Our mother, an inspired cook, created a fancy butter presentation for special dinners. To put a stick of butter on the table simply wouldn’t do.

Using a set of two grooved wooden “butter paddles”—an item so archaic it isn’t even sold on Amazon.com—she cut chunks of butter from the stick and paddled them into perfectly round balls, nicely patterned by the grooves.

The butter balls were set on the table in a lovely porcelain dish. Those wishing butter (and in those days, we all did) helped themselves to a ball or two.

When we started to host dinner parties, we had no paddles and needed to find an alternative. Our solution: butter ramekins.

Perhaps it didn’t have the wow factor of those golden orbs of paddled butter, but it was much faster to make.

FANCY BUTTER RECIPE

All you need are butter, a ramekin, a spatula and a fresh herb garnish.

Party time: Serve butter in a ramekin. Photo by Claire Freierman | THE NIBBLE.

1. Soften 2 sticks of butter until they are malleable.

2. Using a spatula, pack the butter into a small ramekin. If you don’t have ramekins, they’re worth the investment. They can be used to serve condiments; nuts, olives an other snack foods; desserts and more. Here’s a basic white ramekin.

3. With a sharp knife, cut a crosshatch of grooves onto the top of the butter. If the butter is too soft, stick it in the fridge for 10 minutes.

4. Garnish with a rosemary sprig or other fresh herbs, such as two short chive “plumes” inseted vertically, or a rim of finely-minced chives. You can also press a single large parsley or cilantro leaf into the top, and/or sprinkle some Hawaiian red sea salt (alaea), coarse pink sea salt, tri-color whole peppercorns or coarse-ground black pepper.

MORE BUTTERY GOODNESS

Find butter tips and recipes for flavored butters in our Butter Section.

Check out all the different types of butter.

How many types of butter have you had? See our Butter Glossary.

Yesterday we introduced dessert verrines, dishes layered in small glasses. They can be either sweet or savory; the goal is to create a visually-stunning and sophisticated small bite.

Today, we take on savory verrines, popular as appetizers or cocktail food. You can also serve them as sides with a main course.

Think of three to five foods you enjoy together, then layer them in a glass.

We especially like to turn leftovers into savory verrines. They hardly seem like leftovers when they’re placed in such glamorous surroundings.

SAVORY INGREDIENTS CHECKLIST

Here’s a beginning list; you’ll no doubt have more to add.

How to get people to eat their veggies: top
mashed cauliflower and curried carrots with
Greek yogurt or sour cream. Verrine glass
from Starfrit.

One of our favorite combinations:
Guacamole, sour cream and salmon mousse,
topped with smoked salmon. Photo courtesy
Wallmonkey.

 
To top it off, you can use one or more garnishes:

GARNISHES

 
VERRINE COOKBOOKS

If you read French, there’s a larger selection. Here’s what we found in English, but we expect to see more as publishers catch up with the trend”

For Memorial Day festivities, we cut our beer purchases in half and substituted hard cider—specifically, the Crisp Apple variety of Angry Orchard Cider.

Think of an elegant apple cider, made from a very complex blend of both culinary (eating) apples and bittersweet “angry” apples. Then, add a lengthy fermentation process, including oak aging for complexity and balance.

Angry Orchard is made by a brewer that knows how to satisfy: Boston Beer Company, makers of Samuel Adams beer. (Read the full review.)

Th cider was a hit.

So for summer entertaining, consider a hard cider tasting. Following our Memorial Day success, we’re gathering up different hard cider brands and for a multibrand tasting.

Magners (made in Ireland) and Woodchuck (from Vermont) are brands found most often in our local supemarkets, but check in wine stores for artisan brands (if your state’s wine stores don’t sell cider, they may be able to send you somewhere that does).

Angry Orchard’s Crisp Apple Cider is our new favorite refreshment. Image courtesy Angry Orchard.

WHAT TO KNOW ABOUT HARD CIDER (FOR STARTERS)

“Apple cider” is a redundant term: By definition, the term cider indicates a beverage made from apples. Cider made from pears is called perry.

Hard cider has been fermented into an alcoholic beverage. Fresh apple cider is raw apple juice that has not undergone a filtration process. Apple juice has been filtered to remove solids and pasteurized so that it will stay fresh longer.

Fine cheese is sophisticated, luscious…and full of cholesterol and calories.

That’s why passing a cheese board at the dinner table is an invitation to over-indulgence.

So take a tip from top restaurants that offer a cheese plate:

Serve small bites of several cheeses, plus fruit and nut condiments.

Cut half-ounce servings of four different cheeses—a hefty tablespoon of each—with an assortment of healthful fruits and nuts (check out our chart of cheese condiments).

An oblong plate with small bites of cheese is a healthier way to enjoy this comfort food. Photo courtesy Payard.

You don’t need to serve a basket of bread, either: Eat the cheese with a fork and knife. You can add a slice of walnut bread, raisin bread or baguette; or, as shown in in the photo, a piece of panforte, along with a walnut half and dried fruit (shown, a date and a dried apricot).

Browse through our Cheese Glossary to get some ideas of what you’d like to serve. Half the fun is deciding on a theme for your cheese plate (fresh cheeses, goat’s milk or sheep’s milk cheeses, blue cheeses, country-of-origin cheeses [all French or Italian cheeses, for example], and so forth.)

Then, there’s the “wild card sampler”: Look at the cheeses in the store and pick a broad variety of what appeals to you (a fresh cheese, a smoked cheese, a stinky cheese and an aged cheese, for example).

A conventional round plate is fine. But we have a set of rectangular plates like those in the photo.

They add drama to just about any course, and are perfect for samplings (we like to use them for dessert samplers: a small piece of key lime pie, a small slice of brownie and a meringue or macaron, for example).

If it’s not in the budget to treat yourself to a set or two, put these plates on your birthday or holiday “gift registry.”

Great with cheese! Photo by Elvira Kalviste |
THE NIBBLE.

Whenever we entertain, we look for new and exciting crackers to serve with cheeses and dips. Recently, we tasted the Raincoast Crisps line, and asked chef Johnny Gnall to pair the different flavors. (If you have questions or suggestions for tips, contact JohnnyGnall@hotmail.com.)

As a chef, I am typically pretty picky about my store-bought snack foods. Ritz crackers and Wheat Thins, though enjoyable in their own right, usually don’t make the cut when it comes to stocking my shelves. If I’m going to spend my money on something crispy to plunge into a container of whipped cream cheese (my go-to couch snack), it has to live up to a high standard.

The bar on this standard was recently raised when I discovered Raincoast Crisps.

Moreover (and this is not to be underestimated), Raincoast Crisps are hearty enough to withstand snapping in thicker dips. We’ve all experienced that frustrating moment when the bottom half of a potato chip breaks and is left to drown in the sour cream dip. Fret no more!

Raincoast Crisps will scoop even the chunkiest of condiments and stay strong to the last bite. They come in a number of different flavors, each of which has its own ideal pairings and toppings.

Best of all, they are quite delicious: Even though they make a superb base for any number of fruits, cheeses and condiments, you’ll have no problem devouring them plain.

Here are the flavor varieties, along with some suggested toppings/dippings. These are but a few suggestions; the real fun comes when you open your own refrigerator and get creative!

Cranberry Hazelnut Crisps: While dried cranberries are enjoyed year-round, these crisps and their festive flavors just scream “Holidays!” You can’t beat a wheel of baked Brie, hot out of the oven. Just put it on a plate, surround it with crisps and watch magic happen as it disappears. Sweeter toppings also work really well with these crisps: Try a little mascarpone cheese, some Nutella or ricotta, plain or lightly sweetened. Of all the Raincoast Crisps varieties, these ones seem to pair best with sweeter flavors.

Fig & Olive Crisps: Salty Kalamatas and sweet Adriatic figs populate these crackers, my favorite flavor. I love them with classic Mediterranean toppings such as goat cheese or crumbled feta. The saltiness of the feta, in particular, makes the flavors of olives and figs really pop. You’ll be surprised how well the sweetness of the figs works in savory applications.

Original Crisps: These guys are toasty and nutty, just as you want a hearty cracker to be, with hints of spice and a mildly sweet finish. The home-run pairing with smoked salmon & cream cheese is perfect for brunch, party canapés or even a light lunch. They are also an excellent dipper for paté or any flavor of hummus.

Consider boxes of Raincoast Crisps as gifts for fine-food-loving friends. Photo by Elvira Kalviste | THE NIBBLE.

Rosemary Raisin Crisps: This balance of sweet and savory also contains pecans for a nutty surprise. Try topping these with crumbled blue cheese, or for a hot appetizer, some caramelized onions and a few drops of honey. The rosemary notes provide a great backdrop for savory toppings like sautéed mushrooms. Thinly sliced turkey breast, honey-baked ham and chicken salad are at home atop these fragrant crisps. And if you’re into indulging, serve them up aside a hot pot of fondue.

Salty Date & Almond Crisps: These crisps are for folks who want a saltier crisp. Dusted with sea salt, they pair well with white bean dip, fresh herbs and nutty, melty cheeses like Gruyère. I also think they are the best flavor for spicy toppings (try them with jalapeño jam!), as the salt helps to keep flavors and heat in balance.

MORE THAN A CRACKER

Beyond standard cracker usage, Raincoast Crisps are delicious enough that you may be interested more creative applications.

 
However you choose to consume Raincoast Crisps, don’t be surprised if your old go-to crackers start acting jealous… they have good reason to do so.

Find more about Raincoast Crisps on the company website.

You’ll encounter some sticker shock: a six-ounce box runs around $7.99 – $8.99, depending on the retailer. But if you like discovering the new and delicious, treat yourself to a box. Buy them on Amazon.com.

Today, we’re passing on tips from the GreenBrideGuide.com, a resource for couples who desire an ecologically conscious wedding. The website’s cocktail and barbeque tips can also help you have a green(er) Memorial Day celebration.

Here are five ideas to make your outdoor event green or greener. It can also help to make family and friends more conscious of what can small steps can be taken to help the environment.

1. Use All Natural Charcoal
Cook with natural charcoal. One brand to look for is Lazzari natural mesquite charcoal. Made from ecologically harvested wood, it is a carbon neutral alternative that provides better flavor than briquettes. You can purchase it online. Also check out Hardwood Lump Charcoal. Here’s why it’s better than briquettes.

2. Serve Refreshing Green Drinks
Serve eco-friendly beer, and make your Mojitos from organic rum, organic limes and crushed organic mint (you can grow it in your garden, though not in time for this Memorial Day). Check out The Organic Spirits Company, which sells organic gin, rum, vodka and scotch.

Before you put a shrimp on the barbie, think of what you can do to create a more sustainable Memorial Day celebration. Photo by Atif Gulzar | SXC.

Serve drinks in recycled glass containers or reuse Mason jars as hefty, shatter-resistant drinking glasses (they can become your signature party glass). You can also get biodegradable straws (or simply buy paper instead of plastic).

3. Use Sustainable Serving Ware
Buy heavy-duty paper plates: They’re biodegradable. If you must use plastic, look for sustainable plastic plates. Susty Party Plates are made from recycled plastic and can be reused. Also check out the Bambu line of biodegradable bamboo plates. Put a “Recycle Your Utensils” bin next to the trash can so plastic flatware can be washed and used for the next party (it usually can be put it in the dishwasher).

Use paper plates and cups, not plastic. Photo
courtesy Creative Converting.

4. Get Green Grilling Tools
The next time you buy grilling tools, look for greener alternatives, like this Eco BBQ Set, constructed from FDA compliant materials such as stainless steel and bamboo.

5. Bug Off With Citronella
When the sun sets, nothing ruins an outdoor party faster than mosquitoes! Try all natural citronella torches like these Big Dipper Wax Works. Made from bug repellant beeswax and soy candles with essential oils, they burn for eight hours. Then, you can pop another one into the reusable bamboo base. Beeswax is 100% natural and a renewable resource that actually cleans the air by emitting purifying negative ions.

 
 
Want to plan greener parties? Start with the best-selling The Green Bride Guide: How To Plan An Earth-Friendly Wedding On Any Budget. Any event can be made greener with its guidelines.

A stunning presentation for mixed hors
d’oeuvre or mini desserts. Photo courtesy
Chapter 40 restaurant | Kerry, Ireland.

Stylish restaurants are always looking for new plates and other dishes. After all, the presentation—the plate and the garnish—generates the “ooh!” factor when food is set before guests.

Sometimes, the eating receptacle is not part of a conventional place setting. In this photo, Chapter 40 restaurant repurposes a slate cheese board for an assorted hors d’oeuvre plate and miniature desserts. (And of course, they can be used to present cheese and other foods.)

Slate is a fine-grained rock composed of layers ash, clay and other sediment, which were fused together millions of years ago. When quarried and cut by experts, they form smooth, flat sheets of stone that have long been used to create handsome roofs and floors.

Slate is most often found in pale-to-dark grey shades, but in also exists naturally in pastel and brighter colors from copper and cyan to green, red and purple.

Natural slate resists fading, abrasion and chemicals and is highly durable (but it’s highly porous, so floors and roofs require regular sealing).

In recent years, slate has been made into cheese boards. Its subtle, natural beauty is a complement to food.

 
While these plates are not inexpensive (around $30 each), you can pick up one at a time and ask for them as birthday and holiday gifts. Use the first one as a cheese board; the second one becomes “dinner for two,” and so on.

You can also try to buy slate floor tiles as a more affordable solution. Flooring suppliers want to sell the whole floor and don’t embrace the sale of individual tiles. But if you have connections, or can get the store manager to order a dozen or two tiles (you can give the extras as gifts), you may be able to buy them for as little as $3 apiece.

We went to a store that sells kitchen and bath tiles to contractors, in boxes of four for $20. While they didn’t have slate, we picked up a dozen beautiful granite tile squares in dark grey; then put felt stickers on the bottom to avoid scratching the table. We have our eyes on handsome dark red granite tiles as well.

As with kitchen counters made from granite or marble walls and floors in a bathroom, they’re very easy to wash by hand.

They’re heavier than conventional dinner plates, but gorgeous.

Mashed potatoes are more festive in a
martini glass…with custom toppings. Photo
courtesy IdahoPotatoes.com.

Yesterday we suggested a baked potato bar. Today, we’re adapting the idea to mashed potatoes—specifically, a Mashed Potato Martini.

This could be the best mashed potato recipe: a fun and memorable way to serve guests.

You dish out the mashed potatoes in a Martini glass, and then provide toppings for each diner to customize the dish.

If you don’t have martini glasses, use whatever dishware/glassware you have, or consider plastic rocks glasses from the supermarket.

If you want a special St. Patrick’s Day version, head to the green toppings underneath the main list.

This recipe is courtesy of Erica Moore-Ciganovic, Chef/Owner of Bonne Bouffe Catering in Los Angeles. More wonderful potato recipes are available at IdahoPotato.com.

Mashed Potato Toppings

Offer some of these toppings—as many different choices as your time, budget and fun factor allow.

 
Green Potato Toppings

 
How many types of potatoes have you had?

Check out our spudly Potato Glossary.

Find more of our favorite vegetables and recipes.

Whether for family, buffet or other festivity, a baked potato bar is fun and delicious.

For an impressive yet easy display, bake a batch of Idaho potatoes and set them out. Pick out some favorites from the list below, and allow guests to customize their own toppings.

Baked Potato Bar Toppings

It’s fun to let each person customize his or her potato. Photo courtesy Idaho Potato Commission.

Also check out these mashed potato martinis with choice of toppings.

Find more of our favorite vegetable recipes.

Oysters and bubbly are not just for New Year’s Eve. Oysters on the half shell are a favorite in Ireland. While they’re popular bar food with a beer, you can create a real celebration with sparkling wine.

Whether with Champagne or the lighter and more affordable Cava and Prosecco sparklers, invite friends over to toast to St. Patrick’s Day.

Alexandra Shapiro, owner of the Flex Mussels restaurants in New York City, offers these tips:

Champagne and oysters. Photo courtesy
Champagne Bureau.

The best oysters we know are from Willapa Oysters, which are harvested to order and overnighted to you.

With an abundance of protein and minimal calories, the bubbly-bivalve combination is much healthier cocktail party option than, say, sugar-laden Margaritas and fat-laden nachos.

Forget the old wives’ tale that oysters are best when there’s an “r” in the month. This advice came from the days before refrigeration—much less overnight shipping—when oysters spoiled more quickly in the warmer months.

Everything you need to know about oysters.

Top off your knowledge of sparkling wines.