Whitney and I have had the pleasure of working with some wonderful ladies over at
Plate & Paper for a great little collaboration party! They are a design duo with so much creativity and they are both cute as a button.
Whitney and I made the menu and Jess and Mandy came up with the theme and decorations. We wanted to be able to show you the beautiful decorations and theme but to learn more about the amazing creative side you can visit Jess and Mandy's post
HERE.
Let the party began!
Jess made this adorable invitation and we sent them out in the mail! That's right, real snail mail!
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Now, Jess and Mandy are no strangers to hosting and throwing smashing parties, for Whitney and myself it was great to see the whole process start to finish with girls who knew what to do.
Food & Drink
Hello all! Whitney here, looking to share a little of the food and drink process behind Ladies Night with you. After deciding on a "girls only" night and a late spring date, I asked Bethany what she thought of tapas and sangria for a little Spanish twist. She told me to run with it and we put together a delicious menu with the help of Plate & Paper. To help divide cost and labor we split the menu between the four of us. Below you will find some sassy drinks and annoyingly delicious appetizers.
Menu
Albondigas- Spanish Meatballs
Patatas Bravas with Roasted Tomato Aioli
Prosciutto Wrapped Asparagus
Crab & Bacon Stuffed Mushrooms
Bruschetta
Baked Potato Chips
Marinated Olives
Grapes
Dulche de Leche Cookies
Geometric Sugar Cookies
Lime Spritzer
Rose & Apple Sangria
Red Wine & Strawberry Sangria
Albondigas {Spanish Meatballs}
Albondigas are Spanish meatballs that are often found in soups but when paired with a tomato sauce they are a perfect tapas. Bethany used pork for added flavor and fried the meatballs ahead of time to save time the day of the party. We simply added the tomatoes and meatballs to a slow cooker a few hours before the party and voilà! Albondigas!
2 pounds ground pork
1 medium yellow onion, finely chopped (3/4 cup)
1 1/2 tsp ground cumin
1 1/2 tsp hot smoked paprika
5 Tbls plain dried bread crumbs
2 large eggs, lightly beaten
3 Tbls chopped fresh parsley
Salt and pepper
3 Tbls extra-virgin olive oil
1 can (28 oz) diced tomatoes
In a large bowl, combine pork, 1/4 cup onion, cumin, 1/2 tsp paprika, bread crumbs, eggs, and parsley. Season with salt and pepper. With a wooden spoon gently mix to combine and, using your hands roll into 25 meatballs.
In a large nonstick skillet, heat 1 1/2 tablespoons oil over medium-high. In two batches, brown meatballs on all sides, 8 minutes per batch. Transfer meatballs to a 6 quart slow cooker. Add remaining onion to skillet, cook until fragrant or about 2 minutes. Transfer onion to slow cooker along with a teaspoon of paprika and the can of diced tomatoes. Season with salt and pepper. Cook on low until meatballs are tender, about 5 hours.
Patatas Bravas with Roasted Tomato Aioli
Patatas Bravas are Spanish fried potatoes served with a spicy sauce. Typically the potatoes are deep fried after being pre-boiled but Jess made an easy decision to bake the potatoes in the oven after tossing them in oil and seasonings. This made any easy transition as we all came together to finish the recipes and the result was amazing! Whitney made the aioli ahead of time and it served as a great dipping and drizzling sauce.
Patatas Bravas
4-6 large russet, purple, or red potatoes (we had a mix)
2 Tbsp olive oil
1 Tbsp seasonings (garlic, oregano, and parsley work great)
Salt and pepper to taste.
Preheat oven to 475 degrees. Dice all of the potatoes into bite size portions. In a large bowl, toss the potatoes to coat with olive oil and seasonings. Spread evenly in a large baking dish. Bake for 20-30 minutes until crispy on the outside and soft on the inside, stirring and flipping half way through. Serve immediately.
Roasted Tomato Aioli
1/2 small red onion, finely diced
2 cloves of garlic, minced
1 Tbsp paprika
3/4 cup mayonnaise
1-2 plum tomatoes
1 Tbsp olive oil
Salt and pepper to taste
A few dashes of hot sauce
Splash of sherry vinegar
Preheat oven to 375 degrees. Quarter tomatoes, remove seeds, and toss in olive oil, salt, and pepper. Arrange hollow side up on a baking sheet. Bake for 20-25 minutes. Remove from oven and let cool. Remove skins.
While the tomatoes are roasting, saute onion and garlic in a saucepan for about 5 minutes. Stir in paprika for one minute. Remove from heat and let cool. In a large food processor combine onion and garlic mixture with mayonnaise, tomatoes, hot sauce, and vinegar. Puree until smooth. Refrigerate for at least an hour before serving.
Prosciutto Wrapped Asparagus
This is such a simple and delicious recipe and sure to be a hit at any party. It is easy to prep ahead of time and then throw in the oven or under the broiler before guests arrive.
1 lb asparagus, dry ends removed
6-8 slices of thinly sliced prosciutto, cut into ribbon
Individually wrap each asparagus spear in a ribbon of prosciutto. Arrange in an even layer on a baking sheet. Broil for about 5-10 minutes, turning half-way through, until asparagus has darkened in color and prosciutto is crispy.
Crab & Bacon Stuffed Mushrooms
Unfortunately we did not get a picture of the mushrooms- I think because the flew off the table so fast! This recipe is easy to make ahead of time and assemble as you are prepping the rest of the food. My latest hack is to get bacon crumbles and crab from the salad line at my local grocery store. This saves me money and time in the kitchen.
1 package of small cremini mushrooms
1/4 cup lump crab meat, flaked
1/4 cup cooked bacon, crumbled
1 Tbls olive oil
1 Tbls garlic, minced
1 8oz package of cream cheese, softened
1/4 cup Parmesan cheese, grated
1/4 tsp onion powder
1/4 tsp cayenne powder
Salt and pepper to taste
1/4 cup melted butter
1/4 cup bread crumbs
Preheat oven to 350 degrees.
Clean mushrooms with a damp
paper towel. Carefully break off stems. Chop stems extremely fine, discarding
tough end of stems.
Heat oil in a large skillet
over medium heat. Add garlic, chopped mushroom stems, bacon, and crab to the
skillet. Fry until any moisture has disappeared, taking care not to burn
garlic. Set aside to cool. When mushroom mixture is no
longer hot, stir in cream cheese, Parmesan cheese, onion powder, cayenne, salt,
and pepper. The mixture should be very thick.
Before you fill each mushroom cap, dip it in melted butter (this prevents them from drying out while baking). Using a spoon, fill each mushroom cap with a generous amount of cream cheese stuffing. Arrange the mushroom caps on a cookie sheet. Sprinkle evenly with bread crumbs and drizzle with remaining amount of melted butter. Bake for 20 minutes or until the mushrooms are piping hot and the bread crumbs have turned golden brown. Serve immediately.
Bruschetta
Originally we were supposed to have traditional Spanish tortilla but I kind of burned the under side and under cooked the middle. All kitchens are not without mistakes. Instead of coming empty handed, I decided to throw together bruschetta instead. I made the tomato mixture ahead of time and topped the baguette slices right before the party started. Quick, easy, and oh so refreshing!
1 large baguette, sliced
3 large tomatoes, diced
1 small yellow onion, diced
1/2 cup fresh basil leaves, rolled and then thinly sliced
In a large bowl, gently mix tomato, onion, and basil. Generously spoon tomato mixture onto slices of baguette. Serve immediately.
Baked Potato Chips
1 medium purple sweet potato, peeled
1 medium yucca root, peeled
2 medium red beets
Salt to taste
Using a mandolin or a sharp knife thinly slice root vegetables, about 1/8-1/16 inch slices.
Line beets in a single layer between sheets of paper towels and top with a baking sheet to draw out any excess moisture.
Preheat oven to 350°F. Toss vegetable slices with 2 tablespoons extra virgin olive oil or coconut oil and a generous sprinkle of salt and arrange in a single layer onto baking sheets. Bake for about 20 minutes or until the edges begin to dry out. Flip each chip over and bake for an additional 10 to 15 minutes or until chips have crisped. Season with salt and allow chips to cool completely before serving.
This recipe is from
Spoon, Fork, Bacon.
Marinated Olives
This is a simple way to save money but still offer your guests something original. Instead of spending a lot of cash at the olive bar we decided to marinate our own.
1 jar of your favorite olives (Beth did three all together)
Seasonings (oregano, rosemary, garlic, and jalapneo work the best)
Open jar of olives and place desired seasonings inside, making sure to distribute them evenly through out the jar. Refrigerate for at least two days before serving.
Dulce de Leche Cookies
1 can sweetened condensed milk (label removed)
2 1/4 cups all-purpose flour
1/8 teaspoon kosher salt
1 cup unsalted butter, room temperature
1/2 cup fine granulated sugar
1 teaspoon pure vanilla extract
In a large pot, fill with water to cover the can of sweetened condensed milk. Over high heat, bring to a boil Let simmer for 2 1/2 to 3 hours, making sure to add more water as necessary. Remove the can of dulce de leche from the water and let cool to room temperature.
Preheat oven to 350 F. In a medium bowl combine flour and salt. In a stand-up mixer cream together butter, sugar and vanilla extract for 3-4 minutes, mixture will turn light and fluffy. As mixer is going, add in flour and mix until combined. Shape into a disc, wrap in plastic and refrigerate for 30 minutes.
On a heavily floured surface, roll out the dough to 1/2-inch thickness. The dough will be a little sticky so be sure to flour your roller, too. Using a 1 1/2-inch round cutter, cut out shortbread cookies and place on baking sheet. Poke a series of three holes, using a fork, in the center of each cookie.
Transfer cookies to oven and bake for 12-15 minutes, or until edges are slightly golden brown. Let cool on wire rack. To assemble the sandwiches, open the can of dulce de leche. Lay half of the shortbread cookies bottom-side up. Spread about 1/2 teaspoon of dulce de leche on one half of the cookies. Top with the other half and lightly press down until you’ve gone through all the cookies.
Yields approximately 25 sandwich cookies.
Geometric Sugar Cookies
1 cup butter, softened
1 cup powdered sugar
1 cup granulated sugar
2 large eggs
2 tsp vanilla
5 cups flour
1 tsp baking soda
1/2 tsp salt
Powdered sugar
Water
Preheat oven to 350 degrees. Beat butter and sugars until smooth. Add eggs one at a time, then vanilla. Add flour one cup at a time until blended. Add baking soda and salt. Chill dough in refrigerator for at least one hour.
Roll chilled dough out on a generously sugared surface (roll out to a 1/4 inch thickness). Using cookie cutters, cut out into desired shapes (Bethany used a little geometric shape). Arrange on a cookie sheet and bake for 10-12 minutes, or until edges of the cookies are a light golden brown. Remove and let cool.
Combine the powdered sugar and water until you get a thick consistency. Bethany used sandwich bags to make three separate frostings and added different food coloring for to each bag. Cut a small hole in one corner of the sandwich bags and frost away.
Chocolate Strawberry Dipped Cookie
5 ounces fresh strawberries, hulled and halved
1/4 cup whole milk
1 cup all-purpose flour
2/3 cup cake flour
1/2 scant teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup white granulated sugar
6 tablespoons unsalted butter, melted and cooled to room temperature
1 teaspoon pure vanilla extract
2-3 drops red food coloring
Glazes:
2 cups confectioners’ sugar, sifted
5 ounces dark chocolate chips (or if you’d like it sweeter you can use semi-sweet or milk chocolate)
3 tablespoons unsalted butter
Pinch of salt
3 tablespoons light corn syrup
To the jar of a food processor, add the strawberries and pulse until they’re smooth and resemble a watery puree. Using a measuring cup, measure out 1/4 cup of puree and add the milk; stir until combined. A few tablespoons of the strawberry puree should remain. Transfer it to a small bowl and set it aside for later when we make the glaze.
In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder and salt; set aside.
To a large bowl, whisk together the eggs and sugar until smooth. Pour in the strawberry milk and whisk to combine. Whisk in the melted buyer and vanilla extract. Add 2 drops of food coloring and adjust to your coloring desire (I added 3 drops). Add the flour mixture, and stir to form a smooth dough, being sure not to over mix. Cover the bowl with plastic wrap and chill for 1 hour in the refrigerator.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment. Using a 2-ounce cookie dough scoop, drop five to six cookies per pan, spacing them 3 inches apart. The batter should spread upon hitting the baking sheet, but if your fridge runs super cold or if you left it in longer than one hour, you may need to use your finger to flatten the cookie dough out slightly until it’s about 1/4-inch thick. Bake the cookies until the edges are light brown and the center is soft, about 10 to 12 minutes. Gently transfer the cookies to a wire rack to cool.
While the cookies are baking and cooling, make the glazes. To a small bowl, sift in the confectioners’ sugar and add the milk and 2 tablespoons of strawberry puree; whisk the mixture until smooth. Set aside. Set a heatproof bowl over a pot of simmering water (creating a double boiler) and add the chocolate, butter and pinch of salt. When the chocolate looks melty, stir the mixture with a silicon spatula until smooth. Mix in the corn syrup. Flip over all of the cookies and smear the chocolate on each half of the cookies. Ice the remaining half of the cookies with the strawberry frosting and let the frosting set. Store the cookies in an airtight container.
Pink Sangria
2 750ml bottles red wine (Mandy used a rosé)
1 cup apple juice
2 oranges, each cut into 8 wedges
2 cups chopped strawberries
1 lemon, cut into 8 wedges
1 lime, cut into 8 wedges
2/3 cup triple sec or orange-flavored liquer
½ cup sugar
3 cinnamon sticks
4 whole cloves
Combine all of the ingredients together in a large pitcher. Allow to chill for 8 hours or overnight. Remove cloves and cinnamon sticks (you can put the cinnamon sticks in serving glasses if you want). Enjoy!
Shiraz & Rhubarb Sangria
2 bottles of 750mL Shiraz
1 cup of rhubarb simple syrup (1 cup sugar, 1 1/2 cups water, 1 1/2 cups of cut up rhubarb stalk, bring to a boil and them simmer for 15-17 minutes)
2 cups of chopped strawberries (Mandy used 3/4 of a container of strawberries)
Half of a grapefruit (Mandy removed the skin)
1 orange (Mandy removed the skin)
1/2 lime, cut into wedges
1 cup of mint leaves, whole
Combine all ingredients as soon as the night before serving (adding the mint leaves 6 hours before serving). Keep chilled in the refrigerator until ready to serve.
Lime Spritzer
2 cans limeade
2 8oz bottles club soda
Lime infused vodka (Jess infused her own vodka and it was a pretty green color after!)
Combine limeade and one 8 oz bottle of club soda in a pitcher stir. We left the vodka out because we wanted to have a non-alcoholic option! For the alcoholic version, simply combine vodka and spritzer to taste. The combo was quite refreshing and definitely a party favorite!
Hi! Bethany here, this has been the most lovely time working with Jess and Mandy! Whitney and I enjoyed not only getting to know two really welcoming and delightful girls, but we have a blast doing what we love doing best, cooking for our peers. These little moments in our life should be valued and held dear, taking the time to prepare food, cut paper and go through email after email has been a real win in my book. I will forever look back as this as a true Twenty-Something moment.
Thank you so much to Plate & Paper for this lovely experience and we hope it inspires you to have your own memorable girl's night!
With much love and cooking-
Beth & Whit
