While enjoying all of the tasty bites and sips at last week’s Party Ready Boot Camp, I missed a few of the great tips and tricks from Kelly and Tom. Thankfully, the nice folks at Electrolux provided me with a quick recap and some how-to instructions from the event.
I’m psyched to share this information with you guys, and I will definitely bookmark this post for my next get-together. I loved all of the recipes and they were soo easy to make!
Antipasti: Cheese and Charcuterie Preparation
- Keep a variety of cheeses, cured meats and spreads on hand (or in your Perfect Temp™ Drawer!) to present as an easy antipasti.
- Tom used Scharfe Maxx, Gabietou and Monte Enebro cheeses along with Saucisson, Glenchall and Fennel sausage. The possibilities are endless!
- Even master chefs use prepared goods every once in a while! Don’t be afraid to use quality jarred olives, spreads and artichokes on your antipasti plate. Try jams, honey and relishes as well.
- Nuts and dried fruit add color and crunch.
- Let your friends have fun trying all the different combinations of tastes and textures.
- Pair this dish with Vouvray, Domaine Huet Petillant, 2005, Loire Valley, France
Pasta: “One Pot Pasta” – Pasta with Broccoli, Garlic and Parmesan
- This “one pot wonder” is a breeze and requires only a few ingredients: store-bought dry pasta, broccoli rabe (or any vegetable in the refrigerator), garlic, black pepper parm!
- Throw the pasta into boiling salted water. Add uncooked broccoli rabe, strain, add back to the pot with garlic and olive oil, and then finish with a bit (or a lot) of cheese and black papper.
- And there’s only one pot to wash when all is said and done!
- Pair with Grüner Veltliner, Högl, Ried Schön, Federspiel, 2008, Wachau, Austria
Entrée: Roasted Chicken with Roasted Pepper Relish and a Green Salad
- To create this dish in under twenty minutes, either roast a chicken ahead of time, or have a prepared chicken in your fridge. You can re-roast the prepared chicken quickly with olive oil and lemon or serve it room temperature with a cold relish and a fresh salad.
- To make the roasted red pepper relish, julienne an onion and caramelize in a sauté pan, add jarred piquillo peppers, julienned (or any kind of jarred red pepper) to the pan. Soak golden raisings in warm water to plump, then add to onion/pepper mixture, add sugar until caramelized, then sherry or red wine vinegar. Reduce down to relish consistency and serve warm or cold.
- Serve dish with a side salad (arugula, romaine, spinach)—whatever is in season, dressed simply
- Pair with Pinot Noir, Au Bon Climat, La Bauge Au-dessus, 2007, Santa Maria Valley, California
Dessert: Biscotti with Whipped Mascarpone, Orange peels and Pistachios
- Biscotti are a great store-bought option that pair well with mascarpone whipped with sugar and vanilla.
- Soak orange peels in simple syrup.
- Top with pistachios or another crunchy pantry item, like slivered almonds or hazelnuts.
- Pair with Vin Santo, Castellare, S. Noccolo, 2005, Tuscany, Italy