Party Invitations, Party Planning & Event Ideas

Lower Calorie Valentine's Day Desserts

Yum! - Look at these wonderful lower calorie desserts from Taste Of Home. When we are trying to watch what we eat and there is so much temptation (especially around a holiday that focuses on chocolate) these sweet treats let us be indulgent without blowing a diet. More lower in calorie desserts here.

Chocolate Bliss Marble Cake - Recipe

215 Calories Per Serving

Chocolate Crepes with Raspberry Sauce - Recipe
203 Calories Per Serving

Strawberry Schaum Torte - Recipe

174 Calories Per Serving

Ingredients
8 egg whites
1 tablespoon white vinegar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups sugar
3 cups sliced fresh strawberries
1-1/2 cups whipped cream

Directions
Place egg whites in the bowl of a heavy-duty stand mixer and let stand at room temperature for 30 minutes. Add the vinegar, vanilla and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.

Spread into a greased 10-in. spring-form pan. Bake at 300° for 50-60 minutes or until lightly browned. Remove to a wire rack to cool (meringue will fall).

Serve with strawberries and whipped cream. Store leftovers in the refrigerator. Yield: 12 servings.

Find more entertaining ideas at Entertain Exchange.

Easy Easter Entree

Warm Shredded Lamb Salad with Mint and Pomegranate Chef: Nigella Lawson Recipe: Food Network

Friends are gathering at my home to celebrate Easter and the arrival of Spring. With Saturday being a workday, I'm turning to a simply fantastic recipe to feed my crowd. The beauty of this is that it slow roasts for hours overnight!  For a time saver, purchase frozen pomegranate seeds at your specialty grocer.

Ingredients

• 1 lamb shoulder (approximately 5 1/2 pounds)
• 4 shallots, halved but not peeled
• 6 cloves garlic
• 1 carrot, peeled and halved
• Maldon or other sea salt
• 2 1/4 cups boiling water
• Small handful freshly chopped mint
• 1 pomegranate

Directions

Preheat the oven to 250 degrees F.

On the stovetop, brown the lamp, fat-side down, in a large roasting pan. Remove when nicely browned across its middle (you won't get much more than this) and set aside while you fry the shallots, garlic and carrot briefly. Just tip them into the pan - you won't need to add any more fat - and cook them, sprinkled with the salt, gently for a couple of minutes. Pour the water over and then replace the lamb, this time fat side up. Let the liquid in the pan come to a boil, then tent with foil and put in the preheated oven.

Now just leave it there while you sleep. I find that if I put the lamb in before I go to bed, it's perfect by lunchtime the next day. But the point is, at this temperature, nothing's going to go wrong with the lamb if you cook it for a little less or a little more.

If you want to cook the lamb the day you're going to eat it, heat the oven to 325 degrees F and give it 5 hours or so. The point is to find a way of cooking that suits you: you know what sort of pottering relaxes you and what makes you feel constrained; how much time you've got, and how you want to use it. Don't let the food, the kitchen or the imagined expectations of other people bully you.

With the homily over, about 1 hour before you want to eat, remove the lamb from the pan to a large plate or carving board - not that it needs carving; the deal here is that it's unfashionably overcooked, falling to tender shreds a the touch of a fork. This is the best way to deal with shoulder of lamb: it's cheaper than leg, and the flavor it deeper, better, truer, but even good carvers, which I most definitely am not, can get unstuck trying to slice it.

To finish the lamb salad, simply pull it into pieces with a couple of forks on a large plate. Sprinkle with more sea salt and some freshly chopped mint, then cut the pomegranate in 1/2 and dot with the seeds from 1 of the halves. This is easily done; there's a simple trick, which means you never have to think of winkling out the jeweled pips with a safety pin ever again. Simply hold the pomegranate 1/2 above the plate, take a wooden spoon and start bashing the curved skin side with it. Nothing will happen for a few seconds, but have faith. In a short while the glassy red, juicy beads will start raining down.

Take the other 1/2 and squeeze the preposterously pink juices over the warm shredded meat. Take to the table and serve.

What I do with the leftovers is warm a pita bread in the microwave, and then spread it with a greedy dollop of hummus, then take the chill off the refrigerated lamb in the microwave and stuff the already gooey pita with it. Add freshly chopped mint, black pepper and whatever else you like; raw, finely chopped red onion goes dangerously well.

Caipirinha

The national cocktail of Brazil, the Caipirinha, is a mod substitute for your usual Carnivale libations. Made from cachaca, sugar and lime, it is as beautiful as a Mojito. I find it a bit more smooth, although the alcohol content is about 40%. Like Margaritas, recipes multiply well to pitchers. 

Caipirinha

2 tsp granulated sugar 8 limes wedges 2 1/2 oz cachaca

Muddle the sugar into the lime wedges in an old-fashioned glass. Fill the glass with ice cubes. Pour the cachaca into the glass. Stir well. Recipe from Cocktail.com

Resource:
www.cachacastore.com
Leblon cachaca 

Sunday Brunch for Two

At this time of the year when picnics and barbecues are the usual entertainment and hot dogs, hamburgers and salads the staple fare I sometimes get a craving for something simple, comforting and homemade.
This was such a Sunday morning. A check of the refrigerator revealed eggs and cream, butter and Parmesan cheese. I knew immediately what I wanted to make: baked eggs. This dish takes only fifteen minutes to cook, looks pretty and smells divine.

I started by heating the oven to 425F. Meanwhile I buttered two individual heatproof dishes, poured 3 tablespoons heavy cream in each, added two small pats of butter and placed then on a baking tray. I carefully cracked two eggs into two small dishes (4 eggs in all) and set these aside.  When the oven reached temperature I placed the baking tray inside so the cream and butter could heat for 10 minutes.

While that was happening I stepped outside the kitchen door to my herb pots and snipped some rosemary, thyme and marjoram, which I finely chopped. I also sliced a baguette in half to be oven-toasted with the eggs.
When the 10 minutes were up I removed the baking dishes and carefully slid two cracked eggs into each. I sprinkled the herbs over, added salt and fresh cracked pepper and grated the Parmesan cheese over each one. I placed the baguette onto the baking sheet with the eggs and put the whole lot back into the oven for 5 minutes more.

I also had time to make a quick apéritif: Hull and slice four small strawberries. Place into two wine glasses. Pour over a measure of Lillet, top with lemon and lime flavored seltzer water. This makes a fruity, dry cocktail.
Let the eggs sit for a couple of minutes when they come out of the oven just to firm up then serve them in their baking dishes with chunks of the baguette to mop up the sauce. Tasty, light and deeply satisfying.

Pizza Party

Here's how we have a really easy and low-calorie Pizza Party with this Thin Crust Dough recipe from the kitchn and the contents of the refrigerator and store cupboard. Everyone joins in making the dough and selecting their own toppings and as the dough doesn't need to rise we can make the whole thing from scratch in half an hour or so, which is quicker than delivery here.

Home-made Thin Crust Pizza
Makes 4 pizzas

Dough:
11/2 cups (12 ounces) of water
1 teaspoon of yeast
4 cups (20 ounces) unbleached all-purpose flour
1 tsp salt

Method:
Pre-heat the oven to 500 degrees. If you have a baking stone, put it oven to heat
Heat the water until it's lukewarm. Add the yeast to the water and whisk to stir. Set aside for a few minutes to allow the yeast to dissolve. Measure the flour into a large mixing bowl. Add salt, whisk to combine. Make a well in the center of the flour and pour in the water-yeast mixture. Combine everything together.
When it forms a ball, sprinkle a little flour onto a board or countertop and knead the dough on this. Divide the dough into four pieces.
Tear off two pieces of parchment paper roughly 12-inches wide. Work one piece of the dough in your hands and form it into a large disk. Lay the disk of dough on the parchment paper. Use a rolling pin or your hands to make a rough circle approximately the size of the parchment. Repeat with the other pieces of dough.
The dough will stick to the parchment paper, making it easier for you to roll out. Bake the pizza right on the parchment paper. As it cooks, the dough will come away from the parchment, and you can slide it off the paper before serving.

Toppings:
I use either homemade tomato sauce if I have any left over from a pasta dish, but more usually I open a can of Glen Muir Tomato Sauce and spread a couple of tablespoons over the dough, smoothing it over the base to the edges.
On top, there's peppers in olive oil, artichoke hearts, capers, a few asparagus stalks and some sliced green onions with a sprinkling of grated mozzarella on mine (above); anchovies, sauteed onions, capers and black olives on another, bacon and mushrooms on a third, and  tomato, sliced mozzarella, basil and extra virgin olive oil for a classic Pizza Margherita on the last.
Depending on the size of your oven bake one or two pizzas at a time (on the parchment paper) on a baking sheet or pizza stone for about 5 minutes, then rotate the pizza 180-degrees and bake for another 3 minutes, rotate 90- degrees and bake for another 2-3 minutes. Sprinkle a little extra cheese over the top, turn 90-degrees again and bake for just 2 more minutes until the edges are golden brown and crispy.

Remove your pizza from oven and let it cool for five minutes or so while you bake the remaining pizzas. This is the difficult part as they look and smell so good. In fact there is no after-baking shot of this pizza because it was devoured before I could get to my camera.

Deliciously light and crispy, they require only a large salad and a glass of Chianti to make a perfect supper party with very little clean up either.

Lemon and Almond Biscotti

Ingredients
1 stick butter          
1 cup sugar + 1 tablespoon to finish   
2 teaspoons grated lemon zest
1/4 teaspoon salt
2 1/2 teaspoons baking powder 
1/4 teaspoon vanilla extract
3 eggs + 1 egg white to glaze
3 1/4 cups all-purpose flour
1/2 cup chopped almonds

Method
Cream the butter and cup of sugar. Add the salt, lemon zest, vanilla extract, and whole eggs, beating well after each addition. Gradually stir in flour and almonds. Finish the mixing by hand and shape into 2 12"x6" rectangles.
Place these on a baking sheet 4" apart. Whisk the egg white until foamy and brush over the tops. Sprinkle the tablespoon of sugar over the dough and bake in a pre-heated 375F oven for 20-25 minutes. Remove and let cool on the tray for 1 hour. Then slice on the diagonal into 1/2" slices. Lower the oven temperature to 325F and bake for a further 10 minutes or so until drip and crisp.
Serve with espresso, or fruit salad with whipped cream.

this recipe first appeared at Beach House

Toppings for Frozen Yoghurt

Since I posted the Easy Frozen Yogurt recipe a couple of weeks ago I have been serving it at family dinners and parties and giving tubs of it to friends and neighbors. After getting their feedback I thought that today I would share some of the favorite topping suggestions. In no particular order they include four store-bought items and one recipe that rivals the Frozen Yogurt in its simplicity:

1) Drizzled Vermont Maple Syrup
2) Crushed Lady Fingers
3) Grated Green & Black's Mint Chocolate Bar
4) Chopped Peppermint Patty
5) Red Fruits with Creme de Cassis

Red Fruits with Creme de Cassis

8 oz frozen whole, pitted cherries
8 oz frozen raspberries
2 tablespoons Creme de Cassis
2 tablespoons white sugar

Method
Put frozen fruit in a microwave proof bowl and leave to thaw. Pour in the Creme de Cassis, stir, then sprinkle over the sugar and mix thoroughly. Microwave on HIGH for 2 minutes. Ladle into a serving pitcher and pour over the Frozen Yogurt. Deliciously decadent.

from modernemama

Apple Scones

It's Sunday and it's cold and I have a longing for Afternoon Tea. Not the fancy tea they serve in restaurants with finger sandwiches and dainty cakes but a more rustic variation with apple scones.
Apple scones are traditionally not cut into individual rounds before baking, rather the dough is rolled into a large circle and sliced into wedges when it comes out of the oven. While not as refined as tea scones they are equally delicious, moister and less sweet.

Ingredients

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup butter, chilled
1/4 cup sugar
1 apple - peeled, cored and grated
1/2 cup milk

To glaze
2 tablespoons milk
2 tablespoons white sugar

Method

Sift flour, baking powder and salt into a large bowl. Rub in the butter until crumbly. Mix in sugar and grated apple. Add enough milk to form a soft but not sticky dough.
Roll dough out on a lightly floured surface into a 8" circle. Place on greased baking sheet, brush top with milk, and sprinkle with sugar. Mark into 8 wedges. Bake at 400 degrees F  for 20-25 minutes.

Traditionally these are served warm with butter and perhaps a thin slice of cheddar cheese but I think they're equally good with creme fraiche and and a fruity preserve. And, of course, a nice cup of tea.

Recipe by modernemama

The Easiest, Most Delicious Frozen Yogurt, Ever.

Only three ingredients, three pieces of equipment and two hours from plain old yogurt to exquisite taste sensation. This recipe is so easy you'll want to make it every week. You can dress it up by adding fresh, frozen or candied fruit, toasted pistachios or other nuts but trust me: Try it naked first, your mouth will thank you for the pleasure.

Easy Frozen Yogurt

3 cups (1 large pot) plain yogurt.  (I use Liberté, from Wholefoods (2% lowfat) as it doesn't contain gelatin)
1/2 cup sugar (If you keep a vanilla bean in your sugar jar you don't even need the last ingredient)
1/2 teaspoon vanilla extract

Mix together the yogurt, sugar, and vanilla then place it in the refrigerator for an hour.
Pour into an ice cream maker and churn until set. (Mine took just 20 minutes)
Serve, or freeze until needed.

Light, easy, delicious, the perfect dessert or afternoon treat.

Meatloaf

 
Making dinner is always difficult for a family of 6.  We are a blended family with
different palates to please but there is one dish that all the kids do enjoy and it is
simple to make and that is Meatloaf. 

· 2/3 cup old-fashioned oats

· 1/2 cup fat-free milk

· 1 pound 97% lean ground veal or 96% lean ground beef

· 1/2 cup chopped fresh spinach leaves

· 1/4 cup minced onion

· 2 large egg whites, lightly beaten

· 1 tablespoon prepared horseradish

· 2 teaspoons Italian seasoning

· 1 teaspoon Worcestershire sauce

· 1 clove garlic, minced

· 1/2 teaspoon salt

· 1/3 cup reduced-sugar or unsweetened ketchup (such as Heinz One Carb)

Preheat the oven to 350°F. Lightly mist an 8 1/2" x 4 1/4" x 3" nonstick loaf pan with olive oil spray. Set aside.

In a medium mixing bowl, combine the oats and the milk. Let stand for 3 minutes, or until the oats are slightly softened. Add the veal or beef, spinach, onion, egg whites, horseradish, Italian seasoning, Worcestershire sauce, garlic, and salt. With clean hands or a fork, mix well. Transfer the mixture to the prepared pan. Press into the pan, patting the top flat. Spread the ketchup over the top.

Bake for 30 minutes, or until a thermometer inserted in the center registers 160°F and the meat is no longer pink. Let sit for 10 minutes. Cut into 8 slices. Serve immediately.

Bon Appetit!!

Lynette P. Barkley, CEO for e2 (Elegant Events), a full service event production boutique, that produces 
spectacular events. She can be reached at 410-428-6076 or online at www.e2events.net