EVENT PLANNING BOOKS

Chilled terrines make stunning, beautiful summer presentations and become the focal point of a summer dining experience. Simply use a tempered glass loaf pan and line it with plastic wrap. Now, let the fun begin. Line the terrine with either individual cooked spinach leaves or drained roasted red peppers (from a jar). Whatever ingredient lines the pan, this will showcase the featured presentation. Once the lining ingredient is complete, then fill the terrine with your favorite selection. This can be cream cheese mixed with herbs, densely packed chicken salad, or precooked carrots tightly packed into soft cheese. Chill the terrine completely. Just before serving, unmold the terrine and serve to delighted friends and family. To serve, just cut into thin slices.  It’s an easy fix, just a few hours ahead. © Kelly McBride Loft

It’s BBQ time and patriotic time! For this 4th of July celebration, add flavor to the expected with a little unexpected. We love our hot dogs. A hot dog is greatly improved by grilling a whole sausage for the meat instead of the regular hot dog meat. Sausage comes in a variety of flavors and blends. Add a touch of BBQ sauce and the flavor meter increases again. Also, everyone loves an interesting bread selection for their BBQ beef sandwich. Offer chutney blends to flavor the sandwiches, in addition to plain pickles. Create a build-your-own nacho station by offering good corn chips, refried beans, sour cream, guacamole, diced tomatoes, jalapenos, fajita beef (or homemade roast beef sautéed with green peppers and onions), and melted cheese that can be scooped with a dipper. Create an all-American beer selection served in flight glasses for a great conversation starter and soirée discussion. Another improvement on traditional apple pie is to bake the pie and fill mason jars with layers of the baked pie. Top each jar with a big scoop of vanilla ice cream. The presentation is a winner and the prearranged pie-in-the-jar concept saves time when serving a crowd. A time saver is to pre-roll the silverware with big napkins. It’s efficient and demonstrates thoughtful entertaining. Tag line the wonderful menu in French since the France was our revolutionary ally. (It’s amazing how many people don’t know that.) Bring on the fireworks and celebrate America. It’s time to be a patriot! © Kelly McBride Loft

Appetizers set the tone for the gathering and bring the onset of the culinary entertaining. Welcome friends with quick hors d’oeuvres. Here’s a great recipe. Sauté mushroom caps in brandy and butter. Remove the mushrooms from the pan and fill each cap with a mixture of goat cheese and honey. Sprinkle the tops with fresh chopped herbs and serve chilled. It doesn’t have to be fancy; it just needs to taste good. © Kelly McBride Loft

Sandwiches fit the summer cuisine because the ingredients tend to be chilled. The classic “club” sandwich has three pieces of bread with bacon, lettuce, tomato with turkey or chicken. In Europe, the salmon “club” sandwich is growing in popularity. It is made with three pieces of toast, lettuce, tomato and cooked chopped salmon with mayo and herbs. A summer spicy chicken “club” sandwich can be made with bacon, lettuce, tomato and chicken salad. These are all variations on a theme, with the crust trimmed, that make those triangular toast points so tasty. I like to serve all three, as a selection, and offer a variety of chips. Whether golfing, swimming, hiking, biking or hugging the A/C unit, the simplistic “club” offers the traditional comforts, making a little go a long way. © Kelly McBride Loft

Welcome summer with some classic beverages. Recently, my husband and I visited Puerto Rico. No Puerto Rician visit is complete without a visit to Barrachina in Old San Juan. Why is it so famous? It is the birthplace of the Piña Colada. Huge blenders back into the bar and the production is impressive…so is the drink! Yes, one can enjoy a fresh coconut milk from street vendors who open the coconuts and provide straws; but, the tropics beckon with just the mention of a true Piña Colada. A good Piña Colada consists of cream of coconut, pineapple juice (I prefer blended fresh pineapple, ice (for the chill) and light or dark rum. Variations on a theme include substituting ice for ice cream or substituting rum for vodka. A frozen peeled banana can substitute for the pineapple but it is not as good as pineapple. I like to top mine with a Maraschino cherry. The connoisseurs will serve the drink in a hulled-out pineapple. So, bring on the summer heat. The blender is ready! © Kelly McBride Loft

Well, you really want to get away to London, but don’t have the time. Create a London Grill party. The London Grill consists of grilled steak, British-style lamb chops and chicken with Indian flavorings. The arrival hors d’oeuvre can be mini Beef Wellingtons with a lovely selections of Sherry cocktails. For the main course, marinate “minute” steaks in Worcestershire sauce and brandy. Quick grill each and top with fresh butter, to finish in the oven. Prepare lamb chops on a skewer by covering the chops with British mustard and dusting the rack with chopped rosemary. Bake the chops at 375° for 30 to 45 minutes. The third selection is curried chicken sosaties. For the marinate, in a large bowl, combine 1 tablespoon of curry powder, ½ teaspoon of turmeric, 1 tablespoons of cornstarch, 1 teaspoon of salt and 1 cup of wine. Then, grill or bake the marinated chicken until cooked thoroughly. Serve the trifecta of protein selections with roasted potatoes or Yorkshire Pudding, also known as popovers! English trifle dessert seals with sweetness.  Set the tone with British composed music and complete the evening relaxing after dinner with a good British movie and brandy. Cheerio! © Kelly McBride Loft

This time of year creates an urge for lobster. Yes, it tastes wonderful just boiled; but, it tastes heavenly with a little sauce. The simplest sauce is lemon butter. Chilled lobster tastes great with chilled vinaigrette dressings. One of my favorite selections is Lobster Newberg. Simply, boil the lobster and slice the meat into medallions. In a sauté pan, heat one quarter stick of butter and a dash of brandy. Toss the lobster medallions in the brandy butter. Then, slowly add 1 cup of heavy cream and mix it completely. In a separate, heat resistant bowl, whip by hand 4 egg yolks. Little by little add the heated brandy cream to the egg yolks until the yolks become tempered enough to be added to the sauté pan. Adjust the seasoning with kosher salt and a dash of Cayenne pepper. Serve the Lobster Newberg in induvial ramekins for “Wows” from your admiring family and friends! Pass the smiles please as the seaside becomes tableside! © Kelly McBride Loft

It is the “end of school” party time and everyone is hungry. Need an appetizing quick-fix with budget considerations? Tacos. Purchase crispy taco shells for a vast array of stunning fillings and let the colorful feast begin. Build the taco spectrum of fillings with: (minced avocado with sprouts), (sundried tomatoes mixed with cream cheese), (black beans with sour cream) and (hummus with tabbouleh). The classics can be cooked efficiently for a crowd, too. Cook a pot roast the day before entertaining. Cut the meat into small pieces. In a skillet sauté julienned green bell pepper and thin slices of onion. Remove the pepper and onion. Add a dash of olive oil to the skillet, add the cooked shredded pot roast, add several dashes of balsamic vinegar and heat. Add the peppers and onions back into the mix until thoroughly heated. It’s the perfect taco filling. Condiments of cheese, sour cream, diced tomatoes, shredded lettuce, and Pico de Gallo complete the feast. The same can be created from boiling a whole chicken the night before the event. So, be extraordinary and be a hero on budget. You really can feed all of those scholarly graduates in a very smart way, the fiesta way! © Kelly McBride Loft

Many think brunch is perfect for Mother’s Day celebration. If you prefer to try something different, try a pool party. If you don’t have a backyard pool, many community pools will “rent” the space for a fee. Another alternative is to check into a local hotel with poolside facilities. Food served poolside always tastes special and the occasion promises to be fun. I like to use the individual plastic “burger” baskets to showcase an outdoor menu. Recently, I found a wide selection of food baskets at the local Oriental market. All were colorful with multiple sizes. The table color coordination is important and it really does make the cuisine more appetizing. Fish tacos, steamed crab, potato salad and coleslaw are all perfect for the Mother’s Day splash. Beverages can be color coordinated too and fruit juice infusions are easy. Be sure to entertain with lots of sliced fruit and make this Mother’s Day the most memorable of all. © Kelly McBride Loft

School graduations all need acknowledgement. Will this celebration be combined with Mother’s Day because this is the only time that the whole family is able to gather? This occurs frequently in our rush-nourished society. Just make sure that each honoree is significantly recognized. So, plan early. I like to use my grandmother’s punch bowl for these special afternoon celebrations. Pre-freeze a specific shape of lemonade. This will keep the punch cold while floating in the top. Food selections need to be decided in advance. Finger sandwiches are enjoyable and the bread can be cut in advance and frozen until time to add the fillings. Petit-fours are the perfect desserts for a small group and the tiny cakes, not iced, can be baked and then frozen. The table can be set in advance and covered to keep it neat. If you have the “art” gene, a massive amount of time can be saved by just completing the table design the week before an event. Don’t forget the party favors. That’s the mark of a well-planned party, as thoughtfulness abounds. These do not have to be expensive. The favors should be useful, distinct and/or delightful. Hand-written notes or poetry (tied with ribbon) addressed to each guest are inexpensive and heart-felt. Recipes from the day’s event are lasting and beneficial. Small pots of fresh herbs are an inspiration for the guests to grow an herb garden. Creativity is spontaneous and your guests will appreciate your focus and energy. It’s all about time management; it’s all about enjoying the moment. © Kelly McBride Loft

Who doesn’t admire equestrian viewing? I recall as a child seeing the famous Lipizzaner horses from Austria. I was awe-struck with their grandeur and style. The first Saturday in May is the grand showcase of Thoroughbreds during the Kentucky Derby. My father took me to Churchill Downs for the first time when I was 8 years old and well, I have revered the speed of horses since. The festivities generated from this grand race is exciting and it is so easy to host your own Derby party. Fashionable attire is encouraged along with theme-driven cuisine. My friends and I enjoy wearing hats, which inspired my creation: Le Chapeau de Rubans.
Bake a sheet cake of vanilla white cake. When baked, cut the cake into a large round. This can be made in advance and frozen until you are ready to make the hat. Assembly: Place the round cake shape onto the serving tray. Cut away the center interior round shape for the hat head position. Fill the center round area with a mound of beautiful fresh fruit. This includes strawberries, apricots, blackberries, etc. Keep the round shape, while stacking. Whip and sweeten meringue. Cover the brim of the hat (the cake) with the meringue up to the edge of the fruit. Then, place a lovely multi-layered ribbon bow onto Le Chapeau de Rubans! © Kelly McBride Loft

The seaside breeze invigorates one’s soul. Whether your comfort zone is sand between your toes or intense surfing, absorbing the joyful sounds of ocean-living brings a smile. I like to cook when visiting the beach. Some dishes lend more synchronicity to the natural environment. When friends visit, they don’t expect a steak and baked potato. In fact, they would be greatly disappointed if I didn’t prepare seafood. Laboring in the kitchen isn’t appealing either because time spent actually on the beach is significant. I created a dish that is perfect for the atmosphere and it has minimal preparation time, too! Let the beach sooth and inspire you as friends gather and bond. © Kelly McBride Loft

Beachcomber Pot Pie

Prepare a basic béchamel sauce and season with chopped dill, white pepper and kosher salt. Sear fresh scallops and sauté fresh peeled shrimp. (I like to flavor the seafood with splash of sherry.)  Partially fill individual ramekins with the mixture of the scallops, shrimp, peas, carrots and pearl onions.  Options are small chunks of precooked potato, sliced celery and sliced water chestnuts.  Cover the ingredients with the cream sauce.  Now, top each ramekin with puff pastry and bake until thoroughly heated and the puff pastry is baked.  It is a wholesome sea treasure feast, when the sea is calling you near.         © Kelly McBride Loft

Now, I understand why rabbits are associated with Easter egg hunts and springtime. It is necessary to be lightning fast with the festivities and to ready the accommodations for the relatives coming to the celebration. I just created a great meal based on practicality and it was grand hit. Have you ever made a fish taco? Well, it’s a classic in the southern border regions of the states and the seacoast areas of Mexico. So, here’s the dream speed of this. Instead of my usual fish, cooked from scratch, I purchased some quality frozen fish sticks. The baked fish sticks were inserted into white corn tortillas, topped with creamy Caesar dressing, guacamole and fresh shredded red cabbage. It was amazingly fast and springtime crunchy fresh, which leaves more time to decorate those eggs with your family! May Easter blessings for you and your family abound. © Kelly McBride Loft

Some of my favorite memories during the Easter festivities are of helping my Mom in the kitchen, as a child. It’s funny that I didn’t enjoy the aggressive hunts with kids scrambling and pushing for the prizes. I was most content in the kitchen creating the “prizes.” Children need and crave kitchen exposure. It sets the basis for coming to table, participating in camaraderie, and providing sustenance. Decorating Easter eggs is entertaining and educational; but, there are other opportunities for children’s participation. Additionally, to enhance the interaction for youngsters to stay away from video stimulus on this family day, prepare an interactive décor table to fully impact this memorable family moment. Let the smiles begin with some of my favorites and who knows, you may be setting the stage for a budding future chef du cuisine! Happy Easter – Joyeuses Pâques! © Kelly McBride Loft

Peaches and Pear Pinwheels – Utilizing fresh cut ripe peaches and ripe Bartlett pear slices that an adult has prepared, allow the children to create Easter pinwheels by arranging the slices in a spiral on salad plates. Sprinkles can be offered of shredded coconut, Maraschino cherries and caramel from a squeeze container.

Egg Hunt in a Garden – Utilizing shredded coconut colored with green food coloring and multi-hued jellybeans, allow the children to create edible Easter hunt dessert scenes.

It’s a Daisy of a Day – Utilizing boiled eggs sliced into thin wedges by an adult, thoroughly washed green chives (pre-cut into 3 to 4 inch lengths), shredded lettuce and basil or mint leaves, allow the children to create edible daisy flowers growing in a “lettuce” garden. The daisies are formed by arranging the egg wedges into a pinwheel shape. The chives are the stems and the leaves can be placed next to the chive stems. A dab of cream cheese will adhere the leaves to the salad plates.

Sweet memories really can be created from sweet treats. Some of our treats are seasonal, such as southern Ambrosia Fruit Salad. During Easter-time I recall my grandmother making the classic dish with fruit and fresh whipped cream. After years of cuisine study, there is a much tastier technique. Try my French-style ambrosia. It just may become your family’s favorite sweet memory treat.
Kelly’s Kaleidoscope Ambrosia
To 1 cup of sour cream add ¼ cup of Grand Marnier (orange liqueur). Mix in ¼ cup of caster sugar. With a mixer, whip 1 cup of fresh whipping cream with 4 teaspoons of sugar added. Fold the whipping cream into the orange liqueur flavored sour cream. [Another option, is to divide the whipping cream and add a lovely food color selection so that when the whipping cream is folded into the sour cream, a swirl of color is infused into the Ambrosia creating a kaleidoscope spectrum.] In a large bowl, begin with fresh bite-size fruit such as diced pear, diced peaches, diced apples, Mandarin orange segments, strawberry pieces, seedless grapes, blueberries, shredded coconut, etc. (Pat the fruit dry to limit excess moisture.) Fold the Ambrosia cloud mixture into the fruit. Pecan pieces can be added, just prior to serving. The best presentation is in a trifle bowl. Line the clear bowl with slices of whole oranges, showing through the glass. Fill the bowl with the lovely Ambrosia and serve cold. A myriad of colorful fruit can be added to decorate the top; but, at the very least, a thin orange slice twist with mint leaves will enhance the appeal. Springtime never tasted so sweet! © Kelly McBride Loft