Egg-Cellent

Easter Eggs for Your Table

Colorful natural containers pair prettily with classic silver pieces to create an elegant spring tablescape. Find out how to create your own table decorations.

Gather Your Supplies

1 dozen eggs
Pushpins
Spoon
Bleach
Wooden skewers
Craft foam
Brush & craft paint
Assorted pieces of silver (or pewter)

Crack the Shells

Gently tap a pushpin into the top of an egg with the bottom of a spoon. Work in a circle to create an opening the size of a quarter or bigger. To make this job easier, leave the egg in the carton.

Clean the Shells

Empty the contents of each egg into a bowl and discard. Mix 1 tablespoon bleach with a gallon of water, and use to rinse out the inside of eggs.  Return eggs to carton and allow to air-dry (about 15 minutes).

Paint the Shells

Stick wooden skewers into craft foam and set eggs atop to paint. When dry, fill with candy or flowers, like ranunculus, daffodils, hydrangeas, or viburnum. Display with silver down the center of your table.

My daughter-in-law subscribed me to Southern Living as a gift, I loved this article and idea.

Entertaining/Dinner Tonight

Many Cajun and Creole dishes are seasoned with the so-called holy trinity--bell pepper, onion, and celery. This Creole-style jambalaya has lots of tomato in it.

Prep Time: 20 minutes
Cook Time: 40 minutes
Yield: Makes 6 to 8 servings

Ingredients

• 2  tablespoons  vegetable oil
• 1  pound  andouille or other spicy smoked sausage, sliced
• 1  large onion, diced
• 1  bell pepper, diced
• 3  celery ribs, chopped
• 4  garlic cloves, minced
• 2  bay leaves
• 1  teaspoon  dried thyme
• 1  teaspoon  dried oregano
• 2  teaspoons  Creole seasoning
• 1  (28-ounce) can crushed tomatoes, with juice
• 4  cups  chicken broth
• 2  cups  uncooked long-grain rice
• 1  pound  shrimp, peeled and deveined
• 4  green onions, chopped

Preparation

1. Heat oil in a Dutch oven over medium-high heat. Add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Remove sausage with a slotted spoon; set aside.
2. Add onion and next 7 ingredients to hot drippings in Dutch oven; sauté 5 minutes or until vegetables are tender. Stir in reserved sausage, tomatoes, broth, and rice. Bring mixture to a boil, reduce heat, and simmer, covered, 25 minutes or until rice is tender.
3. Stir in shrimp; cover and cook 5 minutes or until done. Sprinkle each serving with green onions.

Paul Prudhomme, K-Paul's. Paul Prudhomme and his restaurant K-Paul's are the driving force behind the national popularity of Cajun food, and have been for almost 30 years. This recipe blends together a whole bunch of different spices to give the chicken a surprising and unique flavor. If you don't have a grill, you can broil the marinated chicken pieces until a nice brown crust forms, then bake at 300º until cooked through.
Prep: 15 minutes; Chill: 6 hours; Grill: Breast 40 minutes, leg 35 minutes, thigh 42 minutes; Stand: 10 minutes.

Yield: Makes 4 servings

Ingredients

• 5  tablespoons  Cajun meat seasoning blend (for testing purposes, we used Chef Paul's Meat Magic Seasoning)
• 1 1/4  teaspoons  ground cardamom
• 1  tablespoon  plus 1 teaspoon onion powder
• 1  tablespoon  plus 3/4 teaspoon ground ginger
• 1  tablespoon  grated lemon peel
• 1  tablespoon  grated lime peel
• 1 1/4  teaspoons  ground cinnamon
• 1 1/4  teaspoons  ground nutmeg
• 1 1/4  teaspoons  ground savory
• 3/4  teaspoon  ground allspice
• 3/4  teaspoon  ground dried guajillo or pasilla chile pepper (1/2 pepper)
• 1  tablespoon  plus 1 1/2 teaspoons soy sauce
• 1  (3- to 4-pound) chicken, cut into 8 pieces
• 4  bay leaves
• 1/4  cup  unsalted butter

Preparation

1. Combine first 11 ingredients in a large bowl. Remove 1/4 cup mixture, and set aside. Add soy sauce to remaining seasoning, and stir well to form a paste. Place chicken pieces and bay leaves in a large bowl, and rub chicken evenly with paste. Cover tightly with plastic wrap, and chill 6 to 8 hours.
2. Remove chicken from refrigerator about 1 1/2 hours before grilling so it reaches room temperature. Melt butter, and stir in reserved 1/4 cup seasoning mixture. Set aside.
3. Prepare a hot fire (400º to 450º) by piling charcoal on one side of grill, leaving other side empty. If using gas grill, light only one side. Place chicken pieces over cooler side, and grill, covered with grill lid, 25 minutes for breasts and 30 minutes for thighs and legs.
4. Transfer chicken to hot side, and grill, turning several times and basting with reserved butter mixture, until internal temperature reaches 175º, about 7 1/2 minutes per side for breasts, 3 1/2 minutes per side for thighs, and 2 1/2 minutes per side for legs. Remove from grill, and let stand 10 minutes before serving.

Entertaining/Valentines Day or Anyday

I love Christina Ferrare, this is one of chocolate dipped strawberry recipe's, she can be found
on the the OWN website. Most of her recipes are easy to make with minimal ingredients.

Servings: Makes 24 strawberries

Ingredients

Chocolate-Covered Strawberries Recipe

• 24 large fresh strawberries
• 9 ounces semisweet dark chocolate
• 1/2 cup cream (or half and half)

Directions

Wash the strawberries, pat dry thoroughly with paper towels and set aside.

Strawberries should be at room temperature and completely dry. Melt the 9 ounces of broken semisweet dark chocolate pieces and 1/2 cup of cream into a steel bowl that is over boiling water. Stir until chocolate is fully melted. Remove from heat so that the chocolate cools slightly, but it should not set. Boiling water may cause steam droplets to get into chocolate, which can result in "seizing," or when the chocolate becomes stiff and grainy.

To dip strawberries in chocolate, grasp the stem or green leaves of the strawberry, dip into the chocolate and swirl in chocolate to partially cover. Give the strawberry a little shake as you withdraw it from the chocolate. This will fill in all the cracks and leave a nice even line of chocolate at the base.

When the strawberry is completely withdrawn from the chocolate, swirl it in a quick, clockwise motion to let the excess chocolate drip off. Place each strawberry on parchment paper. Repeat with the rest of the strawberries.

Either place strawberries into refrigerator or set aside to allow the chocolate to harden, about 30 minutes. Transfer fruit onto a serving platter to serve.

For that romantic Valentine's day dinner, you will want to try this sea bass recipe. Yum!!

Servings: Serves 2

Ingredients

Sea Bass

• 1/4 cup low-sodium soy sauce
• 1/4 cup mirin
• 3 Tbsp. sugar
• 2 Tbsp. dry white wine
• 2 sea bass fillets (3 ounces each)
• 1/2 cup all-purpose flour
• 3 Tbsp. olive oil
• 2 cloves garlic , smashed
• 1 Tbsp. toasted sesame seeds for garnish

Cucumber Salsa

• 1 cucumber , peeled, seeded and chopped
• 1 1/2 tsp. low-sodium soy sauce (optional)
• 2 Tbsp. rice wine vinegar
• 2 scallions , chopped
• 1 Tbsp. cilantro , chopped

Directions

Make the cucumber salsa first in a glass bowl combine, cucumber, soy sauce, rice wine vinegar, scallions and cilantro and mix well. Cover and set aside. You can make the salsa the day before and store it in the refrigerator.

In a medium saucepan over low heat, stir together the soy sauce, mirin, sugar and wine. Stir frequently until the sugar is completely dissolved. About 3 minutes. You can leave in the pan.

Dredge sea bass in the flour. Set aside.

Heat a skillet on medium-high heat until hot. Add the olive oil until hot but not smoking. Sauté the sea bass for 2 1/2 minutes on each side until browned. Reduce the heat to medium then pour in the sauce mixture and cover with a lid. Lower heat to medium and cook until the fish is cooked through about 5 to 6 minutes.

Plate onto a platter and pour the pan juices over the top of the fish. Serve immediately with the salsa on the side, and garnish with toasted sesame seeds.

Enjoy!!!!!

ps...remember when we use to do ps? You will enjoy this also http://www.youtube.com/watch?v=tIrJK19dADI

Entertaining/Holiday Table Ideas

Modern Mood

A green and brown table can be a welcome departure from the traditional red and green of the season. Stylishly wrapped gifts serve as place cards.

Time to Sparkle

A holiday table with sparkle is as simple as adding low arrangements of red blooms and laying on the crystal stemware. A decorated mantelpiece contributes to the setting without cluttering the table.

Pattern Plays

Pull that holiday china out of the cupboard and use it often during this festive season. Layer it with your regular china for a lavish look.

Serene Setting

With green as the dominant color, this table is elegant but undeniably festive. A centerpiece of hydrangea blossoms arranged over greenery in the shape of a cake is a surefire conversation starter.

Flight of Fancy

Ornaments make great party favors. A clip-on bird with a feathery tail perches on an overturned compote. I love this idea.

Beautiful Berries

Cranberries aren't just for Thanksgiving. Mounded in a glass bowl, they can serve as a place-card holder.

Classic Christmas

Blue and white china with fresh yellow roses is a classic combination any time of year. During the holidays, add a touch of red detail and evergreen branches for seasonal notes.

Entertaining/Orange-Scented Mulled Wine

Orange-Scented Mulled Wine


Warm coriander and pungent cardamom―instead of the usual cinnamon―give this traditional spiced wine an earthy floral twist.
–Inspired by Megan Nordtvedt, Seattle

Ingredients


1 large orange
Seeds from 8 cardamom pods
1 tablespoon coriander seeds
3 tablespoons chopped crystallized ginger
8 to 9 tbsp. sugar, divided
2 bottles (750 ml. each) dry red wine
1/4 cup orange-flavored liqueur (optional)
Thin orange slices (optional)

Preparation

1. With a vegetable peeler, pare 8 thin strips zest (4 in. by 1/2 in.) from orange. Juice orange and reserve juice.

2. Wrap cardamom and coriander seeds and ginger in a piece of cheesecloth and tie with kitchen twine.

3. In a nonreactive saucepan, crush orange zest and 7 tbsp. sugar with a wooden spoon to release oils from zest. Add reserved orange juice, wine, and spice packet. Cover and bring to a simmer over high heat, about 5 minutes. Remove from heat and let stand covered, 30 minutes. Discard spice packet and orange zest.

4. To serve, heat wine, covered, over medium heat just until steaming. If you like, stir in liqueur and more sugar to taste. Ladle into heatproof glasses. Garnish with thin orange slices if you like.

This is a new segment for SID, I will feature an Entertainment section periodically to include appetisers, entres', and more.

We all love and enjoy food, we entertain in our homes to show off the ambiance to kick off football, and other sports. Pick a drink, or appetiser and create a theme party, i.e. with this drink I would add specialty cheeses/grapes and a country to celebrate such as Italy.

 I hope you enjoy watching for all of the new posts and recipes. Find Wine Glasses and Decanters at my store.



via

Entertaining Outdoors

Now that fall is upon us, you may want to think about entertaining on your patio to take advantage of the fall temperatures.

Furnish the space with stylish, weather-resistant pieces. This long trestle table’s crisscross base mimics the diamond floor pattern, and the white finish maintains a minimal look. The chairs, made of clear-sealed metal, add a touch of industrial chic, and they stack for easy storage. Add a hanging lantern for a touch of elegance.

Simple curtain panels made of durable, weatherproof outdoor fabric soften the space. In this picture their are sheer panels with large grommets by Jaqlene, a South Carolina textile company, on re purposed plumbing pipes.

Rope place mats layered with textured porcelain dinnerware and twine-tied utensils create a laid-back mood. Keep it casual with stemware or color coordinated plastic. Take advantage of fall by placing flowers from your garden along with the lovely colors of the falling leaves, in your napkins and other stemware.

 


Fragrant lilac bouquets is another alternative in galvanized-metal cups along with simple candlelit hurricanes make a relaxed alternative to a fussy centerpiece.
 
Whatever you plan for an outdoor dinner party, remember the background music to help break the ice and provide a calming experience. Remember you want to hear what your guests are saying, so keep the volume low.

Take a look at my store for cookware and more home decor.

Entertaining/Easy Appetisers

Herbed Cheese Log

On a 12- by 15-in. piece of plastic wrap, mix 1 tbsp. each minced fresh chives, cilantro, and basil leaves.

Roll a 5 1/2- to 6-oz. log of fresh goat cheese in herb mixture to coat evenly. Set on a small serving dish and drizzle with 2 tbsp. extra-virgin olive oil.
Serve with toasted baguette slices.
Makes: 8 servings
Time: 10 minutes

Spicy Sesame-Nut Mix
In a small bowl, whisk 1 large egg white until frothy; whisk in 2 tbsp. honey, 1 tbsp. sesame seeds, 4 tsp. dried rubbed sage, 3/4 tsp. cinnamon, 1/4 tsp. cayenne, and 1/2 tsp. salt.

Add 1¾ cups each salted peanuts and pecan halves and 1 cup pine nuts; stir. Divide the mixture between 2 large parchment-lined or nonstick baking pans and spread evenly.

Bake at 300°, stirring often, until nuts are golden and fragrant, 20 to 25 minutes. To prevent sticking, turn mixture often as it cools.
Makes: 6 cups
Time: 35 minutes

Deviled Eggs with or Without Bacon


In a medium frying pan over medium-high heat, cook 2 strips coarsely chopped bacon until crisp and brown. Drain on paper towels; crumble when cool.

Set aside 1 tbsp. bacon fat. Shell 6 hard-cooked eggs and halve lengthwise. Put yolks in a small bowl and, with a fork, mash in reserved bacon fat, 1/4 cup sour cream, and 1 tbsp. Dijon mustard. Add hot sauce and salt to taste.

Divide yolk mixture evenly among egg whites. Top with bacon and flat-leaf parsley leaves just before serving.

Makes: 12
Time: 30 minutes

Soft Tacos with Chiles and Cheese (Rajas con Queso)

Broil 3 fresh poblano chiles, turning to char and blister on all sides. Let cool. Discard stems and seeds; cut chiles into thin strips.

Cook 1 sliced white onion in 1 tbsp. butter over medium heat until softened, 4 to 5 minutes. Stir in chile strips and top with jack cheese slices.
Cover and cook over low heat until cheese melts, about 2 minutes. Scoop chile mixture into 6 small warm corn or flour tortillas.

Makes: 6
Time: 20 minutes via

Last month, I began posting my, "Entertaining Articles", look for them periodically each month. You can type Appetisers or Food in the search bar at the top left of my blog to find all of the articles and recipes. Also take a look at my cookware collection.

Entertaining/Easy Appetisers

Veggie Sticks with Avocado-Lime Dip


Bring about 1 qt. water to a boil in a medium pot. Add 1/2 lb. trimmed green beans and cook until tender to the bite, 3 to 6 minutes. Drain and immerse immediately in ice water until cool, about 2 minutes; drain again.

In a blender or food processor, combine 1 firm-ripe pitted and peeled avocado, 1/2 cup plain nonfat yogurt, 2 tbsp. fresh lime juice, 1 tbsp. loosely packed fresh mint leaves, 1 peeled garlic clove, and 1/2 tsp. kosher salt; whirl until very smooth.

Serve dip with green beans and 1/2 lb. jicama cut into 1/2-in.-thick sticks.
Makes: 1 cup
Time: 30 minutes

Garlicky White Bean Dip


In a food processor, whirl 1 or 2 peeled garlic cloves until finely chopped. Scrape down bowl and add 2 cans (15 oz. each) drained and rinsed white beans, 1/4 cup extra-virgin olive oil, 1/2 tsp. finely shredded fresh lemon zest, and 1 tbsp. fresh lemon juice. Whirl until smooth.

Transfer dip to a small bowl. Stir in 1 tbsp. very finely chopped fresh oregano leaves, then season to taste with salt and freshly ground black pepper. Serve with assorted fresh vegetables or pita bread.
Makes: 2¼ cups 
Time: 10 minutes

Rustic Grape Appetizer


Roast a 1-lb. bunch of grapes on a baking sheet in a 350° oven, turning occasionally, until caramelized, 40 to 45 minutes. Serve with a hunk of your favorite blue cheese.

Makes: 8 servings
Time: 45 minutes

Dates with Bacon


Cut 6 strips thin-sliced bacon crosswise into 4-in. lengths. Wrap each of 18 pitted Medjool dates snugly with a piece of bacon, overlapping ends.

Set dates, seam sides down, in a 10- to 12-in. nonstick frying pan over medium heat. Turn dates occasionally until bacon is browned and crisp on all sides, 6 to 8 minutes total.

Drain on paper towels and serve warm or cool.

Makes: 18
Time: 25 minutes via

Entertaining/Recipes/Green Design

Spinach Tagliarelle with Pesto and Cream


Homemade pesto is simmered with heavy cream, then garnished with pine nuts and basil. Italian plate by Match.
 
SPINACH TAGLIARELLE WITH PESTO AND CREAM


Serves 4 to 6

2 cups fresh basil leaves
2/3 cup pine nuts, toasted
2 cloves garlic, peeled
1/2 cup extra-virgin olive oil
1 cup grated Parmigiano-Reggiano
salt and pepper
1 pound Cipriani spinach tagliarelle (spinach linguine or spinach fettuccine may be substituted)
1 cup heavy cream



In food processor, pulse basil, 1/3 cup pine nuts and garlic 8-10 times until coarsely chopped. With processor running, slowly, add olive oil in a stream until smooth. Add cheese and pulse a few more times. Season with salt and pepper to taste.

Cook tagliarelle in large pot of boiling water according to package directions.

In small saucepan, mix pesto and cream, and simmer. Pour over drained, cooked pasta and garnish with remaining pine nuts and cheese. Serve immediately.

Green Table Decor


Hydrangeas and green spider mums accompany salads of dressed field greens. Antique English leaf plates and green and off-white ticking tablecloth complement the setting.
 
No, this is not Carolyne's version of how we help to save the planet and be responsible conservationists. While I am a strong believer in those worthy endeavors and am becoming better informed in my choices, this green story is about the color green in food and decor. I love green. This wonderful color is one of Mother Nature's impeccable choices for a neutral. Think about how every flower, regardless of color, has green stems and foliage to frame it. Think of how green grass is the foundation and carpet to garden and home, and how truly beautiful a tree is with its canopy of green leaves.

Bruschetta with Arugula Pesto

Marinated tomatoes and Parmigiano-Reggiano top the homemade pesto bruschetta. Leaf plate by Christian Tortu.

BRUSCHETTA WITH ARUGULA PESTO AND MARINATED TOMATOES


Serves 4 to 6

FOR PESTO


2 cups arugula leaves
2 cloves garlic, peeled
1/2 cup walnuts
1 tablespoon lemon juice
1/2 cup extra-virgin olive oil
1/2 cup grated Parmigiano-Reggiano
salt and pepper

In food processor, combine arugula, garlic, walnuts and lemon juice and pulse 8-10 times or until coarsely chopped. With processor running, slowly add olive oil in a stream and process until smooth. Remove from processor and stir in cheese. Add salt and pepper to taste.

Yuuummm!!!! Plus pretty decor and tablesetting will always add to the ambiance to make these dishes even more delectable.

Entertaining/Cooking/Decorating/Green

Shallot-Herbed Risotto


Topped with fresh asparagus and peas, served in a Provençal bowl.
Serves 4 to 6
1/4 cup extra-virgin olive oil
3/4 cup shallots, peeled and diced
8 cups chicken stock, preferably homemade
1/2 cup fresh parsley, chopped
1 tablespoon fresh thyme
1 tablespoon fresh tarragon
1 tablespoon fresh rosemary
2 tablespoons fresh oregano
1 pound Arborio rice
1 cup dry white wine
1 cup asparagus, only tips and tender part of spears
1 cup fresh or frozen peas
3 tablespoons butter
1/2 cup grated Parmigiano-Reggiano
salt and pepper

In large saucepan, heat oil and sauté shallots until soft. Remove from heat.
In separate pan, heat chicken stock until warm. Combine 2 cups stock and herbs in blender. Process until smooth, then return to remaining stock over heat.
Return saucepan with shallots to heat, then add rice and toast 2 minutes. Add wine and stir until liquid is evaporated.

Add stock 1 cup at a time, stirring continually, about 13 minutes. Add asparagus and peas to remaining stock. Then continue to add stock and vegetables to risotto 1 cup at a time, stirring continually until rice is al dente, about 5 minutes. Strain any remaining vegetable from leftover stock and fold them into risotto.

Remove from heat, add butter and cheese and a little more stock if necessary. Stir well and add salt and pepper to taste. Serve immediately.


Green Entertaining


Carolyne Roehm sets a table with florals such as dianthus 'Green Trick' as well as mangoes, grapes and apples.
 
No, this is not Carolyne's version of how we help to save the planet and be responsible conservationists. While I am a strong believer in those worthy endeavors and am becoming better informed in my choices, this green story is about the color green in food and decor. I love green. This wonderful color is one of Mother Nature's impeccable choices for a neutral. Think about how every flower, regardless of color, has green stems and foliage to frame it. Think of how green grass is the foundation and carpet to garden and home, and how truly beautiful a tree is with its canopy of green leaves.

With the abundance of wonderful produce coming from the garden and the farmers' markets, the summer months are the perfect time to do this. Carolyne begins thinking of green dishes using vegetables, and the first thing that comes to mind is the variety of great soups — fresh pea, spinach, sorrel, zucchini, watercress or asparagus, to name some favorites — all equally delicious served chilled or hot.

For main courses that can incorporate the color green, pastas and risottos are for me delicious staples. Certainly there are some lovely meat, fish and poultry dishes served with wonderful green sauces reflecting culinary traditions elsewhere, but after another stay in Florence this spring, I am still obsessing over Italian food.

Spinach, Garlic and Potato Soup


A splash of lemon and touch of red pepper flakes add an extra kick to this soup.
Serves 4 to 6

4 tablespoons olive oil
8 cloves garlic, peeled and diced
1 large sweet onion, diced
2 medium potatoes, peeled and cubed
4 cups chicken broth, plus more if needed
1 pound baby spinach, cleaned and chopped
2 tablespoons lemon juice
1/2 teaspoon red pepper flakes (optional)
salt and pepper

Heat olive oil in soup pot over medium heat. When hot, add garlic, onion and potatoes. Sauté 3-4 minutes, stirring to prevent burning. Add chicken broth and bring to boil. Lower heat and cook until potatoes are soft. Turn off heat, stir in spinach and cover a few minutes until spinach is wilted. Add lemon juice and red pepper flakes, if using. Partially purée mixture with immersion blender or food processor, leaving it a little chunky. Add a little more broth if necessary.

Bruschetta with Arugula Pesto


Marinated tomatoes and Parmigiano-Reggiano top the homemade pesto bruschetta. Leaf plate by Christian Tortu.
Serves 4 to 6

FOR PESTO

2 cups arugula leaves
2 cloves garlic, peeled
1/2 cup walnuts
1 tablespoon lemon juice
1/2 cup extra-virgin olive oil
1/2 cup grated Parmigiano-Reggiano
salt and pepper

In food processor, combine arugula, garlic, walnuts and lemon juice and pulse 8-10 times or until coarsely chopped. With processor running, slowly add olive oil in a stream and process until smooth. Remove from processor and stir in cheese. Add salt and pepper to taste.

More of Carolyne's recipes on our Entertaining section soon.

Entertaining/Layered Mocha

Layered Mocha


Sip hot chocolate through layers of hot espresso and thick, cold cream in this deconstructed mocha.It's based on the classic bicerin (beech-e-reen), from Caffè al Bicerin in Turin, Italy, and it fits right into our coffee-loving culture here in the western United States. Prep and Cook Time: about 30 minutes. Notes: Serve in heatproof glasses to see the layers. Stir in more sugar to taste.

Delicious, this works for gathering around the fireplace or as an after dinner drink instead of desert!
Ingredients


1/2 cup whipping cream
1/2 cup chopped semisweet chocolate
2 1/2 tablespoons sugar, divided, plus more to taste
1 cup hot brewed espresso
1 teaspoon unsweetened cocoa powder (optional)
Preparation

1. Place cream in a bowl and chill until very cold, about 15 minutes. Fill 4 heatproof glasses (6 to 8 oz. each) with boiling water.

2. In a small saucepan over high heat, bring 3/4 cup water to a boil. Reduce heat to low and whisk in chopped chocolate until smoothly blended. Add 1 tbsp. sugar. Stir over medium-low heat until mixture thickens slightly and coats spoon in a thin layer, 3 to 5 minutes. Cover and keep hot.

3. Whip cream with 1 tbsp. sugar until thick, but before peaks form (cream should still be pourable). Mix remaining 1/2 tbsp. sugar with hot espresso.

4. Drain water from glasses. Pour one-quarter of hot chocolate into a glass. Hold a spoon, concave side down, at about a 45° angle so tip of spoon touches inside of glass, slightly above chocolate. Very slowly, pour one-quarter of espresso over back of spoon. Repeat for each glass. Spoon thick cream onto espresso, dividing evenly between glasses. Sift a bit of cocoa over cream if you like. Serve immediately.

Entertaining/Easy Appetisers

Quick Cheese Fondue

Heat oven to 500°. Put a 1/2-lb. piece of slightly oozy brie cheese in a 2- to 3-cup shallow baking dish and bake until melted, 4 to 5 minutes.

Grind black pepper on top. Set dish on a heatproof surface and serve with toasted baguette slices, walnut bread, or sliced apples and pears.

Sausage Mushroom Caps

Rinse 24 medium-size button or cremini mushrooms (about 1 lb. total). Trim stems; save for another use.

Mix 1/3 lb. seasoned bulk pork sausage with 3 tbsp. seasoned dried bread crumbs. Mound sausage mixture in mushrooms, then set, filled side up, in a rimmed 10- by 15-in. baking pan.

Broil 6 to 7 in. from heat until sausage is well browned, about 5 minutes. Lift mushrooms onto a platter, brush with extra-virgin olive oil, and top each with a leaf of flat-leaf parsley.

Cracked Green Olives with Fennel

Drain 10 oz. green olives with pits and discard brine. Using the back of a spoon, press each olive just hard enough to crack it open (leave pits in).
In a small bowl, combine olives, 1 tsp. fennel seeds, 1 piece orange peel (about 1/8 in. wide and 3 in. long), 1/4 cup chopped fresh tarragon, 1/4 tsp. salt, and 1/4 cup extra-virgin olive oil.
Turn olives to coat. Serve right away or let marinate, chilled, up to 1 month.

Hasty Hots

Cut 1 slender baguette (1/2 lb.) in half, slice each half lengthwise, and place, cut side up, on a 12- by 15-in. baking sheet. Broil about 3 in. from heat until toasted, 2 to 3 minutes.

Meanwhile, mix 1/2 cup diagonally sliced green onions, 1/2 cup mayonnaise, and 1/2 cup grated or finely shredded parmesan cheese.

Spread mixture on bread. Return to broiler and broil until lightly browned, about 1½ minutes. Let cool about 2 minutes to crisp. Cut each piece in thirds.

Creamy Artichoke Dip

In a food processor, whirl together until blended and artichokes break into small pieces:

1/2 lb. cream cheese 2 oz. thawed frozen artichoke hearts 1/3 cup freshly grated parmesan cheese 1 tbsp. chopped flat-leaf parsley 2 tsp. fresh lemon juice 1/2 tsp. each salt and freshly ground black pepper 1/4 tsp. finely shredded fresh lemon zest 1 small finely chopped garlic clove Makes: 1½ cups 
Time: 15 minutes


I LOVE TO COOK, and I am always looking for new recipes. Especially appetisers. So what does this have to do with interior design? Entertaining!!!! Everyone loves to show off their homes and entertaining is a great way to do it. Serving delicious foods allows your guests to enjoy your cooking talents and the ambiance of the setting you provide. Football season will soon arrive these great appetisers are easy and are finger foods for snacking.

If I get enough positive comments on this article, I will continue to do a few more receipes from time to time. via

Entertaining/Soft Black Bean Tostados

This hearty Mexican meal has countless variations. Fix the salsa and bean spread separately for snacks, roll the tortillas burrito-style, or make this dish vegetarian-friendly by omitting the chicken.

Yield: 4 servings (serving size: 1 tostada)

Ingredients

Salsa:

1/2 cup chopped peeled avocado
1/2 cup chopped seeded tomato
1/4 cup thinly sliced green onions
2 teaspoons fresh lime juice
1/4 teaspoon salt

Remaining ingredients:

2 tablespoons water
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1 (15-ounce) can black beans, rinsed and drained
4 (8-inch) flour tortillas
1 cup shredded roasted skinless, boneless chicken breast (Optional)
3/4 cup (3 ounces) preshredded Monterey Jack cheese
1 cup shredded iceberg lettuce
1/2 cup fat-free sour cream

Preparation

Preheat broiler.

To prepare salsa, combine first 5 ingredients in a small bowl. Toss gently, and set aside.

Combine 2 tablespoons water, lime juice, cumin, salt, ground red pepper, and black beans in a blender; process until smooth.

Place tortillas on a baking sheet, and spread about 1/4 cup black bean mixture evenly over each tortilla. Top each evenly with 1/4 cup chicken and 3 tablespoons cheese. Broil 2 minutes or until cheese melts and tortilla edges are just beginning to brown.

Top each tortilla with 1/4 cup lettuce, 1/4 cup salsa, and 2 tablespoons sour cream. Cut each tortilla into 4 wedges.

Entertaining/Pear Tree

Pear Tree


A tart, refreshing, nonalcoholic drink that's appealing to mojito fans.


Ingredients


1 cup ice
1/3 cup pear juice
2 tablespoons Lemon-Lime Juice (see "Bar Essentials," below)
2 tablespoons Simple Syrup (see "Bar Essentials," below)
4 fresh mint leaves, plus 1 mint sprig for garnish

Preparation

Put all ingredients except mint sprig in a cocktail shaker and shake until well blended, about 10 seconds. Pour drink with ice into a tumbler or a snifter. Garnish with mint sprig.

Note: Nutritional analysis is per mocktail.

Bar Essentials: Have these on hand for mixing great mocktails.

Simple Syrup: Equal parts sugar and water, heated until the sugar dissolves. (Your yield will be the same as the amount of water you use.)
Lemon-Lime Juice: Equal parts freshly squeezed lemon and lime juice, for adding acidity in a flash.

Fresh Lemons, Limes, and Oranges: To make juice, wedges for squeezing or moistening the rim of a glass, or twists of zest for extra citrus aroma.

Superfine Sugar: Dissolves easily and makes a nice garnish on the rim of a glass.

Fresh Herbs: Basil, mint, and tarragon add complexity, texture, and visual appeal.

Purchased Ice: For a big party, it's hard to make enough ice at home. Besides cooling, ice helps blend flavors in the shaker.

Entertaining/Creamy Tomato-Basil Pasta

Ingredients

3 cups Farfalle (bow-tie pasta), uncooked
1/4 cup KRAFT Sun-Dried Tomato Dressing
1 lb. uncooked peeled deveined medium shrimp
1 cup Fat-free reduced-sodium chicken broth
1/2 tsp. each garlic powder and black pepper
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese
2 cups Grape tomatoes
1/2 cup KRAFT Shredded Parmesan Cheese
8 Fresh basil leaves, cut into strips


COOK pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink. Use slotted spoon to remove shrimp from skillet; cover to keep warm. Discard any drippings in skillet.

ADD remaining dressing, broth and seasonings to skillet; cook 2 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 1 min.

DRAIN pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil.

Entertaining/Spaghetti with Creamy Spinach

Cream cheese melts in the heat of the pasta to form a luscious sauce. The fresh spinach called for here provides a delicate flavor that frozen spinach just doesn't duplicate. For speed, we recommend the prewashed kind available in supermarkets.

Servings: 4


Ingredients

10 ounce prewashed spinach
2 tablespoons butter
3 scallions including green tops, chopped
1 1/2 teaspoons dried tarragon
3/4 teaspoon salt
3/4 pound spaghetti
5 ounces cream cheese, cut into cubes
2 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese
1/2 teaspoon fresh-ground black pepper

Preparation

1. Remove any tough stems from the spinach. In a large frying pan, melt the butter over moderately low heat. Add the scallions and tarragon and cook for 2 minutes. Add the spinach and salt and stir until wilted. Simmer until the liquid evaporates from the spinach, about 5 minutes.

2. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Reserve 1 cup of the pasta water. Drain the spaghetti and toss with 3/4 cup of the reserved pasta water, the spinach mixture, the cream cheese, parsley, Parmesan, and pepper. If the sauce seems too thick, add more of the reserved pasta water.

Spinach Options: You can buy fresh spinach in various forms, depending on how hard you want to work.: · Salad bar: Weigh out 10 ounces of spinach from your supermarket's salad bar, and you're ready to cook--no rinsing or stem removal required.: · Prewashed bags: Supermarkets carry 10-ounce bags of spinach. This has been cleaned of all visible sand, but we would still give it one final rinse before cooking.: · Bunches of fresh spinach: You will need 1 1/2 pounds to equal 10 ounces of packaged cleaned spinach. Remove the stems and then wash the leaves several times to get rid of the grit.

Wine Recommendation: Chenin blanc grapes make a wine that is fruity but bursting with acidity--an excellent match for tarragon. Try either a bottle of Vouvray from France or one of chenin blanc from California.

Entertaining/Pomegranate Fizzies

Pomegranate Fizzies


You can throw these sparklers―dressed-up kir royales―together as guests walk in the door.

This is my new,"Entertaining", section, which features, specialty drinks, appetisers, entres' and more. The posts will show randomly, so be sure to add SID to your favorites. You can always type the word (Entertaining) in the upper left corner of my blog and search for all entries in the new section.

Ingredients


1 bottle (750 ml.) cold extra-dry sparkling wine or sparkling apple juice

About 2/3 cup cold unsweetened pomegranate juice

About 2 1/2 tbsp. pomegranate seeds

Preparation

Fill wine flutes three-quarters full with sparkling wine. Add a generous splash of pomegranate juice to each, and drop in 1 tsp. pomegranate seeds.

Elegant Entertaining/Colin Cowie

Feature Article
Colin Cowie

Colin was born in Kitwe, Zambia, but educated in South Africa. He moved to the United States in 1985. Colin is recognized around the world as an arbiter of style and known for designing and producing the most spectacular parties and celebrations across the globe.

Colin is also an acclaimed interior designer with projects around the world including the Mira hotel in Hong Kong with 600 rooms, two signature restaurants and a ballroom. Ongoing projects include private residences in New York, Los Angeles and Miami, a banquet space in Los Angeles, a bar/nightclub in Myconos, a restaurant and nightclub in Panama and a beach club in Cartagena.

Colin regularly appears on the Today Show and the Ellen Degeneres Show. He was a contributing family member to the CBS Early Show for 8 years and is currently host of the daily wedding planning show Get Married on Lifetime TV where he shares his professional expertise with brides-to-be on fashion, decorating, and other wedding related topics. Colin has been profiled and quoted extensively in periodicals ranging from The New York Times Magazine, O The Oprah Magazine, O at Home, People Magazine, Architectural Digest, Bon Appetit, In Style, Town & Country, US Weekly, Readers’ Digest, New York, Elle Décor, House Beautiful, Travel & Leisure, USA Today, Women’s Day, TV Guide, The Los Angeles Times, The Los Angeles Times Magazine, Biography Magazine, The Daily News, Bride’s Magazine, Modern Bride, The New York Post, and The Chicago Daily Herald.

Colin's website, ColinCowie.com offers style advise, recipes, decorating tips and lifestyle guidance for those seeking to live a life filled with passion; without spending to much time or money. As an advocate of "only the best will do, but nothing needs to be perfect" ColinCowie.com is an excellent resource for anyone looking to live with grace and style.
Colin is the author of eight best-selling books including five wedding books (Colin Cowie Weddings, For The Bride, For The Groom, Extraordinary Weddings, Colin Cowie Wedding Chic), two entertaining cookbooks (Effortless Elegance and Dinner After Dark) and a book on living with style (Colin Cowie Chic).

Watch his talents by clicking the link below:

http://www.colincowie.com/video