Party-Sense

In a nutshell, wine goes with food and food goes with wine, but when planning a dinner menu  how does one know what is the right wine to choose?  With thousands of wines available this can be a tricky question to answer.


Many a host or hostess has lost sleep due to stress and confusion all due to wine intimidation. I wish I had the answer, but in my mind there is no right or wrong answer to this question. I believe that balance is the key. Food and wine need to compliment and not overpower each other. Hosts should also allow their own personal preferences be their guide. With that being said, there are a few key factors I go by when planning what to serve at my event.

If I am serving wine with my salad course, and my salad contains vinaigrette or lemon based dressing, I usually pair it with Sauvignon blanc. If I’m serving brunch and have dishes containing eggs, such as omelets, Champagne is the perfect compliment. Sweet wines, like Riesling, should be served with fresh fruit. Cheeses go well with sweet wine too. Blue Cheese in particular goes well with Port, but very strong cheeses can overwhelm any wine.

For main course dishes that are rich and creamy, dry whites, like Chardonnay, go well. I also prefer dry whites when serving fish entrées. Hearty steak and red meats should be teamed with something heavy, such as a Cabernet sauvignon. Hot and spicy food usually pair better with beer than wine, but if you do want wine try something sweet like a Gewurztraminer.



Desserts can be difficult to enjoy with wine. Dry wines impart an unpleasant taste. If you do decide to serve wine with dessert try a dessert wine. Dessert wines are usually best when served alone -- consider them the dessert.



I hope this helps guide you through your next wine crisis. If you have any particular pairings you are fond of please let me know! Comment on the post or email me at Christine@party-sense.com. I would love to hear from you!

Who knew that a girl’s best friend is really a Ziploc Bag? These functional bags go by many brands and names, but I tend to refer to them all as “Ziplocs”. I have found these bags to be one of my favorite “utensils” in the kitchen. There are so many uses, from storing pre-prepped ingredients, crushing graham crackers, soda crackers, and nuts, piping frostings, and let's not forget storing leftovers to name just a few.

Perhaps one of my favorite uses, and favorite party trick for these handy apparatuses is to make my “Guacamole in a Zip”. Yes, that clever name did take me all of five minutes to think of. But, seriously, this is one of my favorites for a reason. My family, and myself included, can eat guacamole for three square meals a day. It's always a staple at parties we host. From Sunday football gatherings to backyard barbeques, guacamole is a crowd pleaser. You will find that by making it in a gallon size Ziploc bag it could not be easier. It’s also a great activity to have your guests or children help with.

Guacamole in a Zip

4 ripe avocados
2 cloves minced garlic
½ cup diced red onion
2 tablespoons lime juice
¼ cup finely chopped cilantro
1 medium tomato seeded and diced
1 teaspoon salt
¼ teaspoon pepper

Cut avocados in half. Remove seed. Scoop out flesh and place directly into gallon size Ziploc bag. Add garlic, onion, lime juice, and cilantro. Seal Ziploc bag and using hands mash ingredients to desired consistency. Open bag and add tomatoes, salt, and pepper. Seal bag and mix lightly until incorporated. Cut open corner of bag and pipe into serving dish. Serve with tortilla chips and fresh carrot sticks.

Serves 8

We eat with our eyes first, our nose second, and lastly our taste buds. This in part is why a garnish is an essential part of your plate’s presentation when entertaining. Garnishes can turn any ordinary dish into something spectacular. They provide color, texture, and a festive touch, thus enhancing the appearance of your plate.

A simple garnish can go a long way. Take a look at the photo below. Now imagine it without the parsley. It would look rather boring wouldn’t it? All it took was a few extra seconds and a few snips of a scissors.


There are so many ways to garnish a plate, and so many things to choose from. Simply put, fresh herbs are the easiest. I grow a variety of fresh herbs in pots and keep them on my patio in the summer. They look lovely, and they’re so convenient. I just snip off what I need, be it chives, basil, parsley, or thyme, and sprinkle it about the plate. Sometimes I will use a simple twig of rosemary or thyme and place it atop my entrée. This presentation works especially well with steak, lamb, or pork chops.


• Fresh Herbs (such as parsley, basil, thyme, rosemary, lavender, chives, sage, mint, etc.)
• Lemon, Orange, Tangerine, or Lime Zest or Twists
• Edible Flowers (such as nasturtiums, rose petals, or pansies)
• Bell Peppers
• Cucumber and Zucchini Twists or Ribbons
• Strawberry Fan
• Raspberries, blueberries, or blackberries
• Watermelon or Cantaloupe Wedge
• Sauces (such as chocolate or raspberry coulis)
• Chocolate Shavings or Curls
• Powdered Sugar or Cocoa
• Chopped Nuts
• Julienned Carrots

I’ve attended, hosted, or planned more bridal and baby showers than I can count! From the most formal of formal to pot-luck casual, one common theme these showers seem to have is “cake”, or shall I say “leftover cake”. Yes, cakes do make a pretty appearance and taste good too, but there always seems to be so much left!


While devouring it with their eyes, most guests--mainly females, don’t want to be seen digesting a big piece of cake with a gargantuan frosting flower atop. Yes, they may nibble or ask for just “half” a piece, but in my entire career I have never seen a cake actually finished at such an event.

In my experience, bite sized desserts go over best. If you feel you still need the appearance of a cake, why not try cupcakes or petit fours. When place on a tiered serving dish, these small bites can make a beautiful centerpiece. When I planned my now sister- in-laws bridal shower, I had a bakery match her invitation design on petit fours. I had several different flavors and fillings. They turned out gorgeous and tasted even better. Many guests had seconds and even thirds, and not one remained!

If your budget doesn’t allow for custom baked creation, no worries! Home baked desserts are always a hit. Bake a variety of bars and cut into two inch squares. Place them on pretty serving trays arranged by a pot of coffee and tea. These easy Orange-Citrus bars are always a refreshing and sweet ending to any summer gathering.










Orange-Citrus Bars

1 cup butter
2 cups flour + ¼ cup (reserved)
½ cup powdered sugar
1 ¾ cup granulated sugar
1/4 cup fresh lime
¼ cup fresh lemon juice
¼ cup fresh orange juice
2 teaspoons orange zest
4 large Eggland's Best eggs, beaten
1 teaspoon baking powder
½ teaspoon salt
Glaze:
1 ¼ cups powdered sugar
2 tablespoon orange juice

Preheat oven to 350 degrees. Beat butter until creamy. Add 2 cups flour and ½ cup powdered sugar. Mix until forms smooth dough. Mixture will be sticky so flour hands and press down lightly into a 13x9” pan. Bake crust for 20 minutes or until lightly golden brown.

Whisk together remaining ¼ cup flour, granulated sugar, lime, lemon and orange juice, eggs, baking powder, and salt. Pour mixture over baked crust. Bake for an additional 28 minutes or until set. Cool completely on baking rack.

Mix powdered sugar and orange juice to form a glaze. Spread over top of cooled bars.

If you’ve read my last blog on stocking your home bar for any occasion you’re almost ready to start entertaining. Consider the following list of equipment that you may wish to have in your bar set-up. Once you have everything you need why not try out my own personal favorite, a classic cosmopolitan (recipe below). Enjoy!

Equipment
Blender
Bottle opener
Citrus squeezer
Coasters
Cocktail napkins
Cocktail shaker or pitcher
Corkscrew
Cutting board
Dish towel
Drink stirrers
Ice bucket
Jigger
Paring knife, for fruit peels
Strainer
Wine glasses
Champagne flutes
Shot glasses
Highball glass (8-10 oz.)
Old fashioned glass (6-8 oz)
Beer mugs or pilsner glasses
Margarita glasses
Martini glasses
Water glasses
Classic Cosmopolitan
1 ½ oz. vodka
¾ oz. Cointreau
1 oz. fresh lime juice
¾ oz. cranberry juice

Pour vodka, Cointreau, fresh lime juice, and cranberry juice into a cocktail shaker half full of ice cubes. Shake and strain into a martini glass. Garnish with a curl of lemon, lime, or orange zest.

There is no right or wrong way to stock your bar for home entertaining, but there are some basics which I feel every bar should have. There may be some initial expense made to fully stock your bar, but if you entertain frequently the expense will be well worth it. Most items will not need replenishment every time and you will be well equipped to please any of your guest’s tastes.

Following is a list to get you started in stocking your bar. I did not make any recommendations as to brands, because this is all dependent upon your individual budget. I do tend to purchase top shelf spirits and less expensive wines. Many good wines are available in the $10-15 range.

Alcohol
Beer (Domestic, Imported, and Non-alcoholic)
Whiskey
Bourbon
Brandy
Gin
Liqueurs (Coffee, Orange, and Irish Cream)
White Rum
Spiced Rum
Scotch
Tequila
Cointreau
Dry Vermouth
Vodka
Wine (Red, White, and Non-alcoholic)
Champagne

Mixers
Club Soda
Orange Juice, Grapefruit Juice, and Cranberry Juice
Assorted Soft drinks
Tomato/Vegetable juice
Tonic water

Garnishes and Flavorings
Bitters
Lemons, Limes, and Oranges
Coarse Salt
Superfine Sugar
Cocktail Onions
Tabasco Sauce
Maraschino Cherries
Olives
Simple Syrup
Worcestershire Sauce
Crushed Ice

Summertime entertaining should be easy and carefree. I love to get most of my meal preparations done ahead of time so that I can relax and spend more time chatting with my guests. Your mood will be infectious to your guests. If you are running frantically about the kitchen it will be hard for anyone to relax. Follow some simple steps and enjoy your party!

If you’re grilling, it’s easy to marinate chicken or steak in your refrigerator, or pre-patty turkey burgers or hamburgers. I also am a big fan of grilling vegetable skewers which I prepare earlier in the day and have ready to go on a sheet pan in the fridge. Typically I think “color” when making vegetable skewers. I’ve used a variety of vegetables depending on what’s in season. I love to use both yellow squash and zucchini along with red cherry tomatoes or red bell pepper chunks. I baste these in a mixture of olive oil, garlic, and balsamic vinegar, which I brush on liberally prior to placing them in the fridge.

Have the items for mixed drinks and wine available if desired. Make sure your wine is chilled if it needs to be. Arrange your glassware, ice tub and tongs. Include cocktail napkins and plates. I usually set out an appetizer or two in this area as well. My fruity mango salsa with sugar and spice chips makes a wonderful addition to any summertime party. And, it can be made in advance.


















Fruity Mango Salsa with Sugar and Spice Chips

2 mangos – peeled and diced
2 kiwis – peeled and diced
1 cup strawberries – diced
½ cup raspberries – halved
3 tablespoons honey
2 teaspoons lime juice
8 flour tortillas
½ cup granulated sugar
2 teaspoons cinnamon
Cooking spray

For the salsa:
Add mangos, kiwis, strawberries, and raspberries to large mixing bowl. In small bowl, whisk honey and lime juice together. Pour over fruit and toss gently.

For the chips:
Preheat oven to 375 degrees. Cut tortilla shells into wedges and place onto sheet pan. Spray wedges lightly with cooking spray. Mix together cinnamon and sugar and sprinkle on top of the wedges. Bake for 5minutes. Cool and serve with Fruity Mango Salsa.  Serves 10

When guests arrive, direct them to the beverages and then start pre-heating your grill. Relax with your guests while your grill preheats and slip away to take place your pre-prepped items on the grill. If you have a spouse or significant other, assign them to grilling duties. The rest is smooth sailing.

Please email me with any of your questions, comments, or entertaining dilemmas at Christine@party-sense.com. I would love to hear from you!

Summer is finally here and if you’re from the Midwest like me that in itself is reason enough to celebrate. With downright inhospitable weather for a minimum of half the year, warmer temperatures mean three things to me: food, fun and friends!

I love to entertain, and not just because I come from a background of doing so. Memorial Day, Independence Day, Labor Day, are only a few reasons to fire up the barbie. We usually host or attend some sort of backyard barbeque at least every other week during the summer. This leads me to the purpose of this post – to give you a few great ideas to use at your next backyard barbeque. I don’t know how many get-togethers I’ve gone to and been served a “typical” meal: hamburger, potato salad, baked beans, etc. Let’s think out of the box next time, shall we.

While your typical grilled hamburger might be satisfying once or twice during the summer, chances are you will be served one at least a dozen or more times, leaving your taste buds a bit bored. Try to spice things up a bit by incorporating seasonings, herbs, vegetables, or even dried fruit right into the patty before tossing it on the grill. One of my favorite burger recipes below is always a great hit when we host a party. A few of my guests have scoffed at the thought of dried fruit…until they tried it. And, the best part, you can leave those yucky looking catsup and mustard bottles in the fridge. Red leaf lettuce and a slice of juicy tomato is all that is needed to complement the complex flavors in this not your everyday burger.

Rock The Kasbah Burgers


2 lb. ground beef
2 2.25 oz. bags Pine Nuts
1/2 cup golden raisins
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon coriander
1 teaspoon salt
1/2 teaspoon pepper
4 garlic cloves, minced
1/4 cups chopped fresh cilantro

Place all ingredients in large bowl and mix by hand until well combined. Shape mixture into 8 large patties and grill approximately 4 minutes per side over high heat until done. Top burgers with red leaf lettuce and tomato and serve on Kaiser buns.


This recipe serves 8 people, but you can reduce or increase it as needed depending on the size of your gathering. I hope you enjoy it! Feel free to send me your reviews and any of your home entertaining questions to christine@party-sense.com.
.