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Apple Turnovers

partysugar — Wed, 16 Jan 2008 09:15:18 -0800

1 teaspoon grated orange zest
3 tablespoons freshly squeezed orange juice
1 1/4 pounds tart apples, such as Empire or Granny Smith (3 apples)
3 tablespoons dried cherries
3 tablespoons sugar, plus extra to sprinkle on top
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch kosher salt
1 package (17.3 ounces, 2 sheets) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash

Preheat the oven to 400 degrees F.
Combine the orange zest and orange juice in a bowl.
Peel, quarter, and core the apples and then cut them in 3/4-inch dice. Immediately toss the apples with the zest and juice to prevent them from turning brown.
Add the cherries, sugar, flour, cinnamon, nutmeg, and salt.
Flour a board and lightly roll each sheet of puff pastry to a 12 by 12-inch square. Cut each sheet into 4 smaller squares and keep chilled until ready to use.
Brush the edges of each square with the egg wash and neatly place about 1/3 cup of the apple mixture on half of the square.
Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork.
Transfer to a sheet pan lined with parchment paper.
Brush the top with egg wash, sprinkle with sugar, make 2 small slits, and bake for 20 minutes, until browned and puffed. Serve warm or at room temperature.

Serves 8.

Best Ever Nacho Layer Dip

partysugar — Tue, 16 Oct 2007 08:30:00 -0700

Best Ever Nacho Layer Dip
From Food Network

1 can refried beans
8 ounces cream cheese, softened
1 cup chopped tomato
1/2 cup coarsely chopped jalapenos
1/2 cup finely chopped red onion
1 cup shredded cheddar cheese
1/2 cup sliced scallions

Preheat oven to 375 degrees F.
Spread beans over bottom of baking dish. Spread softened cream cheese on top.
Layer tomatoes, jalapenos, red onion and cheese.
Bake for 20 minutes or until bubbly.
Top with scallions and serve with chips.

Serves 8.

Source

Lemon Bars

partysugar — Wed, 10 Oct 2007 10:15:16 -0700

Lemon Bars
From Wolfgang Puck

Crust
2 1/2 cups all-purpose flour
1 cup confectioner’s sugar
1/3 cup cornstarch
1/2 teaspoon salt
10 ounces unsalted butter, cut into chunks
Lemon Custard
8 eggs
2 1/2 cups granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1 1/2 cups fresh lemon juice
3/4 cup milk
1/4 cup lemon zest
Confectioner’s sugar, for decorating

Preheat the oven to 325°F.
In a food processor fitted with the steel blade, combine the flour, sugar, cornstarch, and salt. With the machine running, add the butter and continue to process until the mixture looks like coarse meal. Transfer the mixture to a buttered 12-by-18-inch baking pan. With your fingers, press it in to form an even layer of crust.
Bake the crust until light golden in color, 15 to 18 minutes.
Meanwhile, prepare the lemon custard topping. In a medium bowl, whisk the eggs. Add the sugar, flour, and salt and stir until well blended. Finally, stir in the lemon juice, milk, and lemon zest.
Pour the lemon mixture over the prebaked crust, return the pan to the oven, and continue to bake until the custard has set, 20 minutes more.
Remove the pan from the oven, let it cool to room temperature, and then chill, covered, in the refrigerator for at least 2 hours.
Before serving, use a sharp knife to cut down through the topping and crust to make 3 dozen bars. Carefully pry them from the pan and dust with confectioner’s sugar before serving.

Makes 3 dozen.

Lemonade

partysugar — Wed, 23 May 2007 06:18:03 -0700

Lemonade
From Martha Stewart

3 cups lemon or lime juice, about 20 lemons or 25 limes freshly squeezed
2 cups superfine sugar
4 cups cold water
4 cups ice
2 lemons or limes, thinly sliced for garnish

Into a large serving container, strain the citrus juice, mix it with sugar, and stir until the sugar is dissolved.
Add 4 cups cold water and stir again until well combined. Add ice to fill and a few lemon or lime slices.

Makes 10 cups.

Chocolate Caramel Shortbread Bars

partysugar — Mon, 14 May 2007 14:34:01 -0700

Chocolate Caramel Shortbread Bars
From Joy Of Baking

Shortbread:
3/4 cup (1 1/2 stick) (170 grams) unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
1 1/2 cups (210 grams) all purpose flour
1/8 teaspoon salt
Caramel filling:
1 - 14 ounce (396 grams) can Dulce de Leche or sweetened condensed milk
Chocolate topping:
6 ounces (170 grams) semi-sweet or bittersweet chocolate, cut into pieces
1/2 teaspoon unsalted butter

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Grease with butter (or use a cooking spray) a 9 x 9 inch (23 x 23 cm) pan.
For shortbread: in the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy.
Beat in the vanilla extract. Add the flour and salt and beat until the dough just comes together.
Press onto the bottom of your greased pan and bake for about 20 minutes, or until pale golden in color.
Remove from oven and place on a wire rack to cool while you make the filling.
For caramel filling: if using Dulce de Leche then simply warm the caramel in the microwave or in a heatproof bowl set over a saucepan of simmering water.
If using sweetened condensed milk, pour the milk into a heatproof bowl and place the bowl over a saucepan of simmering water. Cover and cook, over low heat, stirring occasionally, for 45 to 60 minutes or until the milk has thickened and has turned a light caramel color. (You can also do this step in a microwave oven. Place the sweetened condensed milk in a large microwaveable bowl and cook on medium power for about 4 minutes, stirring halfway through baking time. Reduce the power to medium-low and continue to cook for another 8 to 12 minutes, or until the milk has thicken and has turned a light caramel color. Remove from microwave and beat until smooth.)
Remove from heat and beat until smooth.
Pour the caramel over the baked shortbread and leave to set.
For chocolate topping: melt the chocolate and butter either in the microwave oven or in a heatproof bowl set over a saucepan of simmering water.
Pour the melted chocolate evenly over the caramel and leave to set.
Cut the shortbread into pieces using a sharp knife.
Store the shortbread in the refrigerator to keep the chocolate nice and firm.

Makes 16 - 2 inch (5 cm) squares.

Crab & Pork Spring Rolls

partysugar — Mon, 14 May 2007 14:26:13 -0700

Crab & Pork Spring Rolls
From Gourmet magazine

1/2 oz dried wood ear mushrooms (about 2)
6 oz ground fatty pork (from shoulder)
1/4 lb jumbo lump crabmeat, picked over
1 whole large egg, lightly beaten, plus 1 large egg yolk, lightly beaten separately
1/4 cup chopped fresh cilantro
1 tablespoon finely grated peeled fresh ginger
1 scallion, finely chopped
2 small garlic cloves, finely chopped
Rounded 1/4 teaspoon salt
30 Vietnamese rice-paper wedges*
About 6 cups peanut or vegetable oil
Special equipment: a deep-fat thermometer
Accompaniment: nuoc cham dipping sauce, recipe below

Cover mushrooms with hot water by 1 inch in a bowl and soak 20 minutes (mushrooms will expand). Drain in a fine-mesh sieve and rinse thoroughly, then drain again. Trim off and discard any hard parts from mushrooms, then finely chop. (You should have about 3 tablespoons.)
Stir together mushrooms, pork, crabmeat, beaten whole egg, cilantro, ginger, scallion, garlic, and salt in a bowl until combined well.
Line a tray with wax paper. Put a double thickness of paper towels on a work surface and fill a shallow baking pan with warm water.
Discard any rice-paper wedges with holes. Soak 1 wedge in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels, arranging it with curved side of wedge nearest you.
Put 1 tablespoon filling in middle of curved side about 1/2 inch from edge and shape filling horizontally into a 2 3/4-inch log. Fold left and right corners of wedge over filling, overlapping slightly and aligning bottom edges. (Wedge will resemble an open envelope.)
Dab top corner with some yolk, then tightly roll up wedge away from you, making sure ends stay tucked inside. (Be sure to roll up wedges tightly or air pockets will prevent rolls from browning evenly when fried.) Put roll, seam side down, on tray and loosely cover with plastic wrap.
Make more rolls in same manner, transferring to tray and arranging 1/2 inch apart. Keep loosely covered until ready to fry.
Heat about 1 inch of oil in a 5- to 6-quart pot over moderately high heat until it registers 365°F on thermometer.
Fry rolls in batches of 5 or 6, keeping rolls apart during first minute of frying to prevent sticking and stirring occasionally, until golden brown and cooked through, 5 to 6 minutes.
ransfer as fried with a slotted spoon to paper towels to drain. (Return oil to 365°F between batches.)

Make ahead: Rolls can be assembled (but not fried) 1 month ahead and frozen on a tray in 1 layer, 1/2 inch apart, about 2 hours, then transferred to an airtight container or sealed plastic bag and kept frozen. Thaw in refrigerator, uncovered, in 1 layer, 1/2 inch apart, then pat dry before frying.

Makes 10 hors d'oeuvre servings.

*Found in Asian markets and at Adriana's Caravan

Nuoc Cham Dipping Sauce
From Gourmet magazine

1 tablespoon sugar
1/4 cup warm water
1/4 cup Asian fish sauce, preferably nuoc mam
2 tablespoons rice vinegar (not seasoned)
3 tablespoons fresh lime juice
1 garlic clove, minced
1 fresh Thai chile (2 to 3 inches; preferably red) including seeds, thinly sliced crosswise

Stir together sugar and water in a bowl until sugar is dissolved. Stir in remaining ingredients and chill, covered, at least 2 hours to allow flavors to develop.
Bring to room temperature before serving (this will take about 1 hour).

Makes about 1 cup.

Make ahead: Sauce can be chilled up to 3 days.

Greek Cheese Squares

partysugar — Mon, 14 May 2007 14:21:19 -0700

Greek Cheese Squares
From Suite 101

1/2 cup unsalted butter, softened
1/2 cup extra-virgin olive oil
1/3 cup plus 2 tablespoons whole milk
1 1/2 teaspoons baking powder
1 cup crumbled feta cheese
2 cups flour

Preheat oven to 350 degrees Fahrenheit. Grease a jelly roll pan or large baking sheet and set aside. (Ideally the pan should be 10x10 inches, but use whatever is on hand or a combination of pans.)
In a large bowl, beat the butter with an electric mixer until light and fluffy.
Add olive oil and beat on low for two minutes.
Add milk, baking powder, and cheese; beat for one minute more. Add half of the flour and beat until smooth.
Add the second cup of flour and mix dough by hand until smooth. Knead dough for three to five minutes.
Spread the soft dough evenly over prepared pan. Dough should be about 1/8-inch thick. Using a sharp knife, cut through the dough to create 1-inch squares.
Bake in the preheated oven for 20-25 minutes, or until tops are golden brown. Remove from the oven and allow to cool completely on wire racks.
Store in airtight containers for up to 10 days.

Makes about 100 squares.

Creamy Mushroom Phyllo Triangles

partysugar — Mon, 14 May 2007 14:18:16 -0700

Creamy Mushroom Phyllo Triangles
From Cooking Light magazine

3/4 cup dried porcini mushrooms (about 3/4 ounce)
1 pound button mushrooms
1 large onion, cut into 1-inch pieces (about 8 ounces)
2 tablespoons olive oil
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
6 ounces 1/3-less-fat cream cheese
1/2 cup finely chopped flat-leaf parsley
24 (18 x 14-inch) sheets frozen phyllo dough, thawed
Olive oil-flavored cooking spray

Cover porcini mushrooms with boiling water in a bowl. Let stand 1 hour. Drain well; chop.
Place half of button mushrooms in a food processor; pulse 8 times or until finely chopped. Remove from processor.
Repeat procedure with remaining button mushrooms.
Add onion to processor; pulse 8 times or until finely chopped.
Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 5 minutes.
Add button mushrooms; cook until mushrooms are tender and liquid evaporates (about 10 minutes).
Stir in porcini mushrooms, oregano, salt, pepper, and nutmeg; cook for 2 minutes.
Remove from heat. Add cheese; stir until cheese melts. Stir in parsley.
Preheat oven to 375°.
Place 1 phyllo sheet on a large cutting board or work surface (cover remaining phyllo to prevent drying). Cut sheet in half lengthwise; lightly coat with cooking spray. Fold each phyllo piece in half lengthwise to form a (3 1/2-inch-wide) strip.
Spoon a level tablespoon of mushroom mixture onto 1 short end of each strip, leaving a 1-inch border. Fold 1 corner of edge with 1-inch border over mixture, forming a triangle; continue folding back and forth into a triangle to end of strip.
Repeat procedure with remaining phyllo, cooking spray, and mushroom mixture.
Place triangles, seam side down, on baking sheets coated with cooking spray. Lightly coat tops with cooking spray.
Bake at 375° for 20 minutes or until golden. Serve warm.

Makes 48 triangles.

Make ahead: Assemble and freeze up to two weeks before the party. Don't thaw the triangles before baking; just add seven minutes to the baking time.

NUTRITION PER SERVING CALORIES 49(37% from fat); FAT 2g (sat 0.8g,mono 1g,poly 0.2g); PROTEIN 1.5g; CHOLESTEROL 3mg; CALCIUM 7mg; SODIUM 97mg; FIBER 0.5g; IRON 0.6mg; CARBOHYDRATE 6.2g

Guacamole

partysugar — Mon, 30 Apr 2007 16:06:57 -0700

Guacamole
Modified from Avocado Central

4 Hass Avocados, peeled and pitted
2 lemons, juiced
2 cloves garlic, peeled and minced
¼ Cup cilantro, chopped
¼ Cup green onion, diced
¼ tsp ground cumin
1-2 Jalapeño, seeded and all of them minced
Salt and chile powder to taste

Place avocados in a large bowl and mash them.
Add lemon juice and mix well.
Add remaining ingredients and mix well.
Refrigerate for 30 minutes and serve with tortilla chips.

Serves 12.

Fajitas

partysugar — Mon, 30 Apr 2007 15:59:55 -0700

Fajitas
From Emeril Lagasse

1/4 cup fresh lime juice
1/4 cup tequila
4 cloves garlic, peeled and smashed
2 tablespoons roughly chopped cilantro leaves
2 tablespoons vegetable oil
2 teaspoons Worcestershire sauce
1 teaspoon dried crushed Mexican oregano
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pounds flank steak, fat trimmed
2 teaspoons salt
1 teaspoon ground black pepper
6 large flour tortillas
1 red bell pepper, stemmed, seeded, and thinly sliced
1 green bell pepper, stemmed, seeded, and thinly sliced
1 yellow bell pepper, stemmed, seeded, and thinly sliced
1 large white onion, thinly sliced
1 tablespoon minced garlic
grated cheddar or pepper jack cheese, optional for garnish
Lime wedges, accompaniment
Cold Mexican beer, or tequila shots

In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add the steak, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.
Remove the meat from the bag and pat dry. Season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
Preheat the grill to high, and preheat the oven to 325 degrees F.
Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil.
Cook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes before slicing.
Meanwhile, in a large skillet, heat the remaining oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the garlic, remaining teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat.
Thinly slice the steak against the grain. Divide among the warmed tortillas and top with the vegetables and cheese if desired. Squeeze with lime juice and serve immediately with cold beer or tequila shots.

Serves 6.

Watermelon Martini

partysugar — Tue, 24 Apr 2007 16:52:48 -0700

Watermelon Martini
From Be My Guest: Theme Party Savoir-Faire by Rena Kirdar Sindi

3 oz vodka
2 oz fresh muddled watermelon (seedless and strained)
dash of sugar

Combine ingredients, shake over ice and serve up in a chilled martini glass (or bottle!).
Garnish with a fresh slice of watermelon.

Serves 1.

Vanilla Cupcakes

partysugar — Mon, 23 Apr 2007 15:07:11 -0700

Vanilla Cupcakes

For the cupcakes:
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
teaspoon pure vanilla extract
For the frosting:
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract

Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
In a large glass measuring cup, whisk together eggs, milk, and vanilla.
With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not over beat.
Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Transfer to a wire rack to cool completely. Repeat process with remaining batter.
Once cupcakes have cooled, make the frosting: in the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes.
With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy.
If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
Use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Makes 30 cupcakes.

Mini Milkshakes

partysugar — Mon, 23 Apr 2007 15:03:07 -0700

Mini Milkshakes
From Martha Stewart

1/2 cup heavy cream
3 teaspoons confectioners' sugar
1/2 cup whole milk
1 pint strawberry ice cream, softened
Pink sprinkles, for decorating

Whisk cream in a mixer bowl until soft peaks form. Add sugar; whisk until stiff peaks form. Transfer to a pastry bag fitted with a 1/4-inch plain round tip (such as Ateco #10); refrigerate up to 30 minutes.
Process milk and ice cream in a blender until smooth. Divide among twelve 2-ounce glasses.
Pipe spirals of whipped cream on top of milk shakes. Decorate with sprinkles. Serve immediately.

Serves 12.

Mini Cheeseburgers

partysugar — Mon, 23 Apr 2007 15:00:26 -0700

Mini Cheeseburgers
From Rachael Ray

12 mini dinner rolls, split
1 garlic clove, halved
Extra-virgin olive oil for liberal drizzling
1 1/2 pounds ground sirloin
1 tablespoon Worcestershire sauce
10 fresh sage leaves, finely chopped
1 large shallot, finely chopped
2 tablespoons flat-leaf parsley, finely chopped
Salt and freshly ground pepper
2 cups baby spinach, thinly sliced
3/4 pound Gorgonzola cheese, crumbled

Preheat broiler to high. Place the rolls on a broiler pan and toast until golden. Rub with the garlic and drizzle with olive oil.
In a medium bowl, combine the beef with the Worcestershire sauce, sage, shallot and parsley; season with salt and pepper.
Divide into 4 equal pieces and form 3 mini patties from each piece, 12 mini burger patties total.
Heat a large skillet over medium-high heat with a tablespoon of olive oil. Cook the patties for 3 minutes on the first side and 1 to 2 minutes on the other side for medium.
Top each bun bottom with some spinach, a burger patty and a few cheese crumbles.
Place under the broiler to melt the cheese a bit, about 30 seconds, then set the bun tops in place.

Makes 12 mini burgers.

Substitute: Feel free to use your favorite type of cheese and herbs in this dish. Monterey jack and cilantro, Cheddar and parsley, or parmesan and rosemary are all great pairings.

Mini Hot Dogs

partysugar — Mon, 23 Apr 2007 14:59:09 -0700

Mini Hot Dogs
From Rachael Ray

Two 12-ounce packages refrigerated biscuit dough
1 cup Dijon mustard
2 tablespoons pure maple syrup
1 chipotle chile in adobo sauce, 2 teaspoons sauce reserved
1 cup ketchup
One 12-ounce package mini cocktail franks

Preheat the oven to 375°.
Separate the biscuits and cut each in half. Pull each half into an oblong shape to resemble a hot dog bun. Place the dough on 2 baking sheets lined with parchment paper and bake until golden brown, about 15 minutes.
Cool, then split in half lengthwise, being careful not to slice all the way through.
While the rolls bake, in a small bowl, combine the mustard and maple syrup.
In a food processor, puree the chipotle chile with the reserved adobo sauce and ketchup; spoon into another small bowl.
In a microwave, heat the cocktail franks; place one in each bun. Serve with the two dipping sauces.

Makes 12 mini dogs.

Mini Tacos

partysugar — Mon, 23 Apr 2007 14:56:36 -0700

Mini Tacos
From Emeril Lagasse

Vegetable oil, for deep frying
8 (6-inch) corn tortillas
2 cups warm shredded, cooked pork
3/4 cup grated Pepper Jack cheese
1/4 cup diced red tomatoes
2 tablespoons roughly chopped cilantro leaves

In a deep skillet heat at least 3 inches oil to 360 degrees. With a 3 1/2-inch biscuit or cookie cutter, cut out 8 small circles from corn tortillas. Roughly chop scraps and set aside.
Using tongs, hold a tortilla circle in shape of a taco shell and fry, one at a time, until crisp, golden and holds its shape.
Drain on paper towels and repeat with remaining tortillas. Fry tortilla scraps.
Fill each shell with a little pork, cheese, tomatoes, and cilantro. Serve with tortilla chips, sprinkled with extra cilantro.

Makes 8 mini tacos.

Mini Crab Cakes

partysugar — Mon, 23 Apr 2007 14:49:34 -0700

Mini Crab Cakes
From Gourmet magazine

1/2 cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
3/4 teaspoon Old Bay Seasoning
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon Tabasco
1 lb jumbo lump crabmeat, picked over
4 cups cornflakes
tomato ginger jam, recipe below
thinly sliced fresh cilantro, optional garnish

Whisk together mayonnaise, egg, mustard, Old Bay, lemon juice, salt, pepper, and Tabasco, then gently stir in crabmeat. Chill, covered, 2 hours.
Pulse cornflakes in a food processor until coarsely ground and put in a shallow dish. Form 1 heaping teaspoon crab mixture into a 1 1/2-inch-diameter cake (mixture will be very moist), then gently dredge in cornflakes.
Make more crab cakes in same manner, transferring to buttered baking sheets.
Chill, covered, at least 1 hour.
Preheat oven to 400°F.
Bake crab cakes in batches in middle of oven until crisp and golden, 8 to 10 minutes.
Transfer with a spatula to a platter and top each with about 1/2 tablespoon tomato ginger jam.

Make ahead: unbaked crab cakes can chill up to 4 hours.

Makes 36 hors d'oeuvres.

Tomato Ginger Jam
From Gourmet magazine

1/4 cup minced shallot
1 tablespoon finely grated peeled fresh ginger
1 large garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon dried hot red pepper flakes
2 tablespoons unsalted butter
1 tablespoon sugar
1 1/2 lb plum tomatoes, seeded and finely chopped
1 1/2 tablespoons fresh lime juice
2 tablespoons finely chopped fresh cilantro

Cook shallot, ginger, garlic, salt, black pepper, and red pepper flakes in butter in a 10-inch heavy skillet over moderately low heat, stirring, until shallot is softened, about 5 minutes.
Add sugar and cook, stirring, until dissolved.
Add tomatoes and simmer over moderate heat, stirring occasionally, until thickened, 10 to 15 minutes.

Cool jam to room temperature, then stir in lime juice and cilantro.

Make ahead: jam can be made 2 days ahead and chilled, covered. Stir in lime juice and cilantro just before serving.

Makes about 1 1/4 cups.

Buffalo Chicken Wings

partysugar — Mon, 23 Apr 2007 14:42:51 -0700

Buffalo Chicken Wings
From Food & Wine magazine

4 pounds chicken wings
3 tablespoons cooking oil
4 cloves garlic, chopped
1 3/4 teaspoons salt
1 1/2 teaspoons cayenne
2/3 cup mayonnaise
1/3 cup sour cream
1/4 pound blue cheese, crumbled (about 1 cup)
2 scallions including green tops, chopped
5 teaspoons vinegar
1/4 teaspoon fresh-ground black pepper
1/4 cup ketchup
1 tablespoon Tabasco sauce
8 ribs celery, cut into sticks

Heat the oven to 425°. In a large bowl, combine the wings, oil, garlic, 1 1/2 teaspoons of the salt, and the cayenne.
Arrange the wings in a single layer on two large baking sheets. Bake until just done, about 25 minutes.
Meanwhile, in a medium glass or stainless-steel bowl, combine the mayonnaise, sour cream, blue cheese, scallions, 1 teaspoon of the vinegar, the remaining 1/4 teaspoon salt, and the black pepper.
In a large bowl, combine the ketchup, the remaining 4 teaspoons vinegar, and the Tabasco sauce. Add the wings and toss to coat.
Serve the wings with the celery sticks and blue-cheese dressing alongside.

Serves 4.

Pretzel Rolls

partysugar — Mon, 16 Apr 2007 15:58:23 -0700

Pretzel Rolls
From Bon Appetit magazine

2 3/4 cups bread flour
1 envelope quick-rising yeast
1 teaspoon salt
1 teaspoon sugar
1 teaspoon celery seeds
1 cup plus 2 tablespoons (about) hot water (125°F to 130°F)
Cornmeal
8 cups water
1/4 cup baking soda
2 tablespoons sugar
1 egg white, beaten to blend (glaze)
Coarse salt

Combine bread flour, 1 envelope yeast, 1 teaspoon salt, 1 teaspoon sugar and celery seeds in food processor and blend. With machine running, gradually pour hot water through feed tube, adding enough water to form smooth elastic dough. Process 1 minute to knead. Grease medium bowl. Add dough to bowl, turning to coat. Cover bowl with plastic wrap, then towel; let dough rise in warm draft-free area until doubled in volume, about 35 minutes.
Flour baking sheet. Punch dough down and knead on lightly floured surface until smooth. Divide into 8 pieces.
Form each dough piece into ball. Place dough balls on prepared sheet, flattening each slightly.
Using serrated knife, cut X in top center of each dough ball. Cover with towel and let dough balls rise until almost doubled in volume, about 20 minutes.
Preheat oven to 375°F. Grease another baking sheet and sprinkle with cornmeal. Bring 8 cups water to boil in large saucepan.
Add baking soda and 2 tablespoons sugar (water will foam up). Add 4 rolls and cook 30 seconds per side.
Using slotted spoon, transfer rolls to prepared sheet, arranging X side up. Repeat with remaining rolls.
Brush rolls with egg white glaze. Sprinkle rolls generously with coarse salt. Bake rolls until brown, about 25 minutes.
Transfer to racks and cool 10 minutes. Serve rolls warm or room temperature. (Can be prepared 6 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 10 minutes.)

Makes 8.

Potato Lasagna

partysugar — Mon, 16 Apr 2007 15:53:28 -0700

Potato Lasagna
From Vegetarian Times magazine

4 lb. large Yukon gold potatoes (about 8 or 9 potatoes), peeled and cut into 1/4-inch-thick slices
1/4 cup olive oil
1/4 cup pesto
1 lb. low-fat ricotta cheese
1/2 cup Parmesan cheese
1 large egg plus 3 egg whites
Salt to taste
1 tsp. freshly ground black pepper
1/4 tsp. ground nutmeg
8 oz. shredded part-skim or whole milk mozzarella cheese

Preheat oven to 350F. Spray 9x13-inch glass baking dish with nonstick cooking spray.
Bring large pot of salted water to a boil, and add potato slices. Stir, return to a full boil and cook 1 minute. Turn off heat, and let sit undisturbed 10 minutes, or until slices are tender but still firm. Drain, and set aside to cool.
Mix olive oil and pesto, and pour over cooled potato slices; toss slices to coat. Mix ricotta, Parmesan cheese, eggs, salt, pepper and nutmeg.
Place half of potatoes in baking dish. Spread ricotta mixture evenly on top, and sprinkle with half of mozzarella. Top with remaining potatoes and mozzarella.
Bake 45 minutes. Let rest 10 minutes before cutting into serving portions.

Serves 8.

PER SERVING: 460 CAL; 22 G PROT; 18 G TOTAL FAT ( 6 SAT. FAT) ; 51 G CARB.; 55 MG CHOL; 430 MG SOD.; 5 G FIBER; 6 G SUGARS

Steak with Shallots and Lyonnaise Potatoes

partysugar — Mon, 16 Apr 2007 15:48:50 -0700

Steak with Shallots and Lyonnaise Potatoes
From Food & Wine magazine

3 tablespoons extra-virgin olive oil
3 large Yukon Gold potatoes (1 1/4 pounds), peeled and sliced 1/4 inch thick
1 large Vidalia onion, halved lengthwise and very thinly sliced crosswise
Kosher salt and freshly ground pepper
2 tablespoons red wine vinegar
Four 7-ounce sirloin steaks (1 inch thick)
2 tablespoons unsalted butter
4 large shallots, very thinly sliced
1/2 cup dry red wine
2 tablespoons finely chopped flat-leaf parsley

In a very large nonstick skillet, heat 2 tablespoons of the olive oil until shimmering. Add the potatoes in a slightly overlapping layer and cook over moderately high heat, stirring occasionally, until golden and nearly cooked through, about 8 minutes.
Add the onion, season with salt and pepper and cook, stirring occasionally, until tender, about 5 minutes longer. Add 1/2 tablespoon of the vinegar and gently toss to combine. Cover loosely and keep warm.
Meanwhile, in another large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the steaks with salt and pepper and cook them over moderately high heat, turning occasionally, until browned and crusty, 8 to 10 minutes for medium rare. Transfer the steaks to a serving platter and keep warm.
Add 1 tablespoon of the butter and the shallots to the skillet and cook over moderate heat until softened, about 5 minutes. Add the remaining 1 1/2 tablespoons of vinegar and cook until evaporated, about 30 seconds.
Add the wine and cook until reduced by two-thirds, about 2 minutes. Remove from the heat and swirl in the remaining 1 tablespoon of butter.
Add the parsley and any accumulated meat juices, season the sauce with salt and pepper and spoon over the meat. Serve the steaks at once with the potatoes.

Serves 4.

Chopped Liver Pate Spread

partysugar — Mon, 16 Apr 2007 15:46:08 -0700

Chopped Liver Pate Spread
From Ina Garten

2 pounds chicken livers
1 cup rendered chicken fat
2 cups medium-diced yellow onion (2 onions)
1/3 cup Madeira wine
4 extra-large eggs, hard-cooked, peeled, and chunked
1/4 cup minced fresh parsley leaves
2 teaspoons fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Pinch cayenne pepper

Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.
In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned.
Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.
Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine.
Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture.
Season, to taste, and chill. Serve on crackers or matzo.

Makes 5 cups.

Asian Tuna Tartare

partysugar — Mon, 16 Apr 2007 15:36:44 -0700

Asian Tuna Tartare
From Food & Wine magazine

1/4 cup corn oil
2 teaspoons grated fresh ginger
1 pound sushi-grade tuna
1/4 cup finely chopped cilantro
1 teaspoon minced jalapeño
1 1/2 teaspoons wasabi powder
1 teaspoon toasted sesame seeds
1 tablespoon finely chopped scallion
1 1/2 tablespoons lemon juice, plus half a lemon
Sea salt and freshly ground pepper
1 tomato--peeled, seeded and cut into 1/8-inch dice
20 best-quality potato chips

In a bowl, combine the corn oil and ginger and let stand at room temperature for at least 2 hours. Strain the oil.
With a very sharp knife, cut the tuna into 1/8-inch dice.
In a large bowl, combine the tuna with 3 tablespoons of the ginger oil, 3 tablespoons of the cilantro and the jalapeño, wasabi, sesame seeds, scallion and lemon juice. Mix gently and season with salt and pepper.
Stand a 1 1/2-inch-tall and 2 1/4-inch-round mold or a biscuit cutter in the center of a salad plate. Fill the mold with tuna tartare, pressing gently. Lift off the mold. Repeat with the remaining tartare.
Drizzle the remaining ginger oil around each tartare and sprinkle with the tomato, the remaining tablespoon of cilantro and a squeeze of lemon juice.
Stand 5 potato chips in a circular pattern in each tartare and serve immediately.

Serves 4

Baked Potatoes with Mascarpone and Prosciutto Bits

partysugar — Mon, 16 Apr 2007 15:32:35 -0700

Baked Potatoes with Mascarpone and Prosciutto Bits
From Michael Chiarello

10 small Yukon gold potatoes
Coarse salt
3 tablespoons plus 1 teaspoon prosciutto bits
1/2 cup plus 2 tablespoons mascarpone or creme fraiche
2 tablespoons plus 2 teaspoons chopped chives
Prosciutto Bits:
4 ounces prosciutto (Have the butcher grind it or chop it finely yourself. If finely chopping yourself, partially freeze it first.)
1 tablespoon olive oil

Preheat the oven to 350 degrees F.
Wash and dry the potatoes. Spread a 1/4-inch bed of salt in a baking dish and top with the potatoes. Prick the top of the potatoes. Bake for about 40 minutes, or until the potatoes are cooked throughout.
Meanwhile, make the prosciutto bits:
place a small saute pan over medium-high heat. Place prosciutto in heated pan. Drizzle bits with olive oil, and cook, stirring. The prosciutto will give off steam for about 5 minutes while it releases its moisture. When the hiss of steam turns to a sizzle, turn the heat down to medium low and cook, stirring occasionally, until the prosciutto bits are crisp, about 25 to 30 minutes.
Using a slotted spoon, transfer the bits to several thicknesses of paper towel to drain. The bits will crisp even more as they cool. (Use immediately or freeze the bits for up to 6 months and warm in a skillet as needed.)
Remove the potatoes from the oven.
Cut an x in the top of each potato, and push in the sides to split open. Divide the prosciutto bits, mascarpone or creme fraiche, and chives among the potatoes and serve immediately.

Serves 5.

Mini Philly Cheese Steak Crostini

partysugar — Mon, 16 Apr 2007 15:29:29 -0700

Mini Philly Cheese Steak Crostini
From Vox

1 1/2 pounds flank steak
2 tablespoons grill seasoning
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, divided plus some for drizzling
2 large yellow onions, finely chopped
2 large red bell peppers, finely chopped
1 cup beef stock
2 crusty French baguette, sliced on an angle about 1/2-inch thick
2 cups shredded provolone cheese

Preheat a grill pan or an outdoor grill to medium-high heat and preheat oven to 400°F. Season the steak on both sides with salt, freshly ground pepper and grill seasoning. Drizzle with olive oil and brush to coat in the oil.
Transfer the steak to the grill and cook on each side for about 5-6 minutes for medium rare. Remove the steak from the grill, cover loosely with aluminum foil and let it rest.
While the steak is grilling, heat a medium skillet over medium-heat with 1 tablespoon olive oil. Add the onions and season with salt and pepper. Cook for about 7-8 minutes, stirring every now and then.
Add peppers and continue to cook until veggies are soft and onions are caramel in color, about 10 minutes.
Add the beef stock, turn up the heat to high and continue to cook until there is only about 1/4 cup of liquid left in the skillet.
Once you have the onions and peppers going, make the crostini: Drizzle the bread slices with some olive oil and place on the grill until you have light grill marks, about 1 minute on each side. Remove from the grill and reserve on a cookie sheet.
To assemble the crostini, slice the meat against the grain on an angle with a sharp knife into very thin slices.
Fold each slice of meat in half and place on top of the grilled bread slices. Top with the onion and pepper mixture and some shredded provolone cheese.
When you are ready to serve, place the crostini under the broiler or in a 400°F oven to melt the cheese. Serve immediately.

Serves 6-8.

*Note: the image is of a classic Philly cheese steak not of the mini crostini.

Raspberry-Lemon Cake

partysugar — Mon, 09 Apr 2007 14:55:42 -0700

Raspberry-Lemon Cake
From Food Network

Cake:
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups sour cream
1/4 cup freshly squeezed lemon juice (about 1 1/2 lemons)
1 tablespoon pure vanilla extract
1 cup (2 sticks) unsalted butter, room temperature, cut into small pieces
2 cups sugar
1 teaspoon finely grated lemon zest
5 large eggs, room temperature
Icing and Filling:
1 1/4 cups sugar
5 large egg whites
1 1/2 teaspoons freshly squeezed lemon juice
1/4 teaspoon cream of tartar
Pinch fine salt
1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into small pieces
1/2 cup seedless red raspberry jam
candied almonds, pastel sanding sugars, optional for garnish

For the cakes: Position a rack in the lower third of the oven and preheat to 350 degrees F. Lightly brush 2 (9-inch) round cake pans with shortening or butter. Line bottoms with buttered parchment paper and dust with flour.
Sift the flour, baking powder, soda, and salt into a medium bowl; whisk to combine evenly.
Stir the sour cream, lemon juice and vanilla together in a liquid measuring cup, and set aside.
Beat the butter in a standing mixer with the paddle attachment on high until light and creamy, about 2 minutes. Stop and scrape butter off the sides of the bowl.
Continue beating while gradually adding the sugar-- it should take a couple minutes to add all the sugar.
Continue beating until very light and fluffy, about 3 to 4 minutes more.
Scrape down the sides of the bowl and beat in the lemon zest. Add the eggs, 1 at a time, beating well after each addition.
At low speed, add the flour mixture in 3 parts, alternating with the sour cream in 2 parts, beginning and ending with the flour. Scrape the sides of the bowl and mix for 15 seconds longer.
Divide the batter evenly between the prepared pans and smooth the top with a knife. (Lightly tap the pan on the counter so the batter settles evenly.)
Bake the cakes until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Cool in the pan on a rack for 20 minutes; then turn cakes out onto the rack to cool completely.
For the Icing: Bring a few inches of water to a boil in a saucepan that can hold a mixer's bowl above the water.
Whisk the sugar, the egg whites, lemon juice, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes.
Transfer the bowl to a standing mixer fitted with the whisk attachment and beat the whites at medium-high speed until they almost holds a stiff peak and are cool, about 10 minutes.
Beat in the butter, a little at a time, until the icing is smooth and spreadable. (If the icing separates, just keep beating and it will come back together.)
To assemble the cake: Slice each cake in half horizontally with a serrated knife, to make 4 even layers, taking care that they are as flat and straight as possible.
Set a large flat plate on a large inverted bowl or bottom of a salad spinner (of course, if you have a cake stand, use that), dabbing a little frosting on the bottom of the plate to secure it. Place a cake layer top side up on the plate.
Using an offset spatula spread about half of the jam in a thin layer over the first cake layer, leaving about 1/4-inch border along the outside. Lay the second cake layer on top, stacking it as straight as possible. Using an offset spatula spread about 1 cup of the icing on the top layer. Place a third cake layer on top. Spread remaining red raspberry jam over the cake layer and place the final layer on top, pressing down lightly to secure all 4 layers together.
Spread about 3/4 of the remaining icing around the sides with a knife or offset spatula, then ice the top of the cake. Use an offset spatula to smooth icing as much as possible.
If desired, garnish with candied almonds and sprinkle the top of the cake with pastel colored sanding sugars.

Serve immediately or set aside at room temperature for up to 2 hours before serving. If refrigerating the cake, bring to room temperature 30 minutes before serving.

Serves 8-10.

Make ahead: double wrap the cake in plastic wrap and store in the freezer for up to 2 months.

Tuscan Salad

partysugar — Mon, 09 Apr 2007 14:37:44 -0700

Tuscan Salad
From Giada De Laurentiis

8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
1 head Romaine lettuce, torn
1 (15-ounce) can cannelloni beans, drained and rinsed
1/2 cup pitted black olives
1/2 red onion, cut into slivers
1 lemon, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 ounce shaved Parmesan (about 1/2 cup)

Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.
In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine.
Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.

Serves 4-6.

Creamy Celery Soup

partysugar — Mon, 09 Apr 2007 14:31:46 -0700

Creamy Celery Soup
From Martha Stewart

2 Tablespoons butter
1 1/2 Pounds (12 to 15 large stalks) celery, sliced 1/2 inch thick crosswise (about 6 cups), leaves reserved for garnish
1 medium onion, coarsely chopped
1 baking potato, (8 to 10 ounces),peeled and cut in 1/2 inch cubes
Coarse salt
1 to 2 Tablespoons fresh lemon juice

Heat butter in a large (4-quart) saucepan over medium heat. Add celery, onion, and potato; season with salt. Cook, stirring occasionally, until vegetables begin to soften, 8 to 10 minutes.
Add 6 cups water to saucepan; bring to a boil.
Reduce heat to medium, and simmer until vegetables are very tender, about 20 minutes.
Working in batches, purée soup until smooth. (To prevent splattering, fill blender only halfway, and allow the heat to escape: Remove cap from hole in lid; cover lid with a dish towel, holding down firmly while blending.) Return soup to pan; stir in lemon juice, and season with salt.
Serve, garnished with celery leaves.

Serves 4.

Curried Vegetable Dip

partysugar — Mon, 09 Apr 2007 14:11:13 -0700

Curried Vegetable Dip
From Gourmet magazine

1/2 cup sour cream
1/4 cup mayonnaise
3 oz cream cheese at room temperature
1 teaspoon fresh lemon juice, or to taste
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon turmeric
1/3 cup finely chopped celery
1/3 cup finely chopped peeled and seeded cucumber
1 scallion, trimmed and finely chopped
Garnish: scallion greens, sliced diagonally

Whisk together all ingredients except celery, cucumber, and scallion until smooth, then stir in vegetables.

Makes about 1 1/2 cups.

Make ahead: dip can be made 2 days ahead and chilled, covered.

Homemade Potato Chips

partysugar — Mon, 09 Apr 2007 14:06:51 -0700

Homemade Potato Chips
From Food & Wine magazine

5 Idaho baking potatoes, peeled
Kosher salt
Vegetable oil, for frying

Using a mandoline, slice the potatoes 1/16 inch thick. Rinse the slices under cold water and put them in a large bowl with 2 tablespoons of salt. Add cold water to cover and let stand for 1 hour.
Drain the potatoes and return them to the bowl. Add water to cover and let soak for 1 more hour. Drain and pat dry.
In a large pot, heat 2 inches of oil to 350° over moderately high heat.
Working in small batches, fry the potato chips, stirring a few times, until golden, about 4 minutes.
Using a slotted spoon, transfer the potato chips to paper towels to drain. Sprinkle with salt and serve.

Serves 8.

At Home Spa Treatments

partysugar — Wed, 07 Mar 2007 14:26:07 -0800

Facial/Body Scrub
From BellaSugar

1 medium cucumber peeled and grated - use a cheese grater
1 cup buttermilk
1/2 cup kosher salt or sea salt

In a small bowl, mix the cucumber and the buttermilk together. Add the salt and blend the mixture into a thick paste. Wait five minutes. Apply the scrub to your face and body making sure to pay attention to dry areas like your knees, elbows and ankles, and then rinse off the scrub.

Please note: If you are going to use this scrub in the shower, use before shaving so that the salt doesn't irritate your newly shaved skin.

Strawberry Hand and Foot Exfoliant
From Spa Index

8-10 Strawberries
2 tablespoons olive oil
1 teaspoon of coarse salt, such as Kosher Salt, or Sea Salt

Mix together all ingredients into a paste, massage into hands and feet, rinse, and pat dry.

Frozen Egg & Honey Facial Mask
From Spa Index

1 egg
1/2 cup coconut oil, melted (but not hot)
1 tbs. honey

Beat the egg in a small bowl until frothy and well-mixed.
Slowly add the liquid coconut oil and honey, beating until your mask is the consistency of mayonnaise.
Take an empty toilet tissue roll and set it on end in a clean bowl. Spoon mixture into the cardboard toilet paper roll (or consider using an empty deoderant container). Place tube, in the bowl, in the freezer overnight.
To use, peel away just the top 1/4 inch of the cardboard roll and smooth the frozen stick over your face (think of it as a push up pop). Leave your mask on for 5 to 10 minutes, then rinse off with warm water.
Return the cream stick covered with plastic wrap and frozen between uses.
Particularly soothing on a sunburn. Keeps indefinitely.

Banana Hair Mask
From Country Living

1 banana
3 tablespoons mayonnaise
1 1/2 tablespoons olive oil

Mash the banana in a small bowl until completely smooth.
Add mayonnaise and oil and blend until creamy.
Use immediately. Apply this mask to hair, cover your head with plastic wrap and relax for 15 to 30 minutes.
Rinse thoroughly with warm water and shampoo as usual.

Pineapple Rosemary Water

partysugar — Tue, 06 Mar 2007 14:25:59 -0800

Pineapple Rosemary Water
Modified from Everyday With Rachael Ray magazine

4 sprigs fresh rosemary
2 cups fresh pineapple chunks
sparkling water
Ice cubes

In a saucepan, bring 2 cups water to a boil with 3 sprigs rosemary.
Remove from the heat, add the pineapple, sparkling water, and refrigerate for several hours for the flavors to meld.
Discard the rosemary sprigs and transfer the drink to a pitcher filled with ice. Garnish with the remaining fresh rosemary sprig.

Serves 4.

Party's Perfect Vodka Martini

partysugar — Tue, 06 Mar 2007 14:24:28 -0800

Party's Perfect Vodka Martini
From PartySugar (hey I was a bartender!)

2 1/2 oz vodka (recommended grey goose)
1/2 oz dry vermouth
3 green olives on a tooth pick
martini glass, preferably chilled

Fill the martini glass with ice. Carefully pour the vermouth into the glass and set aside.
Fill a cocktail shaker with ice and the vodka. Shake vigorously for at least 20 seconds. You want ice crystals to form in the vodka.
Carefully pour out the ice being sure to coat the entire glass with vermouth.
Strain vodka into glass and garnish with olives.
Enjoy!

Serves 1.

Warning: it is not highly advised to drink three or more of these potent babies in a short amount of time. Trust me you will only end up with a horrible headache.

Red Velvet Cake

partysugar — Mon, 05 Mar 2007 14:30:51 -0800

Red Velvet Cake
From My Recipe Source

Cake:
1 stick unsalted butter, softened
1 1/2 cups sugar
2 eggs
2 level tablespoons cocoa
3 bottles red food color
1 teaspoon vanilla extract
1 teaspoon baking soda
1 cup buttermilk
2 1/2 cups sifted cake flour (for best results, sift 3 times before using)
Frosting:
8 ounces cream cheese, room temperature
1/2 cup (1 stick) margarine, room temperature
1 pound confectioners’ sugar, sifted
1 cup finely chopped pecans, optional
1 teaspoon pure vanilla extract

Cake: Preheat the oven to 350°.
Cream together butter and sugar.
Add eggs one at a time, beating well each time.
Mix cocoa and food color until cocoa is dissolved in food color. Then mix with egg, butter, sugar mixture.
Add vanilla extract and mix.
Mix baking soda and buttermilk together.
With the mixer on low speed, add flour and buttermilk mixture alternately, beginning and ending with flour. Mix using 1/3 of flour or milk each time.
Pour into two greased and floured 9-inch pans and bake oven for 25-30 minutes. Let cool and make the frosting.
Frosting: Place cream cheese and margarine in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes.
Add sugar, pecans if using, and vanilla. Beat, on low speed to combine. If too soft, chill until slightly stiff, about 10 minutes, before using.
Spread cake layers and outside of cakes with frosting.

Makes 1 cake.

Twice-Baked Goat Cheese Souffle

partysugar — Mon, 05 Mar 2007 14:22:05 -0800

Twice-Baked Goat Cheese Souffle
From Zax Tavern

3 tablespoons butter + butter for coating ramekins
1 cup dry breadcrumbs
3 tablespoons cake flour
1 cup milk
10 ounces soft goat cheese
3 egg yolks
Salt and pepper to taste
1 cup egg whites (about 7 large)

Position the rack in the center of the oven and preheat the oven to 425°.
Butter eight 5-ounce ramekins, making sure to coat them well. Coat each ramekin with breadcrumbs then turn them over and tap out the excess. Reserve any remaining breadcrumbs.
Melt the 3 tablespoons butter in a stainless-steel skillet over medium-high heat. Whisk in the flour and cook for 20 seconds, whisking constantly. Whisk in the milk and cook for about 1 minute, whisking constantly, until the mixture has thickened to the consistency of a thin, pourable pudding.
Crumble 8 ounces of the cheese into a large mixing bowl. Pour the hot milk mixture over the goat cheese and mix well. Add the egg yolks and mix again. Season with salt and pepper.
Using an electric mixer with clean, dry beaters, beat the egg whites in a large bowl until stiff peaks form. Fold half of the whites into the cheese mixture to lighten it. Then gently fold in the remaining whites.
Divide half of the souffle mixture among the prepared ramekins. Crumble the remaining 2 ounces of goat cheese and divide among the ramekins, then top with the remaining half of the souffle mixture, dividing it equally among the ramekins. Sprinkle the remaining breadcrumbs over the top.
Place the ramekins in a large baking pan and pour in boiling water to come halfway up the sides of the ramekins.
Bake for about 25 minutes, or until the souffles are golden. Remove from the oven and let stand, still in their water bath, for 15 minutes.
Using a towel to hold the ramekins, run a knife around the inside rim to loosen. Turn out the souffles onto a baking sheet. The souffles may be held at room temperature for up to 6 hours before the final baking.
When ready to serve, bake the souffles in a 425° oven for 5-7 minutes, or until deep golden brown.

Serves 8.

Crab Cakes With Herb Salad

partysugar — Mon, 05 Mar 2007 14:18:43 -0800

Crab Cakes With Herb Salad
From Bon Appetit magazine

Vinaigrette
1/2 cup grapeseed oil
1/4 cup fresh lemon juice
1 tablespoon minced fresh dill
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh cilantro
1 tablespoon minced green onion
1/2 teaspoon Dijon mustard
Crab cakes
1/4 cup mayonnaise
1/4 cup minced green onions
2 large egg yolks
2 tablespoons fresh lemon juice
4 teaspoons minced fresh dill
4 teaspoons minced fresh tarragon
4 teaspoons minced fresh cilantro
1 tablespoon Dijon mustard
1 tablespoon finely grated lemon peel
1/4 teaspoon ground black pepper
1 pound blue crabmeat or Dungeness crabmeat
2 cups panko (Japanese breadcrumbs),* divided

2 tablespoons (or more) butter
2 tablespoons (or more) grapeseed oil

2 5-ounce containers herb salad mix
Fresh dill sprigs
Fresh tarragon sprigs
Fresh cilantro sprigs

*Available in the Asian foods section of supermarkets and at Asian markets.

For vinaigrette: Whisk oil, lemon juice, dill, tarragon, cilantro, green onion, and mustard in small bowl. Season with salt and pepper. (Do ahead: Can be made 1 day ahead. Cover and chill.)
For crab cakes: Line baking sheet with waxed paper. Whisk first 10 ingredients in large bowl. Mix in crabmeat and 1 cup panko, breaking up crabmeat slightly. Let stand 10 minutes.
Place remaining panko on rimmed baking sheet, spreading slightly. Form crab mixture into sixteen 2-inch-diameter patties, using about scant 1/4 cup for each. Press both sides of patties into panko. Transfer patties to waxed-paper-lined baking sheet.
Cover and chill at least 1 hour and up to 1 day.
Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Add crab cakes to skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total.
Place salad mix in very large bowl. Add 1/2 cup vinaigrette; toss. Arrange crab cakes on platter. Garnish with herb sprigs, drizzle with some of remaining vinaigrette, and serve with salad.

Serves 16.