1 quart of plain vanilla ice cream, not ice milk

1-1/2 cups milk

1 tbs. of your favorite instant coffee Chill your glasses in a freezer for about 15 mins. Spoon 3 tbs. chocolate syrup into each glass. Add some ice cream that is slightly softened. Quickly blend in coffee crystals into warm milk. Do not boil milk but it must be sufficiently warm to mix well with instant coffee. Let this mixture cool. Pour your milk mixture over ice cream and use shaved chocolate sprinkles to add extra flavor. Serve with a straw and a dollop of whipped cream.

Demitasse: Measure 3 tbs. instant coffee, or to taste, into your coffee server. Add 2 cups boiling hot water. Serve your coffee in tiny cups with cream and sugar on side. (Fruit flavor) Add 1 tsp. orange juice for each cup of coffee in your server. Or if you are not sure your guests prefer a fruit flavor, pass twists of orange rind.

Cafe-au-lait: 1 cup milk

1 cup light cream 3 tbs. instant coffee

2 cups boiling water Warm milk and cream over low heat until hot - but never to boiling. Beat with an electric mixer until foamy and pour immediately into a warmed pitcher. Dissolve instant coffee in boiling water. Pour into a separate pitcher. When serving, fill cups from both pitchers at same time. This joins two together to blend to just right consistency.

Serve and enjoy.

Cardamom Coffee: Place two crushed cardamom seeds in bottom of each coffee cup. Fill with hot coffee, a little on strong side. This gives your coffee a wonderfully warming spicy aroma.

When you invite guests over for coffee, they are expecting not only a great cup of coffee and a special something to go with it, but warm hospitality and friendly conversation. So get together with friends and family and invite them to “come over for coffee” and give them something they don’t expect by using any of special coffees above. Drink up and enjoy! ©Arleen M. Kaptur 2002

A sprinkling of parsley, chopped green onions, and shaved carrots add color to any dish. Slices of avocado, cantaloupe, or strawberry fans give any everyday entree a festive appearance. Edible flowers give a change of pace, especially to desserts. Putting chocolate or caramel sauce in a squeeze-type bottle give you an artistic advantage. Spooning a sauce on bottom of a plate, placing your entree in middle of sauce, and then sprinkling with chives, chutney or parsley gives a bistro effect. Mint leaves give a pretty appearance as well as a hint of freshness.

Use food to serve food. Hollow out bell peppers in an assortment of colors (red, yellow, green, purple, etc.) and present your condiments in a special way. Scoop out watermelons, or oranges, and fill with fruit balls, or sherbet. Viola!

Varying way you slice your vegetables, or fruit adds a different “slant” to side dishes. Simple touches add so much appeal to any meal. Serving a creamed dish on toast-vary way you cut toast. Diamond, slant, or even strips give a new look to your presentation.

Another advantage to using food to accent food is that your guests don’t have to “finger” decoration and remove it before they can enjoy meal. It is also more sanitary and thoughtful.

Experimenting with garnishes is half fun of a party. The other half is seeing delight in eyes of your guests, not to mention way they appreciate what you serve.

Enjoy your party and have fun preparing it. The colors of nature are beautiful and intriguing, so use them to your heart’s content. ©Arleen M. Kaptur 2002 May