Last week, Andy and I headed to Colin Cowie’s apartment for a cocktail party courtesy of Electrolux ICON and, of course, Colin Cowie. We got to see Colin’s amazing new Flatiron digs (decked out with some premium Electrolux ICON appliances), taste some delicious and easy to make appetizers, drink Colin’s signature fall drink, and chat with Colin about holiday entertaining and about his top local restaurant picks (Boqueria, Devi and Periyali). For all the details on what we learned, tasted, and drank, continue reading after the jump…

The scene:

Colin has outdone himself in transforming a two story Flatiron penthouse into the ultimate party pad.  As soon as we entered the apartment, we were ushered into a stylish formal living room equipped with a remote controlled fireplace, incredible sound system, dramatic lighting, and the ever important bar (equipped with the Electrolux ICON under-counter wine cooler, and other shiny, sleek appliances).  We started off with a couple of glasses of wine but overheard the bartender mention the signature “Autumn Pear Passion” cocktail (described below) and switched over to that.  Colin graciously greeted each guest and offered to take us on a tour of his apartment.

The highlights of the apartment for me were the stylish and colorful furniture, the state of the art sound system and lighting (with touch screens in each room that control the whole place), and the innovative use of space that was perfectly designed for entertaining.  For example, the beautifully mirrored wall of the formal dining room could disappear with one quick push to transform the room into an open party space that flows into the kitchen. A serving bar also appears from underneath the kitchen’s island to create yet another dimension to the space.  Behind each wall, we found storage space meticulously organized.  From Colin’s collection of fine china and stemware, to his draws full of silver and serving trays, I felt like I had jumped into one of Colin’s books.

Colin did a quick demonstration on how he prepared for the party without having much time after a full day of travelling, and he gave us some of his holiday entertaining tips.  Then it was time to mingle and enjoy the party.

The food:

-          Sausage rolls served with Worcestershire sauce:  Colin keeps a tray of these frozen so he is always ready to pop them in his Electrolux ICON double wall oven (which was pretty impressive- equipped with special “smooth glide” racks that extend with a touch of a finger) for an impromptu get together.

-          Spice-dusted toasted nuts:  Boy were these spicy, but also lovely for a crisp fall evening. Pick up 1 pound raw peanuts, almonds, and macadamia nuts and sautée them in olive oil until browned (4 to 5 minutes).  Then dust them with ground coriander, cumin, cayenne pepper, freshly ground black pepper, and salt and toast the dusted nuts some more (2 to 3 minutes).

-          Beef Samosas:  Another frozen dish ready to go for guests at a moments notice.  I loved the spicy chili dip that accompanied them.

-          Cheeses, Salumi, Sliced Baguette, Crackers, and Fresh Fruit:  All beautifully presented on lovely cheese boards and serving trays. 

-          Classic Shrimp Cocktail:  Colin said that you can never go wrong with this classic- especially when the shrimp are this gorgeous (and gigantic).  The silver shrimp cocktail serving bowl mad a big difference too- beautiful presentation.

-          Cape Brandy Tart with Brandy Sauce:  The sauce was being whipped as the tarts were coming out of the oven.  

The drink:

-          Autumn Pear Passion:  Colin always recommends a signature cocktail, and his was a seasonal pear cocktail.  2 oz. vodka, ½ pear liqueur, 2 oz. puree of pear nectar- combine ingredients and ice in a shaker, strain into a cocktail glass, and add a dash of cinnamon and a pear slice for garnish.

Colin’s “Top Tips for a Chic Holiday Season”:

Colin provided us with some holiday entertaining tips.  Some of the highlights are:

-          Decorate with style:  When decorating, keep a thread of style by identifying your look and color.  Have it run from the wreath on the front door, to the garland over your fireplace or stair banister to the focal point, bringing it to your tree and keep it going on your dining table.

-          Keep it simple: Use sleek, unscented candles at the dinner table- they’ll create a relaxing vibe without interfering with the pleasing, delicious aroma of the prepared meal. 

-          Set the mood: Create a fun and inviting atmosphere for you and your guests with festive music, dimmed lights and candles.  Be ready with a glass of something fabulous and a couple of good stories to tell when your guests arrive.

-          Mix vs. Match:  It’s all about mixing and less about matching.  Break out the good china for guests and if you’re short on quantity, mix it up with your everyday china.  Sometimes it’s fun to set the table with alternating styles of place settings if you don’t have enough glasses and dishes to serve all your guests.

-          Specialty cocktail:  Make something unique for your guests by serving a specialty cocktail- you can save time by preparing a few pitchers before the party. 

The Gift Bag:

It’s always nice to send your guests home with a little treat.  I’ve been to dinner parties where the host had a couple of muffins in a paper bag with a colorful bow ready for us as we left.  You certainly make quite a great impression when your guests bite into a tasty muffin for breakfast the day after your dinner party.  Colin and Electrolux ICON sent us home with Colin Cowie’s new book, “Colin Cowie Chic, The Guide to Life as it should be” and all the recipes Colin used to make his apps, drink, and dessert.  Always a classy touch.

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