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A Pleasant Little Wedding Brunch

  Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  There was a season of my life where it seemed like several weekends out of the summer involved parties celebrating the nuptials of dear friends. A few lucky times, I would be one of the friends who got to throw the get together. The more I hosted, the more I realized being a good hostess is an art form and it takes practice to perfect it. Hosting is hard. But once you’ve figure out the ins and outs, it becomes a blessing not a burden.   Shower after shower my group of college girlfriends and I developed a systematic and successful approach to hosting. A few of the techniques we discovered that made the party successful were: Delegate responsibilities to the proper hostess. For instance: the outgoing hostess should greet, the organized hostess should manage checking off the list of day-of requirements, the creative hostess is in charge of table arrangements, etc. Having everyone at the post they feel most comfortable makes for a more relaxed gathering.   If possible, have two hostesses greet at the door to offer to take purses, jackets and gifts. One can direct the party goer to the gatherine while the other puts up the belongings and gifts. Make sure there is plenty of seating for everyone attending. Cluster the seating in groups of three or four to encourage conversation. Prep the night ahead if possible-- Arrange flowers, set-up the food and drink stations, etc. It makes the day of celebration less stressful.    Add fresh flower arrangements randomly throughout the party rooms. These bursts of color make for a romantic and beautiful touch. Market Street's floral department is full of beautiful prearranged bouquets that make the perfect touch to any gathering. If you're on a budget consider purchasing a few different types of flowers and make your own bouquets.   Aim to have everything set up 30 minutes before the party starts. This way all hostess should be able to catch their breaths AND be ready to smile and celebrate. Have a blend of homemade and pre-made food. Market Street has an excellent concierge service that will help you throw a tasty party. The concierge will assist you in selecting a few tasty add ons from their variety of menu items. If you go with a fresh fruit tray place it on a beautiful platter that you've picked up from one of my favorite spots, the Dish Department.   These days with small children it seems as though the opportunities to host showers, whether wedding or baby, are getting fewer and fewer. However, I have now taken this same approach of shower hosting to dinner party hosting and it still applies-- albeit there is only one hostess versus the five or six that’s offering a helping hand.   Celebrate your loved ones’ milestone with a party that is filled with intentionality, beautiful touches and delicious food. The next time you’re throwing a wedding shower let A Pleasant Little Kitchen be the hostess that arranges the food menu. And as always, these recipes are all make-ahead friendly which is critical to success when it comes to party throwing.   Watermelon Rose Granita Gougeres Fresh Fruit Tray Chive and Cheese Frittata Arugula Salad Cherry Tarts   Watermelon Rose Granita Author note: Another way to prepare this recipe is to pour the mixture into mason jars, cover, place in the freezer and shake every 30 to 45 minutes.   Ingredients 4 cups of fresh watermelon juice (about 6 cups of cut watermelon, that’s been juiced) 1/3 cup plus 1 tablespoon of rose simple syrup (click here for recipe) juice of 1 ½ limes mint for topping   Directions 1. Place all ingredients into a long glass pyrex and stir to combine. 2. Place in the freezer, and every 30 to 45 minutes scrape with a fork until broken up. (About 3 to 4 hours) 3. Continue this process until the juice has turned into a slushy delicious mess. 4. Serve in individual glasses and top with mint. Gougères Author note: Gougères are French cheese puffs. It is one of my favorite ways to make homemade rolls and feel fancy. These little cheese puffs are freezer friendly. Once baked, cool to room temperature and store in a freezer safe plastic bag. Reheat in the oven at 35o degrees for about 5-8 minutes. If you’re feeling fancy, you can pipe the dough into decorative shapes using a pastry bag. I prefer a spoon for a more rustic look.   Ingredients 3/4 cup whole milk 1/4 cup water 1 stick unsalted butter 3/4 teaspoon kosher salt pinch of nutmeg pinch of paprika 1 cup flour 3 eggs 3/4 cup grated gruyere 3/4 cup grated white cheddar   Directions 1. Heat the oven to 400 degrees. 2. In a sauce pan, combine the milk, water, butter, salt, nutmeg and paprika. Cook over medium-low heat until the butter is melted. Stir occasionally. 3. Quickly pour the flour into the saucepan and stir vigorously with a wooden spoon. Continue to do this until the dough pulls away from the pan and forms a ball. Stir until the dough begins to slightly stick to the bottom of the pan (about two minutes). 4. Remove from the heat and let cool for 1 minute. 5. Add one egg at a time to the batter, stirring constantly. The dough will get a somewhat shiny gooey exterior. 6. Add the cheese and stir well to combine. 7. Spoon the dough into 1 1/4- 1 1/2 inch rounds onto a parchment lined baking sheet. Baked for 22-25 minutes, or until the gougeres are lightly browned. Chive and Cheese Frittata Author note: I used to resort to the “flip” method of frittatas until I read Marcella Hazan’s Essentials of Classic Italian Cooking. Hazan preferred the “non-flip” method that simply leaves the frittata in the oven until it is completely cooked. I have since resorted to this method. Also, I don’t find it necessary to have a non-stick pan to have a successful frittata. With enough butter or olive oil to coat the skillet, the frittata comes out nicely. Finally, don’t be afraid to eat this anytime of the day– breakfast, lunch or dinner. It’s great with crusty bread and a nice salad.   Ingredients 5 eggs ¼ teaspoon kosher salt ¼ cup chives, chopped ¼ cup shredded mozzarella ¼ cup grated parmesan 2 tablespoons unsalted butter   Directions 1. Heat the oven to 350 degrees. 2. Meanwhile, place the eggs and salt in a medium size bowl and lightly beat. 3. Next, add the chives and cheese. Lightly beat to incorporate. Set aside. 4. In an 8-inch skillet, melt the butter on the stovetop. Once melted, swirl the butter around the pan to coat the bottom and sides. 5. Add the egg mixture into the skillet and then place in the oven. 6. Cook for 16 minutes, or until the eggs are cooked all the way through. Run a spatula carefully around the edges of the frittata to loosen it from the pan. Slide onto a cutting board, slice and serve. Arugula Salad Author note: This salad is incredibly flexible. Add whatever bits of herbs and vegetables you have lying in the fridge. Nuts or a boiled egg would turn this side dish into a protein rich meal. Gruyere, manchego, goat cheese or feta also work very well with this salad.   Ingredients 6 cups arugula 2 shallots, chopped 3/4 grated parmesan cheese 3 tablespoons balsamic vinegar 1/4 cup extra-virgin olive oil juice of 1 lemon juice 1/4 teaspoon kosher salt   Directions Add the arugula, shallots and cheese into a large bowl. Top with the vinegar, oil, lemon juice and salt. Toss well and serve immediately. Cherry Tarts   Ingredients for the filling 3 pounds fresh cherries, pitted pinch of kosher salt 3/4 cups sugar 1 teaspoon vanilla extract 1 cinnamon stick   Directions In a large saucepan, combine all ingredients. Stir and cover. Cook over medium-low heat for 20 minutes. Stir occasionally. Remove the lid, stir the mixture and increase the heat to medium or medium-high. Cook for 35-45 minutes (the cherries should maintain a steady boil). Stir frequently to prevent burning. When the mixture is reduced, thickened and coats the back of a spoon it is finished cooking. Remove from the heat and cool to room temperature. Store in the fridge.   Ingredients for the whipped cream cup cream 1/2 cup crème fraiche 3 teaspoons sugar 2 teaspoons vanilla extract   Directions Place a mixing bowl (stainless steel preferred) in the fridge and let chill for 15 minutes. Once the bowl is chilled, remove it from the fridge and place all ingredients into the bowl. With an electric mixer whip the cream mixture on medium until peaks form. Place in an airtight container and keep in the fridge until ready to use.   Ingredients for the tarts pastry shells cherry filling whipped vanilla cream   Directions Follow the pastry shells baking instructions. Let cool. Add the cherry filling to the baked shells. Top with a dollop of whipped cream. Serve chilled. Read More

A Pleasant Little Grilling Menu

  Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  The heat is on, people. Literally. It's summer and it's hot outside. Summer days are long and hot which means balmy late nights are in full swing. Those long evenings can be chock full of outdoor fun-- swimming, gathering, laughing and GRILLING.   One thing about A Pleasant Little Kitchen is that the cooking is not limited to indoors. Outdoor cooking and dining is one thing that makes APLK a little more special. Let me encourage you to get outdoors (bug spray and all) and cook. This menu captures what I love most about the hot months of the year: summer's bounty. This season's produce provides the best inspiration for outdoor dining and when summer arrives I can't wait to fill my table with its harvest.   If you're looking for a bit of inspiration, allow this pleasant little menu to help you turn on the grilling heat: peach and sage rosé sangria all purpose dry rub pimento cheese on grilled bread chilled sliced and salted cucumbers and tomatoes smoked chicken thighs grilled hatch green chile baked beans   Yearly, Market Street provides the best tastes of summer. One of my favorite pastimes is walking into the produce section to see a variety peaches waiting to be placed in brown bags. The sweet smell is mesmerizing. From Peach Cobbler peaches to local east Texas orchards, Market Street knows how to offer the tastes of summer through several peach varieties. One of my favorite ways to enjoy this summer delicacy is through an aromatic sangria. The crisp flavor of peaches with the dryness of rosé and the earthiness of sage is the perfect summer sip.   If you don't garden and fresh cucumbers and tomatoes are not waiting to be plucked, no worries, the produce section at Market Street provides you with the same backyard garden quality. Grab a few tomatoes and cucumbers to bring back those memories of childhood summers. Grill and dine this week. Make an evening of it by inviting friends over or make it an intimate night with just you and your tribe.     Peach and Sage Rosé Sangria Author note: If a smaller batch of sangria is desired, the recipe is easily halved.    Ingredients 6 cups Rosé (about two bottles) 3 ounces cognac 6 ounces sage simple syrup (recipe below) 3 peaches, diced   Directions 1. Place the peaches into a large pitcher. Pour the remaining ingredients over the fruit. Stir well. 2. Let the sangria marinate over night (or at least 6-8 hours) in the fridge before serving. 3. Serve over ice and top each drink with a sage leaf.   Sage Simple Syrup Ingredients 1 1/2 cups water 1 cup sugar 30-40 sage leaves and stems, tied (about 5 branches of sage)   Directions 1. In a small saucepan, combine all ingredients and cook over medium-low heat. Stir occasionally. Let the syrup simmer for about 15 minutes. 2. Remove from heat, bring to room temperature and store in an airtight container in the fridge. All Purpose Dry Rub Author note: This spice rub requires large quantities of spices. When purchasing spices, opt for the larger size. When mixing the ingredients, be sure to break up any clumps that form. This rub can be used for a variety of meats and cooking styles.   Ingredients 1 cup brown sugar ½ cup chili powder ¼ cup smoked paprika ¼ cup dried oregano ¼ cup ground cumin 2 tablespoons kosher salt 1 tablespoon granulated garlic 1 tablespoon cayenne powder 1 tablespoon ground mustard 1 teaspoon freshly ground black pepper   Directions 1. Place all ingredients into a large airtight container and stir to combine. Seal tight and store in a dry cool place. Pimento Cheese Author note: This recipes uses a combination of mild cheddar and smoked gouda. If you are not a fan of smoked gouda, simply do not use it and use additional mild cheddar cheese. Add the salt at the every end. The saltiness will differ depending on the mayonnaise and type of cheese used.   Ingredients 1 tablespoon unsalted butter 1/2 cup leeks, finely chopped (white part only) 1/2 cup red bell pepper, seeded and finely chopped 1/2 cup smoked gouda, shredded 1/2 cup whipped cream cheese 1/3 cup mayonnaise 1  1/2 cup mild cheddar, shredded 4 ounces jarred pimentos, drained and chopped 1/4 teaspoon smoked paprika 1/4 teaspoon garlic powder 1/2 teaspoon kosher salt   Directions 1. In a skillet, melt the butter. Cook the leeks and bell pepper until softened, about 5 minutes. Place on a paper towel lined plate to dry and cool. 2. Place the smoked gouda, cream cheese, mayonnaise, cheddar cheese, pimentos, paprika and garlic powder into a medium sized bowl. Stir to combine. Once the leeks and bell pepper have slightly cooled, add them to the pimento cheese mixture. 3. Stir and taste. Add salt according to preference. Place in fridge. 4. Serve in sandwiches or as a dip. Smoked Chicken Thighs Author note: This is one of my most favorite ways to eat chicken thighs. It takes just a little extra effort and time compared to grilled chicken thighs, but the results are well worth it. Serve by themselves or with a range of dipping sauces (buffalo, barbecue, green chile aioli, etc.). This recipe is easily doubled, but it may take two rounds of smoking to complete (depending on grill size). To reheat, place the chicken in the oven heated to 350 degrees and heat thru, about 10 to 15 minutes.   Ingredients 8 bone-in and skin-on chicken thighs 3 tablespoons all-purpose dry rub (recipe above) 1 teaspoon kosher salt   Directions 1. Thirty minutes to 1 hour before smoking the chicken, remove from the fridge and bring to room temperature. 2. Lay the chicken thighs onto a flat pan or baking sheet and evenly distribute the spices and salt. 3. Heat the grill to medium-high, around 300 to 350 degrees. Once the grill has come up to temperature, follow your preferred method for introducing smoke to your grill. Either wood chips or bulk smoking wood work fine. 4. Place the chicken onto the grill and smoke for 1 hour. Halfway through the smoking process, turn and rotate the chicken for even cooking. 5. Remove from the heat and cover for 10 minutes. Serve warm. Hatch Green Chile Baked Beans   Ingredients 3 slices bacon, cut into 1/2 inch pieces 3 cloves garlic, chopped 1 1/2 cups yellow onion, diced 3 teaspoon tomato paste 8 ounces lager beer (I used Shiner Bock) 4 ounces water 1/2 teaspoon ground mustard seed 1 1/2 teaspoon kosher salt 2 teaspoon dijon mustard 1 tablespoon maple syrup 1 tablespoon apple cider vinegar 2 tablespoon brown sugar 1 1/2 cups chopped broiled Hatch green chiles (recipe below) 2 cans navy beans, rinsed and drained   Directions 1. Heat oven to 350 degrees. 2. In a large cast iron skillet, combine bacon, garlic and onion. Cook on medium heat for 10 minutes, stir occasionally. 3. Add tomato paste and green chiles to the skillet. Cook for an additional 5 minutes, stir occasionally. 4. Pour beer and water into the skillet, and deglaze the pan. Bring to a boil. 5. Add mustard seed, salt, dijon, syrup, vinegar, brown sugar, green chiles and beans. Stir well to combine. Bring to a boil. 6. Place the skillet into the oven and cook for 1 hour, stir once. Serve warm.   Broiled Hatch Green Chiles Author note: Hatch green chiles appear in August. It is easy to preserve Hatch green chile season through freezing. Come January when you crave the unmistakable Hatch flavor, forage in the freezer, thaw and enjoy.   Directions 1. Heat the broiler to 500 degrees. 2. Wash and dry the chiles. 3. Place the chiles on a foil lined baking sheet on the top rack. Broil for 6 minutes. 4. Once blackened and blistered, flip the chiles over and continue to broil for an additional 5 minutes. If not blistered enough, broil for an addition 1 minute. 5. Once the chiles are well blistered (the chiles need to be blistered all over, this helps to loosen the skin) place in a airtight container (or zip-close bag) and let cool for about 15 minutes. This process captures steam and continues to loosen the skin from the meat. 6. Once cool to the touch, remove the chiles from the container and peel off the skin, cut off the stem and remove the seeds. 7. Place the chiles in an airtight container and place in the fridge to use throughout the week. Read More

A Pleasant Little Wedding Brunch

A Pleasant Little Grilling Menu

2 Information Results For Easter hours

A Pleasant Little Wedding Brunch

A Pleasant Little Grilling Menu

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