  A lot of focus is placed upon "the bird" at Thanksgiving - as it should be. But for those with house guests, the party doesn't end there. What is a host to do the day after? The answer is easy - be prepared - ideally with something other than turkey sandwiches and mashed potato cakes. But first, let's talk about the bird. That is, the rockstar and it's groupies, otherwise known as the sides. For me, the sides make or break the meal - and they allow the cook an opportunity to add a little creativity to the big meal. I'm a huge fan of sweet potatoes, but just thinking about the typical baked version with marshmallows on the top makes my teeth hurt. Instead, try roasting sliced sweet potatoes with canola oil, honey, salt, pepper and a light dusting of southwestern or Cajun seasoning. The spice will be nicely balanced by the sweetness of the honey, and as a bonus, you won't need to have any cavities filled post-meal. Recently, I divulged my love of brussels sprouts, and I'm happy to say I have a new recipe to share. Take washed & trimmed brussels sprouts, cut in half, and add to sautéed onions. Cook on medium high heat until nicely browned, then add apple cider. Cover and braise until tender, then add goat cheese and stir until melted and well distributed. Sooo yummy, and the slightly sweet sauce is guaranteed to benefit any turkey that may have spent a few too many hours in the tanning bed. Pies are the staple of any Thanksgiving meal, but I prefer to drink my calories. A tasty recipe for a Pumpkin Pie Martini can be found at www.slashfood.com - a perfect ending to any calorie-bomb meal, (and I like to think it helps with digestion). And then comes the morning after. Chances are, you may still be a little full from the day before, so it's best to keep things on the lighter side. I like to prepare as much as possible in advance, which allows me to sleep in along with my guests. I'll bake a quick bread or two ahead of time, and have those ready to serve sliced, or as muffins. You can never go wrong with fruit (you'll be surprised to see how quickly it's gobbled up), and chicken sausages are a light alternative to pork. For the eggs, Kowalski's has a great recipe for Oven Scrambled Eggs with Roasted Asparagus - much of which can be prepared in advance. Let's face it - this is Minnesota, where Egg Bake is as ubiquitous as jello salad, but this allows you to satisfy the traditionalists as well as the foodies. Happy Thanksgiving! - Kiersa Notz, Creative Director, the Affair |
Tuesday, November 17, 2009
the Fare
the Flare
 I always appreciate any article I read about throwing a party - whether an elaborate dinner soirée or a kid's birthday - that includes tips on when to do each of the planning tasks in advance of the guests arrival. Remembering that certain supplies can be purchased a week or two in advance, dips can be made 2-3 days ahead of time, certain entrées and desserts can be prepared and sit for hours or days without compromising flavors, and the bar can be set up at your convenience with only ice to add at the last minute always reassures me. So with that in mind, I have a few tips so that you are prepared if you suddenly find yourself needing an appetizer to bring or serve your last-minute guests, or if you simply want to minimize the amount of work needed to be done at the ninth hour. Frozen appetizers are handy to have stocked in your freezer. I always keep a package of frozen phyllo shells, which can quickly be transformed into Goat Cheese and Chutney Phyllo Tarts in a matter of minutes, especially since I always have a couple of varieties of chutney in my fridge. There are also a wide variety of quality appetizers available in the supermarket now, ranging from Indian Samosas to Greek Spanakopita triangles (www.realsimple.com has a list of the best frozen hors d'oeuvres). Recently, I discovered Lunds & Byerly's mini vanilla bean cheesecakes - they have a great flavor, and are an easy portion size dessert that works well for a small or large gathering, especially dressed with a small pile of fresh berries and a spring of mint, or a drizzle of chocolate or caramel sauce. There are a number of items that can be stocked in your pantry to make quick dips and spreads at the last minute or ahead of time. Making your own olive tapenade only requires pitted olives, olive oil and a few pulses in the food processor. A can of white cannellini beans or great northern beans, garlic, olive oil and lemon juice quickly become a savory white bean dip that can be served as is, or topped with fresh tomatoes, diced red onion, shredded zucchini, feta crumbles and sliced olives for a fancier presentation. Soup parties are another easy option that allow most of the work to happen well in advance of the party, and enables you the freedom to hang out with your friends throughout the party, rather than being trapped in the kitchen starting the next course. I recommend making one or two soups, depending on the size of the party, and offering a variety of mix-ins for each, such as tortilla strips, shredded cheese, cilantro, diced red onion, and avocado for a spicy Mexican style chicken soup. Good quality bread from Panera Bread or Great Harvest, a few hunks of quality cheese and a green salad (to appease my mom) round out the meal. Kowalski's cheese department offers a great selection of local cheeses and their experts will help you find just the right ones to pair with your soups. Dessert can simply be a cookie or cupcake, which of course can be made well in advance. So you see, throwing together a party doesn't have to be stressful if you take some simple steps to prepare yourself and your food ahead of time. Goat Cheese and Chutney Phyllo Tarts 30 store-bought mini phyllo cups (Athens brand in freezer section) 6 oz goat cheese (room temperature) 1 small jar chutney (I used Fig & Apricot Chutney - you won't need the whole jar) 1 tbsp chopped flat leaf parsley (optional) Preheat oven to 350°. Lay the phyllo cups out on an ungreased baking sheet and put a ¼ teaspoon of chutney in the bottom of each cup (you may need to cut the chunks of fruit in the chutney into smaller pieces first). Top the chutney with a generous teaspoon of goat cheese. Bake tarts on center rack of oven until pastry is golden and cheese has softened, about 12 minutes. Watch carefully. Remove from oven and transfer tarts to a serving tray. Sprinkle each with some parsley, if you like. Best served warm. Greek Six-Layer Dip from Delicious Living magazine Serves 8 1 15 oz can white beans, drained and rinsed 1 tbsp minced garlic, or to taste 1/4 cup Extra Virgin Olive Oil 1 tbsp lemon juice 1 tsp dried oregano 1/8 tsp salt 1 tbsp red wine vinegar 1 tsp Dijon-style mustard 1/2 large red onion, finely chopped 1/2 large zucchini, shredded 2 oz feta cheese, crumbled 1/2 cup chopped tomato 1 2 oz can sliced black olives, drained In a blender or food processor, place beans, garlic, olive oil, lemon juice, dill, oregano, salt, vinegar, and mustard. Purée into a somewhat smooth mixture (it will still have some texture.) Spread bean mixture on the bottom of a serving dish. On top of the beans, evenly sprinkle each of the remaining layers: onion, zucchini, feta, tomato, and olives. Chill. Serve with chips, crackers or slices of bread. - Colleen Fox Slack, Home & Culinary, the Affair |
the Alternative
 After being a vaudeville theater, a house of burlesque, a street-front church, a downtown movie theater, and earning a Guinness Book of World Records title for the largest building ever moved, the Shubert Theater begins yet another chapter. You might wonder why we need another performing arts space in a city that boasts more theater seats per capita than anywhere outside New York City, but The Minnesota Shubert Center will break ground on the Twin Cities only dedicated space for dance, and provide a much needed home for over 20 existing dance companies, many of which are nationally recognized. Already, educational programs at the Minnesota Shubert connect thousands of students across Minnesota with great dance educators at no cost through a nationally acclaimed online education program. The entire community is invited to celebrate this exciting addition to the arts scene with a reception and performances from local dance partners, which will follow in the Hennepin Center for the Arts. Because Everybody Dances... Minnesota Shubert Center Groundbreaking Thursday, November 19, 2009 Remarks and Groundbreaking Ceremony Parking lot between Hennepin Center for the Arts and Shubert Theater 12:30-1:15 pm Reception and Performance Hennepin Center for the Arts 1:15-2:30 pm 528 Hennepin Avenue, Minneapolis, MN 55403 RSVP for the reception to Jessica Mehlhoff at: 612-465-0231 or jessica@mnshubert.org - Barb Sustad, Strategic Partnerships, the Affair |
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