Anticipation: My 30th...The Recipes

Menu:

Cheese Tray
Prosciutto & Gouda Finger Sandwiches (Grown Up Ham & Cheese Sandwiches)

Mini Portobello & Pesto Calzones

Antipasto Skewers

Balsamic Chicken Salad with Pears and Gorgonzola

10-Layer Cake

Make Your Own Italian Creme Sodas

Cheese Tray:

Find an assortment of Cheeses, breads and crackers that you like. I used:

Baked Ricotta with Garlic Ciabatta

Marinated Mozzarella

Fontina

Rosemary and Salt Focaccia Sticks

Sliced Baguette

Italian Creme Sodas:

Italian Syrups, I used Raspberry, Strawberry, Caramel, Vanilla, Hazelnut, and White Chocolate

Half & Half

Club Soda

Ice

I used Torani brand syrups (found in most grocery stores in the coffee section). The basic recipe is 2-4 tablespoons syrup, 2-4 tablespoons half & half, ice and club soda. Really it is to taste, If you don't like the taste of club soda, add more syrup. The half & half is optional. Encourage everyone to mix flavors.

Portobello & Pesto Mini Calzones

extra virgin olive oil

3 cloves garlic, minced

1 small onion, diced

generous pinch crushed red pepper flakes

kosher salt

cracked black pepper

2 pkg. frozen pizza dough, thawed (or make you own)

1- 8oz pkg. baby bella mushrooms, cleaned, stems removed & sliced

1 small jar basil pesto

fresh grated Parmesan

grated mozzarella

In a saute pan, heat olive oil over med-high heat. Add onions and garlic, saute for a few minutes until onions are translucent. Add mushrooms, crushed red pepper, kosher salt, and pepper, cook until tender. Set aside.

On a floured board roll out pizza dough to about 1/4-inch thickness. Cut out 3 1/2-inch rounds. Top 1 half of each round with a scant tsp. pesto, some mushrooms, Parmesan, and mozzarella. Fold over dough and seal (to form a half-moon), I used my Pampered Chef "Cut and Seal", but a fork works just as easily. Prick with a fork 2 times on the top to release steam, brush with olive oil. Bake at 350 until golden brown.

Balsamic Chicken Salad with Pears and Gorgonzola

1 pkg chicken tenders
balsamic vinegar
olive oil
1 garlic clove, minced
1/4 small onion finely diced
salt and pepper
Spring mix lettuce
balsamic salad spritzer
Gorgonzola cheese, crumbled

1 Bartlett pear(I used a harp peeler, you can just chop it up)

First mix together 1 part balsamic vinegar to 2 parts olive oil (eyeball it). Whisk together until it emulsifies (becomes one liquid), stir in garlic, onion, salt and pepper. Add chicken turn to coat, cover and refrigerate about 1/2 hour.
Preheat oven to 350. Remove chicken from refrigerator, roast until cooked through. Remove from oven and set aside.
Meanwhile, place lettuce in a bowl, add pears and spritz with salad dressing, toss. Tear or chop chicken and place on top of salad. Top with Gorgonzola cheese to taste.

The recipes for the Grown up Ham and Cheese Finger Sandwiches and Antipasto Skewers are courtesy of the Food Network, they can be found at:

http://www.foodnetwork.com/recipes/ellie-krieger/antipasto-sausage-skewers-recipe/index.html

http://www.foodnetwork.com/recipes/food-network-kitchens/grown-up-ham-and-cheese-finger-sandwiches-recipe/index.html