EVENT PLANNING BOOKS

We crave our favorites; however, we need the new cuisine concepts to keep our ideas fresh. Try Kelly’s Artisan Salmon and dish up some creativity. For about 30 minutes marinate evenly cut salmon in sherry and a dash of orange juice. Sear the salmon, add a dash of balsamic vinegar and sprinkle on a dash kosher salt. Then, reserve it to the side. Briefly boil rice noodles and drain. In a large clean sauté pan, add walnut oil, 1 crushed garlic clove and 1 tablespoons of chopped ginger root. Lightly heat, but don’t burn the flavorings to soften the ginger and garlic. Add fresh beansprouts (thoroughly washed) into the oil to briefly cook. Then, add the rice noodles to toss with the beansprouts. Add a dash of chicken stock to keep the noodles from sticking together. Add the salmon back on top of the noodles and beansprouts. Cover and heat until the salmon is heated thoroughly. Now for the creativity: serve the freshly seared salmon on the bed of beansprouts and rice noodles artfully arranged in a large bowl, per person. Into each bowl, add a cooked fennel half, cooked bok choy and finely chopped tomato to create a beautiful artistic food design for each person. Consider it a spring mix design and the bowl is your canvas. © Kelly McBride Loft

Springtime energy bursts forward and then springtime entertaining also becomes a focus. Consider preparing a sharing portion of mussels. This hands-on dish is a pleaser…. and garlic bread is the recommended pairing. Try Kelly’s Mussels for an delicious dish. Begin with fresh mussels and remove the “beard” on each, while rinsing. In a large skillet with a lid, cook the mussels in a small amount of water to steam, until they pop open. (Discard any mussels that don’t pop open.) Drain the mussels into a colander and momentary reserve them there. In the skillet, prepare the sauce. In a 1/4 stick of butter, sauté a half of a chopped onion until transparent. Then, add a dash of white vermouth. Continue cooking the sauce by adding coconut milk (about 12 oz.) This is the coconut milk that is unsweetened and not the sweet coconut milk for piña coladas. Top with fresh ginger shavings and salt to the taste. Add the cooked mussels back into the skillet and cover to heat and serve. Serve the mussels hot with large napkins and a small fork to pick the mollusks from the shells. Ah, the joys of springtime! © Kelly McBride Loft

Oh, think of more exciting greens than salads or pistachios. Green is part of the Irish tradition and the wonderful world of culinary delights are filled with vert, verde – green! Step away from the predictable and try a dish of delightful mirliton squash (also known as chayote squash). This vegetable is hard to the touch; thus, it needs to be boiled until tender. That’s when it provides a path to chef du cuisine joy. Peel the boiled mirliton and remove the inner seed. Chunk cut the remaining vegetable and reserve the yield to start the flavoring base in a pot on the stove. For Kelly’s Mirliton Stuffing and Shrimp, first, sauté freshly peeled shrimp in garlic in butter and remove the cooked shrimp. Then, add the prepared mirliton chunks (1 squash per person) and mash the mirliton with a hand-masher, until almost smooth. Adjust the seasoning with salt and pepper. Add fresh toasted breadcrumbs and Parmesan cheese until the mixture is almost thick. Then, add the cooked shrimp back into the mirliton stuffing to thoroughly heat the cooked shrimp. Serve in individual dishes topped with toasted breadcrumbs. Green never tasted so divine. © Kelly McBride Loft

Any seafood lover loves scallops. They are fast to prepare; so fast that you don’t want to overcook them. First, if frozen, thaw the large diver scallops in a shallow dish of water, just covering the tops of the scallops. Squeeze lemon juice over the top of the thawing scallops. Because the scallops are small, it only takes a few minutes to thaw the feast. Rinse the scallops at least 2 times. Pat each dry with paper towels and then sear each on high heat, with just a touch of oil. Now the fun begins with flavor options and plating. For Italian style scallops, mix fresh garlic infused breadcrumbs with Parmesan cheese in a bowl. Top each scallop with the breadcrumb and cheese mixture. Just prior to serving, broil the scallops briefly to heat through but don’t overcook… Another classic option, is to plate the scallops onto pre-boiled large scallop shells and broil the scallops briefly to finish the cooking process with a dash of sherry. For French style scallops, once seared, remove the scallops from the pan. Add a half stick of butter to the sauté pan and heat until bubbly. Deglaze the pan with a generous dash of Pastis liqueur. Just prior to serving, heat the scallops thoroughly in the Pastis infused sauce and serve with a fresh herb garnish. For American style scallops, skewer the scallops with an alternating chunks of green bell pepper, marinated mushrooms, small boiled red new potatoes and a small onion. Just prior to serving, grill the kebabs and finish with garlic butter. For a Mexico style, after searing the scallops, in a pot on the stove heat a 16 oz. jar of green salsa verde and 16 oz. of sour cream. Heat the green chili sauce on low heat. Place the sauce in an oven-proof dish. Just prior to serving, place the scallops on top the green chili sauce and heat thoroughly in the oven, without overcooking…Oh, this really is making me hungry – five scallop styles for festive entertaining. © Kelly McBride Loft

We’re always seeking fast food that is tasty for the March game days. Try my Chili Corn Chip Mini Cups. With a cookie cutter, cut corn tortillas into smaller rounds of 6 inches. Lightly coat the tortillas circles with corn oil and push each into the rounds of a muffin tin. Bake at 350⁰F for about 12 minutes until crispy. Remove and set aside. Just prior the guests’ arrival, prepare the goodies and condiments: the corn chips, chili, chopped onions, shredded cheese, chopped jalapenos, etc. Fill the individual corn tortillas “cups” with your favorite selections such as suggested above or even tuna salad and it’s game on. © Kelly McBride Loft

February lends itself to an image of glamour with the numerous movie award ceremonies. It is so much fun to host an award watch dinner party; however, this can be challenging for the host or hostess to create an entrée that doesn’t overwhelm the chef du cuisine so that he or she can still enjoy the fête. Try my Nouvelle Lobster Supreme. Early in the day, cook Pappardelle pasta, al dente. Finish it with a toss of olive oil and refrigerate it. Wash a cup of fresh spinach and reserve for later. Midday, boil lobster tails, one per person, and then cut those into medallions. Finish the lobster medallions with a light drizzle of garlic butter and refrigerate. This gives the host or hostess plenty of time to fluff the hospitality amenities and fluff themselves for a delightful evening. Just prior to the guests’ dining time, heat the pasta and toss in the fresh spinach to lightly cook it with the pasta. In a sauté pan, heat the lobster medallions. Then, cook the fresh Alfredo sauce. It is so easy.  In a skillet, melt a half stick of butter and sprinkle on an equal portion of flour to heat and mix well. This creates a roux. Slowly, add heated whole milk to mix with the roux, little by little. Stir and mash the roux so that no lumps form, until the mixture becomes slightly thick. Adjust the seasoning – but not too much salt because the cheese will add an additional impact, too. Just prior to serving, gently sprinkle on fresh shredded Parmesan cheese. Continue heating the sauce on low heat and mix well. Ladle the Alfredo sauce onto the Pappardelle pasta and top that with the heated lobster medallions. A light sprinkle of fresh herbs for a garnish adds the finishing touch. It’s a winner for a winning night! © Kelly McBride Loft

We are still waiting for spring and it seems that February needs its last grand stand. Let’s make the best of it with a bowl of bone warming lentils or beans. Yes, the crockpot is one method; however, I can taste the difference between a good pot of lentils or beans cooked on the stove vs. a crockpot of lentils or beans. There are so many choices: French lentils; European lentils; classic red beans; black beans; black-eyed peas; split peas (Chickpeas); navy beans; and Great Northern beans. Some prefer to soak dried beans overnight. That is very time consuming. Rinse and comb through dried lentils and beans prior to cooking. In all of my years of cooking, I have only found rocks (pebbles) two times. All it takes is one time to break a tooth… After rinsing the lentils or beans, begin this protein choice in cold water on the stove. You will probably need to add more water later. I prefer spring water to tap water. After bringing it to a boil, add the salt and reduce the heat.  Some prefer to add pepper and some prefer to add a tiny dash of sugar to pull the flavors together. Butter is suggested, too. Cook and stir the lentils or beans frequently on a low heat. Lentils or beans will burn if left too long on the flame, with no liquid, so it is necessary to “baby sit” the batch. (Meaning never leave the house while cooking a pot on the stove.) Lentils are good the next day, too, if refrigerated overnight. Just add more water, as needed, when reheating. Lentils and beans should be paired with a good bread choice, too. I prefer cornbread. Some prefer Naan bread. Some prefer rice. To accompany, I make a fast cornbread with 2 packages of 7 oz. cornbread mix, with a little less milk than suggested on the packages. Instead add ¾ can of 14.75 oz. creamed corn. You will need 2 eggs. Also, add an 8 oz. package of shredded Colby or Cheddar cheese. Bake the mixture for about 45 minutes at 425⁰F until cooked through. This stay-at-home-while-cooking-and-baking is heartwarming and you can get household projects completed at the same time. Also, this pairing is a whole meal of wholesome protein that is inexpensive, which is worth the effort. So, let the cold continue, it’s warm inside from the stove and oven heat and the household chores are done, too! © Kelly McBride Loft

Whether you call it Valentine’s Day or Galentine’s Day, life is sweeter when you celebrate – and celebrate with sweetness. Begin with large size brandy glasses, one per person. Fill the brandy glasses, half-full, with your choice of parfait or trifle. Remember after filling each glass, gently wipe the interior for any smudges, for a professional finish. My sweet filling preference is to marinate canned Bing cherries overnight in brandy to add to a trifle. Trifle is the British dessert montage made from a marbleized layers of genoise (vanilla cake); crème anglaise (vanilla pudding); whipping cream; bits of fresh fruit; and cherry glaze. Don’t forget the Champagne for a toast with a great dessert! © Kelly McBride Loft

Cold weather makes us yearn for a hot and filling meal. Our family enjoys Scalloped Potatoes. Begin with peeled new potatoes. Boil the potatoes whole. When just tender – not overly tender – remove the potatoes and let the potatoes cooldown. On the stove, heat 4 cups of whole milk with 1 cup of flour. Stir until the flour is incorporated and do not boil, just heat. Pour this liquid back into a 4-cup measuring cup, through a strainer. Slice the potatoes about ¾” thick. In a large rectangular oven-proof dish, first spray some non-stick oil. Then, add the first layer of sliced (precooked) sliced potatoes. Pour on the milk mixture to just cover the first layer of potatoes. Lightly salt and pepper this layer and top this layer with individual slices of American cheese. Repeat beginning with the sliced potatoes, more milk mixture, light salt, light pepper, and American cheese slices. Repeat the next layer until the heat proof dish is filled, finishing with the cheese on top. Bake the Scalloped Potatoes at 350⁰F, covered with foil for 45 minutes to 1 hour until heated thoroughly. Another option is to create this dish and immediately refrigerate it overnight, prior to baking.  This makes for an efficient mealtime dish with only the baking to complete. Pair the Scalloped Potatoes with a good grilled sausage or seared minute steak and the wintery dreary suddenly feels like a heartwarming, wholesome hug of nourishment. © Kelly McBride Loft

The Chinese New Year is always fun to celebrate and this New Year begins the year of the pig. I like to incorporate the New Year animal symbol into a celebratory table design and also into the menu. So, try my Mu-Shu Pulled Pork Mandarin Pancakes to style-up your Chinese New Year party with the theme “When Pigs Can Fly!” For the food, prepare a pork tenderloin the day before by searing it and baking it in a Dutch oven with ½ part crushed pineapple, ¼ part soy sauce, and ¼ part orange marmalade. Pour on 1 cup of pineapple juice and cover tightly.  Bake at 400⁰ F until thoroughly cooked. Pull the cooked pork apart and refrigerate it overnight. Then, make the plum sauce with ½ part oyster sauce and ½ part molasses with 2 heaping tablespoons of plum jelly and refrigerate that overnight. Just before serving in a wok, stir fry mushroom slices, chopped green onion and the cooked shredded pork. Stir in the pork thickening sauce of ¾ cup water, ¼ cup soy sauce, and ¼ cup Sherry. Then, add shredded cabbage and bean sprouts. Serve the Mu-Shu with Mandarin pancakes and bacon crumble. Mandarin pancakes are not sweet; rather, Mandarin pancakes are like tortillas only thinner. Each guest should fill the Mandarin pancakes with the Pulled Pork Mu-Shu and top that with the plum sauce and bacon crumble. For dessert serve flying pig sugar cookies by using 2 cookie cutters: a pig and angel wings. For the table design, use a large piggy bank with “fairy” wings attached for the “flying pig.” Give red envelopes with money or lotto tickets…Don’t forget the oolong tea for wishing everyone a prosperous New Year! © Kelly McBride Loft

It’s cold outside; so, it is time to fry some vegetable fritters. In a food processor, shred 1/2 part fresh zucchini, 1/4 part potatoes, 1/8 part onion and 1/8 part peeled carrots. Place the shredded vegetables into a large bowl. Then, add at least 2 eggs and cracker meal until the mixture can form a patty shape that will hold together. Fry the patties in half vegetable oil and half olive oil until golden brown and cooked through. (These fritters freeze well, too!) The vegetable fritters pair well with soup and/or salad. This also makes a great appetizer or after-school snack. Vegetables really can taste very good. © Kelly McBride Loft

Pop a popular anti-pasta favorite onto your salad for peppy starter. The Italians are masters of many things including the preparation of Bruschetta. Basically, this consists of marinated baby tomatoes stacked onto crostini bread. It is delightfully flavorful. My suggestion is to make the marinated the baby tomatoes and then add the “Bruschetta” onto your favorite salad greens. There is no need for salad dressing because the marinade creates its own “dressing.” Simply cut fresh baby tomatoes in half. In a bowl with a sealing lid, hand-whip ¾ part high quality olive oil and ¼ part of a quality balsamic vinegar. Add a generous dash of kosher salt. Add the baby tomato halves and shake vigorously with the lid on. Marinate the tomatoes in the refrigerator for at least 6 hours. Shake again before layering the tomatoes onto of the salad greens. The tomato infused oil and vinegar serves as the “dressing.” Crusty garlic flavored croutons are a perfect addition, along with fresh Parmesan sprinkles to finish off this fantastic and fun salad. © Kelly McBride Loft

The New Year has long been associated with eggs, as new beginnings. If you have never tried a British-style boiled egg, this is the perfect time to start a New Year tradition. Egg holders can be plain ceramic pedestals or ornamental whimsical pedestal shapes. The function of the egg holder is to hold the boiled egg in a vertical position so that the egg does not roll off the plate. First boil the egg for 3 minutes for a very running yolk or 4 minutes for medium running yolk. Most prefer 4-minute eggs, thus the egg timer. Set the cooked egg onto an egg holder. With your hands, gently tap the top end of the egg and peel the shell away from the top, only.  Then, with a spoon, preferably an egg spoon, indulge in the poultry delicacy by scooping out the cooked egg while the bottom of the shell is intact. Salt and pepper can be added once the top is off. Actually, boiled eggs are frequently provided during continental style breakfast buffets in most European hotels and this cuisine choice is preferred across Europe and the East since it is tasty, fast, self-contained, and efficient. Multiple times, I have seen local residents bring boiled eggs to the airport for a quick snack in Istanbul. Our American style breakfast choices tend to present eggs as fried, over-easy, scrambled, sunny-side up, or poached. So, take a quick trip abroad through your breakfast table for a very economical price – just begin with the classic British-style boiled egg. © Kelly McBride Loft

A great way to start the New Year is with a Midnight Breakfast or an After-Party Breakfast. Homemade pancakes are easy. A lovely blueberry topping can be made in advance with 1 cup of blueberries, 1 cup of water, a ½ cup of sugar, and lemon zest. Heat on the stove until a syrup is created. Strain. Just prior to serving, add fresh blueberries to finish the presentation. Blueberry Pancakes pair nicely with a Blueberry Martini: Fill the shaker 2/3 full of ice cubes. Add 2 jiggers of Vodka. Crush a ½ cup of blueberries with a mortar and pestle. Then, strain the blueberries through a small strainer and use only the juice for the Martini. Add 2 – 3 dashes of Dry Vermouth. Shake vigorously and strain into iced martini glasses. Add 2 -3 blueberries, as a garnish. For those who prefer raspberries, likewise, a lovely raspberry pancake topping can be made in advance with 1 cup of raspberries, 1 cup of water, and a ½ cup of sugar. Heat on the stove until a syrup is created. Strain. Just prior to serving, add fresh raspberries to finish the presentation. Raspberry Pancakes pair nicely with a Raspberry Martini: Fill the shaker 2/3 full of ice cubes. Add 2 jiggers of Vodka. Crush a ½ cup of raspberries with a mortar and pestle. Then, strain the raspberries through a small strainer and use only the juice for the Martini. Add 2 – 3 dashes of Dry Vermouth. Then, add 2-3 dashes of Chambord liqueur. Shake vigorously, strain into iced martini glasses. Add 2 -3 raspberries, as a garnish. Wishing you a Happy & Safe New Year© Kelly McBride Loft

Christmastime is special and so are your family members and friends. It is worth the energy and extra thought needed to make the dining experience extra special, too. A traditional Christmas dinner menu can be a London Grille trio featuring lamb, beef filets, and smoked chicken or Beef Wellington. Our family choice, this year, is Veal Oscar made with veal chops topped with fresh crabmeat, steamed asparagus, and homemade Hollandaise sauce. Rosemary potatoes are a seasonal favorite, too. Christmas Eve involves planning because the dining times vary. There may be food served before and after services. Many families like a midnight breakfast in addition to dinner. Homemade pancakes are a tradition with mascarpone cheese and blueberry sauce with lemon zest. Another family favorite is to create a Belgium waffle buffet with raspberry Martinis for the adults. For all the glitz and intensity, it takes to reach the 24th – 25th, it is all worth it and we thank God for our many blessings as we embrace our family togetherness. Have a safe and delightful holiday season! © Kelly McBride Loft