MOORE TO LIFE: How to party like a pro

This week on Moore to Life, I will show you how to Party Like a Pro. It’s nice to be prepared for a party especially when you have guests popping in unexpectedly and find yourself suddenly hosting a party.  You never know when your long-lost relatives might arrive in town with their family! I have a list of items I suggest keeping on hand at all times; they’re inexpensive and best of all, won’t expire. I also met with Kathy Casey who recently released her new book, "Sips and Apps" and she showed me how to make wonderful recipes: Croque Monsieur Puffs, D'lish Peppadew Peppers, Douglas Fir Sparkletini  and a Dubious Manhanttan. All delicious incredibly delicious!

First on my list are cocktail napkins. I prefer linen, however paper works just as well. You no longer have to settle for white cocktail napkins when designers are offering an assortment of beautiful paper napkins at a reasonable price. I keep Crate and Barrel’s linen napkins on hand which gives my tabletop an elegant touch.

I find it an absolute necessity to have plenty of dinner and salad plates on hand. Pottery Barn has a Caterers Series that will complete your table season after season. I chose a white set since it’s neutral and will go with any tabletop theme, any time of the year.

Next on the list are low ball glasses from Crate & Barrel (www.CB2.com) that are perfect for any party you host. You can use them for non alcoholic drinks, cocktails or wine.

I try to always have champagne, coffee and tea on hand just in case it’s party time! I also make sure to have lemon and lime flavored sparkling water stocked so you don’t have to keep the fruit on hand. I usually buy Pellegrino lemon sparkling water which you can find at most grocery stores.

Every party needs something delicious to eat! I absolutely love the local Napoleon-Tapinade Line and I also like to use Trader Joe’s frozen hors d’oeuvres. Pasta & Co. is another great option to keep on hand in your freezer. To spruce up your hors d’oeuvres use silver toothpicks from Crate & Barrel and serve on white platters in a variety of geometric shapes which can be purchased from Crate & Barrel or Pottery Barn.

Fresh flowers add so much to a party. I like to create a pave of flowers for my parties. To give my flower arrangement a professional look, I make a grid pattern using clear floral tape on top of a vase. For my most recent pave arrangement I used red dahlias from the Queen Anne Metropolitan Market. Head to your local store for your last minute floral needs.

Candles are the best way to create ambiance at a party. I like to have a supply of pillar, taper and tea lights for to set the mood for an elegant evening. I keep a lighter handy just in case I run out of matches! I purchased a beautiful candleabra from Pottery Barn and have really enjoyed using it at many of my parties.

With these items you are sure to be prepared to Party Like a Pro!

Items mentioned in the show:

marinated antipasto: Napoleon olive oil
frozen appetizers: Trader Joe’s arancini bites $3.69
Crate and Barrel hors d’oeuvre picks $6.95
Crate and Barrel set of 12 appetizer plate set $22.95
Pottery Barn caterer’s 12 piece dinnerware set $49.00
CB2 Marta barware double old-fashioned $1.95
Pottery Barn black candelabra $59.00
IKEA soda carafe with filter $19.99
oasis clear floral tape – Metropolitan Market $4.25

Recipes:

Croque Monsieur Puffs
Makes about 50

1/2 cup water
1/2 cup whole milk
6 tablespoons salted butter
1/2 teaspoon salt
1/2 cup minced ham
1 cup all-purpose flour
4 large eggs
3/4 cup (about 2 3/4 ounces) grated Gruyère cheese
1 tablespoon chopped fresh chives

Adjust a rack to the middle of an oven and preheat to 400 degrees F.
Combine the water, milk, butter, salt, and ham in a heavy, medium saucepan. Bring to a boil over medium-high heat.

All at once, add the flour and stir in quickly with a wooden spoon. Keep stirring-the mixture will come away from the sides of the pan and become thick and stiff. Keep stirring and turning over for about 1 minute (you want it to dry out a bit).

Transfer the dough to an electric mixer, and turn mixer on medium-high speed. Add 1 egg and, as soon as it is partially incorporated, increase mixer speed to high. Add the remaining eggs, one at a time, when the previous egg is well incorporated. The mixture should be smooth. Mix in the cheese and chives.

If you have a strong arm, the dough can also be mixed by hand with a wooden spoon in a mixing bowl. Proceed as directed, and be sure to beat the dough until smooth before mixing in the cheese and chives. Let the mixture cool for about 10 minutes.

Meanwhile, line baking sheets with parchment paper or spray them with cooking spray. (Watch the puff bottoms closely to prevent over-browning if not using parchment.) By heaping teaspoonfuls, drop the mixture onto baking sheets in little balls, spaced apart. They should be the size of large marbles or jaw-breakers. (You can also use a pastry bag with a large plain tip to pipe them out.)

Bake for about 20 to 25 minutes, or until golden. Serve warm. (You can bake these a few hours in advance and reheat in a hot oven for a few minutes.)
Recipe from Sips & Apps, © 2009 by Kathy Casey, Chronicle Books

D'Lish Peppadew Peppers
With minimal ingredients, this simple snack is super-quick to make. If you don't have a pastry bag, pipe the filling from a small heavy-duty plastic sandwich bag with a corner cut off.

Makes 45 to 50

1 (14-ounce) jar Peppadew piquanté peppers
3 ounces fresh goat cheese (chèvre), at room temperature
1 (3-ounce) package cream cheese, at room temperature
45 to 50 whole Marcona fried almonds (about 1/3 cup)

For garnishing: Chopped fresh parsley

Drain the peppers thoroughly. Meanwhile, in a food processor or mixing bowl, combine the cheeses and mix until smooth. Fit a pastry bag with a plain tip, fill with the cheese mixture, and pipe into the peppers. Insert an almond into each pepper and sprinkle with parsley.
Recipe from Sips & Apps, © 2009 by Kathy Casey, Chronicle Books

Douglas Fir Sparkletini
This is absolutely my favorite holiday cocktail. The light essence of Douglas fir infusing the gin evokes a sleigh ride in the woods, and the pouf of Champagne adds a festive effervescence.

Makes 1 drink

1 1/2 ounces Douglas Fir-Infused Gin (recipe follows)
3/4 ounce white cranberry juice
1 1/2 ounces Dish D'Lish® Lemon & Lime Sour Cocktailor®
Splash of brut Champagne or dry sparkling wine

For garnishing:
Tiny sprig of Douglas fir
Fresh or frozen cranberry

Fill a cocktail shaker with ice. Measure in the infused gin, cranberry juice, and Dish D'Lish Lemon & Lime Sour Cockailor Cap and shake vigorously. Strain into a martini glass and top with a splash of Champagne. Garnish with a fir sprig and float a cranberry in the drink.
Recipe adapted from Recipe from Sips & Apps, © 2009 by Kathy Casey, Chronicle Books

Douglas Fir-Infused Gin
Makes enough for about 16 drinks

1 (5- to 6-inch) sprig fresh-picked Douglas fir branch, rinsed
1 bottle (750 ml) gin

Put the fir branch into the gin bottle, cap, and let sit 24 hours. (Do not let it infuse for more than 24 hours.) Remove the branch and discard. The infused gin can be stored at room temperature for up to one year.

Tips: If fresh Douglas fir is not available in your area, then you can substitute a Douglas-fir tea bag. If using the tea, add the contents of the tea bag to the gin, let infuse, and then strain the gin through a very fine strainer. The infused gin also makes a good martini.
Recipe adapted from Sips & Apps, © 2009 by Kathy Casey, Chronicle Books

Dubious Manhattan

The spicy aroma of French Dubonnet Rouge ever so slightly modifies the traditional manhattan. My Gilded cherries add a bit of bling bling!

Makes 1 drink

2 ounces bourbon
1/2 ounce Dubonnet Rouge
1/2 ounce sweet red vermouth
Dash of peach bitters

For garnishing: Gilded Cherry on a pick or a merischino cherry

Fill a cocktail shaker with ice. Measure in the bourbon, Dubonnet, and vermouth. Add the bitters. Cap and shake vigorously. Strain into a martini glass. Spear the cherry on a pick and garnish

Gilded Cherries
2 cups maraschino cherries - DRAINED WELL and then super dried on paper towels
1 container of Gold Luster Dust (3 g) [available at cake decorating stores or on-line]

Make the cherries in a container that you are going to store the cherries. It is important that the cherries be very well drained. Place the cherries in the container and add the luster dust. Stir gently to coat cherries in gold. Do not over stir - over stirring makes the gold "stirred in" and not coating. Store refrigerated for up to two weeks.
© 2009 Kathy Casey Food Studios® - Liquid Kitchen ™- Adapted from a recipe from Sips & Apps, Chronicle Books
 

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