It was such a wonderful time in my life. We lived in the lovely suburb of Westfield, New Jersey...I had 2 beautiful children and one on the way...a terrific husband, a home that I loved... and it was Fall. Leaves were turning from greens into golds and ambers and deep aubergines.
We had piles of apples on the kitchen counter from a recent family day of apple picking, waiting to be added to a new and wonderful recipe or just crunched into, raw, and a carved pumpkin still sat on the front steps from Halloween, awaiting the next trash day. I was already thinking of Thanksgiving dinner menus...and Thanksgiving also meant my eldest son's birthday was coming up...soon! My first baby, born on Thanksgiving day...tiny, sick and fragile was now about to turn a healthy, brilliant and robust five years old. I loved the Fall for so many reasons, but most of all, I loved it because my son was born in that season. I had to start thinking about how we were going to celebrate... But no need to worry, something always comes up to save the day, and this time it was my husband. He was working in the toy industry at the time...(...yeah...right...tough on my kids) and one of his companies was a sponsor of the Bozo the Clown Show. As if he had read my mind, he came in from work a few evenings later and handed me an envelope...inside were fifteen tickets to the Bozo Thanksgiving show! Wow! This would be the kid's party of the year, for sure. This was before the days of over-the-top kids parties. Maybe a magician or a pony ride ...but fifteen 5 year-olds on a train trip into the city, lunch and being on a TV show was in the same category as a Bar mitzvah party on safari in Africa!!
Now I needed to start planning. I had to find a place where we could feed the children on the way to the TV studio. The studio was near Penn Station and that is where the train from Westfield came into the city. I was really lost, so I called a friend who had his offices in Penn Plaza, the office buildings over Penn Station. He was very helpful and suggested the restaurant right in Penn Plaza called The Steer Palace (no longer there!). He assured me that the children could get hamburgers there. Somehow, I imagined a place a step or two up from McDonald's, and that was just what I wanted.
I immediately called the restaurant and was transferred to the private party manager... pretty fancy for a fast food place, I thought.
"Ah, yes, madame...of course we can accomodate you"
"We will be fifteen children and about 20 adults, because in addition to the parent that is bringing each child we will be including my parents, sister and several aunts who work in the city..."
"We can set up a table with coffee and sanwiches for the adults if you wish..."
"OK, that would be fine..ahh...what is the charge for that?"
"The coffee is gratis, Madam, the sandwiches are small pick-up size and we can have 2 or three platters...not expensive...We will provide a birthday cake for the child and hamburgers and french fries and a small salad for each child ..."
"That sounds fine...the children will be going to the Bozo the Clown show taping right after lunch so perhaps you could make the cake with a clown or something circus-y..."
"Indeed, Madam...we can do that...Bozo, you say? I will find a photo and see what we can do..."
After a few more arrangements we agreed to touch base again just before the party. How great that this fast food place was so accomodating! Amazing...
The day before the party my husband and I went out to purchase a new color TV...the Bozo show was aired in color now and we wanted the full impact of our son's TV debut in living color! (This was, after all, forty years ago...)
Party day arrived and all of my son's New Jersey friends arrived at the Westfield train station excitedand happy...twelve children and their parent boarded the train to the city for their day of adventure. We would meet the New York invitees at the restaurant
The children loved the train ride into the city and when we arrived at Penn Station we ascended to the lobby level where we followed the signs to The Steer Palace. Oh, dear...there must be some mistake! We entered a huge restaurant with tables covered with white cloths. Black-aproned waiters were scurrying about and attending to patrons in business suits. The clinking of glasses and adult laughter and the chatter of business conversation made me think we had the wrong place...but no...the sign said the correct name. At last an officious man made his way toward us..."Ah, Madam...we have been waiting for you...just this way...please follow me..."
As we made our way back toward the rear of this enormous room people stopped us and asked who the birthday child was...one man in a very expensive grey business suit, and puffing on an enormous cigar (remember the time!) put his hand out to shake my son's hand and wish him Happy Birthday...how did they all know? And then I looked up and saw it...in the far left corner of the room was a huge red and white striped tent!!! Inside was a big round table with 15 chairs set around it. In the center of the table was the cake...an exact replica of Bozo's head!!!
Little bags of candy were set at each place and waiters arrived at once to seat the children and offer milk or juice. OMG!...I saw my husband glaring helplessly as another waiter uncovered trays of sandwiches, salads and tureens of soups, set next to enormous urns of coffee, on a table just outside the tent. Oh, what had I done? I thought this was a fast food place. Our friend had assured me he took his children here all the time...(well I guess if you are taking two kids, not a big deal...fifteen kids and twenty adults...a BIG deal)...The children squealed with delight as their hamburgers and fries arrived in little red baskets...small bowls of vegetables were set beside them and the kids were in heaven. Outside the tent the adults filled plates and retreated to the surrounding tables. Luscious salads, sandwiches and hearty soups were followed by coffee and pastry. Then the waiters arrived with the candles and the cake was placed in front of my beaming, red-cheeked son. Patrons left their seats and as we sang "Happy Birthday" I noticed that we had been joined by a cadre of business suited singers that had come to our party from their tables further forward in the restaurant! It was indeed a gala affair. The children were thrilled and their parents kept saying that this was the most amazing party and I had set the bar very high...OY! ...And then the maitre 'd arrived with the check. I watched as my husband's face went white then red as he presented his Amex card...to his credit, he said nothing to me then, but instead moved the children forward to get them to the studio on time.
Once at the studio the children were ushered into the seats on the set and the parents were sent to a room just outside. My son was brought into the center ring and was asked to walk a turkey around with Bozo! This was to be the Thanksgiving show).
It had been a wonderful day. A fabulous party, indeed! The show would air in a few days...Thurdsay, Thanksgiving day and we would watch it...in color...with our whole family as we celebrated my precious son's actual birthday... On the train ride home the children were tired but so happy and excited. My little daughter slept peacefully in my lap, her pretty new party dress a bit worse for wear, and my son and his friends chattered excitedly about the events of the day. Success!
My husband had returned to his office after the taping and I nervously awaited his home-coming that evening. When he arrived I gave him dinner first and then I asked..."How big was that bill?" I gasped as he told me...and although he was generous about it I knew that I had really gone overboard in a big way. (...and let's not forget a new color TV!!!) Lesson learned...many birthday parties, bar/bat mitzvahs, rehearsal dinners, weddings, later, I am always sure to first visit the venue and get every detail on paper...from the appetizers to the main course to the after-dinner mints... with prices, tax and gratuities!
With Thanksgiving season almost upon us, I always have a slew of apple recipes...here are some favorites!
Ina Garten (The Barefoot Contessa) is a big favorite of mine. This recipe is easy and always a huge hit!
Ina'sApple TartsIngredients
- 1 teaspoon grated orange zest
- 3 tablespoons freshly squeezed orange juice
- 1 1/4 pounds tart apples, such as Empire or Granny Smith (3 apples)
- 3 tablespoons dried cherries
- 3 tablespoons sugar, plus extra to sprinkle on top
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch kosher salt
- 1 package (17.3 ounces, 2 sheets) frozen puff pastry, defrosted
- 1 egg beaten with 1 tablespoon water, for egg wash
- Directions:
- Preheat the oven to 400 degrees F.
Topping:
3 1/2 cups Graham cracker crumbs
1 tbsp. cinnamon
Blend with fingers and line 8 or 10 quart spring form pan with 2 1/2 cups of the mixture. Reserve 1 cup.
Tart ingredients:
3 tbsp. butter
3 tbsp. sugar
1 pint sour cream
6 eggs
1 cup sugar
While apples simmer light oven to 350 degrees.
Blend sour cream, eggs and 1 cup sugar and mix well.
Turn off flame under apples but leave on burner, slowly add sour cream mixture, stirring .
Combine the orange zest and orange juice in a bowl. Peel, quarter, and core the apples and then cut them in 3/4-inch dice. Immediately toss the apples with the zest and juice to prevent them from turning brown. Add the cherries, sugar, flour, cinnamon, nutmeg, and salt.
Flour a board and lightly roll each sheet of puff pastry to a 12 by 12-inch square. Cut each sheet into 4 smaller squares and keep chilled until ready to use... Brush the edges of each square with the egg wash and neatly place about 1/3 cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork. Transfer to a sheet pan lined with parchment paper. Brush the top with egg wash, sprinkle with sugar, make 2 small slits, and bake for 20 minutes, until browned and puffed. Serve warm or at room temperature.
My all time favorite is my apple tarte...don't remember where I got the recipe but it is always a huge success with family and friends and rather easy to make!
MOST INCREDIBLE APPLE TART
Ingredients
Topping:
3 1/2 cups Graham cracker crumbs
1 tbsp. cinnamon
Blend with fingers and line 8 or 10 quart spring form pan with 2 1/2 cups of the mixture. Reserve 1 cup.
Tart ingredients:
3 tbsp. butter
3 tbsp. sugar
1 pint sour cream
6 eggs
1 cup sugar
4 tbsp butter
4 tbsp. sugar
Blend sour cream, eggs and 1 cup sugar and mix well.
Turn off flame under apples but leave on burner, slowly add sour cream mixture, stirring . Light very low flame as mixture can curdle. Leave on no longer than 2 minutes and remove from stove.
Pour into prepared crust and bake for 45 minutes.
.
Flour a board and lightly roll each sheet of puff pastry to a 12 by 12-inch square. Cut each sheet into 4 smaller squares and keep chilled until ready to use... Brush the edges of each square with the egg wash and neatly place about 1/3 cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork. Transfer to a sheet pan lined with parchment paper. Brush the top with egg wash, sprinkle with sugar, make 2 small slits, and bake for 20 minutes, until browned and puffed. Serve warm or at room temperature.
My all time favorite is my apple tarte...don't remember where I got the recipe but it is always a huge success with family and friends and rather easy to make!
MOST INCREDIBLE APPLE TART
Ingredients
- 1 teaspoon grated orange zest
- 3 tablespoons freshly squeezed orange juice
- 1 1/4 pounds tart apples, such as Empire or Granny Smith (3 apples)
- 3 tablespoons dried cherries
- 3 tablespoons sugar, plus extra to sprinkle on top
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch kosher salt
- 1 package (17.3 ounces, 2 sheets) frozen puff pastry, defrosted
- 1 egg beaten with 1 tablespoon water, for egg wash
- Directions:
- Preheat the oven to 400 degrees F.
Topping:
3 1/2 cups Graham cracker crumbs
1 tbsp. cinnamon
Blend with fingers and line 8 or 10 quart spring form pan with 2 1/2 cups of the mixture. Reserve 1 cup.
Tart ingredients:
3 tbsp. butter
3 tbsp. sugar
1 pint sour cream
6 eggs
1 cup sugar
4 tbsp butter
4 tbsp. sugar
7 large apples (Rome or Granny Smith are good) peeled, cored and cut in 1/6ths.
While apples simmer light oven to 350 degrees.Blend sour cream, eggs and 1 cup sugar and mix well.
Turn off flame under apples but leave on burner, slowly add sour cream mixture, stirring . Light very low flame as mixture can curdle. Leave on no longer than 2 minutes and remove from stove.
Pour into prepared crust and bake for 45 minutes.
Simmer apples, 3 tbsp butter and 3 tbsp. sugar until apples are tender.
I serve chilled with whipped cream. ..but it can be served warm with vanilla ice cream!!!
.
No comments:
Post a Comment