There are lots of different ways to host a wine-tasting party in your home. One of the easiest things to do is to ask each guest to bring their favorite bottle of wine, and just let everyone sample each other's. Simple...fun...but maybe a little haphazard. You can mix things up a little, however, by setting some rules beforehand.  I recently went to a wine-tasting event for HALL Winery, located in California's Napa Valley. We tasted 7 of their wines, all Cabernet Sauvignons from 2005 or 2006. It was amazing how different they all tasted; some more tannic, some fruitier, some bold and full-bodied, others lighter on the tongue. So here are some ideas for your next wine-tasting party:

• Taste just one varietal: only Sauvignon Blancs, or Pinot Noirs, or Merlots
• Up the ante by tasting one varietal from a single year (for example, only Chardonnays from 2005)
• Taste wines from just one region: New York's Finger Lakes, South Africa, Argentina, Tuscany, Napa
• Taste one varietal at different price ranges (for example, Shirazes that cost $10, $20, $30 and $40), and see if you can tell the difference
• Set out an assortment of cheeses and taste wines with each cheese, determining which is your favorite pairing

We had a few snacks along with our wine, and my favorite pairing was the 2006 Exzellenz Sacrashe Vineyard Cabernet Sauvignon with Rogue Creamery's Echo Mountain Blue cheese. While the Exzellenz isn't available yet, you can re-create this pairing at home; ask your wine store guy to recommend a full-bodied, well-balanced Cab with notes of ripe berry and wood, then pick up an earthy, creamy, rich blue cheese (the Echo Mountain is a unique blend of cow's and goat's milk). Pour yourself a glass, slice off a bit of cheese, and savor the flavors.

Since this Sunday is Mother's Day, I figured I'd share one of my mom's signature recipes. She's been making this pumpkin bread for Thanksgiving every year since I can remember (in fact, I recall helping her once when I was around 7, and accidentally mixing up the sugar and salt...oops!). She bakes a bunch of little loaves and either gives some away, or freezes them for future snacking. Even though it's not pumpkin season, I figured this bread would be a great addition to your Mother's Day brunch (or make a terrific homemade gift for Mom).

My Mom's Pumpkin Bread

Makes 6 baby loaves

• 2 cups canned pumpkin
• 1 cup salad oil
• 4 eggs
• 2/3 cup water
• 3 cups sugar
• 3 1/2 cups flour
• 2 tsp baking soda
• 1 1/2 tsp salt
• 3 tsp nutmeg
• 3 tsp cinnamon

Mix pumpkin, oil, eggs, water and sugar. Add dry ingredients. Pour into 6 greased baby loaf pans. Bake at 350 degrees F for 50 minutes or until done (if a toothpick inserted into the center of the loaf comes out clean, it's done).

Happy Mother's Day!

At my bacon-and-bloody-mary brunch, besides the bacon, and the sausage and cheese bread pudding, I served -- naturally -- bloody marys. And as usual, I decided to reduce the amount of work and stress on my end by setting up a make-your-own bloody mary bar to let the guests do their own work.

I got the idea from East Coast Grill in Boston, where they have a fantastic (and they claim "the world's largest") make-your-own bloody mary bar at their very popular Sunday brunch. So instead of mixing up endless pitchers, I set out an assortment of juices: V8, tomato and clamato (I also had a back-up bloody mary mix, but nobody touched that). I put out the basics: vodka, ice, celery sticks, lemon and lime wedges, horseradish, tabasco, worcestershire sauce. And I also set out tons of extras to make it fun: black pepper, white pepper, cayenne, garlic-stuffed olives, different kinds of hot sauces, pickled green beans, hot peppers and more. People played around with all the ingredients, added a little of this, a little of that, and mixed up their own customized bloody marys, which was really entertaining -- and yummy.

So the next time you're hosting a brunch (maybe for Mother's Day?) try setting up a bloody mary bar and let your guests play bartender. It'll save you precious time and effort, and ensure a very lively brunch (just make sure you have plenty of vodka).

We've already covered entertaining anxiety, and how whipping up a super low-key, no-effort dinner is one way to entertain with ease. The make-ahead brunch is another great way to show off your hostess-with-the-mostest skills. I recently invited a bunch of folks over for a casual brunch; I told them to show up anytime between noon and 3 pm, and promised plenty of bacon and bloody marys (this is a great way to ensure excellent turnout, by the way). I decided something a little more substantial might be in order, so I also made a couple of egg strata casseroles the day before. This is one of my absolute favorite brunch recipes; I've made it countless times, and it never turns out anything but delicious. It's fantastic because you assemble it the day before and leave it in the fridge overnight, so the morning of your brunch, all you have to do is pop it in the oven.

 

Savory Sausage and Cheese Bread Pudding

Makes 6 to 8 servings

 

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 1 medium red bell pepper, cored, seeded, and chopped
• 1 pound sweet Italian pork or turkey sausage, casings removed
• 6 large eggs
• 2 tablespoons Dijon mustard
• 1 1/2 teaspoons Italian herb seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon freshly milled black pepper
• 1 quart milk
• 12 slices day-old, firm white sandwich bread, crusts trimmed
• 2 cups (8 ounces) shredded sharp Cheddar

 

1. In a large skillet, heat the oil over medium heat. Add the onion and red bell pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Add the sausage and cook, breaking up the sausage with the side of a spoon until it loses its pink color, about 10 minutes. Drain off any liquid in the skillet and set the sausage mixture aside.

 

2. In a large bowl, whisk the eggs, mustard, Italian seasoning, salt, and pepper. Gradually whisk in the milk. Set aside.

 

3. Lightly butter a 13x9-inch glass baking dish. Line the bottom of the prepared dish with the bread slices, trimming to fit, if needed. Sprinkle the bread with half of the cheese, then spread with all of the sausage mixture. Top with the remaining bread slices. Slowly pour the egg mixture over the bread, allowing it to soak in. Sprinkle the top with the remaining cheese. (The pudding can be prepared the night before, covered tightly with plastic wrap, and refrigerated.)

 

4. Position a rack in the center of the oven and preheat to 325 degrees F. Uncover the pudding and bake until a knife inserted in the center comes out clean, about 1 1/2 hours. Let stand 10 minutes before serving.

 

Recipe courtesy of Rick Rodgers, Christmas 101, Broadway Books, 1999

 

My notes: I doubled the recipe and made 2 casseroles, which was more than enough to feed my crowd. Don't forget to leave the bread out the day before so it dries out and can better absorb the egg mixture. Also, feel free to play around with the recipe -- this time, I didn't bother trimming the crusts, which made for a more rustic presentation. I also used some Monterey Jack cheese along with the Cheddar, because I already had some in the fridge. And, I always use turkey sausage in case I have any non-pork eaters in the group.

 

It's May 5, and though we don't really need an excuse to sit around drinking margaritas, Cinco de Mayo gives us the perfect opportunity. I'm guessing you've already got the margarita part covered, but you don't want to drink on an empty stomach. Here's a simple veggie quesadilla recipe you can throw together in no time. It's much lighter and healthier than your standard burrito or taco smothered in sour cream and loaded down with cheese and makes a great appetizer or party snack, so try it for your fiesta tonight.

 

Zesty Corn Quesadillas

Serves 4

Prep Time: 10 minutes

Cook Time: 15 minutes

 

Ingredients

• 4 (7- to 8-inch) tortillas
• 1 cup low-fat Monterey Jack cheese, shredded
• 1 cup whole kernel white sweet corn
• 1/4 cup salsa
• 1 tbsp cilantro, chopped
• 3 cups baby spinach leaves, washed
• 2 cups mandarin orange segments
• 1/2 cup red onion, chopped
• 2 tbsp olive oil
• 2 tbsp white wine vinegar

 

Directions:

1. Heat a 10-inch ungreased skillet over medium heat.  Place one tortilla into skillet and cook until starting to brown; turn.

 

2. Fill one side of tortilla with 1/4 cup cheese, 1/4 cup corn, 1 tablespoon salsa and some cilantro.  Fold other half over cheese mixture.  Continue cooking until golden brown and cheese is melted. Repeat with remaining tortillas.

 

3. Combine spinach, oranges and red onion in bowl.  Combine oil, vinegar and reserved syrup.  Toss dressing with salad. Serve with quesadillas.

 

Recipe and photo courtesy of Just One More for Healthy Living, EatJustOneMore.com