Tag Archives: picture perfect parties

Leg of Lamb: A Family Favorite Recipe

Leg of Lamb Sprinkled in Salt

One of our family favorites from Picture Perfect Parties is the stuffed leg of lamb, generously filled with Meyer lemons, green olives, rosemary and garlic. I liberally used my favorite salt, Magic Unicorn (it is indeed magically delicious) on the outside of the lamb. It is always spectacular.

Since Easter and Passover are likely small gatherings this year, use this recipe as a treat to yourself.

I used about 1 tablespoon (plus a little more:-) and massaged the salt into the lamb before stuffing and tying it up. Let me know if you give it a try. I hope you love it as much as we do.

Roast Stuffed Leg of Lamb with Lemon and Herbs
Serves 6-8

For the lamb, you will need:
– 1- 4 Pound boneless leg of lamb +kitchen string. Note: Some stores sell this already rolled and secured in a netting. You need to remove this if so.

To prepare the lamb before stuffing:
Liberally sprinkle then rub the outside of the lamb with Magic Unicorn salt, about 1 tablespoon, plus a little extra. Set aside and prepare the stuffing.

Lemon and Herb Stuffing

You will need:
– 3 tablespoons olive oil
– 3 tablespoons butter
– 4 cloves chopped garlic
– 1 cup panko bread crumbs
– ½ cup green olives chopped
– ½ cup raisins *optional
– 2 small lemons cut into small wedges, toss the lemon wedges in ½ teaspoon sea salt *note Meyer lemons , should be used if available
– 3 tablespoons chopped fresh rosemary
– 2 tablespoons fresh thyme
– ½ cup chicken stock
– 1 teaspoon pepper to finish stuffed lamb

To prepare stuffing:

Heat oil and butter add garlic sauté until lightly browned medium heat 3 to 4 minutes. Add remaining ingredients and sauté for 5 minutes until combined. Set aside.

Preheat the oven to 425 degrees F

Place the leg of lamb on a cutting board lined with butcher or parchment paper lie the lamb flat top side down.

Place the stuffing into the middle of the roast mounding it into the middle.

Wrap the sides of the lamb around the stuffing tuck in the ends and tie the lamb with kitchen string, sealing the stuffing.

Place the stuffed lamb on a rack in a roasting pan fattest side up.  Roast at 425 for 15 min. Reduce heat to 325 and roast 30 to 45 minutes or until desired degree of doneness., for medium rare it should read 130 degrees to 135 degree F. Once it’s reached this temperature, remove it from the oven and let rest for 15 minutes.

Carve into slices and serve.

All celebration cooking dinner party Entertaining Events grilling Holiday Holiday Entertaining holiday recipes Holidays Picture Perfect Parties Recipes : Tags: , , , , , , , , , , , , , , ,

THE BEST Thanksgiving stuffing:: Pear Walnut Crispy Bacon Stuffing

Turkey with Pear Walnut and Crispy Bacon Stuffing

Saying a recipe is the best is a bold statement, I know. But this stuffing really is a game changer. Give it a try and let me know what you think. And if you’re looking for more Thanksgiving inspiration, tis’ the season for my book Picture Perfect Parties. If you want to pull off an amazing holiday soiree, grab a copy!

Pear Walnut Crispy Bacon Stuffing
Serves 8-10

 

You will need:
– 5 slices of bacon
– 1 yellow onion chopped
– 2 stalks of celery chopped
– 3 cloves of garlic minced
– 1 cup toasted walnut halves
– 3 pears cored and cubed
– 4 tablespoons chopped fresh sage leaves
– 4 tablespoons chopped rosemary
– 3 links of Italian sausage, out of the casing and crumbled
– 1 loaf of country bread cubed
– 3 cups of turkey stock

To Prepare:

In a large sauté pan, cook bacon until crispy, drain, and set aside. Reserving about a ¼ cup of the bacon drippings in the pan (discard the rest) sauté the onion, garlic and celery in the bacon drippings, when translucent, add the sausage and sage and rosemary walnuts, pears remove from heat. In a large bowl place the bread cubes and the turkey stock, add the mixture from the sauté pan, and crumble the bacon into the bread bowl combine thoroughly.

Grease a casserole dish pour the stuffing into the dish. Set aside until ready to bake

*Bake for 30 minutes in a 350 degree oven, serve warm

 

Photo Credit: Deborah Whitlaw Llewellyn

All celebration cookbook collection cooking dinner party Entertaining Events Fall Food fall menus Holiday Holiday Entertaining kids table Picture Perfect Parties Recipes Uncategorized : Tags: , , , , , , , , ,

Sneaky Good Side:: Butternut Squash with Chermoula

photo-2

You have seen my recipe for chermoula before. I’ve added it to soup and to steak, but one of my favorite uses is to mix it up with butternut squash for a delicious fall side dish. In fact, this would be such a fun addition to a Thanksgiving meal. Let me know if you give it a try.

 Butternut Squash with Chermoula

For the chermoula, you will need:

– 1 cup fresh Italian parsley
– 1 cup fresh cilantro
– 2-inch piece of ginger
– 3 cloves of garlic
– Juice of 1 lemon
– 1 cup of oil
– Salt and pepper
– 2 teaspoons coriander seeds

To prepare:

In the bowl of a food processor fitted with a steel blade, add all ingredients and pulse until it forms a loose smooth sauce, about 1 minute.

For the butternut squash, you will need:
– 4 cups of cubed squash (cubes should be about 2 inches square)
– 4 tablespoons of prepared chermoula
– 3 tablespoons of olive oil
– 1 teaspoon of salt

To prepare:

Preheat oven to 400 degrees.

Combine the Charmoula, oil and salt in a large bowl. Add the cubed squash and toss with a spoon. Place the marinated squash into a 12″x 8″ baking dish.

Place into the oven for 1 hour until golden brown.

 

All Butternut squash cooking Entertaining Fall Food fall menus Recipes Thanksgiving Thanksgiving recipes Uncategorized vegatarian food : Tags: , , , , , , , , , , ,

Sunday Supper:: Mushroom Risotto

IMG_4787-624x832

I love having a hearty meal with family on Sunday evenings. It is so comforting and sets the tone for the week ahead. I often search my archives for great Sunday supper ideas, and I recently stumbled on my mushroom risotto from my first book, Picture Perfect Parties.

Give it a try this weekend and let me know what you think.

Mushroom Risotto
Serves 6 as an entree, 10 as a side dish
You will need:

– 4 cups cleaned and sliced mushrooms
– 1 small sweet onion chopped in a fine dice
– 2 tablespoons unsalted butter
– 3 tablespoons olive oil + 1 tablespoon for the mushrooms
– 2 cups Arborio Rice (Italian rice available at specialty stores)
– 3-4 cups warm chicken or vegetable stock
– 1/2 cup Parmesan cheese grated
– 1 tablespoon butter to finish
– 1 tablespoon fresh chopped parsley for garnish
– 1/2 teaspoon of salt and pepper

To prepare:

Place stock in a medium saucepan on low heat.

In a small frying pan place 1 tablespoon oil and the mushrooms on medium heat and saute until mushrooms become light brown and without liquid. Set aside until ready to add to the risotto.

In a large skillet on medium heat, place butter, oil, and onion in the pan and saute for 3 minutes until transparent, then add the rice to the oil and onion, stir until the rice is completely coated, and continue to saute and stir for 5 minutes. Slowly, with a ladle, add the warm stock to the rice, stirring constantly until all the stock is incorporated and the rice is creamy (about 30-40 minutes). Add the mushrooms and 1 tablespoon butter as well as the parmesan cheese, salt, and pepper. Stir until incorporated.

Place in a serving bowl, garnish with parsley, serve immediately.

All cookbook collection cooking Entertaining Fall Food fall menus italian cooking italy Picture Perfect Parties Recipes vegatarian food : Tags: , , , , , , , , ,

Fancy Grilled Cheese

dinnerparty_ppp_6

Earlier this week, I shared my white bean chili recipe, so it’s only fair that I share a recipe for the most incredible grilled cheese: my fancy grilled cheese. This is another recipe from my first book, Picture Perfect Parties, and it’s one I bring back year after year because it’s just that good. Enjoy!

Fancy Grilled Cheese
serves 6

You will need:
– 1 loaf challah bread
– 6 pieces bacon cooked and crumbled
– 1 12 oz. wheel brie cheese
– 6 tablespoons apricot jam, 1 tablespoon per sandwich
– 6 tablespoons butter softened 1 tablespoon per sandwich

To prepare:

Cook bacon until crisp in the oven at 400 degrees F, drain set aside.

Slice challah into 12 slices. Assemble the sandwiches. Place crumbled bacon , thin slice of brie, and apricot jam on the bread, place another slice of bread on top forming a sandwich. Butter the top and repeat until you have made 6 sandwiches.

In a heated sauté pan place sandwiches butter side down, butter the top half. Cook until golden brown, flip and cook the other side. Continue until all the sandwiches are done. Let set for 1 minute and cut sandwiches into quarters.

All celebration cookbook collection cooking dinner party Entertaining Fall Food fall menus great easy menus Parties party tips Recipes : Tags: , , , , , , , ,