Wednesday, October 12, 2011
As long as I'm posting about parties, here is a menu I did last spring for my friends Mary and Marianne. They started a business called Coco Penny and needed some food for their launch party.
These Caprese Skewers were a hit. Mostly because I've recently discovered high end balsamic vinegar. It will transform your dish and (I don't want to be dramatic but...) your life. I get mine at a culinary boutique in Old Town, Alexandria, but I'm sure there are a million places you can find the good stuff. Just make sure the only ingredient listed is grape must.
Ignore my hand here. What am I doing? The top two platters are Herb Gruyere Thumbprints and the bottom platter has Caramelized Onion, Mushroom and Gruyere Tartlets.
And for the sweet tooth, we had Bittersweet Chocolate Truffles rolled in pistachios.
And mini lemon cheesecakes. I substituted lemon for the orange in this recipe, put some lemon curd on top, and then used an animal cracker crust recipe I found on CooksIllustrated.com
And there you go. All these parties, maybe that's why I haven't gotten around to blogging over the past year. I think I'll use that as my excuse anyway :)
Tuesday, September 27, 2011
We set up tables with different breads and spreads. Pumpkin Bread and butter, Challah bread and Cinnamon Honey Butter, Whole Grain Bread and Herb Butter, and French Bread with Goat Cheese rolled in Craisins and Toasted Hazelnuts.
Then we had servers (single men we bribed with leftovers and a chance to meet women) walking around with trays of Cucumber Salami Bites, Apple Slices with Toffee Dip, and Soup Shooters.
The soups may have been the biggest hit. We served Curried Apple Butternut Squash Soup, Fall Harvest Tomato Soup, Black Bean Soup with Lime Crema, and Potato Soup with Bacon Crumbles.
To drink, there was apple cider and for dessert we had bags of caramel popcorn. I'm getting hungry all over again writing about it. I had so much fun doing this with my amigas. I'm so lucky to have friends who love food as much as I do!
Compound Butter (with herbs straight from Kirsten's garden)
I can't stop craving this soup. I got it from my friend Jessica, who got it from our friend Hollie, who got it from some girl, who got it from the mom of some guy named Brandon. It looks like everyone has tweaked it, so I doubt Brandon's mom would even recognize it. But I'm not scared to give her a shout out anyway. Good work lady.
Yum. Make this today and put Parmesan cheese curls on top. You won't regret it.
1/4 cup butter
1 large onion, chopped
1/2 lb. carrots, pealed and chopped
1 28 oz. can crushed tomatoes
4 cup chicken broth
1 16 oz. can pumpkin
1 1/2 t salt
1/4 t pepper
2 T fresh basil or 1 T dried basil
1/4 cup half and half
In a large pot, saute onion in butter 4-5 minutes. Add carrots and saute until carrots are soft and onion is translucent. Add tomatoes, chicken broth, and pumpkin. Puree in blender. Return mixture to the pot and add salt, pepper, and basil. Add more broth if you want the soup thinner. Heat soup to desired temperature and add half and half. Garnish with Parmesan cheese curls and enjoy!
Sunday, September 25, 2011
1 lb. butter, softened
2-3 cloves of garlic, minced
1 bunch of green onions, chopped (mostly green portion)
2-3 T fresh thyme
1/2 bunch of fresh parsley, stems removed, chopped
kosher salt and pepper to taste
Let butter set at room temperature for 2 hours. Mix in herbs. Form into a roll on wax paper. Refrigerate until firm.
Monday, March 14, 2011
Saturday, March 5, 2011
Thursday, February 3, 2011
Tuesday, January 25, 2011
Monday, January 24, 2011
I've been meaning to post this recipe for a while, and then I saw a similar one on The Girl Who Ate Everything. Score! that means I don't have to take a picture or type the recipe, just send you on over to Christy's blog for her Baked Ziti recipe. I'll just say that I only add one cup of sour cream as opposed to the cup and a half her recipe calls for. Enjoy!
Friday, January 21, 2011
Wednesday, January 19, 2011
Have you ever had tangelos? They are a cross between an orange and a grapefruit. I happened upon them at the grocery store this winter. I like to pick up bags of oranges for juicing (I'm a bit of an OJ fiend) and there was a sign that said tangelos are ideal for juice. Are they ever! So juicy and so delicious. I dare say I like their juice more than I like orange juice.
Monday, January 17, 2011
1 tablespoon finely diced sweet onion, like Vidalia
1 teaspoon finely diced seeded jalapeño pepper
1 teaspoon lime juice
2 tablespoons finely diced peeled Granny Smith apple
2 tablespoons finely diced peeled Asian pear
2 tablespoons dried cranberries
1 teaspoon thinly sliced basil, preferably Thai
2 ripe Haas avocados
1 tablespoon fresh pomegranate seeds.
In a nonreactive mixing bowl, combine onion, jalapeño, lime juice and a pinch salt. Mix well, and add the apple, pear, cranberries and basil. Mix again.
Cut the avocados in half, scoop out the pulp and mash it with the ingredients in the bowl. Adjust salt to taste. Transfer to a serving bowl and top with pomegranate seeds. If desired, serve with warm corn tortillas or chips.
Friday, January 14, 2011
We have church this year at 3:00 in the afternoon. Insane, right? So look forward to lots of brunch menus in 2011! We had our first brunch last Sunday. Actually, the salad did not happen because I didn't realize we were out of cranberries, so we had something much more boring. But doesn't it look good?
Wednesday, January 12, 2011
It may not be fancy, but there is nothing better than a blog post with an easy, tasty, weeknight meal. Am I right? This recipe is from my friend Mary, who keeps mentioning that I really should keep posting... so here you go. And FYI, I'm totally guessing on measurements here. It's really a issue of personal taste, so if you want to add less or more of something, go for it. It will in no way ruin the meal.