THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.

Archive for February 5, 2017

TIP OF THE DAY: Have A Pink Party

For Valentine’s Day, Mother’s Day, baby girl showers, bridal showers, or any other occasion demanding that you ”think pink”: All the food and drink are in shades of pink, with some touches of deeper rose and red.

There’s also a National Pink Day on June 23rd.

If you want to hold your own party, menu options are below. It can be a cocktail party—pink cocktails, pink nibbles—or an entire dinner or buffet.

You can make anything more pink with beet juice, red food color or rosy accents like pomegranate arils, raspberries and strawberries. You can make sauces and soups pinker with a touch of crème fraîche, mascarpone, sour cream, or plain yogurt.

You can keep it all pink and rose, or add bright red and burgundy accents.

You are encouraged guests to wear something pink to the party (pink nail polish counts).

PINK PARTY MENU

PINK & RED COCKTAILS

  • Champagne cocktail with pink sparkling wine
  • Classic pink cocktails like Pink Lady and Pink Squirrel
  • Cosmopolitans
  • Pink Champagne and strawberry punch
  • Pink Jell-O Shots (recipes)
  •  
    PINK & RED WINES

  • Pink sparkling wine (Yellowtail and Martini are great values)
  • Red Wine
  • Rosé
  •  
    There are scores and scores of pink cocktails—just search online.
     

    RED & PINK APPETIZERS

  • Bruschetta with strawberry-basil or tomato topping
  • Crab cocktail
  • Crudités: red bell peppers, radishes, cherry tomatoes, red Belgian endive, etc., with spicy pink dip (recipe below); you can include some celery, fennel or other pale vegetables for variety
  • Goat cheese log rolled in pink peppercorns
  • Hot dogs in jelly-mustard dip
  • Pink deviled eggs (soak peeled whole eggs in beet juice or food color)
  • Poached shrimp with cocktail sauce
  • Red pepper dip
  • Salume platter
  • Shrimp spread with crackers
  • Shrimp tea sandwiches
  • Smoked salmon or gravlax platter
  • Smoked salmon pinwheels or tea sandwiches
  • Smoked salmon rillettes
  • Strawberry bruschetta (recipe)
  • Taramasalata (Greek caviar dip) with crackers or party breads
  • Tuna sushi and spicy tuna rolls
  • Cranberry or pomegranate juice spritzers (with white wine) or mocktails
  • Pomegranate Martini
  • Rosé Champagne
  • Vodka and pink lemonade
  •  

    Rose Champagne

    Hibiscus Margarita

    Smoked Salmon Tartine

    Cherry Tomato Burrata Crostini

    [1] Always a hit: rosé champagne or other sparkling rosé wine (photo courtesy Tommy Bahama). [2] Hibiscus Margarita, with a bit of hibiscus syrup for color (you can use regular food color) and a rim of hibiscus salt (photo courtesy Miro Kitchen). [3] Smoked salmon tartine (photo courtesy Ocean Cut Chicago). [4] Cherry tomato-burrata crostini (photo courtesy Good Eggs).

     

    Lobster Bisque

    olive-oil-poached-salmon-pomwonderful-230

    Raspberry Champagne Float

    Buttercream Rose Cake

    [5] Lobster bisque. You can serve soup shooters on a buffet. Photo courtesy MackenzieLtd.com. [6] Think pink with poached salmon (photo courtesy Pom Wonderful). [7] An easy dessert: sorbet, sparkling wine, berries (here’s the recipe from The Cookie Rookie). [8] You can buy this rose-topped cake from Williams-Sonoma.

      FOR A PINK & RED BUFFET OR SIT-DOWN DINNER
     
    PINK & RED SOUPS

  • Borscht (you can turn it from red to pink with sour cream)
  • Cream of tomato soup
  • Lobster or shrimp bisque
  • Red bell pepper purée
  • Red gazpacho
  • Tomato or watermelon gazpacho
  •  
    PROTEINS & OTHER MAINS

  • Pasta in pink sauce
  • Poached salmon
  • Rare beef (we’re poaching a filet mignon)
  • Shrimp & strawberry salad (recipe in footnote* below)
  • Steak tartare or tuna tartare
  •  
    PINK & RED SIDES

  • Beet salad or pickled beets
  • Cherry tomato salad
  • Radicchio and radish salad with pickled red onions
  • ________________

    *Combine 3 cups cooked rice, 1/2 pound cooked, sliced shrimp and 3/4 cup thinly sliced celery in a large bowl. Make dressing with 2/3 cup mayonnaise, 1/2 cup strawberry yogurt, 1 teaspoon dry mustard, 1 teaspoon lemon juice and salt to taste. Dress the salad and then fold in 1-1/2 cups sliced fresh strawberries. Chill and serve on a bed of greens.
    ________________
     
    PINK & RED DESSERTS

  • Cherry cheesecake
  • Fresh strawberries and raspberries
  • Mignardises: pink cake pops, macarons, marshmallows, mini strawberry cupcakes
  • Pears poached in red wine
  • Pink frosted cake or cake pops
  • Pink ice pops (freeze your own from cherry or pomegranate juice)
  • Raspberry or strawberry mousse
  • Red velvet cake, cupcakes, donuts, ice cream
  • Cherry cheesecake
  • Raspberry or strawberry sorbet float (add rosé champagne to a glass of sorbet)
  • Strawberry ice cream cake
  • Strawberry milkshake shooters
  • Strawberry sorbet
  • Watermelon: granita or fruit salad
  •  
    RECIPE: SPICY PINK SALAD DRESSING OR DIP FOR CRUDITÉS

    Ingredients

  • 2 cups mayonnaise (full fat)
  • 1 cup sour cream
  • 1/2 cup sherry wine (not cooking sherry)
  • 1 tablespoon dried tarragon, finely crushed or 1-1/2 tablespoons minced fresh tarragon
  • 1 teaspoon garlic powder
  • 1/4 teaspoon hot sauce sauce, or to taste
  • 2-3 drops red food coloring or beet juice
  •  
    Preparation

    1. MIX mayonnaise, sour cream, sherry, tarragon, garlic powder and hot sauce until well blended.

    2. ADD a few drops of food coloring to desired shade of pink. If the dressing is too thick, you can thin it with a small amount of milk. Chill well before serving.

    Recipe courtesy Food.com.

     
    ________________

    †Mignardises (min-yar-DEEZ, from the French for “precious”) are a type of miniature baked good, also called petit-fours, a group of small sweets beyond what Americans think of as petit-fours (small cubes of layer cake). Mignardises are bite-size or smaller, and are served with coffee and liqueur at the end of the meal. At restaurants they are a lagniappe (lon-YAP), a small gift from the house.

    Mignardises is a category that includes petit-fours. The delicacies can take many forms and shapes: mini cakes and cookies including macarons, as well as non-baked sweets such as glazed or chocolate-dipped fruit, marzipan, chocolates, pâte de fruits and nut clusters.

    Petit-fours is French for “small baked pastries. There are two styles of petit-fours: glacée (iced) and sec (dry). Petit-fours glacées or frais (fresh) include filled and/or iced petit-fours, miniature babas, miniature éclairs, tiny iced cakes and tartlets. Petit-fours secs include small cookies, macaroons, meringues, palmiers and tuiles.

    Friandises (free-yon-DEEZ), from the French for “delicate,” is a term often used instead of petit-fours or mignardises.

    According to The Oxford Companion To Food, these terms are often used interchangeably; and of course, it is not surprising when word meanings evolve over time.

      

    Comments off



    © Copyright 2005-2016 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.