Shed the Party Stress

Black Bean Cassoulet (Feijoada) & Orange Onion Salsa with Savory Italian Zucchini Muffins

I had a dream last night. In it, my friend Emily asked me if I was a chain saw “artiste”. She wanted me to carve a centerpiece out of cheese for her next party – obviously to impress her other friends.

I agreed. But, since I didn’t have a working chain saw, I went to a thrift shop where I found a battery operated carving knife for $1.50. A few hours later, I had modeled a 3-foot high replica of Elvis out of Velveeta cheese.

Needless to say, her guests were speechless.

Emily always has interesting parties. It is that little extra touch that makes a party memorable. I read (this is true) that a famous Washington, D.C. hostess once threw a party where large turtles roamed the patio with lighted candles on their backs. I don’t think it was a PETA party.

Our two cats, Xena and Austin Powers recently made appearance at one of our parties – making it The Social Event of the season. Of course I had to beg and pay them handsomely. But it was worth it to maintain my reputation.

The most important thing to consider, when planning a party is this – will you have time to clean your house before the guests arrive?

Using a dusty tabletop as a guest book doesn’t seem charming to everyone. Some people have no appreciation of true creativity.

Theme parties are always a hit. Surprisingly, the shyest or least likely will often get into the mood, given enough time. I think it is the inner child in all of us wanting to come out and play.

So, if you want to have a party, give it a theme. Some really fun parties we’ve been to this year were a 50’s party, a Luau, and a French party.

Invitations went out long enough before the parties so we could really think about our costumes, and they were fantastic!

But, food is the focal point of any party.

Make it easy on yourself. If you are not a possessor of the cooking gene, buy food at the deli or one of the warehouse stores. They have platters and entrees that are good.

If you like to cook, keep it simple so you can enjoy our own party.

If you make great lasagna, beef stew, chili, etc. serve it! You won’t stress out serving a familiar dish. It is only the extremely confident (or goofy) that will serve a previously untried dish to company.

I like to feature a slightly unusual, but not weird main dish that I can make ahead and reheat. A big salad is almost required. With the pre-washed bags of greens now available, this becomes an easy chore.

A special, homemade, or store-bought bread is a nice touch. Have both butter and a no-trans fat spread available for your guests. Put out extra knives for the butter or spread.

And now, about the centerpiece; I think a fun or really pretty centerpiece, reflecting the theme, pulls the whole thing together.

Sorry, but I am no longer in the chain-saw cheese sculpting business. But, you might get in touch with Emily and borrow the Elvis.

Black Bean Cassoulet (Feijoada)
This is my version of the national dish of Brazil!
Recipe By: Food by Jude
Servings: 16 Preparation Time 3 Hours 30 Minutes ( or crock pot 6 hours)
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1 pound black beans
2 pounds top round steak — 1″ cubes
pan spray
1/2 pound Mild Italian sausage
1/2 pound Polish sausage links
1 tablespoon oil
2 yellow onions — chopped
2 cloves garlic — crushed
1 can beef consomme — 10 oz.
1 can water
2 cups dry red wine; Burgundy, Merlot, etc.
1 tablespoon no salt added tomato paste
1 heaping TBL dried thyme
2 bay leaves — crumbled
rind of one orange — slivered

Soak beans overnight in 2 qts. water. Bring to a simmer and simmer until nearly tender. Meanwhile, brown the beef cubes – place them on a baking sheet which has been lined with foil and sprayed with pan spray. Spray the top of the meat and brown in a 500 degree oven for 3-4 minutes. Set aside in a large casserole or roasting pan with cover. Cook the Italian sausage, drain well and add to the beef. Slice the polish sausage and add also. Saute the onion in the oil until soft and transpaent. Add garlic and cook 1 more minute. Add to meats. Drain beans and add, along with the remainng ingredients. Mix well to distribute ingredients. Cover and place in a 350 degree oven for 2-1/2 to 3 hours, or until beans and beef are very tender. Or, put in crock pot and cook on low for 6 hours. Serve over rice accompanied with sour cream and Orange Onion Salsa, if desired.

Per serving: 335 Calories; 15g Fat; 21g Carbohydrate; 408mg Sodium

Orange Onion Salsa
Recipe By: Food by Jude
Serving Size: 8 Preparation Time: 5 Minutes
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2 oranges
1/4 cup red onion — chopped
2 tablespoons cilantro leaves, whole — chopped

Peel, seed and dice the oranges. Mx with the onion and cilantro. Serve with Black Bean Cassoulet, grilled pork or chicken.

TIP: Before peeling the oranges, remove the zest with a grater. Freeze in small plastic bags and use as a flavoring for sauces or baked goods.

Serving: 15 Calories; less than one gram Fat; 4g Carbohydrate; 1mg Sodium

Savory Italian Zucchini Muffins
Recipe By: Food by Jude
Serving Size: 18 Preparation Time 1 Hour
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1 pound zucchini squash — coarsely grated
1 teaspoon salt
2 package Jiffy Corn Muffin Mix
1/2 cup Egg Beaters¨ 99% egg substitute
2/3 cup skim milk
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 cup reduced fat cheddar cheese — grated
6 tablespoons minced onion
1/2 cup sliced black olives — well drained
6 tablespoons red bell pepper, minced
pan spray

Grate the zucchini and spread out on a platter or piece of waxed paper. Sprinkle it with the salt and let stand for at least 1/2 hour. Transfer zucchini to a clean dish towel and squeeze out as much moisture as possible. Set aside. In a medium bowl, combine the Jiffy Muffin Mix, the egg substitute, skim milk, garlic powder and oregano, until just moistened. Stir in the remaining ingredients. Spray18 muffin cups with pan spray. Spoon in the batter. Bake in a preheated 400 degree oven for 20-25 minutes (375 degrees 16-20 minutes convection). Recipe may be cut in half and baked in an 8″square cake pan. Cut into squares while warm. Or bake in mini muffin tins for a nice appetizer with wine. Serve warm with stews, soups or salads. Muffins freeze very well. Reheat in microwave on 30% power, until just heated through.

Per serving: 134 Calories; 4g Fat; 2g Carbohydrate; lesterol; 431mg Sodium

September 27, 2005 · Jude · One Comment
Posted in: Breads, Ethnic Foods, Salsas & Sauces

One Response

  1. Molly - February 7, 2008

    This meal sounds great; I’ve been trying to come up with something creative and different for my next dinner pary. Thanks for for the ideas!