Title: Katie Brown Celebrates: Simple and Spectacular Parties All Year Round
Author: Katie Brown
Yearly Count b: 94
This cookbook is amazing! I have used several of the recipes and they have been excellent, simple and yet truly spectacular. The book is set up by months, and I enjoy that as sometimes I feel out of the loop as to what to do during a season, yes I know that BBQ's are better in the summer and hot soups are better in the winter, but I mean seasonal things, and little cutesy things. This book is packed with recipes, but is also an idea book filled with how-to-make things for entertaining. I love the quilt type rustic table cloth, and the ideas for 'Spicy Invitations' which you fill little bottles with Moroccan spice and then delicately wrap your invitation around it, for the party of a lifetime! I tried the Peanut brittle and the Apple Brownies, Oh goodness! Those are things that the kids will beg me for for sure really soon, and I know this cookbook will be put to good use.
There are amazingly simple and yet stunning centerpieces. I love the one on page 165, the Cork Runner and Nuts in Vases, amazing, just perfect for that natural feel that I love. Ideas on how to design neat menus that I will probably never get with it enough to make, but if I did I would copy her style exactly. This is an idea book just as much as a recipe/ cookbook. I can't wait to try more of the recipes, I need to get me some parties set up so that I will NEED to entertain with class. Oh, and for those of us with kids there are also several sections on how to entertain a kids party, complete with cake recipes, crafts that would be fun for that age group and art things to do with kiddos.
The recipe I am dying to try next is the Deep-Dish Country Quiche, oh goodness. I have 11 chickens and soon they will all be laying, I know that when they are I will be scrounging for things to use up my beautiful fresh eggs. I know that this Quiche will be perfect, YUM!
Here are two exquisite recipes from Katie Brown Celebrates listed under the December Holiday brunch section. Enjoy them with friends and family during this season.
Tomato Bread Pudding used with permission,taken by Paul Whicheloe
Tomato Bread Pudding (Katie Brown Celebrates, p. 182)
Serves 12 (makes one 13 by 9-inch pan)
This is a a great way to use up tomatoes and bread that are about to go. Combine them with cheese and spices, and you will have a delicious pudding.
2 Tablespoons olive oil
1 Large Onion, diced
4 cloves garlic, chopped
5 Tablespoons fresh thyme
1+1/4 Cups Heavy Cream
2+1/4 Cups Chicken Stock
1 Tablespoon Salt
1+1/2 Teaspoons black pepper
10 Cups cubed french bread
2+1/2 Cups grated Parmesan
6 Cups Halved Cherry Tomatoes
1. Preheat oven to 350 degrees
2. Heat a medium-size saute pan over high heat and add olive oil. When oil is hot, add onion, garlic and thyme. Lower heat to medium and cook until onion is soft, about 6 minutes. Place mixture in a large mixing bowl and allow to cool. Add cream, stock, salt, pepper, and eggs, and whisk until well combined.
3. Add bread, Parmesan, and tomatoes, tossing well to coat everything, and allow mixture to sit for at least 10 minutes. Place in a greased 13 by 9-inch pan and bake until top is golden brown and pudding is set, about 45 minutes.
Turkey Bacon and Eggs Photos used with permission,taken by Paul Whicheloe
Turkey Bacon Eggs (Katie Brown Celebrates, p. 180) Serves 12
What brunch would be complete without bacon and eggs? I love this dish because it combines both of them in a quick and easy fashion.
12 3-inch ramekins
Olive oil or nonstick booking spray
36 Pieces turkey bacon
4 Tablespoons Olive oil or butter
4 Shallots, Chopped fine
2 small bags baby arugula (or spinach)
2 cups grated Gruyere Cheese
Salt and pepper to taste
1. Preheat oven to 350 degrees.
2. Prepare ramekins by brushing insides with olive oil or spraying with nonstick spray. Wrap 2 pieces of bacon around insides of each ramekin, closing all gaps around the sides. Cut the remaining 12 pieces of bacon in half. Place 2 of these pieces in bottom of each ramekin, covering all gaps.
3. heat large saute pan on high, add olive oil or butter, add shallots, and reduce heat to medium. Gently cook shallots until translucent, about 4 minutes. Add arugula to pan and cook until wilted. Remove arugula from pan and allow to cool. Squeeze out any excess water with your hands.
4. Combine eggs, Gruyere, and arugula, season with salt and pepper. (remember that the cheese will add some salt of its own. ) Fill each ramekin three-quarters full and bake until eggs are set and tops are golden and puffed, about 20 minutes.
3. Remove bacon and eggs from ramekins while hot, using towels to prevent burning yourself. Serve immediately, as eggs will loose volume as they sit.
Katie Brown Workshop
Want to get yourself a copy?? Send me recipes!!
I have five available to you lucky-hungry-winner types (thanks to Hachette!!)! The giveaway part!!
Here are the details:
-I have 5 copies of Katie Brown Celebrates (thanks to Anna at Little, Brown!!!!)
-Post a recipe (the whole recipe) on your blog, previously posted recipes work as well....but I am looking for some of your favourites here, so please make sure it is a favourite!
-Comment below and paste the link to your recipe in the comments.
-Yes your recipes posted for the other giveaway count, but you will need to comment on THIS post if you want me to count you in on this giveaway (the same recipe is fine unless you are feeling into it, I'd love more recipes!!!)
-You have a week to do it, you can send me your recipes up through the 19th. I will select winners the next day.
- Sorry, only US and Canada and no PO boxes