Tag cooking parties

Plan Your Fourth of July Holiday Cooking Party

Summer always goes by way too fast. It is hard to believe the 4th of July is sneaking up already! However, it’s not too late to plan a great party that is in everyone’s budget. In a down economy, cheap thrills are the name of the game so what’s better than getting together with your friends to cook a delicious meal? Here are some great suggestions for a successful Fourth of July party:

Decorations:
No need for all the traditional kitschy decorations. Keep it simple and fun!

  • Wind a strand of white, red, or blue Christmas lights (or find inexpensive, outdoor lights at your local home store), around table legs or clip to the table edge and cover with a table cloth. This adds a bit of elegance and flair to any late afternoon or evening festivity. Also try the lights under an umbrella, canopy, or wrapped around small trees.
  • For centerpieces, skip the messy table glitter and create a simple centerpiece of fake flowers or balloons attached to a weight with a short string. Make sure to feature red, white, and blue!
  • Saltwater taffy in a tall vase in the center of the table makes another fabulous centerpiece. It can also double as a prize should you have any fun games planned later on at the party.
  • Use food as decoration! With scrumptious items such as heirloom tomato and mozzarella cheese stacks, strawberry and blueberry fruit tarts, and colorful margaritas, the food can be a perfect patriotic touch. Also, be sure to satisfy everyone’s cravings for traditional backyard BBQ with American favorites like burgers, watermelon slices,
    homemade lemonade and ice cream.

Entertainment:
Sometimes the best parties have nothing to do with the food or the decorations but with how you spend your time. With fireworks being illegal, it may seem difficult to throw a successful Fourth of July party, but there are a ton of other games and activities that rival the excitement of fireworks!


Entertaining Tips:

Don’t get stressed if you haven’t hosted many parties before! Here are some tips for making any party, large or small, a successful one:

  • Spotlight your creations: Put your food on plain platters so that the food is the focus. Also, make sure that the garnish is edible and related to the food it is complimenting.
  • Don’t forget the drinks: Make sure the drinks you serve parallel the food it is accompanying. Use a light white wine for foods like Scallops and Mint Chutney. Pair red wine with dishes that have bolder flavors. Also, carry over the theme of the food into the drinks so that the entire meal flows seamlessly. A self-serve bar allows for a more relaxed atmosphere.
  • Let music set the mood – Keep music going throughout the party. Upbeat music is perfect for a lively party and don’t be afraid to carry the culinary theme over into your music selections.
  • Get help: For a large party, ask for help from children (yours or someone else’s) for setting the table or helping with dishes. It is also a great idea
    to have prep stations for each course and allow your friends to help with
    the cooking.
  • Give party favors: Take pictures and email copies to your guests the following day. At the end of an event, present your guests with a new wooden spoon or whisk as well as a clean copy of all of the recipes you used for the event. Better yet, our Sumptuous Small Plates deck makes for a class-act party gift. It includes 30 of our clients’ favorite recipes that we use over and over at events!

Parties That Cook has more fantastic party ideas and recipes to make the holiday memorable. Check out our website at www.PartiesThatCook.com and peruse the Cooking Parties section for original and thrilling cooking party ideas, and the Recipes section for more delicious recipes!

Contributed by guest blogger Leigh Hermansen

Cookbook Club: “Quick & Easy” Indian & Thai

Next week, we’ll be holding the December Parties That Cook Cookbook Club Luncheon, where we’ll dive into the recipes of Jean Georges Vongerichten and Mark Bittman’s Simple to Spectacular book.

We’ve been so busy with holiday cooking parties that we almost forgot to blog about last month’s “Quick & Easy” Indian & Thai Cookbook Club lunch! Since not everyone in the office is a fan of Indian food, we selected two books to cook with:

Quick & Easy Indian Cooking

by Madhur Jaffrey

Quick & Easy Thai: 70 Everyday Recipes

by Nancie McDermott

On the lunch menu were a whopping 11 dishes, plus Thai Iced Tea with Boba! Not only did we have our usual office crew participating, but also our Lead Chef Jill Klein joined us.

From the Indian book –

Cauliflower with Ginger, Garlic and Green Chiles – Rosie whipped up this vegetable side. It was an easy recipe to follow, but bland in flavor.
A Light, Cold Yogurt Soup – LeRoid concocted this creamy yogurt-based soup with cucumbers in it. We liked the lighness of the American-style yogurt he used that kept the soup a first course.
Lamb Vindaloo – Crissy found her recipe called for too much coconut milk and not enough reducing time. She halfed the milk and removed her lamb as the sauce reduced, so the meat would not be overcooked. It was a delicious hearty main course.
Tumeric Rice – Erin steamed up a tumeric spiced rice with whole cinnamon sticks. The rice came out bright yellow, but had a very light flavor perfect for eating with our curries.
Apples, Caramelized Cardamom with Pistachio Cream – Jill sauteed apples for this very spiced cardamom dessert topped with chopped pistachios instead of the cream. It was a “love it” or “hate it” dish, depending on how much you enjoy the flavor of cardamom.

From the Thai book –
Roasted Eggplant with Cilantro and Lime – Lauren roasted asian egglplants for this super simple garlicy, gingery, fish saucy, limey room temperature eggplant salad. We agreed it had all of the classic flavors of Thailand.
Paht Thai Noodles – Tanya stir-fried two versions of this classic noodle dish: one with chicken, one with just shrimp. We loved her version with shrimp only, which she says she made exactly to the recipe. She was overall very happy with the flavor that came out of this simple recipe.
Easy Salmon Cakes – Christina made these salmon fried patties. She found that the recipe needed a bit more egg to bind the cakes and came out a little bit salty. Overall a very easy recipe for a simple appetizer.
Yellow Curry Chicken with Potatoes – Bibby tackled a coconut milk-based thai curry with chicken and potatoes. She was happy with the flavors of the simple recipe, but was skeptical of the very watery texture, which drank more like a soup than a curry.
Panaeng Beef in Red Curry Peanut Sauce – Shanti served a show-stopping delicious platter of this peanut butter-based curry with steak and basil fresh from her garden. It was everyone’s favorite of the day. Then again, Shanti has vast experience cooking Thai food, so no one was surprised at this.
Sticky Rice with Mangoes – Michelene also lived in Southeast Asia for awhile and made this very traditional dessert. We noted that finding the right kind of sticky rice is key, since all Michelene could find at the Whole Foods was sushi rice, which didn’t have the same chewy texture and mouth-feel. The coconut milk sauce did come out splendidly and meshed perfectly with the ripe mango.