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
RED & PINK APPETIZERS
 Always a hit: rosé champagne or other sparkling rosé wine (photo courtesy Tommy Bahama).  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).  Smoked salmon tartine (photo courtesy Ocean Cut Chicago).  Cherry tomato-burrata crostini (photo courtesy Good Eggs).
FOR A PINK & RED BUFFET OR SIT-DOWN DINNER
PINK & RED SOUPS
*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.
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.