April 1, 2011

Spring Cocktail Fare

Spring is here and the days are longer. To celebrate, we threw a cocktail party featuring the farmer's markets' new arrivals. Everything was totally made ahead and served buffet-style, room temp. These swiss chard and sausage frittata bites were a big hit and will now be a go-to recipe for me. (I used sharp white cheddar but otherwise followed the recipe to a T). Also, the combination of English peas, fresh mint, woodsy mushrooms, salty hard ricotta and nutty farro, made for an incredibly refreshing spring salad. Salad Nicoise skewers were another fun new appetizer; pickled quail eggs were perfect for skewering! And Martha's carrot cake cookie sandwiches with cream cheese filling? Much better than a cupcake!
The Menu

swiss chard and sausage frittata bites

artichoke, lemon, bresaola crostini

fig jam, goat cheese, mint crostini

white bean, rosemary crostini

pesto grilled shrimp with cucumber yogurt dip

salad nicoise skewers: grilled albacore, kalamata olives, cherry heirloom tomatoes, pickled quail eggs, snap peas

curried english pea soup shots

grilled carrots and asparagus

fennel slaw

wild mushroom, pea, ricotta, walnut, farro salad


carrot cake cookie sandwiches with cream cheese filling

lemon pistachio cookies

spring strawberries

chocolate espresso cookies


Erin (Blue Egg Kitchen) said...

That salad sounds so perfect for spring; I'm going to make some this weekend. Would love to try the frittata bites and cookie sandwiches, too. Lovely menu!

Suzanne B. Webb said...

Annie, you always manage to pull off the most beautiful tables, and scrumptious menus. Everything is lovely! :)

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