EVENT PLANNING BOOKS

Do you miss your neighbors and caroling? With every challenge, creativity can overcome. Plan a Progressive Christmas Coffee Tasting to enhance the seasonal festivities. Have each homeowner provide designated coffee selections in their driveway. The selections can be Turkish coffee, Cajun coffee, Irish coffee, Espresso, etc. For those not inclined to offer a hot beverage, some can offer mocha parfaits or tiramisu. Each home should have a seasonal musical selection playing, just as if going door to door with caroling. Spread the good cheer and blessings without spreading the pandemic. © Kelly McBride Loft

From Bach to Bartok, creativity has survived all of the plagues of illness and we will survive this one, too. Immerse yourself in creativity, be it inspiration from music, painting, poetry, prose or creative cooking. When our minds are not consumed with negativity, we can choose to break free. Try a new dish. My suggestion is to make my Acorn Squash Lobster Etouffee. First, prepare the acorn squash by slicing it 1 and 1/2 “thick; then removing the seeds. You will be left with lovely golden rings with the deep green outer edge. Brush the squash rings with melted butter. Bake the rings on a parchment paper lined baking sheet for about 30 minutes, until tender. Meanwhile prepare the lobster. Crack it and cut the lobster tail medallions to reserve. Prepare the etouffee sauce. In a large pot, sauté with a half stick of butter: half of a chopped onion, a half cup of chopped celery, and a half cup of chopped bell pepper. Cook until tender. Add a teaspoon of chili powder, a dash of salt, and of pepper. Briefly add the lobster medallions to absorb the flavorings. Then remove the lobster. Add 1 and half cans of 15 oz. tomato sauce and ¾ can of spicy diced tomatoes (about 9 oz.). Then, add a half cup of boiling water to simmer for 1 and half hours, uncovered. Add a teaspoon of sugar. Stir frequently. When the sauce is reduced, add the lobster medallions to the sauce. “Plate” the squash rings into large bowls, one to each individual’s bowl. Ladle the lobster etouffee onto the acorn squash rings to hold the etouffee. It really does create an outstanding holiday moment! © Kelly McBride Loft

The week after Thanksgiving is always transition week. Sheet pan suppers are most appropriate. This means that the meal is cooked and served from a sheet pan. First, you need a large sheet pan with an edge of at least 1. Cover the base of the sheet pan with parchment paper. Overnight marinate the chicken pieces in my suggested choice of fig jam mixed with balsamic vinegar; lemon vinaigrette dressing; or Italian vinaigrette dressing. When ready to cook, spray the parchment paper with cooking spray. Place the chicken pieces at least 3” apart. Then, I cover the chicken with a top layer of parchment paper. Bake the chicken at 350⁰F for about 45 minutes until thoroughly cooked. Remove the top cover of parchment. Just prior to serving briefly broil the chicken to brown the crust. Remove the sheet pan from the oven and place for serving. Decorate the chicken pan with sprigs of rosemary and tiny cherry tomatoes. It’s so easy and a family pleaser. © Kelly McBride Loft

Your clan is arriving soon, as they have been properly preparing their role by being socially distant prior to Thanksgiving. They have checked their temperatures and they are donning good masks. Your lovely Thanksgiving is challenged; however, you can create a memorable Thanksgiving by planning ahead. Have a backyard or porch gathering. If you don’t have a backyard, the driveway is an option by setting out beach umbrellas. In fact, those sturdy umbrellas are probably on sale this time of year. Set up your staging area with paper plates and disposable utensils, if your invitation list goes outside your immediate family. Have each immediate family section sit together as a unit. If people want to chat before and after eating, they need to be required to wear their masks. If you are the host and/or hostess, by following reasonable guidelines, your leadership will be most appreciated – just as being the cook is always appreciated. A couple of entertaining tips – Break out the forgotten punch bowl and fill it with brewed tea. Prior to the big day, freeze an ice ring of tea with slices of fresh orange. When serving, float the ice ring in the brewed tea for a practical and attractive way to service some of the beverage needs. Another tip is to create small individual dips in ramekins. Cut carrot and celery sticks of 5” in length to create a fanned “turkey” tail on the backside of each ramekin. It will take the hungry edge off while everyone waits for grand performance of the showcase turkey. Take the lead on staying safe. If you a cook, you are the leader. Have fun with your most meaningful Thanksgiving ever, as we count our blessings! © Kelly McBride Loft

Reading is to be revered. With less daylight, our “shorter” days provide more time inside and this is the perfect time to plan a leisure read. Reading time is also a great time for tea and open-faced sandwiches.
Cucumber sandwiches are always a classic with very thinly sliced cucumbers on white bread with the crust cut off. Spread mayonnaise onto the bread and artfully set the cucumbers. Open-faced sandwiches include selections with the crust, which are a favorite in Scandinavia. These can include smoked salmon, sliced turkey, roast beef, etc. Always, put the condiments, lettuce, and tomato on the bread first. Top the protein choice with a black olive to complete the design. Some just prefer vegetables. Alternate your bread choices such as pumpernickel or rye. Just plan the prep, select your tea, and read away. It’s a soothing moment to embrace the autumn season…cookies should always await the last chapter. © Kelly McBride Loft

Autumn’s pleasant weather creates delightful picnic time and you can artistically design a stunning cheese and honey board to brighten your best picnic spot. The whole concept behind culinary boards is to make it “eye” appealing with multiple selections. This is done by putting “like” items together, not all mixed in a messy pile. Then, a pattern is run with those “like” items, such a linear row of seasoned crackers separating two artfully presented cheese sections on the board. Fruit can be the central focal point, with a stunning honeycomb set directly onto the board. Add sections of nuts, artfully arranged and charcuterie specialties for interest. For an added dimension, give items in your gastronomic presentation some height. To begin the project, purchase a sturdy food appropriate board that will support the weight of your food choices. It can be a wooden board, a marble slab (heavier to transport) or an interesting piece of slate or stone. The night before, clean your base board and draw a layout design. This way, you know that you have acquired all of your delectable delights…avoiding that – oh, so forgetful moment. Will you need cheese knives or is your cheese choice already sliced? Do you have a honey dipper and a small knife for the honey presentation? What will you use to cover the board once completed? Have you made room in your vehicle to transport the board? I view it as a fun art project…just don’t forget the wine and corkscrew…© Kelly McBride Loft

Missing Paris? It is in lockdown and our prayers are that a prevention/cure for Covid-19 is finalized soon. If you can’t visit the Paris, bring it home by creating a Parisian night. There is a very famous restaurant in Port Maillot on Boulevard Pereire called Le Relais de Venise son entrecôte. It is known for serving fantastic steak and fries (in French called entrecôte – premium beef cuts and pommes frites – what we call French fries). Prepare your beef filet and air-fry your pommes frites. Turn on a French cinema creation. With this combination, you have created dinner and movie. Now, change up the dining configuration in your home. Instead of the dining room, kitchen table, or TV tables, utilize a bistro table, tea cart, or tea table, which is set up near the TV so that the dining experience reenacts the Parisian atmosphere. All of the factors contribute to a divine dining moment, entrenched as a Francophile, and without getting on a plane. © Kelly McBride Loft

On Halloween evening, it is fun to be extra creative with food. I like to come up with designs that are different and can be made the afternoon prior to the gathering so that more time can be allotted to other preparations. Try my chilled Sardine Jade Rolls, for the seasonal impact on your Halloween appetizer table or as a starter for dinner. First prepare the Pesto Sauce: grind and thoroughly mix fresh basil, 1 glove of garlic, pine nuts, Parmesan cheese and olive oil until the desired consistency is reached. Remove the sardines from the can and pat dry. Remove the tails. Coat the sardines with the homemade Pesto Sauce. Cut into small stick shapes: cucumbers and carrots. Wash and pat dry leafy lettuce. Now, prepare the Rice Paper wrappers by dipping those in hot water for about 15 seconds, until pliable. Fill one wrapper at a time with: one piece of leafy lettuce, 1 or 2 Pesto sardines, and a pile of cucumber and carrot sticks. Now, carefully roll the rice paper sheets to form the Jade Rolls. For a dipping sauce, soy sauce with floating gummy/gumball “eyes” will work wonders for the final impact. Bring it on – it’s been a scary year and you can pair it with some inventiveness. © Kelly McBride Loft

Crabmeat is available year-round and its flavor is always a culinary treat. From juicy crab claws to succulent sections, crabmeat can be enjoyed as an entrée, an appetizer, a bisque, as a topping, or as an ingredient, such as a quiche. Crabmeat meals can be derived from soft shell crabs, stone crabs, blue crabs, spider crabs, velvet crabs, brown crabs, etc. My favorite is Alaskan King crab. There are a lucky few who live in Alaska, where crab restaurants offer the freshest catch, for self-cracking pleasure. Actually, making a mess is half the fun. A classic favorite is Crabmeat Imperial and it composed of very basic ingredients, served in oversized authentic scallop shells. The most important thing to note is if you are utilizing authentic scallop shells, it is necessary to boil the shells in advance to kill any lingering bacteria before using the shells as serving dishes. The crabmeat is combined with sauteed diced bell peppers, shallots, garlic, and parsley, which, when cooled is mixed with mayonnaise and shredded Italian cheeses. The mixture is piled onto the prepared seashells and baked. The Crabmeat Imperial puffs up and this rich delight is a retro favorite. Tonight, I am preparing the crabmeat by cooking it and cracking it, with a fresh lemon drizzle. Then, I will steam fresh asparagus. The heated crabmeat will top the fresh asparagus with lemon butter sauce. It’s that simple for a lovely “over the top” meal with crabmeat styling. © Kelly McBride Loft

We all need to find the “kid” in us to enjoy life. Try my “Garden Cornbread” for a fun and to create an entertaining presentation of cornbread. Since your focus is on the “garden” décor for the cornbread, cornbread kits work well. Just flavor-up the cornbread packs with a little less milk and add ¾ cup of canned creamed corn and ¾ cup of shredded Cheddar cheese. Of course, you will need a heavy coating of non-stick spray before pouring the batter into your favorite cornbread dish. Personally, I prefer my quiche dish because I like the fluted edge. It takes two cornbread kits to fill the quiche dish. Ready all of your “garden” décor by creating julienned slices of red, green, and orange bell peppers. Open a can of chopped black olives, trim French chives, and wash basil leaves, rosemary and thyme. Let the fun begin! The uncooked cornbread batter begins your artist’s canvas to create garden starburst flowers with petals of julienned bell peppers. The flower centers are made with the pinches of chopped black olives. The French chives make up the flower stems and the flower leaves are designed from the basil leaves, rosemary and thyme. If you have children or grandchildren, share the fun. Once the flower design is set on top of the batter, bake the cornbread according to directions. The finished presentation is delightful and most special. Cornbread pairs well with a good pot of beans or homemade soup. So, share the nurturing – we all need to feel the love right now. © Kelly McBride Loft

Autumn has always served as the outdoor stellar entertainer, with the pleasant weather and rustic hues. This year is especially true, as we seek outdoor spacing to offer family members dining variety. Reinvent the classic Swiss fondue by offering individual dipping sauces. The classic Swiss fondue utilizes Gruyere and Emmentaler cheese, melted into simmering wine with a hint of garlic, lemon, and kirsch. Personally, I prefer brandy instead of kirsch. This fun self-dipping, utilizing small forks with long handles, allows the chef-du-cuisine to offer cubes of focaccia bread, broccoli and cauliflower florets, mushroom caps, asparagus tips, Brussels sprouts, cubed filet mignon, shrimp, and lobster. I like to pre-sear the beef in butter in brandy and lightly sauté shrimp and lobster medallions in butter and garlic to prevent raw protein from being dipped directly into the lovely cheese fondue. There are many choices of fondue coatings, including blue cheese, savory, chocolate, or oil for cooking. So, welcome the north breezes with this hands-on styling from the European Alps. It will provide creative moments for dynamic dining. © Kelly McBride Loft

Baskets are “in” and nothing fulfills a bountiful image more than a cornucopia woven basket filled with seasonal impact. Autumn is just beginning and it is time to dress up your dining experience with apples, whole nuts, chrysanthemums, dried autumn leaves, and wheat sheaves. If you have a print of “The Gleaners” by Jean-Francois Millet, this is the perfect time to have it as a focal point. Consider this seasonal change in your home and “art” project, as you switch your décor from solar summer to earthy autumn. Once the tablescape décor is revised, you’ll be in the mood for some autumn baking. Apple tarts to pumpkin pies spark the inspiration. Barley soup and braised osso buco fill your home with memory stimulating wholesome aromas. Life is good when you take the time to make it so. © Kelly McBride Loft

It’s the official last week of the summer of 2020, with Autumn beginning on the 23rd and if we ever needed a significant celebration for making it through this summer, it is now. Personally, it’s been like being forced to sit through a really bad play that just wouldn’t end. The bow and closure have been long over-due. Let’s throw an ice cream party! Brandy Alexanders, for adults, are dramatic and exciting. Serve those in over-sized brandy glasses by mixing vanilla ice cream with brandy and top with nutmeg. For the youngsters, Cola Floats are a treat, with a cherry on top. Add in a Baked Alaska with Peppermint Crunch ice cream for a flambé spectacular. Baked Alaska is created with a vanilla genoise cake base and ice cream piled on top. Then, meringue is added for a snowy mountain look. The mountain is completely frozen. Just prior to serving, the Baked Alaska is flambéed for a delightful finish. The perfect additions to the Baked Alaska service are ice cream forks. These are utensils that are half fork and half spoon. For plain ice cream, edible spoons made from cookie dough are a fun treat, too. © Kelly McBride Loft

It’s been difficult for our grandparents this year; so, a beautiful grandparents’ basket will be most appreciated. Pick a lovely basket and line it with some attractive cloth napkins. Fill the basket with some banana bread, chilled cheese, interesting bread, and wine. Add some photos, handmade cards, and magazines to delight your Gram and Granddad. You may not be able to deliver a big hug right now; however, you can deliver a beautiful surprise made with love. © Kelly McBride Loft

Are you trying to get your family to eat more fresh garden choices? Cauliflower and broccoli are our go-to fresh vegetables; however, when plated European-style the appeal is transforming. The presentation is created by artfully filling a small bowl with the individual florets of the cauliflower and broccoli – by keeping the stems up. The goal is to invert the filled bowl onto a plate and remove the bowl leaving a beautiful dome bouquet of green and white vegetables. You will need a small stainless-steel bowl. Prepare the individual florets of the cauliflower and broccoli by your choice of lightly steaming or lightly stir-frying. Fit the cauliflower and broccoli tightly into the bowl, as you create a geometric pattern by alternating the color selection. Remember to keep the stems pointed to the center of the bowl. Just before plating, heat the bowl in the oven to heat the vegetables. Invert the bowl onto the serving plate and carefully remove the bowl for an unveiling moment. Look who’s enjoying their vegetables, now! You just need to make it fun and festive. © Kelly McBride Loft