Tropical Dinner Party

I don’t know about your neck of the woods, but we have gotten tons of snow and cold weather this winter – much worse than usual, it seems – and I am ready for some sunshine!
A cure for the winter blahs? Why not host a dinner party that evokes the tropics!? Warmth, beaches, rum.... Yes, please!

Here are a suggested menu and other party touches to add the right "island oasis" atmosphere.

Start with a Bob Marley, steel drum band, or Hawaiian music CD playing over the stereo system. Spread out your most cheerful tablecloth. Buy some fresh flowers or tropical fruit for a centerpiece. Get real crazy and turn up the thermostat an extra degree! Whoohoo!!

My mom made the Coconut Cheesecake (recipe below) - how cool is the star fruit on top? (Photo by Pat Hamilton.)

Menu: (click the links for recipes)
Appetizers – Sweet and sour meatballs or Coconut shrimp. You can totally get either one of these all prepared in a bag in your grocery store's frozen food aisle. I won’t tell! (Hey, this site is for PRACTICAL party tips. It's not Martha Stewart!)

Salad - Spinach and strawberry salad with poppyseed dressing

Main Course - Teriyaki chicken skewers on the grill. The grill still works when it’s below freezing outside, did you know? It will only take two minutes of actually standing outside to cook this food, and your guests will really appreciate the luxury of grilled food in the middle of winter. So, suck it up and turn on the grill! Toss a couple red peppers on the grill for extra color.

Side – Tropical Rice

Dessert – Coconut Cheesecake with Passion Fruit Glaze from Bon Appetit. This was a fabulous cheesecake. The best part was it didn’t crack due to the innovative cool down method in the recipe. NOTE: passion fruit was not available in my city – not fresh, not frozen, not canned, and not juiced. I substituted a can of Dole Tropical Fruit (it's pineapple and papaya in passion fruit juice) for the glaze. I also found a can of Goya Guava Nectar and added a little bit to the glaze. It worked great and tasted divine. TIP – I doubled the recipe for the glaze and it was a wise choice. You may want to add additional gelatin because the glaze was more of a syrup and didn’t quite gel for me. We did find fresh star fruit, mangos, and pineapple and they were all wonderful in the compote.

Drink ideas:
Mai Tai1 (1.5 ounce) jigger spiced rum
1 (1.5 ounce) jigger coconut-flavored rum
1 tsp grenadine syrup
5 ounces orange-pineapple juice (or you can buy the two juices separately, but who wants to
end up with extra pineapple juice?)
ice cubes
Shake and Strain into a glass of ice.
Piña ColadasStrawberry Daiquiris