A Wedding Announcement Party Menu
Hello everyone. Guess what? Claire Marie who works here at Gourmay.com is
getting married. Got a killer ring too. In response to this exciting news, we
are having a party. Surprise! It’s the time of year, it seems, to throw parties
for people getting married or giving birth. This is perfect because the month
of March has no entertainment value, except next week will be green week.
This party can be a luncheon or a dinner. I think it’s fun to have the boys
included in parties instead of just hens. So my vote is dinner. Once again,
these recipes can be prepared in advance so that you can do the necessary entertaining
of the guests. Just reheat the pasta sauce, but you need to cook the pasta at
the last minute. All it requires is boiling water so hopefully you can handle
that
A Getting Married Party
Stuffed Mushrooms in Puff Pastry
Shrimp and Pasta with Tomato Cream Sauce
Dinner Salad
Soho Globs
This menu serves 8
Stuffed Mushrooms in Puff Pastry:
32 medium firm mushrooms, washed with stems removed
3 tablespoons butter
1 cup drained and chopped canned artichoke hearts
3/4 cup crumbled blue cheese
2 green onions, finely chopped
Tabasco to taste
1 package frozen puff pastry
Salt and pepper to taste
Preheat oven to 375 degrees. In a large skillet melt butter and sauté mushroom
caps for 2 to 3 minutes; drain on paper towels. Mix artichokes, blue cheese,
green onions, Tabasco, and salt and pepper. Spoon into mushrooms.
On a lightly floured surface, roll each sheet of puff pastry into a 16-inch
square. Cut sheet into 16 4-inch squares. Working with one square at a time,
place a filled mushroom cap in the center, filled side down. Brush edges with
water and bring corners together to enclose mushroom completely and seal. Place
seam side down on baking sheet. Bake for 15 to 20 minutes, or until puffed and
golden.
Shrimp and Pasta with Tomato Cream Sauce:
2 pounds fresh or frozen medium shrimp, peeled and deveined
2/3 cup sun-dried tomatoes, packed in oil
4 cloves garlic, minced
2 cups heavy cream
2 cups chicken broth
1 1/2 cups dry vermouth
1/4 cup chopped fresh basil (or 4 teaspoons dried)
2 tablespoons snipped fresh chives
1 1/2 teaspoons salt
1 teaspoon grated lemon peel
1/2 teaspoon coarse ground pepper
20 ounces linguine, fettuccine, or spaghetti
Freshly grated Parmesan cheese
Thaw shrimp if frozen. Drain tomatoes, reserving 6 tablespoons oil. Sliver
tomatoes and set aside. In a saucepan, heat reserved oil over medium high heat.
Add garlic and shrimp. Cook for 2 to 4 minutes or until shrimp turn pink. Lift
out with a slotted spoon and set aside. Add cream, broth, vermouth, basil, chives,
salt, lemon peel, pepper and tomatoes to saucepan. Bring to a boil over high
heat. Boil stirring occasionally for 15 minutes or until reduced to about 3
cups. Return shrimp to saucepan and heat through. Meanwhile cook pasta according
to the package directions. Drain well and toss pasta with sauce. Pass Parmesan
cheese separately.
Dinner Salad:
1/2 cup white wine vinegar
3 tablespoons minced onion
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups extra virgin olive oil
8 cups mixed torn salad greens
10 slices bacon, cooked and crumbled
8 tablespoons freshly grated Parmesan cheese
1/2 cup finely chopped celery
2 cups croutons
For dressing: in a small bowl combine all ingredients except oil. Slowly
whisk in the oil and continue whisking until blended. Toss about a 1 1/4 cups
dressing with the rest of the ingredients or to taste.
Soho Globs:
5 ounces semisweet chocolate
3 ounces unsweetened chocolate
6 tablespoon unsalted butter, at room temperature
1/3 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, room temperature
2 teaspoons vanilla
1 tablespoon instant espresso powder (or coffee if you can’t find espresso)
3/4 cup sugar
3/4 cup semisweet chocolate chips
2/3 cup chopped pecans
Preheat oven to 325 degrees. Grease several cookie sheets lightly. Melt
the 8 ounces semisweet and unsweetened chocolate and the butter in the top of
a double boiler. Allow it to cool slightly. Sift together the flour, baking
powder, and salt into a small bowl and set aside. Using an electric mixer on
medium speed, beat the eggs, vanilla, and espresso powder until they are mixed
together, about 10 seconds. Add the sugar to the egg mixture and blend it all
until thick, about 1 minute. Scrape the bowl. Add the melted chocolate and blend
one minute more. Scrape the bowl. Add the flour mixture and blend on low speed
until blended. Fold in the chips and nuts. Drop the dough by generous tablespoons
onto the sheets and bake until they rise and form a thin crust, about 13 minutes.
Let cool on a rack.
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