Happy Birthday to Me

Happy Birthday to Me!

Usually, I am the one who plans and organizes social events, but this time it was my husband Bruce.  Originally planned to be a different dinner altogether, this event turned into an expanded Valentines and birthday celebration with an intimate group of friends. In this case, Bruce was expanding the guest list, not me.  On this snowy night, twelve of us sat down for a very memorable celebratory dinner that I thoroughly enjoyed preparing.  

IT'S ALL ABOUT THE DETAILS 

Heart Shaped Ice Cubes at the Bar

There was one overarching theme that resonated throughout the night:  Hearts.  From the prosecco to the decoration to the ice cubes in the bucket on the bar and the individual flourless chocolate cakes. The table was set perfectly with my grandmother's china, silverware and varying styles of champagne glasses and white linen napkins.  Candles adorned the length of the table to set an intimate atmosphere and the fabulous music of Chris Botti played in the background.  

Prosecco Toast

THE MENU WAS PERFECTION  No dinner party would be complete without the appropriate cocktails and wine to accompany a fantastic meal.  Prosecco was flowing- everyone received a glass upon entering our house.  I have a collection of various champagne glasses and like to use them whenever I can.  Having different styles helps to up the festive atmosphere. For those who preferred high end liquor, it was served over a large sphere, slow melting ice cube.  Pinot Noir accompanied the meal perfectly and Muscat dessert wine was served along with other cordials with the chocolate desserts.  My birthday cake was custom made by the chef at Pine Orchard Yacht Club and took two days to make.  Comprised of chocolate mousse and dark chocolate wafer layers, it was served with an amazing raspberry sauce.  The other desserts included flourless chocolate cakes and homemade chocolate truffles. 

Dinner Plate

I created the menu based on all my favorite foods- afterall, it was my birthday, so why not? P.S. The French Onion Soup is Julia Child's recipe- by far the best I've ever had!  The entire menu included:

Stuffed Mushrooms
Chicken Pate

French Onion Soup

Grilled Lamb Chops with a Cherry Bourbon Sauce
Smashed Potatoes (refer to 03.14 blog post for recipe)
Asparagus wrapped in Prosciutto with a Balsamic Glaze

Individual Flourless Chocolate Cakes (refer to 02.11 blog post for recipe)
Chocolate Truffles

Lamb Chops Marinating 

Grilled Lamb Chops
Bone in Lamb Chops topped with
Olive Oil
Chopped Garlic
Fresh Chopped Rosemary
Salt and Pepper

Grill over hot coals 5 minutes each side.  Let rest and serve.

Cherry Bourbon Sauce
1/4 c. brown sugar
1/2 c. cider vinegar
Boil 10 min.  Hold aside and add at end.
In separate saucepan:
8 oz. halved cherries
2 T. butter
2 T. sugar
Cook 3 min. and add:
1 1/2 c. chicken stock
1/2 c. bourbon
1 T. molasses
1 T. maple syrup
Salt & Pepper to taste
Add sugar vinegar syrup.

French Onion Soup

French Onion Soup

6 c. sliced onions
3 T. butter
1 T. oil
1/2 t. sugar
Cook in large pot until browned then add 2 T. flour.  Cook briefly then add:
5 qts. beef stock (best if made from scratch!)
2 c. white wine
Simmer 30 minutes.
Line bottom of crock with toasted french bread.  Top with swiss cheese.  Pour soup over top then add a splash of cognac. Top with more another slice of bread, grated swiss cheese and a sprinkle of parmesan.  Cook in 450 degree oven for 20 minutes.

Dessert as Easy as 1, 2, 3

Chocolate Puff right out of the oven

Have you ever been in a twist over what to make for dessert when you have unexpected company? Ever have to bring dessert to dinner at a friend's house?  How about just needing something quick and simple, yet elegant and satisfying? I have the answer for you.

3 Simple Ingredients

It's a Chocolate Puff.  Yes, I know it sounds more complicated than it really is, but believe me, it's quick and simple.  The only thing simpler would be ice cream sundaes. Really- trust me on this.  This has become my new go to dessert, and everyone LOVES it! All you need is three simple ingredients.  Keep them on hand and you will never be at a loss for a quick and elegant dessert again.

Chocolate Puff

1 package frozen puff pastry, thawed

Step 1

1 large chocolate bar of your choice (I prefer Special Dark)
Slivered almonds, large handful



Unfold pastry on a cutting board. 
Place chocolate bar in the center of the center panel.

Step 2

Make vertical cuts at each of the four corners of the candy bar to the edge of the pastry.


Make about 5 (45 degree angle) cuts on either side of the bar.
Fold ends over the chocolate bar.  Fold angled strips alternately across front of the candy bar as if you were making a braid.

Step 3

Carefully place pastry on parchment lined baking sheet. 
Brush with egg wash and sprinkle with slivered almonds. Bake at 425 degrees for approx. 15 - 20 minutes until puffed and golden.

10th Annual Holiday Party- Baking it Forward

Thanks to all for Baking it Forward!

I am still feeling so fulfilled as I write this after having delivered trays of homemade holiday cookies to those in need and the first responders in Shelton (where my office is located) on Christmas week.  It is so gratifying to bring something so unexpected, yet greatly appreciated, to those who really deserve it- For me, that's what the holidays are all about.

What started out 10 years ago as a way to save my sanity during the holidays, turned into an event that grew exponentially with each year.  Hosting a Cookie Swap saved me from the 48 hour cookie baking blitz hangover for sure, and I was very pleasantly surprised by all the wonderful and delectable holiday cookies that my friends and family proudly brought to the party. 

Beautifully Packaged Cookies

 
Year #2 grew to include the guys and even more snacks and holiday drinks, but this time, we added a Yankee Re-Gift Swap to mix things up.  We've come to find out that there were always one or two gifts that were most desired as they served as a big source of amusement, and the game became a little cut-throat (in a friendly sort of way).   

In Year #5, one or two of the gifts managed to reappear under our tree.  The guest list grew and so did the small plates and libations.  We always provide beer and wine, but sometimes include a signature cocktail such as a specialty martini, mimosa or homemade eggnog. This was the year that we started to include a prize for 'Best Cookie' which kept everyone on their best cookie baking game.

Year #6: It seemed unfulfilling that all of us enjoyed the event so much while there were others that were not so blessed with a home, family and friends, presents under the tree and food in their bellies.  So that year, we started donating a tray of cookies to a charity of our choice.  These donated trays were always welcomed and it made all of us feel the spirit of the season even more intensely.



Holiday Appetizers

Year #10, the largest attendance included 32 people, probably because it didn't snow on the day of the event!  The food was amazing- everyone contributed small plates which included pulled pork sliders, stuffed breads, spaghetti and meatball muffins, cocktail meatballs and turkey and stuffing eggrolls. And for dessert, brownie cake and homemade eggnog. And the cookies were just amazing.  We had so much that 6 trays were donated to charity.

You can see how my modest holiday party / cookie swap

Herbed Goat Cheese Pinecones

has grown over the years.  It gives me so much pleasure to host this signature event as a way to gather friends and to say thanks- Because when I really think about it.... for me, it's all about friendship, appreciation and generosity.  My sincere thank you to all who have contributed over the years to this event.  I will be writing a cookbook commemorating the 10th Annual Holiday Party, and will include a compilation of cookie recipes, savory snacks and hosting tips.  Meantime, I share some of the highlights of our holiday party with you.  Best wishes for a happy holiday season and a happy, healthy and prosperous New Year!

Cocktail Meatballs (at every event for the past 10 years)
1 lb hamburger
1 egg
1/3 c breadcrumbs
2 T A-1 Steak Sauce

Combine all ingredients and shape into small meatballs.  Brown under broiler in a cookie sheet lined with foil.  Drain fat and add to large frying pan along with:  1 c A-! steak sauce, 4 T brown sugar and 6 T butter.  Simmer, covered for 15 minutes and serve warm.

Sausalito Crab Dip 
1 pkg. Knorr Leek Soup Mix
1.5 c sour cream
1 T lemon juice
1/2 t hot pepper sauce
2 cans lump crab meat, drained
1 can artichoke hearts, drained and chopped
1 c shredded Swiss cheese
1 T chopped fresh dill

Mix all ingredients together and chill for 2 hours.  I like to hollow out a round pumpernickel bread and fill with dip.  Garnish with cherry tomatoes and fresh rosemary to simulate holly.

Turkey and Stuffing Eggrolls
Left over chopped turkey meat
Left over stuffing
Left over mashed potatoes\
Eggroll wrappers

Combine first three ingredients and place a large tablespoon of mixture in bottom corner of eggroll wrapper.  Brush opposite corner with a little water and roll up from the bottom, fold in sides and seal with top.  Fry in shallow pan with canola oil and serve with hot gravy and / or cranberry sauce.


Brownie Cake

Brownie Cake
1 stick butter
4 eggs
1 lb. can Hershey's Syrup
1 c sugar
1 c flour
1 t baking powder
1 t vanilla
1 c chopped walnuts or chocolate chips (optional)

Mix all ingredients together and pour into a prepared tube pan.  Bake at 350 degrees for 45 minutes.  Cool, unmold and sprinkle with powdered sugar or chocolate glaze.

My Gift to You this Holiday Season: a Signature Cocktail

When hosting a party, nothing says ‘you’re special’ like a signature cocktail.  I always try to include a little something extra in addition to the mainstream beer and wine at my gatherings.  Whether it’s the classic retro cocktails of the 60’s at my Mad Men Premier, or Martha Stewart’s homemade eggnog at my annual Holiday Cookie Swap, I try to  include something special that guests will remember long after the party is over. 

This ‘tradition’ began about 5 years ago when I started bringing a signature cocktail to our family’s Christmas celebration.  Each year, I’d surprise them with a special cocktail, made just for them.  It could be as simple as freezing a bottle of good vodka in an empty milk container filled with water and holly berries, or as elaborate as Twisted Christmas which includes a half dozen different liquors.  Hot Buttered Rum dates back as far as George Washington's time and is perfect for larger gatherings because the batter can be made in quantity ahead of time. I have fond memories of these Christmas celebrations: my father guarding the vintage punch bowl of homemade eggnog keeping cold on a table outside on my back deck (one for the guest, and one for him :), my late father-in-law enjoying more than his share of Twisted Christmas shakes at what would have been his last Christmas with us, and me and my sisters drinking iced vodka as we contemplated the best way to present the appetizers.  This year’s signature holiday cocktail is yet to be determined, although I’m thinking something sparkling might be in order…. 

The following  are some of my favorites in honor of the 2nd Anniversary of my blog- enjoy them this holiday season, and let us raise our glasses to Peace, Health and Prosperity.  Best wishes to you and yours this holiday and into the New Year!

Hot Buttered Rum

Hot Buttered Rum
1 lb. light brown sugar
1/2 lb. softened butter
2 t. cinnamon
2 t. ground nutmeg
1/2 t. allspice
2 t. vanilla

In mixing bowl, beat together butter and remaining ingredients until well combined.  Refrigerate in reusable container for up to a month, or place in freezer until ready to use.  In a preheated coffee mug, combine 2 heaping tablespoons batter with 1 1/2 oz. rum. Top with boiling water and stir to mix.

Gingerbread Martini

1 1/2 oz. vanilla vodka
1 1/2 oz. Frangelico
1 T. butterscotch schnapps
4 oz. ginger beer
Dark rum

Mix first three ingredients in shaker with ice.  Strain into glass.  Add ginger beer and a splash of dark rum.

Gingerbread Martini

Eggnog
6 eggs, separated
3/4 c. sugar
2 c. heavy cream
2 c. milk
2 c. bourbon
2 T. rum
freshly grated nutmeg

Beat egg yolks with mixer.  Gradually add 1/2 c. sugar until light and fluffy.  Beat egg whites separately until stiff peaks form, gradually adding remaining sugar.  Gently fold whites into yolk mixture.  Stir in cream and milk.  Add bourbon and rum, stir until combined. Chill, tightly covered for at least 3 hours. Stir gently before transferring to punch bowl.  Dust with freshly grated nutmeg before serving.

Twisted Christmas

Twisted Christmas

softball size vanilla ice cream
2 oz. Grand Marnier
2 oz. Creme de cocoa (white)
1 oz. Galliano
1 oz. brandy
1 oz. whiskey
eggnog

Add ice cream and 4 oz. eggnog in blender.  Add liquors and blend until frothy.

Authentic Mad Men Premier Party Food

If you're as much of a Mad Men fan as I am, then you are anxiously awaiting the 2 hour premier of Season 5 on March 25th.  All this talk about some significant surprises has my interest piqued for sure.  With the Mad Men craze rapidly spreading, there are many fans out there who are planning on having a season premier party.  Of course no party would be complete without the right food.  Although food does not take center stage in Mad Men, it is the visual equivalent of the clicking typewriters, and a detail that certainly lends authenticity.

Judy Gelman and Peter Zheuthin beat me to the punch by writing the Unofficial Mad Men Cookbook- Inside the Kitchens, Bars and Restaurants of Mad Men.  Complete with recipes for cocktails, appetizers, main dishes and desserts, this cookbook highlights all the food and drinks that were depicted throughout all four seasons.  Each recipe is precededs by a historical and cultural dialogue about the food and why it was used in the particular season and episode mentioned.  I just finished reading the book, and although I remember most of the items mentioned from the episodes, there were a few that I completely missed.

As a child in the 60's, Mad Men brings back many memories for me and I grin every time I see something in an episode that transports me back to that timeframe: Like my grandmother's dishes in the Draper kitchen and highball glasses used in Betty's Around the World dinner party, Don's travel alarm clock like the one my father had for so many years, and the exact African prints in Peggy's apartment that hung in my grandparent's living room until the mid 70's.  Much like these props that bring back fond memories, so does the food of Mad Men.  I grew up with all the food of that era which are all in the book: California Dip, Parmesan Canapes, Waldorf Salad, Stuffed Crown Roast of Pork, Chicken Kiev and Ladyfingers Cheesecake.  Like the characters in Mad Men, my  parents would throw dinner parties that included these items and of course would not be complete without Tom Collins.

So for those of you who are planning a Premier Party and appreciate retro food, here are some menu suggestions from the book to tie a bow around your ultimate Mad Men event: P.S. don't forget the vintage hostess apron and Mad Men soundtracks!

Don Draper's Old Fashioned
1 orange slice
1 maraschino cherry
1 tsp. sugar
few drops of Augostura bitters
a splash of soda water to muddle ingredients
2 1/2 oz. rye or bourbon (Don prefers Canadian Club of course)

In a mixing glass, muddle orange slice, cherry, sugar, bitters and a litte soda water: push around and break up cherry and orange until flavor is released.  Add soda water so cherry is wet and sugar is melted.  Add rye or bourbon and serve over rocks.

Fill a martini glass with water and large ice cubes enough to keep it cold while mixing the drink.  Pour vermouth and gin into a mixing glass (or shaker) and stir.  Pour ice and water out of martini glass. Pour martini into prepared glass.  Put leftovers in a rocks glass.  Makes 1 drink.

Roger Sterling's Martini
1/8 oz. dry vermouth
2 1/2 oz. Gin

Fill a martini glass with water and large ice cubes enough to keep it cold while mixing the drink.  Pour vermouth and gin into a mixing glass (or shaker) and stir.  Pour ice and water out of martini glass. Pour martini into prepared glass.  Put leftovers in a rocks glass. Makes 1 drink.

Bridge Night Tom Collins
1 1/2 oz. dry gin
1 oz. lemon juice
1 tsp. powdered sugar
1/2 lime
3 oz. club soda
Maraschino cherry and orange slice for garnish

Add gin, lemon juice and powdered sugar to cracked ice in a cocktail shaker and shake thoroughly.  Strain into a tall glass.  Add ice cubes, squeeze lime into drink and fill with club soda.  Stir a little and garnish with lime shell, cherry and orange slice.  Makes 1 drink.


Betty's Stuffed Celery
3 oz. soft cream cheese
1 Tbsp. mayonnaise
8 chopped stuffed olives
10 minced, blanched almonds
4 long and wide celery stalks

Combine cream cheese, mayonnaise, olives and almonds in small bowl.  Stuff celery stalks with filling. Chill and cut into bite size, 2 - 3 inch pieces before serving.  Makes 8 servings.

Pete's California Dip
1 envelope dry onion soup mix
2 c. sour cream

Mix ingredients in a medium bowl, chill and serve with (nothing other than) Utz potato chips.  Makes 2 cups.

Rockefeller Fundraiser Parmesan Canapes
3/4 c. minced onion
1/2 c. mayonnaise
1/3 c. Parmesan cheese
20 Melba toast rounds
Paprika

Mix onion, mayonnaise and cheese in a small bowl.  Spread on toast pieces.  Sprinkle with extra cheese and paprika.  Before serving, broil 3 inches from heat for 2 - 3 minutes.  Makes 20

Fill a martini glass with water adn large ice cubes enough to keep it cold while mixing the drink.  Pour vermouth and gin into a mixing glass (or shaker) and stir.  Pour ice and water out of martini glass. Pour martini into prepared glass.  Put leftovers in a rocks glass.


Waldorf Salad
2 Granny Smith apples, diced
1 c. diced celery
1/2 c. chopped walnuts
1/2 c. red grapes
5 T. mayonnaise
Lettuce for serving

Mix apples, celery, walnuts, and grapes with mayonnaise.  Place mixture in the middle of a salad bowl, lined with lettuce.  Makes 2 servings.

Avocado and Crab meat Mimosa
2 ripe avocados
1 scallion, minced
2 t. lemon juice
1/4 tsp. salt
dash tobasco sauce
3 Tbsp. mayonnaise
2 Tbsp. chili sauce
1 Tbsp. prepared horseradish
1/8 tsp. Worcestershire sauce
ground pepper
8 oz. cooked fresh crab meat
2 c. watercress
2 hard-cooked egg yolks
1 Tbsp. chopped fresh parsley

Peel half of one avocado.  In small bowl, mash avocado half. Add scallion, 1 tsp. lemon juice, 1/4 tsp. salt and tobacco.  Still until combined and set aside.  In separate bowl, stir together mayonnaise, chili sauce, horseradish, Worcestershire and remaining lemon juice.  Season with salt and pepper.  Set aside.  Peel remaining 1 1/2 avocados and cut into half inch cubes and place in a large bowl.  Squeeze excess moisture from crab meat.  Add to cubed avocado and gently combine.  Fold in mayonnaise mixture until crab and avocado are evenly coated. Line bottoms of 6 chilled open champagne glasses (or small glass serving dishes) with watercress.  Divide crab mixture evenly among the glasses.  Top each with a dollop of mashed avocado mixture.  Press egg yolks through fine mesh sieve.  Combine with parsley in a small bowl.  Sprinkle yolk mixture evenly over each portion.  Can be refrigerated up to 3 hours.  Makes 6 servings.

10 Years of Building a Life Celebration

Months in the planning, our anniversary celebration took place a few weeks ago.  Giving my husband the gift of friendship was a unique idea but (almost literally) took an army to execute:  Planning, catering, flowers, landscaper, beer and wine, the custom made architectural cake, jazz band and Diversion #1, #2 and #3 took many people and a lot of coordination in order to pull it off without spoiling the surprise for him. The end result was absolutely fabulous and the look on my husband’s face when he came home that Friday night to find 65 of our closest family and friends there was just PRICELESS.  Ok, I may have overshot it a bit, but it was well worth it- three weeks later, and he’s still in amazement ;)

Nod to the following who helped make this celebration truly a memorable one:  My parents and sister Lisa for catering and set up, Ginger & Pickles Catering, Amazing Cakes by Joanne, Charles Fine Wine, D&J Lawn Care, nostalgiccandy.com, Conard HS Jazz Band, Beth Longo, Sandra Tierney and Jen Banks. 

Party Planner extraordinaire maybe, but I’m not about to give up my day job.  I will however, share some tips on how to kick up your next big party from fun to fabulous since holiday season will soon be upon us:

1.        Hire a bartender – or have a guest volunteer to manage opening wine and beer bottles (or ladle punch, or pour coffee).  Use wine glasses if you have them on hand. If not, you can rent them fairly inexpensively.  There’s nothing worse than drinking good wine out of a plastic cup!  Consult your local wine purveyor for ideas- they will know what and how much to buy to cater to the masses.

2.       Use disposable plastic plates- they’re so much nicer than paper and they have some that have the look of china.  You can reuse them a few times to really get your money’s worth.  P.S. be sure to have a couple garbage bins around for easy disposal so that people do not have to go in search of…

3.       Utilize both indoors and outdoors – to maximize space.  If the weather doesn’t permit you to be outdoors, you can temporarily relocate or rearrange furniture to create more circulation space.  One suggestion is to move the dining room table along an outside wall to create a buffet table.  Remember to use elements of height on the table to create more interest.

4.       Prepare as much as possible ahead of time- and be sure there is a good variety of selections and have one signature item that really stands out.  Not enough time to do it all yourself? Hire a caterer or restaurant to supply the more complicated dishes.

5.       Hire a local jazz band- they’re good, enthusiastic and highly affordable.  Aside from the overwhelming number of people who attended my party, this was what really knocked my husband’s socks off!

 

Mother's Day Brunch

The best thing about brunch is that there's usually something for everyone- from the savory to the sweet.  You can mix and match everything from omelets to coffee cake.  Be creative and add lots of extras like hash browns and fruit, or whatever rounds out the menu.  Of course it's best served outside on a sunny day, but anywhere will do, as long as it's perfectly appointed with china, crystal and beautiful fresh flowers.  Extra points if you add mimosas and belinis!!  Mother's Day is only a few days away and here is a suggestion for what I think will be the perfect menu to commemorate this special day. This is what I will be preparing for my mother on Sunday:

Belgium Waffles

1 1/2 c flour
2 t. baking powder
1/2 t. salt
2 t. sugar
1 c milk
2 eggs, separated
3 T. melted butter

Mix dry ingredients.  Add yolks and milk.  Fold in whipped egg whites and butter.  Spoon batter onto buttered hot waffle iron.  I prefer the old fashioned stove top iron, but any waffler will do. Keep waffles in warm oven before serving.  Pssst.... don't have time to make the batter?  Use Pop & Fresh croissant dough!! Not as good, but will do in a pinch ;)


Spinach and Pancetta Strata

2 T olive oil
4 oz. thinly sliced pancetta, coarsely chopped
1 small onion, chopped
1 (10 oz) box chopped frozen spinach, thawed and squeezed dry
2 cloves garlic, minced
1 t. salt
1/2 t. freshly ground black pepper
1/8 t. freshly ground nutmeg
8 c cubed Italian bread
1/2 c  grated Parmesan cheese
3 c milk
10 eggs

Heat oil in a heavy large skillet over medium heat.  Add pancetta and saute until crisp and golden. Transfer pancetta to a bowl, Add the onion to the pan drippings in the same skillet and saute until transparent.  Add the spinach and garlic.  Saute over low heat until garlic is tender. Stir in 1/2 t. salt, 1/4 t. pepper, nutmeg and cooked pancetta. 

Place half the bread cubes in a buttered 3 qt. baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixture.  Repeat layering.  Whisk the milk, eggs, remaining salt and pepper in a large bowl and pour evenly over the strata.  Chill, covered with plastic wrap, at least 2 hours, up to 12 hours.  Preheat oven 350 degrees and bake uncovered until golden brown and cooked through, 40 min.  Let stand 5 min. before serving.


Apple Glazed Sausage and Bacon

8 - 10 pork sausage links
3/4 lb. kielbasa sausage, cut into slices
1 (6 oz. pkg) sliced Canadian bacon
1/4 c apple juice
1/4 c apple jelly
2 T. maple syrup

In large skillet combine sausage links, kielbasa  and apple juice. Bring to boil- cover and cook 5 min. Remove cover and continue to cook 15 min. Add jelly and syrup and bacon until heated through.


Donuts Muffins  (from the Rabbit Hill Inn)

Dry ingredients mixed in bowl:
4 c flour
2 t. baking soda
1 t. nutmeg

Wet ingredients in separate bowl:
1 c canola oil
4 eggs
2 c sugar
2 c sour cream
2 t. vanilla

Whisk dry ingredients together in a bowl.  Whisk wet ingredients in separate bowl.  Gently fold two mixtures together until combined.  Line muffin tins with papers and preheat oven to 350.  Fill each muffin to top. Bake 20 min.

While muffins are baking, stir together topping ingredients: 1 T cinnamon and 1 c sugar in a small bowl, and 1/2 c melted butter in another separate bowl.  When muffins are cool enough to handle, dip tops of muffins into melted butter and then into sugar mixture. Coat tops generously. Let sit for a few minutes.

Kick Off Your Super Bowl Party with these Crowd Pleasers

Super Bowl Sunday is the No. 1 party event of the year.  As the second largest food consumption day of the year, $55 million will be spent on Super Bowl food in the days leading up to February 6^th.  So isn’t any wonder why the food is the showcase of any Super Bowl party?  Although some football fans go all out for this annual event, the majority stick to the tried and true foods such as wings, nachos, pizza, chips and of course, lots of beer to accompany them.

So, what are you planning to serve in celebration of this year’s Super Bowl? Not a football fan?  That’s ok too.  Check these out and make them when you want to serve something really good and easy. You don’t have to spend a lot of time and money either to serve satisfying food that you and your guests will love. 

I’ve been making this sausage bread for every Super Bowl for the past 10 years, maybe more.  Jam packed with sausage, hamburger, grated pepperoni and three cheeses, this is sure to be a crowd pleaser. In fact, it’s so good that my sister Charisa makes and sells it in her store in Bethel, ME, Gourmet in a Pinch.  It’s also the perfect tailgate food!  The recipe makes 3 breads, so you can have enough to eat and some left over to trade with other tailgaters.

Ultimate Stuffed Super Bowl Bread

3 (9oz.) Pizza Dough

1 lb. sweet Italian sausage, browned

1 lb. hamburger, browned

1 stick pepperoni, grated

1/4 lb. grated Swiss cheese

8 oz. grated mozzarella

4 T. grated parmesan cheese

1 pkg. fozen chopped broccoli

1 onion, chopped

2 cloves garlic, chopped

2 T. olive oil

crushed red pepper to taste

Mix cooked meat, with pepperoni, garlic, olive oil and pepper. Add broccoli and onion. Mix cheeses in a medium bowl.  Roll out dough into rectangle.  Put 1/3 filling in middle of dough Sprinkle with cheese mixture. Brush edges of dough with egg wash, fold over and seal.  Slit top of bread.  Proof 1/2 in warm oven and bake at 400 degrees for 30 minutes.

This chili is probably the easiest to make because it’s cooked in a crock pot.  Of course, feel free to adjust the seasoning to your taste or add your own secret ingredient.  Left over chili can also be used to make some amazing nachos.

Crock Pot Chili

1 (16 oz.) can kidney beans, drained

2 (14 oz.) cans chopped tomatoes

2 lbs. hamburger, browned and drained

2 onions, coarsely chopped

1 green pepper, coarsely chopped

2 cloves garlic, crushed

3 T. chili powder

1 tsp. pepper

1 tsp. cumin

salt to taste

Put all ingredients in crock pot in order listed. Stir once. Cover and cook on low 10 - 12 hours (high 5 - 6 hours).

And if you like wings, you’re going to love these! The recipe originated from my sister Lisa when she worked at the 224 Boston Street café. This interesting combination of ingredients can be made ahead of time and refrigerated for a couple days until ready to use.  I prefer to pre-cook wings in the oven ahead of time, and then fry them in oil just before serving.  Don’t forget to include bleu cheese or sour cream dip and lots of celery sticks.

Better than Buffalo Wings

1/4 c. dijon mustard

1/4 c. vinegar

juice of 2 limes  

stir together and whisk in:

3/4 c. olive oil

3/4 c. Tabasco sauce

1/4 c. Asian chili garlic sauce

4 T chopped garlic

2 scallions, finely sliced

1 lg. pkg. chicken wings

Pre-cook wings in oven.  Fry in oil, drain and toss in a large bowl with sauce. 

Are You Ready to Ring in the New Year?

Hello and Welcome to my Blog: Food for Thought.  I hope that my culinary advice will help you as it has helped many of my friends and colleagues in the recent past.  I am not a trained culinary expert or even claim to be, but have grown up in a household surrounded by great cooks including my mother, my sisters (who have graduated from culinary schools and are excellent chefs in their own right), and my French and Italian grandmothers. What I have learned was how to use recipes and various ideas that I have collected to make any occasion special.

So, whether you are planning an elegant dinner, or just some really cool and interesting appetizers to help you ring in the New Year, make it easy and special. Some ideas you might want to consider include my Mother's Retro Cheese Ball, the EASIEST Cocktail Meatballs ever, and Mushroom Puffs. 

Retro Cheese Ball
1 brick Cheddar cheese
1 8oz. container cream cheese
1 can deviled ham
1/2 onion, diced
1/.2 can black olives, chopped

Mix all together and put onto a large piece of wax paper.  Roll into a ball and refrigerate for 2 hours.  Unwrap and roll ball into a pile of chopped walnuts.  Serve with assorted crackers.


Easiest Cocktail Meatballs Ever
1 pkg. frozen, prepared small meatballs
1 jar chili sauce
1 8 oz. can jellied cranberry sauce

Heat chili and cranberry sauces in large saucepan.  Add meatballs and heat through.  If you cannot find small meatballs, you can use the large ones, and quarter them when  heated through. Serve warm.


Mushroom Puffs
2 containers of Pillsbury Crescent Rolls
1 8 oz. container cream cheese
1 8 oz. can sliced mushrooms

Unwrap crescent rolls and press seams together to make a rectangle.  Spread with cream cheese and add mushrooms.  Roll into a log and slice into 1/2 " thick slices.  Bake at 350 for 20 min. until golden brown. 

This recipe can be modified based on your preference.  Substitute mushrooms for spinach, crab meat, etc.


So, there you have it.  Three easy, yet elegant appetizer ideas for your New Year's party, or just to enjoy prior to dinner.... food for thought.