You would think that after my fiasco of trying to bake two failed cakes for Holly’s birthday that I might just give up. Oh no. I have not learned my lesson yet. Plus, I am hosting a tiny dinner party for my beloved friend Kerry (check out his gorgeous new website here) on Friday night for his belated birthday.
I needed something sassy, sweet and chic, just like Kerry. Lemon layer cake seems to fit the bill. America’s Test Kitchen made it and if they can do it, I should be able to as well, yes? Isn’t it pretty?
Photo courtesy of America's Test Kitchen
Stay tuned. And please cross your fingers for me and say a little prayer to the kitchen goddesses that I can get this one right.
xoxo, Patti
Today blogging to Average White Band – Pick Up The Pieces
You know, I was thinking about you and how I listed all those yummies Eric and I made for Holly’s birthday Sunday night with nary a recipe for you. I’m sorry, that was mean. Let me fix that today with the recipe for the Caramelized Onion & Goat Cheese Tarts.
They are very similar to the tarts I buy at Trader Joes for $6.99 for 12, but tastier and far less expensive.
Last night was bestie Holly’s birthday and the Golden Globe Awards. Both more fun than ever when combined.
But the champagne flowed and the cake gobbled, so I am feeling a bit slow today. I thought I would share this fabulous website called Sprinkle Bakes, which has the most gorgeous photography and recipes that will definitely make you smile. And with all the dismal weather we have been having, a bright spot is most welcome.
Go over to visit this scrumptious emporium and I will be back with all the details of Holly’s party tomorrow. Pinky swear.
xoxo, Patti
Today blogging to Eddie Murphy – Party All The Time
I don’t know about you, but we are snowed in here in Atlanta. It is so much fun! Eric has the day off and the neighbors are organizing a Winter “Olympics” in the park this morning. Karen loves the snow and Oscar despises it.
But instead of cowering in our homes waiting for the snow to arrive last night, 14 of us packed up and headed out to Pizza Vesuvius for “This Ain’t Yo Mama’s Sunday Dinner”. For $12, it’s all you can eat pizza and salad. You know, one must carb load for the impending snow. And their pizza really is fantastic. They even deliver to our house and no one delivers to our neighborhood. Except Papa John’s. But this is real pizza. And since everyone else was waiting for the snow to come, we just about had the place to ourselves.
I didn’t bring my camera, but my buddy Justin did, so I am nabbing some of the shots he took from last night.
I just received a fun message from Jaclyn in New York telling me about Kahlua’s Delicioso Night In 2011. Not only do they have Food Network Chef Aaron Sanchez on board, but they are giving away a trip for FOUR – one night in NYC and three nights in Veracruz, Mexico. And the evening in NYC is accompanied by a dinner hosted by Chef Sanchez in New York. Wouldn’t that be swell? Log on to the website and you could win! I might win, too!
Survey says – more recipes. And more budget conscious parties.
Let’s tackle more recipes today. And you know, it would be great for a light luncheon for the ladies, too. Two birds, one tuna.
Eric and I learned this at The Ritz-Carlton Cancun a couple of weeks ago when we traveled to Mexico for Christmas. Chef Rory Dunaway shared it with us and it was so good and the perfect foil for all that rich food you consumed over the holidays.
The tuna portion with vinaigrette and eggs
The veggie component
Nicoise Salad
Serves 4
4 Hardboiled Eggs, Quartered
1 Red Bell Pepper, Finely Julienned
3 Artichoke Hearts, Quartered
2 Tomatoes, Cut Into Eighths
1 Cucumber, Peeled and Sliced Into Rounds
12 Long Green Beans, Blanched & Sliced Thin
2 Ounces Black Olives
2 Stalks Celery, Sliced Thin
10 Fingerling Potatoes, Blanched and Cut in Half
Vinaigrette
3 Anchovies, Minced (note: don’t skip this, it makes the salad. I promise)
1/4 Cup of White Balsamic (note: substitute red, if necessary)
1 Large Garlic Clove, Minced
1 Tablespoon Parsley, Chopped
2 Tablespoons Basil, Chiffonade
1 Cup Extra Virgin Olive Oil
Salt & Pepper to taste
Seared Tuna
12 Ounces Yellow Fin Tuna
(note: unless you just caught it, all tuna will be found in the store frozen)
Arrange Veggies and Eggs prettily on a serving tray.
For vinaigrette: In a medium bowl combine anchovies and garlic and smash to a paste using the back of a spoon. Add the balsamic, parsley and basil and mix well to combine. Slowly drizzle oil stirring constantly until mixture is thick. Add salt and pepper to taste. Pour vinaigrette into serving boat so guests made add their own.
For Tuna: Pat tuna dry with paper towel, season well with salt and pepper. In a hot pan, pour a small amount of oil, carefully place tuna in pan and sear on all sides. It should be very rare. When cooled slightly, slice into 1/4 inch slices. Fan tuna slices along salad plate and serve.
Super easy! And super delish. This salad will make your guests think you are very swanky and the amount of veggies and small amount of tuna makes it very economical.
Chef Rory Dunaway of The Ritz-Carlton Cancun
xoxo, Patti
Today blogging to The Little Mermaid Soundtrack – Under The Sea
Today’s post comes from my friend, Chip Ivie, who told me of a supper club he belongs to. They recently got together to create a Feast of the Seven Fishes, which fascinated me. Chip was very sweet to write up and send me all the details. This sounds like the perfect way to involve all your friends in a special dinner.
Last week my sweet friend, Patricia Tinsley, who knows everybody, invited me to a tasting at Atlanta’s own Imperial Fez. Of course I jumped at the chance to visit the emporium of low seated booths draped in silk and filled with exotic belly dancers. I picked out an appropriate outfit (no shoes necessary, you take them off when you get there so you could show up with flip flops on and no one would notice), realized I was the first from our party to get there and was led to our gorgeous seating area.
Just like being in the movie Casablanca, without the long flight.
We are finally recovered from Thanksgiving (I think). It was a wonderful time with fabulous friends and I bet you want to hear all about it. Lets do it!
Just between you and me, I had no intention of hosting Thanksgiving Dinner, but when bestie Diane said she was coming home, I knew that called for something special. We bought the turkey, planned a few dishes, invited a few friends, bought a case of bubbly. Then our incredible friends from Black Tie Barbecue told me they were holding a smoked turkey with my name on it, I decided to go ahead and roast the turkey we had at home and freeze the meat for the Christmas party nibble ingredients.
Do you remember the photo of those smoking turkeys? Unbelievable.
I am thrilled to welcome today’s guest blogger, reader Cindy Cullen, who has some very sage advice for your upcoming dinner parties. Cindy writes on the topic of culinary arts colleges and may be reached for further advice at CindyCullen84@gmail.com
Dinner parties are a mixed bag – some are absolute bores, some are so-so, and some just blow you out of this world with their fun quotient. And if you had to host one, you’d definitely want to be in the last category and wow your guests. So how do you go about making a dinner party a fun affair, especially if you’ve never thrown one before or worse, if your last attempt was a damp squib? Dinner parties are fun when:
They’re tailored to the guest list: The party has to be about what your guests would enjoy, not about what you want it to be. Choose a theme and entertainment based on your guest list – something formal for colleagues and co-workers, especially if superiors are present, an all-out fun affair with no protocol whatsoever when it’s a bunch of close friends, all of who love to let their hair down, or a toned down yet informal dinner when there are family members with children in tow. There’s no one-size fits all when it comes to dinner parties, so customize them to suit your guest list.
They have backup plans to prevent disasters: So your main course just went down the drain because your caterer failed to understand your instructions or because you’re not such a great cook. Your dinner party is still sure to be a success if you have acontingency plan for such situations, like an arrangement with a restaurant where you can order some decent food at short notice. The key to backup plans is that they must be executable quickly and with the minimum chance of a mishap.
They don’t take themselves too seriously: It may be formal, but it’s still a party. So don’t stand on ceremony or expect your guests to do so as well. If you’re a stickler for rules and frown at accidental spills and the wrong use of cutlery, your future dinner parties are not going to have a very long guest list. Dinner parties that don’t take themselves too seriously are the ones that are most fun.
They include all the guests in the merriment: The best dinner parties are those where all your guests enjoy themselves; so as host, it’s up to you to get people to socialize through activities that allow them to do so. If your dinner party is themed, choose one that is amenable to all your guests so that they all have fun. And if you see people feeling left out or remaining wallflowers, entice them to join the fun by being a good host.
Thanks, Cindy! This is advice we can all learn from.
xoxo, Patti
Today blogging to Beauty and The Beast Soundtrack – Be Our Guest
