Entertaining
Some advice on organizing a party for children

Party favors and accessories, store-bought or homemade, can help make a children’s party festive. The Honolulu Advertiser

Just watching young moms juggle children, jobs, housework and husbands makes me tired. It is the one time that getting older actually seems like a blessing. I watch in awe, with not a shred of longing or regret.

I have come to admire my daughters-in-law and their friends for the creativity and aplomb they bring to celebrations involving their children, whether it’s a tea party for little girls and their mothers, or a full-on hula party in a restaurant that rents out during the day. Not that there’s anything wrong with loading up the cooler, blowing up a few balloons and heading for the closest beach for the afternoon. A celebration is, after all, a celebration.

But if you take some time to think about your child’s passions and interests, you can come up with some parties that will truly delight everyone and not be a terrible burden on you. It’s all in the details and forethought. Do two things: Pick a theme and pick colors.

Does your child love horses, ballerinas, cowboys, kung fu movies? Let that be your guide. Pick one thing and go with it. If it’s ballerinas, think pink tulle, ballerina dolls and cupcakes. If it’s cowboys, think palaka tablecloths, ropes, bandannas for napkins. You get the idea. The more your child is tied into the popular culture’s media heroes (Hello Kitty, Power Puff characters, etc.), the easier it will be to find items on the market to support your theme.

The reason to pick colors for a party is that it gives the event cohesiveness (and, believe me, you will need it for a kid’s party). It makes choices easier and it gives your party a signature.

Children’s parties require a great deal of supervision. Don’t try to do it all yourself. Ask other parents, friends or family members if they will help keep an eye on the children while you work with the food. Limit the number of children you invite. We have a way in Hawai‘i of inviting everyone to everything. Resist the temptation. Your child probably has just a small circle of true friends (most of us do) and asking too many is inviting hysteria. Also the quality and cost of the party rise considerably when you invite a small number.

When picking a setting, consider the ages of the children. A controlled environment makes for a better event. Pool parties are great for older children; ditto for beach parties. Again, consider what your child loves. Some kind of focus or activity will bring a party to life - be it a clown, magician, or rental of pony rides or a trampoline. Check the Yellow Pages and other friends with children for ideas.

Begin by e-mailing or faxing your invitations two to three weeks in advance. If invitations are something you love to do, or you find the perfect themed one, write them by hand and send them by mail. Rubber stamps on colored speciality stationery always make good invitations, and you can personalize them much better.

Look for favors the children can play with at the party and then take home. It’s also fun to have a themed movie running on the television. Movies are also a great place to get themes: "101 Dalmations," "The Lion King," "Mulan" or "Babe."

When you’re planning the food, keep it simple, drip-proof and sized for small fingers. If you can get someone to help you with grilling, consider this twice-cooked barbecue chicken with herbed garlic cheese bread and fruit salad. Cupcakes are a nice alternative to the classic large sheet of birthday cake, or you might try this ultimate ice cream sundae. All three recipes are from "American Bistro," by Diane Rossen Worthington (Chronicle Books, $29.95).

Very young children might find these recipes a bit spicy or sophisticated in flavor, but they’re fine for the palates of children older than 8 or 9. Another option is to substitute ketchup for the chili sauce in the barbecued chicken and a milder cheese for the parmesan in the cheese bread.

Twice-Cooked BBQ Chicken

• 3/4 cup orange juice
• 1/4 cup soy sauce
• 2 green onions finely chopped
• 1 tablespoon mustard
• 3/4 cup bottled chili sauce
• 1 tablespoon dark molasses, or honey
• Salt and pepper to taste
• 2 frying chickens (31/2 pounds each), cut up, or your child’s favorite pieces

In a bowl, whisk together all ingredients except the chicken. Marinate the chicken in the sauce for 2 to 4 hours or overnight in the refrigerator.

Preheat the oven to 375 degrees. Remove the chicken from the marinade and place in a baking pan. Reserve the marinade. Cover the baking pan with aluminum foil. Bake for about 35 minutes, or until the juices run clear when pricked. Add the pan juices to the marinade and place in a saucepan over medium high heat. Cook for about 7 to 10 minutes, until reduced to a glaze. Prepare a charcoal or gas grill with the grill about 3 inches from the fire.

Grill the chicken, basting with the glaze and turning once for about 10 to 15 minutes, or until skin is crisp. Transfer to platter and serve. Serves 6 to 8 adults and even more children. (You can prepare this up to the grilling part. Remove from the refrigerator 30 minutes before grilling and bring to room temperature.)

Herbed Garlic Cheese Bread

• 1/4 cup butter, at room temperature
• 1/4 cup olive oil
• 1 teaspoon mustard
• 3 cloves minced garlic
• 1/2 cup grated parmesan cheese
• 1 tablespoon chopped fresh basil
• 1/2 teaspoon chopped fresh thyme
• Pinch chopped oregano
• Salt and white pepper
• 1 large loaf French or sourdough bread

In a small bowl, combine the butter, olive oil and mustard. Add the garlic, 1/4 cup Parmesan cheese, herbs, salt and pepper. Mix well.

Preheat oven to 400 degrees. Slice the bread in half lengthwise. Spread with the butter mixture and remaining parmesan cheese. Cut each half into 2-inch slices, cutting only part way through. Wrap each half in aluminum foil. Place on a baking sheet and bake for 10 minutes. Remove foil and bake for another 5 minutes, or until top is golden and bread crisp. Serves 8.

Ultimate Ice Cream Sundae

• 1 quart French vanilla ice cream
• 1/4 cup pecan pieces or silvered blanched almonds

Hot Fudge Sauce:

• 1/2 cup whipping cream
• 1/2 cup sugar
• 2 ounces unsweetened chocolate, chopped
• 3 ounces German’s sweetened chocolate, chopped
• 3 tablespoons unsalted butter
• Pinch of salt
• 2 tablespoons light corn syrup
• 1 teaspoon vanilla extract

Caramel Sauce:

• 1 cup sugar
• 1/2 cup water
• 1 cup whipping cream
• 2 teaspoons vanilla extract

Preheat oven to 350 degrees. Spread nuts on a baking sheet and toast for 5 minutes, or until they change color. Set aside.

Prepare the hot fudge in a saucepan over medium heat. Combine the cream and sugar and stir until the sugar dissolves. Add the chocolates, butter and salt and stir until completely melted. Bring to a simmer, stirring constantly, and add the corn syrup and vanilla. Cook for a minute, stirring constantly. Remove from heat and cover to keep warm.

To make the caramel sauce: Place the sugar and water in a saucepan and cook over low heat to dissolve the sugar. Turn up the heat and swirl over the burner. Do not stir. If sugar crystals form on the sides, cover the pan for a minute and they will dissolve. Boil for 6 to 8 minutes until the mixture turns golden brown. Caramel burns easily and will continue to cook after you take it from the burner. Remove from the heat and cool for about 3 minutes.

Return saucepan to stovetop and stir in the cream, stirring constantly. It will look separated, but continue stirring and it will become caramel. Stir in the vanilla. Remove from heat and cover.

Sauces can be made up to one week ahead and refrigerated. Heat slowly over a double boiler to warm again. Serve on top of ice cream and top with nuts.

Serves 6 to 8.

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