On Throwing a Grazing Party and Staying Sexy

From Monica Eisenman

So, as some of you might have remembered, I had a party this weekend. And yes there were some road blocks in the plan (like the fact that it was supposed to be last week but we had to push it back a week because of a funeral) but since when are good parties supposed to be easy and peaceful? If someone in your family hasn’t yelled at you needlessly while helping you prepare crusts for mini quiches than your party is going to suck. Because stress breeds good food ON TIME.

The menu, inspired by this month’s Gastroporn Menu, was labeled as a “Tea Party” but with most of my parties turned into an extended grazing affair that was really more like three or four smaller parties all strung together throughout the afternoon and evening. I also made something new that I surprisingly enjoyed eating about an hour or two after all the guests had left because eating them in front of people just isn’t sexy and a hostess should always be sexy: Blue velvet Cupcakes.

Blue Velvet Cupcakes

“Blue Velvet Cupcakes” from Sprinkle Bakes

Now… I like making cupcakes. I don’t always like eating cupcakes but I do like making them. Why? Easy dispersal. Try giving away cake at the end of the party and tell me you didn’t wish you’d made cupcakes. And if you aren’t giving away cake at the end of a party then don’t complain to me about your expanding waistline. Take that cake to work and give it away. It will make you more friends and fewer pounds.

Note: Don’t use a tablespoon of blue dye for the cupcakes. That’s too much and cupcakes that turn tongues a funny color…not sexy.

But you know what is sexy? Eating chocolate mousse from a tiny cup with a mini spoon. The recipe I used  can be found in “The Great Disappointment (of 2012)” post. A friend gave me the recipe and I have no idea where it came from but probably the Internet.

Note: I also piped some fresh whipped cream (made with a little sugar and a splash of vanilla) on top and put my brother to work with a piece of 100% chocolate and a vegetable peeler to garnish the tops.

There were also things I really don’t have a recipe for but if you’ve played around in a kitchen long enough you’ll just know what to do. Like stuffed mushrooms and mini-quiches. Watching my caveman-neanderthal dad trying to press rounds of pie crust dough into a mini-muffin tin was absolutely priceless.

And, of course, there were the scones we always make (the recipe is in the “Tea Time, Nap Time, Fun Times” post from many moons ago) served with the remaining fresh cream from above and berries. I love me some berries. I brought the rest to work with me today along with the remaining 3 scones (to give away). Everybody is always asking for that recipe and it’s ridiculously easy so there is no reason NOT to try it. Unless you’ve got allergies, in which case I am so sorry.

Anyone who knows anything about me and my party style also knows that I like complicated. I like the idea of doing everything from scratch and if I had the ability to gather and make all the ingredients by hand on my mini plot of land out back I so would.

But beware of making things complicated to your guests. Try to make things they can just pass by, pick up with a couple fingers, and just put in their mouths (which is where your party food SHOULD be going). Otherwise they will pass by the stuff with a dip or the thing that goes on top of that other thing and go straight for that stuff that just ends up in their mouths.

Here’s a recipe that looks good:

tartelettes chèvre et confiture d'oignons

“Tartelettes Chèvre et Confiture D’oignons (Onion Tartelettes with Goat Cheese)” from Vaniglia

There’s often at least a couple people at a party known as “grazers”. These are the folks that don’t take a heaping plateful and then start denying food while patting their bellies. These are those smart party goers that pace themselves. A min-quiche here, a cupcake there, caprese salad on a stick? Why not! Oh and then maybe another deviled egg. So set things up nicely for these folks. They know what they’re about. And, as always, stay sexy, Foodie Nation!

 

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