Recap of Circulon’s December Expert Hour w/ Marge Perry… Recipes, tips and more

Fish and Seafood Stew

We had a great time during the 2nd Circulon Expert Hour with Marge Perry, talking about planning a holiday menu that you and everyone else will love. A big thanks to everyone who participated with their holiday meal questions, and thanks to Marge for her fun, thoughtful and informative answers.

We also had several trivia question winners during the hour – congratulations to everyone who won a great new piece of Circulon cookware!

There were a number of recipes thrown onto the wall during the hour. Not to worry, we’ve collected most of them here to help make your holiday easier to plan and enjoy. And stay tuned, because we’ll do this again in 2012!

IF YOU DIDN’T GET THE PRIZE YOUR WERE HOPING FOR, THEN TAKE ADVANTAGE OF 25% OFF CIRCULON COOKWARE! VISIT CIRCULON.COM AND ENTER PROMO CODE ‘CIRCLELOVE’!!!

RECIPES

SIDE DISHES

APPETIZERS

COOKING WITH KIDS

“Cooking with kids helps them make healthier choices and expand their repertoire of what they will eat. One fun thing to do is make a dip for vegetables; and cookies are always a favorite. Also, you can have them roll out a simple pizza crust and put the toppings on– they can also make a design on a dessert pizza crust with colorful fruit and a little drizzle of chocolate sauce.” – Marge Perry

SERVING A PLATED DINNER TO A CROWD

“I suggest you put your first course out on the table (soup, salad or whatever it is) then call everyone to sit down. When the host picks up his or her fork, it signals to everyone else to eat, so be sure YOU sit down and begin when you want others to.” – Marge Perry

MAKING THE RIGHT AMOUNT OF FOOD

“But better to have too much than to run out of food. But too much should be just enough leftover to give your family and friends– not a crazy wasteful amount. If you make one meat dish, figure about 8 ounces per person. If it is a roast on the bone, you often double that.” – Marge Perry

SUGAR-FREE DESSERTS

“There are lots of lower calorie desserts that may or may not use a little sugar. You can serve a fruit compote over biscuits, like a wintery Strawberry shortcake. Drained yogurt (overnight, in cheesecloth) makes a cheese-like creamy base for fruit and a drizzle of honey.” – Marge Perry

PREPARING GUESTS FOR WHAT TO BRING

“My pet peeve is when people bring dishes that need lots of last minute attention– and platters, serving utensils, etc. Try to be specific when people ask what they can bring, and tell them you won’t have any place to heat a dish up, so if she/he can bring it on a platter at room temp, that would be great.” – Marge Perry

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