Whenever someone I know gets married, I always find myself reflecting on my own wedding day and my marriage in general. I don't know if that makes me self centered but I suppose it is natural to some extent. Honestly, my wedding day is really the first major life milestone that I really, honestly felt like a different person afterward. Graduation didn't make my any different, really. I think it is because the wedding ceremony itself if what makes one technically married. Right? Walking in a graduation doesn't earn the diploma, the years of schooling that proceeded are what's important. The wedding ceremony for me really looked to the future that we would share together as husband and wife, not back at the time we spent dating, so I supposed that has something to do with my feelings.
My wedding day was a sunny, windy Tuesday in March and I recall it as one of the happiest days I remember. I wish all the best to my friends and their future husbands -- lots of love, laughter, and companionship.
Ok, enough of my musings. I promised folks at the party recipes for the items I made. Here is the menu and some recipes. I will post more later.
Lemon pesto goat cheese dip with crudites
Cherry tomatoes stuffed with marinated feta cheese
Hummus with pita
Chicken kabobs marinated in yogurt and coriander
Roasted shrimp scampi
Sherry and mixed berry trifle
Cherry tomatoes stuffed with marinated feta cheese
1 7-to 8-ounce package feta cheese, cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil plus additional for drizzling
1 tablespoon minced shallot
1/2 teaspoon chopped fresh oregano
1 pound large cherry tomatoes
Toss cubed feta, oil, shallot, and oregano in small bowl. Season with salt and pepper.
Cut the tops off of 24 tomatoes. Scoop out tomato pulp with melon baller or small spoon. Place tomatoes, cut side up, on serving plate.
Stuff hollowed cherry tomatoes with marinated feta. Drizzle with additional olive oil.
I thought these were really very good! I think I got this recipe from Bon Appetit like eons ago and it originally included a slice of kalamata olive in each tomato.
Lemon pesto goat cheese dip with crudites
10 ounces soft fresh goat cheese, room temperature
2/3 cup sour cream
1/4 cup homemade or purchased pesto
2 tablespoons fresh lemon juice
1 1/2 teaspoons lemon zest
Assorted vegetables (I used cremini mushrooms, red pepper, and broccoli)
Blend cheese, sour cream, 1/4 cup pesto, lemon juice, and lemon peel in processor until smooth. Season with salt and pepper. Transfer to serving bowl.
Sherry and mixed berry trifle
1 1/2 cups dry sherry
7 egg yolks
3/4 cup granulated sugar
1 pound of fresh strawberries, ashed and sliced
2 pints of fresh blueberries
3 cups whipping cream
2 tablespoons confectioners' sugar
Fresh raspberries, for garnish, optional
Mint leaves, for garnish, optional
1 angel food or pound cake (really, you can buy this already prepared at the bakery)cut into 1 inch cubes
Place the egg yolks, granulated sugar, and remaining 1 cup sherry into the top of a double boiler. Whisk until completely combined. Place the top pan over simmering water (do not let water touch the bottom of the top pan). With a wooden spoon, stir over medium heat for about 8 minutes, until the custard is quite thick, about the consistency of mayonnaise. Let cool. Whip the cream with the confectioners' sugar. Take half of the whipped cream and add it to the cooled custard, stirring well. To assemble: In the bottom of a trifle bowl layer 1/3 of the cake cubes, 1/3 of the berries, and 1/3 of the custard. Continue layering, ending with custard. Take the remaining whipped cream and completely cover the top of the custard. Refrigerate at least 4 hours before serving. Serve with additional whipped cream, fresh berries and a sprig of mint, if desired.
1 comment:
YAY! Thank you Kelly for posting the recipes--everything was so delicious. And a big thank you to everyone who helped in making our party so much fun and so special. I'm so fortunate to have such great co-workers and friends. Now we're at 17 days!! :)
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