On Monday afternoon, I was looking through the stack of magazines that had been piling up these past few weeks. In the middle of the stack was the January issue of Bon Appétit. The first thing I spotted, down in the right corner of the cover was this-

“Set Up The Ultimate Bloody Mary Bar”  What the heck? Who knew I was so on trend?  I had just done that very thing two days before!  So I immediately opened the magazine to page 60 and saw this -

This is the “ultimate” Bloody Mary bar? I don’t think so! They have a few good ideas, some of which I had already used on my Bloody Mary bar – like beef jerky, peperoncini, garlic stuffed olives, and pickled veggies. But come on, 8 snazzy items does not make an ultimate anything! Heads up Bon Appétit… the next time you want something done ultimately, give me a call.

This is how you set up an ULTIMATE Bloody Mary Bar -

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My barrage of Christmas recipes has come to an end, time to let you know what we did for our New Year’s Eve Brunch.

I decided to host the brunch after my friends, Laura and Mary, and I were reminiscing about a fun annual Christmas cocktail party I used to host. I don’t recall why I stopped, but I’m sure it had something to do with feeling too overwhelmed and then it fell by the wayside in the following years, until it was forgotten. By the time I thought about hosting the cocktail party this year, it was too late, so I switched it to the NYE Brunch.

What made the original party unique, was that I would send out recipes to all the potential guests and they would choose a recipe (first come – first serve), make it, and bring it to the party. The concept is great because, as the host, you still have complete control over what is served and how it is set up. And as a pot-luck guest, you don’t have to “think” of what to bring.  And since you get all the recipes for every dish in advance, you don’t have to rely on someone to send you the recipe for that thing you just loved and want to make in the future. Plus, since everyone contributes, everyone feels completely invested and proud of how the party turns out.

For me, the #1 host benefit is that the RSVP’s come in, fast and furious! I sent out the email invitation with all the recipes attached at 3:00 PM on December 12th and everyone who could make it had responded by 6:00 PM the next day!  Here is what my email looked like -

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Old Business: I told you about a delicious avocado hummus that Marissa made for us, here is THE LINK to the recipe on her blog.

New Business: Last night was our neighborhood Holiday Progressive Dinner. A fantastic time was had by all. My name was drawn to go to Tony and Cindy Hancock’s gorgeous home for dinner, and I was one lucky girl. Check out that beautiful holiday table! The food was fabulous too, and the company… it couldn’t have been more lovely.

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Martinis have always seemed like such a sophisticated drink, probably in the past due to James Bond and nowadays thanks to one of my favorite television shows, Mad Men… Don Draper…deep sigh.

These delectable Martini Puffs are equally upscale and easy to make, as long as you can wait the full week for the olives to marinate. Equally wonderful, they can be assembled and frozen before baking, then go directly from the freezer to the oven for impromptu entertaining.
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Bruschetta (pronounced  brus ‘ketta) is a snack or appetizer from Italy. It consists of grilled or broiled bread that is traditionally rubbed with garlic and topped with olive oil, salt, and pepper. There are more variations of toppings than one can count, making it a very fun and versatile hor d’oeuvre.

I love roasting cherry tomatoes that have been drizzled with olive oil, salt and pepper. They are sweet and tangy and are like little bursts of goodness in your mouth. If possible, use different colors of tomatoes for an even more pleasing presentation. In the photo below, my daughter, Marissa, and her boyfriend, Alberto, are enjoying the bruschetta with us on New Year’s Eve.

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Happy New Year, wishing you and yours a happy, healthy, prosperous 2010! To start the year out on a yummy note, why not combine two Italian favorites? This is a quick and easy lasagna, no boiling of noodles or making of a time-consuming homemade sauce. Just purchase the various items for the layers and go to town assembling a big old pan of goodness. To change to a vegetarian dish, substitute diced or sliced zucchini, yellow crookneck squash, and/or bell peppers for the sausage. Sauté the veggies in an additional tablespoon olive oil and proceed as directed.

When it comes to nutmeg, there is no comparison between freshly ground and the already ground stuff you’ll find in the spice aisle. Purchase the whole nutmegs and use any of the tools above to grind it fresh whenever you need it.

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There aren’t too many dishes more extravagant than a rich and creamy lobster bisque. This is a short-cut version because it begins with already cooked lobsters, making it quicker to pull together. Both of my lobsters were female (also known as hens), which was a happy and unexpected bonus, since they included the roe which is also called the coral or caviar. Enjoy and have a fun and safe (that doesn’t have to be an oxymoron) New Year’s Eve!

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Another December birthday for another important person in my life. Today is Cyndi Greening’s birthday. Cyndi is a filmmaker, teacher, writer, webmast, and my dear friend!  I first met here when we worked on a fundraiser for Phoenix Children’s Hospital called the Beach Ball, some Without Cydni, there would be no Les Petites Gourmettes blog! I’d had my website for about 10 years and was itching to turn it into a blog. Thanks to Cydni, that became a reality and 125 posts and nearly 4 months later, here we are. Cyndi, thank you, and Happy Birthday! xoxo

Love this picture of Cyndi as a kid - she's in the kitchen! So cute!

Way back on September 16, Cyndi made a comment about a mango and chicken recipe she had gotten from me years ago. I’m not quite sure if this is the recipe she was talking about, but it’s a great appetizer and can be either passed or be used as part of a buffet at a Christmas or New Year’s Party. It is also perfect alongside a salad for a light lunch or dinner. So in honor of Cydni, I shall share it here today.

For the chicken meat, I purchase a rotisserie chicken and use the breast meat for this and the dark meat for something else, maybe chicken salad sandwiches or stir-fry.
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Tonight my husband, Dave, is off at a Company Softball Game. This is a new thing for his office – participating in softball. They played their first game last week and lost. Tonight is a double-header, so there’s a 50/50 chance they might win one, right? I don’t know, he’s the CPA, so my life-long mental handicap in math is kept in business without a need to ever have to do any sort of it that doesn’t involve measuring cups, degrees, ounces, and pounds, etc. And I thank God for that on a daily basis! If they do start winning, maybe I’ll go watch a game, but there has to be at least a chance of a win for me to get excited enough to go! Something that does excite me?…I went to lunch today my BFF, Peggy, I love, love, love, her and love to spend time with her!  So after a lunch out, I needed a light and quick dinner tonight and this one fits the bill. BTW, Peggy had a very yummy Corn Chowder that I will be trying to duplicate for her, so she can make it at home. Look for that in the next week or so. Back to the recipes at hand, here are a few tips and techniques to make this dinner truly quick and easy. Usually I think of Potato Pancakes as a bit heavy, but these really are light and oh so tasty. Part of the secret is adding the 0% Greek yogurt, I keep pushing here, instead of milk and butter for the mashed potatoes. Chilling the mashed potatoes before forming into cakes is also important to the texture of the finished product. I had leftover Brie cheese from the salad a few days ago, so I actually made 4 of the cakes with Brie and the other 4 with Parmesan. Honestly any type of cheese you like or have on hand is fine to use and I couldn’t really tell any difference in texture or enough difference in taste between the two versions. Next, what are Panko breadcrumbs? Panko are Japanese breadcrumbs. They are made from crustless bread and are a coarse grind which are more like flakes than crumbs. These fakes have a larger surface area, that not only absorbs flavorings and seasonings well, but absorb far less oil or grease and stay crispy longer. They are readily available in the Asian section or where you would find breadcrumbs in your grocery store.  Use them in any and every recipe that calls for dried breadcrumbs, from now on, and you will be a happy camper!  Lastly, for the salad, you’ll notice that all of the vegetables are julienned. If you don’t know what that means, hey, I’m not going to tell you here! You will benefit by going to my July 27 post “the basic kitchen: glossary of cooking terms” and learning about it there. All of the July posts are “the basic kitchen” and are a wealth of information, so check it out! This is a colorful and healthy salad anytime, but especially if you have carrots in your garden or pick them up at a farmer’s market. It is “The Best” with fresh carrots! If you don’t have access to them, just purchase a bag of shredded carrots (which are the same size and shape as hand-cut julienned) from the grocery store and use them, it is delicious and convenient that way!

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