Tag: #friends

Mastering the Art of Christmas

On By Leslie Byars RegisterIn Buy the Book, sides, The Parties6 Comments

“It took me almost 54 years, but I think I’ve finally figured the whole Christmas thing out.”

Whether it’s timing the amaryllis to open on the exact party date or getting all the cards addressed and mailed before it’s too late, Christmas is the most wonderful time of the year, but also can be the most exhausting too.

Window shopping with friends in NYC is my favorite way to get ideas for everyone on my list and get into the holiday spirit.
Timing is Everything

It’s taken me over half of a century to figure out the minor details to make it relaxing and fun. Mastering the Art of Christmas comes from many years of doing it wrong. Here’s what I’ve discovered over the years to make everything right.

  1. Buy gifts for others that YOU really want yourself—like really bad.
  2. Stock up on festive, holiday tops and outfits in October, or earlier, before they are all picked over and obsolete—before resortwear comes out. You know you are going to want (need) something, and if you wait until December it could be a lost cause.
  3. In the day of social media craze, your friends are pretty up to date on you and your family and pets, so use your Christmas card fund to order customized gift tags for your food gifts. It will take them over the top. And while you are at it, order a new style of personalized notepaper to write all your thank-you notes. I like to have all of my notes in the mail before New Year’s Eve. Start the new year fresh!
    Elevate your homemade gifts with a professional-looking custom tag.

    The good news is that if you order too many gift tags, you will have plenty for next year. They will not go to waste.
  4. Buy at least one gift that is not on your child’s electronic (with links added) wish list. If their mouth doesn’t open at least once, you’ve missed the best part of gift giving.
  5. Make it your mission to be completely finished shopping by December 15th. The ten days before Christmas should be used for cooking, visiting, and celebrating.

    Pick up gift wrap and ribbon before Thanksgiving. As I’ve said before, wrap as you go!
  6. Everyone in your “monthly” life needs to be recognized in some way during the holidays. It doesn’t have to be much—just a thought. For instance, I gave my Fed Ex friend David a quart of my Get Well Chicken Noodle Soup that I had in the freezer. Eventually he is going to need it, running around in shorts all day long in the winter!
  7. ALWAYS have four or five extra gifts wrapped, and ready to tag quickly. You never know!
  8. Remember your friends’ children. You will be a hero.
  9. Keep a special photo album with one holiday picture of your family from each year. I like to do my photo by our tree. I never tire of looking at these. It will be the first thing I grab if the house catches on fire.
  10. Don’t let all of the tiring, silly, meaningless holiday details ever outshine the reason we are celebrating, and the importantance of being with family and friends. 
    Two separate outlets, two surge protectors, and a helpful husband with fly rods and ball retrievers can get the job done.

    Food Gift for Friends

    These Pickled Mustard Seeds are a welcome change from a heavy sweet for a food gift for friends. Simply add a few tablespoons to any roasted vegetables the last few minutes of cooking. They are especially tasty over Brussels sprouts and carrots.

    Pickled Mustard Seeds

    Makes 10 cups

    3 cups sugar

    10 teaspoons salt

    2 cups water

    3 cups white wine vinegar

    1 cup yellow mustard seeds

    1 cup brown mustard seeds

    20 garlic cloves (2 per jar)

    Combine all ingredients in a Dutch oven. Bring to a boil; reduce heat, and simmer for 5 minutes. Allow to cool before placing it into jars. It will keep at least a month in the refrigerator.

    This recipe makes 10 cups, but easily can be halved or quartered. 

    Yields 10 cups

    Pickled Mustard Seeds
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    Ingredients

    • 3 cups sugar
    • 10 teaspoons salt
    • 2 cups water
    • 3 cups white wine vinegar
    • 1 cup yellow mustard seeds
    • 1 cup brown mustard seeds
    • 20 garlic cloves (2 per jar)

    Instructions

    1. Combine all ingredients in a Dutch oven.
    2. Bring to a boil; reduce heat, and simmer for 5 minutes.
    3. Allow to cool before placing it into jars. It will keep at least a month in the refrigerator.
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    Keep your eye out for inexpensive package toppers like these cute whisks from Publix. $1.59 each

    Fabulous Finds

    From Murray’s in NYC, these attractive slate cheese boards made from Brooklyn Slate come in two sizes with their very own spreader, chalk, and burlap bag for storing. The smaller size is $24.99, large $29.99, murrayscheese.com

    “If you run across a fabulous gift idea, don’t be afraid to buy multiples for several of your friends. And when ordering online, always check the “free gift wrapping” option when available—even if it’s just for the box!”

    Need help keeping up with your stuff? There will never be a question whose is whose phone charger, platter, or jean jacket with IdentaMe Labels. With a million variations, icons, and more, these can be personalized for everyone on your list. $14.99 for 56 small round labels. Other sizes and styles available at identamelabels.com
    These classy, black craft boxes are available in all sizes from amazon.com. No paper needed, which really speeds up the wrapping process. Every gift looks like it came from Barneys!

    Now, on to the important things…

    What’s on my wish list?

    With a December 26th birthday, I can’t help but write a few things down on a wish list—this is my moment for the year!

    Maybe it’s the art major in me coming out, but this Dinner with Georgia O’Keeffe cookbook looks amazing! I always enjoy any new book or cookbook. It’s my inspiration. Available at bergdorfgoodman.com
    Look at a glimpse of these beautiful photos from Bergdorf’s website. I can’t wait to see every page!
    I admit, I’m handbag obsessed—they always fit! This clear Cult Gaia mini Ark Bag will go with anything. Please someone in my family read this post! cultgaia.com
    This bag will match any outfit. Summer, here I come!
    A girl can dream. I saw these Gucci slingbacks in person in New York. I love a beautiful shoe with a comfortable, block heel. And a shoe with a little bling never hurts! gucci.com
    I bought one of these Casafina Ibiza Individual Pasta bowls for a gazpacho photo last year, and now I eat out of it every day for lunch. This pottery is lightweight, microwave safe, ovenproof, and dishwasher safe. I’d love to have enough to set my table, and maybe the dinner plates too. Hint hint. Available at Table Matters, table-matters.com
    I don’t own a broach, but if I did I would want this one. It’s amazing how you can put it on anything (like any t-shirt or blazer) and it suddenly looks like Chanel! chanel.com
    I’m fascinated by this Dior Lip Glow. You apply evenly, and in 10 minutes your lips turn  “your” unique, natural color. Everyone is different. dior.com
    On Christmas Day I hope to be wearing these. They scream Christmas and are super comfy! May Leather Red-Star sneakers by Golden Goose, bergdorfgoodman.com

    Well, I guess this is a wrap for 2018. I’ve got a BUSY week. Lily is being presented at a debutante ball on Saturday, and we have a slew of folks coming in from SMU to celebrate. I’m having the pre festivities at my house. So, I better get cooking!

    I wish you all a wonderful holiday and Happy New Year. I’m gathering new recipes, ideas, and props for a fresh start in January. So be sure to subscribe to dearpartydiary.com so you won’t miss a single post. The party never ends.

    See you next year!

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

Home Is Where Your China Is

On By Leslie Byars RegisterIn Ask Leslie, beverages, breads & pastas, Buy the Book, desserts, mains, sides, The Parties2 Comments
Welcome to the holidays.

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.

Yields 8 Servings

Mock Cheese Soufflé
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Ingredients

  • 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

Instructions

  1. Spread softened butter on both sides of the bread; cut into 1-inch cubes.
  2. In a medium bowl, combine eggs and next 5 ingredients, whisking to combine.
  3. 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.
  4. Bake in a water bath at 300 degrees for 1½ hours.
  5. 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.
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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

The Unfancy Party

On By Leslie Byars RegisterIn Buy the Book, mains, soups, The Parties4 Comments

If you’re one of those people who “think” they don’t like to entertain but realize it’s probably their turn to pay a few friends back—well, this post is for you.

“Seize the moment.”

Now that fall has officially arrived, this is the easiest time to host. Jump on this opportunity before the holidays, before everyone expects you to pull out ALL the bells and whistles.

A couple weeks ago, Jon and I threw this “party” together in literally just a few hours.

“A few flowers, a big pot of chili, and a stack of grilled cheeses, and suddenly you’re Martha Stewart.”

A handful of colorful stems from the grocery store add a seasonal pop of color to this easy, edible centerpiece.

While the chili is simmering, take a few minutes to set the table and chop the condiments. Place them in serving bowls, cover with plastic wrap, and refrigerate until ready to serve. Round up serving spoons for each bowl, and have them ready to go.

A lazy Susan is the ideal addition to this casual gathering. It’s much more relaxing to add your toppings while seated, instead of waiting your turn in a buffet line.

“I’ve never seen people more excited about having Fritos for dinner. It’s the little things in life.”

Guests will feel like a kid in a candy store. The lazy Susan makes it so handy to “retop” as needed. If you do not have a lazy Susan, simply put a round tray on top of an inexpensive spice carousel from any home store.
There is no waste with this quick and easy place card. Print out your guests’ names on a colorful sheet of printer paper. Cut to size, and tie on to mini saltine sleeves with wax thread or raffia.
One loaf of Wonder bread, American cheese slices, butter, and a hot griddle are all you need to whip up these old-fashioned classics. (If griddle space is an issue, assemble the sandwiches, butter both sides of the bread, and bake on a baking sheet in a 375 degree oven, flipping once, until golden brown.)

My favorite chili recipe, Smokin’ Hot Chili, is from Leslie’s Party Diaries on page 92. It’s exactly what you expect chili to taste like. For a milder version, use less cayenne pepper and mild Rotel.

Smokin’ Hot Chili

SERVES 6 TO 8

1½ pounds ground chuck

2 tablespoons olive oil

1 large onion, chopped

2 garlic cloves, minced

2 teaspoons salt

½ teaspoon red pepper

½ teaspoon ground cumin

½ teaspoon dried oregano

2 tablespoons chili powder

2 (10-ounce) cans diced tomatoes and green chiles, undrained

1 (8-ounce) can tomato sauce

1 (16-ounce) can pinto beans, undrained

1 (16-ounce) can red kidney beans, undrained

Toppings: shredded Cheddar cheese, sour cream, chopped red onion, sliced green onions, chopped cilantro, radishes, Fritos corn chips

Saltine crackers

Cook ground beef in hot oil in a Dutch oven over medium-high heat, stirring often, until meat crumbles and is no longer pink. Remove beef from skillet with a slotted spoon to paper towels to drain; reserve 1 tablespoon drippings in Dutch oven.

Add onion and garlic to Dutch oven; cook over medium heat, stirring often, until translucent. Stir in salt and next 8 ingredients; bring to a boil. Reduce heat, and simmer 30 minutes, uncovered; cover and simmer 1½ hours.

Serve with toppings and crackers.

Leslie Likes: Rotel diced tomatoes and green chiles

Yields 6-8 Servings

Smokin' Hot Chili
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Ingredients

  • 1½ pounds ground chuck
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons salt
  • ½ teaspoon red pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 2 tablespoons chili powder
  • 2 (10-ounce) cans diced tomatoes and green chiles, undrained
  • 1 (8-ounce) can tomato sauce
  • 1 (16-ounce) can pinto beans, undrained
  • 1 (16-ounce) can red kidney beans, undrained
  • Toppings: shredded Cheddar cheese, sour cream, chopped red onion, sliced green onions, chopped cilantro, radishes, Fritos corn chips
  • Saltine crackers

Instructions

  1. Cook ground beef in hot oil in a Dutch oven over medium-high heat, stirring often, until meat crumbles and is no longer pink.
  2. Remove beef from skillet with a slotted spoon to paper towels to drain; reserve 1 tablespoon drippings in Dutch oven.
  3. Add onion and garlic to Dutch oven; cook over medium heat, stirring often, until translucent.
  4. Stir in salt and next 8 ingredients; bring to a boil.
  5. Reduce heat, and simmer 30 minutes, uncovered; cover and simmer 1½ hours.
  6. Serve with toppings and crackers.
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To quickly order a copy, click on this link or the photo above. lesliespartydiaries.com

“And the icing on this unfancy evening…”

We passed Oreo Thins for dessert—directly out of the package! (I had no idea you could have 4 for only 140 calories until the other night. Sweet.)

All people really want after a filling dinner is one little sweet bite. Notice the resealable tab—they think of everything now! They are delicious.

See, it doesn’t always have to be fancy or expensive. It’s the thought that counts.

“Tag, you’re it!”

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

The Making of a Party

On By Leslie Byars RegisterIn Ask Leslie, Buy the Book, The Parties7 Comments

“Have a vision.”

Well in advance, begin gathering the party supplies. You probably have more than you think sitting around your house. Get a pile going. It will be a motivating source of excitement.

“Look around.”

Anything can be anything. Three palettes found in a discard pile make the perfect height and size for a coffee table for a large sitting area. Palette Tip: the cute blue ones are about 5 times as heavy, so plan accordingly.

“Redecorate.”

Rearrange what you already own. Like for instance, I moved my outdoor furniture from the covered porch to the middle of the yard, which opened up a new spot to dine.

“Google everything.”

These adorable Moroccan paper plates from Amazon sat neatly on my wooden chargers. Instead of water glasses, I purchased La Croix sparkling water in cans that matched the tablecloth. No one even noticed they didn’t have a water glass and were eating on paper plates. The cleanup was a piece of cake.

“Keep the food nearby.”

When eating outdoors, try to keep the dining area as close to the food as possible. You want everyone to easily be able to access seconds and thirds!

“Beg, borrow, and steal.”

Ask friends and family for anything you might need. Don’t be afraid to mix-and-match. An assortment of Moscow mule mugs are far more interesting than a matching set. And, yes, I used paper straws.

“Cutting rights.”

Keep your eyes peeled when driving around town and take note of the houses with abundant flowering hedges. Ask before cutting and always leave a small gift or thank-you note to show your appreciation.

“Simplify the appetizers.”

When cooking an entire meal for a crowd, don’t wear yourself out making a ton of appetizers. Like I mention in my book, Leslie’s Party Diaries, the Ritz-Carlton Trio is always a hit. Simply fill a 3-way container with any nibbles you have in the pantry.

“Prep so you can play.”

I always prep everything possible a day or two ahead. This tip is a game changer.

“Stay on point.”

Stick with your theme from start to finish, like this spectacular Moroccan wedding cake made by Olexa’s Catering and Cakes, olexas.com

“Dress the part.”

Plan ahead if you are the guest of honor. Make all alterations and have your outfit and accessories ready to go.

“The parting gift.”

Clearance shelves almost always have a prize or two. It’s my first stop when looking for party favors. These little vases from west elm doubled as the centerpiece too. westelm.com

“The reward.”

And finally, always allow a few minutes to enjoy all your hard work after a party. This may be my favorite coffee spot around the house.

For all of the recipes from the Moroccan birthday dinner, go to Moroccan Made Easy a past post from February 28, 2018. (or click on the red type above)

Now it’s your turn to start planning your own party. You will be surprised how rewarding and fun it will be.

Also, I love to brainstorm about parties. So, if you need any help, just ask! Have a great weekend. Leslie

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

 

Pretty Parties

On By Leslie Byars RegisterIn appetizers, brunch, desserts, mains, salads, sides, The Parties, The Recipes

“Special occasions should feel special.”

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

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

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

Yields 4-6 Servings

Celebration Shrimp Salad w/ Sour Cream Dressing
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Ingredients

  • 1 pound shrimp
  • 1 cup finely chopped celery
  • 3 Roma tomatoes, seeded and chopped
  • ¼ cup green pepper, finely chopped
  • 2 tablespoons pimiento or 2-ounce jar, drained thoroughly
  • 1 tablespoon finely chopped green onion, (reserving tops for garnish)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
    • Sour Cream Dressing
  • 1 cup sour cream
  • ½ cup ketchup
  • 1 tablespoon soy sauce
  • 1 tablespoon grated onion
  • 1 teaspoon horseradish
  • ½ teaspoon dry mustard

Instructions

  1. 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.
  2. 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.)
    3. Sour Cream Dressing:
  3. Combine all ingredients in a small bowl, mixing thoroughly. Immediately before serving, toss shrimp mixture with half of Sour Cream Dressing.
  4. Serve shrimp salad on lettuce cups. Pass remainder of the dressing if desired. Garnish with reserved green onion tops.
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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

Cinco de Derby

On By Leslie Byars RegisterIn appetizers, appetizers, beverages, breads & pastas, brunch, The Parties, The Recipes2 Comments
How can two such festive occasions happen on the same day? What is a girl to do?

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

“Wow, what a toss-up!”

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

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

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

“And we’re off!”

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

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

Jalapeño Margarita

Makes 2

2/3 cup tequila

½ cup simple syrup

¼ cup Cointreau

1 large jalapeño, seeds removed

Juice from 4 limes

1 tablespoon chili powder

1 tablespoon kosher salt

1 tablespoon hot sauce

Ice

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

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

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

Yields 2 Margaritas

Jalapeño Margarita
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Ingredients

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

Instructions

  1. Put first 5 ingredients in a blender. Blend thoroughly, and set aside.
  2. In a small, flat bowl stir together chili powder and salt.
  3. Place hot sauce in a separate bowl. Dip the rim of each glass in the hot sauce, then salt mixture and fill with ice.
  4. Pour margarita mixture over ice.
  5. Garnish with a lime slice or jalapeño if desired.
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https://dearpartydiary.com/cinco-de-derby/

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

Crunchy Fried Plantains

Serves 4 to 6 as an appetizer nibble

3 to 4 plantains

48 ounces peanut oil

3 garlic cloves, peeled and halved

Kosher salt

Spicy ranch dressing

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

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

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

Serve with a spicy ranch dressing for dipping.

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

Now on to the next…

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

Tropical Mint Juleps with Pineapple Cigar

Makes 2

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

5 fresh mint leaves, plus extra for cigar garnish

3 ounces bourbon

1 tablespoon powdered sugar

½ cup pineapple juice

Wooden picks

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

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

I’ve always been a fan of rum and pineapple juice. I can’t believe I have never tried it with bourbon. Give it a try!
Serve the Tropical Mint Juleps with Mama Lil’s Biscuits filled with Heavenly Ham Salad for an irresistible bite.

Mama Lil’s Biscuits

Makes 45 to 50 1-inch biscuits

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

6 tablespoons shortening, such as Crisco

½ cup buttermilk, plus extra if needed

Preheat oven to 450 degrees.

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

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

Biscuits like to touch! By placing them close together you will make them rise more.
This spreadable salad is an ideal accompaniment for these tiny biscuits.

Heavenly Ham Salad

Makes 2 ½ cups

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

½ cup chopped celery

¼ cup sweet pickles

½ cup mayonnaise

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

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

Leslie Likes: Wickles Pickles and Duke’s Mayonnaise

Filling the Biscuits:

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

For a quick centerpiece, place one pretty bloom in a recycled bourbon bottle.
I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie

Recipes That Travel

On By Leslie Byars RegisterIn appetizers, beverages, Buy the Book, mains, salads, sides8 Comments

When I’m headed to the lake or beach for the weekend, I like to do my prep on the front end. The last thing I want to do when I arrive is get back in the car and go to the grocery store.

All of these recipes can be made ahead, or prepped in advance, to ensure less toting and a more relaxing weekend.

The lemon juice brightens up the canned artichokes to give them a fresher taste. This dip can be made up to 48 hours in advance and stored in an airtight container.

Make-Ahead Hot Artichoke Dip

Makes 4 cups

1 (14-ounce) can artichoke hearts, chopped

1 (4-ounce) jar sun-dried tomatoes in oil, drained

8 ounces good-quality feta cheese, crumbled

1 cup light mayo

2 to 3 garlic cloves, minced

Juice of half lemon

¼ teaspoon black pepper

Garnish with basil (optional)

Assorted crackers

In a medium-size bowl combine first 7 ingredients. Refrigerate until ready to bake. (This can be done up to 48 hours in advance.)

Place in a lightly greased 1½-quart baking dish. Bake at 375 degrees for 15 to 20 minutes until hot and bubbly. Garnish if desired. Serve with crackers.

Learn from Leslie: For a small crowd, I like to bake only half at a time.

I always have these ingredients on hand to whip this up the night or two before a trip. It’s a nice alternative to soft drinks. At breakfast time in the summer, I drink this instead of coffee!

Refreshing Lemonade Tea

Makes 1 gallon

10 regular-size tea bags

8 cups of boiling water

1 cup of sugar

1 (12-ounce) can lemonade concentrate

Lemon wedges for garnish (optional)

Place tea bags in a 2-quart measuring cup or heatproof bowl. Pour boiling water over tea bags and allow to steep for 30 minutes. Remove tea bags, and pour tea into a 1-gallon container. Add sugar, and stir until dissolved. Next add lemonade concentrate and water to fill container. Stir to combine. Chill and serve over ice with lemon wedges if desired.

Wild Rice Chicken Salad

I like to poach the chicken in water with a dash of salt and a drizzle of olive oil, instead of baking it, for this recipe. It stays moist and white. This makes an easy supper or a quick lunch. I often use this dressing on a green salad too. It’s that good.

Fresh lemon juice will keep the avocados from turning brown.

Wild Rice Chicken Salad

Serves 5 to 6 (1 cup servings)

1 (6-ounce) box Uncle Ben’s long grain wild rice, cooked and cooled

4 chicken breast halves, cooked and diced

1 bunch green onions, chopped

1 red bell pepper, diced

2 medium avocados

Juice of 1 lemon

1 cup pecans, toasted

Dressing:

2 cloves garlic, minced

1 tablespoon Dijon mustard

½ teaspoon salt

¼ teaspoon sugar

¼ teaspoon black pepper

1/3 cup seasoned rice wine vinegar

1/3 cup vegetable oil

Mix all salad ingredients, except avocado and pecans in a large bowl. Set aside.

Combine dressing ingredients in a jar and shake until combined.

Toss salad mixture with dressing. Serve on a bed of leaf lettuce and garnish with avocado and toasted pecans. (The salad will keep several days once tossed.)

Yields 5-6 Servings (1 cup servings)

Wild Rice Chicken Salad
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Ingredients

  • 1 (6-ounce) box Uncle Ben’s long grain wild rice, cooked and cooled
  • 4 chicken breast halves, cooked and diced
  • 1 bunch green onions, chopped
  • 1 red bell pepper, diced
  • 2 medium avocados
  • Juice of 1 lemon
  • 1 cup pecans, toasted
    • Dressing:
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon sugar
  • ¼ teaspoon black pepper
  • 1/3 cup seasoned rice wine vinegar
  • 1/3 cup vegetable oil

Instructions

  1. Mix all salad ingredients, except avocado and pecans in a large bowl. Set aside.
  2. Combine dressing ingredients in a jar and shake until combined.
  3. Toss salad mixture with dressing. Serve on a bed of leaf lettuce and garnish with avocado and toasted pecans. (The salad will keep several days once tossed.)
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https://dearpartydiary.com/have-food-will-travel/

It’s one less step when the marinade and sauce are the same. You can easily transport the flank steak in a ziplock bag. If there is any leftover Chimichurri sauce, it is tasty over grilled chicken or pasta for another meal.

Grilled Flank Steak with Chimichurri Sauce

Serves 6

6 garlic cloves

2 large shallots

1 jalapeño

¾ cup red wine vinegar

1 ½ teaspoons salt (or to taste)

3 cups fresh cilantro

1 ½ cups parsley

¾ cup oregano

1 ¼ cups olive oil

1 (2-pound) flank steak

Garnish with cilantro and grilled mini sweet peppers

Roughly chop the garlic, shallots, and jalapeño, and place into the bowl of a food processor. Add vinegar and salt; pulse 3 to 4 times (max) until evenly chopped.

With a knife, roughly chop next 3 ingredients (all herbs), and add to food processor. Add oil, and pulse 2 times; stop and stir mixture to ensure even chopping. Pulse 2 to 3 more times until coarsely and evenly chopped.

In a large ziplock bag, evenly coat flank steak with 1 cup of the Chimichurri marinade and sauce. Refrigerate for at least 8 hours or overnight.

Remove flank steak from marinade, and pat dry. Grill at medium-high for 8 to 10 minutes on each side or until desired doneness. Allow to rest 5 minutes before slicing. Serve with remaining 2 cups of Chimichurri sauce.

Learn from Leslie: Grill the mini sweet peppers for 10 minutes while grilling the steak.

These sweet mini peppers are found in the produce section at most grocery stores.

Shake and Bake Parsley Potatoes

Do your prepping in the comfort of your own home, and place in bags ready to go. All there is left to do is quarter, toss, and bake when you arrive. This simple recipe not only tastes delicious with steak but pairs easily with shrimp and chicken too. It’s a real crowd-pleaser.

Shake and Bake Parsley Potatoes

Serves 8

3 pounds red potatoes

1 gallon ziplock bag

1 snack size ziplock bag

2 tablespoons garlic cloves, minced (about 4 to 5)

2 tablespoons parsley, finely chopped

1 teaspoons kosher salt

1 teaspoon black pepper

¼ cup olive oil

Preheat oven to 400 degrees.

Wash potatoes, pat dry, and put in a gallon zip lock bag. In a separate snack- size ziplock or small bag combine next 4 ingredients. Refrigerate until ready to bake.

Cut into quarters, and return to the bag; add seasonings and ¼ cup olive oil. Seal and shake until thoroughly coated.

Preheat baking sheet for 5 minutes. Remove from the oven, and pour potato mixture out of bag onto the hot baking sheet. Bake 40 to 45 minutes or until golden brown, stopping halfway through to flip potatoes. Serve immediately.

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

Happy Valentine’s Day

On By Leslie Byars RegisterIn Buy the Book1 Comment
Let’s have a relaxing day today. I hope you are either going out on a fun date or cooking my Valentine’s menu from last week with your family or friends.

Since it is Valentine’s Day, I’m going to take this time to brag on my husband, Jon. One of my favorite things about Jon is that he is a planner. Each week on Monday morning, he will ask,

What do we have going on this week?

He takes it from there—booking dinner reservations, company for dinner, and all other kinds of activities. Every week is fun.

Jon is also very organized. When we have a trip planned, he keeps a folder with flight information, contacts, and all dinner plans. It’s like having my own travel agent. He likes to plan out EVERYTHING, which works well with my personality because I like to know EVERYTHING!

I highly recommend changing it up from night to night. That means cooking in some nights and going out the others. Knowing that you are NOT cooking every night makes the ones when you are even more enjoyable. So that’s what I’m doing tonight, changing it up.

I can’t think of a better week to take a short social media siesta and enjoy my family. And besides, it’s date night. I’m going to have to change out of my workout clothes!

Imagine that, Jon made a dinner reservation.

Happy Valentine’s Day!

Coming up next week are tasty, quick recipes all made in your food processor. So dust yours off now. And in a couple of weeks, get ready, we’re going to Morocco! The party never ends. See you next week. Leslie

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

The Monday Morning Conference Call

On By Leslie Byars RegisterIn appetizers, beverages, brunch, The Parties, The Recipes4 Comments

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

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

Hey, let’s grab a drink in the bar.

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

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

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

This is basically an Irish coffee on the rocks.

Monday Morning Conference Call

Makes 1 drink

1 cup of cold coffee

1 ounce Baileys Original Irish Cream

1 ounce Jameson

Splash of Kahlua to taste

1 packet of Splenda (optional)

Combine all ingredients, and serve over ice.

Be sure to start with a cold cup of coffee.
Serve with a sectioned grapefruit and Orange Toast (page 195 in Leslie’s Party Diaries) or see recipe below. The breakfast of champions.
And, yes, you are not seeing things. In the middle of this cute plate is a jockey on an armadillo. My close friend Dolly has a knack for finding unique treasures.

Orange Toast

Makes 44 pieces

Zest of 2 oranges

1 cup powdered sugar

½ cup unsalted butter

22 slices of very thin white bread

Preheat oven to 275 degrees.

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

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

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

Leslie Likes: Pepperidge Farm Very Thin White Bread

Yields 44 pieces

Orange Toast
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Ingredients

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

Instructions

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

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

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

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

Rendition

Makes 1 drink

1 to 2 ounces Stoli Blueberry Vodka

Juice from ½ of a Key lime or lime

4 to 5 fresh blueberries

1 large sprig of fresh mint

Ice

Sprite Zero

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

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

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

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

Emergency Appetizer

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

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

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

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

Happy New Year!

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

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