Halloween Spread

October 30, 2012 § 1 Comment

Entertaining tomorrow night? Here is a last minute solution for what to serve. The sake needs to be done the night before but everything else can come together just a few hours before people arrive. So even if you didn’t have plans, why not throw something together last minute? Menu taken care of.

Clockwise from top left: Pumpkin cupcakes with cream cheese icing, Spider Web Fiesta dip with chips, more cupcakes, Devils on Horseback, Pita chips with cheese and apple, Veggies with Greek yogurt dill dip

I would start with the cupcakes first (of course). I used the recipe here and they were delicious. The batter even started tasting like pumpkin before I even added the pumpkin (yes, I tried the batter).

Cream Cheese Icing (Pre-food dye)

An easy way to dress these up is to add food dye halfway through icing the cupcakes. Add diverse toppings like chocolate sprinkles on some, crushed pecans on others, some plain and some with candy corn for a really decorative look that let’s your guests choose what tempts them most!

This fiesta dip was sort of inspired by a few different versions of 7 layer dip and other Mexican dips. I just tried to simplify the best I could. I think one version that is topped with shredded lettuce, diced tomato and cilantro could be delicious.

Layer 1- 1 can refried black beans mixed with 1 package taco seasoning
Layer 2 – 1 can Rotel Tomatoes mixed with 1 package cream cheese
Layer 3 – Guacamole. The top it all of with a sour cream spiderweb by piping the sour cream through a small hole cut into a zip-loc bag.

I used the Devils on Horseback recipe here. Mine turned out a little more well done than I would have preferred but I am always someone who would take my bacon overcooked rather than undercooked. The grease from this bacon gets your oven really hot so keep an eye on them.

Slice pitted prunes in half without going all the way through. Stuff with blue cheese. Wrap half of a strip of bacon in half and secure with a tooth pick. Voila easy as 1,2,3

Slightly well done

The rest of the apps are just slicing and dicing! If you don’t have a full bar already stocked, a good way to cut down is by serving a signature drink. Then have a few standard options like beer, wine and whiskey.

After a delicious cocktail in California last weekend, I scoured the internet to find how it was made–turns out it was infused sake. In a glass, air-tight container, pile in any fruit of your choice (we chose watermelon and pineapple). Make sure it is cut and cored with no bruised spots/blemishes. Mix in 1.5 L Sake and .5 L Pear Vodka and let sit for 24 hours

Sunday Brunch Menu

July 30, 2012 § Leave a comment

I love chalkboards. This is meant to host our Nashville bucket list but it’s too fun to not update!

This Sunday we hosted  a little brunch in exchange for getting some prints and pictures that had been lying around the house finally hung (and as an extra bonus got to have a little dog run around!). I thought 1:00 seemed a little late for the french-toast-casserole-route so the dishes leaned more toward savory–save the scones.

I like to plan out my oven time so I know how long before people start to arrive I have to start getting things in. With the quiche taking an hour, I wanted to get the scones in first so that we’d have something to munch on if it went over time.

Some people are just not scone people (my mom) but I thought these had just the right touch of sweetness and a tartness from the lemon and cran combo. I used the recipe from Candice Kumai’s Pretty Delicious which focuses on health conscious recipes so with 4 grams of protein and only 4 grams of fat, you really don’t need to feel guilty ending (or starting) brunch on a sweet note.

I like the triangle shape so as not to be confused with a biscuit. They just beg for a spot of tea.

This was the first time I tried making a quiche. I found this recipe by Martha Stewart but am not a huge fan of leeks so filled my quiche with zucchini, tomato and gruyère instead. I’m guessing any veggies that float your boat would do.

I sauteed the zucchini for 5 minutes in a little bit of olive oil, salt, pepper and basil and tossed in some sliced plum tomatoes for the last minute.

 

I got caught using a frozen pie crust when the filling overflowed on me but it turned out just fine.

The Skinny Mini BLT’s were also from Pretty Delicious. I love the extra health kick from the avocado and the cookie cutter shapes were a really cute idea!

The book recommends toasting the bread and oven-baking the bacon at the same time to save time. I would take the toasts out before the bacon though, mine were just a tad overdone.

The spicy-sweet honey mustard was perfect with the saltiness of the bacon. 1/2 cup dijon mustard with 1 tbsp. honey.

To round out the meal, I kept the spring salad simple and used the ole’ fried goat cheese trick. All in all, very easy to complete. I wouldn’t necessarily call anything “make ahead” in the sense where I would do it the night before, but all of these recipes are PERFECT for entertaining because nothing has to be served hot out of the oven. I just let them collect on my counter as I moved onto each new recipe.

I haven’t gotten great at presentation. I bet you could go nuts with cute china for the scones and little plates for the BLT’s

 

 

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