. If you like that idea, head to this link to see the entire party plan.

makes about 2 cups

GET OUT THE FOOD PROCESSOR

1 CUP raw cashews, soaked minimum of 4 hours
1 clove garlic, minced
1 tsp juice from lemon
1/2 tsp salt
1 can hearts of palm, drained, chopped
1 zucchini, peeled, chopped
—
Glutino gluten-free chips (or other chip)
—
Put all the ingredients into a food processor. Pulse until smooth, but still has texture. Refrigerate for at least an hour before serving to allow flavors to meld. Serve with chips for dipping.

Alternate serving idea: spread the dip on Pepperidge Farm thin white bread with crust removed and cut into four squares. Top with vertically sliced section of cauliflower.
raw and dairy free dip serving options

Chilean Sea Bass in Sesame Seed Crust

Posted on: April 1st, 2014 by Ellen Swandiak

If Chilean sea bass is on the menu of any NYC’s fine dining establishments I’m at, my eyes light up.  It is my go-to fish order. Almost no other fish compares in its meatiness and extra sweet flavor. This recipe is designed with entertaining in mind, and adds a super tasty crust to the fish. Keep in mind, serve this only to your favorite foodie friends that will appreciate your time, effort and taste—and generosity.

Tips: Make the marinade and crust mixture ahead of time. To serve, when you are roughly a half hour from serving, preheat oven, and assemble the recipe. Soon your guests will be enjoying something extraordinary.

We suggest serving with a white bean salad on the side. A suggestion for bigger parties: If you prefer to do smaller bites, cut it into say 20-25 instead of the 10. Serve atop a bib lettuce leaf with a spoon of the white bean salad on top.

Chilean sea bass is a beautiful, perfectly white fish, which is why it was included in our All-White Party theme. (See more recipes here.) If you are planning a shindig, we’ve got your back.

Makes 10 mini servings or 20 to 25 bites

MARINATE FISH 15 MIN

juice from 1 lemon
5 TB extra-virgin olive oil
1 clove garlic, minced
Freshly ground pepper, to taste
1 3/4 LB Chilean sea bass, cut into 10 portions
—
Mix ingredients together in small bowl. Pour over fish, flip over to coat. Marinate in the fridge.

PREPARE THE SESAME SEED CRUST

4 TB sesame seeds
1/2 CUP panko breadcrumbs
1/2 tsp salt
—
1/2 tsp cumin
pinch of cayenne
—
Toast sesame seeds and breadcrumbs with salt in a heated skillet over medium-low heat, shaking frequently, until slightly golden, 3 to 5 min. Transfer to a flat bowl to cool. Mix in cumin, cayenne.

PREHEAT OVEN 450°F … COOK THE FISH

sesame seed crust mixture
—
Line a baking sheet with parchment. Remove fish from the fridge, dip into the sesame seed mixture, coat all sides. Roast 10 min exactly for 1-inch thick pieces, if less thick adjust accordingly.

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recipe: side dish

WHITE BEAN SALAD WITH FENNEL & CELERY

Party pointers: This works nicely as a side dish with our Chilean Sea Bass in Sesame Seed Crust, or can be served all by itself in individual glasses. Also great combined with orecchiette for a wholesome pasta salad. The flavors are fresh and lively, with a bit of crunch (due to the chopped bits of fennel and celery)—and a dash of lively honey-apple vinaigrette.

makes about 4 cups

PREPARE THE SALAD

2 cans white beans, drained, rinsed
1/2 fennel bulb, diced
1 shallot, minced
1/2 large cucumber, peeled, seeded and diced
s + p
—
Combine ingredients in large bowl.

steps to create a party friendly white bean salad

MAKE THE DRESSING

3 TB lemon EV olive oil
1 TB honey apple vinegar
1 tsp salt
freshly ground black pepper
small clove garlic, minced
1 tsp fresh oregano, minced
—
Whisk together ingredients, toss into salad.

TO SERVE

mini basil sprigs, for garnish
—
Sprinkle herbs onto salad. Serve in small paper cups or glasses with spoon inserted.

Stir Fry Lotus Root with Kumquats

Posted on: April 1st, 2014 by Ellen Swandiak

Lotus root is just so special, I can think of a bunch of ways to showcase this ingredient and highlight its pretty, pure white color, in addition to the stir fry lotus root featured in our recipe below. Its unusual pattern makes it seem like food from outer space. The texture is the selling point, it has a satisfying, fresh-tasting crunch, akin to water chestnuts or turnips.

• Serve it as a salad accompanied by thin slices of cucumber and toss in a mayo-based dressing.

• Stir frying gives it additional crisp. In addition to this recipe, match it with a quick stir fry of snap peas, or mushrooms, or string beans.

• Add sliced lotus root to soups. It would look great in a light broth with a teeny star pasta and bean sprouts.

Whenever I host a party, I try to offer something unusual that people can try. The stir fry lotus root worked perfectly in my party menu featuring all white foods. See more of the recipes and ideas at this link to create a totally chill white scene on your buffet.

MAKES A SMALLISH CRUNCHY SNACK FOR 4 PEOPLE

GET OUT YOUR WOK (OR SKILLET)

1 TB peanut oil
pinch of red pepper flakes
—
Heat peanut oil over high flame. Add a pinch of red pepper flakes.

STIR FRY

bag of lotus root
1 clove garlic, sliced thinly
6 kumquats, cut into rings
2 TB natural cane sugar
—
Add lotus, garlic and kumquats to wok, stir fry on high heat for about 2 min. Toss in sugar, stir together an additional minute or so. Serve in bowl or individual cups.

Zero° A Mysteriously Low-Cal Cocktail

Posted on: April 1st, 2014 by Ellen Swandiak

Here’s an idea for a low-cal cocktail that also exudes an unusual glowing tone. It’s a super lemon-y taste sensation.

This cocktail is an antidote to holiday excess, and is designed to tie-in with my Chill Party theme, showcasing a menu of all-white food. Its futuristic glow comes from a lemonade-based low-cal mixer and japanese pop. Pair it with a super botanical gin to keep the party alive and kickin’. For garnish, add a wheel of kumquat. Chill the mixture in pitchers and serve straight up in a coupe glass.

DETAILS ON THE INGREDIENTS:

[1] The Botanist is artisanally distilled in small batches in the land that whisky made famous. Twenty-two foraged botanicals from the island of Islay are combined to create the special flavor of this gin. Creates a lively complexity, needing only simple mixers to create a satisfying cocktail. About $34. thebotanist.com

HOBNOBMAG low-cal cocktail

[2] Vitamin Water Zero Squeezed Lemonade has a citrus-y taste and zero calories. Added vitamins (C, B5, B6, A, E) minerals and electrolytes can come in handy during the party season. $1.89 a bottle or $45 for 24 bottles online at beverageuniverse.com

[3] Calpico, a Japanese soft drink, gives this cocktail its futuristic luminosity. Made with sugar, milk, and the bacteria normally found in yogurt, the taste is similar to a lemon-lime soda. I got this at the Japanese market in the east village, NYC. Sunrise Mart, 298 Third Avenue near 10th Street. $1.89.

[4] Sliced kumquats do a nice job of sitting on the rim of a glass without getting in the way. Also adorable set out in small bowls for decorative purposes or snacking. It bears a wonderfully sweet, tangy taste—eat the skin and all.

Meaghan Dorman of Raines Law Room’s Simple Champagne Cocktail

Posted on: April 1st, 2014 by Ellen Swandiak

Fresh fruit and pisco flavors dance in this lovely champagne cocktail—in my opinion the most elegant of cocktails. Learn the secrets to balancing flavors from an expert.

For the CHILL party plan that features an all-white menu, Meaghan shared her champagne cocktail, Andean Dusk. Her inspiration: make a cocktail that highlights the elegant floral notes in the pisco. This is part of our bar suggestions for the party.

Meaghan brought upscale, speakeasy cocktail-ing to NYC with the opening of Raines Law Room, the perfect spot for a rendezvous with a group, or that special someone. She shares her ideas for creating perfectly balanced cocktails.

Describe your cocktailing style
My style in based on a classic “Golden Era” approach to bartending, which means balancing 3-5 ingredients to make a cocktail that is greater than the sum of its parts. I love to create cocktails that others can replicate, so I don’t go overboard with infusions, foams, etc.

What’s the best way to balance a cocktail?
Make sure citrus is fresh, you have a touch of sweet, and a high-quality spirit to work with.

What’s the most popular drink at Raines?
Currently, it’s a scotch cocktail called the Wildest Redhead, which is perfect for the season. Along with blended scotch, it has lemon, honey, Allspice Dram and cherry Heering.

Tell me about your latest concoction at Grace
My inspiration for the The Gallow Glass at Grace (gracebarnyc.com) came from her time traveling through Scotland, so I created a strong and smoky cocktail that would fortify one trooping through the country. It’s a Negroni meets Rob Roy.

What’s your latest ingredient discovery?
I love pisco, which is a grape spirit from Peru & Chile. Its grape-based, so has lovely floral and citrus notes like we find in wine.

raineslawroom.com

For the White Party: Ultra-White Cheeses, Pale Figs, & White Bean Hummus

Posted on: April 1st, 2014 by Ellen Swandiak

If you love hosting parties with a dramatic effect, this White Party plan is for you. Each and every recipe is presented in stark white, which I suggest doing for the winter holiday season, for extra starkness.

White bites rule! And these snacks simply add to the total effect. Think about serving on white Carrara marble platters.

[1] Cacioricotta’s Fiocco Ni Neve (Misto Pecora) is a pretty, round cake you can cut into wedges. Made from cow and sheep’s milk, it is firm with quite a salty kick. From Italy.

[2] The Drunken Goat, known for its rind soaked in red wine, is a popular option from Spain. It is semi-soft and has wonderfully-delicate, creamy taste that melts in your mouth.

[3] Olympiana Sun Dried Kimi Figs, from Greece, have the perfect washed-out color for this party. Their sweet, chewy texture pairs well with both cheeses.

[4] Eat Well Enjoy Life Tuscan White Bean Hummus Hummus is the go-to, pre-made dip we all grab for. This brand went a little crazy and came up with a line of hummus using different beans. White bean, edamame, black bean, and lentils enter the scene. Low-fat versions appear for the careful crowd. You’re covered. eatwell-enjoylife.com

Smoky Lasagna: Butternut Squash, Spinach & Smoked Mozzarella

Posted on: March 1st, 2014 by Ellen Swandiak

Lasagna is always welcome on the party menu. We shook up tradition in this smoky lasagna which substitutes butternut squash sauce for tomato sauce, and has the addition of spinach and goat cheese, putting it into the super-comfort-food category.

I began this recipe as lasagna cupcakes, thinking that might be perfect for serving at a party, but the results were not as satisfying as a full, old-school lasagna. The cupcakes were tedious to layer, and kept popping out of the muffin pan. The verdict: stick with the classic, but upgrade with fantastic veggie selections and flavors of fall, and a smoky twist. The smoky mozzarella cheese in this dish does just that. If adding a bit of smoke appeals to you, see more of our recipes featuring a smoky flavor at this link. You’ll see some great party serving ideas and more.

SERVES 12 MINI PORTIONS OR 6 AS AN ENTREE

PREPARE THE SQUASH SAUCE

butternut squash
—
2 TB butter
10 sage leaves, torn
1 CUP half + half
s + p
—
Peel butternut squash, cut into 1-inch chunks. Boil squash till soft, about 15 min. Drain. Add back to pot. In a pan, melt butter, add sage, cook 3 min. Remove sage. Stir in half + half, cook another 5 min. Pour mixture into the pot with butternut squash and mash together. Add s + p to taste.

steps for making a smoky lasagna

BOIL WATER FOR LASAGNA… PREHEAT OVEN 350ºF

lasagna, 9 pieces
—
Boil pasta. Drain. Set noodles out on parchment.

MAKE THE SPINACH-GOAT CHEESE MIX

1 TB olive oil
2 garlic cloves, minced
3 CUPS fresh spinach, cut into ribbons
1 small log goat cheese, room temp
2 TB half + half
—
Heat oil, add garlic, wilt spinach. In bowl, mix spinach with goat cheese and half + half.

START LAYERING

butternut squash sauce
cooked lasagna
spinach goat cheese mix
1 CUP Parmigiano Reggiano, grated
1 LB smoked mozzarella, shredded
—
In a baking pan,add a little of the butternut squash sauce on the bottom. Lay 3 noodles across. Top with more sauce, spinach mix, both cheeses. Repeat X2. For the top, make sure you have a nice layer of the butternut squash sauce covering the noodles entirely, and sprinkle cheeses liberally.

PUT IT IN THE OVEN

Bake covered with foil, 40 min. Uncover, bake additional 15 min. Let cool about 10 min. Cut into 12 pieces.

A Refreshing Cucumber Martini from Miguel Aranda of Casa Mezcal

Posted on: March 1st, 2014 by Ellen Swandiak

This cucumber martini looks as good as it tastes, beautifully garnished with a fresh sage leaf. See the mixology thinking behind this blend, and you’ll be able to serve this stellar cocktail at your next gathering with confidence.

When I started making a party plan based on smoky flavors, I thought a mezcal cocktail would work nicely into the mix. This one adds a particular freshness and beauty and was created by Miguel Aranda, who is a big mezcal fan. You may have seen Miguel behind a bar or two in NYC (Daniel, Wallse, Patroon, Yerba Buena Perry, THOR, Toloache, Apotheke, Monkey Bar, for starters).

For the Smoky party, Miguel offers the Cantaro, a combination of mezcal, lime juice, cucumber water, agave sage reduction, and egg white. Smoky, yet still wonderfully light and refreshing.

Miguel’s latest project takes place in the downstairs room at Casa Mezcal, in the Botanic Lab, where a bounty of spices and fresh local herbs, salt varietals, homemade bitters and teas from all over the globe get incorporated into the cocktails. Botanic Lab will also feature impromtu performances in music, art, burlesque in an intimate setting. [Botanic Lab has since closed]

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