Let Them Eat Cake - Party Recap!

The birthday was a success. She was super happy to see all her friends in one place and didn't stop singing happy birthday to herself for two days afterwards. The singing was most definitely her favorite part ...... oh yeah and the big bouquet of balloons she was left with when the party was over.

I love putting together all the details. I put a lot of thought into how I could make it special for her and how to have it really represent her awesome little personality. So I picked things she loves like polka dots,buttons, and her favorite colors pinks and blues. The goody bags included little dinosaurs for the boys, fun little rings for the girls, stickers, organic sugar-free lollipops (best lollipop ever), and super fun sunglasses. All things Sofia would have picked out herself. I also am a sentimental fool and like the idea of something I can incorporate every year which is where the birthday wish jar idea came from - I asked everyone to write down a wish for her. I think this will be a really sweet momento she will always have to remember her birthday every year. And who couldn't use a jar full of wishes!

I made lemon cupcakes and covered them with a lemon curd glaze a dollop of pink vanilla icing and sprinkled with unsweetened coconut which looked like snow.

I need to make it very clear that I am not a baker in fact making the cake was a very big risk and then to decide to make multiple layers was just insanity. It definitely wasn't perfect, but it was really yummy and my daughter who never EVER eats sweets ate an entire piece and that's in fact all that matters. It was a lemon cake with lemon curd and raspberry filling and vanilla icing with coconut. Basically I took all of Sofia's favorite flavors and put them into one cake.

Party Food Part 3

Wild Rice Salad

(adapted from Barefoot Contessa how easy is that?)

1 cup long-grain wild rice

kosher salt

2 navel oranges

2 tablespoons good olive oil

2 tablespoons freshly squeezed orange juice

2 tablespoons raspberry vinegar

1/2 cup seedless green grapes, cut in half

1/2 cup Chia seeds

1/2 cup dried cranberries

1/2 teaspoon freshly ground pepper

Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes

While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes,cranberries, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. taste for seasonings and serve at room temperature.

Greek Panzanella (Bread Salad)

(adapted from Barefoot Contessa how easy is that?)

1/4 cup good olive oil, divided

6 cups (1 inch) diced rustic bread

kosher salt and freshly ground pepper to taste

1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and sliced 1/2 inch thick

1 red bell pepper, seeded, and diced

1 yellow bell pepper, seeded, and diced

1 pint cherry or grape tomatoes halved

1/4 cup good red wine vinegar

1 teaspoon dried oregano, crushed

1/2 teaspoon Dijon mustard

1/2 pound good feta cheese, 3/4 inch diced

1/2 cup kalamata olives, pitted

2 teaspoons roasted garlic

Heat 1/4 cup of the olive oil in a large saute pan until hot. Add the bread and sprinkle with salt and pepper; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Set aside.

Place the cucumber, bell peppers, and tomatoes in a large bowl and toss together.

For the vinaigrette, place the vinegar, roasted garlic, oregano, mustard, 1 tsp salt, and 1/2 tsp pepper in a small bowl and whisk together. Whisking constantly, slowly add the remaining 1/2 cup of olive oil to make an emulsion. (Or use an emulsion hand blender)

Add the feta, olives, and bread to the vegetables in the bowl, add the vinaigrette and toss lightly. Set aside for 30 minutes for the flavors to develop. Season to taste and serve at room temperature.

Kids Party Menu Part 1

I am the midst of party prep mania for my daughters 2nd birthday party this weekend. I am making all the food myself as well as the decorations etc.. I love planning a party! I especially love spending time on all the little details to make it super special for the birthday girl and her guests. I thought it would be fun to share all the yummy recipes with you throughout the week. I wanted a really fantastic party but we also needed to keep it on budget. I also feel there is a bit of pressure to make the food a little extra yummy and healthy considering the business I am in but I also wanted to make sure it was kid friendly AND adult friendly as well. We are also doing the party off site instead of in our home due to the fact that 12 toddlers in our 1000 sq ft bungalow makes for complete chaos. So all the recipes had to be able to be served at room temperature and easily transported. Instead of ordering pizza I decided to make Tomato & Mozzarella Tarts - easy, inexpensive, and super duper tasty!

Tomato & Mozzarella Tarts:

recipe makes one tart adjust for number of people you need to feed

Crust:
1 package of ready made frozen puff pastry

fresh mozzarella sliced thin

2 cups packed fresh basil leaves
1/4 cup toasted pine nuts* see Cook's Note below (optional)
1 garlic clove, peeled
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/2 to 2/3 cup extra-virgin olive oil
1/2 cup grated Parmesan
4 plum tomatoes, cut into 1/8-inch thick slices
2 tablespoons thinly sliced fresh basil leaves
Extra-virgin olive oil, for drizzling
Kosher salt
For the crust:
Directions

Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Roll out the puff pastry dough and brush with olive oil.
For the pesto:

In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, slowly add the olive oil until the mixture forms a smooth and thick consistency. Add the Parmesan and pulse until combined. Season with salt and pepper, to taste.

Using a spatula, spread the pesto over the cooled crust. Arrange the tomato slices and mozzarella on top of the pesto and garnish with the sliced basil . Drizzle with olive oil and sprinkle with salt. Bake for 20 to 25 minutes until the puff pastry is golden brown.
*Cook's Note: To toast pine nuts, place on a baking sheet in a single layer and bake for 8 to 10 minutes in a preheated 350 degree F oven until lightly browned.

Tomorrow we will talk turkey meatballs!