Bebe Book

Last month the book club read Bringing Up Bebe by Pamela Druckerman. (Anyone know how to get those slashy french things above the Es?) I don’t think the “French parenting wisdom” described in the book is anything more than common sense, but I enjoyed the book, nonetheless.

It was my turn to host, so I was more worried about the food than the book anyway. I love to cook and try new recipes, but preparing food for a large group stresses me a little. Ok, more than a little. It is impossible (for me) to cook and bake while watching two kids, clean the kitchen and be dressed when guests arrive. I can maybe do two of the four. No one wants to be greeted by a pj wearing, flour covered crazy lady. I decided to keep things simple and opted for recipes that could be (mostly) made the day before.

For the appetizer, we had a cheese platter. Cheese is such an easy and yummy appetizer. I decided on brie, blue cheese, muenster and a white stilton with blueberries. I added some grapes and crackers, and it was delish. (Just don’t forget to set the cheese out an hour or so before you eat it… it is much better at room temperature).

For cocktails, I mixed up a pitcher of French 75s. Get it? FRENCH 75s? I wanted to stay on theme with the book. Unfortunately, the only other thing I came up with was french fries.

French 75

1 bottle of Prosecco
6 ounces of gin (I like Hendrick’s)
1 orange, juiced
1 lemon, juiced
5 raw suger cubes

Mix it all in a pitcher and serve immediately.

I made the following salads and soup and would recommend all the recipes.

Tomato Basil Bisque (this is so easy, I am embarrassed to share it)
Chicken Salad with Grapes and Pecans (served with croissants)
Roasted Shrimp and Orzo Salad (If you don’t make anything else, make this… so good! I omitted the parsley.)

Roasted Shrimp and Orzo

Mawmaw Sarah’s Crunchy Romaine Toss

1 bunch broccoli, chopped
1 head lettuce, broken into small pieces
1 head of Romaine
1 bunch of green onions
1 cup broken walnuts (I toasted mine)
1/2 large can chow mein noodles
several fruits of your choice (strawberries, kiwi, mandarin oranges, etc. I used strawberries, blueberries and avocado.)

Sweet and Sour Dressing
1 cup vegetable oil
1/2 cup red wine vinegar
1 cup sugar (I used honey… maybe 1/2 cup)
2 tbs. soy sauce
salt and pepper

Mix the dressing ingredients well using a blender or mixer. Or, if you are like me and don’t want to pull out all that equipment, dump everything in a big mason jar and shake the mess out of it. Toss the veggies together and just before serving, add the dressing, walnuts and chow mein noodles. You don’t want to mix it up too early because it will get soggy. Nobody wants soggy salad. Thanks for sharing this recipe with me, Mawmaw!

Mawmaw's Crunchy Romaine Toss

For dessert, I tried to copy a delicious strawberry cake I had the week before at Parlor Market. It was served in tiny mason jars and was so delicious. I used this Martha Stewart Recipe, and then poured the batter into greased four ounce mason jars (only half full). I baked them in a pyrex dish with about an inch of water in the bottom. Since I made them the day before, I put the jar lids on and kept them in the fridge overnight. I iced them using this recipe the next day.

Pretty cute, eh?

You know you want to pin that shizz.

Have a great weekend, bebes…

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1 Comment

  1. bring me some strawberry cake thingies haha