EVENT PLANNING BOOKS

This week marks the jubilant cheerfulness of St. Patrick’s Day fun. Irish lagers and stouts abound. These can be enjoyed year-round and cooking with beer and ale creates an outstanding one-dish wholesome meal. While you friends gather for the St. Patrick’s Day experience, cook a great dinner in a Dutch oven. Choose either good cuts of pork center-cut medallions or lamb ribs. Set the protein choice onto thick slices of oranges and set into the Dutch oven. Cover the meat selection with an Irish beer selection. Smother the meat with 1 large can of crushed pineapple. Add some parboiled peeled carrots set around the sides of the dish. Then, cover tightly and bake at 400°F for at least 2 hours until thoroughly cooked. Serve with some boiled new potatoes for a celebratory hearty springtime dish, as fine as any dish served on Grafton Street in Dublin, Ireland! © Kelly McBride Loft

As the bleakness of winter lingers, yet, the yearning for spring is great, I like to serve food that is heartwarming, yet, seasonally adjusting. Baked fruit, such as colorful compotes that can be heated, sooth the oxymoron mid-season blues. Yearning for some color at table? Slice a pineapple in half and hollow it out. Fill it with pina colada bread pudding (pre-cooked) and top it with meringue. Bake the halves, with the stems covered with tin foil (to not burn) at 350°F until the meringue is toasted. The Tropics just entered your winter weary dining room. Another suggestion is to bake a delicious carrot cake. The oven’s warmth fills the kitchen and fresh carrots beckon the spring. So, shake off the cold and bake like your grandmother! It ‘s the heartwarming seasonal transition that showcases your spring into action dessert skills. © Kelly McBride Loft
Kelly’s Carrot Cake
Mix 2 cups flour, 2 teaspoon baking powder, 2 Tablespoon cinnamon with 1.5 cups Wesson oil and 3 eggs. Add 1 cup grated carrots, 1 small can of crushed, drained pineapple and 2 cups chopped pecans. Mix the ingredients. Bake at 350°F for about 45 minutes in a greased Bundt pan. Frost with powdered sugar. © Kelly McBride Loft

Provide a good classic frying pan in the mountains and I can create the spectacular pan-seared rainbow trout! The Rocky Mountain rivers are known as a haven for native rainbow trout. As a child, I would go fly fishing with my Dad in the Wind River region of Wyoming during spring . The chilly rushing water and rocky river beds host an abundance of delicious fresh fish. With a busy lifestyle, now, it is not as easy to go backpacking into the mountains; so, our family quest for the “best” pan-seared trout can also be found at the Ritz Carlton’s Atlanta Grille. Yes, it is so good that we fly in just have lunch. The pan-searing technique works well at home, too. Again, start with a good classic frying pan and add a half stick of butter. As the butter gets hot, carefully pour on a half cup (dash) of Sherry. The infusion of the two ingredients ensures a tasty trout. Place the cleaned trout (skin side down) into the pan and sear on both sides until cooked. Top with a tablespoon of fresh lemon juice, a dash of salt and a sprinkle of almond slices for Trout Amandine (commonly misspelled as Almondine of which there is no such word). Top that with a sprinkle of fresh herbs. Find your dining rainbow in the clear bubbling water of the Rocky Mountains, in quality restaurants or at your own table and find the heartwarming taste of river to table cuisine. © Kelly McBride Loft

The healthiness of eggs is making a resurgence. It was never questioned or diminished from my perspective because quality eggs promote a high level of protein for energetic mornings…and for lunch and dinner. The egg sandwich has been the chosen sustenance for eons. One of my favorite lunchtime snacks in Paris, France is called Croque Madame, an open-face egg sandwich. The bread is dipped in an egg batter, grilled with cheese and topped with an over-easy egg. It can be made with ham or chicken and it is delicious! When the sun sets, Caesar salad dressing and desserts all need the regal egg for a grand evening performance. Even at midnight, Eggs Benedict would be nonexistent without the solar stellar yolk to shine on us. Did you know that the color hues of the yolk vary in different geographical areas of the world? For example, in many of the Mediterranean Sea areas it is not uncommon to have an orange egg yolk. So, next time you need some extra energy, re-explore the glorious marvelous egg. © Kelly McBride Loft

It’s mid-winter and we tire of same poultry dish and the same beef dish week after week just because it’s easy. Try adding an interesting stuffing to the same familiar dishes for inspiration at the table.
Stuffing poultry creates flavor and adds dimension to the dish. For example, quail can be marinated overnight in Sherry and apple cider then stuffed with prunes and apricots prior to baking for a delicious combination. My favorite stuffing is very versatile and it is called duxelle. I make mine by chopping up 2 cups of fresh figs that I cook on the stove for 10 minutes with 1/4 cup of butter and a dash of Sherry. Then, I add 1 cup finely chopped fresh mushroom caps, 64g. of finely chopped black olives and 1/2 cup of pecans (run through the food processor). More butter or sherry can be added to thin the mixture as needed. This duxelle stuffing can be utilized with Beef Wellington, Chicken Roulade or even as a tapenade. It’s delicious and interesting. © Kelly McBride Loft

Romance and the color red have long-been in very serious relationship. Personally, I prefer hues of purple; but, cupid has his daring way every year. So, it is only fitting that I share Michael’s famous Raspberry Martini recipe and thoughts of Provence that I wrote for Michael. Happy Valentine’s Day! © Kelly McBride Loft
Michael’s Raspberry Martini (makes 2 drinks)
Mulch 12 fresh raspberries with a mortar & pestle. Add the crushed raspberries to a cocktail shaker with 3 jiggers of vodka, 1/2 jigger of extra dry vermouth, 1/2 jigger of Grand Mariner , 1/2 jigger of Chambord with ice. Shake vigorously and strain through a sieve to remove all of the raspberry seeds. Garnish with a whole fresh raspberry per glass.
A Toast To The Painted Hues of Purple in Provence
Dress me in my amethyst chapeau and meet me at Café Le Tilleul escaping to the hills of Provence’s bountiful bouquets. Breath in the lavender, lilac and Cabernet Sauvignon. With a click of the stems from our Bordeaux wine glasses, let the wind gather Chambord painted iris and crocus stems just for our kiss and our night high on the shrub-filled knoll of Saint-Paul de Vence. © Kelly McBride Loft

Hors d’oeuvres should abound when athletic skill is admired. So, gather round to cheer for your favorite team and keep the food goal in play. Add an international flare for interest! British “Devils on Horseback” combine wine soaked prunes with each stuffed with an almond and mango chutney and then are wrapped in bacon for a broiled perfection. Egg Foo Young cakes are inexpensive , colorful and tasty. There are always winners and losers; so, I recommend my Sweet & Sour Meatballs to match the intense game day focus. © Kelly McBride Loft
Kelly’s Sweet & Sour Meatballs
Meatballs: 1 lb. lean ground beef, 1 thin slice of white bread, toasted & grated, 1 egg – slightly beaten, 1 medium onion – grated, 1/2 teaspoon salt, 1/4 teaspoon seasoned pepper, 1/4 cup water, 1/4 cup ketchup. Mix well by hand. Form into 3/4 inch balls and fry. Drain well and cover with the Sweet & Sour Sauce.
Sweet & Sour Sauce
1- 8 oz. can of tomato sauce, 1 – 8 oz. of water, 1 teaspoon white vinegar, juice of 1 lemon, 1/2 cup brown sugar, 6 ginger snap cookies – crumbled. Mix & simmer slowly. When thick add: 1 crushed clove of garlic, 1 bay leaf, 3/4 teaspoon sour salt, 1 teaspoon of fresh ground pepper, 1 pinch of pickling spice or crab boil. Continue to cook for 30 minutes and pour over the meatballs. © Kelly McBride Loft

We aspire to win and cheer with appetites. Snack food provides that bite-size power boost in between plays and finger foods keep us from missing the sporting edge. Strategize your table’s scoreboard with flavorful proteins and touchdown desserts. The wider the assortment the better the appeal. Showcase cold patters or present food on ice. Hot items can be placed in warmers or passed in spoons. Keep the desserts bite size for those on the move and let the excitement fill the momentous gathering…you’re the winner, every time. Try my favorite nut roll for the perfect game day snack. © Kelly McBride Loft
Kelly’s Nut Roll
Ingredients: 1 lb whole nuts (pecan or walnuts), 1 lb. whole pitted dates, ½ lb. whole Brazil nuts, ¾ cup flour, ½ teaspoon baking powder, ½ teaspoon salt, 3 eggs, 1 teaspoon almond extract and ½ teaspoon vanilla extract.
Place the nuts and dates in a bowl. Pour the dry ingredients over the nuts and dates. In a separate bowl, beat the eggs & extracts with a fork. Add to the nuts bowl. Mix all very well. Divide into 3 well-greased loaf pans . Bake at 325° for 50 to 60 minutes. Then, let the nut rolls cool on baker’s racks. © Kelly McBride Loft

We’re all busy. So, the daunting task of preparing an entire dinner party could be overwhelming. Make it easy on yourself by hosting a flamed dessert party. Flamed desserts are some of the easiest desserts to create and are the most fun to make. Even a simple fruit compote over ice cream makes a dramatic impression. It is a misconception that flamed desserts are difficult. Baked Alaska, Cherries Jubilee and Peach Melba are classics but one of my favorites is Bananas Foster. So, make a colorful splash to your next gathering of friends with a grand dessert presentation of fruit, flame and fun. © Kelly McBride Loft
Bananas Foster
In a skillet, melt 1/4 stick of butter and 2 heaping tablespoons of brown sugar. Add a touch of heavy cream and 1 teaspoon of cinnamon. Add a dash of brandy to the sauce. Then, away from the skillet pour the brandy into a spoon. Ignite the spoon full of brandy and pour that onto the mixture to ignite. Stir. Add a dash of Banana Liqueur. Sauté the linear sliced bananas until tender. © Kelly McBride Loft

Exploring the world of spices can improve your cuisine development. The drivers of this New Year adventure can be developed through world travel, taste exploration and research. There is no doubt that the desire for spices has impacted. This vast spectrum of dried flavor enhancement has historically changed the world; thus, changing world views and commerce. From nutmeg to saffron, connoisseur studies expand culinary knowledge and expand the parameters of one’s cooking style. So, enjoy the new goal of exploring world seasonings and enjoy the Torte Spice Cake.
Torte Spice Cake
1/2 cup butter; 1 cup brown sugar, packed; 1 egg; 1/2 cup molasses; 1/2 cup buttermilk; 3 cups of flour; 1/4 teaspoon salt; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon vanilla flavoring; 1/2 teaspoon nutmeg and 2 tablespoons pumpkin pie spice.
Cream the butter and sugar thoroughly. Beat in 1 egg and the vanilla. Add the molasses and mix well. Add the dry ingredients with buttermilk. Divide the dough into 9 balls and refrigerate overnight. Roll each ball out onto waxed paper, thinly, and cut to 9″ round shapes. Bake on parchment paper at 450° for 8 to 10 minutes. Stack each torte layer with this cooked mixture between the layers: 1 lb. dried apples, 1 cup brown sugar, 1/2 cup white sugar, 2 teaspoons cinnamon, 1 teaspoon ground cloves and 1/2 teaspoon allspice. Cook the apples until tender and mash thoroughly. Add the sugar and spices. Cool and put between the cake layers. © Kelly McBride Loft

Turn over a new leaf for the New Year. Cooked fresh spinach, leaf by leaf, can line loaf dish to encase kugel loaf, chicken à la king loaf or Florentine vegetable loaf. Grape leaves create Greek dolma. Cooked cabbage leaves hold pockets of meat. Lettuce offers a wrap for deli selections. Kale creates interesting coleslaw. Radicchio leaves make perfect cups to hold chicken or tuna salad. Endive leaves are the quintessential hors d’oeuvre when topped with aioli or sour cream dip. When I need fresh leaves, I turn to my herb garden. Whether flavoring a sauce or infusing a new beverage, fresh herbs are very adaptable. So, explore the usefulness of edible leaves. Explore amaranth leaves, oyster leaves, nasturtium and mustard leaves as a goal in 2015. Exploration in the garden showcases extraordinary verdure plate after plate. I’m hungry for a stunning watercress salad topped with orange poppy seed dressing…how ’bout you! © Kelly McBride Loft

Make a New Year’s Resolution to serve more home-cooked meals instead of take-out food. Family time is bonding and inspirational meals create enthusiasm. Try new recipes and engage those around you. Lamb Stew is a wholesome winter stable with a warm broth and healthy vegetables. Classic pot roast has versatility from a southern one-pot dish to fajita meat served with tortillas and condiments. Whole chicken can be boiled or baked with a huge variety of sauces from Texas B.B.Q. to Oriental style. Pork can be prepared in multiple styles and with multiple cuts from the tenderloin to the ribs. One of my favorites is Seafood Bouillabaisse. The colorful array of treasures from the sea submerged in a hearty tomato broth is delicious and entertaining. So, be creative and dare to try new recipes in 2015! A whole fish per person makes a regal presentation and the taste of fresh Gulf Coast Flounder is bountiful catch to ring in the New Year!
Béarnaise Glazed Stuffed Flounder
Wash a Flounder (per person) and prepare the fish for baking. Make a pouch inside each Flounder. Fill the pouch with a mixture made from: 1 chopped onion and 1 chopped bell pepper that is sautéed in butter, 2 cups of cooked crabmeat, 1.5 cups of fresh toasted breadcrumbs and add dashes of salt, red pepper and paprika. Broil the fish, coated with olive oil and balsamic vinegar, just long enough to cook the fish (usually about 10 – 15 minutes). Top each baked Flounder with Béarnaise Sauce for a grand dining experience. © Kelly McBride Loft

The sweetest music is sung by birds. So, let the birds hark the glory of the season. Birds can be easily carved out of jicama or honeydew melons to feature appetizers or starters. Main course entrees can feature yellow squash birds sitting upright on each plate. Make dessert bird shaped cookies and pipe on each plate “Merry Christmas” in multiple languages such as Joyeux Noël, Feliz Navidad or Buon Natale to make your holiday dinner more festive. May your Christmas celebrations be “joie de vivre” – the joy of life. May all of the joy that you have shown to others throughout the year return to you as gifts of respect. © Kelly McBride Loft

Since I was two, I have been making cakes. My first stove was pink and I dutifully wore my blue and white apron that was hand-sewn by my grandmother. Cakes can be sweet or full of protein. Seafood cakes are very popular in coastal communities. Poultry cakes allow for interesting flavor concepts. Enjoy cakes made from chicken and turkey during this festive season. © Kelly McBride Loft
Turkey Cakes with Chambord Cherry Cranberry Dip
By hand, mince up cooked turkey (or chicken). Remove the skin, bones and sinew. For every cup of cooked turkey, prepare 1 cup of toasted hamburger buns breads run through the food processor. Good turkey cakes need fresh toasted breadcrumbs. For every 3 cups of turkey and breadcrumbs (combined) add an egg, 1/2 cup of honey mustard, salt and pepper. Mince by hand. Then, add 1/2 cup of Parmesan cheese for every 3 cups of turkey and breadcrumbs. Mince by hand. Form into small patties and pan fry in olive oil. Serve with cranberry sauce that is mixed with pit-less Bing cherries, soaked in Chambord. © Kelly McBride Loft

To me, creativity and entertaining are synonymous. I recommend creating themed dinners. I recommend symphonic entertaining. Music enhances the dining experience. When we entertain, I play the piano as the Champagne is being served. Then, after dinner, I return to the piano so that our guests can continue to mingle. If live music is not available, simply turn on a recording. During the holidays, I suggest Tchaikovsky or Bach. Name the courses of food as if Suites of music. Create each course as a work of art. For dessert this year, utilize thin slices of colorful fruit (sliced by a mandoline) by forming individually plated “stained glass.” It is a beautiful look and the “window” can be topped with your favorite dessert or ice cream. © Kelly McBride Loft