EVENT PLANNING BOOKS

Did you know that the existence of ice cream has been traced back to the ancient days of Pompeii? It is no wonder that the Italians have perfected those heavenly gelatos desserts! We all love a good ice cream party. These can also be called ice cream socials. I recall as a child once per month during the summer, my parents would host a homemade ice cream party with each invited couple bringing a different flavor of homemade ice cream. Some were very inventive; but, my favorite was my mother’s orange pineapple in which she infused condensed milk with orange juice. Those were the days of leisurely time and frankly, now, I don’t know anyone who has the time much less an ice cream freezer to become an ice cream wizard. There is an easier way to have an ice cream fete without the fuss and without being an ice cream aficionado. Purchase a wonderful array of your favorite ice cream choices. The secret is to scoop and form the ice cream into tight balls, early, and refreeze quickly. This allows you to line up your parfait dishes, cones or sundae dishes and please those sweet needs. Offer a great selection of condiments including fresh fruit and chill down for the summer winds are coming…© Kelly McBride Loft

May celebrations call for outdoor grilling! For graduations, dust off the grill and welcome the fun. I like to try new combinations of flavor and recently experimented with Grilled Shrimp Sliders. It hits all the marks: flavorful, colorful, crowd pleasing, fast … and easy! What’s not to like. So, grilling is game on and the celebrating is vital. Select your raw, but peeled, shrimp of choice. Marinate the raw, prepared shrimp for at least 30 minutes in an Italian vinaigrette dressing of your choice. Then, skewer the shrimp so that they don’t fall under the grill rack. A grilling basket rack is a good substitute; however, you will need to clean the basket before and after – and too much cleaning takes away from the fun. Grill your shrimp, about 10 per person, until just cooked. Serve on slider buns with condiment garnish choices of coleslaw, pickles, tartar sauce, red sauce, thin sliced tomatoes, grilled onions, etc. I like to really reach with the condiment selection to add a superior flavor enhancement opportunity. Adding condiment choices of sundried tomatoes, julienned colorful bell peppers and hot pepper choices, will make the celebration even more exciting. Wow your celebratory moments with style and offer the condiments in containers with staggered displayed heights. This is done by lifting the condiment containers onto various pedestals. The tablescape gives the moment character. For example, during my husband’s birthday celebration, all of the cold selections (there were 22) were staggered in different clear glass containers, with an antique punch bowl filled with boiled shrimp as the center focal point. Between each of the 22 selections, I wove dried grapevines between the containers and filled the grapevine with silk hyacinth flowers and grape leaves. The guests were drawn to the tablescape and couldn’t wait to eat the delicacies. Planning is everything and in order to create the most memorable entertaining concepts just use tap into the most fun aspect – your enthusiastic creativity. © Kelly McBride Loft

Think Italy in May. The Mediterranean sun highlights the cobblestone streets from Sicily to Venice. The piazzas are filled with cheerful chatter from locals who are thinking about what to cook for dinner. Pasta sounds good tonight – but not what Americans frequently pour out a jar. Sure, the heavy southern Italian marinara sauces are filling; but, many fine Italian pasta sauces are light and healthy. It’s easy. Prepare pappardelle pasta – that is the wide pasta. After cooking the pasta, gently toss in a small amount of compound garlic butter. (Made by mixing fresh sautéed garlic into cold butter.) Then, toss in julienned sundried tomatoes. Add salt to taste, but carefully. Now, toss in sliced black olives and parboiled fresh snapped green beans. Sprinkle the dish with chopped fresh basil and Parmesan cheese for an authentic Italian masterpiece that has just been created by you! All you need now is Vivaldi music playing, a good bottle of Tuscan wine, picture postcards of past or future travel, and friends who enjoy a culinary adventure. © Kelly McBride Loft

Springtime creates energy and much is needed for all of the activities. Sometimes I need a casserole dish that can stretch for two meals, to save time. Try my Chicken Cacciatore Spaghetti.  It is delicious and measures up to the springtime energy demand. Boil a whole chicken overnight in the crock pot. Pour off the natural chicken broth and refrigerate immediately. Debone the chicken and reserve in the refrigerate for the evening. The first meal is created by preparing the pasta al dente. Bring the natural chicken broth to a boil in a large pot. Add a 6 oz. can of tomato paste, per 2 cups of broth, slowly incorporating the tomato paste into the broth. Stir, mix and heat completely. In a casserole dish, add the pasta and toss in sautéed julienned green peppers and onions. Pour on the tomato infused broth. Insert the deboned chicken pieces.  Partially cover (without sealed edges) the dish with foil and bake at 350⁰F for about 40 minutes until thoroughly heated. Uncover the dish and top with freshly grated Parmesan cheese. Broil the dish very briefly to lightly brown the cheese and serve your beautiful home-cooked meal to your hungry dining fans. There is plenty for leftovers for the next day, lunch at the office, or a second evening. Jumpstart your springtime with double-duty culinary dishes, while having fun in the kitchen! © Kelly McBride Loft

Our moms seem to have their favorite fruit salad that either they created or was passed down in the family, such as fresh fruit mixed in fresh sweetened whipped cream. Some call that ambrosia – but, it has never been my favorite. Recently, some relatives were coming over – with very short notice – and I needed a dessert. One of the relatives does not eat sweets; however, he loves fruit. So, the creativity was inspired. I chilled and drained Mandarin oranges, peach slices, fresh blueberries and fresh cherries (no pits, please). Then, I very gently tossed the fresh fruit in a minimal amount of poppy seed dressing. Next, prepare a trifle bowl by lining the clear sides of the bowl with very thin slices of oranges. Fill the trifle bowl with the extraordinary fruit collection. Wow! The color is enticing and the taste is fruitfully divine for good times with drop-in relatives…© Kelly McBride Loft

The sea begins to call us in early spring with fresh air breezes, as the ocean waves motion us to join the beachside fun. Seafood flavors abound and the shrimp is plentiful. Here’s a fast and easy seafood dish sure to treat the hunger for ocean cuisine.  Peel and devein the shrimp. Heat a small amount of corn oil in a wok. Toss the shrimp with 2 whole peeled garlic cloves, until just cooked, in the wok. Remove the shrimp and discard the garlic. Place the shrimp in an oven-proof dish. Drizzle the shrimp with lemon butter sauce. Top the shrimp with a mixture of: 1-part toasted breadcrumbs, 1-part Parmesan Cheese and 1-part crushed pistachios. Drizzle again, lightly, with the lemon butter sauce. Heat thoroughly (broil very briefly) and gather the beach clan. © Kelly McBride Loft

My grandmother loved her lemon trees. She could create her renowned lemonade and the best Lemon Fruit Tarts. Here is an introspective view into making your own sunshine moments by engaging your children in the mixing experience. Prepare the mini tart crusts and semi-prebake. Beat 4 egg yolks with an electric mixer until the yolks become light yellow in color. Add a 14 oz. can of condensed milk, slowly. Add a ½ cup of fresh squeezed lemon juice, just until blended. Pour the mixture into the tart crust shells and bake at 350⁰F for about 10 to 14 minutes. Remove the tarts and let cool completely. Top each with a beautiful array of colorful fruit. Seal the fruit with a drizzle of corn syrup. Who is the kitchen artist, now? It’s you! © Kelly McBride Loft

It’s springtime, finally! Flora abounds and those beautiful creations of nature can be replicated into a dining style which create appetizing ambiance. Line individual endive leaves into a round symmetrical shape the blossom design recreates springtime at the table. Now, for the fun part. The endive edges, nearest the center can be dolloped with flavored cream cheese or ricotta cheese. Then, top each cheese dollop with a mini mound of prosciutto. It is lovely and so fast! The wind chimes are welcoming the warm breeze, the birds are singing about the flora, and you should too. © Kelly McBride Loft

Easter is near and like Christmastime there is a rush to get everything ready. It’s family dining time and an opportunity to make things special. For a dynamic entrée try my “Ham Charlotte” recipe. Its presentation is colorful and the taste is flavorful. Step 1: Simply, select your choice of pre-cooked sliced smoked ham. Cut the stacks into individual matching portions so that the thin layers of ham, stack like cake layers. Step 2: On the stove, in water, boil 1 cup of dark raisins, a half cup of prunes and 1 cup of sugar until the fruit is completely soft. Strain off the liquid, keeping the fruit. Place the raisins and prunes between the layers of ham. Step 3: For the sweet potato mixture, bake a sweet potato per person. This can be done the day before. Remove the potato skin and mash the sweet potato, adding brown sugar and butter – to taste. Cinnamon can be added, as an option. When the sweet potato mixture is completely smooth (but thick) from mixing, use this to coat the outside edge of each ham stack. Step 4: Steam asparagus spears, a bunch per person, until the color is the brightest green. Cut the asparagus spears to fit the ham stack height, in a vertical position. Then, line each spear around the edge of each ham stack creating the “Ham Charlotte” by pressing the asparagus into the sweet potato covering. The spears will adhere to the edge of the ham because of the sweet potato mixture. Tie each Charlotte with cotton string to hold the asparagus in place. Just before serving, heat each Charlotte in the oven. Remove the string and embellish the top of each of the Charlottes with fresh edible flowers for the full springtime appeal. It’s an Easter garden treasure as you treasure your moments with family and friends. © Kelly McBride Loft

Enough of the cold weather. Think green – green, gorgeous salads. Simplicity is showcased with an enticing Iceberg wedge salad. Served cold and crisp, this salad satisfies anytime. When searching for a good Iceberg lettuce, select the heaviest one. The weight indicates the density. After rinsing the lettuce and chilling it to crisp, cut the lettuce into quarters or halves. Drizzle blue cheese dressing in a thick line across the top of the lettuce. Then, top the dressing with a fresh blue cheese crumble and fresh crushed bacon bits. It’s an impacting presentation, which is tastefully significant! © Kelly McBride Loft

Ireland showcases its cuisine with the best from the sea and the land through its seafood and famous potatoes. This is one of my favorite Irish inspired dishes. Simply start by searing a deboned fish fillet. Then, bake the fish fillet with a dash of Irish whiskey, a dash of balsamic vinegar, kosher salt and chopped fresh herbs. Next, peel a potato, per fish fillet, so that the potato becomes a cylinder shape about 1 to 2 inches in diameter. Then, slice the cylinder into multiple slices of thin potato rounds. Coat the rounds in melted butter and layer the cooked fish fillet with the potato slices, to look like fish scales. Broil the layered fish fillets briefly to brown the potatoes. And there is your beautiful entrée. The fish can be served on top of thoroughly drained spinach for impacting color. To thoroughly drain spinach, place the spinach on a plate and set a second plate directly on top of the spinach. Squeeze and drain. Truly, all of the juice will run off. Serve this Irish inspired masterpiece with Irish Soda Bread and Irish butter. Happy St. Patrick’s celebrating – and all the best luck begins at your wholesome home table. © Kelly McBride Loft

March is a high energy month. It’s still chilly; yet, nature is revitalizing from the birds to the buds being triggered by nature that the seasonal change is upon us. This is the time of year that I begin seeking the garden shops. Winter has done is best deep freeze on the herb and the flower garden. So, it is time to replenish and reinvigorate!  Your tasty meals need not decline when the outdoors or domestic gardening calls. Try my baked potato casserole, that serves as a meal on its own or can feed the friendly neighbor who is sharing some seedlings. Wash 2 to 4 Idaho baking potatoes thoroughly. In a deep oven-proof dish, place the potatoes and add water barely leaving the tops of the potatoes showing. Bake the potatoes at 400⁰F for at least 2 and ½ hours, so that the potatoes are tender. Remove the hot potatoes and place the baked potatoes into a second clean oven-proof dish. Turn the potatoes to the water side (very tender side up). Poke each potato with a fork, in a lengthwise line, to open each. Never split a baked potato with knife, since this makes the potato tough, not fluffy. Fluff the potato interior with the fork. Now, the fun begins. Add a tab of butter, salt, and fresh pepper to each. Add all of your favorite toppings: sour cream, shredded cheese, bacon bits, scallions, etc. You can create BBQ baked potatoes or green pepper steak baked potatoes. Heat when ready to serve for your grand style of baked potato casserole. Welcome March with this hearty wholesome dish as you plant the seeds for your garden to flourish. © Kelly McBride Loft

It’s rodeo season and the western attire abounds, even in the metropolitan areas. BBQ cookouts and trail rides keep the traditions alive.  During this time, I like to combine a little TexMex styling with BBQ for a crowd pleaser – BBQ Quesadillas! It is so easy. Boil a chicken, debone it and lightly coat the chicken in your favorite BBQ sauce. In a non-stick large skillet, set a large flour tortilla in the middle. Layer it with shredded Monterey Jack cheese or your favorite cheese combination.  Top the cheese with small pieces of the BBQ chicken. Top that with the second tortilla and heat.  Flip the quesadilla to melt the cheese evenly. It good enough to kick up your heels – or in this case your best boots! © Kelly McBride Loft

We all need citrus during the wintertime. Try my citrus stacks for a colorful dining addition or snack treats. Remove the peel of a grapefruit and from an orange, per person. I prefer the ruby red grapefruit and blood oranges for that deep color and taste; but, these may not be available. Once the grapefruit and the orange peels are remove, slice the fruit into thin discs and remove any seeds. Begin with the grapefruit and alternately stack the grapefruit and orange slices. Once layered, add fresh blueberries in between the layers. Serve each stack chilled and with a fruit-flavored vinaigrette dressing. Whipping cream is an optional accompaniment for a fruity dessert. It’s healthy, flavorful, colorful and easy. What’s not to like about these little sunshine stacks! So, beach the winter blues and serve it up with sunglasses and a smile. © Kelly McBride Loft

Celebrations for the Chinese New Year begin this week, ushering in the Year of the Dog. Grand celebrations are in order; however, cooking Chinese cuisine is fun and easy. The wok allows us to cook fresh food fast that is healthy and tasty. When using a new wok, it needs to be seasoned. The wok interior needs to be wiped with corn oil prior to cooking. Then, wash and dry it thoroughly. This helps to “season” the wok. The more a wok is used the more seasoned it becomes. When cooking, start with the pieces of marinated protein first, such a pieces of white chicken meat. Marinate the raw chicken in 1-part soy sauce, 1-part sherry, 1-part water and 1 teaspoon of corn starch with fresh garlic for at least 30 minutes, which provides the anticipated flavoring. As soon as the chicken is cooked in the wok, remove it onto a plate. Then, cook the fresh vegetable selections. Thinly sliced carrots, zucchini, yellow squash, green pepper and bok choy are impacting. Just as the vegetables are cooked, add the chicken or protein back into the wok vegetables for a good heat-up toss. The dish is finished off with the final sauce which is 1-part soy sauce, 1-part sherry, 1-part water and 1 tablespoon of cornstarch all pre-stirred. Stir the sauce into the wok until hot. Top the dish with cashews or peanuts for an extra pop and serve on rice. Your adoring kitchen paparazzi will snap and applaud. For Chinese nouvelle cuisine, instead of pastry wrapped fried eggrolls use thinly sliced smoked salmon! Roll the fresh ingredients of thoroughly washed bean sprouts, tiny julienned carrots, cabbage and bok choy. Roll the smoked salmon spring rolls tightly and serve with a dipping sauce of soy sauce and fresh ginger. Don’t forget the chop sticks… It’s a great week to create an internationally inspired treat and welcome in the Year of the Dog. Dress up your puppy and the party is on! © Kelly McBride Loft