Party Hearty

We hosted the neighborhood Holiday Party this past Sunday night. It's always good to come "home" to our Madison neighborhood and see good friends. Many of us have sort of "grown up" together. We've lived in these houses for 20 years. Many of the homes were part of a Parade of Homes and were built at the same time. We all sort of moved in together. We "love these guys" so we "Party Hearty."

I've been amazed at the friendships that have grown. The people that live here formed a tight bond very quickly; but it's not like we didn't work at it.

Each spring we hold a neighborhood "golf tournament". This means you show up for breakfast holding one golf club and a tennis ball. No talent or knowledge of the real game necessary. Several people bring potluck items. After eating, the games begin.

The night before a "course" would have been laid out using a stick with a piece of construction paper that formed the "flag" and spray paint in a 3' circle (or something close) formed the "hole". You drive from a tee made from a spray painted line on the lawn and you shoot for the hole. This game involves going from yard to yard in foursomes. Maybe 15 holes worth! Married couples may not be on the same team. You really get to know people; and get to know them even BETTER because about every 3rd or 4th hole the host house has set out a drink of the day. Gin and tonics are popular, beer, or more. Always some soda too, and maybe even a snack. It makes for one crazy Memorial Day. One year a guy scored a hole-in-one and it was featured on the local TV news!

Then there's the party we hosted the other night. Every year we gather at one house and have a grand party to celebrate the holidays. I've volunteered several times to be the host house. My husband is rather used to it. We've had formal events with several courses of food, we've had live music; you name it. This year the theme was simple. I called it "Fireplace Food". Simple fare. Low budget.

To keep the budget even lower I asked for volunteers for some things. A few members brought appetizers. The theme was Italian so everyone was careful to make sure the appetizers all made sense together. It was fabulous!

I made the pasta dish, salad, garlic bread and 4 desserts.

Volunteers helped with the bar (3 bartenders were set up) and they worked only during the cocktail hour to make sure we got drinks out fast because everyone shows up at the same time. We also have 5 guys (yes men) signed up for clean up duty. We call it "5 Guys in Aprons". In less than 30 minutes all of the dishes for a party of 40 were done! All I had to do the next day is put them away.

I'm telling you all of this because there's still time before your New Year's Party to take the stress out by following some of these ideas. Or you have 364 more days before your next Christmas party.

The people in this neighborhood are like family to us and I enjoy my time with all of them. My hope for you this holiday is that you enjoy your time with your family or close friends. It's not the material gifts that make the holiday special. It's the gift of friends and family.

Here's the pasta dish and the salad for your enjoyment! Two recipes in one week. My bonus gift to you.

Enjoy!
Cheers,
Zola

Spinach salad with broccoli and dried cranberries

This is a variation on a recipe I found in an old Bon Appétit. My goal was to combine the salad and a side dish all into one. Bingo.

Serves 6 - can be doubled

4 cups broccoli florets
1/4 cup red wine vinegar
1/4 cup honey
1 garlic clove minced (jar garlic will work fine)
3/4 cup thinly sliced red onion
6 Tbl dried craisins (dried cranberries, sweetened)
1 bag of prewashed baby spinach

Steam the broccoli for 4 minutes. Plunge in ice water to stop the cooking. (I just fill my sink and put in ice cubes). Chill in the refrigerator until ready to serve.

Whisk vinegar, honey and garlic in the blender to emulsify. Store in the refrigerator until ready to serve. You'll have to whiz it again in the blender so it's mixed before pouring on salad.

When ready to serve put spinach in bowl. Toss spinach with dressing. Top with onions and then broccoli and craisins.

Baked pasta with sausage, tomatoes and mushrooms

This dish will serve 8 and can be made a day ahead and re-heated. Easily doubled.

1 16oz box of pasta, your choice. I like penne or bow ties best for this dish.

2-3 pounds of Italian sausage. For a healthy version you can use turkey sausage. You can also use loose sausage (not in the casing). I used a combo of mild Italian and Sundried Tomato/Basil sausages for one version and hot Italian sausage for the other. Cut the sausage into 1/4 slices or break up the loose meat into bite-sized pieces.

3 Tbl olive oil
1 lb sliced mushrooms. Button mushrooms or exotic, your choice
2 cups diced Vidalia onion
2 Tbl butter
1 cup diced fresh basil
1 Tbl Italian spice blend
4 cloves garlic diced (jar garlic, again, is fine. 4 tsp)
1 cup dry white wine
2 cups diced tomatoes. (I use organic tomatoes in a can.)
1 cup crushed tomatoes. (I use organic fire-roasted tomatoes in a can. Muir Glen is one brand.)
1 cup Parmesan or Asiago-Romano finely grated
2 cups shredded mozzarella (this can be low-fat)

Cook the pasta according to box instructions. Drain and put in a 9 X 13" ovenproof pan.

Brown the sausage in the olive oil until the edges are browned and there is no longer any pink in the middle. This will take about 5 - 7 minutes on medium high. Stir often.

Remove the sausage but leave the drippings in the sauté pan. Add the mushrooms, onion and butter. Cook until mushrooms and onion are soft. 5 minutes should do it. Add the basil, Italian spices and the wine. Cook down on medium high until most of the liquid is gone.

Add the diced tomatoes, the crushed tomatoes and garlic. Heat until all ingredients are warmed. Pour this combination and the sausage in with the pasta. Stir until well blended. Now add the cheese and stir again until well blended.

Cool. This can now be covered in plastic wrap and stored in the refrigerator until you want to heat it and serve. (DO NOT cover with aluminum foil. The tomatoes eat holes in the foil and you have a spoiled dinner.)

When ready to cook remove plastic wrap, if necessary, and cover with aluminum foil. Heat at 350 F. for 30 - 45 minutes until piping hot.

Serve with salad and garlic bread.