Hey Amy! » Entertaining

Party Shopping List

Amy — Thu, 03 Feb 2011 11:08:02 +0000

Only a few days remain before your TV room, den or living room becomes filled with football viewing mayhem. By now, I hope you have a good idea of what you are going to serve. If not, have a look at my hors d’oeuvres for some inspiration.

Depending on what kind of party you are having, your shopping list will vary slightly from this but I thought I would put this together so you have a reference when you head to the market Friday or Saturday.

ice
plates, napkins and decor
more ice
ingredients for your fabulous dishes
beer
tubs in which to put the beer
paper towels for the inevitable mess
trash bags
toothpicks for your meatballs (what you aren’t serving meatballs??)
another bag of ice
toilet tissue
Febreze for after everyone leaves

Always make sure you have plenty of ice and toilet tissue. Have a great party!

xo–me

Grown Up Finger Jell-o

Amy — Wed, 29 Dec 2010 12:35:46 +0000

I was a child when the finger Jell-o craze began. I recall every school party, Brownie event, and birthday sleepover had finger Jell-o. Some mom’s didn’t dissolve the Knox gelatin well so the bottom was super thick. I was a finger Jell-o snob I suppose because I would always ask for an adult to cut off the bottom when it was too thick. The striped multi-flavors were my favorite not only because they were delicious but I was always mesmerized by the layers of color.

Fast forward now to our adult life and I feel that finger Jell-o is missing somehow. I am single handedly making it my mission to reintroduce it into our world. I see it as a great addition to any casual affair, particularly when you add some vodka to the recipe as I have below. Everyone remembers the first time they had finger Jell-o. Putting it back in the mix at an adult gathering usually brings most people to reminisce about when they last had it, who made it for them and, quite frankly, at whom they threw it. I can think of a few people who tossed the Jell-o in more ways than one. Yet I digress. This dish is the perfect treat for those BYOB parties of New Year’s Eve. Or a great way to nurse your hangover the next day.

Ingredients:

3 pkg. Knox gelatin
4 3-oz. boxes Jell-o (any flavor)
3 c. boiling water
1 c. Vodka

Put Jell-o and Knox gelatin into a bowl. Add water and stir until dissolved (very well dissolved, see my complaint above). Add vodka. Pour into 9×13 inch pan. Cool in refrigerator. When firm, cut into squares (or use a cookie cutter to be creative and save the leftovers for yourself).

Make sure you let everyone know that vodka was included in the prep. I would hate for anyone to have a bad experience (I am sitting here recalling the Independence Day party I threw in the summer of 2001. Sigh.). Enjoy!

xo–me

Beer Fondue

Amy — Tue, 28 Dec 2010 12:31:09 +0000

I, like most of you, cannot believe the year is coming to a close. At this time, I sit and reflect on all the things I wish I had done but somehow refuse to see all the accomplishments I had made. Shame on me. One item on my list was to host a fondue party for my new NY friends and invite those who were willing to make the journey from the other coast. I didn’t get to it! I still have a few days to pull it together and I got to thinking about what fun an intimate New Year’s Eve party with a fondue gathering would make. For those considering this theme, make sure you have a cheese (recipe below), an oil, and a dessert (chocolate or marshmallow or chocolate/marshmallow never seem to disappoint). Chicken or beef is best to cook in the oil. Make sure to cut bite-sized pieces and have plenty of dips in which to dip the chicken and beef.

Ingredients:

2 12-oz. bottles of beer (pale lager)
4 tsp. Worcestershire sauce
1 large clove garlic, minced
1 tsp. dry mustard
1/2 tsp. paprika
4 c. grated Swiss
4 c. grated Gruyere
1 Tbsp. cornstarch
2 Tbsp. water
1 baguette, cut into 1 inch cubes
1 head broccoli, cut into small pieces
2 apples, sliced

In a large, heavy pot, combine beer, Worcestershire, garlic, mustard and paprika. Bring to a simmer over medium heat, then gradually add the cheeses and stir until melted. Stir the cornstarch into water. When smooth, add to fondue and stir vigorously until smooth. Do not boil. Transfer to a fondue pot set over a flame. Dip bread, broccoli and apples into mixture.

If the cheese begins to clump or separate, reheat and stir well until smooth again. Apples, marshmallows, strawberries, pound cake and just about anything you can think of is perfect for the dessert dip of chocolate/marshmallow.

Find sterno in the picnic aisle of your market or at your local camping store. Enjoy!

xo–me

Apple Orange Punch

Amy — Wed, 11 Aug 2010 11:30:43 +0000

I am busy unpacking (yes, still) and am discovering some treasures I had forgotten I owned, namely my punch bowl collection. To many of you, punch bowls are an entertaining tool of the past but I love them. I have three–two vintage and one modern–as well as a box of mix and match cups that I picked up in Philadelphia at a church rummage sale for a dollar. I suppose three doesn’t very well a collection make but I am just beginning! When I am entertaining, they make a lovely centerpiece of the drink area particularly if you fill it with a colorful punch. This recipe I share today is a lovely color for a muted decor. The bright orange is slightly toned down with the addition of the apple juice and lemonade. The flavor is divine.

Ingredients:

1-6 oz. can frozen concentrate orange juice
1-6 oz. can frozen concentrate lemonade
36 oz. apple juice
72 oz. ginger ale

Mix concentrates and apple juice in large punch bowl. Just before serving, stir in ginger ale. Make sure everything is very cold before assembly.

Aunt Barb always freezes some of the punch in a jell-o mold so she doesn’t dilute the punch but is able to keep it chilled throughout the evening. Enjoy!

xo–me

Slush Puppy

Amy — Sat, 12 Jun 2010 11:04:01 +0000

It’s a warm day outside and I got to missing my favorite pineapple lemonade from Speedy’s in Manhattan. It’s one of my all time favorite refreshing drinks (right after my Nany’s Orange/Lemonade). The slush puppy is another refreshing drink that is easy to make and looks festive in your hand. It’s also a great drink to offer your designated drivers at your summer parties.

Ingredients:

juice of 1 lemon or 1/2 pink grapefruit
1/2 shot of grenadine
ice
lemon peel
2-3 tsp. raspberry syrup
club soda
maraschino cherries to decorate

Pour the lemon juice and grenadine into a chilled tall glass with ice. Add the lemon peel, raspberry syrup, and club soda to taste. Dress with the cherries.

I have girlfriends who have used this recipe at kids parties. The children love the cherries and the bright look in a clear plastic glass. Enjoy!

xo–me

Caribbean Champagne

Amy — Fri, 11 Jun 2010 11:39:18 +0000

Am away on a very mini-vacation in Los Angeles and realized I need to start it off with a champagne beverage. I got to thinking of all the traditional ways we have champagne and realized I want something different. This recipe is a perfect way to begin my day as it has fruit and can be a lovely contribution to the breakfast category!

Ingredients:

1/2 white rum
1/2 shot creme de banane
chilled champagne
banana slices to make it pretty

Pour the rum and creme de banane into a chilled stemware. Fill with champagne. Stir gently to mix and dress with banana slices. Sip like the diva you are!

I am not a lush, I promise. But isn’t it great when you can begin your day any way you wish? Enjoy!

xo–me

Sparkling Diamond

Amy — Thu, 10 Jun 2010 10:56:49 +0000

Diamonds are a girl’s best friend so I think this is the whiskey drink I want to have this weekend when I am celebrating Lisa’s birthday! Yes, you all know by now I am gearing up for a jaunt west to celebrate my girl friend’s birthday. I wanted to highlight some of the best whiskey recipes I have experienced in her honor because she chooses whiskey…when she chooses to be a sparkling diamond.

Ingredients:

1/4 shot peppermint schnapps
1/4 shot white creme de cacao
1/4 shot Southern Comfort
1/4 shot lemon juice
crushed ice

Shake all the liquid ingredients over ice until frosted. Strain into a chilled shot glass and add a small spoonful of crushed ice. Toss it back!

Delicious treat to jump start your celebration. Or continue or end the celebration! Happy Birthday Lisa!

xo–me

French Kiss

Amy — Wed, 09 Jun 2010 10:47:13 +0000

I am continuing my march to the birthday weekend of my dear friend Lisa by highlighting beverage recipes made with her favorite–whiskey. Most think of whiskey with water, coke or perhaps served on the rocks but it actually can be mixed to be a sweet, sour or savory drink. Today’s recipe is in the sweet category. Shocking to you, I know. My love of sweets permeates everything! I also love this drink because it looks like a cosmo but packs a bit more of a punch.

Ingredients:

2 shots bourbon
1 shot apricot liqueur
2 tsp. grenadine
1 tsp. lemon juice
ice

Shake the ingredients vigorously over ice until well frosted. Strain into a chilled, sexy cocktail glass. Sip as if you were a Bond Girl!

Some say when you drink the french kiss, french kisses are close behind. I hope you are kissed by the one you love this weekend! Enjoy.

xo–me

Bruno

Amy — Tue, 08 Jun 2010 12:20:49 +0000

A dear friend is getting read to celebrate a milestone birthday. She is a fabulous woman who has a very enriched life. Some of those experiences that added to her enriched life were thanks to her dear friend Jack. And by Jack, I mean Mr. Daniels. She likes whiskey when she drinks so I thought these next few days I would share some delightful whiskey recipes as I prepare to travel west to celebrate Lisa!

Ingredients:

1 shot whiskey
1/2 shot red vermouth
1/2 shot creme de banane
ice
ginger ale
banana slices, to decorate

Stir the first three ingredients together and pour into a tumbler full of ice. Fill with ginger ale and dress with a few slices of banana. Enjoy!

It’s a delicious and refreshing beverage for grown ups. If you want to create the flavor without the liquor, I would add the liquid of a very rip banana to the ginger ale.

xo–me

Bacon and Cheese Paste on Cocktail Bread

Amy — Wed, 26 May 2010 10:16:57 +0000

I am enjoying trying recipes from my Calvert Party Encyclopedia. The recipes are mostly cocktails but they also have several hors d’oeuvres that are truly of the era. I tried this one over the weekend and it was quick, simple and very savory.

Ingredients:

1/2 lb. cheddar cheese
8 slices crispy bacon
2 small onions
1 tsp. dry mustard
2 tsp. mayo or Miracle Whip
sleeve of cocktail bread

Turn on oven broiler. Combine first five ingredients in a blender or food processor. Spread on individual pieces of bread. Toast under broiler until golden brown. Serve immediately.

I love this recipe because you can continue to make these treats throughout your cocktail party without much effort. Make 3x’s this recipe and keep the mixture in the refrigerator while you are entertaining. Slip away occasionally to spread and broil. Enjoy!

xo–me