EVENT PLANNING BOOKS

It is necessary to simplify a menu when there is less time to prepare. The goal is to create a delicious meal with a stunning presentation; the entertaining concept is to not be exhausted from the preparation. Over the years, I have observed many overly ambitious hosts and hostesses create such complicated menus that it caused accidents in the kitchen. This a my recipe for Portobello Mushrooms Ambassadeur Style. It is stylish on the plate and pleasing to the pallet, too! Extend the invitation to many; it is dining dynamics at its best.
Portobello Mushrooms Ambassadeur Style
Prepare the duxelle stuffing by chopping and sautéing white mushrooms, canned and drained artichoke hearts, a dash of balsamic vinegar with chopped basil and chopped shallots in butter. Add Parmesan cheese, salt and pepper. Sauté a Portobello mushroom, per person. Stuff each Portobello mushroom with the duxelle mixture. Top with crisp crumbled bacon. © Kelly McBride Loft

It may be cold outside; but, warmth emanates from the table with a well prepared soup. We all have our favorite soup; it’s the presentation that captures the special moment. That delightful glee is created because someone took the extra time to create a designer moment. With soup, this can be created by preparing an artful meatball. Insert and arrange fresh basil leaves into a cooked meatball. Just before the soup is served, place the designer meatball in the bottom of the bowl. Set the bowl in front of the guest and gently pour the soup around the design. Accolades go to the chef du cuisine who makes each guest feel special. Enjoy my Minestrone Soup recipe and remember to include the artful designer surprise meatball!
Minestrone Soup
In a large stock pot add 6 quarts of spring water, 32 oz. of tomato sauce, 1 whole onion (remove after 2 hours), 3 celery stalks (remove after 2 hours) and 1 bay leaf (remove after 2 hours).
Simmer for 2 hours. Add chunks of peeled potatoes, ½ cup of penne pasta, fresh snapped Italian green beans and fresh snapped white wax beans. Season with pesto, a pinch of sugar, fresh ground pepper and kosher salt to taste. (Add more water, as needed.) Simmer until the potatoes are cooked.
For the designer meatballs, use 1 lb. organic ground beef, 3 toasted onion buns (crumbled), minced fresh garlic, 2 eggs, 1 cup of Parmesan cheese, salt and pepper. Roll into 1 inch balls and fry in olive oil. When cooked, insert fresh basil leaves into each ball creating a splendid artful design. Place each designer meatball into each serving bowl. Then, gently pour on the Minestrone Soup! © Kelly McBride Loft

January builds momentum; so, roll up your sleeves and ready yourself for gatherings to get down to business. Social groups merge to focus groups. Inspire your planning/study team with a networking ring of tenderloin sandwiches. It’s a work while you eat concept by providing comfort food to your circle of colleagues! Enjoy my recipe for “Networking Tenderloin Ring.”
Trim a beef tenderloin. Marinate the beef tenderloin for 48 hours in 1 half part good red wine, 1 half part coffee, a generous dash of balsamic vinegar and a generous amount of ground pepper. Sear the tenderloin on the grille to seal in the flavors. Finish the tenderloin in oven for about 1½ hours or until the desired rareness is reached. Let the tenderloin sit to drain after cooking. Slice the tenderloin.
Bake a ring of French bread (prepared dough can be utilized). Slice the ring lengthwise. Spread on honey mustard and/or mayonnaise. Add Swiss cheese, shredded lettuce, the sliced tenderloin, layers of sliced tomatoes, chopped black olives and sliced avocado. It’s the go-to meal for your go-to team! © Kelly McBride Loft

It is great to reminisce about the last year; but, more importantly, I feel it is more important to ready ourselves for the year ahead. Planning ahead is to be commended and planning is an attitude and perspective. The outlook begins at home and I feel strongly that the responsibility is generated from bonding table conversations. It is the moment to rise and shine. It is not just a new day; it is a New Year! May your New Year be filled with good health, wonderful family moments and great planning. Try my Rise and Shine Cheese Soufflé to start the New Year. It is easy and the preparation is done the day before which leaves more entertaining time.

Rise & Shine Cheese Soufflé

Prepared the individual ramekin cups by spraying each with non-stick spray. Cut parchment baking paper to make a collar which allows the soufflé to be higher than the rim of the ramekin. Tie each parchment baking paper with cotton string to hold each collar in place.

With a mixer, beat 12 eggs, 2 cups of cream, 1 cup whole milk, ¼ cup of Kirsch and a dash of garlic powder.

Cut 6 cups of 1 inch cubes of egg bread from whole loaves. Mix in 2 cups of grated Gruyère cheese (or Beaufort cheese) and 1 cup of small bits of Port du Salut cheese into the egg mixture. Overnight, soak the egg bread in the egg and cheese mixture until the bread is soaked through.

Fill each ramekin with the bread, cheese and egg mixture to just above the ramekin rim since the collar will hold the bread in place. Pour in remaining egg mixture to fill each ramekin. Bake at 350˚F for 40 to 35 minutes until golden brown. Serve hot. Brush the tops with melted butter and sprinkle the tops of each soufflé with Parmesan cheese just prior to serving. © Kelly McBride Loft

The holidays glow with joyous camaraderie and social merriment. Tchaikovsky’s” Nutcracker Suite” continually offers nostalgic memories while sharing the traditions of Christmas with the youngest generation. Traditions of sugarplums offer fantasy cuisine and sugarplums brighten any table design. Enjoy my Black Forest Jubilee Sugarplums!

Black Forest Jubilee Sugarplums

Melt 1 – 18 oz. jar of blackberry jam and 1 – 10 oz. jar of black raspberry preserves. Add 1/2 cup of brandy. Cook until boiling. Marinate and refrigerate 15 oz. of pitted dark sweet cherries (with 1/2 of the juice from the can) in the cooked syrup overnight.

Blanch and peel fresh plums by dipping the plums into boiling water for 6 seconds and removing straight into ice water. Remove the seed. In a pot on the stove, boil 2 cups of water, 1 cup of sugar and 1/2 cup of Grand Marnier liqueur. Marinate and refrigerate the fresh plums overnight in the cooked syrup.

When ready to serve, insert the marinated cherries into the seed cavity of each plum. Roll in each plum in crystallized sugar for a good sugar-coated appearance. Serve with your favorite dessert or as a stacked fruit dessert! © Kelly McBride Loft

Garnishes add the extra touch to finish off alcoholic beverages. Soak olives overnight in flavored vodka to enhance a martini.

Clean a trim the ends of celery. Overnight soak the cut ends of the celery in vodka. By nature the celery will draw the vodka up the celery veins for a flavorful bite in Bloody Mary drinks.

Marinate pearl onions in gin to enhance Gin Fizz drinks.

Soak orange slices in Scotch to top off Rob Roy drinks.

Creativity adds to holiday cuisine and it is an opportunity to experiment!
© Kelly McBride Loft

“Tis the Season” to showcase heirloom glassware, including the forgotten punch bowl. Instead of filling the lovely cut glass sphere with predictable punch, be clever and make a punch bowl cake. Punch bowl cakes can be as versatile as one’s taste. Considerations include: Black Forest Cake, Trifle Cake, Peach Melba Cake, Dobash Cake, Bananas Foster Cake, Linzertorte Cake, Fruit Cake, Baba au Rum Cake, Lord Baltimore Cake and Holiday Spice Cake. (Remember that if the assembled cake needs to be refrigerated be sure to make space in the refrigerator in advance of filling the punch bowl.) It is important to incorporate slices of fruit or marinated fruit in the layers of the cooked cake. Layers make the punch bowl cake vastly interesting. Spice up your holiday entertaining with my Holiday Spice Cake recipe. Make multiple cakes to bake, slice and layer into the punch bowl. I recommend layers of pears, cherries and berries to add to the merriment!
Holiday Spice Cake
Mix ½ cup white sugar, ½ cup butter and 1 egg. Add 1 cup light corn syrup, 1 ½ teaspoons baking soda, 1 teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon cinnamon and ½ teaspoon salt. Add 2 ½ cups all purpose flour and 1 cup hot water. Bake a greased loaf pan at 375ºF for about 45 minutes. It’s the Punch in the Party to stir up some fun! © Kelly McBride Loft

In music, chromaticism is a compositional technique that adds to tonality. Entertainment skill also encompasses chromaticism since it requires a multi-faceted design to be created from a basic entertainment composition. Besides the date, time and place, I like to start with the theme. December offers a vast array of spectacular theme opportunities. For example, the “Twelve Days of Christmas” can be depicted with seven mini ice sculptures holding chilled lobster for starters during a small dinner party. A holiday theme can be depicted with honeydew melons carved out as partridges which can be filled with caramelized pears and caramelized fennel for a spectacular salad. “Hark the Herald Angels Sing” can be reflected with meringue shaped angels floating in creme anglaise. By incorporating the invitations, floral design, music, room setting, linens and cuisine into one dynamic theme the synchronicity is transferred to the jubilation of the guests! May your Christmas and holiday events be festive and may your entertainment compositions be great! Try this au chocolat treat…
“Tis the Season” Hot Chocolate
Hot chocolate warms the heart and soul. Try adding a dash of chocolate liqueur into the brew for a seasonal sweet toast. Merry Christmas! © Kelly McBride Loft

Yes, your table is your Thanksgiving tribute; so, make it festive. Select colors for a grand trifecta design such as the color coordination utilizing three hues made of wheat, auburn and maze to connect the tablecloth, napkins and centerpiece. Another beautiful color combination is comprised of copper, moss and pear color tones. Let the linen and floral focal point inspire one’s creativity. Variations on a theme include exquisite medallions of poached turkey roulade instead of a whole bird. It can be artfully presented, with less cook time. We can be most thankful for our dearest family and friends but the chef du cuisine gets hugs and accolades for a job well done. May you have blessed Thanksgiving holiday while enjoying my recommendation of Turkey Roulade.
Turkey Roulade
Pound deboned turkey breast meat between 2 pieces of wax paper until thin. Trim into rectangle shapes. Fill each rectangle with julienned carrots, leeks and zucchini. Tightly wrap up the turkey bundles so that the turkey fits end to end with the filling intact. Wrap each turkey bundle in corn husks, like a tootsie shaped cylinder and tie each end tightly with cotton string. Submerge each turkey bundle into chicken stock and boil the turkey until thoroughly cooked (about 10 to 12 minutes). Unwrap the bundles and slice into medallions. Serve with your choice of sauce and I recommend a cranberry cherry Burgundy sauce. © Kelly McBride Loft

The tastes of autumn are not complete without multiple styles of turkey meals. The wholesomeness of individual pot pies adds to the warmth and hospitality generated from one’s kitchen. One of my favorite pot pies is made with turkey. Try my recipe and gather with your family for great November dining.
Turkey Pot Pie
Prepare the pie filling with the basic sauce:
Melt ¼ cup of butter in a stock pot. Add ⅓ cup of flour to cook the roux. Stir and incorporate while heating the mixture. Gradually add 2 to 3 cups of chicken stock and dash of Sherry.
Prepare the ingredients:
Prepare chunks of cooked turkey, diced cooked carrots, pre-cooked cranberries (marinated in Brandy), water chestnuts, peas and a sprinkling of finely chopped rosemary.
Mix the ingredients and the sauce together and pour into individual ramekins. Top each ramekin with puff pastry and bake until golden brown.
© Kelly McBride Loft

Exploring the Alsace region of France is delightful in the late autumn. The mean high temperature for the region is 48˚F or 9ºC in November and the holiday shopping is delightful amongst cobblestone streets. Old world craftsmanship is showcased with whimsical wooden carvings and handmade pottery. Warm meals are served in quaint European cafes and the taste of authentic Alsatian hot melted cheese is most memorable. Cheese is a fundamental ingredient. As the holidays approach, set the mood for Europe revisited by trying my Alsatian inspired entrée for easy yet wholesome dining.
Alacienne Portobello Champignon
Sauté a Portobello mushroom, per person in butter with a dash of Sherry.
Boil a crab or crab legs. Remove the crab from the water and place the meat into a bowl. Mix the crab meat with a bit a lemon juice, chopped tarragon and a pinch of kosher salt. Stack the crab meat mixture onto each Portobello mushroom. If crab meat is unavailable, then a mixture of chopped sautéed mushrooms, chopped black olives and toasted bread crumbs will make an excellent stuffing.
Top the stack with Alsatian Munster grated cheese. Heat until the cheese melts for an appetizing and artful dining experience. © Kelly McBride Loft

The spectrum of autumn colors from copper, yellow ocher, crimson help us to indulge in the season’s splendor. We enjoy bringing these outdoor hues inside as we gather with our friends and family. This season also builds a crescendo of celebration so desserts that make our guests feel special are most appreciated. The preparation Butterscotch Parfaits for guests, the family’s end of work day or the child’s end of school day adds that je ne sais quoi for smiling faces and happy moments. Enjoy my recipe.
Butterscotch Parfaits
Blend in a Pyrex® pan: 1 stick of melted margarine, 1 cup of finely chopped pecans and 1 cup of flour. Shape this into a pie crust. Bake 10 minutes at 425° F. Let cool.
Blend in a separate bowl: 12 oz. cream cheese, 1 cup powder sugar, 1 cup prepared frozen whipped cream. Blend with an electric mixer.
In a 2nd bowl: Electric whip 3 small packages of butterscotch instant pudding and 3½ cups of whole milk. Blend with an electric mixer until very thick.
Fill individual parfait glasses with crumbled crust, a layer of the cream cheese mixture and a layer of the butterscotch mixture. Top each parfait with a dollop of whipped cream. Serve chilled. Kelly McBride Loft ©

Whether the dare is do something that is more harvest oriented or more Halloween spooky, during October many of us try to entertain with new seasonal recipes. The food selections should always reflect the theme of the gathering. I recommend colorful dishes with unforgettable flavor, such as my Crimson Devil’s Dreams.
Crimson Devil’s Dreams
In olive oil, sauté 2 cups of diced red bell peppers. Add a small can of tomato paste, 2 crushed garlic cloves, 2 cups of chicken stock and a dash of hot sauce. Simmer for 20 minutes. With a Braun®, puree the mixture and pass it through a sieve. Pour the Crimson Sauce into individual portions. In a skillet, poach quail eggs. Place the poached eggs onto the heated Crimson Sauce. Kelly McBride Loft ©

Asparagus inspires culinary experimentation. The feathery crowns dress up any plate.
Preferences may be the regal white spears to the popular green stalks. Asparagus’ slow growth cycle helps to create a longing for its yield. As the temperature cools down, warm the bounty of your table with delicious Cream of Asparagus Soup! Remember to serve soup with a saucer under the bowl and a large soup spoon to gather all of the goodness.
Cream of Asparagus Soup
Boil 4 cups of green asparagus in spring water. Strain out the tender asparagus to reserve 3 cups of asparagus water.
Melt ¼ cup of butter in a stock pot. Add ⅓ cup of flour to cook the roux. Stir and incorporate while heating the mixture. Gradually add alternating 3 cups of chicken stock and 3 cups of asparagus water. Cook and stir the soup.
Food process the cooked asparagus and then push the vegetable through a cone sieve into the soup. Stir well to incorporate. Adjust the seasoning with Kosher salt and white pepper. Kelly McBride Loft ©

Ah, autumn wine and cheese…a reward from the heat of the summer. Pick your picnic spot, gather friends and spread out your beautiful and tasty presentations which should include my version of a chilled cheese pie – Quiche Fromage Veronique.

Quiche Fromage Veronique
Blanch seedless grapes for 2 seconds in boiling water. Remove quickly placing the grapes into ice water. The skin of the grapes can be easily removed then. In a mixing bowl add:
1½ cups of Roquefort cheese
6 oz. of cream cheese
¼ cup of unsalted butter
4 tablespoons of Sherry
a dash of celery salt to taste

Mix well and fold in 1 cup of whipped cream. With a pastry bag, pipe the cheese into a BAKED pie shell. Decorate the top of the chilled cheese pie with halves of peeled seedless grapes and pecan halves. Variation versatility for this same cheese mixture is to peel and hull out medium size tomatoes. Fill each tomato with the Roquefort mixture, which is another picnic delight!Kelly McBride Loft ©