EVENT PLANNING BOOKS

Weather willing, the backyard grille experience bonds family and friends with frolic, flavor and fun. Heat up the grille and set up the games of croquet, badminton and adult supervised darts. Add a T.V. screen for a favorite professional game or a performance which will enhance the festivities. A chess set can be arranged for the intellectual guests. Here are some entertaining grille recipes.

Strawberry Vinaigrette for a Summer Salad
Wash the selected salad greens. In a food processor, add 2 cups of fresh strawberries (with the green sepal removed), 1/4 cup of olive oil, 3 Tablespoons of salad vinegar, 1/4 cup of cream and 2 Tablespoons of sugar. Blend thoroughly. Chill and serve the Strawberry Vinaigrette over the salad selection. Top with whole fresh strawberries.

Fish in Corn Husks
Use a grille wooden plank. These planks can be purchased in culinary stores. Soak the plank in white wine for at least 2 hours. Remove the husks from fresh corn-on-the-cob. Remove the corn silks. Wash and save the husks.
Remove the skin from the fish selection. Salmon, tilapia or snapper are tasty. Prepare the skinless fish by marinating it in white wine. Top the fish fillets (in this order) with lemon juice, olive oil, balsamic vinegar and a pinch Kosher salt. When ready to grille, place each fillet onto a corn husk. Place the husks onto the soaked plank. Never put the plank on the direct heat. (Follow the plank cooking instructions.) It is delicious!
The corn can be boiled and then smoked for a short time on the grille for a great vegetable.

Mini Slider Burgers Tip
My secret to a good burger is the meat mixture. I always use organic beef, a couple of dashes of red wine and a couple of dashes of Worcestershire sauce. Thoroughly hand mix with a dash of fresh ground pepper. Everyone who has tried my burgers, loves the burgers.

Chicken Kebabs
Chicken kebabs are colorful and festive. Marinate the chicken in crushed pineapple or orange marmalade with a touch of soy sauce for an islander taste. Use double wooden skewers to keep the tidbits in place. When setting the skewers in place, alternate the chicken with pieces of green pepper, onion and cherry tomatoes.

Summer’s squinting focus produces some of the best fruit: tomatoes. Whether red, green or yellow, the sun-blushed juicy joys please us as chilled, tangy bites. Besides the basic globe tomato, be adventuresome and try the heirloom, San Marzano or beefsteak tomato varieties. An array of colorful culinary delights are created with tomatoes. Enjoy the sunshine tour.

Spanish Sunset Gazpacho
Use red, yellow and green tomatoes by mixing each tomato color in 3 separate bowls.
In the red tomato bowl, combine 3 very finely chopped red tomatoes (*with the skin removed), 1 cup of tomato juice, a dash of celery salt, a dash of hot pepper sauce, 1 tsp. of finely chopped basil, 1 tsp. Balsamic vinegar, dash of olive oil and 1/2 tsp. of sugar. In a food processor, mix then divide this mixture into 3 portions: 1 peeled cucumber (remove the seeds), 1 onion, 1 green pepper & 1 garlic clove.
In the yellow tomato bowl, combine 4 very finely chopped yellow tomatoes (*with the skin removed), 1/2 cup of carrot juice, a dash of celery salt, a dash of hot pepper sauce, 1/2 tsp. of finely chopped basil, dash of olive oil and 1/2 tsp. of sugar. Use 1/3 of the portion from the mixture in the food processor.
In the green tomato bowl, combine 4 very finely chopped green tomatoes (*with the skin removed), 1/2 cup of lime juice, a dash of celery salt, a dash of hot pepper sauce, 1 tsp. of finely chopped basil, dash of olive oil and 1/2 tsp. of sugar. Use 1/3 of the portion from the mixture in the food processor.
When each bowl is thoroughly mixed, pour a small amount of the red gazpacho into the bottoms of tall shot glasses. Then, add a small amount of the yellow/orange gazpacho. Last, fill the remaining tall shot glasses with the green gazpacho. Serve chilled.
*To remove the peel from the tomatoes, drop the tomatoes into boiling water for 30 seconds and then immediately place the tomatoes into chilled ice water. The skins are then easily removed.

Caribbean Palm Salad
Drain one can of hearts of palm. Cut each of the hearts of palm with a diagonal cut and cut each in different lengths. Plate the hearts of palm by standing each piece on its flat end. Arrange a sculpture of the upright varied lengths on each plate.
Drain one jar of sundried tomatoes. Finely julienne cut the sundried tomatoes. Arrange the sundried tomatoes around the sculpture of hearts of palm.

Mediterranean Caprese Salad
Heirloom or beefsteak tomatoes are greatly enhanced with a topping of mozzarella cheese. Drizzle each with oil and Balsamic vinegar. Then top with chopped basil.

Atlantic Cruise Marinated Cherry Tomatoes
Remove the peel from the cherry tomatoes by inserting the tomatoes into boiling water for 30 seconds and then place the tomatoes into chilled ice water. Remove the skin from the tomatoes.
Marinate the peeled cherry tomatoes in your favorite liquor, Balsamic vinegar or flavored vinegar. The cherry tomatoes can be added as a topping to a dish or served chilled on a pick as an hors d’oeuvre.

Geographically, the British Isles have always been positioned for greatness – surrounded by the sea. One of the first significant forms of transportation for exploration was sailing on the seas; thus, some of the oldest cities of the world have historically proven to be some of the world’s greatest ports of commerce. Britain’s civilization builds its momentum by respecting its past, forging its engineering advances and sharing its intellectual propensity with the world. It remains ever positioned to shine in the light of greatness. In honor to the Olympic Games, my British born husband and I offer a toast to four regional components of the United Kingdom of Great Britain and Northern Ireland and to its culture which has inspired both of us. Thank you Britain for offering a agrarian heritage of delectable cuisine created from life on the land, with the sea and from the sky.

Lamb Chops from Wales
Trim the lamp chops and run a wooden skewer through the edge of each chop where the rib meat meets the bone. Spray the baking dish with non-stick spray. Set the skewer of chops onto the dish. Rub each chop with honey mustard. Generously sprinkle finely chopped rosemary over the tops of the chops. Bake at 400 degrees for about 45 minutes.

Marinated Scottish Smoked Salmon
Cut the Scottish smoked salmon into 1 inch squares. Set aside. In a food processor, lightly chop 1 – 10 oz. jar of drained green olives (stuffed with pimientos). In a food processor, mince 1 peeled onion. In a large bowl, add the chopped green olives, 1 finely minced onion and 1 small jar of drained capers. Cover the mixture with olive oil. Gently, press the smoked salmon squares into the mixture. Refrigerate and marinate for at least 3 hours or overnight. Remove the salmon from the marinate and serve chilled on toast spread with cream cheese.

Orange Flavored English Cornish Hen
Clean and prepare the hen(s) for cooking by salting and peppering the inside and outside of the bird. Wash and peel a whole orange. Set the hen(s) into a 6 qt. Dutch oven casserole baking dish. Stuff the hen(s) inner cavity with fruit of the orange. Set the orange peel around the outside of the hen(s). Fill the casserole dish till half past the bird’s thighs with 3/4 portion of chicken stock and 1/4 quantity of white wine. Add a generous amount of fresh herbs, wrapped in a bundle, to the dish including basil, rosemary and sage. Place peeled carrots around the sides of the hen(s). Gently place tabs of butter on top of the breasts of the hen(s). Tightly cover the casserole dish with double foil or a tightly fitting baking lid. (Put a baking sheet under the Dutch oven, for any spill over.) Bake the hen(s) for at least 1 hour at 400 degrees. Remove the hen(s) from the oven. Evenly, pour 1 to 1 and 1/2 cups of uncooked rice around the sides of the hen(s) into the liquid. More stock may added, as needed. Tightly cover the dish with tin foil or the baking lid and return the hen(s) to the oven to cook for 1 more hour. Then, check to see that the hen(s) is cooked through. This is a beautiful dish that epitomes the wholesomeness of the hearth and the home cooked meal.

Irish Soda Bread from Northern Ireland
3 and 1/2 cups sifted flour
1/4 cup sugar
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 egg and 1 egg yolk
1/4 cup butter
1 cup buttermilk
1/4 cup of white raisins
3/4 cup of dried cranberries
Shape into a ball, dust with flour, cross cut the top and bake in a greased baking dish.
Bake at 350 degrees for about 1 hour.

Pack up for the beach. The cheerful people and gulls singing a cappella in the sunshine culminate the summer spirit. Here’s a great recipe to highlight any beachcombing day.

Chilled Summer Vegetable Terrine

The secret to a good terrine is the flavor and making sure that the ingredients are packed tightly into the loaf mold. First, line a non-metal loaf mold with plastic wrap. Then follow the directions for this colorful vegetable presentation that is a feast for the eyes and palate.

Prepare shaved linear slices of cucumber by marinating in:
1 Tbl. lemon juice
1 Tbl. vinegar
1 Tbl. sugar
1/8 tsp. salt
1 sliced onion
for at least 3 hours or overnight.

Prepare whole thin carrots by shaving off the skin and steaming. Prepare shaved asparagus by steaming. Both the carrots and the asparagus can be steamed with quartered slices of red and yellow bell peppers. Boiled eggplant can be used as a filler for the terrine.

Once the plastic wrap has been placed in the mold, line the mold with the thin linear slices of the marinated cucumbers, slightly overlapping. Then fill the mold with alternating rows of the whole steam carrots and the whole shaved asparagus. Add thin layers of chopped eggplant between the rows of carrots and asparagus. Add a row red and yellow bell peppers for color and flavor. Press the vegetables down gently, to pack the rows tightly.

On the stove, heat 1 to 2 cups of chicken stock, as needed for the size of the terrine. Add unflavored gelatin by following the directions on the package. When cool enough, pour the stock over the vegetables in the terrine. Chill the mixture until set and serve cold.
When unmolded, the vegetable terrine can be artistically decorated or sliced for plating. The cut slices will resemble artistic confetti for a delightful summer celebratory moment.

As the summer heat sets in, the heat of the sun can be offset with a cool dip in the water. Whether a backyard pool party, the neighbor pool or a beach retreat, think of entertaining food to go with the aquatic fun.

Crudités with dip
Lettuce wraps filled with Mediterranean Tabbouleh
Grapefruit filled with fruit compote – Gently toss fresh berries and sliced fruit in Crème de Cassis
Watermelon filled with fresh fruit

Fish shaped open-faced sandwiches
Cold roast beef sliders served with Greek Tzatziki sauce
Chilled sardines set onto crostini then sprinkled with Balsamic vinegar
Whole blanched asparagus wrapped in chilled deli-style smoked turkey slices and topped with a touch of chilled mayonnaise
Cucumber cylinders (hollowed-out like vases) and filled with summer ratatouille
Chilled Sliced (uncooked) summer squash – each topped with flavored cream cheese
Pasta salad – tossed with frozen mixed vegetables and green goddess dressing

Orange cups filled with lemon meringue – Instead of using a pie crust, fill the hollowed-out oranges with the lemon meringue.
Cupcakes with nautical flags

Summer explorations may include a road trip. With the high cost of fuel, one may want to save on funds (and time) by packing a meal to-go for the scenic ride. Create small baskets or decorative sacks that include research on the destination, touring data and a road map. Also, a “Welcome Basket” or “Flavorful Fun” sack for the hotel is comforting with nuts, sweets and baked chips. Here’s a tip to enhance the flavor of any sandwich, particularly a turkey sandwich…
Turkey Sandwich on a Croissant
Enhance a turkey sandwich by adding a touch of Balsamic Vinegar to the turkey and a dollop of crushed avocado.
Flower Shaped Sandwiches
Children will enjoy sandwiches cut with a daisy shaped cookie cutter and a tulip cookie cutter.

Patriotism brings us closer and that respect is meant to be shared with family, friends and neighbors. Since the 4th of July falls on a Wednesday this year, I recommend a before-the-fireworks party. If the 4th falls on the weekend, an after-the-fireworks party is entertaining. A classic menu of coleslaw, potato salad, corn on-the-cob, BBQ, homemade ice cream and apple pie is celebratory. Here are some tips and some recipes:
Kelly’s Coleslaw
In the food processor, shred a red cabbage (sometimes called a purple cabbage). Shred half to a whole red onion (depending how you like the onion seasoning). Mix the cabbage and onion in a large bowl. Add a pinch of salt and coat with Cole Slaw dressing. Add 3 diced Red Delicious apples into the mixture. Add 1 cup of chopped pecans. It’s colorful and delicious! Serve the slaw in individual large leaves of cabbage.
Kelly’s Potato Salad
Peel, dice and boil new potatoes until just tender. Drain & quick cool. Add 2 to 4 heaping tablespoons of sweet pickle relish, (1) 2- oz. drained and chopped pimentos, 4 tablespoons of fresh chopped basil, salt and pepper. Gently toss, while wearing plastic gloves. Add 2 heaping tablespoons of mayonnaise. Gently toss while wearing plastic gloves. Chill. The presentation is very important. The potato salad can be pressed into an interesting shaped mold or a loaf pan by adding plastic wrap, first, for easy removal. An impacting design is to slice hard-boiled eggs into flower shapes and line the bottom of a loaf pan. Pack & press the potato salad on top of the egg floral design. When the loaf pan is inverted onto a tray the flowers show prominently.
Corn On-the-Cob Tip
Boil the corn on the stove top and just before serving set the cooked corn on the grill to derive a smoked flavor.
BBQ Tips
For tender ribs, boil the ribs on the stove first. Then coat the cooked ribs with BBQ Sauce on the grill and smoke. Chicken and fish absorb smoked flavors well. Save the corn husks (not the silks) and toss the husks on to the coals. Then, on the grill rack, grill chicken or fish for exceptional smoky flavor (with the lid down). It is also important to marinate steaks. I marinate beef in red wine, Worcestershire sauce, 1 teaspoon of instant coffee and fresh pepper.
Orange Sherbet
(2) 11.5 oz apricot nectar
(2) 12 oz bottles of orange soda pop
(1) 20 oz. crushed pineapple (drained)
(1) 14 oz. condensed milk
4 tablespoons of Grand Marnier liqueur
Mix well and freeze.

MOM’S APPLE PIE (Previously posted in November 2011)
Prepare your favorite Pie Crust (double the recipe for enough Dough to create the pie top).
Prepare 2 sticks of melted Butter 6 Sliced Red Delicious Apples (peeled if preferred) Coat the peeled Apples with the melted Butter
In a bowl, thoroughly mix 3/4 cup Sugar, 1/3 cup Flour & 3 tablespoons Cinnamon.
Fill the Pie Crust with layers of Apple & the Sugar mixture. Attach the Dough for the pie top and seal the edges. Bake at 400 degrees for a total of 40 to 45 minutes. (Check the pie after 30 minutes.) During the last 10 minutes of baking, brush on an Egg White wash to create a golden brown crust. The aroma and the home-baked flavor will put smiles on everyone’s faces.

We, as parents, may go through empty nest syndrome. The first, generally, occurs when a child goes off to college or moves out of the parents’ home. The second can occur after planning and paying for a child’s wedding. Cheer up the mother and father of the bride or groom with an ‘After the Wedding Party.’ Since something blue is encouraged as a wedding tradition, I recommend shades of cheery yellow.

Pineapples represent friendship and are most versatile when serving cuisine. One beautiful presentation is to serve each person’s salad in a carved pineapple half. The pineapple half can be filled with mango chicken salad or a fruit salad. Another delightful presentation is to bake the pineapple halves with pineapple cake. ( It is important to cover the stalk with foil while baking.) An additional option for a friendship support is to offer Pineapple Friendship Dip.

Pineapple Friendship Dip
Hull out a pineapple half, leaving the stalk.
In a bowl, mix 16 oz. of soft cream cheese, 3 Tablespoons of chopped French chives and one 8 -oz. can of crushed pineapple (drained). Add 1 cup chopped bell pepper, 2 tablespoons minced onion and celery salt to taste. Mix and chill thoroughly.
Fill the pineapple half with the dip. Symmetrically cover the dip with a layer of toasted almond slices.
Serve chilled with plantain and baked chips.

We need to appreciate the men in our lives. My Dad taught me the love of world exploration and during that travel we enjoyed fine dining. Michael, my husband, is well-traveled and he loves to cook. He is best known for his Steak Michael and his Caesar Salad Dressing. Father’s Day gives us an opportunity to celebrate our respected men but we should appreciate their skills and talents year-round. May you toast to the men who touch your life and may the celebration be more that once per year. Happy Father’s Day!

Steak Michael
Marinate 2 to 4 thin slices of filet mignon in your favorite red wine with a dash of Worcestershire Sauce.
In a skillet, sauté 1 julienned green pepper and 2 chopped shallots in 1/4 cup olive oil and 1/4 stick of butter. Add 2 Tablespoons of Worcestershire Sauce, 1/3 cup of Dijon mustard, 1/3 cup of Sherry, 1/4 cup of red wine and 2 dashes of Scotch Whiskey. Simmer. Adjust the season with kosher salt, fresh ground pepper and 1 Tablespoon of sugar. Simmer until thick. Add the thin slices of filet mignon and simmer until cooked. (As a option, 1/4 cup of dried cranberries and some diced tomatoes can be added.) Serve Steak Michael over rice or just as a delicious entrée.

Michael’s Caesar Salad Dressing
1 and 1/2 cups Olive Oil
2 Tablespoons Dijon Mustard
Salt & Pepper
2 Tablespoons Worcestershire Sauce
1 Crushed Garlic Clove
1 Fresh Egg Yolk
Juice of 1/2 Lemon
1 Tablespoon of Sugar

Vigorously whip the ingredients together and serve chilled with Romaine lettuce. Parmesan cheese and fresh croutons are recommended as toppings.

As the summer sun’s warmth beckons, we equally desire cool and refreshing cuisine. Bask in praise from friends and family by severing Salade de la Mer – Salad of the Sea. It is a colorful array of chilled boiled lobster and boiled shrimp, crisp lettuce and sun-blushed tomatoes…ah, the tantalizing summer salad. It’s a gift from the sea.

Salade de la Mer

Pre-wash a mixture of whole leaf lettuce and chill overnight for crispness.
The night before, carve mini-watermelons into interesting shaped bowls. Wash fresh strawberries and fresh garden tomatoes. Chop mango pieces and chill one can of Mandarin oranges. (Drain before serving.) Ready one can of water chestnuts, drained and chilled.

The day of the luncheon, boil the lobster tails and deveined shrimp in seasoned water. Remove any shells and chop the lobster into bite size pieces. Cover with fresh lemon/orange juice and then squeeze off the excess juice. Chill completely.

When ready to serve, toss the chopped lettuce and the gifts from the sea. Add the tomatoes, mango, Mandarin oranges, strawberries and water chestnuts. Serve the Salade de la Mer in the carved mini-watermelons with Green Goddess dressing. Chilled apricot halves filled with goat cheese make an ideal accompaniment. Serve with champagne to toast with friends and family while enjoying the summertime.

A parade of boats is exciting. A regatta boat race is also spectacular but a flotilla pageant is an extravaganza! One Sunday, June 3, the pageantry for Queen Elizabeth II’s 60 years of reign begins on the River Thames in England. One thousand boats will participate in the seven-mile showcase honoring Queen Elizabeth’s Diamond Jubilee. It will be a world-class event.

Any maritime celebration with friends is in order for summer festivities. If the Queen’s Diamond Jubilee event is highlighted, the festivities can be played on a large screen as crab salad, shaped into a crown mold, is served. For royal celebrating, ask the ladies to wear their favorite hats and offer the guests tea selections and canapés fit for royalty.

Crab Salad

Boil fresh crab and remove the shell. Add 2 teaspoons of fresh squeezed orange juice and a touch of orange zest. Add finely chopped celery, a touch of celery salt and a dollop of sour cream. Add finely chopped fresh tarragon or parsley and finish the mixture with mayonnaise. Chill.
Option 1: Add the whites only of boiled eggs that have been finely chopped. Form the mixture into a crown mold. Serve with crackers or serve on canapé bread shapes.
Option 2: If served on canapé toast, roll the crab mixture into small balls then roll the balls in finely chopped pistachio nuts. Place the crab balls onto hors d’oeuvre crusts. Serve both options chilled.

Summer begins an opportunity for friends to visit. Home entertaining may not only be dinner parties but may include breakfast and lunch festivities, too. Pool-side recipes set the summer celebrating mood. Offer fruit displays and chilled food such as chicken salad served in pineapple halves. Fruit drinks with colorful umbrellas add to the fun.

I recommend that weekend guests have food available round-the-clock. Even in the guest room, have bottled water and some cookies with current magazines. In the mid-afternoon, offer snacks. It is a courtesy to let house guests know the time that dinner and breakfast will be served. When our daughter and her husband stay-over, I like to fix them break in-bed.

Multiple meals can be challenging but planning ahead with daily menu lists will be helpful. Stick to recipes that are easy yet present well. A recipe such as Chicken Cacciatore works well for a lunch or dinner since the chicken can be boiled and deboned in advance. The conversation and camaraderie of great friends and family will be cherished for a lifetime from a well-planned weekend celebration.

Kelly’s Easy Chicken Cacciatore
The night before, boil a whole chicken with an onion, celery and bouquet garni. Debone, chill and reserve the chilled stock. The next day, prepare your favorite pasta and toss with olive oil. Reserve.

In a large measuring cup, add 1½ cups of strained chicken stock and 1 – 6 oz. can of tomato paste. Wisk until completely mixed. Pour the mixture into a skillet on the stove. Add 3 tablespoons of fresh chopped basil , 1 tablespoon of sugar and salt to taste. Add 4 diced fresh tomatoes. Simmer uncovered. Just before serving, add the sliced boiled chicken to the mixture. Heat completely and pour the chicken mixture over the top of heated pasta.

Springtime invites outdoor dining. Whether it’s a favorite bistro, the backyard patio or the balcony view, an evening filled with great conversation, a delicious meal and wine ignites ones imagination for travel planning or romance. These quintessential moments spark a toast to the enjoyment of life. Our at-home cafe moments are nicknamed The Loft Cafe. As with outdoor cafes, crepes are reminiscent of a European style and crepes can be prepared for breakfast, lunch, dinner or dessert only. From chicken crepes to Crepes Suzette, all are memorable…but isn’t that the intention of a heart-felt dining experience?
Chicken Crepes
Pancake Batter: 1 cup flour, 1 Tb. oil, 1 egg, 1, yolk, 1 cup milk. Mix well and brown in a crepe pan.
Chicken Crepe Filling: Boil a whole chicken the night before . Drain the broth and refrigerate. Refrigerate the chicken. The next day, break the chicken into small pieces, removing the skin and bones. In a sauce pan, heat 2 cups of chicken pieces, 1 cup of sliced mushrooms and 2 oz. butter. Stir 1/4 cup of flour into 1 cup of the strained pre-heated chicken stock. Pour the chicken stock into the sauce pan. Heat thoroughly. Top off with 2 Tbls. of heavy cream.
Beurre Blanc Sauce: Use 1/2 stick of butter and an equal about of flour. Preheat 1cup of whole milk with 1 cup of cream in a 2 cup measuring cup. In a skillet, melt the butter and sprinkle on the flour. Stir constantly with the flat edge of a spatula to completely mix the two ingredients. A little at a time stir and add the milk/cream mixture. Stir and heat until thick. (As an option to thicken quickly add fresh shredded Parmesan cheese.) Season with a touch of salt and white pepper.
Assemble the crepe by rolling up the chicken mixture inside each crepe. Top with the Beurre Blanc sauce and chopped fresh herbs. Serve with white wine.

One of the best High School Graduation parties is to create a crash course in College Prep Odd Jobs. Call it “Grad Ed 101.” Feature fun ways for students to be creative entrepreneurs while earning extra college funds. Set up a mock lemonade stand to set the theme. Offer a cupcake job fair with job idea titles piped onto the icing:

Art – for creating parent greeting cards
Care – for elderly sitting
Craft – for selling arts & crafts
Compute – for selling computer assistance
Dog Walk – for exercising pets
“E-Bay” – for selling items
Garden – for selling terrariums or dish gardens
Jewelry – for jewelry sales
Lawns – for lawn maintenance
Makeup – for makeup sales
Music – for providing music for private parties
Pet Sit – for watching pets
Shop – for being a professional shopper
Storage – for being a closet organizer
Talent – for the skills of beginning bridge, swim, tennis etc. lessons
Tutor – for assistance in language, math, music etc.
Wrap – for gift wrapping & ship it skills

This will generate a lot of conversation as the grads envision themselves in new roles. Then, move the grads to a second room (or outdoors) featuring a mock hotdog stand with gourmet hotdogs. Offer a grad a chance to be a hotdog vendor. Play lively music and let the party continue. Graduates will be most appreciative of income opportunities…and we, as parents, know the high expenses that occur in college. Wish your grad the greatest success by giving gifts of user-friendly income generators for sustainable college funds while having fun! For more fun, create a time capsule by having the grads make a wish list of their future careers as college graduates. ©

Party Recipes
Party Lemonade – 2 parts lemonade, 1 part orange juice and 1 part maraschino cherries with the cherry juice.
Best Hotdogs – Use smoked beef sausage grilled outside and offer an array of condiments that include chutneys and smoked cheeses.

I don’t know of a mom who doesn’t love flowers. Create a beautiful Mother’s Day brunch with a floral theme. Individual ice sculpture bowls or a large ice sculpture salad bowl is delightful. Ice bowls are made with 2 sizes of stainless steel bowls and edible fresh flowers. Take the larger of the two bowls and line the sides with edible fresh flowers. Insert the smaller bowl on top of the larger bowl and slowly fill the space between the bowls with water. The smaller bowl will lift up. Tape it down with masking tape and set the bowl into the freezer until completely frozen. When serving make remove the bowls and make sure that the serving platter has a lip to accommodate melting.
For the largest salad bowl concept, the serving piece needs a lip and can have crushed ice surrounding the base to hold it in place. Ice bowls can hold salads, sorbets or ice cream.
Another bouquet concept is to create a Boston Bibb lettuce bouquet for each person. Also, smoked salmon slices can be coated with cream cheese on one side a gently rolled up to resemble rose buds. I like to create hash brown potatoes and form each into nest shapes. Then, fill each nest with a favorite egg preparation. Surround the nests with an artful design of the salmon rose buds and fresh basil leaves for a stunning tribute to Mom.