Mr. likes to order Buffalo Wings when we go out, but I never understood why. They’re stupidly expensive for what they are, and the actual wings themselves just keep getting smaller and smaller.

If you’ve got a bunch of guests coming for the Big Game, save yourself some money and make your own wings.

[Pedantic NYer Moment]: Buffalo Wings are ALWAYS spicy because they’re made with cayenne pepper sauce. You can coat your wings in barbecue sauce, mild sauce, or whatever, but they’re no longer Buffalo wings if you do so., they’re just Hot Wings or Chicken Wings. [/Pedantic Moment]

Classic Buffalo Wings

• Chicken Wings (with skin on)
• Wing Sauce – 1 part melted butter to 1 part Frank’s Original Cayenne Pepper Sauce (Some people reduce the butter to 2 parts Frank’s to 1 part butter, but I think they’re sissies)

Deep fry (400 degrees, 10 minutes)  or bake your wings (500 degrees, 20 minutes) until fully cooked and nice and crispy. Coat with wing sauce.

How stupidly easy is that? Wings are cheap, the sauce is cheap (and Frank’s loves to give out coupons) and they’re so simple to make. Why pay someone a premium to make something so easy?

You can change up the recipe by using BBQ sauce, etc. or by using chicken breast and making wraps with tortillas and lettuce.

Popularity: 19% [?]

Ask your guests to bring either a beverage or a dipper (banana, strawberries, orange slices, pound cake, angel food cake, pretzels…) and you supply the fondue and some very yummy marshmallows. Homemade marshmallows are a hundred times tastier than the store bought ones and well worth the effort. You can easily alter the flavor by changing the extract used.

You will have to start the marshmallows the day before, but they only take about 30 minutes to make, only 5 of which requires you to pay any attention. I highly recommend a candy thermometer (cheap ones are about $5) but you can use the cold water test if you prefer to test for the soft ball stage.

Homemade Marshmallows

Homemade Marshmallows
Modified from an Alton Brown recipe.

• 2 1/2 tablespoons unflavored gelatin (about 2 1/2 packages)
• 1 cup ice cold water, divided 1/2 cup and 1/2 cup
• 12 ounces granulated sugar, approximately 1 1/2 cups
• 1 cup light corn syrup
• pinch salt
• 3/4 teaspoon vanilla extract (or preferred extract)
• 1/2 cup confectioners’ (powdered) sugar
• 1/4 cup cornstarch
• Nonstick cooking spray
• Special Equipment: Candy thermometer, sifter, stand mixer with whisk attachment

Put 1/2 cup ice water into mixer bowl. Add gelatin.

Immediately put remaining water, granulated sugar, salt and corn syrup in small saucepan. Cover, cook over medium high 4 minutes. Uncover and cook until mixture reaches 240 degrees (soft ball stage). Immediately remove from heat.

Turn the mixer on low and slowly pour the sugar syrup down the side of the bowl. Splattering, boiling hot syrup will give you a nasty burn, do not pour the syrup on the the whisk. Once the syrup has been completely added, turn the mixer to high. Use your splatter guard or plastic wrap to prevent flying syrup. Whip mixture until it is very thick and room temperature (will look like soft whipped cream), about 15 minutes. Add the extract during the last minute of whipping.

While the mixture is whipping, mix the confectioners’ sugar and cornstarch together in a small bowl. Spray two 11×7 pans (or one 13×9 if you like big marshmallows) with cooking spray and coat generously with sugar mixture. Pour the marshmallow mixture into the pan(s) and use a rubber spatula coated in the sugar mixture to smooth the top(s).

Allow the marshmallow to set, uncovered for between 4-12 hours. The longer the marshmallow’s set, the more moisture they lose and the less gummy the texture.

Turn the marshmallows out of the pan and onto a cutting board coated in sugar mixture. You may need to use a icing spatula or your finger to pry the marshmallows out, this is normal. Cut into cubes with a knife coated in the sugar mixture, coat them with yet more of the sugar mixture and store in an airtight container.

Using up leftover marshmallows.

Chocolate Fondue

• 12 oz. semi-sweet or bittersweet chocolate, chopped
• 1 1/4 cup heavy cream
• pinch salt
• 2 tablespoons Bailey’s Irish Cream, Kahlua, Grand Marnier, Amaretto, or Kirsch (optional) OR
• 1/2 teaspoon vanilla, almond or peppermint extract (optional)
• Special Equipment: Fondue pot OR bowl set into larger bowl of hot water (double boiler method)

Bring 1 cup cream to a slow simmer. Stir in chocolate, a small amount at a time, until completely melted. Remove from heat and add flavoring if using.

Transfer to fondue pot. If mixture starts to thicken, add remaining, warmed cream, one tablespoon at a time until texture smooths out.

Popularity: 11% [?]

Most of you have one of two questions on your mind here. First off is “What the hell is simple syrup?” and the other is “What the hell does this have to do with being frugal?”

First off, ‘simple syrup’ is a simple syrup (hurr) usually made from two to one or equal parts sugar and water and is an easy way to mix sugar into cold drinks without stirring futily for an hour. Many cocktails also take a simple syrup (2:1 sugar to water ratio) so the ‘recipe’ is quite useful for entertaining.

Take a guess as to which is cheaper: a mojito that you make at home or one that you purchase at a bar., If you like summertime cocktails or want to try making fancy pants coffee drinks at home, you’ll pretty much need simple or sugar syrup and with it selling for $$ at most kitchen stores, you’re much better off making your own.

Anyway the ‘recipe’

• 1 part water
  
• 1 part sugar (2 parts if you’re making cocktails)

Bring water and sugar to a boil. Stir until sugar is dissolved. Let cool and store in glass container for up to 2 months.

That’s it. So simple.

If you want to go for extra credit, try adding a little bit of flavor to your syrup. Just remember to strain the syrup before bottling.

• Mint Leaves – Great for iced tea or mojitos
• Herbs – For those ‘sophisticated’ cocktails
• Citrus Peel – Iced tea or simple cocktails
• Vanilla Bean – Coffee, after dinner drinks or brushed onto cakes
• Ground Coffee – Fantastic on chocolate cakes

Great, and now I want cake. Stupid cravings *mumble grumble*

Popularity: unranked [?]

One of my buddies just gave me this recipe, and it sounds so good. It would be a great dish to bring to a BBQ or other summer party as this is the time of year for good, fresh fruit.

• 1/4-1/3 cup lime juice
• 3-4 tbsp sugar
• ~1/2 cup fresh mint leaves (loosely packed)
• 1-2 oz light rum
• Fresh Fruit (watermelon, cantalope, pineapple, grapes, raspberries… if it looks good and is a good price, go for it.)

Muddle the sugar and mint leaves in a small bowl. If you don’t have a muddle, a pestle or wooden spoon is a suitable substitute. Add the lime juice and rum and stir. Pile your fruit into a big bowl and toss with the mojito mixture. Refrigerate for at least 30 minutes before serving.

Popularity: unranked [?]

I’m not going to claim that a cocktail party is a frugal way to entertain. I am, however, going to tell you how to throw a frugal cocktail party.

To estimate the amount of food and drink needed, figure every guest will have one drink per 2 hours of party and two of every hors d’oeuvre (more if the party is during dinner hours)

First off, you do not need a fully stocked bar to have a successful cocktail party. The true point of a cocktail party is socializing, not booze. A frugal host/hostess will serve 1 or 2 set cocktails (perhaps cosmopolitans and martinis,) an inexpensive American wine, beer and soda(pop). You will also need seltzer, (non-sparkling) water, and ice. If you do not own the appropriate glasses, borrow them from friends and family. (You can also buy cheap plastic bar ware at a discount party store, but you will be consuming and disposing of a lot of waste.) If you don’t know vodka from varnish, ask a friend to bartend.

Your munchies don’t need to be expensive to be spectacular. A lot of the appeal is going to be visual, so now is the time to break out all those fancy serving vessels or borrow some from friends. Try stacking contrasting containers, for example a dark colored bowl on a glass plate. Displaying items at different heights also adds to the appeal; you can cover sturdy boxes with a table cloth or get creative with things like a stack of books, an upside down cake stand or other items to provide different levels. Don’t forget your garnishes, and if they’re edible, all the better. Carrot curls, radish roses and other vegetable garnishes are quite easy to make with practice and you can always go with the favorite standby of curly parsley, lettuce or other leafy vegetable.

As for the munchies themselves, you’ll want at least five different kinds, and try to avoid messy items or things that need two hands because guests will be trying to hold a glass and balance a plate at the same time. It may be tempting to buy frozen hors d’oeuvres, but most aren’t difficult to make, just time consuming. You can make most of the same kinds ahead of time and freeze them yourself to reheat at party time.

Spreads on pita are always popular (try Carrot Spread or hummus,) as well as cheese and crackers, seasonal cut fruiit like apples, pears and grapes (sprinkle with a lemon juice and water solution to prevent browning,) mixed nuts, frittatas, and mini-sandwiches or wraps (slice a de-crusted sandwich into fourths or a wrap into slices.) There are millions of recipes out there on the internet, so you should be able to find plenty within your budget and skill level.

There are a ton of inexpensive decorating ideas floating around the net. My personal favorites are stringing up white Christmas lights (or placing them in a large glass fishbowl), making an arrangement of all those decorative candles you’ve been hoarding (don’t light them all unless their scents are harmonious,) placing cut tree branches in a vase and hanging vintage crystal dangles, beads or more Christmas lights from them, filling vases or other glass containers with citrus fruit, and using old silk scarves over lampshades for mood lighting (just make sure they can’t touch the hot bulb.)

With a little forethought and planning you can have quite a swanky party on a limited budget. Since one of the biggest expenditures for a cocktail party is the alcohol (surprise, surprise) you can save yourself from overspending (and ending up with an apartment full of half empty bottles) by limiting the kinds of drinks rather than the quality or quantity.

Image from stock.xchng

Popularity: unranked [?]

It’s easy to be frugal on Mother’s Day, because the most important things you can give your mother are free. For Mother’s Day, give your mother all your love and a lot of your time.

If you are close enough to visit your mom, do it! Even if it means working late for an entire week so you don’t have to work over the weekend or begging for a favor from your co-workers. Make it happen. Once you’re at mama’s, treat her like the queen. No, this doesn’t require buying her regal jewels, but she shouldn’t lift a finger. Clean her house for her, fix any annoying problems (or nag Dad into doing it), fix her a lovely Sunday dinner, do anything you can to make her life easier, even if it’s just for one day.

If you aren’t physically close to your mom, give her a call and never mind the long distance bill. You can send a card too, but remember that you don’t have to buy a $5 Hallmark card to tell her you love her. A card you made yourself or a hand written note tells your mother that you spent the time and effort on her.

You don’t have to buy the biggest bouquet or both of chocolate to tell mom you love her. Some inexpensive gifts that say a lot are:

• An favorite photo enlarged in a frame you decorated
• A photo album with new pictures of you (and the family)
• A batch or two of her favorite sweet treat
• A day at the home spa (Try some of these homemade treatments)
• Flowering houseplants OR plant a small garden for her and keep coming back to visit and take care of it.

The important thing is to remember that you’re telling your mom you love her. Don’t buy a gift just because it’s ‘cheap’, buy or make one because you know it will mean a lot to your mother.

Popularity: 8% [?]

More proof that you can be frugal and still have fun with flavors. This is tasty as a dip with pita triangles, crackers or vegetable slices or as a sandwich spread.

• 1-2 tablespoon sesame seeds
• 1/2 tablespoon yellow mustard seeds
• 1/4 teaspoon cumin seeds
• 1/3 cup water
• 1 lb carrots, thinly sliced
• 3/4 teaspoon salt
• 1/2 teaspoon cayenne, or to taste
• 1 tablespoon olive oil

Toast sesame, mustard, and cumin seeds together in a dry 2- to 3-quart heavy saucepan over moderate heat, stirring, until fragrant and a shade or two darker, 2 to 3 minutes. Stir in water, carrots, salt, cayenne, and oil and cook, covered, over low heat, stirring occasionally, until carrots are very tender, 20 to 30 minutes.

Puree in food processor until smooth (spices will still be coarse.)

This recipe adapted from Gourmet magazine (October, 2002).

Popularity: 5% [?]