August

August

March 8, 2011

Waterside Wedding!

The colors have been selected. Choosing colors that were compatible with the ocean became their inspiration. Within their home, they had displayed prominently, their found beach items such as seashells, sea glass and sand dollars. They both loved coastal colors of seaside blues and aquatic greens for their tranquil effect. They took note of the colors of the water on sunny days, hence the chosen tropical yellow for their florals. Their wedding will be a reflection of their life, simple and beautiful..they smile when they think of their wedding guests being able to see what they see.....

A Maine House Mosaic

As the wedding party prepares, Estelle's is serving light fare
 before the music begins!


Estelle's Petite Crab Appetizers
1/2 of a 17.3-ounce Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
1 package (8 ounces) cream cheese, softened
1 tablespoon milk
1 tablespoon prepared horseradish
1/4 teaspoon ground black pepper
1 can (about 6 ounces) refrigerated pasteurized crabmeat, drained
4 green onions, sliced (about 1/2 cup)
1/2 cup sliced almonds
Paprika

Heat the oven to 400°F.
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 12 (2-inch) circles with a cutter. Place the pastry circles onto a baking sheet. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split each pastry into 2 layers, making 24 in all. Stir the cream cheese in a medium bowl until smooth. Stir in the milk, horseradish, black pepper and crabmeat. Spread the crabmeat mixture on 12 bottom pastry layers. Top with the onions, almonds and top pastry layers. Sprinkle with the paprika.


Estelle's Lemon Berry Napoleons
Zest of 2 lemons
1 cup lemon juice
3 teaspoons powdered gelatin
8 whole eggs
2 egg yolks
3 cups granulated sugar
1/4 teaspoon salt
12 ounces (3 sticks) butter, diced

For the caramelized fillo:
8 sheets fillo pastry, each at least 16-inch by 11-inch in size
4 ounces (1 stick) butter, melted
8 tablespoons confectioners' sugar

For serving:
Half pint fresh Mixed Berries (Raspberries and Blackberries)
1 tablespoon confectioners' sugar

Place the lemon zest in a medium bowl and set aside. Spoon 4 tablespoons of the lemon juice into a very small bowl, sprinkle with the gelatin and set aside to thicken and almost set.

Place the eggs, egg yolks, sugar, salt, and remaining lemon juice in the bowl with the lemon zest and whisk together. Pour into a saucepan, add the butter and cook over med-low heat, whisking constantly, until the custard begins to thicken. Just before boiling remove from the heat and add the now thickened lemon gelatin mixture. Pour the whole mixture through a fine mesh strainer set over a medium bowl. Cover the surface directly with plastic wrap and chill overnight until set quite firm.

The next day, preheat the oven to 350 degrees F.
Unwrap the sheets of fillo and cover with damp cloth or a piece of plastic wrap. You should work quickly to avoid the fillo drying out. Lay two pieces of parchment paper measuring about 16 by 11-inches out on large chopping board. Brush each piece of paper with a thin layer of butter and sift two tablespoons of confectioners' sugar onto each one.

Lay a sheet of fillo onto each of the papers and now brush that with butter also. Continue to layer the fillo and butter on each stack to give 4 fillo layers in total, finishing with a butter layer. Finally, sift 2 tablespoons of confectioners' sugar on top of each. Lay another sheet of parchment paper measuring 16 by 11-inches on top and use this as a guide to trim the pastry edges using a sharp knife.

Next, remove the top sheet of parchment and using the knife, divide each fillo stack in half down the length (to give four 5.5-inches wide and 16-inches long rectangles). Make light score marks (not cutting through) with the knife across the opposite way and at 2-inch intervals to give 8 portion marks when serving. Slide each stack onto a sheet pan, butter the top sheets of parchment paper and place them butter side down on top. Finally, place another sheet pan on top of each stack (which will ensure the pastry will cook thin and crispy).
Bake for 15 minutes, until crisp and golden brown. Remove the top sheet pans and allow the pastries to cool completely.

To assemble, set one long rectangle onto a large platter and spread over 1/4 of the lemon cream evenly. Continue to layer up the fillo and lemon cream ending with a fillo top, to give 4 fillo layers and 3 lemon cream layers. There should be a remaining 1/4 of lemon cream still in the bowl to make a sauce with. To do this, add a 1/4 cup of hot tap water and whisk until smooth and drizzly in consistency.

Finally, prepare the raspberries and blackberries. Tip them into a small bowl and lightly crush them with a fork to bring out their juices. Add 1 tablespoon confectioners' sugar and toss together.

Using a very sharp knife carefully cut the Napoleon into 8 portions using the score marks as a guide. Drizzle some lemon sauce on each serving plate and place a portion of Napoleon in the center of each one. Spoon the crushed blackberries around and serve at once.
Estelle's Virgin Sangria's
2 cups orange juice, chilled
1 cup unsweetened white grape juice, chilled
1 cup reduced-calorie cranberry juice
1 1-liter bottle diet lemon-lime carbonated beverage, chilled
Ice cubes
2 cups assorted fresh fruit (such as oranges, cut into wedges; thinly sliced and halved lemons and/or limes; pineapple wedges; seedless red or green grapes; sliced, peeled and pitted peaches; and halved strawberries).
Fresh mint sprigs


In a large bowl or pitcher, stir together chilled orange juice, white grape juice, and cranberry juice.
Add the lemon-lime beverage; stir gently. Fill each of 10 glasses about two-thirds full with ice. Divide fruit among glasses. Pour juice mixture into glasses. Garnish with fresh mint sprigs. Makes 10 (about 6-ounce) servings.

 

My Heart Will Always Be In A Cottage By The Sea













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