Real Parties: Under the Sea!

Kate and I had a blast putting together all of the cute little touches for our sister’s baby shower a couple of weeks ago and couldn’t wait to share the final pics with you.  We went a little overboard with the theme, but our sister was so surprised and thrilled with all of the fussing!  My favorite part was the two color letterpress in coral and pool invitation that Haute Papier (warning – shameless self-promotion) created just for her, though I think the mom-to-be’s were all of the clear balloon that looked like bubbles, including the giant ones that were three feet wide!  Now, we just need to be patient for another few days until this baby gets here!  Congrats to Ash & Darryl on the little miss!

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Bring Fall Inside

Even though it’s Make-It Monday, I don’t think you need the how to on this one… Go outside and bring the last little bit of Fall inside with you to enjoy for just a little bit longer!  These branches were huge, making such an impact in a room.  Easy, inexpensive, stunning!

Featured in: Molly Makes!

I was so excited to get a copy of the British publication, Mollie Makes in the mail yesterday featuring the rustic mason jar lanterns we made for my parent’s 30th Wedding Anniversary party (see more on the party here, here, and here).  The magazine, which by the way is currently running a contest where you can win a subscription (here), is fabulous for craft lovers.  The tutorials are thorough and the ideas are fresh and inspiring!

Roast Tomato & Goat Cheese Toast

This is one of my favorite summer recipes. It’s delicious and looks fussier than it is!

Here’s how to make these delightful little bites…

1. Take a log of goat cheese out of the fridge and let it warm on the counter while you’re cooking away.

2. Roast the tomatoes… If you’ve never roasted tomatoes, it’s easy. Read this.

3. While the tomatoes are roasting, slice a baguette as thinly as possible. Place on a cookie sheet and drizzle with olive oil. Place cookie sheet in the oven with the tomatoes and toast until lightly golden, about 10-15 minutes. Then remove from the oven and place on a platter for serving.

4. Spread the room temperature goat cheese on the toasts.

5. When the tomatoes are done, remove from oven and place one or two on top of each piece of toast. Press gently so the juicy insides squeeze out onto the cheese.

6. Drizzle plate with olive oil, garnish with micro-basil or thinly sliced basil.

7. Enjoy!!!

Surprise Anniversary Party – The SURPRISE!

Surprise Anniversary Party – The Setup

This past weekend, my sisters and I hosted a SURPRISE 30th Anniversary Party for my parents.  Let me just say, I’m never doing a surprise party again!  While the planning was SO much fun, the stress of keeping it all a secret and telling fibs was just too much!  And to top if off, Old Man Weather was so cooperative with a week full of rain, that we had to change venues the day before!  Alas, the party went off without a hitch and was, well, a surprise!  They didn’t have a clue!  Stay tuned to see their reactions in Part 2 tomorrow!

A Taste of Spain

Well, I’m back… Fat, rested and with six pairs of new shoes and a couple of new kitchen toys.  What did I eat that I couldn’t get enough of, you ask?  These delicious morsels of goodness are at the top of the list.  When cooked properly, they have a light crunch on the outside and hot ooey, gooey ham meets cheese meets béchamel mixture in the middle.   Seriously, love at first bite!  Here’s the recipe I used to make them once getting home…

Jamon y Queso Croquettes
3 tbsp butter
1 spanish onion, diced
1/2 cup flour, plus more for dusting
1 1/2 cups whole milk
2 ounces gorgonzola dulce
8 ounces serrano ham, cut into 1/2” strips
salt & pepper
pinch of cayenne pepper
4 eggs, beaten, at room temperature
2 cups panko (or dried bread crumbs)
canola or olive oil for frying

Hot Crab Dip

I’ve been on a crab binge the last couple of weeks.  They jump out at me every week at the Dupont Farmers Market when I turn the corner to enter the section in the bank parking lot and the lovely folks at Phillips Foods sent over a bunch of coupons a few weeks ago so I could play around with some of their crabmeat. Here’s one of my favorites takes on a dip using their meat.

Hot Crab Dip

3 tbsp butter
2 shallots, minced
1/4 tsp cayenne
3/4 tsp Old Bay seasoning
1 1/2 tsp dry mustard
3/4 cup half and half
8 oz. cream cheese
6 oz. cheddar cheese, grated
3 tbsp lemon juice
2 tsp Worcestershire sauce
10 oz. crab meat (I like lump and backfin)

Homemade Boursin

This is one of my go to appetizers.  It’s easy to whip up (everything goes in the food processor) and keeps for about a week in the refrigerator.

Homemade Boursin
2 garlic cloves
1/4 cup fresh flat leaf parsley
1/4 cup fresh dill
1/4 cup fresh chives
1/2 cup shredded swiss cheese
1 8oz package of cream cheese
1 tsp sugar
1 tbsp lemon zest
1 tbsp fresh lemon juice
1 tbsp Tabasco sauce
1 tsp Kosher salt
1/2 tsp white pepper
2 tbsp vegetable oil

In the bowl of a food processor, combine the garlic, herbs and zest until all finely minced. Add remaining ingredients and pulse until smooth. Keep in refrigerator and bring to room temperature for serving.

Enjoy!

A Crabby Party

I love this adorable idea for a crab-inspired birthday party!  It’s perfect for our region, especially if you’re spending part of your summer even closer to the shore!  Click here for more pictures and ideas from Hostess with the Mostess!