The Perfect Thirst Quencher
How you serve your beverage is almost as important as what you serve! I like to find new and creative ways to serve drinks at my parties.
You can do anything from the classic punch bowl and cups to something more trendy like the apothecary beverage server.
You've got your carafe, your pitcher, your decanter, even your kettle. You've got crystal, silver, pewter, gold and the list goes on and on!
I like to tie my beverage service in with the theme of my party. For example, if I'm
doing a springtime luncheon, I may use a nickel bottom cold beverage server.
If I'm doing a dinner party, I may use a pewter decanter for the wine, and follow it with a baroque style tea and coffee server with dessert...
It's fun to explore your options. A wonderful source for beverage displays is
Crate & Barrel.
You can find a wide selection of beverage serveware at an economical price.
Putting thought into the way you serve your guests really makes a special touch and can be a conversation piece at your affair.
What's For Supper Ya'll?
White Beans, Pasta and Chicken
8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup chicken broth
3 cloves garlic, thinly sliced
1 tablespoon olive oil
6 plum tomatoes, coarsely chopped (about 2 cups)
12 ounces cooked chicken, shredded
1/4 cup snipped fresh Italian flat-leaf parsley
1/2 to 1 teaspoon cracked black pepper
1/2 teaspoon salt
Fresh Italian flat-leaf parsley sprigs (optional - I usually skip it)
Olive oil (optional - but I recommend at least a little for moisture)
Directions
1. In a large saucepan, cook pasta according to package directions; drain well and set aside.
2. In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan.
3. Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper and salt. Heat through.
4. Add the tomato mixture to hot pasta; toss to cost. Top with parsley sprigs and additional olive oil. Serve immediately. Makes 4 servings.
Posted by Stacy Nelson, Easy Dinner Recipes.blogspot.com
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doing a springtime luncheon, I may use a nickel bottom cold beverage server.
1 comment:
It's very creative. Good work
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