Shaken

Whether Apple, Espresso, or Blue, a Signature Martini should always accompany the gin or vodka classic at any celebration. The Crantini, for example, is an improvised version of the Cosmopolitan that works well for any get-together

1 oz Cointreau
1 splash Cranberry juice
1 squeeze of fresh lime juice
2 oz Vodka

Combine all with ice in a shaker--strain into a martini glass and serve with a slice of lime or single berry dropped in the center. Serve as the first cocktail of the night--then feel free to serve whatever you have on hand. Enjoy!

Antipasto Salad

For a light dinner party, you can never go wrong with Italian Antipasto salad. A flavorful dish that's sophisticated yet simple to make, the salad can be altered or improvised depending on the ingredients you have already in your pantry.

Antipasto Salad

1/2 c. basil leaves, coarsley chopped
1/3 c. red wine vinegar dressing
1 small head Romaine, chopped into bite-size pieces
1 7 oz. jar roasted red peppers, drained
1 12 oz. jar pepperoncinis, drained
1 large mozzerella ball, sliced
8 oz. pepperoni
1 12 oz. jar marinated artichoke hearts, drained
1 c. oil-cured black olives
1/2 tsp. dried red pepper flakes
Freshly ground black pepper
Freshly grated Parmesan cheese

Combine all ingredients and toss with dressing. Top each plate with freshly ground pepper, grated parmesan, and a small basil leaf. Serve with ciabatta bread and Chianti. Makes 6 servings.

Happy Autumn!

One of my favorite things to make when it starts getting chilly is Vegetable Soup. It's healthy, so simple, and can be made with almost anything you have around the kitchen! This recipe makes is perfect for dinner for one person, or a side dish for two or three.

1 can chicken broth (I use fat-free or reduced sodium)
2 cups canned, frozen, or fresh vegetables. Some of my favorites are:

-Tomatoes
-Spinach
-Zucchini
-Cabbage
-Mushrooms
-Onions
-Corn
-Carrots
-Celery

Also, I like to add frozen shrimp for extra protein. The best part about this soup is that it's different every time!

Heat on a stove over medium heat until all is warm--10-15 minutes should be enough. Season with fresh ground pepper and basil when in season.

Menus

At formal events, I set make framed 5x7 menus of the courses being served that evening on the tables. Why not do the same for more intimate gatherings? Here is what I'm serving tomorrow night:

Hors d'ouvres
French Baguette and Assorted Cheeses

First Course
Butternut Squash Soup with Ginger Shrimp

Second Course
Ribboned Zucchini and Mixed Green Salad

Entree
Baked Salmon with Red Wine Reduction Sauce
Green Beans with Lemon Dijon Butter

Dessert
Chocolate Fondue with Pears


Simple frames and stationery with an elegant yet legible script font such as Sheer Beauty provide a sophisticated table decoration while still allowing the menu to speak for itself. Bon Appetit!

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