Winter Blues

Gearing up this year for my WINTER BLUES menu was met with procrastination, procrastination, procrastination......

Finding the materials I've used in the past was a challenge. I thought I had it all so organized- the outdoor blue lights, the strings of blue lights and garland, candles, glasses....I found some things but not everything. But the key in having fun are the people, for sure.

 The menu came together nicely and it was fun. I opted not to do Blue Point Oysters this time. Instead I found some delicious ahi tuna recipes. My husband made some 'fun cocktails' that were served in blue barware.
We started with a warm and creamy cranberry, blue cheese wonton cups followed by Sesame Crusted Tuna with Papaya cream.
Trending this year is Gnudi- the popular kinds are spinach gnudi, and a squash gnudi. So easy and so delicious.

Gnudi

I got home from work a little late. Guests were coming at 6 and I was glad I opted to make a crockpot Salsa Chicken.

The dinner was finished off with Mango filled Cream Puffs with a Spiced Mango- Mojito Sauce- compliments January 2014 Bon Appetit!

Here is the recipe for the gnudi I made:

Ricotta Gnudi

Mix together:

1 cup whole milk ricotta

½ c grated pecorino Romano

1 egg

5-6 T fresh bread crumbs

½ tsp salt

grated nutmeg to taste

Then let this sit so the breadcrumbs can thicken the mixture, about 30 minutes.

Heat a large pot of salted water to boiling. Roll the dough into small balls with well floured hands and place them on a floured baking sheet.Add the gnudi in batches being careful not to crowd them-( the balls will get larger as they cook because they will absorb water).  If they break up in the water, you might need to add more flour to them.

Carefull slip them into the boiling water. After they bob to the surface, cook 2 minutes. Remove from pot and serve with more pecorino or a sauce of your choice.

You can also add 12 ounces fresh spinach to a pot of boiling water, squeeze dry and then chop in a food processor. Then add it to the ricotta mixture.

WISCONSIN WINTER BLUES GETS HOT!

Another Winter Blues menu~
                            I did a party in Wisconsin a few years ago and here is what I made:

MENU FOR WISCONSIN WINTER BLUES GETS HOT

Blue cheese stuffed olives

                                                   Mexican rumaki                                                                       

Teriyaki/pineapple meatballs                 

Tenderloin sandwiches/pulled pork sandwiches

Peppered sushi tuna with soy dipping sauce

                             Chicken Empanadas with spicy salsa                                                

                         Thai Crabcakes with Cilantro peanut sauce                                   

Curried shrimp with cucumber dipping sauce

Asparagus, goat cheese and prosciutto

Gorgonzola with balsamic figs crostini

Minced chicken in lettuce cups

Mini blackened chicken tacos

                                                Brie and Mango Quesadillas                                                           

Mini cheese balls

Tart Tomato Chutney over cream cheese

Mini Cheeseburgers

Adobo Chips with Warm Goat Cheese and Cilantro salsa

During January and February I like to host dinner parties and what a better way than to come up with a theme- namely Winter Blues. I live in Winnetka, so my invitation says Winnetka Winter Blues.
Guests entered to a house darkened and lit with blue lights....the brighter light- it's from a curio cabinet.

Here is my menu:

Blue Point Oysters

Red Cabbage Empanadas

Blue Cheese Stuffed Olives

Beverages:

Blue Lagoon  -  Blue Hawaiin

Cream of Lettuce Soup with Blue Cheese Croutons

Green Bean Salad

Pork Medallions with a Potato and Goat Cheese Eggroll

Blue Cheese ice cream in a  phyllo nest with Blackberry and Apple Rosemary Compote

Winter Blues Menu

I try and do a Winter Blues theme either for clients or friends, each year at this time. This year, due to the terrible economy, my husband and I hosted our own Winter Blues Party but expanded the title to Winter Blues, Blown Away. The purpose was to introduce shades of pink/red into the menu and ambience.

Here was our menu:

Blue Hawaiin/Ernest Hemingway Cocktail

Blue Point Oysters

Sushi Tuna on Blue Platter

Olives stuffed with smoked Blue Cheese

Sesame Cones with Red Pepper

Blue Cheese, Walnut and Red Cabbage Empanadas

Salad with Blue Cheese Croutons with a side of

Shrimp Ceviche served in Blue Martini Glass

Cream of Lettuce Soup

(variety of blue colored soup bowls)

Boders Cherry Muffin

Green Beans laced with Black Truffle Oil

Pork Manhattan

Roasted Garlic mashed potato

Blueberry Ice Cream

Blue Cheese Ice Cream

Raspberry Sorbet

When guests arrived they saw blue candlestick lights in the windows and blue flood lights on the house. Once inside, it was a burst of various colors and lights illuminated on the spiral staircase. The dining room was illuminated with black lights, and once it was time to start the dinner the dining room was lit with reds, pinks and yellow lights/votives. Fortunately with several dishwashers, all dishes were loaded and cleaned the next day. It was the glasses......!