On page 41 of the Feb issue of Martha Stewart Living, Martha has a Valentine breakfast – a piece of toast cut out in a heart shape with an egg cooked in it. I thought I would give it a try.

Well, ok, but not fab is what I think. First it was hard to find a cookie cutter the right size. I have 4 heart shaped cutters and only one worked, and then I had to angle it to get it to fit on the toast.

As I cooked the egg, it kind of ran out from under the toast.

This is cute though and is a fun thing to make for kids.

On page 41 of the Feb issue of Martha Stewart Living, Martha has a Valentine breakfast – a piece of toast cut out in a heart shape with an egg cooked in it. I thought I would give it a try. Well, ok, but not fab is what I think. First it was hard to … Read more →

To celebrate Valentine’s Day, I have a Valentine tree. It goes up when the Christmas decorations go down (so the house doesn’t feel so bare). I use a metal all-season tree that stands about 2 1/2 feet tall and put it on my mantel. I hang heart shaped ornaments on it, which are surprisingly hard to find. They cannot be red (I don’t do red). I have some small ones that are supposed to be conversation hearts, with saying on them that are cute. My favorite is the cranberry glass one you can see in the front. I need more ornaments – the tree still feels too bare to me.

To celebrate Valentine’s Day, I have a Valentine tree. It goes up when the Christmas decorations go down (so the house doesn’t feel so bare). I use a metal all-season tree that stands about 2 1/2 feet tall and put it on my mantel. I hang heart shaped ornaments on it, which are surprisingly hard … Read more →

On Monday, Martha displayed dishes from the Inaugural luncheon menu (below the menu there is a link to the recipes if you want to see them), spoke with the head chef, and made the duck breast and whipped sweet potatoes on her show. I was excited about the Inauguration and decided to make some of the luncheon menu for dinner last night. It was fun to share in the festivities. I don’t know how the luncheon guests managed to eat that many courses for lunch!

I made the seafood stew, molasses whipped sweet potatoes, asparagus and apple cinnamon sponge cake. This was plenty for dinner.

However, I spent most of the day in the kitchen to get it done! First I made the apple filling for the dessert. This entailed chopping up apples, caramelizing them and then adding some water and cooking them down. Once they’ve cooked down, you add nutmeg, applesauce, sugar, salt and lemon zest. I added some cinnamon as well.  I sliced bread (I used challah) and cut it out in circles to fit the ramekins.

Then I cooked the seafood in water, removed it, added vegetables, and then cooked the remaining broth down. This took a loooong time. Once it was cooked down, I added cream and white wine and had to cook it down again.  I cut up the seafood and prepared the ramekins (which I had to go out and buy for this since I didn’t have any!).

I baked the yams (no sweet potatoes to be found at my store) and mashed them with molasses, maple syrup, butter, cumin, and salt and pepper.

I prepared the asparagus for steaming.

I had to get everything assembled before blowing out the door for hockey practice, so I assembled both the seafood and dessert dishes (which meant dipping the bread in butter for the dessert and cutting out the puff pastry circles for the seafood stew) and left detailed instructions with my teenager about when to put them in the oven.

Everything turned out really well. The seafood stew was fabulous – no doubt because it took so much time and care to make. It was really wonderful. I would have preferred the cream sauce to be just a bit thicker. I confess I did add a little Wondra to mine and next time would add more. The molasses whipped sweet potatoes were good. The asparagus was regular asparagus – no big deal there. The dessert was good, but I felt as though the slices of bread were too thick and too buttery. I would slice them thinner and use less butter and

more apple filling. The caramel sauce that went on top was delicious (as you will see if you read the recipes in the link I provided, that at least was easy to make!).

It was exciting to feel as though we were participating in this historical event in a small way, and it was a very tasty meal. Cheers to the new president!

On Monday, Martha displayed dishes from the Inaugural luncheon menu (below the menu there is a link to the recipes if you want to see them), spoke with the head chef, and made the duck breast and whipped sweet potatoes on her show. I was excited about the Inauguration and decided to make some of … Read more →

One of my brilliant Martha-esque ideas for Christmas was to make Mr. MarthaAndMe a framed map with thumbtacks in it to show all the places we’ve visited. I saw one in a catalog for about $180. I ordered a map of the US for $10 including shipping, then I bought a frame for 40% off at Michael’s for about $20 and a bottle of spray adhesive for $3. Then I bought a big piece of foamboard for $14. I was so proud of my thriftiness. Then I went to assemble it. The map was not the size promised! It was off by about an inch and didn’t fill the frame side to side.

I also was making one for my parents, but with a world map. That map perfectly fit the frame. I searched and searched for another US map the same size, but apparently there is only one company that makes a US map that is 24×36. I ended up giving it to Mr. MarthaAndMe in its slightly imperfect state. We decided to order a new map (the same one) and this time center it on a piece of foamboard that would fit the frame.

That was this morning’s project. Apparently this manufacturer has a little trouble making maps to size. Today’s map is about an inch off, but the other way – up and down! We made it work and had fun putting in all the thumbtacks. We decided to put them only where we have stayed overnight (even though we usually stay in one place and then drive all over hell in the area around it). It turned out pretty nicely and we’re both looking forward to adding more thumbtacks! We hung it over Mr. MarthaAndMe’s desk to inspire him while he is working.

One of my brilliant Martha-esque ideas for Christmas was to make Mr. MarthaAndMe a framed map with thumbtacks in it to show all the places we’ve visited. I saw one in a catalog for about $180. I ordered a map of the US for $10 including shipping, then I bought a frame for 40% off … Read more →

I know the holidays are over for most people, but in my family we are still struggling through it! I was assigned to bring dessert for 12 to a family holiday party last night. I decided to make Martha’s Triple Chocolate Peppermint Trifle from Season’s Eatings, page 114.

I decided I wanted to make it in 12 individual bowls rather than one big trifle bowl. A big trifle bowl looks pretty, but when you serve it, it looks like a pile of mush (which in my opinion is not all that appetizing). So I needed 12 bowls. I have a set of 12 pink goblets that was perfect, but Mr. MarthaandMe felt that there was no way we could safely transport those. I have a set of 8 cute little glass dessert bowls, but I need 12. Off we went to Bed, Bath and Beyond where I bought 12 individual trifle bowls for $30 (the things I do for Martha).

I started cooking this yesterday afternoon. First I made the cake, which was pretty simple. Next I made the syrup. Martha says to mix water and sugar and add chocolate liqueur. I don’t have any liqueur so I cheated and mixed cocoa powder and some cocoa mix with water till it was dark and thick.

Next I made the mousse. You cook cream and melt white chocolate in it.

Then you cool it in an ice bath. Next you fold in whipped cream. At the end you add crushed candy canes.

After that I made the pudding, which was pretty basic, but also requires an ice bath (just call me the ice queen).

All of this needed to chill for at least 4 hours.  This was New Year’s Day and I was tired to the bone from our New Year’s Eve

extravaganza. By the time everything was chilled, I was so tired I almost could not keep my eyes open to fill the bowls.

First I had to wash the bowls. And of course I managed to chip one. Sigh.

This dessert has a back breaking 9 layers:

– mousse

– cake

– syrup

– pudding

-mousse

– cake

– syrup

-pudding

-mousse

It all fit perfectly in the little trifle bowls, although it took a long time to assemble. If you made this in one

big bowl, it would go much more quickly.

Once it’s in the bowls, it needs to set for at least 12 hours.

Transporting this to our destination was a challenge. Mr. MarthaAndMe put them all in a big cardboard box with bubble wrap between the bowls and we got them there without incident.

Before serving, I made whipped cream and put that on top and then

sprinkled with more crushed peppermint. I put the trifle bowls on a dessert plate and stuck one of my Chocolate Peppermint cookies (Dec. Living Cookie of the Month – had exactly 12 left so that worked out perfectly) on the top. They looked very pretty.

As for the taste test? Well, this was a very rich dessert and most people at the table did not finish it. It needs a lot more peppermint than it had. I think I might add some peppermint extract to the cake or the mousse. It just tasted like a mouthful of chocolate and cream and was a bit overwhelming I thought.

I don’t think I would make this dessert again. It was very time-consuming. It’s festive and pretty, but I’d rather eat something else.

This is my last offiicial holiday 2008 post! Tomorrow we’re moving on to January Living. It feels like a breath of fresh air after all the candies, decorations, and desserts December was filled with. I can hardly wait to focus on weight loss, healthy eating, home organizing and simplification. I am soooo holiday’ed out at this point – but we have one more party tonight to get through!

I know the holidays are over for most people, but in my family we are still struggling through it! I was assigned to bring dessert for 12 to a family holiday party last night. I decided to make Martha’s Triple Chocolate Peppermint Trifle from Season’s Eatings, page 114. I decided I wanted to make it … Read more →

It is a tradition at our house to have fondue on New Year’s Eve. It used to be just us and the kids, but over the years, more and more people have joined us. Our dining room table was at capacity this year and the two fondue pots I had going were barely enough. Next year, I think we’ll have to expand to another room and add a pot.

First, the table.  New Year’s started out as a simple thing and has gradually become more complicated. This year we ended up with 9 people (one unexpectedly showed up at the last minute and we had to scramble to add a seat). It’s hard to see in the photo, but I took curling ribbon, curled it,  and ran it the length of the table. Then I made shorter strands and laid them the opposite way along it. In between each place setting, I put another squiggle of curled ribbon. We also have some crazy new year hats and crowns that the guests amuse themselves with before dinner.

This year I used Martha’s fondue recipes. First, the cheese fondue. Let me say here that cheese fondue and I have a long and troubled history. The first few years it went beautifully. Then we entered a period where the fondue did not combine well for a few years – it would be stringy or separate. Last year I cheated and bought some already made, which I just heated. This year I put my trust in Martha. It was touch and go. I had the wine heated and started slowly adding cheese. All it did was clump up in the bottom of the pan. I kept stirring and stirring and slowly adding cheese, with no change. After half an hour, I reached the panic stage and Mr. MarthaAndMe was sent to look online for help while I called my mother. No help from either place. I kept stirring and finally added the cornstarch and lemon juice and POOF it suddenly came together. Miraculous.

With the cheese fondue I served:

– squares of ham

– slices of Italian chicken sausage

-cherry tomatoes

– slices of pear

– chunks of French bread

– chunks of pumpernickel rye bread

– pieces of hot pretzels (a total hit with the guests)

– broccoli

– cauliflower

– zucchini

I also served a honey mustard sauce and a creamy dill sauce. Also on the table was the carmelized onion dip (see yesterday’s post). Martha’s fondue was excellent. It had a nice mix of cheeses which gave it a nice depth of flavor. As always, you’ve got to keep an eye on you fondue pots. If it gets too hot, it starts to overcook. If you cool it too much, it gets clumpy.

Next up was the chocolate fondue. This is easy to make since you just melt chocolate in cream. I used a mix of dark and semi-sweet chocolate. It was fabulous. I also used the same recipe and substituted some white chocolate to make a white chocolate fondue.

With the fondue I served:

– strawberries

– pineapple

– marshmallows

– chocolate chip cookies

– fortune cookies

– chunks of rice krispie treats

– blueberries

– raspberries

– banana

– biscotti

– pound cake

I also served a bowl of chopped peanuts and a bowl of flake coconut (to roll things in after they are dipped in the chocolate). The chocolate fondue is always a big hit and so delicious.

We had a great time, but this party just about kills me every year! It takes so long to chop and prepare the many foods in advance and then there are so many plates, forks, and serving dishes to wash afterwards! Our party is dinner only – guests go elsewhere for the ball drop, so we were in bed by 10:30 and sound asleep from exhaustion.

It is a tradition at our house to have fondue on New Year’s Eve. It used to be just us and the kids, but over the years, more and more people have joined us. Our dining room table was at capacity this year and the two fondue pots I had going were barely enough. Next … Read more →

It is a tradition at our house to have fondue on New Year’s Eve. It used to be just us and the kids, but over the years, more and more people have joined us. Our dining room table was at capacity this year and the two fondue pots I had going were barely enough. Next year, I think we’ll have to expand to another room and add a pot.

First, the table.  New Year’s started out as a simple thing and has gradually become more complicated. This year we ended up with 9 people (one unexpectedly showed up at the last minute and we had to scramble to add a seat). It’s hard to see in the photo, but I took curling ribbon, curled it,  and ran it the length of the table. Then I made shorter strands and laid them the opposite way along it. In between each place setting, I put another squiggle of curled ribbon. We also have some crazy new year hats and crowns that the guests amuse themselves with before dinner.

This year I used Martha’s fondue recipes. First, the cheese fondue. Let me say here that cheese fondue and I have a long and troubled history. The first few years it went beautifully. Then we entered a period where the fondue did not combine well for a few years – it would be stringy or separate. Last year I cheated and bought some already made, which I just heated. This year I put my trust in Martha. It was touch and go. I had the wine heated and started slowly adding cheese. All it did was clump up in the bottom of the pan. I kept stirring and stirring and slowly adding cheese, with no change. After half an hour, I reached the panic stage and Mr. MarthaAndMe was sent to look online for help while I called my mother. No help from either place. I kept stirring and finally added the cornstarch and lemon juice and POOF it suddenly came together. Miraculous.

With the cheese fondue I served:

– squares of ham

– slices of Italian chicken sausage

-cherry tomatoes

– slices of pear

– chunks of French bread

– chunks of pumpernickel rye bread

– pieces of hot pretzels (a total hit with the guests)

– broccoli

– cauliflower

– zucchini

I also served a honey mustard sauce and a creamy dill sauce. Also on the table was the carmelized onion dip (see yesterday’s post). Martha’s fondue was excellent. It had a nice mix of cheeses which gave it a nice depth of flavor. As always, you’ve got to keep an eye on you fondue pots. If it gets too hot, it starts to overcook. If you cool it too much, it gets clumpy.

Next up was the chocolate fondue. This is easy to make since you just melt chocolate in cream. I used a mix of dark and semi-sweet chocolate. It was fabulous. I also used the same recipe and substituted some white chocolate to make a white chocolate fondue.

With the fondue I served:

– strawberries

– pineapple

– marshmallows

– chocolate chip cookies

– fortune cookies

– chunks of rice krispie treats

– blueberries

– raspberries

– banana

– biscotti

– pound cake

I also served a bowl of chopped peanuts and a bowl of flake coconut (to roll things in after they are dipped in the chocolate). The chocolate fondue is always a big hit and so delicious.

We had a great time, but this party just about kills me every year! It takes so long to chop and prepare the many foods in advance and then there are so many plates, forks, and serving dishes to wash afterwards! Our party is dinner only – guests go elsewhere for the ball drop, so we were in bed by 10:30 and sound asleep from exhaustion.

It is a tradition at our house to have fondue on New Year’s Eve. It used to be just us and the kids, but over the years, more and more people have joined us. Our dining room table was at capacity this year and the two fondue pots I had going were barely enough. Next … Read more →

This recipe is from Season’s Eatings. My issue mysteriously disappeared, so please thank my friend Andrew Ritchie for sending it to me by visiting his amazing site, Martha Moments. I think Andrew knows more about Martha Stewart Living than anyone else (and his attempts to replicate Martha are always stunningly beautiful).

I decided to make this for our annual New Year’s Eve party. I always make fondue (which I will post about tomorrow), but I decided to add this to my repertoire as well. Here’s the link to the recipe.

 

 

First you slice and brown onions. Then you cover them and let them cook on low for 40 minutes. This went smoothly. The onions browned nicely. Once they are done, you add salt, thyme, and vinegar and uncover them and cook until the liquid is gone. I did this. Next you’re supposed to chop the onions and mix cream cheese and sour cream with a mixer. Instead, I dumped the onions in the food processor and chopped them in there and threw in the cream cheese and sour cream and whizzed it there. This was easy.

I tasted the dip at this point and was not thrilled. It had a strong vinegar taste. I added a little sugar, more salt and some pepper. It still tasted like vinegar to me but I didn’t have time to do anything else. I put it in the fridge and moved on to other things.

Next, I made the fingerling potatoes to dip in it. I cooked these in the oven with a little olive oil. They came out nicely.

 

 

When I served the dip, the vinegar flavor had disappeared, so I think it just needed to sit a while.

The dip recipe made tons and tons. I’ve got so much left over, I’m taking it to another party Friday. I’ll have to make more potatoes though since those are all gone. Thumbs up on this dish. It had a nice, rich,  sweet flavor and the potatoes were a great thing to dip in it. I would make this again. Our guests scarfed it down quickly and it was a hit.

This recipe is from Season’s Eatings. My issue mysteriously disappeared, so please thank my friend Andrew Ritchie for sending it to me by visiting his amazing site, Martha Moments. I think Andrew knows more about Martha Stewart Living than anyone else (and his attempts to replicate Martha are always stunningly beautiful). I decided to make … Read more →

This is my Christmas teacup collection. When I was a child, each year my grandmother gave me one for my birthday. You can imagine how I felt as an 8 year old, opening a china teacup. But now I’m glad I have the collection. Some of them have been broken and glued back together. I also am constantly looking for more that are not red, since most of the rooms in my house use pink or cranberry at Christmas, not red.

Tomorrow is New Year’s Eve. As always, we will be having a fondue party. This year, I’m going to make Martha’s version, from her site. I just got back from the grocery store where I bought everything we need.  If I can locate my Season’s Eatings special issue magazine, I want to make the onion dip with the potato slices for dipping. Somehow the magazine is missing at the moment. If you have the recipe, would you email it to me? I’m tearing my hair out here trying to find it.

This is my Christmas teacup collection. When I was a child, each year my grandmother gave me one for my birthday. You can imagine how I felt as an 8 year old, opening a china teacup. But now I’m glad I have the collection. Some of them have been broken and glued back together. I … Read more →

In the post-Christmas shopping madness, I came across these:

They were clearance priced and then 50% off the clearance price, so I think I walked away with all of this for under $15.  The green trees in the front are glass which is painted on the inside with sparkly stuff.

Next year, I want to put together a tabletop display somewhere with the tree toppers (and maybe I’ll run across some more before then). How would you display these? I don’t think the green glass trees and tree toppers go together, so they probably will be separate. Any ideas?

In the post-Christmas shopping madness, I came across these: They were clearance priced and then 50% off the clearance price, so I think I walked away with all of this for under $15.  The green trees in the front are glass which is painted on the inside with sparkly stuff. Next year, I want to … Read more →