August 2008 - the Parklander

etteabrams@aol.com
www.floridamoves.com/bette.abrams
Just recently, I was congratulated by the CEO of our
parent company for attaining quite a milestone…
I had attained the position of the top 1.7% of 56,000 agents
across the country for the first quarter of 2008!
And in this difficult market!
Please feel free to call me with your real estate needs…
you’ll be in good hands,
I promise!
My specialty ... your needs!
Enter and let the dramatic romance of an
unmistakably Italian kitchen transport you to an
Italian experience in the heart of Coral Springs.
Feel instantly at home in the casually inviting atmosphere at
Pizza Time. It’s Italian villa-like with private dining and
meeting functions in mind. The staff will work hand-in-hand
with you. To provide your group with the finest of menus while
accommodating the special needs of your group.
FOR YOUR WEDDING
Bachelorette Party
Some ladies may choose to have a few appetizers at home before they go
out for dinner and hit the town, so here are some ideas for you:
BAKED BRIE WITH HONEY
1 large wheel of Brie cheese, 1 large puff pastry sheet to cover, 2 tbsp
honey, 1 egg, 1 tsp water. Preheat oven to 350-degrees. Drizzle the honey
over the Brie cheese and place honey side down onto the puff pastry.
Brush the pastry edges with egg wash (1 egg and 1 tsp water) and fold over
making a package. Place the covered Brie with seam side down onto
baking sheet. Brush the remaining egg wash over the entire covered Brie
and cut a couple of slits on the top of the pastry. Bake for 20-25 minutes
until golden brown. Serve with crackers.
SHRIMP COCKTAIL SERVED IN A MARTINI GLASS
For the cocktail sauce, you will need to combine 1/2 cup ketchup, the juice
of 1 lemon, 1 tbsp horseradish (use less if too hot), 1 tsp Worcestershire
sauce, and 2-3 shots Tabasco sauce. To present, thinly cut some iceberg
lettuce and place in the bottom of the Martini glass. Spoon a little of the
sauce on top of the lettuce and rest the shrimp on the edges of the glass.
Garnish with a lemon slice and enjoy.
SEARED SCALLOPS WITH YELLOW PEPPER SAUCE
To make the sauce, combine in a sauce pan, 2 large yellow bell peppers cut
into pieces, 6-7 basil leaves, 1 or 2 garlic cloves roughly chopped
(depending on your preference), 1/2 cup white wine, 1/2 cup water, 1/2
tsp, ground turmeric, 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 cup heavy
cream or half and half. Bring mixture to a simmer and cook until the bell
peppers are soft. Remove the basil leaves and puree in a blender. Strain the
sauce and add in the cream. Heat until the mixture slightly boils and
remove from the heat. Sear 1-lb large sea scallops in olive oil and season
with salt and pepper until golden brown.Top with the sauce.
Original Location
Since 1980
New Banquet Room for
MOJITOS
Make simple syrup by combining equal parts of sugar and water together
in a saucepan and slowly simmer on low heat until the sugar dissolves.
Cool and reserve in a storage container for later use. In a cocktail shaker,
muddle 5 or 6 mint leaves with half of a lime cut into wedges. Fill shaker
with ice cubes and pour in 1 oz simple syrup and 1-1/2 oz light rum and
Up to 70 People
shake. Pour into a tall glass, top with chilled club soda and garnish with a
954-753-7828 • fax: 954-255-1743
lime wedge and sprig of mint.
PARTY RECIPES continues on page 96
11504 W. Sample Road • Coral Springs
94 AUGUST 2008
PARTY RECIPES continued from page 92