So for our cocktail fare, I made quite a bit, all with small bites in mind... incorporating seafood, beef and vegetarian options.
The menu consisted of individually portioned items that were easy to pick up, eat and enjoy with cocktails!
Beef Tenderloin & Blue Cheese Sandwiches. Beef tenderloin was seasoned, grilled and then sliced for the sandwiches. Some were made with a blue cheese spread and others had a horseradish cream.
Smoked Salmon Crostini. Toasted crostini had a smear of cream cheese, topped with smoked salmon and a sprinkle of fresh snipped chives from my herb garden.
Tomato & Pesto Crostini. Toasted crostini had a smear of fresh goat cheese, topped with sweet tomato slices, a dollop of pesto and a sprinkling of grated Parmesan cheese.
Spanakopita Rolls. Buttery phyllo dough were filled with a spinach and feta filling, rolled up and baked until golden brown.
Shrimp & Avocado Salad. Served in mini bowls, steamed shrimp, diced avocado and a simple Italian dressing made for a quick and easy salad.
Antipasti Skewers. Bamboo skewers held together fresh mozzarella, sliced tomatoes (from my garden!), salumi slices, fresh basil leves and cheese tortellini.
For dessert, I made raspberry champagne cupcakes. Champagne cake studded with fresh raspberries were topped with a fresh raspberry buttercream frosting.
Lastly, to liven things up, my friend Aleda (aka bartender extraordinaire) did her thing and prepared Apple Cider Martinis... some made with vodka, others made with Jim Beam Apple Bourbon!
Overall, it was a fabulous time to just relax and hang out with the girls. I loved the camaraderie and the night served as a great reminder to take time out every now and then to just have fun without the boys!