Pret-a-Party: Great Ideas for Good Times and Creative Entertaining

I have taken the same approach, and each year, my children and I plan parties for their birthdays inspired by their interests. For my son, we’ve put on a scavenger hunt and had an O.K. Corral party with a water gun shootout held at high noon. My daughter Rosey’s parties are usually centered around some kind of craft project with a fashion element. Once, we threw a 1950s sock hop where the girls got to iron homemade decals of poodles (and Norwich terriers, of course) onto skirts I made. Another year, we did a cowgirl-themed party where all of the kids made stick horses and decorated them with fringe and Western trims. These parties are not only enjoyable for us to plan—my kids love brainstorming ideas for their parties and get so excited about the special details we come up with together— but they are also immensely more satisfying (not to mention economical) than renting a venue and hiring entertainment.

The spark of inspiration for this party came from a random thought and a play on words. “Everything’s Coming Up Roses,” the old show tune from Gypsy, couldn’t have been a better fit: it gave us a color (pink), a fashion element (roses), and it even had my daughter’s name in the title (well, almost).

Using the song as a guide, we decided on a pink-themed party where Rosey and her girlfriends would decorate T-shirts and headbands with roses that we made from old fabric scraps. We decided to hold it in my studio, so we could

© 2015 Rizzoli International Publications.

All Rights Reserved 4

Š 2015 Rizzoli International Publications.

All Rights Reserved 5

Though the atmosphere was casual, the game most definitely was not. We started off with drinks and canapés while waiting for all the guests to arrive. While the contestants sat down for a salad course, the judges went to work, tasting each potpie and scoring it on presentation, taste, and originality. Then the guests had a chance to taste the competition for themselves as the rankings were announced. I came up with playful names and silly prizes for every couple, from first place (“Winner Winner Chicken Dinner”—a set of herb crowns) to fifth place (“Skip the dinner and go straight to a movie”—boxes of movie-theater candy).

This party perfectly expresses my philosophy that you don’t need an occasion to create your own fun. The theme, the contest, and the seasonality came together in a single party simply because I wanted them to. I found that my guests were more than happy to break out of their weeknight routines and bring their all for something a little silly and unexpected.

And the winner? Do you have to ask? It was my party, after all.… This evening was about good food, good friends, a good competition, and enjoying the season, but don’t think for a © 2015 Rizzoli International All Rights Reserved second that my eye wasn’t on the prize. Publications.

6

Š 2015 Rizzoli International Publications.

All Rights Reserved 7

Š 2015 Rizzoli International Publications.

All Rights Reserved 10

Š 2015 Rizzoli International Publications.

All Rights 11

Ciamentia que coreicius min corepuda iundit labor sequi sundantius sita si rerspis volectin nesti ratus dolendaerro blaut omnit vid ma prae. Ulpa Reserved et odis sition

L E M O N C U R D TA R T S W I T H P I S TA C H I O C R U S T Serves TK INGREDIENTS Crust ½ cup unshelled, unsalted pistachios 1 ½ cups flour ½ cup powdered sugar ¼ teaspoon salt 9T unsalted butter, cut into small cubes and frozen 1 large egg, lightly beaten

Lemon Curd 3 lemons 1 ½ cups sugar ¼ pound unsalted butter at room temperature 4 extra large eggs ½ lemon juice (from 3-4 lemons) 1/8 teaspoon salt

TO MAKE THE CRUST: Heat the oven to 350. Put pistachios on a baking sheet and roast for 5-6 minutes until fragrant. Place roasted pistachios in a food processor and grind into a fine powder. Add flour, powdered sugar, and salt and pulse a few times to incorporate. Add butter and pulse until the butter chunks are the size of small peas. With the motor running, pour in the egg and pulse a few more times until the dough has formed a ball. Pour out onto plastic wrap and form a ball with the dough. Wrap and

chill in fridge for approximately 2 hours.

Once chilled, roll the dough between two sheets of parchment paper into a 12” circle. Transfer to a 9” tart pan or individual tins, pressing into the sides of the pan.

Trim the dough to a ½” overhang and then press the overhang towards the inside to create thick sides (this will be less for individual tartlets). Use the tines of a fork to poke holes into the dough in several places. Cover the dough again and freeze for at least 30 minutes.

Preheat the oven to 375. When ready to bake, lightly butter one side of foil and press into the pie crust.

Bake for 20 minutes. Remove and press bubbles down with the back of a spoon. Return to oven and bake for an additional 5 minutes or until golden. Remove and allow to cool.

FOR THE LEMON CURD: Zest 3 lemons and put in a food processor with the sugar. Pulse until the zest is fine and incorporated well. Cream the butter and lemon sugar. Add the eggs one at a time then add lemon juice and salt. Put all in a heavy bottomed sauce pan and cook over low heat until it thickens (about 10 minutes). Remove from heat and allow to cool. Pour filling into a piping bag and refrigerate until ready to use.

When crust is cooked, trim the end of the piping bag and start to fill the tart pan or individual tartlets. (A piping bag is useful for filling tartlets, but you can also spread the filling into a tart pan with a spatula. Top with blueberries, a small piece of mint, and fresh whipped cream, if desired.

© 2015 Rizzoli International Publications.

All Rights Reserved 12

Š 2015 Rizzoli International Publications.

All Rights Reserved 13

S P I N -A-YA R N S U N DAY S U P P E R A C A S U A L W E E K E N D G E T-TO G E T H E R

If I had to pick my favorite kind of meal, I’d choose a leisurely Sunday supper. I like them because they’re comforting and connote a gathering of friends and family—casual, cheerful, and homey. Given the day of the week, I like to use the occasion to connect with friends and neighbors in a different way than I would at a big dinner party or on a lively night out on the town.

The idea behind this supper came from my children. They are always asking to hear about where they came from, the people that came before them, and what we were like as kids. Their quest for stories made me realize how much I like to learn about other people’s backgrounds and upbringings, so I decided to put together a meal around the idea of spinning a yarn and asked my guests to bring a favorite tale to tell.

© 2015 Rizzoli International Publications.

All Rights Reserved 14

Š 2015 Rizzoli International Publications.

All Rights Reserved 15

A Sunday supper should be casual and cozy, a time to catch up with friends before the beginning of a new week. Instead of my long dining table, I served supper on our low cocktail table in the living room. Everyone kicked off their shoes and sat on the floor, which encouraged a comfortable, relaxed mood. I decorated the table with things that I picked up from around the house. A mix of votives and gray candles in brass candlesticks created a warm atmosphere and a nice variety of sizes and shapes on the table. Branches and colorful fruit are a mainstay of my tabletop decor—here, I used persimmons and clementines.

The plates were in colors that contrasted with the felted wool tablecloth we were eating on. Having a colorful table is a great trick for entertaining—it automatically lends a visual pop to whatever look you are putting together. I used gold flatware instead of silver to keep the look very warm and wrapped parts of the branches with gold thread to give them a little shimmer and to emphasize the idea of spinning a yarn.

© 2015 Rizzoli International Publications.

All Rights Reserved 16

Š 2015 Rizzoli International Publications.

All Rights Reserved 17

Š 2015 Rizzoli International Publications.

All Rights Reserved 20

Š 2015 Rizzoli International Publications.

All Rights Reserved 21

Always try to tailor your menu to fit your party’s theme; it’s a great way to keep a festive atmosphere going throughout the gathering.

All of the dishes I served were twists on a traditional tea-party menu, riffs on cocktails and drinking, or both. We served “toasted” finger sandwiches (see page TK), turnips

and radishes dipped in butter, salt, and vodka, shot glasses of ceviche, and several bracing cocktails we invented for the occasion.

© 2015 Rizzoli International Publications.

All Rights Reserved 22

No matter how dressy or casual the gathering I’m hosting, I always make place cards when there is a seated meal and use them as another opportunity to play up the event’s theme. Here, I christened each guest with a “tea-quila name” for the afternoon, which I wrote in calligraphy on a petal pink card and placed in a gilded bamboo place-card holder.

© 2015 Rizzoli International Publications.

All Rights Reserved 23

Olorro excessim dem quunt rercitaquis nonse labores tiatem quae es eium nobis et estrum invelles ullecup tiorrovidem accus, alit landign ihillorepel molupti umquiamus et volorporume voleserferum fugiania cuptaquam ipic torese 30

Š 2015 Rizzoli International Publications.

All Rights Reserved 26

Š 2015 Rizzoli International Publications.

All Rights Reserved 27