Happy Holidays!

Hello Everyone!  One of my nicest clients just introduced me to a great web site.  Their posts change all the time, so it is always evolving.  www.pinterest.com

Use a coffee table as a bench at your next event.

Meet the Maids - add a photo and how the bride knows each maid inside a cute frame.

Pretty hurricanes with water, candles and petals. Would love to widen the path and use this for the aisle.

 

Love these ideas!

Holiday tips and recipes

Easy Planning Tips:

• decide on your guest list with a few open dates, then check with family and friends and see what works
• plan your menu - will this be dinner or appetizers and cocktails 
• create your table with a beautiful linen, napkins and decor 
• if you don't have enough table setting quantities, call your favorite linen and rental house and place your order.

Entertaining ideas for the holidays

www.marthastewart.com

What a great treat for your guests on a chilly day!

Ingredients

• 1 1/2 ounces Irish whiskey or rum
• 1/2 ounce hazelnut liqueur, such as Frangelico
• 1/2 ounce Irish cream liqueur, such as Bailey's
• Hot coffee
• Dollop of Grand Marnier Whipped Cream

Directions

1. In a glass coffee mug, stir together whiskey, hazelnut liqueur, and Irish cream; top with coffee. Garnish cocktail with whipped cream and serve immediately.

Salmon Mousse

Ingredients

• 1 teaspoon unflavored gelatin, (from a 1/4-ounce envelope)
• 4 ounces smoked salmon, coarsely chopped
• 1 1/4 cups sour cream
• 1 to 2 tablespoons fresh lemon juice
• coarse salt
• fresh dill, for garnish (optional)
• crackers or baguette slices, for serving

Directions

1. Place 3 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften, 5 minutes. Gently heat over low, stirring, just until gelatin dissolves; set aside.
2. In the bowl of a food processor, combine salmon, sour cream, and lemon juice. Puree until smooth; season with salt. With motor running, add slightly cooled gelatin mixture, and blend until combined.
3. Pour into two 8-ounce ramekins or bowls. Without touching surface, cover container with plastic wrap, and refrigerate until firm but spreadable, about 2 hours or up to overnight. Garnish mousse with dill, if desired, and serve with crackers or baguette slices.

Artichoke Puff Pastries

Ingredients

• 4 tablespoons unsalted butter
• 1 large shallot, minced
• 2 teaspoons minced garlic (from 3 small cloves)
• 3 tablespoons all-purpose flour, plus more for surface
• 1/2 cup dry white wine
• 1/2 cup whole milk, warmed
• 1/2 cup homemade or store-bought low-sodium chicken stock, warmed
• Coarse salt and freshly ground pepper
• Pinch of cayenne pepper
• 1 pound frozen artichoke hearts, thawed and chopped (3 cups)
• 1/2 cup finely grated Parmesan cheese (1 ounce)
• 1/2 cup finely grated Pecorino Romano cheese (1 ounce)
• 1 tablespoon finely chopped fresh thyme
• 1 1/2 teaspoons finely grated lemon zest
• 1 teaspoon Dijon mustard
• 2 packages (14 ounces each) frozen puff pastry, thawed
• 1 large egg, lightly beaten for egg wash

Directions

1. Melt butter in a small saucepan over medium heat. Cook shallot and garlic for 1 minute. Add flour, and cook, stirring constantly, for 2 minutes. Add wine, and cook until reduced by half, about 2 minutes. Whisk in milk and stock. Bring to a boil. Season with 1 teaspoon salt, some pepper, and the cayenne. Simmer until thickened, about 2 minutes. Remove from heat, and stir in artichoke hearts, cheeses, thyme, zest, and mustard. Let cool completely. Refrigerate until ready to use.
2. Preheat oven to 400 degrees. Roll out puff pastry to a 1/8-inch thickness on a lightly floured surface. Cut into forty 3-inch squares (you will have pastry left over).
3. Arrange 1 tablespoon artichoke mixture in center of each square. Brush 2 perpendicular edges with egg wash, and fold over to form a triangle with remaining edges, pressing to seal. Brush 1 corner of triangle with egg wash and join it to the opposite point. Transfer to a parchment-lined baking sheet. Repeat with remaining dough and filling. Refrigerate or freeze until firm, 30 minutes to 1 hour.
4. Brush turnovers with egg wash. Bake until golden, about 20 minutes. Let cool for 5 minutes. Serve immediately.

Warm Brie and Pecan Appetizer

Ingredients

• 1 small wheel of Brie or Camembert (about 9 ounces)
• 1/2 cup pecan pieces
• 3 tablespoons light-brown sugar
• 3 tablespoons pure maple syrup
• crackers or sliced baguette, for serving

Directions

1. Preheat oven to 350 degrees. Place cheese on a rimmed baking sheet; bake until softened, 15 to 20 minutes. Transfer to a serving plate; cool about 20 minutes.
2. While cheese cools, place nuts on a clean baking sheet; bake until toasted and fragrant, 7 to 10 minutes. Sprinkle nuts over cheese.
3. In a small saucepan, combine sugar and maple syrup. Bring to a boil over medium heat; simmer until foamy, 1 to 2 minutes. Drizzle warm sauce over slightly cooled cheese and nuts; serve with crackers or baguette.

Inspiration Board for Thanksgiving

We love Wildflower linens for all of our beautiful linen needs.

 or

www.wildflowerlinens.com

I can't help myself when it comes to flowers - here are some beautiful ideas from Empty Vase.

www.townandcountryeventrentals.com