OCCASIONS & THEME PARTIES
GAME DAY FIESTA
Game on! Banish the sticky wings and heavy French onion dip in favor of a festive spread that will thrill sports fanatics and occasional fans alike. The menu takes simple Mexican favorites to unexpected heights, blending familiar flavors in a whole new way. Though most guests will focus their attention on the playing field, those who don’t know a tackle from a tight end will still have plenty of fun at the fully loaded buffet table, helping themselves to savory snacks or enjoying an entire meal. Let’s rewrite the party playbook.
THE MENU
SIGNATURE DRINK: PASSION FRUIT MARGARITA
APPETIZER: GUACAMOLE WITH PISTACHIOS
SIDE DISHES: CHIPOTLE-ROASTED BABY CARROTS WITH WATERCRESS, YOGURT, & SESAME; GREEN HERB RICE WITH PEAS
MAIN DISH: COCHINITA PIBIL TACOS WITH PICKLED RED ONIONS
DESSERT: FOOTBALL BROWNIES
THE SCENE
INVITATION: Choose an invitation banded with black-and-white stripes like a referee’s jersey. Or, as an alternate, amplify the graphic nature of the classic football jersey with an invitation showing bold stripes in the two opposing teams’ colors.
DÉCOR: Take the styling of this super-macho event in a chic new direction with a palette of deepest blues, graphite gray, and emerald green. A Belgian linen runner in midnight blue works well, as do mismatched linen napkins and tableware in blues, grays, and greens. You don’t need a centerpiece here, per se, but anchoring the table with a few unexpected floral arrangements—succulents paired with deep red and dark pink ranunculus and anemones—adds a lush touch. If you want to play up the fiesta theme, order a string of cut paper party flags in dark navy to hang over the table. Scatter the table with little bowls of hot sauce and spicy pickled onions and peppers, especially condiments in the opposing teams’ colors. You might also bring to the table artisanal chocolates in classically Mexican spicy-sweet flavors, or a fleet of mini hot sauce bottles (produced by every major maker). These also make great take-home gifts.
MENU: This taco recipe, made with spice-rubbed pork shoulder cooked low and slow, is simply perfect. (For vegetarians, set out spice-rubbed potatoes and squash cooked in the same way.) Be sure to provide plenty of toppings and condiments—sprigs of cilantro, wedges of lime, hot sauces, and spicy pickles—so everyone can craft their tacos to suit their tastes.
THE ACTIVITY
Invite guests to join in the competition by predicting the evening’s winner. Set up a blackboard divided vertically into two columns, one for each team. Using black paper, cut out small jersey-shaped cards printing each person’s initials on the front with a white marker. With a bit of double-sided tape, each guest adds his or her card to one side or to the other.
3 WEEKS: Send out invitations.
2 WEEKS: Source specialty condiments, smoked sea salt for the cocktails, and chocolates. Buy cut paper flags to hang, if desired.
1 WEEK: Choose table linens, tableware, utensils and serving ware, and stark black and white vessels for flower arrangements.
4 DAYS: Pickle the onions. Stock the bar. Shop for tortilla chips, corn tortillas for the tacos, and all nonperishable items.
2 DAYS: Buy all the fresh ingredients. Purchase the fresh flowers and succulents.
DAY BEFORE: Make the achiote paste for the tacos. Bake the brownies. Arrange the flowers.
MORNING OF: Bake the pork. Rim the margarita glasses with salt. Sauté the pistachios for the guacamole. Broil and blend the chiles for the rice dish. Rearrange the furniture, if need be, creating ideal viewing and seating areas for all your guests.
3 HOURS: Lay the table. Set up glassware for the bar.
2 HOURS: Boil the rice, and roast the carrots.
1 HOUR: Lay the table, putting out the condiments.
45 MINUTES: Make the guac, and set out the chips. Shred the pork.
20 MINUTES: Plate the carrots on the yogurt. Ice the brownies.
10 MINUTES: Lay out all the taco fixings and sides. Bring ice to the bar; keep pitchers of the margarita mix and beer in an ice bath.
5 MINUTES: Turn on the game!
THE SHORTCUT
SUBSTITUTE A STORE-BOUGHT ACHIOTE PASTE in the taco recipe, or buy your pickled onions, instead of making them from scratch. You can also use a boxed mix for the brownies.
DON’T SKIMP ON THE SNACKS. Even though you’re serving a whole meal, it’s nice to provide a variety of snacks on the table—chili-spiced nuts, a small bowl of chocolates, maybe some sliced mango, and a few different salsas to pair with chips. In the same way, stock the bar with a range of Mexican beers.
REMEMBER TO HANDLE THE AVOCADOS CAREFULLY to avoid overmashing when making the guacamole. Use a flat-bottomed bowl, or casserole, so that you can see what you’re doing. This haute dip calls for a decent chip—splurge a little on the best.
THE POUR
PASSION FRUIT MARGARITA
This luxe margarita uses fresh juice to create a dreamy, tropical flavor. But if passion fruit isn’t your thing, substitute any high-acid fruit—such as Meyer lemon or blood orange.
SERVES 1
HANDS-ON 10 minutes
TOTAL 10 minutes
¼ ounce dark agave nectar
¼ ounce water
1½ ounces tequila blanco
1 ounce passion fruit juice
½ ounce fresh lemon juice
½ ounce fresh lime juice
1 lime wedge
Smoked sea salt, for garnish
1. Stir together the agave nectar and water in a cocktail shaker. Add the tequila and juices. Fill the shaker with ice and shake until well chilled, about 15 seconds.
2. Moisten half or all of the rim of a rocks glass with the lime wedge and dip in the smoked sea salt.
3. Strain the cocktail into the rocks glass, fill with ice, and garnish with the lime wedge.
GUACAMOLE WITH PISTACHIOS
SERVES 6
HANDS-ON 20 minutes
TOTAL 20 minutes
2 tablespoons extra-virgin olive oil
½ cup unsalted pistachios, coarsely chopped
Kosher salt
3 Hass avocados, halved and pitted
¼ cup minced white onion, rinsed and blotted dry
2 jalapeños, seeded and minced
2 tablespoons fresh lime juice
½ cup chopped cilantro, plus leaves for garnish
Tortilla chips, for serving
1. In a medium skillet, heat the oil until shimmering. Add the pistachios and cook, stirring until lightly toasted, about 3 minutes. Using a slotted spoon, transfer the pistachios to paper towels to drain; reserve the oil in the skillet. Season the pistachios with the salt.
2. Scoop the avocados into a medium bowl, and coarsely mash with a masher or whisk.
3. Stir in the onion, jalapeños, lime juice, chopped cilantro, and all but 2 tablespoons of the pistachios; season with the salt.
4. Scrape the guacamole into a serving bowl; drizzle some reserved oil on top. Garnish with the cilantro leaves and the remaining pistachios. Serve with the tortilla chips.
SERVES 6 to 8
HANDS-ON 30 minutes
TOTAL 1 hour, 20 minutes
2 poblano chiles
1 small white onion, coarsely chopped
3 garlic cloves, sliced
1 cup chicken stock or water
1 cup packed parsley leaves
2 teaspoons kosher salt
1½ tablespoons extra-virgin olive oil
1½ cups medium-grain uncooked white rice
1 10-ounce bag frozen peas, thawed (or 2 cups fresh)
1. Preheat the broiler. Set a rack 4 inches from the heat.
2. Broil the chiles on a foil-lined baking sheet, turning occasionally, until blackened all over, about 8 minutes. Transfer the chiles to a bowl, cover with plastic wrap, and let steam for 20 minutes.
3. Peel and seed the chiles; transfer to a blender.
4. In a small saucepan, cover the onion and garlic with water; bring to a boil. Drain and transfer to the blender. Add the stock, parsley, and salt; process until smooth.
5. Heat the olive oil in a medium saucepan over medium-high. Add the rice; cook, stirring, until lightly toasted, 5 minutes. Stir in the puree and peas; bring to a simmer. Reduce the heat to low, cover, and cook for 20 minutes.
6. Remove the pan from the heat; let stand for 10 minutes. Fluff with a fork before serving.
CHIPOTLE-ROASTED BABY CARROTS WITH WATERCRESS, YOGURT & SESAME
SERVES 6
HANDS-ON 20 minutes
TOTAL 1 hour
30 thin baby carrots (2 to 3 bunches), scrubbed, tops trimmed
2 chipotle peppers (canned in adobo sauce), minced, plus 1 teaspoon sauce
1 tablespoon unsulfured molasses
2½ tablespoons extra-virgin olive oil
Table salt and black pepper
3 tablespoons sesame seeds
Plain Greek yogurt, for serving
4 ounces watercress, stems discarded
1. Preheat the oven to 350°F.
2. On a rimmed baking sheet, toss the carrots with the minced chipotles, molasses, and 2 tablespoons of the olive oil; season with the salt and pepper. Roast the carrots for 30 to 35 minutes until tender, crisp, and browned. Transfer the carrots to a plate; let cool.
3. Meanwhile, in a skillet, toast the sesame seeds over medium, tossing until golden, 3 to 5 minutes. Stir in the remaining ½ tablespoon olive oil and season with the salt; let cool.
4. Toss the carrots with the 1 teaspoon of the adobo sauce.
5. Spread a thick layer of the yogurt on a plate; top with the carrots. Scatter the watercress over the carrots. Garnish with the sesame seeds and serve with the yogurt.
COCHINITA PIBIL TACOS WITH PICKLED RED ONIONS
SERVES 6 to 8
HANDS-ON 1 hour, 5 minutes
TOTAL 4 hours, 35 minutes
¼ cup plus 2 tablespoons achiote seeds
2 tablespoons dried oregano, preferably Mexican
1½ tablespoons whole allspice berries
1½ tablespoons whole black peppercorns
1 3-inch cinnamon stick
30 garlic cloves (2 heads), unpeeled
1 cup apple cider vinegar
2 banana leaves (or parchment paper)
2 pounds boneless pork shoulder
Kosher salt
16 corn tortillas
Salsa habañero, store-bought
1 lime, cut into wedges
1. Heat a medium-sized cast-iron skillet over medium for 5 minutes. Add the first 5 ingredients to the skillet and lightly toast, stirring, until fragrant, about 2 minutes. Transfer the spices to a small bowl, and let cool completely.
2. Working in batches using a spice grinder (or use a mortar and pestle), grind the spices to a fine powder.
3. Return the skillet to medium. Add the garlic cloves and cook, turning occasionally, until blackened in spots, 6 minutes. Remove the skillet from the heat; let the garlic cool.
4. Peel the garlic cloves; add to a blender with ground spices and vinegar. Process to a smooth paste.
5. Preheat the oven to 300°F.
6. Line a 6-quart Dutch oven with the banana leaves in a cross pattern, letting the leaves fall over the sides of the pot (or use parchment paper). Place the pork shoulder in the pot, and season liberally with the salt. Rub 1 cup of the achiote paste all over the pork (reserve the extra paste for another use). Fold the leaves over to enclose the pork; cover the casserole.
7. Bake the pork for 3 hours until tender and a knife tip inserted in the center of the pork comes out with no resistance. Let the pork rest, covered, for 30 minutes.
8. Meanwhile, heat the cast-iron skillet over medium for 5 minutes. Place 1 tortilla in the skillet; cook, turning once, until lightly toasted and pliable, about 2 minutes. Transfer to a towel to keep warm; repeat with the remaining tortillas.
9. Transfer the pork to a cutting board and unwrap. Shred the meat with 2 forks or coarsely chop. Serve the pork in a bowl with the tortillas, pickled onions, hot sauce, and lime.
PICKLED RED ONIONS
MAKES 1½ cups
HANDS-ON 10 minutes
TOTAL 2 hours, 10 minutes
1 teaspoon coriander seeds
¼ teaspoon cumin seeds
¼ teaspoon whole black peppercorns
½ bay leaf
¾ cup apple cider vinegar
2 teaspoons sugar
2 teaspoons kosher salt
1 medium-sized red onion, thinly sliced
1. Heat a small skillet over medium for 5 minutes. Add the coriander, cumin, peppercorns, and bay leaf. Cook, stirring, until fragrant and lightly toasted, about 1 minute.
2. Add the vinegar, sugar, and salt; simmer, stirring to dissolve the sugar and salt.
3. Pour the mixture into a small heatproof bowl; stir in the onion. Cover with plastic wrap; let stand for 2 hours. The pickled onions will keep in the refrigerator for up to 1 week.
FOOTBALL BROWNIES
SERVES 10
HANDS-ON 30 minutes
TOTAL 3 hours, 40 minutes (includes cooling)
BROWNIES
12 ounces semisweet chocolate baking bar, chopped
¾ cup unsalted butter
2 ounces unsweetened chocolate baking bar, chopped
3 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
⅔ cup all-purpose flour
¼ cup unsweetened cocoa
½ teaspoon kosher salt
ICING
1 cup powdered sugar
½ teaspoon vanilla extract
1 to 2 tablespoons whole milk
1. MAKE THE BROWNIES: Preheat the oven to 350°F. Line the bottom of a 13- x 9-inch baking pan with parchment paper, and lightly coat with cooking spray. Place the semisweet chocolate, butter, and unsweetened chocolate in the top of a double boiler. Bring the water in the bottom pan to a light boil over medium. Cook the chocolate mixture, stirring often, until melted and smooth, about 10 minutes. Cool slightly, about 10 minutes.
2. Whisk together the sugar, eggs, and vanilla in a large bowl. Add the chocolate mixture to the sugar mixture, stirring until smooth. Sift together the flour, cocoa, and salt. Stir the flour mixture into the chocolate mixture until fully incorporated. Spread the batter in the prepared pan.
3. Bake at 350°F until a wooden pick inserted in the center comes out with a few moist crumbs, 32 to 35 minutes. Cool completely in the pan on a wire rack, about 2 hours. Turn the brownies out onto a baking sheet; cut 10 (4-inch) football shapes, reserving the scraps for another use.
4. MAKE THE ICING: Whisk together the powdered sugar, vanilla, and 1 tablespoon of the milk in a medium bowl until smooth. Whisk in the remaining milk, 1 teaspoon at a time, to the desired consistency. Spoon the icing into a piping bag or a ziplock plastic bag with 1 corner snipped. Pipe the football stripes onto the brownies. Let the icing set before serving, about 20 minutes.
BEST FRIENDS’ BRUNCH
Rise and shine! Turn brunch into a special occasion with a pack of your beloved best friends. The supremely satisfying frittata is dotted with little pockets of creamy goat cheese and comes paired with a crisp and bright arugula salad. Roasted potatoes are done with a peppery pecorino-cheese blend, and a well-stocked DIY granola bar has something for everyone. And it’s all just as inviting and delicious as it looks. The preparation is all basically stress-free, so you can spend the morning basking in the glowing company.
THE MENU
SIGNATURE DRINK: POET’S SONG
MAIN DISH: TWO-CHEESE FRITTATA WITH ARUGULA
SALAD: ARUGULA SALAD WITH LEMONY DRESSING
SIDE DISH: CACIO E PEPE ROASTED POTATOES
THE SCENE
DÉCOR: The palette here is fresh and bright, with a lot of indigo, fuchsia, and spring-y green. Look for dyed table linens with an organic, artisanal feel, like a dotted runner, but then highlight the floral arrangements by choosing contrasting cloth napkins in deep pink. Lining up several trays along the center of the table helps define the space. Choose graphic, indigo patterned ones in laminated bamboo or melamine, if you can find them, but any trays in the saturated color palette will work just fine. Using wooden flatware and serving utensils will lend the table warmth and earthiness.
FLOWERS: These bright beauties—a mix of electric pink carnations, peonies, ranunculus, and pale green viburnum—look morning fresh tucked into glass bottles and arranged down the table’s center. Add sprigs of small berries into the mix—elderberries are sweet—using miniature bottles as little bud vases to nestle in and around the granola bar.
MENU: Let each guest make a DIY bowl of granola. Start by setting out a big bowl of gourmet cereal and another of yogurt, along with a stack of smaller bowls (Japanese tea bowls work well). But then elevate the offerings with goji berries, shredded coconut, dried cherries, dried figs, and so on. If you feel inspired, set out a selection of different kinds of honey.
THE TAKE-HOME
A small jar of honey—raw, unfiltered, and bought at your local greenmarket or online from a purveyor such as TrūBee Honey (see The Resources)—does double duty here, anchoring each place card and serving as a sweet take-home gift. In keeping with the laid-back indigo palette, cut rectangular tags from an old pair of jeans, printing each guest’s name with a white paint marker and affixing each label to the jars with twine. If you have the time, cinch a little blossom into the tie, perfectly pulling together the whole look.
3 WEEKS: Send out invitations. Order toast-shaped cork coasters. Shop for table linens, serving vessels, and yogurt bowls.
1 WEEK: Buy granola, nuts, and dried fruit fixings, and sparkling wine and liquors for the cocktails. Purchase jars of honey. Find bottles for the flowers.
5 DAYS: Create denim place cards and attach them to the honey jars.
2 DAYS: Shop for fresh ingredients and flowers.
DAY BEFORE: Lay out the granola bar fixings, except the dairy items. Arrange the flowers.
NIGHT BEFORE: Toast sunflower seeds for the salad. Grate cheeses for the frittata, the potatoes, and for the salad dressing. If making a batch of cocktails, mix the base but don’t add the sparkling wine. Chill it instead. Set the table with a honey jar at each place setting.
MORNING OF: Bake the frittata. Make the salad dressing. Cut up the cherry tomatoes.
2 HOURS: Chop the potatoes.
90 MINUTES: Roast the potatoes. Set up a cocktail-making station.
30 MINUTES: Start the coffee.
15 MINUTES: Garnish the potatoes with the parsley. Toss the salad.
10 MINUTES: Set out the yogurt and milk for the coffee.
5 MINUTES: Start the music. Bring the frittata, potatoes, and salad to the table.
THE SHORTCUT
INSTEAD OF BLENDING EACH COCKTAIL INDIVIDUALLY, make the base the day before and set it out chilled in a pitcher, adding sparkling wine at the bar.
PICK UP A RANGE OF SWEET AND SAVORY BAKED ITEMS at your favorite local pastry shop, rounding out the selection if you’re expecting a crowd. (Remember to set out a little jam and butter too.)
IF THIS IS AN ALL-FEMALE GATHERING, make a playlist of female vocalists.
YOU’D NEVER SERVE COLD SCRAMBLED EGGS, but frittata dished up at room temperature is every bit as delicious as when it’s piping hot. One way to guarantee success is by cooking it in clarified butter, which burns at a higher temperature and will keep the dish from tasting smoky or overdone.
A BIG STACK OF MAGAZINES OR ROLLED NEWSPAPERS nestled into a big wooden serving bowl gives each friend a nice treat on the way out.
THE POUR
POET’S SONG
This grown-up, daytime cocktail is flavored with a wintry mix of apple cider, maple syrup, and cinnamon. Serve on a clever faux-toast coaster made from a slice of cork and found at momastore.org.
SERVES 1
HANDS-ON 3 minutes
TOTAL 3 minutes
1½ ounces spiced apple cider, well chilled
¾ ounce Becherovka liqueur (a cinnamon-scented brew) or Hiram Walker Cinnamon Schnapps
⅛ ounce maple syrup
Sparkling wine
Apple slices (optional)
Pour the cider, liqueur, and syrup into a goblet and stir. Top with the sparkling wine. Garnish with the apple slices, if desired.
TWO-CHEESE FRITTATA WITH ARUGULA
SERVES 4 to 6
HANDS-ON 17 minutes
TOTAL 45 minutes
SALAD
⅓ cup sunflower seeds, for toasting
2 cups baby arugula
Juice of ½ small lemon
2 tablespoons extra-virgin olive oil
Sea salt, to taste
Freshly ground black pepper
FRITTATA
12 large eggs, beaten
2 tablespoons unsalted butter or olive oil
1 cup packed arugula
3 ounces Gruyère or Comté cheese, coarsely grated
3 ounces goat cheese, crumbled
1. MAKE THE SALAD: Position the rack in the center of the oven; preheat to 350°F. Toast the sunflower seeds on a baking sheet for about 10 minutes, being careful not to burn them.
2. MAKE THE FRITTATA: In a large bowl, whisk the eggs.
3. In a 10-inch nonstick ovenproof skillet, heat 1 tablespoon of the butter over medium. Add the arugula; cook for 1 minute.
4. Add the remaining 1 tablespoon butter and eggs; immediately reduce the heat to medium-low.
5. Cook for 8 to 10 minutes until the bottom sets and the top is partially set.
6. Sprinkle on the cheeses; let the edges set (1 to 2 minutes). It should look shiny and uncooked on top, with the cheeses still unmelted.
7. Bake in the oven for 8 minutes, until the cheese melts and the frittata puffs slightly.
8. Meanwhile, toss the arugula, lemon juice, oil, salt, and pepper.
9. Cut the frittata into wedges, top with the salad, and sprinkle with the toasted sunflower seeds before serving.
ARUGULA SALAD WITH LEMONY DRESSING
SERVES 6
HANDS-ON 10 minutes
TOTAL 10 minutes
⅓ cup extra-virgin olive oil
1 tablespoon lemon zest, plus 3 tablespoons fresh juice (from about 2 lemons)
1 teaspoon kosher salt
1 teaspoon Dijon mustard
1 teaspoon honey
¼ teaspoon black pepper
2 ounces fresh Parmesan cheese, grated
2 teaspoons fresh thyme leaves
1 (5-ounce) package baby arugula
1 cup halved cherry tomatoes
1. Process the oil, lemon zest, lemon juice, salt, mustard, honey, pepper, and ¼ cup of the Parmesan in a food processor until smooth, about 10 seconds. Stir in the thyme leaves.
2. Combine the arugula and tomatoes in large bowl. Toss with 3 tablespoons of the dressing to coat. Divide the arugula mixture among 6 salad plates; sprinkle with the remaining ¼ cup Parmesan, and serve immediately with the remaining dressing.
CACIO E PEPE ROASTED POTATOES
SERVES 4
HANDS-ON 12 minutes
TOTAL 1 hour, 7 minutes
2 pounds medium-sized red potatoes (about 9)
1 teaspoon kosher salt
6 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1½ teaspoons black pepper
½ teaspoon Dijon mustard
1 ounce pecorino Romano cheese, grated, plus more for garnish
¼ ounce Parmigiano-Reggiano cheese, grated, plus more for garnish
Chopped fresh parsley (optional)
1. Preheat the oven to 425°F. Cut the potatoes in half lengthwise; cut each half lengthwise into 3 wedges (about 1 inch thick). Toss the potato wedges with the salt and 2 tablespoons of the oil on a large rimmed baking sheet.
2. Bake at 425°F until the potatoes are deep golden brown, 35 to 40 minutes, stirring twice with a metal spatula during baking to brown on all sides. Remove from oven and cool 20 minutes.
3. Whisk together the vinegar, pepper, mustard, and remaining ¼ cup oil in a medium bowl until well blended; whisk in the cheeses. Add the potatoes, and toss to coat. Sprinkle with the parsley and cheeses, if desired, and serve immediately.
AWARDS NIGHT BASH
Nothing quite compares to the glamour of old Hollywood—why not capture that refined ambiance with black-and-white décor and a menu of elevated treats? A Spicy Pear-Tini, of course, pays homage to the ritzy cocktail of yore with a stylish twist. While the stars take the stage, you’ll dazzle at home. This fete is all fun, no-stress with everything falling into place well before the red carpet arrivals start.
THE MENU
SIGNATURE DRINK: SPICY PEAR-TINI
HORS D’OEUVRES: CARAMELIZED ONION & GOAT CHEESE TARTS; CREAMY CARROT SOUP SHOOTERS
DESSERT: BLACK & WHITE COOKIES
THE SCENE
INVITATION: An invitation showcasing the iconic ceremonial spotlight lets guests know it will be an evening of refined fun. Choose a classic design, boasting black and white to match the party’s color palette.
DÉCOR: Black and white—on a neutral gray tablecloth—and nothing more. Natural materials—like ceramic, slate, and soapstone—all in alabaster white and matte black—lend the array sensuous drama, as do a variety of serving dishes in marble. To vary the display, use cake stands for height, or overturn a bowl to use as a riser. Then, to keep things from getting too serious, bring in a few swirly patterned balloons. Olive branches breathe an earthy freshness into the display (though palm fronds evoke the California vibe well too) while sweet white anemones tucked into small vases promote the bicolored theme beautifully. You might even play up the filmic angle by uncoiling rolls of 35mm camera film and arranging the dark tendrils along the table’s center.
MENU: There’s an unapologetic luxury in this selection—rich delicacies presented without a lot of tricky sleight of hand. Flaky mini-tarts, iced cookies, and carrot soup shooters satisfy, while additional store-bought treats such as dark chocolate, luscious grapes and figs, and sumptuous cheeses never looked more irresistible than when played off the stark two-toned palette. It all works especially well with sparkling wine.
THE ACTIVITY
Everyone wins when playing the Oscar lottery—especially if the prize is a bottle of Champagne. Find downloadable ballots online to use as a template, but do take the time to personalize yours, printing them on nice heavy stock or foil-flecked stationery. Team up film aficionados with less confident players to ensure fun for all. If kids are coming, provide an activity for them as well to keep them entertained. Set out cording, scissors, and a bowl of alphabet beads, and invite them to make bracelets, necklaces, and key chains of their own design.
THE COUNTDOWN
3 WEEKS: Send out invitations.
2 WEEKS: Order stationery supplies for the ballots, including pencils and, if desired, clipboards for supporting the ballots. Order 35mm film for the table display. Stock up on cocktail supplies and sparkling wines. Determine which serving vessels will suit each dish. Buy tablewares, linens, glassware, and balloons.
1 WEEK: Print out the Oscar ballots for the activity. Select an outfit for the evening, something black and white or something that shimmers with Hollywood glam.
2 DAYS: Bake the cookies, storing them in an airtight container.
DAY BEFORE: Whip up the icing and ice the cookies. Make the soup, and refrigerate. Rim the cocktail glasses with cinnamon sugar. Begin setting up the buffet. Arrange the viewing area, making sure there are cozy places to sit.
5 HOURS: Plate the cookies. Set up the martini bar. Thaw the puff pastry dough. Bring the goat cheese to room temperature.
1 HOUR: Lay out any extra nibbles like chocolate, cheese, and fruit. Put the sparkling wine on ice.
45 MINUTES: Bake the caramelized onion tarts.
30 MINUTES: Bring the tarts to the table. Reheat the soup. Slice the pears for the cocktail garnish.
5 MINUTES: Turn on the show!
THE SHORTCUT
YOU COULD GO STORE-BOUGHT, shopping for everything offered in this spread—tarts, soup, and cookies. Still it’s nice to make one dish from scratch, if possible.
FREEZE THE COOKIE DOUGH in advance, cutting off rounds to bake when you’re ready. Roll the dough into a cylindrical shape and wrap tightly with wax paper. Store in a freezer bag up to 3 months.
BLEND THE COCKTAIL BASE in advance, serving it from a tall and slim cylindrical pitcher or beaker.
DECK THE TABLE with a slew of black-and-white treats, from swirly lollipops and candy swizzle sticks to black-and-white macarons (a more special choice than Oreos).
NO TIME FOR HELIUM BALLOONS? You can fake the look by using a super-skinny dowel rod to hold the balloon and disguising it slightly by winding a thin ribbon or butcher’s twine around the stick.
THE POUR
SPICY PEAR-TINI
The swanky martini is softened and rounded out with a spicy-fruity approach, incorporating the unexpected scent of pear.
SERVES 1
HANDS-ON 3 minutes
TOTAL 3 minutes
1 ounce pear vodka or pear brandy
1 ounce spiced rum
1 ounce pear nectar, apple juice, or orange juice
Cinnamon sugar
Sliced pear (optional)
Combine the pear vodka or pear brandy, spiced rum, and pear nectar, apple juice, or orange juice in an ice-filled shaker. Shake vigorously, and strain into a cocktail glass rimmed with cinnamon sugar. Garnish with a sliced pear, if desired.
CARAMELIZED ONION & GOAT CHEESE TARTS
SERVES 8
HANDS-ON 36 minutes
TOTAL 50 minutes
1 tablespoon unsalted butter
1 large onion, thinly sliced
¼ cup water
½ teaspoon chopped fresh thyme leaves, plus more for garnish
1 puff pastry sheet, thawed (from a 17.3-ounce package frozen puff pastry sheets)
1 (4-ounce) log fresh mild goat cheese, at room temperature
1. Center a rack in the oven and preheat to 450°F.
2. In a heavy skillet, melt the butter over medium-high. Sauté the onion, stirring occasionally, until golden, about 15 minutes.
3. Add the water and deglaze the skillet, loosening any brown bits and cooking until the water evaporates. Stir in the thyme and cook until the onion is a deeper brown, about 10 minutes.
4. While the onion is cooking, cut off ⅓ of the pastry sheet, cutting lengthwise along the perforated line. Halve the piece again lengthwise to create 2 (10- x 3-inch) strips. Cut each strip into 8 triangles.
5. Place the triangles on a parchment paper-lined baking sheet, prick the pastry all over with a fork; bake until golden, about 10 minutes.
6. Spread the goat cheese onto the triangles; top with the onions.
7. Garnish with the fresh thyme leaves and serve immediately.
CREAMY CARROT SOUP SHOOTERS
SERVES 12
HANDS-ON 15 minutes
TOTAL 25 minutes
2 tablespoons olive oil
3 cups sliced peeled carrots (about 1 pound)
½ cup sliced Vidalia or other sweet onion (from 1 small onion)
2 fresh thyme sprigs
3 cups unsalted chicken stock
½ teaspoon kosher salt
½ teaspoon black pepper
⅓ cup heavy cream
½ cup finely chopped salted, roasted pistachios
1. Heat the oil in a medium saucepan over medium-high. Add the carrots, onion slices, and thyme sprigs, and cover. Reduce the heat to medium, and cook, stirring occasionally, until the vegetables just begin to soften, about 8 minutes.
2. Stir in the stock, salt, and pepper. Cover and cook until the carrots and onions are very soft, about 10 minutes. Remove and discard the thyme sprigs.
3. Transfer the mixture to a blender, and add the cream. Remove the center piece of the blender lid (to allow the steam to escape); secure the lid on the blender, and place a clean towel over the opening in the lid. Process until smooth.
4. Divide the soup among the shot glasses, and sprinkle with the pistachios before serving.
SERVES 24
HANDS-ON 30 minutes
TOTAL 1 hour, 30 minutes
COOKIES
4 cups unbleached cake flour
½ teaspoon baking powder
½ teaspoon table salt
1¾ cups granulated sugar
1 cup unsalted butter, softened
2 large eggs, at room temperature
½ teaspoon vanilla extract
¼ teaspoon lemon extract
1 cup whole milk
ICING
3 cups powdered sugar
3 tablespoons meringue powder
4 to 6 tablespoons water
2 tablespoons special dark chocolate cocoa (such as Hershey’s Special Dark Cocoa)
1. MAKE THE COOKIES: Position the oven racks in the upper and lower thirds of the oven, and preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
2. Combine the flour, baking powder, and salt in a medium bowl. Combine the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment, and beat on medium speed until light and fluffy, about 2 minutes. Add the eggs, vanilla, and lemon extract; beat on low speed until combined, about 30 seconds, stopping to scrape the sides of the bowl if necessary. Add the flour mixture to the sugar mixture alternately with the milk, beginning and ending with the flour mixture. Beat on low speed until fully combined after each addition, stopping to scrape the sides and bottom of the bowl as needed.
3. Scoop ¼-cupfuls of batter onto the prepared baking sheets. Bake in the preheated oven until the cookies are firm and the edges are lightly browned, 18 to 20 minutes, switching the pans top rack to bottom rack after 10 minutes. Cool the cookies on the baking sheets about 2 minutes; transfer the cookies to a wire rack to cool completely, about 20 minutes.
4. MAKE THE ICING: Combine 2 cups of the powdered sugar and 2 table-spoons of the meringue powder in a medium bowl. Add 2 tablespoons of the water, stirring until the mixture reaches spreading consistency. (Stir in more water, 1 teaspoon at a time, if necessary, to reach the desired consistency.) Combine the cocoa, remaining 1 cup powdered sugar, and remaining 1 tablespoon meringue powder in a separate bowl. Add 2 tablespoons of the water, stirring until the mixture reaches spreading consistency. (Stir in more water, 1 teaspoon at a time, if necessary, to reach the desired consistency.) Using a small offset spatula, spread the white icing over the bottom (flat part) of each cookie. Let stand until the white icing is set, about 10 minutes. Spread the chocolate icing over half of the white icing. Let stand until set, about 20 more minutes.
WOODLAND BABY SHOWER
Cast a spell, throwing a baby shower that’s as lively and lush as a fairy-tale fantasy. A wild and wooded décor brings an enchanted tablescape to life. A vivid tableau vivant of delicate leafy foliage and sweet woodland creatures is designed to stir the imagination. Caramel apples shine on a rustic wooden platter. A selection of savory mini-quiches and a galette tempts one and all, while Mulled Cranberry Wine Punch scents the air with spicy sweetness. Most magical of all is a breathtaking chocolate roulade flavored with coffee and overgrown with perky meringue mushrooms. What a romantic way to welcome a little sprite!
THE MENU
SIGNATURE DRINK: MULLED CRANBERRY WINE PUNCH
HORS D’OEUVRES: MINI BACON QUICHES; MUSHROOM & BUTTERNUT SQUASH GALETTE
DESSERT: CHOCOLATE-COFFEE ROULADE
THE SCENE
DÉCOR: Conjuring up this dreamy deep-woods wonderland is not as complicated as it might seem, once you’ve assembled the basics. Start with a live moss tablerunner or stagger small pots of moss along the tablescape. Incorporate greenery such as clumps of maidenhair ferns and bramble branches in earth-toned or wooden vessels. For pops of color to complement the forested effect, you might add mini-orchids. Fresh-cut wood rounds in different widths vary the display heights. To go the extra mile, purchase bark-covered pillar candles and wax pinecone-shaped candles. Scatter acorn chocolates along the length of the table as if they’d simply dropped there. Or, skip the candles and chocolates, and source pinecones, small logs, and acorns from the woods. And the final touch—for cuteness sake!—is to invite in a little forest friend or two.
CENTERPIECE: Assemble a mini still life under a glass cloche with folksy faux wooden mushrooms, a ruby-red pomegranate, and a woodland creature or two.
MENU: Beguile guests with creamy mini-quiches, a savory galette, and shining caramel apples. Serving mulled wine in clear glass mugs shows off the beautiful, dark color of the brew, while cinnamon sticks make perfect stirrers. If you like, it’s fun to tuck in little packets of shortbread bunnies, deer, and leaf-shaped cookies along the table. To bring a woodsy look to store-bought cupcakes, decorate the iced tops with dark chocolate leaves.
THE ACTIVITY
Transform your guests into tree sprites with leafy fairy crowns of their own. Create the crown foundations in advance by intertwining several lengths of lightweight wire into a circle using pliers, or use the inner rings of wooden embroidery hoops (about 7 or 8 inches in diameter). Cover the wires or hoops with wound ribbon, leaving a long length on each side. At the party, inspire guests to complete their crowns with velvet leaves, satin ribbons, silk flowers, and tiny spun-cotton mushrooms. (Affixing these bits and bobs with a glue gun works well.)
THE COUNTDOWN
6 WEEKS: Send out invitations hinting at your woodsy theme.
2 WEEKS: Choose something romantic and soft to wear. Buy wood rounds, a glass cloche, serving vessels, and props. Decide on tableware and glassware.
1 WEEK: Order supplemental pastries, iced cookies, or meringue mushrooms in advance. Buy ingredients for mulled wine, plus all nonperishable grocery items. Purchase everything needed for fairy crowns, including wire, decorations, ribbon, and glue.
3 DAYS: Make fairy crown bases.
2 DAYS: Shop for fresh grocery items, moss, ferns, and orchids. Prepare frosting for the roulade.
DAY BEFORE: Make the mulled wine base, without adding the wine, and chill. Bake and assemble the roulade; chill overnight.
NIGHT BEFORE: Begin to arrange the tablescape, laying out the verdant runner and staging the biggest props. Set up the fairy crown-making area.
MORNING OF: Bake the mini-quiches and the galette.
3 HOURS: Blend and cook the mulled wine base with the wine.
30 MINUTES: Rewarm the quiches, galette, and mulled wine. Bring the roulade to the table.
10 MINUTES: Plate up the savory baked goods. Top the mini-quiches with sour cream and chopped fresh chives. Garnish the galette with fresh thyme leaves.
THE SHORTCUT
ORDER THE ROULADE from a fine pastry shop. You can still savor the fun of decorating it with old-fashioned marzipan trimmings and meringue mushrooms.
FORGO THE MOSS, layering delicate fern fronds down the center of the table instead.
IF MAKING THE CARAMEL APPLES YOURSELF, use sturdy twigs as sticks, for another rustic touch. Use a utility knife to sharpen one end to a point in order to insert it into the apple core.
MINI-ORCHIDS make a great party favor, if fairy crowns aren’t your thing. Small potted phalaenopsis are a good choice, especially in deep purple and pale green. They’re the easiest orchids to grow, so they’ll be less intimidating to novice home gardeners. Use the plants to decorate the tabletop, but label each with a pretty gift tag to-go.
THE POUR
Warming in every way, this spicy mulled punch brings together favorite autumnal flavors (pictured in the Chocolate-Coffee Roulade recipe).
MULLED CRANBERRY WINE PUNCH
SERVES 12 to 14
HANDS-ON 7 minutes
TOTAL 32 minutes
1 cup fresh or frozen cranberries
1 (48-ounce) bottle cranberry juice cocktail
½ cup raisins
4 to 6 cinnamon sticks (about 3 inches), plus more for garnish
2 (750-milliliter) bottles fruity dry red wine such as Gamay Beaujolais, or 6 cups apple juice and 2 to 4 tablespoons lemon juice, to taste
¼ to ½ cup sugar
1 teaspoon almond extract
About ¾ cup orange liqueur such as Cointreau or triple sec (optional)
1. Sort the cranberries, discarding the bruised and decayed fruit. Rinse the berries and put in a 5- to 6-quart pan; add the cranberry juice cocktail, raisins, and cinnamon sticks. Bring to a boil over high; cover and simmer on low to blend the flavors, about 20 minutes.
2. Add the wine and ¼ to ½ cup sugar, to taste. Heat until steaming, 5 to 8 minutes; do not boil.
3. Add the almond extract and orange liqueur; keep the punch warm over low and ladle into cups or stemmed glasses. Garnish with extra cinnamon sticks, if desired.
THE RECIPES
MINI BACON QUICHES
MAKES about 2½ dozen
HANDS-ON 12 minutes
TOTAL 34 minutes
1 large red-skinned potato, peeled and diced
6 large eggs
6 bacon slices, cooked until crisp and finely chopped
2 scallions, thinly sliced (about ⅓ cup)
½ cup grated Parmesan cheese
1 teaspoon minced fresh thyme
½ teaspoon table salt
¼ teaspoon black pepper
⅓ cup sour cream
Garnishes: fresh thyme leaves, chopped fresh chives
1. Preheat the oven to 375°F. Cook the potatoes in boiling salted water to cover 8 to 10 minutes or until tender. Drain.
2. Combine the eggs and the next 6 ingredients in a medium bowl; whisk until well blended. Stir in the potato.
3. Spoon about 1 tablespoon of the egg mixture into each cup of a lightly greased miniature muffin pan. Bake 13 to 15 minutes or until lightly browned. Cool in the pans on wire racks for 5 minutes. Remove from the pans; top each quiche with about ½ teaspoon of the sour cream, and garnish, if desired. Serve the quiches warm or at room temperature.
MUSHROOM & BUTTERNUT SQUASH GALETTE
SERVES 8
HANDS-ON 30 minutes
TOTAL 55 minutes
2 tablespoons olive oil
1 cup sliced Vidalia or other sweet onion (from 1 small onion)
1 (8-ounce) package sliced cremini mushrooms
2 teaspoons chopped garlic (about 2 garlic cloves)
2 teaspoons chopped fresh thyme, plus leaves for garnish
3 cups cubed peeled butternut squash (about 1 pound)
1 teaspoon kosher salt
½ teaspoon black pepper
¼ cup dry white wine (optional)
All-purpose flour, for dusting
1 (14.1-ounce) package refrigerated piecrusts
2 ounces fresh Parmesan cheese, shredded (about ½ cup)
1 large egg
1 teaspoon water
1. Preheat the oven to 400°F. Heat the oil in a large skillet over medium-high. Add the onion, mushrooms, garlic, and chopped thyme; cook, stirring occasionally, until the vegetables are browned and tender, 8 to 10 minutes. Add the squash, salt, and pepper to the skillet; reduce the heat, and cook, stirring occasionally, until the squash is tender, 6 to 8 minutes. Add the wine, if desired; cook, stirring occasionally, until the liquid evaporates, about 1 minute. Spread the mixture on a baking sheet; let cool about 10 minutes.
2. Line a large baking sheet with parchment paper; lightly dust with flour. Unroll the piecrusts, and stack on the prepared baking sheet. Roll into an 18-inch circle. Spread the vegetable mixture in the center of the stacked piecrusts, leaving a 3-inch border; sprinkle with the Parmesan. Fold over the edges of the dough to partially cover the filling. Whisk together the egg and water. Brush the dough with the egg mixture. Bake in the preheated oven until well browned, 25 to 30 minutes. Garnish with the thyme leaves.
CHOCOLATE-COFFEE ROULADE
SERVES 8 to 10
HANDS-ON 45 minutes
TOTAL 2 hours
CAKE
¾ cup all-purpose flour
2 teaspoons instant espresso granules
1 teaspoon baking powder
¼ teaspoon table salt
⅓ cup plus 2 tablespoons unsweetened cocoa
5 large eggs, separated
⅔ cup granulated sugar
1 tablespoon unsalted butter, melted and cooled
1 teaspoon vanilla extract
2 tablespoons powdered sugar
FILLING
7 tablespoons coffee liqueur
1 cup cold heavy cream
¼ cup granulated sugar
FROSTING
1¼ cups powdered sugar
5 tablespoons unsalted butter, softened
3 tablespoons unsweetened cocoa
2 tablespoons heavy cream
1½ tablespoons light corn syrup
1 teaspoon vanilla extract
Meringue mushrooms (optional)
1. MAKE THE CAKE: Preheat the oven to 350°F. Coat a 15½- x 10½-inch jelly-roll pan with baking spray. Line the bottom of the pan with parchment paper or wax paper; coat the paper with baking spray. Combine the flour, instant espresso, baking powder, salt, and ⅓ cup of the cocoa in a bowl; stir with a whisk.
2. Beat the egg yolks in a large bowl with an electric mixer on medium speed until thick and pale, 2 to 3 minutes. Gradually beat in ⅓ cup of the granulated sugar. Beat in the melted butter and vanilla.
3. Using a whisk attachment, beat the egg whites with an electric mixer on medium-high speed until medium peaks form. Gradually add the remaining ⅓ cup granulated sugar, 1 tablespoon at a time. Beat on high speed until stiff peaks form. (Do not overbeat.) Stir one-fourth of the egg whites into the egg yolk mixture. Fold in the remaining egg whites. Sift the flour mixture over the top; gently fold in the flour mixture, being careful not to deflate the egg mixture. Spread the batter in the prepared jelly-roll pan. Bake in the preheated oven until the cake just begins to pull away from the edges of the pan, 8 to 10 minutes.
4. Sprinkle the powdered sugar on a clean, lint-free kitchen towel. Loosen the cake from the sides of the pan, and turn the cake out onto the prepared towel. Peel off and discard the parchment paper. Sprinkle the cake with the remaining 2 table-spoons cocoa. Starting at the short end, roll up the cake and towel together, jelly-roll fashion. Place on a wire rack, and cool completely, about 1 hour.
5. MAKE THE FILLING: Reserve ¼ cup of the liqueur for Step 7. Beat the cream, sugar, and remaining 3 tablespoons liqueur in a large bowl with an electric mixer on high speed until doubled in volume, 3 to 4 minutes. Refrigerate until ready to use.
6. MAKE THE FROSTING: Beat the powdered sugar, softened butter, and cocoa on low speed until smooth, about 2 minutes. Add the cream, corn syrup, and vanilla; beat on low speed until well combined, about 1 minute. (Frosting can be prepared up to 3 days ahead, and stored, covered, in the refrigerator. Bring to room temperature before using.)
7. To assemble the roulade, carefully unroll the cake onto the work surface; remove the towel. Brush the remaining ¼ cup liqueur over the top of the cake. Spread the Filling over the surface of the cake to within ½ inch of the edges. Reroll the cake, and place, seam side down, on the serving plate. Spread the Frosting over the top and sides of the cake roll, leaving the ends uncovered. Trim the ends, if desired. Decorate with meringue mushrooms, if desired.