It’s a rainy Friday afternoon in New York so we thought that a little treat would sweeten your mood.  The Fat Radish, a favorite restaurant in New York, has shared their recipe for Chocolate Pot de Crème with the Lazy Hostess, who loves this easy-to-make yet decadent dessert.

Since these will be made in advance, all you need to do for your last course is to put them on a pretty plate and add a small spoon.  We like to garnish our pots before serving with a piece of candied ginger.  And, if you choose to bake your pot de crème desserts in mason jars (shown in the photo) make sure to take off the lids before popping them into the oven.  Once they are cooled, the lids can go back on for a cool presentation or to seal them for future use.

CHOCOLATE POT DE CRÈME

Recipe courtesy of The Fat Radish

INGREDIENTS

2/3 cup milk
1/2 cup whipping cream
1 tbsp Grand Marnier
1 tsp vanilla extract
1 tsp grated orange zest
4 oz chocolate, chopped
4 large egg yolks
3 tbsp sugar

RECIPE NOTES

Combine milk, whipping cream, Grand Marnier, vanilla, and orange zest in a saucepan, bring to a lazy boil. Turn down the heat and melt in chocolate, stirring frequently, then remove from heat.

In a mixing bowl, whisk together egg yolks and sugar until pale. Gently whisk into chocolate. Strain the mixture and divide into ramekins. Place ramekins in a roasting pan with about 1/2” water. Bake for 40 minutes at 350, cool until set.

PHOTO CREDIT:  Courtesy of The Fat Radish

Ghosts, goblins and ghouls don’t always have to be of the scary kind.  Halloween can have a cuter and sweeter side, especially if you are Mia Bauer, founder of Crumbs Bake Shop.  Halloween is by far her favorite holiday and a time of inspiration.   Here she shares a few expert tricks and original ideas for setting up a spooky dessert table that will delight the whole family.

Costume Your Table
Decorate the tabletop with lots of colored bowls – black, red, orange and purple – all of them overflowing with different kinds of candy.  Add spider webs and fake spiders which can be purchased at any paper goods or stationery store.

Special Effects
Place a big punch bowl in the middle of the table with fog coming out for a dramatic effect.  To make fog, combine dry ice with hot water. You can find dry ice at stores that supply regular ice.

Dirt Cupcakes
To make dirt cupcakes, use a Crumbs Blackout Cupcake or make your own with chocolate frosting with chocolate cake crumbs on top to make it look like dirt.  Before you frost the cupcake take gummy worms and mix them into the frosting and then manipulate a few to look like they are crawling out of the cupcake.

This season, Bauer’s Halloween creations include Spidey Web, chocolate cake filled with chocolate buttercream and topped with chocolate fondant, decorated with a spider web design and spider candy; Monster Mash, vanilla cake topped with orange tinted vanilla cream cheese frosting, edged with green sprinkles and decorated with a monster finger puppet; and Chocolate Halloween Pumpkin, vanilla cake topped with chocolate cream cheese frosting, edged with Halloween sprinkles and decorated with a pumpkin shaped cookie.

For the complete Halloween Gourmet Taste Pack, which includes 2 Spidey Web, 2 Monster Mash, 2 Vanilla Halloween Sprinkle, 2 Oooohstess, 2 Pumpkin and 2 Chocolate Pecan Pie, purchase directly from the store ($18) or online ($24).  Available until October 31st, 2011.

PHOTO CREDIT: Courtesy of Crumbs Bake Shop

Ever heard of vertical roasting?  It’s believed that the Chinese discovered this method of cooking more than 2000 years ago when they started mounting suckling pigs and ducks in a hanging position to allow the fat to drip out for tender meat with a crispy skin.

These days you’ll come across a lot of recipes for Beer Can Chicken where the bird is placed over a half empty can for vertical roasting.  The Lazy Hostess prefers to use the Cocorico by Napa Style, which is essentially a shallow ceramic baking dish with a cone in the center to hold the chicken upright.  The cone directs heat inside the bird for faster cooking.

Simply mount the uncooked chicken onto the ceramic cone so that the legs are in the air.  Once the chicken is vertical, apply a spice or herb rub of your choice as well as salt to the bird. Fill the dish beneath with your choice of vegetables such as potatoes, butternut squash, turnips and carrots.  The bird will roast evenly since all areas will be exposed to oven heat and the juices will drip into the shallow dish beneath to add flavor to your vegetables.

The best part of the Cocorico is that the ceramic cooking vessel is designed to be transported from oven to table. And what an impression it will make when it arrives…

The Cocorico is available in three colors – green, red and brown – at Napa Style for $49.

PHOTO CREDIT:  Courtesy of Napa Style

Nothing says All-American Summer more than the Lobster Roll.   Whether you are heading to the beach this weekend or laying low in the city, this easy recipe is the perfect choice for a relaxed holiday gathering.  The Lazy Hostess suggests a simple summer menu including classic lobster rolls served with fresh corn grilled on the BBQ and a side of coleslaw. While traditional wine pairings for lobster might be Riesling or Sauvignon Blanc, a cold glass of beer would do just fine.

LOBSTER ROLL

Serves 4

INGREDIENTS
4 1-pound lobsters (or 2 cups of cooked lobster meat)
3 tablespoons mayonnaise (or to taste)
2 tablespoons lemon juice
1 teaspoon freshly chopped chives
1 teaspoon freshly chopped tarragon
Pinch of cayenne pepper
Sprinkle of salt and pepper
4 top-split hot dog buns
2 tablespoons of softened butter
Shreds of Boston lettuce

RECIPE NOTES
Prepare an ice bath in a large bowl.  Bring a pot of salted water to boil.  Place lobsters into the pot and cook for 10 minutes (or until lobsters are bright red).  Remove lobsters with tongs and plunge them into the ice bath. After 2 minutes, remove lobsters and drain well.

Twist off tails and claws and extract all of the meat from the lobster.  Cut into ½ inch pieces and set on a fine metal strainer for 1 hour in the refrigerator to cool and drain again.

Mix lobster meat with lemon juice, mayonnaise, chives and tarragon.  Sprinkle with salt, pepper and pinch of cayenne to taste. Lightly butter inside of each hot dog bun and place on grill until toasted.  Line each bun with strips of lettuce, fill with lobster salad and serve immediately with a side of chips and pickles.

PHOTO CREDIT:  Courtesy of Dean and Deluca

While the cupcake has enjoyed a long reign as the portable dessert of choice, three friends from Brooklyn have created a new sweet treat that may be the next big baking trend.  Called the Cake Cup, the dessert is essentially a miniature cake that is said to be more moist and flavorful than a cupcake since doesn’t have to stand up on its own.

Flavors include Lemon Raspberry (yellow cake with raspberry honey and lemon curd), Chocolate Toffee (chocolate cake with salted caramel and English pecan toffee crumble) and, an all-time favorite, Classic Red Velvet (red velvet cake with cream cheese frosting and roasted pecans) among other seasonal flavors.

Lazy Hostess loves the idea of these individual desserts that can be delivered right to your dinner table in either plastic or glass cups. Those looking for an unconventional wedding cake can inquire about the bakery’s Cake Tower, an installation of cake cups on a dessert table which looks delicious and magnificent all at the same time.

Pricing starts at $4.25 for one 5 oz Cake Cup and goes to $5.25 for a 2 oz Cake Flight of three cups.  For a quote for a wedding cake or a custom recipe, contact Bee’s Knees Baking Company.

PHOTO CREDIT:  Courtesy of Bee’s Knees Baking Company

When it comes to party snacks, nothing is easier to prepare than a savory dip for your veggies, bread and crackers.  Some are so simple that they only need a quick pulse in the blender while others require a good mix of ingredients followed by a few short minutes in the oven.

There are so many flavorful combinations to try including baked dips with cheese, vegetable blended dips with yogurt or mayonnaise and heartier dips with meat or shellfish.  Carrots and celery might be the typical choices for “dippers” but we like to offer our guests a wide variety of options including sugar snaps, endives, radishes, breadsticks, pita chips and tortilla strips.

Inspired by all the amazing recipes that surfaced for the Big Game, the Lazy Hostess gathered together a few delicious dips that could be served at any type of occasion.  Our favorite?  The Greek Goddess Dip, a unique recipe that substitutes feta and dill to create a Mediterranean delight!

GREEK GODDESS DIP

Recipe by Melissa Clark for NYTimes – January 29, 2011

Serves 4 to 6

INGREDIENTS
1/2 cup packed fresh dill
1/2 cup packed fresh mint
1/2 cup packed fresh parsley
1/3 cup packed fresh basil
2 garlic cloves, chopped
2 scallions, white and green parts, sliced
1 1/2 tablespoons freshly squeezed lemon juice
Pinch kosher salt, more to taste
1/2 cup extra virgin olive oil
1/2 cup crumbled feta cheese
1/2 cup Greek yogurt
1/4 cup mayonnaise, optional

Raw chopped vegetables or pita chips, for serving.

RECIPE NOTES
Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.

With  motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add  mayonnaise and pulse to combine.

Serve  dip immediately with vegetables or pita chips or cover and store in  refrigerator for up to 3 days.

Coming in a close second was a recipe from Food & Wine for a baked Artichoke Dip with jalepenos that was spicy and smothered in cheesy goodness.  Let’s just say the dish was licked clean (not literally, but almost).  And, for a seafood dip, we loved the creamy, decadent Peekytoe Crab Dip by Merrill Stubbs of food52.  It’s so good that you might be tempted to double dip!

PHOTO CREDIT:  Andrew Scrivani for NYTimes

Now time-starved hostesses looking for gourmet canapés will rejoice over the brand’s extensive offering of frozen hors d’oeuvres, which come in packs of 12 and ready-to-bake.

The frozen savory bites, such as Smoked Salmon Puffs, Mushroom Truffle Risotto, Savory Artichoke Cheesecake and Spicy Crab Roll with Toasted Coconut, are easy to prepare.  Simply place on a cookie sheet and bake for 15-20 minutes at 325-375 degrees (as directed on package).

Lazy Hostess Tips:
Lessen your time in the kitchen by prepping a few small serving trays (with linens and garnishes) for a quick transfer from oven to party.

Asking a few party guests to help you pass the hors d’oeuvres is a great way to to break the ice and to keep the conversation flowing!

For a group of ten guests for two hours, expect to serve at least four different kinds of hors d’oeuvres (meat, fish/shellfish, cheese and vegetable) and to allocate six pieces per person per hour.

Dufour Pastry Kitchen products are available at specialty grocery stores across the U.S. and range in price from $12.95 to $18.95.

PHOTO CREDIT:  Dufour Pastry Kitchen

For a recent after-work gathering for friends, we made her famous Brie Toasts with Chardonnay-Soaked Golden Raisins.

Think of it as a clever reinvention of wine, cheese and grapes.  Just a little effort turns the everyday into something special.  Insider tip: make the raisins the night before and they will be even more flavorful.  And, doing the prep in advance means that you can really make these in a flash!

These Brie Toasts are both sweet and savory. In our opinion, they are the perfect little nibble!

BRIE TOASTS WITH CHARDONNAY-SOAKED GOLDEN RAISINS

Makes 24

From “Laura Werlin’s Cheese Essentials” (published by Stewart, Tabori & Chang)

INGREDIENTS

1 1/2 cups water
1 cup Chardonnay
1/4 cup plus 2 tablespoons sugar
1 vanilla bean, split in half vertically
1 cup golden raisins
12 ounces Fromager d’Affinois cheese sliced in 24 pieces (or use any double cream brie)
24 slices baguette cut 1/4 inch thick
4 tablespoons (1/2 stick) unsalted butter, melted

RECIPE NOTES

In a medium-size saucepan, combine the water, wine and sugar. Bring to a simmer over medium-high heat until the sugar is dissolved. Reduce heat to medium and simmer for 5 minutes. Turn off the heat. Scrape the insides of 1/2 vanilla bean into the liquid and add the remaining bean. Add the raisins. Let steep uncovered for at least 1 hour at room temperature. Refrigerate overnight.

Drain raisins, reserving the liquid. Discard the vanilla bean. Put liquid back in the saucepan and bring to a boil. Reduce to about 1/3 cup, or until syrup turns a deep golden color, 10 to 15 minutes. Watch carefully so the syrup doesn’t burn. If it starts to foam, remove from heat immediately. The syrup will continue to thicken as it cools, and have a texture of light maple syrup. Cool completely.

Preheat oven to 400 degrees. Brush butter on both sides of bread slices. Bake for 8 to 10 minutes or until golden brown. Let cool completely. To assemble, put a slice of cheese on each toast. Sprinkle with a few raisins and drizzle syrup over the top.

PHOTO CREDIT:  Courtesy of Laura Werlin

Champagne isn’t the only refreshment that can be cooled in shiny silver buckets. La Tete au Cube has created a cooler that doubles as a self-serve station for party guests that prefer brewsky over bubbly.  Made of highly reflective metal, the “So Cool” Cooler conveniently features 17 bottle openers that, from a far, look like an abstract design around the top.

Sold at Charles and Marie for $129, the beer bucket is a Lazy Hostess pick for an entertaining item that has both high style and high function.  Definitely a step up from the galvanized bins you find at backyard BBQ’s, this cooler is good looking enough to grace any cocktail reception.

PHOTO CREDIT:  La Tete au Cube

Slaving over a hot stove in the dog days of summer can be a chore.  Stay cool by creating a summer menu of freshly chilled ingredients packed with bold flavors.  Chef Ulrich Sterling of Agua Dulce restaurant shares a favorite recipe from his Latin kitchen for your next get-together.  His Summer Ceviche is a salmon and citrus dish that is surprisingly easy to make yet impressive to serve.

Summer Ceviche

12 ounces Filet Belly Side Organic Scottish Salmon, sliced super thin
6 ounces Lime Juice, freshly squeezed
1 Small Sweet Orange, segmented.
5 Red and Green Jalapenos, sliced super thin into rings
6 ounces Red Onions, sliced into mini half moons
2 ounces Lemon Oil (store bought  or homemade)
4 tablespoons Mustard Oil
1 ounces Fresh Cilantro, chopped
Maldon sea salt to taste

Mix salmon and lime juice in a medium mixing bowl and place in the fridge for at least 10 min. In separate bowls, marinate the jalapenos and red onions in 1 cup of vinegar and 1/2 cup of sugar, then drain.

Add all the remaining ingredients in a large bowl and mix together. Add the salmon and coat well. Serve with warm tortilla chips or some shaved veggies
for a real summertime treat.

Chef’s notes:  if you can’t find mustard oil, fresh horseradish is a great substitute.

And, for a tasty libation that will get you and your guests into the Latin state-of-mind, Chef Ulrich suggests serving a traditional Peruvian drink called the Pisco Sour.  His recent visit to the Oro Distillery outside of Pico, Peru supplied him with their special recipe and a few insider tips on the proper technique for the perfect cocktail.

Pisco Sour

2 ounces Oro Pisco
5 medium Basil Leaves, torn
1 large teaspoon Sugar
Juice of 1 Whole Fresh Lime
One large Egg White
2 cups Ice (larger cubes preferred)

Add all ingredients into a cocktail shaker.  Shake extremely well for 5 min then strain into a martini glass. Top with some homemade bitters.

Chef’s notes: The real trick to this perfect summer cocktail is in the technique. It has to be shaken extremely well to froth up the egg white. For the lime juice, use an old lime press juicer, both halves pressed twice to extract all the juice, as well as some of the natural oils from the peel.

Inspired by the Latin regions of the Caribbean, Central and South America, Executive Chef Ulrich Sterling serves up Pan-Latin cuisine at his restaurant Agua Dulce located at 802 Ninth Avenue, New York.  For reservations and private parties, contact 212-262-1299.

PHOTO CREDIT:  Courtesy of Agua Dulce

It’s a sweet wonton.  It’s deep fried ravioli.  Whatever you call it, you can’t deny that this simple treat sounds delicious and, like all Lazy Hostess-approved recipes, it’s sophisticated yet simple to make.  The Nutella Ravioli, courtesy of our favorite Italian chef and Food Network star, Giada de Laurentiis, is a fun dessert that is crunchy on the outside with oozing warm chocolate hazelnut on the inside.

The best part is that you can fry them the night before, let them cool completely and then store covered on a baking sheet in the fridge until you are ready to pop them in the oven for an after dinner treat.

Nutella Ravioli

16 wonton wrappers
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (recommended: Nutella)
Vegetable oil, for frying
16 fresh mint leaves
Nonstick vegetable oil spray
Granulated sugar, for dredging
Powdered sugar, for dusting

Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.

Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F. Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain.

Transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli.

Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly. Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve.

PHOTO CREDIT:  Courtesy of Food Network

Chef Adam Perry Lang jumped from some of the world’s top four-star kitchens to the backyard BBQ, transforming the art of grilling in America along the way.  Just in time for the holiday weekend, we have collected a few of the chef’s expert BBQ tips and tricks from an article on Epicurious.com written by JJ Goode, Laing’s co-author of Serious BBQ: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking.

Clean Your Grate
Perry Lang debunks the myth that dirty grill grates somehow help flavor your meat: They add flavors all right, he says—bitter, unwanted ones. So he urges you to get a sturdy brush and clean your grate before and after each use.

Go All-Natural
You should never use lighter fluid or charcoal treated with the flammable liquid, warns Perry Lang. Building a natural fire might take a little patience, but it’s very easy and far preferable to spoiling your food’s flavor with the chemical taste of lighter fluid.

Moderate the Flame
Showing off your grill’s BTUs can be fun, like speeding around in a Corvette, but sky-high heat isn’t always best for your meat. Perry Lang cooks thin cuts with very high heat, but for thicker ones like the steaks in this menu, he sticks with medium or medium-high. After all, you don’t want the meat’s exterior to over-char before the interior is done. To that end, he also creates zones of lower heat—places to retreat to when food threatens to burn—by turning down the burner or putting fewer coals under a particular portion of the grates.

Work With Flare-Ups
To some outdoor cooks, flare-ups are to be avoided at all costs. But Perry Lang embraces them. Not only are they inevitable—the result of fat dripping onto the coals or gas flame—but within reason, they produce flavor-boosting caramelization.  Here are his three easy strategies: jockeying (moving your meat to a different part of the grill); stacking (putting a piece of meat that needs a break from the heat on top of another that doesn’t); and flipping (yet another way to keep tasty char from becoming bitter).

PHOTO CREDIT:  Epicurious.com

To begin, fill a bucket 3/4 of the way with ice.  Add enough cold water to cover the ice and then add 1/4 cup of salt.  Stir the mixture and place the wine in the bucket.  In 25 minutes, your bottle should be cold enough to serve.  Make sure that you carefully wipe all of the salt off the bottle before pouring it for your guests.

Think it’s magic? Here’s the scoop (to impress your guests further): in order to chill the wine, the heat in the bottle has to be transferred to its surroundings.  Since liquids are better than gases (air) at transferring heat, a bottle sitting in water with ice cools faster than if you put it in the freezer.  Simply put, the water cools the bottle, the ice cools the water and the salt lowers the overall temperature.

Observation: the better the wine, the faster the consumption and the greater the need for chilling additional bottles.  No scientific explanation needed there!

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It’s a family affair.  Since 1914, the Russ clan has been providing New Yorkers with smoked fish as well as other appetizers that have made them part of the city’s cultural heritage.

Dropping into the Russ & Daughters landmark shop in the Lower East Side, which has been in the same location since 1933, is quite the culinary experience with a vast selection of specialty fish including cured salmon, stuffed trout, peppered mackerel, pickled herring and caviar.

Try the New York Brunch ($85), which includes New York Nova Salmon, all natural cream cheese, hand rolled bagels,  chocolate babka and a bag of Private Blend coffee with a mug.  Available for delivery, the New York Brunch package serves up to 6 people and would be the perfect Lazy Hostess choice for an early morning get-together or a welcome gift for visiting in-laws or sleep deprived new parents.

PHOTO CREDIT:  Courtesy of Russ & Daughters

Decorating with a heavy hand can leave your holiday party looking a little too much like Santa’s lair.  Our friend and celebrated event designer David Stark shows us how to lay off the tinsel and faux snow for a more natural aesthetic this season.

For The Lazy Hostess, Stark shares his top 5 design ideas for a festive home including a few favorite pieces from his new collection at west elm.

1. The supermarket is a decorator’s best friend, and a bag or two of fresh cranberries goes a long way in creating a holiday look without a lot of fuss.  To give inventive cheer to the standard escort card table, fill serving trays with a carpet of fresh cranberries and arrange the cards over the top in rows.  Line trays of hors d’oeuvres with the cranberries to create a bed of rich color for the food.  To round out the theme, serve a cranberry cocktail with a fresh cranberry garnish.

2. Our Natural Weave Trees from west elm are the no mess/no waste version of a Christmas tree! There is virtually no “set-up” unless you feel like decorating them – you can pin ornaments, holiday cards, or garlands to the cones or simply enjoy them as minimalist sculptures without any ornamentation at all!

3.  Use the holiday gifts that you will be giving family and friends as your holiday décor prior to giving them as gifts.  Instead of storing them in your closet or under a bed, wrap them in coordinated papers and ribbons and place them around the house in beautiful vignettes.

4.  Candles are instant magic.  I am using our gold flower candle lantern from west elm a lot this season.  They last and last and last – I love the pattern which is celebratory but not particular.  They have gone from Halloween to Thanksgiving and now will hit Christmas and New Years in my home.  Buy design elements that have multiple holiday uses – GREAT on the wallet. GREAT on time!

5.  A simple cloth napkin can provide all the décor you need to make your dining table feel special and the fold takes only seconds.

David Stark Design (87 Luquer Street, Brooklyn 718-534-6777) produces and designs a wide range of events, from intimate dinner parties to elaborate weddings, museum openings, foundation and non-profit benefit galas, and large-scale corporate functions for clients including Tory Burch, MOMA, Target, and the New York City Opera.

PHOTO CREDIT:  Courtesy of David Stark Design and west elm

Related Posts:  Easter with a Twist,  Green Inspiration

When it comes to this type of dining, who better to ask than chef Marc Murphy  who is known for his rustic Italian and French cuisine and his easy going style.

The renowned chef took a moment from his busy New York restaurants – Ditch Plains, Landmarc Tribeca and Landmarc Time Warner Center – and his spot as judge on the Food Network show, “Chopped,” to share his secrets with the Lazy Hostess on how to plan the ultimate autumn feast complete with one of his widely popular food stations.  Here’s what we learned:

Display an Abundance of Food
A table presented with an abundance of cheeses, meats, savory snacks, bread and vegetables is an easy way to entertain guests without having to replenish throughout the evening.  A typical Landmarc food station, prepared by Murphy’s catering team, is almost overflowing with a variety of cheeses such as old Amsterdam, Parmesan and Saint Andre, large bunches of red and green grapes, sliced country bread and breadsticks as well as savory antipasto including grilled artichokes, roasted red peppers and marinated mushrooms.

Pack it Together for Fullness
To set up your food station, use items found in the kitchen such as wooden cutting boards, cast iron and copper pots mixed in with other serving bowls and platters.  Create various heights to show off the different food selections (meat, cheese, antipasto) and drape a large white tablecloth over everything to hide the risers underneath. Pack everything tightly together and fill in all the gaps between the levels with bread to create an appearance of fullness and the look will be impressive!

Serve a Signature Cocktail that Reflects the Season
Murphy likes to prepare a big batch of one signature cocktail for the night that reminds guests of the autumn season.  A new creation that is being served at Landmarc events is the Harvest Mojito which is made with white rum, fresh lime juice, mint syrup and beet puree.

Stick to Hearty Seasonal Food
The Landmarc menu is filled with dishes like lamb meatballs with tomatoes, whipped ricotta and mint as well as herb roasted branzino with sautéed radiccio, carrots and zucchini.  Another crowd favorite is their Orecchiette alla Norcina, which is a hearty pasta dish that is very easy to prepare.

Here’s the recipe for you to make at home.

Orecchiette alla Norcina
6 servings (8 cups)

2 tablespoons olive oil
1 pound Italian pork sausage (preferably without fennel seeds), casing removed, crumbled
2 cloves garlic, thinly sliced
2 cups heavy cream
1/2 cup grated parmesan cheese
2 teaspoons chopped rosemary
kosher salt
freshly ground black pepper
1 pound orecchiette

Bring one gallon of water to boil.   Add 2 tablespoons salt.  Add pasta and cook 10 to 12 minutes. Meanwhile, heat olive oil in a large sauté pan over medium heat.  Add sausage and sauté until cooked through, about 8 minutes. Add garlic and cook 1 minute.  Add cream and rosemary and bring to a boil.  Add drained pasta to pan and cook for 5 minutes.  Add parmesan and cook for 3 more minutes, tossing frequently. Season to taste with salt and pepper and serve.

Marc Murphy Recommends
We convinced chef Murphy to give us the scoop on some of his favorite resources and brands, which include olives from Sahadi’s, pistachios and mixed nuts from Bazzini Nuts and bread from Sullivan Street and Grandaisy Bakeries in New York.

For more information about Landmarc Catering, contact Lisa Mensch at 646-688-0058 or visit their website.

PHOTO CREDIT:  Courtesy of Landmarc Catering

With the chicest social types embracing the concept of hosting a party where their guests get a hand in the entertaining, the potluck dinner has been elevated from its simple bring-your-own-dish status to a creative group dining experience. Of course, The Lazy Hostess loves the idea of easy home cooking with any army of sous chefs in tow.

Here are some fresh ideas and tips for hosting the modern day potluck:

Divide and Conquer
With so many (literal) cooks in the kitchen, you, as the host of the party, need to give some clear direction to make the night run smoothly.  The more you plan your group menu in advance, the better the final outcome.  Break the food and drinks into categories like appetizers, entrees, dessert and bar so that guests can tell you what they’d like to bring.  Make sure you have enough guests in each category so that you don’t end up with just wine and pie for dinner!

Take the Lead
As the dinner host, you need to provide the foundation for the meal.  This means that you should prepare and serve an entree dish that will anchor the night’s menu and provide a significant amount of food for your guests.  Don’t forget that it’s your responsibility to provide the basic supplies for the party including dinnerware and cutlery, napkins and serving utensils. If you need more supplies, try ordering eco-friendly items from Sustainable Party, which carries cups, plates, forks and more.  For the bar, you will need glassware, ice, garnishes, mixers and bar tools.

Style Your Food
With food arriving throughout the night and in a variety of containers, you need to have a system to organize everything.  If you have extra serving platters, transfer the food from the plastic containers they arrive in to more aesthetically pleasing options, like the porcelain collection at Crate & Barrel  Designate food stations for appetizers and salads, entrees and desserts to keep access to the buffet less congested.  Set up a separate bar so that guests may help themselves.

Select a Theme
To avoid a hodgepodge of dishes and to simplify the assignment for guests, select a theme for the night.  Some of the more popular themes are Italian or Indian night and Chili Cook-Off (where various guests bring their best pots of chili for guests to taste). For something more original, use a favorite film (Like Water for Chocolate) or a specific cookbook (Julia Child) for your event and menu inspiration.

Don’t Slave, Slow Cook
Potlucks call for hearty food that can be easily prepared, shared and served.  A true Lazy Hostess short-cut, we like to use a slow cooker to create savory food with less time in the kitchen.  Whether you are making soup, stew, cassoulet or chili, a slow cooker will let you quickly prep your ingredients, throw them into the pot and then leave for up to 8 hours while it does everything else (which means perfectly cook and meld together all those delicious flavors!)  Our absolute favorite is All Clad Deluxe Slow Cooker which has a non-stick interior pot that can be removed for stove top cooking as well as for serving at your table.

To get you started, here is one of our tried and true recipes, originally from Real Simple and adapted for preparation in a slow cooker.

Turkey Red Bean Chili

2 pounds lean ground turkey
1 large onion, chopped
5 large cloves garlic, minced
1 cup chicken broth
1/3 cup chili powder
1 tablespoon ground cumin
1 can diced tomatoes (14 ½ ounce)
2 cans kidney beans, rinsed and drained (15 ½ ounce)
1 tablespoon cider vinegar
1 teaspoon kosher salt
1 teaspoon cayenne

Place a non-stick pot over medium-high heat. Add the turkey and cook until browned, about 5 minutes. Add the onion, stirring well, and cook until translucent, 3 to 5 minutes. Add the garlic and cook 1 minute more. Transfer the pot back into the slow cooker (if using the All Clad) or transfer contents of pot into the slow cooker. Add the broth, chili powder, cumin, tomatoes, beans, salt, and vinegar.  Still well.  Close lid on slow cooker, set on lowest heat and leave for up to 8 hours.
When ready to serve, offer your guests garnishes including shredded cheddar cheese, sour cream, chopped jalapeno and chives as well as sides like corn bread or crunchy tortilla chips.

PHOTO CREDIT: Courtesy of Crate & Barrel, Williams Sonoma and Real Simple

Don’t fuss over fancy sweets when you can whip together a delicious dessert in 2 seconds flat.  The Lazy Hostess picked up the perfect little recipe for times like these.  It’s from Aussie cookbook author Donna Hay, who is known for her gorgeous photography and mouth-watering culinary dishes.

This dessert, which we have fondly renamed “Brioche Bombs,” are ice cream filled sweet buns that are always a crowd pleaser.

Adapted from Donna Hay

INGREDIENTS
8 mini brioche buns
1 pint of ice cream (in your favorite flavor)

RECIPE NOTES
Cut a circle out of the tops of each brioche bun with a knife.
Remove some of the middle to create a long narrow hole.
Fill the hole with a scoop of ice cream.
Serve immediately to your guests.

While any ice cream flavor will do, we think that if you are going with pre-made ingredients for this dessert, you should spring for something rich and decadent like Ciao Bella’s Dulce de Leche or Maple Ginger Snap.

The individual buns are easy to serve and, since you can eat them with your hands, easy to enjoy!

For more Donna Hay recipes, buy her book Instant Entertaining.

PHOTO CREDIT:  Con Poulos for Donna Hay

And, the love affair with The Minimalist continues….

Published recently in the New York Times, one of our favorite food writers and cookbook authors, Mark Bittman, gives us 101 Simple  Salads for the Season, a full range of effortless recipes, that claim to take 20 minutes or less to prepare.

One of our favorite salads on our list is #58, which consists of cubed rare or seared tuna, sliced jicama and shredded Napa cabbage dressed with mirin, soy sauce and cilantro.  For vegetarians, we recommend #38 – a fresh salad of cubed watermelon, chopped mint, crumbled feta, sliced red onion and chopped Kalamata olive with olive oil and lemon juice.

To top it off (literally), Bittman shares some of his most popular recipes for salad dressing including, Avocado Basil Vinaigrette and Miso Ginger Vinaigrette.  We still love his Basic Vinaigrette, a classic dressing with minced shallots that goes well with everything and keeps in the fridge for a few days. Recipe below:

Basic Vinaigrette

Adapted from “How to Cook Everything,” by Mark Bittman (Wiley, 2008)

Time: 5 minutes

1/2 cup extra virgin olive oil

3 tablespoons or more good wine vinegar

Salt and freshly ground black pepper

1 large shallot, cut into chunks (optional).

1. Combine all ingredients except shallot in a blender and turn on machine; a creamy emulsion will form within 30 seconds. Taste and add vinegar a teaspoon or two at a time until balance tastes right to you.

2. Add shallot, if using, and turn machine on and off a few times until shallot is minced within dressing. Taste, adjust seasoning and serve. (This will keep, refrigerated, for a few days.)

Yield: About 3/4 cup.

PHOTO CREDIT:  Francesco Tonelli for the New York Times

The Lazy Hostess loves this type of stress-free entertaining and has scoped out some of the best gadgets, tools and products to make your BBQ experience even easier.

BBQ in a Bucket
For most urbanites, outdoor space is hard to find.  This Metal Bucket Grill  ($34.95) is an ingenious portable BBQ that works well for small decks as well as grilling on the beach.  All you need to do is fill with charcoal to get the party started!

Marinate Your Meat
This is an easy preparation tip that makes all the difference to the flavor of your meat.  Marinate the night before with a savory and sweet sauce like Jonathan Q BBQ ($4.29), which is made from all natural ingredients and ideal for grilling, baking and broiling.

Perfect Flipper
Here’s a great tool for the grill master in your group!  It’s a stainless steel Meat Hook ($9.96) from Sur La Table that makes flipping food mess-free and safe!

Fry on the Grill
Steaks, burgers and chicken are not the only things that can go on the BBQ.  We love cooking vegetables like sweet Vidalia onions, red and yellow peppers and Portobello mushroom caps in this Mesh Grill-Top Fry Pan ($29.95). Made from heavy-gauge, stainless steel wire, this fry plan creates perfect grill marks, while preventing food from falling into the fire.  And, its dishwasher safe for simple clean-up!

Corn Zipper
Fresh corn salad is a favorite side dish for summer meal but it can be labor intensive to cut the kernels off the cob. Now making it can be super efficient with this Corn Zipper ($12.95) which lets you uniformly strip off the corn.  We like tossing the corn with thinly sliced radishes, chopped parsley or cilantro, red onion, jalapenos, olive oil and lots of lime juice and pepper!

PHOTO CREDIT:  Sur La Table, Crate and Barrel, Williams Sonoma

Summer entertaining calls for casual dishes that can be whipped up in an instant and that pack a flavorful punch.  Bursting with bright colors and fresh ingredients, Mexican food is the quintessential summer cuisine and always a crowd pleaser.

We asked chef Julian Medina, one the leading Mexican chefs in the city and owner of Toloache restaurant for his insider tips on making his famous guacamole.

Use Mexican Haas Avocados
Guacamole is made best with ultra-ripe avocados from Mexico. Avocados from other areas like Argentina are too watery and don’t have enough flavor.

Marinate the Onions
One of my secrets to making guacamole is to marinate the onions in lime juice, jalapenos, and salt before mixing all the ingredients together.

For a Healthy Option, Serve with Vegetables
I typically serve the guacamole with freshly made corn chips but other times I opt for healthier options like sticks of jicama or cucumber, green mango, and hearts of romaine.

For Variation, Add Fruit
I usually add different types of fruit to my guacamoles for a seasonal variation.  Summer time can bring pineapple, strawberries, or watermelon while fall can bring apples or pomegranate. I also add savory flavors like chipotle peppers.

Below, chef Medina shares the recipe for one of his most popular variations of guacamole.

Chunky Fruit Avocado
(Serves 4)

2 tablespoons chopped sweet onion, such as vidalia
1/4 cup lime juice
1 tablespoons seeded and chopped jalapeños
2 ripe Hass avocados (preferably from Mexico), halved with pits removed
2 tablespoons strawberries, preferably Earliglow
2 tablespoons mangos
Salt
1 bag of tortilla chips

Marinate the onions in lime juice with the jalapeños, and salt before mixing with the other ingredients.  Scoop the flesh of the avocados out of the rind and put into a bowl. Mash the avocados with a fork, making sure to leave plenty of chunks. Mix in the onions, jalapeños, strawberries, and mangos. Serve with corn tortillas chips.

A recent Lazy Hostess discovery, we like using a lime squeezer when making guacamole, ceviche or margaritas.  Similar to a garlic press, it extracts the lime juice without the pulp and seeds as well as keeps you hands clean!

And, don’t forget to put your guacamole in a festive bowl to dress up your summer table.  The striped melamine dinnerware collection by Jonathan Adler is a chic alternative to breakable ceramic or glass and adds color to your dinner setting!

For those of you in New York, you can visit chef Medina’s guacamole and ceviche bar at his restaurant Toloache located at 251 West 50th Street, New York.

PHOTO CREDIT:  Courtesy of Toloache

For impromptu picnics in the park, make sure your  basket includes the essentials like savory salads (that won’t wilt in the heat), gourmet sandwich wraps, salty and sweet snacks as well as a bottle (or two) of chilled rosé.

Perfect for dining in the great outdoors, we’ve discovered a clever product called Steady Sticks which are in-ground metal stakes that hold both your wine bottle as well as your glasses.  The bottle holder retails for $11.95 while a set of glass holders are $9.95.

With Steady Sticks, now you can take a little “tumble in the grass” knowing that your wine will not…

PHOTO CREDIT:   Courtesy of Crate & Barrel

Use a simple color palette
Sticking to two colors gives maximum impact to your table while lessening the load on executing design.  Bright white and crisp green are great choices for an elegant yet modern look and be applied to table linens, candles and even florals.

Decorate with potted flowers
A few clay pots filled with fresh white tulips are all you need to dress your table.  It cuts down on the time needed for flower arranging and will last  much longer than cut flowers.

Display dessert as a centerpiece
By using a vintage tiered dessert tray or stacked cake plates, you can create a chic and edible centerpiece. Vanilla cupcakes with white and green frosting (here by Billy’s Bakery) can be dressed up with delicate laser-cut cupcake wrappers by Paper Orchid (available online for $13 per 12 pieces) which adds texture to your table. The Basket, Picket Fence and Butterfly patterns are especially cute for Easter brunch.

Have fun with your tray presentation
Caterer Peter Callahan creates a striking and whimsical hors d’oeuvres tray by sticking appetizers like pigs in a blanket in bright green wheatgrass.  To have some fun with simple smoked salmon on pumpernickel, Callahan used cookie cutters to create pig shaped toasts for the tray.

PHOTO CREDIT:  Courtesy of Chuck Fishbein and Brittany Allen

And, for the Lazy Hostess, it’s one of my favorite desserts to serve to my guests and definitely one of the easiest!

Lately, we’ve been inspired by The Cookie Bar, created by Dawn Casale of One Girl Cookies in Brooklyn, New York.  The Cookie Bar is their signature dessert table filled with an assortment of handmade petit fours and tea cookies which they artfully arrange on vintage serving plates and trays.  We love the simplicity of the concept as well as the variety of tastes and textures of their cookies.

Favorites include the Lucia, a rich shortbread cookie with caramel and chocolate (named after Dawn’s great grandmother) and the Penelope, a butter cookie with chopped nuts and apricot preserves. One Girl Cookies can customize your table with your favorites and even recreate old family recipes for an extra bit of nostalgia.

“To me, it is the most fun and whimsical way to serve dessert.  And, because it can really be personalized, it is a true expression of the host of the party,” says Casale, who recently created a Girl Scout S’more Cookie for a client’s wedding.

For your next event, One Girl Cookies can set up your table, loan you their precious collection of cake stands and trays as well as provide a trained server to help your guests with their cookie selection.  The Cookie Bar is an original idea for a baby shower, dinner party and it can even serve as a party favor bar allowing guests to take home the treat of their choice at a wedding.  Pricing for cookies starts at $10 per person and will depend on the types of cookies selected.

For those in Brooklyn, visit One Girl Cookies at 68 Dean Street, Cobble Hill.

To place an order, call 212-675-4996 or visit www.onegirlcookies.com.  Out of state shipments are available for cookies and whoopie pies only.

PHOTO CREDIT:  Courtesy of One Girl Cookies