Create My Event - Event & Party Ideas Blog

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

More Easy Indian Dinner Recipes

Last week I gave a menu for a complete but quick and easy Indian dinner. Today another recipe from that menu: Simple Fried Fish. This takes minutes to make and uses little oil and no breadcrumbs or batter making it a light and relatively low-calorie dish, especially when pared with Gujerati Carrot Salad.

Ingredients

2 lbs firm fish fillets (cut into 2-3-inch pieces)
1 tbsp chopped fresh ginger
4 cloves garlic
Juice of 1 lemon
Salt
1 tbsp ground coriander seeds
1 tbsp ground cumin seeds
1 tsp ground cayenne pepper
6 tbsp vegetable oil

Method
Blend together ginger, garlic, lemon juice, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
Marinate the fish pieces into the paste for about 20 minutes in the refrigerator.
While the fish is marinating, make the Gujerati Carrot Salad.
Heat two tablespoons of the oil in a frying pan. Fry the six or seven pieces of fish at a time for 2-4 minutes depending on thickness. Do not overcrowd the pan. Transfer to a paper towel covered plate to drain. Repeat until all the fish is cooked.
Serve the fish hot with warm Naan bread and Gujerati Carrot Salad.

Gujerati Carrot Salad.

Ingredients

5 carrots
1/4 tsp  salt
2 tbsp vegetable oil
1 tbsp whole black mustard seeds
2 tbsp lemon juice

Method

Peel and grate carrots into a serving bowl. Sprinkle salt over and set aside.
Heat oil in a small frying pan. When very hot, add mustard seeds. They will begin to pop in a few seconds, at that moment pour oil and seeds over carrots. Add lemon juice and toss.
Serve immediately or refrigerate for up to a day.

Recipes serve 4.

Adapted from Madhur Jaffrey's Indian Cooking

Easy Indian Dinner

Being British but relatively young, my traditional comfort food is not Roast Beef and Yorkshire Pudding but curry. Having lived out of the UK for most of my life I've had to learn to make Indian food myself and Madhur Jaffrey has been my guide.
A couple of times a month I make Indian inspired dishes, but what I really like to do is invite a few friends over, play some Indian pop music, decorate the table with colorful paisley print linens and candles and have an full Indian meal. For these parties I try not to make the same dish twice, which is really difficult because some dishes,  Lamb Rogan Josh or Sour Chickpeas for example, are so good guests clamour for them, but a few weeks ago I did an all-new menu and every dish was a winner.

On the plate clockwise from top left: Naan Bread (Wholefoods carries the best), Okra with Tomatoes, Chana Dal, Raita, Fried Fish. Also served: Gujerati Carrot Salad, Garlic pickles and Mango Chutney.

The entire meal took an hour to prepare and just over an hour's cooking time.

There isn't space here for all the recipes, and they are all easy to do but Okra and Tomatoes is super fast and also makes a great side dish for grilled fish or chicken.

    Okra with Tomatoes

    1-1/2 pounds fresh okra
    6 T. olive oil
    6 cloves garlic, minced
    2 medium-sized onions, peeled and diced
    7oz can diced tomatoes
    1 teaspoon ground coriander
    2 teaspoons ground cumin
    1/4 teaspoon turmeric   
    1-1/2 teaspoon salt, or to taste
    Freshly ground black pepper
    Juice of half a lemon

Wash, top and tail okra. Heat the oil in a 10- to 12- inch skillet over a medium flame. Put in the garlic and onions. Stir and fry until onions turn translucent, turning the heat down if necessary. Put in the okra. Stir and fry for another minute. Now put in all the remaining ingredients and bring to a simmer. Cover, turn heat to low, and cook gently for 15 to 20 minutes or until okra is tender.

The recipe for Chana Dal can be found at modernemama.

Another great thing about Indian cuisine is that it's vegetarian-friendly; substitute the fish dish for fried eggplant and you still have a satisfying, well-balanced but meat-free dinner.

Recipes adapted from Madhur Jaffrey's Indian Cooking.

Terrific Trifle!

If there's one dessert I run to if I need to whip up something sweet at a moment's notice it's Trifle. It's variations are almost infinite;  you can make it with fresh fruit or frozen; make it easy by using store bought cake or lady's fingers for the base, or take extra time and bake a pound cake, soak the cake in fruit juice or brandy and use ready-made custard and aerosol whipped cream if you know it will be eaten immediately.

Sometimes though, I want to take time to make the trifle as fabulous as possible. I use Ladyfingers for their lightness, I make the custard from scratch and I put liquor on the fruit and in the cream topping. I vary the fruits depending on what's in the store but I love this mixed berry trifle with whatever the season.

Mixed-fruit Trifle

Custard:
2 cups milk
3 eggs
2/3 cup sugar
2 tbsp cornstarch
2 tbsp all-purpose flour
1 tsp vanilla extract

1 7oz pkg Ladyfingers
2 tbls Creme de Cassis
1 lb mixed berries, or cherries and raspberries, frozen
¼ cup sugar
1 cup whipping cream
1 tbls Cointreau
1/4 cup almond slivers, lightly toasted
1 pint fresh raspberries

First, make the custard. Whisk the milk, eggs, sugar, cornstarch and flour together in a heatproof glass bowl until smooth, then set over a medium-sized saucepan that contains 2" simmering water. Whisk, stirring almost constantly over medium-low heat until the mixture becomes a thick, smooth  custard. Remove from heat and stir in the vanilla. Cover with a layer of plastic wrap to prevent a skin from forming, and refrigerate for an hour or so until completely cool.
Toss the frozen berries with ¼ cup of sugar and let them thaw, mash them slightly and add the Creme de Cassis. Set aside.
Beat the whipping cream until stiff. Fold half of the whipped cream into the cooled custard and into the other half carefully stir the Cointreau.
If you are serving the Trifle at the end of a dinner party you can assemble it in Martini glasses, otherwise you will need a large glass bowl so you can see the pretty layers.
Arrange the Ladyfingers in the bottom of the bowl or glass, breaking them to fit together as tightly as possible. Spread half the mixed berries and Creme de Cassis over the top. Pour half of the custard mixture over the berries.
Repeat with a second layer of Ladyfingers, berries and custard. Spread the remainder of the whipped cream over the custard and decorate as artistically as possible with slivered almonds and raspberries. Chill up to 4 hours in the refrigerator.

Serve and bask in the compliments from friends and family.

Crimini Mushroom Soup

The simplest and most delicious mushroom soup you’ll ever make. Quick enough for family supper, elegant enough for a warm dinner party appetizer.

Ingredients
6 tablespoons butter
1 small onion, thinly sliced
1 package Crimini mushrooms
1 carton sodium-free chicken stock
Pinch of dried thyme
Salt and pepper
2 tablespoons Fino sherry

Melt 2 tablespoons butter over medium heat. Add onion and cook until softened.

Add the mushrooms and the remaining butter. Sweat the vegetables for about 8 minutes, but don’t brown them.

Stir in the chicken stock and the thyme and bring to simmering point. Cook on medium-low heat for 45 minutes-1 hour

Let the soup cool for a few minutes, then blend until smooth. When blended, return the mix to the pot, season to taste with salt and pepper, and bring up to a simmer again.

Add the sherry, stir, and serve piping hot with thinly sliced toast triangles.

Adapted from Anthony Bourdain’s Les Halles Cookbook

via modernemama