Bridal Shower Menu Part 2

If you are bored of the same old brunches or shower menus, give this one a try! This is an unexpected twist to a basic menu.

 

 

Crab Strata Supreme

 

This is originally from "Big Book of Breakfast" by Maryana Vollstedt but was given a few tweaks by my friend Margo Eremus who was nice enough to pass it on to me. Keep in mind this is a "make the day ahead" recipe.

 

Ingredients:

1/2 loaf day old French bread, cut into 1/2" cubes

2 Tbsp butter

4 oz medium mushrooms, sliced

1/2 cup diced red bell pepper

6 green onions, including some tender green tops, chopped

3/4 cup diced celery

2 cups grated Swiss cheese

2 lbs jumbo lump crab

8 large eggs

1 1/4 cup half & half

1/4 cup dry white wine

1 tsp dry mustard

1/4 tsp salt

1/8 tsp black pepper

1 cup sour cream

2 cups grated Parmesan cheese

 

 

Place the bread cubes into a lightly sprayed or oiled 9x13" baking dish.

 

In a medium nonstick skillet over medium heat, melt the butter. Add the mushrooms, red pepper, green onions and celery. Saute until tender, 6-7 minutes. Spoon the mixture evenly over the bread. Layer the crab and Swiss cheese over the mixture.

 

In a medium bowl, whisk together eggs, half & half, wine and seasonings. Use a whisk and fold in the sour cream. Pour this over the bread mixture. Cover with plastic wrap and refrigerate over night.

 

Preheat the oven to 350 degrees. While the oven is heating, bring the strata out and let it come to room temperature. Bake, covered with foil, until set, about 35 minutes. Remove the foil and sprinkle with the grated Parmesan cheese. Bake, uncovered, until bubbly, about 10 more minutes. Let it stand for ten minutes before serving.

 

 

Pistachio Cream

 

 

 

This is a really fun twist to serving beef tenderloin sandwiches. As much as I love horseradish sauce, this is something that brings color and an unexpected flavor to the table! This is originally from The Food Network Magazine but was given to me by Ellen Wheeler.

 

 

Ingredients:

1/2 cup salted pistachios

1 tsp red pepper flakes

1 clove garlic, roughly chopped

juice of 1/2 lemon

2 cups spinach

1/4 cup extra virgin olive oil

salt and pepper

1 cup Mexican crema or sour cream

 

Combine the pistachios, red pepper flakes, garlic, lemon juice and spinach in a food processor. Pulse until chopped. With the motor running, slowly stream in the olive oil until incorporated. Season with salt and pepper and process for 5 more seconds. Pour the mixture into a bowl and whisk in the crema.

 

Serve with sliced beef tenderloin and rolls.

Sunday Funday

Bloody Marys!

Whether it is a little hair of the dog or just a relaxing afternoon, nothing says Sunday Funday like the perfect Bloody Mary! Everyone has their own version of the perfect bloody Mary and I am no exception. I found the most amazing recipe that has the perfect balance of tomato, heat and vodka. This is Kristin Alfandre's recipe from Mason's Grill in Baton Rouge.  Beware! It definitely has a kick to it!

 

Ingredients:

1 1/2 oz Absolut Peppar
1 pinch horseradish
1 piece lime (squeezed)
1 piece lemon (squeezed)
2 Dashes of celery salt
4 dashes of Tobasco
4 dashes of worcestershire
4 oz bloody mary mix
1 garnish of bacon
1 garnish celery
1 garnish pickled okra
1 garnish cocktail onion
1 garnish spicy green bean

Add ice to a shaker. Add all the ingredients except for the garnishes and shake vigorously. Dip the rim of your glass in a little freshly squeezed lemon or lime juice and then roll rim in the sea salt. Fill the glass with the contents of the shaker and then garnish with whatever you like!

The Mint Julep

 

I don't know why for for some reason these always taste better in the silver julep cups. Start sipping on one of these and you will immediately feel yourself relaxing!

 

 

 

Ingredients:

3 oz Makers Mark

Fresh mint (about 8 leaves)

2 oz simple syrup*

crushed ice

 

 

Muddle the mint and simple syrup in a silver julep cup. Add the bourbon and then fill the glass to the top with crushed ice. Garnish with a sprig of fresh mint and enjoy!

 

*Simple syrup- mix equal parts sugar and water. Bring them to a boil to thicken and then let it cool. 

If you have a favorite Sunday cocktail, share it in the comment section below! I would love to hear from you!



Bridal Shower Menu

The flowers and blooming and the sun is out so this can really only mean one thing... WEDDING SEASON! What goes hand in hand with wedding season? Bridal Showers! I just happened to go to a beautiful one this past weekend for a family friend. We showered the happy bride with presents and best wishes and then of course gorged ourselves on an amazing brunch and champagne! If you are planning a brunch for any occasion, here is a simple and classic menu.

 

Quiche

 

 

 

There are so many different kinds to choose from, but these are some of my favorites!

 

DOUGH: Buy Pillsbury pie dough and let it come to room temperature on the counter. Roll the dough out, increasing the diameter by about 20%. Place the dough in your pie plate and gently push the dough down the sides of the pie plate. Trim the excess along the rim and turn the crust edge under and crimp. Put the crust into the fridge to keep it from shrinking when you cook it.

 

After about 45 minutes, preheat the oven to 425 degrees. Put some foil inside the pie plate and up the sides. Fill the shell with pie weights (or beans) and bake for 10 minutes. Remove the weights and foil and bake for another 5-10 minutes (you want it to be a pale golden). Let it cool on a wire rack. Reduce the oven temperature to 350 degrees.

 

EGG MIXTURE:



4 Large eggs

1 cup heavy cream

1 cup whole milk

1/4 tsp black pepper

1/2 tsp salt

1 pinch nutmeg

 

Whisk all the ingredients together in a medium bowl.

 

FILLING CHOICES:

 

Bacon and Onion: Cook 6 slices of bacon until crisp. Drain them on a paper towel. Wipe out the pan and add 1 thinly sliced medium onion. Saute with 2 Tbsp of butter and a pinch of salt until slightly brown. Crumble the bacon in the bottom of the pie shell and add the sauteed onion.

 

Leek and Goat Cheese: Thinly slice the white part of one large leek and saute it with 2 Tbsp of butter and a pinch of salt until very soft. Crumble 4 oz of goat cheese into the pie shell and add the leeks.

 

Bacon and Cheddar:

Cook 6 slices of bacon until crisp. Drain them on a paper towel. Crumble the bacon into the pie shell and add 4 oz of shredded cheddar cheese.

 

Artichoke and Onion:

Thinly slice 1 medium onion and saute it with 2 Tbsp of butter and a pinch of salt until lightly browned. Open 1 can of artichoke hearts packed in water, rinse them and squeeze out remaining liquid. Chop the artichokes into small pieces. Spread the onions and artichokes on the bottom of a pie shell.

 

After you have put your fillings into the pie shell, put the shell onto a baking sheet and pill it with the egg mixture (up to 1/4" from the top). Cover the rim of the pie shell with foil and bake in the middle of your oven for 55-60 minutes. Test it by sticking a clean knife into the center. It should come out clean. Let the quiche cool on a wire rack for 15 minutes.

 

These are great to serve at a brunch because they can be eaten warm or cold!

 

 

Pear and Blue Cheese Salad

 

 

 

Ingredients:

2/3 cup walnuts

1 bunch arugula

1 bunch spring mix

1 Tbsp cider vinegar

2 Tsp whole grain mustard

1/4 tsp kosher salt

black pepper

3 Tbsp extra virgin olive oil

2 ripe pears (Anjou or bartlett)

2 oz mild blue cheese

 

Preheat the oven to 350 degrees. Spread out the walnuts on a sheet pan. Bake, shaking the pan occasionally, until the nuts are slightly toasted (about 7 minutes).

 

Meanwhile, whisk the vinegar and mustard together in a large salad bowl. Season with salt and pepper. Gradually whisk in the olive oil until the dressing is smooth and thick. Add the lettuces to the bowl. Quarter and core the pears and then thinly slice. Add these to the salad bowl. Scatter the cheese and nuts over the salad. Toss the salad together and enjoy!

 

 

Fruit Salad

 

 

 

 

This is the Pioneer Woman's fruit salad and it is spectacular!

 

Ingredients:

1 cup sugar

zest and juice of 1 orange

1 vanilla bean

4 pints strawberries, hulled and halved

2 pints blueberries

2 cups green grapes, halved

2 cups red grapes, halved

fresh mint leaves

 

Place the sugar, 1 cup of water, orange juice and vanilla bean in a small pan and stir to dissolve the sugar. Then bring it to a boil. Turn the heat to low and simmer for about 15 minutes until it thickens up. Set aside to cool.

 

Prepare all the fruit in a large bowl. Pout the cooled syrup over the top and toss it all together. Decorate with the mint leaves and keep in the fridge until you are ready to serve!

 

 

 



 



 



You can always add a meat in this menu by doing filet sandwiches on mini brioche rolls . Check out my previous post about how to cook the perfect beef tenderloin!

 

Be sure to have plenty of pink champagne and add some fresh raspberries to make it extra special!

 

Mojitos!!!!

Mojitos!!!

 

 

 

Mojitos in the winter?? Im telling you.... I need it. I am done with the snow. Done done done. I have been dreaming of the beach and heat and floating in a pool. Instead, I am shoveling, de-icing and salting. Its torture. So in honor of needing summer, I decided to make my favorite summertime drink....The Mojito.

 

 

Ingredients:

Makes 1 mojito

 

10 fresh mint leaves

1/2 lime, cut in 4 wedges

2 Tbsp white sugar

1 cup ice

1 1/2 ounces white rum

1/2 cup club soda

 

Put mint leaves and 1 lime wedge into a glass. Use a muddler and crush them together. Add 2 more lime wedges and the sugar and muddle again. Fill the glass almost to the top with ice. Pour in the rum and then top off with the club soda. Stir and then garnish with the last lime wedge.

 

Enjoy!

The Great Chili Showdown!

Chili is one of those dishes that everyone loves...and if you don't then you haven't found the chili for you. It is easy to make, and easy to serve. It is perfect to make ahead of time and then keep warm on the stove so people can grab it when they want.

 

In honor of this Sunday's Super Bowl, I figured it was the perfect time to let you all decide which is your favorite chili!

 

 

Chicken and White Bean Chili

 

This recipe was given to me by a close family friend, Sherrill. It instantly became one of my favorites. It is creamy and light all at the same time. It has a nice kick to it too!

 

Ingredients:

3 cans Great Northern or Cannelini beans (drained and rinsed)

6 cups chicken broth

3 cloves minced garlic

2 medium chopped onions

1-2 Tbsp olive oil

2- 4oz cans chopped green chili peppers

2 tsp ground cumin

1 1/2 tsp dried oregano

1/4 tsp cayenne

4 cups cooked, chopped chicken breasts

1 1/2 cups half and half

5 cups shredded monterey jack cheese

Jalapenos (optional)

 

Toppings:

chopped tomatoes

chopped black olives

green onions

sour cream

guacamole or avocado

 

In a large dutch oven, saute the onion in the olive oil. Once the onion has softened, add the chilies (and jalapenos if desired), garlic and seasonings. Cook for three minutes.

 

Add the drained beans, chicken broth and chicken. Simmer with the lid off for one hour.

 

Turn off the heat and add the half and half and the cheese. Then reheat on low.

 

When ready, serve with whatever toppings you want!

 

Turkey and Black Bean Chili

 

My mom always made this turkey and I love it! Its hearty and healthy! Using the turkey really lightens it up but keeps it hearty enough for any guy!

 

Ingredients:

1 Tbsp olive oil

1 large onion

3 minced garlic cloves

1 red pepper, chopped

1 green pepper, chopped

1 1/2 lbs ground turkey

2 Tbsp flour

3 Tbsp chili powder

2 Tbsp ground cumin

2 Tsp powdered cocoa

1-2 tsp cayenne

1/4 cup tarragon vinegar

2 Tbsp strong brewed coffee (fresh)

1- 28 oz can plum tomatoes

salt

2- 15 oz cans black beans

 

Toppings:

sour cream

green onions

cilantro

cheddar cheese

avocado

 

In a large dutch oven, heat the olive oil over medium heat. Add the onion, garlic and both peppers.  Saute, stirring for about 5 minutes. Add the turkey and cook, breaking up any lumps.

 

Stir in the flour, chili powder, cumin and cocoa. Cook over low heat for a few minutes. Add the cayenne, vinegar, coffee, tomatoes and salt to taste. Bring to a boil and summer for 40-45 minutes. Add the black beans and cook for another 10 minutes. 

 

Keep warm on the stove and when you are ready to eat, top with whatever you choose!

 

Beef Chili with Sour Cream and Cheddar Biscuits

 

This recipe is from Smitten Kitchen and is a much more hearty, stick to your ribs kind of meal. You can eat the chili out of a bowl or course, but why would you when you can make a chili- biscuit sandwich!!

 

For the Chili

Ingredients:

2 Large onions, chopped

1/4 cup vegetable oil

1 Tbsp minced garlic

2 carrots, diced

3 lbs ground beef

1/4 cup chili powder

1 Tbsp cumin

2 Tbsp paprika

1 Tbsp dried oregano

1 Tbsp red pepper flakes

2- 8 oz cans tomato sauce

1 1/4 cup beef broth

3 Tbsp cider vinegar

1 3/4 cups kidney beans, drained and rinsed

2 green bell peppers, chopped

 

 

In a large dutch oven, heat the oil over low heat.  Cook the onions for about 5 minutes until soft. Add the garlic and carrots and cook for one more minute.

 

Raise the heat to medium and add the beef. Cook for 10 minutes or until done, breaking up any lumps.

 

Add the chili powder, cumin, paprika, oregano and pepper flakes and cook for another minute. Add the tomato sauce, broth and vinegar. Simmer the chili, covered for 45 minutes.

 

Add the kidney beans, bell peppers and salt and pepper. Simmer for another 15 minutes.

 

 

Keep warm on your stove and when you are ready to eat, serve over the sour cream and cheddar biscuits (recipe below).

 

 

For the Sour Cream and Cheddar Biscuits

Ingredients:

1 1/2 cups all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 Tbsp cold, unsalted butter, cut into bits

1/4 lb sharp cheddar cheese, coarsely grated

2 Tbsp drained and chopped pickled jalapeno peppers

1 cup sour cream

 

Preheat the oven to 425 degrees. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Cut the butter into the flour mixture with a pastry cutter until well combined. Stir in the cheddar cheese, jalapenos and sour cream until it forms a sticky dough. Clean and flour your counter top. Pat the dough out to a 1/2 inch thickness and use a biscuit cutter to cut out rounds. Bake on an ungreased baking sheet for 15-17 minutes.

 

You can make these ahead of time and then bake them off when you are ready to eat. 

 



Sunday Supper

There is nothing better than ending a long week and sports filled weekend with a comfort food filled Sunday dinner. I have always tried to make Sunday supper a family filled event as opposed to just dinner. It's a time we can reconnect and visit with grandparents and uncles/aunts. However, this week was a really special Sunday supper because it was just me and my girlfriends. The kids were out for the day so it was just me and my girls. Everyone brought something but I was more than happy to supply the main part of the meal. Here's what I made...

Deviled Eggs

 

 

Ingredients:

1 dozen eggs

6 Tbsp heavy cream

2 Tbsp Dijon mustard

1 tsp white vinegar

1 Tbsp dill, chopped

salt and pepper

capers (optional)

 

To hard-boil the eggs, place them in a sauce pan and cover them with cold water. Bring them up to a boil and simmer for 5 minutes. Turn the heat off and let them sit in the hot water for another five minutes. When the 5 minutes are up, rinse them under cold water.

 

 

Slice the hard-boiled eggs in half and add the yolks to a mixing bowl.

 

Add the heavy cream, mustard, vinegar and salt and pepper. Whip the mixture until fluffy. Fold the chopped dill in.

 

 

Spoon mixture into a ziploc bag and cut off the corner. Pipe the egg mixture into the egg white halves. Garnish them with a sprig of dill or a few capers.

 

 

 

 

The Most Incredible Mac 'n Cheese EVER

 

 

 

 

Ingredients:

6 Tbsp of butter (plus some for greasing dish)

1/4 cup sliced onion

1 Tbsp chopped shallot

1 clove garlic, smashed

1/2 tsp peppercorns

3 1/2 cups heavy cream

3 cups half and half

2 Tbsp flour

1 1/2 cups grated sharp white cheddar

1/2 cup grated fontina

1/2 cup grated Parmesan



salt and pepper

1 1/2 lb rigatoni

1 cup panko

1 Tbsp chives, chopped

1 Tbsp parsley, chopped

 

In a saucepan over medium heat, melt 1 Tbsp of butter. Add the onion, shallot and garlic clove. Cook until onion softens, about 4 minutes. Add the peppercorns, heavy cream and half and half. Turn heat down to low and simmer for 10 minutes.

 

 

 Remove the cream from the heat and strain into a bowl; discard the vegetables. Put cream mixture aside.

 

In the same saucepan, melt another 3 Tbsp of butter. Add the flour and mix until it turns a golden color. Slowly add the cream mixture to the flour, whisking continuously. Continue to cook until it thickens, about 10 minutes. Remove it from the heat and add the cheddar, fontina and Parmesan cheese. Season to taste.

 

 



 

Preheat the oven to 325 degrees. Grease the baking dish with more butter...I know its a lot but you've already committed at this point and I promise you, it is worth it!

 

 

Cook the rigatoni until al dente. When draining, reserve 1/2 cup of pasta water. Move the pasta into the greased baking dish.

 

In a saute pan, Melt 2 Tbsp of butter. Add the panko and saute until golden. Remove it from the heat and add the chives and parsley.

 

 

Pour the sauce over the pasta and mix until the cheese has filled each and every rigatoni tube. If the sauce is too thick, add the reserved pasta water.



 

Top the pasta with the panko mixture. Bake for 20 minutes until golden brown.

 

 

 

Dr. Pepper Glazed Ham

(From Pioneer Woman)

 

 

Ingredients:

1 fully cooked ham (I used boneless)- 10 lbs

20-30 whole cloves

3 Cups lightly packed brown sugar

1/2 cup dijon mustard

3 Tbsp apple cider vinegar

1- 12 oz can Dr. Pepper

 

Preheat the oven to 300 degrees.

 

Place the ham on a rack in a roasting pan. Using a very sharp knife, slice the ham in one direction and then again in the other direction; making a diamond pattern on the ham.

Poke the cloves in the center of each of the diamonds.

 

 

Cover the ham with foil and bake for an hour.

 

While the ham is cooking, make the Dr Pepper glaze.

In a saucepan, add the brown sugar, mustard, apple cider vinegar and the Dr Pepper. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes until thick and amazing.

 

 

After the ham has cooked for an hour, remove the foil and brush the glaze all over. Then put it back in the oven and cook for another 20 minutes. Do this for a total of three times until there is a thick layer of glaze.

 

Slice the ham and serve!

 

Roasted Cherry Tomatoes



 

 

Ingredients:

2 Pints of cherry tomatoes

salt

pepper

olive oil

basil

 

Preheat the oven to 400 degrees.

 

Toss the tomatoes in olive oil and sprinkle with salt and pepper.

Roast them for 15-20 minutes.

Sprinkle with basil.





Apple and Onion Tarts

I served these tarts at a garden party I hosted over the summer and they were a huge hit! Since onions and apples are always available, this hors d' oeuvre is perfect to make all year round.  You can also just make it ahead of time and then just bake it off when your guests arrive.

 

Apple & Onion Tarts

Makes 20

 

Ingredients:

1 sheet frozen puff pastry, thawed

3 Tbsp butter

1 medium onion

2 tart apples (Granny smith are good), peeled and cored

salt and pepper

1 tsp fresh thyme

 

Start by dicing up the onion and apple

 

 

 

Melt the butter in a saute pan over medium heat.  Add the onion and a dash of salt and cook them until soft, a few minutes.

 

Add the apples and turn heat to low. Cover and cook for 30 minutes.

 

It should have a nice golden brown color to it all now.

Turn off the heat and let it cool.

Meanwhile....

 

Unfold the pastry and slice it into 3 strips.

 

Then cut again...and again...and again....

 

(don't mind all the different shades of pictures...just trying to figure out my camera)

 

 Lay the triangles on a baking sheet and top each of them with the onion and apple mixture.

Sprinkle them with thyme.

 

Bake them for 15-20 minutes until they are puffed up and golden brown.

 

They are best when they are served hot, but I have been eating them cold while sitting here typing and they are still really yummy!!