For this sweet and girly theme I decorated mason jars with lace and put candles inside. I didn’t have to purchase too much as I used the silverware and dishes I had on hand. The chargers were from Michaels and I did buy the Chinese soup spoons on Amazon.
First course: Fried ravioli with marinara sauce
Directions: I bought frozen raviolis and allowed them to thaw. When thawed completely I fried them for 2 minuted in 400 degree peanut oil. I removed them and seasoned with garlic salt and served over store bought marinara sauce in a Chinese soup spoon. I used a parsley leaf to garnish
Second course: Chilled strawberry soup
Directions: I washed one pound of fresh strawberries (you could use frozen) and added them with 1/2 gallon of Breyers vanilla bean ice cream in my BlendTec on the smoothie setting. Pour into martini glasses and serve immediately. Garnish with a sliced fresh strawberry on the side.
Third course: Caesar salad in parmesan cheese bowl
Directions: Melt shredded parmesan cheese on a silicone baking mat at 400 degrees or until golden in color. Remove quickly and place over the bottom of a coffee mug. Place another mug on top of that mug sandwiching the hot cheese in the middle. Allow time to dry, this is best if done the night before and left on cookie sheets to dry more.
Fill the hardened bowls with a romaine salad blend that have been tossed in dressing. Garnish the plate with dressing around the plate, balsamic reduction, cherry tomatoes and parmesan cheese.
Fourth course: Chicken breast, rice pilaf, hollandaise sauce and asparagus bundle
Directions: Prepare hollandaise sauce set aside in squeeze bottle. Make Near East brand rice pilaf according to directions. Bake chicken while rice is cooking. Bundle asparagus and wrap in bacon and tie with a green onion. Drizzle olive oil and season asparagus with garlic salt in oven until fork tender. Plate by packing rice into a round cookie cutter and lifting carefully. Cut chicken and add to place. Place an asparagus bundle and finish with sauce.
Fifth course: Chocolate melting cake and vanilla ice cream
Directions: Prepare cake batter and pour into ramekins and store in your refrigerator until 15 minutes before you want to serve them. Prepare scoops of Breyers vanilla bean ice cream in mini ramekins and top with carmel sauce and store in freezer until ready to serve. Garnish with a strawberry slice.
Chocolate Melting Cake Recipe
- 8 ounces of semisweet chocolate
- 1 cup (2 sticks) of butter
- 7 eggs, divided use
- 6 tablespoons of sugar
- 1/2 cup of flour
Preheat your oven to 375 degrees. Melt the chocolate and butter and cool for 10 minutes. In a separate bowl, mix four eggs with sugar. Whisk. Then add flour and whisk. Add the remaining three eggs and add the egg mixture to the chocolate mixture. Pour this entire mixture into individual ramekins. Bake until just done, about 15-20 minutes (interior will be melting). Serve with vanilla ice cream.