Sunday, January 21, 2018

Party Plans, Part 2 (recipes)

As promised, I wanted to share the simple recipes that I used for the recent party I threw.  This was the pound cake I've been using, except that I add almond extract, rather than lemon and I don't top with a glaze... I also bake in a bundt pan or two loaf pans instead of what they recommend.  It is a fabulous cake but do not neglect to get everything including eggs to room temp first.  It is so good that people who mock my gluten free cooking and baking have actually told me that this happens to be the best pound cake they have ever had.  And with eight eggs you can totally justify eating this for breakfast.
 I served this cake sliced, with warmed chocolate ganache.  Honestly it's stupid easy and you can't mess it up. Equal parts cream and chocolate chips of your choice.  Heat the cream til nearly boiling and pour over chocolate chips.  Let it sit a minute and then stir til it's all melty.  (For complimentary flavors you could add a few drops of almond extract in this, which I totally did.)
 This was the original Whisky Crab Soup recipe that I adapted.  (For mine, I didn't make a roux as many of us have wheat allergies, and I didn't use marinara sauce in my base, I substituted cans of crushed tomatoes with Italian herbs.  I also doubled most of the spices and liquor in this.  It was excellent and we used 4 cans of canned crab meat (the real deal) instead of fussing with crab legs.)
I served a giant Caesar salad with this huge pot of soup.  I like to take the easy road with hosting, so I used bagged, prewashed and cut romaine.  I tossed them into a colander, gave them a cold water rinse and then refrigerated them for about half hour, to forty five min, in order to crisp them up.  It's a marvelous trick.

For the dressing, I toss the following into a bowl, whisk and pour over the salad right before serving and top with parmesan cheese.

1 1/2 mayonnaise
1-2 tsp lemon juice (freshly squeezed is amazing in this)
2 or 3 cloves minced garlic (I use the stuff in the jar.)
2 tbsp. worstershire sauce
2 tbsp. chicken broth (water works in a pinch)
about 1 inch of anchovy paste squeezed from the tube (I know... but you can trust me... this stuff makes it.)
freshly cracked pepper
*mix.

Everything was easy and yummy which is the way I like it.

Up next, I hope to share a few of my favorite travel tips, packing tips, favorite travel products and such so stay tuned!

XOXO,
Sasha

17 comments:

  1. Great tip with the lettuce. Didn’t know that. I like simple to when hosting. Allows you to enjoy the evening and be at ease.
    Looking forward to your travel post.

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  2. Thanks for sharing these great recipes Sasha, looking forward to trying them!

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  3. The cake looks so delicious! Thank you for the recipes!

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  4. Did I do something to offend??? I was a loyal follower on instagram and enjoyed your posts and now I can seem to get your posts anymore. I have been loyal for years and enjoyed hearing what goes on in your mind and inspired by your photography and have your prints hung throughout my home. Thank you for keeping me still as a loyal blog subscriber I am thankful for that.

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    1. Oh goodness no! I'm under @sashabrodeur on ig and i don't have my lemonade makin mama account anymore. So sorry for the confusion.

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  5. Sasha, do you use erythrotol when you make the pound cake? Thanks for the recipe. I’m gf as well. 😊

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    1. I actually use swerve stevia... the powdered type normally. I think it's whatever you prefer.

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  6. I don't see the recipe for the pound cake

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    1. It's actually linked into the post so if you click on the words "pound cake" it will take you right to her site. :)

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  7. Thanks, Sasha! How much powdered Stevia do you use? A cup and a half as well? It looks delicious! I’m hoping to make and take it to a dinner party on Friday.

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