Bridal Shower!

Jaime, Kelly and I (the bridesmaids) threw Erin a bridal shower a couple weeks ago!  It was a PACKED weekend as we did the bachelorette that night, but I think everyone had a really good time and enjoyed the food!

 

 

Menu
Appetizers: Baked Brie, Hummus (storebought) with Veggies, Stuffed Mushrooms
Lunch: Grilled Cheese (6 different kinds), Strawberry Poppyseed Salad and Watermelon Arugula Salad
Dessert: Red Velvet Cupcakes, Carrot Cake and Petit Fours from Dinkel's Bakery, Mini Cheesecakes, Lemon Cake Roll

 

Comments: Red Velvet Cupcakes were a little dry - try the combo recipe I made from Martha Stewart and Ina Garten's recipes under Baby Shower post.  The Mini Cheesecakes are amazing! The Stuffed Mushrooms are quite possibly the best stuffed mushrooms I've ever had and I made a comment by the grilled cheeses, but my fav was the White Cheddar, Cherry Preserves and Basil grilled cheese with a close second being the White Cheddar, Jalapeno and Cilantro. 

 

Recipes

 

Baked Brie

 

Stuffed Mushrooms (Ina Garten: How Easy Is That?)

• 16 extra-large white mushrooms, caps and stems separated
• 5 Tblsp good olive oil, divided
• 2.5 Tblsp Marsala wine or medium-dry sherry
• 3/4 pound sweet Italian sausage, casings removed
• 3/4 cup minced scallions (white and green parts - 6 scallions)
• 2 tsp minced garlic (2 cloves)
• 1 tsp kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2/3 cup panko (Japanese dried bread flakes)
• 5 oz Italian mascarpone cheese
• 1/3 cup freshly grated Parmesan cheese
• 2.5 Tblsp minced fresh parsley

Preheat the oven to 325 degrees.  Trim the mushroom stems and chop them finely.  Set aside.  Place the mushroom caps in a shallow bowl and toss with 3 Tbsp of the olive oil and the Marsala.  Set aside. 
Heat the remaining 2 Tbsp of olive oil in a medium skillet over medium heat.  Add the sausage, crumbling it with a wooden spoon.  Cook the sausage for 8-10 minutes, stirring frequently, until it's completely browned.  Add the chopped mushroom stems and cook for 3 more minutes (Comment: I didn't use the stems - i threw them away).  Stir in the scallions, garlic, sat and pepper and cook for another 2-3 minutes, stirring occasionally.  Add the panko crumbs, stirring to combine with the other ingredients.  Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the mixture creamy.  Off the heat, stir in the Parmesan and parsley and season to taste.  Cool slightly. 
Fill each mushroom generously with the sausage mixture.  Arrange the mushrooms in a baking dish large enough to hold them all in a snug single layer.  Bake for 50 inutes, until the stuffing is browned and crusty.

 

Grilled Cheese options courtesy of Martha Stewart:

• Prosciutto, Arugula & Tomato with Gruyere
• Gruyere, Apple & Sage on Rye
• Gruyere, Red Onion, Prosciutto & Pepper on Rye
• Cheddar, Dijon, Bacon, Tomatoes, Avocado & Pepper on Sourdough
• White Cheddar, Jalapeno, & Cilantro on White
• White Cheddar, Cherry Preserves & Basil on White (BRIDESMAID FAVORITE!!!)

Strawberry Poppyseed Salad (Mom's Recipe)

• 1 package of spinach
• 1 pint strawberries

Dressing:

• 1/2 cup of sugar
• 1 Tbsp poppy seeds
• 1/2 tsp minced onion
• 1/4 tsp Worcestershire
• 1/2 tsp paprika
• 1/2 cup vegetable oil
• 1/4 cup cider vinegar

Blend Together. 

 

Watermelon & Arugula Salad Ina Garten: How Easy Is That?

• 1/2 pound baby arugula leaves
• 2 lbs seedless watermelon, 3/4 inch-diced (3 pounds with the rind)
• 1/3 cup good olive oil
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1 tsp kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 lb chunk Parmesan Cheese (although for the shower we used Goat Cheese)

Place the arugula and watermelon in a large bowl.  In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.  Pour enough dressing on the arugula to moisten.  Toss well and place on salad plates.  With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and sprinkle them on the arugula and watermelon.  Sprinkle with salt and serve. 

 

Red Velvet Cupcakes Ina Garten: How Easy Is That?

• 2.5 cups all purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp kosher salt
• 1 cup buttermilk, shaken
• 1 Tbsp liquid red food coloring
• 1 tsp white vinegar
• 1 tsp pure vanilla extract
• 1/4 lb (1 stick) unsalted butter, at room temperature
• 1.5 cups sugar
• 2 extra-large eggs, at room temp

Preheat the oven to 350 degrees.  Line the muffin tins with paper liners.

 

In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.  In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla. 

 

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light.  Add the eggs, one at a time, and beat until combined.  With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined.  Stir with a rubber spatula to be sure the batter is mixed. 

 

Scoop the batter into the muffin cups with an ice cream scoop or large spoon.  Bake for 25-30 minutes, until a toothpick inserted in the centers comes out clean.  Cool completely in the pans and frost the cupcakes with Red Velvet Frosting. 

 

Cream Cheese Frosting: Ina Garten How Easy Is That?

• 8 oz cream cheese, at room temp
• 12 Tbsp (1.5 sticks) unsalted butter, at room temp
• 1/2 tsp pure vanilla extract
• 3.5 cups sifted confectioners' sugar (3/4 pound)

Placethe cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined.  Don't whip! Add the sugaand mix until smooth. 

Mini Cheesecakes: The Cupcake Calendar

• 1 cup graham cracker crumbs
• 5 Tbsp sweet butter, melted
• 2 cups ricotta cheese
• 2 cups cream cheese, softened
• 2 tsp vanilla extract
• 1.5 cups cofectioners' sugar, sifted
• 3 eggs
• 1.5 cups fresh blueberries

Preheat the oven to 325 degrees.  Place 12 paper baking cups in a muffin pan.

 

Put the cracker crumbs into a medium bowl and stir in the butter.  Spoon tablespoons of the crumb mixture into the cups, pressing firmly into the bottom.  Chill until set.

 

In a large bowl, beat the ricotta until smooth.  Add the cream cheese, vanilla and confectioners' sugar, bledning until smooth.  Slowly add the eggs, blending well.  Spoon the mixture into the cups (Comment: fill almost all the way to the top!)

 

Bake for 25 minutes.  Remove pan from oven and cool for 5 minutes.  Then remove the cupcakes and cool on a rack.  Chill until time to serve.  Serve topped with blueberries.  Store covered for up to 2 days in the fridge.  Makes 1 dozen. 

Check out more pictures from Erin's Bridal Shower and Bachelorette here!