Weddings are such a fun time full of smiles, laughter and pretty things. I posted before about my engagement but this post is not about me and my wedding. It is about my dear friend, Christina, her wedding, and specifically her bachelorette party. I feel so fortunate to know this beautiful girl and be a part of her and her fiancé’s wedding. They are a loving couple and true friends of both mine and M’s. So when her sisters, friends and I started planning her bachelorette party, we knew we wanted to make it really special!
I absolutely LOVE the Breakfast at Tiffany’s theme. It is so classy yet carefree, just like Christina. Our friend, Nikki, crafted the decorations for the party in black, white and Tiffany’s blue along with some help from the lovely Ashley, Vivien and Candice (who also put together some super fun games!) All the girls dressed in black cocktail dresses and party favors included pink sleep masks and strands of pearls. When we went out later in the evening we were told we looked “so classy” and I think we all definitely felt that way!
Since my friends tend to be foodies like me, most of our celebrations are centered around the meal. (Some of us even plan our vacays around the food!) But, hey, what’s a party without amazing eats & drinks? I knew I had little room for failure and set out to impress. I took my inspiration from the movie making 1960’s inspired dishes with a modern flare. Here is the menu (recipes below):
We ate, we drank and we played games. We each brought Christina an item of lingerie to add to her pre-wedding collection. She had to guess who brought which item and for incorrect guesses she had to take a jello shot! I must be totally transparent because mine was the only one she guessed right away (I guess leopard print is kind of a red flag for me…) We picked out our porn star names and wrote them on name tags. We also had a contest answering questions about Christina to see who knew her best and she had to answer questions about her fiancé to see how well she knew him!
Vivien made the specialty cocktail of the night aptly named the “Tifftini” with Hypnotiq, rum and pineapple juice (yummy!) and we also had the fixings for dirty martinis with blue cheese olives (Christina’s favorite!) Each girl had her own martini glass painted with her name on it.
Ashley made adorable jello shots in mini martini glasses for us all to cheers the end of the party. Aren’t they just the cutest thing?
This was not your average bachelorette party. But then again, we don’t generally go the typical route. All in all, it was a perfect evening, full of smiles, laughter and pretty things… Just like it should be. Congratulations, Christina!
Now I usually make all my recipes low calorie and diet friendly. I also try to be realistic and think that there is a time to splurge. Therefore, not everything on my menu was perfectly diet-friendly. However, I did substitute lower calorie ingredients where I felt like I could get away with it. Also, since everything is bite-sized, it does allow for at least trying all the items! Everything on my menu was made to serve 20 people. We had very few leftovers!
Beef Stroganoff Wellington (makes 30 wellingtons):
Beef Stroganoff was a very popular dish in the 60′s and Beef Wellington was the height of sophistication. I decided to combine the two in a bite-sized finger-food pocket. They are very simple to assemble and were a huge hit!
- 2 Tablespoons olive oil, split
- 2 pounds 3% fat ground beef
- 1 small onion
- 1 pound crimini mushrooms, sliced (2 packages)
- 2/3 cup white wine
- 8 ounces light sour cream
- 2 teaspoons black pepper
- 1 teaspoon salt
- ½ chopped parsley
- 2 packages phyllo dough (30 sheets needed)
- Cooking spray
Heat an extra-large skillet on medium high heat. Add 2 teaspoons of the olive oil and the ground beef. Cook, stirring and breaking apart until no longer pink. Drain and set aside in a large bowl.
Add two more teaspoons of the olive oil and the onion to the skillet. Cook, stirring frequently until translucent. Transfer to the bowl with the beef.
Add the remaining 2 teaspoons of olive oil to the skillet. Cook, stirring frequently until softened. Add back the beef and onion and the white wine. Reduce heat to medium low and simmer, stirring occasionally until the wine has evaporated. Add the remaining ingredients and stir to combine. Cook an additional 5 minutes. Transfer to an airtight container and refrigerate until cool.
Preheat oven to 350 degrees. Take one sheet of phyllo dough (covering the remaining sheets with a damp paper towel to prevent from drying and cracking) and fold into thirds lengthwise. Place just under ¼ cup of the beef mixture at the bottom of the phyllo sheet and fold up into a triangle like you would fold a flag until you reach the end. Place on a baking sheet coated with cooking spray. Lightly spritz the top of each triangle with cooking spray and bake for 15-20 minutes or until the edges are golden brown. Serve immediately.
Chicken Cordon Bleu Croquettes (makes about 30 pieces):
Who hasn’t had Chicken Cordon Bleu? This 1960′s classic breaded chicken dish oozing with cheese and ham is always a favorite and still a favorite today. This dish lends itself well to making it low calorie. Make sure to get your chicken breast thin and even (you may want to purchase it already thin) The pretzel gives it an extra crunch.
- 1 egg
- 1 package (8 ounces) pretzel thins
- 2 pounds chicken breast, pounded thin
- 6 ounces ham, cut into ½ inch squares
- 6 laughing cow light cheese wedges
- Cooking spray
Preheat oven to 400 degrees. Beat the egg in a small bowl. Finely crush the pretzel thins and place in a medium bowl. Cut the chicken breast into 3 inch pieces. Place 1/5 piece of the cheese and one square of ham in the center of each chicken breast piece. Fasten the edges closed with a toothpick. Dip into the egg and the coat with the pretzels. Arrange on a baking sheet coated with cooking spray and bake in the oven 15-17 minutes or until chicken is cooked through. Serve immediately.
Curry Cheese Fondue (makes about 4 cups fondue):
Fondue parties were huge in the 60′s. Dinner parties abounded with people sitting around pots dipping morsels of bite-sized food. The classic fondue combines gruyere and emmentaler cheeses with white wine. I decided to add jack cheese for extra creaminess and spice it up with Indian curry. Served with naan and fresh veggies, this dip is so flavorful you can even satisfy your cheese craving with one bite (although you’ll probably want more!)
- 1 clove garlic
- ½ pound shredded gruyere cheese
- ½ pound shredded emmentaler cheese
- ½ pound shredded jack cheese
- ¼ cup flour
- 1 cup white wine
- 2 Tablespoons yellow curry powder
- ½ teaspoon cardamom
- ½ teaspoon cinnamon
- ½ teaspoon coriander
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
Heat a fondue pot on medium low heat. Brush the inside with the garlic clove. Mix the cheese with the flour. Add the white wine and slowly add the cheese/flour mixture, stirring constantly, adding more cheese as it melts. Mix all spices together. Add to the cheese mixture and stir to combine. Serve with naan and mixed veggies (I used cauliflower, red bell pepper and carrots).
Chorizo Pigs in a Blanket (makes 35 pieces):
Who doesn’t know about pigs in a blanket. They are no longer considered sophisticated party food like they were in the 60′s but swap out mini hot dogs for chorizo and you’ve got spicy Mexican-inspired bites of delciousness. Because there are added black beans for fiber and use reduced-fat crescent rolls, they are still figure friendly!
- 2 packages (1 pound, 9 ounces) of pork chorizo
- 1 can (15 ounce) black beans
- 1 cup reduced fat shredded 4 cheese blend
- 1 cup breadcrumbs
- 2 large eggs, beaten
- Cooking spray
- 3 packages reduced-fat crescent rolls
Preheat oven to 400 degrees. Mix all ingredients together in a large bowl. Using damp hands, form the mixture into small logs about 2 inches long. Arrange on a baking sheet coated with cooking spray. Bake in the preheated oven 12 minutes or until browned. Remove from oven and let cool completely.
Cut each crescent roll triangle in half. Wrap around a chorizo log. Place on a baking sheet (I suggest lining the sheet with parchment paper) and bake 12-15 minutes or until the crescent rolls are golden brown. Remove from oven and serve immediately.
Cucumber Mint Sandwiches (makes 36 sandwiches):
Cucumber sandwiches are simple, fresh, delicious and made a perfect afternoon snack for ladies of leisure in the 1960′s. Although none of us are such ladies, we can always pretend! The mint and cucumber add tart and freshness to this classic.
- 1 (8 ounce) package light cream cheese
- ¼ cup chopped fresh mint
- 2 medium cucumbers, peeled and thinly sliced
- 3 ounces pomegranate seeds
- 1 loaf white sandwich bread (18 slices)
Mix the cream cheese and mint together. Spread two slices of bread with the cream cheese mixture. Layer one slice of bread with 6 slices cucumber and a few pomegranate seeds. Top with the other slice of bread. Cut off the crusts and cut into four triangles. Spear with a toothpick.
Goat Cheese, Honey & Pecan Cheeseball (serves 24, 1 ounce servings):
Oh, the cheeseball. It is one of those things no one likes to admit they like but secretly they do. I used goat cheese and light cream cheese to cut the fat a little and sweetened things up a bit with some honey and floral notes. This is definitely not your Grandmother’s cheeseball.
- 11 ounces soft goat cheese, softened
- 8 ounces fat free cream cheese, softened
- ¼ cup honey
- 5 ounces candied pecans, crushed & divided
- 2 teaspoons Trader Joe’s flower power pepper, divided
- 2 teaspoons aromatic rose salt, divided
(You can substitute crushed lavender or dried rose petals and kosher salt & pepper.)
Combine the goat cheese, cream cheese, honey, ½ the candied pecans and ½ the salt and pepper (& lavender/rose petals if using separate). Mix well. Refrigerate 30 minutes. Combine remaining pecans, salt & pepper. Mold the firmed cheese into a ball and roll in the pecan mixture. Wrap in plastic wrap and keep in refrigerator until ready to serve. Serve with cinnamon pita chips.
Roasted Radish Caesar Salad with Sourdough Croutons (serves 22, 1/2 cup portions):
Although Caesar Salad is not specific to the 1960′s it has been a favorite of American’s since it’s invention in the 1920′s. The dressing is decidedly lemony and the roasted radishes add a smoky bitterness that balances it out perfectly.
- 1 bunch radishes (about 8 medium)
- 2/3 sourdough baguette
- 1 teaspoon olive oil, divided
- ½ teaspoon salt, divided
- ½ teaspoon pepper, divided
- 2 teaspoon thyme, divided
- 2 anchovy filets
- 2 cloves garlic
- 1 Tablespoons white balsamic vinegar
- 1/2 Tablespoon light mayonnaise
- 1/2 Tablespoon honey Dijon mustard
- Zest from one lemon
- Juice from 1 large lemons (about 1/3 cup
- 1/8 cup extra virgin olive oil
- 1/2 teaspoon ground black pepper
- 3 heads romaine lettuce (about 1 pound)
Preheat oven to 350 degrees. Slice the radishes into ¼ inch slices. Place in a bowl and add ½ the olive oil, salt, pepper and thyme. Toss to coat. Place on a baking sheet and roast for 8-10 minutes or until softened.
Cut the sourdough baguette into 1 inch cubes and toss in a bowl with the remaining olive oil, salt, pepper and thyme. Place on a second baking sheet and bake for 5-7 minutes or until lightly browned.
Combine the remaining ingredients except romaine in a blender (I used a Magic Bullet) and purée until smooth. Toss all ingredients together in a large bowl. Serve immediately.
Black Forest Cupcakes with Cream Cheese Icing (38 cupcakes):
Cupcakes really have nothing to do with the 1960′s but the way they are decorated is totally like a perfect little Tiffany’s box! I have to admit I made cupcakes from scratch the night before and they turned out to be a total disaster. I didn’t want any more hiccups so I went with a boxed cake mix. So much for trying to do everything on my own! I never get as many cupcakes out of that box as it thinks I will either – hence the weird number of servings. However, they are so moist and delicious with the cherry filling, everyone absolutely loved them!
- 2 boxes devil’s food cake mix
- 12 ounces black cherry jam
- 3 (8 ounce) packages light cream cheese, softened
- 1 cup butter, softened
- 2 cups confectioner’s sugar
Bake cupcakes in cupcake liners according to package directions. Let cool completely. Cut a cone out of the top of each cupcake and fill with ½ ounce (approximately 1-1 ½ teaspoons) black cherry jam. Replace the tops.
In a large bowl, beat the cream cheese, butter and confectioner’s sugar until smooth. Refrigerate 30 minutes to firm up the mixture. Spoon mixture into a pastry bag with a star tip. Pipe the mixture in a circle on top of each cupcake and top with sprinkles.
Here’s just a little bit more of us having fun with the camera
“ I don’t want to own anything until I find a place where me and things go together. I’m not sure where that is but I know what it is like. It’s like Tiffany’s.” Holly Golightly…