The Diet Contest

On February 19, 2019February 19, 2019 By Leslie Byars RegisterIn Ask Leslie, breads & pastas, Buy the Book, For the Kids, mains, sides, The Parties, The Recipes9 Comments

The world is in a diet contest. Every time I go out to eat, it’s a contest to see who can order the healthiest, lightest thing on the menu. Sometimes I like to throw a curveball and order the burger and fries. Everyone at the table eats more of my fries than I do. It makes me laugh.

The first thing I thought of is how did my grandmother Mama Lil live to be 97 eating a sausage biscuit almost every day? And how did Jon’s grandmother Mother live to be 107—correction 107 1/2—without following any of the new dietary restrictions and recommendations? Is it good genes? Sure, that can’t hurt, but my opinion is keeping everything in moderation and minding portion control is also a good diet to follow too.

“If there is such a thing as a light and creamy pasta—well this is it!”

One way to make a pasta dish healthier is not to eat as much. Or you can substitute fresh vegetables for half to satisfy your pasta cravings and get your veggies in too.

I’d rather eat half of what I really want than all of what I don’t!

This pasta dish has endless possibilities. Add more vegetables such as asparagus or zucchini or a handful of cooked shrimp. It is also delicious with only the fresh peas and basil as a meatless option.

Pasta with Three P’s—Pasta, Peas, and Pancetta

Serves 4 as a main, 6 as a side

8 ounces pancetta

8 ounces seashells pasta

2 tablespoons unsalted butter

2 to 3 shallots, finely chopped

¼ cup dry white wine

½ cup low-sodium chicken broth

1 ½ cups fresh green peas, or frozen may be substituted

½ teaspoon salt

8 ounces crème fraîche

Zest of 1 lemon

¼ cup freshly grated Parmesan cheese, extra for garnish

Fresh herbs for garnish such as basil, mint, and dill

Brown pancetta in a medium-size nonstick skillet; remove and drain on a paper towel. Wipe skillet out completely.

Cook pasta in a large pot of salted water. While pasta cooks, melt butter in nonstick skillet over medium heat; add shallots, and cook about 3 minutes. Add the wine, and cook until reduced by one third and slightly syrupy.

When the pasta is almost done, add the broth and peas to the skillet. Sprinkle with salt, and cook until peas are just tender. Remove pan from the heat, and stir in crème fraîche.

Add cooked pasta to skillet, and toss thoroughly to coat. Sprinkle with zest, cheese, pancetta, and fresh basil. Serve immediately in warm bowls.

Leslie Byars Register

Serves Serves 4 as a main, 6 as a side

Pasta with Three P’s—Pasta, Peas, and Pancetta

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Ingredients

8 ounces pancetta
8 ounces sea shells pasta
2 tablespoons unsalted butter
2 to 3 shallots, finely chopped
¼ cup dry white wine
½ cup low-sodium chicken broth
1 ½ cups fresh green peas, or frozen may be substituted
½ teaspoon salt
8 ounces crème fraîche
Zest of 1 lemon
¼ cup freshly grated Parmesan cheese, extra for garnish
Fresh herbs for garnish such as basil, mint, and dill

Instructions

Brown pancetta in a medium-size nonstick skillet; remove and drain on a paper towel. Wipe skillet out completely.
Cook pasta in a large pot of salted water. While pasta cooks, melt butter in nonstick skillet over medium heat; add shallots, and cook about 3 minutes. Add the wine, and cook until reduced by one third and slightly syrupy.
When the pasta is almost done, add the broth and peas to the skillet. Sprinkle with salt, and cook until peas are just tender. Remove pan from the heat, and stir in crème fraîche.
Add cooked pasta to skillet, and toss thoroughly to coat. Sprinkle with zest, cheese, pancetta, and fresh basil. Serve immediately in warm bowls.

https://dearpartydiary.com/the-diet-contest/

You can find fresh peas most of the time at Trader Joe’s for under $3.

crème fraîche: matured, thickened cream that has a slightly tangy, nutty flavor and velvety rich texture.

Crème fraîche is available at most grocery stores. Read below for how to make it yourself for less.

Learn from Leslie: To make your own crème fraîche, combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature for 8 to 24 hours, until very thick. Stir well, cover, and refrigerate for up to 10 days.

Pasta Substitutions…hmmm

Of course you can always substitute your favorite whole wheat or vegetable pasta in any of my recipes, but I test only with the real stuff. I prefer to entertain with it too because it is much easier to cook perfectly, and in my opinion it tastes a lot better.

Plate from Roman and Williams Guild NYC, 53 Howard Street, New York, NY 10013, 212/852-9099, rwguild .com

Quote of the Day

Life itself is the proper binge.
Julia Child

Have a great week! Only a few more weeks until daylight savings time and white jeans. I can’t wait. I live for spring and summer.

I’d love to hear from you too. Send me a message below about anything!

See ya’ll next time! Have a great week. Leslie xoxox

Luscious Caramel Tarts

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

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

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

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

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

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

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

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

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

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

If I can make it, anyone can!

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

Luscious Caramel Tarts

Makes 12 tarts

4 egg yolks

2 cups light brown sugar, plus extra for garnish

¼ cup plus 2 tablespoons flour

2 cups cold water

1 ½ tablespoons butter

1 ½ teaspoons vanilla

12 tart shells (recipe follows)

Unsweetened freshly whipped cream

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

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

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

For the crust:

3 cups sifted all-purpose flour

1 1/2 teaspoon salt

1 cup chilled shortening (such as Crisco)

Ice water

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

Parchment paper

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

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

Preheat oven to 475 degrees.

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

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

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

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

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

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

Leslie Byars Register

Yields 12 Tarts

Luscious Caramel Tarts

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Ingredients

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

Tart Shells

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

Instructions

Filling

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

Crust

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

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

Quote for the Day

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

For the Kids

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

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

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

Fashionable Valentine Finds

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

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

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

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

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

Emergency Dessert

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

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

On a final note…

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

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

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

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

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

Halo (Hello)

On January 16, 2019January 19, 2019 By Leslie Byars RegisterIn Ask Leslie, Buy the Book, salads, sides, The Parties, The Recipes2 Comments

It’s me, again.

It’s amazing what can happen when you have college-age children back in the house for a few weeks. ~~$allie~~ Sallie, after a greedy negotiation, offered to “help” me out with a few computer issues on Dear Party Diary. Many of you have asked if I could make the recipes “printable.” Well, yes, I can (thanks to the help of Family Savvy blogger Jamie Tarence and her helpful tips), but only one recipe per post, it seems—so $allie has gone back through all of the past posts for me. I selected the most requested recipe from each post, and she has added that feature. So print away!

Dear Party Diary is set up for a continuous feed of past posts (for those binge readers), so to get the correct recipe to print, you must go to it directly from the menu or recipe tab options, even from the most recent post. See examples below:

This is what the menu toolbar looks like on your phone.

The menu/recipe tab looks like this from a laptop or computer.

I’m truly amazed at how many food bloggers and Instagram food sites are out there. Being a staff of one, I will never be able to keep up with the Martha Stewarts of the world, so I wanted to think of a way to add a special touch to Dear Party Diary that could set my site apart from the masses.

My whole career in the publishing world was based on my love for art. I feel like I’m home again.

“There’s nothing prettier than food and art, so why not combine the two.”

I’m like a kid in a candy store when I go into an art supply store.

I’m really excited about pulling out my art supplies and getting back into what got me here today. I may add a sketch or two to each post—or whatever I find time to do and feel like works. It was one of my New Year’s resolutions.

I have not touched my pastels since my early 30s. It’s fun to relearn what I love so much.

“I can eat like 4 of these in 5 minutes. I was eating them faster than I could draw them!”

Everyone needs a hobby to entertain themselves during the winter cold snaps. I love playing around with color, shadows, and textures.

Now for what you really want—let’s get cooking!

More than likely your grocery store has a display set up in the middle of the produce section with the popular Halo fruit. These easy to peel mandarin oranges are a delicacy—so don’t miss the season for these. They are delicious in a salad and a wonderful snack.

These sweet, seedless jewels have only 40 calories each!

This salad is especially good during a Romaine scare, which seems to be happening a lot lately. Look for the prewashed baby spinach to speed up the process.

Spinach-Halo Salad with Chickpea Croutons

Serves 4 to 6

8 slices bacon

½ cup vegetable oil

¼ cup red wine vinegar

¼ cup sugar

2 tablespoons honey mustard

1 tablespoon ketchup

Salt and pepper to taste

1 (10-ounce) package fresh baby spinach

4 Halo mandarin oranges, peeled and sectioned

½ red onion, thinly sliced

Chickpea Croutons (or your favorite crouton)

Preheat oven to 350 degrees.

Cook and crumble bacon, reserving 2 tablespoons drippings.

In a small saucepan, combine drippings, oil, and next 4 ingredients. Bring to a boil, and simmer for 5 to 10 minutes, whisking occasionally. Add salt and pepper to taste. Keep dressing warm while preparing the salad. (The dressing can be made up to two days in advance and warmed before serving.)

In a large bowl combine spinach, oranges, crumbled bacon, and onion. Toss with warm dressing, and top with croutons. Serve immediately.

Chickpea Croutons: Rinse and drain 1 (16-ounce) can chickpeas, patting off excess water, and place in a small bowl. Add 1 tablespoon paprika, 1 teaspoon chili powder, and 1 tablespoon lemon juice, tossing to coat thoroughly. Bake on a parchment-lined baking sheet at 350 degrees for 30 to 40 minutes or until golden brown and crispy, jiggling the pan occasionally.

These will soften after they sit awhile, but can easily be done in advance and recrisped right before serving.

Leslie Byars Register

Yields 4 to 6 Servings

Spinach-Halo Salad with Chickpea Croutons

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Ingredients

8 slices bacon
½ cup vegetable oil
¼ cup red wine vinegar
¼ cup sugar
2 tablespoons honey mustard
1 tablespoon ketchup
Salt and pepper to taste
1 (10-ounce) package fresh baby spinach
4 Halo mandarin oranges, peeled and sectioned
½ red onion, thinly sliced
Chickpea Croutons (or your favorite crouton)

Instructions

Preheat oven to 350 degrees.
Cook and crumble bacon, reserving 2 tablespoons drippings.
In a small saucepan, combine drippings, oil, and next 4 ingredients.
Bring to a boil, and simmer for 5 to 10 minutes, whisking occasionally.
Add salt and pepper to taste. Keep dressing warm while preparing the salad. (The dressing can be made up to two days in advance and warmed before serving.)
In a large bowl combine spinach, oranges, crumbled bacon, and onion. Toss with warm dressing, and top with croutons. Serve immediately.

https://dearpartydiary.com/halo-hello/

Peeling Halos is much easier than sectioning oranges, perfect for a crowd. This company-worthy salad could be served with a simple piece of grilled fish or chicken for a nice, healthy start to your work week.

Fabulous Find for Foodies

One last thing I want to share is one of my favorite gifts I received for my birthday (December 26). My sister Beth found the most unique menu book by Jacques Pépin. Each spread in the book has a page for you to write in your menu and a page for your guests to make comments and sign. It’s a nice way to remember an evening, and a successful menu idea. Great find, Beth!

Each colorful menu design was hand painted by the chef himself.

They can easily be photocopied and used as actual menus on your table too.

This charming book for your meal memories is available at Amazon. $13.51, amazon.com

Quote for the Day

I’ve been on a diet for two weeks and all I’ve lost is two weeks.
TOTIE FIELDS

I hope you enjoy the new look and the printable recipes. Next post will be a Valentine’s dessert you won’t want to miss! So back to the drawing board…maybe I’ll pull out my watercolors next. The party never ends. Leslie xoxox

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

Thanksgiving—I wouldn’t change a thing.

On November 14, 2018January 2, 2019 By Leslie Byars RegisterIn appetizers, Ask Leslie, beverages, soups, The Parties5 Comments

“All this talk about food is making me thirsty.”

You may have been anticipating that I would share new, inventive side dishes for your Thanksgiving feast in this post, but I wouldn’t do that to you and your family. Let’s be honest, we all crave what we have grown to expect and love on this food intoxicating holiday. So instead, I’ve decided to share a few “extras” to jazz up your spread, and get you through the busy week ahead.

“As much as I like to try a new recipe, Thanksgiving is not the time to experiment with the family favorites. Change up your menu with a new appetizer or beverage instead.”

Cranberry-Jalapeño Salsa

Makes about 2 ½ cups

12 ounces fresh cranberries

1 red bell pepper, finely chopped

2 jalapeños, seeded and finely chopped

1 garlic clove, minced

4 tablespoons chopped fresh cilantro, plus extra for garnish

Juice of 3 limes

½ cup sugar

2 tablespoons honey

Dash of hot sauce

Purple cabbage, for serving

Sweet potato chips

Place cranberries in the bowl of a food processor. Pulse several times until cranberries are evenly and finely chopped, scraping down sides of the bowl once.

In a medium-size bowl, combine chopped cranberries and next 8 ingredients. Refrigerate for 2 to 3 hours, and up to 2 weeks.

Garnish with chopped cilantro, and serve in purple cabbage (See Learn from Leslie, below) with sweet potato chips.

Cranberries should be in a **Cuisinart** demonstration. They process beautifully! And just think, there’s one less serving bowl to wash at the end of the day!

Learn from Leslie: To serve in a cabbage bowl, carefully remove the outer, dark leaves. With a knife remove a small amount of the bottom of the cabbage so it will sit evenly. Then cut a circle around the top edge, and hollow out a portion to hold the salsa.

Let’s talk about impressive adult beverages…

My new favorite drink with my new favorite toy. Read on to find out more.

Gold Rush Cocktail

Makes 1 drink

1 tablespoon honey

1 tablespoon water

Ice, plus extra for serving

4 tablespoons bourbon

2 tablespoons fresh lemon juice

Stir together honey and water in a microwave-safe dish. Heat for about 10 seconds or until warm. Fill a cocktail shaker with ice; add honey mixture, bourbon, and lemon juice. Shake for about 30 seconds to combine thoroughly. Pour over ice, and garnish with a colorful pansy, if desired.

“Come to think of it, my dad used to give me these exact ingredients as a child to stop coughing in the night.”

Now to hear about my new favorite toy…

I can’t wait to set an entire dinner table with my **Bottle Light Glorifier Glow Wine** **Bottle Stickers, 5 for $11.99, amazon.com** They come is several colors too. These LED stickers are warm white.

Cocktails have never been as much fun as they are when you attach a LED sticker to the bottom. There’s four modes: on, off, slow blinking, and fast blinking! They are spectacular under wine and liquor bottles too. Order yours now for the holidays. Bottle Light Glorifier Glow Wine Bottle Stickers, available at amazon.com

Peel off the protective paper and stick away. The on/off button is on the other side.

Now for a simple supper by the fire…

Unfortunately and fortunately, we will all need to eat between now and Thanksgiving, so here is an economical, satisfying, company-worthy soup to serve on a busy weeknight or any night. Oven-proof bowl by **Earthborn Pottery**, earthbornpottery.net

Easy French Onion Soup

Serves 6

3 large yellow onions

3 sweet onions, such as Vidalia

6 tablespoons butter

4 to 5 sprigs fresh thyme

4 bay leaves

1 cup dry white wine

4 cups beef broth

1 (14.5 ounce) carton low sodium chicken broth

1 dash Worcestershire sauce

Salt and pepper to taste

1 baguette

Olive oil

1 (8-ounce) block of Gruyère cheese, grated

With a sharp knife, thinly slice onions. Melt butter in a Dutch oven over medium heat; add onions, fresh thyme, and bay leaves. Stir occasionally until the onions are caramelized and a rich, dark brown color. This process will take about 35 to 40 minutes.

Add wine and next 4 ingredients. Simmer for 45 minutes. Be sure to remove the bay leaves and thyme sprigs before serving.

While the soup simmers, preheat the oven to 350 degrees. Slice the baguette into ½-inch slices. Brush both sides with olive oil; bake for 15 minutes, flipping halfway through. Remove from the oven.

Increase the oven to broil. Spoon soup into oven-proof crock or bowl, place a baguette or two on top of soup, and top with cheese. Broil until cheese is hot and bubbly and begins to brown.

Don’t be afraid to mix antique Ironstone Transferware with an earthy piece of pottery. Pottery by **Earthborn Pottery**, earthbornpottery.net

Easy French Onion Soup

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Ingredients

3 large yellow onions
3 sweet onions, such as Vidalia
6 tablespoons butter
4 to 5 sprigs fresh thyme
4 bay leaves
1 cup dry white wine
4 cups beef broth
1 (14.5 ounce) carton low sodium chicken broth
1 dash Worcestershire sauce
Salt and pepper to taste
1 baguette
Olive oil

Instructions

With a sharp knife, thinly slice onions. Melt butter in a Dutch oven over medium heat; add onions, fresh thyme, and bay leaves. Stir occasionally until the onions are caramelized and a rich, dark brown color. This process will take about 35 to 40 minutes.
Add wine and next 4 ingredients. Simmer for 45 minutes. Be sure to remove the bay leaves and thyme sprigs before serving.
While the soup simmers, preheat the oven to 350 degrees. Slice the baguette into ½-inch slices. Brush both sides with olive oil; bake for 15 minutes, flipping halfway through. Remove from the oven.
Increase the oven to broil. Spoon soup into oven-proof crock or bowl, place a baguette or two on top of soup, and top with cheese. Broil until cheese is hot and bubbly and begins to brown.

https://dearpartydiary.com/thanksgiving-i-wouldnt-change-a-thing/

Fabulous Beverage Find

Need a quick welcome beverage? Or an alternative to a mimosa? Give this Austrian Beer with fruit soda a try. **Stiegl Radler Grapefruit**, $10.29 for a 4-pack (each can is 1 pint 0.9 ounces) stiegl-shop.at, and available at most grocery stores in the beer section. (Rumor has it this mixes well with vodka!)

My Thanksgiving memories…

My mom (A.K.A. Emily Post) always loved burning candles at our Thanksgiving meal. We would usually eat around 4:30 p.m., when it was “properly” dark enough to light them. This would make for a more relaxing day of cooking too. After a late breakfast, we would sip on mimosas or bloody Marys while finishing the rest of the cooking. I’d play a few hands of gin fireside with my dad between my turns in the kitchen. If time would allow, my sister Beth would organize a Ping-Pong bracket for a little “pre” turkey cardio. It was an awesome day, and I wouldn’t change a thing. Now it’s even better with my girls helping with the cooking, ice water, and place cards, and Jon helping Dad tend the fire while also contributing his famous squash casserole. Too bad it only happens once a year!

I’d love to hear about your Thanksgiving traditions. Tell me all about them in the comments.

A Risotto Sighting

On October 10, 2018January 10, 2019 By Leslie Byars RegisterIn Buy the Book, mains, sides, The Recipes

I don’t write much about my husband, Jon—and it’s not because there’s not a lot to tell. He’s a very colorful character. He is witty, clever, and always the life of the party—which is ideal since I like to throw parties.

He is also one of the biggest pranksters I’ve ever met. For instance last weekend we went to watch football and eat dinner at a friend’s house. As we were leaving (after several Blantons), Jon decided it would be funny to hide ALL of our friend’s toilet paper. We both receive a text from our friend at 7:54 a.m. No need to say more. You get the idea now. Meet my 55-year-old husband! (This is also a good way to see if he is really reading my blog like he says he is. I’ll report back.)

So, I know you are wondering what this has to do with risotto. Well, I’m getting to that. Hang on. It gets better.

The rest of my story happened in the historic city of Venice, Italy.

Everyone needs to visit Venice at least once in their lifetime.

One of my favorite risotto memories happened at the original Harry’s Bar in Venice. I’ve always been enamored with this nostalgic watering hole and eatery. Several years ago, we were in Venice and I insisted that we go there for dinner. I had eaten at the Harry’s Bar in Florence, but this is the original one and it was on my bucket list.

For any of you that may not have been there, this restaurant is tiny, maybe ten tables—max! It’s that small. We were seated upstairs at a table for two. My chair was touching the chair behind me from the next table. It was a tight squeeze.

“It must be the small-town girl in me coming out, but I always love a good sighting.”

I look over my shoulder, and my elbow is one inch from Will Ferrell’s. Jon looks at me and says, “If Will Ferrell poots, we will be the first to know.” (slightly paraphrased)

So, if you have any appetite left after that, let’s make risotto!

The first step when making risotto is having the correct type of rice. For these recipes you will need an Italian shortgrain rice called Arborio rice, available at most grocery stores.

When preparing risotto for company I like to pre chop the ingredients and place them in cute little bowls near the stove. That way during the party, I can ask guests to help me throw this recipe together. It’s the perfect job for the guest who insists to plant himself in the middle of your perfect cooking triangle.

“Risotto is a fancy Italian word for rice cooked slowly in broth. It sounds easy already.”

I love ordering risotto at Harry’s. It’s a big deal when it comes to the table—it is “presented” and then poured into its own serving dish, and it’s delicious. When I make it at home, I like to follow the basic recipe from Harry’s cookbook and then add my own touches to change it up. It makes a wonderful side dish to go with any meat and stands alone as a vegetarian main course. I once made it for a dinner party of 22! And, believe it or not, it warms up nicely in the microwave and freezes well too.

Risotto Primavera

Serves 6 to 8

¼ cup olive oil

1 garlic clove, minced

2 tablespoons onion, finely chopped

1 cup sliced mushrooms

1 zucchini, cut into ¼-inch pieces

1 red bell pepper, cut into ¼-inch pieces

8 asparagus spears, trimmed and cut into ½-inch slices

2 Roma tomatoes, seeded and diced

Salt and pepper to taste

Basic Parmesan Risotto recipe (see recipe below)

Heat olive oil in a large skillet over medium-high. Add garlic and remaining ingredients, cooking until tender, about 5 to 10 minutes. This can be done in advance and frozen.

These perfectly cooked vegetables can also be added to any pasta or used as an omelet filling.

Midway through cooking the Basic Parmesan Risotto recipe, add half of the cooked vegetables, and continue recipe as instructed. (The extra vegetables can be frozen for another use.)

There are many variations of vegetable risotto. So don’t be afraid to experiment with what is in season. Sometimes I use only a variety of mushrooms, which pairs nicely with beef.

Basic Parmesan Risotto

Serves 6 to 8

1 tablespoon olive oil

1 to 2 cloves garlic, minced

1 small onion, minced

1 ½ cups Arborio rice, short-grain

½ cup white wine

5 to 6 cups chicken broth, warmed

2 tablespoons butter

¾ cup Parmesan cheese

Heat oil to medium-high. Sauté garlic, onions, and rice until tender, about 5 minutes. Add wine, then gradually add chicken broth, 1 cup at a time, until each cup is evaporated. (This will take about 15 to 20 minutes.)

Stir in butter and cheese, and serve immediately.

Top with additional Parmesan if desired.

Leslie Byars Register

Yields 6-8 Servings

Basic Parmesan Risotto

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Ingredients

1 tablespoon olive oil
1 to 2 cloves garlic, minced
1 small onion, minced
1 ½ cups Arborio rice, short-grain
½ cup white wine
5 to 6 cups chicken broth, warmed
2 tablespoons butter
¾ cup Parmesan cheese

Instructions

Heat oil to medium-high.
Sauté garlic, onions, and rice until tender, about 5 minutes.
Add wine, then gradually add chicken broth, 1 cup at a time, until each cup is evaporated. (This will take about 15 to 20 minutes.)
Stir in butter and cheese, and serve immediately.
Top with additional Parmesan if desired.

https://dearpartydiary.com/a-risotto-sighting/

Don’t be afraid to make risotto. It comes together easily.

Butter Bean and Tomato “Crostini”

On July 5, 2018January 2, 2019 By Leslie Byars RegisterIn Buy the Book, salads, sides, The Parties, The Recipes4 Comments

This is what summer is all about.

The freshest ingredients all rolled into one yummy bite, or two. I’ve had several requests for this recipe I posted on my Instagram (@lesliespartydiaries), so I thought I would share it with everyone in a quick “bonus” post.

This July 4^this the holiday that keeps on giving! Due to the fourth falling on a Wednesday this year, people are celebrating all week long. If you’re headed to the lake, beach, mountains, or just sitting tight, this recipe makes a great, summery side to go with any main course. It’s pretty enough for company too.

Happy Fourth! Here we go again…

Butter Bean and Tomato “Crostini”

Makes approx. 24

1 (32-ounce) carton chicken broth, unsalted or low sodium

3 cups fresh butter beans

1 teaspoon olive oil

1 medium red onion, cut into ½-inch slices

4 ears corn, kernels removed

1 red bell pepper, chopped

½ cup mayonnaise

3 tablespoons fresh basil, chopped, plus extra for garnish

1 tablespoon white wine vinegar

2 garlic cloves, minced

1 ½ teaspoon salt

1 teaspoon Worcestershire sauce

1 teaspoon freshly ground pepper

Vine ripe tomatoes, cut into ½-inch

In a medium saucepan bring chicken broth to a boil; add butter beans, and simmer 25 to 30 minutes or until tender. Drain and allow to cool.

In a cast-iron skillet, heat olive oil to medium-high heat. Place onion slices in hot skillet. Cook for 5 to 10 minutes, turning once until both sides are charred and onion has softened. Remove from skillet, and set aside.

In same skillet, sauté corn and red pepper for 5 to 10 minutes until tender. Place in a medium-size bowl.

In a small bowl, place mayonnaise and next 6 ingredients; combine well.

On a cutting board, chop onions and add to corn mixture. Add beans, and toss with dressing. Refrigerate for at least 2 to 4 hours or overnight. Serve on tomato slices. Garnish with fresh basil.

Leslie Byars Register

Yields 24 Servings

Butter Bean and Tomato “Crostini”

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Ingredients

1 (32-ounce) carton chicken broth, unsalted or low sodium
3 cups fresh butter beans
1 teaspoon olive oil
1 medium red onion, cut into ½-inch slices
4 ears corn, kernels removed
1 red bell pepper, chopped
½ cup mayonnaise
3 tablespoons fresh basil, chopped, plus extra for garnish
1 tablespoon white wine vinegar
2 garlic cloves, minced
1 ½ teaspoon salt
1 teaspoon Worcestershire sauce
1 teaspoon freshly ground pepper
Vine ripe tomatoes, cut into ½-inch

Instructions

In a medium saucepan bring chicken broth to a boil; add butter beans, and simmer 25 to 30 minutes or until tender. Drain and allow to cool.
In a cast-iron skillet, heat olive oil to medium-high heat. Place onion slices in hot skillet. Cook for 5 to 10 minutes, turning once until both sides are charred and onion has softened. Remove from skillet, and set aside.
In same skillet, sauté corn and red pepper for 5 to 10 minutes until tender. Place in a medium-size bowl.
In a small bowl, place mayonnaise and next 6 ingredients; combine well.
On a cutting board, chop onions and add to corn mixture. Add beans, and toss with dressing.
Refrigerate for at least 2 to 4 hours or overnight. Serve on tomato slices. Garnish with fresh basil.

https://dearpartydiary.com/butter-bean-and-tomato-crostini/

And don’t forget to pick up a July/August copy of Birmingham Home and Garden magazine for more “Fresh from the Garden” recipes in my column, or go to birminghamhomeandgarden.com

Cinco de Derby

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

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

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

“Wow, what a toss-up!”

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

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

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

“And we’re off!”

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

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

Jalapeño Margarita

Makes 2

2/3 cup tequila

½ cup simple syrup

¼ cup Cointreau

1 large jalapeño, seeds removed

Juice from 4 limes

1 tablespoon chili powder

1 tablespoon kosher salt

1 tablespoon hot sauce

Ice

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

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

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

Leslie Byars Register

Yields 2 Margaritas

Jalapeño Margarita

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Ingredients

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

Instructions

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

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

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

Crunchy Fried Plantains

Serves 4 to 6 as an appetizer nibble

3 to 4 plantains

48 ounces peanut oil

3 garlic cloves, peeled and halved

Kosher salt

Spicy ranch dressing

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

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

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

Serve with a spicy ranch dressing for dipping.

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

Now on to the next…

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

Tropical Mint Juleps with Pineapple Cigar

Makes 2

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

5 fresh mint leaves, plus extra for cigar garnish

3 ounces bourbon

1 tablespoon powdered sugar

½ cup pineapple juice

Wooden picks

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

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

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

Mama Lil’s Biscuits

Makes 45 to 50 1-inch biscuits

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

6 tablespoons shortening, such as Crisco

½ cup buttermilk, plus extra if needed

Preheat oven to 450 degrees.

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

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

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

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

Heavenly Ham Salad

Makes 2 ½ cups

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

½ cup chopped celery

¼ cup sweet pickles

½ cup mayonnaise

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

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

Leslie Likes: Wickles Pickles and Duke’s Mayonnaise

Filling the Biscuits:

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

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

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

The Monday Morning Conference Call

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

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

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

Hey, let’s grab a drink in the bar.

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

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

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

This is basically an Irish coffee on the rocks.

Monday Morning Conference Call

Makes 1 drink

1 cup of cold coffee

1 ounce Baileys Original Irish Cream

1 ounce Jameson

Splash of Kahlua to taste

1 packet of Splenda (optional)

Combine all ingredients, and serve over ice.

Be sure to start with a cold cup of coffee.

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

Orange Toast

Makes 44 pieces

Zest of 2 oranges

1 cup powdered sugar

½ cup unsalted butter

22 slices of very thin white bread

Preheat oven to 275 degrees.

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

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

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

Leslie Likes: Pepperidge Farm Very Thin White Bread

Leslie Byars Register

Yields 44 pieces

Orange Toast

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Ingredients

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

Instructions

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

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

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

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

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

Rendition

Makes 1 drink

1 to 2 ounces Stoli Blueberry Vodka

Juice from ½ of a Key lime or lime

4 to 5 fresh blueberries

1 large sprig of fresh mint

Ice

Sprite Zero

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

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

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

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

Emergency Appetizer

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

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

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

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

Happy New Year!

Baby Bites

On November 29, 2017January 11, 2019 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.

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.

Leslie Byars Register

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

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

https://dearpartydiary.com/baby-bites/

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!

Timing Is Everything

On November 22, 2017January 2, 2019 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.

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.

Leslie Byars Register

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

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

https://dearpartydiary.com/timing-is-everything-especially-on-thanksgiving-day/

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.