All Things For All Parties

Festive Holiday Cocktails

You better watch out, you better not cry...Santa Claus is coming to town.  The holidays are in full swing so get in the spririt and serve up one of these festive holiday cocktails at your next Holiday Party. Yummy!!

Eggnog Martini

• 1 cup sugar
• 1/4 cup cornstarch
• 1 teaspoon ground nutmeg
• 1 teaspoon pumpkin-pie spice, plus more for garnish
• 8 cups whole milk
• 6 large egg yolks
• 3 cups brandy

1.Set a large fine-mesh sieve over a large bowl. Place bottom of bowl in an ice bath; set aside. Off heat, in a medium saucepan, whisk together sugar, cornstarch, nutmeg, and pumpkin-pie spice. Gradually whisk in 4 cups milk, taking care to incorporate the cornstarch. Whisk in egg yolks.
2.Whisking constantly, cook over medium heat until the first large bubble sputters, 10 to 12 minutes. Reduce heat to low; cook, whisking constantly, 1 minute more. Remove from heat; immediately pour through sieve into bowl. Stir in remaining 4 cups milk. Let cool completely in bowl still set in ice bath.
3.Just before serving, stir in brandy, and ladle into glasses; garnish with pumpkin-pie spice.

 

Candy Cane Cocktail

• 1 candy cane, crushed, for garnish
• 2 ounces strawberry vodka
• 4 dashes white creme de menthe
• 2 1/2 ounces cranberry juice
• Ice cubes

 

1. Place crushed candy canes on a small plate or saucer. Wet the outside rim of a chilled martini glass with water. Holding the glass by the stem, rotate the rim to coat with candy.
2. In a cocktail shaker, combine vodka, creme de menthe, cranberry juice, and ice; shake until well combined. Strain into prepared glass; serve immediately.  Makes 1 cocktail.

Gingerbread Apple Crisp

• 1 oz Monin gingerbread syrup
• 2 oz Bacardi Big Apple rum
• 2 oz apple juice
• splash of lemon juice

Place 1/2 cup of simple syrup and 4 tablespoons of graham cracker crumbs on separate plates. Dip outside rim of martini glass into simple syrup, then into graham cracker crumbs several times to ensure coverage. Set aside. In a cocktail shaker, combine rum, gingerbread syrup, apple juice and lemon juice. Shake with ice in a cocktail shaker and strain into rimmed martini glass. Garnish with red apple slice.

 

Cranberry Cocktails

• Makes 4
• 2 cups fresh or thawed frozen cranberries
• 1 cup pure maple syrup
• 2 cups dry red wine, such as Pinot Noir
• 1/2 cup packed light-brown sugar
• 1 vanilla bean, split, seeds scraped
• Thin strips of zest from 1/2 lemon
• 2 teaspoons pink peppercorns, crushed
• Pinch of coarse salt
• 2/3 cup granulated sugar
• 2 cups seltzer

1.Preheat oven to 350 degrees. Put cranberries into a large, high-sided skillet; set aside. Bring syrup, wine, brown sugar, vanilla bean and seeds, lemon zest, peppercorns, and salt to a boil in a medium saucepan, whisking occasionally.
2.Pour over cranberries. Cover tightly with foil, and bake until cranberries are soft but have not burst, about 10 minutes. Using a slotted spoon, transfer cranberries to a bowl; cover with 1 cup cooking liquid. Let cool completely.
3.Bring 1/2 cup cooking liquid and the granulated sugar to a boil in a small saucepan, whisking until sugar has dissolved. Reduce heat to low; simmer until liquid has reduced and barely coats the back of a spoon, about 6 minutes. Pour through a fine sieve into a medium bowl; let cool completely. Syrup can be refrigerated in an airtight container until ready to use, up to 3 days.
4.Reserve 40 cranberries. Puree remaining cranberries and liquid in a blender.
5.To serve, place 10 reserved cranberries on each of 4 decorative skewers. Pour 1/4 cup puree and 1/4 cup syrup into each of four 12-ounce glasses; stir to combine. Add skewers, and fill glasses with ice. Top with seltzer, and serve.

Chambord Holiday Gift Set

If you're wondering what to get that hip host - how about this year’s Chambord Holiday Gift Set?!

The gift set comes with a 375ml bottle of Chambord Black Raspberry Liqueur, 2 pretty flute glasses, and a Holiday Tips Booklet filled with Peacock-themed decorating ideas by Hip Hostess, Jenn Sbranti plus delicious recipes from Chambord like the “Pomegranate Sparkle” and “French Polynesian“.  I absolutely love the color scheme - it really does work for all of the holidays.

Check out the sneak peek of what's inside...

Congrats, Jennifer - You are heading to the Big League!!
 

 

Holiday Trivia

This fun holiday trivia arrived in my inbox today via LA party planning goddess Marley Majcher so I thought it would be fun to share it with you. (Thanks, Marley)

Did you know...
 
* Christmas caroling began as an old English custom called Wassailing--wishing neighbors a long and healthy life.
 
* "Rudolph" (the red-nosed reindeer) was created by Montgomery Ward in the late 1930's for a holiday promotion.
 
* Christmas became a national U.S. holiday in 1870 and the first state to officially recognize it was Alabama.
 
* "Jingle Bells" was first written for Thanksgiving but later became one of the most popular Christmas songs.
 
* The poinsettia plant was brought into the United States from Mexico by Joel Poinsett in the early 1800's.
 
* Santa Clause gets his origins from St. Nicholas a generous man from the 4th Century A.D. who helped children and the poor and often threw gifts through children's windows to make them happy. The story was brought to America by Dutch immigrants who called the man "Sinter Klaas."

* "It's a Wonderful Life" appears on television more than any other holiday film.

It's My Party: A to Zebra Celebration

  

Today’s Party feature looks like so much fun! It’s an "A to Zebra Celebration” Birthday that Nancy Pfeifer created to celebrate her daughter's 4th birthday. 

In order to get people excited about this wild event she sent out these adorable Zebra Birthday Party Invitations to set the mood (designed by her sister and friend). 

 
She was inspired to make these "lollipop signs" from a friend of her's who had thrown a "Sweet Shoppe"  themed party for her daughter this summer.  I just love a candy buffet and it really is the perfect splurge for every kid's party.

Nancy not only did all the decorations but she also baked and decorated the cupcakes. She also made the cupcake toppers with the left over paper from the banner she made. She attributes this adorable idea to TomKat studio. Her cupcake toppers are fabulous but if you don't have time to make your own you can also buy these fun zebra cupcake liners.  The cake was made by sweeticakes.  

For the runner, she bought zebra print fabric to sew it (if you can't sew that are lots of great cheater options that can make it look like you sew - just talk to someone at your local fabric store).  Since Nancy ois not big on mailing thank you cards after the party she makes it a point to prepare a favor/thank you bag to guests - each bag included things like a photo magnet, zebra chocolate and some mints in a zebra cellophane bag.  She also gave each of the kids a paper treat bag which included a zebra mask, a zebra magnet, a zebra bow, a plastic zebra and black/pink/white bracelet along with a few other festive items. WOW!! 

 
 Both the zebra hat and pinata were custom made. (too cute!)  She had her mother-in-law draw a zebra and she did an outstanding job - very impressive. They used the hand drawn Zebra to play "Pin The Tail On The Zebra". The kids loved it! The tail was a black piece of marabou and the blindfold was a zebra print bandana which she found at Michael's.\

Nancy - You really outdid yourself with this party and you are definitely going to be a successful event planner. I just know we will soon be seeing your work everywhere!!  Look out Colin Cowie and Martha Stewart - you've got some real competition.  Thanks for sharing this wonderful occasion with our readers.

 
 

Carrot-Walnut Cookies

 
Photo: Susan Gentry McWhinney

I love carrot cake!!  So, what could be better then Carrot-Walnut Cookies?!?  Nothing!  They are also the perfect gift to give to your favorite friends and a great way to spread holiday cheer.  (my favorite is the cream cheese frosting) Yummy!

Active Time: 15 minutes
Total Time: 40 minutes
Yield: 48 cookies

INGREDIENTS:
1 stick (1⁄2 cup) butter, softened
11⁄4 cups packed light-brown sugar
2 jars (4 oz each) baby-food strained carrots
1 large egg
1 Tbsp freshly grated orange peel
1⁄2 cup fresh orange juice
1 tsp each baking soda and ground cinnamon
1⁄2 tsp each salt and ground nutmeg
1⁄3 tsp ground cloves
21⁄2 cups all-purpose flour
1 cup chopped walnuts

ORANGE CREAM CHEESE ICING
3 oz (from an 8-oz brick) 1⁄3-less-fat cream cheese (Neufchâtel), softened
2 Tbsp butter, softened
1 tsp freshly grated orange peel
2 Tbsp fresh orange juice
2-1⁄2 cups confectioners’ sugar
1⁄2 cup chopped walnuts

PREPARATION:
1. Heat oven to 350°F. Have baking sheet(s) ready. 2. Beat butter and sugar in a large bowl with mixer on medium speed until creamy. Beat in next 9 ingredients (carrots through cloves) until blended (mixture may look curdled). 3. With mixer on low speed, beat in flour just until blended. Stir in the walnuts. 4. Drop by rounded tablespoons 2 in. apart on ungreased baking sheet. Bake 10 to 12 minutes until tops look dry. Cool on baking sheet 1 minute before removing to a wire rack to cool completely. 5. Icing: Beat cream cheese, butter, orange peel and juice until creamy. Beat in confectioners’ sugar until blended and smooth. Spread about 11⁄2 tsp on each cookie; sprinkle with walnuts. Let icing set 1 to 2 hours.Planning Tip: Refrigerate in an airtight container with wax paper between layers up to 1 week These cookies have a soft, cakelike texture.

Peppermint Ice Cream Bon Bons

This is the perfect dessert for a cocktail party with simple finger foods. I love the bite sized snacks served at cocktail parties.  It is the perfect portion to stand, drink and converse. These peppermint ice cream bons bons are adorable and tasty. Yum, yum!!

Time: 40 minutes, plus about 6 hours to freeze.

Bakers' Tip: When you dip the ice cream balls in chocolate, make sure you coat some of the skewer too—this keeps the ice cream from sliding off as it melts.

Serves: 8 to 10

Ingredients:
1/2  cup  vanilla ice cream, softened
1/4  teaspoon  peppermint extract
8  ounces  white chocolate, chopped
2  tablespoons  vegetable shortening
1/2  cup  crushed peppermint candies

Preparation:
1. In a small bowl, stir together ice cream and extract until blended. Freeze until firm, at least 2 hours. Meanwhile, line a baking sheet with parchment paper and freeze alongside.

2. Using a large melon baller, quickly scoop all the ice cream into balls and place them on one side of the cold baking sheet. Freeze until firm, 1 to 1 1/2 hours.

3. Insert a decorative skewer or pick into the center of each ice cream ball and return to freezer to set, about 30 minutes.

4. Meanwhile, put chopped chocolate and shortening into a small metal bowl. Set bowl in a slightly larger bowl of hot water and let sit until melted, stirring occasionally. Transfer chocolate mixture to a 1-cup glass measuring cup. Put crushed candies on a small plate.

5. Working with 1 ice cream ball at a time, dip into melted chocolate to coat, making sure chocolate reaches above ice cream onto the skewer and letting excess chocolate drip off bottom. Roll ball in candy and set on the clean side of the baking sheet. Repeat with remaining balls, returning them to the freezer if they start to soften. Freeze at least 2 hours before serving.

Baker's tip: When you dip the ice cream balls in chocolate, make sure you coat some of the skewer too ― this keeps the ice cream from sliding off as it melts.

Bonbon Variations: Experiment with other flavors of ice cream, such as coconut or chocolate, and coatings, such as flaked coconut or dark chocolate.

Black Tie Optional

This will definitely be an affair to remember with this sophisticated black & white decor.

Let your first impression be one that sets the right tone for this elegant extravaganza.  These boxed Plexiglas invitations are the perfect way to let your guests know that this will be one classy event.

Black is white’s most dramatic accessory. Add texture to a solid white tablecloth with an unexpected layering technique. Also think about doubling up: Work a modern, graphic fabric with a solid black runner. Then complete the picture with coordinating napkins to match.

For the centerpiece, skip the flowers (just this once) and stack cake stands in the center. Offer guests a sweet takeaway with homemade snowballs.

Domino ribbon and decorative pom poms make boxes playful and the perfect favor.  Fill it with whatever tickles your fancy (or your guests).

Don't be afraid to break out of the box and serve your guests one of your childhood favorites - Everyone  will feel like kids again with milkshake shooters and chocolate straws.  Yum!

Photos by www.TheKnot.com

Winter Cocktails - The Peppermint Patty

For those times when hot cocoa just doesn't have enough kick.

Ingredients:

1 oz. peppermint schnapps
6 oz. hot chocolate
whipped cream

Instructions:

In a large brandy snifter, add hot chocolate to peppermint schnapps. Top with whipped cream.

Great Hannukah Finds

I can hardly believe that Thanksgiving is over and the winter holidays are already here.  Hannukah kicks it off early this year on December 11th.  I wanted to share a few great holiday Hannukah finds from Pottery Barn.   Create the perfect centerpiece for your Hanukkah celebration with this elegant polished silver menorah.

Bring a festive touch to the Hanukkah table with these modern dreidel placecard holders modeled after the traditional holiday toy.  

Tie it all together with this bundle of 48 Hannukah tapers will keep your table glowing throughout all eight days of your Hannukah celebration.  Mazel tov!

 

Thanksgiving Etiquette Tips

These tips seem like the obvious "rules of thumb" but I am never surprised how so many people seem to forget them.  So here are some great tips for a Happy Thanksgiving straight from Emily Post herself...

As a Guest:

RSVP. Let your host know right away if you can come or not. If you received a “family” invitation, let him know how many of you can come. Don’t show up with uninvited guests. There is usually room for one more at Thanksgiving, but this is something you must discuss with your host ahead of time.

Offer to contribute to the meal – but don’t dictate the menu. Your best bet is to make your offer open-ended and follow your host’s direction. If you or your ‘party’’ have special dietary needs, it is very gracious to offer to bring a dish that meets those needs. “Grace is a vegetarian – I’d love to bring a delicious tofu dish if that’s OK with you.”

Dress appropriately. At the very least, clean and pressed. As a true sign of consideration, dress one notch up. Your hosts are probably going all out, and your attire can either say, “I appreciate the effort you are making for all of us,” or “I thought you were ordering take out.”

Arrive on time. Yes, it is a day of feasting, but that turkey is going to be done at some point and your hosts are trying to plan around that magic moment. If you arrive late, don’t expect anyone to wait for you.

Offer to help with the clean-up. Family or non-family, this is one day where it is a great idea to pitch in.

Avoid controversial or painful family subjects. This is a day to be together in a spirit of generosity and thankfulness for all you do have. Let it be so.

Leave on time. If you are a houseguest, stick to the agreed begin and end times of your visit.

Say thank you. A phone call or, better yet, a hand-written note of thanks to your hosts shows your appreciation for all their hard work.

As a Host:

Extend the invitation at least a month in advance, longer for those who might be traveling. If out-of-town guests are staying with you, set a beginning and an end for the visit. Three days is usually the optimum.

Be as accommodating as possible to ‘extras.’ “John and I would love to come, but our friend Tanya will be spending Thanksgiving alone – is it possible to include her?” If you have the room, of course they should bring Tanya! (Be creative – fit in as many as possible. This is the celebration that exemplifies the generous spirit!)

Have a flexible menu plan. Because Thanksgiving is a bit of a pot luck affair, be prepared to be “coordination central.” Accept all offers for special diet accommodations – see ‘Grace the vegetarian’ above.

Assign tasks. Greeters, hors d’ouevres passers, ‘bar tenders’, ‘circulators and introducers,’ servers – even though most guests may be family members, give them the red carpet treatment.

Take a tip from the airlines: serve and seat young children and the elderly first.

FHB – an acronym to be whispered to immediate family ONLY! FHB means “Family Hold Back.” If there is a critical shortage of a critical food item, discretely whisper to family members, ‘FHB the dark meat.” It’s the secret signal that guests get first dibs on the dark meat.

Turn off the TV during Thanksgiving dinner. Thanksgiving has been around long before football or television. VCR’s, TVo – use the technology! Focus your attention where it belongs – on the lovingly prepared food, your family and your friends. When the dishes are done, EVERYONE can enjoy the games (or the chat in the other room!)

Say thank you. Don’t forget to thank everyone who participated in the planning, cooking and cleaning up.

We wish all of you a very Happy Thanksgiving!!!