Sunday, May 23, 2010

Blueberry Ravioli

When one hears the word ravioli one usually thinks of the kind that is stuffed with creamy Ricotta and topped with Tomato sauce. We had this client once who loved blueberries and wanted us to come up with a creative way to serve them as a dessert. Well, when our culinary team whipped up and served a batch of blueberry ravioli the client was sold. They really are uniquely delicious. Let me inspire you to whip up a batch for your family and friends at your next gathering.


1 egg, beaten
3 cups flour

Blueberry Filling

6 cups fresh blueberries
2 tablespoons sugar

Mix fruit and sugar. Fill ravioli immediately before juice is drawn out of fruit.

Mix one egg, 3 cups of flour an enough water to make a dough. Do not overwork dough or you will get tough ravioli.

Roll dough to 1/16 of an inch (as thin as you can get the dough without ripping it). Cut into 3-4 inch circles. In the center of the circle, place a heaping teaspoon of blueberry filling. Moisten the edge of half the circle. Fold the dough in half over the moisten edge and pinch to seal (you can also crimp edges with a fork).

Bring a large pot of water to a boil. Drop about 5 ravioli into the boiling water (careful not to have edges tough or the ravioli will become glued together. Cover and boil for 5 minutes or until they float. Remove ravioli with a slotted spoon an put in a large bowl. Pat with butter and sprinkle with sugar

Tuesday, May 18, 2010

Goat Cheese and Chive Stuffed Tomatoes

Stuffed Cherry Tomatoes are a delicious and healthy appetizer that you can whip up minutes before company arrives. They were quite the craze 20 years ago..and now they are making a comeback.Let me inspire you to try stuffing them with chive scented goat cheese.


1 package cherry tomatoes halved and hollowed
1 pkg room temperature cream cheese (8 oz)
1 log room temperature plain goat cheese (6 – 8 oz)
1 clove garlic minced
3/4 tsp lemon zest
small handful fresh chives
salt to taste


Cut and Hollow out 1 package of cherry tomatoes..
Combine all of the ingredients above in a glass bowl. Place into a pastry bag. Pipe a dollop into each tomato half. Chill and serve...

Monday, May 17, 2010

Grilled Zucchini Poppers

Zucchini Rollers are their name. Culinary Bliss is their game. Grilled zucchini poppers stuffed with either pesto scented ricotta or goat cheese combined with julienne veg and greens then drizzled with Lemon Thyme Vinaigrette. YUM!!! Let me inspire you.....

1 green zucchini, thinly sliced brushed with olive oil , aged balsamic and salt and pepper
1 red pepper julienne raw
1 bunch of arugula or greens
5 ounces goat cheese
1 ounce sour cream
Substitue Goat cheese and sourcream for Ricotta
1/2 teaspoon of Basil Pesto
Lemon thyme or Balsamic vinaigrette

Lightly grill zucchini. On a sheet of plastic wrap lay out zucchini strips. Mix goat cheese and sour cream with pesto and spread a thin layer on top zucchini strips.Lay the peppers and a pich of greens on the end of the strip and roll it up in plastic wrap.. Refrigerate for up to two hours. To serve, slice into 1/4 inch pieces and drizzled top with vinaigrette

Sunday, May 16, 2010

Spinach and Feta Crepes

When one thinks of crepes one often thinks sweet no savory. Crepes are awesome!!! We offer Crepe stations at our parties. Fillings often include Crispy Prosciutto with Basil scented Ricotta, Hoison Duck, and yes Lemon scented Spinach and Feta Crepes. Don't be intimidated by making crepes. If you follow the directions below it will be a snap. Let me inspire you go go out of your comfort zone and make this fabulous dish.



3 bunches fresh spinach
1 onion, finely chopped
feta cheese, crumbled
1/2 cup grated Parmesan cheese
1 carton ricotta cheese
1/2 teaspoon ground nutmeg
1 lemon
freshly ground black pepper
1 egg, lightly beaten


125 g all-purpose flour
1 pinch salt
2 eggs
1 1/4 cups milk
3 teaspoons butter, melted
oil (for frying)


Cook Spinach then drain and pat with towels. Take moisture away.
Add finely chopped onion, the Feta, Parmesan,juice of 1/2 Lemon, Ricotta Cheese, Nutmeg and S and P

Sift flour and salt into a bowl. Add eggs and a little milk. Beat well. Add the remaining milk and lastly the melted butter. Heat oil in crepe pan (or use spray).
Pour about 3-4 tablespoons of crepe mixture into pan- enough to cover the base of the pan thinly and evenly.
Cook over high heat for about 1 minute until mixture looks as though it is setting on the top and the underneath is lightly browned. Turn crepe over and cook the other side for about 1/2 a minute. Remove from pan and place on piece of waxed paper.
Place wax paper between crepes as you remove each one from the pan.

Place even amounts of Spinach mixture in the center of each crepe. Fold crepe , place in Pyrex dish ( sprayed with non stick spray) and cook at 350 degrees for 15 minutes. Feel free to add lemon garlic and oregano scented chicken to this dish.

Saturday, May 15, 2010

Scallop and Bacon Kebobs

Everyone loves kabobs in the summer. Most of us stick with chicken or beef kabobs. Scallop and bacon Kabobs are easy to make and a huge crowd pleaser. Let me inspire you to fire up these tasty skewers at your next cook out.


24-30 Sea Scallops
6 Red and Green Peppers cleaned and sliced into 1" x2" pieces
Salt and freshly ground black pepper
14 slices Bacon ( cooked in pan until half done but still limp)
1 cup Orange juice
3 cloves Garlic, minced
½ cup Pure maple syrup
2 Tbsp. Dijon mustard
1 Tbsp. Chopped fresh dill


Season scallops with salt and freshly ground black pepper and set to one side.
Wrap each scallop in half slice of bacon and thread onto the skewers alternating with pepper slices. Place 4-6 bacon-wrapped scallops on each skewer.
Lay skewers in a large, flat glass dish.
In a small bowl combine the orange juice, garlic, maple syrup, mustard and dill.
Pour half the marinade mixture over the scallops, turning to coat on all sides. Cover with plastic wrap and refrigerate 2-3 hrs
Preheat grill to medium high.
Remove scallops from the dish and discard the marinade the scallops were in.
Grill scallops for 3-4 minutes per side, basting frequently with the remaining marinade, until bacon is crisp and the scallops are just cooked.

Friday, May 7, 2010

Grilled Vegetable Marinades

Grilled Vegetables are colorful, healthy, and delicious. They are easy to make and are the perfect accompaniment to any main protein source. You can grill almost any vegetable. At Elegant Affairs we typically assemble a display of Asparagus, Carrots, Eggplant, Zucchini, Peppers, Portabella Mushrooms, Onions, and Tomatoes. Once grilled you can serve them as an appetizer with sliced bread if not with the main course.. The secret to fabulous grilled veggies is the marinade. Typically, the average host with use a combination of balsamic vinegar, oil , and herbs. Let me inspire you to think out of the box and try these unique marinades. You and your guests will be thrilled!!!!!

Spicy Orange & Cilantro
2 tablespoons olive oil
1 tablespoon orange juice
1 tablespoon orange marmalade
1 tablespoon chopped fresh cilantro
1 teaspoon red pepper flakes
1 teaspoon onion powder

2 tablespoons light soy sauce
2 tablespoons seasoned rice wine vinegar
2 teaspoons minced fresh ginger
1 teaspoon sesame oil
1 teaspoon of garlic powder

Brown Sugar & Bourbon
2 tablespoons soy sauce
2 tablespoons bourbon
1 tablespoon brown sugar
1 teaspoon cayenne pepper
1 tsp garlic powder

Lemon & Garlic
1 tablespoon olive oil
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon minced garlic
1 teaspoon oregano
Salt and freshly ground pepper to taste

Maple & Wasabi
2 tablespoons maple syrup
2 tablespoons olive oil
1 teaspoon wasabi

Tuesday, May 4, 2010

Cheesecake Lolipops

Cheese cake Lollipops have become quite the craze. Who doesn't love cheesecake? Transforming this classic dessert into a miniature bit size treat is genius. The look is sophisticated and because the dessert is so tiny people never feel guilty indulging in them. Kids and Adults love these sweet treats!!. Let me inspire you to whip up and serve this fabulous dessert at your next gathering.


1 - 16 oz. cheesecake
22 to 24 lollipop or wooden craft sticks
Small ice cream scoop (1 to 1 1/2 tablespoon size)
1 3/4 to 2 cups Semi-Sweet or Milk Chocolate Morsels
1 tablespoon vegetable shortening
1/2 cup Semi-Sweet Chocolate Mini Morsels


Line a baking sheet with wax paper.
Cut cheesecake into 22 to 24 small even pieces.
Press pieces of cheesecake, including crust, into an ice cream scoop. Working quickly, shape into 1 1/2" balls. Press one lollipop stick into each cheesecake ball. Place on prepared baking sheet and freeze for 1 hour.
Microwave semi-sweet morsels and shortening in dry, medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.

Place on prepared baking sheet; freeze until ready to serve. Allow to soften for 5 to 10 minutes before serving. Yields - 22 to 24 pops

Sunday, May 2, 2010

Mediterranean Hummus with Spiced Beef

Most of us have eaten hummus as a snack or appetizer. We serve a non vegetarian variation of hummus at our parties and the crowds go wild. The secret is to add texture and dimension to this spread like snack. Adding Mediterranean spiced beef catapults hummus to a whole new culinary level. Try serving this dish at your next gathering. Your guests will devour it.


1 pint of hummus home made or pre-made ( your choice of flavor)
1/4 pound ground beef
1/8 teaspoon allspice
1/8 teaspoon cinnamon
1/8 teaspoon pepper
1/8 teaspoon cumin
1 tablespoon chopped fresh parsley
1/4 teaspoon sweet paprika
Pita bread cut into triangles


In a small nonstick skillet over medium high heat, add the meat, allspice, cinnamon, pepper, cumin, and salt to taste and cook, stirring, until meat is browned. Spoon on top of the hummus and serve with warm pita triangles

Saturday, May 1, 2010

Skirt Steak Marinades

If you haven't been well acquainted with skirt steak in the past, skirt steak is a great meat to marinate and cook on the grill. It's one of the most flavorful steak cuts, but also one of the tougher ones too, which is why it's so great to marinate.

Skirt steaks are one of mine and my clients' favorite steaks, and they're made even more delicious with the easy-to-make tasty marinades.

Latin Flair Steak Marinade

This marinade is great for those who want a bit of a Latin touch for a fiesta night.


1 Cup Orange Juice

1 Whole Squeezed Lime

1 Tablespoon Chopped Cilantro

1 Packet Goya Sason Seasoning with Saffron

1 Tsp Garlic Powder


Combine the ingredients below then place in a plastic baggie with the steak for a minimum of 2 hours.

Asian Flair Steak Marinade

An Asian Flair Steak Marinade is fantastic for those of you who are in for a Bruce Lee movie marathon.


1 Cup Soy Sauce

The Juice of one Lemon

1 Tbsp Red Wine Vinegar

2 Tbsp Grated Ginger Root

1 Clove Crushed Garlic

1 Tsp Red Pepper Flakes


Combine the ingredients below then place in a plastic baggie with the steak for a minimum of 2 hours.

Mediterranean Flair Steak Marinade

When it's South of Italy, South of France, Greece, or Turkey that makes your heart skip a beat, give our Mediterranean Flair Steak Marinade a try for those nights out on your porch.


1 Cup Red Wine