With the duo teetering on the cusp of teenhood, Paul decided that the party shouldn’t be strictly kid stuff. The gathering for son Jett, daughter Sophie, and their friends mixed formal, adult-style accoutrements with enough doses of color, decoration, and candy to make it fun. Currey & Company’s “Forest Light” chandelier dangles crystal glamour above a marble-topped table. Polished brass “Zephyr” chairs from Arteriors and Kartell’s “Ghost” chairs provide sleek seating. The commode from Grace Home Furnishings hosts a candy buffet dubbed the “Sugar Station.” Draperies are “Tripod Gold” linen from the Nicolette Mayer Collection. “Truiq Happy,” a modern windmill pattern from the Nicolette Mayer Collection, drove the multicolored palette. In linen, the geometric was fabricated into napkins, while the grass-cloth wallcovering version was cut to deliver zest under clear placemats from California Acrylic. Menu
Lavender-Mint LemonadeTurkey Meatball-Cucumber Skewers with Raita SauceGreen Tomato and Grilled Peach TartineHoney-Mustard Glazed Salmon and Soba Noodle BowlBanana Split Bar
Shopping List We’ve organized a shopping list to make shopping for this party menu easier for you. Package sizes are included so you have enough for duplicated recipe ingredients. Check your pantry for these necessary items before shopping: Note: Unless specified, when we call for “butter” we mean the unsalted variety. When we call for “olive oil” we are suggesting good quality extra virgin. When we call for “brown sugar,” we are calling for light brown sugar.
Granulated sugar (need 2 cups + 4-1/8 teaspoons)Brown sugar (need 1/2 cup)Honey (need 2 tablespoons)Cornstarch (need 1 tablespoon)Nonstick cooking sprayGround coriander (need 1-1/4 teaspoons)Paprika (need 1 teaspoon)Ground cumin (need 1 teaspoon)Kosher salt (need 3 tablespoons plus 1/2 teaspoon)Freshly ground black pepperOlive oil (need 3/4 cup total)White wine vinegar (need 1-1/2 teaspoons)Butter (need 2 tablespoons)Mayonnaise (need 2 tablespoons)Dijon-style mustard (need 1 teaspoon)
Specialty grocery store
Fresh lavender sprigs or dried lavender buds2 (8-ounce) packages soba or rice noodles
Produce
1 bunch mint1 bunch thyme1 bunch cilantro1 small piece fresh ginger5 lemons2 medium peaches8 bananas1 (5-ounce) container strawberries2 medium Persian or English cucumbers2 medium green heirloom tomatoes1 (5-ounce) container baby lettuce mix1 shallot1 bunch green onions2 red onions2 (12-ounce) packages fresh green beans
Grocery
1 (32-ounce) bottle fresh lemon juice1 (24-ounce) jar unsweetened applesauce1 (5-ounce) bottle reduced-sodium soy sauce1 (12-ounce) bottle rice vinegarChocolate fudge sauceCaramel sauce1 jar Maraschino cherriesCandy aisle: mini Reese’s peanut butter cups, chocolate nonpareils, jelly beans, gummy bearsFresh roasted peanuts or Marcona almonds
Baking aisle
1 (1.75-ounce) jar pine nutsSesame seedsRainbow sprinklesChocolate bar for chocolate curls
Butcher
1-1/4 pounds ground turkey breast
Fishmonger
8 (6- to 8-ounce) skinless, boneless salmon fillets
Dairy
1 (15-ounce) container crème fraîche1 (6- to 8-ounce) container sour cream (need 2 tablespoons)1-quart container whipping cream
Bakery
1 loaf ciabatta
Frozen foods aisle
Chocolate ice creamStrawberry ice creamVanilla ice cream
Prep: 20 minutes Chill: 4 hours
8 sprigs fresh lavender or 1 tablespoon dried lavender buds*8 sprigs fresh mint4 cups fresh lemon juice4 to 5-1/2 cups Simple Syrup (recipe follows)Ice cubesFresh lavender and mint sprigs for garnish
In 2-1/2- to 3-quart pitcher muddle together lavender and mint. Add lemon juice and Simple Syrup, and stir to combine. Chill in refrigerator until ready to serve. Add ice cubes to serving glasses. Pour lemonade into glasses through fine mesh sieve. Garnish with lavender and mint sprigs. Makes 8 servings. Simple Syrup: In large saucepan stir together 4 cups water and 2 cups sugar. Cook over medium heat, stirring until sugar dissolves. Remove and cool. Makes 5-1/2 cups. *Note: Not all lavender buds/flowers are edible, so make sure you are purchasing a culinary variety, such as English lavender, especially if you are growing your own crop. (Potted lavender is a lovely addition to the deck or patio.) Check with a reputable garden center, or purchase edible lavender buds from a specialty grocery store. Prep: 25 minutesCook: 6 minutes to 8 minutes per batch Turkey Meatballs:
1-1/4 pounds ground turkey breast1/4 cup unsweetened applesauce1 teaspoon ground coriander1 teaspoon paprika1/2 teaspoon kosher salt1/2 teaspoon ground cumin1/2 teaspoon freshly ground black pepperNonstick cooking spray4 tablespoons olive oil, divided2 tablespoons unsalted butter, divided4 lemons, juiced (2/3 cup)
Raita Sauce:
3/4 cup crème fraîche2 tablespoons mayonnaise2 tablespoons sour cream1 teaspoon chopped fresh mint1/2 teaspoon ground cumin1/4 teaspoon ground corianderSalt and freshly ground black pepper2 medium Persian or English cucumbers, cut into 1-inch rounds and halved, if desired1 lemon, sliced
For Turkey Meatballs, in large mixing bowl combine ground turkey, applesauce, coriander, paprika, salt, cumin, and pepper; mix well. Using hands coated with nonstick cooking spray, shape ground turkey mixture into 1-inch balls. In large skillet heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat. Add half of meatballs. Cook meatballs 6 to 8minutes or until browned and cooked through, turning once. Add half of lemon juice; season with additional salt. Gently stir meatballs,scraping up any browned bits. Pour meatballs and liquid into bowl. Repeat with remaining oil, butter, meatballs, and lemon juice. For Raita Sauce, in medium bowl mix together crème fraîche, mayonnaise, sour cream, mint, cumin, coriander, salt, and pepper. Serve meatballs in reserved cooking juices alongside cucumber slices with picks for skewering. Serve with Raita Sauce for dipping; garnish with lemon slices. Makes 10 servings. Prep: 20 minutesGrill: 4 minutes Lemon Vinaigrette:
1/4 cup olive oil2 tablespoons fresh lemon juice1-1/2 teaspoons white wine vinegar1/4 teaspoon snipped fresh thyme1/8 teaspoon sugarKosher saltFreshly ground black pepper
Tartines:
8 slices ciabatta2 medium peaches, pitted and halved1/4 cup olive oilKosher salt1/2 cup crème fraîche2 medium green tomatoes, cored and cut into wedges4 cups baby lettuce mix2-1/2 tablespoons pine nuts, toastedFreshly ground black pepperFresh thyme for garnish
For Lemon Vinaigrette, in screw-top jar combine olive oil, lemon juice, vinegar, thyme, sugar, salt, and pepper. Cover and shake well to combine. For Tartines, brush ciabatta slices and cut sides of peaches with olive oil. Season with kosher salt. On gas or charcoal grill, grill ciabatta andpeaches (cut side down) on rack of covered grill over medium heat 2 to 3 minutes on each side for ciabatta or until toasted, and 4 to 6 minutes for peaches or until lightly charred; set aside. In small bowl combine crème fraîche, 2-1/2 tablespoons Lemon Vinaigrette, and pinch of kosher salt; set aside. Cut peaches into wedges. Place grilled ciabatta on plate; spread with prepared créme mixture. Top crème fraîche spread with peach and tomato wedges. Toss greens and pine nuts with remaining Lemon Vinaigrette. Season lettuce, peaches, and tomatoes with salt. Top tomatoes and peaches with greens. Sprinkle pepper over salad. Top with thyme leaves or sprigs. Serve. Makes 8 servings. Prep: 45 minutesCook: 15 minutesBake: 12 to 14 minutes
4 cups cold water3 tablespoons kosher salt4 teaspoons granulated sugar8 (6- to 8-ounce) skinless boneless salmon fillets1/2 cup reduced-sodium soy sauce1/2 cup packed brown sugar1/4 cup water1/4 cup rice vinegar1 shallot, halved2 tablespoons honey1 tablespoon minced fresh ginger1 teaspoon Dijon-style mustard1 tablespoon cornstarch1 tablespoon waterNonstick cooking spraySaltFreshly ground black pepper1 recipe Oven-Roasted Green Beans and Soba Noodles (recipe follows)4 green onions, sliced on bias1/4 cup fresh cilantro leavesSesame seeds
In large, deep dish combine 4 cups cold water, kosher salt, and granulated sugar; stir to dissolve salt. Allow liquid to sit 10 minutes. Place salmon in liquid. Brine fish 25 minutes in refrigerator. Remove fish from dish; pat dry with paper towels. Preheat oven to 350°F. Meanwhile, for glaze, in small saucepan combine soy sauce, brown sugar, 1/4 cup water, rice vinegar, shallot, honey, ginger, and mustard. Bring mixture to simmer. Reduce heat; gently simmer 10 minutes. Strain through fine mesh sieve. Return half the glaze to saucepan. Reserve remaining glaze. In small bowl stir together cornstarch and 1 tablespoon water. Whisk cornstarch mixture into glaze in saucepan. Cook 3 to 4 minutes more or until mixture is thickened and bubbly. Set aside. Line two 15x10x1-inch baking pans with foil. Heat large skillet overmedium-high heat. Coat half salmon with cooking spray; season with salt and pepper. Add salmon to skillet. Cook 2 minutes without turning. Remove to one of prepared baking pans. Brush with some of unthickened glaze. Repeat with remaining salmon. Place salmon in oven; bake 12 to 14 minutes or until fish flakes easily with fork, brushing with unthickened glaze twice while baking. To serve, arrange Oven-Roasted Green Beans and Soba Noodles in serving bowls. Top with salmon. Sprinkle with sliced green onion, cilantro leaves, and sesame seeds. Serve with reserved thickened glaze. Makes 8 servings. Oven-Roasted Green Beans and Soba NoodlesThe oven-roasted green beans are a great side dish to accompany any meal. Prep: 10 minutesRoast: 35 minutes
Nonstick spray2 (12-ounce) packages fresh green beans2 red onions, cut in thin wedgesKosher salt4 cups cooked soba noodles or rice noodles
Preheat oven to 450°F. Coat 2 large baking sheets with nonstick spray. Spread green beans and onions on pans; do not crowd. Coat beans and onions with nonstick spray. Sprinkle with salt. Roast 20 minutes. Stir vegetables and rotate pans in oven. Roast 15 minutes more or until tender. Combine with cooked soda noodles. Serve with Honey-Mustard Glazed Salmon. Makes 8 servings.
8 bananas8 mini scoops chocolate ice cream8 mini scoops strawberry ice cream8 mini scoops vanilla ice creamChocolate fudge and caramel sauces2 cups whipping cream or Chantilly cream (whipped cream with powdered sugar)Assorted toppings: mini Reese’s peanut butter cups, Maraschino cherries, rainbow sprinkles, chocolate nonpareils, jelly beans, chocolate curls, toasted peanuts or Marcona almonds, gummy bears, and/or sliced strawberries
Cut each banana in half lengthwise. Arrange in 8 bowls. Place a scoop of chocolate, strawberry and vanilla ice cream between the banana slices in each bowl. Top as desired. Makes 8 servings.
