This week, I threw a fall themed birthday dinner for my fabulous sister in law Drew. It turned out really well, and as always, it's so much fun to cook for the people I love!
Apple and Pecan Baked Brie
Arugula, Proscuitto, Blue Cheese and Pear Salad
Individual Apple Pies
NOTE: I am fully aware that Shrimp Scampi is NOT a fall dish. But the birthday requested it, and the birthday girl gets what the birthday girl wants. After I got over the fact that it didn't quite go with my fall theme, I realized that it doesn't matter what time of year you serve scampi... it's always DELISH.
I created menu cards for each place setting.
After researching fall tablescapes for one of my recent blog posts. I knew I wanted beautiful fall flowers for the table. I used several different size and shaped vases clustered together, all tied with brown ribbon and raffia. I think it turned out really well! Plus, the arrangement was low enough, so I could see the person across from me at the table... huge impractical arrangements at a dinner party are my pet peeve.
I used these beautiful two tone amber colored goblets and tied raffia around the stems.
Time for the FOOD.... Apple and Pecan Baked Brie with a D for Drew - with my plethora of cookie cutters, I really couldn't help myself. Recipe link HERE. This recipe was up to my Brie standards... read more about my Brie obsession HERE.
Oh the salad... if you can swoon over a salad, this is the one. Perfectly ripe pears, blue cheese, proscuitto? Add in a homemade balsamic dressing and your salad experience will be divine. Tons of tart and sweet flavors, plus it looks really pretty!
And for the entree, here is the summertime scampi... (I'm over it, I swear!) I used Barefoot Contessa's recipe as a base, but shrimp scampi is really a basic, easy dish. If you have white wine, lemon, garlic and butter, you are in business.
And finally, for the dessert. I want to thank Drew (and her parents, my wonderful in-laws, Art and Sus) for being born just in time so that I could FINALLY use my Williams Sonoma individual apple pie molds before the fall months passed me by.
It was a little harder than I expected to make these, but well worth it. Roll out your dough and cut into apple shapes using your mold.
Fill your pocket pie! I used Williams Sonoma Apple Pie Filling, which was a good choice since it took a little work to get these cute apple shapes!
You press the 2 apples together in your mold...Freeze for 30 minutes, and bake!
It didn't look as perfect as the Williams Sonoma catalog (seriously, who can be that perfect), but it was still pretty cute! And apples are fitting for Drew since she is a teacher :)
Drew had her cute little helper, my niece Brookie, help her blow out her candles...
Happy Birthday Drewbie! Love you lots :)
I am off to NYC to celebrate the engagement party of good friends Leighton and Quentin with all of my best girlfriends from high school - The Latin Hawks are coming to the big city!! (Wow, that was really dorky...)
Hope you have a GREAT weekend!