New Year's Eve 2012: Jazz, Drinks, and Hors D'Oeuvres

New Year's Eve 2011 was a night longed to recapture throughout the entire year following it; the first party I threw on my own. So as New Year's Eve 2012 (and my birthday) rolled around again I was excited to celebrate in style and aimed to match or top last year's Moroccan fête. The Moroccan bug had bitten me hard last year. There was no turning back once I'd set the menu - full of tagines and salads. I waffled a lot over this year’s theme but finally decided on “Jazz” and opted to serve only appetizers. The idea carried through tremendously well.

This year's party was in my new apartment, which is luckily a lot bigger than my old place . Throughout the course of the night almost everyone that had been invited, plus guests of theirs showed up! My home felt full and joyous, never crowded and stuffy. Everyone brought sparkling wines, and their own beverages of choice. A few of my friends even brought a signature cocktail - the Wild Hibiscus Royale made with whole hibiscus flowers in syrup, rose water, mint and topped with sparkling wine. Floral and bubbly - just my style! As the jazz music improvised and played on a full and vibrant menu was served.... 

To start, I decided I had to have a homemade vegetable platter – done in my style. The ladies of my family always make their own vegetable platters for parties; why pay someone to breakdown and arrange raw produce? My way includes: celery and carrots (never baby carrots), red pepper (no need for gassy green or other colors), cucumber spears (better than crinkle cut rounds), green beans (a favorite of my Aunt Maureen’s vegetable tray), and finally cauliflower (a different splash of color than broccoli and one of my favorite things to eat everyday). The arrangement was done by alternating the green selections amid the rainbow of colors around a dish of homemade (but admittedly rather flavorless) yogurt and herb dip:

Next was creating a fruit platter I’d want to see served at a party. In general I avoid fruit salads when I’m out and about in the world. So much melon! Damn filler fruit! My guests deserved a mix of luscious fresh and dried (it is winter, after all) fruits. Blood oranges made an appearance last year in the romaine and orange flower water salad so they were in, along with navel oranges. Grapes, watermelon, blueberries and strawberries are always party pleasers so they joined, too. Then I happily found cherries at Fairway so they made the cut and for dried fruit I chose apricots and cranberries. In all, it was the most colorful platter on the table:

For the main appetizers I went with a mix of hot and room temperature choices to make for easy timing throughout the evening. Last year’s planning happened quickly and organically way ahead of December 31st thanks to Paula Wolfert’s wonderful tome on Moroccan cuisine. Literally a few days before this year’s party I found myself scrambling for hors d’oeuvre ideas I could easily make without too much preparation. I hit the cookbooks hard and came out with a stellar mix of recipes from some of my go-to cookbook authors and a few creations of my own.

Cheryl Sternman Rule’s Ripe became one of my favorite cookbooks in the time it took me to get home on the 6 train from the IACP Book and Blog Festival this past April. I’d made her Watercress Butter over the summer and saw it spread on water crackers and being gobbled down by my guests. My predictions were spot on and full mouths questioned “mmm, what is this!?” The garlic and lemon laden appetizer was a total pleaser.

FIAF’s Bastille Day Celebration and 9 Steps to Perfection!

For the third year in a row I honored French National Day by celebrating on 60th Street with FIAF and friends. It wasn’t until last week that I realized I had yet to write a true post about the festival. So this year I’m going to tell you a bit more about a great event, how I celebrate, and hopefully entice you to mark your calendar’s and plan to get to Manhattan for next year’s fête (which according to my estimations should fall exactly on July 14th!).

My friends and I start the day with breakfast and bubbly. Since the festival starts at noon it’s a good idea to have a relaxing morning complete with a filling French-inspired meal and some proper champagne. Egg and cheese crêpes are always a favorite. Though I’ve yet to make them for Bastille day oeufs en cocotte served with a crusty baguette for dipping would be another great choice. If you’re not feeling up to cooking or if you apartment is too sweltering to bear in the city summer (often me) head to any of the city’s pastry shop/cafés- one of the many Le Pain Quotidien will do or get more authentic at MacarOn Café, Dominique Ansel Bakery or La Maison du Macaron. After you’ve had your fill and are feeling a bit light and giggly from the champagne make your way to East 60th Street between Fifth and Lexington Avenues.

There are a number of things you should make sure to do during your time at the Bastille Day Fête:

First: Stop to smell the roses at Ode à la Rose.

You might pick up a small bouquet to bring home, too.

 

Second: Eat as many macarons as necessary.

Don’t miss MacarOn Café’s special Bastille Day macaron.

Consider picking up a box from Fiancier, Francois Payard and MadMac. You will be craving these once your wine buzz and initial sugar high die down.

On the Ninth day of Christmas... Serving & Entertaining

My future kitchen is something I fantasize about on a daily basis. To build up the collection of all the plates, cups, special bowls, little spoons, big dinner platters and cloth napkins that create one's own entertaining larder it requires time and care. Favorite pieces end up having a bit of a story or a special person behind them. For example, I have plastic measuring spoons by Tupperware that my parents have had for as long as I can remember. When I moved out on my own I negotiated taking them with me and look at them with a little smile every time. If you have things you want to share with someone special, the holidays are a great time to make your gift giving more memorable. Here are some suggestions of dishes and things I love for both entertaining and everyday use. (Yes there is a lot of Fishs Eddy represented- don't worry you can order from them online!)

Platters. I grew up in a home with about 6 different platters. Some thin, some thick, some blue, some white and on. From this I've developed the outlook that one can never really have too many platters. They're perfect for serving up dinner all on one dish, all your meats and pieces or for breads and corn on the cob but they also come in handy as plates for meals that require more surface area than the average plate provides- like when enjoying whole lobsters. Just before Thanksgiving I was poking around Fishs Eddy and found a nice 13" platter for about $3 and scooped it up. A platter is always a good gift- make it a special one.


Cake Stands. There's something sort of romantic about a cake stand. Makes me think of the 1950s and a wife having a yellow cake frosted with chocolate icing out on the kitchen table. They do their intended purpose well but also function to display other treats, prop up trays or hold glasses on a drink table or next to a punch bowl. Some with domed lids even can become a punch bowl! A lovely gift for your favorite baker or party host. Fishs Eddy has colorful and unique stands. 

Small Prep Bowls. We learned back in February how helpful mise en place is from Kelsey Nixon. Having prep bowls around contributes greatly to having an effective mise en place set up. These fun colorful "nut bowls" from Fishs Eddy are great for your spices, chopped garlic and herbs and those tablespoons of oils, juices and vinegars.   When I was studying in Paris I found little bowls just like this that were silicone, I use them every time I cook. I also have a variety of HIC and Pyrex ramekins I use for prep. These are a nice add on to the gift of a cookbook or that KitchenAid stand mixer.

Pitchers & Carafes. A few years ago my brother gave my mom a pitcher with margarita glasses. I'm smitten with the idea of big pitchers of margaritas, sangria, lemonade, iced tea and even water. When space allows I plan to always have a gorgeous glass pitcher like this one in my fridge filled with something refreshing. I also love carafes like those used in restaurants world wide, and will keep one or two with water in the refrigerator also. Think of this for the eternal summer entertainer.

Good Crystal Wine Glasses. At the New York City Wine & Food Festival you are given a wine glass on a lanyard holder to go around tasting all the many wines and liquors being offered. Last year when I attended the glass was a Waterford Marquis wine glass. These are extremely lightweight and graciously inexpensive. Score a set of 8  for only $50 for someone who is just starting out their wine glass collection. 


Cheese Board. For friends who love to entertain, for fromage loving Francophiles and for those who never wine without their cheese, a cheese board is a gift they will  use again and again. I think this Brooklyn Slate Cheese Board is quite chic and if you are in the NYC area it is also locally sourced. The Brooklyn Slate boards come with chalk to write directly on the board the types of cheese presented. If you want to make a cheese board even more useful to someone just beginning to build up their kitchen go for a Boos Cutting Board like this one from Williams-Sonoma which you can have monogrammed. Pair the Boos board with conditioning mineral oil and a set of cheese markers (love these cute fork tine markers). 

Old-Fashioned Ice Cream Dishes with Sundae Spoons. Shopping last year with my mom at Bowery Kitchen she picked up a metal sundae dish to keep special at her house for when my niece (her granddaughter) came over and wanted a sweet cold treat. After watching It's A Wonderful Life this year I was reminded of these style dishes when George gives Mary her chocolate ice cream sprinkled with coconut ("Don't you know where coconuts come from? From Tahiti"). I think they add a nice flair to a little post dinner snack, perfect year round. Here are glass dishes and long handled spoons you can buy both per piece. Pair with maraschino cherries and homemade sprinkles. 


Tagine. Sometime this year I became properly enchanted with the idea of Morocco. Maybe it was when the Real Housewives of NYC went or from reading Big Girls Small Kitchen's blog. I also always keep that image from the remake of Sabrina in my mind when Julia Ormond and Harrison Ford go out for Moroccan in New York and eat with their hands. This attraction  lead me to decide to throw a Moroccan New Year's Eve party this year and to get Paula Wolfert's definitive book The Food of Morocco. The signature cookware/serving ware that goes with a Moroccan affinity is the tagine. I like this one from Clay Coyote for stovetop cooking and available in bright colors for serving. The book and tagine together would make for a fun exotic gift for someone looking to try new flavors and new ways of cooking. Get some harissa paste and preserved lemons to go with it. 


Padma's teapot. A while back Padma tweeted she'd be selling her teapots and things on HSN so I decided to check out what she was offering. What I found were these stunning glass teapots with blooming teas to brew within. These would make quite the entrance on your tea time or after dinner table. Totally perfect for the serious tea drinkers in your life (don't we all have a number of them?). I like the Aladdin Jewel Teapot but she has others on the HSN site as well. 


So these are nine things I think would make for welcome additions to any home fond of entertaining. I know we are now into Hanukkah and coming right up on Christmas so if you love these ideas but won't receive them in time for the holidays wrap up a photo of the item and then have it delivered to the recipients house.