Dinner at Tiffany's

There is something magical about a perfect dinner party.  Ultimately the magic happens when a great group of people gather at your house for great food, wine, and conversation.  Throwing a dinner party is my happy spot and brings me immense joy.  It provides me the opportunity to share my passion for food, wine and entertaining with others and the happiness it brings to my friends is a wonderful feeling.

Old-Fashioned Apple Crisp with Salted Caramel Drizzle + Annual Team Appreciation Lunch

On Friday I hosted my annual team appreciation lunch.  I believe this is the 10^th annual celebration that I have hosted at my house.  Each year I invite my direct reports to enjoy an afternoon of appetizers, lunch and dessert along with spending time away from the office to simply enjoy each others company.  We have a small gift exchange and I leave my Christmas decorations up for everyone to enjoy.

It is a small way of showing my direct reports how much I appreciate all that they do on a daily basis to have our region hit our budgeted numbers.  We had many reasons to celebrate since 2012 gave us many victories and some challenges.  Our challenges only help us to strive for excellence.

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The Perfect Dinner Party + Brussels Sprouts with Pancetta, Garlic, Pinenuts and Blue Cheese

There is a certain art or finesse to throwing The Perfect Dinner Party.  Let me stop for one moment since I use the term “perfect” with caution.  Every person defines “perfect” differently.  Perfect could mean all of the china, crystal and silver are utilized.  Perfect could mean handmade baked lasagna served with a fresh salad and crunchy bread.  Perfect could mean Chinese take out simply placed in large white bowls and served family style. Whatever is perfect for you is YOUR perfect.

My definition of the perfect dinner party is bringing people together for an evening of comfort, conversation and cohesiveness. A dinner party is a reason to be creative and give your guests a gift of yourself.  The gift is bringing together old and new friends to share great food, wine and conversation around the dining table.  A good dinner party means clean plates, numerous wine glasses, and empty bottles of wine, laughter and lovely music.  It is the kind of evening where everyone wants to linger and no one wants to say goodbye.

Mark, Me and Dean

Over the years I have learned the art of throwing my perfect dinner party.  The key is to make your guests feel comfortable the moment they arrive through the front door until the last goodbye.  Planning and working backwards will aide tremendously in the success of your soirée. My trusty list that I create on 5x7 index cards is my savior.  First comes the menu, then the shopping list along with the basic entertaining checklist (cleaning, setting the table, choosing the music) and the final checklist for the day of the dinner party.

Work backwards to set your personal timeline that will weave in between career, family and daily errands then add to the list with dates and times to complete. Utilize your index cards and keep them in the kitchen area for ease of use.  Planning will reduce stress and increase the wonderful time you will have with your guests. 

Preparing a menu that is both easy and flavorful takes a bit of skill, but something you can master quite quickly.  Think about dishes you can prepare as many of the ingredients ahead of time.  For example, have everything for a flavorful salad done ahead from cutting vegetables to having the dressing made and you then simply toss together and serve.  Braised dishes are one of my favorites – simply dump ingredients into a dish and bake for hours while the flavors develop those rich aromatics and your guests think you slaved over the stove for hours.  The more you practice putting together menus, the easier and more adventurous you will become. Speaking of menus, I always create a personalized menu for each dinner party.  Guests can take one home as a memento.  I have been keeping a large binder for years that houses all of the menus from dinner parties.

The one rule of thumb I always practice is being 100% ready a minimum of 30 minutes prior to my guests arriving.  It gives me the chance to sip a bit of chilled wine along with walking through the evening in my head and checking for last minute touches.  Drinks and appetizers are always ready for the guest’s arrival with a customized cocktail playlist in the background.  Often it is fun to have a signature drink for each event along with the usual suspects – wine, sparkling water, beer and spirits.  A signature drink can set the tone and add some whimsy to the event.

Keep a timeline in mind when moving through the evening from the cocktail/appetizer hour to dinner to dessert to after dinner drinks and conversation.  No need to rush your guests, but they will appreciate a flow to the evening.  As the hostess you are the conversation starter, contributor and listener. Try adding some dinner conversation by introducing “Dinner Party Table Topics” to spice up the chatter. Ensure your guests have enough to drink, eat and are comfortable. If your guests are lingering and having a wonderful time, enjoy these special moments and cherish them.

It brings me joy to open our home, create a special menu and share great conversation with friends.  Recently I threw a perfect dinner party for our wonderful friends and I am dedicating this post to you both.  Mark and Dean you are simply divine!

Brussels Sprouts with Pancetta, Garlic, Pinenuts and Blue Cheese

1 Pound Brussels Sprouts, trim bottom and cut in half

2 to 3 T. Olive Oil

4 to 6 cloves of garlic, peeled and sliced

Salt and pepper

4 oz. Pancetta, small dice

½ Pinenuts

1/3 C. Blue Cheese, crumbled

In a large pan, add a tablespoon of olive oil and then add the pancetta.  Cook on medium until the pancetta is crisp.  Remove from the pan.  Add the Brussels and a couple more tablespoons of olive oil.  Season with the salt and pepper. Cook for 5 to 9 minutes on medium until golden brown and just turning tender.  Add the garlic and cook for one more minute. 

Remove from the heat and toss into a large bowl.  Sprinkle with the pancetta, pinenuts and blue cheese.  Serve immediately. 

Mark, Charles aka Hubby and Dean 

Entertaining Tips | Individual Cheese Plates

Do you ever channel your inner Martha? Do you get excited about planning your next entertaining extravaganza, whether it is an intimate dinner for four or a cocktail party for fifty? Do you thrive on creativity and perfection? If you answered YES to any of the questions above, then you are probably an entertaining guru or at a minimum someone who loves a reason to bring people together.

I happen to be one of those people. Any reason to entertain makes me smile from ear to ear. The idea of preparing a get together to make people happy brings me much joy. It is an opportunity for me to try a new recipe, decorate with a new idea and let my creative inner Martha out. I am very excited to bring a new feature to my blog, titled – “Entertaining Tips”. This feature will highlight ideas for easy, unique and fun suggestions to make your next party or get together special.

{ Idea: share your sketch with your guests during the cheese course, so they could refer to it while enjoying the different cheeses and combinations of flavors } 
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Last evening, my hubby invited a new co-worker and his wife over for wine and appetizers. They have recently relocated to the Bay Area and we thought it would be a wonderful idea to welcome them by inviting them over to celebrate the holidays. One of my favorite ways to entertain is to serve wine and appetizers. Last evening a served several course of small plates that we enjoyed while sitting by the fire in the family room with holiday music playing softly in the background.

Instead of serving the traditional cheese platter, I opted to create individual cheese plates for each person. This gave everyone the option to taste everything at their own pace along with having the suggested pairings available at one quick glance. I had stopped by whole foods in the morning to the cheese department. I adore the selection of cheeses and it an adventure each time with a new selection in my shopping basket to try.

For our intimate wine and appetizer party last night, I selected a Manchego cheese from the La Mancha region of Spain from the milk of sheet of the Manchega breed, which is typically aged for between 60 days and two years. A classic pairing is to add a touch of quince paste and marcona almonds. The next cheese going clockwise on the plate was the Cave Aged Gruyere with my Balsamic Fig Jam along with a dried apricot. The Gruyere is aged for about one year in secluded caves in Switzerland. It has a dense texture with a nutty, richness to the flavor profile. The fig jam compliments the richness of the cheese for a perfect pairing.

My third selection for the cheese plate was a French blue cheese, Blue Fourme d’ambert with a drizzle of clover honey. The sweet honey perfectly compliments the salty and earthy blue cheese. The French blue cheese is one of France’s oldest cheeses and is made from cow’s milk and is inoculated with penicillium roqueforti spores and aged for at least 28 days. If you love blue cheese, this is the king of them all. Our last tasting was one of my favorites that I buy from whole foods each time I visit. It is an Reserved Dutch Gouda, an orange cheese made from cow’s milk and originates from the Netherlands. It is had a slight earthiness with a hint of smoky, cedar flavor that pair beautifully with a cabernet sauvignon. I added a nib of panforte, which is a traditional Italian dessert containing fruits and nuts.

Creating your own individual cheese plates gives you the opportunity to learn about new cheeses, create themes and share something unique with your friends. A few suggestions:

• Different Types - select one cheese from each milk family – cow, sheep and goat.
• Around the World – select a cheese from France, Italy, Spain and the Netherlands – the possibilities are endless
• Go Local – select cheeses made local to where you live
• Vertical Tasting – select all one type of cheese but vary where it is from – for example – do a blue cheese tasting

To learn more about cheeses, ask questions when you go to the cheese counter. Ask to try samples and pick what you like. Invest in a few cheese specific books to expand your knowledge. Laura Werlin’s Cheese Essentials is a perfect selection. She is a cheese expert who explains this fascinating world of cheese in a manner that anyone can understand.

Sticky Toffee Pudding + Team Appreciation Lunch

I love traditions. For the last eight years I have hosted an annual appreciation lunch for my direct reports to thank them for all of their hard work during the year. This year was no exception. With the challenging economy the last couple years, we have celebrated small wins. In 2010, our company had a banner year. I am in an industry that is an economic leading indicator and quite thankful for having such success in 2010.

{Lisa, me, Debby, Patti, Stefanie, Christine and Amy }

Success is gained by having a team of talented individuals who understand the goals to be achieved and are driven to work hard. With the economy slowly beginning to improve, there is a much more positive feeling at our company. Since the holidays are filled with taking our clients out to lunch to thank them for their business, December is challenging to get the team together during business hours. Thus I typically plan the appreciation lunch for the beginning of January.

During the holidays, I began to contemplate the menu. I typically do not like to repeat any dishes and make a fresh menu each year. Since it is lunch time, I want to make it light but usually I add in a dish or two that is a tad heavier. Oh heck, it is a celebration, so let’s swing out and eat. Nine times out of ten, I don’t need dinner that night, since I am still satisfied from lunch.

The menu this year consisted of some favorites I have made and posted on the blog. Thought I would share the menu with each of you:

Appetizers
Gorgonzola and Cherry Pastry Puffs
Shaved Brussels Sprouts with Parmesan and Truffle Oil Crostini
Caprese Bites

Starter
Pear, Gorgonzola and Pecan Salad with Pomegranate Vinaigrette

Main
Hoisin and Orange Braised Short Ribs
Sour Cream Mashed Potatoes

Dessert
Sticky Toffee Pudding with Handmade Caramel Sauce

Each person arrived separately. With having a shoe free house, the guest slippers were at the front door. My boss Tony arrived with his own personal slippers, since he knew the drill. The appetizers were laid out on the kitchen island along with a bucket full of assorted non-alcoholic beverages. We soon moved to the family room to enjoy the appetizers and each others company.

{Lisa, Amy, Patti and Tony (my boss) }

I created personalized menus for each person and did double duty by having a place card all in one. Each person could also take their menu home to enjoy. We sat down for the salad course and the conversation was moving along nicely. Christine was my helper this year, which makes the serving and clean up a breeze. Throughout the afternoon, I had several helpers and it was so appreciated.

We now went onto the main course of Hoisin and Orange Braised Short Ribs. This is hands down my signature dish and super simple to make. Just a quick tip – try braised dishes when entertaining for a group of 6 to 10 people. It can be made ahead of time, cooks ahead and during the dinner until you are ready to serve. How simple is that?

{Debby, Stefanie and Christine }

The dishes were cleared and now it was time for dessert. During the holidays, while watching Martha Stewart, she had Jane Homby as a guest on her show. Her book is titled - "What to cook & how to cook it". Jane demonstrated how to make her version the traditional British holiday dessert of Sticky Toffee Pudding. I decided to adapt her version slightly and make it for the appreciation lunch.

We also do a small gift exchange as part of the celebration and fun. I think each person walked away with a gift they will enjoy. Since I had done so much canning this year, I gave each person a small bag with a jam, chutney or jelly in it.

I look forward to another amazing year in 2011~

Sticky Toffee Pudding

Cake

5 ounces pitted dates (Madjool dates work great)
1/2 cup plus 6 tablespoons (1 ¾ sticks) butter
1 Cup packed dark-brown sugar
4 large eggs
1 t. Vanilla extract
½ t. ground cinnamon
Pinch of ground clove
Pinch of freshly grated nutmeg
1 t. baking powder
1 ¼ C. flour
¼ t. salt

Place dates in a small bowl and cover with boiling water. Let the dates sit for 5 minutes. Drain the dates and discard cooking liquid. Transfer to the bowl of a food processor; process until smooth. Let cool slightly. Meanwhile, preheat oven to 350 degrees. I used a mini bundt pan that made six small cakes and sprayed with cooking spray that had flour added.

Add butter and brown sugar to bowl of food processor with dates; process until smooth.

Add eggs, vanilla, cinnamon, clove, nutmeg, flour, baking powder and salt; process until smooth. Spoon batter into prepared pan; transfer to oven and bake until a cake tester inserted into cake comes out dry, 20 to 25 minutes. Spoon sauce over cake and serve with cream or ice cream, if desired.

Caramel Sauce

1 ½ C. sugar
¼ C. water
½ t. lemon juice
1 C. heavy cream

Stir sugar, water and lemon juice in a large saucepan over medium heat until the sugar dissolves. Increase the heat; boil without stirring until the mixture turns deep amber brown. This should take about 9 minutes. Take off the stove and hold over the sink before pouring the cream mixture into the sugar mixture. It will boil and bubble. Once calmed down, add to back to the burner and reduce slightly over medium low heat for about 8 minutes. Chill until thickened. Put into another container and slightly heat when ready to use.

2010 "Foodie - flections"

It is hard to imagine that this is the last day of another decade. I can distinctly remember when it was 1999 and everyone was nervous about the clock striking midnight. Luckily it was a non-event for any type of negative incident. When the clock strikes that magical number “12:00” tonight, we enter into a new decade and year. During this time of year, everyone determines their resolutions, goals and aspirations for the coming year. Some are elaborate and others are simple. It is a time for reflection.

I am energized for 2011. By nature I am an optimistic person and see the glass half full versus half empty. Actually, I like to think that the glass is always full. I am certainly a realist but prefer to err on the side thinking positively. Life is very precious and my motto is to live each day to the fullest.

Many years ago I was hit by a drunk driver. Broke both my legs, almost died, spend two months in the hospital and the crash put me behind graduating college in the typical four year timeframe. (took five years) Needless to say, it was a life changing experience. However, I managed to see the positive side and knew there was more for me to accomplish on this earth. I share that experience as an insight into why I value each and every day.

This year I put energy into my enthusiasm for food, wine and entertaining and sharing my passion through blogging. Blogging provides a platform to document and memorialize your recipes. However, I soon discovered that food blogging is more rewarding, complex, fun, challenging and interesting than originally thought. Through blogging, I have met wonderful new friends, realized a new hobby of photography, improved my writing abilities and tried a lot of new recipes.

For 2011 my objectives are straightforward, uncomplicated and clear-cut. Thought I would share a few with all of you:

• Live each day to the fullest
• Cherish my husband, family and friends
• Leave each day of work knowing I did my absolute best
• Continue to share my passion for food, wine and entertaining
• Learn new things, travel new places and meet new people
• Be positive and live life

In the spirit of reflecting on 2010, I wanted to share my top ten foodie posts with all of you. I am aptly titling my List – “2010 Foodie – flections”:

Friends and Figs

One of the highlights for me was entering the FoodBuzz Project Food Blog contest. It pushed me out of my comfort zone, taught me things about myself, connected me with great new friends and honed my blogging skills (much more to learn in 2011). Being in my element, challenge number three, throwing a luxury dinner party, was by far my favorite.

Pizza Remix

What a fun challenge which helped to showcase my creativity while making some delicious pizza flavors for my husband to enjoy in between photo shoots.

Mini Red Velvet Cupcakes

I am fascinated by small bites, so why not make dessert tiny too. After having my new camera for just a short time, I was still in testing mode but happened to have one of those “money shots”. It was my first prelude to being showcased on Foodgawker and being honored with a Foodbuzz Top 9. It was a good day!

Caprese Bites

Appetizers are one of my obsessions. Given a choice between a bowl of pasta or several small plates of appetizers – the appetizers win hands down. My goal was to put a twist on the standard caprese bite and kick it up.

Fig Jam Pockets

These little gems were noted by husband to be one of the BEST cookies I have ever made. Now that is a great compliment.

Shaved Brussels Sprout with Truffle Oil Crostini

During the month of December I have made this crostini for three different parties and each time, I still absolutely love it. Guests are surprised when I tell them it is Brussels sprouts.

Fried Green Tomatoes

On my bucket list is to visit several states in the south, so until I get there, I wanted to recreate a bit of the south in my own kitchen. This recipe is a keeper.

Grapefruit Marmalade

In 2010, canning became quite an obsession. Both the process and the end product are rewarding. It brings me much joy to give these little gems to friends and family. The smile it brings to each person is priceless. That is my reward!

Pecan Cheddar Gougeres

Give me a savory treat any day over a sweet treat. Like a popover, I could easily eat 3 to 4 of these in one sitting. Note to self: only make a few times a year if possible.

Apple Fritter Poppers

One of life’s simple pleasures is something fried. It is not good for our health or waistline, but in moderation, not such a bad thing. My husband has quite an affinity for apple fritters, so I created a mini version for him to enjoy.

May each of you have a healthy, happy and prosperous New Year.

Cherish each moment!

PFB #3 | An Evening Celebrating Figs & Friends

Entertaining is one of my true passions. The pure thought of planning an event in my head from who to invite to the menu to the details of designing the table, simply makes me happy. There is an art to entertaining that I have discovered over the years which makes it seem effortless to your guests and greatly reduces any stress for the hostess. I have threaded several of my entertaining tips throughout this blog post. Nothing gets my creative juices invigorated, than planning and hosting a dinner party. It is a fantastic reason to bring friends or family together to celebrate a season, event or simply celebrate each others company.

For the third challenge we were asked to host a Luxurious Dinner Party for at least four guests and be creative while sharing new tastes and entertaining secrets. While contemplating ideas in my mind about how I would execute this third challenge - I thought since we are officially in the fall season and it was the tail end of the magnificent fig season, I decided to go with the theme – “An Evening Celebrating Figs & Friends”. Often one small idea or item will trigger my creativity and then the details begin to explode from all angles. I have discovered that keys to a successful dinner party boil down to planning, paying attention to details and making your guests feel welcome and comfortable.

Speaking of guests, I put careful thought into who to invite for this special dinner, since I would have loved to invite everyone I know, but unfortunately that would not be practical. Of course, this would give me many reasons to host multiple future dinner parties for many of my wonderful friends. The invitation is often the sneak peek into type of party that your guests will be enjoying. With the vast popularity of social media and quickness, I sent a personalized invitation via the internet with the tone of the dinner party to my guests. Within a very short period of time, everyone was confirmed and now the excitement was mounting.

With any project that has a deadline, it is best to work backwards to develop your timelines and task list. Three words are the keys to creating a successful party – “Planning, Preparation and Presentation”. Several years ago I created my “Entertaining Worksheet” which keeps me extremely organized with planning the theme, menu, shopping list, preparing the menu items, getting the house ready along with myself. If I have at least one hour of downtime prior to my guests arrival, the checklist and planning was successful.

Planning, Preparation and Presentation Tips:

• The Basics: Determine date, location, venue, number of guests and type of invitation. Include in the invitation the theme of the event along with hints how to dress if important.
• Menus: Create a menu around your theme, number of guests and use a combination of prepared and ready made foods. Prepare menu’s to be placed at each place setting. Personalize with the guest’s names and date of the event. Your guests can take home as a memoir to the evening.
• Variety and Preparation: Think about different colors and textures to your menu, so you have visual variety along with tastes. Prepare as much food ahead of time and store in reusable containers for ease of entertaining.  Then you need to simply assemble, heat or cook.
• Checklist: Use your checklist to map out a timeline for purchasing your food and wine, selecting linens and dishes, preparing your house, picking music and leaving time for you to get ready and look fantastic.
• Wine and Beverages: Chill wine the night before, have plenty of ice on hand for water and other beverages and create a signature cocktail to kick off the evenings festivities. 
• Water tip: Fill the water glasses about twenty minutes prior to serving dinner and then use a big pitcher without ice to fill each glass. Add a slice of lemon or cucumber for extra punch.
• Get ready: Empty the dishwasher and trash receptacle prior to the event.
• “People eat with their eyes first” – Food should have “negative space” or empty space around it. Ensure various colors and textures are utilized.
• Presentation: Ensure tablecloths are pressed and stain free. Use chargers or placemats for added dimension to the table. Select centerpieces that coincide with the theme of the party and are below the guest’s eye level.
• Personalize: Be creative with place cards and mix up the seating arrangements to encourage conversation.
• Table: Set the table the night before your event, add flowers the day of the event and light candles just before your guests arrive.
• Music: Create cocktail party music along with dinner music on your ipod – helps to enhance the mood of your event.
• Coffee: Have the coffee pot pre-loaded with beans and water, so all you need to do is press the button.

One part of this process that is my favorite is creating the menu along with the wines that will pair with the dishes. Incorporating figs into each aspect of the menu was both fun and challenging. I decided to use both the black mission and totato varietals of figs and incorporate them into the centerpieces along with the place card holders to further embody the theme.

A copy of the menu was placed in the entrance of our home to give my guests an opportunity to gain a glimpse into the evening. I carefully selected various wines that were already in our wine cellar which were both unique and would pair beautifully with the menu.

Use something that designates who owns the wine glasses, so there is not a question as to who it belongs to. I enjoy personalizing with each guest's name.

Going back ten years, I decided to create custom menus for my dinner parties and store them in a decorative binder to bring back the wonderful memories. For this dinner party, I created a pretty menu along with a tasting note card giving hints about each wine. It was a wonderful conversation starter for everyone to discuss the aromas and flavors they discovered with each wine. Especially with the Pinot Noir which had a distinct aroma of cola – after reading that detail each guest immediately recognized the hint of cola in the wine. Perhaps the power of suggestion made a difference.

For "An Evening Celebrating Figs & Friends", each course was carefully paired with a special wine to enhance the experience.

{ Rosemary and Brown Sugar Cashews + 2009 Vermentino -  Blair Fox Cellars}

{ Caramelized Onion, Fig, Blue Cheese Crostini + 2009 Vermentino - Blair Fox Cellars }

{Amuse Bouche - Grilled Figs with Bacon + 2006 Riesling - Bex }

{ Mixed Greens, Arugula, Fennel, Shaved Parmesan, Figs and Sherry Vinaigrette + 2007 L'Avion - Stolpman Vineyards }

{ Maple-Rosemary Brinded Pork Tenderloin, Port Infused Fig Chutney with Parsley Fingerling Potatoes + 2005 Pinot Noir - Hartley Ostini Hitching Post Highliner }

{Fig and Apple Tart + 2006 Far Niente "Dolce" Napa Valley Dessert Wine }

Amuse Bouche

An amuse-bouche is typically a one or two bite offering by the chef that offers a glimpse into the chef’s approach to cooking and often accompanied by a complementing wine. It is referred to sometimes as a chef’s surprise and adds that extra special touch to a dinner. With my theme, I found a recipe for Grilled Figs Wrapped with Bacon from The Vineyard Restaurant located in Madera California and paired with the Bex Riesling.

Grilled Figs Wrapped with Bacon

8 slices bacon, center cut
1 C. Balsamic vinegar
8 Fresh figs
8 Wooden skewers, soaked in water

Arrange bacon slices in a single layer on a baking pan and precook for 5 minutes at 400 degree oven. Meanwhile, measure the vinegar into a small saucepan; heat and simmer over medium heat until reduced by one half. Set aside.

Wrap each fig with one slice of bacon and secure with a skewer’ grill over open fire or on a grill pan till bacon is crisp. Drizzle vinegar reduction and serve warm.

Overall the evening was filled with great friends, much laughter and of course delicious food and wine. After we concluded with dessert, the evening was winding down and I wanted to give a little gift to each of my guests. Continuing with the fig theme, I presented each person with a jar of my handmade fig jam. With jam and menus in hand, we said good night to our fabulous guests and proceeded to relax and reminisce about the wonderful dinner party.

A special BIG thank you to everyone who voted for my challenge #2 post.  Challenge #3 - Creating and executing a Luxurious Dinner Party was extremely fun and rewarding.  Voting opens: 6AM pacific time October 4th through 6PM pacific time October 7th.