EVENT PLANNING BOOKS

Who doesn’t love the combination of flavors from corn, avocados, tomatoes and cheese. South of the border flavorings are invigorating!   Think of the wonderful cuisine that we enjoy from Mexico.  If you travel further south to Brazil, flavors become a fusion with European origins.  A friend from college taught me a simple but delightful dish that is such a great example of a culinary fusion.  She was well-traveled and the dish originated in southern Mexico.  We call it “Soft Tacos de Verduras.”   In a pot, with a 1/2 stick of butter, sauté peeled and sliced carrots until tender.  Add sliced yellow squash (one per person).  Add sliced mushrooms.  Serve the fusion on tortillas topped with cheese, sour cream and diced tomatoes.  It is so simple and so delicious! © Kelly McBride Loft

Yes, Mother’s Day is celebration of a Mom’s significance; but, I didn’t realize until recently that it is also a celebration of lifecycles. I lost my Mom this last year and this is the first year that I will not be celebrating with her. So, now my Mother’s Day is celebrated by enjoying the moment, reminiscing the past and looking forward to the future with my daughter and family. It is a time to be thankful. Family and great cuisine are the focus. It’s an uplifting day when we embrace the circle of generations. I recommend a delightful picnic. Destination picnics are special in the wine regions, in the mountains or at the beach. Fill your Mom basket with cheerful photos of years’ past and sustenance made or packed with love. If you have time, you can “quilt” a basket. Simply purchase the basket desired, with or without a lid. Then, purchase the desired fabric and padding to cover the inside. No sewing is necessary. Just cut the fabric to-size and hot glue the fabric to the interior of the basket. Ribbon can line the edges of the fabric for the finished look. It can be a group family project. One can focus on the basket design; one can cook the food to fill the basket; one can gather the items to hold the food in the basket; one can gather the plates, glasses, utensils and napkins; and one can purchase the wine or Champagne for toasting. Share the photos and tell the family stories of generations’ past. How else will the youngsters know the clan of support from those who have gone before them if they don’t know the family legacy of love? Happy Mother’s Day! © Kelly McBride Loft

If you don’t own some decorative oyster plates, you should.  My oyster plates are green tone Longchamp Majolica oyster plates and they are fun to use. With six crevasses in the shape of shells, each crevasse can showcase a culinary delicacy. Be it oysters, scallops, langoustines, shrimp, crawfish or mussels it is a treat to see the seafood highlighted. I like to put a dollop of stuffing in the six crevasses and then top each with a seafood choice. Serve your oyster plate special with toasted garlic bread or my favorite which is French bread, diagonally sliced, topped with butter and Parmesan cheese. Broil this for just a few seconds and it is the perfect accompaniment! Plate-up and welcome your friends. The sea is calling. © Kelly McBride Loft

On a hill in Provence, France sits the tiny village of Saint Paul de Venice. A world-famous property called La Colombe d’Or, in the village, welcomes guests, with reservations, from all over the world. Why is La Colombe d’Or so famous? Picasso, Chagall and many other impressionist artists stayed there as they painted the inspirational region of Provence. The regional floral is prolific and one can understand why artists are still drawn to the beauty there. As culinary travelers, Michael and I were inspired from being there, too. Inspiration can begin at one’s table, too. Recently we hosted a dinner party call Toutes les Jolies Fleurs “All The Pretty Flowers.” Our flower garden was filled with blooming Delphinium flowers and our cherry tree was in full bloom. The guests were most delighted with the edible flowers that I utilized in all of the dishes. In order to paint your table palette, you don’t have an elaborate menu. A simple salad sprinkled with chopped herbs provides a confetti design. This can be followed by colorful steamed vegetables. Fruit and cheese plates are simple, yet healthy. Finish your table design with a plain napkin tied with a colorful ribbon. Even the centerpiece can be dramatic, yet inexpensive, with a lovely bowl holding floating flowers and a floating candle. Do you want to make a lasting impression? Make your home your inspiration. © Kelly McBride Loft    P.S. April 21 is National Poetry in Your Pocket Day…It’s a great day for an inspiration.

Welcome spring with saffron. The intensity of the yellow, like a ray of sunshine, can brighten the most mundane dish. Derived from saffron crocus, saffron can be used with rice which can enhance Spanish paella. It can also be used to brighten up plain chicken stock. Food is appetizing by its taste, smell and visual appeal. So, let the saffron sunshine cheer up your table. Most culinary specialty stores will sell it. If you have never purchased it before in the States, there may be sticker shock.  A little bottle (.028 oz.) of saffron threads could cost as much as $13. It’s a fun ingredient and it is enjoyable to add this to your cooking repertoire! © Kelly McBride Loft

Recently we enjoyed a mozzarella tasting in a restaurant in LA and it was entertaining and delicious. Wine pairings with cheese are most special. I recommend that you start with a good cheese selection: Camembert; Jarlsberg; Gouda; Havarti; Port Salut; Wensleydale; Smoked Cheddar; Roquefort; Stilton; Gorgonzola; Bel Paese; Chèvre; Epoisses; Manchego; Limburger; Emmentaler; Brie; Pont l’Évêque; Beaumont; Manchego; Saint-Nectaire; Epoisses; or Bel Paese.  Consider these wine varietals for the pairings: Sauvignon Blanc; Muscat Blanc; Chenin Blanc; Chardonnay; Colombard; Muscadelle; Sémillon; Viognier; Pinot Gris; Pinot Noir; Cabernet Sauvignon; Sangiovese; Malbec; Syrah (Shiraz); Tempranillo; Riesling; or Merlot. Port Selections are wonderful with cheese. Portuguese Port; Californian Port or Australian Port.
In Bordeaux, France it is a tradition to drink the oldest wine last. Since the cheese course comes at the end of the meal, that is a good way to select the wine. Consider the time of day for serving the wine and cheese. Is this for a picnic or a formal dinner party? While living in France, I found that most tend the pair the wine and cheese together from that region. Since WWII and the expanse of air travel for the transport of goods, there has been a surge of creativity of pairing. It is so easy to pair an Australian wine with European cheese because each can be purchased at the same supermarket. Multiple cheese selections are popular, too. Blind tastings are recommended. Learn to taste and smell the aroma while selecting the best pairing…and isn’t discovery the most intriguing and inspirational. © Kelly McBride Loft

We count our blessings throughout the year and during the Easter season we hope for lasting peace. Egg decorating is a fun favorite. We also love Eggs Benedict! It is fast and easy. Prepare the toasted English muffins. Some like Canadian bacon; but, I prefer a lovely crab cake or fresh crab. The eggs are poached; but, the secret is in the Hollandaise Sauce. In a double boiler, whisk 1.5 teaspoons of white wine vinegar with 3 egg yolks. Whisk rigorously. Add tabs of butter up to 1. 4 sticks of butter, whisking continuously. Add 1 teaspoon of lemon juice, a dash of Kosher salt and white pepper. Then, I sprinkle chopped basil for the finish. Pour the delicious sauce over a poached egg stacked on an English muffin with a crab cake for Sunday applause. It’s all in egg…and eggcellent whisking. Happy Easter! © Kelly McBride Loft

Spring focuses on energetic growth as glorious flora explodes. Even our fruits, vegetables and herbs burst with flavors. The French Impressionists were frequently inspired by spring’s beauty and bounty. Monet, Renoir, Caillebotte and others captured, on canvases, the impact of spring’s colors. Vivaldi wrote music inspired by spring in the 1720’s and this timeless classic is loved more every year. The gardens of Keukenhof, Kew and Giverny welcome spring’s southeasterly breezes as we welcome guests to our table. Be inspired by edible centerpieces made from stacks of fresh strawberries or carved vegetables. Skewers of mini fruit are striking as a centerpiece as well as a simple bowl of figs. Watermelon, of course, can be carved into a basket but consider filling the watermelon basket with spiked Sangria wine with floating fruit. Add a ladle and the guests can help themselves to the fun! Happy first day of Spring 2016! © Kelly McBride Loft

It’s time to use the Bellleek porcelain & pour a cup of Irish tea with a dash of Irish Whiskey! You’ve invited your friends and you need a dish to fit the St. Patrick’s theme . Try my O’Kelly Pot Roast for the lucky lot who is invited to your “céilidh.”
Prepare a good chuck pot roast by searing and braising it for at least 4 hours. Flavor it with onions, onion soup and a green pepper. Two hours before the meat is done, add carrots. When the carrots are cooked, remove the roast and strain the broth. To one cup of the broth add one heaping tablespoon of flour and mix it thoroughly. Add a dash of Irish Whiskey to the mixture. Add that to the broth and heat the sauce on the stove, stirring constantly, until thick. Add some pearl onions into the sauce to simmer. Adjust the seasoning and then, add the meat back into the pot with the cooked carrots. Next, create a nest on hash browns on each plate or ramekin. Fill the “nest” with the sliced roast beef and root vegetables. It’s a “toastable” moment to count your blessings and wish for luck throughout the year. © Kelly McBride Loft

When we think of cooking with roots we think of long simmered stews, pot-au-feu and braised pot roast with carrots. Yes, turnips, celery root and onions add depth to braised dishes; however, fennel, spring onions and radishes have unique flavors that can stand alone. These can be served as an appetizer, part of a salad or with an entrée. My favorite is fennel that is first boiled. Then seared in equal parts of butter and honey. Oh, how lovely for spring! My husband loves radishes. Trim the radishes in the shape of mushrooms with polka dot trimmed tops or micro slice them with a mandoline. The rustic look of spring onions, set onto a plate, adds flavoring and plate designing. Roots are stabilizing; let them run deep into your cooking style. © Kelly McBride Loft

I love to make ice bowls. It is so easy. Just fill a bowl a quarter full with water and set the next smallest size bowl on top of it. Lightly press and tape the bowls together with masking tape. Freeze overnight and pop the bowls off when ready to use. Violà! You have an ice bowl. For a large salad bowl, I like to put edible flowers into the water and when the flora freezes, it looks beautiful in the ice. Rose petals and rose leaves work well, too. Salads can fill the bowls or three flavors of sorbet. Try lemon, raspberry and blueberry topped with a mint leaf. It is special. It is inexpensive and it is impacting. Enjoy! © Kelly McBride Loft

When we imagine sweet and fruitful we imagine contentment. There is a way to bring those two to your table. Just try Kelly’s Peach Compote: Peach jelly, 1/4 cup Grand Marnier, with fresh sliced peaches and Bing cherries.
Melt down your favorite jar of jelly. Add a single fruit flavored liqueur such as: Grand Marnier or banana liqueur. Even a dash of Frangelico or brandy works to infuse the and tone-down the sweetness. Just before serving, toss in fresh fruit such as sliced peaches, berries and sliced pears by utilizing a wooden spoon. Serve as a compote or as topping over ice cream. It is colorful and fruitful fantastic! © Kelly McBride Loft

Sharing cuisine is very romantic. A bowl of steamed mussels is delightful to share. Classic Chateaubriand is for two or more. Sharing the moment can also be enjoyed with fondue, soufflé, plat de fruits de mer, boiled snow crabs and Baked Alaska. In my opinion, one of the most romantic cities in America is Traverse City, Michigan. This quaint fishing community sits on the banks of beautiful Lake Michigan and offers bonding settings in all four seasons. The area also offers schooner and sailing excursions on the Lake, fine dining and interesting shopping. Traverse City is nestled into a bay and sits in a picturesque backdrop of cherry groves and stunning deciduous forests. My frequent visits since childhood have inspired Kelly’s Cherry Pie – a favorite Valentine for sharing.
Kelly’s Cherry Pie
Prepare and double the recipe of your favorite pie crust. Prepare the pie shell and (lightly) pre-bake it without pricking the bottom. (Use bean weights.) For the filling, I prefer pitted fresh cherries but unfortunately Valentine’s Day is a little early for the season. If you have access to fresh cherries, 6 cups are recommended with 2 cups of sugar. If fresh cherries are not available, the substitute would be 5 – 15 oz. (drained)cans of Bing cherries. In a saucepan, simmer an 18 oz. jar of blackberry jelly and 1/2 cup of Chambord liqueur. Add 1 tablespoon of flour (diluted before adding to the mixture.) Simmer until the temperature reaches 200°F and is syrup like. Add the cherries and continue heating for 3 minutes, stirring with a wooden spoon. Quickly and carefully fold the hot filling into the pre-cooked pie crust. Design the lattice work with the crust topping and bake for about 35 minutes at 375°F until the top is brown. It is delicious and so good that you might not want to share…Happy Valentine’s Day! © Kelly McBride Loft

The Chinese New Year is Monday, February 8 and the Chinese New Year is always festive. On February 8, this will be the year of the Monkey. In keeping with the theme, I recommend having a tea party. The tea selection for the party: Monkey picked Oolong in celebration of the Year of the Monkey. The legend is that centuries ago, Buddhist monks trained monkeys to gather tea leaves from the tops of wild tea plants for the Chinese Emperor. Since the legend still exits, the term “Monkey Picked” tea refers to very high quality tea. My favorite tea blend is Monkey Picked Oolong/Golden Monkey Black Tea/Dragon Fruit Devotion herbal tea . This tea is great for a celebratory moment and a happy New Year! The broad leaves explode with flavor and aroma. Yes, a quality tea should have an extraordinary aroma. Delight your friends and family with this fun tea service and don’t forget to tuck a little surprise gift money into the red Chinese New Year envelopes! © Kelly McBride Loft

Super Bowl Sunday is February 7. Just as a successful team plans, a little prep is needed for a successful party. I recommend a menu that follows the game’s quarters. First quarter servings: Prepare dips that include a variety such as green and red salsa, avocado dip, sour cream based dip, chip selections and crudités. Second quarter servings : Offer French dip sandwiches; grilled turkey and Swiss cheese sandwiches on cranberry bread with apple chutney; gyro sandwiches with yogurt cucumber sauce and chicken salad sandwiches with mango chutney on pumpernickel bread. Third quarter selections: Set out an interesting selection of cheese & fruit. Fourth quarter: Go in for the win with Pina Colada bread pudding & parfaits in the team’s colors.
Kelly’s Pina Colada Bread Pudding
4 cups of stale dry bread crumbs of French bread
3 cups of milk
1 cup of creme of coconut
2 cups of sugar
1 can of pineapple chopped & drained
1 cup of shredded coconut
2 tablespoons of vanilla
1 tablespoon of butter flavoring
3 eggs
1 ½ cup of chopped pecans
Combine all of the ingredients and pour into a buttered baking dish
Top the mixture with coconut
Bake at 375°F for 1 hour and 15 minutes. It should be moist not dry.
Whiskey Sauce
1 stick of butter
1 cup of powdered sugar
1 egg yolk
½ cup of Whisky, Rum or Bourbon
Cream the butter and sugar in a saucepan for about 5 minutes. Blend in the egg yolk. Pour in the liquor, stirring constantly over low heat. Pour directly over the bread pudding after being cooked. Wow, oh, wow! © Kelly McBride Loft