HOLIDAYS
HOLIDAYS
Create some pomp for this circumstance by honoring your college grad with a casual and fun open house. Guests can drop in to wish the grad well while enjoying a tapas-style menu and dancing.
This kind of set up is the perfect hip and modern way to throw a graduation party because it fits easily into the lifestyle of today's grads.
This kind of set up is the perfect hip and modern way to throw a graduation party because it fits easily into the lifestyle of today's grads.
Prosciutto, fennel, and colored peppersmake this dish pretty and palate pleasing.
Ingredients
- 20 paper-thin slices prosciutto or speck
- 1 fennel bulb, cored and thinly sliced lengthwise
- 1/2 orange bell pepper, cut lengthwise into thin strips
- 1/2 red bell pepper, cut lengthwise into thin strips
- 1/2 yellow bell pepper, cut lengthwise into thin strips
- 10 stalks broccolini, blanched
- 1/4 head cauliflower, separated into small florets with stems intact, blanched
- 2 tablespoons Meyer lemon olive oil
- 1 (2- ounce ) piece Parmesan
- Freshly ground black pepper
- Salt, for blanching water
Steps
- Working with 1 slice of prosciutto at a time, cut the prosciutto lengthwise in half. Wrap a small bundle of the fennel slices (about 3 slices) with prosciutto, allowing the fennel to extend over each side of the prosciutto.
- Bundle 1 strip each of the orange, red, and yellow bell peppers, then wrap each bundle with prosciutto, allowing the bell peppers to extend over each side of the prosciutto.
- Wrap the prosciutto around the stalks of broccolini. Wrap the prosciutto around the stem end of the cauliflower florets. Arrange the vegetables on a platter.
- Drizzle with the oil. Using a grater or vegetable peeler, shave the Parmesan over the vegetables. Sprinkle with pepper, and serve.
compliments to Tyler Florence, it's a delicious recipe that's simple and full of taste.
Ingredients
- 1/2 lemon, cut into wedges (save other 1/2 for dressing)
- 1/2 lime, cut into wedges (save other 1/2 for dressing)
- 1 Tablespoon prepared horseradish
- 2 teaspoons celery seed
- 1 handful fresh cilantro leaves, chopped
- 2 dashes Worcestershire sauce
- 2 dashes hot sauce
- 1 (32- ounce ) bottle vegetable or tomato juice, preferably organic
- 1/2 Cup vodka
- Kosher salt and freshly ground black pepper
- If not using, add an additional 1/2 Cup tomato juice
Shrimp:
- 1 red onion, cut in half
- 1 lemon, cut in half
- 2 bay leaves
- 1/2 Teaspoon black peppercorns
- 1 pound large shrimp, shells on
Dressing:
- 1 Cup creme fraiche or sour cream
- 2 tablespoons Dijon mustard
- 1 Tablespoon prepared horseradish
- 1/2 lemon, juiced
- 1/2 lime, juiced
- 1/2 bunch fresh chervil, chopped
- 1/2 bunch fresh chives, chopped
- Kosher salt and freshly ground black pepper
- Watercress, for garnish
- Lemon wedges, for garnish
- Extra-virgin olive oil, for drizzling
Special equipment:
- 4 (4 to 6-ounce) molds, preferably metal
Steps
- Make the Bloody Mary: Put into a pitcher the lemon and lime wedges, horseradish, celery seed, cilantro, Worcestershire, and hot sauce. Muddle these ingredients by smashing them together with a wooden spoon. Pour in the juice and the vodka; stir, taste, and season with salt and pepper. Serve on the rocks as a beverage or pour into the molds and place in the freezer for 4 hours or overnight.
- Poach the shrimp: Put the onion, lemon, bay leaves, and peppercorns into a medium size pot and fill it with water. Bring to a boil, add the shrimp, reduce the heat, and simmer until the shrimp are cooked through, about 5 minutes. Drain and refrigerate. When they are cool enough to handle, peel and devein them.
- Make the dressing: In a bowl combine the creme fraiche, mustard, horseradish, lemon juice, lime juice, chervil, and chives. Taste and adjust seasoning with salt and pepper.
- Serve: Unmold a Frozen Bloody Mary onto a chilled salad plate. Toss the shrimp with the dressing and divide them among the plates. Garnish with watercress and a lemon wedge; drizzle over a few drops of olive oil.
A delicate crowd pleaser that will always be hoarded for seconds.
Ingredients
- 6 Yukon gold potatoes, skins on
- Olive oil
- Coarse salt
- Freshly ground black pepper
- 4 cloves garlic, minced
- 4 to 6 sprigs fresh thyme, leaves chopped
Steps
- Preheat a grill to medium-high heat.
- Scrub potatoes under cold running water; leave skins on. Slice potatoes into thick rounds and then brush both sides of potatoes liberally with olive oil.
- Place potatoes on grill and grill on both sides until slightly brown, about 2 minutes per side.
- Remove from the grill and place in a single layer on a baking sheet.
- Drizzle potatoes liberally with olive oil again on both sides and then season both sides with salt and pepper.
- Place baking sheet on the grates of the grill and cook for about 10 more minutes, or until cooked through in the center and crispy on the outside.
- Remove from grill and sprinkle with minced garlic and chopped thyme leaves. Serve.
Vanilla cupcakes that are too delicious not to make (or eat)!
Ingredients
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 1 Cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 Cup milk
- 1 Teaspoon vanilla extract
Steps
- Preheat oven to 350F.
- Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
- In a small bowl, combine the flours. Set aside.
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes.
- Add the eggs, 1 at a time, beating well after each addition.
- Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat.
- Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
- Carefully spoon the batter into the cupcake liners, filling them about 3/4 full.
- Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
- Cool the cupcakes in tins for 15 minutes.
- Remove from the tins and cool completely on a wire rack before icing
Sour cream is the secret to this chocolate icing.
Ingredients
- 10 oz. bittersweet chocolate, chopped
- 1 lb. unsalted butter, at room temp
- 1 lb. 8 oz.
- 1/8 tsp. salt
- 1 tsp. pure vanilla extract
- 1/2 Cup sour cream
Steps
- Melt and cool chocolate (until just slightly warm).
- Beat butter until light and fluffy.
- With mixer on low speed, gradually add powdered sugar.
- Add salt, vanilla and sour cream and mix until very smooth.
- Add chocolate and mix until just incorporated.
- Don't over-whip and add too much air into the frosting. The consistency should be rich and dense, like ice cream!
- Spread atop cupcakes and serve.
More Graduation Party Ideas
Graduation Parties Are the Best!
- Smile for the Camera Graduation Party
- Gossip Girl Themed Graduation Dinner Party
- Top Graduation Songs and Quotes
You have a few choices when it comes to tunes. You can stay modern by getting the Top 20 list from VH1 or you can keep it classic with this list of fun graduate-themed tunes that everyone loves:
1. "Graduate" by Third Eye Blind
2. "Revolution" by The Beatles
3. "Congratulations" by The Rolling Stones
4. "School's Out" by Alice Cooper
5. "Once in a Lifetime" by Talking Heads
6. "Here's To The Night" by Eve 6
7. "Goodbye" by The Corrs
8. "Graduation (Friends Forever)" by Vitamin C
9. "Shout" by The Isley Brothers
10. "Photograph" by Nickelback
1. "Graduate" by Third Eye Blind
2. "Revolution" by The Beatles
3. "Congratulations" by The Rolling Stones
4. "School's Out" by Alice Cooper
5. "Once in a Lifetime" by Talking Heads
6. "Here's To The Night" by Eve 6
7. "Goodbye" by The Corrs
8. "Graduation (Friends Forever)" by Vitamin C
9. "Shout" by The Isley Brothers
10. "Photograph" by Nickelback
While you're making a great toast, be sure to keep the guests' hands full with drinks.
While you're making your toast to your grad, there are a few things you must hit:
- Open with a good memory of your grad while they were in school.
- Talk about how you see their future.
- Close with good wishes.
Recommended Wine: 2002 Terruzi & Puthod Terre di Tufi
Origin: San Gimignano, Tuscany
Grape: Vernaccia
For the Prosciutto-Wrapped Crudité I picked a white wine from a little town in Tuscany. This wine is made from vernaccia grapes and is very luxurious in texture. The crudite gives it an extra mineral edge which makes this wine a perfect match with my dish. I like to serve this chilled but not too cold because the colder the wine, the more difficult it is to taste it.
Origin: San Gimignano, Tuscany
Grape: Vernaccia
For the Prosciutto-Wrapped Crudité I picked a white wine from a little town in Tuscany. This wine is made from vernaccia grapes and is very luxurious in texture. The crudite gives it an extra mineral edge which makes this wine a perfect match with my dish. I like to serve this chilled but not too cold because the colder the wine, the more difficult it is to taste it.
Do not fill above the curve of the bowl, never more than 1/2 full, that way you can get a true sense of the wine's aroma and a better sense of its bouquet. To get the full experience of the wine, placeyour nose into the glass and take in the wine's beautiful aroma.
Celebrate your graduate by personalizing the decorations that highlight the grad's major. If your grad has been accepted into graduate school, hang pennants with grad school colors and picture frames for future diplomas.
If your grad is headed to the professional world, decorate the tables with paraphernalia from the destined city -- city maps, subway-metro cards and Zagat's nightlife guides.
For more fun party ideas, check out my article on a Smile for the Camera Graduation Party.
If your grad is headed to the professional world, decorate the tables with paraphernalia from the destined city -- city maps, subway-metro cards and Zagat's nightlife guides.
For more fun party ideas, check out my article on a Smile for the Camera Graduation Party.
Graduation:
Inspiring & Funny
Quotes for...
Inspiring & Funny
Quotes for...
Graduation
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Invitations: 10 Fun
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