Happy Halloween!

Happy Friday!

What are your plans for Halloween? Happy trick or treating to my yummy little goblins and may those of you old enough to carouse-- do so to your hearts content.

My two favorite pumpkin desserts are Paul Deen's Pumpkin Gooey Cake and of course a family favorite, Pumpkin Roll.

What are you dressing up as? What do you think I should be? Do you have favorite traditions and recipes for Halloween? I'd love to hear about them, please do share!

Happy Passover!

Today I made my two favorite Indian dishes, Chicken Tiki Masala and Saag Paneer, from scratch as part of Jackie Gordon's Real New Yorkers Who Cook series. I found a new grocery store in my neighborhood that has good service, great selection and reasonable prices. It's near the subway, too. Finding this, changes everything. I redeemed my travel voucher from Christmas to fly to Indianapolis next month. I am so excited to see dear friends and then really dig deep into event planning with my esteemed colleagues.

This weekend I attended a lovely baby shower, received an amazing massage and reciprocated the massage by hosting Sunday night dinner. (A friend is in massage school and needs to clock practice hours, lucky me!) I hope you had a great weekend.

I am looking for my alter ego name, any suggestions? I also welcome any dining recommendations for Indianapolis. What's your favorite Indian dish?

Happy Passover to those who celebrate it!

The Holiday Dinner

One of the benefits of having worked at The New York Times for the better part of a decade is that you never know who's coming to dinner. I've been alternating Thanksgivings and this year I celebrated the feast with friends in Brooklyn. Pulitzer prize winning photographer Ruth Fremson joined us for dinner after having shot the Macy's Thanksgiving Day Parade in Manhattan. She had her camera and kindly agreed to snap a few photos. Here is a glimpse inside my Thanksgiving this year.

Even the best hostesses know what and when to delegate. Beth's sister Judy asked to set the table, I gladly accepted her offer. Instead of asking how to fold the napkins her crew googled "how to fold napkins" and carefully instructed their mom on how to do so.

Usually I get kale to line the turkey platter. We overlooked the kale this year, thus we strategically placed the celery, cranberries, lemons, and pears so the aluminum foil was not visible.



Bite sized sweet potato pies topped with toasted miniature marshmallows are not photogenic but were a fun and welcome alternative to serving another heavy side dish.

I deconstructed a traditional green bean casserole and made individual size portions. They were prepared with homemade mushroom soup, fresh Parmesan cheese and caramelized onions.






In addition to traditional recipes, great company, an excellent vibe, lots of wine and pumpkin roll, guests were treated to an eloquently delivered toast. Thanks to Ruth for the photos and much gratitude to Beth and Joe for opening their home and hosting a beautiful holiday once again!

Good luck in your holiday dinner preparations. What treasures will be on your table?

Baking Christmas Cookies

I love to soak up all the joys of the season! This past weekend I had the unique opportunity of decorating sugar cookies without any of the measuring, mixing or clean up. Icing options and trimmings were infinite. The cookie decorating party was a fun idea and so sweet (thanks Elana!)

When entertaining with cookies, I try to always serve a variety of flavors, colors and textures. I dip pretzels and Oreos in chocolate and coat them with sprinkles or other decorative toppings (nuts,crushed candy canes, M&M's or cookies crumbs) I have traditional recipes I make every year and I usually try at least one new cookie recipe each season.

Tomorrow is my turn to bake. My sous chef will be a two and a half year old so, I will stick to easy recipes as spending time with her will trump any cookie concoction I could come up with.

My favorite cookies are:

Spritz

* 1 cup butter, softened
* 1 (3 ounce) package cream cheese, softened
* 1 cup white sugar
* 1 egg yolk
* 1/2 teaspoon vanilla extract
* 2 1/2 cups all-purpose flour

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
2. In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy. Beat in egg yolk and vanilla. Stir in flour until well blended. Drop dough by spoonfuls or use a cookie press to place onto prepared cookie sheets. If using floral cookie press design, make an indentation in the center with a thimble, fill with preserves, or press candy into center.
3. Bake for 15 minutes in preheated oven. Cookies should be pale.

(Notes: If you don't have a cookies press, as Santa, they are fun, but not a requirement, you can roll the dough into balls or roll out and use cutters in stead. I always divide the dough into thirds. I add red and green food colored to some of the dough and leave some in it's natural color. Colored sugar is the best topping for Spritz cookies and there are recipes for Spritz cookies with out cream cheese, those are delicious as well.)

Mexican Wedding Cakes

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Set aside.

Toast Nuts: Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool. Once the nuts have cooled completely place them, along with 2 tablespoons (25 grams) of the flour from the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste). Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about 1 hour or until firm.

Form the dough into 1 inch (2.54 cm) balls and place them 2 inches (5 cm) apart on the prepared baking sheets. Bake for about 12 - 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.

Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about 1/2 cup of the confectioners' sugar on the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Place the remaining 1/2 cup of sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).

Store in an airtight container. Makes about 3 dozen cookies.


2/3 cup (65 grams) toasted almonds (or other nut if you prefer)
1 cup (227 grams) unsalted butter, room temperature
1/4 cup (30 grams) confectioners' (powdered or icing) sugar
1 teaspoon (2 grams) pure vanilla extract
2 cups (280 grams) all-purpose flour
1/4 teaspoon salt

Topping:

1 cup (110 grams) powdered (icing or confectioners) sugar, sifted


Chocolate Chow Mein "Haystacks"
(note: easiest recipe ever!)

1 (6 oz.) pkg. semi-sweet chocolate pieces
1 (3 oz.) can chow mein noodles

In 3-quart casserole or large bowl, place chocolate pieces. Cover with lid or plastic wrap. Microwave at medium or low 3 to 4 minutes until melted. Stir chocolate smooth; add noodles and using two forks, toss to coat well. On strips of foil or wax paper, form into 1 1/2 inch clusters. Cool to set. Makes about 24 (1 1/2 inch) "haystacks."

When entertaining with cookies, I like my plate to have a variety of flavors, colors and textures. I dip pretzels and Oreos in chocolate and coat with sprinkles or other decorative toppings. I have my traditional recipes every year, but usually try at least one new one.

(Note: Chow mein noodles are very difficult to find in Manhattan, or at least they used to be, if you find them stock up!)

*2009 Debut

Red Velvet Cookies

1 (18 1/4 ounce) box of red velvet cake
1 (8 ounce) container Cool Whip
1 egg
1 teaspoon vanilla
1 teaspoon almond extract

Directions

1. Mix all ingredients.
2. Form into balls.
3. Roll in confectioners' sugar.
4. Bake at 350°F for 10 to 12 minutes.
5. Cool in pan a few minutes before removing.

(Confession: I've made lemon flavored cookies using this recipe but not red velvet, so I plan to test this recipe tomorrow, I'll let you know how they turn out.)

What is your favorite Christmas Cookie?

Pumpkin Pie Alternative

Not so much into the pie?

A dear friend and loyal reader recently asked me for a dessert suggestion to make for Thanksgiving. I thought I'd share the recipe here as well. It's a family and personal favorite.

Pumpkin Roll

Prep: 45 min - Cook: 15 min - Cool: 60 min

CAKE:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S 100% Pure Pumpkin
1 cup walnuts (optional), chopped

FILLING:
1 pkg. (8 oz.) cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)


FOR CAKE:
PREHEAT oven to 375°F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Makes 10 servings

Note: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

You can certainly make this in advance and freeze it until you plan to serve it. It's also great if you need to bring a dessert, as it travels well.

What is your favorite Thanksgiving recipe?

Angel Food Cake

I love to entertain and that is truly why I started planning events professionally. Ironically, as business gets busier, the less I entertain. Tonight was the exception. We celebrated a friend's belated birthday. It was a small, but significant crowd. Taking inspiration from Julie and Julia (bought the soundtrack today) and too many hours of Top Chef, I had fun creating a menu tailored to the birthday girl. Our guest of honor's favorite cake is Angel Food. I borrowed a recipe from this blog. I made a few changes, was excited to use the vanilla a friend brought me back from Mexico, and I certainly recommend this recipe. It was very good, but should not be made while on the telephone.

The Best Angel Food Cake

adapted slightly from The Best Recipe

1 1/2 cups egg whites (10-12 large), room temperature
1 1/2 cups superfine sugar, divided
1 cup sifted cake flour
1 tsp cream of tartar
1/4 tsp salt
2 tsp vanilla extract or vanilla paste
1/2 tsp almond extract

Preheat oven to 325F.

In a small bowl, whisk together 3/4 cup sugar and the cake flour. Set aside.

Beat egg whites until frothy, the add cream of tartar and salt. Beat until fully incorporated then begin to add the remaining 3/4 cup of sugar 1-2 tablespoons at a time. When sugar has been added, beat egg whites to soft peaks. You will know when you have soft peaks because the egg whites will look like soft waves and when you lift the beaters, the peaks will droop back down into the batter. If your batter is falling in ribbons, it is not quite down. Don’t be afraid to slow down the mixer and check a few times as you get close. Do not beat all the way to stiff peaks. Once you have soft peaks, add the vanilla and almond extracts and beat for a few seconds to evenly distribute.

Sift the flour/sugar mixture over the egg whites in 6-8 additions (depending on your proficiency with folding flour into egg whites) and gently fold it in after each addition. It is better to take your time and do it gently than to rush and deflate the egg whites.

Spoon batter into an ungreased 9 inch tube pan with a removable bottom. Smooth the top with a spatula and tap the pan on the counter once or twice to ensure that there are no large bubbles lurking beneath the surface.

Bake for 50-60 minutes, until the top springs back when lightly pressed. Mine took 55 minutes.

Remove from oven an invert pan over a bottle. Allow to cool completely or overnight.

Gently run a thin knife around the sides, then around the bottom, of the pan to release the cake when you are ready to serve it.

I topped with whipped cream and served fresh strawberry slices in a sweet sauce on the side.

Foodie Friday: Red Velvet Cupcakes

Cake is not my calling. I love to entertain with miniature cupcakes, but cookies and brownies are how I prefer to consume my calories. The bridal shower I attended a few weeks ago was co-hosted by a graduate of the pastry program at the French Culinary Institute. She so modestly said she worked for a caterer in Westchester. Later her sister in-law informed us it was Abigail Kirsh, a leading caterer in New York. She hasn't baked professionally since her children were born, but it must be like riding a bike. Her red velvet cupcakes were AMAZING. They could easily land a place on my top 10 dessert list for 2009. The frosting (again not a frosting girl, typically) was delicious! Cream Cheese. MMMMMMMM.
I asked her if the recipe was secret, she uses Martha Stewart's recipe, but then added that she substitutes one ingredient. She did not offer it up, so I did not want to pry (Well, of course I wanted to, but I didn't think it was polite.) Maybe I'll see if my friend can find out.

Here is Martha Stewart's recipe for Red Velvet Cupcakes:

* 3/4 cup unsalted butter, room temperature, plus more for pans
* 2 1/2 cups cake flour (not self-rising), sifted, plus more for pans
* 3 tablespoons unsweetened cocoa powder
* 1 1/2 teaspoons baking powder
* 2 cups sugar
* 3 large eggs
* 1 teaspoon pure vanilla extract
* 1/4 teaspoon salt
* 2 one-ounce bottles liquid red food coloring
* 3 tablespoons lukewarm water
* 1 cup buttermilk
* 1 teaspoon baking soda
* 1 tablespoon white vinegar
* Cream Cheese Frosting for Red Velvet Cake

Directions

1. Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper, and butter again. Dust with flour, and tap out the excess; set aside. In a medium bowl, sift together cake flour, cocoa, and baking powder; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium speed until light and fluffy, about 15 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla, salt, food coloring, and water; beat, scraping down the sides of the bowl, until well combined. Add reserved dry ingredients in additions, alternating with the buttermilk; beat on low speed until well combined.
3. In a small bowl, stir together baking soda and vinegar; add to batter. Beat on medium speed for 10 seconds. Be sure not to over beat. Divide batter between prepared pans, and bake until a cake tester inserted into the center comes out clean, 25 to 30 minutes. Remove pans from oven, and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.
4. Using a serrated knife, trim tops of cakes so surfaces are level. Place a layer on a cake stand or cardboard round, and spread about 1/3 of the frosting over top. Place the second layer on top, and spread with the remaining frosting over the tops and sides of assembled cake. Transfer to refrigerator, and chill until ready to serve.

What do you think she substituted?

Abigail Kirsch is the exclusive caterer to the Lighthouse at Chelsea Piers. I am working a wedding there this evening. I am excited to sample her savory cuisine.



Photo credit: Flicker © 2005 Cheryl Porro

Foodie Friday: Hummus and Falafel

Years ago, I remember reading about a contest on the internet to name an East Village hummus restaurant. The winner is: chickpea.
Now with three locations in Manhattan, the name has proved successful.
In between my favorite urban paper store, Paper Presentation and the only baking supply store in the city NY Cake, I needed fuel to keep going. The 6th Avenue location drew me in. I am always happy to feed my culinary cravings with a creative concept under $10. Mission accomplished. I got three mini (always baked. never fried. is their slogan) falafels, a whole wheat pita (freshly baked on premises), basil & pine nuts (one of the few nuts I am not allergic to) hummus and a small diet coke for $6.75. There is even left over hummus in my 'frig. Next time I'll try jalapeno and scallions hummus. Fresh off a meeting with a branding guru I am noticing their logo, typeset and colors with a careful eye and am really liking what it says to me.

Hummus: a paste of pureed chickpeas usually mixed with sesame oil or sesame paste and eaten as a dip or sandwich spread. Something I never had growing up, but now it is a staple in my diet. I spread it on toast, dip cucumbers in it and start sandwiches with it. My favorite is the Tribe's 40 Spices.

Falafel: a spicy mixture of ground vegetables (as chick-peas or fava beans) formed into balls or patties and then fried.

The Harvard Club

The popovers alone are almost reason enough to book your next event at midtown's prominent Harvard Club. Last week The Wedding Salon arranged a beautiful lunch for event planners in the New York area. Designated a landmark in 1967, the classic interior of the Gordon Reading Room and Chef Angelo Ljubicic's signature truffles showcased the private club perfectly. I was in excellent company, dining many industry friends. After sending out a tweet, Carley Roney, co-founder of The Knot.com, addressed the topics of today’s bride, planning a wedding using the internet and the economy.




Chef Ljubicic's Popovers

Preheat oven to 400 degrees F.

4 eggs
1 teaspoon salt
2 cups bread flour
2-3/4 cups milk (divided)
2 Tablespoons shortening to grease muffin pans

In a bowl, mix the eggs, salt and flour. Stir in 1/2 cup of the milk and mix until smooth, then add the rest of
the milk a little at a time to avoid lumps. Strain the mixture through a sieve and fill 2-3/4 inch diameter
greased muffin pans 1-1/2 inches deep. Place in preheated oven and bake for 35 minutes. Reduce heat to
350 degrees F. and bake another 35 minutes.

Yield: 12 Popovers.

(Thanks to the Harvard Club website for the images and recipe!)

Spanakopita

How good does this sound: Spanakopita (IPA: /ˌspænəˈkɔpədə/; Greek σπανάκι 'spinach' + πίτα 'pie') is a Greek pastry with a filling of spinach, feta cheese (sometimes in combination with ricotta cheese for value), onions or green onions, egg, and seasoning. The filling is wrapped in layers of phyllo pastry with butter and/or olive oil, either in a large pan from which individual servings are cut, or rolled into individual triangular servings (see burek). Spanakopita is golden in color when baked.

A friend and I were exchanging instant messages via g-chat today and she mentioned that the baby shower she attended served excellent spanakopia and not exactly sure what it was I consulted my friend google and found the definition.

Let's try it:

INGREDIENTS

• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 bunch green onions, chopped
• 2 cloves garlic, minced
• 2 pounds spinach, rinsed and chopped
• 1/2 cup chopped fresh parsley
• 2 eggs, lightly beaten
• 1/2 cup ricotta cheese
• 1 cup crumbled feta cheese
• 8 sheets phyllo dough
• 1/4 cup olive oil

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
3. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
4. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Excellent ingredients and a delicious recipe to prepare for the vegetarians in our lives.

Cross Country Consulting

A return client is planning her husband's 40th birthday party.
I already had an event booked that night, so won't be there in person, but I have been coaching her through the preparations of this midlife milestone event in the Midwest. She's planning to celebrate his four decades with music and photos from the 70s,80s,90s and today. Through e-mail exchanges and numerous telephone calls I contributed to the invitation, edited the slide show, consulted on play lists, reviewed the menu and offered her time and money saving strategies, organizational tips and serving suggestions.

Her menu included Rumaki. Rumaki is a word that is not used enough.
It is an hors d'oeuvre of Hawaiian origin. Its ingredients and method of preparation vary, but usually it consists of water chestnuts and pieces of chicken liver wrapped in bacon and marinated in soy sauce and either ginger or brown sugar.

My client got this simple recipe from her neighbor who warned her, that making this is a curse. Make it once, and moving forward people will expect and request her to make it always.

Here is the recipe in shorthand:

Rumaki
Cut Bacon slices in half. Wrap bacon around water chestnut and bake in oven for 30 minutes at 350 degrees. Drain fat half way through.

Then spread the sauce over and recook or put in a crock pot.

Sauce
1/4 mayo
1/2 c brown sugar
1/4 c chili sauce is the sauce

I look forward to trying this recipe and may add fresh garlic, ginger and soy or tamarind sauce to mine.