January 14, 2011

I wanted to share with you 3 very easy recipes to use next time you host a bridal or baby shower. Well, one real recipe and two ideas for assembling store-bought food. Keeping it simple is the name of the game! They are all girly, scrumptious and simple.

from Bon Appetit

You Will Need:
2 tablespoons sugar
1/2 teaspoon finely grated orange peel
1/2 teaspoon finely grated lemon peel
6 ounces high-quality white chocolate, chopped
16 large ripe strawberries
(I made about 8 times this amount)

Rinse strawberries and allow to dry completely.
Line a baking sheet with foil.
Create a double boiler with a saucepan/dutch oven and bowl.
Heat water to a low simmer.
Zest citrus into the sugar.
Mix together the citrus peel and sugar with your hands until sugar is moist.
Stir chocolate in double boiler until just melted.
Remove bowl of chocolate from over water.
Dip the strawberries 2/3 into the melted chocolate.
Sprinkle with citrus sugar.
Lay on the prepared baking sheet to cool.
Chill until chocolate sets, about 30 minutes.

So this Costco shrimp platter tastes great but isn’t pretty or feminine…..

….. Rearranged on a pretty platter with butter lettuce and lemons, it becomes worthy of a shower food spread!

Fill these miniature edible cups with chicken salad from your favorite bakery, and you have a quick and special luncheon dish. You can find these little cups at Fresh Market or Whole Foods. Keep the filled “Croustades” in the package for easy storage. Don’t make them too far advance or they cups will become soggy. The morning of the party is perfect.


When its cold outside and friend gets engaged, baked brie is is just the hors d’oeuvre to bring to the party.

Warm Baked Brie

Thaw a sheet of puffed pastry dough (found in frozen food aisle)
Roll out a bit, still keeping a square shape
Spread apricot preserves in the center of the square
Place a wheel of your favorite Brie cheese

At this point you can get creative and add what ever your heart desires-
various fruit preserves, brown sugar, dried fruit, nuts. Just make sure the dough is thick enough to not break.

Wrap the brie and filling. * I fold in the four corners so you are left with four more corners. Trim some of the dough to reduce bulk and use for decoration on top.

Flip the wrapped Brie over and onto a baking sheet with parchment
Cut out leaves or other designs out of trimmed dough and place on top
Bake for 20-25 minutes according to your puff pastry directions
Serve with sliced Granny Smith apples and crackers

* I use Pepperidge Farm Puff Pastry Sheets, 400 degrees.

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