A little Mermaid get together in my front yard

It has been since the end of March that the pool at the Denver Athletic Club has been closed and the Mermaids (Len named my water aerobic group, the Mermaids) have not been able to get together.  So Jennifer (fellow mermaid) and I decided to host a "social distancing" party in my front yard and limit the number to under ten ladies.

 I sent out an email to the mermaids and this is what I wrote:

Game Plan:

Everyone bring an appetizer

(along with a serving utensil).

Your own libation and lawn chair.

We will have designated spots appropriately

spaced out in the front yard.

Protocol:

Take your chair and drinks to your designated spot in the yard (there will be markers).

Place your appetizer on the large round table.

Sanitize your hands from the large pump.

Put on a pair of gloves (provided).

Serve yourself from the array of appetizers.

We will provide paper plates, forks and napkins.

Dress Code:

Nice casual... colorful if possible.

NO sweat pants, latex or pajamas.

Bras required.

Make up (optional but encouraged).

Pedicures and hair cuts not mandatory.

 

I made yard signs with everyone's individual name.  The drawing is of a mermaid soaking in a margarita glass with the caption, "What's Your Therapy?"  Secured to a piece of coat hanger, I put them in the grass, over six feet apart.

 

When this awful virus reared its ugly head, Jennifer ordered some TP on line.  It finally arrived, six weeks later, and it was the funnest stuff.  Petite rolls made in China!  A perfect party favor.   Jennifer found some mermaid fabric and made everyone a mask which was also included in the gift bag.  I tied the brown paper bags up with blue raffia with a tag reading " We have you covered!  Coming and Going.  Jennifer and Robin".   Then hung them on the back side of everyone's yard sign.

 Beth was the first to arrive with her puff pastry cheese sticks.

 Jennifer and Lynn.

 Melinda.

 Jean.

 Anne

 Debbi

I made Jalapeno Poppers stuffed with chorizo, Gouda and cream cheese, thinly sliced scallions  and then wrapped with a piece of bacon.
We had a great array of appetizers from two different shrimp dishes, smoked salmon, bean dish, skewered fruit and a cheese plate.
It turned into a beautiful evening and one of the hottest days we have had in Denver so far.  Fun was had by all and it was so nice to get together again!

Next get together will be coffee and pastries in the morning and everyone is to bring their own dumb bells and body bars.  I am sure we will receive some funny looks from people going by in their cars when we start doing our "arm" workout.

Fifth Annual Mermaid & Margarita Party

I spent two days getting ready for the fifth annual Mermaids and Margarita party.  It is so convenient to have Trader Joe's just down the street to pop in and pick up some fresh flowers.

And it is not a Mermaid party unless I have my guacamole.  The trick to my recipe is to roast the jalapenos and the garlic.  And I am a nut about appetizer plates.  I have a whole cabinet full of them and I still love to collect unusual ones.  These pewter plates came from San Miguel de Allende ages ago.

Beth, Melinda and Lynn starting in on their first margarita.

A few days ago, I made my Roasted Spanish Peanuts, Oaxacan style.

Barbara, Siliva and Mari.  Not much guacamole left.

Another favorite is my watermelon, tomato bites.  I am in the process of writing an appetizer cookbook and the guacamole, peanuts and the watermelon bites are in the book.  Each recipe will have a photo which I have been diligently shooting over the years.  My husband asked me one evening, "Are you going to photograph everything we eat?"  I certainly am glad that I have because it would be a huge chore to start from scratch.

Karen, Nina and Mary polishing off the watermelon squares.

Ann saying Cheers!

 Pam, Jennifer and Peggy waiting for the main course to come out.

 I changed up the menu this year.  And this entree, Roasted Shrimp-Stuffed Poblano Peppers was a huge hit!  Recipe to follow on my next post.  It's a definite winner and going in my next cookbook.

Even after the dishes had been cleared, Lynn could not get enough of the mixed baby greens with mango salad that was dressed with a cilantro and shallot vinaigrette.

And for dessert, my Flan (I posted this recipe on 4/9/2014).

Beth hamming it up.  Do you think it might have anything to do with the margaritas...

All day I had been watching the weather report,  30% percent chance of rain, then 40% chance of rain in the evening.  Well it did rain. Big drops for about five minutes about fifteen minutes before everyone arrived.  The early evening lighting was spectacular, especially looking up into my huge Catalpa tree.  It turned out to be a perfect evening in every sense!

Viva Las Serinas!

Zabaione Freddo, a perfect summer dessert!

For the Mermaids and Margarita party, I wanted to make something refreshing and small enough that everyone would have one.  For an easy, make ahead dessert (and a great presentation), I used my little Mexican glasses that are about 3 ounces each.  I get so much use out of these glasses:  perfect for ceviche, shots of gazpacho, serving baby carrots standing in a 1/2" of dip...

August of 1985 I was at Villa d'Este right on the shores of Lake Como.  I bought Cooking Ideas from Villa d'Este written by Jean Govani Salvadore who ran the cooking school at the hotel.  I have made the Zabaione Freddo (Cold Zabaione) several times but I had always served it in a margarita glass.  Using the smaller glasses was just perfect, especially for a crowd.

ZABAIONE FREDDO

8  egg yolks
1 1/4 cups sugar
1 lemon peel
zest from half an orange
2 cups dry Marsala
1 cup dry white wine
3 cups heavy whipping cream

Blueberries and raspberries

In a double broiler whisk sugar and the egg yolks until frothy and creamy.  Pour in the Marsala, the wine and the lemon peel and orange zest.  Keep beating until you have a smooth consistency.
Remove from the heat and set pan in a bowl of ice to cool.
Whip the cream and gently fold into the egg / wine mixture.

Drop of few of the berries in the bottom of the glass, pour the mixture into the glasses and garnish with one berry on top.

Freeze.

To serve, let glasses sit at room temperature to slightly soften - about 10 minutes or more depending on the weather.

I was able to fill 24 of the small glasses.  It is a perfect dessert to have on hand in the freezer!

Bon Appetit!

Mermaids and Pesto

Last week we had a wonderful little get together with some of the ladies from my Denver Athletic Club water aerobics group.  We had given Beth (hiding behind the Jennifer on the far left) a pot full of different herbs, Basil being one of them, for her birthday.  Beth had told us that the herbs were over three feet tall and we told her that she should have a Pesto Party!  So that week she did.  What a pretty table she set!

Lynn, Anne and Lori enjoying a glass of wine.  I brought the hors d'oeuvre in front of Lori, Bruschetta with Cremazola and strips of roasted red pepper in olive oil.  Jennifer made a really moist zucchini bread, I think it is the brown sugar that gives it so much flavor.

 Karen poising for the camera.

What a perfect summer meal.  A tossed green salad with spaghetti and fresh pesto!

PESTO

4 cups fresh basil

1 1/4 cups Italian parsley

1 /2 cup pine nuts

6 cloves of garlic

3/4 cup of grated Romano or Parmesan (or a mix of both)

2 teaspoons sea salt

1 1/4 cups olive oil

Blend well in a Cuisinart Mixer.  

Serve with a pound of your favorite pasta.

Buon Appetito!

Mermaids & Margaritas

Friday night I hosted the Third Annual Mermaids and Margaritas party at my home.  My husband nick-named the group of ladies that I hang out with in the pool at the Denver Athletic Club The Mermaids and it stuck.  Our group goes through some of the toughest water aerobics workouts out there and occasionally I teach the class.
And how fitting that I had the teal mermaid vase on display in my kitchen with a dozen red galds in it.

Sheilagh, Annie, Jennifer and Beth enjoying "Robin's Margaritas" along with my guacamole and baked goat cheese.  I line one of my Spanish terra cotta cazuela dishes with corn husks;  I had soaked the corn husks in hot water to make them pliable.  I placed a large disc of goat cheese (with a little cream cheese added in) in the center of the corn husks.  The I poured a roasted tomato, onion, garlic and pasilla chili salsa around the cheese.  Bring the tops of the corn husk together and cover with tin foil.  Baked in a 350 oven for about 25 minutes.  Once out of the oven, I discarded the tin foil and then trimmed some of the corn husks to have an easier (and less messy) access to the dish.  I served it with tortilla chips.  Everyone loved it, there was barely any left.

Mary and Peggy enjoying a little margarita time with the RAM-BOB pinata in the background.  The pinata is from my Dad's 90th birthday bash and I decided he has to come out for all my parties on the patio!

Did Melinda and Sylvia plan the similar hair doos and outfits... Looking good ladies.

And Lorie and Anne too...

My creamy Gazpacho served in these little glasses from Gaujuye, the best store in San Miguel de Allende for glassware.  

 Esther waiting for the grilling to start.

Jennifer was my assistant for the evening.  First the buns were toasted.  The sliders are on the grill.  Always a big hit, Chorizo Pork Sliders with a special seasoning and grated jalapeno Monterrey jack cheese topped with a roasted poblano sauce.  Annie made sure she was here on time this year, she missed out on them last year because she had my address wrong and was driving all over trying to find my house.

Along with the sliders, I served a refreshing watermelon, arugula and feta cheese salad.  I have found that when you cut up the watermelon, you should put the cubes in a colander to drain for a few minutes to get rid of some of the excess watermelon juices.  

And for a little surprise dessert, I served frozen Espresso, Kahlua and sweetened condensed milk cubes in little hors d'oeuvre spoons.

Matina on her second "spiked" dessert.

The evening was not complete without a little dancing!  It was the perfect evening...  good weather, good food, good margaritas and good friends.

Viva Las Serinas!