Barnercon: A Comic-Con Themed Party

A few months ago, we hosted a Beatles themed party that was a ton of fun to plan. We loved coming up with themed drinks and food related to Beatles songs. So for our next party, my husband and I decided to channel our inner geek and throw a Comic-Con themed party. Named Barnercon after our last name, Barner, this party was a hilarious blend of Star Wars, Game of Thrones, Star Trek, Battlestar Galactica, True Blood, Harry Potter, and Dr. Who. It took up a ridiculous amount of time to plan in the weeks leading up to the party, but was worth it.

My friend Harriet made this amazing pull apart bread shaped like the Star Trek logo.

Death Star Watermelon Vodka (Star Wars)

Fully armed and operational battle melon. 

1. Using wood carving tools, carve watermelon in shape of Death Star. Be careful not to carve to deep.

2. Cut hole in top large enough for ladle to fit through.

3. Scoop out watermelon using large spoon and put in bowl. 

4. In batches, puree watermelon in a blender with 1 cup vodka and 1 cup sparkling water.

5. Fill watermelon with watermelon vodka. Put extra juice in a pitcher to refill watermelon later on. 

Blood Wine (Star Trek)
Blood Wine is a popular Klingon alcoholic beverage, often consumed as part of celebratory occasions. Traditionally, Klingon Blood Wine is about twice as potent as whiskey and cannot be tolerated by most humans. Klingon captains and generals are fond of carrying several barrels of their favorite vintages to celebrate victories.

1. In cocktail shaker, combine 1 shot whiskey, 1 shot gold tequila, 3 shots cranberry juice, and a dash of grenadine.

2. Shake vigorously and strain into martini glass.

Fire and Ice Margarita (Game of Thrones)

Featuring tropical fruits enjoyed by the Free Cities tinged with spice. This drink is scorching, but fire cannot kill a dragon.

1. In a jar, combine 1 cup gold tequila with a few dried red chilis. Let sit for 2 hours and then remove chilis. 

2. In a blender, combine 1 cup diced mango, 1/2 cup chili infused tequila, 1/2 cup triple sec, 1/2 red jalapeno, and 1 tablespoon sugar. Blend until smooth.

3. Be warned--this drink is intense! 

Spinach and Feta Cylon Raiders (Battlestar Galactica)

Makes 18 cyclon raiders

Ingredients

1/4 cup diced onion

2 cups diced spinach

1 garlic clove, minced

8 ounces light cream cheese

4 ounces feta cheese

1 tablespoon olive oil

3 packages crescent rolls 

1 teaspoon oregano

Salt and pepper to taste

Red pepper for garnish

1. Heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook 1 minute more. Add spinach and saute about 10 minutes.

2. In food processor, combine spinach mixture with cream cheese, feta, oregano, salt, and pepper. Pulse until mixture is combined. 

3. Open crescent rolls package. At end of each triangle of dough, add about 1 tablespoon of spinach mixture. Roll up.

4. Bend corners of dough to shape like cylon raider. Add strip of red pepper for the cylon raider's eye. 

5. Bake at 350 degrees for about 10 minutes, or until browned. 

Romulan Ale (Star Trek)

A highly intoxicating alcoholic beverage of Romulan origin with a characteristic blue color. Despite being illegal in the Federation from the early 2280s to the late 2370s, Captain James T. Kirk served it at a state dinner with Chancellor Gorkon of the Klingon High Council in 2293. During the Dominion War, the alliance between the Federation and the Romulans briefly lifted the embargo on Romulan Ale.

1. Combine 1 shot vodka, 1 shot Blue Curaçao, 2 shots lemonade, and ice.

2. Shake vigorously and strain into martini glass.

 

Ambrosia (Battlestar Galactica)

Named for the drink of the gods, Ambrosia is rare and highly prized by survivors of the Colonial Fleet. The drink is especially enjoyed by Colonel Saul and Ellen Tigh.

In pitcher, combine 2 cups Midori liquor, 1 cup Blue Curaçao, and juice from 2 limes. Add plenty of ice.

Virgin Chilled Carbonated Blood (True Blood)

Served only in the finest vampire establishments. Cruelty free and all willingly donated. Note the citrusy finish.

In pitcher, combine 2 cups Blood Orange San Pellegrino, 1 cup cranberry juice, 1 cup ginger ale, 1/2 cup orange juice, 1/4 cup lemon juice, and 1/4 cup grenadine. Add fresh mint and plenty of ice. 

Our drink menu

We also had fun decorating our apartment:

The door to our apartment. This is a beach towel we bought at Think Geek.

This way to the Ministry of Magic.

Love these Star Wars propaganda posters

We also found Harry Potter propaganda posters

And Dr. Who propaganda posters

On our back porch: Have you seen these droids?

Arugula and Ricotta Crostini

These simple crostini are enhanced by the flavor of lemon zest. To make these, I picked up a sesame baguette from the lovely French bakery La Boulangerie near my home in Logan Square.

Arugula and Ricotta Crostini
Makes 10 Pieces

1/2 cup ricotta cheese
1/4 cup shredded Parmesan cheese
Zest from one lemon
1 teaspoon lemon juice
1 tablespoon olive oil
Handful of arugula
10 slices of fresh baguette
Salt and pepper

1. Place bread slices in single layer on baking sheet. Bake at 350 for 5 minutes.
2. Meanwhile, mix ricotta, Parmesan, lemon zest, lemon juice, salt, and pepper.
3. Remove bread from oven. Flip pieces over.
4. With pastry brush, brush each piece of bread with olive oil.
5. Spread ricotta mixture on each slice.
6. Return to oven and bake 5 minutes more.
7. Top each piece with a few arugula leaves.

Beatles Themed Party

We recently hosted a Beatles themed cocktail party we called Lucy in the Sky with Cocktails. We served a combination of British food and food with puns related to Beatles songs. The highlight of the night was delicious Earl Gray Martinis featuring gin infused with Earl Gray tea.

Earl Gray Martinis
Makes 3 martinis

6 ounces Earl Gray infused gin (recipe follows)
3 ounces lemon juice
3 ounces simple syrup**
Egg white from one egg

Shake all ingredients in martini shaker with ice. Pour into three martini glasses.

**To make simple syrup, take equal parts sugar and water. Bring to a boil, stirring frequently. Remove from heat and let cool completely before serving.

Earl Gray Infused Gin
Makes 2 cups

2 cups gin
2 Earl Gray tea bags

1. Pour gin into jar or bowl.
2. Add tea bags and steep for about 4 hours.

Lovely 'Ritas
Makes one pitcher


2 cups orange juice
1 cup sprite
1 cup tequila
1 cup triple sec
1/2 cup lemon juice
1/4 cup lime juice
Lemons, limes, and oranges for garnish

Combine all ingredients in a large pitcher with generous ice

Pimm's Cup is a classic English summer cocktail

Pimm's Cup
Makes one pitcher


1 cup Pimm's Number One
2 cups Sprite
Cucumber, oranges, and mint leaves for garnish

Combine all ingredients in large pitcher with generous ice

We served cucumber sandwiches and ham sandwiches

High Tea Cucumber Sandwiches
Makes 40 sandwiches

20 slices white or wheat sandwich bread
8 ounces cream cheese
1 teaspoon garlic powder
1/2 teaspoon dried onion
1 tablespoon dill
1 large cucumber, thinly sliced
Salt and pepper

1. Combine cream cheese, garlic powder, dried onion, dill, salt, and pepper.
2. Spread 1 slice of bread with cream cheese. Top with 4 slices of cucumber and another piece of bread.
3. Cut off crusts of sandwich and cut into four triangular pieces.
4. Repeat with remaining bread slices.

I Am the Egg Man Deviled Eggs
Makes 24 pieces

12 hard boiled eggs
1/4 cup mayo with olive oil
1 tablespoon whole grain mustard
1 tablespoon paprika, plus more for garnish
1 teaspoon red pepper
Salt and pepper

1. Peal eggs.
2. Cut eggs in half. Remove yolks and place in bowl.
3. Stir yolks with mayo, mustard, and spices.
4. Add filling to each egg and top with more paprika.

Other Beatles themed dishes included:

Strawberry Fields--Chocolate covered strawberries

Mean Mr. Mustard--A trio of mustards served with pretzels,
including raspberry, dijon, and chipotle mustards

A platter of English cheeses, including:
Red Dragon, a cheddar cheese with whole grain mustard and ale
Cotswold, a Double Gloucester cheese blended with onions and chives
Grandma Singleton's Stripy Jack, made with 5 English counties cheese

Roasted Vegetable and Goat Cheese Bruschetta

A little bit of goat cheese goes a long way in this unique bruschetta.

Roasted Vegetable and Goat Cheese Bruschetta
Makes about 15 pieces

1 small zucchini
1 small yellow squash
2 roasted red peppers
2 tablespoons red onion, finely diced
2 ounces goat cheese
1 baguette
1 teaspoon crushed red pepper
1 teaspoon olive oil
Salt and pepper

1. Slice zucchini and yellow squash. Drizzle olive oil and top with salt and pepper.
2. Roast zucchini and yellow squash at 375 degrees for 10 minutes, stirring once.
3. Meanwhile, cut baguette into 1 inch slices.
4. Bake baguette slices at 375 degrees for 5 minutes.
5. Meanwhile, dice roasted zucchini, yellow squash, and red peppers. Combine with red onion, crushed red pepper, olive oil, salt, and pepper.
6. Flip baguette slices over. Spread each piece with small amount of goat cheese.
7. Top baguette slices with vegetable mixture.
8. Bake for 5 minutes more at 375 degrees.

Acorn Squash, Caramelized Onion, and Rosemary Pizza

I would recommend serving this pizza in small squares as an appetizer. This is a white pizza that uses a simple olive oil and garlic base. I changed up my usual pizza dough recipe by adding brown sugar for a sweeter crust.

Slightly Sweet Pizza Dough

1 (.25 ounce) package active dry yeast
1 cup warm water
1 1/2 tablespoons brown sugar
2 cups flour and 1/4 cup flour, divided
1 tablespoon olive oil
1 teaspoon salt

1. Mix yeast, water, and sugar together. Let stand about 10 minutes, until mixture has bubbles.
2. In a food processor fitted with a dough hook, mix yeast mixture with all other ingredients until just combined.
3. Put dough in a bowl, cover with a towel, and let rise until dough doubles in size, about 30 minutes.
4. Sprinkle flour on surface. Roll out dough until desired shape.

Acorn Squash, Caramelized Onion, and Rosemary Pizza
Serves 10 as an appetizer

Slightly sweet pizza dough
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, shredded
1/2 acorn squash, pealed and diced
1/2 of a small red onion, thinly sliced
1 tablespoon rosemary
1 large garlic clove, crushed
2 tablespoon olive oil, divided
1 tablespoon butter
1 teaspoon brown sugar
Salt and pepper

1. Toss small acorn squash with 1 tablespoon olive oil, salt, and pepper. Roast at 400 degrees for about 20 minutes, or until soft.
2. Meanwhile, heat 1 tablespoon olive oil over low heat in pan. Add garlic clove and cook about 5 minutes, until garlic is cooked, but not browned. Pour olive oil and garlic mixture into a bowl and add salt and pepper.
3. In same pan, heat 1 tablespoon butter over low heat. Add onions and cook slowly for about 20 minutes, stirring frequently. Remove from heat and add 1 teaspoon brown sugar.
4. Top pizza dough with garlic and olive oil. Top with cheeses, acorn squash and caramelized onions. Sprinkle rosemary on top.
5. Cook at 400 degrees from about 20 minutes.

Classic Bruschetta

Bruschetta is one of the first dishes I learned how to make out of my very first cook book Vegetarian Dinner In Minutes. I think the first recipe I ever learned for bruschetta is still the best. This recipe lets the flavor of garlic and tomatoes shine. 

Classic Brushetta
1 baguette
2 large tomatoes, diced
1 garlic clove cut in half
2 garlic cloves, crushed
1 tablespoon olive oil
1 tablespoon white wine vinegar
Salt and pepper

1. Slice baguette.
2. Rub garlic half over both sides of each baguette slice.
3. Lay bread out on a baking pan. Bake at 350 degrees 5 minutes.
4. Meanwhile, combine crushed garlic, tomatoes, olive oil, white wine vinegar, and generous salt and pepper. 
5. Turn bread slices over. Top with tomato mixture, including the liquid.
6. Bake at 350 degrees 5 minutes more.

Wonton Cups

I love phyllo appetizers with fun fillings, but working with phyllo dough can be a pain. These recipes use wonton wrappers instead. They're much easier to work with and faster to use. I have three filling ideas below, but feel free to experiment with whatever fillings seem good to you.

Wonton Cups
Makes 24

6 large wanton wrappers
Filling (ideas to follow)

1. Cut each wonton wrapper into 4 squares.
2. Using a mini muffin tin, place each wrapper in a muffin hole. The sides will come up, creating a mini wonton cup.
3. Fill with whatever fillings desired and bake at 350 degrees for 15 minutes, or until wontons are slightly browned on edges.


Red Pepper and Asiago Wonton Cups
Makes 12 wonton cups

2 large roasted red peppers, diced
1/4 cup cream cheese
1/4 cup Asiago cheese, shredded
Dash of red pepper

Combine all ingredients and follow directions for assembling wonton cups above.


Asian Vegetable Wonton Cups
Makes 12 wonton cups

1 cup of finely diced stir fry vegetables, such as broccoli, carrots, and red pepper
3 tablespoons stir fry sauce

Combine all ingredients and follow directions for assembling wonton cups above.



Tex-Mex Wonton Cups
Makes 12 wonton cups

1/4 cup black beans
1/4 cup corn kernels
1 medium diced tomato
1/2 cup Monterey Jack cheese
1/4 cup cream cheese
Dash red pepper

Combine all ingredients and follow directions for assembling wonton cups above.

Sweet Potato Fries with Mango Gucamole

Sweet potatoes and avocado are two of my favorite foods, yet I've seen so few recipes that call for both ingredients. These baked sweet potato fries are paired with mango guacamole for dipping.

Sweet Potato Fries
Serves 2

1 large sweet potato
1 tablespoon olive oil
1/2 teaspoon cumin
1/4 teaspoon red pepper
Salt

1. Slice sweet potato into wedges, leave skin on.
2. Combine sweet potatoes with olive oil, cumin, red pepper, and generous salt.
3. Roast at 400 degrees 30-40 minutes, stirring occasionally.
4. Serve with mango guacamole.


Mango Guacamole
Serves 2

1 avocado
1/2 of a mango, diced
1/2 a lime
1 red jalapeno, seeded and finely diced
Salt

1. Remove avocado from skin and mash.
2. Add all other ingredients and stir.
3. Serve with sweet potato fries.

Mini Peppers Stuffed with Herbed Goat Cheese

I was first introduced to stuffed mini peppers at my godmother's wedding. They make an elegant appetizer. Be warned--these are a bit tedious and time consuming to assemble. I think they are definitely worth it.

Mini Peppers Stuffed with Herbed Goat Cheese
Makes 10

10 mini peppers, assorted colors
5 ounce goat cheese log
Fresh herbs such as basil, parsley, chives, thyme, or sage
Cracked black pepper

1. Let goat cheese sit out about 10 minutes to soften. Mix with herbs and pepper.
2. Cut top of peppers almost all the way through, leaving top slightly attached.
3. Carefully remove seeds from inside the peppers.
4. Stuff each pepper with 1/10 of the goat cheese mixture.
5. Press top back on pepper.
6. Bake at 350 degrees for 20 minutes.

Toasted Ravioli

In high school, I worked at the Dominick's booth at the Taste of Chicago. We had a an agreement with the nearby vendor Tuscany where we could get as much food as we wanted from their booth. I could never get enough of their toasted ravioli. Until the Taste comes again next month, enjoy these Toasted Ravioli at home.

Toasted Ravioli
Serves 4

20 square cheese ravioli
2 ounces Parmesan cheese, shredded
1/2 cup bread crumbs
1/2 cup corn meal
2 teaspoons oregano, divided
2 teaspoons basil, divided
1 egg
1 can diced tomatoes
1 teaspoon sugar
2-4 tablespoons olive oil
Salt and pepper

1. Cook ravioli according to package directions. Remove from water and let cool.
2. Meanwhile, whisk egg in bowl. In another bowl, mix cheese, bread crumbs, corn meal, 1 teaspoon oregano, 1 teaspoon basil, salt, and pepper.
3. Dip each ravioli in egg mixture and then in Parmesan mixture.
4. Meanwhile, heat olive oil in large pan over high heat. Add ravioli in a single layer and cook until browned on each side, about 5 minutes per side. (If your pan is not large enough, you may need to cook ravioli in batches.)
5. Meanwhile, cook tomatoes in small pot. Add remaining oregano, basil, sugar, salt, and pepper.
6. Remove ravioli from oil. Top with tomatoes and serve.

Fruit Kabobs with Yogurt Dip

I love appetizers, but they are often so heavy I have no room for dinner. These fruit kabobs with yogurt dip were a big hit with my family and still allowed us to enjoy dinner.

Fruit Kabobs
Serves 8

1 pineapple, cut off top, sides, and bottom and cut into large chunks
2 Mandarin oranges, pealed and segmented
3 kiwi, pealed and cut into large chunks
2 banana, pealed and cut into large chunks
1 grapefruit, pealed and segmented

Thread fruit on wooden skewers and serve with yogurt dip


Vanilla-Ginger Yogurt Dip
Serves 8

1 small carton vanilla yogurt
2 tablespoons light cream cheese
1 teaspoon ginger
Salt to taste

Combine all ingredients and serve with fruit kabobs


Strawberry-Cinnamon Yogurt Dip 
Serves 8

1 small carton strawberry yogurt
2 tablespoons light cream cheese
1 teaspoon cinnamon
Salt to taste

Combine all ingredients and serve with fruit kabobs

Oscar Night Appetizers

Oscar Night in my family is always an excuse to make delicious finger food. My three tricks for preparing a meal of hors d'oeuvres is to combine easy dishes with more complicated ones, make as much as you can in advance, and include plenty of fresh fruits and vegetables in your spread.

Cherry Tomatoes and Mozzarella Balls
1 pint cherry tomatoes
6 ounces small mozzarella balls
About 5 basil leaves, torn
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1 teaspoon oregano
Salt and pepper

1. Combine mozzarella ball, cherry tomato, and basil on a tooth pick.
2. Drizzle with olive oil, balsamic vinegar, and spices.
3. Can be refrigerated up to two hours before serving.




Other Oscar Night Appetizer Ideas:

Platter of cheese, pepperoni, apples, and pears

Hummus and veggies

Spinach and artichoke dip served with bread

And of course a good bottle of wine!

Baked Brie with Fruit Compote

I received 3 containers of dried fruit from my grandma for Christmas. It isn't my favorite snack on its own, but I turned it into a delicious appetizer. This is fantastic served with a baguette.

Baked Brie with Fruit Compote
Serves about 10--though I could eat the whole thing!
1 cup variety of dried fruit (apricots, pears, apples, etc.)
2 tablespoons strawberry jelly (or any variety)
1/2 cup warm water
1 teaspoon cornstarch 
1 large wedge of brie

1. For fruit compote, dice fruit and combine in sauce pan with jelly, cornstarch, and water. Heat over low heat about 20 minutes.
2. Bake brie at 350 degrees about 20-30 minutes, until gooey.
3. Top brie with fruit compote. Serve with baguette slices or crackers.

I had enough dried fruit from my grandma to make this several times. One time, the brie completely melted in the oven. I just topped it with fruit and served it out of the pan. Still a success!

Spinach and Artichoke Dip With Red Peppers

Spinach and Artichoke dip is one of my favorite appetizers to order in a restaurant. Serve it at a party with slices of bread, crackers, or pita chips.

Spinach and Artichoke Dip
1 8 ounce package of frozen spinach, let sit at room temperature for half and hour
1 4 ounce can of artichokes, drained
1/2 of a white onion, diced
4 ounces of light cream cheese
1/2 cup light mayonnaise
1/2 cup light sour cream
1/2 cup Monterrey jack cheese, plus more for top
1/4 cup diced red pepper
1 teaspoon ground red pepper
1 teaspoon olive oil

1. Heat olive oil in large pan over medium heat.
2. Add onion and cook until onion is translucent, about 5 minutes.
3. Add spinach and saute about 10 minutes. If spinach is still slightly frozen, it will defrost in the pan.
4. Add spinach mixture, artichokes, cream cheese, mayonnaise, sour cream, 1/4 cup cheese, and ground red pepper to food processor or blender. Pulse until mixture is mixed, but there are still chunks of artichokes and spinach left.
5. Transfer mixture to pretty baking dish. Top with remaining cheese and diced red pepper.
6. Cook at 350 degrees for 30 minutes, or until slightly browned and bubbly.
7. Serve in baking dish with slices of bread, crackers, or pita chips.

Southwest Roll Ups--With or Without Turkey

These easy appetizers are great with or without meat. They can be refrigerated for an hour before serving, if needed. It's simple to prepare some of the rolls ups with turkey and keep some vegetarian.

Southwest Roll Ups
Makes about 50 roll ups

1 package of 10 large flour tortillas
1 8 ounce package of light cream cheese
4 ounces of smoked sliced turkey (optional)
2 avocados, sliced
2 tomatoes, sliced
8 ounces of pepper jack cheese, shredded
2 tablespoons cumin

1. Spread some cream cheese on a tortilla.
2. Sprinkle with cumin and cheese.
3. Top with 1 slice of turkey, about 2 slices of avocado, and 2 slices of tomato.
4. Roll up and press to seal roll up.
5. Slice into 5 pieces, discarding ends.
6. Repeat with remaining tortillas.

Endive Caesar "Salad"

I love appetizers, but they can be so heavy that you don't want dinner. This recipe looks great on an appetizer table, is easy to eat with your hands, and is lighter than your standard cheese and crackers or mini quiche.

Endive Caesar "Salad"
Serves 8 


3 Endive Heads
1/2 Cup Light Cream Cheese
1/4 Cup Light Mayonnaise
1/4 Cup Shredded Parmesan Cheese
1 Tablespoon Lemon Juice
1 Teaspoon Worcestershire Sauce
1 Teaspoon Dried Basil
Salt and Pepper

1. Cut end off endive and peal leaves apart.
2. Combine all other ingredients.
3. Top edge of endive with cream cheese mixture.

Three Cheese White Pizza

This rich, cheesy white pizza is a great appetizer. I cut it into little squares and served it at a family party. When I put it out, I went into the kitchen to prepare another appetizer, and when I'd gotten back it had been gobbled up!

Three Cheese White Pizza
1 store bought pizza dough (Trader Joe's has a great one)
1 package of garlic and herb spreadable cheese (Rondele, also from Trader Joe's is a great affordable option)
1 16 oz container of ricotta
1 8 oz package of mozzarella cheese, shredded
1 garlic clove, pressed
1 tablespoon of dried parsley
1 tablespoon of dried basil

1. Combine cheeses, garlic, and spices.
2. Spread over pizza dough.
3. Bake at 400 degrees for 18-20 minutes, until slightly browned on top.