Tag Archives: entertaining

Food

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Asparagus terrineEven though I love oven-roasted asparagus year-round, something about spring makes me want asparagus even more. And I don’t think I’m alone in that. At a recent cooking class at the Shoals Culinary Complex in Florence, Alabama ( http://www.shoalsec.com), director Sherry Campbell taught us how to make this gorgeously easy and delicious Asparagus Terrine. One of those impressive dishes that always gets you compliments, it’s perfect for spring luncheons celebrating weddings, graduations, Easter and Mother’s Day. And, surprisingly, it’s great to make ahead and also is conveniently totable for  covered-dish get-togethers. Sherry says to look for asparagus with plump, closed tips for freshness. She uses most of the whole stalks, too, but I don’t like that slightly woody flavor and trim mine pretty closely. But then I don’t like broccoli stems, either, so what do I know?

Asparagus Frittata Terrine

Peel and finely dice 1 medium onion and saute over medium-low in 1 T. olive oil until translucent. Add 1 T. sugar, increase heat to medium-high and stir until lightly colored. Add 3 peeled and minced garlic cloves and 1 T. white-wine vinegar and boil until vinegar is evaporated, stirring occasionally. Season with salt and pepper and cool to room temperature.

Trim white ends off 2 pounds asparagus spears and microwave until slightly cooked.

Preheat oven to 325 degrees. Line small loaf pan with plastic wrap, letting excess hang over sides. Trim asparagus if longer than pan and save ends. Place single layer in bottom of pan, alternating tips and ends and filling in with trimmings. Spoon over half cooked onions and add layer of cooked bacon or 40-42-count shrimp. Season with salt and pepper and add freshly minced tarragon, dill or mint. Continue layering, sprinkling herbs on top.

Whisk 6 eggs in a bowl with salt and pepper until well-blended. Pour into loaf pan, moving a knife between asparagus spears and lightly tapping pan on work surface to evenly distribute. Fold excess plastic over, cover with tin foil and place in hot-water bath. Bake until eggs are set, 50-60 minutes. Remove from bath.

To serve warm, let settle 15 minutes then run knift around rim and unmold and slice 1/4-inch thick. To serve at room temperature, let cool and then unmold and slice or prepare ahead, refrigerate and then bring to room temperature before serving. Serve with Tarragon Sauce: Whisk 1 T. each mayonnaise and Dijon mustard and add 1 T. white-wine vinegar. Pour in 3/4 cup olive oil in slow, thin stream while whisking. Mix in 1 T. freshly minced tarragon and salt and pepper to taste. Can make ahead and refrigerate before using.

Interior Decorating

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Home decorHave you ever walked into somebody’s house and immediately felt both Kitchen remodelingimpressed and comfortably at home? That’s how I felt recently when one of my book clubs met at the home of a new member who bravely invited us over for only her third time with us. And was I glad. She’s a smart and funny free spirit who’s traveled the world, and her house so richly reflects that. On the outside it looks like any normal house in any Home decornormal subdivision, but inside she and her husband had remodeled and renovated and redecorated to make it their own. Home decorEvery corner and every detail told a story of their lives. I loved especially how they mixed textures and colors and  cultures, but because everything springs from what they’re passionate about, it all works. I especially loved the built-in bookcases designed for use, not show — a display of books that obviously are never read always annoys me; I mean, what’s the point? — and the functional and stylish kitchen that works whether there’s one person cooking or a crowd. I am stealing so many ideas from this house, even if the most exotic place I ever shop is the home-decor aisle of TJ Maxx.

Baby Showers

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Baby giftsI love getting baby-shower invitations, because who doesn’t Baby showersall adore all those sweet tiny baby things? And I would never express a preference for baby-girl things over baby-boy things because I’m having so much fun shopping for my precious 11-month-old grandson, but there’s just Baby giftssomething about little and pink and frilly that makes us grown women go sort of silly. We can’t help it. And guests got a delightful dose of that baby-girl femininity this past weekend at a shower for the daughter of a friend of mine. So much Baby shower decorationsfun! As much as I like to be sophisticated and grownup —  no, really, I do —  I cannot resist miniature pink baby buggys filled with candy. And one of the best things about baby showers in my Alabama town is shopping at the Baby’s Room, our local baby store. Expectant moms go there to pick out shower presents, parents-to-be shop there for nursery furniture and giddy grandmas go there to buy those gorgeous and impractical outfits only grandmas can get away with. Plus, I love the way the Baby’s Room folks do gift registries: You’re assigned a cubicle and you physically put what you’d like in your cubicle. Friends and family members shopping for you get to see and touch and feel your choices before deciding. (Coming in and perusing the cubicles is also a good way to keep up with who’s pregnant.) The best part of Baby’s Room shopping? The free and beautiful gift-wrapping. Actually the best part is that the Baby’s Room owners and staff make you feel special just for coming in. That’s the way shopping used to — and should —  be. Check it out at http://www.thebabysroomstore.com/.

Valentine’s Day

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valentines-day-0161It was Valentine’s elegance when my friend Susan hosted valentines-day-018cooking club. She and her daughter-in-law are the most creative people I know. They excel in using simple everyday items in innovative ways. Like these table decorations. Mixed in with the shiny heart garlands are vintage costume jewelry and clear goblets filled with water and topped with upside-down silver Christmas-tree balls for some metallic reflection.They then tied everything together with valentines-day-020red and white linens. And see those white cards on the table? Those were our place cards. Susan had written “What I love about you …” descriptions for each of us. We had to read them all and guess which one went to which person. Fun, fun, fun! Valentine’s touches were valentines-day-025everywhere, like the red ribbon Susan tied around the cake stand to highlight the heart-topped petit fours. Now, I know that up North petit fours are what y’all call those little torte-like cakes, but here in the South (well, at least my part of it), petit fours are tiny two-bite-sized cupcakes with melt-in-your-mouth icing decorated with colors and themes of your choice. The best come from Victorian Tea Room in Muscle Shoals, Alabama. No occasion around here is complete unless there are Victorian Tea Room petit fours. Visit http://www.victoriantearoomcatering.com, tell them Cathy sent you and you valentines-day-030valentines-day-0191might talk them into shipping you some. Susan even gave us extras in the Valentine’s candy boxes she gave us that also has miniature fudgy brownies and heart-shaped mini pink chocolate-chip cookies. Almost too pretty to eat. Almost. She got the boxes at our local big-box arts and crafts store, but almost everything else was what she had on hand. We were all impressed and felt special and pampered. We also immediately assured our newest member most of our cooking-club meetings are not like this. In fact, when it’s at my house everyone’s just happy I remember to vacuum up the cat hair. But we’re glad we’ve got people like Susan to show us how it should be done.

Vegetables and Flowers

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vegetable-flowers-004This is a flower arrangement to decorate the table at a typical meeting, right? vegetable-flowers-006Nope. Look closer. It’s not made of flowers. It’s made of … vegetables! Yes, these are vegetables and not flowers. The “mums” and greenery are leeks, the “paintbrushes” are green onions, the “roses” are rutabagas and turnips and the splash of organge is from carrots. Emily Kelley, a chef and caterer and educator in Florence, Alabama, has been creating vegetable bouquets like this for years vegetable-flowers-0081and recently showed fellow American Association of University Women members how to do it. She made it look easy, and really it is simple — with patience and the right equipment. For instance, the roses are slices of rutabagas and turnips shaped and toothpicked together — the slices’ natural curves create the flower, but you need a commercial slicer to get the pieces thin and consistent enough. (Emily recommended making friends with someone who has one.) The mums and paintbrushes are the bottoms of leeks and green onions cut along their natural lines. The carrots were the hardest part — she sliced them horizontally and then cut the slices in a way that each one was still intact but had individual slices in it that curved out when she toothpicked the ends together. (I know that doesn’t make sense — sorry!) Emily does all the blossoms first, then puts them into ice water to stiffen. Then, when she puts the arrangement together, she threads a bamboo skewer through the blossoms (hiding the skewers in green-onion greenery) and arranges them with florist tools such as vases, tape and foam to perpetuate the flower illusion. We were all amazed and astounded, and one young woman declared she now wanted these instead of floral decorations for her wedding!

Valentine’s Day Gifts

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christmas-with-the-gingers-016Sarah — my friend who’s a super cook, former caterer and an Episcopal priest — christmas-with-the-gingers-017gave bottles of cranberry homemade liqueur for Christmas presents this past holiay season. So lovely! I thought they’d make great Valentine Day’s gifts, too — the red is such a gorgeous deep color.  The recipe is from Cooking Light and needs to be started three weeks ahead of time, so this is the perfect weekend to gather supplies and get started. Since cherries and raspberries are the traditional red fruits associated with Valentine’s, I wonder if you could use those instead of cranberries. If anybody tries that, please pass the results along! Sarah put the liqueur in these very cool bottles and added the cocktail recipe — delicious! 

Ingredients

  • 2  cups  sugar
  • 1  cup  water
  • 1  12-ounce package fresh cranberries
  • 3  cups  vodka

Preparation

 Combine sugar and water in a medium saucepan; cook over medium heat 5 minutes or until sugar dissolves, stirring constantly. Remove from heat, and cool completely. Place cranberries in a food processor; process 2 minutes or until finely chopped. Combine sugar mixture and cranberries in a large bowl; stir in vodka. Pour vodka mixture into clean jars; secure with lids. Let stand 3 weeks in a cool, dark place, shaking every other day. Strain cranberry mixture through a cheesecloth-lined sieve into a bowl and discard solids. Carefully pour liqueur into clean bottles. Note: Liqueur can be stored refrigerated or at room temperature for up to a year.

New Year Countdown

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christmas-2008-part-2-062Happy New Year! Hope everybody’s 2009 got off to a great start. It’s the seventh day of Cathy’s new-year-2009-004New Year Countdown and we’re going on to Jan. 6, or Twelfth Night, mainly because I have a real problem packing it all up and letting the holidays go. I mean, why not celebrate as long as possible? (Or at least, as long as your neighbors will tolerate your yard decor. ) My husband and I kept the party going with a rockin’ New Year’s Eve on Wednesday night. He’s a newspaper sports editor, and as usual, he was at the office until after midnight as the paper went to press, so like the good wife I am — no, really! — I hung out with him there. We watched the ball drop on the copy-desk TV and toasted each other and the New Year with sparkling grape juice. This was one of the first New Year’s Eve we didn’t go out or at least have a family party, but, strangely enough, our daughters (one married and a mom and the other a college senior) seemed to have better things to do than hang out with the old folks, so we were on our own. And I kind of liked it! Check back tomorrow for day no. 8 in Cathy’s New Year Countdown for a great tip on finding inspiration for 2009.

New Year Countdown

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christmas-2008-part-2-0621Welcome to the fifth day of Cathy’s New Year Countdown. It’s  been nice to take a couple days off of shopping for/making/eating holiday goodies, but the break is over and it’s back to the kitchen for New Year’s. I know, I know — you were just there a few days ago. But listen. My friend Cheryl has the perfect and most delicious recipe for the remaining festivities, whether you’re going to a party and need to take something or hosting a party and need to feed the multitude. It’s good for football munching and open-house buffets. It’s even perfect to give as New Year’s gifts like you said you’d do instead of giving Christmas gifts. (Remember you said that?) Plus, you’ve probably got all the ingredients on hand already, especially if your friend’s civic club was selling pecans this fall and you mistakenly bought six bags and wondered what you’d ever do with them. Now you know. Here’s the recipe, and check back tomorrow for the sixth day in Cathy’s New Year Countdown.

                                                                                                       Spiced Nuts

  

2 large egg whites

2/3 c. sugar

2 ½ tbsp. Old Bay Seasoning

2 tsp. Worchestershire Sauce

1 tbsp. chili powder

½ tsp. cayenne pepper

½ tsp. salt

6 cups mixed nuts (any combination of untoasted walnuts, pecans, cashews, pistachios)

¼ c. butter, melted

1/3 c. finely grated parmesan cheese

 

Preheat oven to 300 degrees. Line two large baking sheets with foil or parchment. Grease lightly and set aside. Position a rack in center of oven. In large bowl, beat the egg whites until foamy. Gradually add sugar, beating to a loose, meringuelike texture. Beat in Old Bay Seasoning, Worchestershire sauce, chili powder, cayenne and salt. Add  nuts and butter and stir well to coat evenly. Add parmesan and mix again. Divide nuts between baking sheets, spreading evenly in a single layer. Roast 30-40 minutes to a golden brown (don’t let nuts darken too much), rotating sheets during cooking for even roasting. Line a work surface with foil or parchment. After removing the nuts from the oven immediately slide onto the foil or parchment. Cool completely. Store refrigerated in an airtight container for up to three weeks. ( I never have put mine in refrigerator.)

Note: My friend Sherry says these are wonderful warmed up. Put them in the oven on 300 degrees for 10 minutes and then at 350 degrees for 5 more minutes.

 

12 Days of Christmas Countdown

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new-fireplaceWelcome to Day No. 2 in Cathy’s 12 Days Before Christmas Countdown. It’s Christmas Eve — time to get those stockings up. And if you still can’t find them (when christmas-and-new-years-2006-07-01826you unpack the Easter decorations in a couple months, they’ll be there as wrappings for your china eggs) but don’t want to brave the crowds to buy replacements, try this incredibly stylish alternative my friend Marlene does at her house. Can you see what she’s used in place of stockings? Look closer. She’s got Santa hats up around her fireplace — turned upside down, they’re the perfect Christmas “stocking.”  Fabulous idea! But then, she’s that sort of stylishly fabulous person. I think she just lets me be her friend for comic relief. Check back tomorrow for Day No. 1 in Cathy’s Christmas Countdown.

And check out my rant about ugly mother-of-the-bride and -groom dresses at http://www.timesdaily.com/article/20081224/SW/812110271/1085. I hate it when women feel as if they have to wear these dowdy, shapeless and outdated dresses when their children get married. Yuck! We deserve better! Anyway, that was my subject in my Fashionably Speaking column in the latest issue of Shoals Woman, one of the magazines published by the TimesDaily newspaper in Florence, Alabama. Read it and see if you agree.  And have a wonderfully Merry Christmas Eve today. Hope all you’re shopping’s done, your baking’s finished and family and friends are not stuck in airports somewhere or negotiating icy roads and arrive safely.

Christmas Trees

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our-tree-001I wasn’t going to reveal this to everybody but my husband said I had to since our-tree-005the blogosphere is all about honesty and sincerity and thruthiness — right? — so the plain simple fact is I only put our tree up yesterday. Yesterday. As in four days before Christmas. I know, I know. Friends were shocked and appalled. Family members kept checking in anxiously on my (non) progress. How did this happen? I’m not quite sure. It’s not that I’m anti-tree. I put my mom’s up for her. I oohed and ahhed over everybody else’s trees.  I just never got around to doing my own. I didn’t do it the weekend after Thanksgiving because I was gone and I was gone the next weekend, too, and then I had the Sinus Infection From Hell and then suddenly it seemed too close to time our-tree-013to take it down to put it up. And I was sort of approaching it as an experiment: How would I feel if I didn’t put a tree up?  As Dec. 25 got closer, I got my answer: Not good. So up it went on Monday and everybody has been properly impressed. I have had the stockings up since Dec. 1, though, so there you are.  And here’s the thing: Our Christmas tree is not one of those beautifully color-coordinated and themed trees. I think those are pretty, but I don’t do it myself. Nope. Our tree is like a family scrapbook — one with green stickery things that the cats climb up. We’ve got 20-year-old kindergarten wreaths and baby Jesuses sharing branch time with vacation souvenirs and mementos of favorite things and good times. Now, that’s a Christmas tree.