Peonies & Pearls Events

10/04/2012

Recipe of the Week: Roasted Eggplant with Tomatoes & Mozzarella
Serves 2 as a main dish or 4 as a side dish

• 1 large eggplant
• olive oil
• kosher salt
• 2 medium tomatoes
• 2 medium size balls of fresh mozzarella (about 3" size) --may not use all
• 10-12 basil leaves
• tomato sauce (I usually make my own from 1 14 oz. can of diced tomatoes, but store but marinara is great too!!)
• grated parmesan

Preheat oven to 400 degrees.
Prepare baking sheet with a sheet of parchment.
Drizzle olive oil and salt on baking sheet.
Slice eggplant in 1/2 inch slices and lay them out on baking sheet. Turn them over to get salt and olive oil on both sides.
Drizzle on more if necessary.
Bake at 400 degrees for 30-40 minutes. Turn over with 5-10 minutes left so they are golden brown on both sides (I always find this takes longer than the 40 minutes...).
(**You can do this a few hours ahead and leave the sliced eggplant on a plate)

Slice tomatoes and mozzarella.
Cut basil leaves in wide ribbons or keep as whole leaves (I usually keep as whole leaves).
Alternate slices of tomato, mozzarella, basil, and eggplant in a glass baking dish (pie pan size).
Sprinkle with salt and pepper.
Top with tomato sauce.
Sprinkle with grated parmesan.
Bake at 350 degrees for 25-30 minutes until bubbly.
Drizzle a touch of olive oil on top.
Serve with hearty/crusty bread and a salad.

Enjoy!!!

10/04/2012

Dearest Friends,

Who doesn't love fabulous table top accessories? Being able to bring out unique and special pieces and mix them in with your everyday china/service ware turns an average table into something your guests will be talking about for days. I have included some photos of some really abstract and fun pieces, but would love for you to share your own photo of your favorite table top piece!
Enjoy and Thanks so much!

09/26/2012

Recipe of the Week: French Apple Tart
Serves 6

Ingredients
For the pastry:
• 2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1 tablespoon sugar
• 12 tablespoons (11/2 sticks) cold unsalted butter, diced
• 1/2 cup ice water
For the apples:
• 4 Granny Smith apples
• 1/2 cup sugar
• 4 tablespoons (1/2 stick) cold unsalted butter, small diced
• 1/2 cup apricot jelly or warm sieved apricot jam
• 2 tablespoons Calvados, rum, or water

Directions
For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

Enjoy!!!

09/26/2012

Dearest Friends,

The elegant beauty, sophistication, warmth, and pure love inspired by flowers make me swoon. I wanted to share with you some of my favorite wedding bouquets and a couple small table arrangements. Many Happy Weddings!!!

09/19/2012

Roasted Cherry Tomatoes
Serves 8

Ingredients
• 4 pints cherry tomatoes
• Good olive oil
• Kosher salt
• Freshly ground black pepper
• 20 fresh basil leaves, chopped or julienned
• Sea salt

Directions
Preheat the oven to 400 degrees F.

Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.

Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

09/19/2012

Recipe of the Week: Filet of Beef
Serves 8-10

Ingredients
• 1 (4 to 5 pound) fillet of beef, trimmed and tied
• 2 tablespoons unsalted butter, at room temperature
• 1 tablespoon kosher salt
• 1 tablespoon coarsely ground black pepper

Directions
Preheat the oven to 500 degrees F.

Place the beef on a sheet pan and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.

Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.

Note: Be sure your oven is very clean or the high temperature will
cause it to smoke.

Accompaniments:
Gorgonzola Sauce
Makes 3 cups

Ingredients
• 4 cups heavy cream
• 3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
• 3 tablespoons freshly grated Parmesan
• 3/4 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 3 tablespoons minced fresh parsley

Directions
Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together. Enjoy!!!

Horseradish Sauce
Makes 2 1/4 cups

• 2 cups sour cream
• 1/4 cups prepared horseradish (drained)
• 1 tablespoon minced chives
• 1 teaspoon champagne or white vinegar
• 1 teaspoon salt
• Dash of hot red pepper sauce

In a bowl, combine all the ingredients and blend well. Adjust the seasoning to taste. Refrigerate until ready to serve. Enjoy!!

09/19/2012

Dearest Friends,

While we all hope and pray that there are no emergencies on the big day, it is always better to be safe than sorry. Working from my personal experience of being in weddings as well as comparing notes with other planners, here is the ultimate list of just-in-case items that will ensure your most special day goes off without a hitch. Additionally, have such items in the ladies room so your guests can fix/touch up any day-of missteps, etc. May your wedding day be blessed and full of love and laughter!
Enjoy! xo


Essentials
• Aspirin (or pain reliever of choice)
• Band-Aids
• Bottle of water
• Chalk (to cover up any last minute smudges or smears on your wedding dress)
• Clear nail polish (for stocking runs)
• Corsage pins
• Dental floss/toothpicks
• Eye drops
• Extra earring backs
• Extra panty hose
• Hair pins/ponytail holder
• Hand towelettes
• Hem tape
• Matches
• Mini sewing kit
• Safety pins
• Scotch tape
• Sedatives (don't ask!)
• Small folding scissors
• Smelling salts (while we don't expect anyone to faint, it has been known to happen)
• Spot remover
• Static-cling spray
• Straws (so the bride can stay hydrated without messing up her lipstick)
• Tissues
• Tweezers

**As the maid/matron or honor, be sure to have this bag close at all times :-)
• Breath mints/spray
• Cellular phone
• Comb/brush
• Cash (because you never know)
• Hair spray
• Linen handkerchief
• Makeup (for touch-ups)
• Mirror
• Nail file
• Perfume
• Tampons/sanitary napkins

Optional Items
• Granola bars or other easy-to-carry snacks
• Krazy Glue (for nail fixes, shoe heels, decorations, even jewels)
• Sunblock

xoxo

09/06/2012

Recipe of the Week: Tomato Feta Pasta Salad
Serves 6-8

Ingredients
• 1/2 pound fusilli (spirals) pasta **I used Gemelli
• Kosher salt
• Good olive oil
• 1 pound ripe tomatoes, medium-diced
• 3/4 cup good black olives, such as kalamata, pitted and diced
• 1 pound good feta cheese, medium-diced
• 6 sun-dried tomatoes in oil, drained and chopped
•
For the dressing:
• 5 sun-dried tomatoes in oil, drained
• 2 tablespoons red wine vinegar
• 6 tablespoons good olive oil
• 1 garlic clove, diced
• 1 teaspoon capers, drained
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
•
• 1 cup freshly grated Parmesan
• 1 cup packed flat-leaf parsley, chopped

Directions
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool.

Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.

Enjoy!!!

09/06/2012

08/28/2012

Recipe of the Week: Perfect Roast Chicken (Barefoot Contessa)
Serves 8

Ingredients
• 1 (5 to 6 pound) roasting chicken
• Kosher salt
• Freshly ground black pepper
• 1 large bunch fresh thyme, plus 20 sprigs
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 2 tablespoons (1/4 stick) butter, melted
• 1 large yellow onion, thickly sliced
• 4 carrots cut into 2-inch chunks
• 1 bulb of fennel, tops removed, and cut into wedges
• Olive oil
Directions

Preheat the oven to 425 degrees F.
Remove the chicken giblets.

Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry.

Liberally salt and pepper the inside of the chicken.

Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper.

Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.

Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes.

Slice the chicken onto a platter and serve it with the vegetables.

Homemade Gravy: Save all the drippings and juices in the pan from the roasted chicken...scrape all the goodies off the bottom and add...

Ingredients
• 1/4 cup flour
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• plus enough chicken broth so you have drippings juice and broth totaling 2 cups
• 1 tablespoon Cognac or brandy
• 1 tablespoon white wine, optional
• 1 tablespoon heavy cream, optional

Directions.
Sprinkle the flour into the pan, whisk in, then add the salt and pepper.
Cook for 2 to 3 minutes.
Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened.
Add the wine and cream, if desired.
Season, to taste, and serve.


Enjoy!!!

08/28/2012

Dearest Friends,

I wanted to share with you one of my absolute favorite Antique China, Glassware, and Silver stores, Devonia Antiques. They have 2 locations, one being in Beacon Hill, so I am able to walk by most everyday and just stand in awe at the beauty of each and every piece displayed. Enjoy!!!

www.devonia-antiques.com

Tips for us all to have hidden with to pull out before a dinner party :-):

Place Setting 101
**Don't be afraid if you do not have a full set of anything...mixing and matching can be and is all the fun!!! Just start with one piece that you absolutely love and let the creativity begin!!!

Here are the basics:
Plates and Bowls
• Dinner plates should be placed approximately 2 inches from the table's edge, centered on the placemat (if using placemats) or squarely in front of each chair.
• Soup bowls are placed on top of the dinner plate.
• Salad plates are placed to the left of and just above the forks.
• The bread plate should be placed to the right and slightly above the salad plate.
• When serving multiple courses, many hosts will opt to serve them in courses and place only one or the other dish at the original table setting. For example, if soup will be served first, the soup bowl will be placed on top of the dinner plate and the salad dish will be brought out after the soup bowl and spoon has been cleared.

Silverware
• Silverware should be placed on the table in the order it will be used; silverware that will be used first should be found on the farthest left and right sides of the plate.
• Forks are placed to the left of the dinner plate; knives and spoons go to the right.
• Knives should be placed with their cutting-edge toward the dinner plate, except the butter knife which should be laid flat on a bread plate.
• Utensils should be about 1/2-inch away from the plate or each other, and they should also be lined up evenly from their bottoms.
• Avoid placing more silverware than the meal calls for.
• Dessert silverware can be originally placed at the table setting if you wish. The dessert fork or spoon should be centered above and parallel to the dinner plate.
• If you will be serving dishes that require specialty silverware, be sure to arrange the silverware on either side of the plate according to the order in which they will be eaten.

Cups and Glasses
• Water glasses should be placed above the dinner knife, with other drinking glasses arranged neatly nearby the water glass. Often drinking glasses are arranged in a triangular formation.
• Coffee cups and saucers may be placed on the table to the right of the knife and spoon.
Other Items
• Napkins are commonly placed on the plate, to the left of the forks or inside of a drinking glass.
• Name cards are always a good idea for place settings, if the dinner
party is large. Place the card above the dessert utensil, to the left of the drinking glasses.

**Note: These guidelines are meant to help you put together very well dressed table, but if you would like to go more casual, just pull the bits and pieces that work for you...just have fun and enjoy the process!!! xo

08/22/2012

Recipe of the Week: Poinsettia Champagne Cocktail
Serves 1

• Five ounces sparkling wine
• 1/2 ounce cranberry juice,
• 1/4 ounce triple sec and twist of lime.

**Yummy mix of fruity cranberry and the complex orange flavors of triple sec

Enjoy and Happy Toasting!!!