Printer Friendly

Party in pink: an unexpected color scheme and a dash of creativity give this holiday soiree a whimsical flavor.

Friends Kim Kim Duease and iz Scarff decided to turn the holiday traditions upside down. Forget the red, green, and gold--pink would be the color of choice for their mid-December bash at Kim's Canton home last year.

"We knew it had to be really special, really fun, and really different," Liz says. From that vision came the party's unofficial slogan: "Pink is more than a color--it's an attitude!"

Planning the party, the two became more and more excited, and their enthusiasm spread. "Sales people who knew we were shopping for a 'pink party' were more than happy to share their own ideas," Liz says. Carol Daniels and Cathy McClaskey of Carol & Cathy Catering in Clinton fell into step right away, even concocting a pink snow scene with the help of a cotton candy machine.

Humoring husbands Richard Duease and Jim Scarff, along with the other 100 party-goers, got into the act by observing a dress code of "black tie optional--pink mandatory!" Guests also came armed with contributions to the Mississippi Animal Rescue League, a "pet" project of the two hostesses after the recent death of Liz's miniature schnauzer, Chanel.

Daniels' and McClaskey's menu was the perfect complement to the party's light-hearted tone. Guests sipped sparkling pink punch--colored to fit the theme with cranberry juice--while nibbling on tortilla chips with baked Mexican spinach dip, shrimp and crab mold with crackers, ham and dijon canapes with edible orchids, dilled cream cheese with shrimp in petal-shaped pastry, and miniature parmesan biscuits with pork loin.

The studio where Kim, a talented artist, creates her eclectic paintings and other works was transformed into a dessert bar with sweet treats including a raspberry-topped Swiss cheesecake, miniature cream puffs with pink sweet cream filling, tiny pink cakes with chocolate ganache, and chocolate fondue with fruit.

Guests were welcome to wander outside, where a pink velvet sofa was set in front of a garden fireplace to ward off the drill. Back inside, even the claw-foot tub in the bathroom was decorated for the occasion with floating pink petals.

In the end, it was a perfectly pink evening. "Even Rudolph's nose glowed pink," Scarff laughs.

Enjoy your own pink party with a few special recipes from this celebration:
SPARKLING PUNCH

5 pounds sugar
2 cups water
1 1/2 cups lemon juice
1 ounce almond flavoring
1 ounce clear vanilla
1 tablespoon citric acid
2 (2-liter) bottles Sprite or 7-Up


To create syrup, dissolve sugar in water over low heat, stirring constantly until totally dissolved. Add lemon juice, flavorings, and citric acid. This will last in the refrigerator up to 3 months.

For punch, dissolve 1/2 cup syrup in 2 cups Sprite or 7-Up, then pour over crushed ice in punch bowl. Add the rest of the Sprite or 7-Up. This will make crystal clear punch. Add cranberry juice to color if desired.
BAKED MEXICAN SPINACH DIP

1 cup onion, chopped
2 tablespoons olive oil
3 medium tomatoes, peeled, seeded,
 and chopped, divided
3 tablespoons jalapeno peppers,
 chopped
1 small package frozen chopped
 spinach, thawed and squeezed dry
2 1/2 cups Monterey Jack cheese, shredded,
 divided
4 ounces cream cheese
1 cup light cream
1/2 cup black olives
1 tablespoon red wine vinegar
Seasonings to taste
Tortilla chips


Saute onion in oil until tender. Add 2/3 of chopped tomatoes and all of the peppers, and cook for 2 more minutes. Transfer to bowl, and stir in spinach, 2 cups Monterey Jack cheese, and next 5 ingredients. Spoon into a baking dish, and bake in a preheated 350-degree oven for 35 minutes or until hot and bubbly. Top with remaining cheese and tomatoes. Serve with tortilla chips.
SHRIMP-CRAB MOLD

2 (8-ounce) packages cream cheese
1 bunch green onions, finely chopped
1 pound crabmeat, flaked
2 cups cooked shrimp, chopped
I tablespoon Cajun seasoning
1 tablespoon lemon juice
1 teaspoon worchestershire sauce
Garlic salt and pepper to taste
Assorted crackers


Cream cheese with an electric mixer, then add next 7 ingredients; mix well. Spoon into mold. To serve, garnish with whole shrimp and parsley. Serve with crackers.
MINIATURE CREAM PUFFS

2 cups water
2 sticks margarine
2 cups flour
8 eggs
Prepared pudding
Edible glitter or powdered sugar for garnish


Preheat oven to 400 degrees. In a saucepan, bring water and margarine to a rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball. Remove from heat. Beat in eggs all at once. Beat until smooth. Pipe through a large pastry bag using large tip onto au ungreased cookie sheet 3 inches apart. Bake for 30 minutes or until puffed and golden. Cool for 30 minutes. Using pastry bag and tip, fill with prepared pudding, and dust with edible glitter or powered sugar.
SWISS CHEESECAKE WITH
RASPBERRY TOPPING

8 ounces swiss cheese, finely shredded
8 ounces cream cheese, softened
1/2 teaspoon white pepper
1 1/2 cups crushed nuts
Raspberry preserves
Assorted crackers


Blend cheeses and pepper, and press into a shallow flan mold. Top with crushed nuts. Chill. Invert onto a serving dish, and top with raspberry preserves. Serve with crackers.
COPYRIGHT 2004 Downhome Publications, Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2004, Gale Group. All rights reserved. Gale Group is a Thomson Corporation Company.

Article Details
Printer friendly Cite/link Email Feedback
Author:Bozeman, Kelli
Publication:Mississippi Magazine
Date:Nov 1, 2004
Words:851
Previous Article:A feast fit for family: a historic Canton family home is the setting for an unusual Thanksgiving celebration steeped in tradition.
Next Article:Dream by the fire: gather close friends for an elegant holiday dinner in an intimate setting.


Related Articles
We're having a party! Preston Bailey tells how to plan the ultimate and most memorable one. (In Style).
Sony Aibo.
Farrar Straus Giroux.

Terms of use | Privacy policy | Copyright © 2020 Farlex, Inc. | Feedback | For webmasters