~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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Vanilla Cream Mint Julep


Still feeling the heat?! Cool down and relax with my twist on this southern Kentucky Derby Classic! It’s SO GOOD! ~Amy

Vanilla Cream Mint Julep

2-3 sprigs fresh mint
2 oz Torani Vanilla syrup
Club soda
Half and half
Crushed ice

Additional mint leaves for garnish

Place leaves in the bottom glass, add syrup and muddle leaves. Full glass with crushed ice and pour club soda over the top, add a splash of cream. Stir until glass becomes frosty. Garnish with mint and relax!

Recipe by Amy Richardson

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

GUACAMOLE PARTY! “A guacamole station, hand hacked! Just the way you like it!”


GUACAMOLE PARTY!
“A guacamole station, hand hacked!
Just the way you like it!”

Guacamole Station:

Ripe avocados
10-12

Guacamole Mix-ins:
Smoked bacon
Tomatoes, diced
Fresh lime wedges
Fire Roasted Corn
Fresh Mango, diced
Fresh Pineapple, diced
Purple onion, diced
Tri-colored peppers, diced
Jalapeños
Black beans, drained and rinsed
Fresh cilantro
Cojita cheese

Assorted Tortilla Chips:
White Corn, Blue Corn, Black Bean, Sweet Potato, …etc

Iced Creamy Coconut Limemade*

Barbacoa Taquitos with Juanita’s Olvera Street Green Sauce, recipe to follow.

Chili Lime Spiced Watermelon Wedges*

Horchata Shaved Ice with Cinnamon Whipped Cream, recipe to follow

Dulce de Leche Dessert Nachos*

 

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

 

Juanita’s Green Sauce:
1 1/2 large Avocados
3 cans Herdez salsa verde
1 bunch cilantro, stems mostly removed and parsley chopped
3-4 serrano peppers, seeds removed. Wear gloves!!!
1 can chicken broth
Salt

This recipe is all about blending. So blend, and then blend some more!

Pour salsa verde into a blender, add cilantro and blend well. Add avocados and blend well. Add serrano peppers and blend super well.
Place a fine strainer over a large saucepan, and pour sauce mixture through it using a spatula to press through. When finished you should have a very smooth sauce in your pan. Add chicken broth and cook on medium heat until it is heated through, about 5 minutes. Pour into glass container to store. I use large mason jars.

Recipe courtesy of Juanita’s, Olivera Street Los Angelos

Taquitos:

Cooked shredded beef, barbacoa, or pulled pork.
Corn tortillas

Heat abut ½ inch of oil in a large skillet. The oil needs to be hot, about 350 degrees.
While the oil is heating, warm the tortillas in the microwave or regular oven to get them soft. Place between two towels to keep them warm.
Put a small amount of meat into the center of the tortilla and roll it up nice and firm. Use a toothpick to keep it rolled up.
Place the taquitos close together in the oil with the folded side down and cook on each side until they just start to turn a golden color. Cook them in two or three batches.
Remove from the oil and drain on paper towels.
Serve with Juanita’s Green Sauce

Recipes adapted by Amy Richardson

 

 

Horchata Shaved Ice with Cinnamon Whipped Cream

Horchata, store bought
Ice cube tray, or 9×13 baking pan

Cinnamon Whipped Cream:

2 cups heavy cream
1/2 cup confectioners sugar
2 tsp vanilla
1/2 tsp cinnamon

Whip together all ingredients until soft peaks.

Pour ice into ice cube tray or pan and freeze completely.
Shave ice with snow cone maker or if use pan method scrape with fork.
Serve immediately with Cinnamon Whipped Cream.

Recipe by Amy Richardson

Printable downloads:

MEXI TAGS 2017_PRINT

Product info:
Molcajete:
Volcanic rock
Available online: Amazon, Williams Sonoma, Sur la Table

Iced Creamy Coconut Limeade! 


Coconut cream, crushed ice, fresh lime juice with a sparkling splash! A delightful drink for your patio parties, playtime or just for fun! ~Amy

Iced Creamy Coconut Limeade

Recipe:

1 3/4 cups fresh squeezed lime juice
1 1/2 cups sugar
1/2 cup sweetened cream of coconut, Coco Loco, located on the asile by the mixers
4 cups cold water
1 liter bottle club soda, chilled
Fresh mint leaves
Crushed ice
fresh lime, sliced into rounds

In a large pitcher whisk together lime juice and sugar until dissolved. Add water and mix. Whisk in cream of coconut, and pour in club soda. stir lightly and add ice, fresh mint and sliced lime.

Recipe by Amy Richardson

Skewered! A Summer Sandwich Party!


Saddle up, and round up your family and friends for the best darn party of summer!~Amy

Skewered!
A Summer Sandwich Party!

Party Menu:

THE BLUE ROOSTER

Ciabatta rolls, mini or cut into quarters
Roasted chicken, deli style, sliced
Sliced apples, red or green
Blue cheese, sliced or cubed
Butter Lettuce leaves
Long skewers

Dipping sauce:
BLACK PEPPER HONEY MUSTARD

Mustard recipe:
1/2 cup honey mustard, purchased
1/4 cup sour cream
2 tbsp honey
1/8 tsp black pepper

Place all ingredients in a blender or small food processor, and blend on high for 30 seconds or until well blended.

THE COWBOY

Kaiser Rolls
Roast Beef, deli style, sliced
Wisconsin cheddar cheese
Hickory smoked Bacon
Avocado, sliced
Leaf lettuce

Dipping sauce:
HICKORY BBQ RANCH

1 1/2 cups barbecue sauce, Sweet Baby Rays Hickory Brown Sugar, or other purchased brand
1/2 cup Lemon Ranch sauce

In a small bowl, whisk together BBQ sauce and lemon ranch sauce until smooth. Thin with additional lemon juice or warm water if a thinner consistency is desired.

THE CABALLERO CLUB

Sourdough, toasted and buttered
Smoked Turkey, sliced
Honey glazed ham, sliced
Hickory smoked bacon, cooked
Pepper jack cheese, sliced
Avocado, sliced
Beefsteak tomatoes, sliced
Iceberg or leaf lettuce

Dipping sauce:
LEMON RANCH

3/4 cup sour cream
1/4 cup mayonnaise
1 package Hidden Valley Ranch mix
1 cup buttermilk
2 tbsp fresh lemon juice

In a small mixing bowl, whisk together sour cream and mayonnaise. Add mix and blend well. Add buttermilk and lemon juice and whisk until completely blended. Refrigerate until ready to use.

EASY BLACK PEPPER PARMESAN KETTLE CHIPS

Black pepper kettle chips
1/4 cup parmesan cheese, finely grated

Open bag of chips, sprinkle chips with parmesan cheese. Close bag and gently shake to coat.

WATERMELON RASPBERRY FRUIT JARS

6 small jars
6 small skewers
4-6 cups watermelon cubes
1 cup fresh raspberries
1 lime, cut into six wedges
Fresh mint leaves

Place watermelon and raspberries into jars. Top with a lime wedge, mint and serve with a skewer.

HOMEMADE CHERRY LEMONADE

1 3/4-2 cups sugar
8 cups water
1 1/2 cups fresh squeezed lemon juice
1/4-1/2 cup maraschino cherry juice
Crushed ice

In a large beverage jar, dissolve sugar in to water by stirring vigorously. Add lemon juice, add crushed ice and pour juice over the top for a layered look, or stir to mix.

DOUBLE CHOCOLATE ICE CREAM SANDWICH SKEWERS with HOMEMADE HOT FUDGE SAUCE

Short skewers
Purchased chocolate chocolate ice cream sandwiches, Fat Boys
Chocolate Fudge Sauce, recipe follows*

Cut fat boys into quarters, skewer each section through the middle, making a tower. Serve immediately with homemade fudge sauce.

Hot Fudge Sauce:

1/2 cup butter
1 cup semi sweet, bittersweet, milk chocolate pieces, or a combination
1 cup evaporated milk
1 cup sugar
1 tsp vanilla

In a medium sized saucepan, melt butter.
Add chocolates, evaporated milk, and sugar.
Cook over medium heat, stirring until smooth.
Bring to a simmer, remove from heat, and add vanilla.
Mixture will thicken as it cools,

Makes about 2 cups

Recipes by Amy Richardson