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Tips From the Chef
• Welcome guests with a glass of sparkling alcoholic or non alcoholic beverage and one very special passed hors d’oeuvre. Keep it bright and highly flavored to set the mood for all that will follow
• If you have a small kitchen and not a lot of counter space to stack up those dirty dishes that accumulate through out an event, try filling a small waste can with warm soapy water. Scrape and rinse the used plates and gently stack them in the soapy water to soak until you can get to them when the guests have gone. They are much easier to wash and you won’t have an unsightly mess to look at.
• Remember when you are decorating that most people only notice things from the waist up. But it will be the small personalized touches that are tucked in corners and artfully placed in unusual places that make dutiful décor morph into a the most charming place to be. Don’t forget the power of scent!
• I use pomegranate seeds on everything during the holidays. One pomegranate yields hundreds of red jewel like seeds that brighten and compliment just about every dish. When prying the seeds out of the skin, though, be careful not to include any of the white lining that is wrapped around the seeds. It has a very unpleasant drying effect in the mouth! Pomegranate seeds that have been picked out can be stored in the fridge for up to a week.
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