20 November 2011 1 Comment

Cheesewhizzes Soft and Oozy

Anderson's Conn Valley

Saturday night we were lucky enough to host our regular Cheesewhizzes party at the gorgeous caves at Anderson’s Conn Valley Vineyards. This month’s cheese theme was soft and oozy and the cheeses did not fail to impress.

What I mean to say is that they’re impressive.
(You know what I mean.)

The softer and oozier the cheese, the more likely it’s stinky.
And we stunk up those caves, I’ll tell you what.

Epoisses, Andante Pianoforte, Goat’s Milk Brie, there is a whole lot of soft and oozy cheese coming into its own this time of year.
(Go get some.)

Special thanks to Joseph of GoVino, who generously provided glasses easy group wine tasting. I’m excited to use GoVinos for our upcoming holiday cocktail party — easy peasy non-breakable glassware.
(Plus, GoVinos make great snack catchers for the toddler set.)

My checklist o’Cheesewhizzes:
Spectacular wine? Check.
Styley glassware? Check.
Amazing cheese? Check.
Good people? Check.

See you at the next one.

18 October 2011 8 Comments

Lunch trays for parties

With all the latest school day nostalgia, I’ve fallen in love with these vintage lunch trays on Etsy. Aren’t they dreamy?
Those colors!
Those… those… compartments!

How perfect would these melamine school trays be for self-serve plates for a potluck?

Make individual nibbling sections with different flavors of popcorn, spiced nuts or flavored potato chips. This super-modern stainless compartment tray makes me feel like I have more going on in the style department. And it could hold office supplies too.

Another thing these trays are good for are feeding those who will not allow different types of food to touch on the plate.

You know the type.

You may have a three year old who engages in that right now, perhaps you are one of the afflicted who cannot abide food touchings. I know non-food-touching-people is a thing because it seems to be the only similar trait in my exes.

Are you anti-food touching?
Or are you like me, a food combiner?

12 October 2011 7 Comments

On Mustards

Mustard Flowers

We loved mustard so much, we tried to make it.
Back when I lived in Washington DC, my roommate and I invested no small amount in powders and seeds and vinegars to mix the perfect mustard.

What we learned instead?
Mustard gas is really a thing.

just a mustard seed's worth Heating up the mixture released a smell so noxious, the entire apartment building evacuated. A more eye stinging mistake I never made.

Learn from my mistake, only make mustard if you’re really willing to read directions. There are lots of experts experting in mustard production. Let’s let them do their thing.

Bought off the shelf, mustard is the easiest dip.
(“Blllllbbbbbpt,” it says as it plops into the dish.)

One of the world’s cheapest condiments, you can have a glorious variety of gourmet mustards that cost much less than vinegar, oils or dressings. They’re perfect for pretzels and have a natural affinity for pork. And never forget the turkey sandwiches (as if you could).

Mustard As a side to pretzels

Brown mustard is my favorite dip for pretzel rods and pretzel crisps.
Soft pretzels (Freeze them so they’re on hand!) are another lovely mustard vehicle.

Mustard As a coating for a crumb crust

Mustard Crusted Pork Recipe

Ingredients
2 pork tenderloins about a pound each
Salt and pepper
3/4 cup Dijon mustard
3 cups dry breadcrumbs
3 cloves of garlic, minced
1 sprig of rosemary, leaves removed and minced.
2 tablespoons butter, melted
Aluminum foil.

Directions
Set oven to 400°. Sprinkle the tenderloins generously with salt and pepper.
Spread the mustard all over the tenderloins with clean fingers or a spatula.
Mix the dry breadcrumbs with fresh garlic, rosemary and butter in a small bowl.
Dredge the meat in the breadcrumb mixture to coat.

Cover a baking sheet with aluminum foil. Place the tenderloins on the baking sheet.
Roast about 25 minutes or until golden. Using a thermometer? Get it to 140°, the tenderloins will keep cooking a little after you remove from the oven. Put the pork on a platter and let rest for 10 minutes. Slice and serve with mashed potatoes.

Squeezed on some meat

We have the 1904 St. Louis World’s fair to thank for the awesomeness of mustard on a hot dog. That’s when the yellow French’s mustard met the world. I love a hot dog with onions, sauerkraut and mustard. I think you do too.

My favorite

Are you a mustard hater?
Now that I think of it, I don’t know any.
Will you be my first?

3 February 2011 4 Comments

HJEntertains Launch Party USA

Chili John's Chili

I’ve been launching that other web site this week, saving you from melancholic musings on my perceived lack of time.

Want to check it out?
http://www.hjentertains.com/blog
That’s where I’ll post every day.

HJEntertains is a reflection of my belief that your guests will have the most fun in your home if you, the host, are happy. At HJEntertains, I give you tools to be that happy host. Not a tense or competitive or nervous or perfectionist host, a happy host.

If that sounds like something you’re into, add HJEntertains to your feed reader.

Want entertaining tips via Twitter?
Follow @HJEntertains.
I’ll tweet two tips a day plus links to posts.
(So you know what you’re getting yourself into.)

What’s to become of helenjane.com?
(Hand wringing. Ha!)

I’ll still be here. Ad free. Sponsor free.
(But sponsors are totally welcome at HJEntertains.)

Here I’ll keep writing about what I think about life at this particular part of it.
Probably twice a week.

Ooh! And since HJEntertains is a new site, there may be wonky code or weirdo layout or something you don’t understand. Please email me at helenjane@hjentertains.com if you find anything of the sort. Suggestions for what kind of content you’re looking for would also be appreciated.

Launch party!

8 October 2010 2 Comments

Helen Jane's Red Sangria Recipe

This Sangria recipe received oohs, aahs and actual applause. That was during the 18 minutes before the punch bowl emptied.

1/2 cup brandy
1 lemon’s worth of juice
1/2 a can of lemonade concentrate
1/2 cup orange juice
1/2 cup liquid from the maraschino cherry jar
1 750ml bottle red wine, I used Purple Cowboy
1/2 cup orange liqueur like Cointreau or Triple Sec
1/2 cup granulated sugar
1 lemon, sliced
1 lime, sliced
1 orange, sliced
10 maraschino cherries
1 liter club soda

In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, maraschino cherry juice, bottle of red wine, orange liqueur and sugar.

You can store this tasty mix until right before serving.

At that point, add the lemon slices, lime slices, orange slices, maraschino cherries and club soda.

I can feel your eyes, internet, judging me for the maraschino cherry juice. But it makes a difference. This is a smooth, not boozy-tasting and perfect for an early October porch party.