When guests show up, what to munch on from the cupboard?

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This really does not constitute a recipe. But I like to share ideas for entertaining as I find or think of them. With the holidays coming, what are several things to keep on hand at all

Canned Butter Beans with Olive Oil and Pepper.

Canned Butter Beans with Olive Oil and Pepper.

times in case company shows up unexpectedly? 

 

  • Canned Butter Beans
  • Crackers
  • Bottled Olives
  • Bottled Cornichons
  • Cream Cheese or Goat Cheese 
  • Fig Jam and/or Pepper Jelly
  • Fresh Fruit like sliced apples and seedless grapes
  • Sparkling Wine in the fridge

 

 

 

Just place the drained beans in a bowl and drizzle with Olive Oil, and freshly ground pepper and salt. 

Put the drained Olives and Cornichons in little bowls.

Put the cream cheese on a plate and smother it with the Fig Jam or Pepper Jelly. This combination also works well on endive leaves.

Surround the beans and cream or goat cheese with little crackers.

Put the fruit out. 

 

Open the bubbly and enjoy!

 

 

Pommes Anna : Recipe : Easy

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I love making Pommes Anna mainly for the pretty factor. That and of course the ease of making the recipe that you just throw in the oven after preparing. Your kids will also enjoy helping you layer the potatoes. 

 

Sliced Potatoes, Butter, Salt & Pepper.

Sliced Potatoes, Butter, Salt & Pepper.

Ingredients:

 

  • 6 peeled Russet Potatoes, sliced thin. 
  • 1/2 Cup (1 Stick or 4 ounces) Butter, melted in microwave in 10 second increments or alternatively, Olive Oil if you are a Vegan.
  • Salt and Pepper (I used Truffle Salt for an extra layer of flavor. You can add extra flavor as you like with Grated Parmesan Cheese, or Chopped Fresh Rosemary etc…)

 

Use a Pastry Brush to cover an Iron Pan with melted butter

Layer slices of potatoes. 

Brush with butter. Sprinkle salt on top of layer. Continue to layer, butter and salt.

Drizzle the remaining butter over the potatoes. 

Bake in a 350 degree Fahrenheit oven for 35-45 minutes or until the top is golden brown and the potatoes are cooked through.

Just bake until golden brown. Slice like a pie.

Just bake until golden brown. Slice like a pie.

Slice like a pie and top with sour cream. A great gluten free side for any dinner.

Pralines Recipe : Authentic and Easy

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Pralines - can you eat just one?

Pralines – can you eat just one?

There is a restaurant in Santa Monica that we like to eat at called El Cholo. They offer Pralines at the end of the meal. Then, I found this delicious, easy Southern Praline’s recipe in an old cookbook that my husband’s parents purchased in the 1950’s while on a trip of the Southwest here in the good old USA. I made them to bring as a dessert to a dinner party recently and while I knew they were good, everyone flipped out. Good thing this recipe is so easy.

 

 

Pralines - 4 Ingredients.

Pralines – 4 Ingredients.

  • 1 1/2 Cups Brown Sugar
  • 1/4 Cup milk or cream
  • 2 Tablespoons Butter
  • 1 Cup Pecans

 

Pralines Recipe - YumHeat the sugar and milk in a saucepan. Stir it often until it starts to thicken.

 

Add pecans and butter. Then, drop onto wax paper. Done!

Add pecans and butter. Then, drop onto wax paper. Done!

Add the pecans and the butter. Cool off the flame and drop by spoonfuls on a buttered surface or wax paper. Done! Salty, sweet, nutty crunch – just yum.

 

I think I may make these in batches to give out this holiday. 

Pineapple Juice – Rafael’s traditional recipe

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Fall is officially here. But here in California, it is still warm. While it gets darker a little bit earlier, and the sunless mornings feel like the middle of the night when the alarm goes off, there are just a few leaves on the ground and few people have started to decorate their homes for Halloween or even attempted to make any pumpkin recipes. While I am craving cool weather and the rain,  I discovered this beverage at my friend’s birthday party in Hermosa Beach from (what we in California refer to so eloquently as)  the “taco guy”.

 

Delicious Agua de Pina.

Delicious Agua de Pina.

This pineapple juice , or ” Agua de Pina ” (as Rafael said it’s called at his home) really hit the spot on a sunny Sunday. I was amazed at how delicious but so refreshingly real this juice recipe tasted. It was like drinking a fresh pineapple. How is it after all these years in California , considering this is an an easy, traditional way to make homemade juice that most Mexican families in Los Angeles make, I’ve never seen it before? Mixed with champagne or sparkling wine (which I did at the party) the drink evolves into something completely unique and new – a step up from a Mimosa. Just simply delicious.

Per Rafael, he used 6 ripe pineapples to 4 gallons of water to fill a 5 gallon container for the party. I’ve adjusted the recipe to make approximately a little over a quart.  

 

  • 1 ripe Pineapple
  • 3 1/2 Cups Water
  • Sugar to taste (about a 1/2 Cup) or Honey or Agave Nectar

 

Use a knife to cut the skin of the pineapple off.

Cut into small chunks.

Blend 1/2 of the pineapple with 1/2 of the water and strain into quart sized pitcher.

Blend the remaining pineapple and water and strain into the pitcher.

Done!