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Entries in Entertaining (52)

Tuesday
Jul292014

Beach Party Recipes: Quinoa Tabouli, Jerk Chicken, & Peachy Beet & Tomato Salad

August, some would say, is the best month of summer. By August you’ve finally, gotten into your summer “groove”, and with produce at its best, why not have a beach party?  No, not the Annette Funicello kind, but the cool, laid back, great food and drink kind.  

Simply pack up some cute disposable plates, napkins and silverware, and you’ll  be good to go!  Friends want to bring something?  Let them take care of drinks and dessert! Here’s Marcia Selden Catering’s ultimate beach party menu…

Try out these simple receipes for: Quinoa Tabouleh, “Peachy” Red Beet and Tomato Salad, & Jerk Chicken Skewers. Party menu ... done and done!

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Monday
Jul212014

3 Summer Ceviche Recipes via Marcia Selden Catering

There are few things more refreshing on a hot summer’s day or night than the delicious flavor of a freshly made ceviche.  This elegant dish is surprisingly easy to make and the varieties are endless.  The incredible marinade from Marcia Selden Catering makes all the difference between a meh and a wow ceviche!  

The best part?  Ceviche doesn’t need to be cooked in the oven, which keeps the kitchen nice and cool. It should be made in advance, which means you aren’t stuck in the kitchen all day! Read on for ultimate ceviche variations using one killer marinade.

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Wednesday
Apr162014

Great Recipes for Spring via Marcia Selden Catering

Spring couldn’t come soon enough in our books, and while we love the warmth and comfort of soups and stews, we are so ready to hit the farmers markets to cram our reusable bags full of fresh spring produce.  Here are our three favorite spring recipes that you’ll want to make just as soon as you throw open the windows and dust off your flip flops. Check out Marcia Selden's recipes for: Bruschetta w/ Smashed Fava Beans, Baby Pea and Bacon Risotto with Pea Shoots and Parmesan, and Fusilli w/ Roasted Fennel, Leek and Arugula Pesto

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Wednesday
Feb122014

Homemade Apple Fashioned Cocktail Recipe via Luxe Wine Bar

Living in Connecticut, we are spoiled by the abundance of apples that are fresh out of the neighboring orchards. If you didn't make it out this past Fall to pick your own apples at Beardsley’s Cider Mill in Shelton or Silverman’s Farm on Sport Hill Road in Easton, you need to put that on your agenda next season. It’s fun for the whole family. If the crowds aren’t your thing, and you want a real farm experience, then definitely go buy local apples from Sport Hill Farm, just passed Silverman’s on the right heading north on Rt59.

To enjoy your local fruit and vegetables over the winter months, you need to preserve them. This can be accomplished in any number of methods. Some people like to pickle their vegetables while others may turn the fruit into spreads and jams.  I like to use my fruit to make syrups for cocktails. My Apple Cordial recipe has to be one of my favorites to make and to drink. Although it takes several days to make the syrup, it’s not a laborious task at all. In execution, however, this cocktail is definitely a labor of love.  The good news is that once all the prep is complete and it’s in your glass, you’ll realize that your efforts were worth it. It’s delicious. Another great alternative is to visit me at Luxe Wine Bar in Westport, where I will be happy to make one especially for you. The apple bitters and apple brandy can be purchased at Saugatuck Grain & Grape, also in Westport.

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Thursday
Feb062014

Sochi Party Food Recipes via Marcia Selden Catering

We are totally psyched for the Winter Olympics!  What’s better than sitting on your sofa, surrounded by lots snacks and watching the fittest athletes in the world compete for gold?!  

Why not throw a Winter Olympics Sochi Party?  Here are our favorite Russian inspired recipes to enjoy while you watch the Opening Ceremonies on February 7th at 7:30 pm.   So get your vodka chilled, and invite friends to come wearing their favorite ushanka (Russian hat). Read below for the following recipes: Russian Blini, Caviar Torte, Farshirovannye Yaytsa~ Stuffed Eggs, & a classic cocktail recipe, the White Russian.

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Thursday
Jan302014

The Spread's Poblano & Corn Chowder with Fresh Crabmeat

Get ready to rumble. Chowdafest is this weekend at the Webster Bank Arena, where 28 chefs will battle it out for "best of," and then Superbowl eating goes into full swing. The Spread in Sono under the direction of Chef Carlos Baez, will be competing for the first year at Chowdafest in the "Creative Chowder" category. Chef Baez may be a rookie to Chowdafest but he certainly is no rookie in the kitchen. 

Check out his very simple and delicious recipe for Poblano & Corn Chowder with Fresh Crabmeat. Make it for your Superbowl party or skip the work and sample some at Chowdafest before the big game. 

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Tuesday
Dec242013

Bruno DiFabio of ReNapoli's Sfincione di San Giovanni (Sicilian Christmas Pizza)

Bruno DiFabio is the owner and pizzaoilo at ReNapoli in Old Greenwich, and has been making pizza for thirty years. A fact made more interesting when you consider he is only 42.  He has considerable bragging rights with five World Pizza Championship titles under his belt and stints at the famed ovens of Spacca Napoli, Da Michele and Trianon in Naples.

What does Bruno make for Christmas dinner? Pizza, of course. His Sfincione di San Giovanni (Sicilian Christmas Pizza) recipe is below and is a must read for any serious pizza aficionado. This holiday season, make them what they want...pizza. 

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Tuesday
Dec102013

Hot Buttered Rum Cocktail Recipe via Saugatuck Grain & Grape

When the leaves on the trees in New England start to fall, my cravings for cocktails change a bit. I tend to lean towards drinks that will warm me up next to the fire. The aromatics of cinnamon and clove just seem to pair so well with the scents that come from the fireplace. To me, a Hot Buttered Rum cocktail is the essence of New England in Winter. 

This is an easy drink to prepare. You build it in a coffee mug. There isn't any stirring or shaking or muddling. You don't have to be an expert mixologist to make a perfect Hot Buttered Rum. You just need a dark, aged rum. Here, I use my favorite, Ron Zacapa 23 year old. You can certainly use other brands, as Ron Zacapa can reach premium prices. Some less expensive options that work well in this drink would include El Dorado 12 year or 15 year, Angostura 5 year or 7 year, Diplomatico Anejo Rum or Blackwell Jamaican Rum. 

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Wednesday
Nov272013

Ultimate CT Foodie Gift Guide 2013

This year, Thanksgiving is coming late, Hanukkah is arriving early and the Christmas holiday almost seems shortened before it has even begun. Have no fear, though, your holiday shopping will not bear the brunt of this crazy calendar...not with some of our suggestions. From unique food products, photographs, jewels and books, there is just about something for all the folks on what seems to be your never-ending list. How could so many people have been so good this year? Buy them some of these goodies and they’ll know...oh, they’ll know....

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Friday
Nov222013

Fairway Market's Fabulous Potato Latkes Recipe

You don't have to be Jewish to love latkes.  And it doesn't have to be Hanukkah to set aside your fear of frying and indulge in a steaming stack of crisp and creamy sautéed  potato patties slathered in sour cream, applesauce (or even served a la mode).   Indeed, the cold weather holidays offer the ideal excuse to serve warm, welcoming, and festive Latkes.

Fairway Market has brought us a recipe for latkes that is perfect for holiday cooking, secular or sacred, starting with Thanksgiving.  Not only are these yummy pancakes a seasonal treat, but they work wonderfully as a do-ahead.  After frying,  keep the latkes warm in a low oven for up to two hours.  You can also make a day ahead, refrigerate and then re-heat on a cookie sheet for five minutes in a medium oven.

Why are these latkes different than all others?  Rebecca Martin of Fairway, who created the recipe, says there is no secret, but the following steps make the prep virtually foolproof.

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