Recipe by Our Best Bites...to see picture, click here
1 baguette or similar-sized French bread loaf
4 Tbsp. butter, melted
2 Tbsp. granulated sugar
1/2 tsp ground cinnamon
1-1/2 C diced strawberries (about 10 medium strawberries)
1 C finely diced mango (about 1 medium mango)
1 C finely diced kiwi (about 3 kiwi)…or use whatever pretty combination of fruit that is in season
1/2 C Breakstone’s Sour Cream (or other very nice brand, not light or fat free for this recipe!)
3 Tbsp. honey
1 tsp orange zest
Preheat oven to 400 degrees. Slice bread into 1/2 inch slices. Place in a single layer on a foil-lined baking sheet. Use a pastry brush to brush each piece with melted butter. Combine cinnamon and sugar and sprinkle evenly over bread slices. Bake for 10-12 minutes or until edges are toasted. Set aside to cool.
While bread is toasting, combine Breakstone’s Sour Cream, honey, and orange zest. Stir to combine and place in the fridge. Combine strawberries, mango, and kiwi and stir gently to combine.
When bread is cooled, place about 1 Tbsp. of fruit mixture on top of each toasted bread slice and drizzle with sweet sour cream mixture. If needed, thin sour cream sauce with 1/2-1 tsp orange juice. You can pre-mix sauce and pre-chop fruit and store in separate containers in fridge until ready to serve. Garnish with mint leaves if desired. Serve immediately.
Friday, July 29, 2011
Summer Spinach Dip (or anytime of year dip!)
from my friend Elise’s caterer friend
This dip makes a fresh, cool, and very yummy appetizer or addition to any meal. Bet you can’t dip just one!
1 pint sour cream
1 cup mayonnaise
1 package (about ½ cup) Knorr dry leek soup mix
10 oz. pkg. frozen chopped spinach (thaw in refrigerator and paper towel squeeze to dry)
½ cup fresh flat-leaf Italian parsley (finely chopped)
½ cup green onions (finely chopped)
1 tsp dry dill1 tsp dry Italian salad seasoning mix
Combine all ingredients in a bowl. It tastes the best when you make it hours before and let it sit in the fridge so the flavors can blend. Serve with Stick crackers (like Club brand sticks), French bread cubes, and/or chopped fresh vegetables (I like carrots, celery and peppers.)
This dip makes a fresh, cool, and very yummy appetizer or addition to any meal. Bet you can’t dip just one!
1 pint sour cream
1 cup mayonnaise
1 package (about ½ cup) Knorr dry leek soup mix
10 oz. pkg. frozen chopped spinach (thaw in refrigerator and paper towel squeeze to dry)
½ cup fresh flat-leaf Italian parsley (finely chopped)
½ cup green onions (finely chopped)
1 tsp dry dill1 tsp dry Italian salad seasoning mix
Combine all ingredients in a bowl. It tastes the best when you make it hours before and let it sit in the fridge so the flavors can blend. Serve with Stick crackers (like Club brand sticks), French bread cubes, and/or chopped fresh vegetables (I like carrots, celery and peppers.)
Citrus Water
from Sisters Cafe
This is a very beautiful drink to serve at a party–but the best part is–it tastes GREAT!! It is not too sweet or heavy, just perfectly light and refreshing! It's not lemonade, but a fruity and sweet water that can accompany any summertime gathering!
2 T citric acid (buy at pharmacy)
1 bag crushed ice (5 lb.)
5 quarts water
2 cups sugar
2 T lemon extract
3 sliced lemons
3 sliced limes
3 sliced oranges
Stir water, sugar, citric acid, and extract together. Wash fruit and slice and add to water mixture. Serve in a clear punch bowl or water dispenser. Enjoy!
This is a very beautiful drink to serve at a party–but the best part is–it tastes GREAT!! It is not too sweet or heavy, just perfectly light and refreshing! It's not lemonade, but a fruity and sweet water that can accompany any summertime gathering!
2 T citric acid (buy at pharmacy)
1 bag crushed ice (5 lb.)
5 quarts water
2 cups sugar
2 T lemon extract
3 sliced lemons
3 sliced limes
3 sliced oranges
Stir water, sugar, citric acid, and extract together. Wash fruit and slice and add to water mixture. Serve in a clear punch bowl or water dispenser. Enjoy!
Fabulously Fresh Summer Ideas Class
It's 93 degrees in Utah as I'm typing this...so summer recipes are exactly what the doctor ordered right now! This week we taught this class on some super yummy, super fresh, and super crowd-pleaser summer (or anytime!) recipes. These recipes are guaranteed to jazz up any barbeque! Don't forget to look at the hints on some fun and easy way to decorate for summer get-togethers!
Summer Spinach Dip (or anytime of year dip!)
from my friend Elise’s caterer friend
This dip makes a fresh, cool, and very yummy appetizer or addition to any meal. Bet you can’t dip just one!
1 pint sour cream
1 cup mayonnaise
1 package (about ½ cup) Knorr dry leek soup mix
10 oz. pkg. frozen chopped spinach (thaw in refrigerator and paper towel squeeze to dry)
½ cup fresh flat-leaf Italian parsley (finely chopped)
½ cup green onions (finely chopped)
1 tsp dry dill
1 tsp dry Italian salad seasoning mix
Combine all ingredients in a bowl. It tastes the best when you make it hours before and let it sit in the fridge so the flavors can blend. Serve with Stick crackers (like Club brand sticks), French bread cubes, and/or chopped fresh vegetables (I like carrots, celery and peppers.)
Citrus Water
from Sisters Cafe
This is a very beautiful drink to serve at a party–but the best part is–it tastes GREAT!! It is not too sweet or heavy, just perfectly light and refreshing!
2 T citric acid (buy at pharmacy)
1 bag crushed ice
5 quarts water
2 cups sugar
2 T lemon extract
3 sliced lemons
3 sliced limes
3 sliced oranges
Stir water, sugar, citric acid, and extract together. Add sliced fruit and ice. Serve in a clear punch bowl or water dispenser. Enjoy!
Fresh Fruit Bruschetta with Orange-Honey Cream
Recipe by Our Best Bites...to see picture, click here
1 baguette or similar-sized French bread loaf
4 Tbsp. butter, melted
2 Tbsp. granulated sugar
1/2 tsp ground cinnamon
1-1/2 C diced strawberries (about 10 medium strawberries)
1 C finely diced mango (about 1 medium mango)
1 C finely diced kiwi (about 3 kiwi)…or use whatever pretty combination of fruit that is in season
1/2 C Breakstone’s Sour Cream (or other very nice brand, not light or fat free for this recipe!)
3 Tbsp. honey
1 tsp orange zest
Preheat oven to 400 degrees. Slice bread into 1/2 inch slices. Place in a single layer on a foil-lined baking sheet. Use a pastry brush to brush each piece with melted butter. Combine cinnamon and sugar and sprinkle evenly over bread slices. Bake for 10-12 minutes or until edges are toasted. Set aside to cool.
While bread is toasting, combine Breakstone’s Sour Cream, honey, and orange zest. Stir to combine and place in the fridge.
Combine strawberries, mango, and kiwi and stir gently to combine. When bread is cooled, place about 1 Tbsp. of fruit mixture on top of each toasted bread slice and drizzle with sweet sour cream mixture. If needed, thin sour cream sauce with 1/2-1 tsp orange juice. You can pre-mix sauce and pre-chop fruit and store in separate containers in fridge until ready to serve. Garnish with mint leaves if desired. Serve immediately.
Fun Summer Entertaining Ideas:
Use potted plants as the centerpiece, and send one home with each guest. Inexpensive clay pots can be tied with ribbon for a fun look.
Potted fresh herbs or bowls of fresh fruit and vegetables (especially artichokes) are simple, but elegant ways to decorate a table.
Don’t forget about discount fabric stores to find clearance fabric that makes great table toppers and runners.
Make the table kid friendly by using colorful beach towels as table runners and using buckets of water balloons as the centerpiece. Risky, but adorable!
Summer Spinach Dip (or anytime of year dip!)
from my friend Elise’s caterer friend
This dip makes a fresh, cool, and very yummy appetizer or addition to any meal. Bet you can’t dip just one!
1 pint sour cream
1 cup mayonnaise
1 package (about ½ cup) Knorr dry leek soup mix
10 oz. pkg. frozen chopped spinach (thaw in refrigerator and paper towel squeeze to dry)
½ cup fresh flat-leaf Italian parsley (finely chopped)
½ cup green onions (finely chopped)
1 tsp dry dill
1 tsp dry Italian salad seasoning mix
Combine all ingredients in a bowl. It tastes the best when you make it hours before and let it sit in the fridge so the flavors can blend. Serve with Stick crackers (like Club brand sticks), French bread cubes, and/or chopped fresh vegetables (I like carrots, celery and peppers.)
Citrus Water
from Sisters Cafe
This is a very beautiful drink to serve at a party–but the best part is–it tastes GREAT!! It is not too sweet or heavy, just perfectly light and refreshing!
2 T citric acid (buy at pharmacy)
1 bag crushed ice
5 quarts water
2 cups sugar
2 T lemon extract
3 sliced lemons
3 sliced limes
3 sliced oranges
Stir water, sugar, citric acid, and extract together. Add sliced fruit and ice. Serve in a clear punch bowl or water dispenser. Enjoy!
Fresh Fruit Bruschetta with Orange-Honey Cream
Recipe by Our Best Bites...to see picture, click here
1 baguette or similar-sized French bread loaf
4 Tbsp. butter, melted
2 Tbsp. granulated sugar
1/2 tsp ground cinnamon
1-1/2 C diced strawberries (about 10 medium strawberries)
1 C finely diced mango (about 1 medium mango)
1 C finely diced kiwi (about 3 kiwi)…or use whatever pretty combination of fruit that is in season
1/2 C Breakstone’s Sour Cream (or other very nice brand, not light or fat free for this recipe!)
3 Tbsp. honey
1 tsp orange zest
Preheat oven to 400 degrees. Slice bread into 1/2 inch slices. Place in a single layer on a foil-lined baking sheet. Use a pastry brush to brush each piece with melted butter. Combine cinnamon and sugar and sprinkle evenly over bread slices. Bake for 10-12 minutes or until edges are toasted. Set aside to cool.
While bread is toasting, combine Breakstone’s Sour Cream, honey, and orange zest. Stir to combine and place in the fridge.
Combine strawberries, mango, and kiwi and stir gently to combine. When bread is cooled, place about 1 Tbsp. of fruit mixture on top of each toasted bread slice and drizzle with sweet sour cream mixture. If needed, thin sour cream sauce with 1/2-1 tsp orange juice. You can pre-mix sauce and pre-chop fruit and store in separate containers in fridge until ready to serve. Garnish with mint leaves if desired. Serve immediately.
Fun Summer Entertaining Ideas:
Use potted plants as the centerpiece, and send one home with each guest. Inexpensive clay pots can be tied with ribbon for a fun look.
Potted fresh herbs or bowls of fresh fruit and vegetables (especially artichokes) are simple, but elegant ways to decorate a table.
Don’t forget about discount fabric stores to find clearance fabric that makes great table toppers and runners.
Make the table kid friendly by using colorful beach towels as table runners and using buckets of water balloons as the centerpiece. Risky, but adorable!
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