Summer Rolls with Peanut Sauce

This was one of the highlights of my summer adventures in the kitchen. Being back in a (another?) land-locked state, this time I had access to tons of super-fresh fish flown in daily from AK. And I had a mad hankering for salmon.

One night salmon, the next night leftovers. At 8,550, cold salmon salads don't have the same appeal as they do in hot and steamy NYC. Rather, where it's easily 50 degrees at night on the hottest summer days, this girl needs a little heat (spice?!) in her life. 

Summer rolls are super easy to make, and, when you have a glass of wine at hand, kind of therapeutic to make after a long day in the office. Plus, these are great for a party any day!

Spicy Peanut Sauce

1 tbsp ginger, chopped
2 cloves garlic
2 serrano chiles, chopped
Salt, as needed
Less than ¼ honey
½ teaspoon crush red pepper flakes
2/3 cups unsweetened peanut butter (smooth)
2 tbsp Worcestershire sauce
1 tbsp rice wine vinegar
2 tablespoons toasted sesame oil
1/3 cup water, as needed

In a food processor, blend the first four ingredients until finely minced. Scrape down sides and add the remaining ingredients, through sesame oil. Puree well. Season to taste, thinning out the mixture as needed. Feel free to balance out the flavors. Let sit at room temperature for a couple hours for the flavors to blend and mellow.

A Healthy Super Bowl Snack: Garlic-Ginger Chicken Wings

Super Bowl Sunday is next week. Unlike the past couple of years, I won't be in New York City (or Boston, for that matter) partaking in a darling friend's fabulous shindig with dip, chili, wings, and the such. 

I'll be in snowy Utah, my two current main men (four-legged) on either side. Maybe some others. We'll see. 

Anyways, there will likely be no braised chicken thighs and Marquis-Philips like last year, or margaritas, chips, queso, and guacamole-til-the-cows-come-home like the year prior. But wings? Perhaps. My way. Lighter, a bit less spicy, but not lacking in flavor. At ALL.

Forget the messy barbecue sauce, or hot and spicy Buffalo marinade. My go-to glaze when broiling chicken wings (or thighs, breasts, drumsticks...) is inspired by the cuisines of the Far West. Garlic for a kick, fresh ginger for a sweet note with tang, combined with a mixture of a neutral oil (such as grapeseed), soy or tamari sauce, and maple syrup.

While I simply combined all the ingredients in a bowl, it leaves bits of garlic and ginger (which I prefer). For a smoother glaze, purée the liquids together with the garlic and ginger before adding the chicken.

Indonesian-Inspired Chicken Wings

4 cloves garlic, finely minced

One 2 1/2-inch section fresh ginger, peeled and finely sliced

1/4 cup grapeseed oil or other neutral cooking oil

1/4 cup soy sauce, preferably wheat-free

1/4 cup maple syrup

1 3/4 pound chicken wings, split

In a large bowl, combine the garlic, ginger, oil, soy sauce, and maple syrup. Stir together well. Add the chicken wings and marinade for at least 4 hours or overnight.

Preheat the oven to 275 degrees. Place the wings, skin side down, in a glass baking pan and top with marinade. Bake the wings for 50 minutes to 1 hour, flipping halfway through, or until the meat just pulls away from the bone when pulled. 

Spoon remaining marinade in pan on top. Let them rest for 5-10 minutes. Serve.

Servings: 4

Dairy-free, Low-fat, Gluten-free

The Best Bite-Sized Appetizers and More Inspiration This Week

It's been a busy two weeks with birthdays, weddings, and more.

This will be my last link love sharing, as I'll be doing all the rest on Pinterest - Click here to follow my boards. (And you'll get to see all the lovely things that inspire me visually yourself!) Enjoy.

Blossom party. Do you really need an excuse to celebrate with flowers?

Wow. Run a marathon, then give birth?

How make green tomatoes turn red. Yes, RED.

Cheese or font? I love this game.

The Obama's hosted yet another flawless dinner this week. And here are 8 more of the most elaborate White House State Dinners. I'm kind of jealous of Lady Di.

Entertain with Spanish tapas, at home, via the one and only David Tanis.

Is making the perfect pie an art? My mom and Fritz Knipschildt would agree.

Dive into the lavish balls and masked soirees in history, like Truman Capote's Black and White Ball - here!

Love this new blog all about color.

Though I am no vegan (I need my steak. Yes, need), this looks delis. A delightful vegan dinner party menu.

Monarch butterflies - will they meet a significant challenge when they head to the now drought-stricken, barren land that is Texas? Scientists says yes. But is this what this once endangered species needs? No.

Healthy and delicious - I'd add a significant bunch of chicken sausage to add a hearty touch, then serve with brown rice. I can't wait to make this!

LOVE this magazine, love this video. Take me to the Loire....

Roasted salmon, with a pomegranate glaze, and a crispy almond crust? Gluten-free, healthy, and OH so delicious!

I'm still kicking myself I didn't make this party (stupid meeting) with the one and only talented Darcy Miller and delightfully talented Peter Callahan whom I interviewed here.

ACG, when can we go?

Roasted beets are transformed into something a bit more savory and much more unforgettable thanks to Melissa Clark. Click for the recipe.

A great idea for stress-free entertaining, but there are so many more things to remember. Plan ahead, make a list, and cheat when you can - nothing is store-bought when dressed up.

Foodfolio - very cool. Check it out!

Very cute alternative to traditional invitations.

One of my favorite plates in New York State. Stone Barns!

Homemade almond butter, via Morocco. Oh, reminds me of the good stuff my youngest sister brought back. YUM.

One of my FAVORITE blogs, and she's making one of my favorite breads via the town where my alma mater is. It's the best cookbook ever - Bakery Lane Soup Bowl - and sadly out of print.

Looking forward to getting my paws on Melissa Clark's new cookbook.

Stylish ideas for menus (and invites) via A Subtle Revelry.

Homemade sweet potato chips? Delish. Thanks S and L!

Ahh! The delightful dinner party I went to last weekend hosted by the one and only Kelley. L. Moore.

My mom's Christmas present. Oops. Maybe… (Hopefully she's not reading this). It's Amanda Hesser-approved!

And if pumpkin gnocchi aren't enough for you right now, try these cookies. 'Cause everything is better with pumpkin!

Make your own vanilla extract. I was recently gifted two Sri Lankan beans, and I just might have to do this!

How to Host the Perfect Cocktail Party

My trick? A properly stocked pantry, of course!

When it comes to entertaining, sometimes less is more. Yes, we all love to set a fancy table every once in a while, with name cards, favors, fun activities, and more (oh, and festive cocktails and amazing food.... But you knew that). But as many a savvy host and hostess know, some of the best parties might be impromptu ones – at least, certainly simple. That’s why I always have a couple of party staples on hand so I’m party ready: Crackers, cheese, salted roasted nuts, chocolates, truffle honey, and lots of bubbly.

I leaned on my party pantry this past weekend when I had some friends over for cocktails and had little time (and energy) to cook. True, I've learned over the years that it's not the food or drink that makes the party, it's the company. But being a trained chef, the food matters for me, too! So I picked up some yummy small bites (menu below), fresh peonies, and put on my iPod – all in my newly cleaned apartment – and voila! I’m all ready for a night of girl talk and laughter.

Have a hankering to host a gathering of your own? You don't need to spend all day slaving in the kitchen if you know a couple key things.

FOOD

It’s okay to cheat when planning the menu. I'm a huge fan of cheese and crackers, dressed up with some jam, honey, or fruit. Membrillo and manchego is a favorite, as is pepper jelly and cream cheese on Triscuits or corncakes. Goat cheese and truffle honey on Effie's Oatcakes will surely convert you – but a smear or Brie and fig jam on wheatmeal crackers ain’t bad either. You can even spread this on slices of french bread and sprinkle with Parmigiano and broil – instant crostini!

Don't like cheese? Appetizers like spanakopita and risotto balls found in the freezer section of your market work, too.

Love chips and salsa? Go for it! But never, ever let the containers see the light of day. Pack the chips in a napkin-lined basket, and place the salsa in a pretty, shallow bowl. Serving carrots and hummus? Same thing. Place the veggies and hummus in separate bowls for a chic look. And if you add a drizzle of olive oil and paprika to your hummus, no one will ever know you cheated.

Don't over estimate the power of a couple of bowls of treats stashed around the room. A bowl of peanut M&Ms here, the salted mixed nuts from Whole Foods there (omg amazing), maybe even a bowl of Lindor Truffles by the door (addictive).

And if you DO want to work in the kitchen, I'll share some favorites with you. This goat cheese tart is light yet satisfying (and the green chard adds a virtuous element). Craving something sweet? I'm still dreaming of this onion tart. And if margaritas are on the menu, this is one of my go-to faves to serve all summer long.

Even if you’re serving cocktails, don’t forget something sweet! My go-to? Sweetened ricotta and these super-fudgy brownies made with coconut oil (as mentioned in the NYTimes!).

MY MENU

Cream cheese and Hot Pepper Jelly on Effie’s Corncakes

Humboldt Fog and Truffle Honey on Effie’s Oatcakes

Castelvetrano olives

Bing cherries

Prosciutto di Parma

Sweetened Ricotta

Coconut Oil Brownies

Bubbly and Cabernet

BOOZE

Don't overlook bubbly when making festive drinks! I love serving it plain, with a couple of berries, or a spritz of Aperol, St-Germain, even juice. My favorite to date? This ingenious concoction of sorbet and Prosecco. Amazing.

SETTING THE SCENE

Candles do wonders and truly help set the scene. Not sure what it is, but I love walking into a space with a lightly floral-scented candle burning – especially in winter. This time of year? Throw open the windows or doors and let the intoxicating smell of peonies or honeysuckle (ok, or fresh cut grass) do the work for you.

TUNES

Don't forget music! The playlist doesn't matter, as long as it’s appropriate for the setting (heavy metal for a girls night? Not so much) and is set to a volume level that allows conversations to flow freely. I'm a huge fan of Norah Jones, Jack Johnson, and She and Him.

WHY WE ENTERTAIN

Most important of all is conversation. With smart planning, you can make the party memorable by simply being there as hostess /host and actively engaged in the evening. Isn’t that why we entertain?

Are you Party Ready? Kelly Ripa and Electrolux want to know! You too can share your go-to easy entertaining tips or examples of how you handle stressful situations when entertaining here at the Are You Party Ready site – plus, you'll be entered to win a French-door-style fridge. How stylish and cool is that?!