Recipes For Bachelorette Parties And Girl’s Nights
Even if you plan to head out for the night, there’s no reason why a bachelorette party can’t start at home. Think of it as a more grown-up version of pre-gaming – rather than spend your money early in the night, gather the girls at home for some party appetizers and a pitcher of cocktails. Once you’ve gotten the party going, hop in the limo and head out on the town.
All photos courtesy of Kelsey Casselbury
Baked Brie en Croute
1 tablespoon water
1/3 cup dried cherries
1/4 cup chopped pecans
1/4 cup honey
1/2 teaspoon fresh rosemary, chopped
1 (15-ounce) brie cheese round
1 sheet puff pastry
1 baguette, sliced
Heat the oven to 400 degrees. Whisk the egg and water in a small bowl and set aside. Combine the cherries, pecans, honey and rosemary in a small bowl.
Lightly sprinkle a flat surface with flour. Unfold the pastry sheet and roll it into a 14-inch square. Cut off the corners to make a circle. Spoon the cherry mixture into the center of the circle, and top it with brie.
Brush the edges of the pastry with the egg mixture, and then fold it over the cheese to cover. Place it seam-side down onto a baking sheet and brush the top with egg mixture. Bake for 25 minutes until golden brown. Serve with slices of baguette or crackers.
2 medium-sized zucchini
1 large egg, lightly beaten
1/2 cup all-purpose flour
1 tablespoon Old Bay
1/2 teaspoon baking powder
Salt and pepper to taste
Vegetable oil, for frying
Using a box grater, grate the zucchini. Wrap the grated zucchini up in a paper towel and wring the excess water out (there will be a lot of it!)
Put the zucchini in a medium-sized bowl. Add the egg, flour, baking powder, Old Bay, and salt and pepper and combine thoroughly.
Heat the vegetable oil in a large skillet over high heat. Let it get really hot! Make a small patty, just slightly smaller than the palm of your hand, and drop it in the oil. Let it cook for 4-5 minutes (until browned) and then use a spatula to flip. If the fritter is getting brown too quickly, turn down the heat.
Remove the fritters from the oil and lay on a paper towel. Serve while still warm or hold in oven set to “warm.”
To make a sauce, mix a dollop of sour cream, fresh lemon juice, dried dill, and salt and pepper. Serve with the fritters.
Buffalo Chicken Cups
2 packages miniature phyllo cups (12 to a package)
8 ounces cream cheese
1 cup ranch dressing
2 cups cheddar cheese, shredded
Frank’s Red Hot Sauce, to taste
2 cups cubed chicken
Mix the cream cheese, ranch dressing, and cheese together. Add the hot sauce until it reaches your desired level of spiciness. Fold in the chicken.
Add a tablespoon of dip to each phyllo cup and arrange on a baking sheet. Bake at 350 degrees for about 15 minutes, or until the cups are browned. Spoon additional dip into a baking dish and either save for later or serve with tortilla chips.
Cherry (or grape) tomatoes
Fresh mozzarella, cubed
Fresh basil leaves
Salt and pepper
Skewer one tomato on the toothpick. Follow it up with a leaf of basil, folded in half, and then skewer a cube of mozzarella. Layer the skewers on platter. When finished, drizzle the skewers with balsamic vinegar, olive oil, and salt and pepper.
And for dessert … Black-Bottomed Coconut Bars
For the base
1/2 cup unsalted butter
1/2 cup sugar
1/4 teaspoon salt
1 large egg
1/4 cup unsweetened cocoa powder
1/4 cup all-purpose flour, spooned and leveled
For the coconut topping
2 large eggs
3/4 cup sugar
1/2 teaspoon coconut extract
1 cup all-purpose flour, spooned and levels
7 ounces shredded coconut (1/2 cup reserved)
Preheat the oven to 375 degrees. Line a 9-inch square pan with aluminum foil. Butter the sides and bottom of the foil.
Melt the butter in the microwave. Combine in a medium-sized bowl with sugar and salt. Add the egg, and then the cocoa and flour, stirring until smooth. Spread the batter in the prepared pan. Bake until the side begins to pull away from the edges, about 10 minutes. Make sure not to over-bake! Remove from the oven and let it cool while you make the coconut batter.
For the coconut batter, combine the eggs with the sugar and coconut extract in a medium bowl. Gently mix in the flour and coconut, reserving 1/2 cup of the coconut for sprinkling. Drop mounds of the mixture over the chocolate base. It’s thick, so spread and pat it down gently and evenly with moistened fingers. Sprinkle with the reserved coconut.
Bake for 25 to 30 minutes, until it’s golden. Let it cool completely. Lift the bars from the pan, peel off the foil, and cut into 16 bars.