Assorted Nuts, Olives (from the Channel Islands Farmers’ Market), and Crackers
Spreadable Blue Cheese from Trader Joe’s
Saint Andre Cheese – my favorite – John says it’s really butter!
Jack and Cheddar Cheeses
Mini Caprese Salad Skewers
These are elegant and colorful but so easy to make. The recipe comes from my brother & his Wife, Stephanie.
Drain one tub Ciliegine (tiny Mozzarella balls – literally “small cherries” in Italian)
Clean several bunches of Fresh Basil.
Line the serving tray with the largest ones, and reserve the medium-sized ones.
Rinse a pint of Cherry Tomatoes.
Using short decorative skewers (I purchased these bamboo ones at Cost Plus World Market), pierce the top of the Basil leaf at the pointed end.
Then pierce a Mozzarella ball, wrap the Basil around it, and pierce it again at the stem end.
Then pierce a Cherry Tomato and push it up to the Basil.
Make Your Own Salad
This salad bar was a hit because everyone created their own perfect salad with only what they liked. We served Sourdough Rolls with the Salad Course.
Shredded Red Cabbage
Diced Yellow and Green Bell Peppers
Candied Pecans (from the Channel Islands Farmers’ Market)
|These gorgeous serving pieces are from my Duncan Miller
Teardop Depression Glass collection
and were made from 1935 – 1955.
Crumbled Blue Cheese
Country French Vinaigrette
Blue Cheese Dressing
For the fabulous entree, John made a double batch of Paul Prudhomme’s Shrimp Etouffee. I took photos of the process, but unfortunately, was so distracted that I missed getting a photo of the plated dish, so you’ll just have to take my word for how wonderful it looks over rice.
The basic process consists of making a roux and adding minced vegetables and combining that with seasoned sauteed shrimp.
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!