A Super Solstice Celebration…Come Celebrate the Cosmos
Fellow Americans, recently President Obama declared that the 21st century would be a time for America`s renewed effort to explore the cosmos. What better way to show your support for our Commander and Chief`s magnificent plan than by hosting a fabulous, summer cosmic cocktail party?
Now that you have your party plans on the launch pad and you are ready for lift off, here is what you will need to make your party a soaring success. First, you want to create a guest list of your closest friends. The invitations should read “Come celebrate the cosmos, I`ll give you the stars.”
Before the party, you will need to make sure that you pre-order all the Star Name Certificates. You can do this on the internet at a variety of websites like www.starregistry.com. Each of the personalized certificates is presented as a gift package in a satin lined, diploma-style holder. The package also includes an official registration through the National Star registry and will be included in the Universal Star Catalog, along with a Star Chart depicting the location of the star with your guest`s name. Each costs around $54.00 and up. Make sure you allow yourself time for the star certificates to arrive in advance of your star-studded celebration. In addition, you will want to make sure that all of your guests RSVP at least 10 days prior to your celebration.
Next, find the perfect location, preferably a place that has some sort of balcony or an open lot to place a telescope. Also, try to stay away for city lights, so you can your guests can view their new stars. Telescopes can be purchased inexpensively for around $50 – $100 on eBay. Pawnshops are also a good place to find an inexpensive hi-quality telescope.
The next step is to commission a qualified cocktail specialist to create a one of a kind trendsetting beverage. But, don`t worry; we have done that for you.
TV modernizer Carrie Bradshaw (Sex and the City) made her signature drink “the Cosmopolitan,” famous amongst many, but the creation of the next craze for the cocktail crowd is sure to impress your guests. The “Cosmospolitan” was created by famed Florida mix-master Larry Wald, owner of the popular Cathode Ray Club in Ft. Lauderdale, Florida. Wald is best known for his brainchild, “the Nicotini,” which achieved popularity because of smoking bans that started in Florida and New York.
“When planning a party, remember, mixology is an art. Drink, and serve, responsibly,” says Mr. Wald.
Wald`s latest brain-boggling brew consists of an elegant two part mixture of Russia`s finest, one part Sambuca, mixed vigorously with ice, then served with a sprinkle of Goldschlager. Voila! Now you have an iridescent, glowing cosmic colada with tropical mixtures of pineapple juice, ginger ale, orange sherbet, and crushed ice. An absolutely fabulous way to enjoy a break from the fierce summer heat!
However, stargazers do not live on glowing cocktails and cosmic coladas alone. Now, you will need a truly stellar entryand dessert to go along with your cosmic creation that is simply out of this world. In keeping with the celestial theme, the perfect entry to compliment your Cosmospolitan or cosmic colada is a delightful dish consisting of succulent shrimp saute in Star fruit salsa, along with a magnificent mouthwatering Milky Way mousse.
The simple way to prepare sauteed shrimp is to make it colorful with bright tropical fruits. Served with just a salad and sweet potato chips, it is a light and easy entry.
Finally, sprinkle in a little Frank Sinatra, Miles Davis and for good measure, a little Marvin Gaye and Billie Holiday, and there you have it a star-studded event that will literally go down in the history books for all to remember.
Shrimp Sauteed in Star Fruit Salsa
4 tablespoons clarified butter
16 large (16-20 Count) shrimp
1 pineapple, shinned, cored, and cut in chunks
2 star fruit, sliced
2 kiwi, skinned and sliced
1 mango, skinned, pitted, and diced
2 papaya, skinned, seeded and diced
1 red bell pepper, minced
? jalapeno seeded, deribbed, and minced
1-cup dry white wine
Salt and freshly ground pepper
Heat half of the butter in a large saute pan over medium-high heat. Add eight shrimp and saute until they turn opaque, about 30 seconds per side. Set aside, heat the remaining butter in the same pan, and sauté ´he remaining shrimp. Put the first shrimp back into the pan. Add the fruits and peppers and saute or 1 to 1 1/2 minutes, tossing or stirring gently. Add the wine and stir up the cooked bits from the bottom of the pan. Cook for 1 minute. Season with salt and pepper. Arrange on plate and criss-cross the chives on the top.
Milky Way Mousse
2 qts. whipping cream
4 lb. 4 oz. semisweet chocolate chips, divided
1 qt. plus 2-1/4 C. caramel topping, divided
3 T. vegetable oil
To prepare mousse, melt together cream and 2 pounds of the chocolate, stirring to blend smooth. Chill until cold. Beat in mixer until consistency of whipped cream. Pour into 12-inch x 20-inch steam table pan, spreading evenly. Cover with 1 quart of the caramel topping. Freeze firm.
To prepare topping, melt together remaining chocolate and the oil. Stir to blend smooth.
Cut frozen mousse into 1-1/2 inch x 4 inch bars. Place bars on wire rack over sheet pan. Ladle 1 ounce melted chocolate topping over each bar, covering top and sides completely. Transfer coated bars to another pan and freeze.
For each serving: Drizzle plate with 1/2 oz. warmed caramel topping. Arrange frozen mousse bar on plate.