Category Archives: Entertaining 101

Entertaining 101: Holiday Tea

Posted by Heather in Entertaining 101, Tea Time and tagged with , , , ,

I love a good tea party! Whether it is impromptu with my children with only cups of tea and toast, or planned a few days in advance with a friend or two, or a big, fancy affair with lots of people and a buffet full of tea foods. Christmas is a perfect time to bring out the teacups and sit down with someone special to drink in a few moments of the passing season.

So many of the holiday foods are well-suited for a tea party: cookies, cheese ball and crackers, chocolate truffles, muffins, cranberry-orange tea loaf, squares of gingerbread, chicken salad sandwiches with dried cranberries, cut pineapple sprinkled with lime zest, homemade candies or chocolate dipped pretzels, etc.  Holiday teas abound too. Think Gingerbread, Earl Grey, Orange Spice, Constant Comment (which now comes in decaf!!!), Chai, Sugar Cookie, or Candy Cane Lane.

Several recipes that I particularly like around the holidays are Gingerbread Muffins, Cranberry Bread, and Scottish Shortbread. Every year I watched my mother make her ritual batch of shortbread, using the handwritten recipe card from her grandmother who had immigrated from Scotland. It is simple but rich and is a perfect accompaniment to tea.

Gingerbread muffins are a wonderful invention. Doesn’t everyone want to smell gingerbread scents wafting from their oven? Muffins are easy to make and easy to serve with the same delightful aroma of real gingerbread.

GINGERBREAD MUFFINS
(cooksrecipes.com)

1 ½ c. flour
1 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
½ tsp. cloves
¼ tsp. ginger
¼ tsp. nutmeg
1 egg
1/3 c. oil
¼ c. molasses
1/3 c. sugar
½ c. boiling water

Preheat oven to 350F. Grease or line muffin tin. Combine flour, sugar, baking soda, salt, cinnamon, cloves, ginger and nutmeg. In another bowl, beat egg, oil, molasses and sugar, mixing well. Pour mixture into flour mixture. Mix until just moistened; add boiling water and mix until just blended. Fill muffin tins 2/3 full. Bake for 20-25 minutes or until muffins are done. Makes 12.

(Note: the pillow-like object behind the teapot is a “tea cozy”. You can find them for sale here.)

SCOTTISH SHORTBREAD
(Grandmother Christina Winterbottom)

6 c. flour (if you like more texture, you can substitute 1 cup of flour for 1 cup of rice flour)
1 c. sugar
2 c. butter, softened (I prefer salted butter here)

Mix the flour and sugar together then incorporate the butter – this must be done with hands to soften the butter into the flour mixture. Mix with hands until soft and doughy. Depending on the softness of your butter, this may take 5-15 minutes.

Spread dough in a 10×15” pan and prick evenly with a fork (allowing the fork to touch the bottom of the pan).

Bake 1 hour at 325F until edges just begin to golden – cut into 1-inch squares or 2-inch fingers while hot.

CRANBERRY BREAD
(bowlofmush.blogspot.com)

2 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
3/4 c. orange juice
2 Tbsp. butter or vegetable oil
1 Tbsp. grated orange zest
1 egg, beaten
1/4 tsp. vanilla
1 1/2 c. roughly chopped fresh cranberries
1/2 c. chopped walnuts

Preheat oven to 350F. Grease a 9×5-inch loaf pan. Chop the cranberries and walnuts and set aside.

In a large bowl mix together the flour, sugar, baking powder, baking soda and salt. Stir in the orange juice, orange zest, egg, vanilla and butter. Fold in the chopped cranberries and walnuts.

Spread the mixture evenly in the greased loaf pan and bake in the oven at 350F for 55 minutes. Allow to cool on a rack for at least 15 minutes. Will cut best if left to rest for several hours.

 

Gourmet Gifts & Giveaway

Posted by Alaina in Entertaining 101, Giveaways, Gourmet Gifts, Holidays, Kids in the Kitchen and tagged with , ,

My  kids absolutely love to be in the kitchen with me. They are thrilled to measure, stir, sprinkle, etc. And I enjoy the conversations, the teaching, the laughter and the wonderful memories being made.

So for Christmas this year, my older boys (age 4) will each be receiving their own gourmet gift “basket” of cooking things. I went to an inexpensive superstore and found measuring cups, spoons, cutting boards, scrapers, whisks, and more. I ordered safe cutter knives from Pampered Chef – there is no way they can hurt themselves using them and they are $3 apiece. Finally, I ordered aprons and hats from Etsy – they are yet to arrive but for an embroidered apron, personalized hat, rolling pin, and hot pad it cost me $15/child. I also included a kid’s cookbook which I found at a Half-Price books for $3 or less on clearance.

You can mix and match whatever you like for your child to personalize it and to find the price point that works for you. I tried to choose colors that are the boys favorite and make it personal for them. All told, they probably cost around $30-35 with the apron being half of that but you could do it for much less. I think this type of gift would be perfect for children age 3 yrs. – 9 or 10 yrs.

I’m putting a mix into each boys basket so that have the start of something for us to make together. Either mix would be perfect for a gourmet gift basket for an adult. Make a Breakfast Basket with Maple Syrup, Coffee, and Pancake Mix or a Snack Basket with Popcorn, a movie, and Cookie Mix! Don’t forget to attach a tag with instructions on how to use the mix.

GINGERBREAD PANCAKES
4 c. flour
2 c. whole wheat flour
2/3 c. sugar
2 Tb. baking powder
1 Tb. baking soda
1 Tb. cinnamon
1 Tb. ginger
1 1/2  tsp. nutmeg
1 tsp. cloves

Combine all dry ingredients and store in an airtight container.

TO MAKE:
1 c. mix
1 egg
3/4 c. milk
1/2 tsp. vanilla extract (opt.)

Combine but do not overbeat. Cook on a greased griddle until golden brown on each side. Serve with syrup, vanilla yogurt, or applesauce!

OATMEAL CHOCOLATE CHIP  COOKIES

1 c. brown sugar
1/3 c. sugar
1 1/2 c. flour
1 tsp. baking soda
3 c. oats
1 c. chocolate chips

Combine all ingredients and store in an airtight container or bag.

TO MAKE:
1 1/4 c. butter, softened
1 egg
1 tsp. vanilla
1 package of the mix

Preheat the oven to 375 degrees. In a large bowl of an electric mixer, cream the butter, egg, and vanilla. Add the oatmeal cookie mix and stir until the mixture is well blended. Drop the cookies by rounded tablespoonfuls onto ungreased cookie sheets. Bake for 9-12 minutes. Cool 1 minute then remove to wire racks. Makes about 4 dozen.

VARIATION: Instead of chocolate chips, mix in 1 c. of raisins or dried cranberries and 1 tsp. of cinnamon.

So the giveaway today is a kid’s cookbook! It would make the perfect gift for a child in your life (son, daughter, niece, nephew, sibling, friend…)! My children love looking at the pictures and helping decide what we will make. They take such pride in the things they have made themselves and getting your child involved is a great way to get picky eaters to try different foods. The cookbook today is Paula Deen’s My First Cookbook. It has easy instructions, a variety of recipes, and is spiral bound.

To Enter:
- Leave a comment telling us one thing you remember making with your parents,  something you like to make with a child in your life OR your favorite food as a kid.
- One entry per person and the giveaway will stay open through Tuesday.
- That’s it! I should have it in the mail in time for you to receive it by Christmas.

Holiday Feast: Christmas Dinner

Posted by The Cooks Next Door in Entertaining 101, Holidays and tagged with , , , , , , , , ,

Christmas dinner is for many the major food attraction of the entire holiday season. Every family has their own tradition — some may prefer a day of finger foods and snacks, while others go all out and prepare a second Thanksgiving feast. The important thing is choosing a menu that is best for your family and your circumstances. We thought we’d each share some of what is traditional in our families.

In my family (Heather), Christmas dinner is a big event. Its menu is planned for weeks ahead and thought is given to setting the table with  festive tablecloth, napkins and a centerpiece. It is not set in stone what our menu will be. Creative reign is given to the host to decide if she would like to cook a turkey, ham, or some other form of meat. Why all the fuss? Our family loves sitting around the table sharing good food, enjoying lovely surroundings and one another’s company.

Last year I decided to make a stuffed pork loin for Christmas dinner. It was not difficult and provided a stunning centerpiece to the Christmas dinner. This year I’m thinking ham, accompanied by a potato/parsnip gratin (recipe yet to be created), spinach salad with grapefruit and maybe spiced pepitas, rolls, savory roasted sweet potatoes (if I have oven room), and chiffonade of Brussel sprouts. Dessert will be cookies, eggnog and Christmas pudding (a simple recipe will appear on Dec. 24).

STUFFED PORK LOIN
(Heather)

1 boneless half roast pork loin (mine weighed about 5 pounds)

Stuffing:
4 Tbsp. butter
1 onion, finely chopped
1 apple, peeled and finely chopped
1 stalk celery, finely chopped
1 Tbsp. fresh sage, chopped (or 1 tsp. dried)
1 Tbsp. fresh rosemary, chopped (or 1 tsp. dried)
1 Tbsp. fresh thyme, chopped (or 1 tsp. dried)
salt & pepper
3 c. fresh white bread cubes (1/4-inch cubes)
1/8 c. dried cranberries
1/2 c. water or broth

Glaze:
apricot jam
fresh rosemary, sage, thyme (about 1 Tbsp. each or 1 tsp. dried)

Gravy:
pan drippings
1/4 c. port or red wine (use water or apple juice as a substitute)
1/2 c. chicken broth
2 Tbsp. apricot jam (or apple jelly)
2 tsp. cornstarch

Melt butter in a saute pan and tip in onions and celery. Cook until onions are translucent. Add apple and cook until apple is beginning to go soft.

Meanwhile, cube bread and place in a large bowl. Add dried cranberries and chopped herbs. Mix in cooked apple and onion mixture and pour on enough broth to make the mixture come together.

Lay the pork loin on a cutting board and carefully begin cutting the loin in a spiral so that it unfolds to be flat.

Place kitchen twine at intervals underneath the pork loin and carefully pat on the stuffing.

Roll the pork loin up slowly, stuffing bits of bread back in as it falls out. Enlist the help of someone close by to help tie the twine as tightly as possible.

Place the pork loin in a roasting pan with the knots of the twine underneath. You can either cover and refrigerate up to one day, or bake the roast immediately.

When ready to bake, preheat oven to 350F. Spread apricot jam on top of the pork loin and sprinkle with chopped herbs.

Roast uncovered in the 350F oven until instant read thermometer reads 160F (mine took about 2 hours). Remove the roast from the oven, transfer to a cutting board and cover with foil to keep warm while it rests.

Meanwhile, mix the pan drippings with the port, chicken broth and apricot jam. Bring to a boil. Mix the cornstarch with 1/4 cup water and add to the gravy. Season with salt and pepper. Cook until thickened and keep warm until ready to serve.

Slice the pork roast and lay on a platter, pouring the gravy over top or serving alongside.

Christmas dinner for my family (Alaina) can be anything from lasagna or soup to ham or beef. Traditionally, my grandparents have made ham and I’ll admit that is probably my favorite. I like to buy the spiral cut, semi-boneless, half ham. It’s usually fully cooked and I just heat it in the oven for a couple of hours depending on the size.

HONEY MUSTARD HAM GLAZE
(Alaina) 

1/4 c. honey
1/4 c. brown sugar
1/4 c. dijon mustard
2 Tb. prepared yellow mustard

Combine all ingredients in a small sauce pan and heat. Brush glaze over the entire ham about 30 minutes before it is finished in the oven. Carve & enjoy!

Finding the perfect side dishes can be a challenge. Here are two side dishes that we really enjoy with ham! The first is a twice baked potato recipe that is a beautiful presentation and tastes so wonderful!

TWO-TONE TWICE BAKED POTATOES
(this is a recipe my Mom first made – Alaina)

4 lg baking potatoes (8 servings)
vegetable oil
2 Tb.butter
½ c. sour cream
¼ c. milk
½ tsp. salt
¼ tsp. pepper
1 Tb. Chives (opt.)

Rub potatoes with oil and place in baking pan. Bake at 400 degrees for 1 hour or until tender. Cool completely. Cut in half lengthwise. Scoop out pulp leaving ¼ in. shell; set shells aside.

In mixing bowl combine pulp, butter, sour cream, & milk; beat until creamy. Stir in salt, pepper, and 1 Tb. Chives. Spoon or pipe filling into half of each prepared shell.

SWEET POTATO FILLING
4 medium sweet potatoes
¼ c. sour cream or plain yogurt
2 Tb. Butter
2 Tb. Brown sugar
½ tsp. nutmeg
¼ tsp. cinnamon
¼ tsp. salt

Bake or peel and boil sweet potatoes until tender. Put pulp in large bowl and add sour cream, butter, brown sugar, nutmeg, cinnamon, and salt. Whip until creamy and smooth. Pipe sweet potato in the other half of the prepared potato shells.

Return potatoes to baking pan – bake at 350 degrees for 35-40 minutes or until lightly browned.

*These can be made ahead and refrigerated overnight or frozen for up to a couple of months.*

THREE CHEESE SPINACH BAKE
(adapted from Taste of Home – Alaina)

1 c. flour
2 eggs, lightly beaten
1 c. milk
1/4 c. butter, melted
1/2 med. onion, finely diced
2 Tb. Parmesan cheese
2 garlic cloves, minced
1/2 tsp. salt
1/8 tsp. cayenne pepper
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 c. monterey jack cheese, shredded
1 c. sharp cheddar cheese, shredded

In a lg. bowl, whisk the flour, eggs, milk, butter, onion, Parmesan, garlic, salt and cayenne until combined. Fold in spinach and other cheese. Transfer to a greased 1 1/2 qt. dish.

Bake, uncovered at 350 degrees for 40-45 minutes of until a knife inserted near the center comes out clean. Serve immediately.

Makes 6 servings.

The final recipe is for an appetizer. I came up with this because it combined flavors that I love.

CHERRY ALMOND BRIE EN CROUTE
(Alaina)

1 sheet puff pastry, thawed
1 20 oz. wheel of brie
1/2 c. cherry jam
1/4 c. slivered almonds, toasted
1 egg, beaten

Roll out the puff pastry into a square (about 12×12 or a little smaller). Cut the wheel of brie horizontally. Place half of the brie rind side down on the puff pastry. Top with cherry jam, sprinkle with the almonds.

Place the other half of the brie on top (cut side down). Pull the puff pastry up around the brie. Brush the top with the beaten egg.

Bake at 400 degrees for about 20-30 minutes or until puff pastry is golden and cheese is soft. Serve with crackers.

Entertaining 101: Easy Appetizers

Posted by The Cooks Next Door in Entertaining 101, Holidays and tagged with , , ,

I (Alaina) like to provide a couple of appetizers when people arrive so I can put the finishing touches on dinner. Fresh veggies and dip are a great option as well as an assortment of olives or a cheese & fruit platter. My advice is to keep appetizers simple and light. Here are just a few of our favorite recipes – they would also be suitable for snacks at a party.

This brie is probably my all-time favorite appetizer. It’s easy, delicious and gourmet. I buy the brie at Costco – it’s under $6 for a 27 oz. or so wheel of baby brie. I serve it with crackers and/or bread, pears, and apples.

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HONEY FRUIT & NUT BRIE
Alaina

1/2 c. dried cranberries or cherries
1/2 c. pecans, walnuts, or almonds, coarsely chopped
2 Tb. butter
1/3 c. honey
1 lg. round of brie

Saute pecans in butter. Combine fruit, nuts, and honey. Cut rind off top of brie. Pour fruit & nut mixture over brie. Bake in oven until melted or you can  microwave it for a couple of minutes until soft and melty. Serve with crackers, bread cubes, and/or fruit slices.

This is perhaps one of the easiest appetizers. It is delicious! You can use any kind of preserves but my favorite is cherry. I generally choose a jar of locally made preserves – they taste so fresh.

FRUITED CREAM CHEESE
Alaina

1 – 8oz. block or tub of cream cheese (can use reduced fat)
1 jar of preserves

Spread cream cheese on a plate and top with preserves. Serve with crackers,

This delicious hummus recipe is from Heather. This dip looks so festive surrounded by blue corn tortilla chips. You could also serve it with fresh vegetables, crackers, or pita wedges.

IMG_7437

SUN-DRIED TOMATO HUMMUS
Heather

4-5 sun-dried tomatoes, soaked in boiling water for about 15 minutes
2 (15.5 ounce) cans chick peas, drained
1/4 c. olive oil
juice of 1 lemon
salt & pepper
1-2 tsp. ground cumin (to taste)

Put the soaked sun-dried tomatoes, chick peas, olive oil, and lemon into a food processor and process until a smooth consistency is formed. If you feel it is too thick, you can either add more olive oil, or a few teaspoons of water. Add salt, pepper, and cumin to taste. Keeps for several days in the refrigerator.

Entertaining 101: Hostess Gifts

Posted by Alaina in Entertaining 101 and tagged with

With the holidays around the corner and an increase in dinner and party invitations, we thought it would be helpful to touch on a tradition that we believe has too often fallen from practice - the giving of host/hostess gifts. And while you may not bring one every time you are a repeated guest, it is an especially nice gesture if it is the first time you are visiting, your hosts have moved, had a baby, or experienced any major life change, you are staying overnight, it’s a holiday or it’s been awhile since you have visited.

These gifts do not need to be expensive, can be simple, and should certainly be easy. In fact, you can always have a couple of gifts on hand for last minute invites. Here are some of our ideas for some appropriate and thoughtful host/hostess gifts.

Perhaps the most traditional gift is a bottle of wine. Buying a local wine is a nice touch to this age old offering. These are easy to keep on hand and you can usually find one for less than $10 or for a finer occasion you can splurge a bit more. Here are some ideas for ways to present your gift.

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An artisan bread and local or homemade jam is a wonderful gift. This also could be purchased for less than $10 and the jam is easily stored in your pantry for those unexpected invitations.

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A live herb plant is a lovely addition to any cook’s kitchen. You can find them right in the grocery store produce section and it is a gift that continues to give to your host or hostess. Basil, Italian Parsley or Chives are especially good choices. These should be available for $5 or less.

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Flowers are always a safe bet. You can bring a plant or a bouquet of flowers for less than $10 and often even closer to $5. They brighten anyone’s day and certainly express gratitude. (I  picked up the bouquet below at our local farmer’s market.)

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Finally, a home-baked good is perhaps the most budget-friendly gift and is always well received. In our busy society, baking is often a crowded out luxury or lost art. Brownies, bread, pie or cookies are excellent choices. Make sure to bring the baked goods in a container that you don’t need back.

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Expressing appreciation and recognizing the work that your host/hostess has gone to is thoughtful. And I’m certain there are many more practical and appropriate gifts to give. So stock up and bring a gift that will delight your hosts this holiday season!