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.

DSC_0271.JPG

Recipes & Entertaining Ideas

Filtering by Tag: YouTube

Grocery Store Flowers Made Fabulous: Rose Cluster

Marc J. Sievers

DSC_6730.jpg

I absolutely love having fresh flowers at home. What I do not love is breaking the bank for a beautiful arrangement! It is entirely possible to assemble gorgeous floral moments with blooms from your favorite grocery store, and I want to show you how to make a classic rose cluster using roses that I bought from my neighborhood grocer!

For this cluster, I chose a similar color palette and three colors of roses: Pale pink with lime green, ivory, and a soft pink/peach. One of the varieties was a spray rose to add a different size and texture. All you need are flower shears, green floral wire, and a simple glass cylinder (my go-to vessel - they are easy to find, blend into any table setting, and are small enough to arrange multiples down the center of a table, place on a side table, etc.).

This is the perfect time to be creative! If you prefer a monochromatic story, as I have shown here, select blooms that are in a similar color palette. For a more daring arrangement, shake it up a bit and choose a variety of hues for an eclectic centerpiece. Happy arranging!

IMG-Signature-Marc 100px.jpg
 

 

A Few Simple Tips to Arrange the Cluster

  • For a table setting, I think flowers should not be taller than 8-10 inches.  Measure your arrangement using my technique in the video. 

  • Cut stems at a diagonal when arranging.  I like to change the water and re-cut the stems daily to ensure my flowers stay fresh.

Print Friendly and PDF

Cognac Hot Chocolate

Marc J. Sievers

DSC_6976.jpg

If you’re like me, you get to a point when you just need a moment during the winter months where you can just sit back and feel cozy. I love bundling up and watching snow fall (especially at the beach!), but sometimes, I need a little escape from the cold. I decided that now would be the perfect time for a luxe, chocolaty pick-me-up to relax and recharge.

My Cognac Hot Chocolate is a rich, layered and complex version of traditional hot chocolate, but with a little kick, courtesy of the addition of cognac.  Far from the hot chocolate of your childhood, this treat is sophisticated and worthy of a few quiet moments to sit, enjoy and stay warm indoors. Cheers!

IMG-Signature-Marc 100px.jpg
 

 

Cognac Hot Chocolate

Ingredients (serves 6)

  • Whole Milk – 3 cups

  • Half-and-Half – 2 cups

  • Milk Chocolate – 5 ounces, rough chopped

  • Dark Chocolate – 8 ounces, 72% cacao, rough chopped

  • Cocoa Powder – ¼ cup, unsweetened, Pernigotti recommended

  • Cinnamon – ¼ teaspoon

  • Fleur de Sel – ¼ teaspoon

  • Dark Brown Sugar – 2 tablespoons, lightly packed

  • Vanilla – 1 ½ teaspoons, pure extract

  • Salted Caramel Sauce – 4 tablespoons, favorite store-bought brand

  • Cognac – 1 cup, Rémy Martin 1738 recommended

  • Cinnamon Sticks – for stirrers and garnish (if desired)

 Directions 

  1. In a large saucepan set over medium heat, add the milk and half-and-half.  Heat to just below the simmering point. 

  2. Remove the pan from the heat and add all of the remaining ingredients, except the cinnamon sticks. 

  3. Using a whisk, vigorously whisk the mixture until it is smooth and the chocolate is completely melted. 

  4. Gently reheat over medium heat, ladle into mugs and garnish with a cinnamon stick, a bit of frothed milk or whipped cream (if desired).

Tip: You can prepare the hot chocolate up to five days in advance and store it in an airtight container with a piece of plastic wrap pressed against the top of the hot chocolate and set in the refrigerator.  The plastic wrap will help prevent a skin from forming on the top of the hot chocolate.

Print Friendly and PDF

Simple French Omelette

Marc J. Sievers

DSC_6798.jpg

Any French bistro worth its Fleur de Sel has a classic omelette on the menu, ready to be served at any time of the day or evening.  A delicious canvas for all kinds of savory toppings, the French omelette is a simple and elegant option for breakfast during the week, for lunch, brunch, dinner, or a late-night kitchen rendezvous (with a glass of champagne!). 

No need to make a special grocery run, as even the most spare of kitchens is sure to have a couple of eggs and a few basic seasonings on hand to whip up this quick and easy meal.  Don’t be nervous about presentation!  With a little practice (and a few flicks of the wrist), you will be a pro in no time.  Et Voilà, my Simple French Omelette!

IMG-Signature-Marc 100px.jpg
 

 

Simple French Omelette

Ingredients (makes 1 omelette, multiply recipe as needed) 

  • Eggs – 2, extra-large, at room temperature

  • Sea Salt – ¼ teaspoon

  • Black Pepper – ¼ teaspoon, freshly cracked

  • Butter – 1 tablespoon, unsalted

  • Chives – 1 tablespoon, finely minced, for garnish

Directions 

  1. In a small bowl, beat the eggs, salt, and pepper until the yolks and whites are fully incorporated.

  2. Place a 10-inch non-stick frying pan over medium-high heat. Allow the pan to get very hot, but not smoking.

  3. Add the butter and swirl it around to evenly coat the bottom and sides of the pan. Once the butter is completely melted, the foam has subsided, pour the eggs into the center of the butter.

  4. Allow the eggs to sit for just a few seconds before you begin swirling the pan over the heat.

  5. Continue the swirling motion for roughly 20 to 25 seconds. Once the eggs begin to set and there is just a little bit of wetness in the center, jerk the pan several times back and forth in order to fold the eggs onto itself. The finished omelette will end up in the far lip of the pan.

  6. Grasp the handle of the pan from underneath and rest the far lip of the pan (where the omelette has formed) slightly off-center onto the bottom of a dinner plate.

  7. Gently turn the pan upside down over the plate. The omelette will then drop into position.

  8. Garnish with fresh chives and serve.

Print Friendly and PDF

Buttery Pinwheels

Marc J. Sievers

DSC_4801.jpg

Baking with frozen puff pastry doesn’t have to be intimidating! By working carefully, you can make the most of every delicious, flaky layer of this delicate but satisfying freezer staple. My elegant Buttery Pinwheels, crisp and fresh from the oven, can be served at breakfast with jam, at lunch with fresh fruit and a green salad, or at dinner with salted butter.   

They are also perfect to make ahead for entertaining a crowd! Just assemble, refrigerate and bake right before your guests arrive.  Or you can even bake them ahead of time, store them for up to two days in an air-tight container and re-crisp them on a sheet pan lined with parchment paper in a 350 degree oven for 5 minutes – et voila! Watch my video below as I show you step by step how to make these beautiful pinwheels yourself. It’s easier than you think!

IMG-Signature-Marc 100px.jpg
 

 

Directions

  1. Preheat the oven to 400 degrees F.  Line a sheet pan with parchment paper.   

  2. In a small bowl, beat 1 egg with 1 tablespoon of water and set aside.  Place 1 sheet of thawed puff pastry onto the baking sheet.  

  3. Cut the pastry into 4 individual squares.  For each square, use a paring knife to cut from each corner toward the center, stopping 1-inch from the center.   

  4. You will have a 1-inch circle in the center of each square, and all of the corners will be cut in half.  To create each pinwheel, lift one half of a corner and fold the point toward the center of the square.  Continuing around the square, fold each of the three remaining corner points toward the center of the square, and gently press all 4 points together to form a pinwheel shape.   

  5. Brush the dough with the beaten egg.  Bake for 16 – 18 minutes, until the pinwheels are puffed and golden brown.

Tip: Before baking, you can sprinkle a bit of Parmesan or Gruyere cheese onto each pinwheel and serve these with a glass of wine or champagne as a fabulous hors d’oeuvre!

Print Friendly and PDF

Fresh Fruit & Yogurt Platter

Marc J. Sievers

DSC_6647.jpg

Who says that entertaining has to be confined to evenings?  I find that low-key morning gatherings for breakfast or brunch are a great way to catch up (and spill the T—not literally!) with friends, but still allows for everyone to have the rest of the afternoon to themselves. Breakfast entertaining should be just as easy and fun as a cocktail party, while being no less delicious!  My Fresh Fruit & Yogurt Platter is a beautiful showstopper that is light, layered with flavor, and quick to assemble.  

Perfect for any time of the year, this delicately sweet dish is made with a variety of berries, but you can switch up the fruit and play around with the color palette—add slices of kiwi and honeydew for fresh green, or slices of pineapple and mango.  Choose what is in season and highlight the freshness and full flavors of the berries, melons, and tree fruits that are perfectly ripe. Serve with your favorite coffee, tea, or fresh-squeezed juices.  This platter also makes for a simple and gorgeous breakfast meal for an overnight house guest.  A fabulous way to start off your day.  Enjoy!  

IMG-Signature-Marc 100px.jpg
 

 

Fresh Fruit and Yogurt Platter (serves 6)

 Ingredients 

  • Sweetened Shredded Coconut – ¼ cup

  • Greek Yogurt – 32 ounces, plain

  • Vanilla – ½ teaspoon, pure extract

  • Cinnamon – ½ teaspoon

  • Maple Syrup – 3 tablespoons, Grade A

  • Honey – 3 tablespoons

  • Orange Zest – 1 tablespoon

  • Sea Salt – ¼ teaspoon

  • Granola – 3 cups, favorite store-bought brand

  • Blackberries – 1 cup

  • Raspberries – 1 cup

Directions 

  1. In a medium sauté pan set over medium heat, add the coconut and cook for 3-5 minutes until lightly toasted, tossing occasionally.  Set aside. 

  2. Next, in a large bowl, add the yogurt, vanilla, cinnamon, maple syrup, honey, orange zest, and salt.  Whisk until combined. 

  3. Lastly, spoon the yogurt onto a large platter or low shallow bowl.  Arrange the granola, blackberries, and raspberries over the top.  Sprinkle with toasted coconut.  Serve immediately.

 

Tip:  You can prepare the yogurt up to two days in advance and store it in the mixing bowl, covered with plastic wrap, and set in the refrigerator. 

Print Friendly and PDF

The “Fluffy Henderson” Cosmopolitan

Marc J. Sievers

008 IMAGE Fluffy Henderson Cosmopolitan.jpg

While a certain show made the “Cosmo” the libation of the early 2000s, it should be in everyone’s repertoire as a classic cocktail perfect for any celebration. I amped up the festive factor with a delicious rim of confectioner’s sugar that adds a layer of delicate sweetness. Not only is it easy to make at home (everything goes into a shaker!), it requires just a few simple but really good ingredients. Check out my video below to watch me re-create this iconic cocktail and hear the hilarious story of how it got its name!

IMG-Signature-Marc 100px.jpg
 

 

The “Fluffy Henderson” Cosmopolitan

Ingredients (Makes 1 cocktail, expand as needed)

  • Confectioners Sugar – ¼ cup

  • Lime Juice – ¾ ounces, freshly squeezed, plus more for rimming glass

  • Triple Sec – ¾ ounce, Cointreau recommended

  • Vodka - 2 ounces

  • Cranberry Juice – ¼ ounce

Directions

  1. Pour the confectioner’s sugar onto a small plate.  On another small plate, pour just enough lime juice to coat the bottom of the plate.  Place the rim of a martini glass into the lime juice then directly into the confectioner’s sugar, gently rolling it to cover the rim. 

  2. Place the coated rim onto a piece of parchment paper and allow dry for 20 minutes. 

  3. Next, fill a shaker with ice and add the lime juice, Triple Sec, vodka, and cranberry juice.   

  4. Shake for 30-60 seconds.

  5. Strain the cocktail into the prepared martini glass and serve immediately.

Idea: I love making big batches of these for a party!  You can rim glasses up to 3 hours in advance and allow to dry.  Fill a glass pitcher with the cocktail ingredients and let it sit in the refrigerator.  Then when a guest needs a cocktail, simply fill a shaker with ice, fill the shaker with the chilled cosmo mix, shake, and serve.  Making cocktails at home has never been so easy!

Print Friendly and PDF

Soirée-Sized Cheese Boxes

Marc J. Sievers

DSC_0107.jpg

One of the things that I love most with both cooking and entertaining is taking a classic idea and giving it a modern twist! I like to have a cheese plate ready to greet my guests at a party, but I wanted to tweak it a bit this season to make it more special for the holidays. My Soirée-Sized Cheese Boxes are a perfect companion to a glass of bubbles!

Of course, the best part about a traditional cheese board is that it is an easy, no-cook, delicious mix of flavors and textures: hard and soft cheeses, crackers, dried and fresh fruit and sometimes, a little sweetness, like a high-quality dark chocolate (all available at your favorite grocery store!). Think of my Soirée-Sized Cheese Boxes as a chic, updated version of the cheese plate that will wow your family and friends this holiday. You know what’s even better? They can be assembled in advance and kept in the refrigerator!

There’s no rhyme or reason in building these little boxes, so be creative and think about what your guests would love to nibble on as they arrive as well as what would make the most sophisticated presentation.  I started with these adorable and stylish boxes that are available online. I like to use grapes as a base to give some height and to serve as a sweet foundation. Next, layer in other ingredients, like dried apricots and figs, crackers and flatbreads, nuts and cheeses. You can use anything that has great flavor and will complement each other. This a great opportunity to try something new! To round out the boxes I have here, I included two hard cheeses; Pepper Jack and Gruyere, as I am able to cut them into strong geometric forms, and they will keep their shape while in the box. I presented the boxes in an acrylic tray, accented with a bed of beautiful greenery that I also found at my favorite grocery store. It’s simple and sets an elegant tone for the evening.

I love the idea of these boxes as edible and elegant versions of party favors that will be sure to be the life of your holiday soirée!

IMG-Signature-Marc 100px.jpg
 

 

 A Few Simple Tips to Arrange the Boxes

  • If you use a dried fruit with a stem, like the figs I have used here, be sure to remove the stems before placing inside the box.

  • Keep in mind that your guests will eat with their eyes first, so vary the height of the ingredients inside the box. You can use a hard cheese to provide the perfect vertical element for visual interest.

  • Add a fresh sprig of Rosemary or Thyme to each box for a little bit of green for an extra festive (and aromatic!) touch!

Print Friendly and PDF

Watch: Stuffed Croissants with Spinach

Marc J. Sievers

I am just so excited to share with you the first webisdoe of my newest series on YouTube of From My Kitchen To Yours: Table for Two edition!  When I started planning out recipes I wanted to film from my new cookbook, I really wanted to show you how truly easy and elegant my idea of cooking and entertaining for you and your +1 can be.  To launch the new series, I knew my Stuffed Croissants with Spinach would be the perfect recipe!  Not only can you serve these as part of a breakfast or brunch, they are also fabulous with a salad for lunch, or even as a first course for dinner.  Not to mention, the "filling" doubles as a creamy and luxurious spinach dip!

Series 5, Episode 1: Stuffed Croissants with Spinach


Stuffed Croissants with Spinach

Ingredients (serves 2)

  • Plain Croissants – 2, store-bought

  • Olive Oil – 1 tablespoon

  • Butter – 1 tablespoon, unsalted

  • Shallot – 1 small, finely minced

  • Garlic – 1 clove, finely minced

  • Spinach – 1 bag (5 ounces), rough-chopped, reserve 2 whole leaves for garnish

  • Sea Salt – ¼ teaspoon

  • Black Pepper – ¼ teaspoon, freshly grated

  • Gruyère Cheese – 4 tablespoons, freshly grated, divided

  • Mascarpone – 2 tablespoons

  • Parmesan Cheese – 2 tablespoons, freshly grated (Parmigiano-Reggiano recommended)

  • Egg Wash – 1 extra-large egg lightly beaten with 1 tablespoon of water

Directions

  1. Pre-heat the oven to 350 degrees F.

  2. Line a half sheet pan with parchment paper. Slice each croissant horizontally along the outside curve, but not cutting all the way through—you want to make a “pocket” for the filling to nestle into. Set aside.

  3. In a 10-inch sauté pan set over medium-low heat, add the olive oil and butter. Once hot, add the shallots. Cook for 2 minutes just until translucent. Add the garlic and continue to cook for another 30 seconds, being careful not to burn the garlic.

  4. Next, add the chopped spinach, salt, and pepper. Cook for 3-5 minutes, stirring occasionally until the spinach is wilted and tender.

  5. With a spatula, transfer the hot spinach to a small bowl and add the parmesan, mascarpone, and 2 tablespoons of Gruyère. Stir until the mascarpone is melted.

  6. Next, spoon the mixture evenly into the “pocket” created in each croissant.

  7. Brush the outside of each croissant with egg wash, place a spinach leaf on top of each croissant and brush again with the egg wash. Then, evenly sprinkle each croissant with the remaining 2 tablespoons of Gruyère.

  8. Place onto the prepared sheet pan and bake for 7-9 minutes, until the cheese is melted and the spinach leaf is crisp. Remove from the oven and serve immediately.

Idea:  This recipe can also be served as a hot spinach dip!  Instead of stuffing the spinach mixture into a croissant, put it in a heat-proof serving bowl alongside a selection of pita chips, tortilla chips, black pepper crackers, or even crisp carrot sticks.

Print Friendly and PDF

Will You Be My +1!

Marc J. Sievers

A few weeks ago on my Instagram feed I announced I had a new series of From My Kitchen To Yours launching soon on YouTube.  I am so excited to share with you that the first webisode will air Tuesday April 11th!  This five-part series is focused on some of my favorite recipes from my newest cookbook Table for Two and highlights some chic and flavorful ideas on cooking and entertaining for you and your +1.  Be sure to subscribe to my YouTube channel to ensure you are one of the first to see my latest webisode.  I hope you have as much fun watching the new series as I had filming it!

Cheers,

 
 
Print Friendly and PDF