I threw an last minute cocktail party this weekend to honour my future daughter in law (as my son had been kidnapped and driven to Minneapolis for an NFL game).  Sister #3 shook up her famous Crantini’s and we also served sangria and red wine.

The theme was hearts and love and even the drinks matched the red and pink colour scheme.  We played a number of silly games like “What’s in the Bride’s purse?” and “Who is my celebrity crush?”.  Daughter #2 conducted these admirably and distributed all the love prizes that we had bought at Dollarama (the Valentine stuff was out).  We served these amazing shrimp along with warm brie, spanakopita, artichoke and asiago dip and teriyaki steak and Greek chicken (left over from our New Year’s Eve fondue).

I also made pesto stuffed mushrooms which were a big hit.  Here’s the recipe: Twist off the stems from 12 large mushrooms.  Place caps, stem side up on an ungreased baking sheet.  Combine 2/3 c pesto, 1/4 c Parmesan, 3 T breadcrumbs and the mushroom stems and zap in a blender.  Stir in 3 T pine nuts and fill the caps.  Top with 1/4 c shredded mozzarella and bake at 400 for 10 minutes or until filling is hot and cheese is melted.

You don’t need to focus on male body parts to have a fun bacelorlette party-focus on love instead!

There are a couple of Hu’s in Winnipeg and I was actually not in a hurry to try this venue. But I was very pleasantly surprized and happy that I did.  As an appetizer we had the Tuna garnished with panko flakes, green onions, ginger and a special soya sauce.  It was plated like a Christmas tree and I did not know if that was because it was December or if that is the usual plate design.  It was delectable to the eye and the taste buds.

Tuna Tree

Although the Korean Beef was way to hot for my liking, one of my lunch partners thought that it was perfect.  I enjoyed the noodles and the shrimp far more.   We also ordered a specially bottled Hu’s beer which had a taste of infused ginger-loved it!  The decor is gorgeous.  Give it a try….

In our family birthdays are celebrated in a major way until you are 18.  Even though we have loved the tradition for the past 35+ years, the last of the grandkids turns 18 next year.  Knowing this our gathering this past gathering was especially sweet.  My middle sister is an amazing cook even though she doesn’t know that she is.  She compares herself to sister #1 who is imaginative and resourceful and to sister #3 who is formally trained and classic food knowledgeable.  Her style is the assembly of many complimentary courses and plenty of it.  “Plenty” also describes her use of butter, Parmesan, cream and garlic-which makes everything rich and delectable (but not low fat).

Her recent menu was approved by the birthday boy.  Spaghetti and whole wheat penne with an Italian sausage and zucchini sauce, a decadent Alfredo sauce and her specialty-tequila chicken.  She served this with Caesar salad and bread sticks but also set out sauteed mushrooms and crumbled bacon.  For dessert she made a 5 layer chocolate cake, with real butter icing.  Whereas I make a lower fat Alfredo sauce-essentially a white sauce with garlic and Parmesan, hers is the real deal with a base of butter, whipping cream and half and half cream.  This is painstakingly stirred until it is a “stick to a noodle” consistency.

Someone commented on her chicken recipe this weekend: “How can you go wrong using tequila, cilantro, lime and cream.  I have substituted the chicken with shrimp to fancy the recipe up for an even more special occasion.  Here’s the recipe: in a medium sauce pan , saute the cilantro, garlic and jalapeno pepper in 2 T of butter over medium hear for 4-5 minutes.  Add 1/2 c chicken stock, 3 T tequila and 2 T fresh lime juice.  Bring the mixture to a boil and cook until reduced to a past-like consistency.  Set aside.  Pour 3 T soya sauce over 1 1/4 lb. cubed boneless chicken breasts and set aside for 5 minutes.  Meanwhile, in a medium skillet, saute 1/4 of a sliced red onion and a thinly sliced red pepper, a half of a thinly sliced yellow pepper and a 1/2 of a thinly sliced green pepper in a T of butter.  Meanwhile cook desired amount of fettuccine noodles.  When the peppers have wilted, add the chicken and soya sauce.  Toss and add the reserved tequila/lime paste and cream.  Bring to a boil.  Gently simmer until chicken is cooked through and sauce is thick.  Toss with well drained fettuccine and garnish with cilantro.

A good friend of mine celebrates her birthday on December 14 and she has always felt that the day gets lost in the Christmas rush.  Perhaps that is why I have tried to make a special fuss for her over the years.  I worked with her husband last year to totally shock her with a 50th birthday party in her own home and also designed her 40th which we entitled “Stuck in the middle with you.”  Each guest was requested to bring a pair of panties which we strung on clotheslines.  It was reminiscent of an old commercial by Fruit of the Loom as we are all in the advertising business.  One year we had a prime rib lunch.  Another (when she was dieting) a South Beach Spa lunch.

Hey I'm missing the birthday girl!

Last year I hosted a sushi lunch at my place complete with miso soup and edamame beans.  We had the sushi catered from Sushi Ya which is my fav place in Winnipeg for my regular sushi fix.  I love the flower garnishes , the freshness and quality of the ingredients  and the price!  We took my 82 year old Mom there for sushi and she exclaimed “What other weird food do you think that I would like?”  My sisters and I made a commitment to get her out for weird food on an ongoing basis.

Sushi Ya Platter

To make a long story, even longer we went to the Lobby Restaurant on York. It is owned and operated by an old friend of sister #3.  The decor is very trendy and urban -more like Toronto or New York and the food is divine.

My first visit was in November so I was not tempted to sample the ice cream but the front freezer display was chock full of choices.  The coffee roaster is visible from the counter and it was polished up like a prized trophy.  The roasted selection that day was a Kenyan dark roast or a Colombian medium roast.  I typically limit myself to two cups per day and this was my third. So I ordered a small cup.  I was cheerfully informed that I could get a refill for 59 cents if I craved more.
My coffee date was a new Mom and her baby boy.  At one point the person who I assume was Katherine the Owner/Roast Master/Manager dropped by our table to tell us about the live music that they have every Saturday night.  She even indicated that babies were welcome-a point that I am sure many young families would like to make note of.  Sounds like a wonderful idea unless you like your music with a glass of wine as Forbidden Flavours is not licensed.

There were a number of customers even at 2:30 in the afternoon.  My guess is that it is because the booths and deep green leather easy chairs are so comfy.  Or perhaps it was the free wi fi.  Any neighbourhood would benefit from a destination like this little gem.