EVENT PLANNING BOOKS

You don’t have to wait until December to remember others! Put together some darling autumn gift baskets for your favorite neighbors, friends, teachers, or as party favors. Begin with small baskets. Insert a seasonal colorful napkin and fill each basket with mini pumpkin breads, popcorn balls, or peanut brittle. If baking isn’t your choice, add mini jams or local honey into the baskets. Let the pleasant giving begin…and it is never too early for that. © Kelly McBride Loft

Autumn brings a refreshing array of joyful rustic colors and a meal outside on the patio is perfect for this time of year. Try my Fettuccini Prima Vera with Parmesan Herbed Biscuits! For the herbed biscuits, and for speed, simply follow the baking instructions with your favorite biscuit mix, and just add 2 – 4 tablespoons of herb ranch dressing and a ¼ cup of chopped fresh rosemary. Time the biscuit baking to the completion of the Fettuccini Prima Vera. Cook the pasta al dente, toss with olive oil, add a dash of salt, and reserve. Julienne slice red, green, and orange bell peppers and sauté in olive oil, drain, and reserve. In the same pan, sear fresh snapped green beans, sliced zucchini, and sliced yellow squash. Then, re-heat the peppers with the vegetables to flavor and serve on top of the pasta. Top the pasta/vegetable presentation with Parmesan Cheese. Another option is to offer a lovely homemade Alfredo sauce to top the pasta and vegetables. Begin with a Béchamel white sauce, which is equal parts of butter and flour for the roux. Add fresh whole milk or cream, heated, little by little, and keep stirring until the roux becomes a sauce. Then, season and stir in Parmesan cheese until the sauce slightly thickens. An autumn evening becomes an Ah, wonderful long-deep breath memorable moment! © Kelly McBride Loft

Many times guests will gather so that everyone can ride to the theatre together. It is fun to offer a little snack before a performance. Cheese and wine are predictable. Try to create something new, a brandade. By making split pea soup the night before and separately baking fresh cod fish fillets the day of the gathering, you will have the basis for a great appetizer. First, completely puree the split pea soup. The soup needs to be thick because this soup becomes the sauce base for your fish appetizer. Thicken the soup/sauce on the stove, as needed, by adding a small amount of corn starch.  Adjust the seasoning with a hint of garlic, salt and pepper. Deconstruct the cooked cod fillets and mix with a hint of lemon juice, fresh chopped dill, salt and pepper. Roll the fish by hand to create a mound of fish. Set the fish mound on to individual small plates, with the pea sauce as a base. Finish these lovely appetizers hot, with a sprinkle of fresh herbs. © Kelly McBride Loft

Visiting Mont-Saint-Michel, in Brittany, France, is a profound experience in many ways, with its 1300 years of history. It offers spiritual respect, vast historical depth, complicated architecture, tidal variation intrigue, and restaurants. One restaurant stands significant because of its longevity due to the skills of the significant founder/chef, La Mere Poulard and because of her specialty: Omelets baked on an open-flame in a historical hearth-style oven. The restaurant was founded in 1888 and it still holds a capacity crowd indulging in its famous omelets. The omelet ingredients remain a secret; however, the main ingredient includes hand-whipped egg whites and visitors are allowed to observe the cooking process as the omelets are cooked on the open-flames. So, these supreme omelets puff up like grand souffles and then each is folded over, in traditional omelet style. Historically, many omelet styles have evolved to include many ingredients and optional fillings. I prefer my egg ratio to be 4 whole eggs to 3 egg whites and whipped very thoroughly before pouring into a prepared pan. Also, the bigger the pan, the thinner the egg layer can be and this can be made almost lace-like, as an option. With the thinner styling, I like to add fresh herbs and spinach leaves, which show through when folded over. One just needs to be more careful with the folding process, if the thinner styling is used. The fillings are important and need to be prepared in advance to not delay the egg cooking process. Try some of these ingredients: diced smoked salmon, diced ham, bacon pieces, Gruyère cheese, Swiss cheese, Cheddar cheese, chopped chives, diced tomatoes, or diced avocado. Usually, the omelet will only hold two to three ingredients… I like to offer sour cream on the side and I hand-sprinkle some kosher salt and pepper after the omelet is cooked. Don’t add salt to your egg mixture before it is cooked…the salt will make the fluffiness deteriorate. Evoke your personal flipping/fold-over styling for a Chef de Cuisine showcase. Life is good and omelets are not just for breakfast or brunch; omelets are historically the sustenance of family bonding. © Kelly McBride Loft

Heirloom tomatoes are still in season and these tomatoes create a stunning impact when stuffed and baked whole, instead of slicing. First, prepare a tomato per person by washing, slicing off the top only, and hulling out the interior. In a pan on the stove, prepare cooked quinoa, mixed with fresh spinach leaves, a touch of garlic and the interior of the tomatoes (although, I remove the seeds). Adjust the seasoning to your desire with the stuffing and then fill each Heirloom tomato. Set the Heirloom tomato tops back on the stuffed tomatoes and put the stuffed tomatoes into a roasting dish. Drizzle the tomatoes with olive oil and bake at 350⁰ for about 30 minutes. Your plating design will reflect a garden glow and your guests will be delighted with the crimson autumn concept! © Kelly McBride Loft

Celebrate September with apples! There are many classics; however, by restacking familiar concepts, one can create memorable desserts or even after-school snacks. First, peel and core an apple per person. I prefer the Red Delicious but these will be baked so other favorites will work, too. Once the apples are cored through, then slice each apple into ¼ to ½ inch horizontal slices (rings) so that when restacked, the apple shape comes back. Dip the apple slices (rings) into lemon-butter sauce with a dash of sugar. Once each apple is reassembled, set a long cinnamon stick inside and bake at 350⁰ for about 30 minutes. The smiles and home-baked aroma welcome those gathered. © Kelly McBride Loft

Celebrate September with apples! There are many classics; however, by restacking familiar concepts, one can create memorable desserts or even after-school snacks. First, peel and core an apple per person. I prefer the Red Delicious but the apples will be baked so other favorites will work, too. Once the apples are cored through, then slice each apple into ¼ to ½ inch horizontal slices (rings) so that when restacked the apple shape comes back. Dip the apple slices (rings) into lemon-butter sauce with a dash of sugar. Once each apple is reassembled to look like the apple shape, set a long cinnamon stick inside and bake at 350⁰ for about 30 minutes. The smiles and home-baked aroma welcome those gathered © Kelly McBride Loft

School has begun and you already need a quick go-to dish to save time. It’s still hot outside; yet, you need some autumn color – alas – make some salmon “dogs” and the you save the dining moment! All you need is a can of red salmon. Drain and debone the salmon. Fluff it with a fork and squeeze a half of a lemon onto the fish. Add a dash of liquid smoke. Add 1 tablespoon of sour cream and just enough mayonnaise to change the salmon into a spreadable texture. Hard boil 4 eggs and dice only the egg white. Add this to the salmon mixture. Diced celery and a teaspoon of horseradish is optional. Open up the bread bun choice and spoon in the chilled salmon spread. Condiments can include chopped scallions, finely chopped black olives, chopped fresh herbs and/or chopped pecans. You may be filling up your calendar but a wholesome salmon dog can fast track your schedule and lifestyle! © Kelly McBride Loft

Labor Day, psychologically, triggers that summer has waned and autumn is not near enough. Those juicy summer peaches are still available and so are the heirloom tomatoes! To make a colorful and impacting salad, just slice ripe peaches alternating with heirloom tomatoes. Top with some poppyseed dressing and you may wish that summer is at its beginning instead of its end. © Kelly McBride Loft

A long-standing tradition combines fruit and cheese. One of my favorite combinations is fresh figs with goat cheese. An option is to drizzle this snack, starter or dinner ending with honey! Another consideration is to mix the honey directly into the goat cheese. Try mixing slightly sweetened fresh whipped cream into goat cheese for a fluffy blend. If figs are not available, dates are dependable option. Serve with naan toast points and some pistachios and you may feel as though you are visiting Dubai. The culinary arts allow one to explore the world, while enjoying family and friends! This is also makes a great after-school snack too! © Kelly McBride Loft

Boil and remove the crabmeat from its shell. Chill the yield. When ready to plate, recreate the crab shape with the fresh crabmeat for a spectacular presentation. Avocado pairs well with crab, so once the basic shape is created, fill in the shape with avocado pieces. Some tips: Add flavoring to the crabmeat water prior to boiling. I prefer less strong flavoring comprised of lemon or lime so that one can actually taste the sweetness of the delightful crabmeat. Also, to keep the avocado from turning brown so quickly, gently rub the avocado with a touch of water. Fresh herbs add to the flavoring and plate design; so, have a garden variety. So simple, so fantastic and so unforgettable! © Kelly McBride Loft

Match the summer heat intensity with kitchen creativity! Make my Summer Entrée “Sundae!” The goal is to make three delicious and colorful entrees for a combination presentation. For the first part of the savory “Sundae” make a single roasted lamb chop with Bing cherry brandy sauce. For the second part of the savory “Sundae” make a roasted chicken breast with spicy mango sauce. For the third part of the savory “Sundae” make a slice of boeuf tenderloin with blackberry Chambord sauce! Oh, what a trio. Some helpful tips: The Bing cherry sauce can be made with canned Bing cherries simmered on low heat infused with brandy. The spicy mango sauce can made with diced fresh mango simmered on low heat with a half can of spicy tomato chunks. Adjust the “heat” to your liking. The blackberry Chambord sauce can be made with blackberries soaked overnight in Chambord liqueur and then simmered slowly with a dollop of blackberry jam. Grilled pineapple at the base of the trio connects the combination for a design masterpiece. Welcome and embrace the summer kitchen fun – the heat is still with us and so is the joy of bringing happiness to your family and guests! © Kelly McBride Loft

An Italian frittata is a potato pie cooked in a skillet. This delicious dish is great for get-togethers or just hovering around the home. Yukon Gold potatoes are suggested because of the sturdy texture. In a bowl, dice a potato per person and douse the potatoes with Olive Oil. Add chopped onion and chopped green peppers with the diced potatoes. Pour this mixture into a large skillet and cook the potatoes for about a half hour, stirring constantly. Remove the potatoes back to the bowl. In a second bowl, beat 10 large eggs until the egg color is lighter and the eggs are smooth. Pour the eggs over the cooked potatoes. Season with salt and pepper. Add a dash chopped herbs. Pour the potato/egg mixture into a heavily oiled skillet, with olive oil. Cook the frittata by lifting and stirring the mixture. While the egg mixture is cooking, add pieces of washed fresh spinach leaves. The frittata is done when it becomes golden brown on the bottom. Flip the frittata onto a platter with the skillet bottom up to showcase the golden glow of this Tuscan specialty. It is summer’s golden sunshine made at home! © Kelly McBride Loft

Summer is the time when it is necessary to feed a group of friends or your children and their friends. Try a dynamic Summer Chowder, when stretching the menu and your budget without compromising flavor. First, dice new potatoes and cook those until just tender. Rinse and hold to the potatoes to the side. Sear a fillet of sturdy white fish, one per person, and set aside. In a Dutch oven, sauté diced green bell pepper, diced onion, diced carrots, and diced celery. Add broken up small pieces of Serrano ham to the sauté. Stir in a dash of flour, enough to create a paste over the root vegetables. Then, slowly add chicken broth, until the chowder reaches your desired consistency. Add chopped basil. Add the pre-cooked diced potatoes and the seared white fish. Simmer and stir, so that the fish breaks apart slightly. Adjust the seasoning. Add freshly shaved corn from the cob and top the chowder servings with crumbled bacon. It a beachcombing soup that calls all to the kitchen for more. © Kelly McBride Loft

Oh, those majestic summer melons! Whether you prefer cantaloupe, watermelon, honeydew or Canary melons, these make great healthy snacks, chilled appetizers, or colorful desserts. Cut your melon choice into chunks and mix it with poppyseed dressing for a fast-track presentation. Mix marmalade and dash of brandy to fold into pieces of melon and fruit for a dynamic compote. Puree your melon selection, seeds removed, for a delicate chilled summer soup. I like to add a touch to of fruit juice to the puree for flavoring and a dash of salt and sweetener, as needed. For example, cantaloupe soup gets a lift with a small portion of apricot nectar. And isn’t the best summer kitchen fun experimenting with flavor combinations! Melons pair well with prosciutto, boiled shrimp, and cheese. The presentation impacts, too; so, try to find dishware that compliments the color palette of the fruit to enhance the appetite. Pedestal bowls, trifle bowls, jadeite melon bowls, and ice cream boats allow melon slices to showcase in style. © Kelly McBride Loft