The New Deviled Egg

I can remember when having deviled eggs at an event seemed really old-fashioned or just not the “in” thing to do.  Well, the deviled egg has officially returned–it’s even featured in the February issue of Bon Appetit Magazine!  Here at The Event Group we offer the traditional and a new Mediterranean deviled egg with olives and capers added.  They are a frequent request, especially among our male clients.

Here is a great recipe for the Bacon Deviled Egg:

Makes 24.  Skip the bacon if you like and substitute 2 Tbsp. melted butter instead.

Place 12 large eggs in a large saucepan; add water to cover by 1″.  Bring to a boil, cover, and remove from heat.  Let sit for 10 minutes.  Drain.  Transfer eggs to a bowl of ice water and let cool completely, about 10 minutes; peel.  Halve lengthwise and remove yolks.  Coarsely chop 3 slices of bacon.  Cook in a medium skillet over medium heat until browned and crisp.  Transfer bacon to paper towels.  Strain drippings through a fine-mesh sieve into a small bowl.  Add melted butter, if needed, to measure 2 Tbsp.

Finely mash reserved yolks, bacon fat (and/or butter), 1/3 cup mayonnaise, 2 tsp. Dijon mustard and 1 heaping Tbsp. chopped scallions in a medium bowl; season with kosher salt and freshly ground black pepper.

Transfer to a large resealable freezer bag, then cut 1/2″ off 1 corner.  Pipe into whites; garnish with thinly sliced scallions and reserved bacon.

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New Menu Items, Baby Shower Themes & More

New Menu Items

This is the time of year that Chef Jay and kitchen coordinator, Tamara Parker, test recipes that might be added to our various catering menus. The best part—our office staff gets to be the guinea pigs. Here is what we tried this past week:

Vegan Recipes

Yes, you heard correctly. We sampled some vegan recipes for the occasional client special request. We tried a delicious quinoa chickpea wrap and quinoa artichoke spinach salad that Tamara created.

Desserts

This past holiday season, we added chocolate and caramel cheesecake shots. They were a big hit and a welcome addition to our existing repertoire of banana pudding shots and flavored mousse shots.

In addition, we’ve added cheesecake tartlets topped with fresh berries, chocolate sauce, caramel sauce or crushed candies.

Other items that made the cut are some savory ham and gouda pinwheels, crab stuffed mushrooms with a spicy remoulade sauce, caprese/artichoke skewers, goat cheese, pepper and bacon filled phyllo cups…the list goes on. Look for more of our new hors d’oeuvre items in the months to come.

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Custom Thumb Print Poster

 

FlutterbyeNotesfound on Etsy is just the cutest thing. My favorite product on their site is the personalized thumb print poster.

Scan and email (or mail) a copy of the bride and groom’s thumb prints, and FlutterbyeNotes will create a poster with their prints. There are over 30 colors to choose from—match it to your wedding colors or home décor. It’s also a great idea for guests to sign the poster in place of a guestbook.

Prints vary in size, but the 13″ x 9″ costs 38.00 (unframed). We love it!

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smores

Baby Shower Themes

Have you noticed all the cute baby shower themes? You can find theme ideas everywhere—from blogs and Etsy to Pinterest and Martha Stewart…here are three of our favorites

Hoot! Hoot! Owl Theme

Owl theme nurseries have become popular in recent years. Why not match your nursery theme with your shower theme!

Offer guests “tweets” at a Trail Mix Bar, stocked with granola, nuts, white chocolate and more. Other “tweets” could include theme cupcakes and chocolate covered marshmallows.

Honeybee Gender Reveal

Revealing the baby’s gender at the baby shower is a new trend that we think is fabulous. There just aren’t too many surprises left in today’s world—so revealing the baby’s gender with close family and friends in a fabulous party atmosphere makes it even more special.

Have a “What’s Your Guess” contest for guests to write down what they think the baby will “bee”. Then reveal the answer at the end of the night.

Goodnight Moon

This was my daughter’s favorite storybook—we read it every night. So many images can be used to decorate for this shower—cows, moon, a red balloon…the list is endless.

Use yarn balls for centerpieces and pillows can be on the end of the food buffet—looks like a real bed! Any children’s book could be a shower theme—but this one is a new classic.

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Recipe: Cookies for Breakfast

heirloomWhat? Cookies for breakfast? Breakfast cookies are a new trend for your picky little eaters. This Almond-Cranberry Quinoa Cookie just might be the answer to your morning problem. Plus you can make them ahead and freeze for up to one month.

Ingredients:

1 ½ cups white whole wheat flour
1 tsp. kosher salt
½ tsp. baking powder
½ tsp. baking soda
½ cup (1 stick) unsalted butter, room temperature
¼ cup sugar
¼ cup (packed) light brown sugar
¼ cup honey
2 large eggs
1 tsp. vanilla extract
½ tsp. almond extract
1 cup cooked quinoa, cooled
1 cup old-fashioned oats
1 cup dried cranberries
½ cup slivered unsalted almonds (optional)

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. Whisk flour, salt, baking powder and baking soda in a medium bowl. Using an electric mixer, beat butter, both sugars and honey in a large bowl until light and fluffy, about 3 minutes. Add eggs and extracts; beat until pale and fluffy, about 2 minutes. Beat in flour mixture ½ cup at a time. Stir in quinoa, oats, cranberries and almonds. Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1″ apart.

Bake cookies until golden—12 to 15 minutes. Transfer cookies to a wire rack and let cool.

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Bloody Mary Upgrades

Your cocktail bar can have an array of garnishes that would please most any guest.

For Bloody Mary’s try the following:

  1. Pepperoncini for a sour-spicy taste.
  2. Dilly beans (pickled green beans) for fancy swizzle sticks.
  3. Garlic-stuffed olives for a salty and savory taste.
  4. Bringy, just-shucked oysters.  They’ll marinate in the drink until you are ready to eat them.
  5. Radish–any type.
  6. Beef jerky–my personal favorite–the smoky variety is the best.
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Bloody Mary–Hangover Answer

Razorback fans may need the help of a strong hangover remedy after celebrating a victory today at the Cotton Bowl.

Here’s a new recipe from Bon Appetit magazine that is also a winner:

Combine 4 cups of tomato juice (preferably Campbell’s), 1 cup dill pickle juice, 1/4 cup fresh lemon juice, 1 tbsp. prepared horseradish, 2 tsp. Worcestershire sauce, 2 tsp. curry powder, 1 tsp. Sriracha, 1 tsp. kosher salt, 1/2 tsp. celery seeds and 1/4 tsp. black pepper in a large pitcher.  Chill overnight.

Add 2 cups vodka to pitcher; stir well.  Fill tall glasses with ice.  Divide Bloody Mary cocktail among glasses.  Garnish each with a celery stalk and a lemon wedge.  Serves 8.

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Crock Pot Candy Recipe

Looking for a last minute gift?  Our own, Eden Moore, gave us some wonderful Crock Pot Candy this year.  It is so yummy! 

1-16 oz. jar salted peanuts                                                                       

1-16 oz. jar unsalted peanuts

1-bar German chocolate

1-16 oz. bag semi-sweet chocolate pieces

2-packages white Almond bark

Put in large crock pot in above order.  Cook on high heat, begin to stir when chocolate begins to melt.  When all is melted, stir very well.  Drop on waxed paper by desired spoonful.  Makes a lot!

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Hostess Gift Idea–Homemade Horseradish

Prepared Horseradish

Makes 1 1/2 cups.  Use it in Bloody Mary’s or as a sauce (combined with sour cream ) for roast beef or prime rib.

Peel and coursely grate 1 lb. fresh horseradish root (wear gloves for protection).  Combine grated horseradish, 2 Tbsp. white wine vinegar and 2 1/2 tsp. kosher salt in a food processor; pulse 4 or 5 times or until the horseradish begins to break down.  Add 6 Tbsp. more vinegar, a tablespoonful at a time until mixture forms a coarse paste.  Transfer mixture to a jar and refrigerate for up to 1 month. 

Recipe courtesy of Bon Appetit Magazine.

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Fruit-Filled Ice Ring

Bon Appetit magazine featured this beautiful ice ring in a recent issue.  TIce rings are perfect for keeping your punch cold without watering it down with ice cubes.

1.  Slice 2 green pears into 1/2″ wedges and lay skin side down in a 12-cup Bundt or tube pan.  Line side of pan with overlapping apple rings from 2 cored red apples.  Add water to cover pears by about 1/2″ (about 2 cups) and cover about 1/2″ up sides of apples.  Freeze until set, about 2 hours.

2.  Fill mold with cold water to completely submerge fruit.  Return to freezer and freeze until solid, 4 hours or overnight.

3.  To serve, dip the bottom of the mold into a bowl of hot water to loosen.  Invert a plate over mold; turn out ice ring and transfer to your punch bowl.

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Stock up on Supplies

Make sure to stock up on all the little incidentals you need before the holiday season.  Some items can be hard to find, when in greater demand.  Things like mixed nuts, cheese, olives, crackers and pre-made cookie dough are always popular and great to have on hand for impromptu gatherings.

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The Holiday Season

The Holiday Season

hamWe have some yummy menu items for the holiday season that are sure to tempt even a Grinch.
Our traditional meals are perfect for corporate lunch events. Here is our special of the month…

The Harvest Menu

~ Smoked ham
~ Mashed potatoes and giblet gravy
~ Cornbread dressing
~ Buttered corn
~ Rolls (butter)

6.25 per person, plus tax.
Call Tracey at 444-8626 to schedule your event.

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Life Source

Non-Profit Focus: LifeSource International

LifeSource International is a non-profit organization in Fayetteville, Arkansas. Their mission is to give a hand up, not just a hand out, by using a holistic approach to help individuals and families in need. Their goal is to make a difference both now and for generations to come by assisting through programs and services such as:

~ Food storehouse
~ Clothing pantry
~ Counseling services
~ Educational services
~ Senior Saturdays
~ Medical care assistance

This holiday season, LifeSource is offering an alternative gift plan for people on your holiday gift list. For $25, you can help feed 100 meals to the hungry. Help feed a family in need for a week for $5. For each gift purchase, you will receive an insert stating the gift that was purchased in the recipient’s honor. The insert can be placed in a holiday card, mailed or sent via email attachment. For more information, contact Serina at 479.521.4000 or email at serina@lifesourceinternational.org.

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Trim the Tree Tips

treeI personally love the traditional Christmas tree with the same keepsake ornaments that we’ve had for years, plus my daughter’s pre-school creations. But sometimes, the look of a sophisticated tree makes me want to throw caution to the wind. Here are some ways to think outside the box:

~ Experiment with a color theme—shades of red, silver and white, amber and gold or green. Get inspiration from fashion magazines, department store sales, flea markets and vintage movies. An example would be a silver theme: silver ornaments, silver garlands, silver and white lights and gifts wrapped in silver paper. From the top of the tree to the presents underneath—a beautiful monochromatic look says it all.

~ Get organized first. Do a little at a time. Buy your purchases and then trim the tree at another time. Don’t try to squeeze it all into one day. The stress of holiday shopping can make this happy occasion a bit too much to handle. Better yet, have friends and family over for a tree-trimming party.

~ Choose the right tree. For a fresh tree, make sure it is truly fresh by pulling out some of the pine needles. If they are easy to pull out, the tree isn’t fresh. When you break the needles in half, they should be lively, green and very fragrant. Make sure you have plenty of water. You may prefer an artificial tree, and that’s ok too!

~ Have enough lights. There’s nothing worse than starting the tree trimming process and then finding out you don’t have enough lights. The general rule of thumb is 100 lights per foot of tree. I know that sounds like a lot, but it will truly transform your tree. Yellowy-gold amber lights are a new favorite or all white lights. Whatever color you choose should go with the overall tree theme and your home décor.

~ Trim the tree step-by-step. When trimming, start with the lights and work your way from the bottom up/top down, from the inside out, weaving strings of lights along the branches “inside,” then move to the outer edges of the branches. Next, place any garland you may be using followed by your biggest ornaments (7 or more per foot), filling in with smaller ones (about 10 per foot). Work from the outside in, using one type or size ornament at a time, and make sure they’re evenly distributed over the area of the tree that will be seen. Placing ornaments and other decorations inside your tree as well as on the branch edges, adds a sense of depth. And be sure to use a beautiful tree skirt to finish off your look.

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Shiny Savings ~ LED Lights as an Alternative

Did you know that incandescent bulbs are being phased out starting in 2012? LED bulbs are emerging as the new replacement. Here are some statistics:

Incandescent Bulbs

~ Will be completely phased out on the federal level in 2014.
~ Release 90 percent of the energy they produce in the form of heat and 10 percent as light.
~ Fluorescent bulbs contain mercury, can create nasty work environments due to flickering, have very little warm color rendering or effective dimming possibilities. Their energy consumption is better than incandescent but not as good as LEDs.

lightLED Bulbs

~ Can last between 30,000 to 100,000 hours.
~ Contain no mercury and do not shatter like incandescent and fluorescent.
~ Do not attract insects.
~ Come in virtually all replacement styles and bases so they fit in existing fixtures; even fluorescent tube styles are available.
~ Produce less heat.

Expect your utility bills to decrease with this new wave of the future.

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Recipe: Chicken Caesar Salad Bites

recipeIngredients

1 (5-oz.) package shredded Parmesan cheese
Parchment paper
2 cups finely chopped cooked chicken
1/2 cup arugula, chopped
1/4 cup Caesar dressing
2 tablespoons fresh lime juice
Freshly ground pepper to taste
2 tablespoons crushed Parmesan pita chips

Preparation

Preheat oven to 350°. Spoon Parmesan cheese by rounded teaspoonfuls, 1 inch apart, onto parchment paper-lined baking sheets, forming mounds. Bake 10 to 12 minutes or until melted, bubbly, and golden brown. Cool on baking sheets 15 minutes.

Stir together chicken and next 3 ingredients. Stir in freshly ground pepper to taste. Spoon the mixture onto Parmesan cheese rounds. Top with crushed pita chips. Yield: 4 dozen

Recipe courtesy of www.myrecipes.com

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Creating the Perfect Wedding Guest List

To invite or not to invite?–that is the question.  The task may seem daunting, but it has to be done.  Here are some steps to make the process as painless as possible.

1.  Decide what your budget is.  Deciding your budget and venue must first be considered before finalizing your guest list.  First, decide your budget.  For catering, it’s better to invite 100 guests at 20.00 per person than 200 guests at 10.00 per person.  Second, you should find your venue and see if it will comfortably accommodate the number of people you are inviting.  You don’t want your guests to be uncomfortable and crowded into a space that is too small for your needs.

2. Create a couple of smaller lists.  You and your fiance should write down all of your own family that you’d like to invite – trying to make it about equal.  If one of you has a small family and the other’s is bigger, keep that in mind and realize your lists will not be equal.  Allow the person with the larger family a bit more room.  Next, make a joint list of your friends that you’d like to invite.  Lastly, ask your parents to submit wish lists of people they would like to invite as well.

3.  Now – edit the list.  Now that you have your budget, venue and preliminary list in order, go through the lists and make the cuts to get the list into the number your budget will accommodate.  Remember to be open and communicate with your parents about who you’d like to invite – especially if they are paying the bill.

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