This recipe for Clams Casino is a perfect choice for your upcoming New Years Eve Party. Perfect for any cocktail party and your guests are sure to love it!
Ingredients List:
24 small littleneck clams in shell
1/4 cup butter, softened
1/4 cup chopped green onion
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
1 tablespoon lemon juice
4 slices bacon, cooked until crisp and crumbled
Instructions:
Open clams; remove clams from shell. Wash shells; place each clam in deep half of shell. Discard remaining clam shell halves. Sprinkle clams with a little salt. Blend butter, chopped green onion, chopped bell pepper, chopped celery, lemon juice, and crumbled bacon.
Top each clam with a tablespoon of the butter and vegetable mixture. Arrange the clams casino shells on a bed of rock salt in a shallow baking pan. Bake at 425° for 10 to 12 minutes. Clams casino recipe serves 8 as appetizer.
Saturday, December 29, 2007
Monday, December 17, 2007
Spiked Christmas Punch
Our festive, trendy spiked Christmas Punch recipe is made with Southern Comfort, 7-Up, lemon juice, orange juice, and lemonade. Serve this fruit punch for a holiday brunch or any Christmas party.
The fruit juices offset the sweetness of the Southern Comfort, making a very drinkable alcoholic punch that is not too sweet ~ our guests have RAVED about this one! Sure to brighten up a festive holiday party or brunch menu!
Place fresh cranberries, garland or glitter around the bottom edge of the punch bowl for some additional sparkle and enjoy this great tasting punch recipe.
Ingredient List:
1 fifth Southern Comfort
3 quarts pre-chilled 7-Up
6 ounces of fresh lemon juice
1-6 ounce can of frozen orange juice
1-6 ounce can of frozen lemonade
Instructions:
Mix all ingredients in a large punch bowl and stir until combined, adding 7-Up last.
Add ice cubes and garnish with orange slices, lemon slices and/or cranberries.
The fruit juices offset the sweetness of the Southern Comfort, making a very drinkable alcoholic punch that is not too sweet ~ our guests have RAVED about this one! Sure to brighten up a festive holiday party or brunch menu!
Place fresh cranberries, garland or glitter around the bottom edge of the punch bowl for some additional sparkle and enjoy this great tasting punch recipe.
Ingredient List:
1 fifth Southern Comfort
3 quarts pre-chilled 7-Up
6 ounces of fresh lemon juice
1-6 ounce can of frozen orange juice
1-6 ounce can of frozen lemonade
Instructions:
Mix all ingredients in a large punch bowl and stir until combined, adding 7-Up last.
Add ice cubes and garnish with orange slices, lemon slices and/or cranberries.
Christmas Brunch Citrus Punch
Christmas Brunch~Citrus Punch
This zesty punch is a refreshing addition to any holiday table. We love its fruity flavor and the bright and bold color. You can easily double the recipe if you're expecting a larger group. Kids love it as well as adults! You can add vodka if your brunch is an "adults only" occasion!
INGREDIENTS:
2 cups pineapple juice
2 cups orange juice
1 cup grapefruit juice
1 cup lemonade
2 cups ginger ale, chilled
In a large pitcher, combine the juices and lemonade. Refrigerate until chilled. Just before serving, pour into a punch bowl. Slowly add ginger ale. Garnish with fresh fruit slices.
Yield: 2 quarts, serves 8
This zesty punch is a refreshing addition to any holiday table. We love its fruity flavor and the bright and bold color. You can easily double the recipe if you're expecting a larger group. Kids love it as well as adults! You can add vodka if your brunch is an "adults only" occasion!
INGREDIENTS:
2 cups pineapple juice
2 cups orange juice
1 cup grapefruit juice
1 cup lemonade
2 cups ginger ale, chilled
In a large pitcher, combine the juices and lemonade. Refrigerate until chilled. Just before serving, pour into a punch bowl. Slowly add ginger ale. Garnish with fresh fruit slices.
Yield: 2 quarts, serves 8
Friday, December 14, 2007
Champagne Mimosa Recipe
A good Champagne Mimosa is a staple at any Brunch. It's a classic drink and, coupled with the Bloody Mary, is a necessity for the success of your brunch. Serve both and you are sure to have a hit! This recipe is our favorite!
Recipe:
1 oz. Orange Juice
3 oz. Champagne
In a tall flute glass, pour the orange juice in first, then the champagne. The champagne with its alcohol is thicker and will mix down the orange juice. Do not stir or you will lose the bubbles! Garnish with an orange slice, cut in half ( a whole orange slice is too big for a champagne flute).
We usually set up a small bar area for any brunch. You can set out your flutes and mixings, as well as your orange slices in an attractive plate. If the host and hostess serve the first Mimosa, guests can refill as desired!
Recipe:
1 oz. Orange Juice
3 oz. Champagne
In a tall flute glass, pour the orange juice in first, then the champagne. The champagne with its alcohol is thicker and will mix down the orange juice. Do not stir or you will lose the bubbles! Garnish with an orange slice, cut in half ( a whole orange slice is too big for a champagne flute).
We usually set up a small bar area for any brunch. You can set out your flutes and mixings, as well as your orange slices in an attractive plate. If the host and hostess serve the first Mimosa, guests can refill as desired!
Tuesday, December 11, 2007
Cocktail Party Tip
Perfect for limited space and a limited budget. On a cocktail party menu, present one or two substantial appetizers and one or two that are easier and less filling. You can certainly serve more if your budget allows. But, better a few good appetizers then serving many undistinguished snacks. Since everyone will have a drink and a plate to handle while standing, avoid food that is too messy, awkward, too big or too hot. Offer one or two specialty drinks such as martinis and margaritas and have one or two hard liquors plus wine and beer and of course, one or two non-alcoholic drinks. Have lots of ICE on hand! Check out Perfect Party Press ~Perfect Food and Drink page for more tips!
Sunday, December 9, 2007
Hash Brown Brunch Casserole
Hash Brown Brunch Casserole
Presenting this fabulous Hash Brown Casserole at any brunch as a side dish is always a hit. People LOVE Hash Browns and this Brunch casserole version is perfect. It's easy to make and everyone will rave about it!
Ingredients:
1 2-pound package frozen hash brown potatoes, unthawed
1 10 3/4 ounce can cream of celery soup
3 packed cups grated sharp cheddar cheese (12 ounces)
1 cup sour cream
1 cup finely chopped onion
1 6-ounce can french fried onions
Preheat oven to 350 degrees. Combine first 5 ingredients in large bowl. Transfer to 13x9x2 inch glass baking dish. Bake until top is slightly golden, about 1 hour 10 minutes. Sprinkle with the french fried onions. Bake 5 more minutes until golden brown.
approximately 12 servings
p.s. We have prepared this casserole the evening before a brunch and added the french fried onion topping before cooking and had great results! Do whatever is easiest! If you're busy, it will work to prepare in advance and taste just as great!
Presenting this fabulous Hash Brown Casserole at any brunch as a side dish is always a hit. People LOVE Hash Browns and this Brunch casserole version is perfect. It's easy to make and everyone will rave about it!
Ingredients:
1 2-pound package frozen hash brown potatoes, unthawed
1 10 3/4 ounce can cream of celery soup
3 packed cups grated sharp cheddar cheese (12 ounces)
1 cup sour cream
1 cup finely chopped onion
1 6-ounce can french fried onions
Preheat oven to 350 degrees. Combine first 5 ingredients in large bowl. Transfer to 13x9x2 inch glass baking dish. Bake until top is slightly golden, about 1 hour 10 minutes. Sprinkle with the french fried onions. Bake 5 more minutes until golden brown.
approximately 12 servings
p.s. We have prepared this casserole the evening before a brunch and added the french fried onion topping before cooking and had great results! Do whatever is easiest! If you're busy, it will work to prepare in advance and taste just as great!
Monday, December 3, 2007
Bourbon Scallops Wrapped in Bacon
Bourbon Scallops wrapped in Bacon
We serve this Hor Dourve for any special occasion, although it is perfect for any elegant affair such as a Cocktail Party, especially around the Holidays ! Your guests will RAVE about them!
A delightful marinade of bourbon and maple syrup give this scallop recipe a sweet, Smoky flavor.
Ingredients:
3 Tablespoons minced green onion
2 Tablespoons Bourbon
2 Tablespoons Maple Syrup
1 Tablespoon Soy Sauce
1 Tablespoon Dijon Mustard
1/2 teaspoon pepper
24 Large Sea Scallops (1 1/2 pounds)
6 Bacon Slices (4 ounces)
Instructions:
Combine first 6 ingredients n a bowl. Stir well. Add scallops, stirring gently to coat. Cover and marinate in refrigerator for 1 hour. Stir occassionally.
Remove scallops from bowl, reserving your marinade. Cut each clice of bacon into 4 pieces. Wrap 1 bacon slice around each scallop. Use toothpicks to hold scallop and bacon slice together.
Place scallops and bacon on a baking pan coated with cooking spray. Broil 8 minutes or until bacon is crisp and scallops are done. Baste occassionally with reserved marinade. Cooking time may vary according to size of scallops.
Serving size: 4 servings (6 scallops each serving)
We serve this Hor Dourve for any special occasion, although it is perfect for any elegant affair such as a Cocktail Party, especially around the Holidays ! Your guests will RAVE about them!
A delightful marinade of bourbon and maple syrup give this scallop recipe a sweet, Smoky flavor.
Ingredients:
3 Tablespoons minced green onion
2 Tablespoons Bourbon
2 Tablespoons Maple Syrup
1 Tablespoon Soy Sauce
1 Tablespoon Dijon Mustard
1/2 teaspoon pepper
24 Large Sea Scallops (1 1/2 pounds)
6 Bacon Slices (4 ounces)
Instructions:
Combine first 6 ingredients n a bowl. Stir well. Add scallops, stirring gently to coat. Cover and marinate in refrigerator for 1 hour. Stir occassionally.
Remove scallops from bowl, reserving your marinade. Cut each clice of bacon into 4 pieces. Wrap 1 bacon slice around each scallop. Use toothpicks to hold scallop and bacon slice together.
Place scallops and bacon on a baking pan coated with cooking spray. Broil 8 minutes or until bacon is crisp and scallops are done. Baste occassionally with reserved marinade. Cooking time may vary according to size of scallops.
Serving size: 4 servings (6 scallops each serving)
Saturday, December 1, 2007
Brunch Seafood Strata
Brunch Seafood Strata
This Brunch Seafood Strata is fantastic. Perfect for a time when you want something substantial, this one is sure to please. Great idea for a Bridal Shower or Fathers Day Brunch.
Ingredients:
1/4 cup margarine or butter
6 leeks, sliced (white part only)
8 8-inch flour tortillas
8 ounces cooked, peeled and deveined shrimp
8 ounces flaked cooked crabmeat (1 cup)
1 1/2 cups shredded Swiss Cheese (6 ounces)
1 cup shredded Mozzarella Cheese (4 ounces)
2 Tablespoons chopped fresh dill or 1 1/2 teaspoons dried dillweed
6 eggs
3 cups milk
2 Tablespoons all-purpose Flour
1/2 teaspoon pepper
Additional shrimp and fresh dill Instructions
Spray a 13x9x2 inch baking dish with nonstick cooking spray. In a large skillet melt margarine or butter. Cook leeks for 3 minutes or until tender. Tear tortillas into bite-size pieces.In the baking dish layer half of the tortilla pieces, half of the leeks, half of the shrimp and crabmeat. half of the cheese, and half of the chopped dill. Repeat layers. In a bowl beat together eggs, milk, flour and pepper until smooth. Pour egg mixture over strata. Cover and refrigerate overnight. Bake, uncovered, in a 350 defree F. oven about 50 minutes or until a knife inserted near center comes out clean and top is golden brown. Let stand 10 minutes. Cut into squares and serve. Garnish with additional shrimp and fresh dill.
This Brunch Seafood Strata is fantastic. Perfect for a time when you want something substantial, this one is sure to please. Great idea for a Bridal Shower or Fathers Day Brunch.
Ingredients:
1/4 cup margarine or butter
6 leeks, sliced (white part only)
8 8-inch flour tortillas
8 ounces cooked, peeled and deveined shrimp
8 ounces flaked cooked crabmeat (1 cup)
1 1/2 cups shredded Swiss Cheese (6 ounces)
1 cup shredded Mozzarella Cheese (4 ounces)
2 Tablespoons chopped fresh dill or 1 1/2 teaspoons dried dillweed
6 eggs
3 cups milk
2 Tablespoons all-purpose Flour
1/2 teaspoon pepper
Additional shrimp and fresh dill Instructions
Spray a 13x9x2 inch baking dish with nonstick cooking spray. In a large skillet melt margarine or butter. Cook leeks for 3 minutes or until tender. Tear tortillas into bite-size pieces.In the baking dish layer half of the tortilla pieces, half of the leeks, half of the shrimp and crabmeat. half of the cheese, and half of the chopped dill. Repeat layers. In a bowl beat together eggs, milk, flour and pepper until smooth. Pour egg mixture over strata. Cover and refrigerate overnight. Bake, uncovered, in a 350 defree F. oven about 50 minutes or until a knife inserted near center comes out clean and top is golden brown. Let stand 10 minutes. Cut into squares and serve. Garnish with additional shrimp and fresh dill.
Blueberry Baked French Toast
Blueberry Baked French Toast
This Blueberry Baked French Toast is exceptional! Perfect for any party where brunch is the theme, this recipe is reminiscent of a fresh blueberry blintz! We have served this one many times and never fail to receive rave reviews!
Serving size 6 - 8 Servings
Ingredients:
12 slices day-old white bread
2 - 8 ounce packages cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup Sauce
1/2 cup sugar
2 TBS cornstarch
1/2 cup water
2 cups fresh or frozen blueberries
1 TBS butter
Instructions
Cut bread into 1 inch cubes. Place half in a greased 13" x 9" baking dish that has been sprayed with butter PAM. Cut cream cheese into 1" cubes. Place them over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup. Mix well. Pour over bread mixture. Cover and chill overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 25-30 minutes longer or until golden brown and the center is set. In a saucepan, combine sugar and cornstarch. Add water. Bring to a boil over medium heat. Boil for 3 minutes, stirring constantly. Stir in blueberries. Reduce heat and simmer 8-10 minutes or until blueberries burst. Stir in butter until melted. Pour over casserole and serve.
This Blueberry Baked French Toast is exceptional! Perfect for any party where brunch is the theme, this recipe is reminiscent of a fresh blueberry blintz! We have served this one many times and never fail to receive rave reviews!
Serving size 6 - 8 Servings
Ingredients:
12 slices day-old white bread
2 - 8 ounce packages cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup Sauce
1/2 cup sugar
2 TBS cornstarch
1/2 cup water
2 cups fresh or frozen blueberries
1 TBS butter
Instructions
Cut bread into 1 inch cubes. Place half in a greased 13" x 9" baking dish that has been sprayed with butter PAM. Cut cream cheese into 1" cubes. Place them over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup. Mix well. Pour over bread mixture. Cover and chill overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 25-30 minutes longer or until golden brown and the center is set. In a saucepan, combine sugar and cornstarch. Add water. Bring to a boil over medium heat. Boil for 3 minutes, stirring constantly. Stir in blueberries. Reduce heat and simmer 8-10 minutes or until blueberries burst. Stir in butter until melted. Pour over casserole and serve.
Baked French Toast
Baked French Toast
This recipe is perfect for a Christmas Morning Brunch, Fathers Day Brunch or any special occassion where brunch food is the theme. You will not be disappointed!
Ingredients:
1 loaf Cinnamon French Toast
3 tsps. vanilla extract
6 eggs
1 teaspoon cinnamon
1 cup milk
1 teaspoon nutmeg
3/4 cup butter
1 1/3 cups brown sugar
1 1/2 cups half & half cream
3 Tablespoons of syrup
Butter a 9" x 13" baking dish. Arrange the slices of bread in the bottom. Create two layers. In a large bowl, beat eggs, milk, cream, vanilla, cinnamon and nutmeg. Pour mixture over bread slices, cover and refrigerate overnight.
The next morning, preheat oven to 350 degrees. In a small saucepan, combine butter, brown sugar and syrup. Heat until bubbling. Pour over bread and egg mixture. Bake in preheated oven, uncovered, for 40 minutes. Let set for 10 minutes, then serve with extra syrup and chopped nuts, if desired.
This recipe is perfect for a Christmas Morning Brunch, Fathers Day Brunch or any special occassion where brunch food is the theme. You will not be disappointed!
Ingredients:
1 loaf Cinnamon French Toast
3 tsps. vanilla extract
6 eggs
1 teaspoon cinnamon
1 cup milk
1 teaspoon nutmeg
3/4 cup butter
1 1/3 cups brown sugar
1 1/2 cups half & half cream
3 Tablespoons of syrup
Butter a 9" x 13" baking dish. Arrange the slices of bread in the bottom. Create two layers. In a large bowl, beat eggs, milk, cream, vanilla, cinnamon and nutmeg. Pour mixture over bread slices, cover and refrigerate overnight.
The next morning, preheat oven to 350 degrees. In a small saucepan, combine butter, brown sugar and syrup. Heat until bubbling. Pour over bread and egg mixture. Bake in preheated oven, uncovered, for 40 minutes. Let set for 10 minutes, then serve with extra syrup and chopped nuts, if desired.
Tuesday, November 6, 2007
Perfect Party Press
Welcome to Perfect Party Press, an affiliate of The Purple Mermaid! We wanted to dedicate a website to hosting the Perfect Party. We offer tips and ideas, party and invitation etiquette and much more. Please stop by and let us know what you think!!
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