Party Food - How to Look Glamorous While Munching

We've all been there - trying to balance our Old Fashioned and a plate of lasagna while doing our best to look chic and soignée so that cute guy we're talking to won't think we're socially challenged. Cocktail parties have their perils and one of them is unwieldy food. With cocktail party season upon us I thought it would be a good idea to discuss the issue of what to serve from the standpoint of it's convenience to interact with. (Disclaimer: This is in no way because I've just released an e-cookbook of recipes in the convenient ball shape... well, maybe just a little bit.)

Party food should, by its very nature be festive. It should call to you from the buffet table, make you want to reach out and taste it. If that were the only consideration, many dishes would fit that bill. But party food should also be easy to manage. There are a number of ways to achieve this. Here are some of my favorites:

- Keep food bite sized. If you pre-portion the food in this way your guests don't have to carry around an entire meal on a plate. Two or three bite sized pieces will fit nicely on a cocktail napkin. These can include the aforementioned balls, things like pigs in a blanket or the ever popular rumaki.

- Eschew the flatware for toothpicks. Though it may seem obvious, many people don't consider the use of toothpicks for serving party meals. They're the perfect delivery method - easy to come by, can be found festively decorated and are expediently discarded.

- Dry coatings. Food that can be picked up with your fingers without leaving them sticky or greasy will be much more popular (and leave your glassware much cleaner) than more messy finger food. Roll tidbits in nuts or crushed cornflakes, bake them in dough or wrap them in rice paper. If you must make gooey food, try presenting it in cupcake wrappers.

Some recipes that fit the bill from my repertoire follow:

Cucumber Sandwiches

Camembert Cheese Balls, from the Myra Breckenridge Cookbook

Butterfly Shrimp from the ABC of Canapés 

Cheese Straws from Ruth Chier Rosen's The Big Spread

Deviled Eggs

Cocktail Biscuits (for cocktail size, use a shot glass to cut them)

Cheddar Cheese Wafers

Swedish Meatballs

And explore my new book, Have a Ball with Brini for more great conveniently shaped party food recipes!

Puff Pastry and Poetry - The ABC of Canapes

Hi people! I love party food. So when I received a gift from a fan at my weekly film series I was delighted to find that it was a small vintage cookbook devoted to just that! It's the ABC of Canapes.

It's by Edna Beilenson and features the most delightful illustrations by Ruth McCrea. The artwork accompanies some delightfully silly poems:

Inflate it with air,
Or explode like a bomb;
Add a few fish-eggs
And serve with aplomb!

Exactly what she suggests you inflate with air is never specified.

Join us in the parlor,
To talk or sing or dance;
Lucky is the hostess
Who hustles in advance!

It's funny how meanings change over the years, isn't it?

Here's one of the illustrations with a more reasonable sentiment.

The recipes aren't exactly rocket science, but some of them look tasty. This one for Butterfly Shrimp looks simple and delicious:

You'll need:

1lb fresh shrimp
2 eggs
1/2 cup corn starch
1/2 tsp salt

Clean shrimp and slice them halfway down the back, so when laid flat they resemble butterflies. Beat the eggs, salt and corn starch into a smooth batter and dip the shrimp into the batter. Deep fry in fat at 370 degrees until golden brown - about two minutes. Served piping hot on gaily colored toothpicks, they make a stunning hors d'oeuvre.

Sophistication with a Helping of Humor - The Esquire Party Book

While packing up my cook books, I ran across a copy of the Esquire Party Book. Originally published in 1935, it's the lesser known companion to the popular Esquire's Handbook for Hosts.

My edition is from 1965 and is replete with illustrations by the legendary Seymour Chwast. The art direction - also by Chwast - is a humorous tour de force that draws you in with its charm and irreverence.

The content is equally as diverting. It's chock full of great information on entertaining from sun-up to sun-down, including drinks, recipes, party games, decor, even music and wardrobe suggestions!

The recipes tend toward the haute side, with entries like Crown Roast of Lamb, Artichoke Leaves with Roquefort Dip and Shrimp Viennoise En Casserole. Not everything is complicated, though. There are simple recipes for things like Cocoanut Chips and Olives in Bacon.

They're all organized into menus for parties that have whimsical themes like "On a Polynesian Beach" and "For Old School Ties".

Here's their recipe for stuffed pineapple:

2 medium sized pineapples
1 box strawberries
1/2 lb seedless grapes
1 cantaloupe - cut into cubes or balls
1 honeydew melon - cut likewise
1 lb pitted black cherries
1/2 cup sugar
1/2 cup liquor - curacao, triple sec, brandy, fruit brandy, rum, white wine, port - what ever your liquor cabinet is willing to donate

Cut the pineapple in half lengthwise, being careful to leave each half of the green tuft of leaves attached. (A serrated knife does the job well.) With a grapefruit knife, remove the fruit from the skin, leaving a thin shell (1/2" thick). Remove the eyes and the core from the fruit and cube it. Mix the pineapple with the other fruits (which have been washed, sliced, and otherwise prepared), add the sugar and the liquor and stir gently. Pile back into the four pineapple halves and refrigerate until dessert time. Serve with pre-scooped balls of lime ice on top. You can use any other fruits you have on hand that marry well with pineapple, but be sure to add lemon juice or ACM to fruits that darken upon waiting: apricots, peaches, apples or bananas.

It sounds like a delightful dessert for summer entertaining, doesn't it? If you like entertaining with a sophisticated flavor to it, I suggest finding a copy of Esquire's Party Book. They're available on sites like Amazon and eBay.

Making Moving Glamorous - The Art of Photography

I have moving on my mind, what with my new apartment on the horizon. I've been going through all my things, deciding what to take and what to sell. The process has been fun and daunting. I've been in my place for 15 years! While going through my books I found some gems. The Time Life Library of Photography. I decided to keep two of the volumes: Color and The Studio. In the latter title is a photo essay on putting together a studio style photo shoot on location and the subject is Moving Party (!). It's interesting to see how they put it together, so I thought I'd share it with you today.

Here's the space before setting up. It's a parlor floor apartment in a brownstone in Park Slope Brooklyn. The photographer, Rudy Muller, rented it for a day.

Here they are setting up. The model playing the hostess tries on her hostess gown. and the studio lights are placed for the single shot they need to get.

With her gown hung up, the model touches up her makeup.

Here's the final shot. Notice how the wine is placed front and center. The final photo was used in a series depicting different types of parties for a wine company. Somehow I don't think even I could pull off a real moving party as glamorous as the one depicted, but I could certainly pull off a photo shoot of one like this - especially for a barrel of Piper Heidsieck!

Some of my copies of the Time Life Library of Photography books are up for sale on Etsy right now. Have a look!

02-07 The Joy of Bridge

Hello people, it’s all about cards today! On the show I’m showing you how to make delightful card themed sandwiches. I put them together for a bridge luncheon we had on my original cable access show. They’re ever so simple. Here’s how:

You’ll need:

Suit shaped cookie cutters
Thin sliced sandwich bread
Deli meat
Thin sliced cheese
Leaf lettuce
Sliced olives
Toothpicks

Start by stacking your sandwich, then place your cookie cutters on top and press down very firmly until you’ve separated the shape from the rest of the sandwich. Open top tin type cookie cutters work best for this because they’re sharp enough to cut through all layers. Remove the sandwich from the cutter and trim off any stragglers with a scissors. The bottom of what you’ve just cut will be the top of the sandwich. Finish by garnishing with a sliced olive speared with a toothpick. These can be made with all different types of cookie cutters for all different occasions. Keep in mind, however, the more elaborate the shape the more difficult it will be to cut the sandwich – the club is the most complicated of the suits to cut.

Hint: If you want to add condiments to your sandwich, do it after they’re cut. The layers slip around too much if you’ve dressed it before you attempt to cut them.

Mary Ellen's Brazen Birthday Surprise

Hello people, welcome back! This week Mary Ellen has asked me to help her throw a birthday party. It's a bit cheeky of her and you'll find out why in the vidcast.

One of the subjects we cover is cake decorating. Making a pretty cake isn't difficult. To begin with if you're using a contrasting frosting you'll want to frost the cake twice. Begin by applying a very thin layer over the entire cake and then putting it in the fridge. The icing will harden and seal the cake crumbs in so you can frost it again without pulling up the crumbs and marring the appearance of the finished cake.

I like to use a combination of elements when decorating a cake, as we did in the demo. Begin by amassing your supplies. We used

-         sprinkles

-         sugar flowers

-         colored icing in a pastry bag.

The sprinkles were applied in a swath across the cake and accented with the flowers across the top. The pastry bag was used to create smaller star flowers and leaves. It's easier to create an abstract design than it is to write a name on the cake. The letters all have to be even and regular, where as an abstract design can be...well, abstract.

We also had strawberry punch for that party. It was just delicious. Here's how it's made:

You'll need:

4 cups of water

4 cups of sugar

2 quarts hulled strawberries

1 cup sliced pineapple

1 cup mixed fruit juice (we used kiwi/strawberry)

Juice of 5 large oranges

Juice of 5 large lemons

2 cups carbonated water

3 cups crushed ice

Boil the sugar with the water to create simple syrup. Chill the mixture in the fridge. Combine the strawberries, pineapple and juices and add syrup to taste. Chill the mixture until ready to serve. Just before serving add the carbonated water and crushed ice. The flavor of this punch is intense. It's designed to mellow out as the ice melts. It can be thinned with more carbonated water if desired. You can also make this punch more powerful with the addition of rum.

Now in this episode you meet Delta for the first time. She did a fashion segment on the original show and was just wonderful! She also made a lot of the original costumes for the first season of my Style network show. The party scene of the episode was shot in less than ideal conditions. I'm almost completely in the dark. It's one of those production value issues I mentioned last week. I feel like a Virginia Slims ad "You've Come a Long Way, Baby".