EVENT PLANNING BOOKS

The six smallest countries in Europe are fascinating. These are Andorra, Liechtenstein, Luxembourg, Monaco, The Vatican and San Marino. These six countries offer cultural distinction and historical significance. The size does not matter. Sometimes we forget that less can be more. Less can be elaborate or simplistic; but, the goal is for quality. For example, with cuisine, Tapas style food consists of smaller portions. Tea cuisine tends to be made of smaller portions. It is fun and colorful to create a meal with just appetizer choices. Please remember that when reducing the quantity, tasting is emphasized. Try my Pesto Roulade appetizer as a starter or during the dining experience for a creative flair.
Kelly’s Pesto Roulade
Boil, until tender, lasagna pasta. Then lay out the pasta onto the cutting board. Shorten the length of the pasta by cutting each in half. Lightly top the pasta with pesto sauce. Roll up the lasagna pasta and slice it into thin slices creating roulade shapes. Set each roulade onto parchment paper. Top each with fresh shredded Parmesan cheese and broil briefly before serving. These can also be topped with micro greens after baking. It’s fast and flavorful! © Kelly McBride Loft

We need our friends. Friends represent trust, love and fun – the positive perspectives. I like to lavish my friends with unique dining experiences. My heart soars when the first bite of a special dish brings that satisfying smile of indulgence. I am known for creative cuisine; but, I am best known for making others feel special. If I can find out about a dish that my friends have not had since their Mom or Aunt made it, it becomes my personal goal to go beyond just recreating it. There can never be enough friendship appreciation and this can be done when serving sweets. Desserts should always be impacting. Tell your friends how much they mean to you by creating my Pineapple Delight. © Kelly McBride Loft

Kelly’s Pineapple Delight
Purchase whole fresh pineapple (one pineapple for every two people). Split the pineapple lengthwise in half and hull out the fruit leaving the shell and the keeping the stalk intact. Cover the stalks with foil and place the pineapple halves on a baking pan. Set this aside until the cake is baked. PINEAPPLE CAKE: By hand, thoroughly mix: 2 cups of flour; 1 ½ cups of sugar; 1 teaspoon of salt; 1 teaspoon of baking soda; 2 teaspoons of cinnamon; 2 eggs and 1 – 20 oz. can of crushed pineapple. Pour the batter into a greased rectangle Pyrex® dish. Sprinkle the batter with a ½ cup of dark brown sugar and 1 cup of chopped walnuts. Bake at 350°F for about 40 minutes. After baking, pour the following sauce directly onto the cake. Bring this mixture to a boil on the stove. Cake Infuser: 1 – 6 oz. can of evaporated milk; 1 teaspoon of vanilla flavoring; 1 teaspoon of butter favoring and 1 stick of butter. Pour the hot sauce over the cake and let the cake sit for at least 2 hours. Then, fill the fresh pineapple halves with the baked pineapple cake. Top that with a generous amount of meringue. Toast the meringue topped pineapple halves in the oven. Remove the foil from the pineapple stalks before serving. (The foil covering will keep the stalks from burning as the meringue is toasted.) Your friends will love you for serving Kelly’s Pineapple Delight! © Kelly McBride Loft

As the New Year begins, we envision the places that we wish to visit or revisit such as Rome, Tuscany, Venice, Napes or Milan. The Italians have given us great works of fine art, extraordinary Tuscan wines, fantastic composers and world-class cuisine. Michael and I have travelled to Italy many times and the views and the cultural experiences are inspiring. You don’t have to hop on plane to reenact and share an unforgettable Italian dining moment. Sometimes, I make Cioppino, an Italian bouillabaisse, Osso Buco or breaded veal chops. This weekend, I invited friends to our home for dinner and made Veal Scaloppini with Tagliolini pasta topped with Marinara Sauce. To acquire a consistent result of tenderness with the Scaloppini, it is necessary to marinate the veal overnight. My preference is to hand-beat whole eggs, enough to cover the Scaloppini slices. Top that with a generous amount of fresh crushed garlic. When ready to cook, just plunge the egg battered veal into flour and sauté the veal in butter. It is amazing! As a little tip, to tone down the acidity in your Marinara sauce, just add butter. The taste is much more smooth. Buon appetito! © Kelly McBride Loft

Oh, just the thought of Jalapeno or Serrano peppers brings intensity. So, spark up the New Year with peppers. For the acclimated, peppers can be eaten whole. Pablano and Hatch peppers can be seared in a skillet or on the burner, a bit, to bring out the flavors. Stuffed Pablano peppers are classics and dried peppers fill the need for flavoring a quantity or a sauce. A little bit of pepper can go a long way. Personally, with sauces, I like to add a little sweet with the heat and pair the flavors to the protein.
Kelly’s Malbec Beef Tips
Classic ratatouille can be boring; so, bring the on the heat with powdered red cayenne pepper. Dip quality beef tips (or chicken breasts) in equal parts of premixed red cayenne pepper and paprika. Then, dip the beef tips (or chicken) in flour. Sear the beef tips (or chicken breasts) in 1/4 cup of cooking oil and remove from the pot. Into the same oil, add 1/4 cup of diced carrots, 1/4 cup of celery and 1/4 cup of chopped or minced onion. Stir frequently. Stir in 1 teaspoon of red cayenne pepper and 1 teaspoon of paprika for more “heat.” Add 1 -6 oz. can of tomato paste. Stir thoroughly and let it bubble up. Then, slowly add one 15 oz. can of tomato sauce. Stir the mixture thoroughly and let it bubble. Very slowly, while stirring, add 1 bottle of Malbec wine and 3/4 of a quart of beef broth for beef tips (or chicken broth for chicken breasts).  Adjust the seasoning by adding 1 tablespoon of sugar, as needed.  Insert the seared beef tips (or chicken breasts) back into the mixture. Simmer for 4 to 5 hours and serve over pasta  (or rice). Welcome your friends, family and the New Year with this great dish! © Kelly McBride Loft

There’s always that little lull between dinner and the New Year’s Eve moment. I like to serve my Celebration Parfait to ease the anticipation and give an opportunity to refill the Champagne glasses with great Champagne bubbly. Happy New Year!
Kelly’s Celebration Parfait
Utilize a Champagne flute per person. Crumble gingersnap cookies into the bottom of each flute. Next, add a layer of orange flavored whipped cream. Then, add a layer of Chambord liqueur flavored berries. (Marinate the fruit overnight & drain.) Top the parfait with more of the orange flavored whipped cream. Then, sprinkle bits of edible gold or orange zest. Serve chilled, for a stunning New Year’s Eve treat just prior to midnight!© Kelly McBride Loft

We wish and pray for peace and happiness, especially during this week of Christmas. I learned at an early age that when large groups gather around the table, people tend to be the happiest when they like the food. We have our favorite entrees such as Beef Wellington, a classic rib roast, a Christmas goose with prune stuffing, an orange marmalade marinated whole chicken or Osso Buco but it’s the comforting consist side dishes to bring the accolades, too. “I am so glad you made that.” “Mom, don’t forget to make my favorite…” Traditions are consistentent and with all of our rapid pace changes, table consistencies have never been more important. Celebrate the joy of the season and the joy of family this week. May you find that little gesture of consistency that makes the gathered group happy.  Merry Christmas!  © Kelly McBride Loft
Kelly’s Individual Scalloped Potato Charlottes
Par-boil peeled and sliced red new potatoes. Butter a ramekin per person. Trim green beans to be even in length and set the green beans vertical to line the edge of the ramekins. In a measuring cup, heat 1 cup of whole milk. Then, stir in 1 tablespoon of flour until dissolved. In each ramekin, layer the par-boiled potatoes with sliced Cheddar cheese, a dash of black pepper and a small dash of kosher salt. Create a middle layer of shredded carrots. Pour on the milk mixture; but, don’t let it overflow. Top the ramekins with Cheddar cheese. Heat thoroughly and serve each happy guest an individual ramekin! © Kelly McBride Loft

December’s cuisine can be highlighted with concepts which include green tones – think Florentine. The word Florentine is derived from and refers to Florence, Italy. It is also a culinary word which refers to spinach. For example, Oysters Florentine, Poached Eggs Florentine and Crepes Florentine can be holiday hits. Fresh cooked spinach can be utilized to line a terrine by lining the terrine with plastic wrap first and carefully lining the terrine, leaf by leaf, to coat the terrine mold. Then, the terrine mold can be filled with alternating layers of cooked spinach and chicken filling. When inverted the terrine is a stunning presentation! Remember that fresh spinach needs to be washed. It only takes 10 to 20 seconds to cook fresh spinach in boiling water. Know that cooked spinach greatly reduces in “bulk”; so, more is better. After boiling the spinach, quickly, squeeze the wet spinach between two plates to drain off the moisture effectively. Then, create your favorite Florentine specialty. A lovely Christmas brunch could include Omelets Florentine. Spray the skillet with non-stick spray. Lightly whip the eggs in a mixer. I add two extra egg whites for more fluff and touch of cream. So, per person, that would be 2 eggs and 2 more egg whites. Pour this into the prepared skillet. Just before flipping, add lightly salted cooked spinach and sprinkle on your favorite cheese. You’ll feel like a pro! © Kelly McBride Loft

I am frequently asked about how to plan a successful party. It is simple. Offer multiple styles of interesting entertainment, offer interesting quality food selections and invite a manageable size group to attend. It is a winning combination. In order to offer multiple styles of interests in a home, move your guests room to room or have a change of food and decor in each room. Utilize the patio or balcony. The same can be done within a venue. Guests enjoy different views, different music and showcase demonstrations. Create unexpected pleasantries. Cuisine selections abound and the world of flavorings beckon your inquisitive nature. Trust your own good taste. Regarding a manageable size group, if the attendance is too densely packed into a space, guests could miss out on food and beverage. Likewise, if the attendees are too few, the fête could lack sparkle and energy. Find the balance with the space constraints and decorate with flair. Create your very own je ne sais quoi entertaining style! ‘Tis the season! © Kelly McBride Loft

It’s a quick transition from autumn’s Thanksgiving to sparkling Christmas! During winter-land wonder, not only do we shift the color spectrum of our decor, attire and cuisine; but, also, the images in stores and media demand a paradigm shift. Just embrace it, start early and keep your energy level up. Treat your family to a fine dining experience and experiment with cooking with Pastis de Marseille, a product of France. This wonderful French liqueur flavors cuisine with a hint of liquorish. I use Pastis to enhance my Sauce Veronique for fish. The flavors originate from the Côte d’Azur region and it simulates a get-away from it all meal as the seasons shift. Enjoy!
Kelly’s Pastis Mahi Mahi – Veronique Style
For at least 30 minutes marinate Mahi Mahi with a drizzle of white wine or sherry topped with some lemon juice. Peel seedless grapes (about 7 per person) by plunging the grapes into boiling water for about 5 seconds and quickly dropping the grapes into ice water. The peel will come off easily. Sear the Mahi Mahi in butter, skin side up first. Flip the fish until cooked for just a few minutes, as needed. Then, douse the fish in Patisse, flambé and lightly season with kosher salt and white pepper. Toss in the peeled grapes to heat and sprinkle the fish with herbs! Wow and welcome December! © Kelly McBride Loft

Home for the holidays evokes images of cheerful gatherings with abundant cuisine. This week’s tribute is to those who cook for us. In the restaurant/hospitality industry or at home, where would we be without kitchen talent? Without kitchen confidence we would have bland, boring and poorly cooked food. Remember to be thankful and thank your chef-du-cuisine. Dare to season and spice up your life with some sage or rosemary biscuits. Compound butter adds another delicious dimension. Herb flavored biscuits can be utilized for enhanced stuffing, also. When utilizing fresh baked bread for stuffing, just air dry the bread or lightly toast it first so that the texture is sturdy. Pass the biscuits, please and thank you hugs make Thanksgiving more joyful! © Kelly McBride Loft

Chill down and chill out the week before Thanksgiving. Another words, give yourself a break from being anchored to the kitchen. Try my five ingredient wonder for a family bravo of Turkey Terrine. Simply line ramekins (one per person) with plastic wrap. Then, line those with deli sliced smoke turkey. Fill the ramekins 1/3 full with pureed avocado and diced tomato. Then, add a thin layer of sour cream and top with a 2nd layer of deli smoked turkey. Seal the ramekins with the plastic wrap, until ready to serve. Just before serving, invert the ramekins onto a tray or individual plates and top with a dollop of cranberry sauce! What a cool treat without hours in the kitchen. So, free up some time for family, friends and…shopping – ’tis the season to think ahead. © Kelly McBride Loft

Sometimes there isn’t enough time to bake and cook. There is no reason not to enjoy a substantial artfully plated meal. Offer canned asparagus rolled in deli smoked turkey or smoked ham. Top the roll-ups with a dollop of sour cream and a dash of paprika. On the same plate, add some slices of Brie cheese or Camembert cheese. Then, on the same plate, a simple fanned sliced boiled egg with a drizzle of honey mustard vinaigrette completes the trio arrangement. It is fast, easy and quality. If you wish to have two courses, simply begin with your favorite soup. Add some artisan bread and butter and it is a mini feasting pleasure. Got fifteen minutes? That’s all you need for this little plate-up party! © Kelly McBride Loft

On chilly wet days we crave root vegetables. Oh, the mighty potato. This sustenance feeds the masses and because of its ability to feed the masses it has been attributed to population increase. Likewise, historically, when crops have failed it is attributed to the crisis of the Potato Famine that began in 1845 and ended in 1852. It’s international sturdiness, originating in South America, and its versatility make it a daily favorite. From red “new” potatoes, Yukon Golds, to Russet bakers, we love our chips, fries and baked potatoes. The classic tradition of dressing a baked potato with sour cream, butter, chives and bacon bits has developed into grand stuffing choices. These include yogurt, B.B.Q., broccoli cheese soup and more. Little potato cakes have evolved from necessary sustenance during the Great Depression to holiday Latke cakes made from shredded potato, zucchini and carrots and served with applesauce. Don’t we love our starch! My personal favorite consists of peeled and boiled red potatoes that are finished in the oven with a drizzle of olive oil. I finish the potatoes by serving them on a bed of sautéed and julienned onions and green bell peppers. So, whether your potato favorites are scalloped, shredded, stuffed, stacked, mashed or drizzled, bring on the north wind. We’re ready and prepared with our consistent favorite – our deep-rooted reliable. © Kelly McBride Loft

Culinary Halloween celebrations can range from simple to elaborate. Here is a simple tip that can make food decorating easier. Just dust your dessert plates, desserts or even entree plates with sugar or spices by using a stencil of your favorite design. For example, a tiramisu can be cut into rounds and sprinkled with cinnamon with a Jack-o-lantern stencil. An entree plate can be sprinkled with pepper using a simple design such as a fork. Thanks to the marketing needs driven by the demand for colorful cocktails, multiple colors of sugar are available. Decorated dessert plates are simplified by dusting shapes into the designs and colored sugars serve the culinary artist’s palette and palate. You can even write your own mystery dinner story and incorporate the “dusted” clues into the food designs. Creativity enhances and dusting designs are as endless as your imagination. Have fun! © Kelly McBride Loft

There may not be any scientific proof; but, it may be possible that the aroma of a home-cooked meal brings out the kind side in people. A simple smothered steak recently had an interesting affect on a workman who was so busy that he could not finish a job at our home. He came inside to tell me of his inability to finish his task with a list of reasons, as he noted, “Gee, whatever you are cooking, really smells good!” I gave him some smothered steak and sent him on his very busy way. To my surprise, the next day he returned the container (which I never expected to see again) and finished up the work at no extra charge. Was it the home-cooked wholesomeness that changed his mind? I think so. Sometimes it works better than a hug. © Kelly McBride Loft
Swiss-Style Smothered Steak
Prepare a thick cream soup such as cream of mushroom by mixing at least a 1/2 cup of sherry into the soup with a generous dash of cracked pepper. Pour the soup into a large Dutch oven. Add pre-cooked carrots (for more tenderness) and a whole green pepper, cleared of its seeds. Press the vegetables into the soup so that all are covered. For the steak, purchase thin cubed steak. Dust it with flour and brown in a skillet for just a few minutes on both sides. The cooking process of the steak will be finished by baking the steak with the cream soup. Press the seared steak into the soup. Next, add chunks of peeled potatoes. Cover the Dutch oven and bake the dish for at least 2 hours at 400°F. Let the home-baked aromas begin! © Kelly McBride Loft