~An Elegant Fondue Party for Six~ “Autumn Evening in Vermont”


What a beautiful time of the year, the leaves turning, and a crispness in the air. A perfect setting for an intimate gathering, with the ever wonderful cheese fondue as the centerpiece! Enjoy this easy and delightful menu, as you gather together for conversation, a little music, and a fall themed fondue!

Each guest will feel special with these beautiful little hand written place markers, set with a ribbon tied skewer.

With a beautiful piece of marble as your serving station, you can place any assortment of fruit, bread, meat, or what ever you like directly on the marble. It keeps it chilled and looks spectacular.

Happy entertaining! ~Amy

~An Elegant Fondue Party for Six~
“Autumn Evening in Vermont”

Party Menu:

Honey Cider, Vermont Cheddar Cheese Fondue:

1 cup Honey Crisp Cider, or other pressed apple Cider
2 tsp honey

1/2 pound Vermont white cheddar cheese, grated
1/2 pound Jarlsburg cheese, grated
2 tbsp cornstarch

Heat cider over medium high heat in a fondue pot to a boil.
Add honey.
Toss together cheese and cornstarch.
Decrease the heat to low and add cheese mixture, about 1/2 cup at a time, stirring until melted after each addition. Serve immediately.

Makes about 3 cups

Recipe by Amy Richardson

Fruit:
Small apples, Honey Crisp, Gala, Granny Smith, or other firm apples, sliced
Small pears, Red, Anjou, and Bartlett, sliced
Seedless, Black, Red, and Green Grapes

Meat:
Honey Maple Ham, in pieces
Chicken Apple sausages, warmed and sliced

Assorted Artisan Breads:
Sweet Potato and Pecan, Rosemary Olive Oil, cut into pieces and lightly toasted. Tear away french baguettes.

Drinks:
Sparkling Spiced Cider, R.W. Knudsen

Desserts:
Maple Glazed Pumpkin Cream Cheese Twists*
Dark Chocolate, Sea Salt Caramel, Creme Brûlée!*
Apple Pie Spice, White Chocolate Pizzelle Cookies*

Product info:
Swissmar Lausanne Copper Fondue Pot:
Crate and Barrel: $120.00
https://m.crateandbarrel.com
Bed Bath and Beyond:
https://m.bedbathandbeyond.com/m/product/swissmar-reg-lausanne-11-piece-copper-fondue-set/1014727353

Marble slab and name tiles:
Contempo SLC
3732 South 300 West
Salt Lake City, Ut
84115

*Additional recipes can be found on
http://www.greattastebuds.wordpress.com

By Amy Richardson

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End of Summer Fruit Stand Pie Party!


You’re pie party is just a few steps away! The perfect end of summer party for everyone!~Amy


End of Summer Fruit Stand Pie Party!

Party menu:

Homemade Pie Preserves:
Fresh Peach and Lemon Verbena*
Fresh Strawberry, Raspberry, and Rhubarb*
Fresh Blackberry, Blueberry, and Basil*
Bourbon Vanilla Custard*

Fresh Fruit:
Sliced Peaches, raspberries, strawberries and blackberries

Sugared Pastry Toppers, recipe follows

Brown Sugar Oatmeal Butter Crumble, recipe follows

Brown Sugar Whipped Cream*

Sugared Puff Pastry Toppers:
Heat oven to 400 degrees
I package purchased puff pastry
Egg + 1 tbsp water beaten
Crystal sugar

Cut each sheet into 9 Squares. Place on parchment lined sheet, brush with egg wash, and sprinkle with sugar. Bake until golden brown 12-14 minutes. Cool.

Sugared Pie Crust Toppers:
Heat oven to 400 degrees
I recipe pie dough, homemade or purchased
2-3 tbsp milk or cream
Crystal sugar

Cut into desired shapes. Place on parchment lined sheet, brush with milk or cream and sprinkle with sugar. Bake until golden brown 12-14 minutes. Cool.

Brown Sugar Oatmeal Butter Crumble:
1 cup flour
1/2 cup sugar
1/2 brown sugar
1/4 tsp kosher salt
3/4 cup oatmeal
3/4 cup cold butter, cut into small pieces

Preheat oven to 350 degrees

In a medium sized bowl stir together flour, sugars, salt and oatmeal. Cut butter into flour mixture until the mixture is crumbly and the butter is pea sized. Spread evenly onto parchment. Bake until golden brown. Or refrigerate until ready to use.

Entertaining Station:

Belham Living Winfield Potting Table
$180, http://www.hayneedle.com

Coral Coast Halstead Outdoor Wood Potting Bench
$250, hayneedle.com

*Recipes and can be found on my blog at http://www.greattastebuds.wordpress.com

Fresh Strawberry, Raspberry, Rhubarb, and Fresh Blackberry, Blueberry, Basil Pie Fillings!


My first love in the world of sweets was pie! Make your own delicious fresh fruit fillings! Perfect for a pie party, tarts, turnovers, pastries or just on a spoon! ~Amy

Fresh Strawberry, Raspberry, Rhubarb, and
Fresh Blackberry, Blueberry, Basil Pie Fillings!

Fresh Strawberry, Raspberry, and Rhubarb Pie Filling:

3 cups sliced strawberries
2 cups raspberries
1 cup sliced rhubarb
1 tbsp lemon juice
Zest of 1 orange

1 cup sugar
1/4 cup cornstarch
Dash of salt

In a large bowl toss fruit with lemon juice and zest. Set aside.

In a small bowl, whisk together sugar, cornstarch and salt.

Pour over fruit and stir until well blended.

Cooked method:
Pour into medium sized saucepan and cook over medium heat until bubbly and thickened, and fruit is tender. Pour into a sterilized 1 quart jar, clean rim, seal with lid and water process.

Freezer method:
Pour mixed contents into a one gallon freezer bag. And place flat to freeze.
When ready to use defrost and place into prepared crust. Bake at 400 degrees for 1 hour or until crust is lightly brown and filling is bubbly.

Makes 1 Quart

Recipe by Amy Richardson

Fresh Blackberry, Blueberry, Raspberry and Basil Pie Filling:

6 cups berries
1 tbsp lemon juice
Zest of 1 lime
2 leaves purple basil, or regular basil snipped

1 cup sugar
1/4 cup cornstarch
Dash of salt

In a large bowl toss berries with lemon juice, snipped leaves, and zest. Set aside.

In a small bowl, whisk together sugar, cornstarch and salt.

Pour over fruit and stir until well blended.

Cooked method:
Pour into medium sized saucepan and cook over medium heat until bubbly and thickened. Pour into a sterilized 1 quart jar, clean rim, seal with lid and water process.

Freezer method:
Pour mixed contents into a one gallon freezer bag. And place flat to freeze.
When ready to use defrost and place into prepared crust. Bake at 400 degrees for 1 hour or until crust is lightly brown and filling is bubbly.

Makes 1 Quart

Recipe by Amy Richardson

Strawberry Passionfruit Breakfast Parfait Pops!


Summertime breakfast on the go! School’s out, let’s have some fun! ~Amy

Strawberry Passionfruit Breakfast Parfait Pops

1 cup sliced strawberries lightly puréed
2 tbsp sugar or honey

1 cup vanilla yogurt
1/2 cup passionfruit juice

1/4 granola, homemade or purchased

Blend strawberries with sugar or honey. Set aside.

Whisk together yogurt and passionfruit juice together. Set aside.

Pour into layers freeze according to manufacture’s instructions. When frozen, remove from molds and place in individual bags or wrap in wax paper to keep. Or just eat!

Recipe by Amy Richardson

Breakfast Bubble Waffles with Frozen Yogurt, Fresh Berries and Granola


Thank you Hong Kong! Bubble waffles are not only delicious, but so much fun! This streetfood favorite, is typically served as a dessert with ice cream, but I thought it would be fun to actually make it for breakfast! Topped with frozen yogurt, fresh fruit and a granola crunch, they are perfect for a party or a special Sunday breakfast! ~Amy

Breakfast Bubble Waffles with Frozen Yogurt, Fresh Berries and Granola

Brown Sugar and Sour Cream Bubble Waffles

Breakfast Blueberry Tangerine Frozen Yogurt*

Breakfast Raspberry Guava Frozen Yogurt*

Breakfast
Breakfast Strawberry Pineapple Frozen Yogurt*

Fresh Berries

Granola, homemade*, or purchased

*recipes @ http://www.greattastebuds.wordpress.com

Brown Sugar Sour Cream Waffles

2 egg yolks
2 tbsp sour cream
3 tbsp brown sugar
1 3/4 – 2 cups milk
1/2 tsp vanilla
1/2 butter, melted and cooled slightly

1 3/4 cup flour
1 tbsp baking powder
1/4 tsp salt
2 egg whites, beaten to medium peaks

In a bowl, whisk eggs lightly. Add sour cream, brown sugar, and vanilla. Add butter and milk and whisk until combined. In a large bowl sift together the flour, baking powder, and salt. Whisk the milk mixture into the flour mixture all at once and whisk until well combined and no lumps remain. Add one third of the egg whites into the batter and stir until late. Gently fold in the remaining egg whites in 2 additions.

Preheat the iron, spray with non stick cooking spray, and ladle the batter evenly over the bottom filling all the pockets. Some people use a soup ladle to do this. Bake for 3 to 5 minutes until the waffle turns a lightly brown. Remove with a wooden utensil and serve immediately.

Recipes by Amy Richardson

Product info:

Bubble Waffle Maker available at:
Amazon $39.95
Bed, Bath, and Beyond $39.95

Autumn Sunday Afternoon Gathering


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Nothing is more lovely then spending an autumn afternoon with friends. Gathering together, enjoying good food, conversation, and friendship! ~Amy

Autumn Sunday Afternoon Gathering

Fruit:
Pears, Red, Bartlett
Apples
Red Grapes

Fruit dip:
Sweet Apple Spice Creme*
Caramel Sauce*

Assorted Cheeses:
Brie
Cambazola
Cranberry Wensleydale

Crackers:
Rosemary crackers,
Pumpkin Cranberry Crackers,

Cinnamon Swirl Butter Cake, purchased, sliced

Assorted Autumn Berry Maple Iced Turnovers:
Blackberry Cream Cheese*, Raspberry Pear*, and BlueberryLemon*

Beverages:

Apple Cider Spritzers*
Chilled Spiced Apple Cider
Chilled Perrier, assorted sparkling beverages
Ice

Recipes:

Sweet Apple Spice Creme:

1 container whipped cream cheese
1 cup marshmallow creme
6 tbsp vanilla yogurt
1/4 tsp apple pie spice

With an electric mixer, beat together cream cheese until smooth. Add the yogurt and the spice and beat until smooth.

Recipe by Amy Richardson

Caramel Sauce:

1 cup brown sugar
1 cup sour cream
1/2 cup butter

In a small saucepan, melt butter. Add brown sugar and cook over medium until sugar is dissolved and starts to bubble. Remove from the heat and whisk in sour cream until smooth.

Makes 2 1/2 cups

*recipes @ http://www.greattastebuds.wordpress.com

Plank it! French Cheeseboard Summer Party Menu


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Plank it! This is the most fun and innovative way of summer outdoor entertainment dining I have seen in years. Anytime of day or evening, any combination of fruit and cheese, this new concept for dining will make wonderful summer memories of good food, good friends, and good times! ~Amy

image

Sharing this wonderful new concept with Brooke Walker on NBC’s affiliate KSL’s, Studio 5. A great way to start, is with a beautiful piece of wood. I am showing a gorgeous piece of Black Walnut from Pennsylvania, and a stunning piece of Canary wood from Panama. An unusual and exciting way to set up your summer food table! ~Amy

For more information, here is a link to watch the Studio 5 televised segment:

http://studio5.ksl.com/?nid=71&sid=39822333#zGRvLHx8yxR5rqbT.03

French Cheeseboard Party Menu

4-5 foot wooden plank

Assorted French cheese, fruit, and pairings
Garden Party Drinks*
French Lemonade
Raspberry Peach Champagne Palmiers*
Blackberry French Macarons with Honey Vanilla Ice Cream*

Cheese:

Cambazola
Petit Basque semi soft French Cheese
Brie
Fresh Dill and Chèvre Goat Cheese
Manchego

Fruit:
Assorted red and green grapes, champagne etc…
Assorted berries, raspberries and blackberries etc…
Sweet cherries and fresh apricots

Meat:
Black Forest Rosemary Ham, thinly sliced
Lemon Pepper Chicken, thinly sliced

Bread/crackers:
Fresh French breadsticks, split in half
(Gourmandies)
Brioche Toasts (TraderJoe’s)
Fig and Olive Crisps (Trader Joe’s)

Accoutrements:
Cornichons
Lemon Olives
Sea Salted Almonds
Honey
Fig preserves
*recipes @ http://www.greattastebuds.wordpress.com

Cheeseboard product info:
MacBEATH HARDWOOD
1576 South 300 West
4-5ft wood-planks
20$-up

Emmet’s Good Stuff Wood Stuff Finish
16oz- $18.41