Darling Jenny and Lindsay hosted their first gourmet night! They picked the funest theme, "Camp Glamp"! Seriously so cute!
They had the coolest picnic table for the dinner and would you believe Jenny made it?! Amazing! It was perfect for the theme and was decorated awesome for our evening of camping.
Lanterns, candles, flowers, plaids and enamelware were all perfect picks for the tablescape!
This cute enamelware pitcher with flowers was one of my favorite details.
The foil tins, red and white baskets were a great pick for place settings.
Their menus and place cards were hand made! The time and detail, awesome!
And the variety of colors they used were really cheery and fun. All the napkins were different colors and had the silverware tucked inside and tied with twine.
Each name card was a dimensional paper tree they had hand made and each had one of our initials on it for name tags.
Menus were bright and colorful with all the tasty goods listed for the evening.
Their banner was my favorite! So cute hung from small trees over the appetizers, which were delicious!
We started with Cucumber & Cream Cheese Bites,
Wedge Salad Skewer,
Peach Lemonade
and a Hot Chocolate Shot.
The Cucumber bites were a huge hit! So tasty!
The peach lemonade and chocolate shot were such fun and bold flavors to go with
and how cute are the mini mason jugs they served them in?! Mini spice shakers that they creatively used.
Soup was a Chicken Tortilla in the darling enamelware mugs.
Main course was a Maple Srirach Chicken Skewer, a Guinness Beef Skewer with Gouda Cheese Sauce and Corn Salad. Served in metal tins.
Dessert was another hit with the take on s'mores they did. A Mixed Berry Cobbler, Chocolate Bacon S'more and Chunky Monkey S'more both served on homemade pizelles. So yummy and such a fun idea!
The take homes were about the cutest things ever, hobo sacks! full of treats and goodies to go.
A flashlight, rice krispy treats, homemade marshmallows and chex mix alongside the recipes.
Wonderful evening together wrapping up our season. We missed Melissa greatly though and will miss her smile, sweetness and mad baking talent next season!
Cucumber and Cream Cheese Bites
8 oz. cream cheese
½ cup mayonnaise
1 tsp. Italian
seasoning
Baguette bread or hard
crackers
1 cucumber
approx. 2 tsp. dill
Combine cream cheese,
mayonnaise, and Italian seasoning. Mix well. Slice bread into thin slices about
½ inch thick. Spread small amount of cream cheese mixture on each piece of
bread. Place 1 or 2 slices of cucumbers on top. Sprinkle with dill.
Belgian Hot Chocolate
8 oz Chocolate,
bittersweet or semisweet
½ tsp Cinnamon, ground
4 oz Milk chocolate
1 tiny pinch Salt
1 qt Half-and-half or
whole milk
Warm about one-third
of the half-and-half or milk, with the chopped chocolates and salt, stirring
until the chocolate is melted. Whisk in the remaining half-and-half or milk,
heating until the mixture is warmed through. Add the cinnamon. Use a hand-held
blender, or a whisk, and mix the hot chocolate until it’s completely smooth.
Serve very warm. (http://www.davidlebovitz.com)
Wedge Salad Skewers
Iceberg lettuce
(cubed)
Grape tomatoes
Sharp cheddar cheese
(cubed)
Thick-sliced Bacon
(cooked)
Dressing (Greek yogurt
and Ranch seasoning packet), add milk to thin out if necessary)
Place alternating
ingredients on skewers. Drizzle dressing just before serving.
Peach Lemonade
2 cups sliced peaches
[or 1 (12 oz.) bag of frozen peaches]
2 large lemons, or as
needed
1 tsp lemon zest
1/3 cup cane sugar, or
to taste
4 cups cold water, or
as required
Ice cubes and mint to
garnish
Squeeze enough lemon
juice as required. Blend everything (except the mint) together until well
combined. Serve chilled with additional ice cubes and optionally garnished with
mint. (www.chefinyou.com)
Chicken Tortilla Soup
1 oz taco seasoning,
packet
Heat the olive oil in
a large pot, add the onions, and cook until translucent. Next, add the green
chilies, the taco seasoning packet, all the canned items, and the chicken.
Bring to a boil, then allow to simmer for several minutes until heated through.
Lastly, add the cream and heat for 5-10 more minutes.
Corn Salad
5 ears of corn,
shucked (or frozen, Trader Joe’s grilled corn)
1 package (16 oz)
frozen shelled edamame
1 cup sliced grape
tomatoes
½ cup small-diced red
onion (1 small onion)
3 tbsp cider vinegar
3 tbsp good olive oil
½ tsp salt
½ tsp. freshly ground
pepper
½ cup julienned fresh
basil leaves
In a large pot of boiling
salted water, cook the corn for 3 minutes until the starchiness is just gone.
Drain and immerse it in ice water to stop the cooking and to set the color.
When the corn is cool. Cut the kernels off the cob, cutting close to the cob.
Microwave or quickly saute edamame to unthaw. Toss the kernels in a large bowl
with the edamame, tomatoes, red onions, vinegar, olive oil, salt, and pepper.
Just before serving, toss in the fresh basil. Taste for seasonings and serve
cold or at room temperature.
Grilled Maple Sriracha
Chicken Kebobs
2 large chicken
breasts, cubed
¼ cup soy sauce
¼ cup maple syrup
1 tbsp sriracha sauce
Place cubed chicken
breasts in a large resealable plastic bag. Whisk together soy sauce, maple
syrup, and sriracha sauce. Pour over the top of the chicken and massage into
the chicken. Marinate for at least 4 hours in the refrigerator. Once chicken is
done marinating, soak wooden skewers in water for 10 minutes. Then skewer the
chicken pieces on to the skewer. We had about 6 skewers with maybe 6-7 pieces
of chicken on each skewer. Turn your outdoor grill on high (or you can use an
indoor grill or your stovetop) and grill chicken until thoroughly cooked
through. (http://www.tablefortwoblog.com)
Guinness Steak Skewers
With Smoked Gouda Dipping Sauce
1.5 lbs sirloin beef,
cut into 1½" chunks
Steak seasoning
1 bottle Guinness
2 tbsp butter
1 tbsp flour
¾ cup milk
1¼ cups smoked Gouda
cheese, shredded
Pour the Guinness into
a small saucepan over medium-high heat. Bring to a simmer and reduce until the
liquid measure approximately ⅓ cup. Thread the beef onto skewers and season
with steak seasoning. Heat a flat stop griddle, grill pan or large skillet over
high heat. Drizzle the skewers with olive oil. Add the skewers to the pan and
brush the top generously with the Guinness reduction using a basting brush.
Sear the steak for 2-3 minutes before rotating the skewers ¼ turn, again
brushing the reduction on the top side. Repeat until all four sides have been
seared and all the reduction has been used. Turn the skewers to coat them in
the boiled down Guinness sauce on the pan. Remove to a serving platter.
Meanwhile, in a small
saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2
minutes, then slowly whisk in the milk. Once the milk has thickened to a
cream-like thickness,
whisk in the gouda, ⅓ a time, waiting to add the next batch until the previous
one is fully incorporated. Season with freshly ground pepper and pour into a
small bowl. Serve alongside the skewers.
Berry Cobbler
2 cans (21 oz each) berry
pie filling (blueberry or raspberry)
1 ½ cups frozen
berries
1 package yellow cake
mix
1 ¼ cups water
½ cup canola oil
2 tsp sugar (for
sprinkling)
1/8 tsp cinnamon (for
sprinkling)
Whip Cream or Vanilla
ice cream (optional)
Preheat oven to 375
degrees. Mix pie filling and frozen berries together. Divide evenly between 12
half-pint jars or 9x13 pan. Place jars on a rimmed cookie sheet (lined with
foil). Bake until the filling is hot and bubbling, about 25 minutes. While the
berries are in the oven. Combine the yellow cake mix, water, and oil. Mix well.
Remove the berries
from the oven; decrease the oven temperature to 350 degrees. Divide batter
equally between each jar placing batter on top of the hot berries. (Heating the
berries like this first helps the batter cook from both above and below.)
Sprinkle each mound of batter with the cinnamon sugar. Bake until the filling
is bubbling and the cake is golden brown on top and cooked through, 15-20 minutes,
maybe 30 depending on your oven. Cool on a wire rack 20 minutes before serving.
Serve with fresh whip cream or vanilla ice cream.
[Adapted from a Cake
& Berry Campfire Cobbler recipe for the Dutch oven. tasteofhome.com/recipes]
Candied Bacon S’mores
Classic Pizzelle
(recipe follows)
Any dark chocolate of
choice
Marshmallow Fluff
Candied Bacon (recipe
follows)
Classic
Pizzelle
1
¾ cups unbleached, all-purpose flour
2
teaspoons baking powder
3
large eggs
¾
cup granulated sugar
½
cup (1 stick) unsalted butter, melted and cooled
1
teaspoon pure vanilla extract
vegetable
oil, for brushing pizzelle plates
Preheat the Pizzelle Press while preparing the
batter. Place flour and baking powder in a small bowl and stir to combine;
reserve. Place eggs and sugar in a medium bowl. Using a hand mixer, mix on
medium speed for 1 minute, until thickened. On low speed, add the melted butter
and vanilla in a steady stream and mix until combined, about 15 seconds. Add
the flour mixture and mix until just combined, about 10 to15 seconds; do not
over mix. It may be necessary to lightly brush both the top and bottom grids
with a flavorless vegetable oil or melted vegetable shortening before baking.
Use the spoon provided to scoop the dough, about 1-1/2 – 2 teaspoons, and drop
onto one of the patterned cookie grids; repeat to make a second cookie.
Candied
Bacon
Coat some strips of bacon with brown sugar,
place on an aluminum foil lined baking sheet, and bake in a 375 – 400°F oven
for about 15-25 minutes, until the bacon is crispy. Transfer to some
paper towels to cool.
Cookie Butter S’mores
Classic Pizzelle
(recipe above)
Cookie Butter
(available at Trader Joe’s)
Marshmallow Fluff
Rice Krispy Treats
4 tbsp butter
1 (10 oz) bag large
marshmallows
¼ tsp. salt
1 tsp. vanilla
6 cups rice cereal
1 (10 oz) bag mini
marshmallows
Melting chocolate,
sprinkles (optional)
In a large saucepan,
melt butter over low heat. Add large marshmallows and stir until melted. Add
salt and vanilla. Remove from heat, then add rice cereal and mix until well
coated. Add ½ bag of mini marshmallows and mix well. Lightly spray a 9x13 or 11x14 pan with non-stick cooking
spray and place marshmallow mixture in pan. Let cool. Cut into squares. Follow
manufacturing instructions for melting chocolate and dip treat squares into
chocolate. Place on wire rack to set up. Add sprinkles as desired.
Better than Sex Chex™
Mix
8 cups Chocolate
Chex™ cereal
¾ cup packed
brown sugar
6 tbsp butter or
margarine
3 tbsp light corn
syrup
¼ tsp baking
soda
1 cup Reese's®
Mini's Peanut Butter Cups
1 cup miniature
marshmallows
½ cup caramel
bits (by the chocolate chips in baking aisle. Or chop up regular caramels)
1 tbsp heavy
cream
½ cup milk
chocolate baking chips (or more if you're a huge chocolate fan)
½ cup vanilla
(white) chocolate baking chips
1 tsp coarse sea
salt
Into large
microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed
paper or foil. In 2-cup microwavable measuring cup, microwave brown sugar,
butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1
minute, until melted and smooth. Stir in baking soda until dissolved. Pour
caramel mixture over cereal, stirring until evenly coated. Microwave on High 3
minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break
into bite-sized pieces. Make sure Chex™ mixture is cool to the touch (so candy
doesn't melt.) Evenly sprinkle mini peanut butter cups candy and miniature
marshmallows over Chex™ mixture. In small microwavable bowl, microwave caramel
baking bits and cream uncovered on High about 1 minute or until chips can be
stirred smooth. Use a spoon or fork to drizzle over snack. Microwave the milk
chocolate baking chips next, starting with 20 seconds and stirring, then at 20
second intervals until the mixture is completely smooth (microwave temps vary,
so watch the chocolate and stir frequently until it's of drizzling
consistency). Drizzle over the snack mixture. Then microwave the vanilla
(white) baking chips in 20-second intervals, stirring until smooth, and drizzle
that over the snack mixture. (Note: The vanilla and milk chocolate chips should
not need cream added.) Quickly sprinkle coarse salt over all while candy
drizzles are still wet. Refrigerate until set. Break apart and store in tightly
covered container. Perfect for gift giving! (http://www.tablespoon.com/)
Homemade Marshmallows
by Lisa Evans
3 packages (3/4 oz)
unflavored gelatin
¾ cup water
¼ cup water
2 cups sugar
1 dash salt
2/3 cup light corn
syrup
1 tsp vanilla
Dusting Powder:
½ cup powdered sugar
4 tbsp cornstarch
In a bowl, sprinkle
the gelatin over ¾ cup water. Let it sit until all the water has been absorbed,
about 10 minutes. Meanwhile, line a 9x13 cake pan (they turn out about an inch
thick) with nonstick foil for parchment (not wax paper). Dust parchment paper
with the dusting powder. For thinner marshmallows, use a jelly roll or cookie
sheet. They turn out about ½ thick this way. In a saucepan over medium heat,
stir the sugar, salt, and corn syrup into ¼ cup water for a few minutes until
the sugar dissolves. Increase heat to high, attach a candy thermometer to the
pan, and boil until the mixture reaches 220F. Quickly stir in the vanilla.
Immediately pour the syrup mixture over the gelatin mixture, whisking
constantly until the result is light and fluffy and has tripled in size, (15-20
min). Scrape the mixture into the prepared pan and let cool at room
temperature. Meanwhile, combine the powdered sugar and cornstarch to make
dusting powder and sprinkle it onto a cutting board. When the marshmallow
mixtures cool, turn it out of the pan onto the board. Dip cookie cutters into
the dusting powder and cut out shapes.
Baguette
1
cup water
2 1/2 cups bread flour
1 tablespoon white sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast
1 egg yolk
1 tablespoon water
Directions
Place 1 cup water, bread flour, sugar, salt and yeast
into bread machine pan in the order recommended by manufacturer. Select Dough
cycle, and press Start.
When the cycle has completed, place dough in a greased
bowl, turning to coat all sides. Cover, and let rise in a warm place for about
30 minutes, or until doubled in bulk. Dough is ready if indentation remains
when touched.
Punch down dough. On a lightly floured surface, roll
into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch
rectangles. Roll up each half of dough tightly, beginning at 12 inch side,
pounding out any air bubbles as you go. Roll gently back and forth to taper
end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes
across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover,
and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
Preheat oven to 375 degrees F (190 degrees C). Mix egg
yolk with 1 tablespoon water; brush over tops of loaves.
Bake for 20 to 25 minutes in the preheated oven, or
until golden brown.
(Optional) To give it a crispy crust, I use a
specialized baguette baking pan, which can be purchased at Amazon. Here's the
link to the one I bought:
