![5 Tips on Hosting a Holiday Gathering at Home]()
by Yvonne Maffei | Nov 23, 2016 | Celebrations, Cooking Techniques & Kitchen Tips, Entertaining
All holidays are a wonderful opportunity to get together with friends and family, and typically have us paying a little extra attention to our living spaces since we’ll be trying to accommodate more people than are usually in our home. I’ve always loved Thanksgiving, maybe because it’s one holiday that is so food-centered and it’s a great opportunity to make a huge bird! But, with all the focus on food, if you’re the one hosting it there’s also a lot more to think about in terms of your home’s environment. That can be stressful, but it doesn’t have to be if we’re somewhat prepared and think about about the details that can simply make our guests feel more relaxed because they see us as more relaxed in our own home.
- Clean up Your House. Why is this so important? Clutter is stressful, yes. Too many things around can leave us mentally drained, yes. Everything we have has to be cleaned, maintained and we also often worry about things breaking and costing us more money. That alone is a discussion to write about, but cleaning up for guests is another thing- it amounts to having some respect for the people you’ve invited into your home and into your world. If they see a dirty or messy space, they can almost feel the stress of the environment, which isn’t very comforting. I know it can be a challenge, especially at the last minute between work and kids’ activities and trying to cook a big meal, but ask the kids to help out, ask your spouse, ask family, or hire help if you can. It will make you and your guests feel so much better.
- Prepare as Much as Possible of the Food Ahead of Time (if not ALL of it). I used to be the kind of cook who would be okay with dinner cooking as they arrived. And then when I designed my kitchen to be an open kitchen style, I really had more of a reason to clean everything up before people came, which could only happen if most of the dishes were done or already set in the oven and left me time to clean up the workspace. It makes the environment feel so much more inviting and you are also able to focus on your guests rather than be distracted with more cooking. If you have any last-minute additions to make to things like salads, most guests are happy to help and talk at the same time. Now that can be fun and relaxing.
- Have a Comfy Space for Guests to Sit & Relax. I feel like there’s nothing worse than spending hours and hours at someone else’s house and being uncomfortable. Whether the house is too hot or too cold (and you didn’t dress appropriately), it can make for a not-so-fun experience. As a host or hostess, it really is up to you to read your guests to see how comfortable they feel. No, you’re not a hotel, but having guests is an honor and joy so make them as happy as you can while they’re under your roof. If you really want to spoil them, be sure to have the most comfortable furniture and invite them to relax and sit in it. In this case they may never leave!
PAVO 132″ SLIPCOVERED 3 PIECE REVERSE SECTIONAL IN DYNO NATURAL
This Pavo sectional from Arhaus is such a beautiful, cozy set to have in your family room. Toss some oversize throw pillows and fuzzy blankets to welcome your guests with warmth and coziness and let them retreat after the Thanksgiving meal, watching movies and sitting around talking and catching up with one another, maybe even taking a nap. The section shown above comes in a variety of colors and fabric types, too.
- Have Some Activities for the Kids. I don’t have kids, but whenever I have guests over I try to make sure I have something for the kids who are coming: coloring books and crayons are almost always winners, treat bags, puzzles, soft toys, etc. Why? Because you never know which kids will come alone, which parents won’t bring something for the kids to stay occupied, or which of your own kids’ toys just won’t be entertaining enough – and that can mean a visit cut short by parents who want to make sure the kids aren’t unhappy or bored at your house.
- Keep the Pets Happy, Too. This can mean a lot of things. Dogs and cats are especially notorious for either being annoyed by guests or terrified by them. They can also be a little too happy to see new people (though not always the cats, I have had many cats from friends and family members’ homes jump all over me for some reason). Almost always it’s other people’s dogs who are pretty eager to introduce themselves. I don’t mind it as long as the pets don’t bite, but if you have guests with allergies or a fear of animals it can be a pretty uncomfortable situation and combination of people and pets. The best thing to do is to keep your animals in a happy, safe place for the duration that your guests are visiting and also tell your guests a little about the animals just in case they do come face to face with them and get afraid, jumpy or just a little too close. Hissing cats and barking or biting dogs are not something everyone is used to.
Do you have anything to add? Please share your own tips and ideas on being a good host or hostess in the comments below.
![Cheese Platters for Your Next Party]()
by Yvonne Maffei | Jun 21, 2016 | Entertaining
Every year that Ramadan comes around, I find myself looking for new ways to experience the Iftar (breaking of the fast meal). I want to enjoy what’s seasonal, make things look beautiful and taste fresh and delicious. That’s what I love and I know my guests will enjoy and appreciate the vibrant colors and seriously good food as a result- making everyone at the table happy!
This year, I scoured my garden for inspiration. I planted a French style potager garden where I incorporate veggies and herbs growing with colorful flowers like roses, zinnia, lavender, marigolds, Indian strawberries and so much more. I need to take pictures of that and share here…
One of the ideas I had this year was to offer a cheese plate with crackers, crudités and decorate with garden goodness when I had guests for Iftar. It turned out so beautiful that I’ve even been doing this just for myself, too! What a great way to make the Iftar special, even if you’re doing it alone.
The full platter I’ve been making contains a variety of cheeses. To make sure they’re halal, simply look for a halal label or look for microbial enzymes and microbial rennet or a vegetarian cheese.
To prepare a platter similar to what I’ve done here, pick some fresh garden herbs and edible flowers as decor. Dice each of the cheese varieties; plate the chips or crackers, add crudités (raw veggies) and serve. If serving at a later time, simply cover the entire platter in plastic wrap and refrigerate until ready to serve.
Bismillah and Bon Appetit!
![Creamy Herb Dip with Crudités]()
by Yvonne Maffei | Jun 17, 2016 | Appetizers & Snacks, Entertaining
I love a good party dip- and a good party! No matter where you are in the world, it seems, you need a good snack/appetizer/pre-meal munchie to go with the food and warm up the guests as they arrive. During Ramadan, however, the schedule is a little bit different. Do you really think about party foods, dips with chips or crackers or are you really just trying to get actual food on the table?
I think if you’re having guests over who will stay a little longer than just for the main Iftar meal, you’ll want to give people something to munch on with drinks, especially if they stay into the night.
Since it’s summer, why not pick the freshest herbs from your grocer, farmers market or your own garden and add lots of them to a cream-based dip and serve it up with some wonderful, light oven baked lentil crackers and raw veggies, or crudités?
I use herbs like fresh chives, cilantro, basil, parsley, dill, oregano- whatever I have that is growing nicely and super fresh and beautiful- it’s going into this dip! It’s best to pick in the morning, by the way, when plants are nice and fresh with morning dew.
I do about half yogurt and half sour cream, a pinch of salt and pepper and all the fresh herbs (about 2-4 heaping tablespoons).
Raw veggies can be anything you like and/or have on hand. I like Persian cucumbers, colorful carrots and even pretty lettuce leaves that are good for scooping the dip.
For a healthy, crunchy cracker, I’m now using the new Lentil Crackers with Sea Salt, Rosemary Herb or Cracked Pepper- all by Saffron Road as a part of their new line of healthy snacks.
As they say, they’re “dense in protein, high in fiber, and low in fat”– and I can taste that. They’re also gluten-free and part of the Non-GMO project, which I’m certainly passionate about supporting in all of our foods.
One last note- if this doesn’t suit your lifestyle needs for Iftar, bookmark this recipe or save it on Pinterest for a great, all-natural and wholesome snack recipe for an Eid party.
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![Creating a Formal Table Setting]()
by Yvonne Maffei | Oct 4, 2014 | Cooking Techniques & Kitchen Tips, Entertaining
Whether it’s Eid or any other special occasion, it’s a nice feeling to have a beautiful table setting for your guests. It’s even nicer to not have to spend too much time or money to do just that. Here are few ways you can make that happen this Eid or during your next formal affair.
1. Keep formal tableware in an easy-to-access area of your home. All too often, fine china or formal plates are packed away only to be dusted off and used once every several years rather than on every special occasion because it’s too much work to take it out of boxes and paper. Instead, I keep mine in a buffet in my dining room and use it often- when I have guests or just want to make dinner feel special, it’s easy to get to and I feel it’s well-used which is the actual reason it’s been purchased in the first place.
2. Use mirrors as trays, which make a table look instantly more elegant and even a bit larger. In this table setting, I removed the hardware from the back of an old mirror, painted the frame and as soon as that dried, I had a pretty tray to place the centerpiece and lovely small votives, which are perfect for lighting up the table in the evening.
3. Use flowers, any flowers. I’m an advocate for real things, always, but there are also exceptions. Sometimes you just need to add a pop of color and if you have a stash of decorative florals somewhere around the house, put them in a vase and let them do their thing- it’s especially useful when they’re seasonal.
4. While we’re talking about color, using fruit as a decoration is another great way to add color to a table setting; you could use anything that’s ‘edible’ and adds color. It also adds texture and a bit of bringing the outdoors in, which is always something people enjoy looking at even if you do remove it before serving meals to make space for the food.
5. Choose pieces with charm to add to the setting. They could be vintage, antique or something modern- whatever you like. When a piece is a bit unique or even quirky, it often serves as a conversation piece and can even break the ice if you’re dining with people you’re just getting to know over dinner.
6. I know I already mentioned candles, but this tip is more about mood. Each table setting has a mood to it. I love candles at the table, but it’s not always appropriate for every guest and certainly not always a good idea when people are bringing kids who may potentially hurt themselves by the temptation of grabbing them or the tablecloths that can be dragged down, candles and all. In that case, light dimmers are smart. I’m not a fan of eating under super bright lights, especially in the evening, but it all depends what my guests will be most comfortable with in our home.
7. In keeping things simple at the table, it’s still important to make sure that guests have everything they need to enjoy the meal you’re providing.
Whether you’re serving tea or coffee, it’s not just nice for your guests to already have their cups at the table, but it’s also nice for you to not have to fumble around for them later while everyone is waiting for you to get it all together.
There’s a fine line between having everything you need and overcrowding it all. Once you’re finished setting the table, take a look and begin the editing process. If you really don’t need something or you suddenly realize that a particular item is going to block someone’s vision or just get in their way of eating, it’s not worth their aggravation to keep it at the table.
In the end, a simpler table makes it easier for you, and over time you’ll have your own go-to formal setting down to an exact science. In that case, entertaining couldn’t be easier..right?
![Beef Samosa Puff Pastries]()
by Yvonne Maffei | Jul 1, 2014 | Appetizers & Snacks, Entertaining, Iftar, Indian, Ramadan, South Asian, Summer
If you’ve never tasted keema, or that wonderfully spiced Indian-style ground beef, you’re totally missing out on some great flavor. Surely every family makes it a little different- even I have a few different versions, but for samosas I like to recreate a certain flavor.
The first time I ever had it was at a suhoor in which I was a guest at a Muslim family’s home- it was my first experience staying overnight where I got to experience how suhoor was eaten in a Pakistani family and it was a fascinating one.
They served finely ground beef with freshly-made chappatis and carrot halwa, which is sweet. I will never forget all those flavors- it’s not anything I would have ever thought of eating, but I was hooked on the aroma, the taste and how satisfied I felt, making me strong and ready to face a day of fasting in Ramadan.
This time around since I’m making samosas (similar to latin-style empanadas), I use some pretty standard spices and ingredients that are kind of a must in samosas, although peas and potatoes aren’t exactly two of them- I like them and may even make them only with potatoes next time. You could leave them out of this recipe, if you like. I’m also baking these, not frying them.
Spices: garam masala (mixture of black peppercorns, black cardamom seeds, mustard seeds), cumin powder, turmeric powder, chili powder, coriander powder, sea salt.
Fresh ingredients: garlic/ginger paste, freshly cut jalapeño/green chili, freshly chopped cilantro, yellow or white onion, diced yukon gold potatoes, frozen peas.
We also need a great quality dhabiha halal ground beef. In this recipe, I use Midamar Halal’s USDA organic beef.
*Sidenote: One tip I’ve learned in terms of how to get the beef to be really, really fine if you don’t have a grinder, is to use a potato masher when cooking. You can do that if you don’t use potatoes in this recipe, otherwise, you’ll mash the potatoes, too.
I make the garam masala fresh, but you can also find it in most Indian stores already packaged up. I did not have mace so it’s not a part of my mixture, but you can definitely add it.
I use a coffee grinder to make it and clean it out in between grinding spices and coffee with a piece of fresh bread- works wonders!
It looks like this when it’s all ground up:
Then mix it up with all of the other spices so that they’re nicely combined and easy to add to the meat while it’s cooking. It’s good to have this ready ahead of time so they’re all incorporated at the same time.
It’s so pretty when mixed together, and smells amazing- smells like samosas-in-the-making to me!
To make the keema (ground beef), heat the oil gently. You can use olive or vegetable oil. If you’re making the samosas with potatoes, salt the oil at this time- it will help the potatoes to not stick to a non-stick pan.
Once the oil is nicely heated (but not burning), add the diced potatoes. Good idea to have this done way ahead of time, as you don’t want this heating up to much before you add the potatoes.
Let those cook for some time, about 4-5 minutes, using a spatula to move the potatoes around and help them use the salt to not stick to the pan.
Next, add the onion and cook until transparent then add the meat and all the spices.
The frozen peas are added last to prevent them from getting mushy.
After the meat has cooked for about 15 more minutes (and you’re continuously crushing up any bits of meat, since it should be finely ground), add the peas.
Now is the fun part! After the meat has cooled, you’ll be making the puff pastries and prepping them for baking. You need one package of puff pastry, two if you want to use up all the meat. One package makes about 12 pastries. Most will need to be cut into six pieces (two sheets come in a standard package), as seen below.
Since the meat is cooled, add about 2 tablespoons to each piece.
Fold each one over and crimp three edges with a fork (not the folded-over part).
Use an egg wash (one egg with 1-2 tablespoons whole milk), whisked.
Two people doing it goes a lot faster.
Now brush the tops generously.
This will help them to look golden when they’re baked- you want that!
On a parchment-lined baking sheet, place six, a few inches a part, to give them room to grow.
Bake at 400°F for 25 minutes.
I only use the top shelf in my oven. When I used the bottom, they didn’t puff well and went flat, so be sure to do the same.
The hardest part is waiting for them to cool off before trying them- if you open them too early, they’ll also flop. Just let them cool a few minutes and enjoy!
What’s your favorite way to enjoy a samosa? Baked, fried, with potatoes or without, with peas or without? Any special spices you must include? As always, I’d love to hear from you!
![Mostaccioli: The Great Italian Party Dish]()
by Yvonne | Aug 8, 2013 | Entertaining, Italian
Every family has a favorite party dish, regardless of cultural background or ethnic makeup or religious observance. I happen to think that every special occasion in my family should contain a very large pasta dish of some sort: lasagna, pasta with meatballs, eggplant Parmesan or mostaccioli, that oven baked pasta dish that is oh-so filling and warms up the house with the aromas of Italy.
To me, its comfort food, its party food, it’s family food. It reminds me of home, of my childhood, of growing up surrounded by the people I care so deeply about in this world and who love me back. Isn’t that what good party food is, anyway, regardless of the actual dish? It’s that feeling and emotional attachment to something special, wholesome and dear to you.
I actually feel like my second go-to dish on ‘Eid would be arroz con gandules y pollo (rice with beans and chicken) because the Puerto Rican side of my family was always the second stop on family holidays, and that is typically what was served. Needless to say, we always ate so well and food brought everyone together, even families from very different cultural backgrounds who could savor foods that were considered ‘exotic’ to them because they was such hospitality surrounding the sharing of these traditional dishes.
I know for many Muslims, ‘traditional’ Eid foods are very far away from Italian or Latin recipes, but from the perspective of someone who was not raised to observe Eid, it’s important to recognize that our cultural backgrounds usually carry a lot of food history that absolutely does not have to discarded simply because of a change in religious observation. In fact, the Muslim community is such a melting pot of diversity that what makes Eid gatherings so very interesting is looking at what remains special to each individual, family and community at the Eid table. With the inclusion of many Latinos and Europeans who are joining the Muslim community, I think we’ll be seeing a lot more diversity at the table that isn’t actually rooted in Eastern or Asian foods; perhaps it will fuse with them and perhaps they will remain traditional at the core of their geographic and cultural roots while of course being halal through and through. It’s an exciting time to attend an Eid gathering, to cook for an Eid party and to simply be a part of one of the most special times of year for billions of Muslims worldwide. Invite neighbors, family and friends who otherwise would never be able to get a glimpse of this beautiful gathering of diversity- who knows, you may even gather a collection of recipes you didn’t even know about before…
Okay, on to the Mostaccioli dish…
Sorry for the detour.
Start with a great sauce- it’s everything.
If you have a favorite brand you like to buy, that’s fine. If you want to make a super quick homemade version, I have a tried and true recipe in my cookbook which I make all the time.
You need to give yourself some time for this recipe, too. It’s slow food at its best in the sense that it does take time to prepare, but it’s absolutely one of those dishes you won’t mind spending time on because the result is so fantastic. Even people who think they don’t like pasta dishes or too much tomato sauce, actually turn up loving this dish. I’ve even had my friend’s kids devour plates of this and later been told that their kids had never even tasted pasta, that they were more of rice eaters.
Surprise, surprise.
Oh, and if you’re in doubt about the cheeses used in this recipe or just have some questions about them, head on over to my cheese and dairy page where I give suggestions on halal-friendly or vegetarian-friendly options.
I’m so excited for you guys to try this recipe- let me know how you love it!
Bismillah and Buon Appetito!
