Thank you to everyone who attended our sold-out Spring Evening of Design. We raised $800.00 for The Barnwell County Arts Council for its many cultural arts programs it brings to Barnwell County.
After enjoying some of our favorite wines & delicious appetizers,our guests learned many great tips on exciting table settings, floral arranging, & entertaining. And this time we showed easy ways to compose great tabletops & bookcases. Everyone went home with many great ideas to rearrange their cherished belongings. Any many of you went home with some unique accessories for your home.
As promised, the following are some of the recipes of our delicious appetizers:
TOMATO-CUCUMBER SALAD TARTLETS
1 pt.grape tomatoes,halved
1 md. cucumber, peeled, seeded, & cubed
1/4 c. fresh chopped parsley
1/2 c. crumbled feta cheese
1/4 c. basil Parmesan vinaigrette
1 (9oz.)package frozen pastry shells
Mix first 5 ingredients. Fill thawed pastry shells just before serving. Serve immediately.
CREAMY PESTO CHEESE TORTE
1 lb. cream cheese
1 C. traditional pesto sauce
1/2 C. butter
Rothschild Farms Raspberry Hot Pepper Preserves
Whip cream cheese & butter. Add pesto. Line spring-form pan or 3" tall cake pan with plastic wrap and press mixture into pan. Cover and chill overnight. Un-mold on tray and top with raspberry hot pepper preserves. Serve with baguette slices or crispy crackers.
BEEF AND ASPARAGUS BUNDLES
Red Bell Pepper (cut into thin strips)
Thin sliced deli roast beef, halved
Rothschild Farms Blooming Onion Dill Sauce
Snap off and discard tough ends of asparagus. Cut asparagus tips into 3.5" pieces. Cook asparagus in boiling water to cover, 2 to 4 minutes or until crisp tender; drain. Plunge into ice water to stop the cooking process: drain and pat dry with paper towels. Arrange roast beef, lettuce, asparagus, bell pepper & top with dill sauce. Roll up & secure with bamboo skewer.
We hope you enjoy! Come in the shop soon & let us inspire you to create a beautiful home. Be sure to see more pictures on our facebook page.