Southern Touch Catering, Inc.

CATERING

2012-02-13T12:42:00.000-05:00

Southern Touch Catering, Inc.: Kukucka-Farrell Wedding Reception

2012-01-30T14:44:00.000-05:00

Southern Touch Catering, Inc.: Kukucka-Farrell Wedding Reception

The Newnan- Coweta Chamber Expo 2011

2011-10-28T13:01:00.000-04:00

We used our same display board from last year's event

My handsome husband who is now my full time partner! Yeah!

Pumpkin & Raspberry Tartlets

Creamy Chocolate Mousse Cups

Salmon Pate (for once not in the fish shape!)

2011-10-17T09:53:00.001-04:00

The rehearsal dinner was embracing the Groom's family name of Greene.

So green was incorporated in every way.

We served ambrosia, grilled chicken breasts, honey glazed ham, scalloped potatoes, country green beans and sweet buttery corn. Accompanied by corn muffins and dinner rolls.

Dinner was for 40 guests and consisted of light Hors D' Oeuvres and Apple Martini's beforehand.

This arrangement was the work of the mother of the groom. How fun!

Guests were encouraged to have a Apple Martini as they entered the Hall.

Such a pretty display, don't you think.

Kukucka-Farrell Wedding Reception

2011-10-09T19:50:00.005-04:00

The day started with fruits, cheeses and pate.

Our team was enjoying the day as much as the guests.

Waiting for the coffee to arrive- Godiva Pumpkin Spice! It is so good.

Setting the tables and buffet.

The gourgeous bride arrives in the most beautiful wedding gown!

Doesn't she look like a beautiful, swan.

Let's Eat! Lemon Herb Chicken, Pork Roast with Bourbon Sauce, Roasted Pig (from the family), Southern Mashed Potatoes, Apricot-Ginger Glazed Carrots and Stuffed Cabbage from the family as well. The bride's family is Croation and supplied foods from their family's heritage. It was our pleasure to incorporate it on our buffet.

Thanks for your visit. Thank you to the Kukucka & Farrell families

for allowing us to share in this beautiful family event.

Powers/ Renno Reception

2011-09-29T07:02:00.001-04:00

The begining stages of set up for the Hors D' Oeuvres station

The setting- the grooms backyard.

Cascading fruit & Pineapple palms.

Another waterfall shot.

They did a very nice job making it look very tropical for Georgia!

The Salmon Pate, Crab cakes and Quesadillas! Yummy!

Guacamole- ole!

Shrimp, Chicken & Beef Kabobs- not one left!

Black beans & Rice too.

We had such fun catering this event for Pam & Gary. They were such an awesome couple and knew exactly how they wanted their wedding reception to look. Tropical with a Mexican twist! I think they pulled it off. Thank you to such a sweet and loving couple!

BAKING BREAD

2011-08-29T17:28:00.001-04:00

I baked my first successful loaf of bread from scratch not long ago. It was so much fun to do and I will be doing it again. I got the recipe from a book that I've had for years. I've just never had the guts to bake bread. Well I did it once before from scratch, but it was a big failure. I wanted to add a lot of seeds and things to it, so I did! I also added raisins and Cranberry raisins too. It was so good. The house smelled fantastic as it baked and I could hardly let it cool before I cut into it and slathered it with butter. Enjoy the pictures

The sticky mess. Really can relieve stress while kneeding it!

Look at all those seeds and yummy stuff!

The finished loaf. Ahhh, I can smell it now. Yum, Yum!

2011-08-18T21:06:00.001-04:00

A beautiful garden wedding in my neighbor's

back yard. It was a sweet renewal of vows. Enjoy!

The sweet bridge and groom:

William & Tanja Kimberly

A rather fancy BBQ! We enjoyed serving pulled pork sliders,

slaw, potato salad and baked beans. FUN!

Bubbles, bubbles everywhere!

WEDDING AT DUNAWAY GARDENS IN NEWNAN, GA

2011-07-27T11:30:00.000-04:00

Fresh fruit displays

Wonderful cheeses with gourmet crackers

Fabulous candy station by the groom's aunt.

The lovely couple

ITALIAN SHELLFISH & PASTA

2011-06-27T14:54:00.006-04:00

Having recently eaten at a local independent Italian restaurant this past week I was upset at how expensive the meal I really wanted was and then very disappointed with the meal I ended up getting (my husband got sick from it) and I left frustrated. You know, sometimes you just want someone else to cook! And for the prices paid, you want a good meal! So later in the week while at my local supermarket, I spied fresh clams and mussels and so I knew what would be for dinner! The meal I had REALLY wanted at that local restaurant!

So I purchased everything for the meal, including the bread and salad and a bottle of white wine to cook with, all for under $18.00. I was so happy. I rushed home and threw together the best meal in under 30 minutes (Rachel Ray could use this recipe). It made enough for 2 nights and a lunch! So, sometimes you just have to cook for yourself to get it right. We had a great evening together, could hear ourselves talk and neither of us got sick!

RECIPE for 2:

Cooked Pasta (enough for 2 servings) I used spagetti for the DH, but I prefer fettucini noodles

Olive oil
1 minced garlic clove

10 mussels, washed and beards removed

10 small clams

10 shrimp (or more)

1 can of good chicken broth

1 cup of dry white wine (cheap is fine)

6 plum tomatoes, skins removed and chopped (placed in boiling water for 5 minutes to remove skin)
1/4 cup chopped fresh basil

salt, pepper and Italian seasoning to taste

In a large saute pan with 2 tablespoons of olive oil with garlic. Add half of the chicken broth, saute the mussels and clams over medium high heat until they open. The clams will take longer. Remove any that don't open after about 8 minutes. Remove with a slotted spoon and place in a bowl. Add the shrimp and cook just until pink- don't over cook, remove and place in bowl with other. Add the white wine and the remaining broth with the seasonings. Cook until the alcohol is evaporated (about 5 minutes) Return the seafood back to the pan and add the tomatoes and basil- heat through and serve with the cooked pasta- Fantastico!

Raspberry Lemonade Iced Fruit Tea

2011-06-24T12:29:00.006-04:00

The name is a mouthful, but it's oh so simple to make.
Brew 2 family sized tea bags with 1 quart of water and 3/4 cup of sugar.

Let cool slightly and pour into a 2 quart tea pitcher and add 1/2 bottle of Simply Raspberry Lemonade (found in the produce section of (Publix). Slice and add one lemon & one lime then add one diced fresh peach. Stir and enjoy over a tall glass of ice. It is so refereshing!

Enjoy!

CUPCAKES

2011-06-23T09:14:00.006-04:00

Do you like making cupcakes? I use to hate it. I could never get the batter in the papers without getting it all over the place. But recently I've discovered easy ways to do it (using an ice cream scoop or using a piping bag). I also had only one way to frost which was using the spatula or knife. But now I use the piping bag with different tips and LOVE making them. I also use the piping bag to pipe yummy fillings into them before I frost.

Aren't they cute? And so easy!

Getting ready to be delivered to Charter Bank. (I love my bank!!!)

These yellow daisies & pink swirls were for the Newnan- Coweta Chamber Golf Event.

The daisies were filled with chocolate and the pink swirl with strawberry jam.

These green cupcakes are lime- with a lime curd filling. YUM!

I like doing pretty packaging as well- I think it makes it even more special!

Well, hope you enjoyed- now go bake some delicious cupcakes for yourself!

Boone Wedding

2011-06-16T15:22:00.006-04:00

Fabulous Background for a wedding!

Lovely estate in Newnan

Assorted Meatballs and Chicken Skewers

Fruit Display

The bride opted for a variety of different punches

and a mock Champagne. Very refreshing!

The Sweet Couple

DELIGHTFUL STRAWBERRY- CREAM TOPPED CUPCAKES

2011-03-11T08:00:00.005-05:00

Now I know what you are all thinking. Strawberry frosted cupcakes,

what's so great about that? Well let me just tell you!!!!. This is by far the best frosted cupcake I've ever eaten!
I found this recipe in the latest ((March/April) Southern Lady magazine
under the food section titled Neopolitan Dream.
And let me tell you, it is, oh it is!
It is suppose to be made using a half chocolate and
half vanilla cupcake, hence the name Neopolitan, I just used chocolate. I digress! Back to the frosting! This stuff tastes like you're eating a

strawberry milkshake. It is so darn good! You have got to try it! Along with an amazing magazine from cover to cover,
there are also so many other fabulous Neopolitan recipes
included- just go buy the magazine- you'll be so happy you did! There are two things in the recipe I changed. It called for strawberry jam- I used fresh mashed berries. And it called for Cool-Whip topping- I used fresh whipped cream instead.
So now- rush out and GET THE MAGAZINE!

BANANA NUT BREAD

2011-03-08T15:11:00.002-05:00

This was one of the best loaves of banana nut bread I've ever made. It was so moist and tasty.

Can't you just smell that warm banana and those toasted walnuts.

It's just screaming to be eaten and served up with a

nice steaming cup of hot tea.Mmmmm.

Just look at all that moist goodness!

Sorry Ladies, gotta run- it's calling my name..........Teresa, Tereeeesa.

Banana Nut Bread
1 Cup of Toasted Walnuts

21/4 cups of flour

1 tsp of baking soda

1/8 tsp salt

1 1/2 cups of butter (brought to room temperature)

1 cup of sugar

3 eggs, beaten

3-4 very ripe bananas, mashed

1/4 cup of butter milk

Heat oven to 350 & butter and flour a loaf pan. Stir the flour, soda & salt together. Cream the butter and sugar, set aside. Add the eggs, buttermilk and bananas to the creamed sugar and butter mixture, beat 2-3 minutes on medium. Mix the dry ingredients by hand just until moistened and stir in the cooled walnuts. Pour into prepared pan and bake for 1 hour to 1 hour and 5 minutes or until toothpick come out clean. Cool for about 15 minutes in pan, then let cool completely before serving. Enjoy!!!!

NOTE: If you do not have buttermilk, you can use whole milk or 2% but make sure to change the baking soda to baking powder.

RUM RAISIN BREAD PUDDING

2011-03-07T12:01:00.006-05:00

Since having a catering business, I find I often have a lot of leftover items that must be used or thrown out. Such was the case last week. I had a lot of dinner rolls that were really not in shape to freeze (stale from sitting out) and I hated to just throw them out. So I decided to make bread pudding. Oh, yeah! It was so good.

I used three large eggs, 1 1/2 cups of milk and 1 cup of mixed sugar (brown & regular)

Beat well until blended. Next, if you have rum, add about 1/2 cup or if not (like me) add 1 -2 tsp of rum flavoring, depending on your tastes. And then add a little vanilla to round it out.
Next, butter a casserole dish and tear the bread into bite sized pieces (about 3 cups). You can also add cream cheese as I did or you can leave it out. I used about 4 oz.
I then added a cup of white raisins that I had on hand.

And then poured the milk mixture over the top. Place in a 325 degree oven and cook for about 1 hour. You'll know it's done when the center is dry and a fork comes out clean.

Doesn't this look scrumptious! It can be served as is or with warmed heavy cream and brown sugar with a little flavoring then cooked down to a syrupy consisitancy. Oh, yeah it was so good!

Preparing for Brides, Looking Forward To Spring

2011-02-25T12:16:00.004-05:00

As brides rush in to get "their" wedding dates book and menus aligned,

my mind wanders to the outdoors.

Torn between wanting to dig my fingers into the soft cool dirt and get my garden started, or sit here and get weddings priced out, blogs FINALLY updated, facebook updated, emails answered and events prepared for! If only there were more hours in the day or two of me!I'm am so blessed to be so busy again this year and very blessed to have a lot of our events out doors. So I'll tug along with "work" and look forward to each break I get to work in the yard and clean out my garden when I can squeeze a minute or two out.

Coggin Wedding

2011-01-19T21:06:00.006-05:00

One of the three stations

Fresh and tasty mixed greens salad with green leaf, baby spinach, arugula and radicchio.

The Coggins picked such a yummy menu.

We served oven roasted chicken, roasted pork loin,

extra cheesey mac n cheese, savory mashed potatoes,

southern green beans, broccoli casserole and tossed salad.

Florals by our in house florist Stephanie, who just opened her own shop!

Formerly Patricia's Florals in Newnan.
So proud of her!

Floral on the Wedding Party table.

One of three designs on centerpieces

Brie & Crackers

Fabulous job on display by Sandy, my cheese & fruit stylist.

Three different Cheddar Cheese Balls

Gourgeous Fruit Display

Thanks for stopping by.

Teresa Carter's Paella

2011-01-10T15:36:00.003-05:00

Many of my friends have asked about Paella, so I thought I would post one of my recipes. Please try it once. I think you'll find you love it.

Serves 8-10 people

3 tablespoons of good Olive Oil

2 tablespoons of salted butter

2 chicken legs, 2 thighs, 2 wings

1 large onion, diced

1 red and 1 green bell pepper sliced in strips

4-5 cloves of garlic, finely chopped

1 pound of Chorizo sausage, removed from casing

3- 14oz. Cans chicken broth

1 cup of white wine

1 family sized bag of Vigo's Saffron Spanish Style rice

2 pound medium shrimp, peeled

1 pound little neck clams, scrubbed & beards removed

1 pound mussels, scrubbed

1 bag of frozen peas (optional)

Using a paella pan or a large, deep skillet warm oil and butter over medium high heat until hot then add chicken pieces. Cook 5-6 minutes per side, remove from pan and set aside. Add onion, peppers, garlic and chorizo sausage breaking apart with wooden spoon. Cook until peppers & onions are nice and browned and chorizo is cooked . Add chicken broth and wine to pan bring to a boil. Add rice, reduce heat and cover pan. Cook about 10 minutes. Remove lid and add chicken back to pan along with shrimp, clams, mussels and peas if using. Cook, stirring occassionally until clams and mussels open and all liquid is absorbed. (If your clams or mussels do not open, throw out.) I find that clams take longer than mussels to open, so be patient.

Serve hot with a hearty crusty garlic bread and fresh green salad.

FECKOURY REHEARSAL DINNER

2011-01-04T19:38:00.006-05:00

This rehearsal dinner was for my best friend's son. Teresa is from Honduras. So she wanted a meal that represented her heritage. I made three different Paella's.

This is with Chicken & Chorizo sausage.This is with shrimp, clams, mussels, squid & chorizo.

The third one was a combo of both. They were FABULOUS even if I do say so myself.

My team busy at work. Gotta love my team!!!!!!

My best friend Teresa in the center dressed in red with her mother, sisters, niece, husband & her three sons. Her oldest son, Johnny the groom, is holding the red napkins. The other two are Daniel & Andrew. Love You Guys!!!!

CHRISTMAS CATERING PICTURES- 1

2010-12-29T21:44:00.006-05:00

Thank you to Amedisys Hospice and Healthcare of Newnan for allowing us to cater your Christmas event. It was very nice meeting you all. We served Chocolate Citrus Mousse cups.

There were White Chocolate Macadamia Nut Balls

Baked Brie with Bourbon Pecan Topping

Jumbo Cold Peeled Shrimp

Hot Spinach- Artichoke Dip, Sweet n Sour Meatballs and Pineapple- Chicken Skewers. Fun was had by all.

MERRY CHRISTMAS

2010-12-25T00:35:00.001-05:00

God's blessings to all on this joyous CHRISTmas day. May it be full of love, family, sweet remembrances and most of all CHRIST.

Long Christmas Season is officially over!

2010-12-19T16:35:00.003-05:00

It's been a long and blessed Thanksgiving & Christmas catering season. And I can honestly say I am thankful for the wonderful business, but also that it has finally come to an end. I could have had at the least- three- more events this coming week. But since I've not even had time to buy a tree, a gift or take any time rejoicing over the season. I've said NO! I just can't take anymore. I LOVE my customers, but I've got to take care of my staff, self and family.
I do give a heartfelt THANK YOU to all those who allowed us to cater for you this past year. It has been the busiest year of our business. And in this terrible economy, it has truly been a blessing and we thank you all from the bottom of our hearts.

FALL TABLESCAPE

2010-11-26T12:54:00.007-05:00

I worked hard this year to color coordinate with the dining room. I think I did a pretty good job.
The place setting is a pattern we chose when we first moved in our home 10 years back. We thought it went well with our wallpaper selection.

The florals are silk and dried flowers from my garden.

This lovely urn is one of a pair that was a birthday gift from my middle daughter a few years back. I just love it!

My favorite tea pot. A pumpkin I've had at least 20 years.

You can see the matching sugar & creamer on the left.

A good view of the color match with my wallpaper.

It's hard to see, but the napkins are pale lavender.

Although this was not my Thanksgiving tablescape, I think it would have worked beautifully.

2010-11-05T12:42:00.005-04:00

Last week we had the privilage of catering for the ribbon cutting of a local new business. Southern Crescent Solutions. It was fun having the table setting right in the front window on the town square. Simple but fun!
Thank you Chris for entrusting us with your Ribbon Cutting and congratulations on your new store.

Olivia Thompson Wedding

2010-10-12T17:50:00.005-04:00

One last look at the table settings before guests arrived
Table centerpieces styled by our new staff florist. Brie with pecans & brown sugar topping

The reception and wedding were held at the beautiful

historic Dunaway Gardens in Newnan

It was such a lovely setting- perfect weather too

We served three different Lasagnas

Beef, Itailan Sausage & Vegetable

Teas & Lemonade

My table centerpiece

Tables setting

Cheese & fruit display

Hope you enjoyed your visit today. Tell someone you know about us!

CHEEVER-LICHTY WEDDING

2010-10-05T14:13:00.010-04:00

Preparing the table. It was such a pretty location thanks to the Connell's.
Their back yard was the perfect setting for this sweet wedding ceremony.

The fruit & cheese appetizers were served prior to the wedding.
Olives, grapes, apricots, berries, assorted imported cheeses and a warm brie with Bourbon Cranberry Pecan topping.The wedding took place under the Gazebo at dusk with floating candles in the pool and uplighting in all the trees. It was very romantic.

We served our signature Salmon Pate with Croistini.

Assorted Cheeses & Olives,

The fabulous brie! Oh, it was so good, if I do say so myself.

Pineapple & Chicken Brochettes (Pam loved these)

Our delicious Balsamic Marinated Asparagus Spears.

My specialty- Mini Beef Wellington

Pam the bride and some of her family. Pam we so enjoyed catering for you and hope that you and Galen will have many happy years together.

"The Most Beautiful Wedding" Sale-Hudson Wedding-

2010-09-27T11:48:00.013-04:00

Just one glimpse of these pictures and you can see why I named this the most beautiful wedding. The "professional" looking pictures were taken by an outstanding and up & coming photographer David Lockwood. His pictures were amazing!
Samantha Sale & Andrew Hudson

The family did such a beautiful job with the set up.
Aren't these tablesettings gorgeous!

Each table had a different floral container, home baked Banana bread and honey butter made by the mother of the bride.

Our drink station had four different punches as well as

Peach Tea and Southern Sweet Tea

We served Shrimp & Grits with sauteed mushrooms,

bacon bits, sauteed onions & cheese.

There was also Rosemary & Herb Ham Biscuits with Peach relish, Deviled Eggs, Marinated Asparagus Spears & Tomato slices as well as a lovely Waldorf Chicken Salad with Crackers.

The Fresh Berries & Whipped Cream went fast!

The Groom chose Krispy Kreme Donuts for his "cake".

The Brides cake was accompanied by several homemade cakes from family & friends.

Everyone had such a lovely time.

I'm so glad we got to share in this joyous occasion.

Mr. & Mrs. Hudson

May the joy you shared on this day remain with you for eternity.

Blessings to you both!

And again THANK YOU!

"SWEET 16TH"

2010-09-21T08:22:00.007-04:00

This past weekend, we catered a party for a sweet 16 year old.

It truly was a "Sweet 16". It was definitely girly.
And fun.

There was fresh fruit

A fun centerpiece,

Franks in the blanket, chicken fingers,

Quesadillas,

Assorted cheeses & crackers,

And chocolate fondue.

For dipping we included several varieties of fresh bake cookies, fresh fruit, marshmallows and pound cake.

There was also fresh veggies & dips.

It was a lovely table for a truly lovely girl.

Happy Sweet 16 Brandy!

Thanks for letting us be a part.

Garrett- Recknagel Wedding

2010-09-08T11:55:00.007-04:00

Sandy did a great job with the fruit & cheese display

Stephanie ran the the drink stations. The other station was on an old wooden cart with a huge metal tub full of iced down drinks. It so fit the atmosphere of the train depot. Unfortunately the picture did not turn out.
We served a Caesar salad, Pasta with Marinara sauce, Chicken Marsala and Smoked Beef Brisket. We also served a mashed potato bar and a tri-vegetable blend.

Jolene did a great job with the buffet set-up.

Thanks to my great staff.

And

THANK YOU

JoEllen Garrett & Ken Recknagel for allowing us to cater your wedding reception!

CULINARY MONDAY- "Volauvent"

2010-08-23T10:50:00.003-04:00

VOLAUVENT (vawl-oh-VAHN) Meaning "flying in the wind" because the pastry is light & airy
Credited to the French, volauvent is a puff pastry shell that looks like a pot with a lid. (On occasions I have seen them being referred to with out a lid). But it is a bowl of puffed pastry that is cooked then filled with sauced based fillings such as creamed chicken or thick beef or fish stew. Then the 'lid' is placed back on top and served. Most often served as a main course, it is sometimes small and served as an appetizer.

"SCONES, FINGERS OR FORK?

2010-08-14T09:28:00.004-04:00

I had lunch yesterday at our local tea room (Holly Cottage Tea Room)and was seated in the front room in a corner by myself. I had a great view of everyone in our room as well as some in two other rooms. As I waited for my lunch to arrive I watched others as they were eating. I noticed several things. Some chose to eat their scones with their fingers, while others chose a fork. While I prefer the fingers, I watched still as some chose to eat their panini's with their knife and fork as well. (Not an easy task I must say). Those eating it with a with a fork would probably have been appalled at me since I choose to hold it in my hand and also........dip it in my bowl of delicious tomato- basil soup! (NO!!!!)
But it certainly was a pleasant visit. Being alone you observe so much more. It was very crowded and there were at least four birthdays being celebrated. There was a grandmother and her granddaughter learning how to have tea "properly" (sweet child became so overwhelmed at one point she started crying), there was yet another grandmother and granddaughter, but she apparently was well versed in tea already and going on like a pro! (She ate her scone with her fingers). So I'd like to know about you, fingers or fork and do you dunk your panini in public? Just asking.

BRYAN- IVEY WEDDING

2010-08-10T19:24:00.008-04:00

This was such a sweet, Christian filled wedding. And the third wedding I have catered for this extended family. I was blessed to cater two of Laura's cousins weddings in the past. Now I know there are three more girls in the family and I hope to be privilaged enough to get their weddings as well. I can hope anyway. Please enjoy the affair. Fruit & Chocolate Fondue

Couldn't get to the cheese or fruit stations before the guest dug in!
Tablescapes & food for 300+

Shrimp!!

Italian Pasta Salad

Spicy Meatballs & Chicken Salad Croissants

Franks in a Blanket & Hotwings

Congratulations!

Adam & Laura Ivey

Catered Affair for Sarah

2010-08-04T09:36:00.004-04:00

I have many favorite clients, but by far my best and most favorite client is Sarah & her husband Dave. I have had the pleasure of catering for their family, as well as his company, over the last 5 or more years. There have been children's and both parents birthdays, graduations, holidays and just fun neighborhood dinners. So many things we feel like family! This night we celebrated Sarah's birthday. There was Chicken Satay with Spicy Peanut Sauce - everyone loved this.
The much loved spicy BBQ Meatballs- her son's favorite. (I hid a few away for him since he wasn't home in time to make the party)

Her husband Dave's Favorite- SHRIMP!!
We cooked Chateaubriand and also, fresh Haddock that Dave & their son caught while in Alaska and it was served with my
Peach & Mango-Jalapeno Chutney.

They love to entertain with all the guest seated around several tables facing each other, so as not to have anyone be left out. Then they pass the food "family" style. It's such a pleasure to cater for them and see the friendship and camaraderie they share with their neighbors.

That's Sarah in the blue & white top thanking her guests for coming and letting them know how much they are loved.

Great fun, great people!

HAPPY BIRTHDAY SARAH!!!!

"Shrimp Diavolo"

2010-08-03T09:39:00.004-04:00

I've had some beautiful basil that I've been wanting to use before it goes totally into bloom, so I decided to use up some left over shrimp and had a wonderful meal from it last night.
Shrimp Diavolo

(Diavolo is Italian for devil. I use it here because of the spiciness)

Enough cooked pasta of your choice for 2 servings (I used angel hair)

2 tbsp of olive oil

1 pound of peeled & deviened shrimp

1-2 cloves of garlic, minced (more or less to your taste)

1/2 cup of good white wine

1/4 cup fresh basil, minced

1-2 tsp of red pepper flakes

1 can of diced tomatoes, drained

In a large sauce pan saute the shrimp, just until pink, in the olive oil. DO NOT OVER COOK.

Remove the shrimp and set aside. In the same pan saute the garlic until light and golden, do not let it burn. Remove the pan from the flame and pour in the wine and return to the flame. Simmer the wine for about 3 - 5 minutes. Add the basil, red pepper flakes and the drained canned tomatoes. Simmer for about 5 minutes or until heated through. Add the shrimp. Salt to taste. Serve over the cooked pasta, garnish with basil.

As a rule, seafood dishes are not served with grated Parmesan, but I do on occasion use it on this dish.

Hope you enjoy!

"CULINARY MONDAY"- 7 MINUTE FROSTING

2010-08-02T08:13:00.005-04:00

As a child my mom would always have this "special" frosting she made for cakes, especially coconut cakes. I never knew what it was until just a few years ago. It's the wonderful "7 Minute Frosting". I'll bet most of you have either had it or even use it. But for those who have never heard of it this is by far the best frosting for your coconut cakes. It's beautiful and shiny when used alone without adding coconut on the outside.

7 Minute frosting consists of egg whites, cream of tartar, vanilla, sugar and water. It is cooked over a double boiler and beaten until stiff peaks form- usually 7 minutes, hence the name! Paula Deen has a good recipe that can be found here http//www.foodnetwork.com/recipes/paula-deen/7-minute-frosting-recipe/index.html Also on this page there is an icon to go to a GREAT coconut cake by Alton Brown. It is a really good one to try.

Hope you enjoy!

I'm Back!

2010-07-14T13:27:00.005-04:00

Okay, so I've decided I'm coming back, just a few days a week.

I'm doing better & I've just missed it & you all so much.

Beginning next week, I'll be posting as before with the Culinary Mondays and then whatever suits me the rest of the week- trying to focus on my catering & recipes. I hope that my past followers as well as new ones will join in. See you all soon!

Plumb- Faust Wedding

2010-05-12T12:22:00.007-04:00

Wedding of Darris Plumb & Charles Faust- May 8, 2010 The wedding was held at a hunting lodge in Newnan GA
We served Green Beans Amandine
Roasted New Potatoes with Rosemary, Garlic & Olive oil

My Favorite- Chicken Marsala with Baby Bella mushrooms

Chateaubriand- (Beef Tenderloin)

Assorted Dinner Rolls

Fresh Salad with red grapes, green apple, walnuts & raspberry vinaigrette

Murphey's Florist provided the centerpieces

Tablesettings- wasn't this a lovely place?

"Let's be seated"

The Buffet

The Lovely Bride (Darris) in Pink facing us,

Her husband (Charlie) with his back to us.

They met on Match.com!!! Charlie's son & wife did as well.

Also seated at their table is Dr. Harry Barrow,

who performed the ceremony & his wife Madelyn.

Sweet Sensations did the cake- just as lovely as always.

Thank you to Janet Flanagan who introduced me to her mother Darris who allowed us the opportunity to cater this special event.

I hope you had a good time- because we certainly did!

Tablescape Thursday- A SPRING COFFEE

2010-05-05T20:18:00.009-04:00

I was fumbling through our garage one day last week when I ran across an unopened box of dishes that had belonged to my late father in law. I fell in love with them immediately. I think they are so clean and simple looking. It has great, beautiful, blue coffee mugs that came with it.

I decided to have a beautiful Spring morning breakfast.

And it was delightful! The flowers were in bloom & birds were singing. Perfect! The blue & yellow plate on top is not from the set. I found them many years back at Ross. They are marked Deruta "Hand painted in Italy".

And the 'found' blue & white dinnerware is Crown Corning made in Indonesia. But it's not "The" Corning ware that we're accustom to.

So I went about looking for complimentary things to set a table.

The roses fresh from my garden looked pretty in this former bedside water pitcher (the glass broke a few years back).

I think the lemons gave it a fresh, clean feel.

I used my Easter bunny napkin rings and the bird S&P shakers.

My bird cage was perfect for a center piece.

It was a gift from my sweet neighbor.

Sorry the sun went behind a cloud in this picture.

A good look out my kitchen window.

Coffee was served from my Delft ware pot from Cozumel.

Juice was served in the crystal glasses I found at the little shop in town. It's called "What's In Store." Isn't that a great name?

My little picture says

"Friendship is a gift to be treasured forever."

I agree- how about you?

Join us at Between Naps on the Porch for more tablescapes each Thursday

"CULINARY MONDAY" Chateaubriand & Bernaise Sauce

2010-05-04T11:11:00.005-04:00

Chateaubriand- Contrary to what most people think, Chateaubraind is NOT the beef, but the method in which the beef is cooked. It's name comes from a French statesman Francois Chateaubriand for whom the first recipe was supposedly served.

Bearnaise Sauce- (b ehr-NAYZ) A beautiful creamy egg & butter sauce. It's a reduction of tarragon vinegar, white wine and shallots with egg yolk & butter. It's a delicious addition to beef, fish & asparagus.

RECIPE for CHATEAUBRIAND

1 centercut, prepared & tied beef tenderloin (your local Publix can prepare for you.)
2-3 tbsp. good olive oil
salt & pepper to taste

Pre heat oven to 450 degrees (yes 450)
Heat olive oil in a cast iron skillet to medium high. Rub the tenderloin in olive oil, salt & pepper.
Brown tenderloin on all sides in the skillet. Then place the skillet in the hot oven, uncovered and cook for approximately 15 minutes. Then check internal temperature. When it reaches 130 degrees, remove from oven & cover loosely with foil. Let sit for 7 minutes. Then slice thinly and serve with bernaise sauce.

Tablescape Thursday- A Tea in Blue

2010-04-28T21:20:00.005-04:00

This is a repeat of pictures from a Tea I catered last year for a neighbor. This vivid blue table cover is actually a scrap piece of fabric leftover from a sewing job I did about 15 years ago! The blueware is from Bombay Company.

The silverware is Westmoreland Sterling (no pattern name given)
The glass swan is my neighbors. She's lucky to still have it. Ha!
This piece from TJ Maxx is marked "Porcelana de Paris".
It's one of my favorite pieces.
I don 't recall the cost, but it must have been cheap for me to buy it.
The silver plated tea set was purchased at a yard sale along with another one and three silver platters for about $60-70.
I thought it was a good deal.

Please join Susan & friends at "Between Naps on the Porch" for Tablescape Thursays

Guava-Strawberry Topping

2010-04-27T16:22:00.008-04:00

First of all let me start by saying I LOVE guava fruit. Guava fruit are one of my most favorite fruits ever. I grew up on them as a child living in Florida. And only in the past few years have been able to find them in the grocery stores. I guess a lot of you may never have tasted or even heard of guava. Let me assure you they are a fantastic fruit! I can't even begin to describe the taste. Well a few months ago our local Publix remodeled the store and also added a lot of new items- I mean like 12,000 new items!! I have now discovered guava paste. Oh, why did I have to find this stuff?!?!? It has become a love- hate relationship! LOL!!! I LOVE to eat it- I HATE the sugar content. But hey, all good things in moderation right? Well here is a tempting, delicious, incredible topping recipe that is quick & easy- you have GOT to try this stuff!!!

Delicious Topping for Ice Cream or Pound Cake (or eating by the spoonful)
1 cup of fresh strawberries, macerated

2 tablespoons (or more) of guava paste, chopped into small pieces (this stuff is thick like candied jelly)

2/3 cup of water (more if needed)

1 tablespoon of sugar

Add all to a sauce pan and bring to a boil. Reduce heat to medium-low and cook stirring constantly until all the guava paste is melted. Cool & pour over ice cream or pound cake or (just eat it right out of the pot!)

Tablescape Thursday "UNDER THE TUSCAN SUN"

2010-04-22T12:16:00.008-04:00

Join in on the fun by clicking the icon above

Hope you enjoyed your little "Tuscan" escape

DON'T THROW OUT THAT SCRAP PIE CRUST!

2010-04-14T12:30:00.005-04:00

Do you have scrap pieces of crust left over when making a pie? Don't throw it out use it! I had a small piece left this morning while making a chicken pie for dinner tonight & really didn 't want to just scrap it. So, I decided to bake a personal pie just the size for two. I sauteed one peeled apple

with the juice of half a lemon,

1 teaspoon of sugar,

a dash of nutmeg, a dash of cinnamon,

and 1 tablespoon of butter.

I let it cool and then placed it in the center of the crust.

I baked it at 350 for 20 minutes & then we had it after lunch! It was so easy & just the right size for us two.

Think outside the box today and see what you can come

up with for your leftovers. I can't wait to hear about it.

OKAY, BACK TO BUSINESS

2010-04-13T14:57:00.005-04:00

The Steadham's 50th Wedding Anniversary Italian Pasta Salad
The Ferns

Marinated Grilled Chicken Breast-
in white wine, olive oil,

lemon & seasonings

Behind the scene bread basket

Pastas & Breads

Florals by their Granddaughter Stephanie - aren't they beautiful.

Setting up

THE MENU

Southern Green Beans, Rosemary & Garlic Pan Roasted

New Potatoes, Marinated Pork Tenderloin,

Marinated Grilled Chicken Breast, Italian Pasta,
Cheese & Fruit Display & Assorted Rolls & Butter.

CONGRATULATIONS TO

GLENDA & JERRY STEADHAM OF NEWNAN

CULINARY MONDAY- Pierogi & Beignet

2010-04-05T11:09:00.004-04:00

I trust everyone had a wonderful Easter. We certainly did. There were 13 here. We feasted on our traditional Ukrainian/ Russian/ Polish fair.
There was Kielbasa Sausage, Stuffed Beignet with toppings of strawberries, sour cream & maple syrup, Chive & Potato stuffed Pierogi's, Bagels & Lox with Cream Cheese, Honey & Brown Sugar glazed Ham, Sausage Egg & Cheese Casserole, Deviled Eggs, Coconut Cake & a wonderful Bread Pudding with Bourbon Glaze from my neighbor's (Bill & Kayla) who shared Easter with us this year. We also had a friend of my husbands (Jeff Leo) who shared the holiday as well. It was a fabulous time had by all. But the most fun was having the grands here! They loved their special table (that was changed up a bit from the pictures) and we loved seeing them hunting for the 100+ eggs hidden in our front yard.

BEIGNET-(ben YEY) (not to be mistaken with the traditional New Orleans deep fried Beignet) A European thin egg crepe. Made with whole eggs, flour, sugar & milk. It is made by pouring the beaten batter in a hot buttered pan whirling around until it coats the pan. It is cooked until light, fluffy & the edges just brown. It is then filled with a mixture of Farmers Cheese, egg, sugar & butter. Then the beignet is folded & returned to the pan to fry again and is then served with fresh crushed fruit, sour cream & syrup.

PIEROGI- (peh raw hee) A traditional Polish dumpling filled with savory of sweet fillings. Traditional fair is cabbage, potatoes, sauteed onions, cheeses, sauerkraut, plums, blueberries & mincemeat's. The dumplings are filled and then pinched together much like a wonton. They are then placed in boiling, salted water to cook. Sometimes drained and pan fried in butter and served with sour cream.

BUSY, BUSY, BUSY

2010-03-29T22:13:00.004-04:00

Will try to stop back in on Thursday.

Have a beautiful week!

GRAND CHILDREN'S EASTER TABLE

2010-03-25T08:34:00.004-04:00

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.

CULINARY MONDAY

2010-03-22T11:53:00.005-04:00

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!!!

RECIPE & FINAL DAY TO REGISTER FOR GIVEAWAY

2010-03-19T09:56:00.002-04:00

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!

Tablescape Thursday "Centerpieces" & GIVE AWAY CONTINUES

2010-03-17T19:21:00.009-04:00

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

GIVEAWAY TIME FOR POST 200!

2010-03-16T10:41:00.003-04:00

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!

2010-03-13T09:45:00.010-05:00

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.

SHABBY CHIC TEA

2010-03-11T10:09:00.010-05:00

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)

CHOCOLATE FLUFF TARTLETS

2010-03-09T19:48:00.007-05:00

This is the easiest dessert I've ever made and you are gonna love it!

2 packages of Phyllo tart cups

1 cup heavy whipping cream, well chilled
1/2 cup Hershey's or other chocolate syrup, well chilled
1/2 cup sweetened condensed milk, chilled
Powdered sugar
In a very well chilled bowl, whip all liquid ingredients on high for 7-10 minutes or until thick & fluffy. Pipe into each tart cup. Then sprinkle with powdered sugar.

That's it! Honestly, that's all there is to it.

CULINARY MONDAY

2010-03-08T07:00:00.003-05:00

Fricassee (FRIHK-uh-see): A dish of meat (most often chicken) that is sauteed in butter. Then used in stews with chunks of vegetables. The results are a thick, chunky, hearty tasting stew. Often wine is used to deglaze the pot after the meat has been sauteed.

Yorkshire Pudding: Make no mistake, this is NOT pudding. But according to the British, it's just as loved. No good Brit would consider Roast Beef with out it. The name comes from the Yorkshire region of England.
It is a souffle/ popover type bread that is made from eggs, flour, milk & meat drippings. Then cooked in either a popover pan, a small baking dish or even in the roast pot.
I had the opportunity to serve this at a catering I did a few years ago. I had NO idea what in the world it was. I looked for a recipe and made some in advance. They were "perfect" according to the clients. Here's my recipe.
Yorkshire Pudding
Save leftover beef drippings from your roast- at least 1/2 or more cups.
1 cup of flour
1 tsp. of salt
1 cup of milk
2 eggs, beaten
a dash of black pepper
1/2 cup of drippings (melted butter will work in place of drippings)
Muffin Tin
Heat oven to 425 degrees. Sift salt & flour. Beat eggs with milk and add black pepper. Mix with flour until smooth. Set aside to rest.
Pour a little of the drippings into each muffin well. Place in warmed oven for about 10-15 minutes. Remove and quickly pour the mixture 1/2 the way up into each well. Place in the preheated oven and cook for 20 minutes. DO NOT OPEN THE DOOR DURING THIS TIME. Reduce heat to 375 and continue baking for 15 minutes or until golden & puffed.
Let cool and remove from pans. The puddings will deflate after baking- this is normal. ENJOY!!

A Country Tea

2010-03-04T20:45:00.009-05:00

I had such fun prepping tea today for my friend Patty Gironda. She has taught me a lot about foods and seasonings and I'm looking forward to learning even more. So it was my pleasure to serve tea for her today. This is a beautiful scone loaf before cutting.

Our table. It was set for 6, just to make it look prettier.
Tarts: Almond Cheesecake & Chocolate Fluff.
Curried Egg Salad with Watercress & Roast Beef
with Red Leaf Lettuce & Major Grey's Chutney. Scones
Tablescapes
We shared a lovely pot of Passion Fruit Green tea.
Chicken- Artichoke Salad in Parmesan Cheese Cups

I served the curd & jam in my grand-

daughter's tiny tea cups. Isn't cute?
Raspberry Jam & Lemon-Lime Curd

Please visit with Patty on her food blog Home At Last and also read about her soon to open Bed & Breakfast Casa Bella. You'll be glad you took the time to visit.

MAJOR GRAY'S CHUTNEY

2010-03-02T09:49:00.005-05:00

Okay, so I need a count of hands. How many of you have even heard of let alone eaten this stuff? I must be the only person in the good old U.S. that hasn't. Because after extensive research I've seen it touted as America's most favorite chutney. Lately I've seen the name popping up in recipes everywhere. I had no idea what it was. Then last week while looking for horseradish, I spotted this jar on the shelf! Of course you know I had to buy it! Not knowing exactly what it was I thought, "Could I use it for a sandwich spread?" So, I bought a large bread from the deli (it's Publix's Sports bread which is by far one of the best breads I've ever tried).
Look at all that good stuff inside.
I also bought a few slices of pancetta and provolone cheese.
I made this lovely sandwich using the Major Grey's chutney.

Publix's Deli Sports Bread, Pancetta, Provolone, Watercress, onion, tomatoes, mayo & MAJOR GREY'S Chutney! YUMMMM

Bake the pancetta & thick bread slices on 425 for 7-10 minutes or until the pancetta is crispy and well cooked.

CULINARY MONDAY- PATE BRISEE & BARQUETTES

2010-03-01T09:06:00.003-05:00

PATE BRISEE: (paht bree-ZAY): A French term for a short pastry. Like a pie crust only more rich & flaky. Dough can be used for sweet or savory dishes like pies, tarts, quiche or barquettes.

BARQUETTES: (bahr- KHET) A cute, small, boat shaped pastry crust that is used for hors d' oeuvres or desserts.

PATE BRISEE

1 stick plus 1 tablespoon of butter

1 3/4 cup of all purpose flour

1 large egg, plus 1 egg yolk beaten with 1 tablespoon of water & 1/4 teaspoon of salt.

1-2 tablespoons of water added as needed.

Cut the stick of butter into approximately 32 small pieces, toss with the flour in bowl and place flour & butter in freezer to get very cold. (About 20 minutes)

Dump the cold mixture on a work surface and work the dough just enough to blend the butter in, making small crumb like texture. Crush the butter into flat pieces, but DO NOT over work or let the butter melt from the heat of your hands. Form the dough into a ball making a well in the center and mounding up on the sides.

Pour the egg mixture into the center of the well. Using one hand, swirl around the eggs into the flour until all of it is incorporated. Press the dough and fold over several time until dough is worked, adding the water as needed to keep it soft and not crumbly. Once the dough is soft, form into a round ball & place in the refrigerator in a dish. Chill no less than 30 minutes. After chilling, roll out in whatever shape you desire. It will be a little hard so you'll need to whack it with the rolling pin to flatten out. Again, do not let the dough get too warm. You want the butter to retain some of the coolness resulting in a more flaky crust.

When rolling, use as little flour on the surface as possible. Adding too much will result in a tough, dry crust.

Cooking: When using wet fillings, prebake the crust or it will never get cooked in the middle. (Remember this when using any pastry crust to get best results). Next, poke holes in the center of crust, line with PARCHMENT paper (not waxed) pour some rice in the center, bake at 450 degrees for 20 minutes or until a soft, light brown color on the edges remove the liner and bake 5 more minutes.

BRIDAL COLORS FOR SPRING

2010-02-26T08:30:00.018-05:00

After hitting almost every magazine & website

for brides this year, I've drawn the conclusion that there

is really not color specific choices this year. Now, with that

being said, I did tend to see a lot of the following colors.

YELLOWYellow is a popular color this spring,

with more dresses showing up in it than ever before. There is of course the usual use of silver and black.

It seems to be a real trend in clothing this year as well.Lavender is on the rise, though not as much.Coral- the wonderful revival of coral!

Coral or light orange are both great color choices for

every skin type out there.

So brides, all of your wedding party will look great

in this color. It is also a pleasing

color to compliment foods.Then the all time favorite is on the rise this year.

White.

Pure, simple & elegant.But, the biggest surprise in color this year is turquoise! Don't you just love this color?

You can go light or dark and even

lean a little toward aqua.

Either way I call it a hit this year. How about using

Turquoise and Coral-

HOT!!! HOT!!! HOT!!!

A CATERED TABLE SETTING

2010-02-24T22:01:00.009-05:00

Join BNOTP for tablescape Thursdays.

Click here to see other beautiful tablescapes.

This was a "Thank-You" event held for those helping with the Miss Teen Georgia Beauty Pagent held at a local high school here in our area. The drama teacher holds the pagent each year and then hosts a dinner at his home as a thanks to all who helped. In the silver bowl, marinated olives, feta & Pepperocini.

A platter of fresh fruit & cheese spread.

Tri- Colored Rotini Pasta Salad

Seafood dip with croistini (Crab, shrimp, scallops)

Petit fours & Lime Mousse filled Chocolate cupsOrange Mousse Filled Chocolate Cups

Lemon Mousse with Raspberry & Kiwi

Are you hungry now?

Hope you enjoyed this tablescape, too.

CULINARY MONDAY- Haricort Verts & Paillards

2010-02-22T11:20:00.003-05:00

Today's words: Haricot Verts & Paillards.
I know that anyone who uses Martha Stewart recipes has come across both of these words. For the longest time I would get frustrated trying to figure out what the heck she was talking about. It wasn't until after I started catering that I was most curious about these (as well as many other) unknown cooking terms, so I set out on a mission to look up as many "unknown" words as I could. I mean how many of us Southern Ladies use the term Haricot Verts or Paillards when we cook? Well I didn't and frankly still do not. I use the Southern (as well as American) names for these two French terms. String Beans & Cutlets! Yep, that's what they mean.
Haricot Vert (ah-ree-koh VERH) Green String Beans.
Haricot= bean & Vert= Green.
Paillard (PI yahrd) A veal, beef or chicken cutlet. A thin, tender slice of meat generally taken from the leg or rib section. I have noticed, the term more often used with a chicken breast. A chicken cutlet is generally from the breast, but could be any cut that is flattened out to cook quickly as in pan fried, grilled or sauteed. Occasionally the cutlet is battered before frying.
So there you are. I hope I helped you some this week. See you next time- remember send in those words!

UPDATING MY BLOG SITE

2010-02-18T19:10:00.004-05:00

To reflect who I am & the business I do actually run, I've decided to devote my blog strictly to food & catering information as well as tablescapes & recipes from here on out.

Thanks & I hope you continue your visits.

Samantha, Nana & Mickey

2010-02-16T09:54:00.011-05:00

Well, I couldn't wait for Samantha to come
for tea with Nana and Mickey. So Monday, I made scones of Mickey. And Samantha,
her mommy & I had ourselves a tea party.

Samantha couldn't wait, she had to have a sip right away.
We had ham sandwiches, dilled egg salad crackers, Mickey scones & Minnies cookies and fresh fruit with whipped cream for dessert. She was saying, "Come on Nana, I want to eat Mickey's head!"
Here she is trying to get the Devonshire cream off her spoon.

She loves her new Mickey bracelet. Thank you to Katherine at

Yellow Rose Arbor for her wonderful gifts. We all had a great time.

"PINK VALENTINE TEA TABLE & DINNER FOR TWO"

2010-02-11T09:16:00.018-05:00

Go here to other wonderful tablescape blogs#1 Pink Tea Table

My Cherub. I use him in my catering for fruit & plants.This is my favorite shot. Aren't those dimples adorable.

White plate from Old Time Pottery (1.29 each)
Pink plate from Michael's (cheap too about 1.00 each)

This silver-plate condiments server was a "give" from a neighbor who owns a little shop in town call "The Vintage Flea" (You should really check it out)

This view is shown with a different dinner plate. Found at a flea market.
Tea pot found at the same flea market.

One of my many rabbits- I just love rabbits & birds.

This setting is shown with glassware that I found this week at a local shop that my friend Angela has been talking up lately. It's called "What's In Store". Isn't that a great name. The glasses were 14.00 for 6. It was more than I would usually spend, but I love them.

Now would you like to have a Valentine Tea with me?
#2 A Valentine Table for Two.

I'll be serving a sauteed Radicchio salad with toasted pecans, fresh peaches a homemade balsamic and herb vinegar dressing.

We'll have our drinks in this beautiful antique Talisman Crystal stemware by Hawkes.

Our main course of Fettuccine pasta with a creamy sauce of herb-boursin, marinated artichokes and sauteed shrimp will be served here on my Spring looking china (Taihei Fine China). I bought a ten piece place-setting week after week at Kroger about 25 years ago. I still have enough, remaining unbroken, to seat only 7. I lost some in a move- ouch!

This is an up close look at my lovely new table cloth also found at "What's in Store" . I can't believe Angela missed this one. It's all cotton, in mint condition and was only $18.99! I don't know if it's old, but it certainly has the appeal of an old piece.
My love birds

Soft and Romantic

I chose Tulips for this table instead of Roses, it just seemed more like a Tulip kind of table.

The famous Target S&P shakers.
Who knew so many people would love them?
And lastly, I'll serve my Love a Vanilla Custard with Strawberry-Amaretto whipped cream topping and Fresh Strawberries in this new find. Found also at "What's in Store" Cheap- 6 for $8.99.

I Love, love, love these.

Well, there we have it. I hope my Love finds this pleasing to his pallet. Happy Valentine's Day to you and the one of your dreams!

"THE DREAM OF LOVE"

2010-02-10T08:59:00.005-05:00

"The Dream of Love" O, My soul longs for the day,

That love of heart doth find its way,

And reach right in and give to me,

A Love so grand, so grand as Thee.

But, alas, I'm old and gray,

And love hath never found it's way.

It is forever passed I fear,

For you have never drawn me near.

You've yet to feel my heart or see,

This love I've held so long for Thee.

Tho, as I lay to sleep tonight,

In my dreams You will delight.

But wake I must with morning light,

To dream again come dark of night.

Poem by me: Teresa L. Carter

May love find it's way to you this wonderful Valentine season!

BREAKFAST TEA FOR TWO

2010-02-09T09:14:00.004-05:00

This weekend, set a beautiful table in your living room just for you and your Valentine and surprise them with a light tea f0r breakfast. Use silver if you have it, if not use the best you do have. (I found mine cheap at a yard sale a year or so back.)
Make it feel special, give it a special touch. Serve sweet scones, lemon curd & jam.

Enjoy your time with each other this year. And if there is no special someone in your life at this time, do it for YOURSELF. You deserve it. You could always invite your best friend too.

The Best Scone I've Ever Made-

Teresa's Cream & Currant Scone

2 cups of flour

1/3 cup of sugar + 1 tbsp separate

1 tbsp. of baking powder

1/2 tsp. of salt

2/3 to 1 cup of dried red currants (or golden raisins)

1 cup of heavy cream

3 tbsp. of water

1/4 stick of cold butter, cut into small cubes

1 egg beaten

Mix flour, 1/3 cup of sugar, salt, and baking powder. Stir in the currants.

Mix the water into the cream and blend into the flour very slowly, mixing in with a fork.

Next, add the butter, being careful not to over work it. Remove the mixture from the bowl and knead it on a floured surface working it about five times over.

Form into a ball and place on a lightly buttered baking pan. Smooth into a flat ball and using a floured knife, score into 8-10 scones.

Place pan in the refrigerator for at least 20 minutes.

Heat oven to 375 degrees. Remove scones from refrigerator and brush tops with beaten egg and sprinkle with remaining sugar.

Bake for 20-25 minutes, or until tops are nice and golden.

These things melt in your mouth!

We had ours with a pot of Assam- so good.

"CULINARY MONDAY"

2010-02-08T09:56:00.003-05:00

"Kiss"
Yes, this is a real culinary term. LOL!!!
A small mound shaped meringue, which often contains chopped nuts, cherries or coconut. The texture is light & chewy. (Doesn't that sound delicious?)
"Hearts of Palm"
Edible inner portion of the cabbage palm tree (FLA's state tree BTW.) They are slender, white, delicate and expensive. They resemble an asparagus with no tips and taste similar to that of an artichoke heart. When choosing fresh, look for slender white pieces that have no bruising or brown spots. They also come canned- yuck. Store refrigerated for no more than 3-4 days. Use in salads or stir fries or anywhere that you might use an artichoke.
"Lovage" (LUHV-ihj)
Similar in taste and leafy appearance to that of the celery plant, only much stronger in taste. All parts are edible, but very strong taste so use sparingly. Our common "celery" seed is from the lovage plant. Once used in Greek & Roman times as a "love potion" (Sweet, hunh?)
(I hope you caught the "Valentine" insinuations with the posted terminology. LOL)

LOVE- A HEART'S DESIRE

2010-02-05T09:10:00.006-05:00

LOVE- A HEART'S DESIRE

Once when life was sad and low,

I looked for love both to and fro.

For yonder in my heart's deep den,
An empty space grew cold within.

I knew if I were to survive,

I'd need warmth of heart to abide.

Lest, I should wither up and die,

Lest, I should wither up and die.

This heart it cries both day and night,

To find a Love both fair and bright.

The ache I have it quenches not,

Without true love, is that my Lot?

My Love, my Love, please findeth me,

I pray of Thee on bended knee.

Lest, I should drown in lovesick sea,

Lest, I should drown in lovesick sea.

From whence You came

I do not know!

But here You are,

Please never go!

For now my heart it leaps with love,

For You my Dear, sent from above.

The Lord has worked His loving art,

And sent me You, my Dear Sweetheart.

And in my heart love shall 'er abide,

For only You, my Love, my Pride.

Never more my heart to moan,

For Love, true Love has found it's home.

Poem by me: Teresa L. Carter

Happy Valentine's Day!

TABLESCAPE THURSDAY- Romantic in Red

2010-02-04T09:10:00.006-05:00

Please click icon for more tablescapes at Between Naps on The Porch

Vintage Crystal
Hand painted white tea pot (changes decoration with each season Ha!)

In candlelight w/ centerpiece on table

Up close of my mother's vintage crystal by Hawke

Vintage dessert goblet (unfortunately I only have three)

Centerpiece on a riser

Up close of my cupids

The gold tray is a memento from my husband's grand parents 60th anniversary.

My love birds singing to each other-

can you see the hearts on the tree branches

Hope you enjoyed your visit.

Fruit & Cream Genoise

2010-02-03T08:44:00.002-05:00

1 cup of all purpose flour
1/2 tsp salt
4 eggs, room temperature
2/3 cup of sugar
1/2 tsp of vanilla
4 tbsp butter, melted & cooled
Filling
1 lb of fresh strawberries and raspberries
2-4 tbsp of sugar
2 cups of whipping cream
1 tsp of vanilla

Preheat oven to 350. Lightly butter at 9" spring form pan. Line & dust a piece of parchment and place at bottom of pan.
Sift flour and salt, set aside.
In a double boiler, over simmering (not boiling) water and with out water touching top pan, beat the eggs at medium high speed and slowly add the sugar. Continue beating 8-10 minutes until mixture is thick and pale in color and leaves ribbon trails when beaters are lifted.
Remove top pan and add vanilla and continue to beat until cooled.
Fold in 2/3 cups of the flour using a wire whisk. Stir the remaining flour into the melted butter and pour into the other mix. Work quickly, but gently to blend the two. Gently pour into the prepared pan building up the sides and not the middle.
Bake 25-30 minutes or until the top is golden and the edges pull away from the sides.
Cool in pan on wire rack 15 minutes. Remove from pan & remove parchment paper.
Make filling by adding sugar to berries and let sit while beating the whipping cream until stiff peaks form, add vanilla.
Carefully slice cake across the middle forming 2 layers. Gently spread the whipped cream over bottom layer, top with berry mix and add top layer of cake. Spread remaining whipped cream over entire cake. Chill until ready to serve.
Serve with berries on the side.
Recipe and picture courtesy of: "The Complete Book of Desserts" by Martha Day

"CULINARY MONDAY"

2010-02-01T07:50:00.004-05:00

For the next 2 weeks, I will be posting all things related to Valentine's. Whether it's recipes, table decor or as in today's post, words for yummy foods that can be made for your Valentine.

Today's words are two I'm sure all of you have seen before.

Gateau: (ga-TOH) French for cake.

That's it- it's cake!!! All this time I thought it was some kind of fabulous recipe of something wonderfully hard to make. But it's just cake. Don't you just love French words. The French probably make mud sound good.

Genoise: (zhayn-WAHZ): A rich light cake similiar to a sponge cake. Made simply with sugar, flour, eggs, butter and vanilla. Originlly from Genoa, Italy, then adapted by the French and now used all over America. It is perfect for using in petit fours, and rolled cakes. It is also the best cake for Baked Alaska.

Tomorrow's recipe will be for a beautiful Genoise with cream & strawberry filling. Perfect for a Valentine dessert. So see you then.

ELEGANT KICKIN' CHICKEN

2010-01-29T07:25:00.003-05:00

Elegant Kickin' Chicken
2 butterflied chicken breasts, rinsed & patted dry

2 tbsp- Boars Head stone ground mustard mixed with 1 tsp of horseradish

2 tbsp. honey

1 tsp rubbed sage

1 tsp dried thyme (fresh would be better)

black pepper

1-2 tbsp of olive oil to cook in

Preheat oven to 350 degrees. Spread olive oil in the bottom of a glass casserole dish. Sprinkle both sides of each breast with the black pepper.

Place breasts smooth side up in casserole dish. Drizzle each breast with 1 tablespoon of honey, 1 tablespoon of the mustard blend, and 1 teaspoon each of the herbs. Place in the preheated oven, uncovered. Cook for 20- 25 minutes. DO NOT OVER COOK. Serve on a bed of sauteed spinach with sauteed yellow squash with onions & mushrooms.

Pink Ice Tablescape

2010-01-28T07:55:00.005-05:00

I've hooked up (I think) to Tablescape Thursdays, with Susan at Between Naps on The Porch. If you'd like to join click the icon below for instructions as well as sites to gorgeous table scapes.

Pink Ice Tablescape

This plate is one of four found by my daughter Melanie at an antiques store. I believe it's just cut glass, but either way it's beautiful to me.

Punch cup found at a yard sale and it's a perfect match

for the saucers found at a Dollar Store.

The cut glass stemware is a perfect match to the punch cups as well. And my antique crystal candlesticks look great with it too.

Romantic in candlelight, don't 'cha think? My DH & I had a lovely dinner here last week. It is really was romantic. I think pink is such a great color for romance.

BOXED LUNCHES

2010-01-27T10:03:00.006-05:00

Do you like boxed lunches? I really do.

I like making them and I like getting them. There is something especially exciting to me

when you get a boxed lunch. I think it's the

anticipation of what lurks inside. Will it contain just a sandwich and chips? Or, will there be fresh fruit, desserts, salad?

I just love it! And, it's one of my favorite things to cater.

Isn't that funny? Maybe it's because I like to

pack them nice and neat and place "goodies"

under the sandwich like a surprise for those opening it. Sometimes, I'll throw in candy or extra cookies.

But I just get such pleasure out of making

them and hoping the recipient loves it.

So the next time you get a boxed lunch,

look under the sandwich first.

You never know what goodies just might be lurking there.

SWEET N SOUR HADDOCK

2010-01-26T18:02:00.003-05:00

Sweet N Sour Haddock

2 nice haddock fillets (these are very sweet and mild)

butter- (olive oil if you must, but butter makes a difference in the taste)

1/2 cup each of red & green bell peppers diced
1 cup of dice fresh or canned pineapple

1/2 cup pineapple juice

salt & pepper to taste

2 tsp of sweet paprika

Rinse and pat dry the fillets. Salt and pepper both sides. Melt the butter in a non stick skillet and add fillets. Cook 2 minutes per side, then sprinkle 1 teaspoon of paprika on each of the fillets and continue to heat turning one more time. Add in the bellpeppers, pineapple and juice. Continue to cook until the haddock is done and the peppers are crisp-soft.

Serve with assorted green beans and sliced baked yams.

CULINARY MONDAY: Marsala or Masala

2010-01-25T14:06:00.006-05:00

Two very similar words, two totally different meanings.
Marsala: (sounds just as it's spelled) Italy's most famous fortified wine. These have a rich, smoky flavor, most of which comes from the oxidation during it's aging. It comes in dry (secco), sweet (dolce) & semi sweet (semisecco). It's uses range from aperitifs* (dry Marsala), used in desserts (sweet), or it's also great to cook with.
*An aperitif is an alcoholic beverage taken before dinner.
Chicken Marsala
2- Whole Chicken Breast, wrapped in plastic wrap & pounded flat.
Wondra flour for dredging
1-tsp- dry rubbed sage, or to taste
2 tsp- salt
1-2- tsp-pepper
2-tbsp of olive oil
2 cups of assorted mushrooms
1 cup dry Marsala
In a shallow flat dish, mix the Wondra, sage, salt & pepper. Warm an iron skillet with olive oil on medium. Dredge each breast in the flour mixture and cook in the oil for about 2 minutes per side to brown. Remove and set aside. Next add the mushrooms to the same skillet and saute a few minutes then add the Marsala and bring to a simmer. Place breasts back in pan and continue to cook about 10 more minutes or until breasts are done and sauce is thick & creamy. Serve with garlic mashed potatoes or skillet potatoes.

Masala: A fusion of varried Indian spices. Ranging anywhere from 2-10 different spices depending on the cook! It can include things such as corriander, mace, cardamon, cinnamon & tumeric. What we most commonly know is sold as Garam Masala.

RECIPES: "Jamaica Me Crazy Blackend Tuna" & "Spinach Artichoke Dip"

2010-01-21T10:19:00.006-05:00

"Jamaica Me Crazy" Blackened Tuna

2 Tuna Steaks- thaw if using frozen fish

1 tbsp. Olive Oil

1 tbsp. good Blackened Seasoning (more if you like it)

1 tsp. sea salt

Topping:

1/4 of a green bell pepper or 1 whole jalapeno, diced

1/4 of a small red onion, diced

1 small peach or 1 cup of frozen peaches, peeled and diced

2 tbsp of honey

1 lime

1 tsp. olive oil

In a heavy skillet warm oil over medium high heat. Season tuna with salt & blackened seasonings on both sides. Place in hot pan and sear on both sides. (2 minutes for medium, 3-4 for well.)

While tuna cooks, in a separate pan, saute the diced vegetables and peaches in the olive oil over medium heat just until they have "sweated" a few minutes. Remove from heat and add juice from 1/2 the lime and add the honey. Mix well and serve over the prepared fish. Slice the remaining lime 1/2 and serve as garnish.

Spinach- Artichoke Dip

1-14 oz can of marinated artichoke hearts

1- 10 oz package of frozen spinach, thawed & squeezed dry

1 cup of Hellman's Mayonnaise

1 cup of Shredded Parmesan Cheese (not the powdered type)

16 oz of cream cheese

1 tsp of minced fresh garlic

1 tsp sea salt

juice from 1 small lemon

Mix all ingredients well, including the juice from the marinated artichokes. Place in a well buttered casserole. Bake for 20-25 minutes. Serve with Crostini bread rounds or Nacho chips.

WILTON CATERING

2010-01-20T07:39:00.003-05:00

Getting started with the setting. A small event for 20. Crostini for Spinach -Artichoke Dip

Cheese Tray

Spicy BBQ Meatballs

Franks in a Blanket

Mini Beef Wellington

Hot Spinach Artichoke Dip (recipe tomorrow)

Cold Peeled Shrimp

Deli Meat tray with my special Horseradish Mayo.

Tablescape

Chicken with Artichokes

2010-01-19T08:48:00.005-05:00

This is a quick, easy & delicious meal if you enjoy artichokes.

Chicken with Artichokes

2 butterflied chicken breasts (or just an uncooked breast will do)

1 small jar of marinated baby artichokes in oil

1/4 cup each -diced red & green bell peppers

2 diced scallions

1/2 tsp. McCormick's Cajun Seasoning

1/2 tsp. Mrs. Dash Table Blend

1 tbsp olive oil

Over medium low heat, in a cast iron skillet, saute the chicken breast in the olive oil. While cooking, sprinkle chicken with the seasonings. Next stir in the bell peppers and scallions; saute as the chicken cooks. Get a nice browning on each side of the chicken before turning. Last pour in the artichokes, oil and all. Using a spatula, pull the artichokes apart slightly and warm through. Remove from heat and serve over rice. California blend makes a good side.

"CULINARY MONDAY"

2010-01-18T08:53:00.020-05:00

As stated last week, I'm going to try and give you the definition for culinary words that confuse us! So if there are any words or items you are not famialiar with, send them in.
Today's words:
Chess Pie- Now I know all you Southerner's probably know what a Chess pie is, but I did not!
A simple pie made with eggs, sugar, butter and cornmeal. You can also flavor it with lemon juice, vanilla, chocolate or change white sugar for brown. ( I do believe some people use vinegar in the recipe too. If you do would you share?)
Bechamel- (bay-shah-MEHL)
Generally speaking this is just a white sauce originating in France and is made from butter and flour. Although originating in France the Italians use this sauce on a variety of foods. It is named for Steward Louis Bechamel.

Chess Pie

1 ubaked 9" pie crust- in pan
3 eggs, beaten
1 1/2 cups of sugar
3 tablespoons of melted butter
1 tablespoon of white cornmeal
1/3 cup of buttermilk
1/2 teaspoon of salt
1 1/2 teaspoons of vanilla
Preheat oven to 375 degrees. Mix all ingredients in with the beaten eggs. Pour into the pie crust and bake on the bottom rack for 15 minutes. Reduce heat to 350 and bake 20 minutes longer.

Hot Potato Soup

2010-01-15T11:06:00.004-05:00

It seems everyone is making potato soup lately and that includes me. I got the recipe from one of the sites I follow and I must say it turned out very nice. I did replace the 1/2 & 1/2 called for with heavy cream and I added chopped parsley. You can find her recipe here mysoutherntouch.blogspot.com. Her site name is almost the same as mine- isn't that neat.

I had mine with leftover quiche. Very soothing to the soul.

Tablescape Thursday

2010-01-14T14:28:00.005-05:00

I've decided to try and join the Tablescape Thursday crowd (although not connected with the group yet) just doing it for fun. So that being said, here is my Thursday scape. I was inspired by friend Angela with her winter white scene. Although all white makes me feel cold....I decided to warm it up with gold and a bit of green & browns. My pretty snow dove and pine cones
My favorite angel of all (I've had at least 20 years.) She has been droppe, broken& put back together 2 times.

Ah, the sun is shining!
Simple, but elegant placesetting.
I did the sideboard in white too.

It has a very romantic feel to it.

I hope you enjoyed your visit and look forward to more Thursdays with more tablescapes and some "catering" tablescapes in the future as well. :>)

Spinach-Feta-Tomato Quiche

2010-01-11T14:08:00.010-05:00

Mix 4 eggs, 1 cup of half & half with 6 oz. of Basil-Tomto Feta Cheese

I really like Athenos brand- it's the best!

Line a pie pan with a crust (Pillsbury ready made is great)

Layer crust with 1/2 cup of very thinly sliced red onion and 1 cup of frozen spinach that has been thawed and squeezed dry.

Top with 3/4 cup of cheese of your choice. Here I am using cheddar, gouda & Monterey jack blended.
Pour in the beatened egg mixture.

Top with thin tomato slices (I used cherry tomatoes too),dried basil or fresh if you have it, 1- 2 tsps. of pepper & 1 tsp. of salt.
Bake at 375 degrees for 35-40 minutes or until the top

looks dry and firm. Serve with a bowl of homemade baked potato soup.
ENJOY!

"All About Food- Culinary Monday"

2010-01-11T09:54:00.012-05:00

Have you ever ran across a culinary term you weren't familiar with? I know I certainly have. So I have decided to dedicate Monday's to helping with this. I'll be posting new words each week in hopes of helping someone. I also hope you will challenge me by providing words that you're not familiar with. I'll start today with two that I had a hard time with in years past.

Mezzaluna (mehz-zuh-LOO-nuh)
A crescent shaped steel chopping blade with a vertical wooden handle at each end. It's used to chop or mince food by rocking side to side on a cutting board. (These things are great by the way!)

Meyer Lemon-

A relatively new member to the lemon family. Imported in 1908 by F.N. Meyer from China. It is believed to be a cross between an orange and a lemon. It has a smoother and rounder surface than a typical lemon. Their color ranges from a deep yellow to almost yellow orange. It consists of a much sweeter and less acidic taste than other lemons and they are available from October until May. Choose heavy fruit for the size and keep refrigerated in plastic. (I find they make the best lemonade as well as flavoring for cakes or pies. I prefer to use a standard lemon for fish or salad dressings or anything that is more on the pungent or savory side.)

So send in those words. I look forward to the challenge!

My Newest Cooking Gadget

2010-01-07T00:05:00.000-05:00

For Christmas this year, the only real "thing" I wanted was a new mixer. Never in my wildest dreams did I really think anyone would buy one for me, but just look! I am thrilled with it. I like the fact that it has a bowl cover too.

Here I'm making a 'no bake' cheese cake (it wasn't very good), but my new mixer is great.
It's great for whipping cream- fast & fluffy.

Samantha thought it was pretty cool too.

I'll post as I go along making new recipes with this awesome new gadget. And since it does have a dough beater, maybe I'll try baking some bread too. With 750 hp, it should be a breeze. LOL!
Thank you Kristen, my eldest, for this wonderful gift. It truly was a surprise.

VEGETABLE BEEF SOUP

2010-01-06T10:46:00.006-05:00

Well, leftover veggies were flowing in my refrigerator yesterday so vegetable beef soup was the answer of the day. It's so simple and so good, plus having all the vegetables ready and available made it cheap too! Yum Hot & steaming
Good piece of cornbread & yea for the sunshine!
And a nice cuppa to finish it off!

All it takes is:

-1- lb of ground chuck or beef or whatever

-leftover vegetables (carrots, green beans, corn, butter beans, potatoes or whatever)

-1-large carton of beef broth

-2- cans of stewed tomatoes

- salt & pepper to taste

Add a pan of cornbread & there you have it.

Or you can change the beef to chicken & broth to chicken broth or use no meat, easy!

Simple & delicious!

PS. I did have to go out though- out of dog food, ugh!

"Soups On- Cause Baby, It's Cold Outside!"

2010-01-05T11:34:00.006-05:00

No it didn't snow, this was from last year, but it is supposed to snow on Thursday! We woke again for the second morning in a row, in the teens here! That is very unusual for us. So I'm looking forward to making a hot steaming pot of soup today. What kind? I don't know. But one thing is for sure. If I don't have all the ingredients, I'll just make due. Because I'm not getting out unless I must! LOL! What's your favorite soup to have on a cold, blustery day?

PUMPKIN PIE DIP

2009-12-24T11:13:00.003-05:00

PUMPKIN PIE DIP (Makes about 3 cups)

Beat 1- 8 oz. package of softened cream cheese with 2 cups of powdered sugar.

Add 1- 15 oz. can of pumpkin and mix well.

Then add 1 teaspoon of cinnamon & 1/2 teaspoon of powdered ginger, blend well.

Chill 4 hours.

Serve with gingerbread cookies or gingersnaps. Also good with pear or apple slices.

Wishing you and your families a most Holy & Glorious Christ mass!

Peake Christmas Party

2009-12-21T14:54:00.004-05:00

I did not get to completely set out all the food prior to the event- I had a previous engagement- so the host set out the rest of the food later. But, you can get an idea of the tablescape. Here we have a favorite of mine, the Chicken-Artichoke Tarts with Walnuts. (Recipe to follow tomorrow)
Gourmet cheese & olives with fresh fruits

Mini Herb biscuits with Herb & wine infused roasted pork tenderloin.

One of the holiday's favorites: Pumpkin Dip from Southern Living (the tray is waiting for the Gingerbread Man Cookies)

View of her lovely dining room & table setting

Stay tuned for recipes in the next coming days.

Dining Room CHRISTmas Decor

2009-12-17T15:36:00.004-05:00

The dining room is set. The Center Piece-Mary & Jesus

The place setting. Simple & elegant all in one.

Burlap all over the house this year.

The Nativity. My Favorite Angel & the Wisemen

This is the first year I've had two trees downstairs. This one is decorated with birds, angels, crosses & stars. I had it in the pink bedroom last year with pink & white roses.

Pretty new birds to add to my redbirds.

Hope you enjoyed.

Please post your decorations and leave your site for us to visit.

RASPBERRY-LEMONADE CAKE

2009-12-15T10:29:00.006-05:00

Really it's all about the icing! Start by baking two recipes of your favorite two layer white or yellow cake. Bake & freeze the cake. (2 boxed cakes are okay if you don't have a cake recipe you like.)

Icing- Divided- This is for a 4 layer cake.

10 cups (or more) of confectioners sugar

1- 8oz. pkg of cream cheese, softened

1 pint of heavy cream (you will not use all of it)

1 tsp of vanilla flavoring

1 small jar of seedless raspberry jelly

1 small packet of unsweetened koolaide-lemonade

1 lemon- grated & juiced

Almond slivers (optional)

Mix together confectioners sugar and cream cheese until blended. Add heavy cream in small amounts to make a stiff, creamy frosting. Then divide by 1/3 to 2/3's.

To the first 1/3 add the vanilla flavoring and the raspberry jelly. Mix well. Use this to fill between each layer.

To the remaining 2/3's add the lemonade, lemon juice and grated peel. If the icing becomes too thin, add more confectioners sugar to stiffen. Use this to frost the outside of the cake. Top with almond slivers if using. After frosting- freeze again. (Wait until the frosting is frozen then wrap in plastic and keep frozen until ready to serve.) Defrost for at least 4 hours before serving. Make sure to unwrap as soon as it's removed from the freezer.

Note: Plan this cake at least 3 days ahead. Cook one day & freeze. Frost the next day, then freeze. Serve after that.

Also, to help stabilize the 4 layers of cake, place long wooded skewers into the layers as soon as you have finished frosting between layers.

Well, there you have it!

Simple, time consuming, but simple. Enjoy!!

Dessert Table for NuLink

2009-12-12T09:15:00.003-05:00

Assorted baked cookies
My Fav! Tropical Carrot Cake

Raspberry-Lemonade Cake (recipe to come)

Chocolate Thunder & Lime-Grapefruit Poundcake

Now isn't YOUR mouth watering! Call me, I can make one for you too!

M.I.A.

2009-12-09T21:50:00.005-05:00

I'll be back in a few days- busy time of year for me.

So have a cup of tea with me & don't forget me while I'm out. Have a great week!

Christmas Table Scape

2009-12-03T08:48:00.004-05:00

Going a little "Down-Home Country" this year. I'll be using burlap, red & green plaid & natural decor a lot this year.
I bought this set of plates several years back. They show all Santa's reindeer dressed to the 'Nines'

Isn't Donner dapper

Waiting to get displayed.....somewhere. Ha!

Most of the decor is waiting in the attic still. Will post as I go.

What will your home be like this year? Post and let us know, or better yet show us how you decorated this year.