Throwing a memorial day party food and affordable DIY tablescaping ideas!
Firecracker candles from http://www.taghomedecor.com and also available at Pasquesi Garden Center
Blue Cheese Potato Salad Deviled Eggs
8 whole eggs
1 whole large potato (finely diced)
1 Tbls. blue cheese (or more to taste)
1 tsp. Dijon mustard
2 Tbls finely diced celery and green onion
Mayo to bind
1 pinch salt (to taste)
Fresh ground pepper
Crispy bacon (for garnish)
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs Cover the saucepan and bring the water to a boil over medium high heat.Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 10 minutes.While the eggs are cooking, place the cut-up potato into a saucepan with water to cover, bring to a boil, reduce heat, and simmer until the potato pieces are tender, 10 to 15 minutes. Drain the potato, and let cool.When the eggs are done cooking, pour out the hot water, then cool the eggs under cold running water in the sink and peel.Slice the cooled eggs in half lengthwise, and scoop out and reserve the yolks.In a bowl, mash the reserved egg yolks with celery and onion, mustard, mayo, salt and pepper until well combined, fold in potato and blue cheese.Stuff each egg half generously with potato salad, and sprinkle with bacon. Cover and chill until ready to serve. Makes 16.
TIP-For serving place on a disposable wonton spoons (available at party stores).
Cherry tomatoes cut in half
Bocconcini-mini mozzarella balls
Vinaigrette- 1/3 cup olive oil, ½ Tbls. aged balsamic vinegar, 1 tsp. Dijon and season with salt and pepper. Place in blender of small food processor to emulsify.
Pipettes or skewers ( I will use pipettes)
Place tomato flat side down, add basil leaf and top with bocconcini, skewer with small pipette filled with balsamic vinaigrette.
TIP- you can skewer with a pick or for added fun use the pipettes!
Grilled Corn Cobbettes-Elote Style
4 ears of corn; husks removed
Place corn in a pot of cold water. Let come to a boil and cook about 10 minutes, remove and brush with butter or olive oil, season with salt and pepper.
Place on the grill to continue cooking and to get the nice grill marks, when done slather with sauce and roll in cheese.
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup finely crumbled asiago cheese, plus more for serving
½ tsp. balsamic vinegar
1 medium clove garlic, finely minced (about 1 teaspoon)
1/4 cup finely chopped basil and Italian flat leaf parsley
TIP- I cut my corn into 3” pieces, skewered them and placed on colorful paper cupcake liner.
Creamy Pesto Tortellini and Grilled Steak Salad
skirt steak, about 2-3 lbs.
1/3 cup balsamic vinegar-aged
2 cloves garlic, minced
1 tsp. oregano
¾ cup olive oil
Whisk the above ingredients together.
Marinate skirt steak in plastic bag in the refrigerator for at least 6 hrs. or overnight. Grill (med.–high) about 3 minutes per side. Turn steak over and repeat. Transfer the steak to a cutting board, cover with foil and let rest 3-5 minutes, cut across the grain into thin slices. Place on top or mix into the tortellini salad.
2 packages cheese tortellini
1/3 cup of pesto
1 cup of mayonnaise
16 oz can artichoke hearts, quartered
Cherry tomatoes cut in half
1/2 cup of freshly grated Parmesan cheese
In a small bowl mix pesto and mayonnaise together and set aside. Prepare pasta according to package instructions. Drain pasta well and toss in a large bowl.
Gently fold in artichoke hearts and tomatoes and sprinkle with Parmesan cheese.
TIP-I prefer the outer skirt steak it is more flavorful.
No Bake S’mores Cheesecakes
crust & topping
4 tablespoons unsalted butter, melted
2/3 cup graham cracker crumbs
1/2 cup marshmallow fluff
4 marshmallows, toasted and cut in half
4 ounces milk chocolate, chopped
3 Tbls. heavy cream
1/2 cup whipped cream cheese, at room temperature
1/2 cup marshmallow fluff or cream
1/3 cup sweetened condensed milk
2 tsps. vanilla extract
In a small bowl, mix together butter and graham crumbs until moistened. Press crumbs into the small container of your choice with the back of a spoon. Place the chocolate in a bowl. Add the heavy cream to a small saucepan and heat over medium heat until warm, just until bubbles appear on the edges. Pour the cream over the chocolate and let it sit for 30 seconds, then stir constantly until the chocolate is all melted and a smooth ganache comes together. Add about a teaspoon of the ganache on top of each graham crust.
In the bowl of your electric mixer, beat the cream cheese on medium speed until creamy. Add in the marshmallow fluff and beat until combined, then with the mixer on low speed, pour in the milk and vanilla extract. Beat on high speed until a smooth batter forms. Pour the batter on top of the chocolate ganache, leaving space on top for more chocolate and marshmallow.
Add another teaspoon of ganache on top of the cheesecake and a sprinkle of graham crumbs if you wish, then refrigerate for 4 to 6 hours. When ready to serve, add a tablespoon or so of marshmallow fluff on top of the ganache, then top with a toasted marshmallow. Makes 6 mini (4-ounce) cheesecakes.
TIP- Sprinkle with raspberries and blueberries for the holiday!