Happy Holidays!There’s nothing better than celebrating the holidays surrounded by your friends and family. Sharzad Imani of CountDown Events would like to give you a few pointers on how to host a stress-free, yet elegant party that will leave your friends and family inspired and impressed.
The Invite
Introduce the elegant theme of the evening with unique iced blue and steel colored invitations embellished with a few Swarovski crystals or white pearls. Your guests will be so excited and impressed by your attention to the little details.
Set The Scene
Decorate the room to create a glamorous, wintery feel with cool whites and metallic accents. Fill tall glass cylinders with silver pinecones and silver miniature disco balls, white ostrich feathers, or white birch branches with hanging white orchids. Cover the coffee table with a white faux fur piece or white-feathered boas along with pillar candles diverse in height and encased in beautiful hurricane vases. Scatter bowls of white chocolate covered roasted almonds around the room, and as guests arrive; offer them a tall glass of lychee mint champagne cocktail served on a shiny silver tray.
The Menu
Offer your guests tasty but simple riffs on classic hors d’oeuvres. Try smoked salmon dipped in dill on pumpernickel strips, crab stuffed mushrooms, crostini with white truffle oil, olive paste, & lavender, and black truffle mac & cheese, taking a new twist on an old favorite by using casareccia pasta. For extra dazzle points, spoil your guests with a finale of retro treats like coconut covered marshmallow lollipops and white cotton candy.
For Your Guests
PARTY FAVORS: Mistletoe with a mini silver pinecone wrapped with a beautiful silver ribbon.
THE COUNTDOWN:
THREE WEEKS: Send out invites, arrange rentals such as plates and glassware, buy cocktail napkins.
TWO WEEKS: Order flowers; pick up vases and other décor items such as candles, ribbons for party favors.
ONE WEEK BEFORE: Make a music mix appropriate for your party and guests.
DAY BEFORE: Buy groceries. Set up the room (it’ll save you some last-minute anxiety), make olive paste mixture and lychee & mint puree, prepare party favors.
MORNING OF: Put out floral arrangements, prep mushroom and mushroom stuffing.
THREE HOURS PRIOR: Make salmon appetizers and refrigerate.
TWO HOURS PRIOR: Prepare shrimp appetizers and refrigerate.
ONE HOUR PRIOR: Prepare the casareccia pasta.
THIRTY MINUTES: Bake mushrooms, and then take some time to pretty yourself up!
TEN MINUTES: Light candles and bake cristinis.
WHEN GUESTS ARRIVE: Serve cocktails and delicious hors d’oeuvres.
JUST BEFORE MIDNIGHT: Make coffee and open coffee bar. Hand out party favors to guests.
THROUGHTOUT: Enjoy yourself, and be proud of the beautiful night that you’ve created.
RECIPES:
Smoked Salmon with Dill on Pumpernickel (Serves 20)
20 slices pumpernickel bread, crusts removed
½ cup Dijon mustard
2/3 lb. sliced smoked salmon
¼ cup fresh lemon juice
1 ¼ cup chopped fresh dill
1. Halve bread to make rectangles.
2. Spread with thin layer of Dijon mustard.
3. Top with slice of salmon cut to fit bread.
4. Gently brush with lemon juice.
5. Lightly dip one edge into dill.
Crab Stuffed Mushrooms (Serves 24)
1 ½ pounds (about 24) white mushrooms
4 green onions, chopped
3 cloves garlic, minced
1 tablespoon fresh basil, chopped
¼ cup fresh cilantro, chopped
1 fresh green chile, seeded and finely chopped
1 pound crab meat, shelled and flaked
½ teaspoon Dijon mustard
1 tablespoon ground red pepper
6 ounces quality white cheddar cheese, grated
The Invite
Introduce the elegant theme of the evening with unique iced blue and steel colored invitations embellished with a few Swarovski crystals or white pearls. Your guests will be so excited and impressed by your attention to the little details.
Set The Scene
Decorate the room to create a glamorous, wintery feel with cool whites and metallic accents. Fill tall glass cylinders with silver pinecones and silver miniature disco balls, white ostrich feathers, or white birch branches with hanging white orchids. Cover the coffee table with a white faux fur piece or white-feathered boas along with pillar candles diverse in height and encased in beautiful hurricane vases. Scatter bowls of white chocolate covered roasted almonds around the room, and as guests arrive; offer them a tall glass of lychee mint champagne cocktail served on a shiny silver tray.
The Menu
Offer your guests tasty but simple riffs on classic hors d’oeuvres. Try smoked salmon dipped in dill on pumpernickel strips, crab stuffed mushrooms, crostini with white truffle oil, olive paste, & lavender, and black truffle mac & cheese, taking a new twist on an old favorite by using casareccia pasta. For extra dazzle points, spoil your guests with a finale of retro treats like coconut covered marshmallow lollipops and white cotton candy.
For Your Guests
PARTY FAVORS: Mistletoe with a mini silver pinecone wrapped with a beautiful silver ribbon.
THE COUNTDOWN:
THREE WEEKS: Send out invites, arrange rentals such as plates and glassware, buy cocktail napkins.
TWO WEEKS: Order flowers; pick up vases and other décor items such as candles, ribbons for party favors.
ONE WEEK BEFORE: Make a music mix appropriate for your party and guests.
DAY BEFORE: Buy groceries. Set up the room (it’ll save you some last-minute anxiety), make olive paste mixture and lychee & mint puree, prepare party favors.
MORNING OF: Put out floral arrangements, prep mushroom and mushroom stuffing.
THREE HOURS PRIOR: Make salmon appetizers and refrigerate.
TWO HOURS PRIOR: Prepare shrimp appetizers and refrigerate.
ONE HOUR PRIOR: Prepare the casareccia pasta.
THIRTY MINUTES: Bake mushrooms, and then take some time to pretty yourself up!
TEN MINUTES: Light candles and bake cristinis.
WHEN GUESTS ARRIVE: Serve cocktails and delicious hors d’oeuvres.
JUST BEFORE MIDNIGHT: Make coffee and open coffee bar. Hand out party favors to guests.
THROUGHTOUT: Enjoy yourself, and be proud of the beautiful night that you’ve created.
RECIPES:
Smoked Salmon with Dill on Pumpernickel (Serves 20)
20 slices pumpernickel bread, crusts removed
½ cup Dijon mustard
2/3 lb. sliced smoked salmon
¼ cup fresh lemon juice
1 ¼ cup chopped fresh dill
1. Halve bread to make rectangles.
2. Spread with thin layer of Dijon mustard.
3. Top with slice of salmon cut to fit bread.
4. Gently brush with lemon juice.
5. Lightly dip one edge into dill.
Crab Stuffed Mushrooms (Serves 24)
1 ½ pounds (about 24) white mushrooms
4 green onions, chopped
3 cloves garlic, minced
1 tablespoon fresh basil, chopped
¼ cup fresh cilantro, chopped
1 fresh green chile, seeded and finely chopped
1 pound crab meat, shelled and flaked
½ teaspoon Dijon mustard
1 tablespoon ground red pepper
6 ounces quality white cheddar cheese, grated
1. Wash and wipe mushrooms clean with a damp paper towel and remove the stems.
2. Place mushroom caps on a shallow baking dish.
3. Mince the stems.
4. Combine all the remaining ingredients, including the minced stems, and mix well.
5. Spoon the mixture into the mushroom caps and bake in a preheated 350 degrees oven for 15 minutes. Serve warm.
Crostini with White Truffle Oil, Olive Paste & Lavender
8 (1/2-inch) slices of Italian-style bread
½ cup black olive paste
1 teaspoon white Truffle Oil
½ teaspoon food grade lavender flowers
1. Preheat oven to 400 degrees F.
2. Place bread slices on a baking sheet and bake until lightly toasted, approximately 5 to 6 minutes. Remove from oven.
3. In a medium bowl or mini-processor, mash the olive paste (or chopped olives), truffle oil, and lavender flowers together.
4. Spread on the warm bread and serve immediately.
Black Truffle Macaroni & Cheese:
8 ounces casareccia pasta
2 tablespoons butter
¼ cup all-purpose flour
2 cups milk
1 cup shredded aged white cheddar cheese
1. In a large pot with boiling salted water, cook casareccia pasta until al dente. Drain.
2. In a medium saucepan, over medium heat, melt butter. Whisk flour and stir vigorously. Add milk and cook until the sauce is thick and bubbly.
3. In a large bowl, mix together the drained pasta and cheese sauce mixture making sure to coat the pasta evenly.
4. Sprinkle the shaved black truffle on top of each individual bowl prior to serving and enjoy!
Our warmest wishes and happy holidays from our family to yours.
2. Place mushroom caps on a shallow baking dish.
3. Mince the stems.
4. Combine all the remaining ingredients, including the minced stems, and mix well.
5. Spoon the mixture into the mushroom caps and bake in a preheated 350 degrees oven for 15 minutes. Serve warm.
Crostini with White Truffle Oil, Olive Paste & Lavender
8 (1/2-inch) slices of Italian-style bread
½ cup black olive paste
1 teaspoon white Truffle Oil
½ teaspoon food grade lavender flowers
1. Preheat oven to 400 degrees F.
2. Place bread slices on a baking sheet and bake until lightly toasted, approximately 5 to 6 minutes. Remove from oven.
3. In a medium bowl or mini-processor, mash the olive paste (or chopped olives), truffle oil, and lavender flowers together.
4. Spread on the warm bread and serve immediately.
Black Truffle Macaroni & Cheese:
8 ounces casareccia pasta
2 tablespoons butter
¼ cup all-purpose flour
2 cups milk
1 cup shredded aged white cheddar cheese
1. In a large pot with boiling salted water, cook casareccia pasta until al dente. Drain.
2. In a medium saucepan, over medium heat, melt butter. Whisk flour and stir vigorously. Add milk and cook until the sauce is thick and bubbly.
3. In a large bowl, mix together the drained pasta and cheese sauce mixture making sure to coat the pasta evenly.
4. Sprinkle the shaved black truffle on top of each individual bowl prior to serving and enjoy!
Our warmest wishes and happy holidays from our family to yours.
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