by Emily King

I have seen many-a-dinner party in my day (mostly catering from the kitchen), so naturally, I have also observed many-a-host(ess). While there are different ways to approach this  role, I find that the host(esses) who are most successful have a well-stocked bar and start drinking before the guests arrive.

The buzzed hostess graciously accepts even the most bizarre gifts like “chile-prickly pear jam” and fancy packages of table-water crackers, which, like twinkies and cockroaches, could out-last all living beings in the event of a massive, world-wide disaster.

Of course, in addition to enjoying yourself, it’s always fun to impress your guests with a jazzy-little cocktail, so give them something that they will remember! It also might encourage them to ditch the crazy jam-collection for a more sensible gift next time like…wine.

(NOTE: Here at intotheSoup.com, we do not discriminate against male dinner party hosts so please, embrace “Hostess with the Mostess” for its rhyme and rhythmical properties…seriously–we LOVE guys in the kitchen).

Our friend, Gordon Parlova, contributed this recipe which I have nick-named:

The Hostess with the Mostess (Moscato D’Asti with French Vanilla Ice Cream)

Ingredients:

  • 1 bottle Moscato D’Asti.
  • 1 container French Vanilla ice cream 
  • Chill the martini glasses and the Moscato until ready to serve.
  • Using a melon baller, scoop out 3-4 balls of ice cream and put them in the bottom of a martini glass.
  • Slowly and carefully pour the Moscato into the glass.
  • Serve immediately, with spoons.

NOTE: Make sure you use the D’Asti variety of Moscato. The others have no bubbles and are very sweet.

Your guests will love it.  Really. They will.

This is from Gordon’s “Dessert & Decadence” blog:http://bit.ly/ajj34q