Peter Callahan's Party Food Read online

  MARGARITA BAR

  This is a twist on a tequila bar, where the guests can taste different types of tequila. The margarita bar is all about the drinks themselves—they really become the whole focus. The fresh fruits identify the types of margaritas: pomegranate, lime, and grapefruit. And although we’ve already rimmed the glasses with salt, the bowls of salt are part of the look.

  JALAPEÑO MARGARITAS

  Makes 4

  ¾ cup tequila

  1 cup freshly squeezed lime juice

  1 cup Jalapeño Simple Syrup (recipe follows)

  Candied Chile Peppers, for garnish (recipe follows)

  In a large pitcher, combine the tequila, lime juice, jalapeño simple syrup, and 1 cup water. Stir to mix well. Pour over ice into a double old-fashioned glass and garnish with a candied chile pepper to serve.

  JALAPEÑO SIMPLE SYRUP

  Combine 2 cups sugar, 2 cups water, and 2 jalapeños, cut in half, in a small, heavy-bottomed saucepan. Cook over medium heat, stirring occasionally, until the sugar has dissolved completely. Remove from the heat and let cool. Strain into a lidded jar. Simple syrup will keep in the fridge for up to 1 month.

  CANDIED CHILE PEPPERS

  In a small, heavy-bottomed saucepan over medium heat, cook 8 small chile peppers in 1 cup plain simple syrup (this page) for 10 to 15 minutes. Remove the chiles from the syrup (which you can reserve for another use) and dry on a cooling rack overnight. Toss the chiles in granulated sugar just before using. Cut a slit in the pepper to hang it on the rim of the glass.

  JALEPEÑO MARGARITAS This is my favorite margarita—a classic made with jalapeño simple syrup. The kick of spice is a great flavor boost. We serve them with a garnish of sugar coated chile peppers. Garnishes that identify the drink enhance the visual display with specialty cocktails.

  CLASSIC MARGARITA

  Makes 4

  ¾ cup tequila

  ¼ cup Grand Marnier

  1 cup freshly squeezed lime juice

  1 cup Simple Syrup (recipe follows)

  In a large pitcher, combine the tequila, Grand Marnier, lime juice, simple syrup, and 1 cup water. Stir to mix well, and pour over ice in a tall glass (such as a double old-fashioned) to serve.

  SIMPLE SYRUP

  Combine 2 cups sugar and 2 cups water in a small, heavy-bottomed saucepan. Cook over medium heat, stirring occasionally, until the sugar has dissolved completely. Remove from the heat and let cool. Simple syrup will keep in the fridge for up to 1 month.

  GRANITA CART Carts are becoming very popular—it’s like the buffet comes to you. We bring this granita cart out after dinner, when people might be dancing and looking for something light and refreshing. We often do alcohol pairings with it as well. The cart looks pretty with all the toppings, but the granitas are really delicious on their own.

  MINI AFFOGATO The mini affogato is a great dessert to kick off after-dinner festivities: it’s a coffee, it’s a dessert—it’s both. We serve these in mini stemless glasses for an attractive presentation. We put a scoop of frozen ice cream in the warm espresso, timed so that the ice cream hasn’t all melted but is still drinkable by the time it’s served. We do put a little spoon with it, but you don’t really need one—most people drink it like a shot. The rich espresso and creamy vanilla are a simple but great combination.

  BEE’S KNEES

  Some say this Prohibition-era cocktail was devised to mask the taste of bathtub gin, but today it’s a delicious and refreshing drink for any occasion. Peter and Alex (see this page) had us use ostrich eggs as glasses to serve this cocktail at their thoughtful wedding. The garnish was a sprig of flowering lavender and a piece of honeycomb. We glued white plastic rings to the bottom of the eggs so guests could set them down.

  Makes 2

  8 ounces gin

  ½ cup freshly squeezed lemon juice

  ½ cup Honey Simple Syrup (recipe follows)

  Combine the gin, lemon juice, and honey simple syrup in an ice-filled shaker. Shake vigorously until chilled and strain into chilled coupe glasses.

  HONEY SIMPLE SYRUP

  In a medium saucepan over medium heat, bring ½ cup water to a boil. Reduce the heat to low, add ½ cup lavender honey, and stir to combine. Let cool. Pour into a jar or bottle with a secure top and refrigerate for up to 1 month.

  POMEGRANATE AND BLACKBERRY MARTINI

  This is the perfect cocktail for Halloween or any time you want to serve something dramatic and delicious. Serve it in a skull bottle, as we do on this page, or in a shot glass.

  Makes 4 full-size or 24 mini

  1 cup blackberries

  2 cups pomegranate juice

  ½ cup vodka

  Blend the blackberries and pomegranate juice in a blender. After completely blended, strain through a fine-mesh strainer. Combine the vodka and strained juice in an ice-filled cocktail shaker. Shake and serve neat in classic martini glasses or funnel into mini crystal skull bottles with red straws (see Sources, this page).

  LEMON-BASIL SLUSHIES

  Makes 4 to 6

  5 cups ice cubes

  1 cup freshly squeezed lemon juice

  ⅔ cup sugar

  Leaves from ½ bunch of basil, topmost sprigs reserved for garnish

  Lemon slices, for garnish

  Combine the ice, lemon juice, sugar, and basil leaves in the jar of a high-speed blender or slushie machine. Blend on high speed until the mixture is slushy. Serve immediately, garnished with a lemon slice and a sprig of basil.

  CHERRY SLUSHIE

  Makes 4 to 6

  5 cups ice cubes

  ¾ pound frozen cherries, pureed and strained to yield 1 cup juice

  1 cup freshly squeezed lime juice

  ½ cup Simple Syrup (this page)

  Fresh cherries, for garnish

  Combine the ice, cherry and lime juices, and simple syrup in the jar of a high-speed blender or slushie machine. Blend on high speed until the mixture is slushy. Serve immediately, garnished with a fresh cherry.

  SLUSHIE COCKTAILS

  There was an article in the New York Times a few summers back, one of many describing everything that’s hip and fabulous coming out of Brooklyn. This one featured a hipster bar that had slushie machines lined up behind the bartenders.

  So we got on board and bought our own machines, which make great drinks even better in the warm months. We’ve done these at very fancy parties. It’s a real pairing of high and low. Guests love to drink them all night—they come into the kitchen during dinner to ask for more slushies!

  These can easily be replicated at home with a good blender or a home slushie machine. Just take your favorite drink or a great upscale cocktail recipe and pour it into the machine. You can make these for a backyard barbecue or a high-end wedding—or in your kitchen at the end of the day.

  SOUR APPLE SODA

  Makes six 8-ounce drinks

  1 cup freshly squeezed lime juice

  1 cup Simple Syrup (this page)

  2 cups freshly pressed Granny Smith apple juice (leave the skin on when juicing, for the color), or store-bought apple juice

  2 cups chilled sparkling water

  In a large pitcher, mix the lime juice, simple syrup, and apple juice. Refrigerate for at least 1 hour. Stir in the chilled sparkling water just before serving.

  SASSAFRAS SODA

  Makes six 10-ounce drinks

  1¼ cups sugar

  1 tablespoon good-quality root beer extract

  5 cups chilled sparkling water

  In a medium saucepan, bring 2½ cups of water to a boil. Add the sugar and stir to dissolve. Stir in the root beer extract. Transfer to a pitcher and refrigerate for at least 1 hour. Add chilled sparkling water before serving.

  COTTON CANDY SODA

  Makes six 8-ounce drinks

  1 cup pink cotton candy sugar

  1 quart chilled sparkling water

  In a medium saucepan, bring 2 cups of water to a boil over high heat. Add the cotton candy sugar and stir to dissolve
. Transfer to a pitcher and refrigerate for at least 1 hour. Add chilled sparkling water before serving.

  CUSTOM-FLAVORED SODAS We like to make our nonalcoholic drinks as delicious and creative as our cocktails. These sodas are easy to make, look beautiful, and taste much better than anything available commercially. We serve them in small bottles with custom labels and color-coordinated straws. The names on the labels are half the fun.

  THE CHEMISTRY BAR

  People look to me for entertaining ways to serve. This is a chemistry bar—a bit of a play on the artisan mixologists who make their drinks with a lot of fancy equipment and eye droppers. There are mixed drinks in all the beakers, and we’ve added some interesting garnishes, like the cucumber pearls and microgreens. Then we activate it with dry-ice smoke.

  Acknowledgments

  I want to thank Beth, Trish, Adam, and Ken, who make our parties happen. I am grateful for Doris Cooper at Clarkson Potter for her continued support; Amanda Englander, my editor; Ian Dingman, who designed the book; as well as Ada Yonenaka, Philip Leung, Jana Branson, and Carolyn Gill. It was great to again have the photography and food styling talents of Con Poulos. It was a pleasure to work with Marisa Bulzone as my cowriter. I also want to thank Ayesha Patel and Kate Berry, and Kevin Sharkey, who always connects me to such great talent. And there are so many more who are part of our team who contribute daily—my thanks to all of them.

  Sources

  My team and I spend a lot of time searching out the perfect platters, mini mugs, and serving ware, not to mention key ingredients like wasabi caviar and truffles, that absolutely make a dish. This list details the sources I turn to when I need something to make a party or a dish special.

  EQUIPMENT AND SERVING WARE

  Acrylic containers, ice buckets, and sheets

  clearlyacrylic.com

  877-360-4163

  Chinese take-out boxes, mini sand pails, plastic 1½-inch-high shot glasses

  orientaltrading.com

  800-875-8480

  Pastry tips

  pastrysampler.com

  760-440-9171

  Cookie cutters

  thecookiecuttershop.com

  360-652-3295

  Dishers

  kitchenconservatory.com

  866-862-CHEF (2433)

  Eggshells

  theeggeryplace.com

  972-241-4379

  etsy.com/shop/NakedEggs

  Mini cups, mugs, and glasses

  giantpartystore.com

  866-244-1169

  Mini copper mugs

  beau-coup.com

  877-988-2328

  Mini Popsicle molds and sticks

  e-store.worldofgelato.com

  877-2GELATO (243-5286)

  zokuhome.com

  Glass domes and matching trays

  crateandbarrel.com

  800-967-6696

  potterybarn.com

  888-779-5176

  Mini loaf pans

  webstaurantstore.com

  717-392-7472

  3¼ × 5¾-inch loaf pan (by Chicago Metallic)

  kitchenkapers.com

  800-455-5567

  Mandoline

  (we like the Benriner brand)

  surlatable.com

  800-243-0852

  Pallet holder for cones

  pastryitems.com [website no longer available]

  443-417-8854

  Scallop shells

  seashellcity.com

  888-743-5524

  seashellsupply.com

  Mini skull bottles and short drinking straws

  barproducts.com

  800-256-6396

  Mini tart pans

  kitchenconservatory.com

  Wooden forks, paper cones, paper sandwich bags, cone pallets, mini plates and serving cups, and serving stands

  previninc.com

  888-285-9547

  restaurantware.com

  800-851-9273

  Tables, chairs, kitchen equipment, china, glasses, flatware, and more

  LuxeEventRentals.com

  NY/Miami: 718-629-6909

  partyrentalltd.com

  201-727-4700

  Custom, print-on-demand fabric, wallpaper, and gift wrap

  spoonflower.com

  919-886-7885

  INGREDIENTS

  Concord Foods Caramel Apple Kit

  concordfoods.com

  508-580-1700

  Caviar and truffles

  American paddlefish caviar

  paramountcaviar.com

  800-99CAVIAR (992-2842)

  Crawfish

  klcrawfishfarms.com

  Edible candy wrappers

  molecularrecipes.com

  Foie gras and Magret duck

  dartagnan.com

  800-327-8246

  Miniature (50 ml) bottles Maker’s Mark

  beerliquors.com

  877-624-1982

  Vegetables

  chefs-garden.com

  800-289-4644

  ABCDEFGHIJKLMNOPQRSTUVWXYZ

  Index

  A

  Affogato, mini

  Aioli, herb

  Alcohol. See Drinks, bars and carts for; Drinks, specialty (with alcohol)

  Alcohol, drinks without, non-alcoholic. See Drinks

  American Chef Corps

  Apple(s)

  Apple Bourbon Fizz

  Individual Apple Tarte Tatins

  Sour Apple Soda

  Artichokes

  about: on Bloody Mary bar

  Artichoke Mushroom Tower

  Lemon-Scented Quinoa

  Asparagus, in Lemon-Scented Quinoa

  Asparagus, on Bloody Mary bar

  Avocado Toast

  B

  Bacon

  about: bacon and bourbon buffet

  Bacon and Maker’s Mark

  Bacon-Onion Marmalade

  Breakfast Egg Rolls

  Drunken Pigs

  Bagels and lox station

  Baking dishes

  Baking sheets

  Bananas, in Mini Banana Splits

  Bars and carts. See Drinks, bars and carts for

  Basil

  Basil Cream Sauce

  Basil Oil

  Lemon-Basil Slushies

  Lemon-Basil Sorbet

  Mini Pizzas with Basil, Tomato, and Mozzarella

  Pesto

  Salsa Verde

  Béchamel Sauce

  Beef

  about: burgers and frites buffet

  Beef Tenderloin

  Beef Two Ways

  Braised Short Ribs

  Grilled Hanger Steak

  Mini Charcuterie Board

  Mini Meatball Subs

  Mini Pepperoni Pizzas

  Mini Reuben Pretzel Sandwich

  Rib Eye Steaks with Grilled Spring Onions

  Seared New York Strip

  Surf and Turf

  Bee’s Knees

  Beets, in Lemon-Scented Quinoa

  Berries

  about: strawberry buffet

  Fourth of July Pops

  Pomegranate and Blackberry Martini

  Strawberry Shortcake

  Beurre blanc, lemon-ponzu

  Blender

  Bloody Mary

  Bloody Mary bar

  Bottles, squeeze

  Bourbon

  about: bacon and bourbon buffet

  Apple Bourbon Fizz

  Bacon and Maker’s Mark

  Drunken Pigs and, 230, 231

  Boxes, kids-to-go

  Braised Short Ribs

  Breakfast Egg Rolls

  Breakfast, family-style, breakfast menu. See Family-style entertaining

  Buffet ideas. See Presentation tips

  Buns. See Sandwiches and such

  Burgers and frites buffet

  Burrata with Grilled Peaches, Duck Prosciutto, Mustard Greens, and Mâche

  Butter

  Chive Butter

  Creamy Lemon Butter Sauce

  Drawn Butter
/>   Lemon-Ponzu Beurre Blanc

  Butternut Squash Ravioli

  C

  Candied Chile Peppers

  Caprese Salad

  Caramelized Shallot and Lemon Vinaigrette

  Caramel Sauce

  Carrots

  Carrot Wellington

  Lemon-Scented Quinoa

  Pickled Carrots and Daikon Radish

  Carts. See Drinks, bars and carts for

  Carving station, fish

  Carving station, meat

  Cast-iron skillets

  Catering. See also Drinks, bars and carts for; Presentation tips

  keeping things cool

  kids-to-go boxes

  kosher

  Cauliflower, ginger-scented roasted

  Caviar

  about: “cake” presentation tip, as fun, not fancy

  Caviar Rings (and variations)

  Cereal Milk Soft Serve with Fruity Pebbles Cones

  Chandelier, hamantaschen

  Charcuterie and cheese buffet

  Charcuterie board, mini

  Cheese

  about: cheese and charcuterie buffet

  Burrata with Grilled Peaches, Duck Prosciutto, Mustard Greens, and Mâche

  Caprese Salad

  Grilled Nectarines with Duck Prosciutto, Parmesan, and Basil

  Mini Charcuterie Board

  Mini Reuben Pretzel Sandwich

  pizza with. See Pizzas

  Stilton Cheesecake with Bacon-Onion Marmalade

  Chef Corps, American

  Chemistry bar mixing station

  Cherry Slushie

  Chicken. See Poultry