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Come Party With Me: Bachelorette Party - Vegetarian Appetizers

May 15, 2007 - Although you might not generally associate food with a bachelorette party, I can't plan a party (no matter what kind) without offering guests a little something to snack on. The bachelorette will be no different and I'm making an assortment of tasty finger foods for the gals to munch on throughout the afternoon. Following the details on the invitation, Julie's gal pals will be arriving at 5 pm. - 6 Comments
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Come Party With Me: Wedding - Menu (Main)

Apr 17, 2007 - Planning the dinner for a wedding can be a very tedious task. Work with your event planner and caterer to determine the best, local and seasonal dishes to round out the menu. Offer a variety of choices with at least two entrees one meat and one vegetarian. - 14 Comments
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Potato Lasagna

Apr 16, 2007 - Potato Lasagna From Vegetarian Times magazine 4 lb. large Yukon gold potatoes (about 8 or 9 potatoes), peeled and cut into 1/4-inch-thick slices 1/4 cup olive oil 1/4 cup pesto 1 lb. low-fat ricotta cheese 1/2 cup Parmesan cheese 1 large egg plus 3 egg whites Salt to taste 1 tsp. - 0 Comments
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Goat Cheese Bites

Apr 16, 2007 - Goat Cheese Bites From Martha Stewart 1/4 Cup finely chopped salted pistachios 6 Ounces fresh goat cheese, room temperature 2 Ounces cream cheese, room temperature 1/4 Cup freshly cracked pink peppercorns
  • Toast pistachios in a small sauté pan over medium heat until fragrant, about 3 minutes.
  • In a medium bowl, combine goat cheese and cream cheese using a wooden spoon
  • Form a heaping teaspoon of the cheese mixture into a small ball, and transfer to a small plate or parchment-lined baking sheet; repeat with remaining cheese mixture, making 36 balls in all.
  • Place peppercorns and pistachios on two separate plates.
  • Roll 18 of the balls in the peppercorns and the remaining 18 balls in the pistachios. Will keep refrigerated, in an airtight container, for up to 1 day.
    • Makes 36. - 0 Comments
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    Caramelized Onion Flatbreads With Creme Fraiche

    Apr 16, 2007 - Caramelized Onion Flatbreads With Creme Fraiche From Bon Appetit magazine Bread dough 1/4 cup plus 1 tablespoon warm water (105°F to 115°F) 3/4 teaspoon active dry yeast 3/4 cup plus 2 tablespoons all purpose flour 3/4 teaspoon nigella (kalonji) seeds 1/2 teaspoon salt 1 tablespoon butter, room temperature Caramelized onions 2 tablespoons extra-virgin olive oil 1 pound onions (about 2 medium), cut into 1/3-inch-thick wedges through root ends 2 teaspoons chopped fresh thyme 1 teaspoon honey 1 tablespoon Sherry wine vinegar 1/2 cup crème fraîche 1 large egg 1/2 teaspoon salt 1/4 teaspoon ground black pepper Semolina flour (pasta flour) or cornmeal 2 tablespoons chopped fresh chives
  • For bread dough: whisk 1/4 cup plus 1 tablespoon warm water and yeast in small bowl; let stand until yeast is dissolved, about 10 minutes.
  • Mix flour, nigella seeds, and salt in medium bowl. Add yeast mixture and stir with wooden spoon until mixture clumps together. Add butter; mix until incorporated. - 0 Comments
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