Party Perfect
A signature drink (or two) gives a party sizzle, acts as a conversation starter and eases bar set-up. Here, Sour Cherry Gin and Sake Martinis are garnished with spicy homemade marshmallow and Bing cherries. Strawberry nectar waits for a pop of bubbly. Photo retouched by 3 Photographers.
With New Year’s Eve just a day away, I find myself, once again, scrambling for ideas for an impromptu gathering with friends out on the North Fork of Long Island. While the theme is low key and simple, I know we’ll want to add some special touches to help ring in 2011 with just a little sparkle. Here are a few last minute thoughts on upping the wow factor on your festivities.
1. Drink the good stuff first! Do you save the bubbly for midnight only to fall asleep by 12:30? You don’t have to break the bank to partake in bubbly goodness — early, late or all night. Try a Spanish Cava, a dry Prosecco (the sweet gives me a headache) and, by all means, don’t turn you nose up at the wonderful Lambrusco’s on the market. The good folks at Pasanella and Son Vintner’s in NYC search high and low for the most surprisingly delicious wines and they’re super helpful to boot. While possibly a bit pricier than my budget this year, the Recaredo Cava Brut Nature ($41.99) beats the pants off my old standby, Veuve Cliquot. Another perennial favorite is the Schramsberg Cremant 2005 ($38.99). I visited this Napa vineyard several years ago and fell in love. Five consecutive presidents can’t be wrong (well… about sparkling wine at least!!). The New York Times recommends the bone dry Anthos Bracchetto, a bargain at $19.99. For a bargain on the real deal, try the Champagne Moutard Grande Cuvee ($22.99). Sip a nice Bellenda Prosecco ($18.99) on its own or make up your own concoction.
Tea Forte sells a great cocktail mixology set ($20) that includes: 2 glass infusion chambers, 1 Tea Forte recipe booklet and 8 cocktail infusers. Their recipe for a Serenade Spritzer calls for lavender citrus tea-infused vodka (2 1/2 oz. vodka infused with one lavender citrus tea bag) 1 bottle of dry champagne and 1/2 oz. of simple syrup.
2. While I’m typically a big proponent of making it from scratch, there are times when you just want to throw it all together and make it great. For an elegant dinner that takes no time to prepare, pick up some gourmet lobster ravioli (Gourmet Garage in NYC makes a wonderful version packed with lobster meat). I melted 1 tbl. of butter and a 1/4 cup of olive oil in a skillet, sauteed 2 cloves of garlic for 2 minutes, added 8 oz. of chopped mushrooms, a 1/2 cup of chopped basil and parsley, one tbl. fresh lemon juice and a 1/2 cup of grated Romano cheese. I finished that off with 2 tbl. of butter and salt and pepper to tasted. It took less than 20 minutes to prepare and it was delish! This dish works well as an appetizer or main course.
3. For a quick but elegant hors d’oeuvre that will pair nicely with the champagne, roll out thawed pastry puff dough onto a lightly floured surface. Chop up a peeled and cored pear (or use a pear spread) and crumble about 2 oz. of blue cheese. Press the pears and cheese into the dough. Cut into 1 inch strips, working from both ends, twist the strips and transfer to a baking dish. In an oven preheated to 425°, bake the straws for 20 - 23 minutes. Serve in bunches in tall glasses along with olives and spiced nuts.
4. Keep dessert simple. Select some truffles from your favorite chocolatier or ask your local bakery to make some mini fruit tarts and eclairs (I love the minis from Georgia’s on the Upper West Side). The chocolate bark recipe I posted recently has made several appearances this holiday season to much acclaim.
Happy New Year. Here’s wishing you love, happiness and delicious food in 2011!!
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