Baby Shower for my Roomie

At work I share an office with one of my most favorite people, Nikki and today I was thrilled to be able to help throw a baby shower for her. I love to plan menus, read recipes, food shop, try new dishes and devise my plan of action so I was very much looking forward to today's big event.

The guest list totaled about 20 and the party was set to begin at noon. I planned a menu that included both brunch and lunch dishes. Here is the complete listing of our menu, I will only list a few of the full recipes if you would like a recipe that I don't list I am happy to send it to you, just let me know.

Honey Ham and Cheddar Biscuits
Maple Sausage and Egg Casserole
Mushroom and Spinach Tartlets
Strawberry and Spinach Salad with sugared walnuts
Summer Fruit Salad with Fluff and Cream Cheese Dressing
White Chocolate Dipped Pretzels
Assorted Scones
Barefoot Contessa's Smoked Salmon Spread



Mushroom and Spinach Tartlets

Several weeks ago I was reading through some of my favorite food blogs in search of new and exciting recipes for Nik's shower and I came across this post by Canary Girl DONE! I immediately saved the recipe and added it to my menu.

As it turns out, the recipe and the beautiful photos that Canary girl posted proved to be more of an inspiration as I changed the recipe quite a bit. Here is my method, I made the filling the night before and baked the tarts the morning of the party and served them at room temperature, they were delish!

Ingredients
2 pints of baby bella mushrooms, shiitake would be a good alternative too
2 large garlic cloves minced
3 large shallots thinly sliced
2T butter
2T fresh thyme
1/2 C dry white wine
1 huge handful fresh spinach
1 5.2oz container of Boursin Garlic and Fine Herb Cheese, Goat Cheese would be a good alternative
1 package of puff pastry sheets, thawed
Egg Wash

In a large saute pan, heat the butter. Add the garlic and shallot and saute for a few minutes until it softens. Add the mushrooms and some kosher salt and fresh pepper. After 3-5 minutes add the wine to the pan and stir the mushrooms around. Add the thyme. Continue to cook the mushrooms until they give up their moisture and really soften, add the spinach until it wilts. If there is a lot of liquid/water in the pan, drain you want the filling to be fairly dry. Turn the heat to low and add the cheese, mix thoroughly.

If you are going to serve the dish the next day, package the filling and put in the fridge. If you are are ready to keep going. Turn the oven on to 400.

Flour your work surface and gently roll out the pastry. Cut the pastry into squares roughly 2" in diameter. Place a small spoonful of the filling into the center of the square and fold up the corners, brush with egg wash.

Place on a baking sheet lined with parchment paper.




Summer Fruit Salad with Fluff and Cream Cheese Dip
Blueberries, pineapple, melon, raspberries--oh my! You just can't beat a huge bowl of beautiful summer fruit, especially if you have a sweet and creamy dip to go with it. This is one is perfect because it has only two ingredients and can easily be made in advance.

Using a mixer whip together 8oz of whipped cream cheese and a 12 oz jar of Fluff. Delish!