Category Archives: Showers or Teas

May 26, 2014 · 8:09 am

Orzo with Sugar Snap Peas

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This beautiful spring salad was vibrant on the Easter table. Because it is meatless, it would also work well for Lenten Fridays. Even Elizabeth, who claims she doesn’t like peas, cleaned her plate! If you are invited to a salad luncheon, consider bringing this orzo salad to give the buffet some variety.
by Pat Savoie

Ingredients 

8 oz    orzo pasta
2 tsp    lemon zest
1/2 cup    lemon juice (may add more before serving to brighten the flavor)
2    Tbsp    olive oil
1/2 tsp    salt
1/2  tsp     pepper
1 Tbsp    Dijon or Creole mustard
1/4 cup    shallots or onion, diced
1 cup    frozen peas
8 oz   sugar snap peas, chopped
2 Tbsp     parsley or mint, chopped
1/2 cup     almonds, toasted, chopped or sliced

Method

Cook orzo according to package directions in salted water.

Combine lemon juice, olive oil, salt, pepper, mustard and shallots.

Toss together pasta and lemon mixture.  Cover and refrigerate overnight.

Toss together lemon zest, peas, sugar snap peas, parsley and almonds with chilled pasta.

Add additional salt, pepper and lemon juice to taste. We also added freshly grated parmesan cheese before serving.

 

 

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Filed under Holidays, Lunch Box, Salads, Showers or Teas, Side Dish, Vegetarian

June 28, 2013 · 1:20 pm

Veggie Bars

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If you are overloaded with cherry tomatoes from the garden, this is a great recipe to use them up! It’s a cool appetizer for those summer gatherings and picnics.

Recipe by Pat Savoie

Ingredients

2 tubes    Crescent rolls
16 oz     cream cheese
3/4 cup    Miracle Whip salad dressing
1/2 cup    sour cream
1 pkg    Ranch dressing mix

Suggested toppings:

Tomatoes
celery
bell pepper
carrots
grated cheese
pepperoni
ham

Method

Flatten crescent rolls on a cookie sheet lined with parchment paper.  Press into one large crust.  Bake 375 for 10-12 minutes.  Cool

Mix cream cheese, Miracle Whip, sour cream and ranch dressing mix.

Spread on cooled crust.

Top with vegetables and/or meat.  Chill.  Cut into squares.

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Filed under Appetizer, Showers or Teas, Vegetarian

May 25, 2012 · 8:03 pm

Orange Infused Champagne Punch

When I hosted my book club meeting to discuss Madame Tussaud: A Novel of the French Revolution, I wanted to serve French inspired foods and drinks. I am so blessed to have a wonderful neighbor, Ms. Terry, who came to my rescue with a recipe for this champagne punch as well as an antique crystal candelabra and bronze bust of a woman to serve as buffet decorations. Everyone loved the punch, which is like a sangria.  To my surprise, there wasn’t a drop left at the end of the night! Not only does it taste light and refreshing, but it also looks beautiful in the glass. 

By Terry Sullivan, Elizabeth’s neighbor

Ingredients

3 oranges, quartered and sliced, seeds removed
1/2 cup sugar
1 bottle of white wine
2 bottles of champagne

Method

1. Slice oranges and place in a pitcher. Sprinkle with sugar and pour in white wine. Let sit in the refrigerator for a few hours. (I made mine in the morning and served it at night.)  Chill champagne.

2. Right before guests arrive, pour chilled orange mixture into punch bowl and add two bottles of chilled champagne.  Cheers!

*Recipe may be doubled for a larger crowd. This served 12 people.

Let Them Eat Cake!
Along with the champagne punch, I served mini cupcakes and cheese fondue.

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Filed under Drink, Showers or Teas

March 9, 2012 · 1:25 pm

Cucumber Sandwiches

These cool cucumber sandwiches give the lunchbox some variety. Cut them into shapes and remove the crusts for a ladies luncheon or shower. The spread is also great on sesame crackers.

by Elizabeth Savoie Dronet

Makes approximately 20 round sandwiches or 80 quarters

Ingredients

1 medium cucumber, peeled, grated, and squeezed

1/3 cup mayonnaise

1 8oz package of cream cheese, softened

¼ tsp of garlic salt (Use 2 parts salt, 1 part garlic powder as a substitute.)

sprinkle of dried dill (I like “It’s a Dilly” or ½ tsp chopped fresh dillweed)

Method

Combine ingredients and spread over bread slices with crusts removed.

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Filed under Lunch Box, Sandwiches, Showers or Teas, Vegetarian

January 9, 2012 · 12:24 pm

Chocolate Shots

This will put a “kick” into any holiday party or wedding shower!  What could be more fun than chocolate filled with liqueur flavored ganache?  I made these for my daughter-in-law’s wedding shower and served them with candied orange peel.  What a great combo.  This Christmas, I substituted Godiva liqueur for Bailey’s Irish Cream and left out the orange zest.  Espresso beans were replaced with strawberries.  The chocolate cups can be found online or sometimes in the gourmet sections of Tuesday Morning or similar stores.  

By Pat Savoie, originally by Lisa Patrin

Ingredients

1       cup    heavy whipping cream
6      oz      chopped semisweet chocolate
1/3 cup    Bailey’s Irish Cream liqueur
1     pkg     edible chocolate cordial cups (18)
1    Tbsp    fresh orange zest
18              chocolate covered espresso beans (We found ours at Tony’s Pizza in Lake Charles!)

Method

Bring the cream just to a boil in a small saucepan.  Remove from heat.
Whisk in chocolate until smooth.
Whisk in liqueur.
Place in bowl and refrigerate 45 minutes until chilled, but not firm.
Using and electric mixer, beat ganache until thick and semi firm.
Stir in a pinch of orange zest.
Fit a pastry bag with a size 6 round tip and fill with ganache.
Pipe ganache into chocolate cordial cups almost to the top.
Sprinkle with orange zest and place a chocolate espresso bean on top of each cup.
Refrigerate until ready to serve.

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Filed under Appetizer, Candy, Dessert, Showers or Teas

July 24, 2011 · 10:50 am

Almond Shortbread Thumbprint Cookies

When my mother-in-law came to visit, she couldn’t get over how good these simple cookies taste. The dough only has four ingredients! We used our 4th of July jam to fill the thumbprints because of its wonderful taste and thick texture.  

by Elizabeth Savoie Dronet

Ingredients

  • 1 cup butter, softened
  • 2/3 cup white sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 cup jam (not jelly)

Method

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, cream together butter and sugar. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased or parchment covered cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, wine cork, bottle cap, etc., and fill the hole with preserves. We press the ball about half way down.
  3. Bake for 14 to 18 minutes in preheated oven until lightly browned around the edges. Let cool 1 minute on the cookie sheet. Transfer to cooling rack.

Annabeth & Miette help make "thumbprints" with an old wine cork.

Experiment with how much jam you'll need. The higher the jelly content the more it will spread. If your jam is mostly fruit pieces, more can be used without the danger or overflowing in the oven.

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Filed under Cookies, Showers or Teas

July 6, 2011 · 7:24 am

Governor’s Mansion Summer Peach Tea Punch

How about tea that’s as sweet as can be!  I thought ladies loved flavored teas, but the men at my dinner party were the ones to sing praises.  The mint (picked from a plant Elizabeth shared with me from her garden) gives this tea a refreshing surprise.

By Austin Entertains, Junior League of Austin, Texas, submitted by Pat Savoie

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Makes about 1 gallon

Ingredients

3         family-size  tea bags

2         cups  loosely packed fresh mint leaves

1          (33.8 oz) bottle peach nectar

1/2     (12oz) can frozen lemonade concentrate, thawed

1/2     cup  Simple Sugar Syrup

1          (1-liter) bottle ginger ale, chilled

1          (1-liter) bottle club soda, chilled

Garnish:  Fresh peach wedges

Method

1.    Bring 4 cups water to a boil in a medium saucepan; add tea bags and mint leaves.  Boil 1 minute; remove from heat.  Cover and steep 10 minutes.

2.    Discard tea bags and mint. (I poured tea through a strainer)  Pour into a 1 gallon container; add peach nectar, lemonade concentrate, and simple sugar syrup.  Cover and chill 8 to 24 hours.

3.    Pour chilled tea mixture into a punch bowl or pitcher.  Stir in ginger ale and club soda just before serving.  Garnish.

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Filed under Drink, Showers or Teas

June 25, 2011 · 4:12 pm

Raspberry Fool

You’d be a fool to pass up this dessert.  With only three ingredients, it’s simple, quick, and delicious. It’s easily doubled for a crowd, like when Mary Ellen and her crew come over for dinner!

By Elizabeth Savoie Dronet

Ingredients

2 cups raspberries

1 cup heavy cream

1/4 cup sugar

Method

  1. Process 1 1/2 cups raspberries in a food processor until smooth. Using a rubber spatula, press through a sieve set over a bowl; discard solids.
  2. In a mixing bowl or kitchen aid mixer, whip cream with sugar to stiff peaks.  (To cool the bowl down before adding the cream, swirl some ice cubes around in it then toss them out.)  Gently fold in raspberry puree by hand with a spatula. Spoon into bowls or glasses, topping or layering with remaining 1/2 cups raspberries.
  3. Cover; refrigerate at least 1 hour or up to overnight.

    For my Desserts and Cocktails Christmas party, I served this Raspberry Fool in shot glasses with small spoons. Pipe the mixture into the glasses for a clean look.

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Filed under Dessert, Entertaining, Showers or Teas

June 20, 2011 · 9:53 am

Coconut Infused Panna Cotta

Yum!  These little custards are light, delicious and perfect for summer nights.  Mom loves them just as much as I do.  Because you can make them ahead, they are a great choice for when you have company.  Plus, they are sure to impress.

Contributed by Elizabeth Savoie Dronet, orginally from Everyday Food Magazine

Ingredients

  • 1/2 cup sweetened shredded coconut
  • 1 1/2 cups whole milk
  • 1/4 cup sugar
  • 1 envelope (1/4 ounce) unflavored gelatin
  • 1 cup half-and-half (*can substitute milk and heavy cream)
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Method

  1. Preheat oven to 350 degrees. Spread coconut in a single layer on a baking sheet. Toast in oven, tossing once or twice, until lightly browned, 8 to 10 minutes. Reserve 2 tablespoons for garnish.
  2. In a small saucepan over medium heat, cook milk and sugar, stirring often, until sugar dissolves and mixture begins to bubble around the edges, about 5 minutes. Remove from heat; stir in coconut. Cover tightly; let stand 15 minutes.
  3. Meanwhile, in a large bowl, sprinkle gelatin over 1/4 cup cold water. Let soften, about 5 minutes. Strain warm coconut mixture through a fine-mesh sieve into gelatin mixture. Whisk until gelatin dissolves, then whisk in the half-and-half, vanilla, and salt.
  4. Divide among four to five 8-ounce ramekins or custard cups; refrigerate until set, about 3 hours. When ready to serve, unmold by dipping the ramekins in hot water for a few seconds and turning them upside down on a plate.  You can also just serve them in the ramekins.   Sprinkle with reserved coconut.
* If you have heavy cream instead of half & half, substitute 1/2 cup milk and 1/2 cream.  I add the milk in with the rest of the milk and stir in the cream later after I add the gelatin.
**For a party buffet, try serving these in shot glasses instead of ramekins.  You can easily double the recipe.

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Filed under Dessert, Showers or Teas

March 4, 2011 · 4:56 pm

Olive Roll-Ups

I’m always looking for sandwich ideas for school lunches.  These bite-sized olive roll-ups got my attention in Southern Living’s recipe book Our Favorites. They were quite simple to make and best of all can be made ahead.  The next time you are asked to bring something for a church function or to a baby shower, remember these little sandwiches.  They would also be great for picnics and camping trips.

By Elizabeth Savoie Dronet, based on a recipe from Southern Living

Ingredients

  • 12  thin sandwich bread slices
  • 4-ounces package cream cheese, softened or spreadable
  • 1/2  cup  diced salad olives
  • 1/4  cup  chopped pecans, toasted
  • 1/4  cup  mayonnaise
  • 1/8  teaspoon  pepper

Method

Remove crusts from bread; reserve crusts for another use.  (We like to feed the ducks.)  Flatten bread slices with a rolling pin.

Stir together cream cheese and remaining ingredients. Spread cream cheese mixture on 1 side of each bread slice to cover. Roll up tightly; cover and chill at least 4 hours. To serve, cut each roll into 4 slices.

Makes 48 rolls.  You can easily double the recipe for a crowd.

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Filed under Appetizer, Lunch Box, Sandwiches, Showers or Teas