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Archive for the ‘Party Theme’ Category

Well, it is that time of year when invitations to costume parties pop up. Or maybe you’ll be dressing up for Trick-or-Treaters or participating in a costume contest at work.

I don’t know about you, but as soon as I realize I need to find a costume, I hit the panic button.

It was all great fun as a kid plotting out what costume to wear for Halloween. My Mom used to make a lot of them for me. I remember one year going as a black cat. She took the fur collar off an old coat and made it look like a tail and created this black jumpsuit like thing complete with fur around the neck and black gloves.

It was pretty cool. Except for the plastic face mask. I hated those things. How were you supposed to see out of the little eye slits? Especially when it was cold outside and your mother insisted on tying your hood tightly around your head so the mask sat all gee-gawed? Everyone knew you were only going to wear the mask for the first 10 minutes anyway because by then you would have tripped up three sets of steps, over two dogs and stepped on four cats. All done with the mask.

As an adult, I’ve had some interesting costumes. Sure, it is fast and easy to buy a ready-made costume but I like mine to have a bit of character.

One year I bought a pair of red and white striped knee socks and went as Mrs. Claus. I think passing out the peppermint candy put it over the top because I won first prize at the contest that year. Another year I took the same obnoxious socks and made a Raggedy Ann Costume. No need for a coat with that one because after you get all the layers on, you are plenty warm. Believe me. And for the record… a grown up looks pretty dorky in a pinafore.

If you like fairy tales, Alice from Wonderland seems to be popular in the costume arena this year. I once made a  blue gingham dress and went as Dorothy from the Wizard of Oz. The mistake I made was wearing the dress after Halloween and one of the guys I worked with called me Dorothy for days afterward.

Some other interesting costumes I’ve seen are leaning toward the insect category. Can’t you picture yourself as a bumble bee, or a spider, or maybe a lady bug?

Yeah… me neither.

But you could go as a fairy. There are oodles of fairy costumes and props available.

I actually thought this one was pretty cute.

You could fall back on old standards like a witch, a ghost or a bag lady.

Flappers are an easy costume to put together. I  went as one to a party last summer. Then again, that may not have been the best costume since I was asked by more than one person if I was supposed to be a hoo… oh, never mind.

If you are hosting a party around Halloween and want to include a costume contest, it can add a new level of excitement and fun to your party. Choose three prizes and have the attendees vote on the best, the most creative, weirdest or funniest. Take 5 to 10 minutes during your party and have everyone take a turn being the center of attention then pass out slips of paper for voting. Or you could go on crowd reaction or just choose three to five people to serve as judges.

However you decide to dress up this year, keep it in good taste and have fun with it!

Happy Entertaining!

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I was flipping through a magazine the other day and came to an abrupt halt when I saw an article about hosting a Chocolate Tasting Party.

Hold. The. Phone.

You can do that? You can invite people over with the only intent (besides connecting and having fun) being to eat chocolate. I want to have one of these parties!

Can you become a certified master taster? How much chocolate eating does that require? Sign me up!

I thought I’d share some of the basic info on how to host a Chocolate Tasting Party. In return for the information, please invite me to your chocolate tasting party. I’d love to come.

Know Your Terminology

Cacao – used by the The U.S. Food and Drug Administration to refer to the bean, which is the source of the cacao components such as chocolate liquor, cocoa butter, and cocoa powder.

Chocolate liquor – produced by grinding the cacao bean nib to a smooth, liquid state. In the U.S., chocolate liquor can also be called chocolate, unsweetened chocolate, baking chocolate, or bitter chocolate.

Cocoa butter – represents the fat naturally found in beans. The amount of cocoa butter in cacao beans typically ranges from 50 to 60%, with the balance being non-fat cocoa solids.

Cocoa or cocoa powder – the product made by removing part of the fat from the cocoa bean and and grinding into a powder.

Milk Chocolate – A combination of chocolate liquor, cocoa butter, sugar and milk or cream. Milk chocolate must contain at least 10% chocolate liquor and at least 12% total milk ingredients.

Sweet Chocolate – A combination of chocolate liquor, cocoa butter and sugar, and contains at least 15% chocolate liquor.

Semisweet or Bittersweet Chocolate – A combination of chocolate liquor, cocoa butter and sugar, but contains at least 35% chocolate liquor. Bittersweet chocolate and semisweet chocolate are often called dark chocolate.

Unsweetened Chocolate or Baking Chocolate – This is straight chocolate liquor formed into a bar with no added sugar.

White Chocolate – Made from the same ingredients as milk chocolate but without the nonfat cocoa solids.  White chocolate must contain at least 20% cocoa butter and 14% total milk ingredients.

Choose your Chocolate

Like wine, chocolate may be chosen based on type, region, blend and ingredients. Try centering your tasting around a theme such as:

Scaled Percent of Cacao: Try a range of chocolates from low  like 35% cacao to high, around 80%. You’ll taste from all the different types of chocolate from milk to extra dark.

Same Percent Cacao: Find different chocolates all at the same percentage. You could taste all chocolates that are 70% cacao, for example.

One Type of Chocolate: Try a selection of only dark chocolates, or only milk chocolates.

Place of  Origin: Sample chocolates from different regions. Observe the variations between chocolates from Central and South America countries versus European blends.

Preparing for the Tasting

You will want to keep your tasting to a maximum of six different chocolates. More than that and your palate loses it’s ability to discern flavor variations.

Keep chocolate at room temperature.

Each sample should be small, no more than 1/4 inch square.

Create a plate for each sampling. Include a place card with the name of the chocolate or the original chocolate label for reference. Make sure you provide a place for guests to take notes. You could create a tasting mat that lists the chocolates, pertinent info about each one and has a place to jot notes.

Go from light to dark. By doing this, your taste buds are set up for a more complex, intense tasting.

Cleanse the palate. Make sure you have room temperature water available for tasters to cleanse their palate between bites. Unsalted crackers or plain white bread will also work.

You may want to provide a light meal before you begin the tasting, making sure to leave enough time between eating and tasting for the palate to be clear and ready for the chocolate.

The Tasting

Engage all your senses and have fun with it. Use these five steps as a guideline:

1. Sight – look at the chocolate’s color. Is it silky, even textured? Does it have a high shine ( a sign of quality chocolate).

2. Touch – Is the surface smooth. Premium chocolate should never be gray or grainy.

3. Sound – When the bar breaks, it should offer a crisp, loud snap.

4. Scent – Breathe in the fragrance. Does it smell rich? Are the aromas intense?  Are there added nuances like vanilla, citrus?

5. Taste – Allow it to melt on your tongue and savor the flavors and richness.

Enjoy your chocolate tasting. And remember if you need an extra taster, I’m always available!

Happy Entertaining!

The chocoholic

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The other day I hosted a party which gave me the opportunity to put together a buffet table. Using a fall theme, I knew I wanted to keep it simple, but still have fun with it.

The three elements to setting a successful buffet table are height, color and texture. Remember those three things and you can’t go wrong.

When you are setting a buffet, start with a table covering. It can be anything you want to use. Feel free to get creative and think outside the box. I like to use flat sheets because they are inexpensive, drape well, are easy-care and come in a variety of color and sizes. Go with a neutral base. For this buffet I chose black as my neutral. Add some height elements, remembering to keep your centerpiece on one end of the table to create visual interest. I just used some cardboard boxes to create height then covered them with another black cloth. Over the top of that I layered a fun pumpkin print fabric to add more color and texture.

The centerpiece was the next item to go on the table. Using fall florals from my yard, it came together nicely. Except for the lack of something green and fern-like. (Side note: carrot tops look green and fern-like if you don’t have anything else handy and they stand up much better than I thought they would!).

Plan where each dish will sit on the table. I like to make little party cards that say what  is in each dish and then place them on the table beforehand. That way once it is time to put out the food, I know exactly where it goes. I have also been known to set out the serving pieces before I put the food in them so I can see how the table will look.

Once you dish up the food and put it on the table, it will really start to pull the look together. The combination of height, color and texture found in your table coverings, serving pieces and food will impress your guests and look fantastic!

Give it a try and let me know how it goes!

Happy Entertaining!

Shanna

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Last week, I posted a list of fall party ideas. The very first one on the list is a party theme revolving around apples. I noticed workers out picking apples in the orchard across the road this past weekend and I thought about how fun it would be to host an apple themed party.

Let’s start with invitations. You could send a simple printed invitation on some apple-themed stationery. You could also hand-deliver a caramel apple with the invitation tied to the stick and festooned with a ribbon. I guarantee that will create some interest in your party. Think out of the box and see what fun invitations you can come up with.

Once you have set the time and date for your party and invited your guests, decide what decorations you will need and what your menu will be. Since this is an apple themed party, the menu will be fairly simple to choose – think about what goes great with apples!

Your menu might look something like this:

Roasted Pork Loin with baby potatoes and carrots

Chunky Applesauce

Sweet and Sour Cabbage or Coleslaw

(with a  julienne of cabbage and apples, of course)

Cinnamon Biscuits

Spicy or Mulled Apple Cider

Apple Crisp with fresh whipped cream or ice cream

Pork is such a natural main dish to pair with apples. They go together like peanut butter and jelly – sort of… oh, you get the idea.

Once your menu is in place, think about decorations. Keep it simple, but have fun with it. Pair sunflowers with apples for striking and eye-catching centerpieces. Hollow out apples to hold votive or taper candles. Pile apples into wooden baskets or clear glass bowls. If you plan to use scented candles, choose a cinnamon or apple based scent to keep the theme going throughout your home. It is easy to make a dried apple wreath if you peel, slice and dip in salt water. Let slices dry for about two weeks, turning every few days until completely dry. String them on jute or raffia or glue to a straw wreath form.

For entertainment, you could have a bob for apple contest or an apple peeling contest or even something as simple as an apple eating contest. You could also dip apples in caramel or chocolate and let your guests decorate them then pick a winner for the most artistic.

Have fun with the theme and see what great ideas you can come up with. I’d love to hear from you if you do host an apple-theme party! Let me know what worked for you!

Happy Entertaining!

Shanna

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