Gatherings

Elegant party is game plan

Vodka drinks, oysters and eggplant caviar make the roster

By MAY KLISCH

Sunday, October 6, 2002

Before I moved to Wisconsin, "game night" could mean something other than donning licensed green and gold wear; whooping, hissing and booing with frequent well-chosen expletives; and christening other guests with foamy beer when anyone scored.

Then, it might have been backgammon, poker, or even a whole "casino" setup in someone's apartment (not in this country, of course). Though my mother plays a mean game of mah-jongg, I never learned the true art of ="pung" and "kong," strategies similar to rummy; or how to be cool and nonchalant about the whole thing. Nope, I'm not a gambler and I've never been close to high-stakes gambling. Except one time: my first visit to Las Vegas some 20 years ago.

I tagged along with a well-heeled friend and his troupe of friends and family. They had carefully "studied" the gambling handbooks on the plane and as soon as they hit the smoke-filled casino floor, they evaporated from my side.

I straggled through the forest of mirrors, glass and glitzy chandeliers, avoiding hurried gamblers and Playboy-bunny-like waitresses. Clutching my meager student savings, I tugged at a few luckless slot machines and hopelessly scraped the dollar blackjack tables. Nearly out of "gambling" dollars (so few to begin with), I stopped by a craps table to see if I could understand the game. After a few minutes, the dealer offered me the dice and, with no fear of losing any money, I rolled away.

Immediately, there were cheers and a lot of chips shuffling on the table. It looked like I did something right. So I rolled again; more cheering from the crowd, and many happy faces. More chips shuffling, and another offer to roll. I must have rolled at least 20 times, and from all the commotion, other people were starting to cram around "my" table. Alas, my streak soon began to fade and shortly after the dice were offered to someone else.

As I started to walk away, a man in a dark felt hat and what might have been a zoot suit came up to me. He took a chip from the stacks in his hand and pressed it into mine, a black one with pretty bands of color around it. Then he closed my hand with his, dazzling with bright-colored jewel rings, smiled and said, "Thanks, Lady Luck." He faded away behind the layers of people before I could thank him. I kept walking and dropped the chip on the first roulette table I got to.

"Where did you get that?" my friend asked anxiously, appearing from nowhere.

"Some guy," I replied. The dealer had made the last call, the roulette spun and the little ball rattled, rocked and rolled to a stop. Not my color. Oh well.

The dealer swept up my pretty chip. "That was a $10,000 chip," he said. "You could have cashed it in."

Not so well.

Luckily, it costs a lot less to plan an elegant game night spread in your home. For one thing, you don't have to provide dinner, and everyone can help bring something easy. I favor a theme of sorts, such as a vodka party (and why not throw in Russian-influenced hors d'oeuvres?). You can create a variety of martinis and other favorite mixed drinks.

With so many flavored vodkas available, everyone can have a little fun and adventure mixing up a new drink -- and unless you're surrounded by old pros, have a bartender's guide handy for quick reference. The Citrus Cream makes use of the citrus-flavored vodka, while the original Moscow Mule uses regular vodka. If you're not willing to invest in several different flavored bottles of vodka yourself, assign friends to bring an assortment, or use essences or citrus zest to flavor your own vodka.

If your theme is not ethnic-specific, cooked shrimp, pate and other ready-to-go items from the deli would be quick and easy. Fresh- shucked oysters have a touch of Monte Carlo, spiked with a little wasabi (Japanese horseradish) and vodka. On the other hand, Eggplant Caviar might be a nice alternative if you're not a high-roller or want another option to the conventional.

Whatever foods you choose, be sure they don't interfere with your good hand or make a mess of your board game. Of course, for those accustomed to solitaire on the computer, fire up the laptop and leave it in a quiet corner next to a bowl of quiet chewables. Game night should be high-fun and low-stress: don't expect chips at my party and I won't expect you to tip me.

Citrus Cream

1 1/2 ounces citrus-flavored vodka

1/4 ounce kirsch (black cherry liqueur)

1 ounce lime juice

1/2 teaspoon sugar syrup (see tips)

1 ounce half-and-half or whipping cream

Slice of lime

Ice (optional)

Stir vodka, kirsch, lime juice, sugar syrup and light cream together in mixing glass. Pour into martini glass and garnish with lime. Add ice if desired. Makes 1 serving.

Moscow Mule

1 1/2 ounces vodka

1/2 ounce lime juice

Ice

Ginger beer or ginger ale

Stir vodka and lime juice in low-ball glass; add ice and ginger beer or ginger ale to taste. Makes 1 serving.

Eggplant Caviar

4 large eggplants

1 minced onion, peeled and sliced

3 tomatoes, seeded

2 tablespoons chopped parsley

1 tablespoons chopped mint

1/4 cup extra-virgin olive oil

Juice of 1 lemon

2 teaspoons salt

Rye bread

Preheat grill to high.

Poke holes in eggplants with skewer every 2 inches and grill on all sides until skin is charred, about 15 to 20 minutes. Cool in colander in sink and allow liquid to drain off. Scoop pulp out and discard skin (makes about 4 cups).

In food processor, place onions and tomatoes, and pulse till chunks are about 1/8 inch in size. Place in large bowl. Place eggplant pulp, olive oil, lemon juice and salt in processor. Blend until smooth and add to bowl along with parsley and mint. Refrigerate and serve with triangular slices of rye bread. Makes 5 to 6 cups, serving 8 to 12.

Spiced Oysters

1 teaspoon wasabi paste

2 tablespoons light soy sauce

1 dozen oysters on the half shell

1/4 cup thinly sliced green onions

Fresh lime juice

1/4 cup vodka

Mix wasabi paste with soy sauce; set aside.

Shuck oysters and place on serving platter. Add dab of wasabi-soy paste, garnish with green onions and drizzle with lime juice and vodka. Serve cold. Makes 12.

May Klisch is a marketing communications consultant, freelance writer, food enthusiast and home cook who lives in Shorewood with her husband and their two young daughters. E-mail her at may.klisch@zjs.com. George Watts & Son Inc. supplies tableware and linens for the photos.

A HOST OF TIPS

If you're not serving oysters immediately, place a large crumpled piece of foil on a platter. Sit shucked oysters in own juices on the foil and cover with plastic wrap. Garnish when guests arrive.

You can also roast eggplants in your oven. Preheat oven to 400 degrees and slice eggplants in half lengthwise. Pierce and place on rounded bottoms on a non-stick or foiled baking sheet and bake about 20 to 25 minutes. Scoop out as instructed.

To make sugar syrup, melt 3 cups sugar and 1 1/2 cups water in a saucepan over medium-high heat, stirring constantly. Cool, then serve in a salad dressing container. Keep remnants in a covered container in the refrigerator after the party.

Prepare about 6 to 8 exciting cocktail recipes on 3-by-5-inch laminated cards with illustrations (if available) complete with garnishes and appropriate barware to help friends decide what they'd like to mix themselves or to help a budding bartender.

Get a supply of inexpensive but attractive stir sticks to help friends remember which glass is theirs. Otherwise, use wine "charms" to help keep track of drinks.

GAME NIGHT VODKA PARTY

Vodka martinis and mixed drinks

Smoked salmon with capers

Chilled cocktail shrimp

Caviar on toast

Eggplant Caviar on rye

Goose-liver and country pate with crackers

Spiced Oysters

Cherries, berries and wine grapes

Copyright 2002 Journal Sentinel Inc. Note: This notice does not apply to those news items already copyrighted and received through wire services or other media
Provided by ProQuest Information and Learning Company. All rights Reserved.