Recipes from Lindsey's Baby Shower
Egg Salad is something that
everyone makes a bit different. I like to mix the chopped eggs with mayo, a bit
of chopped celery, salt, pepper, and mayo. Maybe a touch of mustard, but not
much. After I stuffed them into the baby tomatoes I felt they needed a bit of color, so I sprinkled chopped Italian parsley over them. Dill would be a nice herb to use instead of parsley, but would flavor the eggs more.
I've been making these Stuffed Mushrooms for years and years. This recipe easily doubles or triples as needed. They are from an old cookbook called: Cookery for 1or 2 (from 1978)
8-10
med-small fresh mushroom, 1 Tbl butter, 1 Tbl minced shallots, 1/4 tsp
Worcestershire sauce, 1/4 cup soft breadcrumbs, 1/4 cup shredded sharp cheddar
cheese, salt & pepper, a bit of water for baking.
Preheat oven to 350
degrees. Clean mushrooms and let dry.
Pull stems from mushrooms and finely chop along with the shallot. Melt butter
in skillet and add chopped mushroom stems and shallot - saute until tender and
translucent. Stir in Worcestershire, breadcrumbs, cheese, and salt & pepper.
Salt inside of mushroom caps and fill with mixture, mounding over top. Place in a shallow baking dish and add a bit of water to the dish for baking. They need a good 30 minutes. You can make them ahead of time, refrigerate and then add the water and bake when ready. Stuffed Mushrooms are not the prettiest food when they come out of the oven, so I like to sprinkle (always handy) chopped parsley over them and onto the plate. Improves their appearance by leaps and bounds.
For Chicken Salad, use your favorite cooking method (I like to just use
breasts) and add mayo, toasted almond slivers, chopped celery, and if you feel
like adding dried cranberries it adds a colorful touch and nice texture. Salt and pepper to
taste. My secret ingredient is to use a dash or two of poultry seasoning. Mix, chill and enjoy.
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| On the plate we tossed mixed greens with Newman's Own Balsamic vinaigrette, before adding the 1/2 peeled avocado topped with the salads. Red grapes and a mini croissant filled the place nicely. |
I used the recipe on the package for the Tabbouleh from Bob's Red Mill brand. It was good! I like to seed the tomatoes before chopping and I added peeled, chopped, and seeded cucumbers to the salad instead of on the side. It was a great meal stuffed in an avocado for any guest who didn't want chicken salad, and many wanted both.
Stuffed
Strawberries
1-2
pints of fresh strawberries, 
1- 8 ounce package cream cheese,
1
tsp vanilla
1/2
cup powdered sugar
Mix softened cream cheese, vanilla, and powdered sugar in a bowl until fluffy.
Put
filling mixture into a pastry bag fit with a star tip. Cut
the top/stem off of the strawberries and set them on the flat end, pointing up. Slice
an X through the strawberry pointed end. Put
the tip of the pastry bag into the strawberry and pipe the filling in. Chill. So, so yummy!
"Hostess" Style Cream-Filled Cupcakes
1
package (18-1/4 ounces) devil's food cake mix
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| Added an "L" for baby Lily |
2
teaspoons hot water
1/4
teaspoon salt
1
jar (7 ounces) marshmallow creme
1/2
cup butter
1/3
cup powdered sugar
1/2
teaspoon real vanilla
Prepare
and bake cake batter according to package directions for cupcakes. Cool completely.
For
filling, in a small bowl, combine water and salt until salt is dissolved. Cool.
In a small bowl, beat the marshmallow creme, butter, powdered sugar
and vanilla until light and fluffy then add the salt mixture.
Cut a little part out of the top of cupcake with a serrated knife. Save this piece. With a tip and pastry bag fill each cupcake with a bit of the filling and replace the top.
GANACHE FROSTING:
1 cup (6 ounces) semisweet chocolate chips
3/4 cup heavy whipping cream
Place
chocolate in a small bowl. In a small saucepan, bring cream just to a boil.
Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room
temperature or until ganache reaches a dipping consistency.
Dip cupcake tops into frosting or spoon over top. Chill for 20 minutes or
until set. Store in the refrigerator. I have to admit, it was not easy to get the frosting smooth on top of the cupcakes - but they tasted awesome!!
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| Photo from marzipanmom.blogspot.com |
Making the Lemon Sorbet in Lemon Shells was worth the effort, but we almost didn't do it - a bit of fear set in - and we are so happy we overcame our fear and went for it in the end. An amazing and refreshing treat. We have lemon trees in our yards so we had plenty to work with for finding the best ones to use as cups. I tripled this recipe for about 25 lemon cups of sorbet.
lots of lemons . . . you need juice, zest and good little shells.
1/3 cup lemon zest
1 cup strained fresh-squeezed
lemon juice
1 1/2 cups granulated sugar
1 1/2 cups water
Before juicing lemons, cut off a little bit of each end with a knife - just a bit so they will sit-up. With a juicer, juice the lemons, getting the shells really cleaned-out. Select the shells you will use for holding the sorbet and freeze them on a cookie sheet.*
In a medium saucepan over
medium heat, combine sugar and water until sugar dissolves. Add lemon zest.
Stir until mixture comes to a boil; boil 2 minutes. Add the lemon juice, stir
well. Remove from heat, cool, and strain.
Pour into shallow metal container (I used four medium sized disposable aluminum baking dishes) and place mixture in the freezer. When it is semi-solid, mash
it up with a fork and refreeze again. When frozen, place in a food processor or
blender and process until smooth. Cover and refreeze until serving time. Scoop with ice cream scoop into frozen lemon shells and add a sprig of mint. Serve immediately or keep in freezer.
*Freeze the shells at least one hour or overnight. Then fill with sorbet and freeze again on cookie sheet. Sorbet will keep several days in the freezer.
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| We thought we might not have enough sorbet so we didn't overfill the cups - if you have enough I would fill them a bit more |
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