Category Archives: Celebrations

SPARKLING ELDERFLOWER COCKTAIL and MIXED GREEN SALAD WITH TARRAGON SHALLOT VINAIGRETTE and HEIRLOOM TOMATO AND GOAT CHEESE TART and RICOTTA ORANGE POUND CAKE WITH PROSECCO STRAWBERRIES

08 Sunday May 2016

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Happy Mothers Day!!

a simply set table– a simple outdoor table setting

  • DSC_0042– a well enjoyed table

SPARKLING ELDERFLOWER COCKTAIL

sparkling elderflower cocktail

1.5 ounces vodka

ice

3/4 ounce elderflower syrup (I found mine at Ikea)

1 lime

sparkling wine

Pour the vodka and elderflower syrup into a cocktail shaker filled with ice. Pour into a glass. Squeeze half the lime into the glass, and top with sparkling wine.

Garnish with a nasturtium flower.

Enjoy!

MIXED GREEN SALAD WITH TARRAGON SHALLOT VINAIGRETTE

mixed green salad with tarragon shallot vinaigrette

1 bunch asparagus, trimmed and cut into 1-inch pieces

1 package mixed salad greens

grape tomatoes, cut in half

cucumber, halved and sliced

orange pepper, seeded and chopped

sliced radishes

Shallot Vinaigrette

In a large bowl, toss together the asparagus, salad greens, tomatoes, cucumber, pepper and radishes. Add desired amount of Shallot Vinaigrette, tossing to coat.

TARRAGON SHALLOT VINAIGRETTE

1/2 cup Champagne vinegar

1 shallot, finely chopped

2 tablespoons chopped fresh tarragon

1 tablespoon whole grain mustard

1 teaspoon salt

1 teaspoon honey

1/2 teaspoon ground black pepper

3/4 cup olive oil

In a small bowl, combine vinegar and shallot, let stand for 15 minutes.

Whisk in tarragon, mustard, salt, honey and pepper. Gradually whisk in olive oil, until combined.

Enjoy!

HEIRLOOM TOMATO AND GOAT CHEESE TART

heirloom tomato and goat cheese tart

1/2 (14-ounce) package refrigerated pie crusts

4 ounces cream cheese, softened

4 ounces goat cheese, softened

3 cups fresh heirloom tomatoes, chopped

salt and freshly ground black pepper

1/3 cup goat cheese crumbles

fresh basil for garnish

Heat oven to 400F. Line a baking sheet with parchment paper.

On a lightly floured surface, unroll pie crust, and cut out circles with a large round cookie cutter. Prick with a fork, bake for 8 to 10 minutes or until light golden brown. Let cool completely.

In a medium bowl, beat cream cheese and goat cheese with a mixer at medium-high speed until smooth and creamy. Spread over bottom of tart shells. Top with tomatoes and season with salt and pepper. Sprinkle with goat cheese crumbles. Bake for 15 minutes or until cheese is slightly browned. Garnish with fresh basil.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate, July/August 2014

www.celebratemag.com/

RICOTTA ORANGE POUND CAKE WITH PROSECCO STRAWBERRIES

ricotta orange pound cake with prosecco strawberries

1 1/2 sticks unsalted butter

1 1/2 cups cake flour

2 1/2 teaspoons baking powder

1 teaspoon salt

1 1/2 cups ricotta

1 1/2 cups plus 2 tablespoons sugar

3 eggs

2 tablespoons amaretto liqueur

1 teaspoon vanilla extract

1 teaspoon finely grated orange zest

1 pound of strawberries, hulled and quartered

2 tablespoons prosecco

confectioners sugar for dusting

whipped cream for serving

Heat oven to 350F. Butter a 9-inch round cake pan. In a bowl, whisk the cake flour, baking powder and salt. In another bowl, beat the ricotta, 1 1/2 sticks of butter and 1 1/2 cups of the sugar at medium-high speed until smooth. Beat in the eggs one at a time until just incorporated, then beat in the amaretto, vanilla and orange zest. Beat in the dry ingredients in 3 batches just until incorporated.

Scrape the batter into the prepared pan and bake for 50 minutes, until a toothpick inserted in the center comes out with a few crumbs. Transfer to a rack to cool for 20 minutes, unmold and let cool completely.

In a bowl, toss the strawberries with the prosecco and remaining 2 tablespoons of sugar and let stand at room temperature until juicy, about 30 minutes.

Dust the pound cake with confectioners sugar. Cut into wedges and serve with the strawberries and whipped cream.

Enjoy!

Recipe adapted from Food and Wine, May 2014

www.foodandwine.com/

 

 

 

 

CHAMPAGNE COCKTAIL

17 Friday Apr 2015

Posted by in Celebrations, Cocktails, Recipes

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My husband and I just celebrated 14 years of marriage. We commenced the evening with a classic Champagne Cocktail, and the shared belief, feeling, awareness and opinion there is so much to celebrate and to be thankful for. We continued to commemorate the occasion with a wonderful family dinner, and will conclude the festivities over the summer with a trip as a couple.

CHAMPAGNE COCKTAIL

champagne cocktail

1 sugar cube

2 dashes Angostura bitters

5 1/2 ounces chilled champagne

Put sugar and bitters in a chilled flute and fill with Champagne.

Enjoy!

Recipe adapted from All Recipes, December/January 2015

allrecipes.com/

VEGGIE BURGER

03 Thursday Jul 2014

Posted by in burgers and sandwiches, Celebrations, Summer

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By no means an equal substitute for a beef burger, this veggie pattie, packed with beans, oats and an egg, is definitely an interesting and flavorful alternative.

VEGGIE BURGER

veggie burger

2 cups beans (I used a mixture of black beans, pinto beans and red beans)

1 onion, quartered

1/2 cup rolled oats

1 tablespoon chili powder

salt and freshly ground black pepper to taste

1 egg

1 tablespoon of grapeseed oil

Place the beans, onion, oats, chili powder, salt, pepper and egg in a food processor and plus until chunky but not pureed.

With wet hands, shape into patties, refrigerate for 15 to 20 minutes.

Heat a large skillet over medium-high heat and add just enough oil to coat the bottom of the pan. When hot, add the patties and cook until nicely browned on one side, about 5 minutes, turn carefully and cook on the other side until firm and browned, about another 5 minutes. Serve on buns with desired burger fixings.

Enjoy!

Recipe adapted from Parents, October 2010

http://www.parents.com/recipes/

QUEEN CAKES

02 Monday Jun 2014

Posted by in Breakfast & Brunch, Celebrations, New Zealand, Recipes

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The “Queens Birthday” is celebrated today in New Zealand. Always the first Monday in June, this holiday includes official celebrations such as the Queens Birthday Honours list and military ceremonies (Wikipedia http://en.wikipedia.org/wiki/Queen's_Official_Birthday), although I wasn’t aware of them growing up.

I made these Queen Cakes for breakfast this morning, and they were absolutely delicious – definitely fit for a Queen.

 

QUEEN CAKES

 

4 ounces of butter

4 ounces sugar

2 eggs

3 ounces flour

1/4 teaspoon baking powder

1 teaspoon lemon zest

4 ounces currants

 

Heat the oven to 400F/200C and lightly grease 12 patty pans (Queen cakes are not usually made in paper cases). Soften the butter and whisk the eggs lightly.

Cream the butter and guar very thoroughly until light and fluffy. Beat in the eggs a little at a time and add the finely grated lemon zest, the sifted dry ingredients and lastly the currants.

Spoon into the patty tins, which should be about 2/3 full, and bake for about 15 minutes. Remove from the pans when they have cooled a little.

Dust with icing sugar before serving.

Enjoy!

Recipe adapted from Ladies, A Plate, Traditional home baking, Alexa Johnston, 2008

http://www.ladiesaplate.co.nz/

Mexican Chicken Salad

23 Friday May 2014

Posted by in Celebrations, Entertaining, Recipes, Salad, Spring, Summer

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This is the perfect time of year to be dining outside here in Fayetteville – beautifully flavorful and fresh, this Mexican Chicken Salad is the perfect accompaniment to your al-fresco experience.

Mexican Chicken Salad

1 cup corn kernels

1 lettuce

2 hot, cooked chicken breasts, sliced

4 to 5 radishes, sliced

1 cup cherry tomatoes, halved (I used a mixture of red and yellow tomatoes)

1/2 cucumber, cut into 2 cm chunks

handful of cilantro leaves

2 teaspoons buritto or taco seasoning mix

1 teaspoon brown sugar

2 tablespoons olive oil

2 tablespoons lime juice

Cook the corn in a saucepan of boiling, lightly salted water for 1 to 2 minutes. Drain and set aside. Tear the lettuce into bite sized pieces and arrange on a serving platter. Add the chicken, radishes, tomatoes, cucumber, cilantro leaves and corn.

Lightly whisk the burrito seasoning mix, brown sugar, olive oil and lime juice together in a small jar. Taste and add a little salt if needed.

Drizzle dressing over salad and serve.

Enjoy!

ROASTED BANANA PUDDING CAKE WITH HONEY CREAM AND MACADAMIA NUTS

10 Monday Mar 2014

Posted by in Celebrations, Dessert

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After being out of town for the week, my husband arrived home around 4pm, just in time for my oldest Sons birthday party. It was one of the easiest, most laid back parties ever! Pizza and a cookie cake and a few friends to spend the night.
I took full advantage of the relaxed atmosphere, and having my husband back in town to supervise the 8 boys, and briefly popped out to meet friends for Magazine Club.
However, as undemanding as my child was, I couldn’t NOT cook for my Sons birthday, so our family birthday dinner concluded with this masterpiece of deliciousness (plain whipped cream for the kids).

ROASTED BANANA PUDDING CAKE WITH HONEY CREAM AND MACADAMIA NUTS

CAKE
2 large ripe bananas, unpeeled
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 cup sugar
1 egg, lightly beaten
3/4 cup buttermilk
1/2 teaspoon baking soda
1 1/2 tablespoons unsalted butter, melted
2 tablespoons cream
1/2 teaspoon finely grated orange zest
1 cup roasted macadamia nuts, toasted and coarsely chopped

HONEY CREAM
1/4 cup plain yogurt
1/4 cup honey
1/4 teaspoon finely grated lime zest
1/4 teaspoon finely grated orange zest
2 tablespoons Kahlua
2/3 cup cream

MAKE THE CAKE
Heat oven to 350F.
Butter a 7 by 11 inch baking dish. Put the bananas on a rimmed baking sheet and bake for about 45 minutes, until dark and soft. Let the bananas cool, then open the peel and scoop the roasted banana pulp into a large bowl.
Meanwhile, in a medium bowl, whisk together the flour, baking powder, cinnamon, ground cloves, nutmeg and salt.
Using an electric mixer, beat the roasted bananas with the sugar until a puree forms. Then beat in the eggs. In a small bowl, stir together the buttermilk and baking soda, then add to the banana mixture. At low speed, gradually beat in the flour mixture. Gently beat in the melted butter, cream and orange zest.
Spread the batter in the prepared dish and bake for 25 minutes, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool.

PREPARE THE HONEY CREAM
In a small bowl, whisk the yogurt with the honey, finely grated lime zest, finely grated orange zest and the liqueur. In a large bowl, beat the cream until softly whipped. Gently fold in the honey yogurt mixture.
Serve pieces of cake with dollops and honey cream and a sprinkle of macadamia nuts.
Enjoy!

Recipe adapted from Food and Wine, November 2010
www.foodandwine.com/recipes‎

GERMAN CHOCOLATE CAKE

04 Tuesday Feb 2014

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My husband, who celebrates his birthday right before New Years Eve, requested a German Chocolate Cake to sweeten the transition into another year. We commemorated the occasion with family, as a couple and with friends, and as usual, were ready for a rest as the rest of the world was welcoming and celebrating the New Year!

GERMAN CHOCOLATE CAKE

1/2 cup boiling water
4 ounces sweet German chocolate
2 cups sugar
1 cup butter, softened
4 eggs, separated
1 teaspoon vanilla extract
2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten
FOR THE COCONUT PECAN FROSTING
1 cup sugar
1/2 cup butter
1 cup evaporated milk
1 teaspoon vanilla extract
3 egg yolks, beaten
1 to 1 1/2 cups flaked coconut
1 cup chopped pecans

TO MAKE THE CAKE
Heat oven to 350F.
Grease and flour 3 (9-inch) round pans. (I ended up using just 2 of the layers – or I could have made more frosting).
Combine the boiling water and chocolate in a bowl and stir until chocolate is melted and smooth, set aside to cool.
In a separate bowl, mix sugar and butter until light and fluffy. Beat in egg yolks, one at a time, beat in chocolate and vanilla on low speed.
Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth.
Beat egg whites to stiff peaks. Fold egg whites into batter. Divide batter among pans. Bake for 35 to 40 minutes, or until a wooden pick inserted near the center cones out clean. Cool and top with coconut-pecan frosting.
TO MAKE THE FROSTING
Mix sugar, butter, milk, vanilla, and egg yolks in saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes.
Take off heat, stir in coconut and pecans. Beat until spreading consistency. Allow to cool and thicken before icing cake.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, January 2013
www.arkansasonline.com/news/features/food/‎

BLUE HAWAIIAN COCKTAIL and CRAB SALAD IN ENDIVE LEAVES

17 Thursday Oct 2013

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During the last gasp of warm weather, a friend hosted her daughters birthday party at the pool in our back yard. When she told me the theme was a Hawaiian Fiesta, I immediately started thinking all things Mexican – pulled out my South of the Border decorations, whipped up some guacamole and planned to set out salsa and chips in my finest Mexican bowls (actually, they weren’t really mine, I borrowed them from a friend who had lugged them back from her several trips down south).
It finally dawned on me the night before the party, that it was a Hawaiian theme, perhaps all the talk of pineapples and leis and “Island Paradise in the Pacific” clued me in.
Although I frantically scrabbled for Hawaiian themed recipes, I wasn’t able to reverse my careful planning for the Fiesta, even knowing spam is very popular in the Aloha State, I wasn’t willing to open a can on my table, the pineapple pieces on the pizzas would have to fill the lack of any other Hawaiian food.
After having the time to investigate Hawaiian cuisine further, I would have made this Blue Hawaiian Cocktail and Crab Salad, to serve to the adults, almost as good as chips and salsa.

BLUE HAWAIIAN COCKTAIL

1 ounce light rum
1 ounce blue Curacao liqueur
2 ounces pineapple juice
1 ounce cream of coconut (I used light coconut milk)
1 cup ice

Combine rum, blue Curacao, pineapple juice, cream of coconut, and ice in a blender. Pulse on high speed until smooth. Pour into glass. Garnish with a slice of pineapple and a marascino cherry if desired (or a cheap paper umbrella!)
Enjoy!

Recipe adapted from Allrecipes.com
allrecipes.com/recipe/blue-hawaiian-cocktail/‎

CRAB SALAD IN ENDIVE LEAVES

4 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
24 ounces crabmeat, drained
2 to 3 heads of Belgian endive, trimmed, separated into spears
chopped fresh chives for garnish

Whisk the vinegar, mustard, oregano, salt and pepper in a large bowl to blend. Gradually whisk in the oil. Add the crabmeat and toss gently to coat.
Arrange the endive spears on a platter. Spoon the crabmeat onto the endive spears. Sprinkle with chives and an extra sprinkle of ground pepper and serve.
Enjoy! I would love for you to share recipedoodle with your friends and family!

Recipe adapted from Giada De Laurentiis
www.foodnetwork.com › Recipes › Seafood‎

Horse-Themed Birthday Party

28 Thursday Mar 2013

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Even though Elise didn’t want me to make her cake, she did let me take care of the party favors – and we were both thrilled with how they turned out. I ordered a chocolate mold online and made the white chocolate horses. Then I found the little metal pails, bandannas, ribbon and horse themed charms at Hobby Lobby.

 
We also both loved the cake that Ricks bakery made for her (actually cupcakes very cleverly placed and decorated)

It was a great day out at Rico Enterprises – the kids all helped groom and saddle the horses – and enjoyed the riding – a HUGE thanks to Rachel Sargent for hosting us.

And there was a fun pinata filled with candy to end the festivities – in the shape of a horse, of course!!

MAPLE CAKE WITH CREAM CHEESE FROSTING and COOKIES AND CREAM CUPCAKES and VINEGAR CAKE

27 Wednesday Mar 2013

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This month heralds the end of the “Wilkin birthday season” – we celebrate everyone in our family between October and March, including my husbands business. My daughter was the only one who wanted a birthday party this year, so it was all very low-key and wonderfully simple. She was also the only one who didn’t want me to make her cake, so the following were all for the boys in the family.

MAPLE CAKE WITH CREAM CHEESE FROSTING

2 3/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup butter, room temperature
1 cup sugar
1/2 cup maple syrup
3 eggs
1/2 teaspoon maple flavoring
1 cup buttermilk
FROSTING
8 ounces cream cheese, softened
1/2 cup butter, room temperature
3 cups powdered sugar
1 teaspoon maple flavoring

Heat oven to 325F.
Grease and flour 2 (9 inch) round cake pans.
To prepare cake, sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into a medium bowl. Using a mixer, beat butter and sugar until light and fluffy. Add maple syrup and beat until smooth. Add eggs one at at a time, beating well after each addition. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
Add maple flavoring. Divide batter evenly between pans.
Bake cakes 25 to 30 minutes, until a wooden pick comes out clean when inserted in the center. Let cool in pans on wire racks 20 minutes. Invert onto racks, let cool completely.
To prepare frosting, beat cream cheese and butter with a mixer at medium speed until smooth.
Add powered sugar and maple flavoring. Beat just until smooth.
Frost the cake and decorate as desired.
Enjoy!

Recipe adapted from Relish Magazine, February 2011
relish.com/

COOKIES AND CREAM CUPCAKES

1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup sugar
2 eggs
1/2 cup reduced-fat sour cream
2 tablespoons milk
1/2 teaspoon vanilla extract
5 chocolate and creme sandwich cookies (such as Oreos), broken up
FROSTING
2 cups confectioners sugar
1/4 cup unsalted butter, softened
1/4 cup reduced-fat sour cream
1/4 teaspoon vanilla extract

Heat oven to 350F.
Line a muffin pan with paper liners.
In a small bowl, whisk flour, baking powder and salt. In a large bowl, beat butter until smooth. Beat in sugar until fluffy. Beat in eggs, one at a time.
On low speed, alternately beat flour mixture and sour cream into butter, beginning and ending with flour. Add milk and vanilla, fold in cookie pieces. Divide batter among prepared cups.
Bake for 15 to 20 minutes, until tops spring back when lightly pressed. Remove cupcakes to a rack, let cool.
FROSTING
In a bowl, beat sugar, butter, sour cream and vanilla until good spreading consistency.
Once cupcakes have cooled, spread with frosting, and top with cookie pieces if desired.
Enjoy!

Recipe adapted from Family Circle, May 2008
www.familycircle.com/recipes/

VINEGAR CAKE

1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons cocoa, plus more for dusting the cake
1 tablespoon vinegar
1 tablespoon vanilla extract
6 tablespoons vegetable oil

Heat oven to 350F.
Mix dry ingredients together. Make a well in the dry ingredients and add the wet ingredients. Mix well. Pour into an 8 or 9 inch square pan. Bake 25 to 30 minutes, until a wooden pick inserted in the center comes out clean. Let cool and dust with cocoa.
Enjoy!

Recipe adapted from Relish, January 2013
relish.com › Baking