Tag parties that cook

The Secret to Surviving (and Spiking) the Office Holiday Party

1 comment By The Kitchen Whisperer Filed in Entertaining, General, Menus & Recipes Tagged with , , , , , , , , , , , , , , , , November 30th, 2010 @ 2:59 pm

It’s December, and you know what that means: decorated trees, holiday lights, and so many sweets you actually start to crave vegetables. There is another nearly inevitable event to expect in December –the Office Holiday Party. (Cue intense, high-pitched music). While some people may live for these events (Ahem, Parties That Cook team members who shall remain nameless), others might feel a bit uneasy about interacting with coworkers after work.

For those of you in the second group –heck, even for those who work from home –you’re in luck! Alcohol-infused treats are becoming increasingly popular these days. Not to worry, 60-75 percent of the alcohol is lost when the alcohol is stirred into the batter. And supposedly, depending on the baking time, only 25 percent of the alcohol remains after baking. I know some of you out there are a little bummed by those facts! Still, spiking your baked goods and other sweets with alcohol adds another dimension to the flavor, and puts a nice twist on the usual holiday goodies (without making the room spin).

A couple of years ago, the hip thing to drink was any cocktail made to mimic dessert. With the recently published Krystina Castella and Terry Lee Stone’s Booze Cakes and Lucy Baker’s The Boozy Baker, it is clear that the roles have been flipped. Desserts are not invading your drink as prominently as in previous years, but now alcohol is invading… pretty much everything.

Enter, Tipsy Truffles, Humphry Slocombe ice cream, and the rising star The Baking Lab. Located in Las Vegas, Tipsy Truffles is a family owned business that focuses on Tipsy Truffle Cakes and Tipsy Truffle Drops (meant for dissolving into drinks like hot chocolate). San Francisco’s Humphry Slocombe might just have a cult following for its Jesus Juice (Sorbet of Red Wine and Coke) and Secret Breakfast (Bourbon and Corn Flakes) flavors. In Chicago, you select the alcohol, and The Baking Lab’s Labettes get to work on creating the perfect dessert.  Rebecca Denton and her Labettes cater events and can even pass around their baked goods for you (might as well just bring them to the party, too)!

Now you are armed and ready for your holiday office party with a new weapon of choice. Show up with any of the items mentioned in this blog and you’re sure to be a smash(ed) hit! To check out some Holiday Parties that are guaranteed to be blast -with or without the alcohol -go to the Parties That Cook Cooking Parties page! Desserts like our Spicy Gingerbread Cakes with Warm Brandy Sauce and Mexican Chocolate Pudding with Kahlua Caramel Sauce keep Parties That Cook a step ahead of the next big thing.

Getaway from the Cold with Moroccan Bisteeya Baskets

0 comments By The Kitchen Whisperer Filed in Menus & Recipes Tagged with , , , , , , March 25th, 2010 @ 10:37 am

Last week, San Franciscans thanked their lucky stars they live in California.  This week, we join Seattlites and Chicagoans with cold, rainy weather so we decided to post a recipe that will help us all warm up and take a break from the cold.  Escape to Morocco without leaving the comfort of your home with our Moroccan Bisteeya Baskets Filled with Chicken, Raisins & Cinnamon Recipe.

Imagine yourself in the Red City as you sink your teeth into these savory & sweet phyllo dough pies with bite-sized servings of juicy chicken, exotically spiced with saffron, turmeric, ginger, cinnamon and cumin.  The blend of spices will whisk you away to the wonderful spice markets in Marrakech.

Ingredients:

Chicken Filling:
2 Tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1/4 teaspoon saffron threads
1/2 teaspoon turmeric
1 Tablespoon fresh ginger, grated
1 1/2 teaspoons cinnamon
1/2 teaspoon cumin seeds, toasted and ground
2 teaspoons kosher salt
1/2 teaspoon ground pepper
2 pounds boneless chicken thighs, shredded in a food processor
3/4 cup golden raisins, chopped
3 eggs, beaten
1/2 cup slivered almonds, lightly toasted and chopped
1/3 cup flat leaf parsley, chopped
1/4 cup cilantro, chopped

Topping:
2 teaspoons ground cinnamon
1/4 cup powdered sugar

Baskets:
6 sheets of phyllo dough (1/3 pound)
1 sticks unsalted butter, melted

Methods/Steps:
Preheat oven to 375ºF.

Filling: Melt butter in large sauté pan. Add chopped onion. Cook on medium heat until begin to brown, about 5 minutes. Add garlic, saffron, turmeric, ginger, cinnamon, cumin, salt and pepper and cook 1 more minute.  Add chicken and cook over low heat until cooked through, about 5 minutes. Add chopped raisins and then slowly add the beaten eggs, stirring constantly until set, about 2-3 minutes. Mixture looks curdled. Transfer the filling to a bowl to cool. Stir in almonds and the chopped parsley and cilantro.

Topping: Combine cinnamon and powdered sugar. Set aside.

Make Baskets: Place 1 sheet phyllo on dry surface.  Keep remaining dough moist with damp towel. Brush with melted butter. Top with second sheet, brush with butter. Finish with third sheet, brush with butter.  Cut out a 3-inch circle.  Sprinkle circle with the cinnamon sugar topping.  Transfer the circle in a mini muffin tin. Once a muffin tin is full, transfer to the oven and bake for 10 minutes or until golden.  Remove from the oven and fill each cup with chicken filling and return to the oven for 2 more minutes to heat through.

Serve: Sprinkle with more cinnamon topping and garnish with a cilantro sprig and serve while hot.  Makes 30.

Recipe created by Parties That Cook® www.PartiesThatCook.com

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