Baby Shower Menu

Appetizers

* Crudités (GF)

* Camembert with fig jam

Buffet

Boneless chicken breasts stuffed with goat cheese and sun dried tomatoes

* Mushroom and chard galette

* Tortellini salad with spinach, cherry tomatoes and lemon dressing

* Asparagus with artichoke hearts and orange zest (GF)

* Pasta, chard and fontina torte (GF)

Shrimp salad with feta cheese and olives on a bed of fennel (GF)

* Quinoa salad with roasted vegetables (GF)

Desserts

* Black and white cake (purchased from La Provence Patisserie & Cafe)

* Chocolate dipped coconut macaroons

* Pink grapefruit cookies

* Party cookies

* One-bite cherry pies

Beverage

Strawberry rosé spritzer

(GF) Gluten Free

* Vegetarian

February 18, 2015

February 16, 2015
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Baby Shower Party

Making the arrangements.

In honor of the baby-girl and her mommy-to-be, there was plenty of pink at this Baby Shower!

Tortellini Salad with Spinach, Cherry Tomatoes and Lemon Dressing.

Shrimp Salad with Feta Cheese and Olives on a Bed of Fennel.

Pasta, Chard and Fontina Torte.

Setting up the buffet table.

Baby Shower: Brunch Buffet

Mushroom and Chard Galette.

Asparagus with Artichoke Hearts and Orange Zest.

Quinoa Salad with Roasted Vegetables (Baby Shower Luncheon)

Boneless Chicken Breasts Stuffed with Goat Cheese and Sun Dried Tomatoes with Tomato Sauce.

It was wonderful news to hear that my friend Krista, who does a lot of the beautiful photography on this blog, was having a baby. Then I got the news that it was a girl. I immediately volunteered to give a baby shower.

Krista and I had lots of conversations about the shower and decided that in some areas we would follow tradition and in some areas we would create something more contemporary. Since she was having a baby girl, tradition demanded that we included some pink.

Usually when you see photo layouts in magazines or online, baby showers for little girls feature copious amounts of beautiful sugary confections. These usually include gorgeous cupcakes, luscious cakes, dazzling mounds of candy and irresistible cookies. Krista loves dessert but she didn’t want to leave her baby shower with a sugar hangover. As much as I love dessert and I make them for every party I give, I wanted there to be real food. Krista and I agreed, real food it was.

There was pink in the invitations, tablecloth, napkins and flowers. Some traditions are worth observing.

For this party, I had to design a menu that would allow for gluten free, vegan, vegetarian diets and whatever other surprises might present.

One-Bite Cherry Pies.

Baby Shower Luncheon

Our mommy-to-be Krista with one her guests (and her artistic creation).

I set up a drawing station and invited each woman to design something for the baby.

These creations are wonderful and something our mommy-to-be can use.

The Baby Shower Luncheon ended in my living-room — with dessert, of course!

It was a perfect luncheon and a perfect afternoon.

About to set-up the drawing station for the ladies, in my courtyard.

Chocolate Dipped Coconut Macaroons (Baby Shower Luncheon)

Black and White Cake from La Provence Cafe in Los Angeles.

We decided on a luncheon on a Saturday afternoon. There were approximately 20 women most of whom I had never met. I had to design a menu that would allow for gluten free diets, vegan diets, vegetarian diets and whatever other surprises might present. We had guests ranging in age from their 20s to their 80s. So the menu had to appeal to everyone. And of course, the food had to be delicious.

One of the traditions at baby showers includes various games. Krista was clear that she wasn’t a fan of games. Instead, I set up a drawing station and invited each woman to design something for the baby. I had plain white onesies, twosies and bibs, markers especially for fabric and encouraged the ladies to channel their inner artist. Most of the women had never met and this was a great ice breaker and gave them a chance to get to know each other. You can see the results. They are wonderful and something Krista can use.

Next, keeping it a secret from Krista, I asked each woman to write some words of wisdom advise, observations or wishes for Krista and her little girl. Just after lunch, we sat in an informal circle in my living room and read our thoughts. Some were wise, some were funny but all were heartfelt. One of the guests was videotaping the party and Krista will have a permanent record of this moment.

Hours had passed and the shower ended. It was a perfect luncheon and a perfect afternoon. The party itself was a blend of traditional and contemporary styles, and truly reflected our mommy-to-be Krista.

Of course, there was pink in the invitations, tablecloth, napkins and flowers. Some traditions are worth observing.

February 13, 2015
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You’re Invited !

New Year’s Day Brunch

February 11, 2015

February 9, 2015
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What’s on My Table: New Year’s Day Brunch

My copper collection started with a gleaming copper-and-brass chafing dish my mother brought home one day. She was in a silver plating shop, having silver platters replated, when it caught her eye. Someone had brought it in to be polished and never picked it up. The storeowner sold it to her and home it came.

Up to this point, the only serving platters and chafing dishes my mother ever used were sterling silver or silver plate. I thought it was beautiful and the copper was somehow more inviting and friendly than the formal sterling silver.

My mother never used this and she gave it to me. Like so many things that start early in life. So, I began my love affair with copper.

Copper itself was inexpensive and over the years I found copper patters and serving pieces in discount import stores and at flea markets. Copper itself has become much more pricey, and solid copper cookware or serveware is expensive.

On my recent trip to Morocco, I was in a store that sold mostly tourist trinkets when a large copper teakettle caught my eye. I had never seen anything like it. I could feel it was old and unique and most likely made for a special customer years and years ago. You can guess what happened next: Home it came.

So the table theme for New Year’s Day was about celebrating the New Year while honoring the past:

The copper was collected throughout the years. The dishes were a mix of various types of patterns. The cloth, of course, was new (made by me).

Even the menu featured recipes made by my mom so many years ago and new things I dreamed up.

Copper chafing dish.

Minton bone china, Ancestral pattern.

Copper chafing dish.

Copper serveware.

Clear compote dishes from Libbey Glass.

Copper serving dish.

Brown wooden birds from Rolling Greens, Los Angeles.

The self-service coffee and tea station.

Vintage Upper Hanley Pottery plates, Pearl pattern.

Antique copper teakettle purchased in Fez, Morocco.

Ceramic cache pots from Rolling Greens, Los Angeles.

Fabric from F&S Fabric Store, Los Angeles.

Miniature gardenia trees from Rolling Greens, Los Angeles.

Here’s what’s on my table:

Copper chafing dishes and platters (various sources, some available at my Amazon Affiliate Store): NEW and VINTAGE

Dinner plates (Minton Bone China, Ancestral pattern, some available at my Amazon Affiliate Store): VINTAGE

Tablecloth (F&S Fabric Close-Out Store): NEW

Plates for rugelach and poppy seed strudel (Upper Hanley Pottery, Pearl pattern): VINTAGE

Solid orange plates (Pfaltzgraff, available at my Amazon Affiliate Store): NEW

Orange and white plates (Copeland Spode, India Tree pattern): VINTAGE

Ceramic caché pots (Rolling Greens): NEW

Miniature gardenia trees (Rolling Greens): NEW

Brown birds (Rolling Greens): NEW

Antique large gilded copper teakettle (purchased in Fez, Morocco): ANTIQUE

Beverage canisters for orange juice and Bloody Marys (Costco): NEW

Napkins (Williams-Sonoma): NEW

Stemware (Bolero, R. W. Smith)

Clear compote dishes (Libbey)

Copper sauté pan for shakshuka (All Clad, Bloomingdales): NEW

White mugs (Coalport Bone China, Countryware pattern, some available at my Amazon Affiliate Store): VINTAGE

February 6, 2015
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Apple Fig Crumble

Fruit crisps or crumble are one of my favorite desserts. In summer, I use luscious berries and juicy stone fruit. In fall and winter, I use apples combined with dried fruit.

Usually, I make these for dessert and serve them with vanilla ice cream or freshly whipped cream, and I make sure there is plenty of crumbly topping in every mouthful.

I took the idea and modified it for breakfast, using apples and dried figs. I decreased the crumbly topping, adding more nuts and swapping almond meal for flour. I wanted it less like a pie and more like a compote. I served it with really rich Greek yoghurt, and I supercharged the flavors by adding lots of ground cardamom, fresh lemon zest and lemon juice.

The rich sweetness of the figs, the crisp flavors of the apples, the freshness of the lemon zest and the deep spice of cardamom made each bite an adventure. The cool creaminess of the yoghurt was the perfect companion.

Any leftovers last several days in the fridge… Well, maybe not my fridge.

Midnight snack anyone?

Serve this Apple Fig Crumble as dessert with vanilla ice cream or freshly whipped cream.

Cover with topping.

Combine apple chunks with quartered figs and cinnamon, cardamom and lemon zest and sugar.

Use 8-10 lbs apples, peeled, cored and cut in chunks for the Apple Crumble.

APPLE FIG CRUMBLE

EVENT: New Year’s Day Brunch

SERVES: 8-12 People

Ingredients

For the crumble filling:

8-10 lbs apples, peeled, cored and cut in chunks

2 cups dried figs, quartered *

2 tablespoons fresh lemon juice

1 teaspoon cinnamon

2 teaspoons cardamom

2 teaspoons lemon zest

3 tablespoons butter, cut into small chunks

1 teaspoon sugar

For the topping (makes enough for one 9X13 inch crumble):

6 tablespoons butter, cut into chunks

3/4 cup brown sugar

1/3 cup almond meal

1/2 cup chopped pecans (toasted) *

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ground cardamom

Whole pecans for decoration

Equipment

2-inch high baking pan

Directions

1. Preheat oven to 375 degrees.

Make the topping:

2. Using fingers or paddle attachment of a mixer, work the butter with all ingredients. Set aside.

Make crumble filling:

3. Toss the apple chunks in lemon juice to prevent browning.

4. Combine apple chunks with quartered figs and cinnamon, cardamom and lemon zest and sugar.

5. Place in baking pan and dot with cold butter.

6. Cover with topping.

7. Bake uncovered for approximately 1 hour until bubbly and top is browned.

A NOTE: This can be completely made ahead and stored covered in refrigerator and baked in the morning. Please allow it to come to room temperature before baking.

* ANOTHER NOTE: I purchase dried fig and pecans in bulk, at Costco.

February 4, 2015
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Chicken Livers with Mushrooms

When I was a child, there was a restaurant we frequented for breakfast that served lightly breaded, sauteed chicken livers. The livers were perfectly cooked. They had a dark, rich, crusty, brown exterior and tender, moist, juicy, pink insides and were perfect with softly scrambled eggs.

My father and I were the only ones in our family who ate these and we loved them. That restaurant is long gone, but I still love chicken livers for breakfast. I don’t get them often enough and I’ve never seemed to get my fill.

This dish combines two separate recipes. Both are great to have in your repertoire. The mushrooms are prepared in a traditional chasseur or “Hunter’s Sauce” that includes tomatoes, tarragon, white wine and shallots.

Traditional chasseur sauce is thickened with a slurry. A slurry is a combination of starch or arrowroot and cold water mixed together to thicken a soup or sauce. I omit this in the mushroom chasseur sauce because it’s lighter and healthier.

You can serve these mushrooms alone, or as a side dish with eggs or a steak. I love mixing them with sauteed, crusty, browned chicken livers. The secret to preparing the livers is to have the patience to let them get crusty on the outside but not overcooking them. This requires a hot pan with a combination of butter and oil. So delicious!

Note to self: Next time, before I fill the chafing dish or serving platter, put some aside. There was one lonely liver left for me the next morning.

I omit adding flour to this mushroom chasseur sauce because it’s lighter and healthier.

Add the wine to the chasseur sauce and simmer briefly.

Cook the livers over high heat to get a nicely browned slight crust on the outside.

Copper chafing dish.

CHICKEN LIVERS CHASSEUR

EVENT: New Year’s Day Brunch

SERVES: 12-18 People

Ingredients

For chasseur sauce (makes 3-4 cups sauce):

1 lb mushrooms sliced, approximately 4 cups

1 cup chopped tomatoes (canned * and drained are okay)

2 tablespoons unsalted butter

2 tablespoons chopped shallots

2/3 cup dry white wine

1 cup beef broth

1 teaspoon chopped fresh tarragon

Salt and pepper to taste

For sauteed chicken livers:

2-4 lbs fresh chicken livers

1 1/2 cups flour

Salt and pepper to taste

4 tablespoons butter (more as needed)

4 grape seed or olive oil (more as needed)

For garnish

Fresh Italian parsley

Directions

Make chasseur sauce:

1. Melt the butter in a saucepan and add the mushrooms, shallots. Cook over low heat about 10 minutes.

2. Add the wine and simmer briefly.

3. Add the tomatoes, beef broth and tarragon. Cook about 5 minutes, gently stirring occasionally.

4. Taste and correct for salt and pepper.

Make chicken livers:

5. Rinse the livers. One at a time, cut away every trace of thread, like veins and connective tissue.

6. Blend the flour with the salt and pepper. Lightly coat the chicken livers with seasoned flour.

7. Heat the butter and the oil in a heavy skillet. When it is hot but not smoking, add the livers. You will have to do this in batches, depending on the size of your pan and quantity of livers.

8. Cook over high heat to get a nicely browned slight crust on the outside.

9. Don’t overcook. They should still be pink on inside. Cook about 2 minutes total.

10. Pour the livers and the cooking oil into a colander to drain. Pour the cooked livers into the sauce and stir, so mushrooms and livers are mixed.

11. Repeat with remaining livers, adding more melted butter and oil as needed.

12. Garnish with chopped fresh Italian parsley.

* A NOTE: If I choose to use canned tomatoes in this recipe, I purchase them at Costco.

February 2, 2015
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Lamb Hash

Before I made this I had never eaten lamb hash. I’d eaten brisket of beef hash, corned beef hash and even turkey hash. This was a total experiment. The idea came to me when I had leftovers from this exact leg of lamb recipe. The leg of lamb was so rich and loaded with flavors, I knew the hash would be amazing.

Most hash is made from whatever leftovers you have in the fridge. There is nothing wrong with using leftovers but sometimes you end up adding lots of fillers to stretch the meat or protein and you fry it all in butter to enhance the flavor.

In this case, the lamb is roasted to be used as the basis of the hash. Yes, the leg of lamb is cooked ahead and you can even serve it the night before with roasted potatoes. You will still have leftovers for hash. Since the lamb is still moist and flavorful, the hash is baked instead of pan fried. If necessary, it’s moistened with the pan drippings that are thinned with water or chicken stock.

As to the results of my experiment: Three of my guests were professional chefs. They had never eaten lamb hash. At the party, they asked for the recipe. I smiled and said, “Read the blog.”

Mix together salt, pepper, cloves, cardamom, fennel, cumin, cinnamon, ginger, paprika.

If you buy an untrimmed leg of lamb, you need to remove the fell.

Make incisions 1”-long and 2”-deep all over the leg.

Spread the wet paste evenly over the lamb, coating it thoroughly.

An instant read thermometer, inserted in the thickest part of the meat, should read 145 for medium rare.

Combine cubed lamb, potatoes, cooked onions and cilantro in baking dish.

Moisten slightly with chicken stock or pan drippings. Bake covered at 375 degrees until heated thoroughly.

LEG OF LAMB WITH PRUNES AND MUSTARD

EVENT: New Year’s Day Brunch

SERVES: 10-12 People

Ingredients

1 bone in leg of lamb (6-8 lbs)

1 tablespoon kosher salt

1 teaspoon ground black pepper

1 teaspoon ground cloves

1 teaspoon ground cardamom

1 teaspoon ground fennel

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 tablespoon Hungarian paprika

3 cloves crushed garlic

2 cups prunes cut in quarters (soaked in warm water 20 minutes and drained) *

2 teaspoons Dijon mustard *

1/2 cup olive oil

Juice of 1 medium lemon

Equipment

Instant read thermometer

Large roasting pan fitted with rack

Fat separation glass

Directions

1. In a small bowl, mix together salt, pepper, cloves, cardamom, fennel, cumin, cinnamon, ginger, paprika.

2. Using a blender, Vitamix or food processor, combine mixed spices and garlic with prunes, Dijon mustard, olive oil and lemon juice. Process to make thick wet paste.

3. If you buy an untrimmed leg of lamb, you need to remove the “fell” which is a very tough, thick outer layer. Trim the excess fat that is beneath the fell.

4. Make incisions 1”-long and 2”-deep all over the leg.

5. Spread the wet paste evenly over the lamb, coating it thoroughly. Let the lamb sit at room temperature 30-60 minutes. Transfer lamb fat side up to a large roasting pan fitted with a rack.

6. Roast the lamb for 20 minutes per pound (2 hours for 6-lb leg of lamb, 2 hours and 40 minutes for 8 lbs).

7. An instant read thermometer, inserted in the thickest part of the meat — not touching the bone — should read 145 for medium rare.

8. If you are using this for hash, remember it will be reheated; so it’s best to stay on the rare side. If serving as a roast, some people prefer lamb slightly pink but not rare.

9. Remove pan from oven and transfer lamb to a cutting board. Cover to keep warm if serving as roast.

10. Pour pan juices into a fat separator or glass measuring cup. Spoon off excess fat. You can serve with sliced lamb or use to moisten lamb hash.

11. This may be fairly thick. It can be thinned with water to make a base for a gravy.

12. If not serving this as a roast, keep this to moisten the lamb hash.

* A NOTE: I buy the prunes and the Dijon mustard at Costco.

LAMB HASH

EVENT: New Year’s Day Brunch

SERVES: 10-12 People

Ingredients

5-6 cups cubed leg of lamb

3 cups cooked cubed potatoes

1 large onion chopped (approximately 1 1/2 – 2 cups onions)

2/3 cup chopped fresh cilantro

3 tablespoons olive oil

Salt and pepper to taste

1/2 cup chicken stock or water

Pan drippings from roasted leg of lamb

Chopped parsley

Directions

1. Saute onions in olive oil until wilted.

2. Combine cubed lamb, potatoes, cooked onions and cilantro in baking dish.

3. Correct for salt and pepper.

4. Moisten slightly with chicken stock or pan drippings thinned with chicken stock or water.

5. Bake covered at 375 degrees until heated thoroughly.

6. Top with fresh parsley.

A NOTE: You can prep this the day before. Store it tightly covered in refrigerator. Bring to room temperature before baking. Bake it morning of the party.

January 30, 2015
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New Year’s Day Brunch: Beverages

New Year’s Day Brunch

Ready to toast the New Year with Veuve Clicquot!

New Year’s Day Brunch: I hope my guests arrive thirsty.

Bloody Mary (New Year’s Day Brunch)

The premium brand vodka Gray Goose is my choice for Bloody Marys.

Don’t forget the garnish!

The self-service coffee and tea station.

For New Year’s Day Brunch, you need two beverage stations: One station is for coffee and tea, the other is for cold beverages (a.k.a. alcohol).

While it’s fun to create and serve a signature drink, for New Year’s Day I like to keep it simple. Really good, spicy Bloody Marys with extra Tabasco on the side and good champagne with fresh orange juice for Mimosas. This gives people options. If they have been drinking champagne into the wee hours the night before, they will probably want a Bloody Mary at brunch. If they weren’t out drinking, they will toast New Year’s Day with champagne. If they don’t drink alcohol, the fresh orange juice is perfect with the array of delicious food.

These are simple drinks but please use the best ingredients. The Bloody Mary mix I like is Lefty O’Doul’s. It has no high fructose corn syrup (who needs the extra sugar?) and has a great flavor. Taste the orange juice before you buy it for the party. You will be surprised at the differences in the flavor of the various orange juice available at your local supermarket.

The bar was organized, so people could help themselves. I included chilled bottles of sparkling water for thirsty guests. As you can see from the photos, I set-up rows of glasses so the bar was complete.

The coffee station was near the buffet and again set-up for complete self service. Lots of mugs, pitches of milk, cream, various sugars and faux sugars, and thermos-like insulated pitches for coffee and tea.

Once the beverage stations were fully stocked, I’ve only had to check them once in a while to replenish if necessary, and it made for smooth service at the party.

January 28, 2015
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Fresh Fruit Salad

Fruit salad is really easy to make. The tricky part is knowing how much to make and how to keep the fruit looking and tasting fresh, after it has been cut up.

When calculating how much to make, I usually allow ½ cup of fruit salad per person if there are several other food options. If I am serving a simple breakfast of fruit salad and breakfast breads – muffins, bagels, croissants, etc. – I allow one cup per person.

I always use what’s in season for the best flavor. The salad will only be as good as the fruit you use. I use frozen organic orange juice concentrate mixed in with the cut fruit to keep the apples and pears from turning brown. I cut up most of the fruit the day before and add the bananas just before serving.

If you are adding pomegranate seeds or berries, put them on top last minute, so they don’t discolor the entire salad. The good news about this fruit salad is that it still tastes good for at least two days. So make extra and enjoy!

FRESH FRUIT SALAD

EVENT: New Year’s Day Brunch

Ingredients

Instead of giving you a specific recipe, I think it’s better to give you an idea of the yield you can expect from specific fruit:

1 can frozen organic orange concentrate

1 medium apple = 1 ½ cups, chopped

1 large Asian pear = 1 ¾ cups, chopped

1 medium pear = 1 cup, chopped

1 medium orange = ¾ cup, segmented

1 banana = ¾ cup, sliced

1 pomegranate = 1 cup seeds

Feel free to add melons or mangos, peaches or nectarines if in season. But be aware that fruit with higher juice / water content will not keep as well.

Equipment

Large mixing bowl

Directions

1. Thaw orange juice concentrate in refrigerator overnight.

2. Thoroughly wash all the fruit, if you’re not using organic.

3. Peel and core the apples. Chop the apples and add into a large mixing bowl.

4. Add the orange concentrate. (Depending on the quantity of the fruit salad, start with half a can of orange concentrate. Add more if needed.)

5. Peel and core the pears and the Asian pears. Mix into the bowl.

6. Supreme oranges.* Mix into the salad.

7. Add the sliced bananas, grapes and pomegranate seeds right before serving, the day of the party.

* A NOTE: To supreme an orange, first trim off the top and the bottom. Set the fruit on end and carefully cut the skin from its flesh, beginning at the top and following the curves down. Then, carefully cut out each section by inserting the blade of the knife between the flesh and the membrane on both sides, leaving the membrane intact.