HOLIDAY PARTIES
NEW YEAR’S EVE COCKTAILS
Good cheer goes glamorous! Dazzle your friends by ushering in the New Year exquisitely with an array of decadent treats set in a festively glimmering tablescape, glowing with touches of gold that illuminate the scene. The menu is designed to indulge guests with a bit of caviar here, a bite of chocolate there, and a range of bubbly beverages done every which way. Best of all, once the crowd arrives, your heavy hosting duties are over. You’re free to flit and float your way into a fabulous New Year.
THE MENU
SIGNATURE DRINKS: MARQUISE PUNCH; FIZZY GINGER PUNCH
HORS D’OEUVRES: BUTTERMILK-CORN BLINI WITH CAVIAR; LAMB MEATBALLS WITH ARUGULA PESTO; HERB TARTINES
THE SCENE
DÉCOR: Rather than taking the evening’s metallic palette to the limit, a less-is-more approach works well here. A scattering of clever geometric candleholders and tree ornaments lends that perfect twinkle to the table, as do modish gold-topped cocktail picks, a straight-sided gold ice bucket, or candles that look like they’ve been dipped in molten metal. Go with gold-rimmed plates, or tumblers flecked with gold, rather than a gold-all-over option. Platters in ivory or cream as well as matte white pottery soften the look.
FLOWERS: Play up the gilded theme by lightly coating tall leafy branches with metallic gold spray paint. Magnolia leaves, smooth and thick, work especially well, as do sago palm fronds, if you want to bring in a whiff of the exotic. For a more subtly burnished look, instead of using paint, layer a dusting of metallic gold mica powder over a thin coating of glue.
MENU: The occasion comes only once a year, so lay your table with the good stuff—luxe little bites, including mini caviar-topped blini and slabs of dark and white chocolate. Display gold foil–wrapped chocolate balls in a bowl, or package them as a party favor. It’s important to remember that on these momentous occasions, everyone craves the tried-and-true, like a platter of toasted tartines topped with savory herbs and pecorino Romano. Lamb balls with pesto are filling without being heavy. One-bite mini cherry cheesecakes are a nostalgic reverie.
THE ACTIVITY
Let guests join the King Midas fun by offering a range of metallic temporary tattoos. Alternately, your crowd might love dressing up in old-fashioned crowns and tiaras cut from embossed foil paper. (Search online for “Dresden” tiaras, in the old German style, or Dresden trim.) Or, see The Resources, for suggestions for where to purchase Dresden-style tiaras as well as temporary tattoos.
THE COUNTDOWN
6 WEEKS: Send out invitations, and follow up with a friendly phone call if you haven’t had an RSVP after 2 weeks.
3 WEEKS: Buy all tabletop items, including serving ware, punch bowls, cocktail picks, candles, and any needed tableware or barware. Zero in on an ivory-and-gold outfit for the evening.
2 WEEKS: Shop for sparkling wines and all bar staples, including ingredients for the two punch recipes. Spray paint the foliage.
2 DAYS: Bake the cheesecakes and refrigerate. Make the cherry sauce for the cheesecakes. Make the sugar syrup for the ginger punch. Start to stage the buffet, blocking out space for each item, including the two punches.
DAY BEFORE: Make the lamb balls and pesto sauce. Fry the blini and store overnight in the fridge.
3 HOURS: Put preprepared items—olives, nuts, etc.—in their serving vessels. Lay out the blini.
2 HOURS: Set out the floral arrangements. Make the tartines.
1 HOUR: Top the cheesecakes with the cherry sauce.
45 MINUTES: Get dressed!
20 MINUTES: Make the punches. Warm the blini, and top each with the crème fraîche and caviar.
5 MINUTES: Set out the last of the refrigerated items. Light the candles and start the music.
THE SHORTCUT
SKIP MAKING THE BLINI and go high-low instead, dressing up thick, ridged potato chips with a dollop of crème fraîche and caviar.
SPREADING OUT A WIDE SWATH OF CONFETTI in gold, rose gold, and white makes a magnificent table runner—and a dramatic statement if you don’t have the time to sort out all the individual golden touches shown for this party.
ANTICIPATE A CROWD—you never know who will show up—bolstering the menu with some no-stress additions: a plate of shaved prosciutto, cheese straws, mixed nuts, fresh shrimp and cocktail sauce, and a big bowl of spiced olives. Remember, most sparkling wines boast minerality and high acid, so they easily cut through rich dishes and make an especially good pairing with foods that are fermented or cured.
WHEN SERVING UP A SPARKLING WINE, pour like a pro, going for a steady stream down the center of the flute.
THE POUR
MARQUISE PUNCH
This cheerful Marquise Punch offers a super-fruity splash, with raspberry juice, pear, and citrus, while the new-wave Fizzy Ginger Punch (in the glass) is abuzz with fresh, gingery flavor.
SERVES 8
HANDS-ON 10 minutes
TOTAL 10 minutes
1 pint raspberries
1 (750-milliliter) bottle pear lambic beer or cider (try Lindemans framboise lambic)
1 (750-milliliter) bottle dry Prosecco
10 dashes of Angostura bitters
1 red d’Anjou pear, thinly sliced
1 medium-sized orange, sliced
¼ cup simple syrup (see note for making simple syrup)
¼ cup fresh lemon juice
Place the raspberries in a large bowl or pitcher; gently press with a spoon until the raspberries split. Add the lambic beer, Prosecco, and bitters. Stir in the pear slices, orange slices, simple syrup, and lemon juice. Serve in small ice-filled cups, making sure that each serving is allotted some of each type of fruit.
FIZZY GINGER PUNCH
SERVES 8
HANDS-ON 15 minutes
TOTAL 1 hour, 15 minutes (includes cooling)
1½ cups granulated sugar
¾ cup chopped peeled fresh ginger
¾ cup water
4 (2-inch) lemon zest strips, plus ⅓ cup fresh juice, chilled
1 star anise pod
1 (750-milliliter) bottle Champagne, chilled
1 cup brandy, chilled
2 medium-sized oranges, cut into rounds
1. Combine the sugar, ginger, water, lemon zest strips, and star anise pod in a small saucepan over high. Cook, stirring constantly, until the sugar dissolves, 2 to 3 minutes. Cool completely, about 1 hour; pour through a fine wire-mesh strainer, discarding the solids.
2. Place ½ cup of the sugar syrup mixture in a pitcher. Cover and chill the remaining simple syrup up to 2 weeks; reserve for another use. Add the Champagne, brandy, and lemon juice to the pitcher; stir gently. Garnish with the orange rounds.
THE RECIPES
BUTTERMILK-CORN BLINI WITH CAVIAR
SERVES 8
HANDS-ON 25 minutes
TOTAL 25 minutes
⅔ cup all-purpose flour
⅓ cup corn flour
1 teaspoon granulated sugar
1 teaspoon kosher salt
½ teaspoon baking powder
⅔ cup plus 2 tablespoons buttermilk
1 large egg
5 tablespoons unsalted butter, melted
¼ cup crème fraîche
2 to 3 ounces osetra caviar (about 3 tablespoons)
1. Sift together the flours, sugar, salt, and baking powder in a medium bowl. Whisk together the buttermilk, egg, and 2 tablespoons of the melted butter in a small bowl until combined; fold into the flour mixture, stirring until just combined.
2. Heat a nonstick skillet over medium. Add 1 tablespoon of the butter, and swirl to coat. Add the batter, 1 tablespoon at a time, to form 7 cakes. Cook until bubbles form and the edges are golden brown, 2 to 3 minutes. Flip and cook until slightly firm, about 2 more minutes. Remove to a plate, and cover with a towel to keep warm. Repeat the process 2 more times with the remaining butter and batter.
3. Place the warm blini on a platter. Top each with a dollop of the crème fraîche and caviar.
LAMB MEATBALLS WITH ARUGULA PESTO
SERVES 8
HANDS-ON 40 minutes
TOTAL 46 minutes
ARUGULA PESTO
2 cups firmly packed arugula
½ cup firmly packed fresh flat-leaf parsley
½ cup olive oil
2 garlic cloves
¼ cup grated Parmesan cheese
2 tablespoons water
1 teaspoon fresh lemon juice
½ teaspoon table salt
¼ teaspoon black pepper
LAMB MEATBALLS
2 pounds ground lamb
½ cup golden raisins, chopped
½ teaspoon ground cinnamon
3 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 cup breadcrumbs
2 large eggs, beaten
1 medium bunch scallions (white and light green parts), sliced
1. MAKE THE ARUGULA PESTO: Process the arugula, parsley, olive oil, garlic, Parmesan, water, lemon juice, salt, and pepper in a food processor until smooth. Set aside.
2. MAKE THE LAMB MEATBALLS: Place an oven rack in the second-highest position and heat the broiler.
3. Combine the lamb, raisins, cinnamon, salt, pepper, bread-crumbs, eggs, and scallions in a large bowl.
4. Shape the mixture into golf ball–size meatballs and place on a large foil-lined baking sheet.
5. Broil, turning once, until cooked through, about 6 to 8 minutes total. Serve with the Arugula Pesto.
HERB TARTINES
SERVES 8
HANDS-ON 22 minutes
TOTAL 22 minutes
1 bunch fresh basil
1 bunch fresh chervil
2 sprigs fresh tarragon
4 ounces pecorino cheese
4 cups arugula
4 tablespoons olive oil
1 garlic clove
8 thin slices whole wheat or multigrain baguette
½ teaspoon freshly ground black pepper
1. Pick the leaves from the basil, chervil, and tarragon. Finely chop the basil and coarsely chop the chervil and tarragon. With a vegetable peeler, shave the cheese (or coarsely grate it). Toss the arugula, herbs, and pecorino with 2 tablespoons of the oil in a large bowl.
2. Combine the garlic with the remaining 2 tablespoons oil in a small bowl. Rub the garlic on the bread. Heat a nonstick skillet over medium; add 4 slices of the bread in a single layer. Toast on both sides until lightly browned. Repeat the process with the remaining 4 bread slices.
3. Divide the herb mixture among the toasts and season with pepper.
MINI CHERRY CHEESECAKES WITH OREO CRUST
SERVES 12
HANDS-ON 37 minutes
TOTAL 6 hours, 42 minutes (includes cooling)
12 Oreo cookies
3 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
⅓ cup granulated sugar
⅔ cup whole milk ricotta cheese
1½ teaspoons vanilla extract
2 large eggs, lightly beaten
1 cup cherries, pitted and chopped
2 tablespoons bourbon
2 tablespoons honey
⅛ teaspoon ground cinnamon
12 fresh mint leaves (optional)
1. Preheat the oven to 350°F. Coat a 12-cup muffin tin with cooking spray.
2. Process the Oreos in a food processor until crumbly. Add the melted butter; pulse for 30 seconds to combine. Evenly divide the Oreo mixture between the muffin tins. Press the mixture firmly to create the crust. Bake at 350°F for 5 minutes.
3. Beat together the cream cheese and sugar using a handheld mixer until smooth. Add the ricotta, vanilla, and eggs; beat until smooth. Divide the mixture between the muffin tins. Bake at 350°F for 15 minutes until set. Remove from the oven and cool. Cover and refrigerate until ready to serve. Before serving, let stand at room temperature for 10 minutes.
4. Meanwhile, in a small saucepan, combine the cherries, bourbon, honey, and cinnamon. Bring to a simmer. Simmer over low 8 to 10 minutes until the mixture is syrupy; let cool to room temperature. Spoon the cherry sauce over each cheesecake. Garnish, if desired.
MOTHER’S DAY TEA
This essentially feminine celebration—all in honor of Mom—never looked so fresh, because while throwing a proper tea in the grand tradition requires at least a hint of old-fashioned formality, that doesn’t mean that it has to be a dull affair. Here, everything from the tablescape to the menu is updated, with pretty, modernist touches to usher in a new era. The menu centers on seasonal tea sandwiches, showcasing spring’s favorites including cucumber, mint, peas, and asparagus.
THE MENU
SIGNATURE DRINK: VIRGIN BERRY SANGRIA
SANDWICHES: PEA & RICOTTA TEA SANDWICHES; CUCUMBER TEA SANDWICHES WITH MINT-CHILE BUTTER; PROSCIUTTO-ASPARAGUS TEA SANDWICHES
SIDE DISH: CHEDDAR & CHIVE SOUFFLÉS
DESSERT: FLOWER CUPCAKES
THE SCENE
INVITATION: The intimacy of this celebration calls for something special—a personal touch and an invitation that arrives by mail. If you want to go a step further, order professionally handwritten invitations, like this one from Brush & Nib Studio (see The Resources), or hand-addressed envelopes. Otherwise, choose a hand-lettered look for your printed invitations—nothing too stuffy, but done in a font that twinkles with hand-drawn charm that all will adore.
DÉCOR: If the idea of throwing a tea makes you think of stiff chintz and flowery china, clear that too-traditional clutter and antique bric-a-brac from your mind. The look here is elegant and minimalist with a tone-on-tone palette centering on the subdued pastel color of your choice—palest pink, pure violet, or mint-y green. The trick is to choose only one color—or one for the tea table, and one for the dessert spread—and then to stick with it. Blush-toned tableware is paired with light pink linens, while lavender-gray dishes sit on a tablecloth in pale purple. All of these, however, mix well with European-style earthenware glazed in milky white.
FLOWERS: Here, too, you will want to accentuate your single color choice for the table, which will keep the arrangements from interrupting the quiet beauty of the tablescape. For a violet palette, go with sweet peas in a small cut-glass bud vase or dainty drinking glass. For a blush palette, choose lush garden roses either in a light pink or in creamy white to float in a small ceramic bowl.
THE TAKE-HOME
Even though Mom has finally mastered the art of the emoji, inspire written correspondence by giving each guest a packet of these old-fashioned, foil-stamped notecards. It’s also sweet to get the ball rolling by sitting down after guests have gone to write each a letter of your own, reminiscing about the day, and reminding them why you treasure them.
1 MONTH: Order hand-lettered envelopes. Choose stationery.
2 WEEKS: Send out invitations. Order macarons, petits fours, and glazed edible flowers, if not using fresh ones. Choose embossed cards to give as party favors.
1 WEEK: Shop for sangria supplies and all nonperishable items.
2 DAYS: Buy fresh vegetables, dairy ingredients, and fresh flowers.
DAY BEFORE: Take the cream cheese and butter out of the refrigerator to soften. Juice the limes for the cocktail. Make the cupcake frosting; keep chilled.
NIGHT BEFORE: Make the mint-chile butter. Make the cream spread for the prosciutto sandwiches. Blanch and slice the asparagus. Slice the cucumber; keep chilled.
MORNING OF: Remove the crusts from the sandwich bread. Prepare the sandwiches; chill. Bake and frost the cupcakes. Arrange the flowers.
4 HOURS: Set the table and arrange the dessert spread, except for the cupcakes.
2 HOURS: Lay out every ingredient for the soufflés. Set up the sangria station.
1 HOUR: Set out the sandwiches.
45 MINUTES: Begin assembling the soufflés.
5 MINUTES: Bring the cupcakes to the dessert table.
AS GUESTS ARRIVE: Set the soufflés into the oven to bake.
AFTERWARDS: Sit down to write a short note to each guest about why you’re glad they came.
THE SHORTCUT
TAKE THE PRESSURE OFF by leaving dessert to America’s most talented pastry chefs. Our pretty selection of macarons, petits fours, and tiny treats comes right to your doorstep (see The Resources). Look for flavors that celebrate spring and complement your pastel palette.
SKIP THE SANGRIA. Offer guests a choice of green or black teas— two of each—remembering that in order to enhance the flavor, tea should never be made with water that’s been left to simmer or with twice-boiled water. The quicker the water is heated, the better, because evaporation can raise the water’s mineral content, resulting in bitterness. Preheat the teapot with hot water before brewing tea.
THE POUR
VIRGIN BERRY SANGRIA
Light and airy, this bubbly and sweet spritzer is pure refreshment. And the sage leaf garnish lends a winning, jaunty touch. Add a dose of Mom’s favorite alcohol for a spirited twist.
SERVES 1
HANDS-ON 3 minutes
TOTAL 3 minutes
2 raspberries, plus more for garnish
2 ounces lemonade
1 ounce white cranberry juice
½ ounce fresh lime juice
2 ounces ginger ale
2 sage leaves, for garnish
1. In a cocktail shaker, muddle the berries. Add the lemonade and cranberry and lime juices. Add a handful of ice, and shake.
2. Strain the drink into an ice-filled glass; stir in the ginger ale. Top with the berries and sage.
PEA & RICOTTA TEA SANDWICHES
SERVES 12
HANDS-ON 15 minutes
TOTAL 53 minutes
12 slices white bread, crusts removed
3 cups fresh (or frozen) peas
2 garlic cloves
½ cup fresh ricotta cheese, plus more for serving
½ cup lightly packed fresh mint, plus small leaves for garnish
4 tablespoons finely grated Parmigiano-Reggiano cheese
4 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Table salt and black pepper
1. Preheat the oven to 375°F.
2. Put the bread on two large baking sheets. Bake for 8 to 10 minutes, until crisp but not brown. Let cool.
3. Meanwhile, blanch the peas and garlic in boiling water until the peas are bright green and tender but not overcooked, 3 to 5 minutes. Drain well; transfer to a blender. Let cool.
4. Add the ricotta, mint, Parmigiano-Reggiano, lemon juice, and olive oil to the blender; process until nearly smooth. Season with the salt and pepper to taste.
5. Spread the puree on the toasts, then cut into quarters on the diagonal; transfer to a platter. Garnish with a dollop of ricotta and mint leaves.
CUCUMBER TEA SANDWICHES WITH MINT-CHILE BUTTER
SERVES 12
HANDS-ON 19 minutes
TOTAL 19 minutes
6 tablespoons butter, softened
3 tablespoons chopped fresh mint
¼ teaspoon table salt
1 serrano chile, seeded and finely chopped
12 (1-ounce) slices white sandwich bread
1½ cups thinly sliced English cucumber
1 tablespoon fresh lime juice
1. Combine the first 4 ingredients, stirring until well combined.
2. Trim the crusts from the bread; discard the crusts. Spread each bread slice with about 1½ teaspoons of the butter mixture. Place the cucumber in a small bowl, and drizzle with the lime juice; toss to coat. Arrange the cucumber slices in an even layer over the buttered sides of 6 bread slices; top with the remaining bread slices, buttered side down. Cut the sandwiches diagonally into quarters.
PROSCIUTTO-ASPARAGUS TEA SANDWICHES
SERVES 12
HANDS-ON 28 minutes
TOTAL 43 minutes
5 ounces cream cheese, softened
2 tablespoons fresh lemon juice
2 teaspoons grated white onion
¼ teaspoon kosher salt
12 thin sandwich bread slices
⅔ pound blanched fresh asparagus
2½ ounces thinly sliced prosciutto
1. Stir together the first 4 ingredients until well blended. Spread 1 tablespoon on each bread slice.
2. Cut the blanched fresh asparagus into thin ribbon-like strips, using a vegetable peeler. Divide the asparagus and prosciutto among the prepared bread slices. Gently press to adhere.
3. Cover with plastic wrap, and chill for 15 minutes to 12 hours. Trim the crusts from the chilled slices, and cut each slice into 2 triangles.
CHEDDAR & CHIVE SOUFFLÉS
SERVES 8
HANDS-ON 29 minutes
TOTAL 1 hour, 34 minutes (includes cooling)
4 tablespoons unsalted butter, plus more for greasing
Finely grated Parmigiano-Reggiano cheese, for dusting
⅓ cup all-purpose flour
1½ cups whole milk
½ pound sharp white Cheddar cheese, shredded (2 cups)
6 large egg yolks
⅓ cup chopped chives
¼ teaspoon cayenne pepper
Kosher salt
8 large egg whites
1. Preheat the oven to 375°F.
2. Butter 8 (10-ounce) ramekins and dust with the Parmigiano-Reggiano; tap out the excess. Put the ramekins on a large rimmed baking sheet.
3. In a medium saucepan, melt 4 tablespoons of the butter. Add the flour, and whisk over medium until thickened, about 1 minute. Gradually whisk in the milk and bring to a boil. Simmer over medium-low, whisking, until thickened and no floury taste remains, 5 to 7 minutes. Remove from the heat, and stir in the Cheddar until melted, then stir in the egg yolks, chives, and cayenne until smooth. Scrape the mixture into a large bowl. Season with salt; let cool.
4. In another large bowl, beat the egg whites and a pinch of salt with an electric mixer at high speed until stiff peaks form. Whisk one-third of the whites into the cheese mixture, then gently fold in the remaining beaten whites until no streaks remain.
5. Spoon the mixture into the prepared ramekins. Bake for 25 to 30 minutes, until the soufflés are puffed and golden. Serve immediately.
MAKES 48 mini cupcakes
HANDS-ON 35 minutes
TOTAL 1 hour, 32 minutes (includes cooling)
ANGEL FOOD CAKE
1 cup all-purpose soft-wheat flour
½ cup powdered sugar
1 cup granulated sugar
10 large egg whites
1 teaspoon cream of tartar
½ teaspoon table salt
1 teaspoon clear vanilla extract
2 teaspoons fresh lemon juice
½ teaspoon almond extract
Vegetable cooking spray
MASCARPONE FROSTING
1 cup whipping cream
12 ounces mascarpone cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
⅛ teaspoon table salt
TOPPING
Edible flower blossom
1. Preheat the oven to 350°F.
2. MAKE THE ANGEL FOOD CAKE: Combine the flour and powdered sugar. Sift the mixture into a bowl; repeat the procedure. Whisk in ¼ cup of the granulated sugar; set aside.
3. Beat the egg whites in a large bowl at high speed with an electric mixer until foamy. Add the cream of tartar and salt, beating until soft peaks form. Gradually add the remaining ¾ cup sugar, 2 tablespoons at a time, beating until stiff peaks form and the sugar dissolves. Add the vanilla, lemon juice, and almond extract, beating until blended. Sprinkle the flour mixture over the egg white mixture, ¼ cup at a time, gently folding in after each addition.
4. Using 2 (24-cup) mini muffin pans lined with mini paper baking cups, coat with cooking spray and fill each cup two-thirds full. Bake for 10 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pans on wire racks 10 minutes; remove from the pans to the wire racks, and cool completely.
5. MAKE THE FROSTING: Beat the whipping cream at high speed with an electric mixer until stiff peaks form. Beat the mascarpone, powdered sugar, vanilla, and salt in a large bowl at medium speed with a mixer until blended. Gently fold the whipped cream into the mascarpone mixture until blended.
6. Insert a metal piping tip into a large decorating bag, and fill with the frosting. Pipe a small circle of the frosting in the center of each cupcake. Top each frosting circle with an edible flower blossom. You may prefer to remove the flower before eating the cupcake.
4TH OF JULY PICNIC
Flaunt your true colors this Fourth of July with stars and stripes and sparks aplenty, throwing an outdoor bash that’s both sophisticated and fun. This sensational spread brings together a just-right blend of tradition and taste. Delectable mini-lobster rolls, a tomato and cucumber farro salad, and a bedazzling layer cake add up to a menu that’s anything but run-of-the-mill. Best of all, so much can be done in advance that come party-time all you’ll have to do is light the fuse.
THE MENU
SIGNATURE DRINK: STAR-SPANGLED SMASH
SALAD: TOMATO & CUCUMBER FARRO SALAD
SANDWICH: MINI CHILI LOBSTER ROLLS
DESSERT: SPRINKLE LAYER CAKE; TRUE-BLUE SUNDAES
THE SCENE
INVITATION: Set the tone with a stylish but staid invitation that celebrates tradition in a crisp, straight-forward way.
DÉCOR: The occasion calls for a generous splash of red, white, and blue, but it looks best in a simplified setting that’s sleek and modern, with sparkling silver highlights. Deck the planks of a clean white-painted picnic table with masses of fresh red blooms, whether you choose a single variety or a mix of all sorts—ranunculus, anemones, and even perky gerbera daisies. Modern silver vases add a shining edge, gathered into clusters or lined up and down the center of the table. Starry cocktail stirrers bring a glimmer to the bar (their wooden sticks can be trimmed down ahead to suit cocktail glasses of any height). Blue or red splash-painted napkins lend an easy exuberance to the table, as do enamel splatterware serving bowls and platters, reminiscent of the ones you might find at an old-fashioned dry goods store.
MENU: Smarten up the snacks by serving potato chips in paper cones printed with graphic red and blue designs. Simply roll up each 9-inch paper square, securing it with double-stick tape at the bottom corner, and drop each into an ice-cream cone stand. You might also alternate chips with flavored popcorn—think savory and exciting, like chili-lime or sriracha-tamarind.
THE TAKE-HOME
At twilight’s last gleaming, send guests off with a sweet parcel that celebrates the tricolors. Each artfully decorated, buttery shortbread—ordered directly from NYC’s well-loved Eleni’s Cookies (see The Resources)—is embellished with a high-contrast splash, like fireworks bursting across the night sky. Slip one treat into a cellophane bag tied with red-and-white butcher’s twine or ribbon, and line them up on a silver tray.
1 MONTH: Send out invitations.
3 WEEKS: Choose something white to wear.
2 WEEKS: Order cookies from Eleni’s. Shop for music, tableware, vases, and napkins.
1 WEEK: Package party-favor cookies for guests.
3 DAYS: Bake the star cookies for the sundaes.
2 DAYS: Bring home fresh flowers. Stir up a batch of cane syrup for the cocktails. (Simmer together 1 cup of cane sugar and 1 cup of water; store in the refrigerator.) Bake, frost, and decorate the cake. Store the finished cake in a cake container in the refrigerator.
DAY BEFORE: Shop for lobster, fresh berries, and mint. Make, but don’t yet fill, the snack cones. Cook the farro; make the salad dressing.
6 HOURS: Arrange the flowers. Begin to decorate the space.
5 HOURS: Make the lobster-mayo mixture, and keep chilled. Prep and lay out the mini-buns, if they need preslicing.
3 HOURS: Remove the cake from the refrigerator, allowing it to come up to room temperature.
90 MINUTES: Get dressed!
30 MINUTES: Chop the tomatoes and cucumbers. Toss together the farro salad. Fill the snack cones.
DURING ARRIVALS: Assemble the lobster rolls.
DURING MAIN COURSE: Prepare the sundaes.
THE SHORTCUT
STAY HOME rather than decamping to a remote site, which requires much more work and forethought. Determine whether your own outdoor space—be it a backyard or patio—can work for an upscale picnic.
CAMOUFLAGE unattractive fencing with a string of linen pennants, alternating those in natural hues with others cut in denim or in ticking stripes, and all hung from butcher’s string.
SUSPEND WHITE PAPER LANTERNS from the low branches of a tree to create a dreamy room-like atmosphere below. Use white or ivory paper pinwheels to edge a garden patch or lawn to delineate the festive space.
INDOOR-OUTDOOR RUGS make a great seating option for true picnicking as they are not as damp as blankets and are more resilient and tidy. Look for those in simple red or blue and white stripes.
THE POUR
STAR-SPANGLED SMASH
Bright, fizzy, and full of ginger-y zing, this cocktail tastes like a sip of summer. When blending it together, shake hard enough to break up the berries, but not so much that the mint becomes bruised, which will make it taste bitter. (For an extra-amplified taste, try using Jamaican-style Reed’s Extra Ginger Beer).
SERVES 6 to 8
HANDS-ON 5 minutes
TOTAL 5 minutes
1¾ cups vodka
½ cup fresh lemon juice
½ cup cane syrup
1 bunch fresh mint leaves
1 pint fresh raspberries
1 (12-ounce) bottle ginger beer
1. Stir together the vodka, lemon juice, syrup, mint leaves, and raspberries in a large pitcher.
2. Stir in the ginger beer just before serving. Serve in ice-filled glasses.
TOMATO & CUCUMBER FARRO SALAD
SERVES 8
HANDS-ON 12 minutes
TOTAL 14 minutes
2 (8.5-ounce) packages precooked farro (such as Archer Farms)
3 tablespoons fresh lemon juice
2 tablespoons olive oil
2 teaspoons Dijon mustard
1 teaspoon table salt
½ teaspoon freshly ground black pepper
2 garlic cloves, minced
1 cup diced fresh tomato
1 cup diced cucumber
½ cup chopped fresh parsley leaves
½ cup chopped fresh mint
½ cup chopped scallions
1. Heat the farro according to the package directions.
2. Combine the lemon juice, olive oil, mustard, salt, pepper, and garlic in a medium bowl; stir with a whisk.
3. Add the cooked farro, tomato, cucumber, parsley, mint, and scallions to the lemon juice mixture; toss to coat.
MINI CHILI LOBSTER ROLLS
SERVES 10
HANDS-ON 20 minutes
TOTAL 2 hours, 20 minutes (includes chilling)
1 tablespoon canola oil
2 tablespoons finely chopped fresh ginger
2 tablespoons minced shallots
2 tablespoons mirin
4 (1½-pound) lobsters, steamed, meat removed, and coarsely chopped
1 cup mayonnaise
3 tablespoons Sriracha chili sauce
2 tablespoons yuzu juice or lime juice
¾ teaspoon kosher salt
¼ teaspoon black pepper
1 cup finely chopped celery
4 scallions, green and white parts separated, each thinly sliced
2 tablespoons thinly sliced fresh mint
10 small potato rolls (such as Martin’s Party Potato Rolls)
1. Heat the oil in a large skillet over medium-high until shimmering; add the ginger and shallots, and cook, stirring often, until the shallots are translucent and beginning to brown, about 3 minutes. Add the mirin, stirring to loosen the browned bits from the bottom of the skillet. Remove from the heat; add the lobster meat, stirring to coat.
2. Stir together the mayonnaise, Sriracha, yuzu juice, salt, and pepper in a medium bowl; add the lobster mixture, celery, white scallion slices, and mint, and stir. Cover and chill for 2 to 24 hours.
3. To create the mini buns, cut the rolls in half crosswise, and slice each piece halfway down lengthwise.
4. Fill the rolls with the lobster salad. Top with the green scallion slices and serve.
MAKES 1 (8-inch) layer cake
HANDS-ON 28 minutes
TOTAL 2 hours, 28 minutes
¾ cup red candy sprinkles
¾ cup navy blue candy sprinkles
¾ cup white candy sprinkles
2 (15.25-ounce) packages white cake mix
3 (12-ounce) containers white frosting
1. Preheat the oven to 350°F.
2. Lightly grease 3 (8-inch) round cake pans with cooking spray and line the bottoms with parchment paper.
3. Stir together the red, blue, and white sprinkles in a medium bowl.
4. In a large mixing bowl, make the cake batter according to the package directions. Stir in 1 cup of the sprinkle mixture and divide the batter evenly into the prepared cake pans.
5. Bake the cakes until a wooden pick inserted into the center comes out clean, about 34 minutes, rotating the pans front to back halfway through. Cool the cakes in the pans on wire racks for 10 minutes, remove them from the pans, and finish cooling on the wire racks until completely cool, about 1 hour.
6. Using a serrated knife, trim off the rounded tops (about ¼ inch) of each cake layer to make them flat. Discard the scraps.
7. Place 1 cake layer on the cake stand. Tuck four sheets of parchment paper under the cake, allowing the excess paper to hang over the edge of the cake stand (this will keep the surface clean while frosting). Use an offset spatula to frost the top with 1 cup of frosting. Repeat stacking and frosting the cake with the second and third layers. Use the remaining frosting to cover the sides of the cake and smooth the frosting all around, making it as flat as possible.
8. Center the cake stand on a rimmed baking sheet or inside a wide bowl. Using your hand, scoop the sprinkles and gently press them around the sides of the cake until the cake is completely covered.
9. Carefully remove the parchment paper. Serve immediately, or cover and store at room temperature for up to 3 days. The cake may also be covered and stored in the refrigerator for up to 1 week.
TRUE-BLUE SUNDAES
SERVES 8
HANDS-ON 1 hour
TOTAL 2 hours, 45 minutes
COOKIES
½ cup unsalted butter, softened
½ cup granulated sugar
1 large egg yolk
½ teaspoon vanilla extract
¼ teaspoon table salt
1¼ cups all-purpose flour, plus more for rolling
SUNDAES
2 pints vanilla ice cream
2 pints raspberry sorbet
1 pint blueberries
1. MAKE THE COOKIES: Use a stand mixer to beat the butter with the sugar at medium speed until fluffy, about 2 minutes. Beat in the egg yolk, vanilla, and salt, then add the flour at low speed.
2. Pat the dough into a disk and wrap in plastic wrap; refrigerate until chilled, about 30 minutes.
3. Preheat the oven to 350°F.
4. Line a baking sheet with parchment paper.
5. On a lightly floured surface, roll out a disk of dough ¼ inch thick. Using assorted star-shaped cookie cutters, stamp out the cookies as close together as possible; transfer to the baking sheet, 1 inch apart.
6. Bake the cookies in the center of the oven for 18 to 20 minutes or until lightly browned. Let cool slightly, then transfer the cookies to a rack to cool completely.
7. MAKE THE SUNDAES: Scoop ¼ cup each of the vanilla ice cream and raspberry sorbet into 8 bowls.
8. Sprinkle each with ¼ cup of the blueberries; top with 1 or 2 cookies.
THANKSGIVING DINNER
Celebrate America’s best-beloved holiday with an inventive menu that riffs on all the old standbys in delicious new ways without overextending your time and patience. With nary a casserole in sight, this flavorful revival is easy to make and smartly updated. The turkey comes garnished with kumquats and fresh herbs. The carrots are spice-rubbed, barbecue style, while the sweet potatoes are done as an intriguing caramelized pavé. And last, but never least, comes pie—better yet, a creamy chocolate tart made with a crisp cocoa-pine nut crust. Don’t panic. You’ve got this!
THE MENU
SIGNATURE DRINK: MAPLE OLD-FASHIONED
MAIN DISH: SEASONED ROAST TURKEY
SIDE DISHES: CARROTS WITH ESPRESSO, DATES, SORGHUM & LIME; CORNBREAD WITH HONEY BUTTER & SCALLIONS; ROASTED GREEN BEANS & OKRA WITH CARAMELIZED FISH SAUCE; SWEET POTATO PAVÉ
DESSERT: CHOCOLATE TART WITH PINE NUT CRUST
THE SCENE
FLOWERS: Break with the usual “autumnal” selections by turning to light, airy arrangements of creamy garden roses and small cheery chrysanthemums. Create a base for each arrangement using larger blooms in cream and white, or in the palest blush pinks and light greens, then add in a few stems in light plum or cranberry pink. (Though you may be tempted, remember—do not reach out for red, orange, or yellow.) These arrangements look best when the vessels—small rustic pitchers, for example—are not overpacked, so leave each stem a little breathing room.
DÉCOR: In a gently countrified palette ranging from silver-gray to muted indigo, choose soft linens, and simple tableware and ceramics with an artisanal, softly glazed look. Channel the Puritans of yore, and gravitate toward clean lines and simplicity over anything overtly embellished or baroque. For example, try a pared down saltcellar in hammered bronze and serving dishes, utensils, and candleholders in low-luster metals.
MENU: Out with the overrich and gooey and in with a fresh wave of tasteful American cuisine. This enlightened take on the traditional Thanksgiving menu celebrates freshness and innovation. However, when hosting the meal for your family, if there is one treasured dish that you know they can’t live without, make it, and make it well (with no substitutions, alterations, or sarcasm). Chic is never as important as cherished.
THE ACTIVITY
It’s too easy to forget what Thanksgiving is about. In the spirit of the day, set up a gratitude tree, offering guests the chance to express their thankfulness on its branches. Anchor pretty, bare branches in a vase, and using a maple leaf- and a feather-shaped template, cut out ivory, mid-blue, and maize gold paper cards. (Punch a hole at the top of each to pass a loop of string through.) Print with short prompts—“I wish . . . ” or “I love . . . ” or “I’m thankful for . . . ”
THE COUNTDOWN
6 WEEKS: A Thanksgiving invitation requires plenty of advance. Send out a save the date.
1 MONTH: Mail out a detailed invitation.
2 WEEKS: Buy tabletop items.
1 WEEK: Stock up on spices, cocktail fixings, and hard-to-find ingredients like sorghum.
3 DAYS: Find pretty branches to use for the gratitude tree, and cut out paper cards shaped like leaves and feathers.
2 DAYS: Buy all fresh flowers, vegetables, and herbs, as well as dairy items and the turkey itself. Peel grapefruit twists for the cocktails; store in the refrigerator.
DAY BEFORE: Make the turkey spice blend. Make the chocolate tart and refrigerate.
NIGHT BEFORE: Whip up the Sorghum Sauce. Prep the turkey.
MORNING OF: Bake the cornbread. Roast the turkey. Arrange the flowers.
3 HOURS: Set the table. Bring the tart up to room temperature.
2 HOURS: Prepare the pavé. Cook the carrots.
45 MINUTES: Sauté the green beans and okra. Bake the pavé.
20 MINUTES: Set out ice for the cocktails. Rewarm the cornbread.
10 MINUTES: Light any candles that you might be using.
DURING THE MAIN COURSE: Top the tart with the whipped cream, pomegranate molasses, and pomegranate seeds.
THE SHORTCUT
TO EASILY CARVE thin slices of breast meat, gently cut the breasts from the turkey, placing them skin-side up on a board. Slice again from one narrow end to the other.
MAKE THE TART IN STAGES, baking and freezing the shell in advance. Or make the entire tart, thawing on Thanksgiving morning. You could even use a premade chocolate pie crust instead of starting from scratch.
IF YOUR TIME IS TIGHT, use a good cornbread mix, and top with the honey butter and scallions.
TEMPERING HELPS THE TURKEY COOK EVENLY, and keeps it from drying out, so remove the bird from the refrigerator 30 minutes to 1 hour before you actually cook it. That way the meat will be at room temperature all the way through before you begin roasting. But never thaw a frozen turkey on the counter. Bacteria will breed.
THE POUR
MAPLE OLD-FASHIONED
Some call the Old-Fashioned the original cocktail. Here, the iconic sweet-and-bitter classic is modernized with a delicious, woodsy maple flavor. Dark maple syrup is called for due to its complex and bold flavor.
SERVES 1
HANDS-ON 5 minutes
TOTAL 5 minutes
1½ ounces bourbon
1 grapefruit, juiced to equal 3 tablespoons fresh juice, plus 1 (2-inch) strip zest for garnish
1 tablespoon Grade A Dark with Robust Taste maple syrup
2 dashes of Angostura bitters
Combine the bourbon, grapefruit juice, maple syrup, and bitters in a rocks glass; stir. Add ice, and garnish with the grapefruit zest.
SEASONED ROAST TURKEY
SERVES 12 to 14
HANDS-ON 29 minutes
TOTAL 3 hours, 44 minutes
1 (12- to 14-pound) fresh turkey
1 tablespoon table salt
2 teaspoons seasoned salt
1 teaspoon ground black pepper
1 teaspoon poultry seasoning
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon dried basil
½ teaspoon ground ginger
2 tablespoons butter, softened
1 cup water
Garnishes: kumquats, fresh sage, fresh rosemary
1. Preheat the oven to 325°F.
2. Remove the giblets and neck from the turkey. Rinse the turkey with cold water; pat dry. Place the turkey, breast side up, in a greased broiler pan. Combine the salt and next 8 ingredients. Using your fingers, carefully loosen the skin from the turkey at the neck area, working down to the breast and thigh area. Rub about one-third of the seasonings under the skin. Rub the skin with the softened butter; rub with the remaining seasonings. Tie the legs together with a heavy string, or tuck under the flap of skin. Lift the wing tips up and over the back; tuck under the turkey.
3. Add the water to the pan. Cover the turkey with aluminum foil. Bake at 325°F for 3 to 3½ hours or until a meat thermometer inserted into the meaty part of the thigh registers 165°F, uncovering the turkey after 2 hours. Transfer the turkey to a platter, discarding the pan drippings. Let the turkey stand 15 minutes before carving. Garnish, if desired.
CARROTS WITH ESPRESSO, DATES, SORGHUM & LIME
SERVES 6 to 8
HANDS-ON 40 minutes
TOTAL 1 hour, 10 minutes
ESPRESSO RUB
1 teaspoon ground espresso
½ teaspoon chili powder
½ teaspoon brown sugar
¼ teaspoon ground cumin
¼ teaspoon ground coriander
½ teaspoon table salt
SORGHUM SAUCE
¼ cup sorghum syrup
2 fresh sage leaves
2 tablespoons water
½ lime, juiced, plus zest for garnish
1 tablespoon unsalted butter
Table salt and black pepper
CARROTS
16 large carrots, peeled
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
8 dates, chopped
Table salt and black pepper
2 tablespoons parsley leaves
1 tablespoon lime juice
1. MAKE THE ESPRESSO RUB: Combine all the ingredients in a small bowl; set aside.
2. MAKE THE SORGHUM SAUCE: Combine the sorghum syrup, sage, and water in a small saucepan. Bring to a boil over medium-high; let cook, stirring occasionally, until reduced by almost half, 3 to 4 minutes.
3. Remove from the heat, then stir in the lime juice, butter, and salt and pepper to taste. Let stand 10 minutes; remove the sage.
4. MAKE THE CARROTS: Set a bowl of ice water aside. Bring a large pot of salted water to a boil over high. Add the carrots to the boiling water; cook until barely tender, 2 to 3 minutes.
5. Transfer the carrots to the ice bath; let stand 20 seconds. Remove to a clean towel, and dry.
6. Meanwhile, heat a large cast-iron skillet over medium. Add the olive oil and butter; let cook until the butter foams, about 1 minute. Cook the carrots in batches, adding half the carrots and half the espresso rub to the pan. Cook, turning the carrots once, until caramelized, about 6 to 8 minutes. (Do not turn the carrots too often or they will not caramelize.) Repeat with the remaining carrots and espresso rub.
7. Return the first batch of the carrots to the pan, then add the dates. Cook, stirring occasionally, until the dates soften, about 1 minute. Remove from the heat; season to taste with the salt and pepper. Transfer the carrots and dates to a plate; top with any pan juices. Spoon the Sorghum Sauce over the carrots; garnish with the zest.
8. Combine the parsley, lime juice, and a pinch of salt in a small bowl, then spoon over the carrots.
CORNBREAD WITH HONEY BUTTER & SCALLIONS
SERVES 8 to 10
HANDS-ON 20 minutes
TOTAL 45 minutes
CORNBREAD
1¼ cups cornmeal
1¼ cups all-purpose flour
2 tablespoons sugar
1½ teaspoons baking soda
½ teaspoon baking powder
1 teaspoon table salt
1 large egg
1¾ cups buttermilk
6 tablespoons unsalted butter, melted
TOPPING
2 tablespoons honey
1 scallion, thinly sliced
1. Preheat the oven to 350°F.
2. MAKE THE CORNBREAD: Whisk together the cornmeal, flour, sugar, baking soda, baking powder, and salt in a large bowl.
3. Whisk together the egg, buttermilk, and 4 tablespoons of the melted butter in a small bowl. Add the wet ingredients to the dry ingredients, stirring until just combined.
4. Heat a 10-inch cast-iron skillet on high with 1 tablespoon of the melted butter. Pour the batter into the pan. Transfer to the oven and bake until golden brown and a wooden pick inserted into the center comes out clean, 25 to 30 minutes.
5. MAKE THE TOPPING: Combine the honey and the remaining 1 tablespoon melted butter.
6. Remove the cornbread from the oven and immediately brush on the topping, then sprinkle with the scallions. Serve warm.
ROASTED GREEN BEANS & OKRA WITH CARAMELIZED FISH SAUCE
SERVES 6 to 8
HANDS-ON 30 minutes
TOTAL 50 minutes
1 pound okra, trimmed and sliced
1 pound green beans, trimmed
1 tablespoon rice wine vinegar
⅓ cup fish sauce
2 teaspoons brown sugar
1 garlic clove, peeled
5 cilantro sprigs, plus ¼ cup cilantro leaves, chopped, and more for garnish
2 teaspoons water
2 tablespoons lime juice
1. Preheat the oven to 450°F.
2. Combine the okra and beans on a baking sheet; roast for 20 minutes, until browned and just tender.
3. Combine the vinegar, fish sauce, sugar, garlic, and cilantro sprigs in a small saucepan with the water. Bring to a light simmer over high; cook until reduced by almost half, 6 to 8 minutes. Strain; set aside.
4. Three minutes before removing the vegetables from the oven, heat a large sauté pan on high until the pan is very hot. Remove the vegetables from the oven; pour the reserved sauce into pan (it should sizzle and come to a boil almost instantly); remove from the heat.
5. Add the vegetables to the pan; toss until coated. Stir in the chopped cilantro and lime juice. Top with more cilantro.
SERVES 6 to 8
HANDS-ON 35 minutes
TOTAL 3 hours, 35 minutes (includes chilling and reheating)
3 shallots, thinly sliced
½ cup packed brown sugar
½ cup pecans, chopped, plus more for garnish
2 teaspoons fresh thyme leaves, picked, plus more for garnish
4 tablespoons extra-virgin olive oil
1¼ teaspoons table salt
1¼ teaspoons black pepper
7 sweet potatoes, unpeeled (optional), thinly sliced
Garnish: sugar (optional)
1. Preheat the oven to 350°F.
2. Cut 2 pieces of parchment paper to fit a 13- x 9-inch baking pan. Place 1 piece of parchment paper inside the pan; coat with cooking spray.
3. Combine the first 4 ingredients, 3 tablespoons of the oil, and 1 teaspoon each of the salt and pepper in a medium bowl. Layer one-sixth of the sweet potato slices on the bottom of the pan. Shingle them so they overlap completely. Top with about ¼ cup of the shallot mixture.
4. Repeat with the remaining layers of sweet potatoes and shallot mixture, ending with sweet potatoes.
5. Brush with the remaining 1 tablespoon oil; season with the remaining ¼ teaspoon each of the salt and pepper. Top with the remaining piece of the parchment paper; cover with another same-size pan. Add pressure to the pans while baking, perhaps with a cast-iron pan.
6. Bake for 50 to 60 minutes or until the sweet potatoes are tender. Cool completely with the pans still on top. Once cooled, transfer the pavé onto a cutting board; trim the jagged edges.
7. Cover tightly and store in the refrigerator until ready to heat and serve. Cut into even-size pieces, and reheat in a 350°F oven for 30 minutes.
8. While pavé is still warm, sprinkle with the sugar and caramelize with a torch, if desired. Garnish with a few thyme leaves and chopped pecans.
CHOCOLATE TART WITH PINE NUT CRUST
SERVES 8 to 10
HANDS-ON 30 minutes
TOTAL 6 hours, 22 minutes (includes chilling and cooling)
CRUST
1 cup all-purpose flour
1 cup blanched almond flour
½ cup unsweetened Dutch-process cocoa
½ cup pine nuts, finely ground
½ teaspoon fine sea salt
10 tablespoons unsalted butter, softened
¾ cup granulated sugar
FILLING
1 cup unsalted butter
2½ ounces 72% dark chocolate, chopped
1 cup packed light brown sugar
1½ tablespoons unsweetened Dutch-process cocoa
½ teaspoon kosher salt
4 large eggs
Whipped cream, pomegranate molasses, and pomegranate seeds
1. MAKE THE CRUST: Whisk together the flour, almond flour, cocoa powder, ground pine nuts, and sea salt in a bowl.
2. In the bowl of an electric stand mixer using the paddle attachment, beat the butter and sugar at medium speed until fluffy, 2 minutes. Beat in the dry ingredients at low speed until a dough forms. Roll out the dough between 2 sheets of parchment paper to a ⅛-inch-thick round, about 12 inches in diameter. Refrigerate at least 2 hours or overnight.
3. Preheat oven to 350°F. Butter a fluted 10-inch removable-bottom tart pan, and press the dough into the bottom and up the side, trimming any overhang. Bake for about 25 minutes, until firm to the touch. Transfer the crust to a rack; let cool completely, about 1 hour. Reduce the oven temperature to 325°F.
4. MAKE THE FILLING: In a large heatproof bowl set over a saucepan of simmering water, melt the butter and chocolate, stirring occasionally, until smooth. Add the brown sugar, cocoa, and salt, whisking occasionally until the sugar is dissolved, about 3 minutes. Whisk in the eggs, 1 at a time, until the filling is shiny and smooth.
5. Pour the filling into the tart shell and bake for about 30 minutes or until firm and the center is set. Transfer to a wire rack and cool completely. Unmold and transfer to a plate. Serve with a dollop of whipped cream, a drizzle of molasses, and a sprinkling of pomegranate seeds.