10 Cooking Show cover - Indiana Gazette

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22 — Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 Throwing a chic, yet simple, party Hosting get-togethers at home can often be stressful and challenging with all of the elements to consider — the invitation, the décor and, most importantly, the food and beverages. Planning the perfect party can overwhelm even the most seasoned hostess, but there are easy solutions for making your event memorable without becoming inundated. ■ Chances are that your guests won’t recall the design of your invitations or the color of your cocktail napkins, so use an eco-friendly electronic invitation with an appropriate theme and stick with matching monochrome plates and flatware. That leaves you time to focus on the factors that will stick in their minds most — the cocktails and hors d’oeuvres. ■ Once guests have arrived and mingling has commenced, you’ll have a bit of time to use your creativity behind the bar. Your arrival drink can easily become the beverage du jour with some festive garnishes. ■ Moisten the rim of the glass and fill a shallow bowl or plate with your garnish of choice. ■ Hold the glass sideways and dab the rim into the garnish while slowly turning so that only the outer edge is covered. ■ Then simply add ice, using tongs, and pour Godiva Liqueur into the glass for a A ppliances tempting and festive drink! When it comes to planning party food, the trick is to keep it simple. ■ No-cook appetizers are a perfect no-fuss option for entertaining, which leaves more time for socializing with guests. For an upscale hors d’oeuvre that still saves time, try a bruschetta bar with many toppings. ■ Rather than serving buffet-style in your dining room, utilize all areas of the house with food and beverage stations. This will lead to your guests mingling and moving about so no one has the chance to be a wallflower. ■ Another way to encourage guests to get to know each other is to organize carpools according to neighborhood. This not only will forge new friendships but also promotes having designated drivers so everyone will get home safely. It is, in fact, possible to entertain with ease and still keep it chic — just remember to focus your energy and creativity where it matters and keep the rest simple. BRUSCHETTA BAR WITH TOPPINGS TRIO Toast slices of baguette in the oven. Toppings can be added to bruschetta before serving or can be displayed in bowls for guests to top themselves. BRUSCHETTA WITH TOPPINGS TRIO KALAMATA TAPENADE TOPPING 1 jar kalamata olives (drained and pitted) 1 jar capers (drained) 2 cloves of garlic 3 anchovies Blend to a rough paste. Top toasted baguette slices with mixture and serve on decorative plate. HERBED MUSHROOM TOPPING ½ tablespoon butter 1 tablespoon olive oil 2 cups sliced mushrooms (any variety will work; mix varieties if you choose) 2 garlic cloves, chopped 1 small shallot, chopped 3 sprigs fresh thyme Crumbled goat cheese Salt and pepper to taste Heat butter and olive oil in sauté pan and sear sliced mushroom, garlic, shallots and thyme sprigs until browned on each side. Top toasted baguette slices with warm mushrooms and crumble goat cheese on top. BALSAMIC RED ONION TOPPING 2 tablespoons olive oil 2 red onions, sliced thinly ¼ cup balsamic vinegar ½ cup granulated sugar Coarse black pepper Heat olive oil in sauté pan and cook onions down over medium high heat until soft. Turn down heat to medium, add balsamic vinegar and sugar. Stir constantly until vinegar is thickened. Top toasted baguettes with onion mixture and garnish with coarse ground black pepper. — Courtesy of Family Features and Fotolia Built-In Style • Performance Plus Cooking System: • Touchmatic® High Performance Sealed Electronic Gas Burners/Exclusive Range Control One-Piece Cast Iron Burner Grates/Porcelain Burner Bowls • Self-Cleaning Porcelain Gas Oven • Exclusive Insta-Broil Broiling System - 9%-52% Faster Cooking* • White-On-White Styling *Based on results of several competitive ovens - tested per manufacturer cooking recommendations. 561 Philadelphia St. Indiana, PA 724-465-4522 LIMITED TIME OFFER - HURRY IN TODAY! Z-FORCE ® S SERIES REVOLUTIONARY ZERO-TURN RIDER • Four-wheel steering with easy-to-use steering wheel • Revolutionary Synchro Steer technology gives total control on all terrains • 48” or 60” heavy-duty triple-blade sloped-nose fabricated deck $ 103 TAKE ONE HOME TODAY AS LOW AS /MONTH • STARTING AT $ 3,999 ** And take advantage of great financing and low monthly payments. It all happens during Cub Cadet Days – the perfect time to try and buy a Cub Cadet. HURRY INTO YOUR LOCAL CUB CADET DEALER! Rt 22 Hwy West Blairsville, PA 15717 Free Delivery cubcadet.com Debnar’s Pools & Spas - Lawn & Garden www.debnars.com ger
Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 — 23 Thank You! The Indiana Gazette thanks these sponsors for their generous donations of door prizes, appliances, the stage, the venue and catering items for Indiana’s Cookin’ 2010! Ager Appliances All That Glitters Christmas Shop Allied Milk Producers* Aramark Book Nook Café 701 Citizens’ Ambulance Service Cunningham Meats* D D’s Unique Boutique* D’s 422 West Side Salon* Fisher Furniture* Giant Eagle, Indiana Grace Louther, BeautiControl Cosmetics* Grammy B’s Salad Dressing* Grub’s Sports Bar Hoff Chiropractic Clinic* Indiana Mall Indiana County Technology Center – Cosmetology* Judy Doles & Shana Scordo, Mary Kay Cosmetics* Judy’s Sewing Center Kerr Promotions* Lois Repine, Tupperware* Lucy Rae Gifts* Martin’s Food Stores Miss Laurie’s Gourmet Kitchen* Mohawk Lanes Musser Garden Center* Paisono’s Restaurant* Ponderosa* Recreation News Reeger’s Farm & Café* Robbie Young, Pampered Chef* Sandra Monheim, Silpada Jewelry* Saltsburg Shop-n-Save Scenery Hill Manor* St. Andrew’s Village* Stonybank Restaurant Tate’s Turner Dairy* Twolick Valley Nursery* Valeski’s 4th Street BiLo Walnut Hill Winery* William & Mary Gift Shoppe* Yarnick’s Farm Market* A special thank you to the White Township Recreation Complex and S&T Bank Arena for being our host! And to Stonybank Restaurant’s Chef Ron Burkhardt for accepting our invitiation as Special Guest Chef! Thanks to Diane Wagoner, and IUP’s Dept. of Food & Nutrition interns, and to the Indiana Gazette staff for volunteering their time to produce the Indiana’s Cookin’ Show! And finally, to all who brought the CANDEMONIUM! Challenge to life! Delta Gamma & Eagle Air Conditioning Services Sigma Sigma Sigma & TCM Home Improvements Zeta Tau Alpha & Lezzer Lumber Agway Oil • Sally Calabrese Lowe’s • S&T Bank • Wolfie’s Homer City BiLo • Tate’s of Clymer Valeski’s 4th Street Market * Visit these sponsors at the show! Our deepest gratitude to Lentz Kitchen & Bath, Indiana’s Cookin’ 2010 Silver Platter Sponsor. Thank you for constructing the beautiful island used each year in our show, for helping provide our guests with eco-friendly gift bags, and for your generous contribution to ICCAP’s Food Pantry.
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10 Cooking Show cover - Indiana Gazette

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