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Party Planning Tips From Expert Mark Addison

July 10, 2012 6:30 AM

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Cocktails

Entertaining and design expert Mark Addison visits The Couch to show you how to plan your summer shindig around a theme. Below find some of the recipes for food and drinks to make your fling a fan favorite. For more tips from Mark, follow the link at the bottom of the page.

See More: NYC’s 5 Best Summertime Cocktails | The 5 Best NYC Bars To Entertain Guests

Poison Apple Martini – Snow White

Serve in a champagne flute

Ingredients:

  • 2 oz Smirnoff apple vodka
  • 2 oz Sparkling Apple Cider
  • 2 oz fresh pressed Apple Juice
  • Splash of grenadine
  • Candied ginger for garnish

Method:

  1. In a large cocktail shaker, combine apple vodka and apple juice. Shake well.
  2. Fill an eye dropper with grenadine and set off to the side with a bowl of candied ginger.
  3. Strain the contents of the cocktail shaker into a champagne flute, top off with sparkling apple cider, add three drops of grenadine to the cocktail from the eye dropper and garnish with a piece of candied ginger.

Stroke of Midnight – Cinderella

Serve in a martini glass

Ingredients:

  • 1 ½ oz Smirnoff vodka
  • ¾ oz Kahlua coffee liqueur
  • ¼ oz crème de cacao
  • 1 oz cold Nespresso espresso

Method:

  1. Pour the vodka, Kahlua, crème de cacao, and espresso into a cocktail shaker with ice
  2. Shake well
  3. Strain into a chilled wine glass

Sleeping Potion – Sleeping Beauty

Serve in an all purpose glass

Ingredients:

  • 2 oz Smirnoff Raspberry vodka
  • 1 oz lime juice
  • 1 oz fresh squeezed orange juice
  • 1 orange curl
  • 2 oz Soda Water

Method:

  1. Pour the vodka and lime juice into a shaker with ice
  2. Shake well and serve on the rocks
  3. Using a eye dropper, squeeze fresh squeezed orange juice from an apothecary jar into the vodka and lime juice for color and taste.
  4. Garnish with an orange curl.


Princess and the Pea Soup – The Princess and the Pea

Ingredients:

  • 1 tablespoon unsalted butter
  • 1 cups chopped leeks, which and light green parts (2 leeks)
  • ½ cup chopped yellow onion
  • 2 cups chicken stock, preferably homemade
  • 2 ½ cups freshly shelled peas
  • 1/3 cup chopped fresh mint leaves, loosely packed
  • 1 teaspoons freshly ground black pepper
  • ¼ cup creme fraiche
  • ¼ cup chopped chives
  • Prosciutto Bacon

Method:

  1. Heat the butter in a large saucepan, add the leeks and onion and cook over medium-low heat for 5-10 minutes, until the onion is tender
  2. Add the chicken stock, increase the heat to high, and bring to a boil.
  3. Add the peas and cook for 3-5 minutes, until the peas are tender (frozen peas will take only 3 minutes)
  4. Take off the heat, add the mint and pepper
  5. Puree the soup in batches: place one cup of soup in a blender, place the lid on top and puree on low speed.
  6. With the blender still funning, open the vent hole in the lid and slowly add more soup until the blender is 3/4 full. Pour the soup into a large bowl and repeat until all the soup is pureed
  7. Whisk in the crème fraiche and chives and taste for seasoning
  8. Spoon pea soup into shot glasses and garnish with a dollop of crème fraiche and prosciutto bacon

Jack’s White Bean Dip – Jack and the Beanstalk

Ingredients:

  • 1 pound cooked cannelloni beans, drained and rinsed
  • 2 cloves garlic
  • 2 tablespoons fresh lemon juice
  • 1/3 cup olive oil, plus 4 tablespoons
  • Salt
  • Freshly ground black pepper
  • 12 slices of Pepperidge Farm Thin Sliced White and Wheat Bread
  • 1 teaspoon fresh oregano
  • Crown shaped cookie cutter

Method:

  1. Preheat the oven to 400 degrees Fahrenheit
  2. Cut each piece of bread into pieces with a crown shaped cookie cutter
  3. Arrange the crown shaped bread on a large baking sheet
  4. Pour the remaining oil over the pitas
  5. Toss and spread out the wedges evenly
  6. Sprinkle with oregano, salt and pepper
  7. Bake for 8-12 minutes or until tasted and golden in color
  8. Serve the pita toasts warm or at room temperature alongside the bean puree
  9. Place the beans, garlic, lemon juice, and 1/3 cup olive oil in the work bowl of a food processor
  10. Pulse until the mixture is coarsely chopped
  11. Season with salt and pepper, to taste
  12. Transfer the bean puree into a small bowl

Beauty and the Beets Salad – Beauty and the Beast

Ingredients:

  • 4 medium grilled beets, scrubbed, trimmed and cut in half
  • 1/3 cup candied pecans
  • 3 tablespoons maple syrup
  • 1 (10 oz) package mixed baby salad greens
  • 1/2 cup fresh squeezed orange juice
  • 1/4 cup balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 2 oz goat cheese, 1 medallian for each serving

Method:

  1. Place beets onto the grill with a bit of olive oil until tender. Let cool, then cut into cubes.
  2. In a small bowl, whisk together the orange juice, champagne vinegar and olive oil to make the dressing.
  3. Place in a large helping of baby greens on each serving dish or bowl, divide candied pecans equally and sprinkle over the greens. Place equal amounts of beets over the green, and top with medallians of goat cheese.
  4. Drizzle each plate with some of the dressing.

Gingerbread Trifle with Sugar Candies – Hansel and Gretel

Ingredients:

  • Gingerbread cake
  • Fresh whipped cream with a hint of Chambord
  • Fresh Blackberries
  • Push Pop containers
  • Candied Ginger

Method:

  1. Using circular cookie cutters, cut the gingerbread into small circles a bit smaller than the mouth of the push pop container. Using the push pop containers, layer the gingerbread cake, blackberries and whipped cream alternating each layer.
  2. Top off each trifle with whipped cream and garnish with candied ginger and fresh blackberries.

Lady Slippers – Cinderella

Ingredients:

  • Lady Fingers
  • White Chocolate Candy Melts
  • Fresh Raspberries
  • Pearl Luster Dust
  • Fresh whipped Cream
  • Pearl sugar pieces

Method:

  1. Melt the chocolate candy melts in a double boiler or chocolate melter until it is smooth
  2. Dip the flat end of the raspberry into the melted chocolate and apply it to the underside of the lady finger at one end.
  3. Once chocolate is hardened, turn the lady finger over and pipe a small amount of whipped cream on the opposite end of the lady finger from the raspberry.
  4. Dust with a small amount of pearl luster dust and garnish with fresh whipped cream with pearl sugar pieces.

Sweet and Savory Nuts – Hansel and Gretel

For Rosemary Spiced Pecans:

Ingredients:

  • Vegetable Oil
  • 6 cups whole unsalted pecans
  • 1/3 cup pure maple syrup
  • ¼ cup light brown sugar, lightly packed
  • 3 tablespoons freshly squeezed orange juice
  • 2 tablespoons ground chipotle powder (or another spice like ancho chili pepper or Spanish paprika)
  • 4 tablespoons minced fresh rosemary leaves, divided
  • Kosher Salt

Method:

  1. Preheat the oven to 350 degrees Fahrenheit
  2. Brush a sheet pan generously with vegetable oil, or cover with parchment paper.
  3. In a large bowl, add the nuts.
  4. In another small bowl, combine 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder (or other spice) and mix well.
  5. Pour the mixture into the nuts and toss well.
  6. Add the chopped rosemary and 2 teaspoons of salt and toss again.
  7. Spread the nuts in one layer on the baking pan. Roast the nuts for 25 minutes, stirring twice with a large spatula, until the nuts are glazed and golden brown.
  8. Remove from the oven and sprinkle with 2 more teaspoons of salt and remaining 2 tablespoons of rosemary
  9. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or completely cool in an airtight storage containers at room temperature.

For Vanilla Lavender Cashews:Ingredients:

  • Vegetable Oil
  • 6 cups whole unsalted roasted cashews
  • ¼ cup lightly brown sugar, lightly packed
  • 1/3 cup honey
  • 3 tablespoons ground vanilla beans
  • 4 tablespoons minced fresh lavender, divided

Method:

  1. Preheat the oven to 350 degrees Fahrenheit
  2. Brush a sheet pan generously with vegetable oil, or cover with parchment paper.
  3. In a large bowl, add the nuts.
  4. In another small bowl, combine 2 tablespoons of vegetable oil, the brown sugar, honey, and ground vanilla and mix well.
  5. Pour the mixture into the nuts and toss well.
  6. Add the chopped lavender and toss again.
  7. Spread the nuts in one layer on the baking pan. Roast the nuts for 25 minutes, stirring twice with a large spatula, until the nuts are glazed and golden brown.
  8. Remove from the oven and sprinkle with remaining 2 tablespoons of lavender
  9. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning, add salt if needed. Serve warm or completely cool in an airtight storage containers at room temperature.

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For more entertaining tips from Mark, check out his website.

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