Green basil eggs and Ham and Cheese Sandwiches

These recipes are from my sister’s story book-themed baby shower

EGGS:

• 12 hard boiled eggs, halved length-wised, yolk separated
• Fresh basil in a tube
• Pickled relish juice
• Mayonnaise
• Green food coloring

Mash the yolks with a bit of mayo, the relish juice, basil, salt and pepper.  Add enough food coloring to get the desired color

Pipe into the egg wells and chill

HAM and CHEESE SANDWICHES

• 24-count pack King’s Hawaiian Rolls
• Mayo
• 3 tsp honey or Dijon mustard
• 8 TBSP melted butter
• few dashes Worcheshire sauce
• 6 slices cheese
• 8 oz sliced ham

Slice rolls in half horizontally and place bottom layer in a baking dish large enough to fit bread

Spread mayo on top of the bottom layer, them the ham and cheese.  Place top half of the rolls on top.

Combine the butter, Worcheshire and mustard together and pour over the sandwiches.  Let sit for 10-15 minutes at room temperature

Cover and bake at 350 degrees for 15 minutes.  Remove foil and bake for another 10 minutes.  Serve hot.

Chocolate Sauce

http://www.browneyedbaker.com/homemade-hot-fudge-sauce-recipe/

INGREDIENTS:

2/3 cup heavy cream
½ cup Lyle’s Golden Syrup, or light corn syrup
1/3 cup dark brown sugar
¼ cup Dutch-processed cocoa powder
¼ teaspoon sea salt
6 ounces bittersweet chocolate, chopped, divided in half
2 tablespoons unsalted butter
1 teaspoon vanilla extract

DIRECTIONS:

1. In a 2-quart saucepan over medium-high heat, bring the cream, syrup, brown sugar, cocoa powder, salt and half of the chocolate to a boil. Reduce the heat to medium-low or low (enough to maintain a low simmer), and cook for 5 minutes, stirring occasionally.

2. Remove from the heat and stir in the remaining chocolate, the butter, and the vanilla extract, stirring until smooth. Let cool for 20 to 30 minutes before using (it will thicken as it cools). Store in a jar or airtight container in the refrigerator for up to 2 weeks. To reheat, microwave for 30 seconds to 1 minute until it’s pourable but still thick.

Pumpkin Party for Little Goblins

I hosted a pumpkin carving/painting party for S’s littlest friends.  The weather was great, so we were able to leave the mess outside!  We had 2 table set up with disposable table cloths covering the table.  We supplied washable paint mixed with glue on paper plates.  We only had primary colors and white to encourage color mixing.  There were also carving tools, templates and stickers.

Dinner was a build-your-own pizza bar.  Individual portions of dough were provided on parchment for the guests to roll out and put on the grill before their choice of toppings.  Toppings included:

Pepperoni, Prosciutto,  Cooked Bacon, Ham

Mushroom, Onions, Chopped Tomato, Bell Peppers, Black Olives

and of course, CHEESE!

I made 2 batches of my no-knead dough which was plenty of 7 kids and their parents.  Making the dough 2 days in advanced allowed a very flavorful dough.

Mac and cheese was on the list which also had toppings to add, but weren’t really used.

Dessert was pumpkin ice cream sandwiches.

I kept the states simple with a bag of potato chips; hummus with pita chips and raw baby carrots, cherry tomato and sugar snaps; and my artichoke dip with crackers.

Bottles beer, sparking soda and juice boxes were in the fridge for self service.

Would have been fun to take pictures, but it was too dark to get good ones.

Storybook Baby Shower

I hosted a storybook-themed baby shower in September for my sister.  I raided my daughter’s bookcase for decorating and inspiration for the menu.

Here’s the menu:

• Cloudy With a Chance of Matt’s Meatballs
• The Hungry Caterpillar Charcuterie and Fruit
  • The fruit was shaped like a caterpillar and the charcuterie board included Swiss cheese, pickles and salami….just like the book!
• Swimmy’s Thai Noodle Salad – one day I’ll get my mom’s recipe….
• Peppa Pigs in a Blanket
• Yum Yum Dim Sum dumplings
• Goodnight Crescent Moon Chicken Salad Sandwiches
• Green Basil Deviled Eggs (mayo, basil, pickle juice, green onion and a drop of green food coloring) and
• Baked Ham and Cheese Sandwiches (12 Hawaiian Rolls with mayo, ham and cheese topped with 4 TBSP melted butter, mustard and Worcheshire sauce, then baked 15 minutes at 350, covered)
• Red Velveteen Mini Cupcakes (from a box) with Cream Cheese Frosting
• Curious George Banana Mini Cupcakes with Chocolate Pudding Frosting
• Madeline’s Madeleines (store bought)
• Cinderella’s Pumpkin Mini Whoopee Pies

Games:

Name the song containing the word ‘baby’ or ‘girl’.  Tie break was to identify the songs released the years the parents were born

Identify the quote from a children’s book

Measure mommy’s belly

Decorations:  Book garlands with stars and moons, lots of children’s books (courtesy of S’s collection), Disney princess masks: Cinderella, Belle, Snow White, Elsa, Olaf, Jasmine with mini dresses, stroller made of diapers.

Turkey Gravy

• 3 cups water
• 6 cups chicken broth
• turkey neck and giblets
• 1 onion
• Pan drippings from turkey

Brown giblets and neck in a large saucepan till golden

Add onions and cook for 5 minutes

Add broth and water.  Bring to a boil, then simmer for about 30 minutes.

Strain into a large measuring cup and set aside.  Bring back to a simmer once ready to make gravy.

Collect pan juices, strain, and defat in a large measuring cup

In a large saucepan, heat a few tablespoons of pan drippings, and add 1/2 cup flour.  Cook for a few minutes, then add room temperature liquid to dissolve to prevent clumps.

Whisk in remaining liquid (about 12 cups).  Bring to boil, then simmer for 20-30 minutes to thicken.

Our turkey is well salted and herbed therefore, no additional seasoning is needed.

Really Good Cranberry Sauce

• 12 oz fresh cranberries
• 1 1/2 cups water
• 1 1/2 cups sugar
• 1/2 cup fresh orange juice
• 1 tsp fresh orange zest
• Salt to taste

Combine the sugar, water and orange juice in a small saucepan.  Bring to a boil.

Add cranberries and boil for about 5-7 minutes.  Lower the heat and continue to cook till slightly thickened (about 10 minutes).  Sauce will continue to thicken a lot as it cools.

Stir in orange zest and salt to taste.

Refrigerate until ready for use.

Cosmos with Fresh Cranberry Granita

Granita:

• 5 ounces fresh cranberries
• 3/4 cups white sugar
• 2 cups water
• 1/2 tsp lime zest

Boil the water and add sugar to dissolve

Add the cranberries and cook for 7 minutes

Using a stick blender, blend till slightly chunky.  Strain the juice into a baking dish.  Stir in the lime zest.

Let freeze overnight or at least 6 hours

Cosmo:

• 2 oz granita
• 1 oz vodka
• 1/2 oz Contreau
• 1 oz lime juice

http://www.foodnetwork.com/recipes/alton-brown/fresh-cranberry-cosmo-recipe.html

Thanksgiving Veggie Salad

Raw veggies:  Celery, Carrot, Broccoli, Cauliflower, Zucchini, Cucumber, Cherry Tomatoes, all cut into large chunks

Kalamata Olives

Chopped parsley

Wishbone Italian Dressing, Distilled Vinegar, Dried Italian Seasoning, Salt, Pepper

Combine all of the above and let chill overnight

Mom’s Barley Soup with Swiss Chard and Sausage (ingredient list only)

• 3 sausage links, casings removed
• 1 cup chopped onion
• 1/2 cup sliced leeks
• celery, carrot
• sage, thyme
• 8 oz mushrooms
• 2 cups quick barley
• Chicken broth
• Swiss chard, chopped

Thanksgiving Rice

• 4 cups mixed brown and wild rice (from Spouts)
• 1 cup chopped onion
• 1/2 chopped leeks
• 2 sausage links (spicy is preferred), casing removed
• 2 stalks celery, chopped
• 6 oz mushrooms, chopped
• herbs: thyme, sage
• 1/2 cup chopped dried cranberries
• 3/4 cup chopped walnuts

Cook rice per rice cooker instructions. Set aside

Saute onions and leeks.  Once soft, add sausage and brown.

Add celery, mushrooms and herb.  Cook through till soft

Add rice, cranberries and nuts.  Stir to combine.  Season with salt.