Exciting News

My New Cookbook!

My New Cookbook!

I am back in the swing of things now that my publisher has my manuscript and photos. It is a very interesting and exciting process and I couldn’t be happier working with the amazing people at Motivational Press. They have been doing a lot of hand holding which I certainly needed since I have never done this before. I have learned so much along the way. And I know my next book will be so much easier for me to produce. But back to this one.

We have revised the cover and title just slightly. Now we are working on the layout and placement of photographs, etc. There are a lot of full color photos to accompany my recipes. Some of these recipes are the ones that made Affairs to Remember Catering such a success. There are also quite a few new recipes that I have developed in the years that have passed after Hurricane Wilma forced us into early retirement. All of them are easy to prepare and designed for stress free entertaining.

Now for the really exciting news. My book will launch on Friday, September 18, 2015!!!!! I can tell you that it will be available on line at Barnes and Noble and Amazon.com plus a lot of other outlets as well, including brick and mortar stores. As soon as I have a complete list I will let you know. Oh, and of course, it will be available through this website as well.

Launch Date September 18, 2015

Launch Date September 18, 2015

Have a delicious day,

Sandy

A Sneak Preview

Even I can’t believe 6 weeks has passed since my last post. That is what happens when you are totally immersed in getting your book ready by a deadline of April 30. It is exciting and challenging and most definitely a lot of work. But it is totally a labor of love. I have spent years creating recipes for catering and entertaining and it will soon be time to share them all with the world. My manuscript is finished except for proofreading. And now all I have left to do is cook everything that I want to photograph, take the pictures and edit them. I say all but it will be the most time consuming part of all!

I still have to pinch myself to make sure I am not dreaming all of this. But Motivational Press assures my dream is coming true. We are looking for a late summer or early fall release so I will certainly keep you posted. I will be setting up book signings near and far and will let you know my schedule as well. The book is fill with fun stories of our catering escapades along with menus and lots of pictures. There will also a section to help you learn how to cater your own party from a dinner for 8 to a big bash. And to pique your interest further here is a sneak peek at the cover.

My first cookbook soon to be released!

My first cookbook soon to be released!

The New Passover Menu

61aQDQeKbhL._AA160_Where does the time go? Passover is only a month and a half away. My suggestion is run, don’t walk, to your nearest bookstore and pick up a copy of Paula Shoyer’s latest cookbook The New Passover Menu. Paula is most well known for her book The Kosher Baker: Over 160 Dairy-Free Recipes form Traditional to Trendy which I gave rave reviews to when it came out. In her latest book she mixes tradition with contemporary to create new menus that are sure to delight even the pickiest eaters during the holiday of Passover.

Passover celebrates freedom and the Jews escape from the slavery imposed upon them by the Pharaoh. In Paula’s latest book she celebrates culinary freedom while still staying true to the holiday’s strict religious dietary rules. Her 65 delicious recipes will set you free in the kitchen by combining the nostalgic pleasure of family favorites with an updated and global menu. To tickle your tastebuds are recipes for Banana Charoset, Peruvian Roast Chicken with Salsa Verde (recipe below), Moroccan Spiced Short Ribs, Sweet Potato Tzimmis. But desserts are certainly not neglected either. Many of them are gluten-free and include the likes of Opera Cake and Pear Frangipane Tarts. There are eight complete menus in all and Paula encourages you to either use them as is or mix and match to your heart’s content. So whether you love feeding your family and friends traditional meals at Passover or innovative ones be sure to get Paula Shoyer’s The New Passover Menu before you start your holiday preparations.

Chicken Soup with Chicken Meatballs and Zucchini Spaghetti
Serves 14
Soup may be made 3 days in advance or frozen; meatballs may be made 1 day in advance
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Prep Time
25 min
Cook Time
2 hr 8 min
Total Time
2 hr 33 min
Prep Time
25 min
Cook Time
2 hr 8 min
Total Time
2 hr 33 min
Ingredients
For the Soup
2 whole medium chickens, cut into pieces
2 large onions, quartered
6 carrots, peeled and cut in half
1 leek, white and light green parts only, cut lengthwise in half
6 stalks celery with leaves, cut crosswise in half
4 cloves garlic, peeled
2 parsnips, peeled and cut in thirds
1 fennel bulb, quartered
1 turnip, peeled and quartered
2 bay leaves
1 tablespoon kosher salt
1 gallon (3.8L) water
½ bunch parsley
½ bunch dill
Salt and black pepper
For the Chicken Meatballs
2 boneless chicken breasts (about 5–6 ounces each)
1/4 cup (60ml) chicken stock
2 tablespoons ground almonds or matzoh meal
2 cloves garlic, crushed
1 large egg
2 scallions, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
for the GARNISH
2 medium zucchini, not peeled
Instructions
To make the soup
PLACE the chicken pieces in a large pot. Add the onions, carrots, leek, celery, garlic, parsnips, fennel, turnip, bay leaves, and salt. Add the water and bring to a boil. Use a large spoon to skim the scum off the top of the soup. Cover the pot, reduce the heat to low, and let the soup simmer, checking after 5 minutes and skimming off any additional scum. Add the parsley and dill, cover, and simmer for 2 hours. Let cool. Strain through a large sieve, reserving the carrots to return to the soup when serving. Taste the soup and add more
salt or pepper if necessary.
To make the meatballs
WHILE the soup is cooking, prepare the meatball mixture. In the bowl of a food processor with the metal blade attachment, mix together the chicken, stock, ground almonds, garlic, and egg until a paste forms. Add the scallions, salt, and pepper and pulse a few times to mix. Transfer the meatball mixture to a medium bowl, cover with plastic wrap, and chill for up to 1 day, until ready to shape and cook the meatballs.
USE a spoon to scoop up the meatball batter and wet hands to shape it into 1 1/2-inch (4-cm) balls. Bring the strained soup to a simmer, add the meatballs, cover, and cook for 8 minutes.
To make the garnish
MEANWHILE, prepare the zucchini “spaghetti” for the garnish. Slice the zucchini lengthwise into 1/4-inch-thick (6-mm) slices. Keeping the stack together, use a vegetable peeler to shave the zucchini into long strips. Slice the reserved cooked carrots into rounds and return them to the soup. Top each serving of soup and meatballs with some of the zucchini spaghetti.
Matzoh Ball Variations
Combine your choice of any one of the following with one packet from a 5-ounce
(142g) package of matzoh ball mix to make 13 matzoh balls. Plan on 2 matzoh
balls per person
• 1 teaspoon fresh finely chopped ginger plus 2 teaspoons finely chopped cilantro
• ½ teaspoon black pepper
• 1 carrot peeled and chopped into 1/4 inch (6 mm) pieces
• 1½ teaspoons mixed finely chopped fresh herbs, such as rosemary, thyme, and basil
Notes
Like most people, I love matzoh balls. Although everyone knows me as a from-scratch baker, I am admitting here that I always make matzoh balls from the mix. After eating my mother’s matzoh balls for years, which alternated from year to year between light and fluffy and something else (I think because of variations in egg sizes), once I tried the balls from the mix, I never went back. Constant dieting has forced me to avoid them, so I developed chicken meatballs as an alternative. They even look like matzoh balls. But the
traditionalists out there need not worry, as I have also provided ideas below for updating traditional matzoh balls.
foodandfondmemories.com http://www.foodandfondmemories.com/
Peruvian Roasted Chicken with Salsa Verde
Serves 4
For many years, our family has been blessed with Betty Supo, a wonderful do-it-all nanny. Among her many talents, she is a terrific cook and has introduced our family to flavorful Peruvian dishes. Her best is Arroz con Pollo with Salsa Verde (chicken with rice and a luscious green chili sauce). Here is the version that Betty and I cooked up so the world could enjoy a taste of Peru during Passover. If you like really spicy food, include the jalapeño pepper seeds in the frying pan along with the peppers.
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Total Time
1 hr 40 min
Total Time
1 hr 40 min
Ingredients
for the ROASTED CHICKEN
1 large whole chicken, cut into 8 pieces
4 teaspoons ground cumin
1 tablespoon paprika
2 teaspoons garlic powder
1/4 teaspoon salt, plus more as needed
1/4 teaspoon black pepper, plus more as needed
3 tablespoons extra virgin olive oil
1 head garlic, cloves separated, not peeled
for the SA LSA VERDE
2 tablespoons vegetable oil
4 cloves garlic, cut in half
1 medium onion, cut in half and sliced
2 jalapeño peppers, halved (remove seeds for a mild flavor; keep seeds for more heat)
Leaves from 1 large or 2 small bunches fresh cilantro
1/2 cup (120ml) water
1/2 teaspoon kosher salt
Instructions
PREHEAT oven to 400°F (200°C).
To make the chicken
PLACE the chicken pieces in a large roasting pan. In a small bowl, combine the cumin, paprika, garlic powder, salt, and black pepper. Drizzle 1 tablespoon of the oil over the chicken and rub to coat. Shake the spice mixture onto the chicken and rub all over.
PLACE the garlic cloves in a small bowl and add the remaining 2 tablespoons (45ml) of oil. Season with salt and pepper and toss to coat. Scatter the garlic cloves and drizzle the oil over the chicken pieces. Bake, uncovered, for 50 minutes to 1 hour, or until well browned and the juices run clear.
To make the salsa verde
HEAT the oil in a medium frying pan over medium-high heat. Add the garlic and cook for
1 minute. Add the onions and cook for 3 to 5 minutes, or just until they soften. Add the jalapeño halves, open side down, and cook for 1 minute.
Turn over and cook for another 4 minutes over medium-low heat, stirring occasionally, until the jalapeños are fork-tender.
LET COOL for 20 minutes. Place the jalapeño mixture in a food processor, add the cilantro
leaves, water, and salt, and process until pureed and smooth. Cover and store in the fridge for up to 1 week. Serve the chicken on a platter and the salsa verde in a bowl alongside.
Notes
Chicken may be made 1 day in advance; sauce may be made 1 week in advance
foodandfondmemories.com http://www.foodandfondmemories.com/
Have a delicious day,

Sandy 

Disclaimer: This book was sent to me to review but the opinions are 100% my own.

Peruvian Chicken with Salsa Verde

Peruvian Chicken with Salsa Verde

Chicken Soup with Chicken Meatballs and Zucchini Spaghetti

Chicken Soup with Chicken Meatballs and Zucchini Spaghetti