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Sum-Sum-Summertime Entertaining Made Easy
June 25, 2010
Comments: 7

You’re having friends over for before the Pride Parade, you’re opening your Summer house or you’re partying poolside. Set up some great seasonal cocktails and easy treats to welcome and wow them!

SUMMER EVENTS
Simplicity will make your event easier and you’ll have more time to enjoy yourself and your guests.

1. For a Pre-Pride Brunch: Buy bagels, muffins or pastries from your local bakery, serve with butter and jam. Limit your beverages to Coffee and Mimosas (by the pitcher, pre-made.) Drop a fresh berry in each champagne glass to liven up your mimosas.

2. For a Casual Open House: Prepare some simple sandwiches stacked on platters. Serve Lemonade, Iced Tea and one Signature Cocktail, like my "Savory Italian Sangria".

3. For a Pool Party: Think light finger foods. Simple ENDIVE TOPPED WITH YOUR FAVORITE SPREADS looks and tastes amazing. You can top them with store bought Sun Dried Tomato Spread or your favorite dip. Also, offer a great tropical cocktail like my ISLAND SURF as well as soft drinks.

Tropical Cocktails go over well at almost any Summer Party. Rum lends itself to great hot weather libations, like in my ISLAND SURF.

What You Need:
2 oz Malibu Pineapple Rum
4 oz White Cranberry Juice
Dash of Blue Curacao


1 oz Coconut Cream (Coco Lopez)

1 Teaspoon Confectioners Sugar

How To Make It:
Mix Rum, Cranberry Juice and Curacao with ice in a shaker. Pour into a tall glass. In a Blender or with a Frother, mix the coconut milk and sugar till foamy, spoon on top of the drink.

Remember... plan on serving lighter fare for Summer gatherings, especially for a poolside party. Light hors d’oeuvres can still be packed with flavor. Endive leaves are really easy to wrok with and can be topped with all kinds of good things, like Sun Dried Tomato Paste, Chopped Olive Tapenade, Salsa or even your favorite Sour Cream based Dip.

What You Need:
Several Medium to Large heads of Endive (Green and / or Red)
Toppings (In this case, I’ll use Olive Tapenade)
How To Make It:
Cut the base off the head of Endive, separate the leaves, wash and drain on towels. Fill each leaf with a half teaspoon of your topping.

Olive Tapenade:
1 lb pitted black olives
2 tablespoons of Olive Oil
¼ teaspoon Sea Salt
1.5 teaspoons (approx 3 sprigs) of fresh Rosemary Leaves
Blend in food processor till mixture becomes a paste
Refrigerate until ready to use

Enjoy the food, cocktails, weather and more importantly your friends and family. Happy Pride! Feel free to post your comments and questions in the Comments section. Let me know how it works out for you as well as your own tips and tricks.

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Herbs MAN-datory TIP of the Month: NUMBER OF GUESTS
Know how many people can fit comfortably into your space. If the event is planned for outdoors, make sure you have a contingency plan or set a rain date and post it on your invitation.

- Invite only 20% more than your max. Often people drop out at the last minute.
- Plan food for 20% more than expected as occasionally guests will show up with additional friends

Find Herb online at :
http://SignatureCocktailCreations.com
http://grandmaherb.blogspot.com
http://herbssignaturecocktails.blogspot.com

“MEN CAN: Entertain with Style & Ease”
June 7, 2010
Comments: 11

How many times have you been to a great party and wished you could entertain as well? I'm talking about really entertaining by giving your guests something delicious and presentation just like a professional caterer. With a little effort and planning you can make your next gathering one your friends will rave about for a long time.

My name is Herb and I've been a member of Daddyhunt for three years. I am a NYC based Chef, Mixologist and Event Planner. Every month or so I'm going to give you ideas and tips to make the most of your next get-together. So Daddies and Hunters - Get ready to entertain!

Entertaining Basics :
Lets start with the four basic principles to help you impress your guests and have more time to enjoy yourself as well!

Simplicity - Don't try to be too elaborate. Keep it simple.

Focus - Keep the menu and drinks limited to seasonal elements.

Organization - Prepare in advance. Set up drinks in one area, food in another. Keep seating away from refreshments so there is not the constant temptation and away from music to encourage conversation.

Themes - Themes are really fun if done properly. They can be campy, elegant and/or sexy among other things. The key with themes is they need to suit the location, mood, occasion and guests. For example; now is a great time to celebrate the beginning of Summer or the opening of your weekend place with a get-together.

Cocktail: Herb’s Pear & Sage Mojito
Keep the bar simple. Beer, Wine, Standards like Vodka, Gin, Rum and mixers (OJ, Cranberry, Cola, Diet Soda, Club Soda.) To impress your guests, feature one specialty cocktail like my Pear & Sage Mojito. To save prep time, it can be prepared in advance by muddling the fresh ingredients (pear, sage and sugar) and storing it in a container with a lid. Just spoon the right amount of the mixture it into your glasses (1 full tablespoon for this Mojito) as needed.

What You Need
:
1/4 fresh Bartlett or Anjou pear, peeled and seeded
2 fresh sage leaves

1 1/2 tsp. cane sugar

1.5 oz. 10 Cane rum

2 oz. seltzer

1/8 fresh Bartlett pear slice pierced with sage leaf, for garnish



How To Make It:
Muddle pear, sage leaves, and sugar. Add ice. Pour rum over mixture. Top off with seltzer and garnish.
Set up a dozen or so glasses on the bar so you can easily fill and serve these or have guests help themselves.

Now that we have the libations ready to flow, let's move on to the food. When it comes to the food you make for your guests, plan on offering 3 to 5 different Hors d’ Oeuvres for a small group, 4 to 8 for a larger gathering. Make sure to include at least one vegetarian choice and avoid things that may trigger allergies (like nuts, eggplant or shrimp.)

On the Menu: Asparagus Wrapped in Prosciutto

With the transition from Spring to Summer, treat your gang to “Asparagus wrapped with Proscuitto” as an stylish seasonal hors d’ oeuvre. There’s a lot of flavor in these easy to make tidbits.

What You Need:

Fresh small to medium asparagus
Thinly sliced proscuitto


How To Make It:
Blanch (drop into simmering water in a low sauce pan) the asparagus till color is a bright green, remove and set into ice water to help keep the color and then drain on towels. Cut off and discard the lower portion, keeping the tender tips (about 3” in length). Cut each slice of proscuitto into 3 long strips, wrap each asparagus and set on a platter. Drizzle with Balsamic Vinegar.

Enjoy it guys. Feel free to post your comments and questions in the Comments section. Let me know how it works out for you as well as your own tips and tricks.

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Herb's MAN-datory TIP:

A word on invitations. Depending on the size of the guest list, choose an appropriate way to invite your guests.

- Small groups of 2-10, write and mail your invite or make a personal phone call.
- Groups of 10-20, a phone call or email works, but the more personal the better
- 20-100 or more, email or Evite will be most efficient. Just make sure to add a personal touch.

Remember to highlight the RSVP so you have a realistic number of guests to plan for.

Find Herb online at :
http://SignatureCocktailCreations.com
http://grandmaherb.blogspot.com
http://herbssignaturecocktails.blogspot.com