OPEN HOUSE PARTY!

My brother and I (and our spouses) just completed the renovation of a 100 year old cabin that we own in the North Carolina mountains.  To celebrate, we’re hosting an Open House for some relatives that have a place nearby as well as our builders and a few other friends in the area.

An exterior picture of our beloved family cabin:

We’re going with “heavy hors d’oeuvres for the party, and most all of the items are “pick up” food, meaning there’s not a need for utensils in order to eat = ALWAYS a successful party plan.

Here’s what we’re serving our 22 guests:

MENU:

MINI SALMON TOASTS WITH DILL BUTTER

AVOCADO CROSTINI

ARTICHOKE SQUARES

PROSCUITTO STUFFED MUSHROOMS

BBQ SLIDERS with COLESLAW

WHITE TEXAS SHEET CAKE WITH CHOCOLATE FUDGE FROSTING

RECIPES:

MINI SALMON TOASTS WITH DILL BUTTER

1 stick unsalted butter, softened

1 TBSP Dijon mustard

1 TBSP grainy mustard

1/2 tsp finely grated lemon zest

2 TSBP chopped dill

Salt

Freshly ground pepper

1 baguette, sliced 1/4 inch thick

1 pound thinly sliced smoked salmon

Preheat the broiler and position a rack 6 inches from the heat. In a bowl, beat the butter with the Dijon and grainy mustards, lemon zest and 1 tablespoon of the dill and season with salt and pepper.

Spread the baguette slices on a large rimmed baking sheet and broil until golden and crisp, ~ 1 1/2 minutes per side. Let cool.

Spread the toasts with the mustard butter, top with the smoked salmon and arrange on a platter. Sprinkle with the remaining 1 tablespoon of dill and serve.

AVOCADO CROSTINI

(Adapted from Panera)

1 French Baguette, cut into 1/4-inch thick rounds
1 avocado, peeled and pitted
2 tsp fresh lime juice
1/2 jalapeño pepper, seeded and minced
1 1/2 TBSP chopped fresh cilantro or Italian parsley
1/2 scallion, finely chopped
1 small clove garlic, minced
2 oz fresh goat cheese
1 TSBP extra virgin olive oil
1/4 tsp salt
1/8 tsp ground black pepper
1/2 cup grape tomatoes, finely chopped

Preheat oven to 400 degrees F. Put baguette rounds directly on oven rack and bake until toasted, but not browned, 2 to 3 minutes. Set aside.

Using a fork, mash avocado, lime, jalapeño, cilantro, scallion, garlic, goat cheese, oil, salt, and pepper in a small bowl. 

Spread 1 to 2 teaspoons avocado mixture on each crostini and top with tomatoes.

ARTICHOKE SQUARES

(Adapted from eastewart.com)

2 6-oz jars artichoke hearts marinated in oil

1 small yellow onion finely chopped { I used a Vidalia onion which added a nice touch of sweetness}

1 clove garlic, minced

4 eggs

1/4 cup gluten free bread crumbs (or regular)

1/8 tsp black pepper

1/8 tsp dried oregano

1/8 tsp hot red pepper sauce, if desired

2 cups shredded cheddar cheese

Preheat oven to 350 degrees F. Drain (BUT reserve 2 TBSP of the oil) artichoke hearts and chop fine.

Heat the 2 tablespoons of the reserved oil in a small skillet over moderate heat. Add the onion and garlic, and cook, stirring frequently, until soft, about 5 minutes.

Add the chopped artichoke hearts and saute with onion and garlic for an additional minute.

Remove from heat and cool for about 5 minutes. In a medium bowl, beat the eggs until frothy. 

Stir in the breadcrumbs, seasonings, cheese, and artichoke, onion, garlic mixture. Pour into greased 9×9 baking pan.

Bake for 30 minutes or until lightly browned. 

Cool for 10 minutes, then cut in to ~ 27 1-inch squares .

Will keep, tightly covered and refrigerated for up to 3 days.

PROSCIUTTO STUFFED MUSHROOMS

3 (8-ounce) packages fresh baby bella mushrooms

2 TBSP butter

1 (5-oz) package prosciutto, chopped

1/4 cup minced fresh chives

4 oz cream cheese, softened

1 TBSP Dijon mustard

1/2 TBSP lemon zest

1/4 tsp dried tarragon

1/2 tsp ground black pepper

Preheat the oven to 350 degrees F. Remove the stems from the mushrooms.

Finely chop enough mushroom stems to equal 1/3 cup. Discard the remaining mushroom stems.

In a large skillet, melt the butter over medium heat. Add the prosciutto, chives, and chopped mushroom stems.

Cook, stirring frequently, until the prosciutto is crisp and the stems are tender, about 6 minutes. Reduce the heat to low. Add the cream cheese, mustard, lemon zest, tarragon, and pepper, stirring until the mixture is combined.

Remove from the heat. Spoon the cream cheese mixture evenly into the mushroom caps; place on a rimmed baking sheet. Can bake immediately OR refrigerate up to 2 days until ready to heat.

Bake 20 minutes. Serve immediately.

BBQ SLIDERS WITH COLESLAW

WHITE TEXAS SHEET CAKE WITH CHOCOLATE FUDGE FROSTING

FOR THE CAKE:

1 cup Milk

1 cup Butter, Cubed

2 cups Flour

2 cups Sugar

2 whole Eggs, Beaten

½ cup Sour Cream

1 tsp Salt

1 tsp Baking Powder

1 tsp Almond Extract

¼ tsp Baking Soda

FOR THE FROSTING

1 cup Sugar

½ cup Unsweetened Cocoa, Sifted

½ cups Milk

4 TBSP Butter

2 TBSP Light Corn Syrup

4 cups Powdered Sugar, Sifted

2 tsp Vanilla Extract

Preheat oven to 350 degrees F. Grease or spray  with nonstick cooking spray either a 9×13 or 10×15 rectangular baking pan and set aside.

In a small saucepan over medium heat, add 1 cup of milk and bring to slight boil. Once the milk has been brought to a boil, add the 2 sticks of cubed butter. Stir with a rubber spatula until butter has completely melted. Then remove pan from heat and set aside.

In a large bowl, add the 2 cups of flour, 2 cups of sugar and 2 eggs and mix to combine.

Then slowly pour in the warm milk liquid while beating the mixture. Make sure you pour it in very slowly so the eggs don’t turn into scrambled eggs. Once the milk has been added, the mixture should be smooth. Then add the 1/2 cup sour cream, 1 tsp salt, 1 tsp baking powder, 1 tsp almond extract, and 1/4 tsp baking soda.

Once the mixture is well blended pour it into the baking dish and smooth the top. Place pan in the oven. Bake for 30 minutes, but start the frosting about 20 minutes in (***OR you can bake at 375 degrees F for 18-20 minutes if using a 15×10 pan). Cake is done when lightly brown on top and a toothpick comes out clean when inserted into the middle of the cake.

For the frosting: In a large saucepan on medium high heat, whisk together 1 cup sugar and 1/2 cup cocoa powder.

Then whisk in the 1/2 cup milk, 4 TBSP butter, and 2 TBSP light corn syrup. Continue to stir until all ingredients are well blended. Remove pan from heat. Slowly add in the 4 cups of powdered sugar one cup at a time stirring after each addition. Once all the powdered sugar is added, add the 2 tsp vanilla extract and mix to combine.

As soon as the cake comes out of the oven, pour the frosting on top. Allow the cake to cool and the frosting to completely set before serving.  Freezes beautifully.