Archive for the ‘Recipe’ Category

Having trouble deciding on what type of drink special to serve at your wedding or reception? Kim King Smith Events wants you to take a look at this captivating cocktail that is both delicious and attractive!

Rhubarb-Strawberry Champagne Cocktail

Serves 8

4 oz. Rhubarb mix

4 oz. Cointreau Champagne to top

(1 bottle 750ml) Rhubarb Mix:

2 stalks rhubarb

1/2 pint strawberries, washed with tops removed

1 tsp. vanilla

1 tsp. sugar

Juice of fresh lime

Puree all ingredients except lime. Reduce liquid to 1/2 over heat. Add lime juice. Mix can be stored in an airtight container in the refrigerator for up to one week. (May also be frozen) In a glass, pour a bit of the rhubarb mix, a splash of cointreau, and top with champagne. Garnish with strawberry.

Ingredients, recipe and photo provided by http://www.brideorama.com

Kim King Smith Events is all about finding easy and healthy recipes for you and your family. For this year’s Fourth of July party, try some of these great tips to keep your cookout healthier and fresh. You’ll be able to eat more food and enjoy the day more without the worry of eating the normal high calorie cookout foods.

When buying meat, look for these types of meats or key words that will lead you to a healthier options.

• Poultry: Skinless, white-meat chicken or turkey. Also try ground turkey for delicious turkey burgers.
• Beef: Flank steak, top loin, sirloin, porterhouse, T-bone steak and tenderloin; 90% lean ground beef are all good choices.
• Pork: Pork chops or tenderloin are the best.

There are also simple ways to cut calories in your staple cookout side dishes such as pasta salad. In your recipe, swap out the cup full of mayonnaise for some or all for a flavorful vinaigrette, pesto sauce, sun-dried tomatoes, Dijon mustard or lots of fresh herbs. If you favor the traditional creamy texture, a combo of mayonnaise and low-fat yogurt has flavor with much less fat. Not only will your pasta salad be better for you, but it will also be a new recipe to try.

For dessert, fruit is always the best option. It’s light and delicious and something everybody wants after a full meal. Strawberries, blueberries and peaches all reach their peak midsummer. Make a fresh fruit salad, or throw heartier fruits like pineapple and stone fruits (like peaches, plums and nectarines) on the grill to bring out their sweetness. Serve them with frozen yogurt or syrup.

By Brittany

These great tips came from:

http://www.foodnetwork.com/healthy-eating/be-a-healthier-summer-party-host/index.html

World Cup "Cakes"

Get ready for the World Cup this weekend by baking these fun “cup”cakes! You’ll amaze everybody with your frosting skills. Here are the simple instructions:

1. Frost the cupcakes with vanilla frosting (you can use your favorite flavor for batter)
2. With black icing pipe a pentagon in the center (fill in)
3. Pipe lines from pentagon to edge of cupcake
4. You’re done! Enjoy!

To add a little variation also try icing the cupcakes in your favorite team’s colors!

To view this sweet recipe and much more visit the Betty Crocker website at:

http://www.bettycrocker.com/recipes/ball-game-cupcakes/097825e8-d037-4a5f-9cb3-166b9f627ae

By Brittany

Oh my word!  I had to share these IMMEDIATELY!! What a fun idea from www.mycakies.com; red velvet cupcakes in a Mason Jar. 

Wouldn’t this make a great favor, shower dessert or gift?  Imagine taking these to the office as surprises for your fellow workers.  Wow, the list could go on…..

The recipe below is a tweak of Paula Dean’s recipe.  Can’t wait to try it.  Let us know, here at Kim King Smith Events, if you do and how they turn out!

Follow these easy directions and enjoy! Bake the cupckaes, split in half, put half in the jar, a little cream cheese icing, the next half and a big kiss of cream cheese icing on top :):)  Put the lid on and tie a fork around the jar.  Remember, when using cream cheese, you MUST keep refrigerated (better safe than sorry).

New twist on cupcakes!

Our friends at Lemley’s catering are offering a product that you won’t be able to resist.  A favor that everyone will love and not want to share.  Something that won’t even make it home!  Gourmet marshmallows.

240SWEET Artisan Marshmallows are crafted in small batches from all natural, local and organic ingredients. You wedding and party guests will love these “puffs of pleasure“. Inspired by her favorite foods and the season, Chef Alexa makes over 60 flavors. Try the chocolate/chocolate chip, vanilla bean, and more. They are available by ordering on line at www.240sweet.com.  Don’t forget our company, Kim KIng Smith Events, can create fabulous candy bars for you.

p.s.  Think of them as “bunny tails” and order them for Easter:)

Here is a cocktail that will be perfect for the snowy season.
The Blue Snowflake recipe is
splash of vodka,
2 ozs. of hypnotiq
1 oz. of pineapple juice
Shake it up, strain into glass.
Enjoy!
www.drinknation.com
www.shindigz.com
By Kim

We know how busy you are. Whether this is your first holiday cooking or you are the seasoned hostess, we wanted to help in some way. Now as the countdown begins for Thanksgiving, we have the PERFECT recipe for you to prepare. Share it with family, friends or the office. They will LOVE IT! I got this recipe from Southern Living’s Cookbook and I must say it is incredible. It is easy and everyone will think you are better than Martha Stewart!
Pecan Pie Bars
1 3/4 C all purpose flour
1/3 C firmly packed brown sugar
3/4 C butter or margarine
1 C firmly packed brown sugar
4 large eggs
1 C dark corn syrup
1/4 C butter or margarine melted
1 t vanilla extract
1/8 t salt
1 1/4 C chopped pecans
Combine flour 1/3 C brown sugar; cut in 3/4 C butter with fork or pastry blender until crumbly. Press mixture evenly into a greased 13×9 pan. Bake at 350 degrees for 15 to 17 minutes.
Combine 1 C brown sugar and next 5 ingedients, stirring well. Stir in pecans. Pour filling over prepared crust. Bake at 350 degrees for 35 minutes or until set. Cool in pan on wire rack. Cut into bars. Yield 2 1/2 dozen. www.southernliving.com/food

Here’s a recipe to help you celebrate the season. I was thrilled to meet up with my friend, Jeanette, from Santorini Greek Restaurant at Fountain Square.
She loved my Facebook post of this martini so much that Santorini ordered the ingredients and will be featuring it all Halloween Weekend!
Just the excuse I need to visit one of my favorite restaurants and celebrate the season! I am thrilled that they will be using it.
Here’s the link and recipe for you!

http://www.hostesswiththemostess.com/recipe_box/pumpkin_martini

1/2 oz Sylk Cream Liqueur
2 oz vanilla vodka
1/2 oz pumpkin liqueur or pumpkin spice syrup
1 tsp whipped cream
cinnamon stick for garnish

We know it’s summer. You’re hot and thirsty. Time for some good stuff, right? Well here is some new guilt free drinking that should make your summer sizzle. These drinks are perfect after the gym, when relaxing or entertaining. Everyone likes something “new and different”. These recipes from Weight Watchers are definitely both. Check them out:

OK, we’re in a recession and the spa seems farther and farther away. Try this drink recipe and bring the spa to you!
A Day at the Spa
Makes 4 servings POINTS® value | 0 per serving
Ingredients
Prep Time: 10 minutes + 6 hours to steep

1/2 medium English cucumber
1 small bunch fresh mint, about 1/2 cup
1 quart still water
Juice of 1 lemon
Instructions
Scrub the cucumber thoroughly and cut it into very thin slices.

Add the cucumber and all of the remaining ingredients to a large pitcher.

Place into the refrigerator and allow to steep for six to 12 hours.

Serve over ice and garnish with a couple of the cucumber slices and a fresh mint sprig.

Yields about 1 cup per serving.

What’s summer without the cool, sweet taste of melon. Here’s a different spin!
About the Agua de Melon
Throughout Mexico many restaurants serve aquas frescas (literally fresh waters) of many varieties. Usually they’re made by flavoring water with fruits, herbs or even hibiscus flowers. While they taste great, aquas frescas traditionally contain quite a bit of sugar. I have found that a lighter version of the classic agua de melon, flavored only with a little fruit and a few other ingredients, can be just as satisfying.

Agua de Melon
Makes 4 servingsPOINTS® value | 0 per serving
Ingredients
Prep Time: 10 minutes

2 cups diced cantaloupe
1/2 tsp whole coriander seed
20 fresh mint leaves
1 quart still water
Instructions
In a food processor, puree the cantaloupe, coriander and mint until smooth, about one minute.

Pour the mixture into a fine sieve.

With a ladle, kitchen spoon, or rubber spatula, press as much of the liquid as possible through the sieve and into a large pitcher.

Add the water, stir and serve over ice.

Yields about 1 cup per serving.

One of my favorite fruits (besides blueberries). Kiwi is fresh, sweet and fun. Try this and see what you think.
About the Kiwi Fizz
The flavor of kiwi seems to make an appearance in numerous carbonated beverages. Here I rely on the natural sweetness of fresh kiwi and orange juice to achieve what is often done with man-made flavorings and sugar.

Kiwi Fizz
Makes 4 servings POINTS® value | 0 per serving
Ingredients
Prep Time: 10 minutes

2 medium kiwifruit, peeled and coarsely chopped
1/2 cup orange juice
1/2 cup still water
1 quart sparkling water
Instructions
Puree the kiwi, orange juice and still water in a blender or food processor until smooth, about 2 minutes.

Add the puree to a large pitcher filled with ice, and pour in the sparkling water.

Stir lightly and serve.

Yields about 1 cup per serving.

Thanks to Weight Watchers for these drink recipes. I love unlimited guilt free drinking!

It’s that time of year again! The Fourth of July is almost here and time to get ready for some fun and entertaining. My intern, Susan, has been busy at work finding some fun food and drink to make your next evening “out”side explode with fun! Happy Fourth, Happy Summer!
photo courtesy of Cloth World

Things you’ll need for a successful & decorative July 4th celebration:
• Colorful side dishes
• Tables cloths in varying designs
• Cups and utensils in red, white and blue
• Patriotic napkins
• Red, white and blue potted plants
• Star confetti
(From Ehow.com)

Be festive with your Fourth of July essentials. Use red, white, and blue drinks to entertain your guests. For a snack, skip the flour tortilla chips and salsa for blue corn tortilla chips, salsa and sour cream. You can also make homemade potato salad. Simply, use red potatoes, white potatoes, and blue (purple) potatoes

Be creative with your tablecloth. You can use a red picnic table cloth. To make a more creative look, layer a red table cloth with a blue and a white table cloth.

For plastic essentials use the patriotic colors. You can purchase plates and cups with star designs. To save money, use variations of red, white, and blue for plastic utensils, plates, and cups.

For centerpieces, use flowers that are festive for the event. Potted plants that are red, white, and blue will help celebrate the patriotic occasion. For an extra touch, you can add matching pinwheels or sparklers.

Fun Fourth of July Drink Ideas:

Watermelon-Lemonade Cooler (From SouthernLiving.com)
Ingredients
15 cups seeded and cubed watermelon
2 (12-ounce) cans frozen lemonade concentrate, thawed
2 mint sprigs
Ice
Garnishes: watermelon wedges, mint springs
Preparation
Process watermelon, in batches, in a blender or food processor until smooth.
Combine concentrate and 2 mint sprigs, and cook in a saucepan over medium-high heat 10 minutes. Stir together watermelon puree and lemonade mixture; cover and chill 8 hours. Remove and discard mint. Stir and serve over ice. Garnish, if desired.
Makes about 14 cups

Directions
Blend watermelon, lime juice, sugar, ice and water in a blender until smooth.

Blackberry Iced Tea (From SouthernLiving.com)
Ingredients
3 cups fresh or frozen blackberries, thawed
1 1/4 cups sugar
1 tablespoon chopped fresh mint
Pinch of baking soda
4 cups boiling water
2 family-size tea bags
2 1/2 cups cold water
Garnishes: fresh blackberries, fresh mint sprigs
Preparation
Combine blackberries and sugar in large container. Crush blackberries with wooden spoon. Add mint and baking soda. Set aside.
Pour 4 cups boiling water over tea bags; cover and let stand 3 minutes. Discard tea bags.
Pour tea over blackberry mixture; let stand at room temperature 1 hour. Pour tea through a wire-mesh strainer into a large pitcher, discarding solids. Add 2 1/2 cups cold water, stirring until sugar dissolves. Cover and chill until ready to serve. Garnish, if desired.
Makes about 7 ½ cups

For a colorful dessert try a homemade ice cream cake seen on the Today Show and can be found at www.today.msnbc.msn.com:

INGREDIENTS
• One recipe Simply Strawberry Sorbet
• 4 cups of cookie crumbs (process 7 Newman’s Own Organic O’s — creamy fillings and all — in the food processor until finely ground) or finely chopped candied ginger
• One recipe Lemon Ice Cream with Candied Lemon Peel
• One recipe Simply Blueberry Sorbet
• Freshly whipped cream, fresh berries, and sprigs of mint, for serving
DIRECTIONS
Place a 9-inch springform pan in the freezer until very cold, at least 1 hour.
Make the strawberry sorbet (or beat premade, frozen sorbet until smooth in an electric mixer fitted with the paddle attachment). Remove the springform pan from the freezer and immediately scoop in the sorbet. Working quickly, use the back of a spoon or an offset spatula to smooth the sorbet into an even layer, approximately 1-inch high. Sprinkle evenly with 1/4 cup cookie crumbs or candied ginger, cover tightly with plastic wrap, and freeze until firm, at least 1 hour.
Repeat the process with the lemon ice cream and another 1/4 cup of crumbs or candied ginger, freezing 1 hour. Finish with the blueberry sorbet, topping with the last 1/4 cup of crumbs or candied ginger. Cover tightly with plastic wrap and freeze until set, at least two hours or overnight.
Chill a serving plate or cake stand in the freezer.
Just before serving, unmold the cake: Warm the blade of an offset spatula or knife in hot tap water, then wipe it dry. Run the blade around the inside edge of the pan, then unlock and remove the sides. Place the chilled plate or cake stand upside-down on top of the cake pan and flip everything over so the cake is resting on the plate. Rewarm the knife and gently edge it between the bottom of the pan and the cake to remove the bottom of the pan. Garnish with a mint sprig and serve with whipped cream and fresh berries.
If the entire cake is not eaten in one sitting, immediately after slicing, wrap it well with plastic wrap and put it back in the freezer. This will help prevent melting and refreezing, which can ruin the texture.
Makes a 9 inch cake.