Send Marc a message!

Use the quick form on the right to send Marc an email.

         

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Headshot-WIDE-Marc_Sievers.jpg

Recipes & Entertaining Ideas

Filtering by Tag: 2012 Q4

Salted Caramel Krispie Squares, An Old Favorite, Revamped!

Marc J. Sievers

Pressing them onto a parchment lined sheet pan will allow you to cut them in any size desired. If you need to make a larger batch, simply lay down the appropriate sized sheet of parchment directly onto your kitchen counter. Remember, it's best to allow these to set for at least 1 to 2 hours before cutting them into squares.

Pressing them onto a parchment lined sheet pan will allow you to cut them in any size desired. If you need to make a larger batch, simply lay down the appropriate sized sheet of parchment directly onto your kitchen counter. Remember, it's best to allow these to set for at least 1 to 2 hours before cutting them into squares.

As a kid the classic Rice Krispie Treat always made an appearance during the holidays, birthdays and sometimes just because nana loved her grandchildren!  Whatever the occasion the little pillows of crunchy sticky marshmallow squares were gobbled up in less time than it took to melt the butter!

Recently I was planning a cocktail party and I wanted to serve my guests something from their childhood that would invoke some fun memories, as well as pair well with champagne (yes, champagne!) and could easily be enjoyed in bite-sized morsels.  Since I love salted caramel I thought that would be the perfect flavor to revamp this old favorite and give it a bit of sophistication (well, as much as marshmallows and cereal can get)!  I hope these Salted Caramel Krispie Squares add the perfect touch of whimsy to your next soirée!


Ingredients (makes 12 - 15 individual treats)

  • Butter – 8 tablespoons, divided

  • Marshmallows – 50, regular sized

  • Salted Caramel – 6 tablespoons, good store-bought caramel

  • Vanilla – 3 teaspoons, pure extract

  • Milk Chocolate – ⅔ cup, roughly chopped

  • Puffed rice cereal – 6 cups, Kellogg's® Rice Krispies® brand recommended

Directions

  1. Start by lining a sheet pan with parchment paper. Set aside.

  2. In a large saucepan, melt 7 tablespoons of butter and marshmallows over low heat. Stir constantly until completely melted. Remove from heat.

  3. Next, add the vanilla, caramel, and cereal. Combine until the cereal is well coated.

  4. Transfer the cereal mixture onto the parchment-lined sheet pan. Rub the remaining tablespoon of butter between your hands (cook's best tool!) and gently press the mixture until it is 1-inch thick. Set aside.

  5. Lastly, melt the chocolate in a heat proof bowl set over simmering water. Once completely melted, transfer into a small pastry bag fitted with a small round tip and evenly drizzle it across the cereal mixture. Set aside to cool completely (1 to 2 hours).

  6. Cut into desired size and serve.

Try serving the bite-sized treats in a silver bowl for a bit of holiday glamour! You can also place 4 to 5 treats into glycine bags, tie with a festive ribbon, and give one to each guest to take home!

Try serving the bite-sized treats in a silver bowl for a bit of holiday glamour! You can also place 4 to 5 treats into glycine bags, tie with a festive ribbon, and give one to each guest to take home!

Tip: The treats will stay fresh for up to 3 days in an air-tight container.

Order a signed copy of my cookbook Entertaining with Love!

Print Friendly and PDF

Pear & Orange Punch

Marc J. Sievers

Thank you to Crate&Barrel for all of the beautiful wired-edged ribbons and packaging supplies!

Thank you to Crate&Barrel for all of the beautiful wired-edged ribbons and packaging supplies!

I was recently asked by Crate&Barrel to host the ultimate cookie swap!  I created a custom punch for the event and shared some of my favorite ways to package holiday baked goods for gifting.  The turnout was amazing!  I served over 20 gallons of my Pear & Orange Holiday Punch, wrapped over 1,000 cookies and had an audience of over 500 people!

A traditional cookie swap is simple: Invite friends and family, and have each person make enough of one kind of cookie to share. At the party you taste the treats, then trade and package them in creative and unique ways!  Everyone leaves with finished gifts—and plenty of new recipes.

I have hosted many cookie swaps in my day and have some tried-and-true tips that will make your next party a success!


  • Start by sending out invitations to your guests, which should also explain the cookie swap concept.

  • Ask each guest to bring one kind of cookie and indicate how many dozen.

  • Create a theme to your party! Ask guests to bring all types of chocolate cookies, sugar cookies, or even decorated cookies.

  • Ask your guests to bring copies of the recipes to hand out at the party.

  • I like to make a small assortment of savory tea sandwiches to counteract the sweetness of the cookies.

  • Serve my Pear & Orange Holiday Punch!

  • Remember, be creative and have fun with the packaging supplies. I supply clear glycine bags, an assortment of holiday ribbons, and even food-safe paper shred. Stickers, seals, and labels are also great additions.

  • Cookie swaps are meant to be casual and social, do remember to play holiday music!

  • My BEST tip is, have FUN! This is also an event for you to enjoy!

The next time you host a cookie swap, incorporate my tips, tricks, and punch recipe to ensure a great time is had by all!


Pear & Orange Punch

Ingredients

  • Pear Nectar – 4 cups, bottled

  • Orange Juice – 8 cups, natural

  • Club Soda – 4 cups, cold

  • Orange – 1 whole orange, ¼-inch sliced

  • Rosemary – 5 sprigs, fresh, on stem

  • Cranberries – 1 bag, frozen, whole

Directions

My Pear & Orange Holiday Punch is being served to hundreds of waiting guests!

My Pear & Orange Holiday Punch is being served to hundreds of waiting guests!

  1. Begin with well-chilled ingredients. First, pour the club soda into a large pitcher. Next pour the orange juice into the pitcher, and then the pear nectar. Stir gently.

  2. Next, add the orange slices and whole rosemary sprigs to the pitcher, followed by the frozen cranberries. Stir the pitcher and allow the orange slices, rosemary, and cranberries to stay at the surface. Stir occasionally to keep the fresh juices well-mixed.

  3. Provide punch glasses for your guests and enjoy the merriment!

Order a signed copy of my cookbook Entertaining with Love!

Print Friendly and PDF

A Chic Thanksgiving Table

Marc J. Sievers

Here are some of my favorite ways to dress up a table for Thanksgiving!

I hope these rustic, chic, and easy ideas bring you inspiration for your Thanksgiving day table! Ryan and I wish you a healthy, happy, and delicious Thanksgiving! Cheers!

I hope these rustic, chic, and easy ideas bring you inspiration for your Thanksgiving day table! Ryan and I wish you a healthy, happy, and delicious Thanksgiving! Cheers!


Mini pumpkins are everywhere! You might even have some left over from Halloween. Simply cut a hole large enough into the top of each pumpkin and insert a tea light candle. Scatter them down the center of your table and put one at each place setting. When the day is done, you can throw them away or compost them. The days of scraping wax off of your crystal candle sticks after dinner will be a thing of the past!

Mini pumpkins are everywhere! You might even have some left over from Halloween. Simply cut a hole large enough into the top of each pumpkin and insert a tea light candle. Scatter them down the center of your table and put one at each place setting. When the day is done, you can throw them away or compost them. The days of scraping wax off of your crystal candle sticks after dinner will be a thing of the past!


For a slightly more elegant look, use plain satin ribbon tied in a simple bow. Because the ribbon has a more delicate feel I liked the addition of a small thyme sprig.

For a slightly more elegant look, use plain satin ribbon tied in a simple bow. Because the ribbon has a more delicate feel I liked the addition of a small thyme sprig.

Instead of placing flower arrangements in the center of your table, use a small glass votive candle holders filled with fresh herbs! I used rosemary and thyme and then wrapped each container with a bit of jute twine. Each guest will feel extra special with there own individual arrangement.

Instead of placing flower arrangements in the center of your table, use a small glass votive candle holders filled with fresh herbs! I used rosemary and thyme and then wrapped each container with a bit of jute twine. Each guest will feel extra special with there own individual arrangement.


Laying out my serving platters and bowls is essential to staying organized and making sure everything fits on the table. I like to mark each serving piece with a sticky note, making it easy to remember what goes where. It's also handy because guests can assist you in placing items onto the table. They will not have to second-guess if they are grabbing the correct "big white bowl" as you shout from the kitchen (chances are there are more than one)!

Laying out my serving platters and bowls is essential to staying organized and making sure everything fits on the table. I like to mark each serving piece with a sticky note, making it easy to remember what goes where. It's also handy because guests can assist you in placing items onto the table. They will not have to second-guess if they are grabbing the correct "big white bowl" as you shout from the kitchen (chances are there are more than one)!


Use simple jute twine, wrap it around the napkin multiple times and tie a double knot to secure for a simple napkin ring. I placed a rosemary sprig to add a touch of color to my monochromatic table. Guests will also love the aroma.

Use simple jute twine, wrap it around the napkin multiple times and tie a double knot to secure for a simple napkin ring. I placed a rosemary sprig to add a touch of color to my monochromatic table. Guests will also love the aroma.

I hope one of my simple ideas makes it onto your Thanksgiving table!

Order a signed copy of my cookbook Entertaining with Love!

Print Friendly and PDF

A Rosemary Thanksgiving Touch

Marc J. Sievers

Thanksgiving for my family has always been a holiday when everyone comes together and truly celebrates one another and what we are thankful for:  Each other!  Sitting together around the dinner table during Thanksgiving has always been a time for catching up, laughter, and walking down memory lane. This year I wanted to add a special touch to the table that could be easily created with supplies from our local grocer (or even your yard).

Rosemary Napkin

Rosemary Napkin

Enchanted Pumpkin

Enchanted Pumpkin

As I thought about what to create I wanted to focus on some essence of Thanksgiving (and the Autumn season) and I realized that for me it is rosemary!  I devised two place setting accents that will evoke the aromas of Thanksgiving and the colors of Fall; fresh rosemary napkin rings and enchanted pumpkins!

The following are the instructions for you to easily add a bit of rustic glamour to your holiday table, as well!  They are simple, easy, inexpensive and oh-so-chic! Here's what you need:


Rosemary Napkin Rings

Supplies

(List is for one napkin ring; multiply for however many place settings you wish to set.)

  • 2 fresh sprigs of Rosemary (each about 7 inches long)

  • Green floral wire (1 piece approximately 6 inches long)

  • Jute twine (1 piece approximately 4 inches long)

  • 1 small pine cone (an acorn will also work)

  • Glittered floral/wreath pick (preferably in rust or autumnal color)

  • Hot glue gun and extra glue sticks

Directions

  1. Start by stacking the stems of rosemary together. Using the floral wire, wrap the stacked rosemary, end to end, forming a ring.

  2. Apply a small dot of hot glue to the area where the floral wire has been wrapped, and attached one end of the jute twine. Continue to wrap until the wire has been covered. Secure the loose end of the jute twine with another small dot of hot glue.

  3. Cut a 2 inch section of the floral/wreath pick, preferably a section with small leaves, and attach with hot glue to the top of the ring, centered, on top of the jute twine.

  4. Place the pine cone (or acorn), centered on top of the floral decoration.

  5. Thread napkin through and place at each place setting

These fresh rosemary napkins rings will definitely add an unexpected element to any table!


Enchanted Pumpkins

Supplies

(List is for one Enchanted Pumpkin setting; multiply for however many place settings you wish to set.)

  • 1 mini pumpkin

  • Jute twine (1 piece approximately 6 inches long)

  • Fresh rosemary (1 piece cut to a two inch length)

  • Glittered floral/wreath pick (preferably in rust or autumnal color)

  • Hot glue gun and extra glue sticks

Directions

  1. Start by placing a small dot of hot glue to the end of the rosemary. Attach the jute twine and wrap using about 3 inches of the twine.

  2. Place another small dot of hot glue to the wrapped area and secure the jute twine, creating a “tassel” look.

  3. Tie the other end of the jute twine around the stem of the pumpkin, allowing the tassel to hang about 1 inch, and secure using a simple knot. Cut any excess twine.

  4. Cut a 2 inch section of the floral/wreath pick, preferably a section with small leaves, and attach with hot glue to the top of the pumpkin, just under the stem.

Simple, easy, and elegant! Enchanted pumpkins will delight all of your dinner guests!

Order a signed copy of my cookbook Entertaining with Love!

Print Friendly and PDF

Autumnal Risotto

Marc J. Sievers

I have to admit, I love being in the kitchen and testing recipes (while enjoying wine!). It is my way of escaping the crazy outside world; where I can be creative with flavors, both savory and sweet. And I simply adore cooking for Ryan, as he does for me!

I thought it would be festive to post a recipe inspired by Fall, and the perfect addition to your Autumn table!  I created Autumnal Risotto and it is full of warm flavors and hearty ingredients! It is a “kitchen friendly” recipe (meaning minimal complexity, time, and mess) that I know you will love!

Read on for your ingredients list and how-to:


Autumnal Risotto

Ingredients (serves 6)

  • Yellow Onions - 2, chopped

  • Apple (Gala) - 1, peeled, cored, ½-inch dice

  • Garlic - 3 cloves, minced

  • Olive Oil - 2 tablespoons

  • Butter - 1 tablespoon

  • Roasted Butternut Squash - 1½ cups

  • Kosher Salt - 2 teaspoons

  • Black Pepper - 1½ teaspoons, freshly cracked

  • Rosemary - 2 teaspoons, freshly minced

  • Thyme - 2 teaspoons, freshly minced

  • Vegetable Stock - 4 cups, hot

  • Arborio Rice - 2 cups (un-cooked)

  • Spiced Apple Cider - 1 cup

  • Heavy Cream - ½ cup

  • Parmesan - 1 cup, shredded

Directions

  1. Start by combining both the vegetable stock and spiced cider in a medium sauce pan, and bring it to a boil, then reduce the heat to a simmer.

  2. In a medium-sized heavy-bottomed stock pot melt the butter together with the olive oil. Sauté the onions, apples, salt, and pepper over medium heat until the onions are translucent (about 8 to 10 minutes), and stir occasionally.

  3. Add the roasted butternut squash, minced garlic, rosemary, and thyme, and continue to cook for another 2 minutes, stirring occasionally.

  4. Next, add the dry rice and stir until well coated and slightly translucent (about 2 minutes). Stir in 1 cup of the HOT stock mixture and simmer gently, stirring occasionally.

  5. After the stock has been mostly absorbed into the rice, add another cup of stock and let simmer and absorb. Continue this same process until the rice is cooked (about 18 to 22 minutes). When taste-testing the rice it should have a bit of a “bite” to it and be slightly al dente.

  6. Stir in the heavy cream and shredded Parmesan cheese. Remove from the heat, cover the pot, and let stand for just a few minutes before serving. Enjoy!

This recipe calls for roasted butternut squash.  It is simple and easy, here's how I did it:


Roasted Butternut Squash

Ingredients

  • Butternut Squash - 4-pounds, peeled, seeded, and cut into 1-inch pieces

  • Olive Oil - 4 tablespoons

  • Sea Salt - 1 teaspoon

  • Black Pepper - 1 teaspoon, freshly cracked

Directions

  1. Preheat the oven to 400 degrees.

  2. In a large bowl, add 4 tablespoons of olive oil, salt, and pepper.

  3. Add the squash and with a large spoon, toss until coated,

  4. Place squash on a baking sheet and roast for 40 to 45 minutes,

  5. Halfway through, toss the squash pieces with a spatula to ensure even roasting and browning,

  6. Remove from oven and let cool, the squash should be aromatic and lightly caramelized.

 The roasted butternut squash can then be stored in the refrigerator for up to 5 days.


Tip: My Autumnal Risotto will serve 6 people when accompanied by a crusty baguette and baby arugula salad (or a salad of your choice).  I recommend a classically themed balsamic vinaigrette for the salad (which you could enhance with a splash of citrus, like orange).  A fantastic wine pairing would be a Rombauer Vineyards Red Zinfandel (my guests really loved the peppery bold wine with the savory and slightly sweet risotto).  You may also serve the Autumnal Risotto as a delicious warm side dish.

Idea: Leftovers may be kept in the refrigerator.  When re-heating, do so on the stove over a low-medium flame adding ¼ cup of either heavy cream or vegetable stock.  You may choose to add more or less, depending on the amount you are re-heating.  You are looking for a creamy (but not wet) consistency.

I told you it was “kitchen friendly”!  Autumnal Risotto is the perfect recipe for an elegant dinner party or a casual Saturday lunch.  Your guests will crave your cooking again and again!  Luckily, I will be posting more knock-out recipes for you to try!  Have a great week everybody!

Order a signed copy of my cookbook Entertaining with Love!

Print Friendly and PDF