Party Planning!!

Party Planning Tips

A tradition which started with my husband and his friends when they were in High school, has continued through out all the years I have known him. It is our yearly Day After Thanksgiving Party. 

What started out with a few bags of chips and a keg of beer, has turned into a cocktail party filled with lots of food, fun and many more people than fit in my in laws basement over 30 years ago. This might even be one of the major draws that enticed me into my love of entertaining.

With many years of practice and experimenting I think I have the formula to not only have a great gathering, but to enjoy it as much as my guests do. All of the work gets done in advance and it starts as early as the time you are sending out the invites.

With some organization you can be ready to host anything from a small dinner party, to a bash filled with many.

First things first:

1. Make a menu: 

If it's wine and cheese,  appetizers and dessert, or a whole meal, decide what you are going to serve, how many people you are serving, and everything you want to serve. Include candy for the candy dishes, any condiments, and what ever you need to stock your bar. Don't forget mixers, lemons, limes, and ice. Decide it you are having a full bar or just serving a signature drink. If you are making buffalo chicken Egg Rolls, make sure you include the Non Dairy Ranch dip on your list. Don't leave anything off, if you forget to write it down chances are you will forget to get it and serve it. You can always eliminate things from your list.

Buffalo Chicken Egg Rolls

Click on photo for the recipe

When you are choosing your foods, try to choose some things that could be made in advance,  and be able to freeze, as well as some things that you will have to make the day of. 

Choose things you have made before, and you know you can execute, and that are good.

When you are choosing your menu keep in mind how much can fit in your oven for heating up the food for the party. You will want to have some dishes either served cold or room temperature, so you can serve everything at the same time.

If you are having a hard time deciding, you can start with a theme for your food and beverages. A type of food like Mexican or Asian. You can do all finger foods, or comfort foods. You can just choose a type of meal and turn into a serving bar like a taco bar or chili bar. 

2. Get Your Recipes:

Sesame Noodles

Collect what ever recipes you will need. Flip through your own collection of recipes, and search for recipes on your favorite blog.

I like to print out or write each recipe on a separate sheet of card stock. I keep the pile in the kitchen so I can go through each recipe to make my lists, and as I prepare and finish the dish I file the recipe. This way as the party gets closer the recipes that are left in the pile is what you still have to make.

3. Check your supplies:

You will need serving dishes, plates, silverware, glasses, linens and decorations.

Check your basic kitchen supplies as well, aluminum foil, plastic wrap, aluminum tins and what ever tools you use regularly to prepare food.

Gather what you have, and decide what you want to use If you have a bunch of white candles plan your decorations around them.

If you are planning to use flowers get your vase or vases out to see what works.

4. Make Lists:

Start a separate list for each task.

A grocery list.

A butcher list. 

A florist list.

A Costco List.

A liquor store list.

A dollar store list.

Cross off the items on the lists as you get them .

You should also make a list of tasks, and a cooking schedule list.

5: Set your space up :

The week before the event I make a list separated into the seven days of the week. Under each day I list the tasks I plan to do that day.  As long as I have crossed off all my lists I know I am on schedule. 

Add to the schedule setting up the bar, set up the serving table, put out description signs if you want to add them, put the candles in there places, and arrange your dinner ware. This can all be done days in advance. You will be a glad those tasks are out of the way.

Prepare as much as you can in advance, you will have time to do your last minute prepping with out as much stress.

7: Make a copy of your Menu:

Tape a copy of your menu to the counter top or cabinet door, so you and who ever is helping you in the kitchen can check off the dishes as they go out. This will eliminate a dish left in the fridge or the oven. When the party is over label and date the menu and keep in with your recipes. It will come in handy for ya future dinner party or gathering.

6: Make time for yourself:

Leave time for yourself to get ready for the festivities. The more relaxed and at ease you are, the more welcomed and embraced your friends will be.

In the next few weeks I will be sharing my ideas and recipes for my Day After Thanksgiving Party this year.

Enjoy the prepping!

Autumn Slaw!

Jicama, Fennel, Green Apple and

Red Cabbage Slaw 

I love a side dish that is quick to make, a little step outside the norm, and is delicious. The only ingredients in this slaw that are really autumn fruits are the Granny Smith apples, which you can easily get all year round, but I think this side has an Autumn feel. 

The uniformity of the matchstick julienne fruits and veggies add to the appeal of the slaw. I like to prep this side in advance but put it together before I am serving it. If you toss it too far in advance then the red cabbage will bleed all over the other ingredient, which tastes fine but it looks prettier if freshly tossed.

This slaw has a good combination of flavors, sweet from the dressing and the pomegranate seeds, sour from the Granny Smith apples, a bite from the fennel, and crunch from the Jicama and cabbage.

Try it, I think you'll like it!

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Ingredients:

3 cups red cabbage cut in shreds

1 medium fennel bulb tops and bottom cut off and cut in strips

1 cup Jicama peeled and cut into matchsticks about 1/8" in diameter

1 cup granny smith apples peeled and cut into matchstick pieces about 1/8' in diameter

1/3 cup pomegranate seed

lemon bath - 1/2 lemon juiced into 4 cups of water

Dressing:

3/4 cup mayonaise

1/4 cup apple cider vinegar

2 tablespoons honey

1 teaspoon ground celery seed

salt and pepper

Peel and cut Granny Smith apple into 1/8" matchstick pieces.

Jicama peeled and cut into 1/8" matchstick pieces.

Place cut Jicama and apples in the lemon bath to lessen browning. Drain well and blot off extra liquid, when you are ready to build the slaw. Granny smith apples tend to brown less than other varieties which helps too.

Cut tops and bottom off fennel bulb.

Cut the fennel bulb in half top to bottom. Slice each half in 1/8 in strips top to bottom, and separate the layers.

Cut cabbage in long shreds about 1/8" to 1/4" thick removing core and thick ribs.

In a separate bowl large enough to mix all ingredients, whisk together the dressing.

Put all the ingredients in the bowl with the dressing and toss gently.

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Sprinkle pomegranate seeds on top and you are ready to serve.

Enjoy!

Roast The Unexpected!

Roasted Cauliflower, Fennel & Figs

One of my favorite things to do is shop. I like shopping for a lot of things, but food is at the top of the list. I like finding great little ethnic grocery stores in my own back yard and I also like traipsing up and down the isles at Costco. I can not just get everything in one stop. I like the the cheese at one store, the garlic at another. I like to pick and choose and I don't mind making a bunch of stops to get just the right tomato.

Peter Meyer 4th generation farmer Meyer's Farm Woodbury NY

One of my regular stomping grounds is a local family owned and run farm stand Meyer's Farm. They are open from July to Thanksgiving, and have the best home grown produce around. They grow an amazing variety from beets, to cilantro to corn. They happen to have the most amazing tomatoes. Two of my favorites are their small white sweet potatoes and their yellow and purple cauliflower. On my last stop I was lucky enough to score the biggest purple cauliflower I have ever seen. Special picked from the back room by Pete who is 4 th out of 5 generations of Meyer's working on the farm. His son at the counter eagerly ringing up the orders. The colored cauliflower are beautiful shades of golds and purples when they are picked, after being roasted the colors transform to vibrant irresistible hues that you can't wait to indulge on.

I thought I would pair the cauliflower from the farm with some unexpected Fennel and sweet figs. It ended up to be an amazing combination.

Preheat Oven to 375 degrees.

Grease a large baking sheet with olive oil. 

Cut up cauliflower removing the core . Separate the florets into similar size pieces about 1 1/2 inch.

Cut top and bottom off fennel bulb. cut it in strips top to bottom, and separate layers.

Cut Figs in half top to bottom if using small figs. If the figs are large cut them in quarters also top to bottom.

Scatter veggies and fruit on baking sheet generously drizzle with olive oil and toss. 

Season with salt and pepper.

Roast for about 45 minutes. till the edges start to turn golden brown. The time might vary depending on your oven. Check on it towards the end to see if you need to take it out sooner. or you might need to leave it in longer.

Plate and add another drizzle of olive oil.

Enjoy !

Sweet and Savory for the New Year!

Apple, Onion & Date Noodle Kugel

Growing up for many holiday meals my Mom would make a savory noodle kugle as a side dish. Although it was the New Year and traditionally you eat sweet dishes, that wasn't what was served at our table. You see my Dad was never a fan of mixing the sweets into the main meal. 

One year I made a sweet parve kugel, my Dad politely eat it and said it was good, but it was never his thing. So I thought I would combine the traditions of my family with the traditions of the holiday and add some new twists.

I have been addicted to making Parppardella Pasta lately,  so I  thought that would be a nice change to the traditional egg noodle. I also love one of my Great Finds pressed dates. So the pressed dates and apples are the sweet, and my family tradition of savory is the onions.

Ingredients:

16 ounces Parppadella pasta (I like Trader Joe's)

1 medium white onion halved sliced thin end to end and layers separated

3 small or 2 medium Royal Gala apples peeled cored and sliced thin 

lemon bath 1/2 lemon juiced & 4 cups water

2 tablespoons margarine melted for saute pan

3  x large eggs beaten

1 teaspoon lemon zest

1/2 juiced lemon

1/4 cup honey

1/4 cup margarine melted

1/2 cup chopped pressed dates or dates 1/4" cubes

salt and pepper

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Preheat oven to 350 degrees

grease a 13" x 9" baking dish

Boil the pappardella noodles in well salted water till they are al dente'

Prepare the lemon bath and for cut apples

Cut the onions, dates and apples, put apples in lemon bath so they don't brown

Over medium heat saute onions in pan with 2 tablespoons melted margarine. Constantly stir till they are limp and turning golden. Remove from pan and set aside.

Add sliced apples to the pan , saute for 2 minutes so they soften up and turn a bit golden.

In a large bowl combine noodles, onions, apples, eggs, lemon zest, lemon juice,honey, melted margarine, salt and pepper.

Separate the cut up dates that get stuck together, and sprinkle them into noodle mixture. Mix in a few at a time so they don't clump together.

Pour mixture into the greased baking pan and cook 55 minutes.

Remove from the oven and let cool.

Enjoy!!

A Festive Dish

Pomegranate Balsamic Chicken with

Grape Tomatoes & Herbs

I'm getting ready for Rosh Hashana, and planning my menu. Along side my brisket one of my family favorites is my Balsamic Baked chicken. it is an easy dish to prepare earlier in the day then bake it before your are ready to serve. It comes out moist and flavorful, with the aromas of the fresh herbs and the sweetness of the pomegranate and tomatoes.

This is also a dish that I have a few variations of, I substitute the pomegranate juice with a little more balsamic and oil and add sliced lemons before baking, or leave the marinade as is and add the pressed dates that I love or dates halved. You can also switch out the herbs if you need to.

Great go to dish and special enough to serve on a holiday, nobody would ever guess how easy it is. Happy New Year! 

Ingredients:

2 ½ pounds boneless chicken breast halved or in thirds thick cut
1/3 cup pomegranate juice
1/3 cup balsamic vinegar
1 lemon juiced
3 tablespoons olive oil (for marinade)
Olive oil to grease pan
1 1/2 cup grape tomatoes halved
12 sage leaves roughly chopped
12 tarragon leaves
3 sprigs thyme leaves stripped
Salt and pepper
¼ cup fresh pomegranate seeds

Preheat oven to 375 degrees.

Prepare marinade,

In a zip lock bag that you can prop up in a jar or vase so you can use both hands, combine pomegranate juice, balsamic vinegar, lemon juice, olive oil, salt & pepper.

Add the chicken breasts, close bag and let marinade for about an hour.

Grease the bottom of a 12” x 9” baking dish. Arrange the chicken breast in a single layer in the dish. Pour ½ cup of the marinade over chicken. Scatter the herbs and tomatoes over and in between the chicken breasts. Season the dish with salt and pepper. 

Bake for 45 minutes.

An easy way to get the seeds out of the pomegranates to cut it in half, loosen the membrane that is holding the seeds in with your fingers, then tap the back skin side with a wooden spoon. you will see the seeds just start popping out.

When it's done garnish with the pomegranate seeds.

Enjoy!!

Best Guac on the Dock!

Guacamole

I make a very simple version of Guacamole, but it is for sure the dish that I get the best reviews, and the most requests for. Over the years making Guac I have tapered my version down to five ingredients and as long as I have them on hand I can always easily whip up a batch. All veggies and parve guacamole is a great starter for almost any meal. So if i'm coming to your home for dinner or a pot lock dock dinner, good chance I'm going to bring a big bowl of Guac.

Ingredients:

2 large avocados

1 medium sized tomato cubed small about 1/2 cup

1/2 cup red onion cubed small

1 lime juiced

1 hand full fresh cilantro, about 1/4 packed

salt and pepper

Choose avocados that have a dark skin and are soft but dense to the touch. Remove nub from the end of the avocado. I heard there is a Mexican wives tale that says if you get the nub in your scoop of Guac it's good luck, but from experience it is not the best mouth full to bite into so I say remove it.

Remove the pit either with a knife and gentle twist or pull it out with your fingers. Scoop out the avocado with a big spoon.

Seed and core the tomatoes, taking out all the insides. Chop into 1/8' cubes. You need about 1/2 cup.

Slice the avocados in half, end to end.

I like the guacamole to be chunky so in a large bowl roughly chop the avocado. When you mix in all the ingredients you don't have to mash the avocados as much.

You will need a half of a medium red onion. chopped into about 1/8" cubes. You need about 1/2 cup.

A great dish to serve alongside the Guac is Pico De Gallo. It's also a good way to use the insides and seeds of the tomato without throwing them out. All you need is tomatoes, red onion, cilantro , lime juice , salt & pepper. Chop them up and mix it all together. 

Use about a palm full or 1/4 cup packed fresh cilantro and roughly chop it. Although this seems like a lot once the cilantro is chopped and mixed in it's not so much.

Add all the ingredients to the bowl of avocados, and squeeze the juice of a lime in and add salt and pepper.mix together til well blended and still chunky.

You can make the guacamole a few hours in advance, most important so that it doesn't brown is to keep the air from touching it. I'm not sure if it is a wives tale or not, but since I feel it can't hurt I push the pit into the finished guacamole. Just make sure you remove it when serving. To keep the air from touching the guacamole and not turning brown use plastic wrap and press it against the entire surface of the exposed top of the serving bowl or storage bowl of guacamole. Don't leave any spaces so the air can't get in. You can also put it in a zip lock bag, just make sure you squeeze all the air from the inside of the bag.

Enjoy!!

Great Meal and a Great find #5!

Spicy Chicken Sausage with Onions and Peppers......and it's Kosher

One of my favorite quick go to meals is this amazing Italian Hot Chicken sausage with sauteed onions and peppers, from my favorite kosher local butcher Woodbury Kosher. Not a typical kosher home cooked meal but believe me if you try it you would not believe it is not the real thing. A couple times a year Andrew and his crew makes a big batch of a few variations of their delicious kosher sausage creations.  

You can make this with any kind of sausage meat, spicy or mild.  I'm sure my technique could use some tips from an authentic sausage and pepper chef, but this meal will make your mouth water.

Ingredients:

1 pound Hot Chicken Sausage

2 yellow onions sliced

1 red pepper or 1/2 red & 1/2 a green sliced

olive oil 

salt and pepper

In a sauce pan drizzled with olive oil over medium high heat, saute onions and peppers till the onions are soft and translucent and the peppers a little browned off, add some salt and pepper.  Transfer the peppers and onions to a platter, and set aside.

Cut sausages into about 1" chunks.

Saute them until they are golden brown, and there is no pink in the middle. Plate the sausage over the sauteed onions and peppers.

click on the photo for Woodbury Kosher

Andrew at Woodbury Kosher, with one of his many delicasy's he has to offer

If you're not near Long Island , ask your butcher to make some!

Enjoy!

Ray started this great batch of sausage from scratch.

With the Works!

Hot Dog in a Blanket with the Works

Always a crowd pleaser at any party, wedding, Bar or Bat Mitzvah and although some hate to admit. it is their favorite. This is the pass around appetizer that is always being searched for and the first to disappear. I took the basic Pig in a Blanket up a notch and made the best of a regular sized hot dog compact into one perfect bite.

This is an easy and impressive snack, that tastes and looks so much better than the ones you can buy in a box. I make them the way my family prefers with spicy brown mustard and sauerkraut, but any variation would work. Try them with relish, onions in sauce or chili, or any combination you think will work, give it a try and roll it up.

Ingredients:

4 kosher hot dogs

1 sheet frozen puff pastry dough

spicy brown mustard

sauerkraut strained of liquid

 Preheat oven to 400 degrees. Defrost the puff pastry dough sheet 20-30 minutes . When it is soft unfold onto clean surface and pat down the folded seams so they don't split.

Place a hot dog along the top of each quarter of the puff pastry.

Top each hot dog with a few spoons of drained sauerkraut.

With the knife mark then cut each hot dog into 5 equal slices.

Cut the puff pastry into quarters, 4 equal parts.

Add a line of mustard to each hot dog.

Start rolling each hot dog till puff pastry is all rolled up.

On a greased tin or cookie sheet, line the hot dogs up with the seam side down. Bake for 20-25   minutes till golden brown.

Your hot dogs with the works all wrapped up will be a hit!

Enjoy

Celebrating at Sea!

Buffalo Chicken Egg rolls with Non Dairy Ranch Dip

We celebrated my son Logan's 21 st birthday on a sunset cruise with a great bunch of his close friends. I wanted to make some of Logan's favorites, so I decided to serve a couple of appetizers, small plate foods which included Sesame soy chicken wings, loaded dogs in a blankets, seared tuna, sesame noodles and these delicious Buffalo egg rolls.

The food was a hit and the boys had a blast.

Ingredients:

2 Lbs chicken breast

1 package of egg roll wraps, 22 wraps

1 cup buffalo wing sauce

2 ribs of celery chopped fine about 1/2 cup

salt & pepper

vegetable or canola oil for frying

Boil the chicken till it is cooked through with no pink.

Chop celery into 1/4"cubes.

With two forks pull apart the chicken.

Add the celery, , wing sauce, salt & pepper to the pulled chicken.

Rolling & Cooking the Egg Rolls:

With warm water make a strip around the border of the egg roll wrap. Put about 1/4 cup of the filing in the corner of each wrap. Fold up corner over filling, and fold side corner over the center corner.

Fold opposite side corner in toward center, and start to roll till you have a finished egg roll.

In a large skillet pour a thin layer of oil over the bottom of the pan. Over Medium-high heat let oil get hot. Place about 4 egg rolls in the pan at a time. Do not over crowd the pan it will bring down the temperature of the oil. Flip the egg roll when you see the browning coming up the sides. Should be abut 1 minute. Brown off other side, remove from pan and let blot on a few layers of paper towel.

Parve Ranch dip

Ingredients:

1 cup mayonnaise

1/2 cup Almond or soy milk (be sure it is marked parve)

6 chives chopped ( 1 tablespoon)

1 tablespoon fresh dill

1/4 teaspoon dried parsley

1/4 teaspoon garlic powder

1 garlic clove grated

1/2 lemon juiced

salt & pepper

For this dip I always prefer fresh herbs, but if I don't have them on hand then I substitute with dried. So if you don't have fresh chives and dill you can use dried. If you have fresh parsley you can use it instead of the dried. Dried herbs have a more concentrated flavor, so use  1 tablespoon if it's fresh herbs , and 1/4 teaspoon if using dried herbs.

Mix all the ingredients together till smooth and well blended.

If you want to make them a little smaller , you can use the wanton wraps and make mini egg rolls or buffalo chicken wantons.

Happy birthday Logan, hope you had a Too Happy Day!

Pineapple Juice!!

Infused Pineapple Vodka

With the knowledge and experience of my good friends Andrea & Karann, and experimenting batches with Janet, an amazing outcome is this very easy and amazing Pineapple Infused Vodka. Endearingly named Pineapple Juice by Karann, so others didn't think we were crazy when it was smuggled in our suitcases for our girl's weekend.

All you need is a 1.75 ml bottle of vodka, a pineapple and a glass canister or glass beverage dispenser. You can use a less expensive vodka for this because the sweetness of the pineapple does overcome the vodka flavor and turns into a sweet delicious drink. I use Svedka.

Peel and slice the pineapple into wedges.

Layer slices around perimeter of the canister.

Pour the vodka over the pineapple slices.

Let it sit in a cool place for 2 weeks. Strain the vodka, and discard the pineapple. It takes on a strange medicinal flavor, no matter what we tried to do with it, it was impossible to eat. 

 

Store the vodka in the fridge. Serve it over ice or with a splash of seltzer. The name suits the beverage, it tastes just like Pineapple juice, so drink it slow you will forget what you are drinking.

Cheers!

Happy Summer!!

Oodles and Oodles of Sesame Noodles

Not much is better than a good sesame noodle. One of my kids favorite sides for our summer meals in Montauk is Gosman's take out Sesame noodles. I have gone through many, many trials to come up with a version that has passed the taste tests for Carly and Logan, it's also a big hit for my guests.

This is a great make ahead side, or a good main for lunch with some salads. It's parve, so good with any meal. All I can say is that if you are the one to claim the leftovers you are the winner in my family.

Ingredients:

1 1/2 pounds (boxes) spaghetti

4 cloves garlic ground

1 tablespoon fresh ginger ground

1/4 cup honey

1/4 cup canola oil

1/3 cup rice vinegar

1/3 cup soy sauce

2 tablespoons sesame oil

2 teaspoons chili garlic sauce

3 scallions chopped

1 tablespoon tuxedo sesame seeds ( black and white mixed)

Bring a pot of salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes.

In a saucepan over medium heat add the garlic and ginger. Stir for about 30 seconds. Then add the honey. canola oil, rice vinegar, soy sauce, sesame oil and chili garlic sauce.

I like this one >>>>>>>>>>

Stir sauce in saucepan and bring it to a bubbly boil stirring constantly.

Chop scallions.

Pour the sauce over the drained noodles, and toss.

Top the noodles with the chopped scallions and the black and white sesame seeds. You can serve the Sesame noodles warm or room temperature.

It's even good on a burger.

Enjoy!

It's so nice but it's not Rice!

Veggie Fried Cauliflower Rice

With Soy Dipping Sauce

I thought I would try and see for myself what this riced cauliflower craze is all about. Making the riced cauliflower takes no time, cut the florets off a head of raw cauliflower and pulse till ground in the food processor, but even easier to buy a fresh bag at Trader Joe's.

Inspired by the many farmers markets in Australia, I thought I would make a Cauliflower Fried Rice filled with a bunch of veggies. This is a quick go to meal or side, with not that much prep. 

I like to use a wok sided saute pan, but a regular large saute pan works great too.

Ingredients:

1 tablespoon sesame oil

1 tablespoon olive oil

1 tablespoon grated fresh ginger

3 garlic cloves grated

1 small vidalia onion chopped about 3/4 cup

1/2 red pepper sliced very thin 

1 cup snap pea pods

1 head of cauliflower chopped in food processor or a 16 ounce bag of riced cauliflower

1 cup edamame shelled

1 cup corn 

1 teaspoon crushed red pepper

2 eggs scrambled

2 tablespoons chopped cilantro 

sriracha sauce 

salt & pepper

Soy Dipping Sauce Ingredients:

1/2 cup soy sauce

1 tablespoon sesame oil

2 teaspoons honey

1 lime juiced

Add a tablespoon of olive oil to the wok or saute pan and heat the pan on medium/high burner. Whisk the two eggs with salt and pepper, add to heated pan mix to make scrambled eggs. When they are fully cooked remove eggs from the pan and set them aside.

To the pan add 1 tablespoon of sesame oil and one tablespoon of olive oil to that add the fresh grated garlic and ginger. Heat that for about a minute , but make sure it doesn't burn, just cook till you smell the amazing aroma of the garlic and ginger blended together. Then add the onion and red pepper . Saute for a few minutes tossing frequently, till the onions are translucent, and the peppers are soft but not well done browned off. 

Add the snap peas and toss. If the pan is getting too dry add some more olive oil. Then fold in the riced cauliflower. Cook till the cauliflower starts to turn a light shade of brown and it is tender about 5 minutes. 

Add the Edamame and corn and toss all ingredients together. Add the crushed red pepper, salt and pepper. Cook till the corn and edamame are cooked and hot.

Make the soy dipping sauce, mix the soy sauce, sesame oil, honey and lime juice, whisk it together.

Plate the Veggie riced Cauliflower, top with the scrambled egg the chopped cilantro and drizzle with sriracha sauce. Serve with the Soy Dipping Sauce on the side, so you can pour it over your own serving.

Enjoy!!