Here are our Tips & Recipes to help you put together a fun effortless tropical themed party!!!

Grilled Pork Tenderloin with Caribe Sauce

Jamaican Pork Tenderloin With Sauce Caribe (adapted from Southern Living)

We have been making this delicious and easy recipe for 21 years & everyone loves it! If you are in the Chester NJ area we highly recommend Chester Meat Market. I have been shopping there for decades. It’s outstanding.

• Coconut mint iced tea – add rum if you like

• Dessert – too hot to bake? Or simply don’t feel like spending all day in the kitchen? No worries get a dessert delivery straight to your door.

  We love Mini upside down pineapple cakes that will pair beautifully with our Tropical Dinner Menu. We linked them for you.

  Fun tip: Add a sparkler to the top of each mini cake and wow your guests (please use extreme caution around guests & children and make sure to put out flame in water before disposing)

• Decorate table with palm leaves and a few grocery store orchids. Scatter seashells down the center of table. No time to decorate or arrange flowers? Call us! We deliver.

• Don’t have a pool? No worries. Get a little kiddie pool & a slippery slide. Your guests will have so much fun & make lifelong memories. Try Walmart, Target, Amazon

• Don’t forget a fun playlist!

Grilled Pork Tenderloin Topped with Red Current Caribe Sauce

Recipe Adapted from Southern Living 2002 issue

Our Grilled pork tenderloin topped with the most delicious red current Caribe Sauce. It’s amazing!

Jamaican Pork Tenderloin With Sauce Caribe. (Our pork tenderloin is from Chester Meats, Chester NJ.)

Recipe adapted from Southern Living 2002 issue.

Ingredients:

• 1 1/2 to 2 pounds PORK Tenderloin (our pork tenderloin are from Chester Meats!)

• 3 tablespoons fresh orange juice

• 1 & 1/2 tablespoons McCormick Gourmet Collection Jamaican Jerk Seasoning (or substitute with your favorite brand)

• 1/2 cup red currant jelly

• 1/4 cup Dijon mustard

• 2 tablespoons dark rum or orange juice (I use orange juice)

• Garnishes: chopped honey-roasted USA peanuts, tropical pesticide free edible flowers

• Long-grain and wild rice (optional)

Directions:

1. Preheat Grill

2. Spoon the 3 tablespoons of orange juice over the tenderloins. Sprinkle 1 & 1/2 tablespoons Jamaican seasoning over the top.

3. Grill pork until cooked through, do not burn

4. While pork is grilling make the sauce.

5. Add these ingredients to sauce pan:

• 1/2 cup red currant jelly

• 1/4 cup Dijon mustard

• 2 tablespoons dark rum or orange juice (I use orange juice)

6. Heat until combined and sauce is thinned a bit

7. Cover pork & let rest for 5-10 minutes

8. Slice and place on serving platter. Spoon sauce over, sprinkle with honey roasted peanuts. Garnish.

9. Serve warm!

Coconut-Mint Iced Tea

Of course, if you're in the mood for a tropical cocktail, add a splash of rum.

8 SERVINGS

Ingredients:

• 2 cups fresh mint leaves (from 2 large bunches)

• 8 cups double-strength fresh-brewed tropical blend iced tea (such as original blend Paradise brand)

• 1 cup (or more) coconut syrup*

• 5 tablespoons (or more) fresh lemon juice

• Ice cubes

*Available at specialty foods stores.

Directions

1. Place mint leaves in large pitcher. Crush mint with muddler or wooden spoon.

2. Add hot tea, 1 cup coconut syrup, and 5 tablespoons lemon juice. Add more coconut syrup by tablespoonfuls and lemon juice by teaspoonfuls, if desired.

3. Cool completely. Fill glasses with ice, pour tea over, and serve.

Grilled Shrimp with Scape Pesto

Ingredients

Yield:About 1 cup

• 1 cup garlic scapes, cut to fit into processor (about 10 to 12 scapes)

• ¼ cup raw pine nuts

• ½ cup extra virgin olive oil

• ¼ cup Parmesan cheese

• 1/2 cup basil leaves

Preparation

1. Place the garlic scapes in a food processor and pulse for 30 seconds.

2. Add the pine nuts and pulse for 30 seconds. Scrape down the sides of the bowl.

3. Add the olive oil and process on high for 15 seconds.

4. Add the Parmesan cheese and pulse until the ingredients are combined.

5. Add the basil and process until smooth.

6. Add salt and pepper to taste and serve immediately. You can put in mason jars and cover with olive oil to prevent discoloration and can be frozen for later use.

Recipes to Savor with Caribbean Flair:

Code Noir

This recipe was conceived on a whim, I must confess. On Sundays, I yearn for comfort food, for dishes that have spent a long time simmering on the stove or baking in the oven—a tradition I inherited from home. My favorites are roast leg of lamb or braised oxtail. Usually, I pair these with roasted potatoes or rice and peas, but sometimes I crave something different. That's how this oven gratin came about. The sweet potatoes caramelize beautifully and become delightfully chewy, with the ginger adding a welcome kick. Don't just walk to cook this one, RUN!

SWEET POTATO GRATIN WITH GINGER CREAM

Makes 4–6 servings

Ingredients

• 2 large or 3 medium sweet potatoes (850 grams)

• 1¼ cups (300 ml) of (coconut) cream (or high-fat coconut milk)

• 1½ tablespoons of ginger, peeled

• 2 cloves of garlic

• 5 sprigs of thyme, stripped of leaves

• 2 bay leaves

• ½ teaspoon of chili flakes

• 1 vegetable bouillon cube

• Salt and freshly ground black pepper

You'll also need

• A mandoline slicer

Instructions

1. Preheat the oven to 355°F (175°C).

2. Peel the sweet potatoes. Set the mandoline slicer to a fine setting and cut the potatoes into very thin slices. Arrange the slices upright in rows in a baking dish.

3. Pour the cream into a small saucepan and place it over low heat. Grate the ginger and garlic and add them to the cream, along with the thyme leaves, bay leaves, and chili flakes. Crumble the bouillon cube over the cream. Allow the cream to gently simmer for about 10 minutes. Season generously with black pepper and a little salt. Pour the cream over the sweet potatoes and cover the dish with aluminum foil.

4. Bake in the oven for approximately 40 minutes. Remove the foil and return the potatoes to the oven for another 10 to 15 minutes.

Recipe courtesy of Leilani Lewis

The Cabinet of Culinary Curiosities

In The Kitchen With The Paris House

American breakfast looks different depending on where you are. Every meal connects to a place and a moment. My Italian grandparents came from Rome, Naples, and Sicily and settled in Upstate New York. In Italy, breakfast was just coffee and a pastry. After moving to America at age seven, their mornings included strong coffee, toast, and something sweet. On weekends, they added eggs, bread, jams, cheese, meats, fruit, and something homemade. Their breakfast became a mix of Italian traditions and American ways. As a child, I loved waking up to the smell of coffee, eggs, fresh bread, and my grandmother’s baked treats.

Food evokes my strongest memories, making me pause to savor each experience—a sentiment likely kindled by my appreciation for Proust’s Swann’s Way. I remember nearly every meal: crème fraîche-smoked salmon in Edinburgh, escargot in Lyon, smoked fish at Iceland’s Blue Lagoon, hummus in Bahrain, tacos in Mexico City, pancakes in New England

with butter and maple syrup, ricotta lemon pancakes in D.C., pastries in Prague, ice wine in Canada, tapas in Barcelona, and steamed lobster shelled at the table in Nova Scotia. The list goes on, but let’s return to the American breakfast.

I’m at the cottage in Maine, baking brunch. I’ll wait for blueberry season, but for now, I made a raspberry cream cheese almond coffee cake from the cookbook A Real American Breakfast by Cheryl Alters Jamison & Bill Jamison. We had raspberries on hand, and the recipe doesn’t need much sugar. It’s simple for experienced bakers and easy for beginners if you follow the steps. The authors suggest a 10-inch springform pan, but I used a 7x10 Pyrex dish, and it turned out great. Coffee cake and black coffee are a classic New England breakfast and bring back memories. You can add herbed eggs, country bread with butter, and Vermont maple-glazed bacon. For more brunch ideas, check out our blog for yogurt fruit parfaits—these meals might become your own traditions.

Raspberry Cream Cheese Almond Coffee Cake

Pizza Rustica

Pizza Rustica

The Cabinet of Culinary Curiosities

Every Easter at the end of Lent, my Italian grandmother, Carmella, would make her own Pizza Rustica. Our family has kept this tradition alive. The recipe below is from Paris House, inspired by my Napolitan, Sicilian, and Roman roots. Pizza Rustica has been made in Naples since at least the 17th century, maybe even earlier. You can use your favorite cheeses and meats to make it your own.

Ingredients For Filling:

• 1lb fresh ricotta cheese, strained using cheesecloth (disregard liquids)

• 1lb shredded mozzarella cheese (not fresh)

• 4 large eggs, beaten

• 6 ounces ham, diced

• 6 ounces prosciutto, chopped

• ½ teaspoon kosher salt

• 1/2 teaspoon pepper

• 1-2 tablespoons of finely minced fresh parsley

• Large Handful of chopped fresh spinach (I do not use frozen)

Filling Preparation: 

Mix all ingredients in a bowl until blended. Set aside.

All-Butter Pie Dough

• You will need to make two batches of this pie dough: one to line the bottom and sides of a 9” springform pan, and one for the top crust or lattice.

• 1¼ cups all-purpose flour

• Pinch of salt

• 1 stick cold unsalted butter, cubed

• ¼ cup ice water

Dough preparation: 

1. In a food processor, combine flour and salt and pulse until mixed. 

2. Add the cold, cubed butter and pulse until coarse crumbs form. 

3. Gradually add ice water, pulsing just until the dough begins to come together. 

4. Turn out the mixture, shape it into a ball, and flatten it into a disk.

5. Wrap the dough disk in plastic and chill for 30 minutes. 

6. After chilling, let it soften slightly at room temperature. 

7. Roll out the dough on a floured surface to fit the bottom and sides of a 9” springform pan. 

8. Gently press into the pan and trim the edges. 

9. Reserve any dough scraps for the top crust or decorations, if desired.

Assembly: 

1. Lightly grease and flour a 9” springform pan. 

2. Line the pan with the rolled-out dough. 

3. Add cheese and meat mixture. 

4. Top with lattice or decorative strips, if desired. 

5. Brush with egg wash and sprinkle with parmesan. 

   • 1 beaten egg with 1 teaspoon of water

   • 1/4 cup shredded parmesan

6. Cut an X in the center for steam release.

7. Lightly grease and flour a 9” springform pan.

Baking Instructions: 

1. Preheat oven to 350°F.

2. Baking Instructions: Bake at 350°F for 1 hour. 

3. After 30 minutes, cover the edges with foil if needed. 

4. Remove from the oven when golden and a toothpick inserted in the center comes out clean.

5. Serve warm. 

   Reheat in the oven if needed.

Crostini Bruschetta

Paris House Kitchen: Crostini Bruschetta

Caramelized onions, sweet syrupy balsamic reduction, salt, pepper, excellent quality goat cheese, chunked, in little squares, caramelized walnuts, not melted just topped on toasted

Strawberry Rhubarb Crostata

Pastiera di Riso

Sip & Savor, Bar Prince 

The Auld Bramble Paso 

Ingredients:

• 2 oz Del Maguey Vida Mezcal

• ½ oz Aberfeldy Rye Scotch

• ½ oz Crème de Mûre

• ¾ oz fresh lemon juice

• ½ oz Demerara syrup (1:1)

• 2 dashes chocolate bitters

Directions

1. Add all ingredients to a shaker with ice

2. Shake vigorously (15–20 seconds) to build foam and until well chilled.

3. Double strain into a coupe or rocks glass (over a large cube if preferred).

4. Garnish with a few drops of crème de mûre swirled on top or a lemon twist.

(Feel free to use aquafaba to make the foam on top.)

Recipe created by Steward David Hawthorne, courtesy of Bar Prince, Balmoral Hotel, Rocco Forte, Edinburgh, Scotland

Sip & Savor: Mohammed's tea recipe from the hotel

Preparation

1. Green tea leaves in a teapot

2. Add hot water, swirl, and pour out.

3. Do this 2 times.

4. Then add water for a third time and pour into a glass over the mint.
   

   If you prefer sugar, add sugar to the first water.

Paris House Kitchen

Lobster Omelette

It's a luxurious dish perfect for holiday mornings or special dinners, and adding caviar can elevate its glamour, inspiring cooks to recreate and elevate it for memorable occasions.

Our recipes are designed for improvisation and embellishment, so feel free to add or remove ingredients to make the lobster omelette uniquely yours. This buttery cheese omelette with fresh Maine lobster, sourced in Portland, Maine, near our cottage, results in an outstanding dish you can customize to your taste.

Ingredients:

• 2 Tablespoons of salted butter

• 6 to 8 extra-large organic eggs

• A handful of minced parsley

• 1 cup of smoked Gouda cheese, grated

• 1 cup of sharp Vermont cheddar cheese, grated

• 1 cup of gruyere cheese, grated

• Lobster, 1lb of shelled Maine lobster (feel free to add more)

• (caviar and creme fraîche if desired)

Instructions:

1. Melt butter in a non-stick frying pan over medium-low heat

2. Gently whisk together eggs, salt, and pepper, and add to the pan.

3. Using a spatula, lift the edges of the omelet while the pan is slightly tilted, and let the egg mixture move to the sides and under the omelet so it cooks evenly.

4. Top with the three cheeses and lobster meat, being careful not to overcook the lobster, as it has already been steamed and should remain tender and flavorful. Also, do not overbrown the omelet.

5. Slide onto a gorgeous platter, garnish with minced parsley.

6. Top with a bit of caviar and creme fraîche, if desired, and serve.

Champagne is the perfect accompaniment for this dish!

Crabmeat Macadamia Wontons

Delicious hors d’oeuvres, perfect for holiday entertaining

Ingredients:

• Wonton wrappers

• 16 ounces of cream cheese

• 1lb of excellent quality lump crabmeat 

• Two scallions finely chopped

• ½ cup of chopped macadamia nuts

• 1 teaspoon of sea salt or kosher salt

• 1 teaspoon of freshly ground pepper

• Pinch of cayenne pepper

• Feel free to add a pinch of garlic or onion powder, too! 

• We do not use freshly minced ginger in this recipe as we feel it overpowers it. We have a fantastic scallop dumpling recipe we use and will share soon!

• Canola or Vegetable oil for frying

• We serve with both a side of plum sauce and Thai sweet chili sauce

Instructions:

1. Combine all ingredients above

2. Add a generous spoonful to the center of each wonton 

3. Brush the edges of the wontons and fold each side up together like a purse.

4. Pinch the top together and use fork tines to secure each wonton decoratively.

5. We use a large fry daddy, which we fill with oil to the line inside. We fry only about five at a time until golden brown.

6. Drain on a paper towel and serve warm with the side sauces. 

Use extreme caution when frying, and make sure no children are in reach of the fryer!

The Christmas Handbook 2025

Blue Cheese, Pear, Honey, Dufour Puff Pastry

1. Pre Heat oven to 400 degrees

2. Roll out puff pastry into a rectangle

3. Fold up edges to make a little crust

4. Place on a baking sheet lined with parchment paper

5. Top with crumbled blue cheese (like roquefort, stilton or gorgonzola)

6. Place thinly sliced pears on top

7. Bake until golden & bubbly

8. Check around 20 minutes – ovens vary in cooking!

9. Drizzle with honey

10. Cut into small slices

11. Pass on a silver tray with a glass of champagne, add a few pomegranate seeds for a festive touch!

DIY Snowman Cheeseball Recipe

Ingredients:

• 2 - 3 (8-ounce) blocks white cheddar cheese, shredded

• 1 (8-ounce) package cream cheese, softened

• 1 (8-ounce) container chive-and-onion cream cheese

• 1 teaspoon garlic powder (optional)

• ½ teaspoon of cayenne pepper

• (freshly ground pepper and sea salt to taste)

Preparation:

1. Combine 16 ounces of shredded cheddar along with the remaining ingredients in a bowl and chill for at least an hour.

2. Shape into a snowman using our photo as a guide, rolling each ball into varying shapes and adding additional white shredded cheese.

Get creative and have fun using whole cloves, raisins, black olives, thinly peeled celery, a carrot for a nose, and anything else you may wish. We make the hat out of pumpernickel bread cut into various-sized circles. This playful approach will make your festive table feel lively and inspire your own creative touches.

This recipe is inspired by one from many years ago in Martha Stewart Living magazine. We use a Paris House cheeseball recipe. Serve with gourmet crackers. Knowing its classic roots can make your creation feel special and memorable.

Aunt Bea’s Orange Buttercream Christmas Cookies

Servings: 2 dozen

Prep Time: 45 min

Cook Time: 8 min

Ingredients:

Cookies

• 3 1/2 cups of all purpose flour

• 3/4 cup granulated sugar

• 2 tsp grated orange peel

• 1/4 tsp salt

• 1 1/4 cups butter

• 1/4 cups fresh orange juice

Orange Buttercream Icing:

• 1/4 cup butter

• 1 1/2 cups confectioners sugar

• 1 to 2 tbsp fresh orange juice

• 1/2 tsp grated orange zest/peel

• Optional: 1 drop of orange food coloring

Directions:

1. Preheat oven 375 degrees F

2. In a large bowl, mix flour, sugar, orange peel, and salt.

3. Cut in butter until mixture resembles coarse meal then stir in orange juice until mixture holds together.

4. Press into ball, cover, and chill 30 minutes.

5. On a lightly floured board, roll the dough to 1/8 inch thickness and cut into rounds with a 2 inch cookie cutter.

6. If desired, cut holes in the center of half the cookies to use as the covers.

7. Place on a non-greased cookie sheet or line with parchment paper.

8. Place in over about 8 min, checking on them till they are golden in color (not too brown).

9. While cookies cool on a rack, prepare orange butter cream icing.

10. Cream butter in small bowl then beat in sugar, orange juice, and grated orange peel until mixture is smooth and spreadable.

11. Use orange food coloring to tint if desired.

12. Spread half the cookies with orange butter cream icing

13. Top with collies with cut out holes.

Paris House Kitchen

Homemade Apple Cider Glazed Dumplings

Homemade Apple Cider Glazed Dumplings

Our apple dumplings are one of my family and friends favorite Autumn dessert I make!

We use Dufour puff pastry, local apples & local apple cider. I live in the countryside of New Jersey with several wonderful farms & cider mills.

If you have questions on any of our recipes please feel free to email us.

Recipe:

1. Core apples (we typically make 6 dumplings)

2. Add a small Pat of salted butter & 1 heaping tablespoon of light brown sugar

3. Add a very small pinch of ground cinnamon

4. Roll out thawed Dufour puff pastry

5. Wrap each apple

6. We typically can make 4 dumplings per one sheet of puff pastry

7. Bake in pre heated oven, check around 20 minutes so they don’t over brown

8. Cool and add icing

Apple cider icing:

1. Combine

2. 2 tablespoons apple cider

3. 1 cup confectionary sugar

4. 1 tablespoon of heavy cream

5. (You can easily double the icing- add more apple cider or more powdered sugar to get the consistency you want)

6. Serve with scope vanilla ice cream

7. Preheat over to 400 degrees (all ovens are different so be careful not to burn or overcook your dumplings. We used an overproof ceramic casserole dish to bake in. We only put 4 dumplings per baking dish as to NOT overcrowd them and allow them for to puff up into a beautifully delicious buttery dessert.

   *** Please note the buttery brown sugar filling will not make your puff pastry soggy & will be incredible while warm melting into the side of vanilla ice cream. You can certainly omit that but it’s what makes these delicate pastries more unique, mouthwatering & irresistible!

Elegant Apple Tart

DIY Pedro’s Cocktail

Pedro’s Cocktail

In his words:
Using A Wide glass: 1portion of rose port, 2 portions of brut champagne, one ball of tangerine ice cream and drink it with a spoon. 

Paris House Kitchen Recipe for Mille Feuille

Recipe previously posted on Jersey Fresh & Dufour Pastry Kitchens

Entertaining in the Garden

Mille Feuille Recipe Shared by Michele Rosenthal of The Paris House

Recipe Notes and History

The Mille Feuille, also known as the Napoleon, is a classic French pastry enjoyed for centuries. It is traditionally made with puff pastry and cream (crème pâtissière). However, this recipe adds a unique twist using phyllo dough sheets brushed in melted butter. You can also use the classic puff pastry if you prefer. We recommend Dufour frozen puff pastry, which is a delicious option. We use a mix of fresh rhubarb and strawberries from our gardens and local farm markets, celebrating the vibrant flavors of each season. Cooking down the fruit in sugar makes a lovely "compote" for layering between sheets of buttery phyllo dough. Another variation in our recipe is in place of the pastry cream; this recipe uses a Chantilly cream (crème Chantilly); you can use whichever version you prefer. Living in the Garden State provides fresh seasonal produce, making cooking delicious and delightful. This is a wonderful dessert to serve in spring-summer when the rhubarb and strawberries are harvested and picked fresh.

Preheat oven to 375

Ingredients

• 8 Tablespoons Melted Butter (I prefer salted)

• Phyllo Dough thawed

• 1lb Rhubarb chopped into ¼" pieces

• 1lb Strawberries hulled and quartered

• ¾ cup granulated sugar

Chantilly Cream Ingredients:

• 1 ½ cups Heavy Cream

• 2 Tablespoons granulated sugar; add more if you like sweeter whipped cream

• 1 teaspoon pure Vanilla Extract

Garnish

• Fresh strawberries

• Sprigs of Mint

Steps:

1. Melt butter

2. Brush one sheet of phyllo dough with butter and place it on a baking sheet lined with parchment paper. Cover the remaining dough with a damp kitchen towel.

3. Repeat this step until you have four sheets of phyllo layered one on top of the other

4. Start again with one sheet of phyllo and brush each layer with melted butter until you have another four layers place assembled four layers by each other on a baking sheet.

5. You can make as much as you like, depending on how many servings you plan to serve. You may need more than one baking sheet.

6. Bake in the oven for approximately 15 minutes until golden brown. Keep a close eye on them so they don't burn.

7. Add sugar, strawberries, and rhubarb to the pan and cook until the fruit is tender (reserve some strawberries for garnish).

Prepare Chantilly Cream:

1. Whisk all ingredients together until stiff peaks are formed. Using a clean stainless steel bowl and whisk beaters works great,

2. Cool phyllo dough and then cut each square into 4 quarters.

3. Place one square on a dessert plate, top with whipped cream and fruit compote, and repeat each step with four layers.

4. Top with a dollop of whipped cream and a sprig of mint, and drizzle reserved strawberry rhubarb juice around the outside of mille-feuille.

5. Dust with confectioner sugar.

Note: If you choose to use puff pastry, roll out each slice and bake according to the directions. Then, cut into squares and follow the same format as above. 

PARIS HOUSE KITCHEN

-Salmon lemon pappardalle pasta

-Floral Birthday Cake with a milk chocolate icing

-Decorative Spring Mocktails

3 Tier Flower Cake

Using your favorite vanilla cake recipe and three different size round cake pans you can easily assemble this pretty cake for Mother’s Day!  Layer with homemade whipped cream and fresh pesticide free flowers. It is sure to dazzle the special women in your life!!!

Paris House Kitchen: Chocolate Ganache Tart

(inspired by bon appétit)

Ingredients

• 12 oz. bittersweet chocolate, chopped

• 2 cups heavy cream

• 6 Tbsp. unsalted butter, room temperature, cut into 1" pieces

• Flaky sea salt to sparkle on top when cooled & assembled

Crust

• Place a rack in middle of oven; preheat to 350° 

• 11-12" tart pan with removable bottom

• 1 & 1/2 Cups of flour

• 6 Tablespoons of sugar

• Pinch of salt

• 9 Tablespoons chilled butter, cut into pieces.

Preparation:

1. Combine all ingredients in a bowl to combine in fine crumbs or you can use a food processor.

2. Press dough into bottom and sides of tart pan and bake until very lightly browned- if crust begins to brown please cover with foil until finished baking. Bake at 350 degrees for 15 minutes or so depending on your oven.

3. Let cool completely before adding the ganache to it!

4. Feel free to use your own tart crust recipe if you prefer

Ganache

1. Place chocolate in a medium bowl.

2. Heat cream in a small saucepan until just beginning to simmer; immediately pour over chocolate.

3. Add butter and mix until smooth and glossy.

4. Scrape ganache into cooled crust and smooth.

5. Chill, uncovered for at least 1 hour.

We add flaky sea salt to the top with a dollop of homemade whipped cream and garnish with edible gold leaf.

Strawberry Champagne

We have been making this strawberry champagne punch for many years. It’s a great year festive and delicious punch. We love a punch cocktail as who has time to make individual fancy drinks while you are entertaining?

Preparation:

Simple syrup

1. Simmer 1/2 cup sugar & 1/2 water until sugar has dissolved

2. Chill in fridge

3. To punch bowl, add:

• Chilled simple syrup

• A container of frozen strawberries in syrup

• 1/2 cup freshly squeezed lime juice

• 1/2 cup brandy

• 1/2 cup chilled club soda

• 2 bottles of chilled dry champagne (not sweet or Brut) added right before serving

Elegant Recipes for Special Occasions

• Hors d'oeuvres, Dufour Puff Pastry with Pears, Blue Cheese & Honey

• Champagne with pomegranate seeds

• Saffron Lobster Pappardelle

• Buche de Noël

• Cookie Tray

Buche de Noël

Crafts, The Gingerbread House

Lobster saffron pappardelle

The Paris House Kitchen Recipes

Brie Apple Phyllo Dough

Adapted from Jake Cohen’s Jew-ish cookbook

From September through December, you will want a delicious and easy seasonal recipe on your hors d’oeuvres table. Serve on a beautiful plate warm from the oven with crostini and crackers.

Turkey Cheese Ball, Roasted Turkey and more Thanksgiving Recipes

DIY Turkey Cheese Ball

theparishouse.com/blog-1/turkey-cheese-ball

Pumpkin Pie

*** Baking Notes, if you are short on time or not comfortable making a homemade pie crust, try Dufour pie crust. It will make baking effortless & delicious!!!! We cut out adorable pumpkins to decorate our pie! Place aluminum foil around your edges if they start to brown before pie is finished baking.

Mac and Cheese

We based this recipe on one in Bon Appetit magazine. As I read their recipe, it just didn’t land right with me. Having said that, I didn’t make theirs, so I have no idea how it would taste. First of all, I like and prefer making mac and cheese with bechamel, and the more I read their recipe and thought it over, the more I decided to make changes. It is so easy and delicious that you can enjoy it from the stove. However, baking it in the oven topped with cheese makes it even more special and tasty.

Preheat oven to 375 degrees

Ingredients:

• 1lb of medium-shell pasta

• Kosher salt for the pot of water

• 3 Tbsp of butter

• 12 oz of American cheese grated

• 3 cups of yellow (orange) sharp cheddar cheese grated

• 2 ½ cups about 8 oz of fontina cheese grated

• 2 tsp smoked paprika

• ¼ teaspoon of cayenne pepper

Directions:

1. Bring water to a boil and add the salt.

2. Add pasta and cook until al dente, taking care not to overcook!

3. Drain the water and reserve 1 cup of hot pasta water

Bechamel Sauce:

1. In a pot, melt five tablespoons of butter over medium heat

2. Stir in ½ cup of flour and whisk for a minute or two until flour and butter come together. Be careful not to burn or brown!

3. Add 4 cups of warm water and continue to whisk until sauce thickens up

4. To this, add a pinch of nutmeg, sea or kosher salt, smoked paprika, cayenne pepper, turmeric, fresh ground pepper

5. Stir in all cheeses (holding back about a cup of the cheddar to sprinkle on top)

6. The cheese will be a bit on the thick side. Add ½ cup of the hot pasta water to thin the cheese sauce. This method works beautifully and makes the sauce smooth and creamy.

7. Add the pasta to the pot and stir to combine; it’s delicious straight from the pot!

8. Add the three tablespoons of butter to the bottom of a gratin pan

9. Add the mac and cheese and top with the remaining cheddar and any other cheese you may have left over because there can never be enough!

10. Cover with aluminum foil and bake in a preheated oven for about 15 minutes. Then remove the foil and bake another 5 minutes or so until the cheese is melted, bubbly, and golden. Please note that the time in the oven will change if this is coming from the fridge and is cold. Then you will need longer in the oven! The foil helps keep it from drying out in the oven, and it’s amazing.

Pumpkin Spice Cocktail

Although we don’t have an exact recipe, here is what the bartender told us what the ingredients are.

Ingredients:

• Mozart chocolate pumpkin spice liqueur

• Vanilla vodka

• Simple syrup

• Heavy Cream

Garnish with freshly whipped cream

Summer Recipes: Grilled Shrimp with Scape Pesto

Ingredients

Yield: About 1 cup

• 1 cup garlic scapes, cut to fit into processor (about 10 to 12 scapes)

• ¼ cup raw pine nuts

• ½ cup extra virgin olive oil

• ¼ cup Parmesan cheese

• 1/2 cup basil leaves

Preparation

1. Place the garlic scapes in a food processor and pulse for 30 seconds.

2. Add the pine nuts and pulse for 30 seconds. Scrape down the sides of the bowl.

3. Add the olive oil and process on high for 15 seconds.

4. Add the Parmesan cheese and pulse until the ingredients are combined.

5. Add the basil and process until smooth.

6. Add salt and pepper to taste and serve immediately. You can put in mason jars and cover with olive oil to prevent discoloration and can be frozen for later use.

Paris House Corn Chowder with Grilled Shrimp

Ingredients:

• 1/4 C plus 1 Tbs. Olive oil 

• 2 tbs. Minced fresh basil

• Salt & Pepper to taste

• Apprx 24 shrimp that have been tossed in 1/4 cup olive oil, basil S&P marinate&refrigerate for 30min then grill

• 1 yellow onion diced & an optional long spicy red pepper or jalapeño

• 2 russet potatoes peeled cut into 1” cubes

• 5 cups milk, and 1 cup heavy cream

• 3 ears of fresh corn or thawed frozen corn-I like to roast my corn for additional flavor

• I also like to add chicken stock to thin soup and add additional flavor-1/4-1 cup depending on thickness of soup

• 5 slices of bacon fully cooked and crispy cut into bite size pieces

• 1/4-1/2 t. Cayenne pepper...to taste

• Lime slices for garnish-optional

Preparation:

1. Cook onions and optional hot pepper in 1 T of olive oil for 5 minutes until translucent.

2. Add potatoes to the dutch oven and continue to cook over med heat to additional 2 min.

3. Add milk & cream bring to a boil.

4. Reduce heat simmer until potatoes are tender apprx 10 min.

5. Add corn cook 5 more minutes.

6. I then use an immersion blender to gently puree & thicken soup but still leaving chunks.

7. Then I add about have the shrimp cut up in bite size pieces & the bacon that has been cut into pieces.

8. I keep about 1/3 or so of the shrimp whole that I place on skewers & lay on top of the soup bowls for presentation & to eat as well :)

Cocktail - Kir Royal

Preparation:

1. Pour 1 teaspoon of crème de cassis into each champagne glass and then fill the glass with Champagne.

2. You can add another teaspoon of crème de cassis according to your preference. Cheers!!

Sweet Corn Zucchini Torta with Crema