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Come to a political party.

This light-hearted gathering is timed for election night. The menu is mostly make-ahead, or you can delegate You've cast your vote. Did your candidates win? Why not have some friends over to follow the election returns as they come in? You can serve a buffet dinner that pokes a bit of fun at the political jargon we've all heard so much of these past few months.

Going somewhere else election eve? You can use just the menu-without political trappings-and share a comfortable vealshank dinner with your friends another fall night.

Fresh peaches are hard to find this time of year, but we couldn't resist using their name in our dessert. You can substitute frozen peach slices or small oranges.

Election night supper

Republican Punch with Grape Ideas

Ballot Bites Assorted Nuts

Democratic Stew

Liberal and Conservative

Vegetable Caucuses

Lame Duck Salad Roll Call Rolls

Party Platforms Campaign Promises

Candidates Acceptance Peaches

Chenin Blanc Cabernet Sauvignon

The oven does most of tbe work for this meal. The stew, both vegetable dishes, and duck (if you use it) all bake.

If you have two ovens, all can cook at the same time; if not, you need to stagger cooking. Start the meat early, and chill; do the conservative carrots next and let stand at room temperature while you roast the liberal potatoes. Keep tbe potatoes warm as meat, then carrots, reheat. Or delegate: assign some dishes to kitchens other than your own.

Republican Punch with Grape Ideas

For each serving, thread 4 or 5 seedless grapes onto the pointed end of a slender wooden skewer (about 8 in. long); you can glue a small paper flag to the blunt end of each skewer, if you like.

Fill a tall flute glass with about 1/2 cup (4 oz.) natural or brut champagne or sparkling wine. Add a grape swizzle (if you pour the wine over the fruit, it fizzes excessively).

Per serving: 91 cal.; a 2 gprotein; 3. 6 g carbo.; 0.1 g fat, 0 mg chol.; 6.2 mg sodium.

Ballot Bites

Present a tray of your favorite nibbling foods, including crisp vegetables such as radishes, fennel, and little carrots.

Democratic Stew

12 tol4poundsvealshanks,cutabout

11/2 inches thick

1/2 cup(1/8 lb.)butterormargarine

1/2 cup minced fresh ginger

2 tablespoons grated lemon peel

1 teaspoondrythymeleaves

1/2 teaspoon ground cinnamon

7 to 8 cups regular-strength chicken


3 tablespoons each corn starch and

water, mixed until smooth

Cover-ups (directions follow)

Rinse veal and pat dry. Put 2 tablespoons butter in each of 2 pans, each about 12 by 14 inches. Set in a 475[degrees] oven. When butter sizzles, lay shanks in a single layer in pans. Roast, uncovered, for 30 minutes, then turn shanks over and alternate pan positions. Continue roasting until juices around shanks begin to brown, about 30 minutes longer. Mix together ginger, lemon peel, thyme, and cinnamon. Remove meat from oven and sprinkle ginger mixture over it. Add 3 cups broth to each pan. With a spoon, scrape and stir to release most of the browned bits in pans.

Cover tightly with foil. Return to oven and bake I hour; alternate pan positions. Continue baking until meat is tender enough to pull apart easily, about 1 hour. With a slotted spoon, lift shanks gently from pans and set aside. Pour broth through a fine strainer into a 1 1/2- to 2quart pan; press any liquid from residue in strainer. Discard residue. Add enough remaining broth to pan to make 3 cups.

Rinse roasting pans and set shanks gently back in them in a single layer. At this point, you can cover meat and broth and cbill until next day.

Cover shanks tightly with foil. Place in a 350[degrees] oven until hot, about 15 minutes if warm, about 45 minutes if chilled.

Bring broth to boiling on high heat; stirring constantly, add cornstarch mixture and return to boiling. Arrange shanks on a large rimmed platter, then pour sauce over them and sprinkle with cover-ups.

Makes 12 to 14 servings.

Per serving: 462 cal.; 53 g protein; 3.2 g carbo.; 25 g fat, 194 mg chol.; 241 mg sodium.

Cover-ups. Combine 1/2 cup minced parsley, 3 cloves finely chopped garlic, and 1 1/2 tablespoons grated lemon peel.

Liberal Vegetable Caucus

4 pounds red thin-skinned potatoes

(about 21/2-in. diameter), scrubbed and quartered

6 tablespoons olive oil

1 headgarlic,peeledandcoarsely


Watercress sprigs, rinsed and


Salt and pepper

Mix potatoes and oil in a roasting pan, about 12 by 14 inches. Bake, uncovered, in a 475[degrees] oven for 30 minutes, then add garlic and turn potatoes with a wide spatula. Continue baking, turning at intervals, until potatoes are well browned, about 20 to 25 minutes longer.

If made ahead, keep potatoes warm, uncovered, up to 4 hours; flavor is best if potatoes don't get cold. (you can use the turned-off oven; leave door ajar until temperature drops to about 2000, then close.) Reheat, uncovered, in a 3500 oven until hot, 15 to 20 minutes. Pour into a bowl and garnish with watercress. Add salt and pepper to taste. Makes 12 to 14 servings.

Per serving : 164 cal. ; 2. 8 g protein; 25 g carbo. ; 6 g fat, 0 mg chol.; 11 mg sodium.

Conservative Vegetable Caucus

4 pounds carrots, peeled

11/2 pounds red or yellow bell peppers,

stemmed, seeded, and chopped

1 large onion, finely chopped

6 tablespoons olive oil 2 tablespoons balsamic or red wine


Parsley sprigs

Salt and pepper

Using a food processor or hand-operated slicer, thinly slice carrots crosswise. Combine them with the peppers, onion, and oil in a roasting pan, about 12 by 14 inches. Bake uncovered in a 475[degrees] oven until carrots begin to brown around edges, about 15 minutes. Then cook and turn frequently until carrots are glazed dark brown (they cook down a lot), about I hour longer. Add vinegar and mix well. If made ahead, let stand at room temperature (cover when cool) up to 8 hours. Reheat in a 3500 oven, uncovered, until warm, 15 to 20 minutes. Pour into a bowl; garnish with parsley. Add salt and pepper to taste,

Makes 12 to 14 servings.

Per serving: 115 cal; 1.6g protein; 15 g carbo.; 6.2 g fat,- 0 mg chol.; 42 mg sodium. Lame Duck Salad

1/2 tO 3/4 pound green- or red-leaf lettuce

About 1/2 pound each escarole and

curly chicory (or all escarole or chicory)

About 1/2 pound radicchio

Lame duck (optional, directions


House dressing (recipe follows)

Salt and pepper

Wash and drain lettuce, escarole, chicory, and radicchio, separating leaves from cores and discarding bruised leaves. Wrap lettuce in paper towels, enclose in plastic bags, and chill 30 minutes or up to 2 days. Line 1 large or 2 medium-size salad bowls with several large lettuce leaves. Tear remaining lettuce in small pieces; coarsely chop escarole and chicory and add to bowl. Add radicchio. Top greens with duck, add dressing, and mix well. Add salt and pepper to taste. Serves 12 to 14.

Per serving:160 cal; 8.9 g protein; 4.4 g carbo.; 12g fat,- 29 mg chol.; 165 mg sodium.

Lame duck. Buy a cooked Chinese barbecued duck (about 2 3/4 lb.). Or rinse and pat dry a 5- to 6-pound duck (thawed if frozen); reserve giblets for other uses. Wrap raw bird in foil, put in a 9- by 13inch pan. Bake in a 350[degrees] oven until meat is tender enough to pull easily from bones, about 2 1/2 hours. Unwrap and let cool.

Pull meat from duck, discarding skin and bones. Tear meat into fine shreds. Use at room temperature. If made ahead, cover and chill up until next day

House dressing. Combine 1 teaspoon dry tarragon leaves, 1 tablespoon mustard seed, 1/4 cup Dijon mustard, 1/2 cup balsamic or red wine vinegar, 1/2 cup olive or salad oil, and I small red onion, thinly slivered.

Roll Call Rolls

Cut 12 bagels in half crosswise. Fit, cut side up, in 2 pans, about 10 by 15 inches each. Brush lightly with about 1/4 cup (1/2 Lb.) melted butter or margarine. Sprinkle with 2 to 3 tablespoons minced parsley. 1 made ahead, cover with plastic wrap and let stand up to 4 hours. Bake, uncovered, in a 350 [degrees] oven 10 minutes. Reverse pan positions and bake until sizzling, about 10 minutes. Serves 12 to 14.

Per serving: 187 cal; 5.2 g protein; 26 g carbo.; 7 4 g fat, 18 mg chol.; 369 mg sodium.

Campaign Promises

Buy amaretti cookies or another crunchy type; serve with the advice that they crumble as readily as campaign promises. Party Platforms

Buy shortbread cookies or make some from a favorite recipe; like party platforms, they will prove fragile.


Offer the large Medjool or other dates.

Acceptance Peaches

11/2 cups dry red wine

1/2 cup sugar

1 vanilla bean, 5 to 6 inches long

6 tablespoons lemon juice

Peaches or oranges (directions


Fresh candied orange peel

(directions follow)

Candied violets (optional)

In a 5- to 6-quart pan, mix wine, sugar, vanilla, and juice. Bring to a boil on high heat and stir until sugar dissolves. Reduce heat to simmering; add peaches or oranges. Gently turn fruit in syrup to heatabout 5 minutes for whole peaches, about 10 minutes for frozen slices, about 5 minutes for oranges. Lift out ftuit with a slotted spoon and put in a bowl.

Boil syrup, uncovered, until reduced to 1 cup. Let cool. Pour over fruit. Also spoon orange peel with its syrup over fruit. Garnish with candied violets. Serve, or let stand up to 4 hours. Serves 12 to 14.

Per serving: 120 cal; 1.2 g protein; 30 g carbo.; a 1 g fat; 0 mg chol. ; 2. 8 mg sodium. Peaches or oranges. Select 1 2 to 1 4 peaches (abOUt 23/4-in. diameter), or use 5 pounds frozen unsweetened peach slices.

Or select 12 to 14 oranges (23/4- to 3-in. diameter). Immerse fresh peaches in boiling water to cover for about 10 seconds; drain, then peel. Pare 4 oranges as directed for candied peel, following. Cut remaining peel and membrane from the oranges.

Fresh candied orange peel With a vegetable peeler, pare orange part onlyfrom 4 orangeS (23/4- to 3-in. diameter). Then cut peel into very fine strands.

Put peel in a 2- to 3-quart pan and add 3 cups water; bring to boil over high heat, uncovered, then drain. Repeat this step. Add 1/4 cup sugar and 1 cup water to peel. Boil over high heat, uncovered, until syrup makes big bubbles and is almost evaporated, about 10 minutes. Watch closely toward the end of cooking to avoid scorching. Stir in 2 tablespoons orange-flavor liqueur and remove ftom heat. Let stand until cool; if made ahead, cover and chill until next day.
COPYRIGHT 1988 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1988 Gale, Cengage Learning. All rights reserved.

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Title Annotation:menu for election night party
Date:Nov 1, 1988
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