It's been perfect weather lately to stay inside, light a fire, pour some vino, and enjoy something like this.....
Showing posts with label entertaining. Show all posts
Showing posts with label entertaining. Show all posts
Tailgate Recap
Charlottesville ushered in Fall weather this weekend, and the 'Hoos added another win to their record.
The tailgate was a win, per usual. This week, our menu included:
Crudite with hummus and spinach dip
Fresh Fruit
Sweet and Sour Meatballs
Traditional 7 Layer Dip with 6 layers (we are not an olive loving group)
Cedar Planked Grilled Brie with Peach Chutney
Pork, Veggie, and Chicken Kabobs
Pasta Salad with Feta and Roasted Peppers
Cornbread
Apple Slab Pie
Other assorted desserts, and, of course, cocktails!
Crudite with hummus and spinach dip
Fresh Fruit
Sweet and Sour Meatballs
Traditional 7 Layer Dip with 6 layers (we are not an olive loving group)
Cedar Planked Grilled Brie with Peach Chutney
Pork, Veggie, and Chicken Kabobs
Pasta Salad with Feta and Roasted Peppers
Cornbread
Apple Slab Pie
Other assorted desserts, and, of course, cocktails!
Hurricane Irene Party
We housed a few hurricane "evacuees" over the weekend. Cue impromptu dinner party, completely comprised of items we already had in the house. Not too bad!
We started with baked brie topped with onion jam, rosemary, and pecans, as well as peppered goat cheese, served with flatbread and Trader Joe's Raisin Rosemary Crisps. Drinks included Pimm's Royales and Pumpkin Ale.
Dinner came together to featured oven-roasted garlicky broccoli, a salad highlighting tomatoes from our garden, and Peach-Whiskey Barbecue Chicken (with a few modifications) over Israeli CousCous. Red and white wines from Napa were served, as well.
All in all, not too bad!
We started with baked brie topped with onion jam, rosemary, and pecans, as well as peppered goat cheese, served with flatbread and Trader Joe's Raisin Rosemary Crisps. Drinks included Pimm's Royales and Pumpkin Ale.
All in all, not too bad!
Heirloom Tomato Pie
In an effort to use some of the bumper crop of tomatoes our garden is yielding (we started the weekend with 23 in the fridge, and are down to 9 thanks to this and a few other recipes), I made this Tomato Pie/Tart this weekend for a lunch gathering I hosted. I made a few modifications based on what I had on hand, and it was a big hit. I think we'll be seeing it served around here again soon....
Ingredients
1 cup all-purpose flour
3/4 cup yellow cornmeal
3/4 teaspoon fine salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
3/4 cup plus 3 tablespoons shredded manchego cheese (I used Fontina because I had it on hand)
2 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
2 1/4 pounds mixed heirloom tomatoes
Kosher salt
3/4 cup shredded mozzarella cheese
1/4 cup mayonnaise (I used fat free)
3 tablespoons breadcrumbs
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme (I used basil because our garden is producing it at a rapid rate)
Freshly ground pepper
Directions
Make the crust: Pulse the flour, cornmeal and fine salt in a food processor to combine. Add the butter and 3 tablespoons manchego; pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 4 tablespoons ice water and pulse until the dough comes together; add 1 more tablespoon ice water if necessary. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, about 45 minutes.
Put the dough between 2 sheets of parchment paper and roll into a 13-inch round. Transfer the dough to a 9 1/2-inch deep-dish pie plate. Fold the overhang under itself and crimp the edges. Pierce the bottom of the crust all over with a fork. Refrigerate until firm, about 20 minutes. Meanwhile, preheat the oven to 350 degrees F.
Line the crust with foil, then fill with dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and beans and continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack to cool.
Make the filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until golden, about 15 minutes. Let cool. Meanwhile, thinly slice the tomatoes; toss with 1 teaspoon kosher salt in a colander. Let drain, gently tossing occasionally, about 30 minutes.
Increase the oven temperature to 375 degrees F. Combine the remaining 3/4 cup manchego, the mozzarella, mayonnaise, breadcrumbs, 2 tablespoons each chives and parsley, the thyme, 1/4 teaspoon each kosher salt and pepper, and the sauteed onion in a bowl. Spread in the crust. Arrange the tomatoes on top. Drizzle with the remaining 1 tablespoon olive oil and season with pepper. Bake until the tomatoes are browned, about 50 minutes. Top with the remaining 1 tablespoon each chives and parsley.
1 cup all-purpose flour
3/4 cup yellow cornmeal
3/4 teaspoon fine salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
3/4 cup plus 3 tablespoons shredded manchego cheese (I used Fontina because I had it on hand)
2 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
2 1/4 pounds mixed heirloom tomatoes
Kosher salt
3/4 cup shredded mozzarella cheese
1/4 cup mayonnaise (I used fat free)
3 tablespoons breadcrumbs
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme (I used basil because our garden is producing it at a rapid rate)
Freshly ground pepper
Directions
Make the crust: Pulse the flour, cornmeal and fine salt in a food processor to combine. Add the butter and 3 tablespoons manchego; pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 4 tablespoons ice water and pulse until the dough comes together; add 1 more tablespoon ice water if necessary. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, about 45 minutes.
Put the dough between 2 sheets of parchment paper and roll into a 13-inch round. Transfer the dough to a 9 1/2-inch deep-dish pie plate. Fold the overhang under itself and crimp the edges. Pierce the bottom of the crust all over with a fork. Refrigerate until firm, about 20 minutes. Meanwhile, preheat the oven to 350 degrees F.
Line the crust with foil, then fill with dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and beans and continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack to cool.
Make the filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until golden, about 15 minutes. Let cool. Meanwhile, thinly slice the tomatoes; toss with 1 teaspoon kosher salt in a colander. Let drain, gently tossing occasionally, about 30 minutes.
Increase the oven temperature to 375 degrees F. Combine the remaining 3/4 cup manchego, the mozzarella, mayonnaise, breadcrumbs, 2 tablespoons each chives and parsley, the thyme, 1/4 teaspoon each kosher salt and pepper, and the sauteed onion in a bowl. Spread in the crust. Arrange the tomatoes on top. Drizzle with the remaining 1 tablespoon olive oil and season with pepper. Bake until the tomatoes are browned, about 50 minutes. Top with the remaining 1 tablespoon each chives and parsley.
Wine + Jelly Beans
In the last month, we've both hit the big 3-0. Yikes.
While I much prefer to plan parties for others, some pesky family members convinced me to have a little birthday gathering of local friends that involved one of my favorite activities -- wine tasting!
As part of the weekend, we assembled gift bags for all the ladies that contained "A Few of Farrell's Favorite Things." As you will note from the bag decor, my birthday falls on a certain patriotic holiday.
Now, we couldn't get queso into the bags (don't worry, we did have it during the course of the weekend), but we did get a few fun treats in there, including these Jelly Bean Wine Shooters.
Check them out. The Jelly Bean Wine Bar (great customer service, by the way) puts together these fun little "test tubes" that contain jelly bean flavors which, when combined, taste just like your favorite vino. In our gift bags, we featured Blanc de Blanc, Sauvignon Blanc, and Pinot Gris. So fun.
I'd definitely recommend these as a fun addition to your next favor bag, girls' weekend, or wine themed event!
While I much prefer to plan parties for others, some pesky family members convinced me to have a little birthday gathering of local friends that involved one of my favorite activities -- wine tasting!
As part of the weekend, we assembled gift bags for all the ladies that contained "A Few of Farrell's Favorite Things." As you will note from the bag decor, my birthday falls on a certain patriotic holiday.
I'd definitely recommend these as a fun addition to your next favor bag, girls' weekend, or wine themed event!
Paperless Post
The cute designs offer something for everyone, although I have heard some unhappy feedback about there being a cost involved. I love all things paper, so usually default to printed collateral, especially when it comes to invitations, but am always game for exploring something new.
Does anyone have personal feedback on Paperless Post?
Seersucker: Not Just for Suits
These Kim Seybert napkins would be perfect for your next outdoor gathering or simple summer wedding.
The color combinations lend a bit of modern to a Southern summer staple.
Hot Recipe for Hot Days
Not like anyone needs any more heat these days, but if you are interested, this lightened up version of stuffed jalapenos is great. It's an easy, make ahead recipe, and a little bacon never hurt anyone. Just throw them on the grill right before your company arrives!
Easy Summer App
Hosting a low-key summer get together (or porch drinks) and need an easy app? Martha's Tomato Tartlets worked perfectly for me this afternoon. Hers were a little prettier than mine, but they were delicious nonetheless and were quickly gobbled up on our back deck this afternoon.
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All-purpose flour, for rolling
1 sheet frozen puff pastry, thawed
2 1/2 ounces grated sharp white cheddar (2/3 cup packed)
3 medium tomatoes, cut into ten 1/4-inch-thick slices (I used heirloom tomatoes from our local farmers' market)
4 teaspoons extra-virgin olive oil (I went with basil OO from Oil and Vinegar)
Ground pepper
1/3 cup small basil leaves, for serving
Directions
1.Preheat oven to 375 degrees, with racks in upper and middle thirds. Lightly flour a rolling pin and work surface and roll out puff pastry to a 14-by-16-inch rectangle. With a 4-inch cookie cutter, cut out 10 rounds and transfer to two parchment-lined rimmed baking sheets; with a fork, prick each round all over. Sprinkle 1 tablespoon cheese on each, leaving a 1/4-inch border, and top with 1 tomato slice. Brush with oil and season with pepper.
2.Bake until pastry is deep golden at edges, 25 to 30 minutes, rotating sheets halfway through. Let tartlets cool completely on a wire rack. To serve, top with basil.
All-purpose flour, for rolling
1 sheet frozen puff pastry, thawed
2 1/2 ounces grated sharp white cheddar (2/3 cup packed)
3 medium tomatoes, cut into ten 1/4-inch-thick slices (I used heirloom tomatoes from our local farmers' market)
4 teaspoons extra-virgin olive oil (I went with basil OO from Oil and Vinegar)
Ground pepper
1/3 cup small basil leaves, for serving
Directions
1.Preheat oven to 375 degrees, with racks in upper and middle thirds. Lightly flour a rolling pin and work surface and roll out puff pastry to a 14-by-16-inch rectangle. With a 4-inch cookie cutter, cut out 10 rounds and transfer to two parchment-lined rimmed baking sheets; with a fork, prick each round all over. Sprinkle 1 tablespoon cheese on each, leaving a 1/4-inch border, and top with 1 tomato slice. Brush with oil and season with pepper.
2.Bake until pastry is deep golden at edges, 25 to 30 minutes, rotating sheets halfway through. Let tartlets cool completely on a wire rack. To serve, top with basil.
Reader Request: Summer Entertaining
One of our readers is wondering...
With all the 4th of July cookouts coming up, I was wondering: Do people prefer to see their hosts serving up traditional fare (burgers, hot dogs, potato salad, etc) or getting a little more creative with some more "upscale" items?
Thoughts from the crowd?
NYT Guide to Porch Drinks
Check out the New York Times' recent feature on Summer Drinks. It covers everything from frozen drinks to pale ales to bitters to wheat beers and beyond.Do You Goop?
Do you follow Gwyneth Paltrow's Goop? One of our friends recently mentioned Goop's latest post on cheese boards, and after *finally* visiting the awesome cheese section at the new Whole Foods last night, I am feeling inspired. Check out Gwyneth's tips on The Cheese Board before your next party or porch drinks gathering....
Spring Salads
After discovering some fun ingredients at Charlottesville's local Oil and Vinegar store, we've been whipping up some Springy salad dressings already. Do you have a local shop like Oil and Vinegar? I love it -- if you are getting a gift from me any time soon, it is likely coming from here. They have all kinds of fun ingredients and treats, but the giant selection of - you guessed it - oils and vinegars in the back of the store available for taking home in a selection of cute bottles are so tempting.
Our favorites for salad dressings right now: strawberry balsamic vinegar and tomato balsamic vinegar.
Luck of the Irish: Whiskey, Cheese and Dessert Pairings
Getting ready for Thursday, people? Living in a college town, I cannot TELL you how excited the general population around me is for St. Patrick's Day. Green beer abounds.
We'll be doing the usual corned beef, cabbage, and homemade Irish Soda Bread in this household, but after reading this article on the Top 5 Irish Whiskeys, we may make a few additions to the menu. I've rarely met a cheese I haven't liked, and dessert, well, that's apparently the themeof the blog of this week!
This probably calls for a trip to our favorite local cheese shop for some goodies. You know, in our spare time.
Oscar Night
Hosting or attending an Oscar viewing party tonight?
Or just watching from your couch in the comfort of pjs?
Either way, give these Black Swan Martinis a try. The film has got my vote for Best Picture (I may be slightly biased by 20 years of ballet training), and the cocktails won't disappoint.
Cheers!
Jamie Oliver's Roast Chicken
There is really nothing I (or my dog) love more than the smell of a chicken roasting in the oven. One of my favorite food bloggers turned me on to this amazing recipe from Jamie Oliver.
I made it Sunday night for guests and it was devoured instantly. The potatoes are some of the best I have ever tasted (you really can't go wrong with bacon). I should have taken photos -- but honestly by the time I thought of it, there was hardly anything left!
Pick up the simple ingredients and whip this up for your next weeknight dinner or casual dinner party.
I made it Sunday night for guests and it was devoured instantly. The potatoes are some of the best I have ever tasted (you really can't go wrong with bacon). I should have taken photos -- but honestly by the time I thought of it, there was hardly anything left!
Pick up the simple ingredients and whip this up for your next weeknight dinner or casual dinner party.
Easy App
Hummus is a crowd-pleasing appetizer that goes well with a variety of "dippers." Making your own is SO easy and much more cost effective than buying it in the store.
Homemade Hummus
1 can chick peas, drained and rinsed1/4 cup extra virgin olive oil
juice of 1 lemon
2 TBS tahini (this is optional)2 TBS minced garlic
Combine all ingredients in a food processor and blend until smooth. I usually drizzle some extra olive oil on top and sprinkle with paprika before serving. If you want to play with flavors, try adding: fresh herbs, olives, roasted red peppers, etc.
New Favorite Drink
Enjoying a Poipu Passion on Kauai. To make your own, mix Absolut Citron, Blue Curacao, and lemonade. Fresh pineapple optional, but highly recommended.
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