Hostess Tip #9 - Making A Good Salad

Often when friends get together, I offer to bring a dish. I consider myself a pretty decent cook, so for a long time, I would oblige (but not be flattered) when someone asked me to bring a salad instead of some fabulous side item. However, after many years I have come to realize that I am a pretty darn good salad maker, and people ask me to bring a salad so that they don't just have lettuce and a bottle of pre-made dressing for guests. Hostess Tip #9 - Learn to make your own amazing salad.

Making good salads are pretty simple with these two steps. First: Use fresh ingredients, and stick with the ones you love. My go to ingredients are:

Romaine lettuce/bagged spring mix
Fresh sliced tomatoes
Black olives
Red or green or yellow peppers, sliced
Red onions
Reduced fat/fat free feta cheese(could also swap for shredded Parmesan cheese) 

And the second step is this: make your own salad dressing. Even if you are in a pinch and can't use fresh ingredients, and just buy a bag of mixed greens with carrots and veggies in it, a homemade salad dressing makes it a better salad. And there are only four ingredients you need for any salad dressing:

Olive oil
Vinegar (red wine, white wine, or balsamic are my staples)
Salt (I usually use garlic salt)
Pepper

The key to a good salad dressing is proportion between the ingredients. The salt and pepper is used to enhance the natural flavors of the fresh vegetables. The ratio of oil and vinegar is really more of a personal preference.... start with 1/2 cup of olive oil and 1/8-1/4 cup of vinegar. If you like your salad to have a bite, use 1/4 cup of vinegar. If you want it more mild, only use 1/8 cup. I make salads so often now that I just swirl them both over the lettuce in the bowl and don't measure. It just takes practice in knowing the ratio you like best.

Need a little more flavor in your dressing? A bonus step: Add herbs and spices from your kitchen. Basil is standard in Italian dressings, oregano is standard in Greek dressings. If you are doing a southwest salad, add a little cilantro and cayenne pepper (just a dash) for some good flavor. I also love earthy spices like rosemary and sage when using the heavier balsamic vinegar. Simply add a sprinkle or two of your favorite herbs to the top of your salad before tossing. Their flavors will be enhanced with the blending of oil and vinegar.

Have any good salad dressing recipes or tips to share? Email me at foreverthehostess@gmail.com to submit, or check out my next post on the Best Of: Salad Dressings - all my favorite go-to recipes for that special occasion!

Hostess Tips #7 & #8

Every year when my family goes down to Captiva Island for Labor Day, I end up making a red velvet cake to take down there with us. We always have more than enough food and desserts, so I don't feel too bad if it is not perfect, or if it tips over in the car. The homemade ones are the best, but we can always buy one down the road for a pretty penny if it really gets ruined. This year, we came close to having to do just that....

Hostess Tip #7: Don't trust an oven you've never used before. And...

Hostess Tip #8: Don't go lay out by the pool while you are making a red velvet cake in an oven you have never used before.

This year, I decided to bring all the ingredients and make it fresh at the house where we were staying. I prepared the cake as normal, and was excited to use an oven that easily held all three pans on the same rack. I set my cell phone alarm for 10 minutes before the 3 cake rounds were supposed to be done, but as I stepped foot into the house to check on them, I smelled burning cake. Frankly, I am amazed the smoke alarm didn't go off! They had baked unevenly, and overflowed onto the elements on the bottom of the oven, which may or may not have been the reason the breaker tripped and it took us a few hours the next day to determine why the oven and stove weren't working. Needless to say, it took me 20 minutes to clean the hot oven, and a few hours to air out the house. I ended up using the three cakes, by shaving them down to even layers, and icing them, however, it ended up being the UGLIEST cake I have ever made in my life. I didn't even take a picture, it was so bad. However, I'm pretty sure it was one of the best red velvet cakes I have ever made, and it was gone by the second night of our long weekend.

Note to self: Make it ahead of time in your own oven, when you know it cooks perfectly every time.

Bloggers Unite & Hostess Tip #4

My good friend Sara, owner of MISRED Outfitters, my FAVORITE vintage store in our area, asked me to be a part of her Bloggers Unite event this Saturday night, which is being hosted by another great blogger, Jennifer Rand of Belle de Couture. Sara included me because I am not only a local blogger, but I am actually really into fashion, vintage clothing (half of my closet is either vintage or from thrift stores, believe it or not!), and fashion blogs. Besides Jennifer's blog, I read daily the posts of Kelly, Leandra, Jane, Judy, and more! Vintage clothing can be fun and classic, PERFECT for any event, and vintage clothing for all occasions can be found at local thrift and resale boutiques in your area. And with that comes my next hostess tip...

HOSTESS TIP #4: Part of being a hostess is presenting yourself in attire that fits your event. As the hostess, opening the door when guests to arrive and closing it behind them when they leave are your guests' FIRST AND LAST IMPRESSIONS OF YOUR PARTY! It is ALWAYS important to think about what you are wearing just as much as it is the little details of the party. If you look put together and festive, your event will be fun to guests, no matter what little details are off, or problems that arise along the way. Trust me!

Anyway, if you are local, I hope you will come downtown for this great event! I've posted the info below:

I am contributing some yummy appetizers and punch to the event. Check back here for the recipes and pictures of the event!

Happy New Year 2011 and Hostess Tip #3

HAPPY NEW YEAR!

With the end of 2010, we start what I feel will be an interesting year for 2011. My husband and I were talking last night about New Year's resolutions, to which I replied that I don't make any. I'm not trying to be pessimistic or dispirited, but years ago, the only resolution I ever made was to "be true to thyself".

In that spirit, I am not going to make resolutions that I know I can't keep for a whole year. Everyone always says they will drink less, eat better, work out more. Sure, I am going to try those things, but I am not going to kill myself if I throw a party and have a few too many glasses of wine.

So with the beginning of 2011, I bring you Hostess Tip #3: Be True to Thyself. In life, this is a given. You're only cheating YOU if you lie to yourself. This doesn't mean that you can't strive to be more or better, but know where you are right here and now, and what you are capable of. Life will be so much easier if you know YOU.

The same rule applies for many things, parties and celebrations included. Don't put on such a big production that you are so stressed out even before the party starts. Don't try new, complicated recipes the day of a big party, because you are asking for disaster. Don't try to overextend yourself on details that matter to no one but yourself. Know what you are capable of and what you are willing to say "to heck with" by the time guests arrive. Parties, dinners and celebrations, believe it or not, are supposed to be stress-free. The hostess cannot be frazzled when she opens the door.

In keeping with my mantra, be true to thyself,  in the past, I admit I have been the frazzled hostess. I have taken on too much and not given myself a chance to relax and enjoy the occasion. But lately, I do just enough to be "The Hostess" without all the stress. And this year, I turn the big 3-0, and instead of throwing a party for 100 people like I did 2 years ago for my husband (talk about frazzled... It rained 30 minutes before the party started, and it was a lawn-game themed party! Can you fit 100 people in your house?!), I think I am going to go the stress-free route and do nothing. Well, not nothing.... maybe get out of town, or have a quiet night in. I may have a few parties planned throughout the year, but the big 30 will be stress and Hostess free. Talk about an interesting year....

Best Wishes in 2011!

Hostess Tips #1 and #2

I am going to begin a little recurring topic titled Hostess Tips. Now, I know that seems a little redundant because this entire blog is supposed to be tips and recipes, but the simple but important ones need to stand out. It is also a way to share some of my own experiences on what not to do. So here's to Hostess Tip #1: 

Wine = Black Shoes

It all came about in a simple conversation between friends. She passed me an incredible Pumpkin Martini recipe, since I love anything pumpkin flavored. I told her a story about how I made pumpkin martinis for a party once, with a not-so-positive end result. And the end of the story resulted in my Hostess Tip #1.

The thing is, when you are throwing a party, the easiest recipes are for cocktails. And how delicious if you could make a couple signature cocktails for your party, in cute glasses, with twisty straws or a festive garnish!! You immediately serve your guests your signature cocktail as they arrive, and soon thereafter, you serve the food you have slaved over that you hope they will also love. There is just one problem... pumpkin martinis don't go well with the Teriyaki chicken skewer appetizer, Paula Dean's potatoes, the Tuscan tossed salad, slow roasted beef tenderloin, nor the dessert of rich creme brulee. They will feel sick, maybe even before the salad. Trust me... I haven't had a pumpkin martini since.

Such a rich or strong cocktail may be delicious by itself, but when paired with a menu, you have to think about its elements. The heavy pie filling and cream and alcohol in the pumpkin martini should be served as dessert, and never before. Not only will you be on a sugar rush, but you will be full before the food ever arrives. And the lingering taste will ruin all the beautiful flavors of the meal to come. 

Enter WINE. Wine is like black shoes.... it goes with everything. If you are not sure what wine to buy, get several different bottles! Red and white! Smooth or dry! Chances are, one will be the perfect pairing for your food, and a few more may work nicely too. (Most people like wine, and if they don't, have beer and water in the fridge. Seriously, who doesn't like wine?). Wine doesn't ruin the flavor, or fill you up after one glass. It only enhances what you are eating. And then maybe you'll have room for the creme brulee.

However, if you are insistent on a signature cocktail, then skip to Hostess Tip #2:

Cocktails + Food = Love Match

You have to pair your cocktails with the food you are serving. Have to, for the sake of your guests. If you are clueless as to how to pair food and drinks, here are some great resources to help:

Food Pairing - a quick and easy reference guide online

About.com Guide: How to Pair Cocktails and Food - a great article that keeps it simple for all to understand


MatchingFoodandWine.com with Fiona Beckett-if in doubt about what wines to pair with food

What to Drink With What You Eat by Andrew Dornenburg- a great book, even as a hostess gift... maybe a hint to a hostess who needs to read this post!

So this holiday season, please use these tips for your party planning. And the last tip (a bonus!)- if in doubt about serving spirits before dinner, serve the signature cocktail as dessert. Surely, even if your guests are full, they will have room for just one sip. Cheers!