Project Food Blog #3 - Luxury Dinner Party

 You're cordially invited to the Autumn Potato Feast!

In the third challenge for Project Food Blog, I was so excited to have the fortune to throw a Luxury Dinner Party. I love entertaining and cooking for family and friends. I normally cook any dish that sounds tantalizing and do not worry too much about a theme or intricate decorating since I'm more focused on the time with people and delicious flavor of the food. However, I love a challenge and developed a theme and plan on how to throw a luxurious dinner party everyone would enjoy.

I love autumn and the new feelings this time of year brings. The air becomes crisp and cooling, and scenery anew with a speckling of color from the changing leaves. The house is normally filled with the smells of apple cider and spices from baking comforting cookies and apple butter. It's a happy time of year that comes out often through food.

Since the potato harvest is soon upon us, the market is beginning to fill with all kinds of potatoes. Growing up with a tasting of Native American recipes often included potatoes, so this is a vegetable my siblings and I thoroughly enjoy. I decided to use potato in every course at dinner and use more delicate recipes to showcase many of the capabilities this humble vegetable can perform.

Throwing my sisters a luxurious dinner party could not have come at a better time. My middle sister, Kate, just moved into a new place and my youngest sister, Autumn, just turned 18. I wanted to throw them a dinner to celebrate their new chapters and celebrate being together. Since I live several hours north, we do not have opportunities to spend time together like we used to. Although my ingredients may not evoke feelings of luxury, the time spent with my sisters was priceless. The ability to sit down as adults together and share a home cooked meal and catch up about the events in our lives is what defines luxury for me.

A successful dinner party begins with planning ahead. By mapping out a meal plan and executing it in sections will ensure everything is ready in time without being rushed, and allowing time for the unexpected. Following a theme is usually easier to account for seasonal ingredients and the amount of time you have to dedicate overall in preparation. When the party is over, your guests will be left with its memory - make sure you've planned well enough to make it a great one, no matter how simplistic or elaborate the party may be. Below is my plan for this dinner party which can be adopted for any dinner party you're throwing:

Three Days Before

• Prepare a final meal plan and go shopping

Two Days Before

• Prepare the gnocchi dough and store in the refrigerator
• Cook & store the windowpane potatoes in a tupperware on the counter; store the aioli sauce in the refrigerator

One Day Before

• Cook & store the cheesecake in the refrigerator
• Iron the linens & set aside the dinnerware to be used (or set the table if possible)

The Day of the Party

• Cook the gnocchi and sage sauce
• Prepare & cook the hasselback potatoes
• Prepare & cook the red potatoes
• Prepare the martinis
• Leave time to get ready!

Some of these recipes take time and attempting to do them all on the same day is overwhelming. Plus if anything goes amiss, you'll have time to start over or make adjustments without becoming stressed. You should also enjoy the party as much as your guests!

My sisters joined me in the kitchen for some of the final touches to the meal. They kept ogling the new items to eat and complimented how amazing the kitchen smelled. The aioli sauce caught their attention from the garlic lingering in the air. Guests at your party often like to feel helpful, so it's nice to have something small but interesting for them to help with if appropriate. I was able to teach my sisters new recipes by sharing the final touches some dishes with them. It helped start and keep the conversation going, plus I learned new things about them at the same time.

We had a wonderful evening enjoying each course, catching up with each other, and our childhood friend, Krissy. And thank you to Alex, Kate's boyfriend, who stayed behind the scenes to help take pictures during dinner.

I think honesty is important between family, and they happily said each dish was amazing. Even though every item, including the vodka, was made from potatoes, the flavors were unique enough not to be monotonous or dull. The martinis especially (even the non-alcoholic version for Autumn) put everyone in a fall mood. We even had time to make some holiday plans over dinner - and everyone expects to see some of these dishes make a second appearance at the dinner table this year. The cheesecake will have an encore presentation for certain.

From the Far Left: Autumn, Kate, Brie, & Krissy

Good luck throwing your own dinner party - just remember it's your celebration, too.

Brown Sugar Vodka Martinis

Printable Recipe

1 cup brown sugar

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp cloves

4 tbsp butter

2 oz vodka

2 oz apple cider
cinnamon sticks

In a small bowl mix together the brown sugar and spices. Melt the butter over low heat, then pour into the bowl and mix thoroughly. 

Place 2 tsp of the sugar mixture in the bottom of each martini glass. Pour in the vodka and apple cider. Garnish with a cinnamon stick in order to stir the drink together before enjoying. (Can also be made with just apple cider for a non-alcoholic drink.)

~Original by Brie.

Windowpane Russet Potatoes with Aioli Sauce

Printable Recipe

Potatoes

2 large russet potatoes

fresh herbs - cilantro, dill, Italian parsley, sage

butter

Wash and dry each potato. Use a mandoline on the thinnest setting, preferably at 0.5mm (I actually use mine in the locked position for this recipe). Slice the potatoes lengthwise to get long, paper-thin slices. After both potatoes have been sliced, place several slices at a time on a tea towel to cover, press, and dry.

Preheat the oven to 400*F. Butter a baking sheet and lay as many slices down as possible without any touching. Place a spring of dill or another herb leaf down per slice, then top with another potato slice and press gently to ensure no air is in the center. Top with parchment paper, a second baking sheet, and a heavy pan. Cook for 20 min until lightly brown and crispy.

Aioli

1 large clove of garlic, minced

2 tbsp olive oil

1 tsp kosher salt

1/2 tsp black pepper

4 tbsp mayonnaise

Using a mortar and pestle, crush the pieces of garlic into a paste. Add the olive oil and mix well. Add the salt, pepper, and mayonnaise and stir together. Serve in the mortar.

~ Adapted from Cooking Light.

Purple Potato Gnocchi in a Sage Cream Sauce

Printable Recipe

Gnocchi

kosher salt

28 oz purple potatoes

1 egg

2 cups all-purpose flour + extra for shaping

In a large pot filled with water over high heat, bring to a boil and add 2 tbsp kosher salt. Add the purple potatoes and allow to boil for 45 min.

Remove the purple potatoes from the pot one at a time with a slotted spoon. Using a small knife, cut in half and peel off the skin. Feel for any knots on the ends or from the eyes and cut off. Once all the purple potatoes have been peeled, use a fork to scrap the potatoes and deconstruct them, trying to avoid mashing them.

Shape the potatoes into a mound with a well in the middle. Crack the egg in the center and pour 1 cup flour over the potatoes. Begin mixing together and once the flour has been incorporated, add the other 1 cup flour, adding more until it is no longer tacky.

Separate the potato dough into six pieces. Roll each piece into a log and cut into squares no bigger than 1 inch. Sprinkle flour over the pieces before moving them aside so they do not stick together. 

Once the pieces have been cut, use a gnocchi board or a fork to shape the distinct ridges into the gnocchi. (Store on a baking sheet in the refrigerator if not cooking right away.)

Sage Cream Sauce

2 tbsp butter

1 large shallot, finely chopped

1/4 cup pecans, finely chopped

1 cup white wine

2 cups heavy whipping cream

1/4 cup sage, finely chopped

In a large pan over medium heat, melt the butter and add the shallot. Cook for 5 min until browned, then add the pecans and cook for 2 min stirring occasionally. Then add the white wine, heavy cream, and sage and stir well. Allow it to simmer over low heat while cooking the gnocchi.

Cooking the Gnocchi

When ready to cook the gnocchi, bring a large pot of water to boil with 2 tbsp kosher salt. Carefully add the gnocchi in batches of 25 pieces. The gnocchi are ready to remove when they float to the top. Remove with a slotted spoon and place in the sage cream sauce and stir. Continue until all the gnocchi are cooked and well blended in the sage cream sauce. Serve immediately.

~Yields 6 servings.

~Adapted from 101 Cookbooks & Epicurious.

Yukon Gold Hasselback Potatoes

Printable Recipe

4 Yukon gold poatoes

4 large garlic cloves

olive oil

kosher salt

black pepper

butter

Wash and dry each potato. Using a sharp knife, carefully slice very thin sections from one end of the potato to the other. Go slow and hold the potato steady. Do not allow the knife to reach the cutting board. Use a mandoline set on the thinnest setting, 0.5 mm, to slice each garlic clove very thinly. Place a slice of garlic between each potato section.

Once all the potatoes are sliced, heat the oven to 425*F. Place the potatoes on a baking sheet and drizzle with olive oil, then top with salt and pepper. Cook in the oven for 30 - 35 min. The skin should be crispy, but the inside still soft. Once removed from the oven, top each potato with 1 tbsp butter and serve warm.

~Yields 4 servings.

~Recipe by Seasaltwithfood.

Roasted Red Potatoes & Crimini Mushrooms

Printable Recipe

4 large red potatoes, chopped

8 crimini mushrooms, chopped

1 small yellow onion, chopped

olive oil

kosher salt

black pepper

capers

Preheat the oven to 425*F. Place the chopped vegetables on a baking sheet and drizzle with olive oil, salt, and pepper. Bake for 20 - 25 min. Remove from the oven and plate, then top with capers.

~Yields 4 servings.

~Adapted from Simply Recipes.

Sweet Potato Cheesecake with Broiled Marshmallows

Printable Recipe

Crust

35 ginger snap cookies

1/4 cup pecans

1 stick butter

Cheesecake

3 8oz packages cream cheese

3 eggs

2 tbsp maple syrup

3/4 cup brown sugar

2 tsp cinnamon

2 tsp nutmeg

1 tsp clove

1 tsp vanilla

1 tsp lemon juice

2 tbsp flour

1 cup sweet potato (1 large sweet potato)

Topping

1 cup sour cream

1/2 tsp vanilla

1/2 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

1/2 cup pecans, finely chopped

3 tbsp maple syrup

1 tbsp brown sugar

+ jumbo marshmallows

First, preheat the oven to 450*F and bake a sweet potato for 45 min.

For the crust, grind the ginger snap cookies into a powder in the food processor. Then add the pecans and pulse a few times until incorporated. Pour into a large bowl. Melt the butter over medium heat on the stove, then add to the cookie mixture and stir until fully combined. Press into the bottom of a buttered 9x9 glass baking pan and set aside.

In a mixer, add the ingredients of cream cheese through maple syrup and combine until smooth. Then peel the baked sweet potato and add the flesh to the cream cheese mixture. Mix until just incorporated. Some small pieces of sweet potato may remain which is okay. Pour onto the crust and bake for 45 - 55 min at 325*F until just the center remains a little wobbly.

While the cheesecake bakes, combine all the topping ingredients in a large bowl and mix well. Store in the refrigerator until the cheesecake has cooled for 30 min, then smooth on top. Allow the cheesecake to cool for at least 4 hours before serving, although overnight would be best.

Before serving,  place a few jumbo marshmallows on a baking sheet and broil for 15 - 20 seconds until brown on top. Use a fork to transfer to the tops of each piece, then serve.

~Yields 9 servings.

~Adapted from Homesick Texan.

Sex & Candy Cake and Sweet, Sweet Violation Martini

Dante has taunted me for a second time.

This time it was in response to a Friday Recitation referencing the infamous song by Marcy Playground "Sex & Candy". Ah, that certainly brings back memories of high school. And, no, not *those* kinds of memories.

This was definitely a challenge. How in the world am I to capture the smell of sex and candy? More importantly, how can I do this in an appetizing manner to such a wide audience?

When people think of sex and candy, chocolate has to be involved somehow, so I knew that needed to be incorporated. And store bought candy is too cliché, so I made a note to make some myself that could be molded to whatever I ended up making. People are also normally aroused by the exotic, so sweet fruits were also listed. I started searching for recipes with these ingredients and soon found my answer: Passion Fruit & Mango Chocolate Cake. Awwhh, yeeeah.

Mango slices give you a peek of what's inside.

But this wasn't good enough. It needed to be even sexier. Then I found a chocolate mirror glaze, so clear you can see yourself - ok, I won't go there.

With the Passion Fruit Hard Candy.

I can tell you one thing - this cake got plenty of foreplay. It has a lot of steps and needs wooing before it's ready to assemble and enjoy. If you've been following along this past week, you'll have the instructions for making the ghee, cream, and butter. That's right baby, everything is made from scratch. You can't expect to get any love in return if you don't put in the effort.

A slice of naked cake.

I decided to create the cake over several days, which was more exciting and less exhausting than trying to do everything at once. Sadly, my local markets are not carrying passion fruit, so I had to use juice. And I attempted to make organic hard candy this past Spring, but that didn't go too well, so hard candy is the first recipe you'll see on the blog using non-organic ingredients. I also took it off the burner a little too soon since I was so afraid of burning it, but the freezer is a great back-up for hardening the candy.

This was quite the experience and it certainly was sexy with all the different types of chocolate and exotic fruit aromas lingering in the air. And the taste. Oh, goodness, the taste. The cake is very light and soaks up the Mango Syrup beautifully. Plus your teeth sink through all the different layers as you begin to taste and feel all the layers melting together. And the hard candy was kept to the back of the cake so eating the cake first remained sexy and not messy, but it's a nice treat to suck on and allow all those layers of chocolate to linger in your mouth. And that martini is certain to make any situation both sweet and sexy. Between the chocolate, sweet fruits, vodka, and spiced rum - you'll have anyone smiling after these two delicacies.

Oh, my. It's getting a little hot in here...the candy is melting.

All in all, this sexy cake and martini were easier than making Peppermint Fried Stork. I hope they exceed your expectations. They certainly satisfied mine. Now what to do with all this leftover chocolate ganache...

Sex & Candy Cake
Printable Recipe

Day 1

Passion Fruit & Mango Curd

3 egg yolks
1/2 cup turbinado
3 tbsp butter
1/3 cup passion fruit juice
1/4 cup mango purée

In a small sauce pan, whisk together the yolks, turbinado, and butter.

Add the passion fruit juice and cook over medium-low heat for several minutes. The water needs to evaporate until the curd begins to thickly coat the back of the mixing spoon.

Next, pour the curd through a strainer.

Then add the mango purée and mix together well.

Cover with plastic wrap touching the curd and place in the refrigerator for at least three hours, although the curd will keep for several days.

Passion Fruit Hard Candy

2 cups white sugar
1 cup corn syrup
1/2 cup water
1/4 cup passion fruit juice

candy thermometer
mold

Prepare molds beforehand.

In a small sauce pan equipped with a candy thermometer over high heat, whisk together the sugar, corn syrup, and water. Once blended, allow the mixture to boil, but do not stir anymore. The mixture needs to reach 300*F. Once it has reached the hard crack stage, remove from the heat and add the passion fruit juice and blend evenly.

Quickly pour the mixture into a greased mold and allow to set until cool.

Day Two

Chocolate Génoise Cake

2/3 cup all-purpose flour
2/3 cup organic cocoa powder
6 large eggs
1 cup turbinado
4 1/2 tbsp ghee
1 1/2 tsp vanilla

Preheat the oven to 350*F. Butter a 9" cake pan and place a layer of parchment paper on the bottom and also butter.

Sift the flour into a large bowl.

Then sift the cocoa powder into the bowl.

Then sift the flour and cocoa until the mixture is evenly blended.

Next, in a medium sauce pan, whisk the eggs and turbinado together over medium-low heat. The mixture must be whisked the entire time to prevent the eggs from cooking. Remove from the stove once the mixture is warm to the touch, which should take 7-10 min. (Do not rush this step - plus your arms could use the workout.)

Then carefully sift and fold the dry ingredients into the mixture in thirds to prevent lumps from forming. Next whisk in the warm ghee and vanilla, still stirring constantly to prevent the eggs from cooking, until the batter is smooth and all ingredients are evenly incorporated.

Pour the batter into the cake pan and bake for 25 min. Remove from the oven and allow the cake to cool for 10 min.

Transfer the cake to a cooling rack, remembering to remove the parchment paper, and allow it to cool completely. The cake can remain stored overnight on the counter if covered.

Chocolate Ganache

1 cup cream
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
12 oz bittersweet chocolate

Place a small sauce pan over low heat half filled with water and allow it to steam.

Pour all ingredients into a medium metal bowl and melt over a steam bath for 17-20 min, stirring occasionally and allowing some of the water from the cream to steam off.

Remove the ganache from the stove and bring it to room temperature on the counter; then cover and place in the refrigerator until time to use. Remove it from the refrigerator at least one hour before needed so it is easier to manipulate.

Mango Syrup

1 vanilla bean
3/4 cup turbinado
2/3 cup mango purée

Slice the vanilla bean in half and gently scrap out the seeds.

In a small sauce pan, pour in the turbinado and add the vanilla seeds and bean. Stir in the mango purée until no dry turbinado remains.

Place over medium-high heat and allow the mixture to boil for 3-5min without stirring.

Remove from the heat and transfer to a glass bowl. Allow it to reach room temperature before placing in the refrigerator. Before using, allow the syrup to reach room temperature and remove the vanilla bean.

Day Three

Lacquer Chocolate Glaze

1/4 cup cold water
2 tsp agar agar
2/3 cup turbinado
1/3 cup water
1 1/4 tbsp honey
3/4 cup cocoa powder, sifted
1/3 cup cream

In a small bowl, mix cold water and agar agar together and set aside.

In a small sauce pan over medium-high heat, melt together the turbinado and water. Once melted, mix in honey and then cocoa with a whisk until smooth.

Return the pan to the stove set on medium-high heat and stir in the cream. Once boiling, remove from the stove and strain into a medium bowl. Allow it to cool for 12-15 min.

Then mix in the gelatin mixture and allow the glaze to reach room temperature before using.

Assembly

Using a long knife, carefully level the top of the cake in small patches. Use your hand the feel if the cake is level.

Take the knife and make a shallow cut around the entire cake. Keep the tip of the knife on the outside of the cake and make deeper cuts. Rotate the cake in a circle until it both pieces are separated.

Brush the Mango Syrup onto the bottom layer of the cake.

Take the Chocolate Ganache out of the refrigerator and spoon it into a plastic zip top bag with a corner cut off. Pipe the ganache around the rim of the cake about half an inch from the edge.

Pour in the Passion Fruit & Mango Curd and level with a knife.

Place on the top layer of the cake and tuck in some wax paper under the edges. Then pour on the Lacquer Chocolate Glaze.

The glaze will settle in a few minutes, then the wax paper can be removed to reveal clean edges for presentation. The cake will likely need to be put in the refrigerator or freezer for a few minutes at this point since the ganache will become soft and spread. This cake cannot sit out for long periods of time from all the different soft layers.

~Recipes adapted from Café Fernando: Passion Fruit, Mango and Chocolate Cake & L'Orange.


And like Dante mentioned, such a sexy cake cannot stand alone. This martini is sweet in more ways than one.

Sweet, Sweet Violation Martini
Printable Recipe

thin slice of mango
fine turbinado sugar
1 oz spiced rum
1 oz vodka
1 oz passion fruit juice
3 oz mango juice

Using a piece of mango, rub it along the rim of a martini glass and dip the glass into fine turbinado sugar. Add the rum through mango juice and lightly stir. Garnish with a strip of mango and enjoy.


~Original by Brie.