Princess in the Pantry is essential for anyone who loves to entertain, and is looking for some creative ideas and enticing menus. The book is geared to the “princess” who is challenged in the kitchen, as well as the busy mom who wants to impress her guests. Princess in the Pantry is a cooking and entertainment guide with recipes which are easy to prepare and are sure to get rave reviews from even the most discriminating palate. The book offers many “tips” on how to save time during those hectic holidays and how to put special touches on your parties that will keep your guests chatting for months. The Timeline is an innovative concept which is recommended for all menus to ensure every dish is served precisely on time and at the perfect temperature. After all what could be more important?
You will find 3 Elegant Dinner Party menus with complete shopping lists and time savers to prepare the entire meal.
Princess in the Pantry is a perfect gift for the bride-to-be as well as a suitable Hostess gift for your princess friends.
Coming Soon: Our website: WWW.Princessinthepantry.com, stay tuned for details on How to host a Princess In the Pantry Party. The website will offer new recipes, menus, and splashy party poppers! You can also order your custom invitations for your next soiree!
Questions or comments? Email Tracey@princessinthepantry.com
Tracey Tonsberg found her “passion” when she started throwing parties and planning events. Princess in the Pantry was a great way to inspire her readers to entertain more often and simplify the entire process. Although Princess in the Pantry is her first book, she will be working on two additional titles, Pregnant Princess and Pampered Princess. Tracey is married and the mother of three. She and her family live in Kingston, MA
French Onion Soup au Gratin
This recipe makes a lot of soup. I always take a third and freeze it for a snowy day.
5 or 6 large Spanish onions (Vidalias are great, too!)
4 cans of beef broth
1 stick of butter
3 cups of water
2 beef boullion cubes
1 Tbs. Gravy Master® (this will give your soup a nice, caramel color)
½ C. red wine
Salt and pepper
Gruyere cheese
French bread
Slice onions in 1/8-inch slices, after taking the skin off. Melt butter in a large saucepan on medium heat. Add onions to butter and lightly salt them, stirring around, making sure they all mix with the butter. Keep cooking until the onions are limp and almost translucent (at least 15-20 minutes). Add the beef broth, and then water. Drop in the bouillon cubes and add the red wine. Next, add the Gravy Master® and some salt and pepper.
Simmer your soup for about 2 hours. This soup tastes best when you serve it on the second day, so if this is your first course of an elegant dinner party, make it a day or two before.
Cut your French bread into 1½-inch slices and lightly toast on both sides, either in the broiler or a frying pan. Slice your Gruyere cheese with a cheese slicer or mandoline into very thin slices; you will use about 6 per crock.
Fill each crock with hot soup, place a piece of toasted bread on top, and lay the slices of cheese, covering the French bread. Broil these about 3-5 minutes, or until the cheese is melted and bubbly. (I do this on a cookie sheet so that the soup won’t spill all over your oven)
Fresh Lobster Casserole
1½ lb. freshly shucked lobster meat (knuckle meet works great!)
3 sleeves Ritz® Crackers, chopped fine in a food processor
1 stick butter
¼ C. white wine
1 medium onion, chopped fine
¼ C. fresh parsley, chopped fine
1 lemon
In a large skillet, melt butter on medium heat. Add onion and white wine and sauté until soft and translucent. Lower the heat and gradually add Ritz® cracker crumbs. Mix well. Sprinkle the parsley and mix into the stuffing. Remove from the stove.
In a glass casserole dish, spread out your lobster meat, covering the bottom of the dish evenly. Spoon the stuffing over the lobster meat, just lightly covering the lobster. It’s best if some of the lobster is “peeking” out. Squeeze the juice of a small lemon over the top and bake about 25 minutes at 350. Serve with drawn butter if you wish, but, it’s not necessary.
Note: This recipe can be prepared the morning of your dinner.