Food & Wine Classic in Aspen: Great Ways to Serve This Summer

I'm the luckiest duck. I just got back from the 2011 Food & Wine Classic in Aspen as a guest of the nice folks from Plastics Make it Possible. Every major chef, food star, foodie, winery, and liquor brand was there. The weekend was all food all the time! I sampled, tasted, photographed, and talked food for 48 hours straight. Serving all of that food and drinks on location is not unlike serving for a party that isn't in your kitchen. You really have to be creative with both food and the drinks to keep the hot food hot and the cold food and drinks cold. You also need to deal with interesting and unique serving and of course, the clean up. Here are a few of the better ideas I saw:

PLASTIC DISPENSERS ARE PARTY PERFECTFrontgate Plastic Beverage Dispenser $99.50

I saw lots and lots of signature drinks being served. It is simply easier when hosting a large crowd to offer a signature drink (alcoholic or non-alcoholic) and make it self-serve so you do not have to play bartender during the party. I've been using dispensers for quite a while and have long preferred the plastic ones to the glass dispensers.... mainly because the plastic is lighter and I don't have to worry about breakage! I store them in a plastic storage bin wrapped in plastic wrap to keep them clean. That way, I don't have to wash them before I use them next. I liked this particular plastic beverage dispenser from Frontgate because of the looks- but also because it has an ice chamber on the top and bottom to help keep drinks chilled. Less ice = nice. Less work for me!

WHO SAYS PLASTIC ISN'T ELEGANT?

DuraClear Glasses for Outdoor Entertaining from Willians-SonomaI am a big fan of serving drinks in a glass but there is always going to be breakage- which not only is dangerous, it is very inconvenient. I don't know about you, but I don't really like sweeping up glass in my party frock. These days, you can get the look of crystal without the fragility with plastic wine or cocktail glasses. I saw these glasses at the show and thought they were glass until I picked one up. Better yet, with these, you can put all of your dirty glasses in a plastic garbage bag and wash them the next day after the party. Whew.

My new friends at Plastic Make it Possible would like to make it possible for you to have some of these gorgeous items valued at $500 to make your summer entertaining more beautiful and more fun! Just follow the link and enter to win... The contest ends July 8, 2011.

ENTER THE PLASTICS MAKE IT POSSIBLE OUTDOOR ENTERTAINING SUMMER SWEEPSTAKES

Summer Entertaining: Easiest Grilled Corn (ever!)

Whoop Whoop! It's just about corn season!! Fresh picked corn is probably already in stores and farmer's markets in some areas of the country and I just cannot wait to bite into that first piece of corn from the grill. Some of my friends think it is hard to grill good corn- that it gets dried out, etc. I've got a super easy way to grill corn for a crowd that is perfect every time. Here's how:

MARTIE'S PERFECTLY EASY GRILLED CORN

2 dozen ears of fresh corn in the husk (you don't have to remove the inner silks)

tub or bucket

Styrofoam ice chest

Grill

Long handled tongs

Directions

Check the ears for any evidence of bugs, etc. Snip the silks off of the tip of each ear. I usually don't slice the bottom off so people have something to hold on to... but you can cut them level if you are using plastic corn holders.

Submerge the ears in cool water and let them soak for 30 minutes.

While the corn is soaking, fire up your grill. You want medium heat and indirect - which means move the coals to the outer edge of the grill if you are using charcoal. Make sure the grill rack is not down too low. You want indirect heat so the husks don't burn. A bit of charring is good but if the heat is too high or the grill is too low over the coals, you'll burn up the husks before the corn cooks inside.

Once the coals are ready, drain the water.

Place the corn on the center of the grill- stay away from the outer edge where there could be hot spots.

Cover the grill and leave it alone for 12 minutes. (you may need to adjust the time if you have a larger quantity of corn)

Open and turn the ears to char the other side. Close the grill and let cook for another 5 minutes.

Remove the corn and immediately put it in the Styrofoam ice chest and put the top on it as fast as you can. Put something heavy on top of the chest to keep the lid down tight.

Allow the corn to continue to steam in the chest until serving time- at least 15 minutes. I usually do this an hour or more before the party and it is perfect to serve when guests arrive. The ice chest keeps the corn steaming hot!

To serve: Open the chest and allow guests to serve themselves. Simply peel back the husks and the silks fall off with it. So easy, so fast, and soooo good!

Serve with my wonderful HERB BUTTER and a little kosher salt.

Note: Make sure to have a box or something handy to collect all of the husks. And plan for at least two ears per guest... maybe three!

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Easy and Clever Serving Idea for Your Party: Light Up Ice Cubes, Trendy Serving Ideas and more...

I am always inspired for my own parties by watching how the great chefs and top caterers present their culinary creations. You know, you always eat with your eyes first, right? While at the Food & Wine Classic in Aspen with the team from Plastic Make It Possible, I was treated to three days of non-stop food, wine, and fun and saw lots of great ideas for serving and presentation that you can easily copy for your next party. Here are some of my favorites: 

Icing down beverages in a clear container allows guests to read labels so they can easily serve themselves.A plastic globe filled with ice keeps a cold dish chilled and looks visually dynamic!LIGHT UP THE NIGHT

I loved this idea! I've never seen a more showstopping presentation that was so simple! This is a unique and oh so clever way to serve a dish that needs to remain chilled. We all know how challenging that can be. Perfect for a luau, BBQ, or wedding reception; the ice in the plastic base keeps the food chilled.

The light up ice cube not only is visually dynamic, it allows guests to see what they are eating in dim lighting, too. The individual portions makes serving so simple. You can find the light up ice cubes online or at Windy City Novelties for as low as $3 for a set of 12.

If you cannot find the plastic globes or cones, no worries. This works really well with any clear plastic cup, cube, or glass that you can readily find at the big-box stores, party stores, and even dollar stores.

MORE SERVING SUGGESTIONS

I saw many innovative ideas by the country's top culinary artists that could be used for a home party and some of them were just... duh, no brainers...

INTERESTING IDEAS FOR SERVING FOOD

Serving salads at a party can be messy and does not have to consist of stuffing it in a large bowl and having guests struggle to serve themselves. Individual servings make it so much Plastic glasses are used to serve salad making it easier for guests and also visually more attractive. easier for guests to pick up something from a buffet or from a station.

While serving individual portions is usually reserved for elegant occasions like a wedding reception, I saw uses for simple plastic glasses that would work for any type of party, even a backyard BBQ. You can assemble your salads and dishes ahead of time, plate them up and store them on a sheet pan in the fridge or large cooler. Then all you have to do is put them out at party time. These plastic glasses filled with salad can be set out on platters or served on ice so they stay cold. And you can recycle plastic or wash and reuse it again.

SERVING BEVERAGES AT A PARTY

I really liked this idea for keeping beverages cold when you have many different tables or need to keep things portable. You can find these clear plastic totes just about anywhere... I found them at the dollar store. Fill with ice and add your beverages: wine, soda, beer, etc.

Using alear plastic totes to ice down wine and beverages is both easy and affordable.This is also a clever idea for a "welcome" gift for your out of town guests for a wedding, too! Just put some drinks in the bag, add ice and your guests will have a nice treat waiting for them upon check in. These bags as all chillers and coolers will 'sweat' so make sure to have a tray or something to catch the water under them.

MORE IDEAS FROM ASPEN AND PLASTIC MAKES IT POSSIBLE:

WIN A SUMMER ENTERTAINING PACKAGE WORTH $500

 GREAT WAYS TO SERVE THIS SUMMER

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Recipes for National Strawberry Shortcake Day: Homemade Shortcake and Strawberry Shortcake Pops

Strawberry Shortcake. It has a special significance in our family since it was my Dad's favorite. And he would often invite people over to our house with the promise of Strawberry Shortcake- and then there would be none when they arrived:) I am still not sure why he thought that was so funny. But Strawberry Shortcake is still his favorite dessert- and in fact- it is the most popular dessert in the USA. Who knew? I've got a traditional strawberry shortcake recipe for you and a NEW way to enjoy this classic, quintessential summer dessert.... just in time for National Strawberry Shortcake Day on June 14th!

STRAWBERRY SHORTCAKE POPS

These frozen treats are simple, healthy, and delicious!

Ingredients

2 1/2 cups Vanilla Greek Yogurt

1/2 cup cookie, biscuit, or shortcake crumbs (I used Nilla wafers)

1 1/2 cups strawberry puree* from fresh strawberries

Small plastic or paper cups

Popsicle sticks

Directions

Make crumbs with the Nilla wafers for quick shortcut- just put the cookies or biscuits in a plastic bag and roll a rolling pin over them to make the crumbs.

Wash half the strawberries. Eat one to see how sweet they are. If they are really sweet, you will not need any sweetener. If they are not, add a small amount of sugar or agave nectar to sweeten them slightly. Use a blender, food processor or an immersion blender to whir the strawberries into a thick puree. I like pieces of the fruit in mine so don't blend it too smooth.

Put the yogurt in a bowl and mix in the crumbs.

Create the first layer of the pops by spooning the yogurt mixture into the bottom of the plastic cups. Tap the cup to release any air bubbles. Place on a cookie sheet and put them into the freezer for 30 minutes to set the first layer.

Add the strawberry puree to create the second layer. Put back into the freezer for 30 minutes.

Add another layer of the yogurt to create the final layer. Place a popsicle stick in the center of each cup.

Freeze for at least 5 hours or overnight if you want them really frozen before serving.

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TRADITIONAL STRAWBERRY SHORTCAKE WITH ORANGE SCENTED WHIPPED CREAM

(Recipe courtesy of Driscoll's Berries)

Makes 8-12 servings

Shortcake:

2 1/2 cups all-purpose flour

1/2 cup + 1 1/2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

8 tablespoons cold unsalted butter, cut into small pieces

1 cup low fat buttermilk

1 teaspoon vanilla extract

1 egg yolk, lightly beaten

Strawberry filling:

2 (16-ounce) packages Driscoll’s strawberries, divided

1 tablespoon sugar

2 cups cold heavy cream

1/2 cup confectioners’ sugar

2 teaspoons grated fresh orange zest

Directions 

1. For the shortcake: Preheat the oven to 425°F. Butter and flour a 9-inch cake pan.

2. Combine the flour, 1/2 cup sugar, baking powder, baking soda, cinnamon, and salt in a medium bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. In a separate bowl combine the buttermilk and vanilla extract and stir into the flour mixture until just moistened. Turn the dough out onto a lightly floured surface and gently knead 4-5 times with floured hands. Pat dough into an 8-inch circle and transfer to the prepared cake pan. Gently press down on the dough until it fills the bottom of the pan and the center has a slight depression. Brush the top with the yolk and sprinkle with the remaining 1 1/2 tablespoons sugar.

3. Bake until golden and a toothpick inserted into the center comes out clean, 21-23 minutes. Cool in the pan on a wire rack 10 minutes. Remove shortcake from the pan and cool completely on wire rack, about 30 minutes. Carefully split shortcake in half horizontally using a serrated knife.

4. For the strawberry filling: From 1 package set aside 11 berries with a stem on, remove the stems and halve the remaining strawberries then toss with 1 tablespoon sugar in a bowl. Remove the stems from the strawberries in the remaining package and leave whole.  Combine the heavy cream, confectioners’ sugar, and orange zest in a bowl and beat with an electric hand mixer on high to stiff peaks.

5. To assemble: place the bottom half of the shortcake, cut side up, on a cake plate and spread with 1 1/2 cups whipped cream. Arrange stemmed whole strawberries around the edge of the shortcake with the points facing in the same direction in a slightly overlapping layer. Spoon the halved strawberries into the center of the shortcake. Spread 1 cup whipped cream over strawberries and place top of shortcake; cut side down, on top. With the remaining whipped cream make 8 evenly spaced dollops around the edge of the top of the short cake and one slightly larger one in the center. Rest one untrimmed berry, with the point facing in the opposite direction the first layer, on each dollop around the edge and the 3 remaining on the center dollop. Serve or refrigerate until ready to serve.

Weekend Cocktail: Make Some Wild Berry Popsicles

What says summer like popsicles? I've said it before.... popsicles are just summer on a stick. These are so easy and so deliciously fresh, you'll want to make them everyday, not just for a party. Made with Seagram's Escapes... which you can find at many groceries and markets along with fresh berries, these popsicles make Friday fun!

WILD BERRY POPSICLES

4 pack of Seagram’s Escapes Wild Berries 

·        12 ounces cranberry juice 

·        1/2 pint raspberries (always look for Driscoll's Berries- they are the freshest)

·        1/2 pint blueberries

·       Plastic cups or popsicle molds and sticks

Mix the Wild Berries Escape and cranberry juice in a large pitcher. Pour into small plastic cups or into a popsicle mold. Add a few raspberries and blueberries to each cup. Put in the freezer and let the pops set up for 30 minutes. Add the popsicle sticks. (If you are using a mold, you can skip this step) Place cups on a cookie sheet and put in the freezer overnight or until completely frozen; at least 24 hours is recommended if you want the pops to be frozen solid. Briefly run warm water over the mold or cup to release the popsicle. You can serve this by putting the pops into ice or serve them in a glass with a spoon. Enjoy responsibly!

For more ideas and recipes. visit the Seagram's Escapes website.

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