Home: (Midtown) Village People


How to throw a bring-what-you-do cocktail party

Before the official start of fall, Midtown Village business owners celebrate the end of a successful summer — and make a toast to a fruitful autumn. Ten pals and partners meet at the home of Craig and Alison Grossman, where they sip one neighbor’s French wines, nosh another neighbor’s crepes and cookies, admire another neighbor’s oversize roses, and sample Indian snacks from yet another neighbor’s soon-to-be neighborhood restaurant.

[Recipes]
* Marcie’s favorite local source for hard-to-find Indian ingredients is International Foods and Spices (4203 Walnut Street, Philadelphia 215-222-4480, intlfoodsand
spices.com), which also sells poppadom,  paneer and paratha.

 [Appetizers]
From Marcie Turney, chef at Bindi, Philadelphia Mango, cardamom and rum panna Mumbai’s street vendors smash, chop and shake ingredients — including aromatic spices — to mix up thirst-quenching drinks for the city’s 18 million residents. One of our favorites is this juicy, subtly aromatic cocktail, to make with or without the rum.

Yields: Five 8-oz. cocktails
    3/4    c. ginger simple syrup (see recipe below)
    1/2    c. fresh lime juice
    1/2    c. fresh lemon juice
    1/4    c. mango puree
    1 1/2    c. still or sparkling water
    6    green cardamom pods (split husk,
        remove seeds and crush)
    5    oz. light or dark rum
        Long, thin cucumber slices for garnish,
        peeled with vegetable peeler
        Thin mango slices for garnish
Mix all ingredients except cucumber and mango slices in two-quart pitcher, pack with ice and stir. Divide evenly among five tall narrow glasses.
To garnish, place mango slice on top of cucumber slice, roll up and secure with small skewer. Rest skewer across top of glass, and serve.
Ginger simple syrup:
    1-in.    piece ginger, peeled and sliced thin
    1/2    c. sugar
    1/2    c. water
In small saucepan, combine ginger, sugar and water. Stir mixture. Bring to a boil. Cool completely before serving.

Chicken tikka
and paneer kebabs
Skewered like traditional chicken-on-a-stick, these kebabs marinate in heady garam masala, a blend of cinnamon, cloves, nutmeg and cardamom that gives the plain poultry deliciously earthy depth. Paneer cheese is similar to ricotta salata, with a little less tang. The paprika and turmeric stand in for traditional tandoori food coloring, which is artificial. The kebabs can be assembled in advance and cooked on the upper rack of the grill just before eating.
Serve with soft naan bread, available at an Indian grocer or Whole Foods, and cooling green grape raita.

Yields: 24 hors d’oeuvre-size portions
Tikka marinade:
    1/2    c. plain yogurt
    2-in.    piece ginger, roughly chopped
    4    garlic cloves, roughly chopped
    1/2    c. cilantro leaves, roughly chopped
    3    Tbsp. lemon juice
    3    Tbsp. vegetable oil
    1    Tbsp. garam masala*
    1    tsp. ground cumin
    1    tsp. cayenne pepper
    1    Tbsp. paprika
    1/2    tsp. turmeric

    2    lb. boneless, skinless chicken breast,
        sliced into 1/2-in. thick strips from width
        of breast
    1    package paneer cheese* (may
        substitute ricotta salata), diced into
        1-in. cubes
Combine all marinade ingredients in bowl. Add chicken and toss to coat. Cover and marinate for at least 6 hours, or overnight in refrigerator. Thread 1 paneer cube onto skewer. Roll up chicken strip and thread onto skewer. Grill kebabs, turning often, until fully cooked and juices run clear, approximately 7 minutes. Serve hot.

Green grape raita
Yields: 2 cups
    1 1/2    c. plain yogurt
    1    garlic clove, minced
    1    tsp. white sugar
    1/2    c. green grapes, quartered
    8    mint leaves, sliced thin
    1    tsp. kosher salt
    1/2    tsp. fresh black pepper
Fold all ingredients together in small mixing bowl.

Indian five-spice shrimp
This dish is easier to make than it looks. Saute it on the stovetop or the main rack of a grill. Serve with petite cutouts of paratha, Indian flatbread (from an Indian grocer).
India’s classic five-spice mix, panchpuran or panch phoran, includes fenugreek, nigella, brown mustard, cumin and fennel seeds, and is used to season seafood only (never meats).

Yields: 24 hors d’oeuvre-size portions
    4    Tbsp. vegetable oil
    1    tsp. panch phoran spice mix*             2-in.    piece cinnamon stick
    2    bay leaves
    1    medium white onion, diced small
    4    garlic cloves, minced
    1    green chili, seeded and sliced thin
    1/2    tsp. turmeric
    1/4    tsp. red chili powder
    2    tsp. kosher salt
    3/4    c. coconut milk
    24    medium-size shrimp, peeled, deveined
        and washed
    1/4    c. scallion (green and
        white parts), sliced thin    
      4    Tbsp. cilantro, chopped
    5-6    pieces paratha*, cut in 3-inch circles
        (with round cookie-cutter) or 3-inch
        squares (with small knife), yielding about
        30 pieces petite paratha
Heat oil in large saute pan over medium-high heat. Add panch phoran, cinnamon and bay leaves, and cover pan, as seeds will pop. Fry spices until seeds stop popping, approximately 1 minute. Add onion, garlic, green chili, turmeric, red chili powder and salt. Stir for 4 minutes. Add coconut milk and shrimp, and toss to coat. Simmer until shrimp begin to curl and sauce thickens, about 4 minutes.
Fold in scallion and cilantro, adjust seasoning as necessary and serve over petite paratha.
[chutneys]
Bindi’s versions of India’s most famous condiments take chips and salsa up a notch. Each one balances rich and tangy, smooth and spicy, sweet and sour—and all can be made a day or two in advance and refrigerated.

cilantro-almond chutney
Yields: 1 cup
    1    c. packed cilantro, leaves and soft stems,
        roughly chopped
    1/4    c. mint leaves
    3    green chilies, roughly chopped
    2    garlic cloves, peeled and roughly chopped
    1    tsp. kosher salt
    1/2    c. lemon juice
    2    Tbsp. sugar
    1/4    c. almonds, skinned and toasted
Place all ingredients in blender and puree to a smooth consistency.

Tamarind-plum chutney
Yields: 1 1/2 cups
    5 1/2-oz. tamarind block, broken into small
        pieces
    2    c. very hot water
    2    tsp. fennel seeds
    2    plums, pitted, peeled and diced
    1    tsp. chili powder
    6    oz. jaggery* (may substitute dark
        brown sugar)
    1    tsp. kosher salt
    1    Tbsp. vegetable oil
    1/2    tsp. black mustard seeds
    2    green chilies, slit in half and seeded
Place tamarind in bowl, add hot water and soak for 1 hour. Mash tamarind thoroughly with fork. Pour mixture through mesh strainer and extract as much pulp as possible. Over low heat, dry-roast fennel seeds in small saute pan, stirring constantly until aromatic. Grind to fine powder in spice grinder or with pestle and mortar. Mix ground fennel, diced plum, chili powder, jaggery and salt in bowl with tamarind puree.
Heat oil in large, heavy-based saucepan over medium heat, add mustard seeds and cover, as seeds will pop. When popping has stopped, add tamarind puree mixture and chili halves, bring to a boil and cook for about 4 minutes, until mixture starts to thicken. Reduce heat and simmer until chutney is thick enough to coat the back of a spoon. Remove and discard chilies. Let cool before serving.

Coconut-kari leaf chutney
Yields: 1 1/2 cups
    3/4    c. plain yogurt
    1    fresh green chili, stemmed and roughly
        chopped
    1    1/2-in. piece ginger, peeled and roughly
        chopped
    14    kari leaves*, divided
    1    tsp. kosher salt
    1 1/4    c. packed frozen grated coconut flakes*
    1    Tbsp. vegetable oil
    1    tsp. black mustard seeds
    1/4    tsp. asafetida* (may substitute 1 garlic
        clove, peeled and minced)
In blender, combine yogurt, chili, ginger, 7 kari leaves and salt. Process to a smooth puree. Add coconut and process further to a fine puree. Transfer to serving bowl. Cut remaining kari leaves into thin strips and set aside. Heat oil in small saute pan. When oil is hot, add mustard seeds and cover, as seeds will pop. When popping has stopped, add asafetida (or garlic) and remaining kari leaves. Pour mixture over coconut chutney and stir slightly to blend.
[dessert]
From Tbar, Philadelphia
 “Awake” Fizz
A refreshing alternative to espresso, this bubbly mocktail can also be an aperitif.
Yields: 1 cocktail
    1/2    c. ice
    2    Tbsp. Tbar’s Awake tonic
    2    Tbsp. pomegranate juice
    1    c. sparkling water
        Sprig fresh mint and thin orange slice
        for garnish
Fill narrow glass with ice. Add Awake tonic, pomegranate juice and sparkling water. Stir gently. Garnish with mint sprig and orange slice on a toothpick or on rim of glass.

Chocolate Chai Crepes
Prepare this sweet dessert (also yummy for brunch) a day or two in advance.

Yields: 12 crepes
Crepe batter:
    2    large eggs
    3/4    c. milk
    1/2    c. concentrated chocolate chai tea
(see recipe below)
    1    c. all-purpose flour, sifted
    3    Tbsp. white sugar
    1    tsp. vanilla extract
    3    Tbsp. unsalted butter, melted
        Additional butter for crepe pan
Filling:
    3/4    c. Nutella
Garnish:
        Powdered sugar
        Fresh berries
        Mint leaves
Mix batter ingredients in blender for 10 seconds. Cover and refrigerate for at least one hour (can be refrigerated overnight).
Over medium heat, add enough butter to crepe pan (or saute pan) to coat when melted. Pour about 2 Tbsp. batter into center of pan and, using wooden spreader, crepe spatula or the bottom of a nonstick spoon, gently spread batter into thin layer. Cook for about 20 seconds, or until edges brown. Flip over with a spatula and cook for another 10-15 seconds before removing. Place on cooling rack to cool.
Spread 1 Tbsp. Nutella evenly on one side of each crepe. Fold crepe in half, and half again to form a triangle. Refrigerate until almost ready to serve. Just before serving, heat oven to 350° degrees Fahrenheit. Place crepes on cookie sheet or shallow pan, and let warm in oven for 5 minutes. Garnish with powdered sugar, berries and mint leaves.

    Concentrated tea:
This subtly flavors the crepe.
Yields: 1 cup
    1    c. hot water (approximately 200° degrees
        Fahrenheit)
    2    Tbsp. loose chocolate chai or caramel tea
        (both available at Tbar)
Using tea ball or mesh infuser, steep tea in hot water 4-5 minutes. Allow tea to come to room temperature before mixing with other ingredients.


How to throw a bring-what-you-do cocktail party

Before the official start of fall, Midtown Village business owners celebrate the end of a successful summer — and make a toast to a fruitful autumn. Ten pals and partners meet at the home of Craig and Alison Grossman, where they sip one neighbor’s French wines, nosh another neighbor’s crepes and cookies, admire another neighbor’s oversize roses, and sample Indian snacks from yet another neighbor’s soon-to-be neighborhood restaurant.

[Recipes]
* Marcie’s favorite local source for hard-to-find Indian ingredients is International Foods and Spices (4203 Walnut Street, Philadelphia 215-222-4480, intlfoodsand
spices.com), which also sells poppadom,  paneer and paratha.

 [Appetizers]
From Marcie Turney, chef at Bindi, Philadelphia Mango, cardamom and rum panna Mumbai’s street vendors smash, chop and shake ingredients — including aromatic spices — to mix up thirst-quenching drinks for the city’s 18 million residents. One of our favorites is this juicy, subtly aromatic cocktail, to make with or without the rum.

Yields: Five 8-oz. cocktails
    3/4    c. ginger simple syrup (see recipe below)
    1/2    c. fresh lime juice
    1/2    c. fresh lemon juice
    1/4    c. mango puree
    1 1/2    c. still or sparkling water
    6    green cardamom pods (split husk,
        remove seeds and crush)
    5    oz. light or dark rum
        Long, thin cucumber slices for garnish,
        peeled with vegetable peeler
        Thin mango slices for garnish
Mix all ingredients except cucumber and mango slices in two-quart pitcher, pack with ice and stir. Divide evenly among five tall narrow glasses.
To garnish, place mango slice on top of cucumber slice, roll up and secure with small skewer. Rest skewer across top of glass, and serve.
Ginger simple syrup:
    1-in.    piece ginger, peeled and sliced thin
    1/2    c. sugar
    1/2    c. water
In small saucepan, combine ginger, sugar and water. Stir mixture. Bring to a boil. Cool completely before serving.

Chicken tikka
and paneer kebabs
Skewered like traditional chicken-on-a-stick, these kebabs marinate in heady garam masala, a blend of cinnamon, cloves, nutmeg and cardamom that gives the plain poultry deliciously earthy depth. Paneer cheese is similar to ricotta salata, with a little less tang. The paprika and turmeric stand in for traditional tandoori food coloring, which is artificial. The kebabs can be assembled in advance and cooked on the upper rack of the grill just before eating.
Serve with soft naan bread, available at an Indian grocer or Whole Foods, and cooling green grape raita.

Yields: 24 hors d’oeuvre-size portions
Tikka marinade:
    1/2    c. plain yogurt
    2-in.    piece ginger, roughly chopped
    4    garlic cloves, roughly chopped
    1/2    c. cilantro leaves, roughly chopped
    3    Tbsp. lemon juice
    3    Tbsp. vegetable oil
    1    Tbsp. garam masala*
    1    tsp. ground cumin
    1    tsp. cayenne pepper
    1    Tbsp. paprika
    1/2    tsp. turmeric

    2    lb. boneless, skinless chicken breast,
        sliced into 1/2-in. thick strips from width
        of breast
    1    package paneer cheese* (may
        substitute ricotta salata), diced into
        1-in. cubes
Combine all marinade ingredients in bowl. Add chicken and toss to coat. Cover and marinate for at least 6 hours, or overnight in refrigerator. Thread 1 paneer cube onto skewer. Roll up chicken strip and thread onto skewer. Grill kebabs, turning often, until fully cooked and juices run clear, approximately 7 minutes. Serve hot.

Green grape raita
Yields: 2 cups
    1 1/2    c. plain yogurt
    1    garlic clove, minced
    1    tsp. white sugar
    1/2    c. green grapes, quartered
    8    mint leaves, sliced thin
    1    tsp. kosher salt
    1/2    tsp. fresh black pepper
Fold all ingredients together in small mixing bowl.

Indian five-spice shrimp
This dish is easier to make than it looks. Saute it on the stovetop or the main rack of a grill. Serve with petite cutouts of paratha, Indian flatbread (from an Indian grocer).
India’s classic five-spice mix, panchpuran or panch phoran, includes fenugreek, nigella, brown mustard, cumin and fennel seeds, and is used to season seafood only (never meats).

Yields: 24 hors d’oeuvre-size portions
    4    Tbsp. vegetable oil
    1    tsp. panch phoran spice mix*             2-in.    piece cinnamon stick
    2    bay leaves
    1    medium white onion, diced small
    4    garlic cloves, minced
    1    green chili, seeded and sliced thin
    1/2    tsp. turmeric
    1/4    tsp. red chili powder
    2    tsp. kosher salt
    3/4    c. coconut milk
    24    medium-size shrimp, peeled, deveined
        and washed
    1/4    c. scallion (green and
        white parts), sliced thin    
      4    Tbsp. cilantro, chopped
    5-6    pieces paratha*, cut in 3-inch circles
        (with round cookie-cutter) or 3-inch
        squares (with small knife), yielding about
        30 pieces petite paratha
Heat oil in large saute pan over medium-high heat. Add panch phoran, cinnamon and bay leaves, and cover pan, as seeds will pop. Fry spices until seeds stop popping, approximately 1 minute. Add onion, garlic, green chili, turmeric, red chili powder and salt. Stir for 4 minutes. Add coconut milk and shrimp, and toss to coat. Simmer until shrimp begin to curl and sauce thickens, about 4 minutes.
Fold in scallion and cilantro, adjust seasoning as necessary and serve over petite paratha.
[chutneys]
Bindi’s versions of India’s most famous condiments take chips and salsa up a notch. Each one balances rich and tangy, smooth and spicy, sweet and sour—and all can be made a day or two in advance and refrigerated.

cilantro-almond chutney
Yields: 1 cup
    1    c. packed cilantro, leaves and soft stems,
        roughly chopped
    1/4    c. mint leaves
    3    green chilies, roughly chopped
    2    garlic cloves, peeled and roughly chopped
    1    tsp. kosher salt
    1/2    c. lemon juice
    2    Tbsp. sugar
    1/4    c. almonds, skinned and toasted
Place all ingredients in blender and puree to a smooth consistency.

Tamarind-plum chutney
Yields: 1 1/2 cups
    5 1/2-oz. tamarind block, broken into small
        pieces
    2    c. very hot water
    2    tsp. fennel seeds
    2    plums, pitted, peeled and diced
    1    tsp. chili powder
    6    oz. jaggery* (may substitute dark
        brown sugar)
    1    tsp. kosher salt
    1    Tbsp. vegetable oil
    1/2    tsp. black mustard seeds
    2    green chilies, slit in half and seeded
Place tamarind in bowl, add hot water and soak for 1 hour. Mash tamarind thoroughly with fork. Pour mixture through mesh strainer and extract as much pulp as possible. Over low heat, dry-roast fennel seeds in small saute pan, stirring constantly until aromatic. Grind to fine powder in spice grinder or with pestle and mortar. Mix ground fennel, diced plum, chili powder, jaggery and salt in bowl with tamarind puree.
Heat oil in large, heavy-based saucepan over medium heat, add mustard seeds and cover, as seeds will pop. When popping has stopped, add tamarind puree mixture and chili halves, bring to a boil and cook for about 4 minutes, until mixture starts to thicken. Reduce heat and simmer until chutney is thick enough to coat the back of a spoon. Remove and discard chilies. Let cool before serving.

Coconut-kari leaf chutney
Yields: 1 1/2 cups
    3/4    c. plain yogurt
    1    fresh green chili, stemmed and roughly
        chopped
    1    1/2-in. piece ginger, peeled and roughly
        chopped
    14    kari leaves*, divided
    1    tsp. kosher salt
    1 1/4    c. packed frozen grated coconut flakes*
    1    Tbsp. vegetable oil
    1    tsp. black mustard seeds
    1/4    tsp. asafetida* (may substitute 1 garlic
        clove, peeled and minced)
In blender, combine yogurt, chili, ginger, 7 kari leaves and salt. Process to a smooth puree. Add coconut and process further to a fine puree. Transfer to serving bowl. Cut remaining kari leaves into thin strips and set aside. Heat oil in small saute pan. When oil is hot, add mustard seeds and cover, as seeds will pop. When popping has stopped, add asafetida (or garlic) and remaining kari leaves. Pour mixture over coconut chutney and stir slightly to blend.
[dessert]
From Tbar, Philadelphia
 “Awake” Fizz
A refreshing alternative to espresso, this bubbly mocktail can also be an aperitif.
Yields: 1 cocktail
    1/2    c. ice
    2    Tbsp. Tbar’s Awake tonic
    2    Tbsp. pomegranate juice
    1    c. sparkling water
        Sprig fresh mint and thin orange slice
        for garnish
Fill narrow glass with ice. Add Awake tonic, pomegranate juice and sparkling water. Stir gently. Garnish with mint sprig and orange slice on a toothpick or on rim of glass.

Chocolate Chai Crepes
Prepare this sweet dessert (also yummy for brunch) a day or two in advance.

Yields: 12 crepes
Crepe batter:
    2    large eggs
    3/4    c. milk
    1/2    c. concentrated chocolate chai tea
(see recipe below)
    1    c. all-purpose flour, sifted
    3    Tbsp. white sugar
    1    tsp. vanilla extract
    3    Tbsp. unsalted butter, melted
        Additional butter for crepe pan
Filling:
    3/4    c. Nutella
Garnish:
        Powdered sugar
        Fresh berries
        Mint leaves
Mix batter ingredients in blender for 10 seconds. Cover and refrigerate for at least one hour (can be refrigerated overnight).
Over medium heat, add enough butter to crepe pan (or saute pan) to coat when melted. Pour about 2 Tbsp. batter into center of pan and, using wooden spreader, crepe spatula or the bottom of a nonstick spoon, gently spread batter into thin layer. Cook for about 20 seconds, or until edges brown. Flip over with a spatula and cook for another 10-15 seconds before removing. Place on cooling rack to cool.
Spread 1 Tbsp. Nutella evenly on one side of each crepe. Fold crepe in half, and half again to form a triangle. Refrigerate until almost ready to serve. Just before serving, heat oven to 350° degrees Fahrenheit. Place crepes on cookie sheet or shallow pan, and let warm in oven for 5 minutes. Garnish with powdered sugar, berries and mint leaves.

    Concentrated tea:
This subtly flavors the crepe.
Yields: 1 cup
    1    c. hot water (approximately 200° degrees
        Fahrenheit)
    2    Tbsp. loose chocolate chai or caramel tea
        (both available at Tbar)
Using tea ball or mesh infuser, steep tea in hot water 4-5 minutes. Allow tea to come to room temperature before mixing with other ingredients.