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
Sorry for the brief hiatus. Rarely does anything ever totally surprise me anymore, but a couple months ago I was drinking my coffee on a Sunday morning and I received my weekly “Screen Time” report from my devices. I was shocked!
It was at that moment I felt the need to “cut back” and enjoy everything and everyone around me a little bit more. It was a good decision, and also inspiring for new posts. I encourage everyone to do that once in a while. It’s amazing what you will see!
I’m back!
Recipes in This Post
Charred Shishito Peppers with Sriracha Aioli
Leslie’s Summer Tortilla Soup
Cheater Blueberry-Pistachio Ice Cream
Plus Summer’s Great Finds and the simplest gift wrap idea yet!
So let’s get cooking…
In one of my semi device-free moments while in Dallas, I was introduced to the Shishito pepper. I may be the last person on earth to hear of them (per my daughter Lily), but I’m glad I did. Read on to see how easy it is to prepare them for a quick appetizer.
The Russian Roulette of appetizers…
These mild Japanese peppers are thin skinned, which makes them blister quickly. Though usually mild, one out of ten will be very hot, which makes them a fun appetizer at any party. I picked these up at Trader Joe’s for $2.29 for a 6-ounce carton.
Can you say Charred Shishito Peppers with Sriracha Aioli three times, really fast?
Charred Shishito Peppers with Sriracha Aioli
Serves 4 to 6 as an appetizer
1 tablespoon olive oil
6-ounce carton of Shishito peppers
¼ teaspoon sea salt
1 teaspoon lemon juice
Sriracha Aioli
¼ cup mayonnaise
1 tablespoon Sriracha, or more to taste
1 teaspoon fresh lemon juice
1 garlic clove, minced
Garnish: red pepper flakes
In a small bowl combine mayonnaise and next 3 ingredients. Cover and chill until ready to use. Just before serving, garnish if desired.
In a large skillet, heat oil to medium-high; add peppers, stirring occasionally until they are blistered and charred on several sides. This will take about 10 to 15 minutes, at the most. Sprinkle with sea salt and lemon juice. Garnish with lemon slices or nasturtiums, or both!
Serve with Sriracha Aioli dipping sauce.
Use a spatula to keep the peppers moving in the pan. This process goes fast!
Learn from Leslie: Put out a small bowl for the stem discards.
As crazy as it may sound, I crave soup in the summertime. Even though it’s hot and muggy in the South, I’m often in a golf pullover or under a blanket when I’m sitting around the house. We keep the AC on “stun”! I also love the ease of a one-pot dish that makes an easy leftover for lunch the next day or two.
Don’t let the length of this recipe scare you. This is the main course, and it’s full of fresh, healthy ingredients.
Leslie’s Summer Tortilla Soup
Makes 3 quarts
To cook the chicken:
4 split chicken breasts with skin (about 2 ½ pounds)
1 tablespoon olive oil
Salt and pepper
For the soup:
2 tablespoons olive oil
1 cup onion, diced
4 to 5 cloves garlic, minced
1 ½ teaspoons salt
3 teaspoons ground cumin
1 teaspoon ground coriander
2 carrots, sliced
3 ears of corn, kernels removed
1 red bell pepper, chopped
1 poblano pepper, chopped
2 jalapeños , seeded and chopped
2 red potatoes, quartered
2 tablespoons tomato paste
The Goody (see below)
2 (32-ounce) cartons low-sodium chicken broth
Chicken breasts, cooked and shredded
¼ cup chopped fresh cilantro
Juice of 2 limes (about ¼ cup)
Corn tortillas
Vegetable oil
Topping suggestions: Grated Monterey Jack cheese, chopped red onion, sour cream, jalapeños slices, diced tomatoes, avocado slices, and Fried Tortilla Strips.
Preheat oven to 375 degrees. Place chicken breasts on a rimmed baking sheet lined with heavy-duty aluminum foil. Drizzle with olive oil, salt, and pepper. Wrap tightly, and bake for 45 to 50 minutes or until chicken is done. Allow to cool slightly; remove skin, and shred chicken with the tines of two forks.
It’s not ususual for some of the juices to make their way out of the foil, so be sure to use a rimmed baking sheet or shallow pan when baking the chicken. You do not want to lose a drop!
Reserve all juices from the baking process. This is called The Goody. Set the chicken and The Goody aside.
The amount of The Goody will vary slightly depending on the amount of skin on the breasts and their size. You should end up with about 1 cup if using medium-size chicken breasts.
Heat olive oil in a Dutch oven over medium-high heat. Add onions, and sauté for 5 minutes until translucent. Add garlic and the next 12 ingredients, stirring to combine.
Bring soup to a boil; reduce to a simmer, and cook for 30 minutes or until potatoes are done. Add chicken, cilantro, and lime juice, and simmer for 10 to 15 minutes more. Ladle soup into bowls, and top with Fried Tortilla Strips (see directions below) and suggested toppings.
Fried Tortilla Strips: Heat 2 cups of vegetable oil in a medium saucepan to medium-high heat. Cut corn tortillas into ½-inch strips, or skinnier if desired. Drop into hot oil, in small batches, cooking 5 to 7 minutes until lightly brown and crisp.
Learn from Leslie: I REPEAT, The Goody is the juices that were in the chicken pouch when you baked the chicken. DO NOT DISCARD! You will add this to the soup or other recipes for extra homemade flavor.
Homemade ice cream always sounds like a good idea, until I start reading a recipe that requires cooking, then chilling several hours or overnight before freezing. In the summertime I’m not always that organized, nor want to be. This “cheater” recipe tastes as homemade as any I’ve ever had, but takes only a few minutes to make.
Cheater Blueberry-Pistachio Ice Cream
Makes about 9 cups
2 cups blueberries
1 tablespoon sugar
1 tablespoon lemon juice
1 half-gallon light ice cream or frozen yogurt
1 cup roasted shelled pistachios with sea salt, coarsley chopped
Combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook 5 to 7 minutes or until berries burst and become syrupy. Allow to cool.
Thaw ice cream at room temperature for 10 to 15 minutes, or until it is soft enough to remove from the carton. Place slightly thawed ice cream in a large bowl. Add blueberry mixture; then fold in the pistachios. Combine until all is incorporated. (Don’t worry if there are a few spots of the vanilla peeking through here and there. It will appear “marbleized” when you begin to scoop.)
Place in an airtight container in the freezer for several hours until the ice cream is firm enough to scoop.
Learn from Leslie: I’m always glad when I’ve taken the time to prescoop the ice cream for any dessert with company. There’s something about scooping “in the heat of the moment” that is never enjoyable!
Leslie Likes:Blue Bell Light Homemade Vanilla Ice Cream
Dessert made easy!
To eliminate extra dishes, serve the ice cream in a waffle bowl. Keebler Waffle Bowls, 4-ounce cups, are ideal for one scoop. Joy Waffle Bowls come in 7-ounce cups, which accommodate two scoops. Both taste like an old-fashioned sugar cone.
I found both of these brands with the ice-cream cones at my local Piggly Wiggly grocery store.
Summer’s Great Finds
Yes, I said shopping, read on…
I’m an authentic kind of girl, but I’m not opposed, once in a while, to a good knock-off of anything. This Goyard tote bag falls into that category. I was pleasantly surprised at how good it looked! Thanks, Kaitlin, for sharing this fabulous find with me!
Your resort pool bag just got a lot cuter. Wave bye-bye to your Laura Mercier “free tote with purchase” next trip, and order a knock-off Goyard bag. You’ll be saving your lounge chair in high style. The easy to pack, roomy tote makes a great carry-on bag, too, for the plane. And it looks so real you’ll find yourself using it every day! Available in two sizes and several “authentic-looking” colors, along with other accessories, $35 to $55, available Amazon (Prime), amazon.com, prices vary slightly with sizes and vendors.
Is it real or is it Memorex?
This nesting set of four zippered pouches is ideal for staying organized in your tote or any bag. $18, amazon.com
I would never survive Europe during a hot spell. I’m an ice lover. During the summer I like to switch up my usual wine and Champagne and drink refreshing cocktails served over lots of ice. My new favorite is tequila, soda, and Natalie’s Grapefruit Juice. Natalie’s story is a good one. As it says on her website, “Life is complicated enough. She keeps it simple, which is why there is never more than five ingredients in any of her products.” Thanks, Meredith, for sharing this with me…yet another reason to lessen the screen time. Available at Publix, Fresh Market, and Piggly Wiggly.
Yes, you read it correctly,Hay! Straws. The first time I used one, I had no idea it was a straw! (Well, actually they’re wheat stems.) I thought it was a wooden stirrer. Leave it to Bottega Restaurant to find these eco-friendly straws. They will be everywhere soon. See what happens when you get out from behind your iPhone and other devices? Hay! Natural Drinking Straw, tall, 7.75-inch, 100 count, $8, haystraws.com
“I love a new shop.”
For those of you that are familiar with the ever-so popular Lucy’s Market in Atlanta, Georgia, well, the owner Kim Wilson’s niece has opened a fabulous new shop with a similar concept in Tuscaloosa, Alabama.
Meet Bradley Bailey, the owner of Bradley’s Market, which recently opened last spring. With the help of her mother, Ree Almon, she has put together an impressive collection of gifts in a beautiful setting. This new space filled with family antiques (for display purposes) not only looks pretty but gives the shopper many ideas and uses for all the unique items.As you can tell, there’s a lot of temptation. You will not have a problem finding a gift for anyone on your list, and Bradley’s Marketalso has bridal registry.
Have Bradley and her staff put together a unique gift basket with the finest of foods and gifts from all over. She’s done her homework! They have gift baskets in assorted sizes. You do the picking. Their gift wrap is exquisite too!
Bradley’s Market, 700 Towncenter Blvd, Suite 2, Tuscaloosa, AL 35406, 205/764-1939, follow them on Instagram @bradleysmarket
Binge Watching for Foodies
The people I run into at the grocery store are my people.
You never know what can happen in the produce aisle of the grocery store. I love running into foodies with lists and determination. While shopping for this post, I bumped into the talented artist Patty B. Driscoll (@pb.driscoll), who shared this documentary with me. It is a true work of cooking art. After watching it, I couldn’t wait to get back in the kitchen. I want to get the book soon!
Chef and writer Samin Nosrat travels around the world to demystify and explore the principles of what makes food delicious. Based on Nosrat’s James Beard Award-winning book of the same name, “Salt, Fat, Acid, Heat” serves as the essential guide for the basic elements of good cooking. Available on Netflix.
Well, let’s wrap this post up…
Grocery Store Gift Wrap
Have you ever felt you spent more on the gift wrap than you spent on the actual gift?
Grab an extra copy of this week’s coupons at the checkout line to wrap your next gift. This food-themed paper is sure to fit the recipient’s personality. For instance, the meat specials and an instant-read meat thermometer make a pretty cute Father’s Day wrap.
Enjoy these beautiful, long summer days. Go out to dinner, cook when you feel like it, and be with those you love. That’s what I’m going to do. More quality time and less screen time. But be sure to plug in long enough to follow me on Instagram @lesliespartydiaries.
See ya’ll next time! Have a great week. Leslie xoxox
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?
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.
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.
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.comOne 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
If you are one of those people who have been saving your fine china and crystal for a special occasion—well, this is it.
The holidays are the optimum time to use all your beautiful things and set a gorgeous table. It’s meant to be used!
I opted for a simple, elegant, family friendly menu this post to give you plenty of time to polish the silver and make a memory or two for your loved ones.
“Get the Goo Gone out. We are taking the stickers off the crystal!”
I went around and around trying to decide the best meat option for the main course. I thought about prime rib, lamb, steaks, but I always came back to Jon’s Foolproof Beef Tenderloin from Leslie’s Party Diaries. It is sincerely foolproof and it frees up the oven for the unbelievable Mock Cheese Soufflé—which is assembled the day before. How much easier can it get? So let’s get started!
Jon’s Foolproof Beef Tenderloin
Serves 10 to 12
1 (6- to 7-pound) beef tenderloin, trimmed
Olive oil
Kosher salt and coarsely ground pepper
3 to 4 tablespoons Montreal Seasoning, optional
12 (6-inch) sprigs rosemary
Heavy-duty aluminum foil
Horseradish and Sour Cream Sauce
Place beef tenderloin on a large piece of plastic wrap on a baking sheet. Coat completely with olive oil, Montreal Seasoning, salt, and pepper; rub into meat on all sides. Cover with sprigs of rosemary; wrap tightly in plastic wrap. Chill 2 hours or overnight.
Allow beef to come to room temperature before cooking.
Light one side of gas grill, heating to 400° to 450° (high) heat; leave other side unlit. Sear tenderloin over heated side of grill for 3 to 4 minutes on each side; transfer to unlit side, and cook, covered with grill lid, 10 to 12 minutes on each side, depending on the thickness of the tenderloin. (If using a charcoal grill, do the same with the hot coal side and the opposite side without coals.)
Remove from grill, and wrap tenderloin in 6 large pieces of heavy-duty aluminum foil (one at a time); roll up foil-wrapped tenderloin in a heavy beach towel. Let rest for 3 hours at room temperature.
Serve with Horseradish and Sour Cream Sauce.
Be sure to save these rosemary sprigs from the marinade for the cooking process.
Equal parts of sour cream and horseradish give this quick sauce a ton of heat and flavor.
“Garnish galore!”
Set up a garnish station. All meats will greatly improve in appearance when decorated with herbs and assorted seasonal fruits and berries. Be creative!
Horseradish and Sour Cream Sauce
Makes approx. 1 cup
4 tablespoons horseradish
4 tablespoons sour cream
1 teaspoon sugar
¼ teaspoon black pepper
½ teaspoon salt, or more to taste
2 teaspoons cider vinegar
Combine all ingredients. Store in refrigerator until ready to use. This can be done up to three days in advance. (This recipe can easily be doubled for a large crowd.)
Although the soufflé will deflate slightly after it’s taken out of the oven, it will not disappoint. In fact, it heats up beautifully in the microwave the next day, if there are any leftovers.
Mock Cheese Soufflé
Serves 8
4 slices white sandwich bread, crusts removed
2 to 3 tablespoons softened butter, plus extra for greasing dish
4 eggs
2 cups whole milk
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dry mustard
¼ teaspoon hot sauce
2 cups grated sharp Cheddar cheese
Dash paprika
Spread softened butter on both sides of the bread; cut into 1-inch cubes.
In a medium bowl, combine eggs and next 5 ingredients, whisking to combine.
In a buttered 1 ½-quart baking dish, layer bread then cheese, repeating twice. Pour in milk mixture, and top with paprika. Cover and refrigerate overnight.
Bake in a water bath at 300 degrees for 1½ hours.
Learn from Leslie:To make a water bath, use a baking dish slightly larger than the one used for baking Mock Cheese Soufflé. Fill water in larger dish to about 1 to 1 1/2 inches. Put smaller dish in larger dish, and bake as directed.
“This is a nice change from a potato or grits side dish.”
This effortless impressive mock soufflé is a piece of cake since it is assembled the day before.
2 to 3 tablespoons softened butter, plus extra for greasing dish
4 eggs
2 cups whole milk
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dry mustard
¼ teaspoon hot sauce
2 cups grated sharp Cheddar cheese
Dash paprika
Instructions
Spread softened butter on both sides of the bread; cut into 1-inch cubes.
In a medium bowl, combine eggs and next 5 ingredients, whisking to combine.
In a buttered 1 ½-quart baking dish, layer bread then cheese, repeating twice. Pour in milk mixture, and top with paprika. Cover and refrigerate overnight.
Bake in a water bath at 300 degrees for 1½ hours.
Learn from Leslie: To make a water bath, use a baking dish slightly larger than the one used for baking Mock Cheese Soufflé. Fill water in larger dish to about 1 to 1 1/2 inches. Put smaller dish in larger dish, and bake as directed.
Everyone likes green beans. This crowd-pleasing recipe will elimate any extra cooking for the children in your family.
Holiday Haricot Verts
Serves 8 to 10
1 ½ pounds fresh haricot verts (thin French green beans)
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, sliced
2 shallots, thinly sliced
1 red pepper, sliced into strips
1 orange pepper, sliced into strips
Zest from 1 lemon
1 teaspoon black pepper
½ to 1 teaspoon salt
In a medium-size Dutch oven blanch trimmed beans in a pot of boiling water for 4 to 5 minutes or until tender. Immediately place cooked beans in a bowl of ice water. Allow to cool; then place on a paper towel to dry.
Heat oil and butter in a large skillet over medium-high heat. Add garlic and shallots, and cook 2 to 3 minutes. Add peppers and remaining ingredients. Sauté until thoroughly heated. Serve immediately.
Learn from Leslie: The beans can be blanched a day or two in advance. The peppers can be cut in advance too. This recipe also reheats beautifully.
Parmesan Puff Pastry Breadsticks
Makes approx. 22
1 (17.3-ounce) box puff pastry
1 egg
1 tablespoon water
Flour, for dusting
1½ cups shredded Parmesan
1 teaspoon kosher salt
Freshly ground black pepper
Parchment paper
Allow the puff pastry to thaw overnight in the refrigerator, or follow counter thawing directions on package.
Preheat oven to 375 degrees.
Beat egg and water in a small bowl.
Place puff pastry one sheet at a time, onto lightly floured surface, rolling it to be slightly bigger, about 10 by 12 inches. Brush pastry with egg mixture, covering the entire surface. Top with half of the Parmesan and salt, then sprinkle with freshly ground black pepper. Gently press the cheese into the pastry with your fingers.
Cut into ¾-inch to 1-inch strips. (I use a pastry wheel, but a pizza cutter will work too.) Twist each strip several times, and place on parchment-lined baking sheet. Bake 10 to 15 minutes or until lightly browned. Remove from the oven, turn each breadstick, and bake another minute or two.
“Making your own breadsticks eliminates a last minute trip to the bakery and fighting holiday traffic!”
Don’t dilly-dally while you are making these. The dough is easiest to work with while it is cold.
Frozen Brandy Alexander
Yield: 1 serving
1 cup vanilla ice cream
1 ½ ounces brandy
¾ ounce white crème de cacao
White chocolate curls for garnish, optional
Place ice cream, brandy, and crème de cacao in a blender, and process until smooth. Top with white chocolate curls, and serve immediately.
Learn from Leslie: I use a vegetable peeler to make the pretty little chocolate curls. Look for a good-quality chocolate bar too. These can also be made ahead and kept in the freezer. Believe me—they will not freeze.
“These are the consistency of eggnog, which makes it easy to sip through a pretty straw.”
All you need for the garnish is one good quality white chocolate bar and a vegetable peeler.
Pick up an assortment of store-bought cookies to pass.
“These adorable matchbooks are a two-for-one-special. They serve as the place card and a party favor.”
Add the names with a simple tag made on a printer. Tie them on with waxed thread. Available at shoppebham.com, $4.50 each
I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie
Those who know me well know I don’t love to make desserts. Baking is more of an exact science, and I’m a fly-by-the-seat-of-my-pants kind of gal. In fact, I am prone to hand that course off to the first guest who offers—so heads up. But when I do decide to make a dessert, I actually enjoy it—well that is, if it turns out!
When I was growing up in Mayfield, Kentucky, my mother always had a delicious, homemade sweet sitting on the counter. My grandmother, Mama Lil, lived a few houses away, and she did the same.
“I was surrounded by goodness.”
Dessert was a popular topic between these two. They discussed it A LOT! I remember when Mama Lil ate a bite of any dessert, she would always say “This is larruping.”
larruping lar-uh-ping
Very; exceedingly. That was a larruping good meal.
With a December 26th birthday, I would often ask for a pie instead of a cake. It didn’t matter what kind of pie, as long as it was made with a homemade piecrust.
One recipe will make enough for a bottom crust and decorative top for a 9-inch pie.
So today we are going to rehash my homemade piecrust recipe that is in Leslie’s Party Diaries(page 213) and use it in a couple different ways. You probably have all the ingredients on hand. It is so simple and can be done in advance. I’d rather make a homemade crust than drive to the store to buy a store-bought one. It’s that easy.
Even the little scraps are worth baking. Don’t waste a single bite. You can substitute vanilla ice cream for whipped cream if you prefer. I sometimes do both!
If you master this four-ingredient recipe the options are endless. Last-minute company will be a piece of “pie.”
It can be as casual as you want it to be. It all tastes the same. Delicious!
Homemade Piecrust
Makes 12 to 14 squares for shortcake or 1 (9-inch) pie
2 cups sifted all-purpose flour
1 teaspoon salt
2/3 cup chilled shortening, such as Crisco
Ice water
I prefer to use Crisco shortening that comes in a block. It is so easy to cut off the exact measurement and cube for quick blending.
Once the Crisco is worked evenly into the flour mixture, add ice water 1 tablespoon at a time.
Combine 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 moistened (about 5 to 6 tablespoons); gently shape dough into a flat disk.
Roll disk to ¼-inch thickness on a lightly floured surface.
Using a ruler and fluted pastry wheel makes a pretty decorative lattice for any kind of pie.
It doesn’t matter if it’s perfect. I promise, no one will complain.
One recipe makes about 12 to 14 (3-inch) squares for shortcake with a few extra scraps for tasting. It’s perfectly acceptable to freely cut the squares, but I used a ruler to get an exact count to go with the recipe.
Baking Shortcake Squares: Preheat oven to 450 degrees. Place squares on a parchment-lined baking sheet. Bake for 10 minutes or until golden brown. Allow them to cool on a wire rack before storing in an air tight tin. These can be made several days in advance and frozen if desired.
Learn from Leslie: For a 9-inch pie with decorative crust, divide dough into two equal portions, using one for the bottom crust and the other for the top.
For this Peach Shortcake: Simply peel 1 peach per person (to be safe), and place in a bowl with 1/4 cup sugar, 1 teaspoon lemon juice, and a dash of fresh nutmeg. Allow sugar to dissolve and become syrupy, about 5 minutes. Layer piecrust, peaches, and whipped cream; repeat twice. This recipe can easily be doubled or tripled for a larger crowd.
Follow any recipe baking instructions for the homemade piecrust.
Gift Ideas for Your Foodie Friends
I’ve made a lot of friends on Instagram from all over the world. It truly is a social media. One of my favorites to follow is simplybeautifuleating. Why? Well, it’s Simply Beautiful Eating™. Debi Traub is a professional blogger and recipe developer. She is a contributor to Martha Stewart, to name one of her many accomplishments. I could go on and on. Her newest endeavor is a collaboration with Ravensburger puzzles. Her “simply beautiful” images are now on several of their 500-piece puzzles. This is food porn in puzzle form. Order one or two now for the perfect hostess or happy for your foodie friends. Available at Target for $8.50, target.com
I’ve got mine ready for Thanksgiving weekend—if I can wait that long!
“Sweet—air-conditioned, bug-free grilling!”
With all of the late-afternoon summer showers, I can’t think of a better time to pull out a Lodge Cast Iron Grill Skillet. I love this square shape. It’s the ideal size for 4 filets or a quick, tasty lunch for one. I’ve used mine three nights in a row! I may never light the grill again! Available wherever Lodge is sold, $32, or lodgemfg.com(For local Birmingham folks, I bought mine at Little Hardware in English Village.)
For your organized foodie friends, print out a stack of weekly menu planning forms from The Dinner Shift(thedinnershift.com). Carolyn Hodges shares weeknight recipes, meal planning tips, and lots of prepping helpful hints to make your cooking week a breeze. Simply sign up and you will receive the form to print out at home. I’m sending a stack to my mother. She has a helper gathering her groceries now. I thought it would be a great way for her to see the weekly menu at a glance. And, I’m keeping a stack for myself too!
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
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?
Set the tone for any party with these unique Cucumber-and-Petal Tea Sandwiches. Each one is a litte work of art.
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 is a “healthy-ish” make-ahead option for anytime, not just a special occasion.
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.
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.
Serve with Sweet Corn Pudding and any simple marinated asparagus recipe.
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
I’m always torn when it comes to going out to dinner on Valentine’s, or staying in and cooking a special meal. I prefer the unabbreviated menu at my favorite restaurants, and some limit your choices that evening.
When making a list of pros and cons, it is an even tie. So, here is a wonderful, yummy option for you and your entire family if you find yourself at home this year.
Either way it’s a win-win!
Artwork by my mother, Alice. It was her test run before she hit the canvas. It’s such a treasure!
V is not just for Valentine’s.
One pro of eating in, you can really splurge on the Champagne. veuveclicquot.com
Family style never looked so inviting. Baking dish by Revol, The Cupboard, shopthecupboard.com
Foolproof Baked Shrimp over Pasta
Serves 4 to 6
2 pounds medium shrimp, peeled and deveined, tails removed
¼ cup olive oil
¼ cup chopped parsley
4 cloves garlic, minced
½ teaspoon red pepper flakes
¼ cup butter, melted
¼ cup Panko (Japanese breadcrumbs)
½ cup Parmesan, freshly grated
8 ounces of thin spaghetti, cooked
Hot French bread
It takes only a few minutes to get the ingredients prepped, especially if you find the medium-size shrimp already peeled and deveined.
Preheat oven to 300 degrees.
Place shrimp in a medium-size bowl. Combine next 4 ingredients in a small bowl; pour over shrimp, and toss to coat.
Evenly arrange shrimp in a single layer in a 2-quart baking dish. Cover with foil, and bake 15 minutes. Remove from oven, turn shrimp over, and drizzle with melted butter. Sprinkle with Panko and Parmesan cheese.
Here is what the shrimp mixture will look like before you cover with foil.
Bake uncovered 10 to 15 more minutes. Broil for 1 to 2 minutes for a browner top, if desired. Serve over pasta family style with French bread.
You will not want to be more than an arm’s reach of this baking dish!
Learn from Leslie: Be sure to have lots of hot, crusty French bread. The dipping in the butter and juices is the best part! Serve with a simple green vegetable or salad.
Growing up, Valentine’s Day was one of my favorite holidays. And it still is! China: ‘Rothschild Bird’ by Herend, herendusa.com; Sterling silver: ‘Lily’ by Gorham, lifetimesterling.com
For the Kids
Let’s be honest, when you are making sugar cookies all you really want to do is decorate them. Why waste time making them from scratch, letting the dough chill, and prolonging the fun.
The secret is out—Betty Crocker Sugar Cookie Mix. Simply add 1 stick of butter, 1 egg, and 3 tablespoons of flour for cookie-cutter style. It is easy as pie. No sticking to the counter or rolling pin. bettycrocker.com
Three-Ingredient Icing
Powdered sugar
Whole milk
Food coloring
Place powdered sugar in a small bowl or ramekin. Add milk 1 teaspoon at a time until the desired consistency. Go slowly! It does not take much. Use food coloring to make as many colors as you would like. Ice cookies and decorate with sprinkles. Allow to dry completely.
It doesn’t take but a few sprinkles to make these special.
My favorite sprinkles are made especially for Williams-Sonoma by Beautiful Briny Sea, Super Amazing Dessert Sprinkle Mix, $19.95 (15-ounce) jar, Williams-Sonoma, williams-somoma.com
Hopes and Dreams Garland Kit
Another clever idea to entertain the kids, or adults for that matter, is this ribbon garland kit from Stellar, a cute tweens shop, in Rosemary Beach, Florida. I actually brought this to my daughter Sallie as a gift, but couldn’t wait to do it myself!
The kit includes a colorful 5-foot rope and lots of precut ribbon pieces. Stellar, Rosemary Beach, Florida, $25, 850/231-0110, gigistellartweens.com
The perfect rainy-day project.
The “icing on the cookie” is a coffee bar full of miniatures.
Valentine’s Coffee Bar
To top off the evening, set up a coffee bar for the adults. There is no need to buy large bottles of different liquors—pick up an assortment of miniatures and place them in a cute basket. It feels as special as getting the mini jelly from a room service tray. Serve with whipped cream and, of course, the cookies!
Irish Coffee anyone?
It’s like passing the bread basket at dinner!
Let the kids pass the cookies.
As much as I love to cook, I’m a prop stylist at heart. I love a collection of pretty things. As I always used to say when I worked at Southern Living…
Pretty things make pretty pictures.
I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie
‘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.
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.
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
When I was in elementary school, I remember coming home after school and spotting a new present under the Christmas tree. My mother made all of our packages look like they came from a fancy department store. That was not an easy thing to do when you live in a town of 10,000 people. She would add ornaments, greenery, dollar store finds, well, just about anything to our gifts. I couldn’t wait to open them!
Why give just one present when you can give two?
Be creative with your wrapping this year. Spend less money on expensive ribbon and make them all unique with a package topper. It’s an easy way to personalize each gift. They can be found anywhere—dollar stores, checkout lines, even in your junk drawers! The key is lightweight and attachable.
An extra set of measuring spoons always comes in handy when cooking with wet and dry ingredients.
No man will be disappointed when he sees this cute miniature of bourbon on his package. No waste here! Bulleit Bourbon, bulleit.com
The hole in the bottom of this tiny clay pot makes it easy to attach to the package. Perfect for the gardeners in your life. Black Sheep Antiques, 336-432-0565, contact@blacksheepantiques.com
A monochromatic package can be the most elegant of all. Gift wrap by Sugar-Paper, Target, target.com. Star ornament available at The Container Store, containerstore.com
It’s nice to give an ornament with a date for the memory. This shiny gold bell gets everyone in the mood for Santa. Target, target.com
A simple gold letter dresses up a pretty red box. Box by Sugar-Paper. Both available at Target, target.com
Food Gifts
You can always tell a food gift that works—it’s eaten the first day or two. The ones that linger around until New Year’s Eve and end up in the trash, well, . . . .
My sister, Beth, better known as “Sugar” since she became a grandmother, has a foolproof, microwave praline recipe that takes the guesswork, thermometer, and mess out of the process. They are so easy to whip up and make a wonderful gift for neighbors and friends.
Anyone can make these easy microwave pralines. They are a piece of cake!
Sugar’s Pralines
Makes 2 dozen
1 pound (1 box) of light brown sugar
1 cup heavy whipping cream
1/2 cup (1 stick) butter
1 ½ cups pecan halves
In a large microwave-safe bowl, heat sugar and whipping cream on HIGH for 11 to 13 minutes, until hot and bubbly. (Cooking time may vary slightly with microwaves.) DO NOT LET IT BURN.
Remove from the microwave, and add butter, combining thoroughly until completely melted. (I like to cut the butter into smaller pieces, to allow it to melt quickly.) Add pecans, and stir to combine.
Learn from Leslie: I do 11 minutes in my 1200 watt microwave.
Drop pecan mixture immediately onto wax paper with a spoon or small measuring cup.
Be sure several pecans are in each spoonful as you drop them to the wax paper. You want each praline to have several pecans.
Allow to cool completely. It may take an hour or two.
The pralines will lighten as they harden.
Poster board strips easily turn this box into an ornament-like box.
Add a raffia bow and a gift tag and they are ready to deliver. They may also be frozen if desired. Allow to come to room temperature before packaging. Gift tags from The Scribbler, scribblerpink.com
Christmas Charcuterie
I adore a printed tag. If I could label everything I own I would! Say Grace Papergoods; contact Gina Winn at 205/329-4097, Instagram @mamawinn4.
Everyone likes a good cheese plate, so I decided to add this to my friends’ and neighbors’ gifts this year. I picked three or four of my most favorite cheeses (Cowgirl Creamery’s Mt Tam Triple Cream Brie, Manchego, and Port Salut), a hard salami, several nuts, an apple, a few cornichons, and a miniature honey with dipper. I assembled on a bamboo paper plate and packaged in clear gift bag.
This is a fun project to do with your family—create an assembly line and give everyone a job.
Once you have gathered all the items, it takes only a few minutes to assemble these cheese plates.
I found the miniature honey jars and dippers on Amazon,amazon.com
Slip the plates into a clear gift bag, and tie with a ribbon. Keep refrigerated until you deliver.
Fabulous Finds, Stocking Stuffers, and Unusual Gifts
The Ugly Sweater Cookie Kit: This kit contains 10 baked cookies (chocolate and vanilla), icing, and candy sprinkles. It’s an easy activity for all ages. How ugly can you go? Trader Joe’s, $5.99. traderjoes.com
Romeo & Julienne: a wooden cutting board shaped like a book. It’s perfect for small jobs and stores upright with your cookbooks. No more digging around in a crowded cabinet. This handy board by Fred is at your fingertips whenever you need it. Smith’s Variety, Mountain Brook, Alabama, $15.99, 205-871-0841
Chocolate Passport: a colorful assortment of dark chocolate from eight different countries, neatly backed in a passport-like box. It’s a great stocking stuffer or gift for the chocolate lover. Trader Joe’s, $9.99, traderjoes.com
Orange and lemon juicers: one of the most used gadgets in my kitchen. I use them almost every day. Nothing could be easier than juicing with either one of these. I love how it contains all the seeds and gets the maximum amount of juice out of every piece of fruit. The Cook Store of Mountain Brook, $12, 205/879-5277
Rainbow of Honey: From biscuits to a cheese plate, you will have it covered with this 6-pack of flavored honey. The gift pack comes with a bottle each: clover, sunflower, orange blossom, eucalyptus, macadamia, and mimosa. Trader Joe’s, $9.99, traderjoes.com
Karaoke Bluetooth Microphone: Connect, play, and sing with this wireless microphone and hi-fi speaker that is always party ready. It’s easy to recharge with the included cable and compatible with Android and Apple. $39.99, The Container Store, containerstore.com
Create your own signature paper at Spoonflower.com. $60 per (12 foot by 24 inch) roll. Any image or photograph can be uploaded and made into wallpaper.
The image can be repeated in a variety of sizes.
The roll will last a lifetime. Let it be your signature paper. It works nicely under a dessert, cheese plate, or a plate of cookies for a gift.
Now, take a deep breath and relax. You still have plenty of time to get everything done before the big day.
’tis the season!
I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie
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