Sources: Placemats and LOVE blocks – Target; Resealable Glass Jars – Weck; I ♥ You Tag – PaperSource; Bud Vases – Crate and Barrel
Category Archives: Entertaining
S&B ♥ – July
1. All-Weather Adirondack Chair, LL Bean, $299; 2. City Grocery Bag, Maptote, $17; 3. Frozen Yogurt, Ice Cream, and Sorbet Maker, Cuisinart, $50; 4. Chartreuse Dots Lunch Napkins, Paper Source, $7; 5. Beaded Bracelet, Tory Burch, $48; 6. Stainless Steel Salt & Pepper Shakers, CB2, $16
Cannoli Cream Cups
This little handheld delight was a bit of an accidental find. I was making Spanakopita Casserole (one of my favorite recipes) and had some leftover phyllo dough. Not wanting to throw it out, I decided to make phyllo cups and decide what to do with them later.
Also on hand, I had ricotta cheese, whipped cream cheese, and some Hershey’s Special Dark bars. After some experimentation, I came up with these cannoli cream cups. The filling is similar to what you might find in a cannoli, but less fluffy. I think the almond extract is really what takes these to the next level, but you can leave it out or try vanilla extract instead.
These would make great, small, party desserts. The best part? You can make this ahead – about 24 hours. It tastes better with a little time anyway, giving the flavors the opportunity to meld together.
To make phyllo cups, lay out several layers of phyllo dough on a workspace. Cut the dough into equal squares, about 3 x 3 inches. Gently set the squares in the wells of a standard muffin tin, then spritz each square with cooking spray. Bake at 350 degrees F for about 5 minutes, or until golden brown. Cool on a cookie sheet, then either use immediately or store in an airtight container for up to 24 hours.
Ingredients::
- 3/4 c whipped cream cheese
- 3/4 c part-skim ricotta cheese
- 1 tsp almond extract
- 2 bars (regular size) Hershey’s Special Dark chocolate, chopped
- sugar, to taste
- 8-10 phyllo cups, previously made
Directions::
- In a medium bowl, mix together the cream cheese, ricotta, and almond extract until smooth.
- Stir in chocolate until combined.
- Add sugar if necessary (taste first).
- Let mixture chill for up to 24 hours. When ready to serve, evenly spoon cream mixture into phyllo cups.
July 4th Snack Bar
Independence Day is just around the corner! A snack bar is a great way to get creative and celebrate with your friends and family.
For ours, we did a mix of things: decadent whoopie pies, juicy summer strawberries, cold root beer, and light-as-air cheddar popcorn.
Grab your favorite snacks, choose some festive decorations, and set yourself up for a great day!
S&B ♥ – June 2011
Eleanor Frameless Mirrors, Pottery Barn, from $79; Balcony Planter, A+R Store, $28; Bodum Fyrkat Grill, Crate and Barrel, $50; Martha Stewart Cupcake Stand in White Eyelet, Shop Martha Stewart, $10; Hobnail Pitcher, Anthropologie, $78; Bird Bottle Opener, West Elm, $9
Smoked Salmon with Lemon Creme Fraiche on Potato Crisps
These smoked salmon bites make the perfect warm weather (or any weather for that matter) party appetizer. I first got the inspiration for these at a friend’s wedding. The caterer made a sweet potato “nest” and topped it with smoked salmon and a dollop of something like creme fraiche.
I wanted to create something similar but wanted to find a way to achieve the “nest” with a more simple technique. I needed something super crispy and not too salty. Enter unsalted kettle cooked potato chips. I use Trader Joe’s potato trio chips. They’re made with red bliss, blue, and yukon gold potatoes and have zero added salt.
And no worries if you don’t know what creme fraiche is! It’s a soured cream, similar to American sour cream, but less sour. You can usually find it in the dairy case right next to the sour cream. Places like Whole Foods and Trader Joes will most definitely have it as well.
Serve these little one-bite wonders at your next party – they look glam, are so delicious, and you’re sure to be popular!
Ingredients::
- 1/4 cup crème fraîche or sour cream
- 1 1/2 teaspoons finely grated lemon peel
- super crispy potato chips, preferably unsalted
- 1 4-ounce package thinly sliced smoked salmon, cut into 16 pieces
- Chives, if desired
Directions::
- Stir crème fraîche and lemon peel in small bowl. Arrange potato chips on plate. Divide salmon among chips. Spoon lemon crème fraîche on top of the salmon on each chip. Feel free to add chives to the top or lightly sprinkle black pepper and salt on top.
A Very S&B Easter – 2011
I finally experienced my first married Easter! It was so fun to plan a menu and start new family traditions of my own. Last year, Easter fell the day after our wedding so we didn’t really get a chance to celebrate in what we consider a traditional way.
In other firsts, I made my first solo ham this year. My mom or grandma always made the ham for our family, so I was a bit nervous to take it on. I learned a couple of lessons for next time, but overall things were a success!
