always2nl

I'd also like to bring Adam Brody, i'm just gonna invite them all!

groovyk1

Bring them all along guys!....did someone mention Paul Walker?

-Katie-

::dances with Brad::

I'm already starting the party. Heh.

Michelle

You can't have Orli, Ive got dibbs on him already!

Imzadi

hehe we have brad and george .. hehe mabye there will be Oceans 13

Sick Boy

I could use some booze and a nice..

Michelle

Couldn't everyone?

*Stacy*

You guys we can have a party anytime. I basically started this thread so that if you wanted to have a party, this is what or where we could talk about it. Like what to serve, which is why I put the drink recipes, etc. It jsut went in a whole new direction.

always2nl

Who cares that it went inanother direction.

Josh is going to be my date! I phoned him and he said yes, hahahaha.
And Michelle cant we just both have Orlando, i'm sure we can make up some kind of schedule? LIke you enter with and i leave with him!

*Stacy*

Honestly Vera, I do. I started this thread with another intention in mind. Oh well.

I'm not saying its not a fun thread and that the party is not a good idea, just that sometimes people do care about certain things and I thought this was a good idea for a thread, the way I started it.

-Katie-

Or, 14 and we can be the new members. I think we would do a damn good job of robbing banks.

always2nl

I'm sorry Stacy. I didn't mean to be rude or to upset you. Sorry!

Imzadi

lol thats true

hmm i want to make a christmas party.. maybe .. what shall i deserve as drinks and food?

groovyk1

A christmas party sounds awesome. Let me think...have some xmas pudding at this party

-Katie-

Aw, Stacey, hun, we'll get back to the topic..er..you know what I mean.

Since it is Christmas time, I went in search of some good Christmas desserts and I found this French one..

CHOCOLATE-CRANBERRY TORTE

Sauce

1 cup fresh or frozen cranberries
3/4 cup water
1/3 cup sugar
2 tablespoons Chambord (black raspberry liqueur)

Torte

1 cup dried sweetened cranberries
1/3 cup Chambord
1 cup (2 sticks) unsalted butter, cut into pieces
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/2 cups sugar
6 large eggs, room temperature
2/3 cup all purpose flour
1/2 teaspoon salt

Glaze

1 cup whipping cream
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup Chambord

Fresh mint leaves

For sauce:
Bring first 3 ingredients to boil in saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium; cook until cranberries burst, about 5 minutes. Transfer to processor; puree. Strain puree into bowl; discard seeds. Mix in Chambord. Cover; chill at least 2 hours or overnight (sauce will thicken).

For torte:
Position rack in center of oven and preheat to 350°F. Butter and flour 9-inch-diameter springform pan. Line bottom with parchment paper. Stir 3/4 cup cranberries and Chambord in small saucepan over medium heat until liqueur simmers, about 1 minute. Cool to room temperature. Drain cranberries; reserve liqueur and cranberries separately.

Melt butter in heavy large saucepan over medium heat, stirring until beginning to bubble at edges. Remove from heat. Add chocolate; let stand 1 minute. Whisk until chocolate is melted and smooth. Whisk in sugar, then eggs 1 at a time (batter will look grainy). Whisk in reserved liqueur. Add flour and salt; whisk gently until blended. Stir in reserved cranberries; transfer to prepared pan.

Bake torte until top is puffed and cracked and tester inserted into center comes out with moist (not wet) batter attached, about 1 hour. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)

For glaze:
Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in Chambord. Let stand until glaze is thick but still pourable, whisking occasionally, about 2 hours.

Line rimmed baking sheet with foil; place cake rack in center. Cut around torte to loosen; remove pan sides. Place 8-inch-diameter cardboard round or 8-inch tart pan bottom on top of torte. Holding cardboard and springform pan bottom, turn torte over and place on rack. Remove pan bottom; peel off paper. Pour 1 1/2 cups glaze over torte. Using icing spatula, smooth glaze over top and sides (re-apply any glaze from foil if necessary). Freeze torte until glaze is set, about 10 minutes. Pour remaining 1 cup glaze over torte and smooth evenly. Sprinkle remaining 1/4 cup dried cranberries around top edge. Freeze until glaze is firm, about 15 minutes. (Can be made 1 day ahead. Transfer to platter. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)

Arrange fresh mint leaves between cranberries at top edge of torte. Cut into wedges and serve with sauce.