If you’re having friends over–or attending a gathering–this weekend to watch the Super Bowl, here’s a great idea for a snack to serve to a crowd. My mother shared this recipe with me (I included a copy of her hand-written recipe below), but it is originally from the old Rainier Beer Company.
Serve it with a sliced baguette or a dark bread such as pumpernickel or rye. And serve it with beer, of course. Continue reading
Our house in Seattle sits on a hill that overlooks downtown, so we often have friends over on New Year’s Eve to watch the fireworks that are set off at midnight from the top of the Space Needle.
Here’s an appetizer I plan to serve to my guests. It’s a relatively easy recipe to follow, so you can make it for your party guests too—or take with you if you are invited to a friend’s house for the celebration. Continue reading
I’ve been busy catering parties for the past couple of weeks, so I thought that instead of posting a recipe today I would simply share some of the photographs I’ve taken at different events. Continue reading
I mentioned in a post last week that squash is one of my favorite fall foods, so it shouldn’t come as a surprise that I’m sharing another recipe that features butternut squash. This one can actually use any leftovers from the roast squash recipe that I posted last week. Continue reading
I first made these spring rolls for an event in 1997, and now many of my clients request them. Because the recipe requires about a day to make, I usually make them for parties rather than for my weekly clients. I shred and dress the vegetables the night before, then finish the other steps the next morning. Continue reading
One of my clients suggested that I make a citrus shrimp on rice crackers for a dinner party, so I came up with this one, adapted from The Junior League Centennial Cookbook.
This is an easy-to-make appetizer with a refreshing citrusy flavor. The grainy mustard adds a nice texture, and the colorful zests complement the pink shrimp. Continue reading
A client recently requested that I make my spring rolls for a party, but the event had been moved up a day, so I did not have enough time to make them. Instead, I created this salsa recipe and served it on endive petals. Continue reading