Table Arranging – The Wedding

The day finally came and my sister’s wedding has come and gone. I am still exhausted from it all as the festivities went on for days. But everything came off beautifully due to countless hours of work and coordination done by my mother and sister. I found it difficult to choose on what to write about as there were days of parties. So for now I will just stick to the actually wedding day.

I have to give kudos to my sister and her now husband on their table arrangements. A daunting task when you are not only placing people at a table but also seating them.   Here is one trick that they were given in this process. Take a paper plate and cut it into pie slices. Have the number of slices match the number of people at the table.  Then put the invites names on the slices. This makes it easy to move people around and visually see it, before actually writing it down.

Posted by Patty in Tips, Terms & Tools, Wedding Notes. No comments »

Picnic Chicken

Picnics are a lot of fun and I think should happen more often in the summer. Although, my luck has been such that each time I plan one for one of Central Park’s events, the skies open up. This chicken is flavorful, simple, can be served cold or warm and can be made in small or large quantities.

20 Chicken Drumsticks (Really this would work on any kind of preferable chicken pieces)
4 Tablespoons of Butter
3 Tablespoons of Olive Oil
I large Shallot Chopped finely
1 tablespoon Dijon Mustard
1 ½ Tablespoons of Fresh Thyme
Juice and zest of a Lemon
1 Cup of Breadcrumbs

Preheat Oven 425

In a sauce pan melt the butter and olive oil. In a separate bowl mix the Shallot, Thyme, Mustard, Lemon, and Lemon Zest together and then add 1/3 of the Butter mixture.  Spread this mustard mixture over the chicken. Then cover the chicken with the bread crumbs and drizzle the remaining butter over the chicken and bake. Bake at 425 for 15 minutes and then reduce to 375 and bake for an additional 30 minutes.
(I let the chicken stand covered for about 1 hour to let mustard shallot mixture marinate a little.)

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Stephan Pyles’ Blue Corn Muffins

I got the recipe. These are a little different from the Corn Muffins I made, but is what got me started on my Corn Muffin Kick! They are for blue corn skillet stars from Stephan Pyles New Tastes from Texas,

Absolutely delicious!

1 Stick of unsalted Butter

8 Tablespoons of shortening

4 serranos, seeded and minced

3 garlic cloves, minced

1 Cup of Flour

1 ¼ Cup of Blue Cornmeal

2 Tablespoons of Sugar

1 Teaspoon of Baking Powder

1 ½ teaspoon of Salt

3 Eggs

1 ¼ Cup of Milk

3 Tablespoons of chopped fresh cilantro

Olive Oil for brushing

Pre Heat oven 400

Place a well seasoned cast iron star mold in the oven to warm for at least 5 minutes.  (a cast-iron skillet or muffin pan will work as well) Gently melt the butter and shortening in a small saucepan over low heat. Add the serranos and garlic, and sauté for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl.  Beat the eggs lightly in a medium bowl.  Add the Serrano mixture and stir in the milk. Pour the liquid ingredients into the dry ingredients; beat just until smooth.  Add the cilantro. Remove the cast –iron cornbread mold from the oven and brush generously with the oil. Reheat the mold for about 2 minutes, then fill with the batter.

Bake in the center of the oven for 20 to 25 minutes or until the cornbread is lightly browned but still blue and springy to the touch.

Posted by Patty in Recipes, Sides. No comments »