Monday, March 29, 2010

BUSY, BUSY, BUSY

Will try to stop back in on Thursday.
Have a beautiful week!

Thursday, March 25, 2010

GRAND CHILDREN'S EASTER TABLE

Welcome to my Grand children's Easter table. I'm so excited to have all three grand children over this year. Although only one is my "real" grand child, I am so loving my two step grand children and looking forward to having them all here this year! My son in law's mother will hopefully be joining in as well.
It's great that we all like each other so much.
I tried the bunny napkin folding this year. After working with three different napkins, I finally found one that was big enough to fold well.
I think they are the cutest thing! If you'd like to find out how to fold them, click on the above picture to go to the website. Good House keeping gives MUCH better instructions than Martha Stewart.
This sweet rabbit has been with me for so many years I can' t remember. She is actually a container. She stands on a little box that I will have filled with candy. It will be a surprise for the children.



The glass vase holding the flowers is something I just got from my mom's home. Daddy gave it to me last visit. It is Romanian cut crystal.
He also gave me the pretty pink glasses. I had to reassure my 4 year old grand daughter that they were NOT wine glasses but special orange juice glasses just for them. LOL!
I found these little egg holders at Eckerd's Drug store several
years ago for around fifty cents.


Well, thanks for "hopping" over. I can't wait to see your table too.
Join the fun at BNOTP by clicking on the icon below.


Monday, March 22, 2010

CULINARY MONDAY

Lychee
Now I know most of you have probably heard of or even eaten this incredible fruit. I first discovered it in Mexico last year. It was on the breakfast bar and a friend who was with us told me I had to try them. Well I was blown away! Why had I never heard of this before?
They are small round sweet & delicious fruits from China. They are native in the southeast Asian areas , but also grown in Florida as well as California. They are one of the most delectable things I've ever put into my mouth.
They have a bright red shell casing and a smooth creamy flesh with a large seed in the middle that will just pop out. Kinda like the seeds inside of a peeled grape. The taste is kinda peachy, cherry, bananaish. It's hard to describe. But trust me TRY one. They are at their peak during June- September. Just pop them out of their shell and into your mouth. You will thank our sweet Lord with every bite!

I'm looking for a recipe to incorporate them. (First I'll have to find someplace in our area that actually sells them) If you have a recipe, do share.
Thanks all, Have a GREAT day! GOD'S BEST to you all!!!

Friday, March 19, 2010

RECIPE & FINAL DAY TO REGISTER FOR GIVEAWAY

I plan to make this luscious coconut cake for Easter this year. I want desperately to find a little lamb cake pan- if you know of a place to purchase one- please do tell.
SCRUMPTIOUS COCONUT CAKE
Cake
2 1/4 cups cake flour, sifted
2 teaspoons baking powder
1/2-teaspoon salt
3/4-cup coconut milk
1-teaspoon lemon zest
1/2-cup unsweetened coconut
1 1/2 cups granulated sugar
½ cup of butter at room temperature
3 large eggs
Grease and flour 2- 9” round cake pans; set aside. Heat oven to 350°. Pour the coconut milk with coconut and lemon zest into a blender or food processor and process until coconut is finely chopped. Set aside.
Beat butter until light and creamy, gradually adding the sugar, in small amounts, scraping the bowl as needed with each addition. Add the 3 eggs, one at a time, beating well after each addition. Mix together the sifted flour, baking powder & salt. Add one-third of the flour mix to the beaten butter mixture. Then add half of the milk mix. Beat on low speed until blended. Repeat with a third of the flour, the remaining milk and end with the flour beating until smooth and fully incorporated. Scrape the bowl and continue beating on low speed for a few seconds.
Place batter into the prepared pans.
Bake for 25- 30 minutes, or until cake springs back when touched. Or try the toothpick test. Cool in pans for 10 minutes. Turn out on cake racks to cool. Let cool completely before frosting.

Cooked Coconut Frosting:
2 large egg whites
1 cup granulated sugar
1/2 cup water
2 (+) cups of unsweetened coconut

In heavy stainless pot, bring the 1/2 cup water and 1 cup sugar to a boil; cover and cook without stirring for 1 minute. Uncover and continue to boil, stirring frequently, until hot enough to spin a thread when a little is dropped from a spoon, (around 230°) with a candy thermometer. Remove from heat and set aside. In the bowl of electric mixer whip the eggs until light, fluffy peaks form. Still beating on high speed, gradually add the sugar syrup in a thin stream. Continue beating until the frosting is fluffy and holds peaks. When cakes are completely cooled, frost the first layer adding extra coconut if desired. Place the second layer on top of the first and frost the top and sides. Sprinkle fresh grated coconut over the top of the cake and toss coconut gently onto the sides.
Enjoy!

Wednesday, March 17, 2010

Tablescape Thursday "Centerpieces" & GIVE AWAY CONTINUES

Click here to join the fun!
Every event has it's own style,
especially when it's a wedding. Then, most every bride has her idea of
what she wants for a centerpiece.
Some events even have two or more.
I try to incorporate things that compliment the event.
Occasionally as in this Luau, the client asks
for specific things, like these "palm" trees.
Other times, it's just a flower or color that is most
important; as in the pink theme & roses in this arrangement.
I've actually had brides, say "whatever you decide" as in the
bride whose wedding these arrangements were made for.
And talk about intimidation, her grandparents run a local florist!
Then there are times when less is more.
And the centerpiece is meant to compliment
the surroundings and not so much the table.
Sometimes "over the top" is what's best.
Simple works great too
A little asymmetrical fun!
A little whimsy.
Whispy is nice, but too many scented flowers
can sometime over powers the foods.
(removing the stamen helps that)
This is one of my all time favorite photos.
A company cookout for my favorite
clients in PTC. I love the sunflowers.
Again, a beautiful background, so a
single color used in this arrangement.
But this one, no, it was a fun and colorful wedding,
so nothing less than this would do.
A fun arrangement for a fun couple.
(Kacey & Dave Waller)
This centerpiece was made to compliment the foods.
A lively one for an outdoor pool wedding, semi tropical.
A more subdue affair for a college grad.
Can you guess what type of function this was?
Of course, a Golf tournament!
Thank you for your visit and remember,
with Southern Touch Catering,
Your centerpiece is always complimentary
DON'T FORGET MY GIVEAWAY THIS WEEK~ SEE TUESDAY'S BLOG

Tuesday, March 16, 2010

GIVEAWAY TIME FOR POST 200!

Today is my 200th post. So in honor of it, I'm hosting a giveaway
If you'd like to partcipate in winning this glass bunny,
leave your name with a message, then tell one friend
and enter before Friday afternoon.
He's a goody holder, so you can expect to find it filled
with all sort of goodies!
He'll make a cute Easter treat for someone!Don't forget to tell a friend and Good luck!

Saturday, March 13, 2010

A new feature on our menu
Reception Menu Packages !
(Based on a 50 Person Minimum)
Southern Simplicity: $13.75 per person*
Assorted Three Cheese Tray with Gourmet Crackers, Elegant Fruit Display and Sweet Cream Dip, Fresh Vegetables and Dip. Iced Sweet Tea and Coffee Station or Punch.

Southern Lady: $17.00 per person*
Assorted Three Cheese Tray with Gourmet Crackers, Elegant Fruit Display and Sweet Cream Dip, Fresh Vegetables and Dip. Salmon Pate with Croistini, your choice of Meatballs (Spicy, Sweet-N-Sour or Italian). Iced Sweet Tea and Coffee Station or Punch.

Southern Belle: $22.00 per person*
Assorted Three Cheese Tray with Gourmet Crackers, Elegant Fruit Display and Sweet Cream Dip, Fresh Vegetables and Dip. Salmon Pate with Croistini, your choice of Meatballs (Spicy, Sweet-N-Sour or Italian), Spinach Artichoke Dip with Tri-Colored Nachos, Italian Pasta Salad & Assorted Cream Cheese Tartlets. Iced Sweet Tea and Coffee Station or Punch.

Southern Elegance: $33.50 per person*
Assorted Three Cheese Tray with Gourmet Crackers, Elegant Fruit Display and Sweet Cream Dip, Fresh Vegetables and Dip. Salmon Pate with Croistini, your choice of Meatballs (Spicy, Sweet-N-Sour or Italian), Spinach Artichoke Dip with Tri-Colored Nachos, Italian Pasta Salad, Cold Peeled Shrimp & Cocktail Sauce, Mini Beef Wellington and Mini Chicken Brochette. Citrus Mousse in Chocolate Cups & Assorted Cream Cheese Tartlets. Iced Sweet Tea and Coffee Station or Punch.

Pricing includes: Elegantly decorated buffet with complimentary floral centerpiece and buffet table linens to compliment your event, uniformed staff, upscale clear plastic service ware and heavy white paper napkins. Prices reflect above menu only (no substitutions).
*An additional 18% service charge and sales tax will be added to total.
Prices subject to change without notice.

Thursday, March 11, 2010

SHABBY CHIC TEA

Welcome to Tablescape Thursday. Join in by clicking below. Shabby Chic Tea

A favorite cup. (Gift from Angela @ teawithfriends)
Another one, a gift from one of my daughters.

A favorite candle holder (Southern Living At Home)


Bunny.
little visitor
Plates are Taihei china
Table napkins are Irish Linen with Irish roses & lattice.
These Napkins belonged to my husband's grandparents.
One Irish the other Scottish
An overhead view.
My favorite honey jar. Another little visitor has made his nest in my flowers.
A lovely new gift from my friend
Patty Gironda (Casa Bella bed & breakfast)