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Sherry Cocktail
Garlic Roasted Shrimp Cocktail
Crabmeat-Avocado Quesadillas
Chicken Satays with Spicy Peanut Sauce
Bite-Size Ginger Cupcakes

- All Pro 12" Smoothing Brush
- Benjamin Moore hat and paint cans
- Corona Professional brush
- Coordinating paint chips
- Painters Mate Delicate Masking tape
- Small Roller and Stir Sticks
- Your favorite wallpaper patterns. Visit your local Seabrook for large samples and realize that wallpaper is no longer what your grandmother had in her hallway.

3 ounces orange-flavored vodka
3/4 ounce sherry
2 ounces orange juice
Ice cubes
Orange peel

1. Shake vodka, sherry and orange juice with ice cubes in cocktail shaker.
2. Strain into cocktail glass filled with ice.
3. Garnish with orange peel.

1. Combine all ingredients and let stand at least hour at room temperature.
2. Chill until ready to serve.

1. With 2-inch cookie cutter, cut out 120 circles from tortillas.
2. In large bowl, gently mix crab, cheese, avocados, scallion, cilantro, lime juice, salt and pepper.
3. Spread crab mixture onto 60 tortilla rounds and top with remaining tortillas.
4. To cook, heat a little oil in nonstick sauté pan over medium heat and cook quesadillas in batches until lightly browned (about 2 minutes per side).
5. Serve warm with a bit of salsa on top.

11/2 pound jump shrimp, shells peeled, tails left on
2 cloves garlic, finely chopped
2 Tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
Cocktail Sauce

1. Preheat oven to 450ºF.
2. De-vein shrimp, if necessary.
3. In large bowl, toss shrimp with garlic, olive oil, salt and pepper.
4. Spread shrimp on heavy-duty, rimmed baking sheet in single layer.
5. Roast for 3 minutes, turn shrimp over with tongs and continue roasting until opaque and firm (another 2 to 4 minutes).
6. Transfer shrimp to shallow dish, cover loosely and refrigerate.
7. When shrimp are thoroughly chilled (after 2 hours), serve them in a shot glass with cocktail sauce.

2 boneless, skinless chicken breast halves, tenderloins removed and excess fat trimmed
2 Tablespoons soy sauce
2 Tablespoon fresh lemon juice
1 Tablespoon vegetable oil
2 medium garlic cloves, minced
1/2 teaspoon curry powder
Kosher salt
Freshly ground black pepper
1/2 cup crunchy natural peanut butter
1/2 cup unsweetened coconut milk
1 teaspoon light brown sugar
Pinch cayenne
32 bamboo skewers, soaked in water for at least 20 minutes

1. With sharp knife, cut breasts lengthwise into 1/2-inch slices.
2. Cut each slice in half crosswise to make about 24 pieces total.
3. In medium bowl, combine 1 Tablespoon soy sauce and 1 Tablespoon lemon juice with oil, garlic, curry powder, 1/2-teaspoon salt and pepper.
4. Add chicken, toss well to coat.
5. Let chicken marinate at room temperature for at least 15 minutes and up to 24 hours, refrigerated.
6. In small saucepan, combine remaining 1 Tablespoon soy sauce and 1 Tablespoon lemon juice with peanut butter, coconut milk, brown sugar, cayenne and 1/8-teaspoon salt.
7. Position oven rack as close to the broiler as possible and heat broiler on high.
8. Thread one chicken piece onto the end of each skewer.
9. Broil in single layer, turning skewers once halfway through, until chicken is lightly browned and cooked through (about 7 minutes).
10. While chicken cooks, warm sauce gently over medium-low or low heat.
11. If sauce seems very thick, thin with 1 Tablespoon water.
12. Let the chicken cool slightly. Serve satays with peanut sauce for dipping.

4 ounces sifted cake flour
1 teaspoon ground ginger
1/4 teaspoon freshly granted nutmeg
1/4 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon baking powder
3 ounces unsalted butter - room temperature
2/3 cup granulated sugar
1/2 teaspoon pure vanilla extract
1 1-inch cube fresh ginger, finely grated and juiced
4 teaspoon lemon zest, lightly packed, finely grated
1 large egg, room temperature
1/2 cup sour cream, room temperature
1/4 cup crystallized ginger, finely chopped
1 container cream cheese icing

1. Position rack in middle of oven; preheat oven to 350ºF.
2. Line three miniature muffin pans with miniature paper cupcake liners.
3. Sift cake flour with ground ginger, nutmeg, salt, baking soda and baking powder.
4. Whisk to ensure thorough mixing.
5. Using a mixer, beat butter in medium bowl on medium speed until smooth.
6. Add 3 Tablespoons of sugar, vanilla, grated ginger and lemon zest; beat on medium speed for 1 minute.
7. Add remaining sugar, about 2 Tablespoons at a time, beating for few seconds after each addition.
8. Scrape bowl and beat for another 2 minutes.
9. Scrape bowl again, add egg and beat on medium high until very smooth, about 1 minute.
10. Add about one-third of flour mixture and stir gently with rubber spatula only until incorporated.
11. Add half of sour cream and stir until incorporated. Repeat with half of remaining flour mixture, remaining sour cream, ending with last of flour mixture.
12. Stir in crystallized ginger.
13. Portion batter evenly into prepared muffin cups, filling each cup about 3/4 full.
14. Bake until cupcakes are pale golden and spring back when gently pressed (17 to 20 minutes).
15. Let cool in tins on wire racks for 5 minutes and then remove and let cool completely.
16. Spoon 1 teaspoon frosting onto center of each. Spread and swirl it with back of teaspoon.
17. Garnish with thin slice of crystallized ginger.