The best part is, I've had the honor of introducing YOU to a few remarkably talented party industry insiders (and their useful messages and provocative book concepts) through my Conversation Piece series.
If your email messages, comments, and feedback are an accurate reflection of "how I'm doing", then I'm especially pleased because I've had no expectations. As a matter of fact, there were days when I wondered if anyone was even here, reading Cater-Hater.
You've kept me inspired when I felt like quitting, educating myself to know more about what you've needed and wanted when I felt out-of-touch and that I didn't know enough, laughing at myself which may have come across as entertaining, and working to stay informed as much as I can about parties - in order to challenge your assumptions about the entire party business and anything else pertaining to it.
In 2010, my goal (and intentions) are to build on what I've started, bring you even more inspiring party industry people, and to introduce you to the most transformative and useful party ideas as I can think of.
Remember to use what you've got and work it!
When you set your sights forward, to get what you want - it doesn't have to look perfect or be perfectly packaged to be good.
Let's have another great ride. Thanks again.
Wishing you nothing but the best and a Happy New Year!
We found out yesterday that Foodista.com chose us (the ones with the provocative, punny name) at Cater-Hater as their January 1st 2010 Featured Food Blog selection!
On Saturday, January 1st, 2010, we'll join the ranks of the exclusive Foodista.com Food Blog of the Day community!
That's right, we'll sit center stage, on the front page of their blog.
They're only the coolest group of recipe-loving-food-people on the Net who are in collaborative pursuit to build the world's largest, highest quality cooking encyclopedia.
And you know what? You can hook up with them too!
Foodista.com loves to receive food recipe contributions, because their mission is to create a free resource that helps millions of people learn how to cook everything and anything. Foodista.com is where the savvy, smart Internet surfers go for information about all things pertaining to food, dontchaknow!
Be sure to stop by Foodista.com this coming Saturday, January 1st, 2010.
But here's the real deal. If you're an Internet writer, writing about your niche like I am, writing about what "moves you" because it's what you're passionate about - and you're like me, loving every minute of writing about what you love doing so much, that if you could, you'd do it for free - and if you think anything at all like me, you've wondered if anyone out there was actually reading what you had to say on the World Wide Web in the first place.
I'm here to tell you, keep writing and keep the faith. Because if Foodista.com can find me - then someone within your niche could find you too!
On Saturday, January 1st, 2010 - we'll be sportin' a Foodista.com Internet accessory that, in our culinary book, will practically rival an Hermes scarf!
Don't forget to... Celebrate the New Year with us! Stop by T.G.* Foodista.com sometime after 12:01 a.m. on January 1st, 2010, and find out exactly why we were chosen.
While you're there, be sure to write a comment or share your New Year's resolution with us!
I'm always thinking about parties and celebrations, and "what could be done... "
Ideas that I have usually begin with me thinking about what I would like, and how I'd do it if I was a "ga-trillionaire" with an unlimited amount of money.
When it comes to entertaining, I can really go crazy spending money. And not just for the bragging rights sake of spending money, per say.
What spending money means to me is having the ability to make people feel comfortable and extremely cared for.
I love that.
Most of the endless amount of ideas that I have are expensive. All of which come true to form - hence, coming from a luxury services event planner/caterer, me.
What fuels this is, I love to give. Especially gifts. I love throwing parties (which is another type of gift, I guess); other peoples parties (my work) and my own parties. Caring for the environment is important to me, and I love a lot of the eco-friendly products that are available. Put those all of these things together and what pops up in my mind is...
Eco-friendly cookie celebration gift bags, of course!
People love parties - house parties and corporate function parties and special events. Most people love cookies. And many of those same people care about the planet - if no other reason than to keep up with the Jones' (ersatz,being "politically correct" - hey, whatever works!).
But here's the thing... Thinking about how to keep you empowered, I want you to host your next party, doing so in a fashion that leaves your guests with their mouths hanging open, as they walk away in party disbelief. And to accomplish that goal you'll want to give away sustainable gift bags. Cater-Hater Translation: a canvas cloth gift bag with a picture of you with your party hosts the night of the party on the front of it, or a cloth gift bag with your company logo plastered to the front of it, instead of a biodegradable paper gift bag. A cloth gift bag can tell your "story" (reason or cause of celebration), and most importantly if you pick the right one, it will be the one that your guests will reuse, time and time again. When they use your special gift bag, they'll remember your kind generosity - thus increasing the chance they will tell someone (who asks, perhaps) the story of where, when, and how they were given such a nice gift bag.
The key to getting this right is choosing the perfect size canvas gift bag (that you can make yourself), depth and shape-wise. If the fabric isn't sturdy, your guests won't want to use it. If it's a shopping style tote that is to narrow, they won't use it. If it's too shallow and not deep enough, they won't use it. You get the gist of what I'm saying.
The ideal gift bag is made of a 12 ounce cotton twill or canvas. It should hold as much as double the weight that a plastic grocery store shopping bag can hold. It would have about 10 inch high straps, and it would be roughly 17 and 7/8" wide by 14 inches in height and would be 7 to 8 inches deep. The imprint area on the bag would be centered and around 6 inches wide by 6 inches tall in size.
Okay. We've hit two out of three of our eco-friendly "celebration cookie" gift bag planning goals. Tell me what you think about this...
The instability of the economy plays a pretty major role in how most of us think these days. Keeping that in mind, what do you think about filling your eco-friendly cookie celebration gift bags with comfort cookies - cookies that everyone knows and loves.
Two or three different types of cookies should suffice.
Here are some ideas: Some I made and gave away for Christmas. Some I haven't had in years.
6 ounces milk or white chocolate candy coating, coarsely chopped 50 to 55 Oreo cookies Candy sprinkle and decoration assortment
1.) In a microwave-safe glass bowl, melt 2 ounces of candy coating at a time. 2.) Stir until smooth. 3.) Spread melted candy coating over one side of the cookie top or over the entire Oreo cookie. 4.) Decorate immediately thereafter. 5.) Place decorated cookies on waxed paper until candy coating and sprinkles are set.
Candy coating is also referred to as "almond bark" or dipping or confectionery coating. It comes in white, dark and milk chocolate and is available in various forms; i.e., individual blocks, flat discs, chips and wrapped separately in 1 ounce squares. You can substitute 6 ounces of chocolate coating for 6 ounces of chocolate chips and 1 tablespoon of shortening melted together. Stained Glass Window Cookies Makes about 4 and a half dozen (Printable Recipe)
1 package of 10 and 1/2 ounces pastel colored marshmallows 1 cup chopped walnuts, optional 2 cups (12 ounces) Toll-house semi-sweet chocolate chips 1/2 cup butter, cubed
1.) Place marshmallow (and nuts, if desired) in a large bowl; set aside. 2.) In a heavy saucepan, melt chocolate chips and butter over medium-low heat. Pour over marshmallow mixture and mix well. 3.) Cover and refrigerate for 1 hour, stirring occasionally. 4.) Shape marshmallow mixture into a 12 inch roll and wrap in waxed paper. Refrigerate for 4 hours or until firm. 5.) Unwrap and cut into 3/8 inch slices. and cut slices in half.
If marshmallows are sticky and stuck together, put a spoonful of confectioners sugar (powered sugar) in the marshmallow bag and shake it well. This usually works well, separating most of the marshmallows that were stuck together.
2 eggs 1 cup milk 1 teaspoon sugar 1/4 teaspoon salt 1 cup all-purpose flour Oil for deep frying Confectioners sugar (powdered sugar)
1.) In a deep-fat fryer or electric skillet (or in cast-iron skillet heated on top of a stove), heat 2 and 1/2 inches of oil to 375 degrees. 2.) In a small bowl, beat eggs, milk, sugar and salt. Add flour; beat until smooth. Place rosette iron in hot oil for 30 seconds. 3.) Blot rosette iron on paper towels, then dip iron into batter to three-fourths the way up the sides. Do not let batter run over top of the iron. Immediately place in hot oil; loosen rosette with a fork and remove iron. 4.) Fry for 1 to 2 minutes on each side or until golden brown. Remove and place on a wire rack covered with paper towels. Repeat with the remaining batter. 5.) Sprinkle cooked rosettes with confectioners' sugar before serving.
Deep frying can be tricky. Always heat the oil to the temperature recommended in recipes. If the oil is below the recommended temperature, the food will absorb the oil and look and taste greasy. If the oil is too hot, the food will brown too fast and will likely be raw in the center.
Jumbo Chocolate Chip Cookies Makes about 2 dozen (Printable Recipe)
1 cup butter, softened 1 cup sugar 1 cup packed brown sugar 2 eggs 2 tablespoon vanilla extract 2 and 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 2 and 2/3 cups flaked coconut 1 cup (6 ounces) semi-sweet chocolate chips 5 ounces white candy coating, chopped - optional
1.) Preheat oven to 350 degrees. 2.) In large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time. beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in the coconut and chips. Shape 3 tablespoonfuls of dough into a ball. Repeat with remaining dough. 3.) Place balls 3 inches apart on un-greased baking sheets. Bake for 12 to 18 minutes or until lightly browned. Remove to wire racks to cool. 4.) In a microwave, melt candy coating if desired and stir until smooth. Dip one end of cooled cookies in candy coating. Allow excess to drip off. Place on waxed paper; let stand until set.
Eco-friendly party fashion is definitely in and will be for quite a while, if not forever. When you're thinking of eco-friendly packaging for parties, think beyond biodegradable paper bags. If it's within your budget, cloth gift bags are the best way to go.
And although the eco-friendly cookie celebration gift bags probably would be sufficient with 3 or 4 different types of cookies, I think I'll leave you with the recipes that I've listed.
But I'll come back later to add a molasses cookie recipe, a gingerbread man cookie recipe and a recipe for chocolate peppermint bark and mocha nut fudge - to give you plenty to choose from.
Thanks for stopping by! Leave a comment and share any cookie recipe that you'd like.
Can anyone tell me the legitimate reason as to why there are so many people with food allergies these days?
Food allergies seem to be the new epidemic of the millennium.
I mean, what in the hell is going on? What exactly happened?
I read somewhere that, one of out three babies born will be born with food allergies. Now that's crazy! But we both know that the sad thing about it is, it's probably true.
Back in the day, when I was in grade school, only one classmate of mine had food allergies; the kid was allergic to milk. When I first heard about it, especially being young, I thought that was the weirdest thing I'd ever heard of.
All I could think was... How could he survive without milk?
Now just about everyone (or their child) has some type of a food allergy.
People are allergic to dairy. People are allergic to different types of nuts. People are allergic to everything. I've heard of being allergic to strawberries and seafood, but not being able to eat regular, everyday food was a new one on me.
Now I know such a countless number of people who aren't able to tolerate regular flour, that it's not even funny. The "new" standard question that any caterer (or event planner) should ask a client these days is - Are you allergic to any foods? If so, which ones? And are any of your guests food allergy intolerant?
Writing this article and sharing it with you is my way of honoring those suffering from food allergies.
Bake these gluten-free recipes as a way to honor the special person(s) in your life that suffer with food allergies and have adopted a gluten-free diet. I'm sure they'd love it!
There are many delicious gluten-free foods you can make when you find the right recipes. I didn't just give you some so-so gluten-free bread recipe, I've given you one of the best gluten-free bread recipes available - as well as a delicious gluten-free cake recipe, and two really tasty gluten-free cookie recipes.
None of these special treats taste gluten-free. These gluten-free pastries are tried, tested and taste truly really, really good. In fact they're just as good as (if not better than) their original, non-gluten free predecessors.
They're sweet, moist, and delicious.
To make these gluten-free recipes even better, they take about 20 to 30 minutes to prep and none of these recipes take any longer than 45 minutes to bake.
1.) Preheat oven to 350 degrees. 2.) In a large bowl, combine the flour, baking soda and salt. In a small bowl, whisk the eggs, bananas, sugar, applesauce, oil and vanilla, Stir into dry ingredients just until moistened. 3.) Transfer to two 8 inch x 4 inch loaf pans coated with cooking spray. Sprinkle with walnuts. Bake for 45 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 to 15 minutes before removing from pans to wire racks.
1/4 cup butter-flavored shortening 1 and 1/4 cups packed brown sugar 1 egg 1/4 cup unsweetened applesauce 3 teaspoons vanilla extract 1 cup white rice flour 1/2 cup potato starch 1/4 cup tapioca flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 48 Hershey's milk chocolate or dark chocolate kisses 1.) Preheat oven to 375 degrees. 2.) In a large bowl, cream the shortening, brown sugar and peanut butter until light and fluffy. Beat in egg, applesauce and vanilla extract (mixture will look curdled). Combine the rice flour, potato starch, tapioca flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour. 3.) Roll dough into i inch balls. Place 2 inches apart on non-greased baking sheets. Bake 9 to 11 minutes or until slightly cracked. 4.) Immediately press a chocolate kiss into the center of each cookie. Cool for 2 minutes before removing from pans to wire racks.
Gluten-Free Pecan Pumpkin Cake Serves 12 people (Printable Recipe) 1 cup sugar 1 cup canned pumpkin 3 tablespoons canola oil 2 egg whites 1 egg 1 teaspoon vanilla extract 1 and 1/2 cups brown rice flour 1/2 cup potato starch 1/4 cup tapioca flour 1 and 1/2 teaspoon baking powder 1 teaspoon Arm & Hammer baking soda 3/4 teaspoon xanthan gum 1/2 teaspoon salt 1/2 teaspoon pumpkin pie spice 1/4 cup chopped pecans 1/3 cup packed dark brown sugar 1/2 teaspoon ground cinnamon 3 tablespoon cold butter Confectioner's sugar, optional
1.) Preheat oven to 350 degrees. 2.) In a bowl, beat first six ingredients until blended. In a separate bowl, combine the next eight ingredients; reserve 1/4 cup to use for topping. Gradually beat remaining mixture into pumpkin mixture until blended. Spread batter into a 9 inch springform pan coated with cooking spray. 3.) In a bowl, combine pecans, brown sugar, cinnamon and reserved flour mixture. Cut in butter until mixture resembles coarse crumbs; sprinkle over batter. 4.) Bake for 40 to 45 minutes or until a toothpick is inserted near the center comes out clean. Cool on a wire rack for 20 minutes. Remove sides of pan. Cool completely. Sprinkle with confectioners' sugar if desired.
Gluten-Free Fig Cookies
Makes 3 dozen
(Printable Recipe) 1/2 pound dried figs, quartered 1 cup pomegranate juice 1/4 cup lemon juice 1/2 cup unsalted butter, softened 1/2 cup each sugar and packed brown sugar 1 egg 2 tablespoon molasses 1 teaspoon vanilla extract 1 cup sorghum flour 1 cup brown rice flour 1/2 cup tapioca flour 1 teaspoon baking powder 1 teaspoon ground nutmeg 3/4 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon xanthan gum
1.) Preheat oven to 350 degrees. 2.) Place first three ingredients in a bowl; toss. Refrigerate overnight. Drain, reserving 1/4 juice. Transfer figs and reserved juice to a small food processor; cover and process until a thick paste forms. Set aside. 3.) Cream butter and sugars until light and fluffy. Beat in egg, molasses and vanilla. Combine the remaining ingredients except fig mixture. Gradually add to creamed mixture; mix well. Divide dough into four portions; cover and refrigerate. 4.) Between two sheets of waxed paper, roll each portion into a 9 inch x 4 inch rectangle. Transfer two rectangles to a parchment paper lined baking sheet; remove waved paper. Spread reserved fig mixture evenly over both rectangles to within 1/2 inch of edges. Top with remaining dough; remove waxed paper. Using a fork, crimp edges to seal. 5.) Bake for 15 to 18 minutes or until edges are golden. Cool 10 minutes; remove from pan to a wine rack. Cool completely. Cut each in half lengthwise; cut width-wise into slices. Store in an airtight container.
When you can eat as many of the same types of dessert as everyone else can, because you've found the best gluten-free recipes that allow you to make the best tasting gluten-free desserts, gluten-free cooking can be fun.
Try these easy gluten-free recipes for yourself and see what you think. I'd be really interested to hear what you have to say. So if you aren't a subscriber and you're back in the Cater-Hater neighborhood in the future, and happen to think about it, stop back by and let me know how making the gluten-free sweet treat recipes worked out for you. Thanks!
If you do, add one more item to your New Year's Eve menu. Add something special and hearty, something that goes perfectly with a seafood appetizer and chocolate dessert theme.
Adding Celebration Chowder is an easy addition. This 3-step recipe will only take you 30 minutes to make, from start to finish.
It's cold (about 21 degrees) and snowy here. This tasty Celebration Chowder, chock full of baby red skins, sweet corn and fresh salmon, is flavorful and will burst in your mouth, complementing the rest of your New Year's Eve Appetizer and Dessert Party menu beautifully.
2 small red potatoes, cubed
1/2 medium carrot, finely chopped
1/4 cup finely chopped onion 2 tablespoons butter 2 cups half-and-half cream 1 pouch (6 ounces) boneless skinless pink salmon 1/2 cup fresh or frozen corn
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried parsley flakes
1/4 teaspoon salt 1/8 teaspoon pepper
1/8 teaspoon rubbed sage
1/8 teaspoon dried thyme
1.) In a large saucepan, saute the potatoes, carrot and onion in butter until tender.
2.) Reduce heat; stir in remaining ingredients.
3.) Cook and stir for 10 minutes or until heated through. Per the number of guests you're serving - double, triple, quadruple the ingredients accordingly.
Celebration Chowder is great just the way it is. But if you want to really go all out, substitute salmon with fresh trout. Or you add shrimp, scallops, or crab. Other seafood recipes to make are: a Celebration Seafood Frittata, a Celebration Salmon (Shrimp or Scallop) Pizza, Celebration Seafood Dumplings, or a Seafood Risotto.
Whatever you decide to serve...
I'm confident that your guests will love it.
Happy New Year! Be safe, and have fun.
Do you have New Year's Eve or New Year's Day customs or superstitions?
Thinking about people that I know, that have various New Year's Day customs, makes me think about seafood and superstitions. Read on...
Some have customs that are supposed to bring good luck. Others have what are more like New Year's Eve superstitions - things that are supposed to make you have a prosperous and safe New Year. Some of these things are incarnated through food. Some aren't.
Back before I ever thought I'd work professionally in the party world, before I became a caterer and event planner, I remember someone once saying to me, "You're gonna cook black-eyed peas and collard greens and corn bread on New Year's Day, for good luck, right?" Black-eyed peas means: good luck. The collard greens signifies money. I also recall someone else saying that they were going to their Grandmothers, and how if they didn't go to her house on New Year's Day - their New Year would be lousy.
I've heard some that are from New Orleans say that they had to have seafood on New Year's Eve or New Year's Day, because superstition was centered around it. Some believe that the world just won't be "right" if they don't eat dirty rice and gumbo.
One year I added gumbo to my New Year's Eve dinner menu, and boy - was it ever a big hit and good. Even though, I won't say that I believe in superstitions. But I have to admit that my tradition to serve seafood on New Year's Eve has become quite a habit.
Here's my gumbo recipe which serves about 16 one cup servings, takes about 2 hours of well worth it chopping, sauteing, stock making and roux cooking prep time. The cooking time is only 30 minutes once you get everything melded together.
This recipe is great to use with Thanksgiving turkey leftovers, or with roasted chicken leftovers:
Spicy Turkey Gumbo Serves 16 one cup servings
(Printable Recipe) 6 tablespoon butter
6 tablespoon flour
1 tablespoon olive oil 2 Andouille sausages, cubed (kielbasa/smoked Polish sausage, are good substitutes)
1/2 medium bell pepper, chopped
1/2 medium onion, chopped
2 stalks celery, chopped
1 tablespoon thyme
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground pepper
1 quart (4 cups) turkey (or chicken) stock w/turkey (or chicken)
meat*
1 to 2 pounds medium to large, shelled shrimp
4 large Bay leaves
Salt to taste
1/2 cup cooked rice
1.) In a medium pot, melt the butter over low heat.
2.) Add the flour to make a paste or roux. Cover and cook over very low heat for 1 and a half hours, stirring every 10 to 15 minutes. This turns into a beautiful dark brown and gives the gumbo great flavor and color.
3.) In a separate pan, heat the olive oil over high heat. Add the sausage and cook for 2 to 3 minutes, stirring constantly.
4.) Add the bell pepper, onion and celery, along with the thyme, cumin, cayenne, and pepper and cook for 3 to 5 minutes, stirring constantly.
5.) When the roux is ready, slowly stir in the turkey stock*.
6.) Add the contents of the other pot; sausage, bell pepper, onion and celery and herb mixture.
7.) Add the shrimp.
8.) Stir in the Bay leaves and salt, and cook for an additional 10 to 15 minutes.
9.) Add the rice just before serving. Or, add a spoonful of rice atop the spicy turkey gumbo served in bowls.
* - Use Thanksgiving leftovers to make a nice, meat-filled, rich turkey stock. Just leave some meat on the bones, cover with water, and let it simmer for several hours. Then strain it, saving some meat - or add some already leftover, sliced turkey (or chicken) meat that was leftover from your dinner.
Now you're ready to make yourself some delicious homemade gumbo. Here's to all the superstitious ones out there - Happy New Year! May you have a lucky New Year's Eve dinner!
The Spangler Candy Company have perfected the candy cane making process. They've been in business since 1906 making their world famous Spangler® Candy Canes and Dum Dum Pops® (they make 10 million a day), Saf-T-Pops®, Circus Peanuts and Marshmallow Treats, and Valentine, Easter, Halloween & Christmas candies. They also manufacture candy under the DreamWorks® license.
Spangler candy people are progressive people that are on the move.
I bet when you've unwrapped and eaten one of their famous candy canes you had no idea they had all this (because I didn't either!). Check out the other interesting things that the Spangler company offers:
Spangler's candies are really popular, so you'll find them just about everywhere. But if you're planning a trip to Ohio to visit friends and family, do something different - stop by the Spangler Candy Company in Bryan (Ohio) for a tour of their factory and museum. Then write and tell me all about it.
If you like candy canes, you might be a big peppermint bark fan.
And if you're a peppermint bark fan, there's a good chance that you like peppermint bark made by Swiss Colony. Many peppermint bark aficionados swear by it. They claim that the very best peppermint bark is only made at Swiss Colony.
Peppermint Bark from Swiss Colony
They sell over 4000 pounds every year, so you know it must be good. And get this... They promise that they make every batch of by hand. Now that's completely unheard of these days! Especially from a big company like Swiss Colony. (swisscolony.com)
The holidays trigger many of us to think about Christmases past.
In fact, the other day I thought about the ribbon candy that my Mother loved and would almost lose her mind over (and have a conniption fit if she couldn't find it to buy!) every Christmas.
For my Mom, Christmas wasn't complete without it.
I couldn't remember the name of the candy company that makes it, but I did a little research and I found my Mom's favorite holiday candy maker.
Ribbon Candy from Hammonds Candies
Hammonds Candies produces nearly 70,000 pounds of candy a year. So you know that they have their candy making process down pat! One batch of ribbon candy makes about 400 ribbons. (hammondscandies.com)
Fruitcake is the made by the devil.
Okay. Not really. But I never understood fruitcake. I mean, it's so dense. According to Harper's Index, in 1991, the ratio of the density of the average fruitcake to the density of mahogany (yes, the wood!) is 1:1. Good Lord!
But I guess if you have an acquired taste for it, then you might know about (and like) Grandma's Fruitcake from Beatrice Bakery. It's famous!
Grandma's Fruitcake from Beatrice Bakery
The Beatrice Bakery makes about a 5 thousand fruitcakes a day and a million fruitcakes a year. What's special about their fruitcakes is, although they use typical ingredients, their batter is 65% fruit and nuts. And I don't know how they do it, but they promote that they use a "secret ingredient" that keeps their fruitcake from drying out. (beatricebakery.com)
But what I want to know is...
Who on earth is buying all those fruitcakes?
Because when a research firm polled about 1000 adults what they did with fruitcake when it was given to them as a gift, here's what they found out:
38% gave it away
28% actually ate it
13% used it as a doorstop
9% scattered it for the birds
8% claimed they couldn't remember
4% threw it out
From Russell Baker, The ‘New York Times’.
I'd be remiss if I were to write about holiday candies and sweets and fail to mention gingerbread houses.
I recall being extremely fascinated by gingerbread houses when I was a kid. What I always wondered was, Can you eat them? - not that I wanted to, but I still wondered about it.
Gingerbread Houses by the Cookie Gallery
The place of all places that is known by many - a fantastic place to buy the most exquisite gingerbread houses - is The Cookie Gallery. They make more than 4000 Gingerbread Houses everyday during the holiday season. (cookiegallery.com)
The tree is trimmed, the gifts have been wrapped and delivered, the pies and cookies have been made. I'm almost ready for Christmas.
Maybe I'll make one last run to the grocery store to pick up a few last minute items. I can always come up with something else to buy. And if what they're saying is true, I better go now.
Party basic party trends are different these days. Due to what most of us deal with, economically, there's been a "shift" and it has changed the entire scope of how people entertain.
Dinner parties and wedding receptions requiring several service attendants have lost their appeal due to staffing costs.
Party hosts are opting to fore go the ceremonial splendor of an expensive, elegantly attired served meal (also called plated dinner or sit-down dinner).
A down home atmosphere and comfort food are ever popular. Because times get lean, people seem to desire revisiting styles that resemble their pasts, sometimes presenting them with a new twist. For example, a simple dish like mac and cheese becomes New EnglandLobster Macaroni and Cheese (see recipe below).
Small, intimate spaces and environments have become etre en vogue. If your desire is to save money, you have to ask yourself questions like, "Do I prefer the social aspect of food buffet stations, to get my guests mingling and talking to each other?"
Or... "Do I prefer haute cuisine or food more what like Mom used to make?", "Do my guests like to try new things?" "Or are they "meat-and-potatoes" people?".
At the end of the day, it's your party, isn't it? Therefore, you get to dictate the tone and direction of the celebration. And the end result will be the vision of what you wanted it to be.
No matter what, remember to: Make it fun, make itspecial, make it meaningful, and make it really memorable.
1 pound macaroni 1 (2 pound lobster), split 1 small onion, diced 2 tablespoons unsalted butter 2 cups milk 1 small clove garlic, minced 1 shallot, chopped 10 black peppercorns Kosher salt Freshly ground black pepper 5 tablespoons flour, plus 5 tablespoons unsalted butter, or 2 tablespoons cornstarch and water 2 pounds grated cheese, mixture of Gruyere, extra sharp cheddar, and Pecorino Romano 3 table spoons panko bread crumbs 1.) Preheat oven to 350 degrees F
2.) In a large pot, cook pasta until al dente. 3.) Drain the pasta and reserve, also reserve the water. 4.) Steam the lobster for 3 minutes, then cool, remove from the meat, and reserve both the meat and shell. 5.) In a medium sauce pot, sweat the onions in 2 tablespoons butter, and remove. 6.) In the same pot, scald the milk and add the garlic, shallots, and peppercorns. 7.) Add the lobster shells to create a fish stock. Bring the "stock" to a boil, then reduce the heat to a simmer, season with salt and pepper, and cook for 20 minutes. 8.) Meanwhile, make a roux by combining 5 tablespoons of flour with 5 tablespoons of butter in a small sauce pot over medium-high heat. Cook until it thickens and develops a golden yellow color. set aside roux. 9.) Strain the stock and return it to the pan. 10.) Once the stock begins to simmer again, start whisking the cheeses in slowly until fully incorporated (this will also thicken the sauce). 11.) Add the roux to thicken a little more, and then add the reserved onions and lobster meat. 12.) Toss the sauce and pasta, and transfer it to a small baking dish. Top with bread crumbs, and bake for 8 to 12 minutes, or until bubbly and brown. Bon appetit!
I'm an off-premise catering evangelist/outlaw. I'm a passionista. I'm a paradox. I love when a client hires me to oversee their entire event, from start to finish - because I'm an event planner too.
I'm proud to be mom to Petey Wheatstraw, "the devil's son-in-law" - the best damn Chihuahua North of Mexico. I grew up in Rochester, Michigan. I currently live deep in the heart of Texas. And boy, do I ever miss Xochimilco Super Nachos, the fragrance of Fall and fresh cider and donuts at Paint Creek Cider Mill, and eating a Detroit Lafayette Coney Island when the mood hits me.
It's cool of you to stop by. And you know what's even better? Finding out what you have to say! Hit me up with a comment. Hang with me on Twitter (three accounts, you choose; @TheCaterHater, @CarloAtYourServ, or @CarloAtYourSer2). Or, connect with me using the FB gadget or G+ button on the sidebar. For real, I'd be honored if you'd click on either one.
If you want to ask me anything or want to leave a comment, you know the drill; "Contact".
I like people. Especially, people who want the party truth. Talk to me.
![Reblog this post [with Zemanta]](http://img.zemanta.com/reblog_c.png?x-id=e3b82337-b9d9-4921-8bf1-85a8e0c9b3b8)
![Reblog this post [with Zemanta]](http://img.zemanta.com/reblog_c.png?x-id=a88d7461-693c-4029-84c0-70796c3197d0)
![Reblog this post [with Zemanta]](http://img.zemanta.com/reblog_c.png?x-id=bf9f93dd-7170-4a57-8613-13cef851ffd8)
