Springtime In Paris-Ellen and Olivia

What an incredible night!  We stepped right in to Paris with Olivia and Ellen as the perfect hosts!  Everything was tres manifique.  Merci for the amazing time, ladies!

Every detail was perfect!  It made us miss Elizabeth who was actually IN Paris instead of with us.  We are so lucky that Kate agreed to come and join us and take amazing pictures.  Be patient with me, I don't pretend to be as awesome as Elizabeth.  I have no idea how to do these photos justice, aka make them big ;)

Little hints of France everywhere

The appetizer table was incredible!  So much fun and flair of a French Market.

Everyone loved all of the flowers

There was great chalk art everywhere

Ellen is a hoarder of antique linens.  They were such luxurious touches throughout the room.

Kylee even read us the menu in French!  She said she was rusty, but we all loved it and clapped after.

More great details.  The room was completely transformed from how it usually looks.

Such a great quote!  Love Julia!!

Olivia with Rose Lemonade, which was delicious.

We're so glad that Cierra could make it, being 2 weeks overdue with her first little girl!

 Kate, Darcey, Julie, Niki, Cathleen, Cierra, Olivia, Kim, Angie, Kylee and Julie

Petit cucumber with Brie, Blackberry puffs with Brie and Croque Monsuier sandwiches, accompanied by fresh berries, baguette, soft cheese and preserves.  Oui! Oui!

Beautiful mix of antique dishes

The table was set to perfection.  Those chalkboard chargers were amazing!  Loved all the feminine details.  

Lovely bunch of ladies

Gorgeous radish salad

These were AMAZING!  French onion soup dumplings.  The soup was inside each bite sized wrapper.  So unique and fun!

Everyone was so impressed with the entree.  The visual presentation was off the charts.  Tasted wonderful too!  Salmon en croute with beets and carrot salad

We finished with Creme Brûlée Macarons and Passion Fruit Creme Brûlée.  It was so pretty.  We felt so French!  

All of that lovely food creates quite a scene in the kitchen.  It is so much work to put these magical nights together.  We are so lucky that we only have to do it once a year and the rest of the time, we just show up!  I like that "don't even offer to help clean up" rule more and more each time! 

We got to take home lovely pistachio and lemon macaroons.  Ellen is such a master at making these delectable French cookies!  We also got to take home the flowers from the "market".  Perfect for Mother's Day.

Our gracious hostesses, Ellen and Olivia, with adorable Kate

What a fantastic evening!

Springtime In Paris Recipes

Blackberry Pâte Feuilletée (Blackberry Puff Pastry)

Puff pastry sheet

Blackberry jelly

Brie

Fresh blackberries

Heat oven to 350 degrees. Spray muffin tin.

Roll out puff pastry sheet and cut into squares. (About 1/4" thick & 2" squares for a mini-muffin tin)

Place a small cube of brie and a little jelly in each square.

Wrap the pastry up around the brie & jelly & pinch closed at the top.

Place in a muffin tin & bake, check at 10 minutes. Take out when pastry is lightly browned.

Top with a fresh blackberry & serve warm.

Cucumber Petit 

Cucumber slices

Brie 

Chives

Fresh ground pepper

Croque Monsieur 

Adapted from: http://www.madebyaprincessblog.com/2012/08/recipe-mini-croque-monsieur-sandwiches.html

Ingredients for Bechamel Sauce:
2.5 tbsps butter
3 tbsps all purpose flour
2 cups milk
1 tsp salt
1/2 tsp freshly ground nutmeg
1/2 tsp pepper *optional

Directions:
In a medium saucepan, heat the butter over medium low heat until melted.  Add the flour and stir until smooth.  Over medium heat, cook until the mixture turns a light golden sandy color, about 6-7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil.  Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.  Bring to a boil.  Cook 10 minutes, stirring constantly.  Remove from heat, season with salt, pepper (if using), and nutmeg.  Set aside until ready to use.  Mixture should be kind of thick.  You are going to spread it on bread so if you need to thicken it add flour and whisk but only little bits at a time.

Ingredients for Sandwiches:
1 loaf good quality, bakery, white bread
1 lb good quality ham
Round of brie cheese
Butter for spreading

Directions:
Preheat oven to 400 degrees.  Line a cookie sheet with slices of bread. Assemble the sandwiches by spreading Bechamel sauce on the bread then placing ham down on one slice and thin brie wedges on the other.  Put halves together and repeat process until you have a full sheet of sandwiches.

Bake the sandwiches for about 5 minutes on each side, making sure not to overcook or burn. You want each side to be golden brown and the cheese to be melted and gooey.  Bake longer if necessary just don't burn it!

This should make about 6 full sized sandwiches and about 24 minis possibly more depending on how big your bread is. Spoon a bit of the sauce over top of it after plating. 

FRENCH ONION SOUP DUMPLINGS

RADISH SALAD

Salmon en Croute

Source: http://www.cookingchanneltv.com/recipes/laura-calder/salmon-en-croute.html

Ingredients:
1 salmon fillet (about 1 1/2 pounds)
1 pound asparagus, trimmed
Salt
1/4 cup/60 ml creme fraiche
3 to 4 tablespoons chopped fresh dill
Zest of 1 lemon
Freshly ground pepper
1 pound puff pastry (2 sheets)
1 egg, lightly beaten

Directions:
Skin and bone the salmon and set aside. Preheat the oven to 450 degrees.

Cut the tips off the asparagus. Reserve the stems and poach the tips in boiling salted water until tender, 3 to 5 minutes. Drain well, refresh in ice cold water, then drain again, leaving to sit so that all the water comes off. Puree the asparagus and stir in the creme fraiche, dill and lemon zest to blend. Season with salt and pepper and set aside.

Lay 1 sheet of puff pastry on a damp baking sheet with the long edge facing you. Lay the salmon on the pastry, like a picture in its frame. Sprinkle with salt and pepper. Spread the top of the salmon with the asparagus puree. Lay the raw stems of asparagus on top of the puree, like pencils.

Brush the margins of the pastry with the egg wash. Lay the second sheet of pastry over the salmon and press the edges to seal, like a giant ravioli. Trim the edges, leaving a 1-inch border. Press with the tines of a fork, then, with the dull edge of a knife, scallop the edges. Make 2 or 3 slits in the top to allow steam to escape. Brush all over with the egg wash and bake until puffed up and golden brown, about 20 minutes.

Remove from the oven and let cool for 5 minutes before slicing. This dish is also good at room temperature.

Cossettes de Betteraves (Beet Chips)

3 large beets
¼ cup olive oil
1 teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Heat oven to 400 degrees.
Clean beets with a sponge. Wearing gloves, thinly slice beets (about 1/8” thickness) and mix in bowl with olive oil until fully coated.
Line baking sheet with parchment paper and lay beets flat with slight overlap. The beets will shrink in size when cooked.
Sprinkle with dried thyme, salt and pepper.
Bake for 20-25 minutes removing when beets are browned and crisp.

 PASSIONFRUIT CREME BRULEE

MACARONS

Garden Party Recipes

Brie – Fig Jam – Pound Cake Grilled Cheese w/ Rosemary Butter

{ Ingredients:

2 thin slices of pound cake

a few slices of brie

½ Tbs Fig Spread (I used a walnut fig jam)

1 small rosemary sprig, chopped

1 pat of butter

Place a few slices of brie on one piece of pound cake. Smear fig preserves on other piece of bread. Melt a pat of butter in skillet on medium heat and toss in chopped rosemary. Keep heating the butter and rosemary for a few minutes until the leaves start to soften up and the rosemary flavor starts to infuse into the butter. You’ll want the little bubbles to dissolve before you put the pound cake in. Then put both pieces of pound cake together in skillet and cook 3-4 minutes cooking evenly on both sides.

Orange, Grapefruit & Green Grape Compote

{ Ingredients:

6 navel oranges

2 large grapefruit

6 Tbs sugar

½ lb. seedless green grapes (1 & 1/3 cup), quartered lengthwise

Poundcake to serve on side

Finely grate zest from 2 oranges and 1 grapefruit into small bowl and stir in sugar. Massage with fingers to incorporate the zest and sugar together. Set aside.

Cut peel, including all white pith, from oranges and grapefruit and put in medium bowl. Squeeze enough juice from membranes to measure ½ cup, then add in quartered grapes with 3 Tb of citrus sugar. Gently toss fruit and serve with remaining sugar on the side. If you sprinkle the sugar on top of the fruit it will just dissolve so I find it better to dab it with pound cake for a perfect accompaniment.

Party Punch

{ Ingredients:

1 cup frozen concentrated lemonade (thawed)

6 oz.  frozen concentrated orange juice (thawed)

2 cups cranberry juice

2 cups water

¼ cup superfine sugar

2 liters sprite, chilled

Freshly sliced lemons & oranges

Ice

Add the lemonade, orange juice, cranberry juice, water and sugar to a container that has a lid. Stir until all of the sugar is dissolved. Cover and chill the mixture for 1-2 hours. When you are ready to serve the punch, add the mixture to a drink server along with the soda, ice, lemons and oranges. Stir and enjoy!

Cherry Limeade

{ Ingredients:

1 (2-liter sprite), chilled

1 (12 oz.) can frozen limeade from concentrate

I small jar of maraschino cherries w/syrup added

Limes to garnish

Add all ingredients together in large pitcher & stir slowly. Pour over ice and add a wedge of lime. Enjoy!

Tomato Basil Parmesan Soup ~ Slow Cooker

(Makes 2 Qts. /about 8 servings)

{ Ingredients:

2 (14 oz) cans diced tomatoes, with juice

1 cup finely diced celery

1 cup finely diced carrots

1 cup finely diced onions

1 tsp dried oregano or 1 T fresh oregano

1 T dried basil or 1/4 cup fresh basil

4 cups chicken broth

½ bay leaf

½ cup flour

1 cup Parmesan cheese

½ cup butter       

2 cups half & half, warmed

1 tsp salt

¼ tsp black pepper

Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.

About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed.

Cover and cook on LOW for another 30 minutes or so until ready to serve. 

Coconut Shrimp Cakes w/ Mango Pineapple Salsa

(Makes about 4 servings/8 patties)

{ Ingredients for the Salsa:

1 mango

1 ½ cups diced fresh pineapple

1/3 cup red bell pepper, diced small

¼ cup red onion, finely diced

1 jalapeno, seeded & finely chopped

1 Tbs. minced fresh cilantro

Juice of 1 lime

Pinch of coarse salt

{ Ingredients for the Shrimp Cakes:

1 lb. uncooked shrimp, peeled and deveined

1 cup unsweetened shredded coconut, divided

1 clove garlic, minced or pressed

2-3 Tbs. minced fresh chives

1 tsp. lemon zest

1 large egg

¼ cup minced fresh cilantro

Few dashes of sriracha (to taste)

Coarse salt & freshly ground pepper

Coconut oil for cooking (about 2-3 Tbs.)

{ To serve:

Baby spinach or Bibb lettuce leaves

To make salsa, combine all ingredients in medium bowl. Toss to mix well. Cover & refrigerate, allowing flavors to blend.

To make shrimp cakes, add the uncooked shrimp to a food processor & pulse in very short bursts just until finely chopped. Transfer to medium bowl and mix in ¾ cup of the coconut, the garlic, chives, lemon zest, egg, cilantro, sriracha, salt & pepper. Stir the mixture with a fork until evenly mixed. Form the mixture into 7-8 patties. Add the remaining ½ cup of coconut to a shallow dish. Gently coat the shrimp cakes in the shredded coconut.

In a large skillet, heat the coconut oil over medium-high heat until simmering. Add the shrimp cakes and cook, turning once, until both sides are golden and cooked through (about 4 minutes total). Serve the warm shrimp cakes over a bed of baby spinach or bibb lettuce leaves. Top with the mage pineapple salsa and serve immediately.

Lemon Chicken Romano

{ Ingredients:

2 (8oz.) boneless, skinless chicken breasts, trimmed,

(Halved horizontally & pounded to ½ inch thick)

2 oz. shredded whole milk Mozzarella cheese (1/2 cup)

2 oz. shredded Provolone cheese (1/2 cup)

1 large egg

1 Tbs. all-purpose flour

½ cup Panko bread crumbs

1 ½ oz. finely shredded Romano cheese (1/2 cup)

1 Tbs. chopped fresh oregano

Zest of 1 lemon (2 tsp.)

½ tsp. garlic powder

Salt & freshly ground black pepper

2 ½ Tbs. Vegetable Oil

2 ½ Tbs. extra virgin olive oil

Lemon slices or wedges for serving

Preheat oven to 350 degrees. Sprinkle each side of the chicken cutlet lightly with salt (About 1/16 tsp. per side), let stand at room temperature for 20 minutes. Combine Mozzarella & Provolone cheese in a bowl, set aside.

In a shallow dish, whisk together flour & egg until smooth. In a separate shallow dish, toss together bread crumbs, Romano cheese, oregano, lemon zest, garlic powder & ¼ tsp pepper. Pat chicken dry with paper towel. Working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides & allow excess to run off. Then immediately transfer to Romano mixture & coat both sides with mixture, while pressing gently to allow crumbs to adhere. Transfer chicken to a plate & repeat process with remaining chicken cutlets.

Pour 2 ½ Tbs. olive oil and vegetable oil into a 10-inch non-stick skillet & heat over medium-high heat. Once oil is hot, add 2 coated chicken cutlets & fry without moving them until bottom is crispy and golden brown (about 2 minutes). Then, using metal tongs rotate to opposite side & cook until golden brown (2 minutes longer). Transfer fried chicken to a large plate lined with paper towels to drain. Repeat process with remaining chicken.

Place cutlets on rimmed baking sheet; sprinkle tops with Mozzarella cheese mixture & transfer to preheated oven to bake until internal temperature registers 165 degrees (about 12 minutes). You can broil during the last 1-2 minutes if desired. Remove from oven & garnish with lemon, serve warm. Squeeze fresh lemon juice over chicken before enjoying.

Lemon-Pepper & Feta Roasted Asparagus

{ Ingredients:

1 bunch thin-speared asparagus, trimmed

2-3 Tbs. extra virgin olive oil

1 tsp. lemon pepper

½ tsp. salt

3 Tbs. feta cheese, crumbled

Preheat oven to 425 degrees.

Place asparagus in a large bowl, drizzle with olive oil & toss to coat. Add lemon pepper & salt & toss to coat again. Spread asparagus out in a single layer on parchment lined baking sheet. Roast turning occasionally, for about 12-15 minutes until just tender but slightly crisp. Sprinkle with feta cheese & return to oven for another 1-2 minutes until cheese is warm (won’t be melted). Serve immediately.

Fresh California Orange Cake

{ Ingredients:

1/3 cup butter

1/3 cup shortening

2 tsp. grated orange rind

1 ½ cups sugar

3 eggs

2 ½ cups sifted cake flour

2 ½ tsp. baking powder

1 tsp. salt

1 cup fresh orange juice less 2 Tbsp.

2 Tbs. orange juice concentrate

Creamy Orange Frosting

                        ½ cup butter

                        1 (3 oz.) package cream cheese

                        1 lb. powdered sugar, sifted

                        ¼ cup fresh orange juice

                        2 tsp. grated orange rind

                        Dash of salt

                        Orange food coloring (if desired)

Tinted Orange Coconut Topping

                        1 cup flaked coconut

                        1 tsp. orange juice

                        1 or 2 drops orange food coloring (if desired)

Preheat oven to 350 degrees.

Cream together butter, shortening & rind. Very gradually add sugar, creaming until light. Add eggs, one at a time, beating well after each. Continue beating for 5 minutes. Sift together dry ingredients & add alternately with orange juice to creamed mixture. Add in orange juice concentrate. Beat only until smooth after each addition. Bake in 2 greased & floured 9-inch round pans at 350 degrees for 25-30 minutes. Cool 10 minutes on rack & then remove from pans to cool completely.

For frosting, cream butter & cream cheese. Gradually beat in sugar alternately with orange juice beating until smooth. Stir in orange rind & salt. Add a drop or two of orange food coloring (if desired) to tint a light orange. Beat until creamy.

For tinted orange coconut topping, combine coconut with orange juice & food coloring (if desired). Shake or stir with fork; coconut would be lightly colored to match frosting.

*If you prefer not to top cake off with coconut that is fine too J

Lemon Raspberry Crème Mini-Trifles

{ Ingredients:

1 Sara Lee frozen pound cake

6 oz. fresh or frozen raspberries

1 (6oz.) basket fresh raspberries

½ cup sugar

1 egg

1 Tbs. unsalted butter

1 Tbs. lemon juice

Pinch of salt

2 cups chilled heavy whipping cream

¼ cup powdered sugar

Stir 6 oz. raspberries, 1/2 cup sugar, egg, lemon juice, butter & salt in a saucepan over medium heat until thickened & beginning to bubble around the edges. If you are using frozen raspberries, thaw raspberries before cooking. Strain the raspberry mixture into a bowl, pressing the solids into the sides of the strainer. Refrigerate until cold. (You can make this mixture the day before use.)

Take the frozen pound cake out of the foil and trim off the crusts. Cut pound cake into half inch cubes.

Whip whipping cream & powdered sugar in mixer until stiff peaks form. Fold 1 cup of whipped cream into chilled raspberry curd. Place remaining whipped cream into a large pastry bag fitted with a large tip.

Spoon 1 teaspoon raspberry cream into shot glass. Layer in two lemon pound cake cubes & a fresh raspberry. Pipe in a layer of whipped cream. Place in two more pound cake cubes & a raspberry. Layer on another teaspoon of raspberry cream & pound cake cube. Pipe on a whipped cream star and garnish with a fresh raspberry. Grated lemon zest also makes a wonderful garnish. Refrigerate until ready to use.

Mini Brownie Trifles

{ Ingredients:

1 (19-22 oz.) pkg. brownie mix

½ cup vegetable oil

2 Tbs. water

2 eggs

1 (4-serving size) pkg. chocolate instant pudding & pie filling mix

2 cups milk

2 Tbs. vanilla instant pudding & pie filling mix

1 ¾ cups whipping (or heavy) cream

Whipping cream to garnish

Chocolate shavings (optional for garnish)

Fresh raspberries (optional for garnish)

Preheat oven to 350 degrees. Grease bottom of a 9x13-inch pan. In a large bowl, combine brownie mix, vegetable oil, water & eggs. Stir with wooden spoon until mixed. Spread batter into prepared pan. Bake until a toothpick inserted in comes out clean (25-30 minutes). Cool completely on a wire rack; cut about ¾ of the brownies with plastic fork into 1-inch pieces.

Meanwhile, prepare chocolate pudding mix as directed on package for pudding, using milk. Cover & refrigerate. In 6 mini trifle dishes, arrange 7 of the brownies in the bottom & up the sides of the dishes. Cover with chocolate pudding. Arrange 5 of the brownies in similar style & top with whipped cream mixture. Cover & refrigerate at least 2 hours; top with whipping cream & chocolate shavings for garnish before serving, if desired. Garnish with fresh raspberries if desired.