Harper's 3rd Birthday

My daughter Harper turned 3 in November. 

She loves all arts and crafts so we decided to do an "Art Studio" theme. I was a little nervous that the arts and crafts wouldn't hold the attention of 30 three year olds but it ended up working out perfectly.  Everyone not only had a blast but got to take home their own painted canvas. 

I purchased individual canvas's for each kid at Michael's to decorate with washable paint, glitter pens and foam letter stickers. So the parent's wouldn't totally kill me for their kids making a mess I got each kid their own smock to wear while painting.

I wrapped a smock around each canvas and a little custom tag that read "Paint, Glitter & Stickers too, Create your own canvas to bring home with you".

In addition to the canvas painting I set up a table with play doh and play doh accessories. This happened to be a huge hit!

I also got a bunch of boxes of noodles and died them the colors of the rainbow. Each kid made a "noodle necklace" to take home with them as well.

To tie in with the "Painting" theme I hired Maria Rocco to do face painting. She did an amazing job. Each kid left looking like a princess or super hero.

 For dessert we had a paint palette birthday cake, paintbrush pretzels, mini rainbow cupcakes and paint dipped strawberries. All of them home made.

As a give out I ordered a water color paint set for each kid and wrapped it with a paint palette lollipop and custom tag that said "Thank you for making my birthday a masterpiece".

The party was a huge hit! Harper had a blast and we now have enough paint supplies to get us through a very long winter ahead!

Invitation

Swanky Press

Custom signage
Invitation Celebration

&
Larkspur Studios

Canvas's

Michael's

Smocks

amazon

Face Painting

Maria Rocco

Water color paint palette

shindigz

Rainbow Table Cloths 

shindigz

Paper goods

shindigz

All desserts were home made 

Easy Peasy Quiche

We had friends over this Sunday for an early brunch. 

Eggs are always a good idea but since I didn't want to be standing there cooking while the company was over I decided on a quiche. It's easy to make before and then just re warm when everyone arrives.

It only took about 15 minutes to prepare and then 45 minutes in the oven.

Mushroom Onion quiche with Swiss & Gruyere Cheese 

What you'll need: 

1 - 10" deep dish frozen pie crust

2 tablespoons unsalted butter

1 small onion, chopped

8 ounces sliced mushrooms of your choice (I used baby Bella)

1 teaspoon fresh thyme

1/2 teaspoon salt

1/2 teaspoon pepper

4 eggs

1 1/2 cups milk

2 tablespoons flour

1 cup grated Swiss cheese

1 cup grated Gruyere cheese

Pinch of paprika seasoning 

Directions:

Preheat oven to 375 degrees.

Melt the butter in a small pan. Add the onions and saute over medium heat for 5 minutes. When they begin to soften, add the mushrooms, salt, pepper and thyme. Saute about 5 minutes more until onions are translucent. Turn off the heat.

In a separate bowl, combine the eggs, milk and flour and whisk well.

Spread half of the grated cheese over the bottom of the unbaked pie crust. Then spread the onion & mushroom mixture on top. Pour in the egg mixture and then sprinkle the remaining cheese on top.

Garnish with paprika and Parmesan cheese.

Bake for 45 minutes or until solid in the center. Serve warm.

To go with the quiche I made deviled eggs and a simple arugula salad with grape tomatoes and shaved parmesan cheese. And of course brunch would not be complete without mimosa's. 

While I was preparing our brunch Harper & Benjamin were preparing their own brunch in the play kitchen. 

Lunch date!

My friend and her new little baby boy came over for a lunch date this week. It's been frigid outside so I wanted to make something that would be light but also keep us toasty.

I put out a platter with tuna, string beans, artichokes, roasted red peppers, avocado, white beans, kalmata olives and hard boiled egg. 

On the side I served up a warm bowl of tomato basil soup with a crusty piece of sour dough bread to sop up every last bite.

Soup is such a great and easy lunch or even dinner served alongside a salad. 

What are some soups you have tried making this winter?

Roasted Tomato Basil Soup

recipe from Ina Garten

What you'll need:

3 pounds ripe tomatoes, cut in half 

1/4 cup plus 2 tablespoons good olive oil

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

2 cups chopped yellow onions (2 onions)

6 garlic cloves, minced

2 tablespoons unsalted butter

1/4 teaspoon crushed pepper flakes

1 (28-ounce) canned plum tomatoes, with their juice

4 cups fresh basil leaves, packed

1 teaspoon fresh thyme leaves

1 quart chicken stock

Directions:

Preheat the oven to 400 degrees. Toss together the tomatoes, 1/4 cup olive oil, salt and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter and red pepper flakes for 10 minutes. Add the canned tomatoes, basil, thyme and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Use an emulsion hand blender to get to desired smoothness. Taste for seasoning. Serve alongside some crusty bread.

Happy 2014!

Happy New Year!

This New Years we had over our friends and their son and had a nice low key evening. We nibbled on a ton of appetizers and had a lot of decadent desserts post midnight. 

For cocktails (what's New Years without a festive drink?) I rimmed champagne glasses with gold sugar I got from dellcovespices and filled them with prosecco and pomegranate seeds.

I found these "Pop Fizz Clink" balloons on etsy from The Flair Exchange and the Happy New Year Garland at The Land of Nod

For one of the many desserts, I baked cupcakes with gold sprinkles. I got the gold confetti plates at The Land of Nod as well.

Harper and Hunter had so much fun playing together and almost made it to watch the ball drop. 

Wishing everyone a fabulous 2014 filled with much health and happiness! 

Fall Farm to Table

This past weekend we did our seasonal Farm to Table dinner with our friends Lisa & Paul.

We came up with a Fall menu consisting of in season items like mushrooms, figs, fresh sage, walnuts and butternut squash.

We added to the "fall flare" by decorating with leaves gathered from my back yard and constructed to make a sign that read "Farm to Table". My friend Lisa, who owns Larkspur Studio NYC, designed a chalkboard menu and coordinating chalkboard Fall 2013 sign. Other details were leaf place cards wrapped around fresh herbs, fresh sunflowers and pumpkins on the table. 

For the fresh herb bundle I got fresh sage and thyme. Using jute string we wrapped each bundle and tied it to the personalized leaf place cards. This sat on top of linen napkins with red trim

To start the meal we made a mushroom soup. We topped the soup with sauteed mushrooms, fresh chives and a chive & hazelnut oil. 

We then served broiled honey and fresh ricotta stuffed figs with prosciutto and walnuts, atop of a bed of arugula. 

For the main dish we did a fresh pasta with roasted butternut squash and burrata in a sage butter sauce, topped with a pistachio pesto.

On the side we grilled up two kinds of sausage; a classic spicy sausage and a chicken and prosciutto sausage. 

On the table we had mason jars and farm jugs filled with fresh sunflowers, mini pumpkins and little glass jars with tea lights. 

I always look forward to our Farm to Table dinners. Aside from eating great food I love spending the day chatting, cooking and being creative with my friend. The best part is all sitting down together, even the babies, and enjoying the meal we just spent the afternoon preparing. 

recipes below.

Mushroom Soup with Hazelnut Gremolata and fresh Chives 
recipe from epicurious
What you'll need:
1 1/2 ounce package of dried porcini mushrooms
1 cup hot water
4 tablespoons butter
1 1/4 cup chopped onion
1 cup sliced peeled carrot (about 1 large)
1 pound crimini (baby bella) mushrooms, sliced (about 6 cups)
3 cups (or more) vegetable broth
1/2 cup coarsely chopped fresh parsley
1/3 cups plus 1 tablespoon olive oil
1/4 cup hazelnuts, toasted
chives, chopped to 2 inch pieces
1 teaspoon fresh thyme
1 garlic clove, chopped
12 ounces assorted fresh wild mushrooms (about 5 cups sliced)
Directions:
Place porcini in 1 cup hot water. Let soak for about 20 minutes, until soft. Strain, reserving soaking liquid. Coarsely chop porcini.
Melt 2 tablespoons butter in a large pot over medium-high heat. Add in onion and carrot and saute until soft, about 5 minutes. Add 1 pound crimini mushrooms and sprinkle with salt. Saute until mushrooms are soft and browned, about 5 minutes. Add porcini and saute 3 more minutes.
Add the 3 cups of broth and reserved porcini soaking liquid and bring to a boil.
Reduce the heat to med-low; cover and simmer until mushrooms are soft and flavors blended, about 20 minutes. Cool slightly. Using an emersion blender, blend until smooth, adding more broth 1/2 cup at a time, as needed.
Mix the parsley, oil, hazelnuts and garlic in a small bowl and set aside.
Melt the remaining 2 tablespoons butter in a heavy large saucepan over med-high heat. Add 12 ounces assorted mushrooms & fresh thyme and saute until soft and browned, about 10 minutes. Season to taste with salt and pepper. Divide among soup bowls. Top with sauteed mushrooms, gremolata and then garnish with 2-inch chive pieces. 

Honey Broiled Figs with Ricotta over Arugula

What you'll need:

1 cup fresh ricotta

2 tablespoons good honey

12 large figs, cut in half

Arugula

Prosciutto, sliced thin

Candied walnuts

A baguette sliced into rounds

Olive Oil

Lemon

Salt

Fresh ground pepper

Directions:

In a food processor combine the ricotta and honey. Pulse until very smooth.

Arrange figs cut side up on a baking sheet. Dollop 2 teaspoons of the ricotta mixture on top of each fig and drizzle with honey. Broil for about 3 minutes, until just browned.

Toss the arugula with olive oil, a squeeze of lemon, good quality salt and fresh black pepper. 

Arrange on a long plate. Arugula on the bottom, top with the figs, prosciutto and candied walnuts.

Place sliced baguette rounds around the plate.

Pasta with Roasted Butternut Squash and Burrata

What you'll need:

1 pound fresh pasta such as rigatoni 

2 garlic cloves, minced

1/4 cup EVOO, plus 2 tablespoons

Half a stick of unsalted butter

5 fresh sage leaves 

5 cups 1/2-inch cubes of butternut squash

Sea salt

Fresh ground pepper

1/2 cup shelled pistachios

1/4 cup grape seed oil

1 1/4 teaspoons red wine vinegar

2 balls of Burrata cheese

Directions:

Pre-heat oven to 400 degrees. Toss the squash with 2 tablespoons olive oil, salt and pepper. 

Roast till tender and crisp on the sides, about 30-40 minutes.

While the squash is cooking make the pesto. In a blender combine 1 garlic clove, 1/4 cup EVOO, 1/4 cup grape seed oil, vinegar, pistachios, 1/4 teaspoon salt.

Puree until smooth.

In a separate saucepan melt the butter. Add in 1 minced garlic clove, the sage leaves, 1/4 teaspoon salt and a pinch of pepper. Cook for about 5 minutes on a low heat. 

In a serving bowl combine the cooked pasta and roasted butternut squash. Pour the sage butter over and toss well. Quarter the Burrata and place on top. Drizzle with the pistachio pesto and serve immediately.

Harper's Barnyard Bash!

This past weekend was my daughter's 2nd Birthday Party.

Of course I went to town with the details and enjoyed every second of planning.

We did a Barnyard Bash theme since she absolutely loves animals. I found a local petting zoo, Pied Piper who comes to your house and sets up a pen with a little petting zoo. 

They brought bunnies, ducks, a sheep and a goat. Harper was in Heaven!

My friend Lisa, from Larkspur Studios, made me adorable food and drink signs.

I purchased the red and white picnic tablecloths, bandana print cups and cow print plates from shindigz.com

I took regular mason jars I purchased at Michael's and jazzed them up with some jute and bandana print ribbon and filled them with adorable cow straws I found at Party Delights

Fresh sunflowers adorned the tables in farm vases that I found at The Christmas Tree Shops

For the kids I put out juice packs and Horizon milk packs in Chocolate, Strawberry and Vanilla.

I filled a mason jar jug (also purchased at Christmas Tree Shops) with fresh apple cider.

As a fun Fall activity I purchased little sugar pumpkins at a local farm and put them out for the kids to decorate. I got cute letter and farm foam stickers; a fun and no-mess way for the kids to decorate.

For a creative way to display dessert I got styrofoam rectangular boards and Michael's and hot glued little wooden fences on. 

I used peeps for baby chicks, made mini apple crisps and home made farm animal cupcakes.

I did a candy buffet with different color M&M's (Harpers favorite) and cow tales.

I got these adorable Candy Bags from The Trendy Butterfly

As give outs for the kids I got books and tied each one with red baker's twine a little tag that said "Oink, Cluck, Baa, Moo, Just want to say Thank You!"

We also had face painting and balloon twisting from Blue Balloon Parties

The kids had a ball getting their face painted like their favorite animals. 

Harper decided on a butterfly. Not exactly a farm animal but she still looked super cute!

 I know the party was a success because Harper has been asking me for "another birthday" everyday since Saturday, which of course makes it all worth it!