EVENT PLANNING BOOKS

I love this time of year. Cooking abounds as well as great conversation. Recently, during a dinner with friends, we shared our thoughts about our favorite desserts as a children. One recollection was of Butterscotch Pecan Pie. I thought it would be wonderful to share my recipe for this bronze delight. It is sure to be a crowd pleaser throughout the holiday season. Another holiday favorite is gingerbread. Michael & I just visited Emily Dickinson’s home in Amherst, MA. I have been reading Emily’s poetry since I was eight years old, so experiencing her home was like an exciting journey to visit a long-lost aunt. We were given an informative and insightful tour. One family story, that our guide shared, is that Emily would lower down of basket of gingerbread to the children playing below her second story window on the grounds of her home. Apparently, Emily was very competent in the kitchen. This is the Loft’s Gingerbread recipe – not Emily’s. Let the aroma of gingerbread fill your home and may you be inspired to read some of Emily’s poems. Kelly McBride Loft

Butterscotch Pecan Pie
1 envelope unflavored gelatin
3 egg yolks
1 cup dark brown sugar
1 cup scalded milk
2 tablespoons butter
1/2 teaspoon vanilla flavoring
1/3 cup chopped pecans

Dissolve the gelatin in 1/4 cup water. Beat the egg yolks until thick (about 2 minutes). Gradually beat in the brown sugar. Add the milk, a little at a time. Add the butter and salt. Cook the mixture in a sauce pan over a low heat until thick. Stir constantly. Add the gelatin. Add the vanilla flavoring. Chill in the refrigerator until almost completely firm (about 1 hour). Fold in the chopped pecans. Pour the filling into a cooked pie crust. Top with meringue. Chill in the refrigerator.

The Loft’s Gingerbread
¾ cup of butter
¾ cup of sugar
1 egg
1 teaspoons salt
1¼ baking powder
¾ teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon ground cloves
2 cups flour
¾ cup of molasses
¼ cup of buttermilk
4 finely diced & peeled Red Delicious apples

Combine the ingredients, in the order listed. Bake in a greased pan at 350º for about 1 hour until cooked through.

Harvesting on time is vital for crop distribution. My great-grandparents were harvesters. They had 350 acres in central Texas with 8 children to help tend the fields. Their home-place still exists and serves as a family reunion gathering spot. We share family stories and visit the family cemetery to pay respect for those who toiled for us. It’s a grateful and reinforcing experience. May you gather soon during Thanksgiving to share family moments, laughter and fantastic food. Kelly McBride Loft

Down-Home Stuffed Squash
Utilize a yellow squash per person. Trim both ends of the squash and boil the squash until tender. Remove the squash from the water and cut each squash in half, lengthwise. Remove the squash interior section and place into a bowl. Reserve the squash skin. Crumble crackers (about 3 per squash) to mix with the squash pulp. Add Kosher salt and pepper. Mix well. Stuff the squash skin with the mixture. Top each with a touch of butter. Cover each with shredded cheese. Bake until the cheese has melted.

Orange Flavored Sweet Potatoes
2 – 3 lbs of cooked, mashed yams
1/4 cup brown sugar
2 eggs
4 tablespoons of Maple sugar
2 tablespoons of butter
1/4 cup orange juice
Mix well. Bake in a greased casserole dish at 325º for 1 hour.

Hull out whole oranges by cutting off the top. This will form a cup. Fill each orange with the cooked sweet potato. Top each orange with the Pecan Topping

Pecan Topping
1/3 cup brown sugar
1 tablespoon flour
1/2 teaspoons salt
3 tablespoons of melted butter
1/3 cup chopped nuts

Top each stuffed orange with this mixture. Bake at 350º for 10 to 15 minutes.

The relatives will be visiting soon. Family bonding is an essential part of sharing the holiday season and I feel that those moments can be enhanced by gathering family recipes, family photos and family stories. As the organized host and/or hostess, accumulate the collection in November. Family recipes can be bound to create thoughtful presents. Ready the photos to hang on the Christmas tree in December. The family stories can be printed and rolled into little scrolls. These can be hung on the Christmas tree as little family treasures. How delightful for the children in the family to select a scroll and have an adult read the story. Another fun concept is to offer tea in family teacups from the past. With each pouring, each teacup will hold a story from the past. Kelly McBride Loft

While the organization of the family mementos is being assembled, prepare a meal that is wholesome, yet easy. I recommend the Autumn Pork Tenderloin.

Autumn Pork Tenderloin
Rinse and trim a pork tenderloin, as needed.
With olive oil, sear the tenderloin in a skillet on the stove to seal in the flavor. Add fresh pepper.
In a bowl, stir: 2 bottles of beer, 1/2 cup of soy sauce, 1 – 16 oz. can of pineapple slices with the juice and 2 sliced apples.
In a Dutch oven, place the pork tenderloin and the liquid/fruit mixture. Cover and bake at 400º for about 2 hours until the tenderloin is cooked thoroughly.

Just before the intensity of the holiday season, I recommend a home spa treatment. Creativity and energy are increased with pampering. So, indulge. In advance, purchase some foot bath soap and some pedicure and manicure items. To really treat oneself, buy a new chenille robe and wrap yourself in comfort. Gather interesting magazines and cookbooks to allow one’s mind to rest from laboring thoughts. Ah, peaceful moments can abound. Turn off the phone and relax.

Begin with the foot bath. Follow with a pedicure and manicure. Offer a colorful array of polishes. Add a facial and enjoy the moment.

I began this pampering party idea for my daughter and her friends during the long summer breaks from school. The girls loved the attention. I’ve continued this pampering party with my husband. We enjoy it in November – just before the holiday rush. With the hours of pampering, enjoy a cup of tea in front of the fireplace…Kelly McBride Loft

Spa Day Beverage – Green Tea

The best green tea is called Matcha. It is in a powdered form. It is grown and processed in Japan. This is the tea used in Japanese tea ceremonies.
Another good green tea is called Gunpowder. The name was chosen because the little pellets of green leaves resemble gunpowder. It is from the Zhejiang Province in China.

Japanese Stuffed Shrimp Sushi
Mix:
2 and 1/2 cups steamed rice
1/4 cup rice vinegar
pinch of salt
pinch of sugar
pinch of seasoning

Boil large shrimp. Peel but leave the tail tip on the shrimp. Then fan the shrimp and flatten it to fill it with the rice mixture. Pack the rice mixture into the shrimp. Serve chilled with the shrimp on top.

Banana Smoothie
Peel a banana and freeze it. Mix the frozen banana, yogurt and a touch of milk in the blender. For an adult flavoring add a touch of banana liqueur.

New Orleans Style Boiled Shrimp
Peel and devein the raw shrimp.
Boil the shrimp with a drizzle of liquid crab boil. (By peeling the shrimp first, the shrimp curl tightly. The curled shrimp can be placed around the edge of a martini glass that is filled with Red Cocktail Sauce.)
Drain the shrimp and set directly onto ice for 1 minute. Squeeze lemon juice over the shrimp. Remove the shrimp from the ice chill-down and continue chilling in the refrigerator until serving. Serve with Red Cocktail Sauce.

Red Cocktail Sauce
Mix 1 cup ketchup with 2 teaspoons of horseradish. Serve chilled.

It is the Halloween season and there is nothing spooky about entertaining. When the guests are made to feel special, the event is destined for success. What is the method to that success? “The Devil is in the Details.” As you entertain this Halloween, here’s a chocolate lover’s Devil’s Food Cake recipe sure to please. This recipe can be created as cupcakes, a layered cake, a sheet cake or a “volcano” cake. For more fun, bake a sheet cake and cut it into the shape of a black crow. Frost the cake with the delicious icing. Kelly McBride Loft

Devil’s Food Cake

In a pot on the stove, melt:
1 stick of butter or margarine
½ cup vegetable oil
4 tablespoons of coca powder
1 cup water
Once heated, remove from the heat.

In a mixing bowl, mix:
2 cups sifted self-rising flour
2 cups sugar
1 teaspoon cinnamon
½ cup sour milk
2 beaten eggs
1 teaspoon vanilla
Add the coca mixture to the bowl.
Bake at 350° for 35 – 45 minutes until done

Chocolate Frosting
In a pot on the stove, melt:
1 stick of butter or margarine
4 Tablespoons of coca powder
6 to 8 tablespoons of milk
Cook until it sizzles. Remove from the heat.
Add 1 lb. of powdered sugar
1 teaspoon vanilla
1 cup chopped pecans

Symphonic moments are inspired by the cooler weather. Background music adds to the ambience of culinary presentations. Whether the listener’s taste is classical or contemporary, the style will set the mood. Another consideration is the volume. Do you prefer that your guests raise their voices to communicate with each other or do you prefer that background music plays? My suggestion is to mix up the volume and the style. Upon arrival, offer interesting contemporary music or hire a quartet for the reception. During dinner, soften the tone with background music. Consider jazz. Then, transition to dance music. Even if the event is a small dinner party, I recommend that the guests move into another room after dinner for after-dinner drinks. In conjunction with the transition, change the music. For dinner party entertainment, one of the guests may be talented and may wish to play the piano. For larger events, continue with the dance music in the main dining room but offer a seconded dance style with a D.J. performance.

Wine and cheese event themes can encourage music such as Bach, Beethoven & Bordeaux or Melodic Moments & Merlot. Thoughtful planning makes a harmonious event. I previously served on the board of a local symphony. This was my most requested cake for the after-the-performance parties. I baked several of these cakes and served the slices on a decorated cake board that held a displayed violin. It is a moist and versatile cake. Kelly McBride Loft

Apple Rum Cake

Stir together:
2 cups sugar
1 stick of butter
2 eggs
2 teaspoons vanilla
½ teaspoon butter flavor

Add:
2 teaspoons cinnamon
2 teaspoons soda
½ teaspoon salt
2 cups of flour
1 tablespoon water
4 diced Red Delicious apples
1 cup chopped pecan

Bake at 350° for 1 hour

Glaze Icing:
In a pot on the stove, cook:
1 cup water
1 stick of butter
1 cup of sugar
1 tablespoon flour
1/8 teaspoon salt
2 teaspoons vanilla
1 teaspoon butter flavoring
4 tablespoons rum flavoring

As the days grow shorter with light, the chili season leaps forward. Chili is known for its exploding flavor. The chili cook-offs produce secret recipes and determined contestants. Most contestants, including myself, believe in having the freshest ingredients and finest spice blends. Michael and I have traveled several times to the spice markets in Dubai and Istanbul. We find international spice markets vastly interesting. Spices have, historically, been associated with ancient trade routes and thousands of years of culinary experimentation. How you spice up your chili recipe is your culinary dare. Here is my family’s basic chili recipe. Kelly McBride Loft

The Loft Family Chili
Marinate 3 lbs. of organic ground beef overnight in Espresso Marinade (listed below). Sauté 2 medium chopped onions in a touch of bacon drippings. Brown the marinated ground beef with the onions. Add 6 oz. of tomato paste and mix until bubble. Add 2 – 15 oz. cans of tomato sauce. Add 1 can of “hot” stewed tomatoes depending on the choice of “heat.” Add 1 cup of hot water, slowly. Then add Kosher salt, Cayenne pepper (to taste), 1 tablespoon of chili powder and dash of hot sauce (to taste). Cook on a low heat for at least 1 to 2 hours. Cooked beans can be added, as an option. Garnish with chopped onion and cheese.

Espresso Marinade
1/2 cup of Bourbon
4 teaspoons of instant espresso powder
4 teaspoons of balsamic vinegar
1/2 cup of molasses
Mix Well.

Celebratory culinary art’s canvas paints an inspiration of an autumn Tuscan dinner. Michael and I traveled to Tuscany this September. As we dined in an outdoor café in Florence, we toasted to the harvest of our hard work while being surrounded by the yellow ocher hues of Tuscany. We traveled to Rome and tossed coins in the Trevi Fountain – which is promise to return to Italy again. Bring the flavors of Italy to your table with some of my favorite recipes. Kelly McBride Loft

Bruschetta with Crostini

2 lbs. of fresh tomatoes
1/2 onion, peeled & minced
1 eggplant boiled in salt water for 1 hour
Dice the above ingredients and sauté in olive oil. Add:

4 Tablespoons of Balsamic vinegar
1 teaspoon of sugar
1 teaspoon of salt
Simmer for 15 to 20 minutes. Serve hot or cold with crostini.

Osso Buco

An Osso Buco veal cross-cut shank with marrow, one per each person
1/4 cup paprika
1/8 cup Cayenne red pepper
1/2 cup of flour
6 Tablespoons of olive oil
1 cup diced carrots
1 cup diced celery
1 peeled and minced onion (food processor)
1 6 oz. can of tomato paste
1 15 oz. can of tomato sauce
2 cups of Malbec wine
2 cups of beef broth
dozen cherry tomatoes
6 Tablespoons of chopped basil
Sliced lemon

Dice and set aside the carrots and celery. Mince the onion.
In bowl # 1, mix the paprika and the Cayenne red pepper together.
In bowl # 2, reserve the flour.
Rinse each piece of veal in tap water and coat with the paprika & pepper mixture then dip into the flour mixture. Coat each piece of veal well.

In a large 6 qt. Dutch oven, on the stove, heat the olive oil. Sear the coated veal on both sides, piece by piece. This only takes about 2 minutes on each side. Do not burn the residue from the seasonings. Remove each piece of veal. Keeping the oil in the pan, add the carrots, celery and onion (last). Sauté the vegetables for 5 minutes.

Add the tomato paste and stir vigorously. When incorporated, slowly add the tomato sauce. Stir vigorously. When incorporated, slowly add the Malbec wine. Then slowly add the beef broth. Gently drop the seared veal into the liquid. Add the cherry tomatoes and the basil. Cover and cook on a very low heat for at least 3 hours. Occasionally shake the pan to prevent sticking. Serve with pasta topped with a lemon twist.
* This dish can be accompanied with Gremolata consisting of lemon zest, garlic and chopped parsley.

Tuscany Poached Pear

A ripe pear, per person
1 bottle of Cabernet Sauvignon red wine
1 cup of sugar
3 cinnamon sticks
1 lemon rind (preferably in one piece)
2 teaspoons of arrowroot
Toasted Almond Slivers

In a 6 qt. Dutch oven, on the stove, stir and dissolve the sugar into the wine. Add the cinnamon sticks and the whole lemon rind. Peel the ripe pears, leaving the stem. Place the pears into the heated wine. Simmer, turn and maintain for at least 1 hour. Roll the pears with wooden spoons to prevent dents. Completely soak and cook the pears until the color of the wine has permeated the pears. Remove the tender pears by the stems and place onto the dessert plates. Thicken the wine sauce with arrowroot (mixed first with a little water). Pour the thicken sauce onto each pear and top with toasted almonds.

The Harvest Moon creates additional light when enjoying an autumn campfire. Create a colorful menu for a campfire party with friends.

Fish Sticks on Skewers
Cut Monk fish or a sturdy fish into bite size pieces. Marinate the favorite fish in white wine and lemon juice. Skewer the fish pieces between alternating green and red peppers on double, parallel skewers. Cook the fish on the skewers on the grille.

Meatballs on Skewers
Prepare the meatballs in advance of the party and freeze.

Thoroughly mix:
1lb. of ground meat
5 slices of hamburger buns (TOASTED, ground into bread crumbs)
1 minced garlic clove
dash of salt & pepper
½ cup of Parmesan cheese
2 tablespoons of chopped parsley and oregano
1 egg

Form into 2 to 3 inch balls. Fry until cooked, turning once. Freeze.

When ready to serve, thaw and skewer the meatballs between alternating onion chunks and whole cherry tomatoes. Place the skewers in a grill basket to reheat on the open flame.

Grilled Artichokes
Cut fresh artichokes in half. Trim off the thorns. Remove the center fuzzy choke fiber. Boil until just tender with a lemon half and 1/4 cup of olive oil. Remove and drizzle with olive oil and Balsamic vinegar. When ready to serve, place the artichokes in a grill basket to reheat on the open flame.

Campfire Café Brûlot
Make a pot of coffee. Pour the brewed coffee into a pot that can be heated on the open flame. Sweeten the coffee with the desired sweetener. Add a dash of cinnamon. Peel a whole orange, preferably without breaking the peel. Insert cloves into the orange peel. Simmer the coffee with orange peel and showcase the peel by lifting it at one end with tongs and pour the coffee over it with a ladle. Add brandy, if desired. Stir and ladle the coffee into the individual cups. Toast to a beautiful Harvest Moon and great friendship. Kelly McBride Loft

Autumn’s circle of friends are as varied as the hues in falling leaves. Invite friends and neighbors over for a wine and cheese party.

A variety of styles of cheese slices will create beautiful cheese trays. Try cutting the cheese with a zigzag French fry cut. Other cuts include cube, cylinder, rectangle or cut with cookie cutters. Create a cheese bouquet by cutting flower shapes and placing the flowers on long picks.
Cheese makes a great filling for cherry tomatoes, apricot halves, dates and mushrooms. Cheese mixtures are delicious when coating individual grapes that are then top coated with chopped pecans. Artful hors d’oeuvres such as spoons filled with a salmon spread (made with cream cheese) and cucumber sauce are great to pass to guests upon arrival. Stuff grape leaves with cheese and olives for a culinary delight. Cheese shines most prominently when covered with aspic holding encased pansy petals. Parmesan cheese can be baked into the shape of bite size baskets.
For an intriguing presentation and taste, carve blue cheese into the shape of a beehive and fill the top with honey. Blue cheese is complimented by honey. Try a display with the honeycomb and a variety of blue cheeses.

Pair the cheese and wine tasting from the most delicate to the heartiest and most bold tastes. It is a tradition in Bordeaux to always drink the oldest wine last. Kelly McBride Loft

Summer’s descent brings a rise in theatrical performances. It may be a Broadway production or local entertainment. Before the show it is good planning to have a little snack prepared. I recommend chopped liver. Kelly McBride Loft

Chopped Liver
(Ratio: For every pound of chicken liver use 2 to 3 finely chopped onions that are sautéed with the chicken skin and a little oil.)
Broil the chicken livers until firm with Kosher salt and fresh ground pepper – 3 minutes on 1 side. Then flip each and broil 3 minutes on the other side. Cut one open to ensure that it is not bloody and to know if it is cooked thoroughly. Let cool.
Grate the cooked livers. Add the cooked onions. Add grated boiled egg whites. Serve cold with crackers.

September has long been associated with lifelong learning.I consider myself a lifelong learner because one can never stop learning about the fascinating aspects of the culinary arts. As a child, I was always a sous-chef to Mom. Once I showcased my skill with Baked Alaska, I was trusted in the kitchen to create my own dishes. May your flame of inspiration burn bright and may you always hold the desire to never stop learning. Kelly McBride Loft

Baked Alaska

Mix your favorite génoise cake (a basic sponge cake). Bake the cake in a baking pan that has enough depth so that the center of the cooked cake can be hollowed out. Hollow out the cake and fill it with peppermint ice cream. Freeze the cake. When ready to serve, beat egg whites until stiff peaks form. Add 1 – 2 tablespoons of sugar and 1 teaspoon of cream of tartar. Mound the meringue onto the cake.

Flambé: This is a safer way to “flambé” the Baked Alaska. Lightly toast the Baked Alaska in the oven at 300º for 1 – 2minutes, until slightly golden brown. Showcase the toasted Baked Alaska on a serving cart.In a chafing sauce pan, heat 80 US proof brandy. Scoop a tablespoon of the brandy into a spoon. Ignite the brandy in the spoon and pour the flaming brandy back into the mixture. When the flame is out, very carefully ladle a touch of the heated brandy over the sliced Baked Alaska.

This week Grandparents are highlighted. Home-cooked meals, big hugs and garden wonders filled hearts with joy, thanks to many grandparents. Both of grandmothers were experts with vegetable and fruit canning. Both grew glorious gardens with flourishing fruit and nut groves. Each quilted when the sun set. Here’s a family recipe tribute to my special “grams.” Even in memory, they still beckon a reminiscing smile. Thank you Nettie and Laura for making my life better. Kelly McBride Loft

Homemade Vanilla Ice Cream

2 cups sugar

1 Tablespoon of flour

1 Tablespoon of vanilla flavoring

6 eggs – beaten until frothy in volume (use a mixer)

1 can of evaporated milk

1 and 1/2 gallons of whole milk

1 teaspoon of salt

Mix all of the ingredients with an electric mixer. Pour into an ice cream freezer. Chill until thick.

Pear Preserves

Peel and chunk cut fresh Bartlet pears. Sprinkle sugar onto the pears – about 1 cup to each pear. Let the pears rest for 5 to 6 hours. Cook the pears in a sauce pot. Do not add water. The pears make their own juice. Cook the mixture down to a sticky consistency or “soft ball” stage. Pour directly into boiled sterile Mason jars. Seal.

Peach Cobbler

Blend the following ingredients for the crust. Roll out the dough and cut it into strips.

1 cup flour

1 tablespoon of sugar

1 and 1/2 teaspoons of baking powder

1/4 teaspoon of salt

3 tablespoons of vegetable shortening

1/2 cup whole milk

In a pot on the stove, simmer:

2 cups of peeled and sliced peaches

1 cup of sugar

1 stick of butter

Cook until the sugar dissolves. Pour the peaches into a buttered oven-proof dish. Cover with the crust. Bake at 350º for about 40 minutes.

In my book, School Lunches That Make The Grade, I detail the importance of lunch. The transition from summer fun to scholastic studies can be eased by assembling inspirational lunches. Theme lunches are fun. Here is one that I recommend:

“What I Did On My Summer Vacation” Offer chilled Include cauliflower soup, sardines on a bed of romaine lettuce, whole wheat crisps, vegetable compote, hearts of artichokes and a yogurt banana split.
Lunchbox idea: include photos of the summer fun and postcards from recent travels.

Excitement builds as students return to school. From a chef’s prospective, a nourishing lunch is of highest importance. In my book, School Lunches That Make The Grade, I explain many details for a great school lunch. Parents need to prioritize the significance of lunch. For creativity, add thoughtful notes of encouragement to your child’s lunchbox and create interesting theme lunches.

“BOOK WORM” SANDWICHES
With a cookie cutter, cut rounds of dark & whole grain-rich bread. Fill the sandwich rounds with favorite fillings (such as chilled chicken salad, chilled salmon spread or even peanut butter). Arrange the rounds in alternating color and layer each by half over-lapping. Stretch the configuration so that the shape is “S” curved. Decorate the first round as a “book worm” face. Chilled and curled celery ribbons make excellent antlers. Green olives work well for the eyes and a black olive is good for the mouth. Adhere the face decorations with cream cheese.