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parties

Maison – We Bring The Chef To You!

July 23, 2020 by Jenny Chang Leave a Comment

Whether you’re planning an intimate dinner party at home or casual backyard get together, Maison is here to make life easier and gatherings with loved ones more meaningful as you enjoy the company of those you cherish. To learn more or to inquire, click here! 

Filed Under: Slideshow Tagged With: chef, Glen Ellyn, In home, parties

Champagne Punch

January 23, 2017 by Amy Patterson Leave a Comment

Champagne Punch
2017-01-23 19:12:25
Print
Ingredients
  1. 2 cups apple cider
  2. ¼ cup sugar
  3. 1 mesh teaball with mulling spices
  4. 1 bottle champagne or sparkling wine
Instructions
  1. Combine apple cider, sugar and teaball with mulling spices in pan and bring to the boil. Simmer until sugar is dissolved. Chill.
  2. Just before serving, add champagne.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Beverages, Recipes Tagged With: holiday, parties, recipe

LFK “Rub It Right” Bloody Marys

September 15, 2016 by Amy Patterson Leave a Comment

LFK "Rub It Right" Bloody Marys
2016-09-15 11:43:45
Print
Ingredients
  1. 4 Kalamata olives
  2. 1 tablespoon LFK "Rub it Right" spice blend
  3. 2 cups tomato juice
  4. 1 teaspoon Worcestershire sauce
  5. 1 teaspoon creamy horseradish sauce
  6. salt and Pepper to taste
  7. ½ cup vodka
Instructions
  1. Combine the first five ingredients plus the vodka in the blender. Add salt and pepper to taste.
  2. Pour over ice and garnish with your favorite accoutrements.
By Lemaster Family Kitchens
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Beverages, Breakfast, Recipes Tagged With: breakfast, parties, recipe

Grilled Flatbreads

August 3, 2016 by Amy Patterson Leave a Comment

Grilled Flatbreads
2016-08-03 21:51:48
Print
Ingredients
  1. 2 t. dry yeast
  2. ½ cup lukewarm water
  3. ¼ cup white flour
  4. ¼ cup rye or whole wheat flour
  5. 3 ¼ cup flour
  6. 1 t. salt
  7. ¾ cup cold water
  8. ¼ cup olive oil
Topping ideas
  1. Pesto and Parmesan or Ricotta
  2. Za’atar
  3. Onion and sage
  4. Rosemary and thyme
  5. Tomato
  6. Various cheeses
  7. or serve with hummus or other dips
Instructions
  1. Stir together the yeast and lukewarm water.
  2. Add the ¼ cups of white and rye (or whole wheat) flours and mix well. Allow this mixture to sit until bubbly.
  3. Mix the 3½ cup flour and 1 t. salt together in another bowl. Stir this into the yeast and flour mixture with ¾ cup cold water and ¼ cup olive oil. Mix together thoroughly and knead on a lightly floured surface until the dough is soft and elastic (5 minutes). Add more water or flour as needed.
  4. Let rise in a warm place until doubled in size (1-2 hours). Or refrigerate overnight, then remove from refrigerator 2 hours before shaping.
  5. Heat grill until hot.
  6. Divide dough into 8-10 pieces. Roll each piece into 1/8” thick round or oval. Lightly brush with olive oil and place the rounds directly on the grill grates, oil side down.
  7. Grill the flatbread until golden brown, flip, add oil (and toppings, if desired) and grill other side. About 2 minutes per side. Remove from the grill and add salt and pepper or additional toppings.
Notes
  1. Makes 8 - 10 flatbreads or 2 10-inch pizzas
By Teri Hiben
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Appetizers, Baked Goods, Recipes, Vegetarian Main Dishes Tagged With: grilling, parties, recipe, summer

Provençal Potato Salad

June 8, 2016 by Amy Patterson Leave a Comment

Provençal Potato Salad
2016-06-08 11:03:34
Print
French Potato Salad
  1. 1 pound small white boiling potatoes
  2. 1 pound small red boiling potatoes
  3. 2 T. good dry white wine
  4. 2 T. chicken stock
  5. 3 T. Champagne vinegar
  6. 1/2 t. Dijon mustard
  7. 2 t. kosher salt
  8. 3/4 t. freshly ground black pepper
  9. 10 T. good olive oil
  10. 1/4 cup minced scallions (white and green parts)
  11. 2 T. minced fresh dill
  12. 2 T. minced flat-leaf parsley
  13. 2 T. julienned fresh basil leaves
Provençal Potato Salad
  1. 1 recipe French Potato Salad
  2. 1/2 pound haricots verts, stems removed
  3. 1 6-ounce can Italian tuna, drained and flaked
  4. 1/2 cup capers, drained
  5. 1 cup halved cherry tomatoes
  6. 1/2 cup small-diced red onion
  7. 1/2 cup black olives, pitted
  8. 6 hard-cooked eggs, peeled and quartered, optional
  9. 6 anchovy fillets, optional
French Potato Salad
  1. Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in half (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
  2. Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.
Provençal Potato Salad
  1. In a pot of boiling salted water, blanch haricots verts for 3 to 5 minutes, until barely tender. Drain and immerse into ice water for 5 minutes. Drain again.
  2. In a large bowl, combine the haricots verts with the potato salad, tuna, capers, tomatoes, onions, olives, eggs, and anchovy fillets. Serve at room temperature.
By Ina Garten
Adapted from The Barefoot Contessa Cookbook
Adapted from The Barefoot Contessa Cookbook
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Recipes, Salads Tagged With: cooking, french, parties, recipe, salad

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