EVENT PLANNING BOOKS

As the sun’s glare begins to fade, autumn get-aways become the focus. The versatility of home-baked cookies sets the stage for an easy escape, while still bringing a bit of home. Cookies travel well, make wonderful hostess gifts and stay fresh for several days. From brown bags, to travel packages or gift basket, fill your baking bundle with home-made Orange Oat Cookies.
Orange Oat Cookies
½ cup butter
½ cup sugar
½ cup brown sugar
1 egg
2 teaspoons of orange flavor
⅛ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 cup flour
1 cup oat flour
6 oz. of baking coconut
1 cup of Macadamia nuts
Spoon small portions of dough onto a prepared baking sheet. Bake for 8 – 10 minutes at 375° F. Kelly McBride Loft ©

Serving food in bowls is not a new concept. Bread bowls have served as pragmatic nourishment since the inception of bread baking was combined with soup. Soup bowls are designed with two handles for cream soup, one handle for some crock style bowls, wide-rimmed for elegance and with pedestals for Cordon Bleu style. A saucer should be placed under a bowl during service.
More recently, various courses of food have been served from bowls as a trend with the restaurant industry and home entertaining. The presentation can be enhanced and spillage is minimized. Bowl styles and sizes range and some are unique artisan shapes. Creativity drives the dining styles. The bowl does not encourage cutting with a knife and fork; so, the food selection needs to eaten with a fork and/or a spoon. Breakfast service is made more functional with a poached egg served in a nest of shredded hash brown potatoes nestled in a bowl. Lunch service is made more efficient and practical with a Niҫoise Salad served in a bowl. A dinner entree is made more interesting with stacked Eggplant Parmesan served in a bowl. To experiment, try my recipe of Eggplant Parmesan for a delicious introduction to serving entrees in bowls:
Eggplant Parmesan
Trim the two ends off of an eggplant. With a fork, poke holes into the eggplant. Boil the eggplant in salted water until tender. Remove the eggplant from the water and slice the eggplant into medallions about ½ inch thick. Coat each medallion, with a slightly beaten egg and then with Italian bread crumbs. In a skillet, on the stove, sauté each medallion in butter on both sides until brown. Place the crusted medallions into a baking dish. To bake, just before serving, cover the eggplant medallions with marinara sauce and generously sprinkle Parmesan cheese on top. Bake the eggplant at 375˚F until thoroughly heated. Served the Eggplant Parmesan in individual bowls garnished with fresh chopped basil. Kelly McBride Loft ©

The guests arrive and the curtain rises to an inspirational opera themed dinner party. From the pre-selection of fine music, the table decor and the menu choices, each can support the entertaining performance. Begin with the musical selection, which will help to narrow the theme and concept. Research musical solos featuring famous Italian arias to multi-act operas. Consider “Don Giovanni” by Wolfgang Amedeus Mozart or “La Traviata” by Giuseppe Verdi. The opera music of “Mefistofele” by Arrigo Boito, features a heavenly host chorus. This opera emphasizes the forces between good and evil; so, the guests could come dressed in angel or devil attire to add to the festivities. Build the table “set” by adding playbill menu covers, satin chair covers, opera glasses and a centerpiece which reflects the theme. My menu suggestions are: Frutti di Mare – Bounty of the Sea; Carré d’ Agnello –Rack of Lamb; Formagii & Frutta Dolce – Cheese Selection & Flavorful Fruit; and Sinfonia Di Dolci – Symphony of Desserts. Pair the courses with fine wine selections. The liqueur, Limoncello, adds to Italian authenticity. Whether the featured entertainment is a recorded performance of Andrea Bocelli, Luciano Pavarotti, Enrico Caruso or multi-talented vocalists, your hospitality performance will receive accolades from quality research, music appreciation and fine cuisine. Bravo! Kelly McBride Loft ©

Have you ever thought that you left something unsorted from a distant memory? When we think back, perhaps we missed a detail. Recipes are like that, too. Good recipes always test for better results. It is like revisiting a favorite painting. With each viewing, something new is discovered with keen observation. Johannes Vermeer’s famous painting “Girl with a Pearl Earring” can serve as an example of that. This Dutch masterpiece features a beautiful young woman whose expression makes us wonder about her life. With each consideration more interpretations are gathered. I call it variations on a theme. Dutch oven cooking allows for endless variations on themes for main courses. One of my favorite Dutch oven dishes is Smothered Pork Filets. The Dutch oven cooks tender proteins and the Dutch oven can create distinct home-cooked masterpieces designed for family and friends.
Smothered Pork Filets
Marinate the pork filets in a mixture red vermouth and mango chutney for at least 1 hour.
Slice and sauté, in olive oil, 2 large onions in a skillet on the stove.
In a Dutch oven, place the sautéed onions first. Set the marinated pork on top. Smother the filets with a 20 oz. can of crushed pineapple. Pour 2 beers into the Dutch oven. Put the lid on the Dutch oven and bake at 400° F for about 2 hours depending on the thickness of the pork. Cook the pork thoroughly. It is delicious! Kelly McBride Loft ©

Whether a student is at college or it’s grandparents’ weekend, baskets benefit the celebratory moment. First, determine the method of delivery to the destination. This will indicate the size of the basket to be used or the use of a basket without a handle may be better. Next, find interesting colorful fabric to fill the basket weaving. Cloth napkins are interesting and have a dual purpose. Another concept is to hot glue the edges of a finer fabric into the basket for a lined basket. Once the presentation is decided, then fill the basket with hospitality goodness. Jars of interesting goodies, stationery, candles and home-baked treats are all easily featured. Oatmeal Chocolate Chip Cookies are always appreciated. Remember that the presentation is just as important as the taste when creating a heart-warming multi-use gift basket. Kelly McBride Loft ©
Oatmeal Chocolate Chip Cookies
Blend 1 cup butter, 1 cup sugar, ½ cup of molasses & 2 eggs. Add 2 teaspoons of vanilla flavor, ½ teaspoon of salt, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 cups of flour, 2 cups of oatmeal, 12 oz. of semi-sweet chocolate and 1 ½ cups of chopped pecans. Bake for 8 – 10 minutes at 375° F.

We celebrate our transitions in life. The traditional end of summer is marked by scholastic scheduling, family vacation closures and lifestyle changes. We begin seeking the familiarity of structure – this is the perfect time to reinforce our personal dining experiences. Family dining experiences are our call to order, home base and synchronicity with self. So, pull up the chairs to the table to serve some fine home-cooked meals worth the dining time. For your Labor Day gathering I recommend Chicken with Cherries:
Chicken with Cherries
Pan#1: In 2 tablespoons of olive oil, sear the chicken breasts, skin side down first. Flip to cook on medium heat. Remove the chicken. Deglaze the pan by adding 1/2 cup of Cherry Heering liqueur. Add the chicken back into the pan and Bake at 350˚F, until thoroughly cooked.
Pan#2: Mix ½ cup of sugar with 1 tablespoon of crushed black peppercorns. Cover this with red wine vinegar and a touch of red vermouth. Cook but Do Not Burn. Add the Juice ONLY (reserve the cherries ) of one 1lb. (13 oz.) red pitted cherries in syrup. Add 1 cup of chicken stock. Cook for 15 minutes. Strain this into Pan # 3.
Pan#3: Begin with 3 tablespoons of butter and the seasoned juice (Pan # 2 above). Add a dash of Cherry Heering and the cherries (reserved from above). Heat but do not boil. Serve this sauce on top of the cooked chicken. Enjoy! Kelly McBride Loft ©

Popover guests are our neighbors, really close friends and family. They visit completely unexpectedly or with just a few moments notice. These popover guests aren’t the least bit pretentious and enjoy a kitchen table chat. This delightful trust and bonding can be encouraged with some quick entertaining concepts that will enhance the kitchen table conversation. The most gifted kitchen table entertainer that I have ever observed was my maternal grandmother. My grandmother had neighbors who frequently (multiple times per day) visited from the back door, through the garden. Then, multiple times per day the front door neighbors and family would visit. She even knew the sound of different visitors’ cars before the guests made it to the door. Nothing surprised her and the more visitors who attended, the more she energized. Everyone congregated around the kitchen table. She would set out treats and the conversation soared. I learned many entertaining skills from my grandmother but one of the more important lessons was the art of conversation. Being an attentive listener makes a trusted friend and it is important to never gossip. She never “ganged up” on others. She was the master of hearing news, offering advice and keeping confidences. It was the magic of the kitchen table and a gift of a generational legacy. Load up your kitchen table with a variety of easy selections to extend the art of trusted conversation for those delightful popover visits that shower your life.
Colorful Quick Hors d’oeuvres are medallions of raw zucchini & yellow summer squash topped with julienne of sun dried tomatoes (from a jar) and Parmesan sprinkles.
Offer a Salad Tray of Romaine lettuce leaves with a selection of salad dressings and a selection of olives and nuts.
Fancy Your Stir Fry with this main course selection. Wok cooking is fast and colorful. Stir fry a variety of ingredients including vegetables, tofu, proteins, peppers and nuts. Artichokes are also made for sharing.
Are You Entertaining Sweet Tooth Conversationalists? Set up a fast ice cream bar station with ice cream waffle cones. Store bought waffle cones have a long shelf-life and ice cream is colorful, too. Invest in a cone rack. Offer a tray of sprinkles, mini chocolates, sweet sauces and candy bar crumbles for self-indulgent fun and great conversation around the kitchen table.
My best tip is to keep ice tea brewed and/or fresh tea for hot tea in stock. Entertaining confidence pours forth from the family pitcher and tête-à-tête teapot logic pours forth from cups of trust. Once a guest sits to have tea, the format for exchange and discussion broadens. The kitchen table is our safe place because those who gather there are the ones we wish to keep dearest in our lives. Kelly McBride Loft ©

Summer allows for exploration in the culinary arts. It is a special time to plan a Treasure Hunt Progressive Dinner. Michael and I just planned a Surprise Treasure Hunt Progressive Dinner for our dear friends’ anniversary to surprise them. It was so much fun! The objective is to have each destination for each course pre-planned until the meal is complete. This is done by creatively planning the different courses you wish to have served at different restaurants within walking distance. A treasure map with hints will lead the way since you have pre-arranged the timing for the courses. I made the treasure map with the venue locations, limerick poetry for clues, a compass and indicators to mark the spot. The map was printed on parchment paper with the edges singed to looked antiqued. The map was then rolled up with a ribbon and inserted into a gift sack. A dinner treasure hunt can also be done as a progressive dinner from home to home instead of restaurant to restaurant. Just pre-assign different friends the different courses they are to serve and the timing. Be sure to have a map… So, no matter how you stack it, friendships abound. It is an international trend to stack food designs too; thus, enhancing the presentation. Here are some stacked food ideas:
Appetizer – Line a cylinder shape with plastic wrap and fill the cylinder with layers of avocado and crab meat. Invert the cylinder onto a plate for a tower shaped starter.
Main Course – Instead of spreading the entree all over the plate, cut it so that it becomes a stack. This can be done with lattice weavings of salmon and tilapia topped with julienne of vegetables. Ravioli can be stacked and topped with half of a meatball. Shrimp, on a pick, can be set onto a base of polenta for another stack concept.
Dessert – Mini pancakes stacked high and decorated with fresh fruit and whipped cream are an unexpected treat. Another fun concept is to stack a cupcake onto a waffle cone for a summer treat. The cupcakes look like ice cream but don’t melt.
May your summer be filled with treasure hunts and friends to stack the amusement! Kelly McBride Loft ©

A delightful teachable summer activity is a BBL (brown bag lunch) with poetry. Feature the famous works of Elizabeth Barrett Browning, Ralph Waldo Emerson, Emily Dickinson, Robert Burns, Henry David Thoreau or especially your own poetry. The brown bags can be decorated with poetry lines and inspiration. For a creative brown bag lunch selection, utilize a brioche bread bowl filled with delectable slices of cheese including Brie, Jarlsberg, smoked Cheddar, Camembert and Port Salut selections. Into the brown bag, add prosciutto wrapped around asparagus spears. Practice group speaking skills by standing while reading to those gathered. If a toast is made, remember that the person making the toasting glass should hold the glass in their left hand, nearest their heart. Those drinking to the toast should hold their glasses in their right hands. May your heart always be filled with poetic joy and inspiration! Here is one of my haiku poems:
Open arms to friends
who need to share concern
Trust always listens.
– Kelly McBride Loft ©

For years, I lived in a lakehouse. I loved it year-round but most of my friends tended to visit during the summer. As with a beach house, much of the entertaining time is spent with outdoor activities. So, cooking time is minimal. If one is renting a lakehouse, food items need to be transportable and cooking utensils may be limited. Consider chilled summer soups made from honeydew, watermelon or cantaloupe melons. Chilled soups can be assembled the night before. Relish trays of pickle varieties, marinated artichokes and olives can also be pre-assembled. It is very appealing to offer a classic summer sandwich on a whole loaf of unsliced bread. The flavor enhancer is the balsamic vinegar and grilled peppers. From years of lakehouse entertaining, stargazing is always encouraged. Those city friends may need a brush-up lesson on what constellations to observe. I enjoy making summer astronomy desserts consisting of pudding topped with blueberries positioned to mimic a star-studded night’s view such as Orion’s Belt, Canis Major, Cassiopeia, The Big Dipper, Andromeda, Aquila, Perseus and Hercules. It’s fun science sharing and it creates some very interesting conversation! For some extra stargazing fun, mark your calendar for the Perseids Meteor Shower on August 11 and August 12. May your wishes come true – Que tous vos souhaits se réalisent! Kelly McBride Loft ©

The Classic Lakehouse Sandwich
Split a whole loaf of fresh bread lengthwise.
Sprinkle balsamic vinegar on the deli meat selection. This can be a combination of turkey, ham, salami, etc. Consider smoked deli meat selections, too.
Just before serving, spread the bread with mayonnaise and/or Dijon mustard. Add lettuce and tomato. Top with Swiss cheese. Add the balsamic flavored deli meat.
Now add chopped grilled peppers (from a jar is faster) and sprinkle with chopped black olives. Cut the whole loaf into individual portions for smiling adventurers.

It’s like Christmas in July when unwrapping a colorful French-style culinary package called a papillote. A papillote is a little bundle of sumptuous delicacies tied up and baked in baking parchment paper. Fish selections are favorites. On a large sheet of baking parchment paper, center a portion of cod, sea bass or salmon on top of 2 trimmed leek halves and a fanned apricot half. Make a pouch of the parchment paper by pulling it up around the fish. While holding the paper up, fill, just to the edge of the fish, a half portion of Chardonnay and a half portion of chicken stock. Top the fish with kosher salt, a pinch of fresh ground ginger and a sprig of rosemary. Ribbons of zucchini can be set on the sides for more variety. Tie the bundle tightly with all cotton baking string. Bake the papillote in a baking dish (in case it leaks) at 350˚F for 20 -25 minutes until the fish is cooked thoroughly. It is a French tradition to serve the papillote with the paper edges of the parchment paper peeled back, since the paper is not eaten. It is a lovely presentation – like individual presents for the guests. It is a gift of international cuisine. Kelly McBride Loft ©

Some of my favorite childhood memories are about helping my grandfather in his garden. I observed his patience and his respect for the land. He was a garden aficionado. He had honed his skills as a form of heritage and he forged it into gritted determination through the windblown era of The Great Depression. He knew it was inexplicitly linked to survival and he had reverence for its abundant harvest. He shared his harvest as a baker would share his bread.
Home gardens have sustained in popularity but did you know that during The Great Depression the government encouraged home gardening? As time has progressed, home gardening has become specialized. For example, gardening styles range from organic; herb; Feng Shui; upside-down; window box; kitchen; patio, etc. The wonders of the summer garden’s simplicity are generated from seed, soil and sunshine but the true harvest is the sharing of sustenance.
Humbly set this table keeping its silver straight.
May plentiful bounty be ample but never be ingrate.
Surround me with exchange breaking the bread made from home-grown grains.
Risen from once sown fields –
May our conversation be the harvest yield. Kelly McBride Loft ©

I recommend colorful Summer Garden Burritos as celebration of sunshine. May your summer be filled with a plethora of garden wonders.
Peel 2 carrots per person and cut the carrots into medallions.
Sauté the carrots on the stove in ¼ stick of butter.
Add 1 to 2 Yellow Summer Squash per person, cut into medallions
Add ¼ cup of fresh sliced mushrooms
Sauté the 3 ingredients until tender.
Prepare the condiments of avocado, diced tomatoes, sour cream and shredded cheese. Heat either corn, white corn or flour tortillas.
When ready to serve, combine the above ingredients into Summer Garden Burritos for a joyous summer celebration!

Smaller may be better but the flavor must be memorable. Sliders (small “burgers” on small buns) add to summer entertaining fun. Just remember that if you shrink the portion, each “bite” needs to taste the best that is possible. So, flavor-up the sliders’ potential with marinades. I recommend my basic marinades to flavor the variety:

Marinate ground beef in coffee & brandy before forming the patties.
Marinate chicken in pineapple juice & sherry overnight.
Marinate fish in Green Goddess salad dressing for at least one hour & cook in corn husks.
Marinate lamb in honey mustard for at least one hour.
Marinate pork in apple cider and beer overnight.

Presentation also adds to appetizing appeal.
When plating, stacking is logical but try some geometric designs such as a stacked triangle or a layered linear “S” curve. I also like the wooden spindle technique that allows the sliders to be stacked vertically very high because the wood dowel is holding up the stack. A variety of sliders with corresponding sauces inspires Impressionism. Dipping sauces add interesting impacts but remember that flavor is most significant when the portions are smaller. Kelly McBride Loft

Traditions of “Bon Voyage” gatherings continue the tradition of toasting to the safe return of the adventuresome traveler. Whether for the military; for logistical transition; for exploration or for pleasure, travelers on voyages have historically had many isolated days at sea to be creative. My father served in the US Navy and while serving he built a ship in a bottle. During the mid-1800’s, sailors created (or purchased) Sailors’ Valentines which are handmade small boxes decorated with seashells. During that time period, many of the boxes were octagonal but all were small enough to be hand-held easily. These were tokens to be given to ones’ loves upon safe return.

When designing a Bon Voyage party, try to utilize ships in bottles, messages in bottles and/or Sailors’ Valentines to send that centuries’ old wish for safe return. These can also be given as the guests’ gifts.

Another design concept is to set up food stations to represent ports of call. Whether the voyage is based on boating, sailing or cruising the theme can focus on exotic destinations as the romanticism of travel by sailing vessel continues to bond relationships for generations to come. I recommend serving Kelly’s Salmon Skewers. My Salmon Skewers are delicious, easy to prepare and allow for socializing because of the skewer presentation. Peut votre voyage soient sûrs et vos amis soyez nombreux – May your journey be safe and your friends be many! Kelly McBride Loft

Kelly’s Salmon Skewers

Marinate cubed fresh salmon in fresh squeezed lemon juice and white wine. Prepare a tapenade sauté of chopped black olives, chopped green pepper and minced onions with Balsamic vinegar. Sauté in olive oil and drain.

Wrap each salmon cube with a portion of the tapenade and then wrap each cube with a Dover Sole fillet. Repeat the process until a wooden skewer is filled or there are at least two salmon cubes to a skewer.

Slice fresh oranges and place the oranges in the bottom of a baking dish. Place the skewers on the orange slices. Fill the bottom of the baking dish with cranberry juice. Top each salmon cube with touch of olive oil, a sprinkle of pink Himalayan salt and pinch more tapenade. Cover the dish tightly and bake for at least 30 minutes at 400˚F until the fish is cooked. Serve the salmon skewers hot. As the guests depart, offer tokens of unforgettable Forget Me Not gifts for sentimental thoughts when far away!

Patriotism is honorable and our Nation’s birthday is worthy of a grand celebration. Fourth of July picnics are most memorable and support togetherness. Sparkle up your star gazing fireworks extravaganza with an American quilt, great food and those who are near and dear. Traditions abound and laughter is shared.
*For the ADULTS only, the Tipsy Watermelon is a consideration. This a watermelon that is infused overnight with one’s favorite alcoholic beverage such as a flavored vodka or a fruit flavored liqueur such as French Chambord.
*American deli -turkey slices wrapped around steamed (or canned) chilled asparagus is delicious when topped with aioli or dollops of mayonnaise.
*American Colonial Custard can be chilled in hulled out grapefruit or honeydew melon halves.
*American Potato Salad portions set onto slices of star fruit make any gathering stellar. Remember to sprinkle each portion with bacon crumbles and chopped scallions.
*As we cross our right hand across our heart with the playing of the “Star Spangled Banner”, I recommend my Hearts of Palm Salad. This flavorful salad is bursting with flavor and color. God Bless America! Kelly McBride Loft

Hearts of Palm Salad

Shred Romaine lettuce leaves and reserve. Julienne cut sundried tomatoes. Angle cut hearts of palm in various lengths. Chill the above ingredients and when ready to serve, gently toss. The oil from the sundried tomatoes creates a natural dressing. Add salt & fresh pepper as needed.