Just a few days (5 and counting) until the wedding! My motto this week is from a card my parents gave me… Soon it will be time to put on that gorgeous dress. Wear it like the diva you are, and announce to the world that there’s one less lovely fish in the sea.
Of course we had a spread of fantastic food to go with all the amazing friends and fun. Below is the menu, a few of the recipes and some photos from the day.
Bacon Cheddar Deviled Eggs from allrecipes.com
- 12 eggs
- 1/2 cup mayonnaise
- 4 slices bacon
- 2 tablespoons finely shredded cheddar cheese
- 1 tablespoon mustard
- Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
- Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.
- cherry tomatoes
- small mozzarella balls
- basil leaves
- balsamic vinegar
- olive oil
- Add 1 cherry tomato, 1 mozzarella ball, and ½ a basil leaf to each toothpick
- Place on serving platter and drizzle with olive oil and balsamic vinegar
- 1 can of refrigerated pizza dough
- black pepper
- red pepper flakes
- shredded parmesan cheese
- Pre-heat oven according to the pizza dough package
- Roll our pizza dough
- Sprinkle black pepper, paprika, and red pepper flakes on dough – you decide on how much heat the straws will have.
- Sprinkle cheese and pat down into the dough
- Using a pizza cutter, cut the dough into about 1 inch strips
- Take each strip and place on a cookie sheet
- Twist from each end and sprinkle more cheese on each strip
- Bake 5-7 minutes until golden brown
Instead of pizza dough, I used puff pastry for the base of this recipe.
- flour, for work surface
- 1 box puff pastry, leave out at room temp for about an hour
- olive oil, for drizzling
- 1/4 cup mascarpone cheese, at room temperature
- 1/4 cup sour cream
- 2 tablespoons capers, rinsed, drained, coarsely chopped and dried on paper towels
- kosher salt and freshly ground black pepper
- 2 ounces smoked salmon, cut into 3/4-inch pieces
- 1/4 cup chopped fresh chives
- Special equipment: a 2-inch round cookie cutter
- Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F.
- On a lightly floured work surface, roll the puff pastry into a 1/4-inch thick round. Using a 2-inch round cookie cutter, cut out 15 circles. Arrange the circles on a heavy baking sheet. Using the tines of a fork, prick the dough all over. Drizzle with olive oil and bake until golden brown, about 7 to 10 minutes. Remove from the oven and cool for 10 minutes.
- In a small bowl, mix together the mascarpone cheese, sour cream and capers until smooth. Season with salt and pepper, to taste. Spoon about 1/2 teaspoon of the mascarpone mixture into the center of each pastry round. Top with a piece of smoked salmon and press gently.
- Arrange the puff pastry on a platter and sprinkle with chopped chives just before serving.
- 1 medium ciabatta loaf
- 1/2 cup black olive tapenade
- 1 pound fresh salted mozzarella, thinly sliced
- 1 roasted red pepper, sliced (about 6 pieces)
- kosher salt
- good quality extra-virgin olive oil
- Slice the ciabatta in half horizontally. Evenly spread olive tapenade on the cut side of each half. Arrange the mozzarella and roasted red slices evenly on bottom half of the bread. Season with salt to taste, and drizzle with some extra-virgin olive oil. Put the other half of the loaf on top.
- Using a serrated knife, slice the loaf in half lengthwise. Then cut each half into six smaller sandwiches to make a total of 12 sandwiches. Arrange the sandwiches on a serving platter and serve.
Spread 12 slices white and/or pumpernickelbread with mayonnaise. Top half of the bread with sliced tomato and cucumber or avocado. Season with salt and pepper and cover with the remaining bread. Trim off the crusts and slice the sandwiches in half. Pack in an airtight container or wrap in plastic wrap.
Lemon Artichoke Dip from Met Market - If anyone can figure out how to make this amazing dip, we’d love the recipe!
Peanut Butter Kiss Cookies from allrecipes.com
- 1 cup white sugar
- 1 cup peanut butter
- 1 egg
- 18 milk chocolate candy kisses, unwrapped
- Preheat oven to 350 degrees F.
- Combine sugar, peanut butter, and egg.
- Shape into 1 inch balls and place on ungreased cookie sheet.
NOTE: If dough is too sticky, refrigerate 1/2 hour or until easy to handle.
- Bake for 10 minutes. Remove cookies from oven. Press a chocolate kiss into the center of each warm cookie.
- 250g (8oz) butter
- 1/3 cup icing sugar
- 1 1/2 cups all purpose flour
- 1/2 cup cornflour (cornstarch)
- Preheat oven to 325F.
- Cream butter and sugar until light and fluffy. Add sifted flours, mix well.
- Make small round balls and then using a fork flatten them.
- Bake for 10 to 12 minutes or until golden brown.
- When done baking put on a cooling rack and wait about 10 minutes before frosting.
- The frosting goes in between to cookies.
Lemon Cream filling
- 60g (2oz) butter
- 1/2 cup icing sugar
- 1 tsp grated lemon rind
- 3 tsp lemon juice
- Cream butter until smooth then add in gradually sifted icing sugar, beat until light and creamy.
- Add in the lemon rind and lemon juice.
- This makes about 30 cookies completed.