Have you ever thought about what happens behind-the-scenes at a catered event or dinner party? Have you ever thought you could do it better? Founder of Food and Fond Memories, a popular food website, Sandy Axelrod, a former caterer, has produced numerous parties and events. In her first cookbook, Affairs to Remember, she shares insider tips and advice, along with some of her best recipes for good eating and easy entertaining. Filled with beautiful photographs, Sandy has created a tasty as well as a compelling book that can provide home cooks with everything needed to create a memorable party or dinner.

The recipes in Affairs to Remember have been taste tested by literally thousands of guests at events that were catered by Sandy’s company, Affairs to Remember Catering over 18 years. Only those that received rave reviews were included in the book. Many of her "small bites" are familiar crowd pleasers as well as many of her favorite recipes which can be served at a large party or can be halved and frozen for another time. Recipes are divided by category from Small Bites and First Courses to Pasta, Meat, Chicken, Seafood, Sides Dishes, Brunch and Sweet Endings. The book has something for everyone for any occasion, with recipes such as:

The recipes can be multiplied easily with great success for those who want to tackle larger parties, but Sandy has also provided information on how to put together a great menu for a cohesive meal.

"I love teaching people how to prepare restaurant quality food at home with ease," Sandy says. "Even though I am a professional chef, my goal is always to show my readers that you don’t have to be a professional to create amazing food."

Affairs to Remember contains sample menus for parties large and small, a chapter on how to cater your own party and a detailed pantry guide so that you can have a delicious, restaurant quality meal on the table at a moment’s notice.

This holiday season create meals to remember with Affairs to Remember.

Chef Sandy Axelrod has a Grand Diplome from "le Cordon Bleu" and more than 40 years’ experience in the kitchen. Her first catering endeavor was as a pastry chef creating custom cakes for children’s parties, adult parties, weddings and bar/bat mitzvahs. Following her move to South Florida she and her husband waited until their son was in high school to open their catering company Affairs to Remember Catering in 1989. As the owner and Executive Chef, she oversaw events such as the Grand Opening of Saks Fifth Avenue at the Gardens Mall, opening parties at the Mall at Wellington Green, SunFest, opening season at International Polo and assorted private parties throughout South Florida. Now, in addition to writing a blog about food, restaurants, travel and life experiences at www.foodandfondmemories.com and writing cookbooks; Sandy teaches private hands-on cooking classes, does small catered parties, and is a food photographer. Sandy’s passion and love of food never wanes. It is her constant goal to bring people together so that they can create wonderful memories that start with a great meal.

This holiday season make a party or dinner an affair to remember with these delicious recipes from Affairs to Remember.

Recipes from AFFAIRS TO REMEMBER by Sandy Axelrod

Motivational Press/September 2015

Makes 24

1 package frozen puff pastry, defrosted

24 thin asparagus spears, blanched

8 paper thin slices prosciutto, cut crosswise in 3 pieces each

1/4 cup Dijon mustard

2 eggs, whisked with 2 tablespoons water

1/2 cup freshly grated Parmesano Reggiano cheese

Preheat oven to 400º F. On a lightly floured surface roll out each sheet of puff pastry to a 12-by-9-inch rectangle and cut in twelve three inch squares. Spread a little Dijon mustard on each square leaving a small border all around the edges. Cut of top two inches off each asparagus spear, reserving the rest of the spears for another dish. Place one piece of asparagus diagonally across each puff pastry square.

Top with a piece of prosciutto. Moisten around the edge of each square with a tiny bit of water and fold each square diagonally to form a triangle. Press edges to seal and place on parchment lined sheet trays. Brush each triangle with the beaten egg mixture and bake at 400º F for 15 minutes. Sprinkle the grated Parmesano Reggiano cheese atop each pastry and return to the oven to bake until brown, 10 or 15 minutes longer. Serve hot or at room temperature.

Serves 8

1 cup diced yellow onions

3 cloves garlic, minced

1 Granny Smith apple, peeled, cored and diced

1 1/2 tablespoons unsalted butter

2 cups boxed low-sodium chicken stock or broth

1 cup peeled and diced sweet potatoes

1 cup whole milk

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground cinnamon

2 tablespoons snipped fresh chives, sour cream and freshly grated nutmeg for garnish

In a large heavy bottomed pot heat the butter over medium heat until the bubbles subside. Add the onions, garlic and apple to the pan and sauté until soft, about 3 to 5 minutes.

Add the potatoes and chicken stock to the pot and cook until tender over medium-high heat, about 15 minutes.

Transfer the contents of the pot to a blender or food processor. It you have an immersion blender this is a great time to use it so you won’t mess up another container. Purée the mixture until smooth. If you used a blender or food processor pour the mixture back into your pot and add the milk, salt, pepper and cinnamon.

Taste and adjust seasonings to taste. Heat over medium heat until starting to bubble.

At serving time serve divide between 8 soup bowls, top with a tablespoonful of sour cream, sprinkle on the chives and grate a dash of nutmeg over it all.