Mood. Food. & Loot. Out of Town, New York City

On By Leslie Byars RegisterIn Uncategorized3 Comments

I’ve never been a huge girls’ trip kind of gal. I enjoy traveling more with mixed company. Probably because I’m the worst over-packer, and a few extra hands come in super handy on the arrival and departing. Thanks, Jon!

But, when I do plan to go, I go with those who enjoy to travel like me.

It’s a must to have a lunch and dinner reservation. There is nothing enjoyable about a group of hungry girls, roaming the streets, looking for a place to eat.

Le Coucou in SoHo is one of the most unstuffy French restaurants I’ve ever been to, and it’s beautiful. It can be a hard reservation to get, so try breakfast or lunch if dinner is booked. Plan ahead next time you are going to New York. It’s a special place. Le Coucou, 138 Lafayette Street. 212/271-4252, lecoucou.com

Everyone needs a pit stop.

Traveling inspires ideas. If you don’t get out once in a while and explore, you will get in a rut. It doesn’t have to be a fancy place—anything will do.

THE HOTEL: There is no need to waste money on an expensive hotel when traveling with girls. Anywhere with a little bathroom space, a decent bar, and a great location is all any girl needs.

I’d rather have a new Hermes belt strip than a fancy hotel.

THE PACKAGE SURVEY: I adore packaging from a fine boutique. I’ve been known to buy the cheapest item in the shop—just to get the bag. (For example: One Chanel lip gloss purchase will get you a lot of attention from the sales associates in any shop all day long.) Shopping in a boutique is not too shabby either. They greet you with Champagne and hot toddies!

Enjoy a relaxing glass of Champagne while your friends are in the dressing room. Tory Burch, 797 Madison Avenue, New York, NY 10065, toryburch.com

THE POST SHOPPING DRINK: The rehash. My family has a longtime running joke: After shopping, my sister and I would come in the door and tell my dad, “We had the best luck!”  So to this day, I still enjoy rehashing the event. When traveling, I like to wrap up a fun, shopping day in a festive hotel bar.

Toast the end of a fun day of shopping. A window seat in the quaint upstairs bar at Mercer Hotel in SoHo is a prime people-watching spot. 147 Mercer Street, New York, NY 10012, mercerhotel.com
A specialty martini served with a hydrated pineapple slice in a Baccarat Champagne/sorbet glass is another perfect ending to a successful shopping day. The Bar at the Baccarat, 28 West 53rd Street, Floor 2, New York, NY 10019. Opens at 4:00 p.m.

SCHEDULE A BLOWOUT OR TWO: especially if the hotel bathroom space is tight. Eliminating the hair-drying time in the room allows for more shopping, eating, and exploring. Salons are all over town. Work it into your schedule. It’s a nice break to rest your aching feet too. thedrybar.com

Shopgirl Tips:

  1. When at all possible (if you don’t need it for the trip), ship all purchases. It’s best not to walk in the door with lots of loot on your return to children and husbands who did not get to go. And it will also save on tax. Learn your Fed Ex driver’s names and get their cell numbers and program them on your phone. (For example: Fed Ex Craig, Fed Ex David, etc.) Alert them of arriving packages, and coordinate delivery. This saves you from sitting around when a signature is required.
  2. Also, I prefer to shop in a boutique over major department stores. The undivided attention and beverages make it a home run. And look, the sales associates have manners too!

    How special is this handwritten thank-you note? It’s the little things that make a difference. Thanks, Jaclyn, for making our shopping experience a true pleasure! Rebecca Taylor, 34 Gansevoort St., New York, NY 10014, 212/243-2600, rebeccataylor.com
  3. Try on for size. Many boutiques do a generous markdown at the end of the season, but they are usually final sale. Know what works and make a note of it.

Look Around

Take the scenic route to your next stop. Use your phone for photos, not texting, and keep your eyes open for ideas.
Like this charming restaurant Society Cafe, I would have never seen it if we hadn’t been on foot. It is in the Walker Hotel, and the menu is fueled by farmers, market ingredients.  I will definitely make it one of my stops next trip. The menu looks incredible! 52 West 13th Street, New York, NY 10011, 212/300-4525, societycafenyc.com
How easy is this? Pages of an old novel make an interesting garland for decorating, and obviously, they are a bargain! bergdorfgoodman.com
Department stores do over-the-top decorating. Look to them for inspiration. This tree in the handbag department of Bergdorf Goodman is covered in interesting, everyday objects, fruits, and flowers and then simply sprayed all white.
It wasn’t until I looked closely that I realized what the objects were. They take on a new life when painted.
Everywhere you look you will get inspiration. Pay attention!

It’s a good idea to get recommendations or go with the tried-and-true restaurants. Gramercy Tavern never disappoints. The Tavern (the bar area in front of the dining room)  accepts walk-ins too and has a delicious burger! The decorations are spectacular.

Seasonlly, the sideboard in The Tavern is dressed to the nines.
The Tavern ceiling was filled with fresh greenery kissing balls. gramercytavern.com
If you are in the Chelsea area, take a minute to walk through the Chelsea Market. There are all types of shops. It’s a great thing to do on a rainy or cold day because it’s all indoors. It’s open 7 days a week from 7 a.m. until 9 p.m. 75 Ninth Avenue, New York, NY 10011.
While in the  Chelsea Market, be sure to check out the Chelsea Wine Vault. It has a wonderful selection, and wine gadgets as well.
How handy is this wine to go? The cup is included. Brilliant! chelseawineloft.com

OTHER LUNCH SPOTS:

BG in Bergdorf Goodman’s Women’s Store on the 7th Floor is a cozy place to see-and-be-seen and have a delicous lunch. 754 Fifth Avenue, New York, NY 10019, 212/872-8977. Reservations OpenTable.com

The Blue Box Cafe in Tiffany’s opened recently and only accepts reservations online.  When we called before our trip, they did not take reservations at all. So if you have your heart set on going, plan ahead. It is decorated in what else but Tiffany blue!

From the outskirts The Blue Box Cafe looks like a pretty spot for a relaxing lunch. The Blue Box Cafe, 727 Fifth Avenue, New York, NY, 212/605-4270, For reservations, resy.com

FOR A QUICK BREAKFAST OR LUNCH ON THE GO:

No time to stop, then pop in Pick A Bagel at 1101 Lexington Avenue. It is open 24 hours and has the best selection of cream cheeses and salads I’ve ever seen. It will hold you until dinner! Purely an authentic New York bagel that you won’t want to miss. There are a few small tables for two, but it’s mostly a to-go kind of place. Other locations are 891 8th Avenue and 1475 2nd Avenue. Hours may differ from Lexington location.

COZY DINNER SPOTS: The Eddy, an upscale, hip, American fare restaurant in the East Village with a strong French wine list, serves small plates of interesting combinations. The menu changes frequently, so check it out at their website before you go. 342 East 6th Street, New York, NY 10003, theeddynyc.com

As you can see by his menu, chef Jeremy Salamon is not afraid to try anything, and it works!

Want authentic Italian in a happening atmosphere? Try Olio E Piu in the heart of Greenwich Village, serving classic Italian dishes with a focus on house-made pastas, hand-stretched pizza, fish, and more. We ended up splitting four pasta dishes and one pizza, because no one could decide! 3 Greenwich Avenue, New York, NY 10014, 212/243-6546, olioepiu.nyc 

SPLITTING THE TAB: Not to give girls a bad rap, but sometimes when I’m out with girls and the bill arrives, that’s when the fun ends. At kittysplit it couldn’t be easier to divide up the bill. Enter everyone’s email address and their expenses such as Uber rides, bar tabs, tips, etc. and kittysplit does the rest. Each person will be notified exactly what they owe. It’s genious. Try it next time you travel or host a party. Thanks, Mary Lauren, for sharing this with me! And, for being our “cruise director” for the trip. Great job. kittysplit.com

EXTRA BAGGAGE: My last tip is to pack an empty duffle in your bag when you go to New York. With the added baggage fees now, it’s a must. There will always be a few street and sale items that you can’t ship, and you will be thanking yourself when your other bag is sitting on the scale at the airport weighing in at 54 pounds!

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

Packaging Is Everything

On By Leslie Byars RegisterIn appetizers, desserts6 Comments

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
Leslie’s Party Diaries: the perfect hostess, wedding, birthday, Christmas, or happy gift for the cooks and entertainers in your life. $39 plus tax. lesliespartydiaries.com

A Customized Creation 

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

Fond Food Memories

On By Leslie Byars RegisterIn breads & pastas, soups, The Recipes7 Comments

I often have trouble remembering someone’s name, but I never forget a good meal, whether in a restaurant or in someone’s home.

In the early ’90s, while I was on staff at Southern Living magazine, I remember going to dinner with friends at Chris and Idie Hastings’ house. Although it’s been almost 30 years ago, I can remember the meal they served.

Chris prepared a whole fish (I think snapper), stuffed it with fresh herbs and lemon slices, and tied it up with kitchen twine, and cooked it on the grill, of course. It was beautiful and delicious. The side dishes were simply prepared silver queen corn and lady peas. Idie made a homemade loaf of peasant bread, which she baked in a clay cloche. ( I owned one the next day.) We finished off the night with a warm peach cobbler right out of the oven served with a scoop of ice cream. Unforgettable.

One of the reasons I wanted to write Leslie’s Party Diaries last year and now my blog, DearPartyDiary.com, was to encourage people to take the time and confidence to entertain those they love and make fond food memories for life. There are few better memories.

To me nothing is more soothing than a warm bowl of soup off the stove and a savory, homemade bread.

This is the creamiest non-cream soup I’ve ever tasted.

Roasted Butternut Squash Soup

Makes 2 quarts

1 large butternut squash, cut into 1-inch pieces, or 30 ounces of precut (4 to 5 cups)

1 onion, cut into 8 wedges

4 garlic cloves, crushed

3 tablespoons olive oil

1 teaspoon salt

1 teaspoon pepper

1 teaspoon honey

¼ teaspoon ground nutmeg

3 (14.5-ounce) cans low-sodium chicken broth

3 to 4 slices of good bread, cubed and toasted

Garnishes: ground nutmeg and pomegranate seeds

Squash can be confusing if you don’t buy it a lot. The butternut squash is pale peach with an elongated pear shape.
Removing the skin from a butternut squash is not an easy task. If you see a butternut squash precut it is worth every penny—and almost worth driving to store #2 or #3 to find!

Preheat oven to 375 degrees.

I love a recipe that comes together easily with little mess. Roasting the onions, garlic, and squash together in one pan makes for a quick cleanup.

Place squash, onion, and garlic on a large baking sheet; drizzle with olive oil, salt, and pepper. Toss to coat completely. Roast for 30 to 35 minutes until tender.

Place roasted vegetables in a blender. Add honey, nutmeg, and chicken broth, gradually. Blend until smooth.

This soup is so delicious and creamy—you’ll feel like you could open your own restaurant.

This soup can be made ahead and refrigerated or warmed and served immediately.

Serve with toasted bread cubes, and garnish.

For the toasted bread cubes: Remove the crusts from several slices of multi-grain bread; cut into squares. Spray both sides with butter-flavored cooking spray. Toast for 10 to 15 minutes in a 375 degree oven. Serve with soup.

Yields 2 quarts

Roasted Butternut Squash Soup
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Ingredients

  • 1 large butternut squash, cut into 1-inch pieces, or 30 ounces of precut (4 to 5 cups)
  • 1 onion, cut into 8 wedges
  • 4 garlic cloves, crushed
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon honey
  • ¼ teaspoon ground nutmeg
  • 3 (14.5-ounce) cans low-sodium chicken broth
  • 3 to 4 slices of good bread, cubed and toasted
  • Garnishes: ground nutmeg and pomegranate seeds

Instructions

  1. Preheat oven to 375 degrees.
  2. Place squash, onion, and garlic on a large baking sheet; drizzle with olive oil, salt, and pepper. Toss to coat completely. Roast for 30 to 35 minutes until tender.
  3. Place roasted vegetables in a blender. Add honey, nutmeg, and chicken broth, gradually. Blend until smooth.
  4. This soup can be made ahead and refrigerated or warmed and served immediately.
    5. For the toasted bread cubes:
  5. Remove the crusts from several slices of multi-grain bread; cut into squares. Spray both sides with butter-flavored cooking spray. Toast for 10 to 15 minutes in a 375 degree oven. Serve with soup.
  6. Serve with toasted bread cubes, and garnish.
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It doesn’t take any time to make a homemade crouton.
I love to serve this in espresso cups as a starter. It’s a nice change from a normal appetizer and it can be passed easily. (Note: if passing to sip, I omit the croutons.)

Leslie Likes: Dave’s Killer Bread

Easy Drop Biscuits

Makes 2 dozen

3 cups all-purpose flour

2 tablespoons baking powder

¼ teaspoon salt

¾ cup cold butter

1 ½ cups whole milk

Preheat oven to 400 degrees.

Cut the cold butter into smaller pieces to incorporate it quickly into the flour mixture.
Don’t worry if there are a few clumps of butter here and there. What’s not to love about a little pocket of butter?

Combine flour, baking powder, and salt in a large mixing bowl. Cut butter into flour mixture with a pastry blender until crumbly. Add milk a little at a time, stirring just until dry ingredients are moistened.

I use two teaspoons to drop the sticky dough onto the baking sheet.

Drop with two teaspoons onto a parchment-lined baking sheet.

Bake 15 to 18 minutes or until golden brown.

Serve immediately.

If you are not going to eat immediately, which I highly suggest, allow to cool on a wire rack.
Easy Drop Biscuits can be made in advance and frozen. (Note: it’s best to split before freezing if you plan to fill them with ham.) Remove from freezer, add thinly sliced ham, and warm before serving.
They are also delicious with plain old honey.

10 Live and Learn Party Tips

  1. Chop onion and garlic before you shower.
  2. PREP! Chop, measure, and prewash anything and everything and have it ready to go.
  3. Avoid bell or long sleeves on party night. They will drive you crazy. I prefer three-quarter sleeves or sleeveless for cooking.
  4. Run the load of last-minute dishes in the dishwasher, and unload before guests arrive. Start empty!
  5. Designate the coat and bag area on the front end, before they are strung out all over your house in messy piles lining the walls.
  6. Empty all trashcans.
  7. Never run out of alcohol.
  8. Nothing chills a party in a bad way than running out of ice. Have an extra bag or two in a cooler or the freezer.
  9. Be sure all doors are well lit and welcoming. The last thing you want is an ambulance at your house during a party—not festive.
  10. Change your shoes before the final cleanup at the end of the night. Your feet will thank you the next day!

Be sure to subscribe so you won’t miss next weeks food gifts, gift wrap ideas, and fabulous finds for stockings and more!

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

Baby Bites

On By Leslie Byars RegisterIn appetizers, appetizers, The Recipes1 Comment

How many times have you walked into a party and someone passes you an appetizer that seems impossible to eat with one hand? The first thought that goes through my head is “Whose idea was this?”

After I’ve just pulled the dry-cleaning tag off my blouse or dress, the last thing I’m going to do is chance it—and be a mess the rest of the night. I don’t care if I’m starving and about to pass out. The thought of wearing the appetizer on my outfit or around my mouth the rest of the evening is not worth any tasty bite.

This post is dedicated to the perfect small bites—the ones that are truly one bite, no dripping, with no worries. And most importantly, they are delicious.

Both of these have few ingredients and make a lot of bites.

Close friend and fellow foodie Wade brought this first recipe to a cookout last summer. I was impressed how satisfying and easy to eat they were—the perfect tie-you-over-until-dinner bite. I kicked the presentation up a notch for the holidays (sorry, Wade), but they are definitely company worthy, any way you serve them.

I love an appetizer that can be prepared ahead of time. These Pickled-Asparagus Salami Roll-ups can be made the day before and even assembled on the serving platter—down to the pepper-and-chive packages! Be sure to cover tightly with plastic wrap before refrigerating.

Pickled asparagus can be found with the pickles and occasionally with the bar mixers at most grocery stores.

Pickled Asparagus Salami Roll-ups

MAKES 48 BITES

1 (12-ounce) jar pickled asparagus

1 (4-ounce) package of salami, sliced (approximately 4-inch rounds)

4 ounces of creamed cheese, softened

1 red pepper

1 yellow pepper

Handful of assorted olives

Chives

Drain pickled asparagus, and pat dry with a paper towel. On one slice of salami, evenly spread a thin layer of cream cheese over the entire surface. Place asparagus near one edge of the salami and roll it up completely, leaving the tips of the asparagus exposed; repeat with cream cheese and all slices of salami and asparagus.

Spread, place, roll, repeat…

Slice each piece into thirds (3 bites). Assemble on a platter in a Christmas tree shape, saving the pieces with exposed asparagus for the top and sides.

The tips of the exposed asparagus create a tree-like effect.

Cut several squares out of the red and yellow peppers to make the packages. Use chives for the ribbons. Simply slice a few strips of the remaining yellow pepper into thin, short 1- to 2-inch strips to make the star. Decorate the tree with sliced olives.

Cut red and yellow peppers neatly into squares and rectangles and tie with chives to look like packages.

Yields 48 Bites

Pickled Asparagus Salami Roll-Ups
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Ingredients

  • 1 (12-ounce) jar pickled asparagus
  • 1 (4-ounce) package of salami, sliced (approximately 4-inch rounds)
  • 4 ounces of creamed cheese, softened
  • 1 red pepper
  • 1 yellow pepper
  • Handful of assorted olives
  • Chives

Instructions

  1. Drain pickled asparagus, and pat dry with a paper towel.
  2. On one slice of salami, evenly spread a thin layer of cream cheese over the entire surface.
  3. Place asparagus near one edge of the salami and roll it up completely, leaving the tips of the asparagus exposed; repeat with cream cheese and all slices of salami and asparagus.
  4. Slice each piece into thirds (3 bites). Assemble on a platter in a Christmas tree shape, saving the pieces with exposed asparagus for the top and sides.
  5. Cut several squares out of the red and yellow peppers to make the packages. Use chives for the ribbons. Simply slice a few strips of the remaining yellow pepper into thin, short 1- to 2-inch strips to make the star. Decorate the tree with sliced olives.
  6. Cover and refrigerate. Remove from the refrigerator 15 minutes before serving.
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Any simple, white platter will do.

Cover and refrigerate. Remove from the refrigerator 15 minutes before serving.

Cocktail napkins by House of Harris, founded by designers Charlotte Harris Lucas and Liz Harris Carroll. Check out their beautiful fabrics, wallcoverings, and gift wrap too at houseofharris.com
Need a new holiday gift wrap idea? This year go with a glossy white wrapping paper and natural twine. It makes a simple yet elegant gift wrap. Dress it up with an evergreen sprig from the yard. Custom gift tags from The Scribbler: scribblerpink.com

Here is another super easy baby bite that my cousin Vicki was kind enough to share. The combination of flavors of these Blue Cheese Apricot Bites goes perfectly with a glass of wine. And, of course, they are easy to eat in one bite.

One package of dried apricots makes about 35 to 40 bites. They are quite pretty too!

Blue Cheese Apricot Bites

Makes 35 to 40

1 tablespoon butter

¼ cup walnuts, finely chopped

4 teaspoons sugar

1 teaspoon fresh rosemary, finely chopped

1 (6-ounce) bag California dried apricots

2 ounces cream cheese, softened

½ cup Gorgonzola, crumbled

Garnish: fresh rosemary, chopped

This is what you are looking for. Any brand will do. They will be with the raisins at your local grocery store.

Combine cream cheese and Gorgonzola in a small bowl; set aside, and allow to come to room temperature.

A small skillet is all you will need to prepare walnut topping.

Melt butter in a small skillet; add walnuts, sugar, and rosemary. Cook over medium-high heat for 3 to 4 minutes. Pour onto a sheet of foil, and allow to cool completely.

I usually line my small pizza pan with foil to allow nuts to cool.

After cheeses are completely softened, use the back of a wooden spoon to combine until smooth and creamy.

With a baby spoon or tiny spoon, top each dried apricot with a teaspoon of the cheese mixture; top with nut mixture. Repeat with all apricots.

Can you believe all of these came in that one little package? Don’t worry if they are different sizes and shapes. That makes them all unique.
Use a small spoon to fill the apricots neatly.

Garnish with chopped rosemary.

Now, go pour yourself a glass of wine and enjoy. It’s the holidays!
I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie

Timing Is Everything

On By Leslie Byars RegisterIn appetizers, sides, The Parties3 Comments

Have you ever felt like you are attached to your oven with a ball and chain during a party? With that in mind, menu planning can be more important than you think. Below is an actual schedule that my friend Cindy had on her counter during her last dinner party. I asked her if I could keep it. I have very few friends who could pull this evening off, Cindy being one of them. She did it beautifully. This is easily doable if your menu is carefully planned from the start.

Cindy’s timing cheat sheet from her dinner party. Can you imagine keeping up with this and talking to your guests?

When hosting a dinner party, use all your cooking resources. Spread out the cooking—to the grill, stovetop, and oven or ovens. Make something ahead such as a salad. Have it ready to go in the serving bowl you plan to use in the refrigerator. You will be thanking yourself when the entire party is standing in the kitchen in your “cooking triangle”—which is now referred to as The Devil’s Triangle.

On one of those nights where the menu is complicated, I try to do a simple appetizer. One of my favorite Emergency Appetizers is as easy as putting out a bowl of pistachios. Not only will they hold your guests over until dinnertime, they are now entertaining themselves. How about that? I put out two attractive matching bowls and that’s it. Jon usually gives them a test run, like leaving a used toothpick in a bowl to show guests what to do.

Appetizer, check!
Be on the lookout for a pair of matching bowls.
Garden shops are a great source for serving pieces. These bowls are from Oak Street Garden Shop at oakstreetgardenshop.com.

The Star of the Show

This is the first time I can remember in a long time not being with my sister, Beth, on Thanksgiving. I’m going to miss her and our dressing bake-off.

First of all I have to say this is not an exact science—well, for me that is. It is kind of feel and taste as you go. But it has never seemed to disappoint anyone at the Thanksgiving table.

Mama Lil’s Thanksgiving Dressing

Makes 3 quarts

1 cup butter

1 ½ cups celery, finely chopped

¾ cup onion, finely chopped

2 (9-inch) pans of cornbread, crumbled (Leslie’s Tried-and-True Cornbread), see page 179, Leslie’s Party Diaries

3 to 4 biscuits, crumbled

1 to 2 tablespoons salt

1 tablespoon ground sage

1 teaspoon pepper

Poultry seasoning to taste

A pinch of thyme and marjoram (optional)

2 eggs, beaten

3 to 4 cups warm chicken broth

Melt butter in a large skillet or Dutch oven over medium heat. Sauté celery and onion until translucent, for about 5 to 7 minutes.

Making dressing is therapeutic to me. I love the aroma of celery and onions cooking in butter.

Add cornbread and biscuit crumbs and next 5 ingredients. (This is the point where I like to taste the mixture for flavor, before the eggs and broth are added.)

Stir in eggs. Gradually add chicken broth, 1 cup at a time. You may not need it all, so go slowly. And, on the other hand, you may need more. So be prepared. (When the mixture is in the baking dish it should easily jiggle, but not slosh.) Pour into a buttered 3-quart baking dish.

Bake at 375 degrees for 40 to 45 minutes until golden brown and thoroughly heated.

Yields 3 quarts

Mama Lil's Thanksgiving Dressing
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Ingredients

  • 1 cup butter
  • 1 ½ cups celery, finely chopped
  • ¾ cup onion, finely chopped
  • 2 (9-inch) pans of cornbread, crumbled (Leslie’s Tried-and-True Cornbread), see page 179, Leslie’s Party Diaries
  • 3 to 4 biscuits, crumbled
  • 1 to 2 tablespoons salt
  • 1 tablespoon ground sage
  • 1 teaspoon pepper
  • Poultry seasoning to taste
  • A pinch of thyme and marjoram (optional)
  • 2 eggs, beaten
  • 3 to 4 cups warm chicken broth

Instructions

  1. Melt butter in a large skillet or Dutch oven over medium heat. Sauté celery and onion until translucent, for about 5 to 7 minutes.
  2. Add cornbread and biscuit crumbs and next 5 ingredients. (This is the point where I like to taste the mixture for flavor, before the eggs and broth are added.)
  3. Stir in eggs. Gradually add chicken broth, 1 cup at a time. You may not need it all, so go slowly. And, on the other hand, you may need more. So be prepared. (When the mixture is in the baking dish it should easily jiggle, but not slosh.) Pour into a buttered 3-quart baking dish.
  4. Bake at 375 degrees for 40 to 45 minutes until golden brown and thoroughly heated.
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Leave it to my mother to have a china pattern called “Mayflower”. We eat on it every year.

Coming up in the next few posts, easy-to-eat holiday appetizers, food gifts with packaging, and some very interesting cocktails. You don’t want to miss. Have a wonderful Thanksgiving weekend and most of all, safe travels.

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

There’s No Place Like My Old Kentucky Home

On By Leslie Byars RegisterIn appetizers, soups, The Recipes1 Comment

I will never forget my second-grade spring break. My parents had the bright idea that we would take an educational tour of the state of Kentucky. We started at Lincoln’s Birthplace, hit a few horse farms, ate breakfast on the track at Keeneland, and ended up at My Old Kentucky Home. Somewhere along the way—one of our first night stops—we went to Harrodsburg, Kentucky, to the Shaker Village of Pleasant Hill.

We saw every inch of this authentic Quaker village, but the part I remember most was the disappointed look on my dad’s face when we got to our room in the inn. It wasn’t the twin beds with trundles underneath, the stark white walls, the uncarpeted floor—it was the tiny, black-and-white television sitting on a small table in a corner of the room. It was Masters week, and that was not what he was picturing for his viewing pleasure. The fairways, greens, azaleas, and sky were all fifty shades of gray.

As you can tell, this book has gotten a lot of use. This is one of Shaker Village’s many cookbooks.

The silver lining—the food was delicious. We left with all three of their cookbooks and used recipes from them often thereafter. One of my mom’s favorites is the Tomato-Celery Soup, which we called Shakertown Tomato Soup from that day on.

It’s a cinch to make and takes maybe 15 minutes if you are a slow chopper. This company-worthy recipe easily can be doubled or tripled, and it is also perfect any weeknight with a simple grilled cheese.

I try to keep these ingredients on hand at all times so I can make this without a trip to the store. (Even though this sock monkey sugar bowl lid has been broken, I could never part with this handmade treasure that Sallie made me years ago.)
None of your guests would ever guess this beautiful recipe started with a can of tomato soup. Plate and bowl from Anthropologie at anthropologie.com. Spoon from my dear friend, Virginia.

Tomato-Celery Soup

Serves 4 as a starter

2 tablespoons butter

1 cup chopped onion

½ cup chopped celery

1 (10½-ounce) can of tomato soup

1 tablespoon lemon juice

1 tablespoon chopped parsley, plus extra for garnish

1 teaspoon sugar

½ teaspoon salt

½ teaspoon pepper

Garnish with heavy whipping cream and chopped parsley

Sauté onion and celery in butter; do not brown. Add tomato soup, one can of water, lemon juice, parsley, sugar, salt, and pepper. Simmer for five minutes. Celery will remain crisp.

Top with cream and chopped parsley.

Use a squeeze bottle to dollop whipping cream for perfect circles.
Use a dry toothpick to pull through center of dollop to make a dreamy heart.

Leslie Likes: Campbell’s Tomato Soup

Yields 4 Servings

Tomato-Celery Soup
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Ingredients

  • tablespoons butter
  • 1 cup chopped onion
  • ½ cup chopped celery
  • 1 (10½-ounce) can of tomato soup
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped parsley, plus extra for garnish
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Garnish with heavy whipping cream and chopped parsley

Instructions

  1. Sauté onion and celery in butter; do not brown.
  2. Add tomato soup, one can of water, lemon juice, parsley, sugar, salt, and pepper.
  3. Simmer for five minutes. Celery will remain crisp.
  4. Top with cream and chopped parsley.
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Thanksgiving Thoughts

With Thanksgiving approaching I can’t help but think about all of the things I am really thankful for—excluding the given, of course, health and family.

10 Things I Can’t Live Without

    1. My morning cup of coffee
    1. Le Creuset cookware
    1. Acuvue Oasis contact lenses
    1. Pasta
    1. Warmth of the sunshine
    1. Listerine Breath Strips
    1. Rainbow platform flip-flops
  1. A wood-burning fireplace
  2. Sterling silver
  3. Clean sheet night

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

Bundles of Joy

On By Leslie Byars RegisterIn Buy the Book, sides, The Recipes6 Comments

“If it ain’t broke, don’t fix it.”

My friend Elizabeth introduced me to a green bean bundle over 25 years ago. I’m not sure where she got the recipe, but it is still one I love to serve my guests to this day. It is often even requested—and yes, I’m talking about you, David Fullington.

It takes only a few minutes to wrap these cute bundles.

When purchasing the green beans, I usually buy an extra can or two. You’ll see what I mean when you get in to this one. (And, no, these are not in the “organic” section of your grocery store—try looking on the vegetable can goods aisle.) Over the past few years the whole green beans seem to be getting shorter and shorter. So you will need to pick through and find the longest ones in order to make presentable bundles.

Green Bean Bundles

Serves 4 to 6

2 (14.5-ounce) cans whole green beans, drained

4 slices thinly sliced bacon, cut in half

Toothpicks

3 tablespoons unsalted butter

1 tablespoon tarragon vinegar

1 tablespoon white wine vinegar

1 teaspoon salt

1 teaspoon paprika

2 tablespoons grated onion

2 tablespoons chopped parsley

Preheat oven to 375 degrees.

Drain green beans in a colander. Sort through the beans, and gather 8 to 10 beans; wrap the bundle with ½ slice of bacon, and secure with a toothpick. Place into a lightly greased 2-quart baking dish. Repeat with the remainder of the beans and bacon.

In a small saucepan over medium heat, combine the remaining ingredients. Bring to a boil, and simmer for 5 to 10 minutes. Keep warm.

Bake green bean bundles for 40 to 45 minutes until bacon is nicely browned. Pour warm dressing over bundles, and serve immediately.

Learn from Leslie: The bean bundles can be assembled ahead of time and refrigerated.

Leslie Likes: Del Monte Blue Lake Whole Green Beans

The dressing will sizzle when poured over bundles hot out of the oven. Serve immediately. Pottery by Earthborn Pottery at earthbornpottery.net
I love the combination of the bacon and the vinegar dressing. It melts in your mouth.

Yields 4-6 Servings

Bundles of Joy
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Ingredients

  • 2 (14.5-ounce) cans whole green beans, drained
  • 4 slices thinly sliced bacon, cut in half
  • Toothpicks
  • 3 tablespoons unsalted butter
  • 1 tablespoon tarragon vinegar
  • 1 tablespoon white wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 2 tablespoons grated onion
  • 2 tablespoons chopped parsley

Instructions

  1. Preheat oven to 375 degrees.
  2. Drain green beans in a colander.
  3. Sort through the beans, and gather 8 to 10 beans; wrap the bundle with ½ slice of bacon, and secure with a toothpick.
  4. Place into a lightly greased 2-quart baking dish. Repeat with the remainder of the beans and bacon.
  5. In a small saucepan over medium heat, combine the remaining ingredients. Bring to a boil, and simmer for 5 to 10 minutes. Keep warm.
  6. Bake green bean bundles for 40 to 45 minutes until bacon is nicely browned. Pour warm dressing over bundles, and serve immediately.
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A Little Experiment

When I first saw this stalk of Brussels at Trader Joe’s, I couldn’t wait to wrap some bacon around it. I loved the fact that it did not have brown-tipped stems and ugly outer leaves that needed to be removed. It was as fresh as you can get.

It was tagged like a cow’s ear with a recipe suggestion. The first step read to place the stalk in the microwave. Yeah, right!? Believe it or not, it DID fit in my microwave but the turntable jammed and it would not spin. Needless to say, I skipped that step, their entire recipe, and did my own thing. So here it goes.

Bacon-Wrapped Brussels Sprouts

Serves EVERYONE (I promise)

1 whole Brussels stalk

5 to 6 pieces of applewood smoked bacon

2 tablespoons olive oil

1 tablespoon salt

1 tablespoon pepper

Preheat oven to 350 degrees.

Rinse stalk and pat dry with a paper towel. Lightly grease a large baking sheet or roasting pan. Wrap bacon slices around the stalk, weaving it around the Brussels until it is secure. Place on baking sheet.

Drizzle with olive oil, and sprinkle with salt and pepper.

Weave the bacon slices around the stalk, tucking it securely into the nooks and crannies around the sprouts.

Bake for 1 hour and 15 minutes, basting with drippings from the pan after 30 minutes. Cooking time may vary slightly depending on the size of the stalk.

Remove from the oven, and check the sprouts for tenderness with the tines of a fork.

Serve on a cutting board with a knife and fork. Let everyone carve their own.

Any leftovers can be removed from the stalk and stored in the refrigerator; they reheat nicely. Cut the bacon slices into smaller pieces to serve along with the Brussels sprouts.

Learn from Leslie: If you think you want to cook only half of the stalk, think again. My sharpest chef knife did not faze this stalk (until it was cooked)—so it’s all or nothing!

“Useful” Thanksgiving Hostess Gifts

In the back of my book, Leslie’s Party Diaries, there is an Extras chapter. It has a section called Useful Hostess Gifts. These are items that someone really needs and hopefully wants to receive as a hostess gift. Here are a few more ideas for Thanksgiving weekend to take to your friends or family.

Leslie’s Party Diaries—a cookbook is always welcome to those who enjoy cooking. $39 plus tax and shipping while supplies last. Available at lesliespartydiaries.com and dearpartydiary.com.

Filled with many family favorites, Leslie’s Party Diaries is the perfect hostess gift for the holidays. Well, I am a little biased.
It’s the thought that counts. Say thanks with a custom gift tag from Say Grace Papergoods; contact Gina Winn at 205.329.4097, Instagram @mamawinn4.

Planet-Friendly Paper Plates—these will come in super handy for the turkey sandwiches and all the fixings the next day. They are sturdy, attractive, and can be tossed. Do you really want to unload the dishwasher again?

Unloading the dishwasher is one of my least favorite chores in the kitchen. Any hostess will welcome these sturdy, biodegradable, attractive paper plates. (10-inch plates, 25-pack, $19.99) Available at Amazon.com. (Prime)

Williams-Sonoma Turkey Gravy Base—Be the GRAVY SUPER HERO this Thanksgiving. This gift is not meant to insult the host but to be “backup” if the main batch gets gobbled up on Thanksgiving Day. However, I’ve seen the most experienced cooks second-guess the gravy procedure. This base takes the guesswork out of what can be a tricky, last-minute necessity.

Equal parts of this turkey base and milk make a delicious, effortless gravy. It can also be “doctored” with pan drippings and homemade broth if desired. It’s nice to have extra for the leftovers too. Available at Williams-Sonoma for $12.95, williams-sonoma.com

Williams-Sonoma Mulling Spices—I call it THANKSGIVING IN A JAR. Go ahead and pick up one or two of these for yourself too while you are there. Your entire house will smell like Thanksgiving when you have this simmering on the stove. It moves into the holiday season well too.

Mulling Spices available at Williams-Sonoma for $12.95, williams-sonoma.com
A tablespoon or two is all you will need in a small saucepan of water. Bring to a boil, and reduce to a simmer. Refill water as needed.

Party Tip: Stock Up For the Holidays

My husband, Jon, is the “Costco King”—he can do the run in under an hour, door to door, and it’s not even close to our house. In fact, he could give lessons on how to shop in bulk efficiently and effectively. He has it down to a science—down to filling up the car on the way out of the parking lot. Follow his lead and you’ll never dread going again.

Bulk Shopping for Dummies:

  1. Wear “athleisure” wear and tennis shoes (not slip-ons), “real” exercise shoes.
  2. If you have a Fitbit or other tracking device, put it on before you enter the store. You are multitasking here. Count your steps.
  3. Have a list—DO NOT WAVER FROM THE LIST. (Costco does not take Amex anymore, so you won’t even get points for all those extra items.) So won’t be tempted.
  4. Know your storage and consumption limitations—don’t let your eyes get bigger than your stomach. Check expiration dates and do the math. (For example: Is it possible to eat 72 Nature Valley bars in 14 days?)
  5. Don’t let your husband go alone, unless he is like Jon.

Salmon in a Bag

On By Leslie Byars RegisterIn mains, The Parties, The Recipes9 Comments

I gave up on the cute designer lunchboxes for my girls a long time ago. After two or three packed lunches, they would “forget it” and thirty dollars later we were back to the value pack of brown lunch-size paper bags. So I guess you can say—we are brown baggers. I always have them in the pantry.

I first saw the whole “Chicken in the Bag” idea in a Sara Foster cookbook, and it fascinated me. I had the fire extinguisher on the kitchen counter ready to go the first time I tried it. But, a brown paper bag in a 400-degree oven doesn’t catch on fire—trust me.

I usually like to cook my salmon on the grill to avoid smelling up the house, but on one of those nights when it was almost too hot to grill, I decided to give this method a try. Surprisingly enough, the paper bag helped contain the fishy odor that usually happens when cooking in a skillet or baking dish. Another reason to give this recipe a try.

Combine the olive oil (or if you prefer, softened butter) with honey, soy sauce, and chopped garlic in a small bowl.

Honeyed Salmon

Serves 2

1 tablespoon olive oil or softened butter

1 tablespoon honey

1 teaspoon soy sauce (I use lite soy)

1 to 2 cloves of chopped garlic

Zest of 1 lime

Pinch of salt, pepper, and red pepper flakes

1 lemon sliced

2 limes, divided (1 for zest and 1 sliced)

2 lunch-size brown paper bags

2 (6- to 8-ounce) salmon fillets

Kitchen twine

Garnish: cilantro sprig

Preheat oven to 400 degrees.

Combine first 6 ingredients in a small bowl; set aside.

Slice lemon and lime into thin 1/8-inch slices; place 3 slices, overlapping each, inside each bag to make a little “bed” for the salmon fillet.

Place salmon fillets on a plate, and generously spoon olive oil mixture on top of each one.

Place the salmon fillets on a plate before applying the marinade. It will make for less cleanup.

Carefully slide salmon into the paper bag; top with 3 more lemon and lime slices and a sprig of cilantro. Repeat steps with the other fillet.

Doesn’t it look nice and cozy?

Gather the open end of each bag, and tie securely with kitchen twine. Place on a baking sheet. Bake for 40 minutes.

Tie bags with kitchen twine as shown, and place on a baking sheet.
Tear open the bag and serve. Note: I replaced “baked” cilantro sprig with fresh one before serving.

Learn from Leslie: Skinless, bone-in chicken breasts will also work with this cooking process. Drizzle each chicken breast with olive oil, add 1 teaspoon of chopped rosemary, sage, or thyme, and sprinkle with salt and pepper; place on three lemon slices inside the bag. Tie the bag with kitchen twine. Increase the cooking time to 50 to 55 minutes, depending on the size of the breasts.

Yields 2 Servings

Salmon in a Bag
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Ingredients

  • 1 tablespoon olive oil or softened butter
  • 1 tablespoon honey
  • 1 teaspoon soy sauce (I use lite soy)
  • 1 to 2 cloves of chopped garlic
  • Zest of 1 lime
  • Pinch of salt, pepper, and red pepper flakes
  • 1 lemon sliced
  • 2 limes, divided (1 for zest and 1 sliced)
  • 2 lunch-size brown paper bags
  • 2 (6- to 8-ounce) salmon fillets
  • Kitchen twine
  • Garnish: cilantro sprig

Instructions

  1. Preheat oven to 400 degrees.
  2. Combine first 6 ingredients in a small bowl; set aside.
  3. Slice lemon and lime into thin 1/8-inch slices; place 3 slices, overlapping each, inside each bag to make a little “bed” for the salmon fillet.
  4. Place salmon fillets on a plate, and generously spoon olive oil mixture on top of each one.
  5. Carefully slide salmon into the paper bag; top with 3 more lemon and lime slices and a sprig of cilantro. Repeat steps with the other fillet.
  6. Gather the open end of each bag, and tie securely with kitchen twine. Place on a baking sheet. Bake for 40 minutes.
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Reasonable Rosé

Not to brag, but I believe I was ahead of my time on the Rosé craze. I’ve been drinking it almost exclusively for several years now, and I have a list of my favorites that are all reasonable in price and have a delicious taste.

I prefer my Rosé chilled. Napkins from House of Harris at houseofharris.com.

I ask for a glass at a restaurant by describing it as “the lightest one you have in color,” not to sound like a wine snob—it usually gets the point across. So, I thought I would share a few of my go-to brands. Prices may vary from store to store.

I prefer a screw top for ease and storage, especially for travel. Don’t be tempted by the taller, ornate bottles. They are not worth having to rearrange the shelves in your refrigerator. And, the ones with glass stoppers do not do well on their side after opening.

Triennes, $14.99, Gérard Bertrand GRIS BLANC, $14.99, and Angels and Cowboys, $14.99. All of these have the handy screw top.

For special occasions I like Whispering Angel and Miraval. These unfortunately are not screw top, but they are both worth the extra effort.

Miraval, $22.99, and Whispering Angel, $23.99

A few years ago, I saved several of the Miraval bottles, removed the labels, and used them as vases. I photographed them for my book in my quick centerpiece section.

Repurposed Miraval bottles filled with colored water and gerber daisies make a quick centerpiece on a buffet or mantel.

I’d like to end this post with a list I’ve made of suggestions to do before Thanksgiving weekend. It will make your holidays much more enjoyable.

You’ll be sitting by the fire relaxing if you knock out this list before Thanksgiving weekend.

10 Things To Do Before Thanksgiving

  1. Make cornbread for dressing, crumble, and freeze. See Leslie’s Tried-and-True Cornbread, Leslie’s Party Diaries, page 179. (To buy book: lesliespartydiaries.com or dearpartydiary.com $39 plus tax/shipping)
  2. Order Christmas cards, address, stamp, and have ready to mail. Beat the rush! It’s nice not to have them hanging over your head. You will have more time to relax and enjoy the holiday season.
  3. Get your holiday party date nailed down and on the calendar. Call it and start planning!
  4. Purchase containers and packaging for all friends’ and neighbors’ food gifts, before they are picked over. Have them washed and ready to go.
  5. Stock up on extra Christmas lights and votives, just in case!
  6. Thoroughly clean out your refrigerator and freezer. “Declutter” your laundry room and pantry. You’ll be glad these are done—trust me.
  7. Make a couple of fun dinner reservations. (See #8)
  8. Buy a couple of festive holiday tops or outfits. (See #7)
  9. Purchase giftwrap, ribbon, boxes, tissue, and gift tags so you can WRAP AS YOU GO. You’ll be thanking me on this one.
  10. Lose 2 to 3 pounds.

Toaster Oven Blues

On By Leslie Byars RegisterIn appetizers, appetizers4 Comments

Shortly after I mastered the Easy Bake Oven—or the lightbulb burned out, I’m not sure which happened first—I moved my culinary training to the toaster oven. At age seven or eight, I would whip up English muffin pizzas, Mr. Magoo toasted sandwiches (bread, American cheese, and topped with thin slices of bologna), and of course, my specialty, cinnamon toast. Boy, those were the days.

“Where have all the toaster ovens gone?”

Are clean countertops really worth it? I know it is the trend to appear as if you are not cooking in your kitchen—I too am a victim of this sometimes. And the thought of a greasy, boxy, tarnished apparatus taking up 2 cubic feet of counterspace is definitely a sacrifice. But not a day goes by that I don’t wish I could toast my turkey sandwich, melting the cheese and all, without preheating my big oven. And the cleanup of the 5-inch by 8-inch tray was a snap—and who ever cleaned them anyway? They were permanently lined with foil.

I think we are doing our children a disservice by eliminating toaster ovens from our kitchens.

“How are they ever going to learn how to cook?”

The recipes in this week’s post are for the children in our lives. Let’s get them back in the kitchen and out of the drive-thru lines.

The Doll Salad

The Doll Salad is a fun activity for young spend-the-night company.

The first salad I ever ate was in the shape of a doll—my mother was good. This is an easy way to sneak a few healthy bites into your child’s tummy, and a fun activity for spend-the-night company too. Order a pizza and ask the kids to make their own salad. Cut up their favorite fruits and vegetables, and let them go to town.

Form a ruffle-like skirt by overlapping the strawberry slices.

I used a small stainless cup for the head and to hold the salad dressing. The hair is made from strips of American cheese slices, and I used half of a fresh peach for the body, sliced strawberries for the tutu/skirt, and carrots and celery for the arms and legs. Grapes and blueberries are used for the buttons, shoes, and eyes. Anything your child likes that you have on hand will work. Get creative!

“Children want charcuterie too!”

Tic-Tac-Toe to My Tummy

Fix a children’s charcuterie platter at your next family gathering. Not only is this an activity for the kids, but also it will hold them over until dinner is on the table. I call this Tic-Tac-Toe to My Tummy.

Edible playing pieces make each game different and delicious.
Saltines and a slice of American cheese, quartered, make the tic-tac-toe board. Replace as needed!

On a small cutting board, arrange saltines and cheese to make a tic-tac-toe board. In small bowls around the board, place some of your child’s favorite fruits, nuts, cheeses, crackers, and deli meats. Anything that fits on the playing board is fair game. Well, you know the rest. The winner eats!

And, how about a homemade trick-or-treat for those special ones in your life? These quick and easy blond brownies are also the perfect sweet bite to end any casual meal. You’ll be surprised how moist and yummy they are!

“Yum” is the first word out of everyone’s mouth once they try these.

I’m not the biggest fan of making desserts, so when I find one that is foolproof and quick, I’ll make it over and over.

I use my KitchenAid mixer for this recipe (because it is sitting there), but you can use a hand mixer too—or your arm. I do believe the power of the mixer may give it an extra whip that makes them super yummy.

Yum Yum Bars

Makes 24 (2-inch) squares

2/3 cup butter, softened, plus 2 tablespoons, divided

1 pound brown sugar

3 eggs

1 teaspoon vanilla

2 ¾ cup flour, sifted

½ teaspoon salt

1 cup semi-sweet chocolate chips

½ cup pecans, chopped

Preheat oven to 300 degrees.

Beat softened butter and brown sugar on medium speed in a heavy-duty mixer until thoroughly combined; add eggs and vanilla, blending after each addition.

Combine sifted flour and salt in a medium-size bowl. Add flour mixture to the butter mixture; beat at medium speed until combined, scraping down sides once.

Remove the bowl from the mixer, and with a wooden spoon stir in chocolate chips and pecans.

In the preheated oven, melt 2 tablespoons of butter in a 9-x-13-inch glass baking dish.

After the butter has melted, remove from the oven and tilt the dish to coat the bottom of the pan completely.
Spoon mixture into the pan, and spread out evenly. (Don’t worry if the mixture does not cover the bottom of the pan entirely; it will spread out while baking.)

Bake for 30 minutes. DO NOT OVERBAKE! Allow to cool completely before cutting into squares.

Learn from Leslie: For perfectly cut bars, place pan in freezer for a few minutes to chill before cutting.

Yields 24 (2-inch) Squares

Yum Yum Bars
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Ingredients

  • 2/3 cup butter, softened, plus 2 tablespoons, divided
  • 1 pound brown sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 ¾ cup flour, sifted
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • ½ cup pecans, chopped

Instructions

  1. Preheat oven to 300 degrees.
  2. Combine sifted flour and salt in a medium-size bowl. Add flour mixture to the butter mixture; beat at medium speed until combined, scraping down sides once.
  3. In the preheated oven, melt 2 tablespoons of butter in a 9-x-13-inch glass baking dish.
  4. Bake for 30 minutes. DO NOT OVERBAKE! Allow to cool completely before cutting into squares.
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For those special neighbors or family trick-or-treaters, package Yum Yum Bars in cute little boxes. It will be the first thing they grab when they dump out their candy bag. Who doesn’t love a present?
Throw in a few candy corn in the box for color.
Pedestal from The Cupboard, Decatur, Alabama, at shopthecupboard.com

Liquid Gold

On By Leslie Byars RegisterIn appetizers, breads & pastas, mains, sides, The Recipes8 Comments

Cooking either runs in the family—or it doesn’t.

Luckily, I was surrounded by good food and talented cooks my entire life on BOTH sides of my family.

I believe even if you think you don’t like to cook, by being exposed to it on a daily basis, it will eventually rub off on you—whether you want it to or not.

For instance, Lily, my 20-year-old, until about a year ago used to sprint through the kitchen to avoid any cooking or dishes. Now, she has turned into a real foodie. She shares her love for cooking and healthy eating in her Instagram account called lilsburydoughgirl. Check out her “Jalapeño Business” coming to you this semester from Barcelona, Spain. It’s quite impressive and—hot!

Lily’s Instagram creations. Follow her on lilsburydoughgirl.

I love it when the first time you try a recipe it works out perfectly. That’s what happened the first time I made Nanny’s Red Sauce, a recipe given to me by my cousin Vicki, and my Aunt Nancy from Columbus, Ohio—both wonderful cooks. Nancy is my dad’s oldest sister–she is 97. She is Nanny to all of her grandchildren.

Recipes are meant to be shared.

Nanny’s Red Sauce

Makes 5 cups

8 cups fresh tomatoes, quartered

1 onion, chopped

½ cup olive oil

4 garlic cloves, smashed

1 teaspoon sugar

1 teaspoon kosher salt

½ teaspoon red pepper flakes

½ teaspoon ground black pepper

Salt to taste

Garnish with fresh basil and Parmesan cheese

Preheat oven to 400 degrees.

Combine all ingredients except basil and Parmesan cheese. Roast 45 minutes; then pulse in a food processor and salt to taste. Toss with pasta. Garnish with fresh basil and Parmesan cheese.

Simply toss Nanny’s Red Sauce with any style of pasta. It’s hard to beat plain old spaghetti.

Nanny says, ‘If you can read, you can cook.’

Simply remove the cores and cut the tomatoes into quarters or wedges. There is no need to peel the tomatoes.
It takes about 7 or 8 medium tomatoes to make 8 cups.
After the tomatoes, onions, and garlic have roasted for 45 minutes, ladle them into the bowl of the food processor. Be sure to get all of the juices too.
Pulse until smooth for a creamy, rich texture.

Yields 5-6 Cups

Nanny's Red Sauce
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Ingredients

  • 8 cups fresh tomatoes, quartered
  • 1 onion, chopped
  • ½ cup olive oil
  • 4 garlic cloves, smashed
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon red pepper flakes
  • ½ teaspoon ground black pepper
  • Salt to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. Combine all ingredients except basil and Parmesan cheese.
  3. Roast 45 minutes; then pulse in a food processor and salt to taste.
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I’ve made this recipe four times in the past few weeks. I’m like a squirrel stocking up for winter. Vicki says it freezes well—and that’s all I needed to hear. While the tomatoes are still at their peak, I thought I would fill the freezer. I may give it as Christmas gifts with a bag of pasta. It would make an easy and delicious Christmas night supper when you realize all the grocery stores are closed.

One recipe makes about 5 to 6 cups. A double batch will make about 3 quarts. It freezes beautifully.

It can also be left a little chunky too—pulse just two or three times. I also tested the recipe with roma tomatoes for the off season. It was delicious too.

For a more chunky-style sauce pulse 2-to-3 times max!

Oh, I forgot to mention, when you roast the tomatoes, onions, and garlic, your house smells like the most amazing Italian restaurant. It’s worth doing it before you are having company—it’s that good.

I wish I could bottle this aroma.

Learn from Leslie: If you double the recipe, use two separate pans to ensure the ingredients and seasonings are equal and accurate. Vicki likes to do a double batch. She leaves one batch chunky and purees the other into a smooth sauce.

This is the recipe that keeps on giving.

Besides tossing it with a variety of pastas, it also makes a wonderful sauce for Chicken-Parmesan. See recipe below.

Individual Chicken-Parmesan is an awesome choice for a small crowd. Dinner knife by Cutco at cutco.com.

Chicken Parmesan

Serves 4

1 ½ pounds chicken tenders

2 large eggs, beaten

1 tablespoon water

1 cup Panko breadcrumbs

¾ cup Parmesan cheese, grated

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons butter

2 tablespoons olive oil

2 cups of Nanny’s Red Sauce

8 slices of Muenster cheese, thinly sliced

Between two sheets of wax paper, pound chicken tenders with a meat pounder or rolling pin until ¼ inch thick; set aside.

In a small, shallow dish, beat eggs and water with a fork; set aside. In another small, shallow dish, combine Panko, Parmesan cheese, salt, and pepper.

In a large nonstick skillet, melt butter and olive oil at medium-high heat. While skillet is heating to medium-high, dip chicken tender into egg mixture, then into Panko mixture, coating both sides evenly. Place in hot skillet. Repeat with rest of the chicken. Cook 4 to 5 minutes until golden brown and crispy.

The chicken tenders cook quickly in medium-high heat in a nonstick skillet.
Place chicken on top of Nanny’s Red Sauce in an ovenproof dish.
Top with two thin slices of Muenster cheese, and broil 2 to 3 minutes or until hot and bubbly. Garnish with fresh basil. Stainless ovenproof bakers by All-Clad at all-clad.com.

And there’s more! A warm, savory appetizer is always welcome at any dinner party or cocktail hour. Use warm Nanny’s Red Sauce for dipping. These mini-meatballs also can be served over pasta as a main course.

A mini cast-iron skillet is the right size for these mini-meatballs. They are available at lodgemfg.com.

Savory Mini-Meatballs

Makes 38

½ pound pork sausage

½ pound ground chuck

1/2 onion, grated

1 carrot, grated

¼ cup fine breadcrumbs

1 egg, beaten

¼ cup ketchup

Pinch of red pepper flakes

Salt and pepper to taste

Preheat oven to 375 degrees.

Combine all ingredients in a medium-size bowl. Shape the mini- meatballs with a melon ball scoop. Place on a baking sheet lined with parchment paper.

A melon ball scooper is the perfect size to form a miniature meatball.

Bake 30 to 40 minutes or until golden brown.

Serve with toothpicks and warmed Nanny’s Red Sauce for dipping.

Learn from Leslie:

If the ground chuck and sausage comes in a 1- pound package, with the remainder make two patties of each and freeze for a quick hamburger night or sausage biscuit breakfast.