Monday, November 23, 2009

Twilight New Moon Dinner Party

This weekend was the release of Twilight’s New Moon. If you’re like me, you have been waiting for the release of New Moon since they released Twilight.

Much like Thanksgiving when there’s an event with food everyone feels more engaged in eating. Whether you’re getting ready for the holidays, celebrating a birthday or in this case, you’re on the edge of your seat waiting for a movie to be released, there are always ways to create a special meal around events.

Why not have a thematic dinner party before or after the show to enhance your Twilight and New Moon experience. There are simple touches that will make a big impact on your guests such as using apples for place card holders, making the infamous mushroom ravioli and making cupcakes with red velvet cake.

Try these menu ideas from the movie but recipes from Chef Mary’s Kitchen.

To start- Edible Art Salad from the lunchroom cafeteria with Red Wine Vinaigrette

Main Course- Mushroom Ravioli (from the scene at the restaurant in La Push) and Crunchy Italian Ciabatta (from when the vampires were making Bella dinner)

Dessert- From New Moon Cupcakes that have a hint of Bellas’ birthday cake in them. Green white and yellow stripes with red and pink flowers keep it rustic and easy by piping it from zip lock bags. Of course I’m using Red Velvet to remind us of the blood that vampires love to indulge on.

Edible Salad-

Ingredients for Salad-


Red onion

Carrots cut rounds

Broccoli florets

Green and red bell pepper


Ingredients for Dressing-

½ tbsp Dijon mustard

1 garlic clove minced

½ cup red wine vinegar

Few thyme leaves

1 c good olive oil

Salt and pepper


On a large platter lay large leaves of romaine. Add the sliced red onion, carrot, red and green pepper and croutons on top

Mix the Dijon, garlic and thyme in a bowl together. Add the vinegar slowly and whisk rapidly. Slowly add the olive oil but mix vigorously. Drizzle over top of the salad and add salt and cracked black pepper.

Ravioli with Mushrooms-


  • 2 cups Ravioli
  • ½ cups cremini mushrooms quartered
  • ½ yellow onion diced
  • 3 cloves of garlic sliced
  • 1 sprig of thyme leaves
  • 2 tbsp good butter
  • ¼ c white wine
  • ¼ c cream
  • Salt and pepper to taste
  • Add for an extra flare try adding some truffle oil to the ravioli


In a large sauté pan with a bit of olive oil, add the onions and sauté to a golden brown. Add salt and pepper. Once they are nice and brown add in the mushrooms. (You may need to add a little but more of the olive oil to properly sauté the mushrooms) Leave the mushrooms alone until one side is golden brown. Then stir. Add the garlic, thyme leaves, salt and pepper. Sauté until you smell the garlic.

Next lower the temperature and add the butter and cream. Cook for a few minutes and then add the ravioli. Plate the ravioli in a bowl and top with mushrooms and garnish with thyme. Add truffle oil for added flare.

Cooking Ravioli

Add salt to a boiling pot of water. Add the ravioli and cook it to the time designated on the package.

Once the pasta is cooked let it sit until the mushroom sauce is ready.

Cupcakes- Pastry Chef Jessica Kent’s Red Velvet Cupcakes-

Cupcake Ingredients

2 1/2 cups cake flour

1 2/3 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoon unsweetened cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, room temperature (with the baking soda mixed into it)

2 large eggs, room temperature

2 tablespoons red food coloring

1 teaspoon white distilled vinegar

1 teaspoon pure vanilla extract (Mexican or Tahitian vanilla is best if you can find it)


Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, salt and cocoa powder. In a large bowl gently beat together the oil, eggs, food coloring, vinegar and vanilla with a mixer. Add the sifted dry ingredients to the wet (all except the buttermilk mix) and mix until combined. Whisk together the baking soda to the buttermilk until the buttermilk becomes slightly frothy, then add in the buttermilk mixture to the rest of the mix and fold in until fully combined

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, halfway through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

Top with your favorite cream cheese frosting. Or for a slightly spicier touch please see the Cream cheese frosting recipe below.

Ingredients for the Cream Cheese Frosting:

1 pound cream cheese, very room temperature/softened

2 sticks butter, very room temperature/softened

1 teaspoon vanilla extract (Mexican or Tahitian vanilla preferred)

1/4 teaspoon ground cinnamon

3 3/4 cups sifted confectioners' sugar

Yellow and green food coloring

Directions for the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter, cinnamon and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.