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Tag Archives: entertaining

NEW ZEALAND INSPIRED

15 Wednesday Mar 2017

Posted by Ceri Wilkin in New Zealand, Recipes

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Tags

crunchie bars, easy, egg whites, entertaining, family, friends, international week, lamb, mint, pavlova, presentation, walnuts

After giving a recent presentation about New Zealand to two middle school classes as part of International Week (during which I attempted to divert attention and gain favor with the miniature candy bars my Mum sent over to share)

I was inspired to share a little of my home country cuisine with friends we had invited for dinner.

HONEY LEMON RACK OF LAMB

1 rack of lamb

4 cloves garlic, halved

1/3 cup honey

1/4 cup packed light brown sugar

1/4 cup fresh lemon juice

1/8 teaspoon garlic powder

1/4 teaspoon salt

1 teaspoon lemon zest

1 tablespoon chopped fresh mint

1/4 cup finely chopped walnuts

Heat oven to 350F.

Cut 1-inch deep slits in lamb, insert garlic. Place lamb in shallow roasting pan, set aside.

In a small saucepan, combine honey, brown sugar, lemon juice, garlic powder and salt, cook over low heat until bubbly, stirring until sugar dissolves. Remove from heat, stir in lemon zest, mint and walnuts. Spoon glaze over lamb, bake for 25 to 35 minutes or until internal temperature registers 135 degrees, baste occasionally. Remove from oven, let stand 5 to 10 minutes or until internal temperature is 145 degrees. Slice and serve.

Enjoy!

Recipe adapted from The Northwest Arkansas Democrat Gazette, April 2015

www.nwaonline.com/

PAVLOVA

4 egg whites, at room temperature

pinch of salt

2 cups sugar

1 teaspoon vanilla essence

1 teaspoon vinegar

1 tablespoon cornflour

3 tablespoons boiling water

Heat oven to 150C.

Beat all ingredients together in an electric mixer for 15 minutes until the mixture forms firm, glossy peaks.

Spoon the mixture onto greased baking paper in 8 small circles. Bake for 30 minutes, then turn the oven off and leave the pavlova inside for at least another hour. Do not open the oven during this time.

To serve, place onto plates and garnish with whipped cream and fresh fruit.

Enjoy!

Recipe adapted from Good Food New Zealand Style, Chanel Publishers, 2001

www.newzealand.com/‎

 

HIGHLIGHTING OUR HOMEGROWN INGREDIENTS

09 Thursday Mar 2017

Posted by Ceri Wilkin in Cocktails, Dessert, Recipes, Salad

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backyard chickens, dinner party, easy, eggs, entertaining, home grown, lemons, local

At our most recent dinner parties, we have endeavored to feature and highlight our own home grown and local ingredients. Lemons from our glassed in front porch (or what I facetiously refer to as our orangerie), eggs from our back yard chickens, the newly emerging mint from our herb garden, and the venison, pheasant and heritage pork my husband harvested over the Fall.

eggs from our back yard chickens

lemons from our front porch

MAPLE BOURBON CIDER

Fill four glasses and a cocktail shaker with ice. To shaker, add 6 ounces bourbon, 4 teaspoons fresh lemon juice, 2 teaspoons maple syrup and 1 cup apple cider, shake vigorously. Strain into glasses.

Enjoy!

Recipe adapted from Martha Stewart

www.marthastewart.com/

SALADE LYONNAISE

5 slices bacon, cut into 1/2 inch strips

1 tablespoon fresh lemon juice

2 teaspoons Dijon mustard

1 shallot, finely chopped

salt and freshly ground black pepper to taste

2 tablespoons olive oil

fresh salad greens

4 eggs

Cook bacon in skillet until crisp, transfer to a paper towel. Transfer 3 tablespoons bacon fat to a large bowl, add lemon juice, mustard, shallot, salt and pepper. While whisking, slowly drizzle in oil until vinaigrette is emulsified. Add bacon and salad greens, toss and divide among plates.

Poach eggs, divide among plates, garnish with more black pepper.

Enjoy!

Recipe adapted from Saveur

www.saveur.com/

SALTED BUTTERSCOTCH POTS DE CREME

 

1 1/2 cups cream

1 cup half-and-half

1/2 cup light brown sugar

2 tablespoons Scotch

1 teaspoon vanilla extract

1 teaspoon salt

1 (12.25 ounce) jar butterscotch topping

8 egg yolks

Heat oven to 325F. Place 8 ramekins in a roasting pan, set aside.

In a large saucepan over medium-high heat, combine cream, half-and-half, brown sugar, Scotch, vanilla extract and salt. Cook, whisking constantly, until mixture boils. Remove from heat. Add butterscotch topping, whisking to combine.

In a medium bowl, whisk butterscotch mixture and egg yolks to combine. Pour 1 cup hot cream mixture into yolk mixture, whisking constantly.

Pour tempered egg mixture into cream mixture, whisking to combine. Return pan to heat, and cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon. Remove from heat.

Divide mixture among serving cups. Fill roasting pan with enough water to come halfway up sides of cups. Cover pan with foil. Bake until set, approximately 1 hour and 15 minutes.

Remove roasting pan from oven, remove foil. Let cool in pan for 30 minutes. Remove pots de creme from pan, cover, refrigerate for at least 4 hours or overnight. Garnish with sea salt if desired.

Enjoy!

SMOKED SALMON APPETIZERS

04 Saturday Mar 2017

Posted by Ceri Wilkin in Appetizers, Recipes

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Tags

capers, caraway, cognac, dill, dinner party, easy, elegant, entertaining, Fish, quick

At our last two dinner parties, I have served smoked salmon with a dash of cognac – a simple, light appetizer to compliment the heavier meat dishes that followed.

SMOKED SALMON WITH COGNAC CARAWAY MAYONNAISE AND TOASTED FRENCH BREAD

smoked salmon with caraway cognac cream

1 teaspoon caraway seeds

1/2 cup mayonnaise

3 tablespoons sour cream

1 tablespoon chopped fresh dill

2 teaspoons Cognac

smoked salmon

dill and toasted French bread to serve

With a mortar and pestle, grind caraway seeds fine. In a small bowl, stir together the ground seeds, mayonnaise, sour cream, dill and Cognac.

Arrange toasted French bread on a platter, top with mayonnaise, smoked salmon and dill.

Enjoy!

SALMON RILLETTES

salmon rillettes

3 cups water

8 ounces fresh salmon fillet

4 ounces smoked salmon, chopped fine

6 tablespoons butter, melted

2 tablespoons red onion, finely chopped

1/4 cup chopped fresh parsley leaves

rind and juice from one lemon

1 tablespoon Dijon mustard

2 teaspoons drained capers, chopped

2 teaspoons Cognac

French bread to accompany

In a skillet, bring water to a boil and add fresh salmon. Reduce heat and poach salmon at a bare simmer, about 4 minutes, or until just cooked through. Transfer salmon to a bowl and cool.

Flake fresh salmon and add smoked salmon, butter, red onion, parsley, lemon zest and juice, mustard, capers, Cognac and salt and pepper to taste. Stir mixture until combined well and pack into a serving terrine.

Serve salmon rillettes with toasted bread.

Enjoy!

 

SPARKLING CELEBRATORY COCKTAILS

03 Friday Mar 2017

Posted by Ceri Wilkin in Cocktails, Recipes

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Tags

aperol, blood orange, celebration, champagne, dinner party, easy, entertaining, friends, gin, ginger, guests, lemon, quick, sparkling wine

When hosting a dinner party I always like to greet our guests with a fun and delicious cocktail – to start the evening with a festive flair and set the mood.

These two libations are both topped with champagne – so our guests immediately feel sparkly and celebrated.

APEROL, BLOOD ORANGE AND MINT

aperol blood orange

Stir together 1/4 cup Aperol and 1/2 cup fresh blood orange juice. Pour into a glass, top with sparkling wine and garnish with mint.

Enjoy!

Recipe adapted from Southern Living, February 2017

www.southernliving.com/

GINGER FRENCH 75

ginger french 75

1/4 cup sugar

1-inch piece fresh ginger, peeled and thinly sliced

1/2 cup gin

1/4 cup fresh lemon juice

sparkling wine

In a saucepan, boil sugar, ginger and 1/4 cup water, stirring until sugar dissolves, about 3 minutes. Strain.

In a shaker, vigorously shake ginger syrup, gin, lemon juice and ice until chilled. Strain into flutes, top with sparkling wine.

Enjoy!

Recipe adapted from Rachael Ray, January/February, 2015

www.rachaelray.com/

BEAUTIFUL BEETS

01 Wednesday Mar 2017

Posted by Ceri Wilkin in Appetizers, Recipes, Salad

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Tags

beetroot, best, delicious, easy, entertaining, healthy, quick

I adore this vibrantly hued vegetable, called beetroot where I’m from. Whether pureed into a dip, roasted to rich perfection in the oven, pickled, raw or arranged atop a salad,  they are rich in valuable nutrients and fiber and contribute to lowering blood pressure, boosting stamina, fighting inflammation and detoxification.

BEET LENTIL DIP

beet and lentil dip

6 ounces cooked beets, peeled and chopped

1/2 cup cooked lentils

1/2 cup chopped walnuts

1 tablespoon prepared horseradish

2 tablespoons plain yogurt

1 tablespoon chopped fresh dill

1 green onion, chopped

salt and freshly ground black pepper to taste

2 tablespoons olive oil

Place beets, lentils, walnuts, horseradish, yogurt, dill and green onion in food processor. Pulse until well blended. Season with salt and pepper and mix in olive oil. Taste and adjust seasoning if desired.

Enjoy!

Recipe adapted from Health Magazine, January/February 2017

www.health.com/

BEET, BLUE CHEESE AND ALMOND SALAD

beet blue cheese and almond salad

7 beets, roasted, peeled and chopped

1 garlic clove, minced

3 tablespoons olive oil

2 tablespoons lemon juice

salt and freshly ground black pepper

salad greens

8 ounces blue cheese

2 ounces marcona almonds

1 tablespoon chopped fresh parsley

For dressing: mix garlic, olive oil and lemon juice, and season with salt and pepper. Toss beets with dressing.

Divide salad greens among individual bowls, top with beets, blue cheese and almonds. Drizzle extra dressing over top and sprinkle with parsley.

Enjoy!

Recipe adapted from Better Homes and Gardens, August 2012

www.bhg.com/

 

 

VALENTINES COCKTAIL

10 Friday Feb 2017

Posted by Ceri Wilkin in Cocktails, Recipes

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Tags

celebration, champagne, easy, elderflower liqueur, entertaining, Ginger Liqueur, quick, Uncategorized

Champagne is always fun for a celebration, making a special occasion even more exceptional. I love this spicy sweet combination, but champagne is wonderful because you can add any liqueur or juice to it for a quick and easy cocktail.

GINGER SPARKLER

1 ounce elderflower liqueur
1 ounce ginger liqueur
champagne to top

Pour the liqueurs into a champagne glass and top with champagne.
Enjoy!

VALENTINES DAY

09 Thursday Feb 2017

Posted by Ceri Wilkin in Appetizers, Dessert, Recipes, Salad

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Tags

cooking at home, easy, entertaining, friends, Uncategorized, valentines

From our first Valentines together, my husband and I have always cooked at home.
Initially it was simple, luscious pasta dishes, both of us inhabiting the kitchen, easily and joyfully cooking together. Then, as we moved out of our cocoon for two, and included friends in our celebration, the dinners became more complicated, transforming into more elaborate, four course meals, but still maintaining the fun and intensity from those evenings early in our relationship.

Here is part of a menu from a previous Valentines dinner party.

BAKED GRAPES

Heat oven to 400F.
Place a bunch of grapes on a baking pan, lined with foil. Splash with about a tablespoon of balsamic vinegar, place in the oven and bake for 10 to 12 minutes.
Serve with cheese, toasted walnuts and honey.
Enjoy!

Recipe adapted from Better Homes and Gardens, January 2013
www.bhg.com/recipes/‎

BEET SALAD WITH BLUE CHEESE AND WALNUT VINAIGRETTE

SALAD
1 1/2 pounds beets, rinsed and scrubbed
1 tablespoon olive oil
salad greens
1/4 cup walnut halves, toasted
4 ounces crumbled blue cheese

VINAIGRETTE

4 tablespoons sherry vinegar
2 tablespoons finely diced shallots
salt and freshly ground black pepper to taste
4 tablespoons walnut oil

Heat oven to 350F.
Place beets on a large piece of aluminum foil, rub each beet with olive oil and fold foil to enclose beets. Place on a cookie sheet and roast until a knife pierces center of beet easily, about 1 hour.
Remove skins with a paring knife. Slice beets.
In a small bowl, whisk together sherry vinegar, shallots, salt and freshly ground pepper, slowly whisk in oil.
Place greens on 6 plates, top with beets, walnuts and blue cheese. Drizzle with vinaigrette.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, October 2007
www.arkansasonline.com/news/features/food/

CHOCOLATE RED WINE CAKE

2 cups flour
3/4 cup cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 sticks butter, softened
1 3/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups red wine
confectioners sugar and whipped cream for dusting

Heat the oven to 350F.
Butter and flour a 12 cup bundt pan. In a bowl, whisk the flour, cocoa powder, baking soda and salt.
In a large bowl, using an electric mixer, beat the butter with the sugar at medium-high speed until fluffy, about 4 minutes. Add the eggs, one at a time and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.
Scrape the batter into the prepared pan, and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack, let cool completely. Dust the cake with confectioners sugar and serve with whipped cream if desired.
Enjoy!

Recipe adapted from Food &Wine Magazine
www.foodandwine.com/…/chocolate-red-wine-cake

SUPER BOWL 2017

05 Sunday Feb 2017

Posted by Ceri Wilkin in Cocktails

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Tags

celebration, easy, entertaining, fresh, friends, gin, juice, lime, Lulu, martini, quick, St Germain, Super Bowl

our sweet pup watching the Super Bowl (even though she's not supposed to be on the couch)

our sweet pup watching the Super Bowl (even though she’s not supposed to be on the couch)

 

Not only did the Patriots overcome the largest deficit in Super Bowl history, they played in the first overtime game in Super Bowl history, and their quarterback set a Super Bowl record for passing yards (CBS Sports).

DARLING CLEMENTINE

game night cocktail

game night cocktail

ice

1 ounce gin

3/4 ounce St. Germain liqueur

2 ounces freshly squeezed clementine juice

1 ounce fresh lime juice

Combine ice, gin, St.Germaine liqueur, clementine juice and lime juice in a cocktail shaker. Shake well.

Pour into a martini glass and garnish with a slice of clementine.

Enjoy!

Recipe adapted from Do South Magazine

dosouthmagazine.com/

CHILI

02 Thursday Feb 2017

Posted by Ceri Wilkin in Recipes, Soups and Stews

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Tags

beans, beef, best, chicken, easy, entertaining, family, friends, Super Bowl

Satisfyingly delicious – these heartwarming Chilis are winners in the kitchen, no matter which team triumphs on the football field.

VEGETARIAN CHILI

vegetarian chili

1 tablespoon vegetable oil

4 cloves garlic, minced

1 onion, chopped

1 cup chopped carrots

1 green bell pepper, chopped

1 red bell pepper, chopped

2 tablespoons chili powder

1 1/2 cups chopped fresh mushrooms

1 (28-ounce) can crushed tomatoes

1 (15-ounce) can black beans

1 (15-ounce) can kidney beans

1 (15-ounce) can pinto beans

1 (15-ounce) can whole kernel corn

1 cup vegetable broth

1 tablespoon cumin

1 1/2 tablespoons dried oregano

1 1/2 tablespoons basil

1/2 tablespoon garlic powder

Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking for 5 minutes or until peppers are tender.

Mix the mushrooms into the pot. Stir in the tomatoes, black beans, kidney beans, pinto beans, corn and vegetable broth. Season with cumin, oregano, basil and garlic powder. Bring to a boil. Reduce heat to medium, cover and cook 20 minutes, stirring occasionally.

Enjoy!

Recipe adapted from The Dining Guide, September 2016

www.nwaonline.com/dining/

CREAMY WHITE CHILI

creamy white chili

1 tablespoon olive oil

1 pound chicken, cut into cubes

1 onion, chopped

6 cloves garlic, minced

1 (15-ounce) can Great Northern Beans, rinsed and drained

1 1/2 cups chicken broth

2 (4-ounce) cans chopped green chiles

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1 cup sour cream

1/2 cup cream

Heat olive oil in a large saucepan over medium heat, cook and stir chicken, onion and garlic into the hot oil until chicken is no longer pink in the center, 10 to 15 minutes.

Mix beans, chicken broth, green chiles, salt, cumin, oregano, black pepper and cayenne pepper into chicken mixture, bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.

Remove chili from heat, stir in sour cream and cream until incorporated.

Enjoy!

Recipe adapted from Allrecipes, January 2017

allrecipes.com/

STOVETOP CHILI

stovetop chili

1 teaspoon olive oil

3 garlic cloves, minced

1 onion, finely diced

1 green bell pepper, diced

1 pound ground beef

2 teaspoons ground cumin

1 cup corn kernels

1 zucchini, diced

1 can (28-ounces) crushed tomatoes

grated cheddar cheese

In a large skillet, heat oil over medium. Add garlic, onion and green bell pepper and cook until onion is translucent, about 3 minutes.

Increase heat to medium-high, add beef, and cook, breaking up meat with a wooden spoon until no longer pink, about 5 minutes. Add cumin and cook until fragrant, 1 minute. Season with salt and pepper. Add corn and zucchini and cook until zucchini is crisp-tender, about 2 minutes. Add tomatoes, bring to a simmer, and cook until mixture is heated through, about 3 minutes. Season to taste with salt and pepper. Divide mixture among bowls, top with cheese.

Enjoy!

 

 

THREE DAYS OF DIPS – DAY THREE – BOUNTIFUL BACON

01 Wednesday Feb 2017

Posted by Ceri Wilkin in Appetizers, Recipes

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Tags

bacon, best, cheese, delicious, easy, entertaining, family, friends, quick, warm

BACON CHEESE DIP

bacon cheese dip

2 (8-ounce) packages cream cheese

1 (8-ounce) container sour cream

5 ounces Romano cheese

5 ounces Parmesan cheese

12 ounces bacon, cooked and crumbled

Mix all ingredients well. Bake at 350F until bubbly.

Enjoy!

Recipe adapted from Recipes From the Kitchen of Family and Friends

The Bandits, New Richmond, Ohio, 2005

WARM BLUE CHEESE AND BACON DIP

warm blue cheese and bacon dip

7 bacon strips, chopped

2 garlic cloves, minced

1 (8-ounce) package cream cheese, softened

1/4 cup half-and-half

1 cup crumbled blue cheese

2 tablespoons minced chives

3 tablespoons coarsely chopped smoked almonds

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Saute garlic in bacon drippings for 1 minute, transfer to a bowl. Add cream cheese and half-and-half, beat until smooth. Stir in the blue cheese, chives and bacon.

Transfer to a baking dish, cover and bake at 350F for 25 minutes. Uncover and bake 5 to 10 minutes longer or until lightly browned. Sprinkle with almonds.

Enjoy!

WARM BACON CHEESE DIP

warm bacon cheese dip

8 strips bacon

1 (8-ounce) package cream cheese, softened

1 cup shredded sharp cheddar cheese

1 cup shredded parmesan cheese

1/3 cup mayonnaise

3 green onions, thinly sliced

1 teaspoon garlic powder

1/2 teaspoon onion powder

Heat the oven to 350F. Coat an 8-inch square baking dish with cooking spray.

Cook the bacon to the desired crispness and crumble.

In a medium bowl, mix together the bacon, cream cheese, cheddar cheese, parmesan cheese, mayonnaise, 2 of the green onions, garlic powder and onion powder. Spread mixture in the prepared pan. Bake for 10 minutes. Top with the remaining green onion, bake for an additional 5 minutes.

Remove from the oven and serve.

Enjoy!

Recipe adapted from Six Sisters Stuff

www.sixsistersstuff.com/

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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