EVENT PLANNING BOOKS

It’s the height of the summer season and we all wish for a quick cool-down. Splash around the pool while providing interesting dips. Dips are colorful and allow for socializing. So, while the children are calling out, “Marco; Polo” a plentiful showcase of specialty dips can be served. Try my version of “Waldorf” dip by beating 1 cup of heavy cream with a mixer. When thick, add 1 tablespoon of sugar and 1 teaspoon of vanilla. Add 2 cups of finely diced apples and 1 cup of diced pecans. Serve with celery sticks for dipping. Another one of my favorites is Lobster Dip. Boil and reserve 2 cups lobster. Then chill the lobster. When ready to serve, mix 1/2 cup of mayonnaise, 1/2 cup of sour cream, 1 teaspoon of celery salt and a dash of white pepper. Add 1/2 cup of chopped celery and mix thoroughly. Served chilled with cracker varieties. My third selection is for adults. It is Amoretto Dip. Combine 1 cup of Amaretto liqueur, 2 cups of mascarpone cheese, 2 tablespoons of orange extract and 1 tablespoon of cinnamon. Serve the dip warm with apple slices for dipping. © Kelly McBride Loft

There are two vivid things that I remember about climbing the peach trees in my grandparents’ peach orchid. First, the essence of the peach scent was impacting and memorable. Second, the wasp’s loved the scent, too, and buzzed about the ripe fruit. Those glorious little globes of sunshine – ah, summer peaches. Those are our midsummer marking point and those bursts of flavor can be brought directly to our tables. Yes, peach cobbler is remarkable. Compotes are encouraged. Dare to step it up a bit by combining fresh peaches in seafood dishes. Fish fillets easily absorb flavors. I recommend my Sea Bass with Peach Sauce for a sunny combination of the sea and citrus. © Kelly McBride Loft
Kelly’s Sea Bass with Peach Sauce
In olive oil, sear sea bass. Sprinkle a dash of balsamic vinegar directly on the fish and reserve. In a pan on the stove, combine: 1 cup of pureed peaches, 1 cup of spiced rum and 2 tablespoons of sugar or molasses. Cook and mix until the flavors are incorporated. In a Dutch oven, place a layer of fresh sliced peaches. Set the sea bass on top of the peaches. Pour on the peach sauce. Cover and bake the fish for about 20 – 30 minutes (until thoroughly cooked) at 400˚F. © Kelly McBride Loft

Dripping chocolate soothes the soul. Beat summer at its own heated game with chocolate melt-downs. Many of us grew up with campfire “S’mores” and there is no reason to not bring the “Kumbaya” moment indoors by creating a baked “Graham” cracker crust. Top it with a jar of creamed marshmallows. Then, top it with crumbled “Graham” crackers . The crowning glory is final topping of chocolate ganache frosting! Ooze, on; ooze, on. Another quick cool melt-down, for the age agreeables, is to create a special blend of iced coffee. Just prepare the coffee. Then, heat a jigger of Bourbon, per person, with 1 teaspoon of instant powdered hot chocolate to melt the chocolate. Then, add the Bourbon/chocolate mixture into the coffee . Add a dash of orange zest and serve the drink over ice. I call it the Hill-Country melt-down. Chocolate snacks are a summer necessity. So, enjoy my Banana Nut Chocolate Muffins for your own melt-in-your-mouth-melt-down. © Kelly McBride Loft
Kelly’s Banana Nut Chocolate Muffins
To a chocolate cake mix, add 1 cup of dark rum, 1/8 teaspoon of cinnamon, 2 tablespoons of cocoa powder, 4 beaten eggs, 3/4 cup of milk, 1/2 cup vegetable oil, 4 mashed bananas and 1 cup of chopped pecans. Bake for about 45 minutes in prepared cups at 350˚F until done. Top each muffin with chocolate ganache frosting or rum icing glaze. © Kelly McBride Loft

From my great-grandmother’s barnyard to my culinary destinations in Europe, chickens have served as family sustenance to cuisine creativity. During the searing heat of summer, we tend to serve poultry based favorites. Be the chicken prepared baked, boiled, braised, fried, grilled, roasted or stir-fried, the flesh of the chicken absorbs its marinade and its sauce well. So, pick your poultry selection and decide which cuts and which summer classic style to enjoy. A summer favorite is Chicken Caesar Salad. Drunken Chicken can be marinated in dark rum and served with Cherry Sauce. Chinese Style Chicken is marinated in soy sauce, sherry, garlic and a dash of cornstarch. I share with you today one of my favorites for pool-side entertaining or lakehouse entertaining: Kelly’s Picnic Chicken Croquettes. Let your personal classics outshine the summer sun! © Kelly McBride Loft
Kelly’s Picnic Chicken Croquettes
The night before, cook 4 to 6 chicken breasts by braising, boiling or roasting. Chill the chicken overnight. Toast a hamburger bun, per chicken breast. Crumble the fresh breadcrumbs into a large bowl. From a “well” shape so that the other ingredients are surrounded by the breadcrumbs. Dice the cooked chicken and put the chicken pieces into the bowl. Add 1/4 cup of minced onion, 1/4 cup of finely diced celery, 4 tablespoons of parsley, 1 minced clove of garlic, a dash of red pepper and a dash of salt. With plastic gloves on, thoroughly hand-mix 2 eggs into the mixture. Then, add 1/4 cup of Parmesan cheese and mix again. Form the chicken croquettes into small rounds or cylinders. Fry the coquettes until golden brown. Drain and serve the croquettes with chilled crème fraîche, honey mustard sauce or sundried tomato dip. © Kelly McBride Loft

Make the best of the abundant sunshine with multiple pleasurable gatherings. Fun summer activities can include surprises for youngsters such as pop-up road trips to the beach or lake. Organize a dog party, with a wash-down “spa”, to cool-down our trusted companions. Impromptu get-togethers with neighbors offer summer showcases. Outdoor grilling increases as our summer gardens flourish. The days are longer in the northern hemisphere and we need to be creative to celebrate all of the excess beaming jubilation! Be so with food. Break-out the culinary food palette and spread a spectrum of color with interesting salads. Artistic salads are wholesome and appealing. Try carrot medallion salad, French green bean salad, pea salad, asparagus wrapped with prosciutto and/or endive salad. Salads don’t have to be piled into an over-sized salad bowl. Be summer adventurous with individual stunning presentations such as with my Zucchini Roll-ups. © Kelly McBride Loft
Kelly’s Zucchini Roll-ups
Par boil a zucchini, one for every 3 guests. With a mandoline slicer, shave thin layers of each zucchini, length-wise. In a large bowl, mix equal parts for chopped black olives and chopped pecans. Add a pinch of chopped basil or chives. Add, just enough to blend, an oil and vinegar based salad dressing to the mixture. Then, roll-up the individual slices of zucchini so that each forms a roulade shape and each can sit upright. Fill the interior of the each of the zucchini roulades with the olive and pecan mixture. Top each roulade with an artful bouquet of mixed greens. Serve chilled. © Kelly McBride Loft

This week highlights France’s Bastille Day celebration. The citizens, ex-patriots and Francophiles share in the singing of “La Marseillaise” and revel in French cuisine and French wine around the world, on July 14. It is a joyous occasion. Summer occasions require food and beverage to bond those gathered. When the summer heat builds, I serve super-chilled fare. Ice-cold selections usually can be made hours in advance which helps save time for plating. Also, refrigerated courses can showcase elaborate creativity because the food is prepared earlier. This concept includes the use of molds that shape pâtés, terrines, timbales and ramekin designs. Aspics are delightful finishes for culinary art. I collect tempered glass vintage English pudding molds. Their quality curvatures ensure classic styling. Molds shape food into interesting concepts. A salmon mousse can be molded into the shape of a fish and topped with thinly sliced cucumbers to appear as the scales of fish. It’s all about quality. It’s all about the integrity and originally of your kitchen’s production. Our neighbors are coming for dinner and I have decided to feature an all-chilled menu including cantaloupe soup, Japanese stuffed shrimp, sorbet, salmon terrine, lobster salad, potato salad, green bean salad, asparagus wrapped with prosciutto, stuffed endive leaves and lemon supreme tarts. I have shared many of these recipes in the previous weeks’ blog except for my exceptional lobster salad, which I share with you now. So, it’s time to add a little downstream chill-down to your summer’s upstream sizzle for a perfectly balanced evening! © Kelly McBride Loft
Kelly’s Lobster Salad
Boil fresh lobsters (1 per person). Finely chop the lobster meat; then, squeeze fresh orange juice onto the lobster, to just flavor, and chill immediately. Blanch seedless grapes and completely peel the skin off each. Cut each in half – (6 whole grapes per person). Add finely diced celery (1/4 cup per person). Mix all of the above ingredients with a minimum amount of Orange Flavored Poppy Seed Dressing. In a separate bowl ,mix 1 cup of finely food-processed pecans and 1 cup of finely chopped black olives. In your favorite fish-shaped mold, spray the mold with non-stick cooking spray. Dust the mold with the pecan and black olive mixture. Pack-in the lobster salad mixture. Invert the fish-shaped mold onto a tray. Pack-in extra pecan and black olive mixture to completely encase the lobster salad. Decorate with vigor and serve this fine dish, chilled, to intrigued guests! Violià! © Kelly McBride Loft

The allure of the Mediterranean Sea brings forth many gifts from the sea; hence, the inspiration for one of our recent dinner parties: A Summer Dinner in Provence. Provence is a region comprised of charming French cities on the sea’s edge such as Cannes, Antibes and St. Tropez. Yes, these are delightful places to visit; but, sometimes we are too busy to transport ourselves to Europe. So, we bring the best of Europe to our tables, as we gather our dear friends. Each of the courses were named for cities in Provence. Michael and I served chilled melon soup, red cabbage slaw and my famous Bouillabaisse followed by fromage and a lemon tart with blueberry sauce. Bouillabaisse is a delicious seafood soup. The broth can be a clear stock or infused with tomato. All Bouillabaisse is comprised of a mixture of seafood treasures. This should include langoustine or lobster tails, fresh fish fillets, crab claws, shrimp, scallops, mussels and clams. The mistake that many make is to put all of the seafood choices directly into the broth, too early. The seafood becomes soggy and over-cooked. Then, the broth becomes cloudy. A memorable and correct broth takes days to cook. Many insist that the broth can only be comprised of fish stock. I disagree. I prefer chicken stock – fresh, homemade chicken stock. Here is my own Bouillabaisse recipe that brings Europe home. © Kelly McBride Loft
Kelly’s Bouillabaisse
For every 2 people, boil 1 whole chicken and reserve the reduced and strained broth directly to the freezer. (The chickens are cooked with fresh herbs, onion and celery.) By noon of the day of the dinner party, slowly thaw the homemade chicken broth on a low heat. When thawed, remove 1 cup of the chicken stock into a 2 cup measuring cup. Add 1 – 6 oz. can of tomato paste and stir vigorously with a whisk. When thoroughly incorporated, add the infusion back into the stock pot. Repeat the process until 1 – 6 oz. can of tomato paste has been added, per every 2 people attending the party. Add a pinch of sugar, to cut the tomato acidity. Then, slowly, very slowly, simmer the stock until it reduces to half its volume, with No Lid. Keep stirring to keep the liquid smooth.
The night before, marinate sea bass in equal parts of orange juice and sherry. One hour before serving, in a skillet, sear the sea bass (or another sturdy textured fish) in olive oil. Then, use a baking dish to finish the fish. Place each fillet onto a slice of orange in the baking dish. Pour on cranberry juice to the top edge of each orange slice. Then, douse each fillet with brandy. Top each fillet with balsamic vinegar. Cover and bake at 325˚ for 30 about minutes.
In the same skillet, sear the scallops in olive oil. Reserve the scallops back into the refrigerator, if not using immediately.
In a separate pot, prepare the broth for the washed mussels and clams. This can be a plain chicken broth and a generous portion of sherry. This broth is Not served as part of this dish. This broth only serves to steam and cook the mussels and the clams.
In a separate pot, prepare seasoned water for the lobster tails (cut in half but attached at the tip of the tail), crab claws and shrimp. Cook these crustaceans in this order so that each are not over-cooked.
Just before serving this main course, add the scallops directly into the Bouillabaisse broth to heat up and finish. Ladle the Bouillabaisse into large bowls for the guests. Then, into the individual bowls place the sea bass with the orange slice, the lobster tail halves (I lightly pull the meat loose from the shell), the crab claws, the shrimp, the mussels and the clams. Top with a sprig of fresh herb and a sprinkle of chopped herbs. Serve the Bouillabaisse with a wholesome bread. It’s an unforgettable Summer Dinner in Provence feast! After the feast, I pass hot steamed towels for everyone to close the course. © Kelly McBride Loft

Patriotism is an essential component in life. It generates loyalty, respect and nationalism. The 4th of July is a grand way to bring patriotism to our tables. Try these stellar ideas for creative enthusiasm. Bring the red, white and blue to your table! Try red velvet cake with blueberry sauce. Another theme generator are sliced and layered Heirloom tomatoes, topped with crumbled blue corn chips and dollops of aioli . For stars bursting in air, surprise your guests with mini blueberry pancakes topped with raspberry puree. Classic blueberry muffins bring smiles, too. My favorite 4th of July culinary showcase is a carved watermelon, hulled out and filled with red cranberry punch. It’s time for cross-my-heart moments to enhance those sing-along memories for a grand 4th of July. © Kelly McBride Loft

The secret to a legacy Shrimp Salad is to use only the freshest shrimp. The second most important thing is to serve it extremely cold. The third coast (Gulf Coast) is known for its support of the shrimping industry. Summer surrounds the table when shrimp is served. Let’s toast to the delights of the sea. © Kelly McBride Loft
Kelly’s Summer Shrimp Salad
Peel, devein and boil fresh shrimp with crab boil seasoning. Remove the shrimp from the water, onto ice to chill it down quickly. Squeeze fresh lemon juice over the cooked shrimp. Remove the shrimp from the ice and chop. Add chopped celery and chopped water-chestnuts. Mix in a touch of Thousand Island dressing. Completely chill the shrimp until ready to serve. Just before serving, mix in chopped walnuts and serve the Shrimp Salad on top of a tomato medallion surrounded by sliced avocado. © Kelly McBride Loft

The cabbage family has an array of colorful spectrums and varieties. Cabbage serves as the perfect chilled summer food. Its texture enhances a crunchy salad. For more texture, add almond slivers or sunflower seeds to a cabbage salad. Those dense leaves hold in earthy flavors. Cabbage leaf cups can act as a vessel to hold scoops of tuna, chicken and shrimp salad. The shredded leaves can be tossed with infused oil and flavorful vinegar, just before serving. Green Goddess dressing tastes delightful in coleslaw. Shredded carrots, Mandarin orange slices, kiwi or strawberries add more color and taste. Another idea is to shred the cabbage, mix in herbs and add shredded carrots. Then, add chilled boiled shrimp to wrap up the mix in a delicate rice paper roll. So, don’t pass up the summer’s garden delights. Try some cabbage varieties this summer. Here is my favorite cabbage recipe for a summer chill-down. Enjoy! © Kelly McBride Loft
Kelly’s Coleslaw
Shred 1 head of red cabbage and shred 1 red onion. Toss in 2 Red Delicious diced apples with just enough slaw dressing to cover the mixture. Add a dash of salt. Chill the slaw completely and serve with any summer fish or chicken dish. It makes a wonderful salad, too! © Kelly McBride Loft

What would summer be without vibrant bold red? We’d miss our strawberries, watermelons, pomegranates and raspberries! Accents of summer reds are most distinctive with the growth of red poppies; but, when it comes to setting our summer picnics, our June patio brunches and our sunny garden parties, even Renoir understood the power of red. Just enough makes a memorable masterpiece! Breakout your passionate urge for rouge and toast during a crimson sunset with a wonderful Bordeaux, Pinot Noir or Malbec. © Kelly McBride Loft
Parisien Strawberry Short Cake
Stack in a floral rosette shape madeleine cakes. Adhere the cakes together with Strawberry Buttercream Frosting. Decorate with floret shaped fresh strawberries.
Strawberry Buttercream Frosting
1 cup of unsalted butter, room temperature
½ cup of cream
3 tablespoons of almond extract
1.5 to 2 lbs. of powdered sugar
Mix well and add 2 pints of fresh strawberries (food processed) © Kelly McBride Loft

Hearing the distinctive synchronicity of ocean waves, feeling the reflected energy from the sun and breathing the salty freshness of warm air brings us joy. Those aesthetic summer landscapes heal urban strife. The seabirds flock to the shore just as we do. Coastal cuisine reinforces the senses. Whether it is a fresh catch or the blend of flavorful of chowder, we love the tastes from the sea and we love where the sun meets the stove. So, bring on the summer fun with my Beachcomber’s Chowder! © Kelly McBride Loft
Kelly’s Beachcomber’s Chowder
In a large pot, cook 4 large diced potatoes, until just tender. Drain and set aside. In a six quart pot, cook 1 chopped onion and 1 chopped green pepper in a 1/2 stick of butter. Remove the onion and green pepper. Melt 1/2 stick of butter in the pot and sprinkle 4 – 5 tablespoons of flour to make a roux and stir to incorporate the ingredients. Gently and slowly add pre-heated milk (up to 2 cups). Keep stirring so that no lumps form. Add 4 tablespoons of Sherry. Add a bay leaf, Kosher salt and fresh pepper. Simmer on a very low heat for about 30 minutes. Just before serving, sear fresh scallops and drop the scallops into the chowder. Add the pre-cooked diced potatoes to the chowder. Serve to your sun-kissed dear family and friends. © Kelly McBride Loft

Figs, for thousands of years, been associated with the good life. These exquisite fruits were revered during the Roman Empire and treasured amongst kings and queens. The simplicity of transportation allows us to indulge in these great finds frequently. What could be more divine than a fig tart for the celebratory graduation event, the bridal shower or the baby shower? I hope you enjoy my Royal Fig Tart recipe for your royal pleasure! Figs are the quintessential indulgence; so, pamper those you love with kitchen kindheartedness. Yumm!
Kelly’s Royal Fig Tart
Crust: Food process 1 cup of pecans. In a bake-proof tart pan, form the crust with 1 cup of the minced pecans, 1 stick of butter (melted) and 1 cup of flour. Bake the crust 10 minutes at 425˚. Let it cool.
In bowl # 1: With a mixer, blend 10 oz. of cream cheese, 1 cup of powdered sugar, 1 cup of whipping cream (pre-whipped until stiff) and 1/4 cup of Grand Marnier. When thoroughly mixed, spread this onto the cooled crust.
Symmetrically top the tart with thinly sliced fresh figs. Refrigerate until ready to serve. Just prior to serving, this tart can be dusted with powdered sugar or glazed with a clear fruit syrup. © Kelly McBride Loft

My grandmother loved to put pinwheels in her garden. The colorful spinning spectrum brightens any moment with frivolity. This fun can be created in the kitchen, too. Pinwheels sandwiches are created by pressing a bread slice between 2 pieces of wax or parchment paper. Then, lightly spread a filling onto the bread. Follow this by rolling one end to the other and slicing. The presentation is pleasant and the flavor combinations are endless. The idea is to have great taste and contrasting color selections. Here is my favorite.
Rum Raisin Pinwheels
On the stove, cook 12 oz. of raisins (large box) in 1 cup of water, 1 cup of rum and 1 cup of sugar. Cook the mixture until the raisins puff up and are tender. Strain the raisins. Then, in a food processor, mince the raisins. With the crust removed, press sliced bread between wax paper to make it micro thin. Place thin sliced ham or prosciutto onto the bread. Spread the raisin mixture onto the ham. Roll up each open-faced sandwich and slice into pinwheels! It’s easy, decorative and home-made tasty. © Kelly McBride Loft

The month of May energizes us to remember Mom. Certainly, colorful flowers are traditional and predictable; however, a thoughtfully planned meal will have her remember your kindness year after year. Timbales are small interesting mold shapes that can be filled with chilled tasteful cuisine. Ramekins are slightly larger interesting mold shapes that are oven-proof or can be used for chilled delicacies. Larger mold shapes include fish, bird, flower, etc. variation types. These tools enable one to create stunning presentations. To enhance Mom’s special table presentation, utilize culinary skill to create culinary style. Timbales can be lined with plastic wrap and then layered with chilled thin smoked salmon. Fill each timbale with a mixture of avocado and sour cream. When inverting the lovely designs, each can be topped with sprigs of dill. Ramekins can be filled with soufflés, bread pudding, mousse or turkey salad. When making a cold dish, be sure to line each ramekin with plastic wrap which helps to keep the shape formed when inverting onto the plates. When serving a hot ramekin (baked in the oven), be sure to spray each ramekin with non-stick cooking spray (not plastic wrap). Also, when serving from a hot ramekin, I like to wrap each in parchment paper to create a tall “collar.” This allows for the soufflé to rise or the bread pudding to be filled above the ramekin top. When Mom feels special the luncheon or dinner is a success! Happy Mother’s Day! © Kelly McBride Loft