Girls Night Out

Festive Party Ideas

By Susan Nye

Chicken, Sundried Tomato & Olive Bruschetta

Marinate the chicken overnight and it will be juicy and tender. The sundried tomatoes and olives are a wonderful combination and complete this tasty treat.

Serves 8

• 1-1/2 lb boneless, skinless chicken breasts
• Sundried Tomato Marinade (recipe follows)
• Sliced Ciabatta bread
• 1 clove garlic
• Extra-virgin olive oil
• Sundried Tomato & Olive Tapenade (recipe follows)
• Toasted pine nuts for garnish

Instructions:

1. Put the chicken in a large, heavy-duty plastic resealable bag. Add the marinade and seal the bag, pressing out excess air. Marinate the chicken in the refrigerator, turning every few hours, for at least 4 hours or overnight.
2. Preheat the oven to 350°. Put the sliced ciabatta in the oven and cook until lightly toasted, about 10 minutes. Keep an eye on the bread so it doesn’t burn.
3. Meanwhile, preheat a grill pan to medium high. Remove the chicken from the marinade. Arrange the chicken on the grill pan. Reduce heat to medium; cook, turning once, until cooked through, about 4 to 6 minutes per side. Remove the chicken from the pan. Let rest for 5 minutes and then cut into thin slices.
4. Lightly swipe the toasted ciabatta bread with the garlic clove and drizzle with a little extra-virgin olive oil.
5. To serve: top the toasted ciabatta with sliced chicken and a spoonful of Sundried Tomato & Olive Tapenade. Garnish with a few toasted pine nuts.

Sundried Tomato Marinade

• 2 cloves garlic
• 1/2 shallot
• 2 halves oil-packed sundried tomatoes
• 1 tsp dried herbs de Provence
• 1 tsp kosher salt
• 1 Tbsp hot pepper sauce or to taste
• 1 cup dry white wine

Instructions:

1. Put all the ingredients except the wine in a blender or mini food processor and process to combine. Add the wine a little bit at a time and process until smooth.

Sundried Tomato & Olive Tapenade

• 1/2 cup oil-packed sundried tomatoes, drained and finely chopped
• 1/2 cup oil-cured Greek Olives, pitted and finely chopped
• 1/2 tsp anchovy paste
• 1 tsp capers, drained
• 1 clove garlic, finely chopped
• 1 Tbsp red wine vinegar
• 2 to 3 Tbsp fresh basil, chopped
• 1 Tbsp fresh parsley, chopped
• 2 to 3 Tbsp extra-virgin olive oil
• Kosher salt and freshly ground pepper to taste

Instructions:

1. Combine all ingredients. Refrigerate for at least 1 hour to combine the flavors. Bring to room temperature before serving.

Red Wine Punch

• 3 Tbsp powdered sugar
• 2 parts red wine
• 1 part soda water
• Oranges

Instructions:

1. Mix sugar with red wine in a punch bowl and stir well. Add the soda, plenty of ice, and drop in a few orange slices. Serve immediately.

Ladybird

• 1 oz brandy
• 1-1/2 oz creme de cassis
• 1 oz half-and-half
• 1/4 tsp chocolate powder

Instructions:

1. Fill a cocktail shaker half full with ice cubes. Add brandy, cassis, and half-and-half. Shake vigorously. Strain into a chilled cocktail glass. Garnish with chocolate powder, and serve straight up.

Golden Glow Punch (non-alcoholic)

• 6 oz orange juice concentrate
• 6 oz lemonade concentrate
• 1 qt chilled apple juice
• 2 qt chilled ginger ale
• 1 pint lemon sherbet
• 1 pint ice

Instructions:

1. Pour the concentrates and the apple juice into a punch bowl. Stir in the ginger ale. Spoon in sherbet and ice and serve immediately.

Frozen Raspberry Daiquiris

• 1 bag (12 oz) of frozen raspberries
• 1 can (6 oz) frozen lemonade
• 1 can water
• 1 can rum

Instructions:

1. Put the raspberries and lemonade in a blender. Use the can from the lemonade to measure out your water and rum. Mix all in the blender until smooth.

Frosty Lemon Martini

Makes 2 servings

• 1 Tbsp sugar
• Lemon wedge
• 1 cup crushed ice
• 3 oz chilled lemon-flavored vodka
• 1 oz chilled lemon-flavored liqueur
• 4 tsp lemon juice
• 2 thin strips lemon peel

Instructions:

1. Pour sugar onto a small, rimmed plate. Rub rims of two martini glasses with lemon wedge to moisten, then dip rims into sugar to coat.
2. Place ice in a cocktail shaker. Add vodka, liqueur, and lemon juice. Shake until mixture is very cold, about 10 seconds. Strain into glasses. Garnish each with a twist of lemon peel.