MOONING AN IDEA

MOONING AN IDEA

You have a special invitation to get the first look at my new and improved Entertaining An Idea website!  I am publishing this post on that site, (beta version, actually), and am anxious to hear what you think.

Now, on to MOONING AN IDEA:
A few of us might be thinking about a Super Bowl Party on February 4, but I can think of another interesting occasion to have a SUPER party.  On January 31, 2018, we will see the first blue moon total eclipse in 150 years!  A Blue Moon, a total lunar eclipse and a supermoon all in the same month!

“A Blue Moon is when two full moons happen in the same calendar month; lunar eclipses occur when the moon passes into Earth’s shadow; and supermoons happen when the moon’s perigee — its closest approach to Earth in a single orbit — coincides with a full moon. In this case, the supermoon also happens to be the day of the lunar eclipse.”–space.com

Another great reason to have a party, and such fun menu possibilities!–(Let’s even go gluten free too, on the party menu, that is).

OK, I understand–parties are great, but January 31 happens to fall on a Wednesday– right in the middle of the week.  No problem!  How about treating work colleagues to a fun breakfast treat to mark the occasion?  Maybe blueberry muffins and fresh squeezed blood orange juice…or how about Blueberry-Filled Ebelskivers for the kids before school, with a little lesson on the subject of the day.

Blueberry-Filled Ebelskivers

Ingredients

  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 3 eggs, separated
  • 1 3/4 cups buttermilk
  • 4 tablespoons unsalted butter, melted
  • 1 pint fesh blueberries
  • Confectioners’ sugar for dusting
  • Maple or Blueberry syrup

Instructions

  • In a bowl, whisk together flour, baking soda, baking powder, granulated sugar, and salt.
  • In a small bowl, lightly whisk together the egg yolks and buttermilk.  Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
  • In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes.  Using a rubber spatula, gently fold the whites into the batter in two additions.
  • Put 1/2 teaspoon butter in each well of a ebelskiver pan.  Place over medium heat and heat until the butter begins to bubble .  Pour 1 tablespoon batter into each well and cook until the bottoms are golden brown and crispy, 3-5 minutes.  Put 5 or 6 blueberries in the center of each pancake and top with 1 tablespoon batter.  Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more.  Transfer to a plate.  Repeat with the remaining batter and blueberries.
  • Dust the pancakes with confectioners’ sugar and serve warm with syrup.  Makes about 40.

Now, for the cocktail party I was talking about!

Super Blue Blood-Moon Cocktail Party

Gluten-Free Party Menu Ideas

Blood-Orange Margaritas
Bloody Mary Shrimp Cocktail
Blood Orange Panna Cotta (Garnished With Blueberries)

Bleu Cheese Stuffed, Bacon Wrapped Meatballs  (Makes 24)

Ingredients

  • 1 lbs ground beef
  • 1/2 lbs ground pork
  • 1/3 cup cream
  • 1 egg, beaten
  • 1 teaspoon Worcestershire Sauce
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp kosher salt
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 tsp celery salt
  • 1 clove garlic, minced
  • 1/3 cup Panko bread crumbs
  • 6 oz good bleu cheese, cut into 24 cubes
  • 12 strips of bacon, cut in half and partially cooked in the oven at 400 degrees, (7-10 minutes, depending on thickness of the bacon)
  • Trader Joe’s Raspberry Chipotle Sauce (optional)

Instructions

  • Mix together first 11 ingredients until just combined.  (Over mixing will cause the meatballs to become tough).
  • Divide meat into 24 mounds, flatten each mound into a bowl like shape, place a cube of cheese in the middle, and draw edges of meat around the cube to form a ball
  • Wrap a slice of bacon around the middle of the meatball and place into a mini-muffin pan
  • Set the pan of meatballs into the ‘fridge and chill for a couple of hours.  (Can be made a day ahead to this point).
  • Cook meatballs in a preheated 350°F oven for 20 minutes
  • Remove meatballs from oven and set oven to broil
  • Place meatballs on a rack placed over a cookie sheet and brush with Raspberry Chipotle Sauce, (if using).
  • Broil for 5-7 minutes, or until bacon is crispy but not burned.

Marinated Bocconcini

Ingredients

  • 16 oz drained bocconcini
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons capers, finely chopped
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh thyme
  • 1 medium garlic clove, thinly sliced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • Toss all of the ingredients, (except the sun dried tomatoes), in a large bowl until the mozzarella is well coated.
  • Refrigerate in an airtight container and let marinate for a minimum of 4 hours
  • Roll mozzarella balls in sun dried tomatoes to coat
  • Serve at room temperature with cherry tomatoes, black olives, and radishes

Seared Sea Scallops with Strawberry Relish

Strawberry Relish Ingredients:

  • 1 cup of diced fresh strawberries
  • 2 tablespoons minced shallots
  • 2 teaspoons olive oil
  • 1 1/2 tablespoons white balsamic vinegar
  • 1/8 teaspoon salt and 1/8 teaspoon pepper
  • 1 tablespoon mined arugula (more for salad and to garnish)

Instructions:

  • Heat 2 teaspoons of olive oil in a pan on medium heat and sauté minced shallots for two minutes – being careful not to burn.  Remove shallots to a bowl and allow to cool.
  • Add the diced/minced strawberries to the bowl of shallots along with the remaining ingredients: vinegar, salt, pepper and minced arugula.
  • Spoon over seared sea scallops

Party Favors: Blue Moon Rice Krispie Treats & Buffalo Wing Popcorn

If you like a little heat, this Buffalo Wing Popcorn is the bomb!  It is one of my ‘go-to’ recipes–and it is always a big hit.

A few hints:

  1. SWIRL don’t stir
  2. Always use FRANK’S RED HOT ORIGINAL sauce, it does make a difference.
  3. Don’t take the caramel too far.  Once it starts to change color, it goes fast.
  4. Make two batches, but don’t try to double the recipe, unless you are confident that you can handle it.

 

Have a SUPER PARTY, and I hope that you enjoy
Entertaining An Idea!

Be sure to subscribe to the EAI Newsletter

 

Leave a Reply

Close Menu
Close Panel