An Italian Birthday Dinner

At our house, we have a family tradition where the one celebrating their birthday gets to choose the entire menu for their birthday dinner.

This tradition started with my mom.  As kids, we always got to choose what we wanted for our birthday dinner.  My mom is a great cook!  I can’t believe that I asked for Swanson’s chicken pot pies one year.  So sorry mom!

We celebrated Natalie’s birthday in March and she chose an Italian birthday dinner.  For the main course, she selected clams & linguine.  She had the dish several times in Europe last summer.  And, we recently had clams for dinner at friends (both of whom are accomplished cooks).   They had served a very flavorful main course of clams & linguine – which Natalie loved.

Here’s Natalie’s Italian Dinner Menu:

• Bruschetta Pomodoro (a crostini topped with chopped tomatoes, garlic, basil and olive oil)  — See recipe
• Peppered Salami, Toscano Cheese with Black Pepper, Pita Bite Crackers, and Raisin & Rosemary Crackers (all from Trader Joe’s)
• Steamed Clams & Linguine (clams cooked in a wine, butter & olive oil broth with seasonings and cherry tomatoes)  — See recipe
• Strawberry Field Greens Salad (one of her favorites, but not quite Italian)  I would suggest Caprese Salad (tomatoes, buffalo mozarella, basil and olive oil).  — See recipe
• Garlic Bread
• Tiramisu (a classic Italian dessert with lady finger cookies, espresso, mascarpone and eggs)  — See recipe

It was definitely a high carb dinner, but …

Delizioso!

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A Lavender Easter Tablescape

Don’t you just LOVE spring flowers?  Trader Joe’s had a beautiful selection of flowers yesterday, so I bought some in shades of lavender.  They were the inspiration for this simple tablesetting for Easter.

You’ll see that I used my white damask bedspread for my tablecloth.  I love using this in the spring and summer!   I added my Waterford pale greenish-blue dishes (a great find at Marshall’s, years ago) and my Lenox etched glassware.

Here is the inspiration for my tablescape … the beautiful purple tulips and lavender stock.  I have some spring and Easter decorations in shades of purple and lavender that I have been using for years.   I knew they would look great with the flowers.  (Real life much better colors than the pictures).

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Easter Tablescape

I love spring and Easter!  And spring tablescapes are among my favorites!  There are so many choices for flowers and colors in spring.

This year, I will use a white quilted bedspread for my tablecloth.  I believe I found it at HomeGoods or Marshal’s a few years back.  I’ll add my white ceramic dishes and blue linen napkins (from Pottery Barn, a couple of years ago).

For Easter Brunch, I’ll probably use champagne flutes.  About 10 years ago, I started collecting pretty champagne flutes – in pairs.  I like having an eclectic collection.  And, at parties, it makes it easier to remember which is your glass!

While I love big, dramatic centerpieces — they are not very conducive to conversation around the dinner table.  Here I used the blue glasses I purchased at Anthropologie last year as vases for pink ranunculus, white freesia and white tulips (from Trader Joe’s).

I added a couple of white ceramic bunnies.  And some pink mercury votive holders (Anthro, this year).   Add a few blue robin eggs on a glass pedestal … and you have a simple Easter tablescape.

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Inspiration for Spring Tablescapes

StyleMePretty

As I sit here typing, I have piles of spring and Easter decorations around me.  I also happen to be bundled up, as we’re having a dark, windy, rainy day.  I’m trying to think “spring”, but I really just want to go curl up and read a good book.

But back to spring.  We’re hosting my stepdaughter’s family birthday dinner next weekend, having a party in early April and hosting Easter dinner.  I need some inspiration for spring tablescapes!

These vintage tablescapes from Maria at DreamyWhites are so simple and beautiful.

And, I love this cheery table from StyleMePretty.

When looking for entertaining and floral centerpiece ideas, I often look to the wedding blogs … as they have so many creative ideas … for all seasons, color schemes and holidays.

Love the use of eggs as flower containers in these centerpieces!  And how adorable to use teacups as containers for spring flowers.  Both images above from Martha Stewart.

These last two are from Southern Living. I love the use of the old pitcher and tall candlestick holders with the country flowers.

You see real eggs used again as containers for flowers and candy with the silver candlesticks, egg cups and bowls.  Beautiful!

I’ve got plenty of ideas and inspiration to get started …

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A Valentine Card-Making Party

Each year, Natalie and I host a Valentine Card-Making Party.  We invite our girlfriends (and their moms or daughters).  We socialize, eat (of course) and make Valentine cards.  It’s a nice tradition we’ve created — as step mom and step daughter.  And it makes for a fun evening with our friends!

I shop for card supplies all year round — taking advantage of sales for scrapbook papers, ribbons, punches, rubber stamps, embellishments (rhinestones, stickers) and more.  I always check online to see if there are coupons — as Michael’s and JoAnn Fabrics (our local craft stores) often have 40% or 50% off One Item coupons.

Our house turns into the “Valentine Bomb“.   We set up tables in the living room, dining room, kitchen, and family room — to make sure that everyone has a place to “craft”.

We set each place setting with several different blank cards (or pre-cut, folded cardstock) in white, reds, pinks and purple.  We usually start everyone with three blank cards — although I plan for at least 8 to 10 cards per person.

I keep the envelopes and extra cards in a separate basket at one of the crafting stations, as the work areas get quite messy making it easy to loose the matching envelopes.

We also put containers of ribbons, stickers and embellishments on each table, along with several glue sticks and Elmer’s Glue.  (In our party invitation, we ask everyone to bring their own scissors and scrapbooking adhesive.)

And, we set up tables for craft stations — specifically for paper cutting and paper punches.  It’s best to have several large paper cutters — as this can be an area that gets bogged down during the party.

This year, I pre-stamped Valentine Greetings for our guests to use.  (We had 28 girls — and I thought the rubber stamping could get a bit out of control.)  With smaller parties, we have had a rubber stamping station — although with young girls (under age 8), I would suggest using only one color of ink.

We serve simple appetizers and desserts for our party.   Sparkling Pink Lemonade (from Trader Joe’s) for the young girls and wine (and sometimes a signature pink drink) for the moms.

We set up the food and drinks on our kitchen island (all red, white and pink).  Natalie made her famous Lemon Cupcakes (using her BabyCake Maker).  And our neighbor brought delicious and beautiful Red Velvet Cupcakes.  I forgot to take a picture!

Now I wish our spread had looked like this!  Isn’t this a beautiful display?  Laura Winslow Photography and The TomCat Studio.  They both do such beautiful work!!!

Happy Valentine Crafting!

P.S.  If you’re planning on hosting a Valentine Card party, send me a note.  I have a party checklist that I can send you.

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Grilled Herb Shrimp

This is a family favorite … Grilled Herb Shrimp served with Mango Salsa.  Both recipes are from Barefoot Contessa.   I make this as an appetizer instead of a main course.  And, it’s an appetizer that you can “make ahead” — which I love.

When I’m in a time crunch, I buy the Mango Salsa from Trader Joe’s. But honestly, this Mango Salsa recipe is much better.

Serves 6

Ingredients:

3 Garlic Cloves, minced

1 medium Yellow Onion, small-diced

1/4 cup minced fresh Parsley

1/4 cup minced fresh Basil

1 tsp. Dry Mustard

2 tsp. Dijon Mustard

2 tsp. Kosher Salt

1/4 tsp. freshly ground Black Pepper

1/4 cup good Olive Oil

Juice of 1 Lemon

2 lbs. Jumbo Shrimp (16 to 20 per pound), peeled, tails left on and deveined

Mango Salsa (Recipe follows)

Directions:

1.  Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil and lemon juice.  Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.

2.  Prepare grill, brushing the grilling rack with oil to prevent the shrimp from sticking.  Skewer the shrimp.  (Use 5 or 6 shrimp on a 12-inch skewer for a dinner serving. If making the shrimp as appetizers, you can place each shrimp on a 6-inch skewer OR you can fill 12-inch skewers to grill, then remove the shrimp for serving.)  Grill the shrimp for 1 1/2 minutes on each side.  Serve with the Mango Salsa.

Mango Salsa

Makes 2 cups

Ingredients:

2 Tbs. Olive Oil

1  1/2 cups diced Yellow Onion (2 onions)

2 tsp. peeled, minced fresh Ginger

1  1/2 tsp. minced Garlic

2 ripe Mangos, peeled, seeded and small-diced

1/3 cup freshly squeezed Orange Juice

2 tsp. light Brown Sugar

1 tsp. Kosher Salt

1/2 tsp. freshly ground Black Pepper

1 to 2 tsp. minced fresh Jalapeno Pepper, to taste (1 pepper)

2 tsp. minced fresh Mint Leaves

Saute the olive oil, onions and ginger in a large saute pan over medium-low heat for 10 minutes, or until onions are translucent.  Add the garlic and cook for 1 more minute.  Add the mangos; reduce the heat to low and cook for 10 more minutes.  Add the orange juice, brown sugar, salt, black pepper, and jalapenos.  Cook for 10 more minutes, or until the orange juice is reduced, stirring occasionally.

Remove from heat and add the mint.  Serve warm or at room temperature.

NOTES: The Mango Salsa is enough for 3 batches of the shrimp.  So, if you are doubling or tripling the shrimp recipe, there is no need to make additional salsa.  The leftover salsa is great on grilled fish or soft tacos.

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Bacon Wrapped Scallops with Papaya

As far as appetizers go, Bacon-wrapped Scallops are always a favorite with our friends and family.  This recipe is from San Francisco Flavors (a Junior League cookbook).  While the original recipe calls for pancetta instead of bacon, I tend to use bacon.  It’s easier to work with (and less expensive) when making a large number of appetizers.

I love this recipe for parties because I can make them a day ahead.  Read the NOTES below, for some time saving tips.

Bacon-Wrapped Scallops and Papaya

Makes 30 Appetizers

Ingredients:

30 slices of Bacon

15 Sea Scallops, halved crosswise

1/2 ripe Papaya, peeled, seeded & sliced

3 Green Onions, including green tops, halved lengthwise and cut into 1 inch slices

Mustard Cream Sauce:

1/2 cup Heavy Cream

2 Tbs. Dijon Mustard

1 Tbs. minced, fresh Dill (or 1 tsp. Dried Dill)

1/2 tsp. Ground Pepper

Directions:

1.  Lay out the bacon on a cutting board.  Place a scallop half on the end of each slice of bacon.  Lay a slice of papaya and some green onion slices on top of the scallop.  Roll up the bacon.  Skewer the bacon through the scallop to secure the insides.  Repeat with the remaining bacon.

2.  To make the sauce:  In a small bowl, combine all ingredients and mix to blend.

3.  Preheat the broiler.  With a pastry brush, coat the bacon pieces with the cream mixture.  Line a baking sheet with aluminum foil and set a wire rack on top of the foil.  Place bacon pieces on the rack and broil for 8 to 10 minutes, watching carefully, until lightly browned.  Serve hot.

NOTES:

• For large parties, I use the frozen bag of scallops from Costco.  Most of the scallops are large enough to slice in half.  If I am making a smaller number of appetizers, I use the frozen scallops from Trader Joes.  These scallops are smaller, so I generally use them whole.
• I make the cream sauce in a glass pyrex measuring cup.  Instead of brushing the sauce, I drizzle (pour) the sauce on the scallops.  I also make the sauce a day ahead.  It actually tastes better, as the dill and mustard are absorbed.  Be sure to mix the sauce well before using. 
• When making a large number of appetizers, I use the partially-cooked bacon from Costco.  It’s very easy to work with; however, I often need to trim the bacon, as it’s too long.
• Use fresh dill, if possible.

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Prosciutto Pear Wraps

This is a simple, fresh appetizer that I’ve been making for years.  I believe I found the recipe in an INStyle Magazine — many years ago.  I always make this for our annual Christmas party.  It’s such a nice combination of flavors.

Makes about 60 pieces

1/3 lb. thinly sliced prosciutto, cut in long narrow strips

6 ripe pears, cored and sliced 1/2 inch thick

2 packages softened herb cheese (Boursin)

120 arugula leaves

Place a slice of prosciutto on work surface.  Top with a pear slice, a small dollop of cheese and 1 or 2 arugula leaves.  Wrap prosciutto around until secure.  Serve immediately.

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Baked Praline French Toast

I needed to find a baked pastry or casserole to serve along with an egg dish (Baked Italian Fritatta – post from May 10, 2010).  I wanted something I could make the night before and just stick in the oven the next morning.

I found a recipe called Baked French Toast Casserole from Paula Deen that sounded delicious.  I know … if you’re like me you are thinking how can anyone cook with so much butter and cream!?!  I read through some of the 1400 reviews and found that many people had cut back on the butter.  I decided to give it a try — and made a number of modifications on the recipe the first try.

My friends from bible study were the guinea pigs … and we all loved it.  It’s rich, but really good.  And, it’s very easy to make.

Ingredients

1 16 oz. loaf Challah Bread   (I used 1 and 1/2 loaves of Trader Joe’s Challah bread.  French bread can also be used. It’s best to use bread a day or two old.)

7 Large Eggs

2 cups Half and Half

1 cup Milk (whole preferred)

2 Tbs. Sugar

1 tsp. Vanilla

1/4 tsp. Cinnamon

1/4 tsp. Nutmeg

Dash of Salt

Praline Topping (see below)

Maple Syrup

Directions

1. In a large bowl, combine eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt.  Beat with a rotary beater or whisk until well blended, but not too bubbly.

2.  Use butter or cooking spray to heavily coat a 9X13 inch baking pan.  (I prefer using a glass baking dish, to watch for doneness while baking.)

3.  Slice the bread into about 20 slices (3/4″ thick).  Dip each slice into the egg mixture, then arrange slices in baking dish, creating two rows and overlapping slices.  When all slices have been placed into baking dish, pour remaining egg liquid over the bread, spooning mixture between slices to cover all bread.  Cover with foil and refrigerate over night.

4.  Preheat oven to 350 degrees.  Combine the praline topping ingredients in a bowl and blend well.  Spread praline topping over bread.  Bake 40 to 50 minutes until puffed and lightly golden brown.  (Do not cover the french toast while baking.  It may puff up quite a bit near the end of baking time, but it will fall as it cools.  (I line the bottom of my oven with foil when I bake this.  It has bubbled over several times.)

5.  Serve with maple syrup.

Praline Topping

1  1/3 sticks of butter, at room temperature

1 cup packed Brown Sugar

1 cup chopped Pecans

2 Tbs. Light Corn Syrup

1/2 tsp. Cinnamon

1/2 tsp. Nutmeg

NOTE: When I made the french toast, I had purchased the Challah bread that same day.  Since the bread was really fresh, I sliced the bread and laid it out on a cooling rack for a couple of hours.  Then I went ahead and followed the recipe and dipped the bread in the egg mixture.  I think this helps the bread soak up more egg mixture.

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Fourth of July Tabletops

Are you having a Fourth of July BBQ at your house?  That’s a tradition at our house … a BBQ and Pool Party on the 4th (or the day before).

It’s fun to decorate with red, white and blue.   Here are a few pictures of patriotic and summer tabletops for inspiration …

This picture above is from the Pottery Barn catalog.  Can you believe I found a very similar tin tiered tray at HomeGoods and I didn’t buy it?  I kept wondering where I would store it.  I should have bought it for $19 and used it this summer.  Then if I couldn’t find a home for it, I could have given it away or tossed it!

These summer tabletop pictures above are from Country Living Magazine.  Great ideas for inspiration … to use with what you have.  Flowers, tins, seashells and pretty linens can make up a beautiful tablescape.

Whatever you do on the fourth … be sure to add some red, white and blue.

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