EVENT PLANNING BOOKS

February signals the beginning of the Valentine season and it’s never too soon to make plans for an evening of romanticism. Always set the table the night before to save time. Begin the memorable evening with a stunning deep red, fresh raspberry martini. Pulverize fresh raspberries in a mortar bowl and with a pestle. In a shaker add ice, 100 ml. vodka, 100 ml. Chambord liquor, and the crushed raspberries. Pour through a strainer, as you are pouring into the martini glasses. This will remove the raspberry seeds for a smooth impacting beverage. Pair these lovely cocktails with a cluster of chilled peeled seedless grapes. (Hours before toss individual seedless grapes into boiling water for 5 seconds and then directly into ice water. The grape skin peels straight away…) With your choice of great music playing, serve a dinner that is stunning, but low maintenance. A starter soup is easy and doesn’t need a keen watchful eye. Add a dash of sherry to cream soup for that extra special culinary suave and remember to sprinkle a dash of extra touch with chopped herbs on top. Next, main course is made easier by planning ahead. A baked potato is warming and can be done a couple of hours before the guest arrives. Fresh fish fillets would be a delicious healthy choice. Marinate the fish in half sherry and half orange juice. Drain off and pat dry. Sear the fish and place in an oven-proof pan, sprayed with non-stick cooking spray. Sprinkle the fish with balsamic vinegar, a dash of good olive oil, a dash of fresh lemon and a dash of kosher salt. Seal the dish tightly and bake for about 30 minutes at 350⁰F, until just done and not overcooked. Top each fillet with a lemon slice and rosemary sprig. How special! For dessert serve fresh strawberries with Romanoff Sauce. Ooh la la – sour cream, brown sugar and brandy … my, my it’s an evening to remember! © Kelly McBride Loft

Many times, we just need to catch up by using a day off as a work day at home. Make the most of the moment by multi-tasking. Crockpot a hen while getting your work done. Purchase the hen the day before so that no time is spent running to the store. Place the hen into the crockpot with a peeled onion in its cavity. I only use spring water and fill the crockpot with the fresh water nearly to the top. Add kosher salt and fresh cracked pepper. Add 2 celery slices. Add bouquet garni or fresh basil and fresh rosemary. Work away as it simmers away. Hours later your work is done and so is a beautiful homecooked meal. A simmered hen has many options and creates multiple meals, which saves time and funds. The first simmer creates a stunning chicken breast dinner. Reserve the strained broth and refrigerate immediately. Reserve a cup of chicken meat and refrigerated that immediately. The second day provides a healthy “chicken soup” by adding sliced boiled carrots and celery. Rice is optional. The third day provides a grand chicken quiche by placing these combined ingredients into a quiche crust. In a bowl, mix fresh chicken pieces, pecan pieces, shredded Gruyère cheese, diced celery and enough mayonnaise just to bind. Press the ingredients into the crust. Top the quiche with crushed potato chips and bake at 350⁰F for at least 30 minutes, until thoroughly cooked. Three meals, three days and three days of work done right! Here comes a ready you for February. © Kelly McBride Loft

Call it tailgating or cheerleading cuisine, if your friends gather for a game, they will be hungry. Try my hotdog “stand” treat for a winning combination of flavors. Lightly split each hotdog and insert a thin slice of Cheddar cheese. (The idea is to not cut all the way through the dog; just partially so that the cheese fits inside. Wrap each dog with a bacon slice and grille or broil the hotdogs until the bacon is cooked. (For guests who do not prefer pork bacon, offer turkey bacon.) For the buns, cut indentations in hoagie buns so the hotdogs fit like passengers in a boat. The secret of success is in the condiments. Grand slam the condiments with a selection of mustards, relishes and chutneys. Offer homemade chili, grilled onions and grilled julienned green peppers. Turn up the sporting revelry and stoke the grille – it’s time to win in the kitchen, too! © Kelly McBride Loft

Spices wake up our senses and Jamaican Jerk Chicken can jump start your dining experience. In a blender combine: thyme; parsley; jalapeno; ginger; scallions; garlic; dried chili pepper; soy sauce; vegetable oil (not olive oil) and no salt. Marinate raw chicken in the mixture for 12 to 24 hours. Sear the chicken in vegetable oil and bake it at 350⁰F until cooked through. It’s an impacting wow! © Kelly McBride Loft

The warmth from the oven warms the home – add the aromas from a slow home-cooked meal and life is cozy. Place a chicken breast, per person, in a Dutch oven and add: chicken broth; ginger slices; 1 yellow squash, sliced; 1 julienned green bell pepper; and one jar of artichoke hearts (drained). Bake at 350⁰F for 2 hours. (Serve over rice as an option.) This wholesome broth is just what we need to re-energize for all of those January resolutions. Enjoy! © Kelly McBride Loft

When the big weather chill occurs, nothing warms friends and family faster than a fantastic dish of Cioppino. This is an Italian style Bouillabaisse (Seafood Stew). Steaming hot and filled with fresh seafood treasures, this seafood soup is served en croûte to hold in the steam, as it is served. The best way to serve Cioppino is in individual dishes. When presented, simply cut into the flat bread crust topping on three sides and roll back the steaming crust towards the uncut crust side. The rolled back crust is held in place by inserting the knife through the crust roll and propping the knife edge against the dish. The broth, like Bouillabaisse, is tomato based; however, it is spicier. When I make our Cioppino, I start with a good fish stock infused with red Vermouth and tomato paste. Simmer and adjust the seasoning by adding red pepper, oregano, and basil. Then, prepare the washed seafood to include: head and shell on shrimp; fresh white fish chunks; scallops; crab; and mussels. I sear the fish fillets and the scallops very briefly in olive oil to seal in the flavors. If serving immediately, the seafood can be placed into individual heat-proof dishes, filled with the broth and topped with flat bread dough.  Bake it until cooked thoroughly. A mistake that many cooks make is to put the seafood into the broth too early. If fresh seafood sits in a broth for an hour or more, the seafood becomes overcooked. The shrimp become tough and the fish will fall apart. So, consider the timing and the serving time. Bake at 400⁰ F for at least 30 minutes. So, bring on the cold weather.  A hot steaming dish of Cioppino awaits the chef-du-cuisine’s creation to warm the hearts of those dining. Happy New Year! © Kelly McBride Loft

Looking for a festive hors d’oeuvre? Try one of my family’s favorite: Kelly’s Eggplant on Crostini. Boil an eggplant in salted water, with the ends cut off, and poke holes in it with a fork. When the eggplant is tender remove it from the water and in a large bowl, mince it with a hand masher. In a large skillet, sauté a half of a finely chopped onion until tender, in olive oil; add 1 can of chopped black olives; and 1 can of drained diced plain tomatoes. Add the cooked mashed eggplant to skillet the mixture. Add ¼ cup of Balsamic vinegar, 1 to 2 teaspoons of sugar, salt and pepper to taste. Simmer to infuse the flavors. Strain and chill overnight. Serve on garlic flavored crostini and top each with shaved Parmesan cheese and crushed fresh pistachios. It’s a Merry Christmas moment as we enjoy the blessings of family. © Kelly McBride Loft

Cuisine, prepared with spinach concepts, gives us the opportunity to continue December seasonal designs. Famous terms such as Florentine and Rockefeller are synonymous with the dark leafy vegetable intensified with vitamins, spinach. Try my Shrimp Rockefeller for an entertaining showstopper.
Prepare the shrimp: Devein and wash the shrimp. Lightly drizzle lemon juice onto the raw shrimp. In an ovenproof sauté pan, sauté the shrimp in a small about of butter, then add freshly pressed garlic.
Make the Rockefeller mixture: In 2 cups of water, boil an onion half (chopped finely) and 3 celery stalks (chopped finely). When the onion is transparent, add 2 cups of fresh chopped spinach leaves. In a sauté pan, heat 2 tablespoons of butter until boiling (but not burned). Carefully add 2 ounces of Pastis, which will flame up. Strain and add the onion, celery and spinach to the infused butter. Sprinkle on about a fourth cup of Italian flavored bread crumbs followed by ¼ cup of Parmesan cheese. Stir. Scoop the Rockefeller mixture onto the cooked shrimp and briefly broil the shrimp to finish the dish. Serve this with a lovely white wine, as you toast to holiday cheer. © Kelly McBride Loft

December cuisine gives us the opportunity to make lovely designs with red and green impacts in the plating design. There are some great pairing possibilities such as green tomato soup and lobster medallions. Another fun and easy pairing is with zucchini squash and crawfish etouffee. Here’s my recipe and it will warm your heart if the design is made into a heart shape. Kelly’s Etouffee: Soak the crawfish in salt water. Rinse multiple times and drain. In a large pot, sauté in a half stick of butter: half of a chopped onion, a half cup of chopped celery and a half cup of chopped bell pepper. Cook until tender. Add a teaspoon of sugar, a teaspoon of chili powder, dash of salt and pepper. Add a half stick of butter and sauté the prepared crawfish for 10 minutes. Add 1 and half cans of 15 oz. tomato sauce and ¾ can of spicy diced tomatoes (about 9 oz.). Then, add a half cup of boiling water to simmer for 1 and half hours uncovered. Stir frequently. This can be served over rice. To plate the dish for Christmas, simply, sauté the sliced zucchini medallions and line the medallions in a circular design (or heart shaped) on each of the plates. Fill each plate with the strained crawfish etouffee. This will make Christmastime dining extra special. © Kelly McBride Loft

Flavorings certainly make a huge difference to the taste of our food. The basics of salt and pepper have branched into multiple sources of salt and multiple styles of peppers. Liquid flavorings boost the impression of the taste such as the usage of balsamic vinegar, white and red wine vinegar, and apple cider. These strong enhancements can make or break a dish. When used properly, the taste is frequently desirable and a favorite dish is created. A dash of flavored cider or flavored vinegar works very well with fish. Try my Mediterranean style fish for a fast and flavorful entrée. Begin with a fresh fillet of white fish, deboned and with the skin and scales removed. Marinate the fish in white wine or sherry for about 30 minutes, if desired. Pat the fish dry and sear the fish to seal in its natural flavors. Reduce the heat and cook the fish to the desired completion. Lightly salt the fish with kosher salt. Set the seared fish aside. In a non-stick skillet, gently toss very finely julienned carrots and green bell peppers with a dash of red wine vinegar, apple cider and thyme for only 45 seconds. Top the cooked fish with the fresh vegetable topping for a stunning presentation and impacting flavors. © Kelly McBride Loft

Cranberry sauce isn’t just for Thanksgiving. That lovely deep red berry color is a seasonally responsive and brightens poultry throughout December. Simply prepare your favorite poultry dish and finish the cooked bird in the oven by covering it with fresh cranberry sauce. Top the sauce with a sprig of rosemary and December rings true to your family’s expectations. For a gourmet style cranberry sauce, add a jigger of Chambord liqueur to the mix. ‘Tis the Season for exciting flavoring! © Kelly McBride Loft

While attending LaVarenne in Burgundy, France, we studied the art of baking Palmiers – from scratch. Puff pastry is a masterful composition of dough with multiple layers of butter to make the pastry flaky and also puff, when heated. Frozen puff pastry dough is readily available, which brings us to my weekly feature: Kelly’s Turkey Palmiers! Palmiers don’t have to be sweet; they can be savory, too. Simply roll out the puff pastry rectangle and add a thin layer of chopped cooked turkey; chopped sundried tomatoes (drained and patted dry); shredded Gruyère cheese and tiny toss of finely crumbled bacon. Roll the two longest edges toward the center of the rectangle. Then, slice the roll evenly into ¾ inch biscuits. (The biscuit cuttings should resemble a butterfly shape. The name Palmier is derived from the French term palm tree – hence the swirl design.) Place the savory biscuits onto parchment paper and bake at 350⁰F for about 20 minutes, until just brown. Remove from the oven and brush each with some garlic butter, prior to serving. It’s Thanksgiving – home-baked and this makes a great hors d’oeuvre or innovative design for leftover turkey. Happy Thanksgiving! © Kelly McBride Loft

During autumn, turnovers are so tasty, with hot fruit fillings that satisfy. My grandmother used to make apple turnovers by cooking the apples for hours. As homemakers entered into working professional roles, homemade crusts transitioned to canned biscuits rolled out to encase the fruit. Now, we have selections of frozen pastry which expedite the process. Try Phyllo dough for a fabulous Pear & Gorgonzola Turnover. Cut the Phyllo dough into squares. Fill each with slices of ripe pear and top with Gorgonzola cheese. Fold each into triangles. Bake until brown and serve hot. Someone will be very happy that you baked, just for them (without the time management hassle)! © Kelly McBride Loft

In the Caribbean, there exists a dish called Chicken Chiquita. From its name, it announces that it consists of chicken and bananas. What a delightful combination. The island spices, including nutmeg and curry, enhance the flavoring. However, I decided to make the Chicken Chiquita into soft tacos with a Tex-Mex twist. Wow! What a difference. Simply, boil and debone the chicken. Prepare white corn tortillas, by steaming. Fill the soft tacos with fresh boiled chicken. Add toppings of green (verde) salsa (mixed with sour cream to slightly tone-down the spice); diced green tomatoes; avocado; Monterrey Jack cheese and crumbled fried plantain chips for the topping! It is unique and wonderful, while stretching those family dollars. © Kelly McBride Loft

When one conjures up the thought of Halloween food, we tend to think of sweets first. Try stuffed red bell peppers for an impacting plate. Most cooks fill stuffed bell peppers with a ground meat mixture. That works; but, as an option, consider filling bell peppers with Eggplant Parmesan. Just boil the eggplant until tender and slice. Dip the eggplant slices into a beaten egg mixture and then dip those slices into an Italian breadcrumb mixture. Sauté each slice, briefly, in butter to seal in the crust and flavor. Push the seared eggplant into each bell pepper (red for Halloween) with alternating thin layers of Parmesan cheese and a drizzle of marinara sauce.  Bake at 350⁰F for 20 minutes, until heated thoroughly. Great goblins, it really is good! To really add to the showtime, offer graduated color designs of soup shots (soup served in shot glasses). Choices of pumpkin, butternut squash, and tomato basil add a color impact and conversational intrigue. Halloween is strongly theme oriented. Be it harvest, scary, literary or costume required, the well-planned party needs to offer entertaining food. © Kelly McBride Loft