An alluring blend of mismatched but coordinated elements cleverly comes together to greet guests. Porcelain plates boast diverse patterns but display similar gold trim. Linens walk on the wild side in a jungle-print runner but also go traditional in classic damask napkins. Even the flatware offers a surprise—varied designs on each utensil. Fabricut Table runner in “Capture Gold” cotton and napkins in “Erudition Gold” linen. Pier 1 Imports “Whitewash” rattan placemat. Jung Lee “Vittorio” clear crystal wineglass. Federal Glass through Replacements “Patrician-Amber” pressed-glass footed tumbler. Juliska “Knot” amber-color napkin ring. Robert Haviland through Mottahedeh “Lexington” porcelain dessert plate in gris. Royal Worcester through Replacements “Imperial White” rimmed soup bowl. Richard Ginori Oriente Italiano “Pervinca” dinner plate. Pier 1 Imports Mango-wood carved vine tray.
Carrot-Orange CocktailMango and Raisin Chutney over Goat CheeseAsparagus SoupSpring FrittataWilted Baby Swiss Chard and Heirloom CarrotsRaspberry Shortcakes with Creamy Lemon CurdCynar Liqueur—Great Ideas
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 “brown sugar,” we are calling for light brown sugar.
All-purpose flour (need 1-3/4 cups)Sugar (need 3/4 cup total)Brown sugar (need 2 tablespoons)Honey (need 2 tablespoons)Baking powder (need 1 teaspoon) (check expiration date)Cornstarch (need 1 tablespoon)Salt (need 2-3/4 teaspoons total)Ground black pepperGround white pepperCrushed red pepper flakes (need 1/2 teaspoon)Vanilla extract (need 1/2 teaspoon)Olive oil (need 2 teaspoons + 1/3 cup)Butter (need 2 sticks)White wine vinegar (need 2 tablespoons)Eggs (need 14 total)Whole milk (need 1/3 cup)
Specialty grocery store
1 (16-ounce) bottle cold-pressed carrot juice (need 6 ounces)12 to 14 (about 2 bunches) spring garlic OR 6 cloves garlic24 ounces baby Swiss chard OR 1 bunch Swiss chard24 ounces baby kale or kale sprouts1 bunch yellow and/or baby heirloom carrots1 (16-ounce) package turbinado sugar
Produce
1 bunch baby carrots, leafy tops attached1 large zucchini1 bunch asparagus spears (about 12 ounces)8 ounces shiitake or chanterelle mushrooms2 small yellow onions1 bunch celery (need 1 stalk)1 bunch radishes (optional)1 large shallot1 bunch green onions2 heads green Belgian endive2 mangoes2 (6-ounce) package raspberries3 lemons1 bunch basil leaves
Grocery
1 (32-ounce) bottle sparkling water1 (8-ounce) bottle apple juice (need 1/4 cup)1 (15-ounce) box golden raisins1 box water crackers
Baking aisle
1 (12.75-ounce) package/container salted, shelled pistachios
Frozen food aisle
1 (9-ounce) package frozen peas
Cheese and deli counter
8 ounces goat cheese (chèvre)2 ounces Gruyère cheese
Dairy
1 (32-ounce) container orange juice (need 12 ounces)1 (1-pint) container whipping cream (need 1/2 cup plus more whipped for shortcake topping)1 (1-pint) container sour cream1 (1/2-pint) container crème fraîche
Alcohol
1 (750-ml) bottle gin1 (750-ml) bottle Cynar OR 1 (4-ounce) bottle aromatic bitters (need 1/4 teaspoon)
12 ounces orange juice 6 ounces cold-pressed carrot juice 1-1/2 ounces gin 1-1/2 ounces Cynar or 1/4 teaspoon aromatic bitters 2 tablespoons honey Ice Sparkling water 6 baby carrots with tops, peeled and tops trimmed to about 1-inch
Add orange juice, carrot juice, gin, Cynar, and honey to pitcher; stir. Fill each glass halfway with ice. Pour carrot juice mixture over ice; top with sparkling water. Garnish with carrot. Makes 6 servings.
1/4 cup coarsely chopped yellow onion 1 tablespoon unsalted butter 2 cups mango, coarsely chopped (2 mangoes) 1/2 cup water 1/4 cup apple juice 2 tablespoons brown sugar 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon salt 1/4 cup golden raisins (plus more for garnish) 8 ounces goat cheese (chèvre), softened 2 heads green Belgian endive, divided into spears 1 sleeve water crackers (about 36)
In small saucepan cook onion in hot butter over medium-high heat 3 minutes or until softened. Add mango, water, apple juice, brown sugar, crushed red pepper, and salt. Bring to boiling. Reduce heat and simmer uncovered 35 minutes, stirring occasionally. Add raisins and simmer 10 to 15 minutes more or until desired consistency. Let cool. Spread goat cheese in thin layer in flat serving dish. Top with chutney, letting goat cheese show around edges. Garnish with additional raisins. Serve with endive spears and water crackers. Makes 16-18 servings. Pistachios and slivered radishes add salt-and-pepper notes to this delicious soup from chef Mary Payne Moran. Soup:
2 teaspoons olive oil1 cup chopped zucchini1/2 cup chopped yellow onion1/4 cup chopped celery2 tablespoons chopped shallot1 tablespoon fresh basil, finely chopped1 teaspoon saltGround white pepper3 cups very thinly sliced asparagus* (12 ounces)4 cups water1 recipe Cream Topping1/4 cup dry roasted salted pistachio nuts, crushed1/3 cup slivered radish (optional)
Cream Topping:
1/2 cup whipping cream1/4 cup sour cream
In large pot heat olive oil over medium heat. Add zucchini, onion, celery, shallot, basil, salt, and pepper to taste. Cook and stir 2 minutes. Add asparagus; cook 1 minute more or until vegetables are glossy and aromatic. Add water; bring to boil. Reduce heat; simmer, uncovered, 20 minutes. Remove from heat. Let cool slightly. Transfer soup to blender. Cover; blend until smooth. Divide soup among six serving bowls. Garnish each bowl with Cream Topping, crushed pistachios, and slivered radish, if desired. Makes 6 servings. For Cream Topping, stir together whipping cream and sour cream; chill until serving time. It is important to very thinly slice the asparagus. If asparagus isn’t sliced thinly enough, the soup may be stringy and difficult to puree. Make-Ahead Tip: Soup can be made up to 24 hours ahead and stored in airtight container in refrigerator. To reheat, transfer soup to large pot. Bring soup just to simmer. Serve with pistachios and Cream Topping as directed.
2 tablespoons unsalted butter1/2 cup stemmed shiitake or chanterelle mushrooms, cleaned and sliced1/2 teaspoon salt, divided1/2 cup frozen peas10 large eggs1/4 cup crème fraîche plus 2 tablespoons for topping2 ounces Gruyère cheese, shredded (1/2 cup)Freshly ground black pepper
Preheat oven to 375°F. Melt 1 tablespoon of butter in 10-inch oven-going skillet over medium heat. Add mushrooms; cook 2 minutes. Add 1/4 teaspoon salt. Add peas; cook 2 minutes. Remove vegetables from skillet to paper towel-lined bowl. In large bowl whisk together eggs. Add 1/4 cup crème fraîche and 1/4 teaspoon salt; mix well. Melt remaining tablespoon butter in same skillet over medium heat. Pour egg mixture into skillet. Add vegetable mixture and 1/4 cup of cheese. Bake 15 minutes or until egg mixture is set. Remove from oven. Top with remaining cheese; sprinkle with pepper. Cool 10 minutes. Cut into 6 wedges. Top each wedge with remaining 2 tablespoons crème fraîche and fresh-ground pepper. Makes 6 servings. Wilted Baby Swiss Chard with Heirloom Carrots Check a specialty grocery store or your local farmer’s market for spring garlic, baby Swiss chard, and kale sprouts.
1/3 cup extra-virgin olive oil12 to 14 bulbs spring garlic, bias-sliced, or 6 cloves garlic, peeled and thinly sliced6 spring green onions or green onions, trimmed and bias-sliced1/2 teaspoon salt, divided3 cups baby Swiss chard or chopped Swiss chard3 cups baby kale and/or kale sprouts6 purple, yellow and/or orange baby heirloom carrots, trimmed, scrubbed, and halved lengthwise2 tablespoons white wine vinegar1/4 teaspoon freshly ground black pepper
In 4- to 5-quart pan heat olive oil over low heat. Add garlic, green onions, and 1/4 teaspoon salt to heated olive oil. Cook over low heat 3 to 4 minutes (do not let brown). In very large bowl combine greens and sliced carrots; pour warm oil mixture over greens; toss to slightly wilt the greens. Add vinegar, remaining 1/4 teaspoon salt, and pepper. Toss to combine. Makes 6 servings. Shortcakes:
1-3/4 cups all-purpose flour1/4 cup sugar1 teaspoon baking powder1 teaspoon lemon zest1/4 teaspoon salt1/2 cup butter1 egg1/3 cup milk1/2 teaspoon vanilla1/4 cup fresh raspberriesTurbinado (raw) sugar
Creamy Lemon Curd:
1/2 cup sugar1 tablespoon cornstarch1-1/2 teaspoons lemon zest3 tablespoons lemon juice3 tablespoons water3 egg yolks, lightly beaten1/4 cup butter, cut up1/4 cup sour cream
To Serve:
1 cup fresh raspberriesSweetened whipped cream (optional)Lemon zest
For Shortcakes, preheat oven to 375°F. In large mixing bowl combine flour, sugar, baking powder, lemon zest, and salt. Using pastry blender, cut in butter until mixture resembles coarse crumbs. In another bowl whisk together egg, milk, and vanilla. Add egg mixture to flour mixture; stir just until combined. Gently mix fresh raspberries into dough. (Please note the raspberries should break apart slightly.) Transfer dough to floured work surface. Sprinkle surface of dough with flour. Roll or pat dough to 3/4-inch thickness. Use 2-1/2-inch round cutter to cut 6 rounds from dough, re-rolling as needed. Place on baking sheet lined with silicone baking mat (Silpat®) or parchment paper. Brush shortcakes with additional milk. Sprinkle with turbinado sugar. Bake 15 to 18 minutes or until lightly browned. Set aside. For Creamy Lemon Curd, in small saucepan stir together sugar and cornstarch. Stir in lemon zest, lemon juice, and water. Cook and stir over medium heat until thickened and bubbly. Stir half of lemon mixture into egg yolks. Return egg mixture to saucepan. Cook, stirring constantly, over medium heat until mixture comes to gentle boil. Cook and stir 2 minutes more. Remove from heat. Add butter pieces, stirring until melted. Remove from heat. Transfer to bowl. Cover surface with plastic wrap. Chill at least 1 hour. Whisk sour cream into the cooled lemon curd. To serve, halve each shortcake, top bottom with Creamy Lemon Curd and whipped cream. Top with additional raspberries, and a sprinkle of lemon zest, if desired. Makes 6 servings. Tip: You can also use 1 cup purchased lemon curd. Whisk in 1/4 cup sour cream. Make Ahead Tip: Make the Creamy Lemon Curd and Shortcakes up to 24 hours ahead. Chill the Creamy Lemon Curd until ready to use. Cool the shortcakes completely and store in an airtight container. Recipe from chef Mary Payne Moran It is also the primary flavor in the Italian liqueur Cynar, a blend of 13 herbs and plants. Cynar has an herbaceous, slightly bitter taste, best enjoyed in a cocktail or as a digestif after dinner, as the Italians do. Today, you’ll see it as an ingredient on tony cocktail menus. The trick to mixing Cynar into a cocktail is to balance its herby-bitter flavor with something sweet. Here are a few ideas to try:
Mix a shot of Cynar with equal parts soda and orange juice for a refreshing beach cocktail.Try equal parts bourbon or whiskey mixed with Cynar and a splash of lemonade garnished with a stalk of celery for a pre-brunch cocktail.Go Southern and pour a shot into sweet tea.Adding Cynar to lemon juice and a lemon twist with Scotch, soda, and simple syrup is definitely a party-starter.Cynar, bourbon, sweet vermouth, and cherries offer an interesting twist on a Manhattan.
Finally, when you want to go to the dark side, mix Cynar with honey and pour it over vanilla ice cream.
