Off-Beat Fruit

OK. We all know that tomato is a fruit even though grocery stores group it with vegetables. Well, I was browsing in my local Chinese food market, and may I say it was a wondrous experience, and I picked up a bunch of off-beat ingredients. I cut into them and found glorious insides, colors, and textures, but most of all seeds -- which means they are a fruit. Not a big surprise for Dragon Fruit, and of course the Kobacha Squash has seeds, but the Thai Eggplant -- seeds as well. Therefore, eggplant is a fruit, along with peppers, cucumbers, and other edible vessels containing seeds -- the definition of a fruit. Kind of psyched about these photos and will follow soon with recipes! Think I'm finally off my cupcake jones!

Dragon Fruit

Thai Eggplant

Kobacha Squash

Photo Credit: Jeanne Benedict

St. Patrick's Day Cupcakes

Getting the jump on St. Patrick's Day with these gorgeous green cupcakes for little kids with the Leprechaun Hat and big kids as well via the Beer Cupcake. Enjoy!

St. Patrick's Day Lucky Green Velvet and Gold Coin Cupcake

Beer Cupcake

St. Patrick's Day Mint Chococlate Chip Cupcake

St. Patrick's Day Leprechaun Hat Cupcake



St. Patrick's Day Shamrock Cupcake

Visit my party shop for St. Patrick's Day stuff!

Photo Credit: John Sparano

Bridal Shower Cupcakes

I just wrote an aricle for Celebrations.com about Bridal Shower Cupcakes. Obviously, I'm on a total cupcake kick based on recent blog posts, similar to how I was on a gingerbread house-making bender years ago, which launched my lifestyle expert / chef / party girl career. No substitute for passion, doing what you love, loving what you do! Enjoy!

Tiffany’s Box Engagement Ring Bridal Shower Cupcake

For the bride that loves “the little blue box” and all its sweet shiny possibilities. Be prepared for the many ohhhs and ahhhs that you’ll get from these cupcakes presented in their Tiffany’s-inspired box (instructions on Celebrations.com).

Elegant Rose Bridal Shower Cupcake

For the bride that loves the simply elegant fabulousness of roses! What I love most about these cupcakes is that you can mix and match all colors of roses with the many patterns of scrapbook paper available for a variety of looks that suit the style of your bridal shower (instructions on Celebrations.com.)

Art Deco Bride & Groom Cupcake Bridal Shower Cupcake

For the bride that has a passion for Art Deco. I created the cool bride and groom shape using a Cricut machine. A Cricut is a home-use tabletop electronic die-cut machine, available at many Michaels Arts and Crafts stores, where you insert cartridges with different images, choose the image size and quantity, load paper into the machine, push a button, and then a tiny blade cuts the image out. It’s really incredible! There was something about the bride and groom image that felt very “Deco,” so I went with a silver-patterned paper for the cupcake wrap and the classic black and white for the couple (instructions on Celebrations.com.

Modern Wedding Rings Bridal Shower Cupcake

For the bride that goes for a modern touch mixed with iconic symbols. Many bridal showers are contemporary in style and this cupcake design is ideal for such occasions. I used a Cricut machine. to create the rings on the front of this cupcake wrap (instructions on Celebrations.com).

Photo Credit: John Sparano

Sauteed Blood Oranges on Roast Duck

Blood oranges are such a gorgeous color! My neighbor dropped a bag of these gems on my doorstep the other day and I just had to make something. So, I picked up a duck from Whole Foods and created a belated Valentine's Day dinner for my husband. The oranges are sauteed in brown sugar and butter with a nice bit of salt to really make all the flavors pop. I served it with black sticky rice and it was superbly completed with a Trefethen Chardonnay.

Sauteed Blood Oranges on Roast Duck

1 (5lb.) whole duck
1 blood orange, cut in half
1 tablespoon olive oil
1 teaspoon salt, divided
1 tablespoon butter
1 tablespoon brown sugar
2 blood oranges, peeled, sliced into 1/4-inch rounds

Thaw duck overnight in refrigerator or in cold water. Allow duck to sit at room temperature for 30 minutes before prep and roasting for best results of evenly cooked meat.

Preheat oven to 400 degrees.

Remove plastic wrapping on duck. Remove neck, liver, and gizzards from body cavity. Cut duck along the breast bone to open it up but don't cut through the backbone. Rinse duck, thoroughly cleaning skin and underside, and pat dry. Place duck flat, skin side up, in a roasting pan and prick skin with a fork trying not to pierce the meat underneath.

Squeeze the juice of the 1 orange that is cut in half over the duck. Sprinkle the olive oil and then 1/2 teaspoon of salt over duck.

Cook duck for about 1 hour, removing fat from pan as it accumulates every 15 minutes using a baster. Duck is done when skin is golden brown and a fork inserted into breast yields juice that is light rosy pink for medium rare or clear for more well done meat.

Melt butter in a large skillet over medium heat. Stir in sugar and remaining 1/2 teaspoon salt until combined. Add sliced orange rounds and cook, gently swirling the oranges, for about 5 minutes. Oranges should caramelize a little and their juice will make a nice light sauce in the pan; remove from heat.

Carve duck into 2 servings and for each one: Cut off leg and thigh as one piece, cut off wing, remove breast meat as a whole from bone and then slice on the diagonal. Arrange pieces on individual plates and place sauteed blood orange slices on top. Spoon blood orange juice over the duck and serve warm.

Makes 2 servings

Photo credit: Jeanne Benedict

Valentine's Day Cupcakes

I designed these chic cupcakes for those who want to whip up a little something lucious, sweet, and sparkly to give to their loved ones on Valentine's Day. Most of the cupcake wraps are made out of scrapbook paper or plush fabric backed by cardstock with rhinestone stickers or brads decorating them.

Victorian Red Velvet Valentine's Day Cupcake

Plush Pink with Rhinestone Buckle Valentine's Day Cupcake

Disco Valentine's Day Cupcake

Red and Pink Layered Valentine's Day Cupcake

Rhinestone Heart on Black Valentine's Day Cupcake

Photo Credit: Jeanne Benedict

Roses with Rhinestone Love Vase on Valentine's Day

I designed this sexy glam arrangement for those who want to create some DIY flowers on Valentine's Day. Here's how to make them:

1. Prep a large glass cylinder by making a Scotch tape "net" at the top opening to hold floral foam. Attach a piece of tape, sticky side down so the tape ends adhere to the rim, and extend it across the opening to the other side; adhere end to that side of the rim. Repeat the process in a grid pattern making sure that the tape strips are long enough that they sag a bit so they can hold a piece of floral foam.

2. Soak a floral foam disk sized to @1-inch thick by the diameter of your vase opening to fit inside the top. Set the floral foam into the tape net.

3. Put a few pieces of double-sided tape on the outside of the vase at the top and bottom to hold the ribbon in place. Wrap black grosgrain ribbon around the top and bottom of the vase.

4. Attach rhinestone letter stickers on the middle of the vase to spell "LOVE" or whatever you like. (I purchased the stickers at Michael's Arts and Crafts Store.)

5. Use a pitcher or spouted vessel to pour water into the vase.

6. Cut red rose stems to 1-inch lengths and insert them into the floral foam. Voila!

Photo Credit: John Sparano

Golf Girl Cupcakes

I have more female friends that golf than male friends. This cupcake idea is for them! Actually, I think it would make a darling place card. I made the cupcakes and frosting from scratch and for the cupcakes, I concocted a brown sugar almond recipe, but wasn't completely thrilled with the outcome. (I'll work on it and post later because the batter was one of those that you eat like soup it was soooo good. The ingredient chemistry was off for the baking process and they were too spongy.) The frosting was amazing, so here's the recipe!

Coconut, Lemon, Cream Cheese Buttercream Frosting

1/4 cup cream cheese, room temperature
1/4 cup butter, room temperature
3 cups powdered sugar
2 tablespoons milk
1 teaspoon fresh lemon juice

Add ingredients into a bowl and beat until blended. Tint green to make the frosting look like grass and ice baked cupcakes.

Photo Credit: John Sparano

Groundhog Day Cupcakes

Macaroons are my favorite cookie and ideal for sculpting a groundhog cupcake topper for one of the oddest holidays, Groundhog Day, on February 2.

Chocolate Macaroon Groundhogs

3 cups flaked sweetened coconut
6 tablespoons flour
3 tablespoons unsweetened cocoa powder
1/2 cup sweetened condensed milk
3 egg whites
Slivered almonds
1/4 cup chocolate chips
1 teaspoon canola oil
12 chocolate M&Ms
Mini marshmallows

Preheat oven to 350 degrees. Line a baking sheet with wax paper and lightly spray with a non-stick cooking spray. Toss coconut with flour, cocoa, and sweetened condensed milk until thoroughly mixed and coconut is completely coated. Beat egg whites on high speed until stiff. Gently fold egg whites into coconut mixture.

Form groundhog heads using 2 heaping tablespoons of dough and place 2 inches apart on prepared baking sheet. (If coconut doesn't keep its shape, put the dough in the refrigerator for 30 minutes to stiffen it up.) Insert 2 slivered almonds into each head as the groundhog's teeth. Bake for 10-12 minutes. Remove cookies from oven and cool thoroughly.

Put chocolate chips and oil in small microwave safe bowl and melt chips in microwave for 20 second increments, stirring after each time until smooth.

A toothpick was my most valuable tool during this craftella process! Dip the toothpick in the chocolate and "paint" the nose and eyes area; this chocolate will act as an adherent. Place an M&M on the groundhog's head for its nose. Cut a mini marshmallow in half making 2 small circles for the whites of his eyes. Dip the toothpick in chocolate and dot the center of each marshmallow eye for his pupil. Place the eyes on his head above the nose. Cut another marshmallow in half to make circles and then cut a circle in half for his ears. Dip the ears in chocolate and place them on the groundhog's head.

You can plop this little guy on top of a cupcake like I did or keep them as cookies for a fun Groundhog Day snack!

Makes about 10 groundhog macaroons

Photo Credit: John Sparano

Valentine's Day Bento Box

I love making Bento Boxes for special occasions. This idea came to me the other day as a unique kid's lunch idea for Valentine's Day.

Valentine's Day Bento Box

1. Tint sushi rice (recipe follows) blue with food coloring. Fill Bento Box with rice.

2. Find a simple Cupid drawing online or sketch one and cut it out to use as a pattern. Place the pattern on bologna and cut out his body and face. I cut out the legs separately to give Cupid a bit more pizazz.

3. Cut Cupid's hair out of Cheddar cheese and his wings and diaper out of Provolone cheese.

4. Create Cupid's mouth using a red pepper. Use a straw to punch out tiny cheese circles for his eyes and use black sesame seeds for his pupils or seaweed, which is what I used for his nose.

5. Use a mini heart-shaped cookie cutter to create the hearts on the Gouda cheese and arrange them in the box.

6. Slice a sugar snap pea pod into strips and make the bow and use a red pepper and Cheddar cheese for his arrow.

7. A red pepper strip makes a great banner and Spaghettios are what I used to spell "VALENTINE."

Sushi Rice

2 cups short grain rice
2 cups cold water
1/2 rice wine vinegar

Soak rice in a bowl of cold water. With clean hands, gently stir rice until water becomes cloudy. Strain rice in a sieve and set aside in sieve for 30 minutes to drain excess water.

Place rice in a medium pot and add water. Cover and cook over medium-high heat until rice steams, about 5-8 minutes. Turn heat to high and cook for 2 minutes more. Reduce heat to medium and cook for 5 minutes more, until you hear a crackling sound. Do not lift lid during cooking process. Turn off heat and allow rice to stand covered for 15 minutes.

Remove the lid and fluff the rice with a bamboo paddle or a wide wooden spoon. Cover and let stand another 15 minutes.

Spread rice along the bottom and up the sides of a large non-metallic bowl or platter. Sprinkle vinegar over rice, quickly tossing rice with wooden paddle to incorporate vinegar. Fan rice with a paper fan or piece of cardboard for about 2 minutes. Cover bowl with a clean damp towel until rice cools to room temperature. Prepare sushi as soon as rice cools for maximum results. Do not store rice in the refrigerator as chilled rice loses its stickiness.

Makes about 4 cups

Photo Credit: Jeanne Benedict

Valentine's Day Candy

Here are some pix from the article I just wrote for Celebrations.com about

Homemade Valentine's Day Candy (recipes)

Photo Credit: Jeanne Benedict

Super Bowl Cupcakes

SUPER BOWL CUPCAKES

Instead of the old plastic football pick in a cupcake try these awesome Super Bowl Cupcake desgins for a winning dessert table while watching the Big Game on TV. Instructions on how to make the wraps are in my article Super Bowl Cupcakes on Celebrations.com.

Football Corset Cupcakes

Laces out! Give a cupcake the winning edge by wrapping it in paper that looks and feels like a football and then lacing it up (instructions).

Pizza Delivery Cupcakes

Pizza always tops the list at Super Bowl parties. Serve up a pie that's hot, fresh, and sweet with this Pizza Cupcake that has a Raspberry and Coconut White Chocolate topping. Score big by serving it up in a mini pizza box (instructions).

Ref Cupcakes

For this sporty cupcake design, create a cupcake wrap out of black and white striped paper and top it with a whistle to pay tribute to the guys that keeps thing fair on the field (instructions).

Hamburger Cupcakes

These chocolate cupcakes, dipped in orange chocolate to resemble a bun and garnished with fruit roll-up lettuce and tomatoes, will be a big hit with kids (instructions).

Team Color Cupcakes

Go gorgeous on the gridiron with cupcakes that have been double-dipped in white chocolate, dollopped with icing, and accented in team colors (instructions).

Cheeleader Cupcakes

Root for your team by serving cupcakes bursting with fondant pom-poms wrapped in paper that looks like grass (instructions).

Trophy Cupcakes

Make cupcake decorating an easy victory by simply topping it with a trophy (instructions).

Photo Credits: John Sparano and Jeanne Benedict

My Beautiful Birthday Cupcake!

I made this gorgeous cupcake wrap for my birthday! The fab folks at Cricut Expression gave me a machine and I was inspired to use this crown image from their "Home Decor Solutions" cartridge to decorate the wrap. I had seen the infomercials on TV for the Cricut and watched them all the way through like a craft show. They have all these different cartridges that you can put into the machine for school, holidays, parties, and so much more. All you do is select the image and size, and a small machine blade cuts it out. I write mostly about food and recipes on this blog, but I'm a crafty girl too and I know that the bakers and party peeps out there would appreciate this. Happy Birthday to me!

Soba Noodles with Sesame Seeds and Shiso Leaves

We received a sushi-making basket for Christmas from my brother-in-law that included a package of soba noodles and this awesome seasoning, "Eden Shake," which is described as "sesame and sea vegetable seasoning." Well let me tell you, I am eating that seasoning like it was a bag of nuts! The sesame seeds are so tender, as if toasted for snacking, and the shiso leaves in the blend are exquisite. Soba noodles are basically a buckwheat flour Japanese noodle. Shiso leaves are from the mint family and this seasoning from Eden Foods contains a pickled and powdered preparation that is excellent. I created this recipe the other day, and felt very healthy eating it! If you've read many of my blog entries, you have probably figured out that I'm all about the cream and the butter. But, a healthy dish every now and then is ok.

Soba Noodles with Sesame Seeds and Shiso Leaves

1/4 cup organic sesame oil (unrefined)
1 tablespoon Eden Shake Sesame and Sea Vegetable Seasoning
2 tablespoons Mirin
2 cloves garlic, minced
4 tablespoons soy sauce
1 (8 oz.) package soba noodles

Whisk together all ingredients, except for soba noodles, in a large bowl. Cook noodles according to package directions; drain in a colander. Add hot noodles to mixture and toss to coat. Serve immediately!

Makes about 2 servings

Photo Credit: John Sparano

Homemade Toffee

Could there be anything better than toffee? This morsel of glassy, caramelly, deliciousness has a little story. About 5 years ago, I attended a sport party, probably the Super Bowl, where a woman brought homemade toffee. Since then, each time we go to the home where the party was hosted, I ask about this woman and when she'll be at another party so I can quiz her about toffee. That day finally arrived about a week ago and to my amazement -- the recipe was extremely easy (just a lot of stirring)! So I made a batch. The most important thing to remember about toffee is to cook it long enough to where the butter is almost burnt so you get that great color. I don't use a candy thermometer, just eyeball it, but you do need to watch that pot!

Homemade Toffee

1 cup butter
1 cup sugar
1 cup chocolate chips
1 cup chopped almonds

Add butter and sugar into a heavy medium pot. Cook, stirring constanly, over high heat for about 8 to 10 minutes.

The stages to look for: butter will melt and blend with the sugar, butter will foam, mixture will start to get sticky like taffy, mixture will quickly start to turn amber - this is when you take it off the heat! Pour mixture on to an ungreased baking sheet that doesn't have a coating such as Teflon.

At this point, the woman who shared the recipe just puts semi-sweet chocolate chips on the hot toffee, which melts them, and sprinkles the almonds on top. I chose to let the toffee cool and harden, then melted milk chocolate chips and smoothed them on top. Sprinkle almonds over the chocolate and you're good to go!

Makes about half a baking sheet; @ 8X8-inch toffee rectangle

Photo Credit: John Sparano

Caviar Topped Triple Layer Cheese Torte

O.K. I know I always say, "This is my favorite recipe!" But, really, truly, honestly, this one for a Caviar Topped Triple Layer Cheese Torte absolutely is!

This is a total low-maintenance party food meaning that you set it out and walk away. With 100 servings of pure luciousness, you'll have little buffet replenishing at a party and many recipe requests.

Now there are always those who aren't fans of fish eggs. So, you can easily swap out the caviar for minced olive or tapenade and give the torte and Italian feel.

Caviar Topped Triple Layer Cheese Torte

2 (8-oz.) packages cream cheese
1 cup finely chopped red onion
16 eggs, hard-boiled, coarsely chopped
1/2 cup mayonnaise
1 teaspoon salt, divided
1/2 teaspoon white pepper, divided
4 large, ripe avocados, mashed
1/2 clove garlic, minced
2 teaspoons lemon juice
12 oz. black caviar or lumpfish roe
2 oz. red caviar or lumpfish roe

Mix together cream cheese and red onion until combined. Cover bowl and set aside.

In another bowl, mix together eggs, mayonnaise, and 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover bowl and set aside.

In another bowl, mix together avocados, garlic, and lemon juice along with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover bowl and set aside.

Layer ingredients into an 8-inch spring-form pan. Spread egg mixture on bottom and smooth top surface until even. Spread avocado mixture on top of egg and smooth top surface until even. Spread cream cheese mixture on top of avocado and smooth top surface until even. Cover and chill until ready to serve.

Just before serving, spread an even layer of black caviar on top surface and create a red caviar star in torte center. Cut out a 5-point star, approximately 4 inches in diameter from thin cardboard. Remove torte from refrigerator. Place the torte on a flat tray or platter. Undo the spring-form pan latch. Carefully run a knife around the edge of the torte to loosen from the pan. Gently lift off the pan's collar. Place cardboard star on top in center of torte. Spread black caviar on top of torte around outline of star. Remove cardboard star and fill in star shape with red caviar or roe.

Wipe the side of the serving tray if necessary. Set crackers around the base of the torte and serve with a butter knife to cut into the torte and spread on crackers.

Makes 100 servings

Photo Credit: John Sparano

Pink Party Food

I did a TV segment today on KTLA with a pink theme and thought these food ideas would be great for a bridal or baby shower.

The Pink Chocolate-Covered Brie Topped with Pear, Red Onion, and Rosemary Chutney recipe below is one of my favorites for parties, but I usually and make it with white chocolate and a cranberry rosemary chutney.

The shrimp cocktail doesn't have a recipe as I just put a pink diamond paperweight on an upside down glass bowl and set it in a giant Margarita glass. I used a couple of glue dots to keep the pink diamond from slipping off the bowl (you could also use museum wax). I also put a big pink diamond paperweight in the bottom of the glass. The table was stunningly pink! Enjoy!

Pink Chocolate-Covered Brie Topped with Pear, Red Onion, and Rosemary Chutney

1 cup diced pears
1/2 cup diced red onion
1 teaspoon finely chopped rosemary
3 tablespoons brown sugar
2 tablespoons white wine vinegar
Rosemary sprig garnish
1 (13.2 oz.) wheel Baby Brie
1 cup pink melting chocolates (Candy Melts)
Water crackers

Place diced pears, onion, chopped rosemary, brown sugar, and vinegar in a small saucepan and stir to combine. Cook over low heat for 10 minutes until ingredients are tender. Cool to room temperature before serving..

Remove the white rind on the top and sides of Brie and place on your serving platter. Melt pink melting chocolate in the microwave, in 10-second increments, stirring after each time until the consistency is smooth and creamy..

Immediately spread a thin layer of chocolate on top and sides of Brie. For a smoother finish spread another layer of chocolate over the first. Top Brie with chutney and garnish with a rosemary sprig. Serve with crackers..

Makes about 20 appetizer servings

White Asparagus Wrapped with Prosciutto and Parmesan

This simple appetizer recipe has become my favorite for dinner parties.

The ingredients are few but the prep in wrapping the prosciutto and Parm around the white asparagus spears takes a little bit of time.

I prefer white asparagus to green as the texture is much more velvety. Green asparagus always has that woody vibe.

White asparagus grows under ground and is never fully exposed to sunlight, therefore its chlorophyll isn't activated by the photosynthesis process and it remains pristine and a little more protected from the elements. Why do I feel like I'm talking about a child? Throw them out into the world and they get a little tougher by virtue of dealing with harsh elements. A big left turn in a recipe headnote, I know, but an appropriate analogy nonetheless. Anyway, make this. You'll love it.

White Asparagus Wrapped with Prosciutto and Parmesan

1 lb. (@25 spears) white asparagus
2 tablespoons olive oil
Juice from 1/2 lemon
1/2 teaspoon sea salt
4 oz. proscuitto, sliced thin
4 oz. Parmesan cheese, coarsely shredded

Rinse asparagus and trim about 1 inch off bottom of each spear. Line a baking sheet with aluminum foil and place asparagus in single layer on sheet.

Sprinkle olive oil, lemon juice, and sea salt over asparagus and turn lightly to coat.

Cut proscuitto slices into 1-inch x 3-inch pieces.

To wrap each spear: Place prosciutto on a flat surface and sprinkle a few pieces of shredded Parmesan on top. Lay asparagus spear on prosciutto so tip extends a couple of inches beyond the edge. Wrap prosicutto around asparagus with cheese inside. Place spear back on baking sheet and sprinkle Parmesan on top to garnish. Repeat for remaining ingredients.

Heat oven to 400 degrees. Cook wrapped asparagus for 5 to 8 minutes until cheese is melted and asparagus appears slightly roasted; don't over cook as spears will shrivel.

Remove from oven and arrange on a serving platter. Serve immediately, nice and hot!

Makes about 25 spears

Photo credit: John Sparano, my sweet husband

North Pole Cupcake and My Trip to North Pole, AK

My daughter received a Big Top Cupcake Kit as a Christmas present and we had to make something yummy and holiday-ish!

So, we used a chocolate cake recipe for the cakes, whipped cream for a snowy frosting, crushed candy cane to make it festive, and a candy cane pole with a cherry on top along with a North Pole sign.

I was inspired to go with the North Pole theme because I just came back from a satellite media tour in the city of North Pole, Alaska.

When kids in the U.S.A. write their wish list and address it to "Santa, North Pole," this city in Alaska is where the letters are sent. Santa and his helpers try to write back to all the kids answering their letters. It's so very sweet!

Although it was -20 degrees it wasn't as cold as I thought it would be. The Santa Claus House, a magical Christmas store with reindeer out back and fun activities for the kids like meeting Santa, is where the SMT took place and I was joined on TV by Santa himself who was the greatest guy!

Here are some pics of my adventure sponsored by Smartbox, Tide Loads of Hope, Ringling Bros. and Barnum & Bailey video games by 2KPlay, Dawn, and Izze drinks. Thanks so much for the opportunity to go to the North Pole and meet Santa! I'll be putting together a video of the trip for the BUZZ section of my website soon!

Christmas Tree Crudite'

Ever since I created this idea for a holiday appearance on Live with Regis and Kelly, I've been wanting to reconstruct it to take a photo and post it on my a blog.

I received more questions about how to make this crudite' display from the TV segment than any other food or decor ideas.

It's a time-consuming process (maybe an hour or two!) but you could make it the day before a party and keep it fresh by covering the veggies with wet paper towels and putting it in the refrigerator.

Helping hands can come from the kids, as my daughter inserted toothpicks into the veggies and then I inserted them into the tree base.

This would make a festive centerpiece on a holiday party table or a nice side table veggie arrangement for a more casual Christmas get together!

Christmas Tree Crudite'

2 heads green cabbage (1 small and 1 large)
2 bamboo skewers cut in half
1 box toothpicks
Green floral wire (1 paddle wheel of @22-gauge wire)
Wire cutters
Small star-shaped cookie cutter
2 - 3 big bunches of kale, rinsed
1 head purple kale
1- 2 heads broccoli, rinsed
1 - 2 heads cauliflower, rinsed
1 bag baby carrots, rinsed
1 carton cherry tomatoes, rinsed
1 large yellow pepper, rinsed
(and any other vegetables that you like)

1. To make tree base structure: Trim the bottom (stem end) of the large cabbage a bit so it will rest level and place it on your serving platter. (I like to use a cake stand). Slice off a bit of the top part of the cabbage so you have a flat surface on which to place the smaller cabbage.

Insert bamboo skewers into the top of the base cabbage. Trim off a little of the rounded end (not the stem end) on the smaller cabbage so it is flat. Place the smaller cabbage, cut side down, on to the base cabbage and on to the skewers so they are secured to each other. The stem end of the smaller cabbage should be at the top of the tree base.

Check out the shape of your tree and trim the sides starting at the top going down to the base to give it more of a conical form. You only have to do this a little and mostly at the top. I usually start building up the tree with kale and veggies and then trim where necessary.

2. Using wire cutters, cut green floral wire into 40 (1-inch long) pieces and 20 (2-inch long) pieces. Bend wire pieces into a hair-pin shape.

Start building a vertical row of tree "leaves" using kale stems. I find it easiest to make the middle garland that winds up the tree and build additional rows of vegetables and kale above and below the main garland so all rows appear even. (TIP: If you have trouble visualizing the natural line of garland up a tree take a ribbon and let it wind once around the tree from top to bottom as a general guide.)

Begin at the tree base, placing the kale's leafy side pointing down and stem side pointing up; break off excess stem. Insert the bended floral wire to discreetly anchor the kale in place. Overlap the leafy end of the kale as you place another stem up the tree and secure it with the floral wire.

3. After you have one kale row, add a row of veggies. Cut veggies with stems, such as broccoli and cauliflower, close to the floret and insert a toothpick into the end. Insert the toothpick into the cabbage base just above the kale garland. Use larger florets at the base and smaller ones at the tree top. It may be necessary to break toothpicks in half so they don't poke out of the top of the veggie.

For carrots, simply insert a toothpick into the end and then into the tree. Carrots are the most difficult veggie to work with. Toward the tree top, you may have to cut carrots in half so they look right and are along the same plane as the lower carrots.

For cherry tomatoes, insert the toothpick into the cabbage base first and then put the tomatoes on the toothpicks, otherwise you may squish them (I have sqaushed many a tomato!).

4. Continue building rows of kale and vegetables up the tree. Tear off piece of purple kale and slip them above the rows of veggies like I did (see photo) for a colorful accent. Place kale around the bottom of the tree to fill it out.

Remember, you are making an edible work of art so you will be trimming the cabbage, adjusting kale, and possibly cutting more floral wire pieces to suit your work in progress. Your end result will be unique, beautiful, and a creative centerpiece that your guests will admire.

5. Cut the yellow pepper in half lengthwise and remove the stem and seeds. Flatten it out, cut side down, and use a star-shaped coolie cutter to make the tree's star. Insert a toothpick into the top of the tree and slide the star on top as a festive finishing touch.

6. Place a bowl of your favorite dip next to the tree for guests to enjoy. I’ve found that most people love to look at this tree and view it as décor although the intent is for them to pull the vegetables off the tree and eat them. A variety of vegetables around the base of the tree on your large platter is a good idea if you wish to use the Christmas Tree Crudite' as décor only. Also, prepare extra vegetables with toothpicks to replace those that guests have eaten during the party when the tree is looking sparse.

GENERAL TIPS:

• During the tree building process step back and “eyeball” the tree shape from all angles to make sure you are making a nice, even cone shape. Trim kale or adjust vegetables as necessary.
• To make this tree a day in advance, store your tree wrapped in moist paper towels and plastic wrap and keep refrigerated until serving.
  

Snowman Mashed Potatoes

I made this little snowman today and snapped a shot with my new camera! Here's how to make him:

Snowman Mashed Potatoes

Mashed potatoes (stiff)
Small and large olives
Roasted red pepper (from jar)
Chow mein noodles
Carrot

1. Form mashed potatoes into the balls for the snowman's body using your hands. Stack the snowman balls on the plate you are going to serve him on.

2. Slice a large olive round for the base of his hat and set it on the snowman's head. Slice off the ends of a small olive for his hat and set it on the base.

3. Cut some large olives in half lengthwise. Use a straw to punch out the eyes and buttons. (Tip: after you insert the straw into the olive, blow into it to get the olive circles out.) Apply the eyes and buttons to the snowman.

4. Cut a carrot into a traingle for his nose and stick it into his head.

5. Cut a long roasted red pepper strip into a scarf for the snowman. Pat the pepper dry so it has less chance of staining the mashed potatoes red. Wrap the scarf around the snowman's neck.

6. Insert chow mein noodles into the snowman for his arms and serve!

Salmon Coulibiac

I recently posted a video on Twitter from my music video series "Recipes That Rock" where I make one of my favorite dishes, Salmon Coulibiac. A flood of fab comments from my fellow "Twibes" about how much they liked the video and wanted the recipe pointed out the fact that I had never put it on my blog. So here it is! (Forgive the photo, it was taken before I got my new camera!)

“Coulibiac” is a French-inspired dish from Russia that originated around 1900. The word itself translates to “fish pie,” and the dish consists of layers of fish, rice, and vegetables all wrapped up in a puff pastry loaf. I like to finish off my Coulibiac with a beautiful latticework design on top, which makes for a stunning main entrée at a dinner party.

Salmon Coulibiac

1 (48 fl. oz.) container chicken broth
olive oil
2 cups dry orzo (a pasta shaped like rice)
2 tablespoons butter
1 medium brown onion, diced
2 tablespoons light brown sugar
12 cups raw spinach
1/4 cup cream sherry
1/2 cup heavy cream
2 (8 oz.) packages sliced mushrooms
3 large sheets of puff pastry (2 – 1.1 lb. packages Pepperidge Farm each with 2 sheets)
1 egg, lightly beaten
2 lb. salmon fillet, skinned and deboned
Salt and pepper

Pour chicken broth and 1 tablespoon olive oil into a large pot and bring to boil over high heat. Add orzo and cook until tender, about 10 minutes. Drain in a colander and pour into a medium bowl.

Add 1 tablespoon butter and 1 tablespoon olive oil into a large skillet over medium high heat until butter melts. Add onions and sauté until they start to brown. Stir in brown sugar and cook for 2 minutes more until sugar caramelizes. Remove from heart and stir into orzo until combined. Salt and pepper to taste.

Heat 2 tablespoons olive oil in a large skillet over medium heat and add spinach. Allow spinach to cook down a bit, stirring frequently. Continue to add remaining spinach and cook until spinach has reduced to half the initial amount. Add more oil if necessary should the spinach stick to the pan. Add sherry and cook until sherry reduces by one-third. Reduce heat to medium-low and stir in cream. Cook, stirring occasionally, until cream thickens, about 5 to 8 minutes. Remove from heat and pour into a large bowl.

Add remaining tablespoon butter and 1 tablespoon of olive oil into a large skillet over medium high heat until butter melts. Add mushrooms and cook, stirring frequently, until mushrooms brown, about 10 minutes. Remove from heat and stir into spinach until incorporated. Salt and pepper to taste.

Cut a sheet of parchment paper to fit a large baking sheet. Tip: Use pea-size scraps of puff pastry under the corners of the parchment to adhere it to the baking sheet.

Allow puff pastry to thaw at room temperature for about 30 minutes or until it is easy to handle. Place a 10 x 15 inch sheet of puff pastry on work surface and roll out the sheet to where its dimensions are about 3 inches wider and longer than the salmon. Brush the surface of the puff pastry with beaten egg. Center the salmon on the puff pastry. Spoon the orzo on top of the salmon in a compact even layer. Spoon the spinach on top of the orzo in a compact even layer. Brush the exposed area of the puff pastry with beaten egg and bring it up on to the salmon on all sides.

Roll out another sheet of puff pastry large enough so that it will drape completely over the layered ingredients on the salmon with excess pastry to tuck underneath. Center the puff pastry sheet over the salmon and place it over the layered ingredients. Lift the edges of the puff pastry and brush the underside with egg. Tuck the edges neatly under the salmon so you have a compact and completely sealed loaf.

To create the latticework design on top, roll out the remaining puff pastry just a bit to smooth any package creases. Cut 1-inch wide by 10-inch long strips. Brush the surface of the salmon loaf with egg. Then, brush each strip with a lightly beaten egg and place each strip, spaced 1 inch apart, over the salmon diagonally. Interweave the strips 1 inch apart on the opposing diagonal into a latticework pattern. Cut ivy leaves from the remaining puff pastry and brush with egg; apply to the latticework pattern. You can prepare the Coulibiac up to this point on the same day you are planning to serve it. Wrap the prepared loaf with plastic wrap and refrigerate.

About 45 minutes before serving, heat oven to 350 degrees. Brush the surface of the pastry with beaten egg. Bake for 25 to 30 minutes until golden brown. Remove Coulibiac from the oven and let it rest on the baking sheet for 20 minutes. You can gently place the entire Coulibiac on a large platter and serve family style for a fabulous presentation. Or slice the loaf into 1 ½-inch wide portions and use a spatula to place each slice on individual plates. Serve hot with a white wine cream sauce.

Makes 6 to 8 servings