Easy Entertaining - Dinner Parties
Shrimp & Melon Skewers with Rio Grande Dipping Sauce
Ingredients:
2/3 cup Rio Grande Vinaigrette (see RECIPES for vinaigrette directions)
1 # cooked medium or large shrimp
1 large honeydew melon
Directions:
Reserve 2-3 Tablespoons of vinaigrette; marinate shrimp in remaining vinaigrette for about 30 minutes.
Remove peel from melon. Cut melon into 1/2” cubes (as many cubes as shrimp)
To Serve:
Drain marinated shrimp.
Drizzle some of reserved vinaigrette on serving plate.
Use toothpicks or decorative picks to attach each shrimp to a melon cube. Set atop vinaigrette as shown in picture.
Drizzle reserved marinade on plate if desired. Garnish plate with snipped chives or parsley if desired.
TIP: Allow 3-5 shrimp per person.
TIP: See SERVEWARE page for sources for decorative picks.
Beef & Garlic Blue Cheese Canapés
Ingredients:
1/2 cup mayonnaise
1 package (8 oz) cream cheese
1 package Garlic Blue Cheese dip mix
1 pound of thinly sliced rare roast beef or filet mignon
1 Baguette
1/2 cup garlic or onion jam
1 package Garlic Blue Cheese dip mix
5 fresh chives
Directions:
Combine mayo, cream cheese and dip mix until well blended.
Chill until ready to use on canapés.
Slice Baguette into 1/4 inch pieces.
Spread 1/2 t of garlic or onion jam on each baguette slice.
Layer pieces of beef on bread slices.
Dollop 1 t garlic blue cheese dip on each piece.
To Serve:
Garnish with snipped chives if desired.
TIP: Allow 2-3 canapés. per person.
TIP: These bites will stand up to a bold red wine, or showcase this appetizer with good quality whisky (Maker’s Mark Bourbon, Dewar's 12 Year Aged Scotch, Jameson Irish Whisky).
Velvety Curried Butternut or Pumpkin Bisque
Ingredients:
5 cups of water, divided
1 package Velvety Curried Bisque soup mix
1 (15 oz) package cooked butternut squash or pumpkin
2 chives per serving
Directions:
Dissolve mix in 2 cups of warm water. Stir until smooth.
Add mashed butternut squash or pumpkin. Stir to combine.
Add 3 cups of warm water. Stir to combine.
Bring to a simmer over medium heat, stirring occasionally. Do not boil.
To Serve:
Serve soup family style in seasonal tureen or ladle into individual serving bowls.
If serving in individual bowls, garnish each with 2 crossed chives if desired.
Serves 6.
TIP: Sweet potatoes are also delicious in place of squash & pumpkin.
TIP: To keep this quick and easy, use a 1 pound box of the preferred frozen cooked vegetable. Defrost in microwave (takes only a few minutes on 30% power). Mash veggies well after defrosting and use as directed.
TIP: For a more sophisticated preparation, sauté 1/2 pound of chopped Portobello mushrooms or shrimp in 2 teaspoons of butter over medium heat for about 4 minutes. Use to garnish individual serving dishes, or pass separately if serving bisque family style.
White Chocolate Amaretto Mousse & Strawberries
No one will want to turn down dessert when it’s one gorgeous, delicious bite.
Ingredients:
1 package (8 oz) 1/3 less fat Philadelphia® cream cheese, softened
3 Tablespoons milk, divided
1 container (8 oz) Lite Cool Whip®
1 package White Chocolate Amaretto mousse mix
1 pound fresh strawberries
Directions:
Let cream cheese soften 1/2 hour at room temperature, or heat at 100% in microwave for 30 seconds.
Stir 2 Tablespoons milk and mousse mix together until well combined.
Use food processor or mixer to whip cream cheese and 1 Tablespoon milk until fluffy.
Stop whipping process several times to scrape sides of processor or bowl.
Add milk/mix to food processor or mixer. Whip with cream cheese mixture, scraping sides as needed, until well combined.
Place cream cheese mixture in a large bowl. Gently fold in Cool Whip® until well combined.
Chill 4 hours, preferably over night, to set flavors.
Wash strawberries, pat dry and chill until ready to serve. Do not remove stems.
To Serve:
Dollop mousse into individual serving spoons.
Place one strawberry in each spoon.
Serve with champagne or sparkling wine for an elegant finish.
TIP: See SERVEWARE page for places to find colorful individual serving spoons.
TIP: If individual serving spoons aren’t available, use ramekins or small tidbit dishes to showcase strawberries nestled in the mousse.
TIP: Allow 2-3 spoons per person if serving in buffet.