Ten, nine, eight, seven, six-stop the clocks-all of them! Listen as your friends count down the seconds to midnight. Noise makers in hand and champagne flutes poised to toast in the New Year; the band is ready to play "Auld Lang Syne." Laughter echoes in the trees.

The night is young, some people are still arriving from other parties. But you've made this "the" place to be just before the clock strikes twelve. The center of town-here, it's Boca Raton's historic Old Town Hall at Sanborne Square-finds your favorite friends under the stars,and dancing in the night air. It doesn't get any better. A new tradition, spawned from years of watching Guy Lombardo and Dick Clark as the ball dropped in New York's Times Square. Why not be out and about in your own town?

Let's turn the clock back to the beginning of this party. The jewel in this collection is the sterling silver cooler designed to hold two bottles of champagne in the center and eight bottles of wine around the perimeter. Not only is this the entry focal point of the party-every memorable occasion has one-but it's also the ice breaker. The hostess has arranged a wine and champagne tasting for her guests. Cleanse the palate with a little caviar on diamond toast points and taste some more.

Since time won't tell, go see the soothsayer and her crystal ball. She has tarot cards and can read your palm. A smoke machine billows into the open air while "Smoke Gets in Your Eyes" is played. That's the one everyone dances to; it's a moment for romance, a touch of nostalgia.

Mix it up with Bette Midler's "Boogie Woogie Bugle Boy" and "In the Mood." What are your favorites? Write them down in the order you'll want them played. Make the most of live music. Ask people for their requests in the invitation, and let the band leader announce,"This one's for our friend, Cindy."

Now the chimes are letting you know dinner is being served exactly on time-ten o'clock according to the Ralph Lauren chargers which add to the timely theme. Next to the plates are the clever tuxedo napkins arranged in a regular tie shape with three black dots and a black bow tie at the "neck" for an easy way to dress up the linens.

The top hat and chilled champagne-shaped salt and pepper shakers are an excellent party favor for each guest. Or like this hostess, you could give away the elegant crystal bottle stoppers used to hold the place cards at each table.

This silver nautilus cooler by Cazenovia adds a new twist to classic Korbel Champagne at this toasting table. Swirls of wire ribbon complement the airy designs of the candelabra, as well as the nautilus shape of the cooler and the graceful champagne flutes. Notice that the roses do not have to stand on end to be dramatic. This Baccarat diva vase is the easiest path to an elegant arrangement. Between sets, guests are encouraged to come up and toast a friend at the party. Cheers! And, Bon Appetit!

Popping The Cork

The best way to pop a cork on a bottle of champagne is to first make sure the bottle has been stationary for at least a couple of hours. This reduces the volatility of the carbonation, lessening the likelihood of the cork's flying out when the bottle is opened. Hold the cork in place with one hand and, with the other hand, untwist the wire cage that secures the cork in the bottle. Rest the bottle on your hip, and twist the bottle slowly, while continuing to hold the cork in place. Ease the cork upward, applying gentle pressure to keep it from popping out and making sure that the bottle is not pointed toward anyone. To prevent accidents, wrap the top of the bottle in a towel.

A CHAMPAGNE BOTTLE CONTAINS:

750 milliliters. A split is 1/4 of a bottle. A magnum is 1 1/2 bottles; a Jeroboam is 4 bottles; a Rehoboam is 6 bottles; a Methuselah or Imperial is 8 bottles; a Salmanazar is 12 bottles; a Balthazar is 16 bottles; and Nebuchadnezzar is 20 bottles.

Exploring Subtle Differences

Notice that each centerpiece is different. There's a sparkling gold top hat and candle at one table, and a mask or two along with the hurricane candle holders at another. While it's important to carry out the theme by repeating choices, each item does not have to match, just coordinate.

Distinguish the champagne table with six squares of gold fabric, folded into triangles. Masking tape will hold each in place, as well as the gold and black tassels.

The topper for the serving table is an amber-colored mirror with hand- stamped gold diamonds. In this case, the hostess hand stamped diamonds all around the perimeter of the table and then filled them in with more gold paint because the surface was so slick. She used acrylic paint, which a good window cleaner can remove in no time, readying the mirror for the next occasion's creative theme.

Details on the serving table enhance the theme of the party. The hostess found a clever way to display the menu using a picture frame that blends with her design theme. Here she chose mother of pearl and onyx. To dress it further, she glued ribbon around the edges.

This hostess did not miss a beat when it came to entertainment. In addition to the live dance music, as dessert was being served, a magician appeared for a few magical moments. Soon it was time for more dancing, and the clocks began ticking again toward midnight...

A Change of Heart

Keep the colors and the clock theme for an elegant 40th or 50th birthday party. A little gilding and black silk is much more fun than black crepe! The diamonds work well for a 50th wedding anniversary. Exchange gold for silver for a 25th anniversary. Switch the colors to red and white with a splash of pink, change the diamonds to hearts, and this party is ready for Valentine's Day. What about the pitter-patter of little feet for a baby shower or the leaves of Fall?

Think of the symbols you associate with the occasion to be celebrated.Y ou'll have a good list in five minutes if you brainstorm with a friend. Invest in a glass tabletop to store on its side in the garage to provide a changeable canvas for a variety of designs.

Setting the Scene

The invitation is the calling card for the mood of the party. While it is always nice to receive the traditional cream and gold stock with black calligraphy, some parties naturally lend themselves to a touch of whimsy.

For this timely theme consider sending everyone a watch stopped at the exact date and time of the party, along with your note to save the date. The watches could be housed in elegant gold and black boxes with a scroll invitation beside them. You'll never get another chance to make a good first impression about your party again. So seize the moment!

Open Me First

Never underestimate the importance of an envelope! Do you remember which pieces you opened first when you last sifted through your mail? You can be sure that a beautifully lettered envelope with an interesting stamp will catch the eye of its recipient. The intrigue of a message starts long before the message is ever read. Whether it is a carefully crafted invitation, a thoughtful thank-you note, or a funny birthday card, your message is worth the extra effort of a thoroughly beautiful presentation.

Lemon Grass Turkey Bites

One bite is never enough! 

• 1 pound ground turkey
• 1 cup fine fresh bread crumbs
• 3 tablespoons minced tender inner portion of lemon grass, about 1 stalk
• 3 tablespoons minced fresh mint
• 3 tablespoons minced fresh basil
• 2 tablespoons grated onion
• 1 large garlic clove,minced
• 1 1/2 teaspoons olive oil
• 1 large egg,lighty beaten
• 1/2 teaspoon salt vegetable oil

Combine the turkey, bread crumbs, lemon grass, mint, basil, onion, garlic, olive oil, egg and salt in a bowl and mix well. Shape into 1 1/4 inch balls; place on a tray.

Heat 1/2 inch vegetable oil in a large skillet over medium heat until hot but not smoking. Add the turkey bites in batches and fry for 3 to 5 minutes or until cooked through, shaking the skillet gently to brown evenly.

Removed to paper towels with a slotted spoon to drain. Place in a baking dish and keep warm in a 250 degree oven. Transfer to a serving dish and serve warm with Sweet and Hot Sauce (see next recipe).

Note: Lemon grass is available at Southeast Asian markets.

Serves eight

Sweet and Hot Sauce

Serve with Lemon Grass Turkey Bites or other appetizers

• 2 tablespoons sesame oil
• 1 tablespoon minced gingerroot
• 1 tablespoon minced garlic
• 6 tablespoons cider vinegar
• 2 tablespoons rice wine vinegar
• 1/4 cup packed brown sugar
• 1/2 cup dark molasses
• 1 tablespoon dry sherry
• 1/2 cup soy sauce
• 2 tablespoons minced fresh red or green chiles
• 2 tablespoons cornstarch
• 2 1/2 tablespoons cold water

Heat the sesame oil in a sauté pan over medium-high heat until hot but not smoking. Add the ginger and garlic and sauté for 2 to 3 minutes or until golden brown.

Add the cider vinegar, rice wine vinegar, bron sugar, molasses, sherry, soy sauce and chiles. Bring to a boil and reduce the heat. Simmer for 3 minutes,stirring frequently. Whisk the cornstarch and cold water in a small bowl.

Whisk into the simmering sauce and bring to a boil, whisking constantly. Simmer for 5 minutes longer, stirring frequently. Cool to room temperature.

Makes three cups

Lattice Salmon With Tomato Coulis and Spinach Sauce

A beautiful salmon presentation

Tomato Coulis

• 1 tablespoon unsalted butter
• 1/4 cup olive oil
• 2 large shallots, finely chopped
• 2 teaspoons tomato paste
• 1 1/2 pounds ripe tomatoes peeled, seeded, chopped
• 1/2 teaspoon sugar
• 2 garlic cloves
• 1 bay leaf
• salt and pepper to taste

Spinach Sauce

• 2 cups heavy cream
• 1 (10 ounce) package fresh spinach
• 2 garlic cloves, coarsely chopped
• salt and pepper to taste

Salmon

• 4 pounds salmon fillets
• salt and pepper to taste
• 1/4 cup (1/2 stick) melted butter

For the coulis: melt the butter with the olive oil in a heavy medium saucepan. Add the shallots and sauté for 3 minutes or until they begin to brown. Stir in the tomato paste. Reserve 2 tablespoons of the tomatoes saucepan. Add the remaining tomatoes and coulis ingredients to the saucepan. Simmer, covered, for 30 minutes, stirring frequently. Discard the garlic and bay leaf. Process the mixture in a blender until smooth. Return to the saucepan and heat over medium heat until thickened to the desired consistency. Adjust the seasoning.

For the spinach: cook the cream in a heavy medium saucepan over medium-high heat until slightly thickened and reduced. Reserve several small spinach leaves for garnish. Add the remaining spinach and garlic to the cream. Cook for 3 minutes or until the spinach is wilted and the cream coats the back of the spoon. Process the mixture in a blender until smooth. Return to the saucepan and season with salt and pepper. Keep warm.

For the salmon: cut the fillets into forty- eight 1/2 x 4 inch strips. Season with salt and pepper. Line a broiler pan with foil and grease the foil.

Weave 6 strips at a time into a lattice on the foil, using 3 strips horizontally and 3 strips vertically. Trim the ends even and secure the intersections with wooden picks that have been soaked in water. Brush with the melted butter. Broil without turning for 6 to 8 minutes or until cooked through.

To serve: spoon 2 tablespoons of the coulis on 1 side of each serving plate and 2 tablespoons of the spinach sauce on the other. Tip the plates to coat half with green, half with red. Lift each salmon lattice carefully with a wide spatula, blot on a paper towel and place in the center of each plate, discarding the wooden picks. Garnish with the reserved spinach leaves and chopped tomatoes.

Serves eight

Black and White Torta

Quite simply... elegant

Torta Crust

• 2 cups graham cracker crumbs
• 1/2 cup baking cocoa, sifted
• 1 cup sugar
• 1/2 cup (1 stick) unsalted butter, melted

Dark Chocolate Filling

• 16 ounces bittersweet chocolate, coarsely chopped
• 1 1/2 cups heavy cream

White Chocolate Filling

• 16 ounces white chocolate, coarsely chopped
• 3 cups heavy cream
• 2 teaspoons unflavored gelatin
• 2 tablespoons cold water
• 1 1/2 teaspoons vanilla extract

Garnish

• white and dark chocolate shavings or curls
  

For the crust: mix the graham cracker crumbs, baking cocoa, sugar and melted butter in a bowl. Press evenly over the bottom and side of a 10-inch springform pan. Bake at 350 degrees on the center oven rack for 5 minutes. Cool on a wire rack.

For the dark chocolate filling: melt the bittersweet chocolate with the cream in a double boiler over hot but not simmering water, stirring to blend well. Pour into the prepared pan and chill for 30 minutes.

For the white chocolate filling: melt the white chocolate with 1 cup of the cream in a double boiler over hot but not simmering water, stirring to blend well. Set aside.

Soften the gelatin in the cold water in a small heatproof bowl for 5 minutes. Place in a saucepan with water halfway up the side of the bowl. Heat for 3 to 4 minutes or just until the gelatin dissolves, stirring constantly; do not simmer.

Beat the remaining 2 cups cream with the vanilla in a large chilled mixing bowl until soft peaks form. Beat in the white chocolate mixture and the gelatin mixture gradually. Spread evenly over the chilled dark chocolate layer.

Chill for 8 hours or longer. Run a thin knife around the side of the pan to loosen the torta. Place on a serving plate and remove the side of the pan. Garnish with grated chocolate or chocolate curls.

Serves twelve.

Reprinted with permission from Savor the Moment,Entertaining without Reservations from the Junior League of Boca Raton.Get the full line of recipes by ordering Savor the Moment,Entertaining without Reservations at 561-998-cook (2665) or www.jlbr.org.

Please login to post your comments.