Tag recipes

Tips for the Savvy Party Hostess

Bailout blues getting you down? Skip the trip to that new fancy restaurant. Save your dough and throw a fabulous party at home instead!

Parties That Cook’s 10 Great Money Saving Tips for the Savvy Party Hostess:

1. Involve your guests in the cooking! The more involved your guests are at the party, the more fun and memories they’ll create. As we all know, the party always ends up in kitchen, so forget the caterer and throw a party in the kitchen, where your guests cook up the night’s menu determined by you.

2. Celebrate with a festive cocktail and appetizer party instead of a sit-down dinner. Sticking to light fare is not only cheaper, but creates a lighter, casual party atmosphere versus a stuffy sit-down. Set up appetizers on a buffet instead of paying for servers to pass the appetizers.

3. Buy your ingredients at your local Farmer’s Market, where costs are often less and the ingredients are very fresh, in-season and plentiful.

4. Buy staples in the bulk section. When buying staple items like spices, nuts, dried fruit, dried mushrooms, and grains, head for the bulk section of your local market. You can buy exactly how much you need and you also often find fresher ingredients because they have a shorter shelf life.

5. Hire your kids to do the serving and clean up. Kids love to be involved and (depending on age) can be entrusted with non-cooking responsibilities like folding napkins, setting place cards or arranging flowers. If you don’t have kids, hire a student at a local culinary school to cater the party.

6. Serve a few high-end dishes starring seafoods or meats, but off-set costs with a few less costly dishes that go a long way. A low-cost dip appetizer like Sweet Pea Dip with Crispy Pita Chips is an example of a filling dish that is inexpensive to make.

7. Serve beer, wine, sodas and then just one festive holiday specialty drink versus hosting a full bar.

8. Consider a lunch or brunch. Caterers often offer discounts for daytime events, so a seasonal luncheon or a brunch could be much more affordable than an evening event.

9. Invite guests to bring their favorite cookies to serve as a dessert buffet, instead of purchasing desserts. Or, if you are having your party catered, bake a homemade dessert a day in advance and skip a full-blown dessert course. Here are a few dessert recipes to try.

10. Co-host the party with neighbors. Not only does this help limit your expenses, but it is a great way to get to know the folks next door. With the way the housing market is looking – you will probably be next door neighbors for many years to come!

Need more help? Count on Parties That Cook to set up a fabulous in-home cooking party bash! Book your party now through October 31st, 2008, and receive $200 off! We’ll bring the party to you, so you don’t have to lift a finger!

The Bon Appétit Top 100

cookbook clubAt this month’s meeting of the Cookbook Club, we agreed on a test drive of the Bon Appétit Top 100 Dishes, an enticing feature of Bon Appétit’s sleek, newly revamped website. According to Editor-in-chief Barbara Fairchild, the Top 100 will be an ever-evolving collection of the season’s best recipes as deemed the epicurean authorities.

As avid worshipers of pretty much any type of Top 100 list (Movies, Influential People, Blogs), it was not a hard sell around the office.

To start, we flocked around a platter of Chipotle Deviled Eggs, befitting of the post July 4th heatwave we’ve been experiencing here in the Bay Area. Christina showed off mad piping skills with her perky yolks. As assumed with deviled eggs, the recipe turns out very spicy, so adjust to taste!

The Fresh Salmon Salad with Chickpeas and Tomatoes was delicious served warm (also recommended at room temperature). Crissy revised the recipe to include pitted olives to avoid any awkward spitting at the table. There was also quite a bit of salmon for the amount of salad, so it would be best served as the main course.

There were no leftovers of the Arugula and Bacon Quiche, which had a flaky shortening crust and savory filling. The rich cream, egg and Gruyère mellowed out the spicy arugula making for a perfectly balanced bite. Lauren is against tedious trimming of leaves, so she opted for baby arugula and left the tender stems on.

For the main course, we picked out the Barbecued Beef Ribs with Molasses-Bourbon Sauce. The sauce was indeed finger-licking good, and highly recommended. Unfortunately, Bibby’s grill was having its own independence day and not up to the task of 3 hours of slow cooking, so the oven picked up the slack. While short ribs or full beef ribs were suggested, we’d opt next time for the short ribs, which we suspect would have come out perfectly tender on the grill.

A classic American Creamy Potato Salad with Lemon and Fresh Herbs rounded out our meal. Rosie fought her healthy eating conscience and used real mayonnaise for the dish, a decision the rest of us applauded her for. Sans green onions, the salad was also breath-friendly.

Erin, having recently become an amateur wedding cake baker, asked to digress from the Top 100, and instead tried out the Lemon Wedding Cake with Blackberry Sauce recipe from Bon Appétit’s cookbook. The tri-level domed white bombshell had decadent pound cake-like layers and cream cheese frosting. We fell more and more in love with every bite!

In typical Parties That Cook fashion, we kicked things up a notch with a few extras like an Arugula Steak Salad and a Fresh Meyer Lemon Curd Cheesecake. We invited over a few of our hard-working chefs for the fabulous lunch feast and to chat about the Bachelorette finale (we’re still in shock). Just another day at the office!