(Welcoming )Spring Ladies Egg Painting Brunch

When small green specs are dotting the bare branches of my drake elm tree that my mother propagated from her own tree a year before she passed, its resurrection each year reminds me that she is still near and so is Spring.

The lawn has grown partially green, the sound of lawn mowers humming in the distance, and daylight has begun to span slightly longer from week to week. The temperatures in the South have been unseasonably hot (80’s), waking up the dreadful weeds that always emerge first for pulling and encouraging the colorful blooming time of the azalea bushes that will soon after require trimming. By the time this planned afternoon arrives the leaves of my drake elm will have been fully revealed, swaying in the warm sunny breeze like happy dancers in the golden sunlight, my herb garden will be replanted with fresh herb plants and edible flowers, and the shrubbery in the landscaping will grow fuller with new foliage.

Springtime brings that much needed breath of fresh air and gentle warmth, following the bracing gestures of a cold winter that causes us to tighten our stance and escape its abrasiveness with layers of warm sweaters and cozy fires. I truly love the coziness of winter, but when the lights are turned on by Spring, who can resist its milder temperatures and color bursting displays. Like the flowers, we can’t wait to be outside and bask in the sunlight.

Last year (2022) I saw a post on Instagram of hand painted eggs for Spring that inspired this Egg Painting Spring Brunch celebration. While only a couple of those in my group of gal pals consider themselves artistic, I really enjoy getting my friends to open up to new experiences that challenge them and may reveal a hidden skill they had not yet explored. We shared a similar exercise before Christmas by decorating cookies, sharing some new and creative designs that everyone could be proud of.

With printed images of the decorated eggs from Instagram as my inspiration, I searched through my stock of collected items to determine what I might be able to repurpose for my table and began planning.

I’m not usually a fan of using paper products, but I wanted a colorful table that I couldn’t achieve with the dishes I have and since we do have a crafty activity following the meal, I wanted an easy clean up.

If it’s possible to think of paper plates as elegant, this scalloped, gold edged version found at Homegoods fits the term. Its field of mint green, pink and yellow; with bunnies, speckled eggs and bird nests, contribute a soft cheerful feminine color palette for this gal pal day. Matching utensils were found at The Dollar Tree. A square of green toile fabric, used for my daughter’s expectant baby shower 16 years ago, along with leftover pink and green toile napkins came together to form my color palette. I haven’t seen toile napkins like these since, so over purchasing years ago paid off.

Small gold bunnies from Target ( I was tempted to buy the little hens too), white porcelain
bunnies and large egg cookie jar Homegoods; small cabbage napkin rings Pier One.

The combination of gold, pink and green pastels provides a cheerful, feminine and fresh Spring place setting for a ladies’ afternoon.

Alternating green and pink toile napkins folded into bunny ears with plastic gold eggs from The Dollar Tree have been loosely decorated using metallic pens (also The Dollar Tree). Hand written names appear on each to serve as place cards. I even repurposed ribbon from the baby shower stock.

The examples of painted eggs I found were printed and added to card stock, then placed on the table for inspiration. Metallic pens from The Dollar Tree, acrylic paints, pencils and small pointed brushes are placed around the table to create original designs. For those who may feel they are not very “artistic”, these examples will jump start each guest to invision their own unique egg creations.

The eggs, made of wood (easier for paint pens and acrylics to adhere ) were sold in little cartons of six as multi colored or plain natural wood. (Target $3.00 for set of 6). I decided the version with coated colors would be more fun to work with, especially when using the acrylic paints and require less drying time. The acrylics did dry fairly quickly, usually about 5 to 7 minutes. So while drying – it’s easy enough to move on to a different egg for a short period.

I have a habit of setting my table a couple of weeks before a party. I originally staged the table with fresh white roses I had purchased that week, but the following week it was tulips and the week of the brunch, daffodils. It never fails that whatever flower I set my heart on, it’s not usually available on the day of my event and I have to pivot.

A collection of items purchased over the years combined with new items found, large decorated egg cookie canister (Homegoods); cabbage napkin rings (Pier One); green vase (Michaels), gold bunnies (Target).

Porcelain bunnies (Homegoods); pink glass candle holders (The Dollar Tree) and green bud vase (Michael’s) with bright colored fresh tulips.

For a little over head drama, an eggcellently dressed chandelier – multicolored golden eggs nested with Easter basket grass in the center and pearl finished faux eggs dangle from ribbons all from my collection of annual Easter decorations (some have names written on them -they were once used as place cards for a past Easter family lunch).

Greeting with a Cocktail – Rosemary Grapefruit Moscow Mule

We always start the party with a toast and a special cocktail or aperitif. This Rosemary Grapefruit Moscow Mule was perfect- light and refreshing just like Spring!

This light refreshing ROSEMARY GRAPEFRUIT MOSCOW MULE is the perfect start to a Spring Brunch. Citrusy, with a little floral hit from the elderflower and the gentle touch of heat from the ginger beer. Well balanced and easy to sip on a sunny afternoon. It received lots of Ooo’s and Ahh’s ratings!

Makes 3 to 4 small servings in my delicate coupe stemware or 2 regular cocktail glasses.

Half of a freshly squeezed pink grapefruit
Half of a freshly squeezed lime
2 oz. Absolute Juice Pear & Elderflower Vodka (or Vodka)
Rosemary simple syrup   (1 cup of sugar 1 cup of water bring to a low boil until sugar is dissolved – remove from the heat and add 3 sprigs of fresh rosemary.  Steep for 3 minutes and then discard rosemary and chill)
Ginger Beer (I used Fever-Tree)
Fresh rosemary sprigs

Place first four ingredients into a cocktail shaker with ice (I used one large cocktail cube to minimize the deluge).
Pour 3/4 of a small coupe glass – top off with ginger beer and rosemary sprig.  Cheers to Spring!

Cheese Plate with Cocktails

Spicy tomato jam made with these beautiful dark tomatoes (almost looked charred) purchased at Trader Joes. A variety of soft, hard and blue cheeses were plated with the jam and goat cheese left out to room temperature for easy spreading. Slices of Kalamata Olive Farm Loaf bread (Whole Foods) toasted in the oven, brushed with kalamata olive oil and a sprinkle of kosher salt were offered with the cheeses. A schmear of goat cheese on the bread helped balance and mellow out the spiciness of the jam.

🍃🌷🍃My favorite part of entertaining (besides spoiling everyone and having them leave with a pleasing memorable time) is introducing my friends to new flavors and foods.

One of my less adventurous eaters told me a couple of years ago that he finally surrendered his palate to me. “Lori you change my mind about what I think I won’t like every time!” Other than enthusiastically showing up for each invite, it’s the best compliment I could hope to receive.

🍃🦋🌷🍃 Brunch Menu🍃🦋🌷🍃

• Ham and Potato Bake
• Rainbow Carrot Ribbon Salad
• Large Profiteroles filled with homemade chocolate balsamic Louisiana strawberry ice cream and strawberry coulis

http://www.exclusivelyfood.com.au/2006/07/ham-and-potato-bake-recipe.html

https://www.prouditaliancook.com/2013/07/rainbow-carrot-ribbon-salad.html

Louisiana strawberries are at peak season, and it was a wonderful time to highlight them as part of my brunch.

The homemade strawberry chocolate balsamic ice cream and jumbo profiteroles were both made a week ahead and stored in the freezer until the day prior to the brunch. The day before, I pulled the zip freezer bags of profiteroles out and set them on the kitchen counter to fully thaw. I then lined a small rimmed baking sheet with clear wrap and pre-scooped the ice cream, then sealed it tight with clear wrap and returned it to the freezer. (easier for serving on the day of the brunch). The recipe for the ice cream is in the link below – my only addition was a tablespoon of chocolate balsamic vinegar (optional).

https://www.alattefood.com/homemade-strawberry-ice-cream/

The strawberries are perfectly ripe, red and sweet.

The strawberries are so fresh, so fully ripe, sweet and large that I added one on each plate. I used a pink pearl cocktail pick to attach an edible flower to each for a touch of whimsy. When serving the composed dessert, I used a small mound of canned chocolate whipped cream to hold the fresh strawberry up on the side of the profiterole.

A small mound of chocolate whipped cream from a can used to help the strawberry stand.

(Strawberry three ways, fresh, in a coulis sauce and creamy ice cream.) Each profiterole was filled with a scoop of strawberry ice cream, sprinkled with powdered sugar, topped with strawberry coulis and garnished with a fresh strawberry.

🎨 Egg Painting Activity 👩🏻‍🎨

In addition to the printed images of painted eggs, I also place a variety of silk flowers on the table as inspiration for shapes and color. Each of my guests were supplied with a piece of artist’s watercolor paper, a glass of water a fine pointed paint brush and paper napkins. The watercolor paper was a place to test their mixed paint colors, the water to rinse out their brushes between color changes and the paper towel to wipe off the brush after each rinse. A mixture of acrylic paints and pens were used to create their individual designs.

There’s a beautiful sense of self satisfaction in creating something beautiful. As the painting and decorating began, the room grew extremely quiet. Everyone was so focused, concentrating on decorating their eggs. They also said while there was a little anxiety about how to start at the beginning, in the end the whole experience was very relaxing.

Another option for a painting exercise are clay pots (used for plants). I’ve seen some painted completely black and then decorated with painted bright wildflowers that popped on top of the black background.

Whether you’re hosting a Sunday brunch, an Easter lunch or a simple Springtime gathering, a few simple ingredients for the menu and a fun activity will guarantee that everyone leaves with a special memory. I have the best group of friends. Whatever I dream up, they are all enthusiastically ready to come along for the ride!

FOLLOW or SUBSCRIBE to receive notification of future posts and thank you for visiting Social Interactions and Parties!

Getting Into a Christmas Spirit with a Cookie Decorating Party

A last minute informal invite was sent to a few family and friends to gather on a Sunday afternoon to decorate Christmas cookies, listen to Christmas tunes, nibble on some snacks, and sip Vin Chaud (mulled wine) and eggnog.

Since the group would be small, it gave me the opportunity to use some of my collected sterling silver and vintage (looking) ornaments in the decor that added an elegant charm reminiscent of photos in the stacks of back issues I have of Victoria magazine.

With less than a week to plan, I searched throughout my home and Christmas boxes for things I may have forgotten I had to use for this quickly pulled together gathering. I also tried to imagine how I would set up the table comfortably for everyone to have room to eat while decorating their cookies.

I found my retro Santa mug that my mother made in her ceramics class in 1968. When my daughter’s family comes to stay with me over the Christmas holiday, we’ve used the mug to leave cookies and milk for Santa. I thought it would make a cute centerpiece container to hold culinary tweezers and some brushes for edible gold powder. The mug, surrounded by small bowls with various sprinkles and dragees were placed on a clear plastic lazy susan for easier access to everyone. Two layers of inexpensive plastic red tablecloths were used to protect the table.

Half rimmed baking sheets from Tuesday Morning were used to decorate each cookie. A folded piece of parchment paper placed inside. The rimmed baking sheet provides a clean surface and captures sprinkles when used. The piece of parchment can be folded and helps pour the sprinkles back into the bowl (all to control mess). The rectangle gold plates on the side are from the Dollar Tree.

I baked one per guest of three different cookie shapes, a gingerbread person, a snowflake and a detailed back view of a vintage car. I didn’t want all of the cookies to be too difficult since this was a first attempt at decorating for most of my group. However while the open freestyle cookie would seem the easier version, it took some coaxing to get everyone to tackle them. I shared photos of different snowflake cookies from instagram for inspiration.

The car cookie is very detailed, but provides exactly what you need to do. Simply coloring in the spots like a coloring book with crayons. Time consuming, but already thought out. The task of these three cookies provided just the right amount of time for a little gathering.

I used the scraps of cookie dough to cut out small stars, and place a drop of icing on each for a sample taste.

In lieu of pastry bags and mixing and coloring icing, I’ve always used the Betty Crocker or generic Walmart icings with one pointed tip that is snipped off with a pair of scissors. When I first started decorating cookies with my grandchildren, these icing tubes were only $1.98 each. They gradually moved up to $2.98 and this year they had increased to $5.00 each. I was thrilled when I found the white, red and green at a nearby Dollar General for $3.00.

While at the Dollar General (this was only my second visit there in nine years), I found these reindeer socks and luckily there were 6 – exactly enough to give as favors. So I rolled each one up and tied with some green garland ties (Michaels) and a jiggle bell (pack of 9 from Dollar Tree). I also made with jingle bell necklaces with some narrow ribbon.

I placed a copper bowl at each end of the table and filled each with one red, green, white and lavender (that I had left over from Halloween) tube of icing. On the side I had another bowl with one tube of chocolate, and other leftover Halloween colors of black and orange to share. I also found a box with four very small tubes that included yellow and blue for $3 at Dollar General that included in the share bowl.

I purchased a bouquet of evergreen branches at the grocer and laid those in the center of the table. I then nestled the bowls of icing and lazy susan over the evergreens. I used a string of battery powered snowflake bulbs to drape around the center.

Happy with the table, I moved on to the flowers and food, that were displayed on my kitchen island.

Referencing a couple of cute ideas from instagram, I made stacked Christmas tree turkey sandwiches with black truffle mayo.

Adapted from Gretchen’s post “She Keeps a Lovely Home” – I found water crackers in the pantry, purchased cherry tomatoes sliced in half), a yellow bell pepper (for small ornament tops); Boursin caramelized onion and herb spreadable cheese, and a few sprigs of dill to make these little festive small bites.

Icebox pecan and blue cheese crackers (a Martha Stewart recipe I’ve used for years), usually rolled into a log and sliced – updated by rolling out and cutting with a cookie cutter shapes of stars and small snowflakes to add to the cheese board. The stars are sprinkled with a little crushed pink peppercorn. (Must be made ahead and refrigerated for 24 hours before baking so prepare!)

https://www.marthastewart.com/1072363/blue-cheese-pecan-icebox-crackers

An easy small bite of mini cocktail sausages, wrapped in store bought pie dough (cut into strips with a pastry cutter with scalloped edges), brushed with egg wash and sprinkled with everything bagel seasoning (or sesame seeds would also work). Baked at 450 degrees (f) for 20 to 25 minutes or until golden.

I also made a quick batch of sweet and spicy pecans the day before. The cheese board had raisin rosemary crackers from Trader Joe’s, my pecan blue cheese homemade crackers, a cranberry cheese from England, a Black truffle sheep cheese, a honey goat cheese rolled in chopped dried cranberries and crystalized ginger and a small bunch of black seedless grapes.

For dessert, I found this Flourless Chocolate Chestnut cake. Regrettably, I’ve never eaten chestnuts. I was in New York just before the holidays on two occasions and didn’t grab the chance to try roasted chestnuts! A mistake I will not make again. This cake was light while also being rich with a truffle like texture and not too sweet. It was very lovely and everyone was a fan.

https://www.oliveandmango.com/chocolate-chestnut-cake/

My Vin Chaud was so well liked that I was making a second batch while the others were decorating cookies! Toss in a few fresh cranberries for garnish. (Note to self- make a double batch next year!)

Before departing with their wrapped up cookies, we did a small toast to the holidays and a festive day with a chilled glass of eggnog topped with a fresh grating of nutmeg!

None of us, including me, are professional bakers. Our decorated cookies prove to be homemade and we could not be prouder of them. They represent an afternoon well spent, a first attempt by some who may have been previously intimidated by the idea of decorating cookies and a lot of fun. (I think this will become a new annual tradition).

P. S. My 89 year old mother-in-law REALLY loved the cake and left with some to take home … and the star cookie samples. Happy Holidays!

Setting the Table (For the Christmas Season- Red & Golds)

A Vintage Nativity found in a local antique store for $15; faux or fresh evergreen branches, a silk rose with gold and red velvet ribbon purchased many years ago and a Dollar Tree gold tone jingle bell hot glued to a mini clothespin.

It’s that time of year when the boxes of Christmas decorations are pulled out of the attic or storage and the decorating begins. I’m sure like me, you have some items in those boxes that you’ve either held on to year after year, or some vintage items passed down from family members, that may or may not make the cut for this year’s displays.

This is a perfect time to look through those collected items to create your Christmas tablescape. This issue is to show you that making the table look beautiful doesn’t have to cost a lot, and that you can use things you already have to make a creative display for everyone to enjoy.

Same dishes, same napkin fold, added white glittered church ornament from the Dollar Tree.

The examples in my photos all have the same white tablecloth with gold polka dots, plain white gold rimmed china plate, a gold charger (from the Dollar True); gold tone flatware and gold rimmed glasses. Below each photo is a description of what was used to create each presentation.

The only important thing to remember, is to keep the centerpiece area low so that your guests can see and converse easily. Candlestick or votives are also a beautiful alternative to the battery twinkle lights, but in my situation I have an air conditioning vent that blows over my dining room table and usually blows the wax all over the place. So I only use candles that have a glass cylinder around them to protect my tablecloths or when I don’t need to have the a/c on – weather permitting. In the south we never know if it’s going to be hot or cold for Christmas. Always consider your elements in your room and ways to prevent small disasters.

Different napkin fold topped the same gold tone jingle bell. A red velvet wired ribbon wrapped around the charger. Centerpiece same evergreens with gold and red vintage glass ornaments and golden tree place card holders purchased at Homegoods.

Faux evergreen branches work just fine, but fresh branches can be picked up at the local hardware store and Christmas tree lot for free. Yes – places like Home Depot have a large wood bin next to the tent where the trunks of trees are being trimmed, with free fresh branches for the taking.

Berry branched napkins (from Homegoods), an embroidered Christmas cocktail napkin and Christmas ornament (frame) that a name or picture of your guest can be inserted as a place card. (Wouldn’t it be fun to have photos of everyone on Santa’s lap as a child?)

I often use place cards, just to mix up my group. The same people tend to sit together and I want everyone to visit with a family member or friend they haven’t seen in a while.

For the centerpiece, I used my small collection of Hallmark 1980’s village buildings, a clay timber cottage that was a gift from a friend who sent it from Germany, same faux evergreens, a couple of small red glass ornaments and three sets of battery operated mini string lights. I also swapped out the tablecloth for a muslin and gold stitched version and a table runner with a Christmas village, both from Homegoods.

To elevate this village landscape one step more, I snipped a few roses from my knockout rose bush and tucked them randomly into the evergreen branches.

Evergreens and lights remained, Spode round gift box tied with red ribbon, topped with the knockout roses, a trumpet ornament and two large instrument ornaments.

A string of multiple sized gold toned jingle bells added to the evergreen.

Clipped jingle bell on top of cocktail napkin.

Changed out the jingle bell clip for that silk white rose with gold and red velvet ribbon and clipped the jingle bell to the floral arrangement.

One last version, a golden angel playing a violin and an angel wing ornament. My book club read a Christian fiction novel a few years ago that was filled with angels. I found these wings on sale at a local gift shop after Christmas and bought one as a favor to give each of my members.

With a rose bud.

Without a rose bud.

I could probably find many other ways to use this same place setting. If your collection includes items of the same color tones, you can easily mix and match items, tuck in pops of color and create themes. With a little thought, you can use the same items for years to come in different ways and no one will ever know it isn’t new. I hope these example inspire you to create your own beautiful Christmas tables.

Autumn Crunch Salad with Fig Balsamic Vinaigrette (Simply Elevated)

This Autumn Crunch Quinoa Salad with Fig Balsamic vinaigrette could be the new healthy and colorful addition you’re looking to add to your Thanksgiving or Friendsgiving menu.

A combination of simple healthy ingredients with the flavors and colors of fall with the bonus of a satisfying crunch. Just a little chopping is involved, then toss together in a large bowl. Sprinkle with seeds and dried fruit just before serving. I used mini syrup pitchers from World Market for individual servings of the vinaigrette.

To create this colorful salad I used the following.

• Cook per package instructions, 1 cup of multi colored quinoa and set aside to cool to room temperature

• One Napa cabbage (sliced into 1/4 inch ribbons and then in half for smaller pieces)
• 3 heads of endive (I found a multiple color package at Trader Joe’s) slice into 1/4 in ribbons.
• 1 small head of radicchio (sliced into 1/4 inch ribbons
• Rainbow carrots, 2 of each color – shaved into strips with a vegetable peeler
• 1 container or bag of mini arugula

Toppings:

• 1 package of diced pancetta (cooked in a pan until crispy & then drain fat)
• 1/3 cup pomegranate seeds
• 1/3 cup pepitas (pumpkin seeds) toast in a dry pan until slightly golden
• 5 or 6 dried figs (chopped into 1/2 in slices) *** if fresh figs are available -sliced fresh figs would be lovely with this instead of the dried figs
• Shaved parmesan cheese

Once your quinoa is prepared and cooled set aside in a bowl. Serve separate from the actual tossed salad.

Toss all of the vegetables together in a large bowl.

Prepare the vinaigrette.

Balsamic Fig Vinaigrette

Ingredients:

• 2 tbsp fig butter, jam, or preserves
• 1 tbsp pomegranate molasses
• 6 tbsp balsamic vinegar
• 2 tsp dijon mustard
• 2 tbsp honey or agave
• 1/3rd cup olive oil (I used Kalamata olive oil)
• Salt & pepper to taste

Directions:

In a small bowl whisk together fig jam, vinegar, salt and pepper until thickened and creamy. For more sweetness add more honey or fig butter, if too thick you can add more olive oil. Vinaigrettes take a little tasting and adding here and there to reach your desired flavor. Salt of course always amps up the overall flavor.

Whisk until thoroughly combined and you won’t have to worry about the ingredients separating. Serve on the side to prevent greens from getting soggy.

If serving individually a few edible flowers on the side will add an additional pop of color and whimsy. I plant several viola plants in my herb garden just for this purpose.

Figgy Plum Friendsgiving 2022

This year, my party planning was thrown off by a kitchen island renovation, and it’s taken me a little while to channel my creative energy and get back to entertaining. It seems this has also been the year that most of my group (including myself) scheduled a much needed vacation after the long pandemic concerns, making it harder to get the group together. Fortunately, we’ve all settled down and I’ll have a full table of guests for this year’s Friendsgiving.

Each year I try to draw from a fruit and/or a color that inspires my table decor and menu. Last year apples were the theme. This year I was inspired by the bouquets of purple, burgundy, maroon, blush, plum, and cream flowers at the market and chose to create a “figgy plum” themed table and menu.

I tend to pick fruits, flowers or vegetables that are in season for about two weeks before my scheduled party and then they are nowhere to be found the actual week of my event! A good plan always requires a little flexibility, but I was thrilled to find a few plums the week before and fresh figs the day before my event. The universe has been kind and given me everything I imagined.

Colorful place cards and this plum cut glass candle by Rachel Zoe were part of what dressed up my table.

Braided placemat, gold charger, Royal Stafford pheasant dinner plates (England), black “cmg” bowls (Portugal), purple table runner and cloth napkins all from Homegoods.

A week prior to the scheduled event, I stocked up on what I could find and stored everything in the refrigerator (including flowers). I could only find small plums (but dark black plums were nowhere to be found) and plumcots. As an alternative, large seedless black grapes provided that moody dark plum color I wanted to achieve. Figs are so perishable I had to wait until the day before the luncheon to purchase them.

THE FLOWERS

These copper bowls with floral oasis (hot glued to the bottom) and chicken wire were used for the centerpieces. The bowls had an original tag on the bottom from Thirstystone for $33.00 each, but at Homegoods they were $6.99 each. Always love a Homegoods deal!

THE TABLE DECOR

Silver bowls collected from antique stores and Rachel Zoe plum colored cut glass with citrus scented candles from Homegoods. (The breakfast table.)

I have ten guests (eleven including myself). I can sit ten tightly at my dining room table, but not eleven – for more comfort I’m setting up three, myself and two of my helpers) at the breakfast table on the other side of the room. We are up and down so much from serving and taking dishes away, that it’s less disruptive to the main table and easier if we are together. None of these events could succeed without the loving help of my sister team of Lanie and Caryl.

While we were sitting at a separate table there were no shortcuts when decorating it. I wanted my two friends (also my guests) to enjoy the same beautiful rich colors of the flowers, fruits and candle just like the others. So the breakfast table had all of the same elements.

Silver plated antique store finds – bowls and creamer filled with large black grapes and figs.

THE PLUM FRENCH BRANDY SANGRIA

French brandy with plums, cinnamon sticks and star anise.

Three to five days before the event, start the plum brandy. I used an extra large mason jar that could be sealed tightly. Place one plum and one plumcot (sliced into wedges), two cinnamon sticks and two star anise into two cups of French brandy (I used Trader Joe’s). Store in the refrigerator to macerate.

• Plum brandy (above chilled)
• 1 bottle of Rioja or other red wine (chilled)
• 1 25 oz bottle of sparkling water (chilled)
• 2 to 3 cups of chilled apple cider (chilled)

One day before serving, mix all of the ingredients and divide into two large jars or pitchers. Place half of two sliced plums, two sliced plumcots, a handful of black grapes (halved) into each container and allow all of the ingredients to macerate for at least 24 hours.

One hour prior guests’ arrival prepare the glasses: Fill each with sliced plums, pomegranate seeds, blackberries, black seedless grapes, fresh rosemary. When the guests arrive as host you can fill each glass with sangria or allow guests to fill their own glass.

Optional : One hour prior to your guests arrival, pour both containers into a beverage dispenser so guest can self serve and refill their glasses.

THE CHARCUTERIE BOARD

A nibble board for guests to enjoy with their sangria while waiting for everyone to arrive. It’s always a good idea to have a little something to eat while drinking alcohol.

From left to right caperberries, Mini basque sheep’s cheese, deli meats, Spanish manchego cheese, blackberries, cornichons, soft blue gorgonzola, and Trader Joe’s pumpkin cranberry and fig olive crackers.

FIGGY PLUM MENU

AUTUMN CRUNCH SALAD WITH QUINOA

WITH FIG BALSAMIC DRESSING

The recipe will be shared in an upcoming edition of “Simply Elevated”.

ROASTED SWEET POTATO AND FIG SOUP WITH CRAB

Those who are familiar with Erin French of The Lost Kitchen will recognize this method for serving soup. The bowls were set out across my kitchen island filled with a mound of fresh Louisiana lump crab, microgreens, edible flowers, a swirl of lime creme fraiche and a parmesan crisp. After the salad course, a bowl was placed in front of each guest with instructions to wait for the soup to be poured.

The soup that was prepared two days before was reheated. The juice of a lime was added and some heavy cream. The hot soup was ladled into a white pitcher and poured into each bowl at tableside (Erin French style).

The recipe for this can be found in the most recent Simply Elevated post (Fall Soup)

DESSERT: PLUM, FIG AND FRANGIPANE TART

WITH FRESH WHIPPED CREAM

To end the meal, I made simple puffed pastry tarts cut into squares filled with frangipane, fig butter, sliced plums and one slice of fresh fig with the corners pulled together over the top. All were prepped before everyone arrived and placed in the refrigerator until the soup course was served.

During that course the trays were pulled from the refrigerator, brushed with egg wash, sprinkled with chocolate sea salt and baked 25 minutes. Fresh from the oven each placed on a plate, dusted with a mixture of powdered sugar and Chinese five spice with a side of fresh Chinese five spice whipped cream.

This very low sugar fresh fruit dessert was a great way to end our fall themed menu, featuring the end of season plums and figs while filled with gratitude for another year of books and wine shared with these special friends in a celebration of Friendsgiving.

Fall Foliage Weekend Getaway (State of Georgia) 2022

Autumn or Fall is my favorite time of year. It’s the most colorful and inviting of all seasons filled with an intense kaleidoscope of every shade of orange, mellon, paprika, cantaloupe, peach, pumpkin, squash, yellow, gold, red, plum, eggplant, chocolate and evergreens that can go on and on in description forever as far as the eye can see. The air is lighter, crisp and cool, with invigorating breezes that encourage outdoor activities and road trips to encircle ourselves with all of its beauty and comfort.

I grow excited at the first cold snap that encourages me to pull out my cozy sweaters and boots, only to be disappointed a couple of days later when the temperatures rise again causing me to abandon them feeling teased by a temporary glimpse at Fall such as it is in the South.

In mid-October I enjoyed a wonderful long weekend visiting family in the northern suburbs of Atlanta. The weather cooperated with cold crisp nights and mornings that then comfortably warmed as the day progressed. I was introduced to the beautiful Georgia mountains where the color was in its early stages of transforming, pleasantly advancing slightly more each day. We visited several of my cousin and her husband’s favorite wineries (I’ll call research), an apple orchard, several antique shops and a grist mill with a lovely burbling creek that powers it.

Their favorite wineries included a beautiful landscape with a relaxing environment, a selection of wines to try by the glass or in a sample flight, and live acoustic guitar and vocalist playing country or classic rock.

The view was often reminiscent of parts of California (where I grew up) that I ‘ve missed so much. Mountains in the distance are not something seen in southern Louisiana and offer lovely weekend drives for recharging and fresh air.

The Nora Mill and Country Store was a quick stop on our way to Helen, Georgia for their Octoberfest that begins in late September and continues throughout the entire month of October. We arrived on an early Sunday morning, hoping to beat the crowds that were sure to arrive as the day progressed. We enjoyed an outdoor lunch and before leaving I had to have a piece of authentic black forest cake!

Authentic Black Forest Cake

On my list of things I wanted to do during our visit was antique shopping. My cousin and her husband enthusiastically and successfully I might add, helped me in my quest to start a silver spoon collection, I call tasting spoons. What is a tasting spoon? Those of you who may be a fan of Ina Garten, may have seen the container of silver spoons on her counter that she uses to taste the seasoning of her food during it’s cooking process. I planned to search through Paris flea markets one day to start my collection, but having not made that trip yet, I decided to look for spoons from the various places I’ve traveled.

The second spoon (these are all tablespoons) from the left was recently purchased in a shop not far from where I live. The rest of the spoons were found mostly by my cousin’s a husband who was on a mission to send me home successfully equipped. The most interesting of those he found is the last one on the right and below, found in a shop across the street from the grist mill. Once back in the car, I had a closer look and noticed that it looked like arms wrapping around the back to the front.

A tag was attached to help locate information about the pattern, Fraget Plaque Russian, however a quick internet search lead to the pattern where one site calls it Gargoyle.

In another search I found several for sale, but none with the exact same symbol in front of the Fraget name. One stated: “For those who don’t speak French, the pattern name – Peau de Lion – simply means Lion Skin which is what is being portrayed on the flatware and hollowware in this pattern. It was supposed to recall the lion skin worn by the mythical Hercules. The pattern was designed by Charles Rossigneux to be shown at the 1867 Paris Exposition. It was created by several companies though I think that Christofle and Fraget (Russia & Poland) were more prolific than Gorham. I have seen the Christofle and Fraget examples and I noticed that there are some small but definite differences in their versions of the pattern.”

Any way you look at it, it is an interesting find and great conversation piece.

The beginnings of a tasting spoon collection.

While the landscape of the Georgia mountains brought back memories of parts of California, the charming quaint mountain towns reminded me of New England.

Dahlonega

Our first day of sightseeing started in Dahlonega where we ate at a really cute Mediterranean restaurant Capers on the Square where we enjoyed a bowl of Greek chicken, lemon and rice soup that I’m trying to recreate and add to my weekly soup rotation.

There were several cute shops and antiques stores that we also searched through and found a couple of spoons to add to my collection.

***Dahlonega is a small city in northern Georgia. Tasting rooms offering wines from regional vineyards cluster around 19th-century Public Square. Dahlonega Gold Museum, in the 1836 courthouse, chronicles mining in the area from the discovery of gold in 1828. Consolidated Gold Mine includes an underground mine from around 1900. Waterfalls, including towering Amicalola Falls, dot the mountains of north Georgia. Dahlonega, the seat of Lumpkin County, lies about sixty-five miles north of Atlanta in the Blue Ridge province. The town is closely associated with Georgia’s gold history; its name derives from a Cherokee word referring to the yellow color of gold.***

From the airport my cousin drove me to the little town of Marietta (Marietta Square) where we had lunch at Taqueria Tsunami (very good) and then strolled around the square stopping into the first of the antique shops during my time there.

While some may not associate northern Georgia as a place to enjoy the Fall foliage (at least I was completely ignorant to this location), it was a lovely way to enjoy the changing leaves, drink a little wine, listen to some great music and do a little antique shopping. I checked in with my cousin the following weekend and it does not appear that they have reached the peak of their season yet. She’s hopeful to see more color this coming weekend (the last in October) when her Dad is coming for a visit. It was beautiful, relaxing and a budget friendly way to enjoy nature and the magic of Fall.

My first buckwheat pancakes made with flour from Nora Mill Granary (purchased at Grist Mill & Country Store in Helen, GA). I used buttermilk in place of milk in my batter. These pancakes have no sugar – just a slight sweetness from a teaspoon of molasses. Drizzled with maple syrup and sprinkled with sweet pomegranate seeds they are light and tender. Perfect Fall🍁🍂🥞morning breakfast!

Wine Club: Toasting to the New Year with an Asian Theme

The past two years have been filled with social distancing, masking, pivoting, and mountains of challenges and uncertainties. Depending on your field of work, like mine, it also may have been and continues to be stressful. Like most of you, I was ready for an escape from it all, and wanted to host a holiday gathering with my wine group of friends before the year ended. When fielding date options, the majority of my group were only available for New Year’s Eve.

With the date decided, I found myself now trying to figure out how to host a party on a Friday, after a full eight hours of work. For a couple of days my mind spun with ways to put everything together the weekend prior, and a simple way to have food and spirits, when the idea of a large tray of sushi came to mind. I thought of all of the special heavy meals enjoyed over the holiday season, and thought that an Asian themed party might be a nice change in cuisine to end and begin the years, while allowing me to order and pick up fresh prepared sushi with no worries of cooking, keeping warm and so on.

Chinese Lanterns to greet my guests.

A Sake and Plum wine tasting.

I shared my idea with the group and asked everyone to bring an Asian dish and a wine or possibly Asian beer that they would like to drink at the party. I would supply a couple of bottles of sake to taste and a plum wine. The selection of options were minimal, and I have no knowledge of sake, but the bottles I did find were nearly sold out, so I took that as a sign they were at least considered acceptable. Below are the notes I found on each.

Tyku Junmai Ginjo (black bottle) drops the sweet grain and banana of the Junmai for classic Ginjo flavors of melon and pear. However, overall aromatic and flavor intensity takes a hit. Fortunately there’s enough sweet melon flavor on the finish to save it from tasting bland. Like the Junmai, what’s here is good but the sake tastes too simple and too gentle.

Tozai Junmai Nigori Snow Maiden Sake and fresh with a lovely ricey and fruity combination. Flavors of honeydew melon, raw pumpkin, and radish. Creamy texture and full body. Try with spicy foods, crab, pork, or spicy tuna poke.

Gekkeikan Black & Gold California – This versatile sake has a smooth, mellow flavor and can be enjoyed warmed, room temperature or chilled. Serve from this traditional “”tokkuri”” container that was used when purchasing sake in the old days. Full-bodied with hints of honeydew, papaya, anise and roasted nuts. Well balanced, finishes long and smooth. A great sipping sake.

https://www.youtube.com/watch?v=-S3C3jWlHvk

One evening I searched through Pinterest for some inspiration, and found this Youtube video of how to fold a napkin to look like a kimono. I remembered I had these floral paper napkins and thought the print was perfect for my Asian theme. The embossed textured borders folded nicely and provided texture and interest to the finished fold. I used the kimonos as placeholders for the chopsticks, with my purple linen napkins just beneath.

I had just enough time to order two sets of painted black wooden chopsticks that pulled together a place setting of purple, greens, blacks and golds (inspired by the sake bottles). While looking through the flower selection at my local Fresh Market, I found one lone package each of purple and a variegated green/purple chrysanthemum that were the perfect colors and looked very much like the flower on my kimono napkin. It never fails that I’ll find exactly what I want two weeks before the party and then can’t find a single replacement the week of the party. Fingers crossed I’ll find the same lovely version again, or I’ll have to figure out an alternative.

One of the comforting traditions of Japanese restaurants are the small fragrant steamy hot towels (called an oshibori) they hand out along with the menus. My best friend and I often had lunch at one such place and each time we were so tempted to wipe our faces in addition to our hands, which would have resulted in destroying our makeup. Always a lovely surprise to me when the tray of steamy towels arrived and I’ve prepared to do the same for my guests.

Japanese restaurants often provide a small hot towel called an oshibori. This is to wipe your hands but not your face. You may see some Japanese wiping their faces with their oshibori, but sometimes this is considered bad form. If you must use your oshibori on your face, wipe your face first, then your hands.

While searching for chopsticks I also found these vellum gold trimmed chinese floating lanterns. I don’t have a lake or a swimming pool to float lanterns in, but I thought they would be lovely, lite and simply placed all across the front lawn. (Below is just a quick test I tried before Christmas to see how they would look.) The package of 20 will create a warm, celebratory scene for greeting my guests. I also placed a few on the table.

https://www.amazon.com/dp/B011OURNTU?psc=1&ref=ppx_yo2_dt_b_product_details

Asian meals traditionally end with fortune cookies. A friend of mine made large versions years ago for Christmas gifts dipped in chocolate and sprinkles, so I thought they shouldn’t be that hard to make. I learned they were a bigger challenge than expected, but somehow I got through and used red ribbon for a pop of color with a New Year’s wish for each of my friends. The first recipe I tried was an epic fail, so I went to my trustworthy mentor Martha Stewart. The technique takes a little time to master and leaves the baker with slightly burning finger tips, but eventually I got the hang of it and filled a bowl with the number I needed.

My modest effort at fortune cookies are individually wrapped with red ribbons and stacked in a large bowl to serve to my guests.

The next addition were paper glittered 2022 eye frames that I wrapped around the bottom of the lanterns on two sides and placed New Year’s crackers at each place setting.

Bowls and spoons set up for Thai Coconut Shrimp Soup

Thai Coconut Shrimp Soup with cilantro and thai basil blossoms.

While there will be wine and sake, we will still have bubbly for midnight.

To crank up the party atmosphere I strung lights on the wall with a Happy New Year banner that can also be used as a backdrop for taking pictures. I’d like to order black, gold and white helium filled balloons to rest along the ceiling in the dining room, but that may be a challenge to pick up prior to the party (remember I’m working that day), but if I can make it happen – I will.

All I have left to do is order my platter of sushi for pick up on Friday afternoon. My guests are bringing items some of which are potstickers, chicken satay, spring rolls, edamame salad and a couple of other items that haven’t been shared with me yet.

Photo by Anton Mislawsky on Pexels.com

A friend from our group has offered to come help me with some ideas for an Asian charcuterie board. I found only one example on Pinterest that included sugar snap peas (that would be good in a little sesame oil with black sesame seeds), thinly sliced pickled cucumbers, edamame, pineapple, mandarin segments, dumplings with dipping bowls of peanut sauce and soy sauce, and some Thai spiced potato chips. We’re looking to see what we can find to make our own version.

Photo by Rathnahar Sriom on Pexels.com

There is no need to buy fireworks because folks in my neighborhood put on an incredible fireworks display every year that we can simply step outside among the chinese lanterns and enjoy. I’m so looking forward to bringing in the new year with the company of friends, good conversation, laughter and of course good food.

Happy New Year everyone! We are all ready to feel the joy again in our lives and share time together to form new memories. Blessings and joy to you and yours!

Photos from the actual party.

Asian nibble boards with sake tasting bottles.

Sesame sticks, red chili crackers, pickled carrots and
asian pickled cucumbers, sesame sugar snap peas.

The food was amazing and plentiful, in the far back, forward, chicken satay, potstickers, spring rolls, a variety of sushi, krab salad, asian stuffed eggs, edamame salad, teriyaki salmon bites, pork tenderloin.

Spring rolls

Pork loin

Krab salad and fried wontons

My neighborhood fireworks – photo taken with a drone.

How Do You Like Them Apples ? Friendsgiving Brunch 2021 (Back Together Again)

It’s time to start gathering again! This time of year comes and goes far too quickly. I love the Fall season so much and by mid-month some are already pushing for Christmas, but I want to give the season it’s fully deserved time. While the holiday is generally meant to celebrate the history modeled on a 1621 harvest feast shared by the English colonists (Pilgrims) of Plymouth and the Wampanoag people, for most of us I believe it’s a time to show gratitude and appreciation for all that we have, friends, home, health, faith and more.

I am grateful for so much in my personal and professional life, and so happy to once again gather with friends who support all of my creative ambitions, with a Friendsgiving brunch.

Setting the Table

• 

• 

• 

• 

• 

Little boutonniere like bouquets made with a magnolia leaf, fresh sage, chamomile and spray roses were created for each place setting and guests took them home at the end of the brunch.

A combination of succulents, spray and country roses and eucalyptus (and later a couple of apples- I wanted crab apples but couldn’t find any this year) were arranged around brass candlesticks to create a fragrant and feminine centerpiece. Everything was just laid on the table with no water source the morning of the brunch.

Inspired by Erin French of The Lost Kitchen, I decided to use an apple theme for my menu and included one of her recipes.

Cocktails and Nibbles

Simple apple cider bellini. Reduce 3 cups of apple cider to 1 1/2 cups. Let cool and refrigerate overnight. When ready to serve fill each glass 1/4th to 1/2 with reduced cider and top off with prosecco, champagne, crement or other sparkling white wine.

An apple tasting tray of each apple used in the dishes being served.

For most of my younger years I had only eaten a red delicious apple, the only kind my Mom ever purchased. As I studied foods and flavors years later I saw an article in a magazine that featured a description of multiple apple varieties. There are no apple tree farms in Southern Louisiana, so we are limited to the varieties that appear in various grocery stores.

One year I purchased one of each variety and compared their flavors, finding the most amazing flavors and never buying a red delicious apple again. With that memory, I decided it might be fun to create a tray with each of the apples used in the dishes in the menu, giving my guests a similar experience hoping to inspire each to try new varieties on their own afterwards.

From left to right, Lucky Seven Grain Bread(Artisan bread from Rouses)
toasted with olive oil and sprinkled with a pint of kosher salt, Baked Lemon Ricotta,
a small dish of Apple Butter (Dickinson’s), Golden Berries, Marcona Truffle Almonds,
Soft ripened cheese from Germain,France, Italian truffle cheese, and Chicken Liver Pate’.

For the “nibble boards” a term borrowed from Erin French (my most recent found source of inspiration), almost everything was purchased from Trader Joe’s, hence my Trader Joe Nibble boards.

The cup is filled with Fried cheese stuffed kalamata olives
(in Trader Joe’s frozen food section – and very very good!)

Salad Course

For the salad I used Erin French’s roasted buttercrisp squash with apple slaw. My local Fresh Market has the largest variety of squash and I’ve been experimenting with several over the past couple of months. One buttercrisp squash about the size of a cantaloupe three to four pounds was sliced into ten wedges, enough to serve all of my guests. The link below provides Erin’s recipe. My only additions were a little apple cider vinegar and pomegranate seeds for color and crunch. My slaw was made with four apple varieties, pink lady, granny smith, golden and honey crisp. My recommendation would be to pick a variety of sweet, tart and crisp versions and also consider the colors of green, yellow and red. The skin remains on the matchstick pieces and adds color. Erin and I ALWAYS decorate with edible flowers. The small yellow flowers (top left)are tarragon blossoms. I planted a couple of tarragon plants a couple of months ago and they have been blooming as if it were Spring!

https://www.today.com/recipes/roasted-buttercup-squash-apple-slaw-recipe-t141064

The squash is easy to bake as instructed and served at room temperature and the slaw tossed in it’s dressing with the arugula holds up well. I plated these about 45 minutes before serving and everything held it’s texture. (My guests could not stop talking about how delicious this was. Thank you Erin!)

Entrée

The entrée and dessert courses were both contributions from two of my guests. My work hours have been long and stressful and in order to pull this event off I needed to accept offered help and take a few shortcuts.

Apple and cranberry stuffed pork loin with Trader Joe green bean casserole bites.

My friend Lanie (who also loves to cook and has restaurant experience) made this Jazz and Fuji apple – cranberry stuffed pork loin. I think I heard there was a little fig jam, hazelnuts and some other special secret ingredients in the stuffing. It was absolutely delicious and a perfect addition to the menu and there wasn’t a single piece left!

Dessert & Mulled Cider Wine

Lanie also made an apple cider white mulled wine, with a spicy ginger liqueur that we served with dessert.

A week prior to the brunch I attempted to make apple cider donuts for the first time. I don’t have a fryer and I NEVER fry. The dough was too wet and I had trouble controlling the temperature of the oil – the house spelled for days after. It was an epic fail! Donut maker, I am not and I rarely fail when I try to follow a recipe.

I decided a better alternative was to support a local donut business that makes a multitude of small flavored donuts. I employed one of my guests to order a couple dozen apple cider donuts and asked that they not place them in the finishing cinnamon sugar. I wanted to rewarm the lot before serving and then toss in the cinnamon sugar myself.

I already had a large bowl of cinnamon sugar left over from my failed attempt at donut making. I added two teaspoons of Chinese Five Spice (my favorite substitute for cinnamon) and mixed the sugar thoroughly. We were advised to rewarm the donuts in an oven or air fryer – never in the microwave, so I placed them on a tray (to serve 2 per guest) and hoped to make them more “dessert like” my slicing all of the donuts horizontally in half and spreading one side with apple butter before sandwiching the two halfs back together. I then placed the tray of donuts in a preheated in oven at 350 degrees for ten minutes. When warmed through I rolled the donut gently in the sugar mixture and placed on a saucer with small mini dessert forks.

The party may be over, but the memories will remain and the joy I saw in my friends as they hugged and caught up with one another, along with their praises for everything we served as always made all of effort worth it. I am forever grateful for their enthusiasm and encouragement and cannot express how happy I am to be able spoil and entertain again.

To all of my wonderful followers – Happy Thanksgiving! I’m so thankful for your support as well!

Say Ole’ on Memorial Day With a Corny Small Bite

My Margarita on the Rocks – Floral Arrangement

It’s May and that means it’s time for my neighbor’s Annual Memorial Day Weekend Fajita party. A tradition started years ago in a different home and State, they carried on each year (with a skip of a year now and then for circumstances like COVID) inviting friends and some of their neighbors over for a late afternoon of margaritas, sangria, and fajitas. As hosts they supply the margaritas and fajitas, and those who attend make contributions to the party of appetizers, sides and dessert.

Photo by Brett Sayles on Pexels.com

Over the years I’ve tried to bring something that doesn’t conflict with the hosts’ menu, but hopefully will compliment it. I’m always searching for ideas and inspiration for everything I do and prefer to create something different and a little unexpected. I’ve even created a designated Pinterest board for future inspiration or reference since ideas present themselves at different times of the year.

In the past I’ve contributed with dessert items like margarita cup cakes https://www.browneyedbaker.com/margarita-cupcakes-cinco-de-mayo/ , and margarita ice cream sandwiches http://myrecipes.com/recipe/margarita-ice-cream-sandwiches(opens in a new tab) In more recent years, I moved on to corn….

Fajita time!

A few years ago, Mexican Street Corn became all the rage and my childhood born love for corn made me want to share this yummy treat with everyone.

Canned corn was a common side at nearly every dinner when I was growing up. I used to tease that my Mom made us all into starchy vegetable junkies. Corn was served next to rice, mashed potatoes and pasta, breaking all of the rules I had learned about creating a nutrient rich, balanced meal in home economics. One of the first times I invited my parents over for dinner as an adult, I set the table nicely and prepared a lovely well balanced and colorful meal of roast beef, mashed potatoes and bright green haricots verts with toasted almonds to give that fresh pop of green I was taught should be on every plate. My Mom would always “fix” as she called it, my Dad’s plate, with a serving of each item. When she set the plate on the table in front of him, he looked up at her and said, “Where’s the corn?” That’s how bad the corn situation was in my family. A couple of days later Mom called and said, “Your Dad just told me he really liked those green beans you made. How do you cook them?”

Photo by mali maeder on Pexels.com

In her later years when we had grown out of our picky eating phases (which by the way was nothing compared to the chicken nugget, french fry obsessions of young children these days) Mom cooked what southerners call “smothered” corn that we all loved and that I try to recreate for my brother whenever I’m cooking family dinners. “Smothered” usually means cooked with chopped vegetables, like onion, red or green bell pepper and celery until the flavors blend into a delicious mouthwatering treat. It was hard to imagine that corn as we knew it (from the can with a little butter or margarine back in those days) could be made to taste so good.

The month of May is the perfect month for corn. Bins at the grocer and farm stands are filled with the just harvested fresh green husked cobs of yellow, white and multicolored sweet corn. Another great tip is that usually the week of Memorial Day, the cobs go on sale for 25 cents each, making it a thrifty item to serve at a party.

Mexican Street corn is a fun way to elevate the corn on the cob and is simple and delicious.

What you’ll need: (Remember that I’m all about using what you have)

• Small to medium husked corn on the cob (the number depends on how many you are serving)
• Olive or canola oil and brush
• Crema Mexicana (Mexican sour cream); or sour cream or Mayonnaise (I used an olive oil based, but any kind will do – it’s mostly a sticking agent)
• Chili powder, chili chipotle power, or lime chili powder
• Limes (zest and juice will be used) 1 small per cob.
• crumbled, cojita or queso cheese or freshly grated parmesan
• fresh cilantro chopped

As a cooking show junkie, I’ve picked up a few really helpful tricks that come in handy (if I remember them). One trick is to create a natural organic handle, from the bundle of husk pulled away from the cob to hold the corn when eating. The other is an easy and fast way to remove the silky strands.

• 

• 

  Cut the top end off

• 

  Peel away a few husk and set aside

• 

  Microwave 1 minute

• 

  Gently peel back the softened husks without disconnecting from the cob

• 

  Remove the silk

• 

  Fold and create a band to wrap around the husk bundle

• 

  To be held while eating.

• 

Cut the top end of the cob off. Then place the husked cob into the microwave for one minute. Carefully remove (may be hot)from the microwave. Gently pull a few of the longer outer pieces of husks (remove)to be used for wrapping around the husk bundle. Form the husk bundle by gently peeling back the green husks without disconnecting from the cob. The silk threads will come together and softly pull away to discard. Gently gather the husk bundle and pull husks away from the end of the corn cob. Take a piece of the reserved husk fold lengthwise into a band. Tie and knot the piece of husk around the bundle. This forms a natural handle for holding the cob to eat after grilling and seasoning with the street corn ingredients.

Photo by Engin Akyurt on Pexels.com

On to the grilling. Brush each cob with olive or canola oil. A wonderful smoky charred flavor is best created on an outdoor grill, but the same charring can be made indoors on a grill pan. The husks will slightly begin to dry from the heat of the grill so slightly spraying with a water mist and keeping off the fire is best. If the husks slightly whither, just push the tied band up to hold the bundle together.

• 

• 

• 

Brush on a mixture of mayo and sour cream (whatever variation you’re using from the list), sprinkle with chili powder, zest a fresh lime (the green part only) and then squeeze lime juice over the toppings. Sprinkle with grated cheese. Garnish with freshly chopped cilantro.

The Mexican Street Corn was a hit the first time I made it. So much so that our hosts said they would make it the following year. Oddly the year that followed, for some reason the harvest was poor; the corn was dry and not tasty at all. When no corn was served, some of the regulars in attendance approached me asking “Where’s the corn? I was looking forward to the corn!”

This year I’m making a different version of Mexican Street corn, in form of a bite sized fritter or cake like the image below. Same ingredients with a little flour for binding before forming into cakes and gently frying until golden brown.

https://www.thismomsmenu.com/street-corn-fritters/

Looking for a popular full flavored side or small bite for your weekend get together? These in season fresh corn ideas are a real winner!

Platter decorated with colorful flowers for a Mexican touch.
(This is what the fritters look like when they stay together.)

If some of the fritters don’t hold together, just fill a bowl. It’s still a delicious side!

Let the Music Play….

Photo by Ylanite Koppens on Pexels.com

Whether the table is set for my wine club, book club, mothers tea, Friendsgiving or any of the many other entertaining dates I’ve planned, the one thing you can’t see in the party pictures is the music!

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

I usually begin experimenting a week or two prior to the scheduled event in search of the best music selection I can find, in search of background melodies that don’t overpower the conversation, but like a subtle soundtrack in a movie, creates the appropriate mood and ambiance for the gathering. Until recently I chose the Pandora App where the variety of options or countless for nearly every theme you can dream up. Simply search with the theme, such as Italian love songs, Mardi Gras music, French Cafe’ or the individual name of a favorite artist. As technology advances, so do the options. Amazon’s Alexa and Echo players or Google Play can provide musical options from Pandora, Spotify or their own musical programs with a simple verbal request.

In the recent year as I visited small shops in our area, the sound of classic French music, smooth Jazz or piano instrumentals caught my attention, and when I would ask what was playing I was informed over and over again that it was YouTube music. Videos created into various music themes that can be played up to 10 hours has become another favorite. I originally streamed the music from my TV, but Google or Alexa will play the music if requested also.

The point of entertaining (dinner party, wine party etc.) is to have shared discussions and conversations. So I choose music that isn’t distracting, but provides a soothing background for the evening at a soft audible level. Below are some suggestions/examples of options I’ve made part of my party planning.

Capri – Italian White Wines Night

For an Italian themed night: (Capri) Andrea Bocelli Radio, Italian Summer Radio, Italian Cooking Music Radio, or Italian Traditional Radio. Romantic Venice, Italian Restaurant Music

Christmas Cocktail Party

Holiday/Christmas Cocktail Party– Jazz Holiday Radio, Diana Krall (Holiday) Radio, Michael Buble (Holiday Radio), Nat King Cole (Holiday) Radio, Vince Guaraldi Trio (Holiday) Radio, Christmas Radio.

Derby Themed – Bourbon Barrel Aged Reds

Derby Theme : Kentucky Derby Radio, Frank Sinatra Radio

Symphony of Whites (Wines) – Austria, Germany

Symphony of Whites (Wine): Classical Dinner Party Radio, Wolfgang Amadeus Mozart Radio, Antonio Vivaldi Radio, and many more.

Holiday Dinner Party: Acoustical Guitar Christmas, Jingle Bells (Frank Sinatra (Holiday); Christmas Bells (Instrumental – Classical)

French Cafe’ themed small luncheons.

French Bistro Theme– French Cafe’ Radio, Edith Piaf Radio, French Cooking Radio; Spotify : French Cafe’ Lounge Music, French Romantic Music, French Bistro Music, French Mornings-Emily in Paris Vibes, French Jazz Cafe’

• 

• 

Rio De Janeiro “Carnival” – Red Wines of South America

Rio De Janeiro Carnival– Brazilian Radio, Tango Radio, Spanish Guitar

• 

• 

Valentines Themed – Reds from North America

Romantic Valentine Theme- Classical Piano Love Songs, Country Love Songs Radio, Diana Krall Radio, Michael Buble Radio, Chris Botti Radio, Romantic instruments

Mother’s Tea – I play a lovely song in honor of remembering our mothers just before starting to help focus our thoughts and hearts in the right place. “I Remember You” by Trisha Yearwood; “Supermarket Flowers” by Ed Sheeran.

Whatever your party, theme or no theme, while preparing the list of things to do, include a selection of soothing musical entertainment that is sure to enhance the enjoyment of your event.