Dinner Parties by YOU & glitter sweets

Glitter Sweets caters intimate dinners in your home for your family, friends, and colleagues. All food is seasonal, organic, and as local as possible. You build the menu from choices in green salad, fresh bread, main entrée, side, and dessert. Hosts must supply their own beverages; Glitter Sweets can make wine & cocktail pairing recommendations.

You have the option of either:

(a) Dinner Party Family-Style, where you and your guests sit down to a complete meal, finished on site and ready to be served family-style with a written menu and/or presentation by the chef, or

(b) Dinner Party Workshop, where you participate & learn from creating part of your meal together.

Dinner Party Family-Style is $100 per person for the first 4 guests.

$60 for each additional guest up to 8 people.

Dinner Party Workshop is an additional $150.

All fees must be paid in advance, at least half at the time of booking.

ladywithboneFor Family-Style, the chef will arrive two hours before service; for a Workshop, the chef will arrive three hours before service and the guests should arrive two hours before service.

Samples of this season’s menu options follow below. Please email us at glittersweetsbrklyn@gmail.com for the full menu options and to schedule a time to talk.

We look forward to discussing your plans and ideas!

Menu Options

16-01-last-call-chicken

Main Entrée select one:

  • Pan-fried pork chops
  • Oven roasted salmon
  • Whole roasted chicken with lemon & rosemary
  • Spanakopita vegetarian w/cheese; contains gluten
  • Portabella Mushrooms stuffed with quinoa, bell pepper & herbs vegetarian w/cheese or vegan

Dessert select one:

  • Pumpkin pie made with fresh (not canned) pumpkin
  • Chocolate devil’s food layer cake with blackberry-cream cheese filling and chocolate-blackberry ganache
  • Chocolate chip cookies & homemade vanilla ice cream
  • Pears poached in vanilla & spices with farm-fresh vanilla yogurt

Those cookies were GRAND!

GS VDay Cookies at the partyShout out in gratitude to those who ate up the limited edition Glitter Sweets V-day Cookies!

We turned out sweet pink, red and white hearts as well as punky anti-valentine cookies, which were quite popular. Experiments in vegan cookies proved delicious and will be part of the on-going cookie repertoire.

Stay tuned for the Glitter Sweets Spring Collection.

Available just in time for the Equinox.

GS cookies vday 2015 vegan cider and lemon icingsGS VDay Cookies SelfloveGS Vday cookies to go

cake 24 cannoli cake

Cannoli cakeThe last cake made in 2014 and the first cake made in the year was cannoli cake.

My mom proposed cannoli cake as dessert for our xmas feast. As per our custom, we were brainstorming greedily; this year, getting at our roots: chicken cacciatore, risotto, lots of Italian red wine. Cannoli cake sounded like the perfect end to that meal to me too, and straightaway thought aloud, constructing a cake of a deconstructed pastry. Mid-recipe blur, I returned my attention to my mother— “Did you have something specific in mind when you said cannoli cake?” “No,” she replied, smiling a bit triumphantly, “It just sounded like a good idea and I wanted to see what you would make.”

What I made was two layers of European style genoise, brushed with rum simple-syrup, sandwiching a cannoliesque filling (see recipe below) and frosted in Italian meringue buttercream. Also made cannoli shell pastry, rolled it out and cut it with cookie-cutters. Fried them golden crisp and stuck them in the frosting, birds and stars and evergreens.

For New Year’s Eve, I stripped down the cake even further, using only one layer of cake topped generously with mascarpone-ricotta fluff, mini-chocolate chips and pale green chopped pistachios.

RECIPE IN BRIEF: CANNOLI CAKE FILLING

1 cup ricotta
1 cup mascarpone
1/3 cup confectioners sugar
1 teaspoon vanilla
bit of lemon zest
pinch of salt

¾ cup mini-chocolate chips
¼ cup finely chopped pistachio

In the bowl of a standing mixer or by hand with a good wooden spoon, beat together the ricotta and mascarpone cheeses. Sift in the powdered sugar. Beat together with the vanilla, lemon zest and salt. Mix in the chocolate chips and chopped pistachios if you use them. They work extremely well for filling between layers of cake. Leaving the sweetened cheeses white works better for frosting or topping a layer cake.

feast 3 Brooklyn Thanksgiving

Thanksgiving full platethe text read: “do we want a free Turkey?” Thumb typed response: “Yesssss.”

When the Butterball appeared, it did not seem prudent to let it languish in the freezer indefinitely, so we had an impromptu pre-Thanksgiving turkey feast. Liberated from any particular tradition with only ourselves and a few guests – all adult, enthusiastic and without expectation – to please, this is the feast we created; may it inspire your holiday meal and its leftovers:

* Intimate Impromptu Brooklyn Thanksgiving *bundt

Turkey – butterflied & slow roasted with Cranberry Molasses Glaze

Pan Roasted Sweet Potatoes with Browned Butter & Sage

Panzanella of homemade Sourdough Bread, Pesto and Heirloom Cherry Tomatoes & Pomegranate Seeds

Mixed Greens with Fig Balsamic Vinaigrette

Cranberry Bundt Cake

The whole meal feels both of the season and fresh. Some flavors switch spots. Cranberries move to dessert and pomegranate seeds plays the role of juicy, tart and sweet alongside the fowl and earthy veggies. The sweet potatoes eschew their candy coating for nutty browned butter and a good handful of minced fresh sage, a crucial Thanksgiving flavor typical to the stuffing. We made no stuffing at all! The Italian peasant bread salad delivers satisfying breadiness with fresher flavors like a basil & almond pesto, chopped parsley, and a mix of multicolored cherry tomatoes seared and split in a hot hot pan with olive oil, sea salt and rosemary. And we butterflied the bird so there was no cavity to stuff anyway.Thanksgiving half a bird

Cracking the large bird in half likewise halves the roasting time, and makes the beast easier to wrangle generally. We had a bird so absurdly big that we served four people and still had a whole half untouched and meat still on the bones of the first half. We made a beautiful turkey pot pie and two kinds of turkey salad: one curried with golden raisins and one plain with pomegranate seeds. We put together a full plate for the upstairs neighbors along with gravy in a jar. The gravy – made with runoff from the turkey roasted with a molasses, cranberry, apple cider and apple cider vinegar reduction – is astounding.Thanksgiving pot pie

We also had some red wine. If you are worrying about what wine to pair with your Thanksgiving meal then just remember: when Julia asked Jacques what wine they ought to serve on their Thanksgiving special, he said, A lot of wine…and all kind of wine.”

***

May you find much to be grateful for during this latest spasm of insanity here in this American country. Which may need, in addition to a massive grounding in gratitude, a truth and reconciliation process.

’tis the season for Glitter Sweets!

darlings, deviants & radical muffins – do consider Glitter Sweets for your winter festivities!

Whether you need delicious offerings for your office party or art opening, the in-laws or outlaws in your family, or simply to TREAT YOURSELF! – Glitter Sweets’ seasonal cookies and cakes are the sparklingest sweets in all the boroughs.

MIX Sweets 2014 1Sweets’ buffets for events and parties are a specialty of the house: petit fours, cream puffs, wedges of brownie and piles of cookies – although gorgeous, not fussy. Our baking is rooted in homespun midwest fare and cannot bring itself to overzealous frosting or inedible fondant creations. We love to work with event organizers to design a menu around their themes and dreams. Vegan and gluten free options available. Most recently, we designed and baked a sweet spread for the MIX NYC Queer Experimental Film Festival’s Makers’ Hour Salon with bee hive theme. We went honey crazy; check out the photos! Pricing ranges based on numbers of guests as well as variety and volume of sweets desired. Drop off or service possible. Contact us directly to discuss! Glittersweets13@gmail.com or on FB!

MIX Sweets 2014 Hive Bundt 2

Hive Cake: Browned-Butter Honey Bundt over Honey Buttercream and Orange Caramel cake; real honeycomb and royal icing bees

MIX Sweets 2014 honey pistachio truffles

Honey pistachio truffles (vegan/gluten free)

MIX Sweets 2014 Prep hive cupcakes 2

Rosemary Remembrance cupcakes with Honey Buttercream and beeeeee cookies

MIX Sweets 2014 vegan brownie petit fours

Brownie petit fours with pomegranate seeds (vegan)

feast 2 auspicious feast

06 14 pistachio shortbreadthe art collective met with resources and budgets on the docket. So we cooked with money woo in mind and heart.

no shame in calling for riches, especially for your community, to create things, to sow a new world disorder. Pondering what we call  on powers bigger than us for: love, fortune, health, maybe fame, maybe revenge if there’s been a wicked turn of events. We court the same in the kitchen: oysters and chocolate and champagne; dinner to impress the boss; chicken noodle soup…

To generate the energy of a successful venture, we created this summery, spicy, Caribbean inspired menu:

* Auspicious Feast *

Roasted Plantain Slices with Queso Fresco & Guava Paste

Dates with Rosewater Strawberries

Green Rice – basmati with minced basil, mint and cilantro

Black Eyed Peas simmered with onion, garlic, carrots, cumin and lime

Corn & Baked Potato Salad with cilantro and fresh corn cut off the cob

Yogurt with cucumber, mint &  garlic, thickened as shown in the photo

Roasted Habanero Hot Sauce with mango & cilantro

Avocado chunked and tossed with lime & sea salt

Fried Paratha (frozen flatbreads from the corner store)

Pistachio Shortbread

Papaya and Strawberries turned with a bit of lemon juice & zest

Whipped Cream cut with a bit of plain yogurt and honey

black eyed peas promise good fortune as part of New Year’s feasts, a tradition in the American South, Guyana in South America (cook-up rice) and at Rosh Hashana, the Jewish New Year. One must have rice with black eyed peas, and a stripped down arroz verde with a gorgeous trio of bright green herbs and nothing more. All sorts of green foods felt appropriate: avocado, cilantro heavy salad, pistachios, mint & cucumber tinted yogurt.

an obsession with homemade yogurt cheese instigated by EveryDayTrash has us finding forever new and exciting combinations of good stuff to add into it. This thicken yogurt carried the cooling flavors of Indian raita and its kin around the world: cucumber, mint, and a sharp hit of raw garlic. It offset the mad fiery habanero sauce.

there needed to be real fire. Habanero peppers, roasted, whirred in the processor with mango and cilantro and a bit of olive oil and salt, delivered a burst of fruity fire. Just enough to make it all happen.

06 14 yogurt hanging

photo by Ethan

RECIPE IN BRIEF: YOGURT CHEESE

1 lb Plain Yogurt any yogurt works; greek yogurt makes a thicker “cheese”

2 small firm pickling cucumbers

2 cloves of garlic

big handful of mint leaves (washed and dried

peel and seed the cucumbers and peel the garlic. Throw all of this into a food processor if that’s your thing, or chop it all up fine together with a mezzaluna or big knife. If hand cutting then probably easier to do the mint and garlic first and then the cucumber. Combine the yogurt with the chopped goods in a bowl.

in another bowl, spread out a generous length of cheesecloth. Cross that piece of cheesecloth with another piece. Gently pour the yogurt into the cheesecloth. Gather the corners together to make a little pouch. Twist closed and seal it off; we use a barrette like plastic clip. Hang your mesh bag of yogurt over the sink or a bowl. The faucet works as a hanging beam if you do not need to run the water. We hang it off a cabinet handle.

let hang until the desired consistency. This can hang over night or for the few hours leading up to a dinner. Cucumber adds a lot of liquid so this version will not likely reach a cream cheese like thickness. Do play with different add-ins, savory and sweet! Fruit yogurts can be delicious this way spread on toast… ❤

feast 1 shabbat with meatballs

recently we have been cooking for intimate crowds, devising glorious feasts and a sense of cooking faster than we can write. Sharing one dish in isolation would always fall short; you cannot truly know the character of a dish except in relation to a community of other dishes. At present, however, there is not enough Glittersweets’ time to relay all of the recipes in any given feast. So, we propose to share feast menus with one complete recipe in brief. This is the first menu in this new series that will run interspersed with our on-going journey of 100 cakes.

this Shabbat at the Peacock Lounge served as respite from art making collective worky-worky dinners that have been about every other week for the past two months or so. Same folks, no agenda, and a proper Jewish prayer and candle lighting.

photos by Sheena!

photos by Sheena!

* Shabbat with Meatballs *

Golden Vegetable Ragout with saffron and tumeric, parsnips and yellow bell pepper

Couscous with parsley

French Lentils – simple, with just a bit of sauted onion, salt and pepper

Flat Breads in Variation including dough with shallots and tarragon slapped in topped with grated green apple or plain topped with grated fresh horseradish or garlic

Roasted Eggplant Spread and Yellow Tomato Salad with tarragon and queso fresca

Croque-en-Bouche: a sticky tower of toffee sauced, caramel pastry creme filled choux puffs

 

N’gella’s “Tunisian Friday Night Supper for Eight to Ten” in Feast inspired this menu, and she writes: The fact that Tunisian Jews customarily eat meatballs, couscous and honeyed and orange-scented nutcake to celebrate the Sabbath, doesn’t mean you have to be Tunisian or Jewish to enjoy it; nor indeed, do you need to save it up for a Friday night.

cooking such a feast on a sabbath, however, usually means you have the time to do it, and if your sabbath includes the camaraderie of other kitchen witches, then the potching about for this whole menu is just thing. At least one of the witches will hopefully have the knack of seeding pomegranate. In any case, this entire menu is a to-do but not a fussy one. That ragout simmers without help for hours; couscous demands only that you pour boiling water over it then ignore until you want it; meatballs take hand rolling and frying, though that is not painstaking and the other work of them barely exists. The cookbook calls for rose harissa, which we did not have on hand or in any grocery store within walking distance, so we hope to pick some up next time we are at Sahadi‘s for future use. For this supper, we relied on our Sicilian sensibilities – which fall not far from North Africa, though Italianified – making the vegetable stew caponata-like with cider vinegar and honey in addition to the dried apricots snipped into quarters and melting into the ragout. We also eschewed lamb for beef and pork halvsies for the meatballs, which we put together with just a bit of chopped sauted onion, bread crumbs and egg.

14 05 croque en bouche

somehow in line with the meatballs and whole ensemble, croque-en-bouche for dessert. Choux, the dough for profiteroles and all their cousins, is only daunting for its Frenchness. We grated a little lemon into the choux, and flavored the pastry creme with caramelized sugar syrup. Toffee sauce is a speedy, homely thing to cook up. The whole is a grande thing from French weddings, a tower of cream puffs mortared together with toffee, ensuring a sweet struggle to free your bite from the communal plate. Somehow it is better for that, and we do not know why.

RECIPE IN BRIEF: MEATBALLS

14 05 meatballs & pomegranite1 lb ground beef

1 lb ground pork

1 small yellow onion and 2 cloves of garlic minced and sauted in olive oil until just brown

1/2 cup breadcrumbs

1 egg

2 tablespoons of butter

Salt & Pepper

Squidge together all of the ingredients in a bowl with your hands until thoroughly combined. Form into balls about the size of a large walnut. Heat a well-seasoned cast iron skillet, or two for efficiency, on a medium high flame. Fry meatballs in batches without crowding; cook through – cut one open to test. Serve as is or in sauce or freeze for future use.

Served here piled up with pomegranate seeds in a beautiful bowl from Turkey.

radical muffins at the ER

the doctor said I over-taxed my system. Just worked a few late nights/early mornings plus anxiety and a travel sprint. That late night, gin sodden, drag queen bingo fundraiser with my friends who i stayed with in DC did not help, i am sure.

the drag queens did like my boobs and trailer trash aesthetic though. And the arepas were amazing.

despite having health insurance— for which I thank my lucky Sagittarian stars (a nod now to the surprising U.S. Supreme Court decision to up-hold the constitutionality of Obamacare)— I have not established a regular provider in New York City. I had a great doctor in DC; adored her – this old JD turned MD with long dreads. NYC feels daunting to find such smart, non-judgmental care; there are so many doctors that there are so proportionately many bad ones. Feels like a needle in a haystack, with a long que at that. Plus I am skittish about the medical system at best. So I fall back to my wayward working class Midwestern ways and rely on the ER and critical care units.

i was at the ER from just after 6 am until noon. I don’t mind the waiting; like i don’t mind long stretches of travel, being between places. Even the pain i was in was a weird sort of meditation. When they sent me from the waiting room to a semi-curtained off bed in the care center with double halls, i sat cross-legged on it, shoes off, first leaning forward with my elbows tucked in my ankles, my head in my hands over my green bag bulging with magazines i did not read. Then i would sit up, straightening my spine and rocking side to side, gently tilting my neck, which, as it turns out, was horribly inflamed. A throat infection, but – forgive a bit of disgusting detail here – the infection was forming an abscess that there was initial concern would need to be drained with a needle. The early morning shift doctor, an Indian man with thick wavy hair, optimistically added that it might recede with medication and not need puncturing. The second shift doctor, after 8 am, would check after the shot of steroids.

he walked briskly to the next bed, loudly addressing the elderly man who had put god-knows-what in his ear and now was having troubles with it. He also got a mostly gentle lecture about reserving ambulance rides for people needing actually urgent care, with a run down on heart attacks and bleed outs. i considered the needle potentially for y mouth and cried quietly, but generated a lot of snot, wiping it on the sleeve of my sweater. Eventually caught a nurse to ask for Kleenex. Rocked and blew my nose. Texted my sister-femme-sister who immediately rang, offering to come; i was content to have her on text and felt better.

a burnt out skinny black man wanders by and asked to use my phone; some young men in scrubs swiftly led him to the central main desk phone. I did not have time to say a word. Earlier, a man had been trying to call a friend there with a doctor repeatedly mis-dialing the number. A power struggle: asking what kind of Doctors can be here who cannot even dial a number, the man refusing to let them stitch him up until he had his one call; like a police station. I couldn’t see. I wondered how badly he was bleeding.

listen to the gravely cry of the old woman across from me:

Nurse! Doctor! You need to come here. I am in a lot of pain. I am in a lot of pain here. Do they think I am joking?

every three minutes, the coarse refrain of her pain. Nurses fresh to shift stop in to talk with her then check with the main desk, where staffers repeatedly report she has already had her medication and would be going back to the nursing home soon. A crisp little Asian nurse patiently explains this to her over and over, trying to coax her to wait for the meds to kick in.

the second shift medical assistant for my bed number came on, an African man, who was confused by but relenting on my refusal to put on a hospital gown. I was in yoga pants and a skirt, a t-shirt and a sweater; and I was freezing. He offered me food I just couldn’t eat.

dutifully peed in a cup to prove I had no pregnancy to harm with a shot of steroids and whatever pain meds were coming soon.

the second shift doctor came on – a solid stepping dyke looking woman with salt and pepper hair in navy scrubs. I liked her face and kind direct pragmatism. She was going through the standard questions, and I was explaining, catching her up on what the prior doc said, but I guess being weird- because she laughed. Then said, “Oh, I am sorry for laughing, but you are being really cute!” Her eyes crinkled.

i was glad to make her laugh; tough gig, working the ER.

cultured my throat (the least fun you’ll have with me). Said, “You must be in a lot of pain. I know you cannot see it, but I can see it, and you must be in a lot of pain.” I fell asleep. Sweated through all my clothes.

the pain has subsided to a mere soreness when I swallow, and I am so so so grateful. Meds and home care in place, I am among my plants now. Made strawberry Jell-O that solidified creepily, delightfully in the fridge: strawberry layer with a layer of peach Cool Whip suspension.

As much a part of my childhood as ERs.

P.S.  Decided radical muffins cannot live on cake alone. Will keep cake posts numbered but need to share some other things.

winter farmshare yields carrot cake

according to recent text messages, this is the best carrot cake EVER!!!

the sweet up-shot of a zillion carrots from the winter farm share.

presuming carrot cake a quintessential American dessert, I went to Joy for the measurements. Out of respect for its crumbling, moldered pages, the 1953 edition doesn’t do kitchen duty so the kitchen’s 1997 edition provided the basic infrastructure. As expected, carrot cake, page 935. Adopted as below; brilliant.

snuggled into bed with the booky stink of the old copy to see how the recipe changed over time. It ain’t in there. Scoured the index, staring blankly at places where it should fit…carrot, cake; cake, carrot… It wasn’t hiding out near the gingerbread where it lives in 1997, and the gingerbread lived in breads not cake and without the quaint introduction as the baked good with the oldest traceable roots with the exception of bread. Wouldn’t carrot cake be a logical runner up? Pineapple cake—perhaps leading to the crushed pineapple in the late innovation of carrot cake—was the closest thing. Seems Granny Rom didn’t put shredded veggies in dessert.

and I don’t put canned crushed pineapple in anything. So, happily abandoning that convention, peel an apple, slice it into quarters, and drop them into a small saucepan with 4 tablespoons of butter, the zest of one lemon and half an orange, and about an inch of fresh ginger peeled and minced. Cook covered over low heat, stirring once in awhile, until, essentially, you have a very fragrant apple mush.

heat your oven to 350° and butter and flour a 9” round cake pan.

sift together: 1 ¾ cup of cake flour with 1 ½ teaspoons of baking soda and a teaspoon of baking powder with cloves, cinnamon, salt and freshly grated nutmeg.  I am afraid the latter measurements are of the “as you like” variety.

in a large measuring bowl, whisk together ½ cup of sunflower oil, 3 eggs (at room temperature), and one cup of sugar. We went in for plain white sugar which left room for the intricate spicing to shine through. Stir in the cooled apples.

stir in the dry goods along with 1 cup each of walnuts and dried cranberries as well as 2 cups of shredded carrots. Admittedly, the peeling & shredding of so many roots out me off making carrot cake before. The sole available tool had been a finger threatening flimsy box grater. But the newly gifted mandolin shredded them so fine and so fast we had more than originally called for lickety-split. Thus—even more carroty carrot cake.

pour the lot into your cake pan and bake for about half an hour or until set in the center. Leave for 10 minutes before turning out of the pan to a rack for cooling then a plate for icing.

by the work of our hands

according to my mother, who shredded these carrots and made the spangled pocket in the photo, carrot cake’s ultimate role is as perfect accompaniment for cream cheese frosting. The key to which, apparently, is very cold cream cheese. Cream together an 8 oz block of cold cream cheese with 4 tablespoons of softened butter and 2 – 2 ½ cups of powdered sugar.

once iced, the whole cake will need to refrigerated as well as slices as they linger, if the linger. Happy if they do, this is the sort of cake that gets better when its been around a bit.

winter bizarre @ Third Root Community Health Center

Sweets and tart aprons for your pleasure and pleasing available live and in-person this Sunday evening.

Third Root Community Health Center is hosting a Radical Muffin Winter Bizarre! A trunk show of aprons. Joined by hand-knit warm things, eye-pillows to lure you to rest, and other hand-made goodies by artists in the neighborhood. Plus tasty treats for the sampling, and, of course, Third Root gift certificates: good for yoga classes, acupuncture and other services for the weary on your gift list.

New aprons have joined those shown on the Aprons page. Prices range from $25 – $75. You can e-mail me at radicalmuffin @ gmail.com to reserve one of the pieces pictured.

Come to find just the right apron to delight your favorite kitchen witch or become smitten with one yourself.

Sunday, December 19

7:00pm – 9:00pm

Third Root Community Health Center

380 Marlborough Road, Brooklyn, NY     just around the corner from the Q train stop at Cortelyou Road

So join the crowd in Brooklyn Sunday night for a treat. Support local artists and healers then hurry down the chimney…

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