1. Headline
  1. Headline

Video: Summer entertaining made easy

  1. Closed captioning of: Summer entertaining made easy

    >> back now with today's kitchen. you can do this. are you looking for easy ways to entertain this summer? well, today contributor elizabeth is shewing away flies. she has a few suggestions. take a look.

    >> hi, i'm going to share some of my entertaining secrets to throw great fun, festive and easy party. come on in.

    >> for centerpieces, i like to have what i call two-fors which is two uses and one centerpiece. my flowers are not cut flowers. i went to the nursery and picked up a lot of pansies so you have centerpiece and flowers for outside. i buy these long tapers birthday candles. stick them in the cake and you have a really beautiful presentation and then when it's dessert time you light the candles and you have got your dessert.

    >> next, candy. candy has a similar purpose in that your guests can also eat it. i like to send my guests home with a little goodie bag.

    >> all the plates and glasses are all white for a couple of reasons. it looks better on white. think of every rest rantd you ever go to. everything is almost always served on a white plate. the other thing, it always goes together. i have glasses from ikea and plates from target which are great to have when you're entertaining family because they won't break.

    >> as a former caterer, i know that entertaining is all about the food but you don't want to be stressed and you don't want to spend a lot of money, so a couple of ideas i have for you. let's start off with my pesto cheesecake. i love that it's not expensive. cheese platters can cost a lot of money by the time you get all of those different varieties. another thing you can do is use your bacon that you might have for tomorrow's breakfast. so just take the bacon , toss it with brown sugar and some mustard. put it in the oven on a rack. it gets nice and krispy and then you just stack it. so this is it. see how easy that was? you too can do it.

    >> but isn't there like a --

    >> good morning. i just want to point out that we started with 8 pieces of bacon here and there's now 4.

    >> you got demoished by bacon . what do you do with this bay coy con.

    >> take brown sugar and dijon mustard , put it in a plastic bag , add your bay is on in, put it on a foil lined cookie sheet , cook it and it gets krispy. i like to do this tower of bacon and the reason it's so good is it's smaller pieces so i cut them in half so it's great for a person to take a bite but height looks good on a plate. instead of eating it all you can stack it.

    >> right. i assumed that was for us.

    >> i like a little garnish. green is a little nice. just prop a little bit.

    >> we're doing a savory cheesecake. not a sweet one.

    >> one of the reasons i like this is it's inexpensive to make.

    >> when you said tower of bacon i lost control.

    >> cheese can be very expensive. when you go buy a bunch for a lot of people, this is a way to feed a lot of people and make it easy. first thing you'll do --

    >> eat the bay is on.

    >> use parmesan and bread crumbs. pour the whole thing in and swirl it around so you cover it. you just don't want it to stick. this is already butter.

    >> oh, you already have butter.

    >> you shake it and then you can just dump out the excess into the sink.

    >> yeah.

    >> now, the next thing willie, we'll take two pieces, two hunks of cream cheese , 8 ounces of cream cheese .

    >> put it right in.

    >> just go for it. dump it right in. it's so easy. you cannot go wrong. then add the parmesan.

    >> add a pinch of cayan.

    >> not the whole thing of salt. a pinch of salt.

    >> oh okay.

    >> it's very savory and then the bacon flavor.

    >> add the egg. try to get them in. do one at a time. one at a time.

    >> bacon , bacon , bacon .

    >> i didn't get any bacon .

    >> i'm just going to take it out now.

    >> that's sweet bacon .

    >> we're off the rail here.

    >> okay. if you can, get that thing off.

    >> forget it, you twist it but that's okay. we take that, we mix it up. then what you're going to do is take half of this, once it's fully mixed and you're going to -- i'm going to pour half of it in there and if you can add the pesto to it.

    >> right in there.

    >> the whole thing.

    >> right at once.

    >> you can mix that up.

    >> mix it all together.

    >> natalie, would you mind passing me -- what, we're doing this together.

    >> go back to the pan.

    >> bring the pan over.

    >> here we go.

    >> what do you do? bake it or what's the deal.

    >> pour that into this.

    >> layer.

    >> natalie you can spread that. so i use the spatula and you cover the whole bottom, you got it? you're fine.

    >> we're going to finish this. it looks delicious. we'll be back with more today.

    >> bake it 325.

    >> look at today.com.

TODAY recipes
updated 6/28/2013 5:54:54 PM ET 2013-06-28T21:54:54

Recipe: Pesto cheesecake

  • 1 tablespoon butter
  • 1/4 cup panko bread crumbs
  • 1/2 cup plus 2 tablespoons grated Parmesan cheese
  • 2 8-ounce packages of cream cheese, room temperature
  • 1 cup ricotta cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 3 large eggs
  • 2/3 cup fresh or store-bought pesto
  • 1/4 cup pine nuts

Preheat oven to 325 degrees. Rub butter over the bottom and sides of a 9-inch springform pan.

In a small bowl, mix together panko and 2 tablespoons Parmesan cheese. Sprinkle mixture over buttered pan and turn to coat.

Using an electric mixer, beat cream cheese, ricotta, remaining Parmesan cheese, salt and cayenne until light. Add eggs one at a time and beat well. Transfer half of the batter to a medium-sized bowl.

Mix pesto into remaining half. Pour pesto batter into the prepared pan and smooth top. Spoon plain mixture over top and gently spread to cover pesto layer. Sprinkle with pine nuts and bake in until set, about 45 minutes.

Transfer to rack and cool completely. Cover tightly with plastic wrap and refrigerate for at least 6 hours. Pesto cheesecake can be made 3 to 4 days in advance.

Serve with crackers, pita chips or thin slices of French bread.

Serving Size

Makes 12 to 14 servings

Recipe: Caramelized bacon

  • 1 cup dark brown sugar
  • 2 tablespoons Dijon mustard
  • 1 pound sliced bacon

Preheat oven to 400 degrees.

Line a baking sheet with foil and place a cooling rack on top of it.

In a large, plastic resealable bag, combine brown sugar and mustard. Add bacon, one slice at a time and turn to coat. Place as many bacon slices on rack as can fit and roast for 20 minutes or until crisp.

Remove cooked strips to a separate rack to cool and repeat process with remaining slices. When cooled, cut slices in half and stack on serving platter.

Serving Size

Makes 12 to 14 servings

Discuss: What did you think of this recipe?

How many stars would you give the dish? If you made changes, tell us how you customized it.

Discussion comments


Most active discussions

  1. votes comments
  2. votes comments
  3. votes comments
  4. votes comments