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I was dismayed, recently, when a teenager thought that the US fought the French during the Revolutionary War. For those who slept through history class, the French were and still are our allies. History is becoming a lost art and so is fine art of pâtisserie. It’s what I call the oxymoron, historically current cuisine – when the past should bring forward and build on current cuisine as being as good, if not better. As we celebrate the 4th of July, our Nation’s birthday, practice some historical research by sharing the legacy of French pastries. I recommend a biscuit roulade (a jelly roll swirl cake). There is a company called Lékué that makes a dandy flexible biscuit roulade pan. The roulade can, also, be made the traditional way in a metal sheet cake pan with parchment paper. Basically, it is an airy, moist flat cake that is covered in a thin layer of jam (coulis) then gently rolled up into a log shape. It’s fun and interesting to serve. Happy 4th of July with your friends, historically honoring the past, toasting to the current and looking to the future! © Kelly McBride Loft

Amsterdam is an inspiration for anyone in need of colorful stimulation. The flora abounds from the Keukenhof gardens to the extraordinary selection of stunning flower specimens in the flower market. This enlightens even to the most mundane admirer. When in Amsterdam, a visit to Duikelman is Amsterdam’s go to cook shop. It is culinary must. Bring edible flowers to your dining experience. Ordered online, the quality control is excellent. From micro buds to sunshine squash blossoms, all can be purchased. Add a touch of Borage to canapés, enhance soup with floating Marigolds and showcase a fillet of fish with Basil blossoms all done with glorious blooming flora. Need a quick and flavorful dessert, sauté sliced Dutch apples and serve with a sprinkle of ginger jam and cinnamon dust. The slices can be arranged in the shape of butterflies and decorated with fresh edible flowers…for that sought after conversational table buzz! © Kelly McBride Loft

Summer sunshine calls for an iced tea party. There is the classic sun tea in which tea bags of Orange Pekoe are steeped in a clear glass vessel so that the sun’s rays trap the heat from the direct sun. With the resurgence and popularity of tea blends, the selection of tea blends and flavors is extensive. Creativity can produce more interesting combinations with extracts and flavorings added to basic black tea. When I brew mint tea, I like to add a sprig of fresh mint leaves to top off the glass. An alcoholic infusion can be made by adding interesting liqueurs after brewing the tea such as pear liqueur, Grand Marnier or Chambord. For a fun summer pairing, I recommend cupcakes served in child-size porcelain teacups to reinforce the tea theme. Most importantly, serve the tea poured over an abundance of ice cubes. Crushed ice waters down the brew too much. Yes, straws are encouraged particularly if the tall glasses are enhanced with a garnish. So, fruitfully flavor up your summer with some culinary fun in the sun! It’s your imaginative iced tea party! © Kelly McBride Loft

Summer journeys are a focus for bon voyage parties and summer chilled soups are perfect for entertaining. Any melon, pureed and strained, serves the purpose. (I like to add a touch of fruit nectar and a 1/2 cup of condensed milk to flavor the puree.) Reach a higher creativity level by enhancing the presentation. A drop of honey in the bottom each bowl will hold an edible floral arrangement in place as the chilled soup is poured around the cluster. Another stunning presentation is to carve interesting designs into the melon and serve the soup inside the melon bowl. If ceramic or glass bowls are used, coordinated the collection with the table setting and place a saucer under each bowl… Remember the soup etiquette rule: The spoonful is pushed to the back rim of the bowl and then placed into one’s mouth, with each bite. Enjoy your friends, family & frivolity – it’s your summer sunshine! © Kelly McBride Loft

Admittedly, I have a sweet tooth. I am one of those who adds a dash of sugar to any of my tomato or marinara sauces. Yes, as a confession, I add sugar to my black-eyed peas. Just enough sugar will bring out the best flavor that certain dishes can produce. It is the difference between wow or just OK. The same is true with a Stilton cheese cake. Just enough Stilton is a wow. This is true of my Stilton Cheese Cake. Enjoy!
Kelly’s Stilton Cheese Cake
Mix 3/4 cup of crumbled Stilton blue cheese with 16 oz. of cream cheese, 3/4 cup of sugar, 2 tablespoons of cornstarch, 3 eggs, 2 cups of sour cream and 2 teaspoons of pecan flavor extract. Bake at 350°F for 45 minutes in a springform pan set into a bain maire. The base of the cheese cake is made from a prebaked mixture of 1 cup of pecans, 1 cup of flour and 1 cup butter. Serve the cake chilled with a sauce made from blanched fresh blueberries dropped into heated honey. It is a longstanding French tradition to serve blue cheese with honey…Yum © Kelly McBride Loft

With all of our modern appliances, tools, gadgets and interest in cooking, I am always amazed by how many really don’t understand how to make beef, chicken or lamb taste good. Yes, it depends on the cut and the style of cooking be it braised, grilled, seared or baked. The impact zone ends with a stellar sauce. One of my favorite sauces is the British Mustard Sauce. It a delightful sight to see mustard growing in the English countryside. Field after field are covered in stellar bright yellow flowers. Fresh mustard is an impacting as any curry. Mustard can be purchased as a powder or as a paste. To make a classic British Mustard Sauce melt 1/4 cup of butter in a sauté pan. Add 2 heaping tablespoons of Colman’s mustard paste. Add a dash of brandy and tab of 1/2 and 1/2 cream. Stir and ladle it on your choice of cooked beef, chicken or lamb. It’s a classic asset to the dining experience and it should be added to any Chef du Cuisine’s repertoire. © Kelly McBride Loft

How do you feed a hungry household an a budget? The Dutch descendants have been doing it for centuries by utilizing the classic Dutch oven. It is time to “Chef-up” some standard dishes and wake up your family to quality cuisine. Try my bacon crusted apple chutney pork tenderloin. I call it “Kelly’s Amsterdam Fusion.”
First, trim a large pork tenderloin. With a sharp knife, carefully slice a long linear cut just 3/4 inch from the bottom but stop just before reaching the end. The goal is to end up with one continuous slice of pork. Next begin on the side where the blade just stopped and slice a long linear cut 3/4 inch above the first cut. This will give you one whole continuous slice of pork loin. Fill the pork slice lines with apple chutney and let those wonderful chutney spices infuse the dressed pork loin in the refrigerator overnight. The next day, place the pork loin in a Dutch oven and set it onto thick slices of oranges. Pour a 1/2 cup of prune juice mixed with 1/2 cup of brandy over the top of the tenderloin. Cover and thoroughly cook the pork at 400°F. Separately, prepare crisp bacon and crumble. Just before serving the tenderloin, top it with the bacon crumbles for my delectable “Amsterdam Fusion.” © Kelly McBride Loft

Mother’s Day isn’t special with floral detailing. A lovely breakfast tray highlighted with an adorable bud vase filled with fresh flowers sets the tone for special attention. An omelette, blintzes, and fruit filled crepes all evoke the message of thoughtful consideration. An original poem, a memorable verse or a special song adds to enhancing the moment. Pour Mom an inspirational cup of tea with special blended tea leaves and she will be honored. The small details count and the joy last a lifetime. Happy Mother’s Day! © Kelly McBride Loft

Cinco de Mayo is a festive holiday celebrating Hispanic heritage on May 5. The cuisine is delicious and the condiments are bright in color. In south Texas, rolled up tortillas filled with scrambled egg, beef or chicken are called soft tacos. Variations of avocado combinations add to the specialty such as the classic guacamole made with avocado, diced tomatoes, onion and salt vs. avocado mixed with sour cream and chives. I like to set out multiple bowls of flavor enhancers for guests to create their own special plating. The selection includes multiple choices of shredded cheese, red sauce, green chili sauce, two styles of avocado salad, fresh diced tomatoes, pinto bean sauce, plain sour cream, chopped chives and grilled onions with green peppers. Don’t forget to offer both flour tortillas and corn tortillas to roll up grilled fajita meat and chicken. It’s a flavor fest meant for sharing! © Kelly McBride Loft

When I was trained in the French classic style of how to make puff pastry at LaVarenne in Burgundy, France, the windows of the Château were wide open to let the fresh air in. Maybe it is the abundance of air conditioning, state side, or the desire for consistent room temperature, but sometimes you just need to fling open the windows and let the fresh air inside. Turn on some delightful music, start a pot roast to braise all day and write a poem. It is all good for the soul. When the pot roast is cooked, shred the meat and make a hearty sauce because those tidbits taste the best served vol-au-vent (flying in the wind or windblown). That is in a puff pastry cup with a lid that holds a creamy sauce with tidbit choices of beef, chicken or seafood. Enjoy a day of peacefulness by letting a calm breeze gently inspire you. © Kelly McBride Loft

“Is it warm enough?” calls my neighbor. “It’s only warm enough to dip your toes into.” So close. In just a few more days we’ll be edging our place in the sun. Ah, the beach. You don’t have to wait for seafood favorites at your table. Crabmeat is abundant year-round and the flavors prepare your senses for those long lingering moments of basking in the coast’s indulgencies.
Kelly’s Deep Dish Crabmeat Quiche
Prepare a large deep dish pie crust. Cook and shred a 1/2 cup of fresh crabmeat. Crumble the crabmeat into the pie crust. Drain and dice 1/4 cup sundried tomatoes. Add that to the crust. Fill the crust with a mixture of 4 eggs and 1 cup of half n’ half milk. Top the crust with finely shredded Swiss cheese. Bake at 350°F for 45 minutes. © Kelly McBride Loft

My grandmother sewed my first apron. I worn it with honor at age three and I still have it. There are many styles of aprons offered today. In Europe, the longer length is a tradition. It, too, is worn with honor. Why classic white? It is because bleach will remove the stains. (The same is true for table linens.) Years back, industrial stain-resistant fabrics were not available but bleach has been available since the early 1900’s. In celebration, of the many oh-so messy entrees, I recommend Plat de Fruit de Mer and Assortiments de Plat de Viandes. These are platters of abundant food delicacies, elevated in the middle of the table and filled with treasures of the sea (de Mer) and of meat (de Viande). The food selections can range from King crab claws to your favorite chop. How lavish and how exciting to serve your guests the plentiful assortment. You will need a sturdy apron for the preparation and extra napkins for your guests! © Kelly McBride Loft

The flora outside is exploding with color and fragrance. It’s so easy to make your food presentations colorful, too! Just mix and toss herbs with pasta for glorious spring mix and enjoy my Springtime Confetti Pasta.
Springtime Confetti Pasta
Prepare your favorite pasta and set it aside. Sear scallops in a large skillet and remove the scallops from the pan. Deglaze the skillet with Sherry. Melt 1/2 stick of butter with the juice of 1 lemon. Gently toss in fresh diced tomatoes and chopped herbs. Add the cooked pasta into the pan and sprinkle on fresh peas. Gently toss. Add the scallops back into the mix and enjoy the confetti freshness. Serve the seafood confetti pasta in individual bowls. Line the edge of the bowls with cooked artichoke leaves for a beautiful springtime edible presentation. © Kelly McBride Loft

Easter holds many blessings and special memories are created with worship and family egg hunts. I recall my grandmother’s stories of more difficult times during the WWII and her inventive ways to stretch the funds with rationed ingredients. Her Easter dessert, during these difficult times, and on special occasions, was pudding and biscuits. The biscuits were baked with pinch of sugar and then covered with vanilla pudding (crème Anglaise). How simple and how ingenious of Laura, a widow, to creatively please her hungry children during Easter dinner. May your Easter table abound with cheerful family to a create a legacy of beautiful Easter moments as you find joy in simplicity. © Kelly McBride Loft

Break free of the walls and celebrate spring outside. Tennis, golfing and bicycling are all highlighted as the sun’s warmth swings south again. I love picnics, too. For the little energetic outings my black-eyed pea pie adds protein and it can be packed away on a golf cart, bike bag, beach bag or road trip. Kelly’s Black-eyed Pea Pie: The night before, prepare a pot of black-eyed peas. Stir frequently during the last 30 minutes of cooking to make the mixture thicker. Add 1 tablespoon of sugar for flavor. Refrigerate overnight. Bake cornbread layered thin and well-done, but not burned. Top with the chilled black-eyed pea paste. Top that with Cheddar cheese. This can be heated just before serving, eaten cold or pre-baked, for a picnic or bike ride. For a more leisurely spring celebration, try Michael’s blueberry yogurt drink which consists of 1 cup of Greek yogurt, 1/2 cup of fresh blueberries and 1 jigger of vodka for an afternoon basking in the spring sun. © Kelly McBride Loft