Heartfelt Celebration

Name: Luscious Caramel Tarts
Yield: 12 Tarts
Ingredients: 4 egg yolks; 2 cups light brown sugar, plus extra for garnish; ¼ cup plus 2 tablespoons flour; 2 cups cold water; 1 ½ tablespoons butter; 1 ½ teaspoons vanilla; 12 tart shells (recipe follows); Unsweetened freshly whipped cream; 3 cups sifted all-purpose flour; 1 1/2 teaspoon salt; 1 cup chilled shortening (such as Crisco); Ice water; Mini foil pie pans (about 3 1/4 inches across); Parchment paper

On January 22, 2021 By Leslie Byars RegisterIn appetizers, breads & pastas, brunch, desserts, mains, sides, The Parties, The Recipes, Uncategorized4 Comments

It’s always been easier for me to entertain when it’s a holiday or a theme is involved. One idea leads to another and before you know it, you have created the makings for a memorable event. And since most of us have been spending a lot of time cooking at home over the last year, this menu should be a piece of cake for treating a special guest or two.

Who doesn’t love a little creamy pasta every now and then?

One-Pan Shrimp Fettuccine Alfredo

Serves 4

3 tablespoons butter, divided

1 pound large shrimp, peeled and deveined

3 cloves garlic, minced

2 cups low-sodium chicken broth

1 cup heavy cream

8 ounces fettuccine noodles (dry)

½ teaspoon salt

½ teaspoon pepper

1 cup fresh Parmesan cheese, finely grated

1 tablespoon fresh parsley, chopped, plus extra for garnish

In a sauté pan over medium heat, add 2 tablespoons of the butter. Once it’s melted, add shrimp and cook for 1 to 2 minutes per side or until opaque. Transfer to a plate or a bowl, and cover to keep warm.

Add remaining butter and minced garlic to the pan. Cook for 30 seconds, stirring to make sure not to burn the garlic.

Add broth, cream, and fettuccine noodles, stirring to separate the noodles. Once mixture comes to a boil, reduce heat slightly, and stir often for about 11 minutes or until noodles are al dente and most of the liquid has been absorbed. Add shrimp and cheese, stirring to combine. Remove from the heat, garnish with fresh parsley, and serve immediately.

A hot and bubbly dip coming out of the oven is always a crowd pleaser. Assemble this in advance, and simply pop it in the oven before your guests arrive.

Greek-Style Baked Feta

Serves 4 to 6

1 tablespoon extra virgin olive oil, plus extra for drizzling

1 cloved garlic, minced

1 cup assorted cherry or grape tomatoes, halved

½ cup red pepper, diced

½ cup red onion, chopped

¼ cup pitted Kalamata olives, halved

½ teaspoon ground oregano

2 tablespoons fresh basil, chopped

Salt and pepper

8-ounce block feta

Crusty French Bread Crostini

Preheat oven to 375 degrees.

Heat 1 tablespoon olive oil in a medium-size skillet until hot. Add garlic, and sauté for 30 seconds; add tomatoes and next 6 ingredients. Heat until onion is tender and tomatoes are beginning to soften.

Place three-quarters of the tomato mixture in a 1-quart baking dish. Top with block of feta and then remaining quarter of tomato mixture.

Bake for 30 to 40 minutes until hot and bubbly and cheese begins to brown slightly.

Serve warm with Crusty French Bread Crostini.

Crusty French Bread Crostini

Slice a French bagette into ¼-inch slices. Drizzle with olive oil. Bake on a parchment-lined baking sheet for 20 minutes or until golden. Serve alongside the dip.

This is a quick green vegetable that I make often, especially when I can find the “fat” asparagus. I like the added crunch.

Easy Asparagus

Serves 4 to 6

1 pound fresh asparagus

1 tablespoon olive oil

1 tablespoon butter, melted

1 lemon, zested and cut in half

Kosher salt and black pepper to taste

Freshly shaved Parmesan cheese

Preheat oven to 375 degrees.

Snap off and discard tough ends of asparagus. Place in a roasting pan. Drizzle with olive oil and butter, tossing to coat. Sprinkle with lemon zest, and squeeze the juice from lemon over asparagus. Sprinkle with kosher salt and pepper.

Bake 15 minutes, tossing once during cooking time. (I usually reach in with a potholder and jiggle the pan while it’s still in the oven.)

Top with shaved Parmesan cheese.

Learn from Leslie: I use a vegetable peeler for shaving cheese. This recipe can easily be doubled or tripled depending on the crowd.

To me this is what a brownie is supposed to taste like–truly decadent!

Truly Decadent Brownies

Makes 9 (2½-inch squares)

Parchment paper

1 (4-ounce) good-quality semisweet chocolate baking bar

½ cup unsalted butter, cut into pieces

1 cup firmly packed brown sugar

1 teaspoon vanilla

2 large eggs, lightly beaten

¾ cup all-purpose flour

¼ teaspoon baking powder

½ teaspoon salt

½ cup good-quality semisweet chocolate baking chips

Strawberry ice cream

Assorted berries

Fresh mint (optional)

Preheat oven to 350 degrees.

Line an 8-inch square baking pan with 2 sheets parchment paper (8-inch by 12-inch pieces), allowing a couple of inches to overhang on all sides. (This will make for easy removal and cutting.)

Melt the chocolate bar and butter in a double boiler or in a heat-proof bowl over simmering water, stirring occasionally until melted and smooth. Set aside to come to room temperature. Stir brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well.

In a bowl, sift together the flour, baking powder, and salt. Slowly add the flour mixture into the chocolate mixture, mixing well until blended.

Stir in the chocolate chips, and pour batter into the prepared pan.

Bake for 25 to 30 minutes or until a tester comes out clean. Remove from the oven, and allow to cool 10 minutes before cutting.

Serve with strawberry ice cream, and garnish with fresh berries and, if desired, mint.

Leslie Likes: Ghirardelli chocolate bars and chips

You gotta love a low centerpiece. This was so much fun to make. I grabbed all the flowers from Trader Joe’s for next to nothing, and ordered the heart-shaped oasis from Amazon. It came together fast, and kept for days! These precious linens are from amparofineliving.com

One box of frozen puff pastry thawed in the refrigerator, and a heart-shaped cookie cutter made this specialty, bread bite a simple, cute addition.

Custom printed place cards from The Punctilious Mr. P’s Place Card Company elevate your tablesetting to another level. I’ll never tire of pulling these out from year to year. Check them out at mrpsplacecards.com

Start making plans and gathering your Valentine provisions now.

Sorry it’s been so long since I’ve posted! Be sure that you are following me on Instagram @lesliespartydiaries I’m posting a lot of recipes and ideas there all the time. Until next time, Leslie xoxox

Luscious Caramel Tarts

On January 27, 2019January 26, 2019 By Leslie Byars RegisterIn brunch, Buy the Book, desserts, For the Kids, The Parties, The Recipes3 Comments

I rarely enter another person’s home empty-handed. I’m from a family of gift givers. We don’t miss an opportunity to put a bow on anything, whether it’s a hostess gift, house gift, bottle of wine, or just because. So you can imagine Valentine’s is no exception. When I was growing up, I remember my mother always had a gift sitting on the kitchen table when I came to breakfast on Valentine’s Day. It was usually pink or red. Once I got a pair of red pants! I loved them.

So I try to carry on the tradition whether it’s for Valentine’s or a friend who’s extended a dinner invite, because it’s fun and it takes very little effort compared to the energy your host has exerted to bring you an evening of relaxing dining pleasure. It’s the least I can do.

And if occasionally time doesn’t allow for a trip to a store, I buy multiples of my favorite hostess gifts and always have them ready to go. So, there’s no excuse not to be prepared or to thank the host.

As old as you may be, you never outgrow the thrill of receiving a gift—small or large.

One of the main reasons I’m rarely “hands free” when I’m invited somewhere is because I’ve done my homework. I always have brown craft boxes, raffia, ribbons, and printed gift tags on hand. With that in the house, it requires only a five-minute stop to pick up a special bloom or thought. I always want my gift to be personal and intentional.

When an invitation reads “no gifts,” the first thing I do is grab my car keys and head to the store to look for something thoughtful and special. I may be the only person who brings a gift, so why not be the favorite guest?

One simple gift idea is as easy as one little primrose. $3.99 each, **oakstreetgardenshop.com**

Also in this post I wanted to include a few Valentine gift ideas for all ages. Why not? Life is short. So be sure to keep reading to find out some of my favorites.

But before we get to that, I have to share one of my mother’s recipes that I have been saving for this post. Many of you who know me well, know that desserts are not my strongest suit. So when I find one that is this delicious and foolproof, I have to share.

If I can make it, anyone can!

The crusts can be made in advance and frozen until you need them. The caramel sauce and freshly whipped cream can be done several hours in advance too. This is not as intimidating as it looks. Read on.

Luscious Caramel Tarts

Makes 12 tarts

4 egg yolks

2 cups light brown sugar, plus extra for garnish

¼ cup plus 2 tablespoons flour

2 cups cold water

1 ½ tablespoons butter

1 ½ teaspoons vanilla

12 tart shells (recipe follows)

Unsweetened freshly whipped cream

Beat egg yolks slightly. Combine brown sugar and flour in a small bowl; add to egg yolks. Place in a heavy-duty medium-size saucepan or double boiler, and gradually add water in a slow, steady stream, whisking continuously until thoroughly combined. Cook until thickened, stirring frequently, for about 15 minutes. Add butter and vanilla, stirring until blended. Remove from the heat; cover and keep warm until ready to serve. The filling will thicken as it cools.

Serve in tart shells topped with unsweetened whipped cream and brown sugar.

Learn from Leslie: The filling can be gently rewarmed if made in advance. Notice I said gently.

For the crust:

3 cups sifted all-purpose flour

1 1/2 teaspoon salt

1 cup chilled shortening (such as Crisco)

Ice water

Mini foil pie pans (about 3 1/4 inches across)

Parchment paper

Combine sifted flour and salt in a medium bowl. Cut in shortening with a pastry blender until mixture is crumbly. Add ice water, 1 tablespoon at a time, until ingredients are just moistened (about 7 to 10 tablespoons); gently shape dough into two flat disks.

Learn from Leslie: Do not skip the sifting step. If you do, it will be too much flour for this recipe.

Preheat oven to 475 degrees.

Roll each disk to ¼-inch thickness on a lightly floured surface. Using a 4″ plate or ramekin, cut out 6 circles. Place into foil pans, fluting the edges. Repeat with remaining dough. Pierce the dough with the tines of a fork several times to prevent bubbles. Bake 7 to 10 minutes until golden brown, watching closely.

Use anything you have in the kitchen to make the 4-inch circles. I like to divide the dough in half before rolling it out—it is much easier to manage. You will be able to get 6 circles from each half. Feel free to use a store-bought dough, but to me the slight saltiness of my homemade crust when combined with the sweet caramel sauce takes these over the top.

I reuse these disposable foil pans each time I make these. They measure about 3 1/4 inches across.

Pierce with the tines of a fork in a few places. Bake them on a parchment-lined baking sheet for uniform baking. When cool, remove from pan and store in an airtight container or freeze until ready to use.

Arrange on a pedestal or serving tray. They look so pretty sitting at the end of a buffet for all to anticipate. At time of serving, fill each tart with warm caramel sauce, top with freshly whipped cream, and sprinkle with brown sugar or colorful sprinkles.

Use the dough scraps to make a decorative topper to add to the freshly whipped cream.

Leslie Byars Register

Yields 12 Tarts

Luscious Caramel Tarts

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Ingredients

4 egg yolks
2 cups light brown sugar, plus extra for garnish
¼ cup plus 2 tablespoons flour
2 cups cold water
1 ½ tablespoons butter
1 ½ teaspoons vanilla
12 tart shells (recipe follows)
Unsweetened freshly whipped cream

Tart Shells

3 cups sifted all-purpose flour
1 1/2 teaspoon salt
1 cup chilled shortening (such as Crisco)
Ice water
Mini foil pie pans (about 3 1/4 inches across)
Parchment paper

Instructions

Filling

Beat egg yolks slightly.
Combine brown sugar and flour in a small bowl; add to egg yolks.
Place in a heavy-duty medium-size saucepan or double boiler, and gradually add water in a slow, steady stream, whisking continuously until thoroughly combined.
Cook until thickened, stirring frequently, for about 15 minutes.
Add butter and vanilla, stirring until blended.
Remove from the heat; cover and keep warm until ready to serve. The filling will thicken as it cools.

Crust

Combine sifted flour and salt in a medium bowl.
Cut in shortening with a pastry blender until mixture is crumbly.
Add ice water, 1 tablespoon at a time, until ingredients are just moistened (about 7 to 10 tablespoons)
Gently shape dough into two flat disks.
Preheat oven to 475 degrees.
Roll each disk to ¼-inch thickness on a lightly floured surface.
Using a 4" plate or ramekin, cut out 6 circles from each disk.
Place into foil pans, fluting the edges. Repeat with remaining dough.
Pierce the dough with the tines of a fork several times to prevent bubbles. Bake 7 to 10 minutes until golden brown, watching closely.

https://dearpartydiary.com/luscious-caramel-tarts/

Quote for the Day

Promises and pie crust are meant to be broken.
Jonathan Swift

For the Kids

Yes, you are not seeing things—these cute mini waffles are pink! Add 8 to 10 drops of red food coloring to your favorite batter and you’ll be seeing pink.

The most sought-after Secret Santa gift at my house between my 20-year-olds, this mini waffle iron by Dash is guaranteed to make anyone’s Valentine’s Day.

This cutie is available in several colors at Bed Bath and Beyond for $9.99, **bedbathbeyond.com**

Fashionable Valentine Finds

Who can resist a cheap thrill? Thanks to Connie Tomlinson for telling me about these fabulous stemless, disposable (but reusable) champagne flutes. They are too pretty to toss. Made by Tossware, $11.97 for 12 (9-ounce) flutes, **amazon.com** (Prime). This “wine on a dime” German sparkling wine is quite refreshing for a quick toast or a large crowd. The color is fantastic. Schloss Biebrich Rosé Sekt Sparkling Wine, $5.99, available at Trader Joe’s. **traderjoes.com**

For the gardener in your life, this spade is almost too pretty to use! $69, **gardenglory.com**

I was blown away by the packaging of this adorable handbag shaped sandwich maker! Who could resist being greeted with “Hello gorgeous” inside the box lid? This is a prize.

In less than 5 minutes, from start to finish, I was eating a company-worthy grilled cheese. This is an ideal gift for your fashionable friends of all ages. Kitchen Couture by Dash, available in several colors, $23.99, **bedbathbeyond.com**

One last Valentine idea…**Leslie’s Party Diaries**! $39 plus tax/shipping. Order by the February 7th to ensure Valentine delivery. Happy to personalize too! **lesliespartydiaries.com**

Emergency Dessert

Dessert, check. No prep here! Unwrap and serve. Perfect for your chocolate lover friends.

Keep a stash of gourmet, high-quality chocolate bars on hand for a quick emergency dessert. Simply unwrap and place on a cute plate with a paring knife and let your guest chisel away! That’s all people really want most of the time. Fresh Market has a nice selection ranging from $3 to $8. How easy is that?

On a final note…

I have a confession to make. I have not written my thank-you notes yet for my Christmas or birthday gifts! This is not like me. I normally really do practice what I preach, but for some reason this year I’m having a hard time getting motivated to thank all of my favorite people for their lovely, thoughtful gifts.

I do truly believe that it’s never too late to thank anyone for anything—so now that it’s almost February, I’ve decided to send my thank-you notes in Valentine form. This is a first! So hopefully a hand-painted watercolor will help pardon my tardiness.

PLEASE be sure to try the caramel tarts. They are a **DELICIOUS** ending to any meal, and they are beautiful!

Well, I guess this is a wrap…until next time. Off to mail my Valentine thank-yous! Happy Valentine’s Day! Leslie xoxox

P.S. Be sure to follow me on Instagram @lesliespartydiaries

Pretty Parties

On May 31, 2018January 2, 2019 By Leslie Byars RegisterIn appetizers, brunch, desserts, mains, salads, sides, The Parties, The Recipes

“Special occasions should feel special.”

When I’m hosting a birthday, shower, or any other festive family occasion, I want it to look like I have tried. But, on the other hand, I don’t want to give up my entire week or weekend making that happen. These recipes are company worthy and easy—a winning combination.

For all you Birmingham folks, the recipes in today’s post ran in the May/June issue of Birmingham Home and Garden magazine. So, if you subscribe, I apologize for the duplicates; but if you don’t, or have misplaced your issue, don’t fret—the recipes are all here. Well, almost all. I’m saving the Overnight Cinnamon French Toast for maybe Father’s Day. Stay tuned.

You all know how much I adore a package topper. How easy is slipping one seed packet under the bow?

Get creative with the toppings. And don’t worry—it takes only a handful of ingredients to make them all special.

Cucumber-and-Petal Tea Sandwiches

Makes 36 (approx)

1 (8-ounce) package cream cheese, softened

3 tablespoons grated cucumber, excess water removed

1 tablespoon grated onion

¼ cup fresh dill

2 tablespoons mayonnaise

¼ teaspoon salt

1 loaf very thin white bread

Garnish with radish and cucumber slices, edible flowers, and fresh herbs

Be sure to slice the cucumbers and radishes thinly. It will make them easier to eat.

Combine first 6 ingredients in a small bowl; set aside. Trim crusts from bread to desired size. (I used a fluted pastry cutter. A cookie cutter will also work.) Spread cucumber mixture evenly on the bread, and garnish away!

This makes a nice appetizer to serve before lunch.

“And speaking of lunch…”

Celebration Shrimp Salad

Serves 4 to 6 (recipe easily can be doubled)

1 pound shrimp

1 cup finely chopped celery

3 Roma tomatoes, seeded and chopped

¼ cup green pepper, finely chopped

2 tablespoons pimiento or 2-ounce jar, drained thoroughly

1 tablespoon finely chopped green onion, (reserving tops for garnish)

½ teaspoon salt

¼ teaspoon pepper

Sour Cream Dressing

1 cup sour cream

½ cup ketchup

1 tablespoon soy sauce

1 tablespoon grated onion

1 teaspoon horseradish

½ teaspoon dry mustard

Place shrimp in a medium saucepan of boiling water. Cook for 2 to 3 minutes or until shrimp turn pink. Pour into a strainer, and rinse with cold water. Peel and place into a medium bowl. Set aside.

Add next 5 ingredients to the shrimp. (Note: With a paper towel remove excess moisture from the pimientos and tomatoes before adding them to the shrimp mixture.)

Sour Cream Dressing:

Combine all ingredients in a small bowl, mixing thoroughly. Immediately before serving, toss shrimp mixture with half of Sour Cream Dressing.

Serve shrimp salad on lettuce cups. Pass remainder of the dressing if desired. Garnish with reserved green onion tops.

Leslie Byars Register

Yields 4-6 Servings

Celebration Shrimp Salad w/ Sour Cream Dressing

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Ingredients

1 pound shrimp
1 cup finely chopped celery
3 Roma tomatoes, seeded and chopped
¼ cup green pepper, finely chopped
2 tablespoons pimiento or 2-ounce jar, drained thoroughly
1 tablespoon finely chopped green onion, (reserving tops for garnish)
½ teaspoon salt
¼ teaspoon pepper

Sour Cream Dressing

1 cup sour cream
½ cup ketchup
1 tablespoon soy sauce
1 tablespoon grated onion
1 teaspoon horseradish
½ teaspoon dry mustard

Instructions

Place shrimp in a medium saucepan of boiling water. Cook for 2 to 3 minutes or until shrimp turn pink. Pour into a strainer, and rinse with cold water. Peel and place into a medium bowl. Set aside.
Add next 5 ingredients to the shrimp. (Note: With a paper towel remove excess moisture from the pimientos and tomatoes before adding them to the shrimp mixture.)

Sour Cream Dressing:

Combine all ingredients in a small bowl, mixing thoroughly. Immediately before serving, toss shrimp mixture with half of Sour Cream Dressing.
Serve shrimp salad on lettuce cups. Pass remainder of the dressing if desired. Garnish with reserved green onion tops.

https://dearpartydiary.com/pretty-parties/

Allow the corn pudding to rest for a few minutes after baking.

Sweet Corn Pudding

Serves 4 to 6

6 ears fresh corn, kernels removed

3 tablespoons sugar

1 teaspoon salt

¼ teaspoon pepper

2 large eggs, lightly beaten

2 tablespoons butter, melted

1 cup milk

Preheat oven to 375 degrees.

Lightly grease a 1 ½-quart baking dish.

Stir together all ingredients in a medium bowl. Pour into prepared dish. (Place baking dish inside a larger baking pan; fill pan halfway up with water. This “water bath” will keep the pudding moist.) Bake for 45 minutes or until set.

“And for the moment you’ve been waiting for…”

Do you remember the **Lorna Doone** cookies??? They’re back!

No-Churn Strawberry Shortbread Ice Cream

Serves 6 to 8

2 cups fresh strawberries, plus extra for garnish

2 tablespoons sugar

2 cups whipping cream, chilled

1 (14-ounce) can sweetened condensed milk

2 teaspoons vanilla

12 shortbread cookies

Fresh mint

Wash and hull strawberries, and place in a medium bowl. Sprinkle strawberries with sugar; set aside.

Beat cream with an electric mixer until stiff peaks form; add sweetened condensed milk, combine thoroughly; set aside.

Place strawberries in a food processor, and pulse 2 or 3 times.

Place cookies in a ziplock bag, and pound until crumbly.

Layer cream mixture, strawberries, and cookies in a 9 by 5-inch loaf pan, repeating twice. Swirl the layers with the blade of a knife after each layer. Top with remaining strawberry slices.

Cover tightly with several sheets of plastic wrap. Freeze for 5 to 6 hours or overnight. (Carefully press plastic wrap onto ice cream mixture to prevent any ice crystals from forming.)

Remove from the refrigerator 10 to 15 minutes prior to serving. Garnish with strawberries and fresh mint.

Leslie Likes: Lorna Doone Shortbread Cookies

Fabulous Find

These slim (8-ounce) cans of Zing Zang Bloody Mary mix are handy for smaller gatherings and travel. $9.99 per 6-pack, zingzang.com (For Birmingham readers, I bought these at the Crestline Piggly Wiggly!)

Also, special thanks to Grace Register for taking time out of her busy work schedule to index all of my past blog posts for me. She is one smart cookie!

Since October when I launched dearpartydiary.com, I’ve managed to come up with some pretty tasty recipes—65 to be exact, so if you may have skipped a week or two, take time to go back through the posts and see what all you have missed! It should be a “piece of cake” now, thanks to Grace!

“The finishing touches…”

It’s easy to grow your own edible flowers, such as nasturtiums. Simply follow the instructions on the back of the seed packet and don’t skip the step to **soak them in water overnight** before planting. They will germinate much faster. Seeds available at Oak Street Garden Shop, oakstreetgardenshop.com

Don’t be embarassed to serve your guests on paper plates. There are so many pretty options out there now, like these from Table Matters, Mountain Brook, AL. 205/879-0125

I still have a few books left in the basement. If you need a gift or two go to Buy the Book on this post, or to my website at lesliespartydiaries.com Have a great week! leslie

Cinco de Derby

On May 2, 2018January 2, 2019 By Leslie Byars RegisterIn appetizers, appetizers, beverages, breads & pastas, brunch, The Parties, The Recipes2 Comments

How can two such festive occasions happen on the same day? What is a girl to do?

This is the first time that I can remember that Cinco de Mayo and the Kentucky Derby have fallen on the same day.

“Wow, what a toss-up!”

So let’s celebrate both this week—just because we can.

Oh wait, one quick FUN FACT from my ever-so-smart copy editor, Susan Alison (who makes me look good week after week!):

May 5, 1973- Secretariat won, starting his quest for the Triple Crown!

“And we’re off!”

Traveling always inspires me to try new recipes. While I was in Cabo last week, I ordered a Jalapeño Margarita poolside. It was one of the best margaritas I’ve ever had, so I asked the bartender to walk me through the steps on how he made this delicious creation. So here it goes.

These fresh margaritas get their color strictly from the jalapeño and the lime juice alone. No processed mix here!

Jalapeño Margarita

Makes 2

2/3 cup tequila

½ cup simple syrup

¼ cup Cointreau

1 large jalapeño, seeds removed

Juice from 4 limes

1 tablespoon chili powder

1 tablespoon kosher salt

1 tablespoon hot sauce

Ice

Put first 5 ingredients in a blender. Blend thoroughly, and set aside. In a small, flat bowl stir together chili powder and salt. Place hot sauce in a separate bowl. Dip the rim of each glass in the hot sauce, then salt mixture and fill with ice. Pour margarita mixture over ice. Garnish with a lime slice or jalapeño if desired.

The sweetness of the simple syrup and Cointreau smooth out the acidity of the lime juice. You won’t be able to have just one! Serve with **Crunchy Fried Plantains** and a spicy ranch dressing dipping sauce.

Learn from Leslie: To make simple syrup, “simply” boil equal parts of water and sugar. I like to do 3 cups at a time and keep it ready to go in the refrigerator.

Leslie Byars Register

Yields 2 Margaritas

Jalapeño Margarita

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Ingredients

2/3 cup tequila
½ cup simple syrup
¼ cup Cointreau
1 large jalapeño, seeds removed
Juice from 4 limes
1 tablespoon chili powder
1 tablespoon kosher salt
1 tablespoon hot sauce
Ice

Instructions

Put first 5 ingredients in a blender. Blend thoroughly, and set aside.
In a small, flat bowl stir together chili powder and salt.
Place hot sauce in a separate bowl. Dip the rim of each glass in the hot sauce, then salt mixture and fill with ice.
Pour margarita mixture over ice.
Garnish with a lime slice or jalapeño if desired.

https://dearpartydiary.com/cinco-de-derby/

**A plantain is NOT a green banana.** They should be carefully marked. Ask if you are not sure. I was surprised how inexpensive they are. Each of these plantains was 25 cents!

Crunchy Fried Plantains

Serves 4 to 6 as an appetizer nibble

3 to 4 plantains

48 ounces peanut oil

3 garlic cloves, peeled and halved

Kosher salt

Spicy ranch dressing

With a chef knife remove both ends (about 1 inch) of the plantain. With the tip of the knife make a cut down the entire length of the plantain. Peel and remove skin and discard. Cut plantain in half, then quarter. With cut side down, carefully slice plantain strips as thinly as possible. Repeat with remaining.

Be sure not to crowd the pan. The plantains will get crispier and browner in small batches. They will keep for several hours, so feel free to do them in advance.

In a Dutch oven heat oil and garlic cloves to medium high. Cook plantains in batches until golden brown, stirring frequently to keep them from sticking together. Place on a lightly salted paper towel to drain. Sprinkle with additional salt.

Serve with a spicy ranch dressing for dipping.

The slightly sweet homemade chip goes beautifully with a spicy margarita. It’s a nice alternative to a salty chip.

Now on to the next…

If you haven’t noticed, there is a julep craze going on this year. **Garden and Gun** magazine has asked restaurants to invent their own creation of this classic drink. Well, I don’t own a restaurant, but I was up for the challenge.

Tropical Mint Juleps with Pineapple Cigar

Makes 2

1 pineapple spear from a whole fresh pineapple, plus extra for cigar garnishes

5 fresh mint leaves, plus extra for cigar garnish

3 ounces bourbon

1 tablespoon powdered sugar

½ cup pineapple juice

Wooden picks

In a small pitcher, place pineapple, mint leaves, and bourbon. With a muddler or end of a wooden spoon, break up pineapple spear and crush mint leaves. Add powdered sugar and juice. Combine well. Serve over crushed ice. Garnish with pineapple cigar.

Learn from Leslie: To make garnish, use 2 larger fresh mint leaves to resemble the wrapper on a cigar. Use a long wooden pick to hold them in place.

I’ve always been a fan of rum and pineapple juice. I can’t believe I have never tried it with bourbon. Give it a try!

Mama Lil’s Biscuits

Makes 45 to 50 1-inch biscuits

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

6 tablespoons shortening, such as Crisco

½ cup buttermilk, plus extra if needed

Preheat oven to 450 degrees.

In a medium bowl, combine first 4 ingredients well using the tines of a fork. Add shortening, and combine thoroughly until evenly distributed and crumbly. Add buttermilk, and combine until dough forms. (Add extra buttermilk 1 teaspoon at a time if needed.)

On a floured surface, roll dough out into a rectangle to ½-inch thickness. Cut into 1-inch pieces with a paring knife. Place together on a parchment-lined baking sheet. Bake 5 to 7 minutes until done and lightly browned. Allow to cool.

Biscuits like to touch! By placing them close together you will make them rise more.

This spreadable salad is an ideal accompaniment for these tiny biscuits.

Heavenly Ham Salad

Makes 2 ½ cups

½ pound deli ham (ask the butcher to slice it in 2 to 3 thicker slices)

½ cup chopped celery

¼ cup sweet pickles

½ cup mayonnaise

Coarsely chop the thickly sliced ham before placing it into the food processor. Process the ham alone, and then add the chopped celery and pickles.

Place ham in a food processor, and process until fine. Add celery and pickles; pulse several times until thoroughly combined. Remove mixture from the food processor bowl, and place into a mixing bowl. Add mayonnaise, and combine well. Refrigerate until ready to use.

Leslie Likes: Wickles Pickles and Duke’s Mayonnaise

Filling the Biscuits:

Split the biscuits in half, and fill with about 1 teaspoon of Heavenly Ham Salad. Serve with Tropical Mint Juleps.

For a quick centerpiece, place one pretty bloom in a recycled bourbon bottle.

I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie

Breakfast Lessons

On January 10, 2018January 11, 2019 By Leslie Byars RegisterIn breads & pastas, brunch, desserts6 Comments

‘Trailer for sale or rent, rooms to let, fifty cents….’

When I was in high school, I woke up every Sunday morning to Roger Miller’s voice singing King of the Road throughout the house on my dad’s stereo. He thought it was funny to wake my sister and me up for church that way. His thoughts were similar to the old proverb “If you’re going to hoot with the owls at night, you better be able to soar with the eagles in the morning.”

It was always worth getting out of bed, because that was Dad’s day to cook breakfast.

My dad could give breakfast lessons. He’s got it down to a science.

His specialty is made-to-order eggs. He can make them any style. He adds a little hot sauce before serving. The order in which you wake up is the order in which you are served!

Omelets to order, no problem! This silly picture was taken during an Iron Bowl weekend. Dad normally doesn’t cook breakfast in a Bear Bryant hat!

For pancakes, he’s got several different batters he likes, but the secret step is adding melted butter to the batter before cooking them. No butter is needed with the syrup when you do that.

And, he is particular about his biscuits too. He likes them extra crispy and brown. He hollows out part of the filling to make them a skinny biscuit. He was ahead of his time.

He always warms the plates and syrup in the microwave. He knows exactly how many seconds per plate. Thank goodness he has my mother to assist with all of these steps.

The extras, well, he’s got that figured out too. He spends about 15 minutes (total) driving all over town, to the hospital cafeteria, hotel coffee shop, and donut shop picking up his favorites from of all of these spots (bacon, sausage, donut holes, biscuits…) that are cooked and ready to serve. It’s a spread—guaranteed to hold you over for a few hours!

The first recipe I want to share is from my grandmother, better known as Mama Lil. I have her recipe box, and this one is in there. My grandfather’s name was Jesse, and she named these Hungry Jess Pancakes. They were always delicious, but I tweaked them to be even better! Instead of the oil, I do Dad’s melted butter trick. And I lightened the salt a tad (even though she survived 97 years on a highly salted diet). They will not disappoint and wonderful for dinner too on a cold, winter night!

Seeing Mama Lil’s handwriting is so comforting.

Hungry Jess Pancakes

Makes 10 pancakes

2 eggs

1 ¼ cups buttermilk

½ teaspoon salt

½ teaspoon baking soda

2 teaspoons baking powder

1 cup flour

2 tablespoons melted butter

Vegetable oil

Crack eggs into the bowl of a mixer; beat well. Add buttermilk, and mix until thoroughly combined.

In a separate bowl, combine remaining dry ingredients. Add to the buttermilk mixture; beat well. Add the melted butter. Set aside.

Heat a large nonstick skillet to medium to medium-high. Evenly coat the bottom of the skillet with vegetable oil. (I like to brush the vegetable oil onto the skillet with a basting brush.)

With a 1/3 dry measuring cup, pour batter into the skillet, making 3 pancakes at a time until batter is gone.

Keep in a warm oven on a baking sheet until remaining are cooked. Serve with warm maple syrup.

Garnish with fresh berries.

Leslie Byars Register

Yields 10 pancakes

Hungry Jess Pancakes

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Ingredients

2 eggs
1 ¼ cups buttermilk
½ teaspoon salt
½ teaspoon baking soda
2 teaspoons baking powder
1 cup flour
2 tablespoons melted butter
Vegetable oil

Instructions

Crack eggs into the bowl of a mixer; beat well. Add buttermilk, and mix until thoroughly combined.
In a separate bowl, combine remaining dry ingredients. Add to the buttermilk mixture; beat well. Add the melted butter. Set aside.
Heat a large nonstick skillet to medium to medium-high. Evenly coat the bottom of the skillet with vegetable oil. (I like to brush the vegetable oil onto the skillet with a basting brush.)
With a 1/3 dry measuring cup, pour batter into the skillet, making 3 pancakes at a time until batter is gone.
Keep in a warm oven on a baking sheet until remaining are cooked. Serve with warm maple syrup.
Garnish with fresh berries.

https://dearpartydiary.com/breakfast-lessons/

Plates are by Golden Rabbit, $16 each. Retro alarm clock, $18. Enjoy Life glass, $12, all from The Art of Simple, Seaside, Florida; 850/231-6748, theartofsimple.com. The watering can is from Shoppe, Birmingham, Alabama; 205/224-4450, shoppebham.com

Serve this for breakfast, brunch, or even dessert. It transports well and makes a wonderful gift. Thanks, Cindy, for sharing your mother’s special recipe.

Judy Bishop’s Banana Bread

Makes 2 (8 ½ x 5-inch) loaves

1 cup shortening

2 cups sugar

3 eggs

2 teaspoons vanilla

2 ¾ cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

4 ripe bananas, mashed with a fork

1 ½ cups walnuts, toasted

Preheat oven to 350 degrees.

In the bowl of a mixer, combine shortening, sugar, eggs, and vanilla. Beat until smooth and creamy.

In a separate bowl, combine flour and next 3 ingredients. Add to shortening mixture, and mix thoroughly. Add buttermilk and bananas. Continue mixing until combined. Stir in walnuts.

Bake for 50 minutes.

Learn from Leslie: The nuts land where they land in the baking process. If this bothers you, then pulse the walnuts in a food processor and then add to the batter. I personally like the random, toasted pieces of walnuts throughout the bread.

I keep the knife in the pan for easy cutting access! Who could resist?

I love the combination of bacon and cheese grits. Why not just make it happen from the get-go? These grits are often requested as the “plain” grits at my house. My family prefers these over a baked grits casserole. These are also tasty under a pork chop.

Quick Creamy Cheese Grits with Brown Sugar Bacon “Spoons”

Makes 5 cups

4 ½ cups water

1 cup grits

½ teaspoon salt

3 tablespoons butter

6 to 8 slices American cheese

Salt and pepper to taste

Brown Sugar Bacon “Spoons”:

6 slices of bacon, cut in half

1/4 cup light brown sugar

Coarsley ground black pepper

Leslie Likes: Nueske’s Applewood Smoked Bacon

Preheat oven to 350 degrees.

Line a baking sheet with foil. Spray a cooling rack on both sides with cooking spray. Place rack onto baking sheet. Cut bacon slices in half, and position on rack. Sprinkle with brown sugar and black pepper.

Bake 20 to 25 minutes until bacon is done. Loosen from rack, and allow to cool completely. These can be made ahead.

Quick Creamy Cheese Grits:

Bring water and salt to a boil; add grits, stirring constantly. Reduce heat to medium. Cook for 5 to 7 minutes or until thickened. Add butter, cheese, salt, and pepper. Continue to cook until thick and creamy. Remove from burner, and cover.

My first attempt at making real spoon shapes. Unfortunately, they were too flimsy to be used as dippers after they were baked. But kinda cute huh?

Start every day with a good breakfast and a smile on your face! Besides, don’t they call it the “free” meal?

I would love to hear from you. Don’t be shy about making comments or asking questions. And, if you have a family recipe that you think is unique and delicious, please send it in. I would love to try it! Until next week, Leslie

The Monday Morning Conference Call

On December 27, 2017January 2, 2019 By Leslie Byars RegisterIn appetizers, beverages, brunch, The Parties, The Recipes4 Comments

I can’t think of a better time to introduce my brother-in-law, Chip, and his wife, Andrea, and their signature cocktails. In their downtime, with their neighbors Jeff and Emma, they have developed a very humorous, interesting list.

They have all kinds of clever ideas. They are even tossing around the thought of, in their later years, both buying condos near each other and putting in a Jack-and-Jill bar. They may be on to something here.

Hey, let’s grab a drink in the bar.

And in their bar, they will serve only their signature cocktails, which will be printed on a special menu. Sounds fun to me.

The first drink on the list is The Monday Morning Conference Call. This is the perfect choice after a busy holiday weekend. Nothing’s wrong with the hair of the dog, and besides, it’s still the holidays.

Because you already know what kind of week it’s going to be.

This is basically an Irish coffee on the rocks.

Monday Morning Conference Call

Makes 1 drink

1 cup of cold coffee

1 ounce Baileys Original Irish Cream

1 ounce Jameson

Splash of Kahlua to taste

1 packet of Splenda (optional)

Combine all ingredients, and serve over ice.

Be sure to start with a cold cup of coffee.

And, yes, you are not seeing things. In the middle of this cute plate is a jockey on an armadillo. My close friend Dolly has a knack for finding unique treasures.

Orange Toast

Makes 44 pieces

Zest of 2 oranges

1 cup powdered sugar

½ cup unsalted butter

22 slices of very thin white bread

Preheat oven to 275 degrees.

Stir together orange zest, powdered sugar, and butter until blended.

Trim crusts from bread with a long, serrated knife; spread butter mixture thinly on both sides of the bread. Place on an ungreased baking sheet; cut bread slices in half lengthwise.

Bake 30 to 35 minutes or until dry and toasted, turning after 20 minutes. Cool on a wire rack. Store in an airtight container.

Leslie Likes: Pepperidge Farm Very Thin White Bread

Leslie Byars Register

Yields 44 pieces

Orange Toast

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Ingredients

Zest of 2 oranges
1 cup powdered sugar
½ cup unsalted butter
22 slices of very thin white bread

Instructions

Preheat oven to 275 degrees.
Stir together orange zest, powdered sugar, and butter until blended.
Trim crusts from bread with a long, serrated knife; spread butter mixture thinly on both sides of the bread. Place on an ungreased baking sheet; cut bread slices in half lengthwise.
Bake 30 to 35 minutes or until dry and toasted, turning after 20 minutes. Cool on a wire rack. Store in an airtight container.

https://dearpartydiary.com/the-monday-morning-conference-call/

The second drink on their list is called the Rendition. It’s a very refreshing and beautiful drink.

Because you’re not quite sure which jurisdiction you are going to wake up in.

These can be addictive. And talk about light! Perfect for those days you are watching your calories.

Rendition

Makes 1 drink

1 to 2 ounces Stoli Blueberry Vodka

Juice from ½ of a Key lime or lime

4 to 5 fresh blueberries

1 large sprig of fresh mint

Ice

Sprite Zero

I love how the flavors release when they are crushed with the muddler.

In a small pitcher, combine vodka, lime juice, blueberries, and mint. With a wooden muddler, crush the berries and mint to release their flavors into the vodka and lime juice. Add ice and top off with Sprite Zero.

Chip and Andrea have a Key lime tree in the courtyard of their New Orleans home. If you have trouble finding Key limes, just substitute limes.

Stay tuned in the coming weeks for more on Chip and Andrea’s specialty cocktail list.

Emergency Appetizer

For those who follow one of my Instagram accounts, Leslie’s Party Diaries and Leslie.Register, you may have seen me mention this Emergency Appetizer before, but after several requests, I decided to add it to the mini magazine.

If you are looking for a hot dip and live near a Trader Joe’s, pick up a container of their Spinach and Kale Greek Yogurt Dip. Top it with fresh Parmesan cheese, and bake at 350 degrees until hot and bubbly. Serve with crackers, assorted vegetables, or chips. It couldn’t be easier than that!

Heat this **Spinach and Kale Greek Yogurt Dip** from **Trader Joe’s** as simple appetizer for last-minute company. traderjoes.com

Also, be sure to pick up a copy of Birmingham Home and Garden magazine (birminghamhomeandgarden.com) coming out January 1st. I’ll be doing their food column in the coming issues. My first topic will be easy, lighter Mexican fare. Check it out!

Happy New Year!

Bubbly Bar

On October 4, 2017December 10, 2017 By Leslie Byars RegisterIn appetizers, beverages, brunch, The Parties8 Comments

“I’ll have a double mimosa, hold the O.J.”

Fresh fruits and flowers set the tone for this colorful event.

Nothing says party more than a chilled bottle of Champagne. During football season, Thanksgiving weekend, or anytime during the holidays, take time to set up an attractive mimosa bar. Start with a decorative tray and a variety of fresh juices, such as orange, pineapple, and cranberry, and of course, ice-cold Champagne. For those less festive folks, throw out a bottle of vodka.

A quick and easy appetizer to serve with a mimosa bar is Parmesan-Parsley Popcorn—which falls into my Emergency Appetizer recipe category. I always have these ingredients on hand. I love to serve such a simple nibble in an interesting container. It changes everything.

Even though I’ve never smoked a cigarette in my life, I am somehow obsessed with vintage ashtrays. Certain things jump out at you and there is no explanation—other than there is a sense of nostalgia to them. I feel they will soon be extinct.

Be on the lookout for unusual serving pieces like these vintage treasures.

A large vintage ashtray is the ideal size and shape for a snack like this popcorn, and it’s always good to do something unexpected. The best compliment you can get after a party is for one of your guests to tell a friend what you did. Give them something to talk about.

One bag of microwave popcorn, tossed with Parmesan and then topped with chopped parsley. Impressive, huh?

Buttery saltines are always a crowd-pleaser; add a seasoning salt and they are over the top. Next time you have last-minute company, try Trader Joe’s Everything but the Bagel Sesame Seasoning Blend on top of saltines dipped in melted butter. Bake for 25 minutes at 275 degrees. (Bake on a rack on top of a cookie sheet.)

This blend of sesame and poppy seeds, sea salt, garlic, and onion is not just for bagels anymore.

The buttered saltines will get extra crispy baking on a rack instead of directly on the baking sheet. Find one that fits comfortably on top of your baking sheet.

And another really easy Emergency Appetizer is making a mad dash to the “olive garden” bar at your local grocery store. Spoon up a container of specialty olives, add a fancy lemon curl on top, and you are done. Voilà!

Somewhere near the ashtrays at most flea markets are the vintage ice trays—soon to be extinct too, thanks to modern-day ice machines. Look for an interesting ice tray shape, like this honeycomb-shaped one, to make a specialty cube to add to the bar. Pineapple juice freezes beautifully, and a cube of it will add a fresh taste to many of your concoctions without watering it down. Cranberry is a good choice too.

Small cubes are perfect for a skinny Champagne flute.

Cranberry juice frozen in a unique ice-cube tray almost looks like fruit when dropped into a glass of Champagne. It flavors as it melts. It’s a two-for-one special.

When time allows, order funny, printed cocktail napkins or interesting, custom cocktail stirrers.

Custom stirrers are available from Etsy at etsy.com/shop/FranJohnsonHouse.

Take advantage of fresh fruits and use them as a container for your garnishes, as I did here with the fresh pineapple. I simply cut a fresh pineapple in half, hollowed out the fruit from one side, and reserved the rest for garnish. You now have a beautiful bowl—that doesn’t need washing at the end of the night.

Decorate the bar with a pineapple bowl filled with the mimosa garnishes.

If hosting a special occasion with an honored guest, save one of the Champagne corks, place it in a mini glass shadow box, and let it be his or her party favor to remember the event. It will make the perfect keepsake. I buy these by the dozen—they come in handy for wine corks too. Thanks, Elizabeth, for sharing this idea with me years ago. (I have one sitting on my coffee table now that she gave me from our wedding.) It’s a thoughtful, easy gift. Your guests will be impressed.