Author Archives for A Capitol Contessa

About A Capitol Contessa

A woman who loves parties - both political and full of friends. I hope to inspire people to cook, entertain and have fun by sharing tips, tricks and mistakes along the way!

ACC Parties: A Spring Menu for Easter

Easter in my family is a big deal and definitely my 2nd favorite holiday (sorry nothing beats Christmas!).  There is something about the little chickies, the pastel candy and all those spring ingredients that make me so happy.  Even if you don’t celebrate Easter the beginning of spring is a great time to gather your family and sit down to a nice meal that celebrates the best parts of the season.  Here is a suggested menu that has a lot of moving parts but actually very little needs to be done the day of, leaving you free to hunt Easter eggs and binge on candy with the fam.  I wanted the table setting to be whimsical, especially with kids in attendance.  I found these super cute carrot utensil holders at the dollar section of Target and paired it with our Vera Wang wedding china, set on chargers that sort of mimic an Easter basket.  Glitter eggs scattered over my homemade seersucker tablecloth and bam, spring is alive.

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I don’t like to have giant flowers getting in the way of conversation so instead I opted for some thyme from my garden staggered down the center of the table in white pots.  How cute is that cabbage serving dish?  I found it for $4 at Home Goods the week before Easter so I knew it had to make it to the table.  I set up our kitchen island as a appetizer and drinks station with a floral Cynthia Rowley tablecloth (also Home Goods!) and some baby’s breath mixed with bells of Ireland for flowers.

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Cheese and Chartucherie Board

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No party is complete without one!  Since both of the aps I was actually making were veggie based I knew I had to get some cheese in here somehow.  Just pick a nice selection and throw some dried apricots or grapes on the plate to jazz it up.

Chilled Sweet Pea Soup with Mint and Cream

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Nothing is more springy that sweet peas (no one needs you know you get em out of a bag!).  This soup is simple and can be made up to two days in advance.  I served it in cute little glasses for sipping but discovered that the texture really wasn’t ideal for that so I would suggest providing spoons for people to eat the soup with instead.  It’s a super light appetizer that adds a nice green punch to the mix.

Za’atar Spiced Beet Dip with Goat Cheese and Hazelnuts

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I had been dying to make this dip since the first time I spotted it in Food and Wine Magazine all the way back in 2012 – goes to show how many recipes I have socked away!.  It’s totally beautiful but I knew it would also be delicious, being the brain child of Yotam Ottolenghi, of Jersuleam (and this post) fame.  Everyone loved the earthy complex flavor and of course the color!

Lamb Kebobs with Minted Yogurt Sauce

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Lamb is the quintessential Easter dish but with grilled lamb kebobs you can make life much easier.  Marinate the lamb up to two days before and then just throw on the grill as you are having appetizers.  I love that it doesn’t hog the oven like a big lamb roast and it also encourages your guests to go outside and enjoy the spring, keeping the grill master company.  This version by Ina is so good though I skipped her sauce and went for my standard mint and yogurt sauce found here.

Make Ahead Polenta

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As described in this post, make ahead polenta can be really done with any kind of polenta recipe you have by just increasing the liquid content.  This was a great side for the lamb and didn’t require me standing over a hot pot frantically stirring the polenta – it was even a hit with the kiddos!

Roasted Asparagus

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Just toss spears with olive oil, salt and pepper and put them on a baking sheet.  During the last 15 minutes of the polenta put the baking sheet in the oven, toss once and voila!  A nice crunchy veggie side with almost zero effort.

Chocolate Cake with Vanilla Buttercream Frosting

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Ok so here is where most of the effort for the meal came in.  I realized when I was planning the menu that I had so many make ahead items that I didn’t really have much to do “day of.”  That can sometimes spell disaster because then I set and reset the table, putter around driving my husband crazy (and myself) before our guests arrive.  So I made an easy layer cake and decided to try my hand at the basket weave frosting on top.  I followed this tutorial from Wilton – it was actually pretty easy once I got the hang of it.  It does take a while and my hand was sort of cramped into a claw for a bit but you can do this first thing in the AM and just keep the cake at room temp (or in the fridge if it’s really warm in your house).  I also got  beautiful edible dried flowers from Terrian and scattered them on top.  I have to say I was really proud of this one but if you don’t have the time or energy a store-bought dessert or even this cake without the fancy pants frosting would be delicious.  Happy Spring to everyone!

ACC Parties: A Masters Party

Marry a golfer and you marry golf they say.  Well “they” are right.  From about March to November I can count on Patrick golfing at least once a weekend, every weekend, and sometimes twice.  I am not planning on taking up this incredibly frustrating and expensive sport, I will leave that to the husband.  However, I am not opposed to wearing preppy golf clothes, vacationing at lovely golf resorts and throwing a golf themed party when called for.  The Masters is actually the one golf tournament that I used to watch even before I met Patrick, simply because Augusta is that beautiful.  Even before HD the greens just always seemed so green and the rows of azalea bushes in bloom made you want to don a funny hat and some white pants and start wacking around a little ball.  I decided the best way to celebrate this annual event was with a party, so the golf lovers could watch the Saturday rounds, and those of us less invested would have yummy food and drinks to keep us entertained.  I may have gone a little theme overboard but that’s part of the fun.  Here are some great menu and decoration ideas to get you ready for the 2017 Masters.  You know I love a party favor and personalized tees were a no brainer for this one.  I got them at Oriental Trading and then put them in cello bags with Masters green ribbon.  Super easy to do and actually functional (if you golf).

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Every party needs a bar and a signature cocktail.  The signature cocktail here was really easy – a John Daly.  This refreshing mix of lemonade, iced tea and vodka is a twist on the original Arnold Palmer and named for another, lets say more notorius golfer.  I split the difference on making my own iced tea and adding Trader Joe’s lemonade.  Just make sure to make a BIG pitcher and add fresh lemon slices, easy on the vodka.  This is an all day drinking affair so slow and steady wins the race.  We also had a selection of beer and wine over in the bar corner as well as in the other rooms.  For the bar set up I decided to riff on the famous Amen Corner of the Augusta National Golf Club.  Amen Corner is a nickname for the 11th, 12th and 13th holes and has something to do with the first time Arnold Palmer won his first Masters (ask a golf expert please – my expertise is parties).  Anyway since our fireplace is a perfect bar set up and in a corner – viola!  Some letters from Paper Source and we have Amen Corner.

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Since Augusta is in Georgia I went with a Southern theme for the food.  Pulled pork sliders are delicious and easy to keep warm in a slow cooker so people can help themselves through out the day.  I made my own but you can also make life easier by ordering from your local BBQ place.  You also need a classic slaw that acts as a veggie side and works so well inside those sliders.  Make sure to have a spoon handy for people to serve the pulled pork and a big bowl of buns.

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To keep the table themed and fun I used a grass table runner you can find on Etsy and glass jars full of golf balls.  The Masters always serves Pimento Cheese sandwiches so I made them using Southern Living’s recipe and then added cute little flags I made out of toothpicks and yellow paper.  Round things out with chips and mini corn muffins and people will have enough food to hang out all day.

DSC03333Last but not least you are going to need something sweet so I made Peaches and Cream Oatmeal cookies (georgia peaches get it??) and had a friend bring her delicious brownies.  Golfers and non golfers alike had a blast – I hope you enjoy this year’s Masters in style.  DSC03335

Cheesey Creamed Spinach

This dish is inspired by an incredible meal Patrick and I had when we were in Chicago last summer (you can see more about our trip here).  Of course we had to hit up one of the city’s steak houses and Bavette’s Bar and Boeuf did not disappoint.  Dimly lit, with strong drinks and large steaks it was everything we could want right down to the amazing creamed spinach side covered in melted cheese.  The minute I got home I wanted to start figuring out this recipe but being that it was July in DC I had to wait for the temps to drop for this ultimate comfort food classic.  It took a couple of tries but I think this version comes pretty close.  For anyone who has ever cooked with fresh spinach you know how much it wilts down.

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Make sure when you drain the spinach after its been cooked that you really press as much water out as possible so your finished product isn’t all watery.  I used my Crate and Barrel pasta pot with the colander right in it which was perfect because I would really press on the spinach to get it dry.  This dish would also be really cute done individually for a dinner party.  I am mildly obsessed with these Staub mini roasting dishes which would be perfect so that everyone gets their own cheesy crust.  Probably goes without saying but this is the perfect dish to serve alongside a steak and a large glass of red wine.  I hope to get back to Bavette’s at some point but for now this should hold us over.

Cheesy Creamed Spinach (printable version at the end of the post)

Inspiration:  Bavette’s Bar and Bouef
Special Equipment:  none

  • 2 pounds baby spinach
  • 2 tablespoons butter
  • 2 cloves of garlic, minced
  • 1 large or 2 small shallots, chopped
  • 1/2 teaspoon nutmeg
  • 2 tablespoons flour
  • 1 cup milk
  • 1/2 cup cream
  • 1/2 cup grated gruyere cheese

In a large pot of boiling salted water cook the spinach for 30 seconds, then drain in a colander squeezing out any excess water.

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In a saucepan or skillet with high sides melt the butter over medium low heat.  Cook the garlic and shallots for 3 minutes until softened.  Add the nutmeg and flour and stir so that everything is combined.  Cook for another minute until the flour is incorporated then whisk in the milk.  Cook for another minute or two until the mixture begins to thicken.  Stir in the spinach and the cream and allow to cook for another minute or two.  At this point you can cool and refrigerate for several days.

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If you are going to serve it right away, preheat your broiler and pour the spinach mixture in a baking pan.  Sprinkle it with the gruyere and place the pan under the broiler for 2 to 5 minutes until the cheese is melted and bubbly (watch closely so it doesn’t burn).  Let it cool for several minutes then serve.

Cheesy Creamed Spinach

  • Servings: 4-6
  • Print

Special Equipment:  none

  • 2 pounds baby spinach
  • 2 tablespoons butter
  • 2 cloves of garlic, minced
  • 1 large or 2 small shallots, chopped
  • 1/2 teaspoon nutmeg
  • 2 tablespoons flour
  • 1 cup milk
  • 1/2 cup cream
  • 1/2 cup grated gruyere cheese

In a large pot of boiling salted water cook the spinach for 30 seconds, then drain in a colander squeezing out any excess water.  In a saucepan or skillet with high sides melt the butter over medium low heat.  Cook the garlic and shallots for 3 minutes until softened.  Add the nutmeg and flour and stir so that everything is combined.  Cook for another minute until the flour is incorporated then whisk in the milk.  Cook for another minute or two until the mixture begins to thicken.  Stir in the spinach and the cream and allow to cook for another minute or two.  At this point you can cool and refrigerate for several days.  If you are going to serve it right away, preheat your broiler and pour the spinach mixture in a baking pan.  Sprinkle it with the gruyere and place the pan under the broiler for 2 to 5 minutes until the cheese is melted and bubbly (watch closely so it doesn’t burn).  Let it cool for several minutes then serve.

Some Spring Cocktails and Entertaining Goodies

Apparently it is finally supposed to turn warm in DC this weekend (and by finally I mean again, since it was 80 degrees in February).  Nothing like seeing patios opening and flowers blooming to make me want to set down the heavier drinks of fall and winter and start sipping spring flavors.  I thought for the weekend I would pull together some of my favorite spring cocktails to inspire some deck parties.

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Thyme Vodka Lemonade

Mule with a Kick

Blackberry Mojito

The Cherry Blossom

This time of the year also makes me want to run out and buy everything in fun springy colors so I am sharing some of the spring entertaining items I have been drooling over lately (hint hint Mr. Easter Bunny!).

How cute are these Mark and Graham gingham plates?  Perfect for a picnic.

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They would look super cute on this Kate Spade lemon tablecloth that I already have (I found it at Home Goods for $12!!).

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How about these adorable cheese boards from Anthropologie?  It’s hard to pick just one.

I love these peacock blue glasses from CB2 – great for water glasses or any of my spring cocktails.

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And last but not least how cool is this ice mold from Crate and Barrel?  You can put flowers, fruit, leaves etc in the mold and it perfectly fits a bottle of wine.  It chills your wine and makes a functional and beautiful centerpiece!

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I hope wherever you are it’s warming up there to and you have a weekend full of friends, flowers and festivities!

 

St. Patricks Day Dinner Party

As I have explained, St. Patrick’s day is a big deal in our house.  This year it is going to be even more awesome as it falls on a Friday and my sister in law Sara will be in town to celebrate.  DC watch out!  Last year I pulled together this fun little dinner party to celebrate.  Hopefully the menu and pictures inspire you for this Friday. Sláinte!

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Decorating the table is easy for this one – anything green or gold works!  I used my favorite gold flatware and gold and black votive candles.  I just so happen to have several mini beer mugs (don’t you??) that I used to hold a sprinkling of baby’s breath down the middle of the table.  Paired with green linens and a rattan charger for contrast it was a super easy table to pull together.  For additional green, Bells of Ireland and Babys breath in a large vase at the end of the table.

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Black Velvet

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Guinness is essential for a St. Patrick’s day feast, but for those of you who are not a big fan or who want to class it up a bit may I suggest the Black Velvet.  Half Guiness, half Champagne (or in this case Cava) you use the back of the spoon to pour the two which creates this amazing layered effect.  Also the cava brightens up the Guinness making for a lovely drink.

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I served these with an Irish cheese board that included Dubliner cheddar, a Irish whiskey washed cows milk cheese, some fig jam, candied walnuts and a Cashel blue cheese from County Tipperary.

Brown Butter Soda Bread

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I make this every year without fail.  It is hands down the best soda bread recipe I have ever tried and even better, it makes two loaves!  The browned butter gives it a nutty rich taste and the rosemary adds a freshness.  If you have never baked bread, this is where to start as it requires no kneading or pans and is practically impossible to mess up.  Make sure to pick up some good Irish butter to serve it with.

Boston Lettuce with Buttermilk Dressing

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You have to have some green right?  I love beautiful Boston lettuce (some call it bibb but not this Bostonian!) as its so tender and light.  You can serve it whole like I did which makes it look like you plucked it right from a beautiful Irish garden, or cut into wedges for individual servings.  Drizzled with this buttermilk dressing its a great fresh start to the meal.

Patrick’s Irish Stew Pot Pies

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This stew that I posted last St. Patrick’s day is delicious all on its own but my boy looooves pot pies so I figured it would be the perfect opportunity to combine the two.  Also a great excuse to use my cute little shamrock cookie cutters!  Make the stew in advance, then just put into individual bowls.  Defrost some puff pastry, you will probably need 2 sheets for 4 pies.  Cut out circles slightly larger than the top of the bowl.

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Brush the edges of the bowl with egg wash and then top with the puff pastry.  You will need to cut slits in the top to let steam escape or you can use a cookie cutter like I did to make a shamrock hole.  Brush the top of the puff pastry with the egg wash and sprinkle with salt and pepper.  Bake for 30 minutes or so until golden.

Guinness Ice Cream Floats

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No real recipe needed here – just scoop your favorite vanilla ice cream into a tall glass and top with as much Guinness as you would like.  Drizzle on some chocolate sauce and you are in business!  All of these dishes are pretty easy so even when St. Patrick’s day falls on a weeknight you can impress your friends.  Happy St. Patricks!

Chicken with 40 Cloves of Garlic

Yes 40 cloves!  This beautiful French dish was one of my favorites as a kid – partly because of the novelty of how much garlic is in it and partly because its 100% delicious.  This is a great spring dish because its hearty but not heavy so no matter what the temps are outside its appropriate.  Please don’t be scared off by the garlic – this could even be a date night dish!  Once you have cooked the garlic it becomes totally sweet and not stinky at all.  Make sure to pick up some crusty bread to serve alongside so you can spread the melting garlic cloves on the bread and sop up all the sauce.  There are a lot of different versions out there so once again I went through and tried all of the recipes I could find and then combines the best of all of them to achieve this recipe.

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Peeling the garlic can be a pain but I sort of find it therapeutic.  If you want to do it in advance and store in the fridge for a couple of days you can do that.  I use the palm of my hand to push down on the clove ever so slightly so that the skin separates from the garlic but not so much that it crushes the clove (also I won’t tell anyone if you buy already peeled garlic, just make sure its whole cloves not chopped).  I would say it takes about 7 minutes to peel so factor that into your cooking time.  This is such great comfort food – serve it with mashed potatoes or polenta (and don’t forget that bread!) along with a nice clean green salad.

Chicken with 40 Cloves of Garlic (printable version at the end of the post)

Inspiration:  garlic galore
Special Equipment:  none

  • 2 tablespoons olive oil
  • 4 bone in skin on chicken breasts, cut in half
  • 40 whole cloves of garlic, peeled
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 1/2 cup of cream
  • 3 teaspoons chopped tarragon

Preheat your oven to 350 degrees.  In a dutch oven heat the olive oil over medium high heat.  Salt and pepper the chicken pieces then cook in batches just so the chicken is nicely browned, about 5 minutes per batch.

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When the chicken is browned reserve it on a plate.  Turn down the heat to medium and add the garlic.  Sauté the garlic for 5 minutes, turning down the heat if you need to so it doesn’t burn.  Add the white wine and deglaze the bottom of the pan getting up all the good brown bits.

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Return the chicken to the pot, skin side up, and add the chicken stock.  Cover and place in the oven for 35 to 40 minutes until the chicken is cooked through.  Remove the chicken and garlic to your serving platter and cover with foil.  Put the dutch oven back on the stovetop and cook down the juices over medium high for about 5 minutes until reduced a bit.  Stir in the cream and tarragon, taste for salt and pepper, then pour over the chicken and garlic.

 

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Chicken with 40 Cloves of Garlic

  • Servings: 4
  • Print

Special Equipment:  none

  • 2 tablespoons olive oil
  • 4 bone in skin on chicken breasts, cut in half
  • 40 whole cloves of garlic, peeled
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 1/2 cup of cream
  • 3 teaspoons chopped tarragon

Preheat your oven to 350 degrees.  In a dutch oven heat the olive oil over medium high heat.  Salt and pepper the chicken pieces then cook in batches just so the chicken is nicely browned, about 5 minutes per batch.  When the chicken is browned reserve it on a plate.  Turn down the heat to medium and add the garlic.  Sauté the garlic for 5 minutes, turning down the heat if you need to so it doesn’t burn.  Add the white wine and deglaze the bottom of the pan getting up all the good brown bits.

Return the chicken to the pot, skin side up, and add the chicken stock.  Cover and place in the oven for 35 to 40 minutes until the chicken is cooked through.  Remove the chicken and garlic to your serving platter and cover with foil.  Put the dutch oven back on the stovetop and cook down the juices over medium high for about 5 minutes until reduced a bit.  Stir in the cream and tarragon, taste for salt and pepper, then pour over the chicken and garlic.

ACC’s Fave Registry Items for Wedding Season

And so it begins – wedding season.  I am so excited that this year 3 different couples we are friends with have gotten engaged, love is in the air!  Of course that also means showers, registries and combining households.  When Patrick and I got engaged people almost immediately asked where we were registered, as if we had stepped off the beach in Puerto Rico and directly into a Target to start the list.  I know a lot of couples, especially those who meet each other later in life when they are more established, say they don’t need anything so they aren’t going to register.  However, the reality is that people are excited for you and the way they know how to show it is to buy you table linens!  If you don’t register then people will freelance and you will end up with a lot of stuff you don’t need.  Registries have some a long way – you can use sites that consolidate several different stores,  register for travel and other unconventional things.  We registered for a bar for our basement and we use it all the time (thanks Auntie Jan!).

My friends have been asking me what they should register for their kitchen so I figured I would pull some tips together for folks looking to make the most out of their registry and for guests who are struggling with what to buy for their friends and family.  Don’t look for a one size fits all list – every registry is personal to the couple so don’t trust any resource that tells you it has “everything you need.”  The first thing you should do is take stock of what you already have as well as what type of lifestyle you have or plant to have.  Are you big entertainers?  Cocktail enthusiasts?  Cooking shortcut specialists?  This will help you narrow down what direction you should go in.  Then follow some of these themes (I have linked to the items that I registered for and love).

UPGRADE!  This is a familiar refrain in my family as I love to upgrade (sometimes by force) people’s stuff.  I am sure you didn’t wait to meet the love of your life to have coffee cups but do you really like them?  Do they all match?  How about your cookware?  Pots and pans are great for this, especially if you are still using the set you won for free in college.  I love All Clad for saucepans and roasting, Le Creuset for dutch ovens and Swiss Diamond for non stick pans.  Knives are also a good upgrade – your cooking will be so much better if you have good quality knives.

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Small Appliances – The first thing that went on my registry was a Kitchen Aid Stand Mixer.  I had always wanted one, and really could have just bought it for myself, but it always seemed a little extravagant since I already had a hand mixer.  My Aunt Carol got it for me and I use it every single week.  If you don’t have one I cannot recommend it more – it is a counter hog but its such a workhorse and you can buy attachments that make pasta, ice cream, and on and on so you don’t have to buy other appliances.  Other great items are a really nice coffee maker, wine fridge, or food processor.  (This is also a good place to upgrade – how long have you had that toaster??)

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Shop Local – Registering at a small local business not only helps support your community but really gives you the personal touch you lose in the big box stores.  We registered at Hill’s Kitchen, a store you will find me referring to a ton on the blog.  For people who like to actually shop in a brick and mortar store this gives them that option and usually local businesses have unique items you won’t find anywhere else so your registry doesn’t feel as generic.  Leah, the store’s owner, spent a ton of time with us helping us pick out items that were absolutely perfect.  Even better, now when Patrick needs to buy me a present he knows he can head to Hills Kitchen and Leah will know exactly what I like and already have!  I am sure if you ask around in your own town many of your favorite stores are registering people as well.

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Go with the classics – I know a lot of people in my generation think they don’t need fancy china to entertain.  You absolutely don’t need it but once I started thinking about it I really liked the idea of having the same pieces for years and years with all the holidays and family memories attached.  Make sure to pick a pattern that is timeless, we went with Golden Grosgrain by Vera Wang for Wedgewood.  I love the very subtle gold details and how fine the pieces are.  Best of all they go right into the dishwsher, which was a must for me.  I also don’t wait until a holiday to use my china, I pull it out for week night dinners or casual brunches.  Nice heavy flatware is also a good idea – I have 6 place settings for everyday by Laguiole but registered for 12 settings at Crate and Barrel.  Once you start to have larger family meals you will be glad not to mix and match.  Just like with the china, make sure its a classic pattern that isn’t so trendy you will be bored with it in a couple of years.

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Entertaining Pieces – I entertain all the time so glassware, table linens and serving dishes were really important.  Think carefully about how you entertain – if you do lots of dinner parties then tablecloths and linen napkins are a good idea.  Stemless wine glasses work for just about any kind of drink and are easy to store.  Are you the one who always hosts for the big game?  Get a big beverage bucket and a dish for chips and dip.  We actually have two beverage dispensers – they are great for punches for parties or even just water for backyard BBQs.  If you are big into cocktails this spherical ice maker is Patrick’s favorite toy and these shakers are the best.

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Hopefully for couples looking to start their registry this gives you some ideas.  For guests I usually recommend sticking to what the couple wants (thats why they created the registry right?) but that doesn’t mean you can’t still be creative.  I really love to get one thing off of someone’s registry and then building a gift around it.  If someone asked for a cocktail shaker get them the one they want along with a bottle of St. Germain, a good cocktail book and some cute glasses to match.  Here is wishing you and your friends and family a lifetime of love and happiness!

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ACC Parties: A Classy Cocktail Affair

Happy Valentines day!  This post is a perfect fit for today – romance and cocktails.  This party plan is for a classy cocktail party which I threw to celebrate the engagement of our dear friends, Erikka and Michael.  They are such an amazing couple so I wanted to go the extra mile to make this one memorable which meant dressing up, gold everywhere and thoughtful touches.  One tough issue to tackle as a hostess is either guests who you aren’t super familiar with or guests that don’t know each other all that well.  That was the case here, with family and friends coming in from all over so I wanted to keep the mood light while still making it feel special.  My solution – a make it yourself cocktail bar.  The centerpiece of this party certainly gave me some sleepless nights leading up to the date (are people going to think I am a jerk asking them to make their own drinks???) but it was a hit!  It really encouraged mingling and being engaged in the party and also freed up myself and Patrick to make sure everyone was felt taken care of with food etc.

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Pick a couple of classic cocktails that are relatively easy to make – I went with the  classic martini, manhattans, negroni and vesper.  I printed out the recipes and framed them so even a cocktail neophyte could be their own mixologist.  Then set out everything people will need to make the cocktails – the key here is in the luxe touches.  Instead of setting out giant bottles of vodka and gin I put them out in pretty decanters.  You will also need a selection of liqueurs like vermouth for the martinis.  We also had sparkling wine (my favorite house one of course) for those who didn’t want to do the cocktail thing so I set out casis, framboise and St. Germain as good toppers for the bubbly.  Red and wine wine as well as some beer rounded out the bar.

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Ramekins with all the garnishes needed like stuffed olives, maraschino cherries and citrus twists meant it was super easy for guests to customize their drink.

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Real glasses are a must here, plastic just won’t do.  Shop around to find something that fits your style and budget. I went with these martini glasses from World Market, that were perfect because of the slight bend in the glass they also worked for sparkling wine, almost like a coupe.  I couldn’t help myself and got custom made martini glasses for the happy couple.

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I always like to give out favors and for this party they served a purpose as well.  I found these great mini shakers on a restaurant supply site and got one per guest.  People used them to make their cocktails and then got to take them home to remember all the fun we had.  The shakers set out out on the table added even more metallic glamour.

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If people are knocking back cocktails all night you want to make sure the food is substantial.  I kept with the classic theme and did old school appetizers, just classed up a little.  Pigs in a blanket are always a favorite but made with puff pastry and poppy seeds they have way more flavor than the original.

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Who doesn’t love a cheese puff?  Gougeres are amazing french cheese puffs and best of all they can be made in advance, frozen and then reheated right before the party.  These went FAST.

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The chicken salad veronique cups that I posted a couple of weeks ago were a perfect one bite so people didn’t have to mess around with forks or knives.

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Add a very substantial cheese board, bowls of olives and nuts, and some dips (I made the groom’s favorite with crudite) and people will have plenty to nosh on while they mix and mingle.

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I ordered these beautiful napkins from For Your Party – they are my favorite resource for customized items and they always turn out beautiful.

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Finish off the party with something sweet – I did my Individual Tiramisu because they are a sentimental favorite of the couple.  You could always head to your local bakery and get a selection of cookies, brownies etc to make things even easier.

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It was an incredible night for an incredible couple.  But don’t wait for friends to get engaged to throw this party – this would be a great way to break up the winter doldrums by getting dressed up and shaking some cocktails.  Wishing everyone a very happy Valentines day and congratulations Erikka and Michael!!

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Individual Tiramisu

In keeping with last week’s “mini” theme I thought I would post a great individual dessert you can serve to a crowd.  These were the perfect sweet ending to an engagement party I threw that I will post about next week.  The best part is that they have to be made in advance, so while there are a lot of layers, they are easy to do and can all be made a day before.  I used 8 ounce glasses from Ikea but any small vessel will do, even plastic.  Grab a bunch of these mini spoons and you are good to go.  If you don’t want to do individual tiramisus then just follow the instructions without breaking up the lady fingers and layer in one large pan.  The special couple had a sentimental attachment to this dish but it turned out to be a real crowd pleaser – almost like coffee and dessert in one!

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Individual Tiramisu (printable version at the end of the post)

Inspiration:  elegant mini desserts
Special Equipment:  24 small glasses and spoons, hand mixer

  • 12 egg yolks
  • 1/2 cup marsala wine
  • 1/2 cup sugar
  • 24 ounces room temperature mascarpone cheese
  • 2 cups of espresso (or 2 cups hot water with 6 tablespoons of espresso powder)
  • 1/2 cup coffee liqueur (like Kahula)
  • 36 lady fingers (found in the Italian section of your grocery store or in the cookie aisle)
  • cocoa for disting

Place the egg yolks, marsala wine and sugar in a heatproof bowl.  In a saucepan add several inches of water and bring to a simmer.  Place the bowl over the water (make sure its not touching) – this is called a double boiler.  Using a handheld mixer beat the egg mixture for 5 to 8 minutes, until the eggs have tripled in volume.  The mixture will be light in color and thickened.

Take the bowl off the heat (carefully) and fold in the mascarpone cheese, trying not to deflate the mixture (room temp is very important here so it incorporates easily).

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Set aside.  In a shallow baking dish combine the espresso and the coffee liqueur.  Break the ladyfingers into a couple of pieces (I broke them into quarters).  Spoon a small amount of the mascarpone mixture into the bottom of the glass.  Dunk two ladyfinger pieces into the espresso mixture, quickly so they don’t fall apart, and pile them into the glass.

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Repeat for 2 more layers and then dust with cocoa powder.  Repeat with the rest of the glasses (I did it in assembly line style which worked well).  Chill overnight and serve.

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Individual Tiramisu

  • Servings: 24
  • Print

Special Equipment:  24 small glasses and spoons, hand mixer

  • 12 egg yolks
  • 1/2 cup marsala wine
  • 1/2 cup sugar
  • 24 ounces room temperature mascarpone cheese
  • 2 cups of espresso (or 2 cups hot water with 6 tablespoons of espresso powder)
  • 1/2 cup coffee liqueur (like Kahula)
  • 36 lady fingers (found in the Italian section of your grocery store or in the cookie aisle)
  • cocoa for disting

Place the egg yolks, marsala wine and sugar in a heatproof bowl.  In a saucepan add several inches of water and bring to a simmer.  Place the bowl over the water (make sure its not touching) – this is called a double boiler.  Using a handheld mixer beat the egg mixture for 5 to 8 minutes, until the eggs have tripled in volume.  The mixture will be light in color and thickened.  Take the bowl off the heat (carefully) and fold in the mascarpone cheese, trying not to deflate the mixture (room temp is very important here so it incorporates easily).  Set aside.

In a shallow baking dish combine the espresso and the coffee liqueur.  Break the ladyfingers into a couple of pieces (I broke them into quarters).  Spoon a small amount of the mascarpone mixture into the bottom of the glass.  Dunk two ladyfinger pieces into the espresso mixture, quickly so they don’t fall apart, and pile them into the glass.  Repeat for 2 more layers and then dust with cocoa powder.  Repeat with the rest of the glasses (I did it in assembly line style which worked well).  Chill overnight and serve.

Chicken Salad Canapes

I often have a hard timing figuring out what sort of canapés I can serve at parties that are filling.  Most meat based appetizers require them to be warm or are really expensive (think lamb lollipops) but if you are going to be drinking all night I want my guests to have more in them than just cheese!  Here little mini phyllo cups really come into handy.  You buy them in the frozen section of your grocery store and they are already cooked so all you have to do is fill them.  I decided for a recent party to go with chicken salad, most specifically chicken salad veronique, which is a French version with grapes.  It is really delicious as a regular chicken salad served alone or in a sandwich but for this application I cut the chicken and the grapes really small so they would fit neatly in the cups and be easy to eat.  These things went like hot cakes and I am sure your friends will appreciate the “heavy ap” at your next party.

Chicken Salad Canapes (printable version at the end of the post)

Inspiration:  phyllo cups
Special Equipment: none

  • 2 rotisserie chicken breasts (or roast your own)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons white wine
  • 3 tablespoons chopped tarragon
  • 20 green grapes, quartered
  • 60 phyllo cups – I used the Athens brand

Cut the chicken breasts into small pieces and place in a large bowl.

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In a medium bowl wish together the mayo, sour cream, white wine, tarragon and salt and pepper.

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Add 3/4 of the mixture to the chicken along with the grapes.  Stir to combine and then add as much of the remaining dressing as necessary.  The salad can be made several days in advance and stored in the fridge.  When you are ready to serve, use a teaspoon to fill the cups with the salad.

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Chicken Salad Canapés

  • Servings: 60
  • Print

Special Equipment: none

  • 2 rotisserie chicken breasts (or roast your own)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons white wine
  • 3 tablespoons chopped tarragon
  • 20 green grapes, quartered
  • 60 phyllo cups – I used the Athens brand

Cut the chicken breasts into small pieces and place in a large bowl.  In a medium bowl wish together the mayo, sour cream, white wine, tarragon and salt and pepper.  Add 3/4 of the mixture to the chicken along with the grapes.  Stir to combine and then add as much of the remaining dressing as necessary.  The salad can be made several days in advance and stored in the fridge.  When you are ready to serve, use a teaspoon to fill the cups with the salad.

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