Holiday Entertaining: My evenings are booked!

Are your nights busy during the holidays? Have friends over for coffee in the morning. This is a great way to not only see friends but start off your day.  I offer my friends coffee, tea, juices, and sometimes options such as mimosas or Bloody Marys. Pre-order muffins, croissants or bagels from your local bakery or pastry shop. Pick up a fruit tray or fresh foot from the market.  Remember: Keep it simple! 

Say "Cheese"!

A popular item to have at any party is the "cheese and cracker" tray.  I recently found an article by Laura Werlin on the Food Network website that can make your next cheese platter go from this:

to this:

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When it comes to a party, just about everyone says cheese. Not only is cheese wildly popular these days, it has also become a conversation piece. Think about it. Whenever there's a platter of really good cheeses, most people dig in with gusto and share their opinions about their favorites. But while creating a cheese platter is simple, having a few simple tips in your back pocket will ensure a sure-fire winning cheese course every time.
Before you get started, here's what to consider:

• How many people are you serving?
• Are you serving cheese before dinner or as an after-dinner cheese course?
• Are there any cheeses you definitely want to include or maybe definitely avoid?
• What is your budget?

Once you've answered these questions, it's time to determine the quantity and the types of cheeses you'll need. First, the quantity:

• If you're serving the cheese as a hors d'oeuvre, plan on 1 to 2 ounces of each cheese per person.
• If you're serving the cheese as an after-dinner cheese course, figure 1 to 1 1/2 ounces of each cheese per person.
• Once you've determined the above, you'll need to decide how many cheeses to buy. Often one really great cheese is enough because it's so satisfying that it becomes a conversation piece. The exception is when cheese is the centerpiece of your party. In that case, you'll need at least three and probably five or six cheeses. Most of the time, though, serving three cheeses is a good amount. That way you won't overwhelm people with too many choices.

Now, for choosing your cheeses:
You can go any number of ways when deciding which cheeses to choose for your cheese platter. Even though it may seem intimidating, just remember there are no "wrongs" when it comes to cheeses. Sure, you might end up with a cheese or two you don't care for, but you won't have committed any entertaining faux pas even if that's the case.
Here are a few basic guidelines to get you started:

• If you're serving cheese before dinner, choose lighter cheeses such as an herb-coated goat cheese or fresh mozzarella.
• If you're serving cheese after dinner, then you can go one of two ways — serve just one rich and creamy cheese such as the easy-to-find triple-crème cheese called St. Andre — or go for full-flavored cheeses like Manchego, cheddar, aged gouda and/or blue cheeses.
• Think of a theme. Maybe you'd like to focus on the cheeses of the United States or even a specific region within the U.S., Spain, Italy or France. That automatically narrows the field.
• Choose one cheese made with each type of milk — cow, goat, and sheep's milk.
• Choose cheeses that are all made with just one type of milk, such as sheep's milk. Doing this is a great way to learn about the different styles of cheese within one milk category.
• Select different cheeses within the same family of cheeses. Examples of this would be three or four styles of soft-ripened cheeses such as Brie and Camembert and any other cheeses that have a similar white downy-like rind. Or, you can select a few distinct styles of blue cheese. Doing this is a great way to learn how similar cheeses differ in flavor.
• Choose cheeses with different textures. Go for a soft and creamy cheese such as Brie (or a similar artisan-style cheese made in your area); a firmer style cheese such as cheddar (preferably farmhouse), gouda or Gruyère; and a hard grating-style cheese like Parmigiano-Reggiano.

Arranging your cheese platter

• Never crowd your cheese platter. If you do, you're likely to find your knuckle in one of the cheeses as you attempt to cut the one you'd like.
• Offer a different knife with each cheese. If you cut all the cheeses with just one knife, they'll start tasting like each other.
• Serve slices of baguette or crackers in a separate basket or bowl.
• Choose plain (sourdough or French) bread or neutral crackers. Flavored breads such as those with sesame seeds or garlic and herbed crackers tend to overwhelm the flavors of the cheeses. The exception is breads containing walnuts, dried fruit or olives. These are all great with cheese.
• Serve the cheeses either on a platter (or more than one if needed) or plate the cheeses individually. The latter method works particularly well if you're serving cheeses after dinner. Each person gets their own plate, and best of all you get to prepare the cheese course before your guests arrive, leaving one less last-minute thing for you to do. (The plates can sit at room temperature, lightly covered, for a couple of hours without any harm to the cheese unless your kitchen is particularly warm. In that case, keep them refrigerated until an hour before serving time).

Serving cheese

• Be sure to serve cheese at room temperature. To do this, take the cheeses out of the fridge at least one hour ahead of time.
• Serve before-dinner cheeses with relatively savory accompaniments such as olives, prosciutto, nuts and/or chutney and after-dinner cheeses with sweet accompaniments such as jams, honey, dried fruit and toasted nuts.

Written by Laura Werlin, http://www.laurawerlin.com, author of Laura Werlin's Cheese Essentials.

Planning Ahead – Less Than One Week Till Thanksgiving!

I found some great tips from http://respectthebird.com/ to make Thanksgiving more enjoyable and less stressful for everyone.

 

Seven days to go until Thanksgiving! Are you ready? Made your list? Invited everyone? Keep the day easy with these tips to help organize the meal.

The Week of the Big Feast:

• Clear out the refrigerator to make room for groceries and prepared dishes to come
• Plan how much time you’ll need to thaw the turkey: allow 24 hours in the refrigerator for every five pounds of turkey (a 15-pound turkey will take 72 hours or three full days to thaw)
• Prepare pastry for pies and refrigerate or freeze in plastic wrap
• Prepare sauces, jellies, and dressings
• Assemble dishes in advance, then freeze or refrigerate; this will be a huge timesaver and stress reliever on Thanksgiving Day. Remember to consider thawing time, as well as the space available for freezing and refrigerating
• Make cakes and pies
• Determine the cooking times for each dish. Will the oven be available when needed? Remember to keep cool dishes cool and hot dishes hot
• Make a schedule - know what things need to go into the oven, how long they take and when you need to take them out. If you make some things ahead, like the casseroles, they can be reheated while some things cool before dinner.

Help it is the holidays...at the office!!

Tis' the season for the holiday snacks to come out at the office.  It starts November 1st when the remains of the Halloween candy show up and goes through January 1st when everyone starts their new resolution to lose weight.  Here are a couple of my favorite ways to avoid the extra temptations of the holiday snacks. 

Starting the day off right has been something we have all been told since we were very young.  I usually don't have time to eat breakfast before I head out the door in the morning, but when I get to the office I enjoy a cup of oatmeal.  Instant oatmeal packets have about 110 calories and are quick.  I buy quick oats in bulk to save money and it allow me to create my own flavors by adding nuts, dried fruit. A half cup is about 150 calories. I keep a container in my desk drawer with oatmeal and pouches of dried fruit.  Don't have milk at the office? I have mixed non-dairy creamer with the hot water to give the oatmeal a creamier taste. Zero-calorie sweeteners can be found at most coffee stations, just add one packet.

My dear friend and lifestyle expert, Ross Sveback has come up with incredible recipes for breakfast bars that are good any time of the day.  His recipes include: Cherry Almond Oatmeal Quiona Breakfast bar  and Monster Breakfast Bar  and Chewy Breakfast Bar.

Keep some simple healthy snacks on hand. 

• Fresh Fruit - When I shop I will grab an apple, orange, a pear, a banana, a bunch of grapes or berries.  Having variety I don't get bored with the same snack everyday.  I find in the Fall when Honey Crisp apples are in season I do choose more of those because of the limited season and the great taste. The average serving of fruit is around 70 calories

• Whole Wheat Crackers with Peanut Butter -  This combination provides carbs and protein which help to keep feeling full longer.

• Go Nuts! Premeasure nuts into baggies of nuts and keep them in your desk drawer. Almonds and other nuts are a naturally high source of vitamin E, calcium, magnesium, and potassium and are rich in protein and fiber. I prefer unsalted to eliminated excessive sodium and often times I find I will eat more salted than dry roasted or raw nuts. 

• Popcorn- While popping popcorn in the microwave is is a sensitive issue in may workplaces I like to make mine on the stove at home and bring it to work with me. One of my favorite toppings is shredded Parmesan cheese. 

• Snack Bars -  come in all sorts of favors and nutritional value. I am a fan of Larabar because they are rich in fiber, low in sodium, loaded with vitamins and minerals, and run around 200 calories per serving. 

Keep a toothbrush and toothpaste in your desk will help reduce snacking.  Immediately after eating breakfast, lunch or a snack brush your teeth.  

I avoid sugary beverages such as soda because of the “empty calories” and few nutrients.  According to the University of Minnesota "Pop accounts for more than 27 percent of Americans' beverage consumption."

Keep hydrated and drink water. We have all heard the advice, "Drink eight 8-ounce glasses of water a day."; that is about 1.9 liters, make sure you adjust that amount for exercise and climate. According to the Institute of Medicine "adequate intake for men is roughly 3 liters (about 13 cups) and for women is 2.2 liters (about 9 cups) per day."  

Enjoy the holiday season!!

With the arrival of Fall I have noticed an increase in the box elder bugs around my home. While they are harmless, they do become annoying and not attractive too look at.  I was looking for a way to rid these pests without the expense and smells of chemicals. 

Box elder bugs seek shelter in protected places including cracks or crevices in walls, doors, under windows and around foundations.  

The best options from ridding your home of these little pests is NOT to smash them as they emit a foul odor and could stain the surface they are on.  Instead, vacuum them up or spray them with a solution of of 30% dish soap and 70% water.

If your problem is beyond a few little pests joining you in your cozy home you may want to contact a professional exterminator. 

Holiday Tips & Hints

The holidays are fast approaching, it reminds me that there are good hints and tips help ease the stress.  From time to time I come across good hints or tips that I want to share.  I often find they are not only for the holidays, but can be used year round.  I have added the label "Hints and Tips" to make searching easier as I add the tips,  Also, I will have graphic to the left posted. 

Moxie's Cold Cure-All

I found this wonderful drink in the book "Food Trucks" by Heather Shouse.  It is from Moxie Rx which was located in Portland, OR, but I found closed in April 2011.

Serves 1

Juice from 1⁄2 lemon

1 teaspoon freshly grated ginger 

2 teaspoons agave nectar or honey (I used honey) Pinch of cayenne pepper 

1 dropper full of Super Echinacea

Soda water (optional)

Combine the lemon, ginger, honey, cayenne, and echinacea in a mug if making hot, glass if making cold. Stir ingredients to dissolve honey.  For hot beverage, add hot water to fill the mug and let steep for a minute.  For cold beverage, add enough ice to fill half the glass and top with soda water.

Even though this is called a "cold cure-all" I think it is a wonderful drink either hot or cold. I love the ginger and spice of the cayenne.