Showing posts with label holidays. Show all posts
Showing posts with label holidays. Show all posts
Tuesday, February 28, 2012
Let the good times roll!
Our small group had a Mardi Gras party. So I decided to jazz it up a bit around here. We all made different dishes. I made Paula Deen's red beans and rice. We also had gumbo, hurricanes and king cake.
Tuesday, February 07, 2012
Impromptu Valentines decor
I finally did a bit of Valentines decorating today. Here we go. My mantel. My dining room table. And a close up of the plate on the table ( those are Valentinesy words).
Friday, January 06, 2012
Southern-style Winter Dinner Party
This week we finally had our staff Christmas dinner party. This is a tradition that Shane and Jean started and since we were sick and others were traveling we were unable to do it before Christmas. So we finally got together this week. We missed having Shane and Jean, but since we got together on Jean's birthday, I made a dinner inspired by the Christmas dinners that Jean has made in the past. Here's the menu:
Roasted Shrimp Cocktail with Lemon-Butter dipping sauce
Roquefort Salad
Boursin Potatoes
Roasted Green Beans
1 2 1/2 pound brisket (I bought a Sadler's brisket from Sam's...already cooked and delicious)
and
Grown-up S'mores for dessert.
Roasted Shrimp Cocktail with Lemon-Butter dipping sauce
Roquefort Salad
Boursin Potatoes
Roasted Green Beans
1 2 1/2 pound brisket (I bought a Sadler's brisket from Sam's...already cooked and delicious)
and
Grown-up S'mores for dessert.
A Southern White Christmas
On December 16th, we hosted Michael's 3rd Annual 35th Birthday Party. The party is a fun new tradtion and it is basically a grown-ups-only Christmas Open House. I changed up the menu a bit this year and decided on the theme of A Southern White Christmas. My intention was for all the food and drinks to basically be white or golden...as you'll see, it didn't always work out quite that way, but the food was all delicious!
Before we had the opening between our kitchen and dining room expanded, we had a kids table in the kitchen. It was nice because whenever I was hosting a dinner party, I could set my dining room table in advance and the kids would eat at their table in the kitchen. Well, now we always eat at the dining room table, so that made things a challenge this time around. So what I did instead was I set the table with all my serving pieces a couple of days in advance. Then I took this picture so I could remember where I was going to place everything for the party, and I could think through all the serving pieces needed.
Here's the table right before the party.
The Appetizers
Spiral-sliced ham and warm rolls, served with mayonnaise and mustard
Assorted cheeses
The Beverages
Champagne
White wine
Red wine
The Birthday Cakes
Friday, December 16, 2011
Tuesday, October 25, 2011
Halloween Dinner
Tonight we had our small group over for a little Halloween Dinner party. Here was the spooky menu:
Worm soup or better know as French onion soup
Autumn Chopped Salad
and
Death by Chocolate Cupcakes (I made the new Duncan Hines Triple Chocoate box mix and made my own ganache with 1 cup of chocoate chips, 1/2 c heavy cream and 1 t instant coffee and decorated with sprinkles and Halloween cupcake toppers)
For the kids I made
Mummy dogs
Worm soup or better know as French onion soup
Autumn Chopped Salad
and
Death by Chocolate Cupcakes (I made the new Duncan Hines Triple Chocoate box mix and made my own ganache with 1 cup of chocoate chips, 1/2 c heavy cream and 1 t instant coffee and decorated with sprinkles and Halloween cupcake toppers)
For the kids I made
Mummy dogs
and Eyeballs...grapes!
Thursday, October 06, 2011
And now Halloween Decor
the table and chandelier
the spooky mantel
on top of my china cabinet
my front door...look at this adorable wreath my mother-in-law made for me
the hall shelf
Monday, October 04, 2010
Day 19: Boo!
Obviously I don't have enough recipes, decor and parties to blog everyday, and I skipped a day and synced up the days with my other blog...so today would technically be Day 18...but this will be easier for me.
We pulled out the Halloween decor today.
We pulled out the Halloween decor today.
Sunday, September 19, 2010
Day 3: Fall on my dining room table
This is my September fall arrangement. October will have Halloween, and November will have turkeys.
Monday, July 05, 2010
4th of July Barbecue
Yesterday we hosted a casual 4th of July Barbecue. I had great visions of a hot evening with the kids playing in the kiddie pool and the sprinker, fun music in the background, an ambience with tiki torches and twinkle lights, but alas, it poured down rain. What are the odds that it would rain on the 4th of July in Greeley, Colorado? But it did. Maybe I need to go to Vegas.
We had a great dinner and a great time anyway with our indoor picnic. Here was the menu...
Bourbon-spiked Arnold Palmers
Tortilla chips and store-bought salsa and guacamole
Potato chips and sour cream and chive dip
Ribs
Corn on the cob
Baked beans
Watermelon
Flag Cake
Ice Cream Sundaes
We had a great dinner and a great time anyway with our indoor picnic. Here was the menu...
Bourbon-spiked Arnold Palmers
Tortilla chips and store-bought salsa and guacamole
Potato chips and sour cream and chive dip
Ribs
Corn on the cob
Baked beans
Watermelon
Flag Cake
Ice Cream Sundaes
Ina's flag cake
Every 4th of July I make some dessert with berries. I've often made French tarts. Last year, I made a version of this cake, but instead of making the cake I made a large sugar cookie cake using store-bought dough (a quicker version). This year I opted to make Ina's full-fledged recipe. Without fail, you make something with loads of berries on top, everyone ooh's and ahh's. As much as I love the praise (I mean, really, who doesn't), I really cannot take the credit. I could make the same dessert, without the berries, and yes, it might taste good, but it surely wouldn't solicit the same behavior from my guests. So to give praise where it is due...thank you God for those amazing berries....they sure do make a beautiful and marvelous dessert!
This recipe is from Barefoot Contessa Family Style.
18 T (2 1/4 sticks) unsalted butter, at room temperature
3 C sugar
6 eggs, room temp
1 C sour cream, room temp
1 1/2 t vanilla
3 C flour
1/3 C cornstarch
1 t salt
1 t baking soda
blueberries & raspberries
For the icing:
1 lb (4 sticks) unsalted butter, room temp
1 1/2 lbs cream cheese, room temp
1 lb powdered sugar
1 1/2 t vanilla
Preheat oven to 350. Butter and flour 18x12x1 1/2 inch sheet pan.
Cream butter and sugar until fluffy. Add eggs on medium 2 at a time. Add sour cream and vanilla.
Sift together flour, cornstarch, salt and baking soda. With mixer on low, add to the butter mixture. Pour into pan. Bake 20-30 minutes. Cool.
For the icing, combine ingredients and mix until smooth.
Spread 3/4s of icing on top of cake. Fill the upper left corner with blueberries. Place two rows of rasberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe a row of white icing underneath the raspberries. Alternate rows of raspberries and icing. Pipe stars on top of the blueberries.
This recipe is from Barefoot Contessa Family Style.
18 T (2 1/4 sticks) unsalted butter, at room temperature
3 C sugar
6 eggs, room temp
1 C sour cream, room temp
1 1/2 t vanilla
3 C flour
1/3 C cornstarch
1 t salt
1 t baking soda
blueberries & raspberries
For the icing:
1 lb (4 sticks) unsalted butter, room temp
1 1/2 lbs cream cheese, room temp
1 lb powdered sugar
1 1/2 t vanilla
Preheat oven to 350. Butter and flour 18x12x1 1/2 inch sheet pan.
Cream butter and sugar until fluffy. Add eggs on medium 2 at a time. Add sour cream and vanilla.
Sift together flour, cornstarch, salt and baking soda. With mixer on low, add to the butter mixture. Pour into pan. Bake 20-30 minutes. Cool.
For the icing, combine ingredients and mix until smooth.
Spread 3/4s of icing on top of cake. Fill the upper left corner with blueberries. Place two rows of rasberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe a row of white icing underneath the raspberries. Alternate rows of raspberries and icing. Pipe stars on top of the blueberries.
Friday, March 19, 2010
Irish Whiskey Cheesecake
I made this recipe from the Junior League of Memphis cookbook Heart and Soul for our church Saint Patrick's Day party. I'm not a big fan of coffee flavored desserts, but apparently those that are really enjoyed this dessert. So I'm sharing the recipe and it's source.
This spirited dessert tastes best 1 or 2 days after preparation, giving the flavors time to blend and mellow. Serve it in fairly small portions--it's wonderfully rich!
1 1/2 cups finely crushed vanilla wafers
1/4 cup finely chopped walnuts or pecans
1 1/4 cups packed dark brown sugar, divided
1/2 tsp ground cinnamon
1/4 cup butter, melted
24 ounces cream cheese
4 eggs, room temperature
2 tbs coffee liqueur
1/2 tsp vanilla
5 3/4 tsp instant espresso powder, divided
1/2 cup Irish whiskey
1 1/2 cups plus 1 tablespoon heavy cream, divided
2 tbs sugar
1. Preheat the oven to 325. Lightly butter a 9-inch springform pan. For crust, in a small bowl, combine finely crushed wafers, nuts, 1 tablespoon of the brown sugar, and the cinnamon. Stir in butter. Press crumbs onto bottom and 1 1/2 inches up sides of prepared pan. Bake about 8 minutes or until lightly browned. Cool thoroughly.
2. For filling, in a food processor bowl or in a large bowl using an electric mixer, combine cream cheese and remaining 1 cup plus 3 tablespoons brown sugar. Process or beat until smooth, stopping to scrape sides of bowl occasionally. Mix in one egg, the coffee liqueur and vanilla.
3. In a small bowl, dissolve 5 teaspoons of the instant espresso powder in the whiskey. Stir into cheese mixture. Whisk in remaining eggs, one at a time. Pour filling into cooled crust. Bake at 325 about 45 minutes or until outer 2 inches of cake are firm and slightly puffed. (Center will appear moist and edges may crack slightly.) Cool to room temperature on rack. Cover and chill at least 4 hours.
4. For topping, dissolve remaining 3/4 teaspoon espresso powder in 1 tablespoon of the heavy cream. In a small bowl, beat the remaining 1 1/2 cups heavy cream and the sugar with an electric mixer until soft peaks form. Fold in espresso-cream mixture.
5. To serve, spoon topping over chilled cheesecake.
Serves 12-16.
This spirited dessert tastes best 1 or 2 days after preparation, giving the flavors time to blend and mellow. Serve it in fairly small portions--it's wonderfully rich!
1 1/2 cups finely crushed vanilla wafers
1/4 cup finely chopped walnuts or pecans
1 1/4 cups packed dark brown sugar, divided
1/2 tsp ground cinnamon
1/4 cup butter, melted
24 ounces cream cheese
4 eggs, room temperature
2 tbs coffee liqueur
1/2 tsp vanilla
5 3/4 tsp instant espresso powder, divided
1/2 cup Irish whiskey
1 1/2 cups plus 1 tablespoon heavy cream, divided
2 tbs sugar
1. Preheat the oven to 325. Lightly butter a 9-inch springform pan. For crust, in a small bowl, combine finely crushed wafers, nuts, 1 tablespoon of the brown sugar, and the cinnamon. Stir in butter. Press crumbs onto bottom and 1 1/2 inches up sides of prepared pan. Bake about 8 minutes or until lightly browned. Cool thoroughly.
2. For filling, in a food processor bowl or in a large bowl using an electric mixer, combine cream cheese and remaining 1 cup plus 3 tablespoons brown sugar. Process or beat until smooth, stopping to scrape sides of bowl occasionally. Mix in one egg, the coffee liqueur and vanilla.
3. In a small bowl, dissolve 5 teaspoons of the instant espresso powder in the whiskey. Stir into cheese mixture. Whisk in remaining eggs, one at a time. Pour filling into cooled crust. Bake at 325 about 45 minutes or until outer 2 inches of cake are firm and slightly puffed. (Center will appear moist and edges may crack slightly.) Cool to room temperature on rack. Cover and chill at least 4 hours.
4. For topping, dissolve remaining 3/4 teaspoon espresso powder in 1 tablespoon of the heavy cream. In a small bowl, beat the remaining 1 1/2 cups heavy cream and the sugar with an electric mixer until soft peaks form. Fold in espresso-cream mixture.
5. To serve, spoon topping over chilled cheesecake.
Serves 12-16.
Corned-Beef-and-Cabbage Pizza
For our church Saint Patrick's Day party, they wanted us to bring traditional Irish (or Irish-American) food. I'm not a big fan of the traditional Irish dishes, so I found this variation on the Food Network website.
For the dough:
2 tsp sugar
1 package active dry yeast
3 Tbs extra-virgin olive oil, plus more for the bowl
3 cups all-purpose flour, or 2 3/4 cups plus 1/4 cup whole-wheat flour, plus more for dusting
1 tsp fine salt
For the toppings:
5 Tbs extra-virgin olive oil, plus more for the pan
3 cups sliced green cabbage
Kosher salt
1 tsp pickling spices, tied securely in cheesecloth
1 large potato, peeled and thinly sliced
Freshly ground pepper
2 cups shredded mozzarella cheese
3/4 cup shredded monterey jack cheese
1/2 cup freshly grated parmesan cheese
6 oz sliced corned beef
1. Make the dough: Whisk 1 cup warm water (105 degrees) with the sugar in a bowl; scatter the yeast over the top and set aside until foamy, about 10 minutes. Stir in the olive oil.
2. Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the wet ingredients to make a rough, shaggy dough. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. (Add more flour to prevent sticking, if necessary.) Form the dough into a ball; place in a large oiled bowl, turning to coat with oil. Cover the bowl with plastic wrap and set aside at room temperature until the dough has doubled in size, about 90 minutes.
3. Meanwhile, prepare the toppings: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cabbage, season with salt and cook until just soft, about 5 minutes. Add the pickling spices and just enough water to cover. Simmer over low heat, covered, until the cabbage is tender, about 20 minutes. Drain the cabbage and set aside (discard spices).
4. Place a pizza stone in the oven, if you have one, and preheat to 500 degrees. Toss the potato with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet until golden, about 15 minutes.
5. Divide the dough into 2 equal pieces. Roll one into a 14-inch round (keep the remaining dough covered). Place the round on a floured pizza peel (if baking on a stone) or a large oiled pizza pan; drizzle with 2 tablespoons olive oil. Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top. Season with salt and pepper. Carefully slip the pizza onto the hot stone, if using, or place the pan in the oven. Cook until golden and crispy, 10 to 15 minutes. Repeat with the remaining dough and toppings.
Serves 8.
For the dough:
2 tsp sugar
1 package active dry yeast
3 Tbs extra-virgin olive oil, plus more for the bowl
3 cups all-purpose flour, or 2 3/4 cups plus 1/4 cup whole-wheat flour, plus more for dusting
1 tsp fine salt
For the toppings:
5 Tbs extra-virgin olive oil, plus more for the pan
3 cups sliced green cabbage
Kosher salt
1 tsp pickling spices, tied securely in cheesecloth
1 large potato, peeled and thinly sliced
Freshly ground pepper
2 cups shredded mozzarella cheese
3/4 cup shredded monterey jack cheese
1/2 cup freshly grated parmesan cheese
6 oz sliced corned beef
1. Make the dough: Whisk 1 cup warm water (105 degrees) with the sugar in a bowl; scatter the yeast over the top and set aside until foamy, about 10 minutes. Stir in the olive oil.
2. Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the wet ingredients to make a rough, shaggy dough. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. (Add more flour to prevent sticking, if necessary.) Form the dough into a ball; place in a large oiled bowl, turning to coat with oil. Cover the bowl with plastic wrap and set aside at room temperature until the dough has doubled in size, about 90 minutes.
3. Meanwhile, prepare the toppings: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cabbage, season with salt and cook until just soft, about 5 minutes. Add the pickling spices and just enough water to cover. Simmer over low heat, covered, until the cabbage is tender, about 20 minutes. Drain the cabbage and set aside (discard spices).
4. Place a pizza stone in the oven, if you have one, and preheat to 500 degrees. Toss the potato with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet until golden, about 15 minutes.
5. Divide the dough into 2 equal pieces. Roll one into a 14-inch round (keep the remaining dough covered). Place the round on a floured pizza peel (if baking on a stone) or a large oiled pizza pan; drizzle with 2 tablespoons olive oil. Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top. Season with salt and pepper. Carefully slip the pizza onto the hot stone, if using, or place the pan in the oven. Cook until golden and crispy, 10 to 15 minutes. Repeat with the remaining dough and toppings.
Serves 8.
Wednesday, February 17, 2010
Easy King Cake
For the Super Bowl, I decided we needed good New Orleans food. So I made po'boys and a king cake. I looked for different King Cake recipes and they all involved yeast breads and lots of waiting for bread to rise, etc. I don't like those kind of recipes. So I found this one on the Times-Picayune website...nola.com. Their food section will make your mouth water in seconds. I made two cakes--one for the Colts and one for the Saints.
1 (16-ounce) can refrigerator biscuits (not the layered kind)
¼ cup melted butter
¼ cup sugar
1 tablespoon cinnamon
King cake baby or bean (I used a plastic jewel)
A little canned cream cheese frosting
Yellow, purple and green sprinkles or sugar (I used blue & white for the Colts and yellow and black for the Saints)
Preheat oven to 325 degrees. Line a cookie sheet with foil to make cleanup easier. Open the biscuits and lay them flat on the foil. Press them into a large circle (about 12 inches) or giant rectangle.
Paint the dough with butter, then mix sugar and cinnamon together and sprinkle evenly over dough. Lay babies somewhere on the dough.
Roll the dough up into a cylinder and pinch as tightly as possible to seal. Shape the cylinder into a round and join the ends. Bake for 35 minutes. Let cool slightly, then spoon icing (if using) over top and let it fall down sides. Decorate top with sprinkles or sugar.
Makes 8 to 10 servings.
1 (16-ounce) can refrigerator biscuits (not the layered kind)
¼ cup melted butter
¼ cup sugar
1 tablespoon cinnamon
King cake baby or bean (I used a plastic jewel)
A little canned cream cheese frosting
Yellow, purple and green sprinkles or sugar (I used blue & white for the Colts and yellow and black for the Saints)
Preheat oven to 325 degrees. Line a cookie sheet with foil to make cleanup easier. Open the biscuits and lay them flat on the foil. Press them into a large circle (about 12 inches) or giant rectangle.
Paint the dough with butter, then mix sugar and cinnamon together and sprinkle evenly over dough. Lay babies somewhere on the dough.
Roll the dough up into a cylinder and pinch as tightly as possible to seal. Shape the cylinder into a round and join the ends. Bake for 35 minutes. Let cool slightly, then spoon icing (if using) over top and let it fall down sides. Decorate top with sprinkles or sugar.
Makes 8 to 10 servings.
Thursday, January 14, 2010
Galette des rois
So really, a New Orleans style King Cake is better, but it requires a bakery or some yeast, so I made a French style Kings cake for Epiphany. It really wasn't much to write about, but it was pretty much the way I remember from France. I got the recipe off the internet. I only had one puff pastry sheet, so I rolled it out, cut it in half and baked it in a small rectangular dish. I only used half the frangipane filling. And we didn't have a toy baby, so the boys helped pick a small trinket to be the toy hidden in the cake.
1 (17 1/3 ounce) package puff pastry sheets, thawed
1/2 cup butter
2/3 cup sugar
1 cup powderd almonds (I just ground them up blanched almonds in my food processor)
2 eggs
1/4 cup flour
Make the "frangipane" or almond paste - Cream the butter and sugar together. Mix in the almond flour. Add the eggs one at a time, to gradually incorporate them. Fold the flour into the mixture.
Place 1 sheet of pastry into a 9" tart pan.
Spread the frangipane mixture over the top.
Place the remaining pastry on top.
Trim the edges and seal. Make a couple of vents in the top.
Bake at 350F for 30 minutes until the pastry is golden.
Allow to cool.
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1 (17 1/3 ounce) package puff pastry sheets, thawed
1/2 cup butter
2/3 cup sugar
1 cup powderd almonds (I just ground them up blanched almonds in my food processor)
2 eggs
1/4 cup flour
Make the "frangipane" or almond paste - Cream the butter and sugar together. Mix in the almond flour. Add the eggs one at a time, to gradually incorporate them. Fold the flour into the mixture.
Place 1 sheet of pastry into a 9" tart pan.
Spread the frangipane mixture over the top.
Place the remaining pastry on top.
Trim the edges and seal. Make a couple of vents in the top.
Bake at 350F for 30 minutes until the pastry is golden.
Allow to cool.
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Saturday, December 26, 2009
Christmas Decorations
I took these pictures (obviously I'm no photographer) for my own benefit. They help me remember for next year. For those of you that saw my pictures from last year, I didn't change much, but I'll be glad I took them.
Monday, December 14, 2009
Michael's 35th Birthday Party
Last Thursday I threw a cocktail/hors d'oeuvres party for Michael's birthday. I did most of the cooking on Tuesday and Wednesday. Then got out the serving pieces and finished cleaning on Thursday. Thursday evening I had babysitters come from 6-8 to entertain the boys while Michael enjoyed time out with the guys, and I did the finishing touches.
For decor...simple...it's Christmastime. The only thing I added was votive candles on the front and side porches.
In my tiny little house I put the food on the dining room table and moved most of the dining chairs out of the room. The drinks were set out in the kitchen.
The menu...
Drinks...
Crimsontinis (a holiday cosmopolitan)
Champagne and Kir Royale
Red and white wines
Cranberry non-alcoholic holiday punch
Hot apple cider
coffee and hot water for tea or hot chocolate
Hors d'oeuvres...
Cheese straws
Marinated shrimp
Chicken empanadas
Michelle's goat cheese and sundried tomato torte
Cranberry and carmelized onion baked brie
Assorted cheeses and grapes
and for dessert...
Peppermint black & white angel food cake
Raspberry topped cheesecake
Recipes to be posted soon.
For decor...simple...it's Christmastime. The only thing I added was votive candles on the front and side porches.
In my tiny little house I put the food on the dining room table and moved most of the dining chairs out of the room. The drinks were set out in the kitchen.
The menu...
Drinks...
Crimsontinis (a holiday cosmopolitan)
Champagne and Kir Royale
Red and white wines
Cranberry non-alcoholic holiday punch
Hot apple cider
coffee and hot water for tea or hot chocolate
Hors d'oeuvres...
Cheese straws
Marinated shrimp
Chicken empanadas
Michelle's goat cheese and sundried tomato torte
Cranberry and carmelized onion baked brie
Assorted cheeses and grapes
and for dessert...
Peppermint black & white angel food cake
Raspberry topped cheesecake
Recipes to be posted soon.
Tuesday, November 04, 2008
An election party
Tonight we had an election returns party. We had McHurricains (aka Hurricanes), Obamapolitans (aka Cosmopolitans), Sarah Palins (aka Shirley Temples) and Joe Biden Six-Pack (aka Beer). We had red state/blue state sugar cookies and other patriotic desserts and snacks.
I'll post beverage recipes soon.
I'll post beverage recipes soon.
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