Friday’s Fabulous Party Menu: Perfect For Bridal Parties, Birthday Celebrations & More
May 23, 2014
Excited to share this menu with you!
My sister is getting married in July and I am preparing a bridal shower menu for her. I have soo many great ideas going in my head, but some of them would be perfect to share with on Kouzounas Kitchen. 🙂
If you have an event you are hosting, and looking for a fun and elegant food menu, check out this great menu below.
Friday’s Fabulous Party Menu
Appetizer: Spring Fava Salad
1 pound fresh fava beans, shelled
5 pounds baby spinach
3/4 cup packed fresh mint
1 teaspoon dried basil
1/4 cup toasted almonds
1 carrot, peeled into ribbons
1/4 cup red onion chopped
4 ounces feta cheese crumbled
1/4 cup extra virgin olive oil
In a large bowl, prepare a ice- water bath.
Bring a large pot of water, with salt to a boil.
Add fava beans, and cook until tender.
Transfer beans to the ice-water bath, using a slotted spoon.
Drain beans, and set aside.
In a medium bowl, add spinach, mint,basil, carrot, onion, and feta.
Toss to combine.
Add fresh lemon juice, olive oil, and salt & pepper to a small bowl and whisk.
Drizzle dressing over salad and serve.
Main: Spinach quiche (without the crust)
1 tablespoon olive oil
1 onion chopped
1 pack of chopped spinach
1 teaspoon mint
1 teaspoon basil
5 eggs beaten
1/4 cup Greek yogurt
2 cups feta cheese
1 pinch ground pepper
1 pinch sea salt
Preheat the oven to 350 degrees or to 180 Celsius.
Prepare a 9 inch pie pan and lightly grease the pan.
In a large saucepan, heat olive oil over medium heat.
Add onions and cook until onions are translucent.
Stir in spinach and seasonings, and cook until liquids are evaporated.
In a large bowl beat the eggs, yogurt, cheese, and salt & pepper.
Add cooled spinach to the egg mixture.
Pour the filling into the prepared pie pan.
Bake in oven for 30 minutes or until eggs have set.
Remove from oven and let it cool down before serving.
Dessert: Mini Vanilla Fruit Tarts
1 package of puff pastry thawed
Seasonal berries of your choice (Raspberries, blackberries, and strawberries.)
Jam of your choice
Vanilla Pastry Cream
3 egg yolks
3 cups milk
1/2 cup sugar
1/3 cup cornstarch
1/4 tsp salt
1 teaspoon vanilla
2 tablespoons butter
Beat egg yolks in medium bowl.
Pour milk in a thin stream into the egg yolk mixture.
Stir until well blended.
Mix sugar, cornstarch and salt in large heavy saucepan.
Gradually stir in a small amount of the milk mixture, making a paste.
Then stir in remaining milk mixture, whisking to combine.
Cook over medium low heat, stirring constantly, until mixture thickens and comes to a boil.
Remove from heat, and stir in vanilla and butter.
Place plastic wrap over the top of the cream, to prevent skin from forming.
Chill until mixture is cool.
Assemble Mini Tarts:
Pre-heat oven to 375 Degrees or 190 Celsius.
Remove dough from package, and cut each strip into 3 squares.
Press dough into muffin tins, and if you need to roll the squares out, go ahead. ( I had to roll my squares out, to mold the puff pastry into the tins.)
Line dough with foil, and fill with beans. Bake for about 30 minutes or until golden brown.
Remove foil and beans, and bake for additional 5 minutes.
Place on wire rack to cool.
To assemble the tarts, simply add the pastry cream to a piping bag.
Prepare the fruit. Slice fruit into thin slices, depending on what fruit you are using.
Pipe pastry cream into the center of the puff pastry tarts.
To get creative, you can add a dollop of nutella over the pastry cream.
Arrange your fruit on top.
If you like to use a glaze over your fruit, feel free to use any jam. Make sure to heat your jam in the microwave a few seconds, that way it will be easy to brush over the fruit.( I used an apricot jam.)
Serve fresh, or chill for a few hours before serving.