A Twin Tastes Engagement Party

Posted on: Tuesday, December 10, 2013

I am so excited to recap a recent engagement party for someone very close to me, my Twin Tastes partner in crime. I hosted an intimate gathering of close friends and family at my Cambridge apartment to kick-off the year of fun and celebrating ahead. I kept the menu simple with Kara and Patrick’s favorite colorful, bite-sized appetizers and a pitcher of Kara’s favorite cocktail, the Cosmo. While mingling and congratulating the happy couple, guests sampled an array of hot and cold appetizers on a table decorated by antique vases of dried hydrangeas (Kara’s favorite flower). 

A Tapas Spread for Kara and Patrick

Whimsical Pinwheels
Prosciutto, Mozzarella, Parmesan and Dijon Mustard Pinwheels
Artichoke, Spinach and Mozzarella Pinwheels

Assorted Bruschetta
I made sure to include one of Kara’s favorite tapas from her years living in Spain:

Pan Con Tomate
1 baguette thinly sliced
3 cloves garlic
3 vine ripe tomatoes cut in halves
salt and pepper 

Preheat the oven to 375 degrees Fahrenheit. Place the bread slices on a lined baking sheet and drizzle with EVOO, salt and pepper. Toast the bread in the oven until crispy and slightly golden, 5-7 minutes. When still hot from the oven, rub the toast with a sliced clove of garlic and then rub a tomato half on top, allowing the sweet pulp and juices to soak into the warm toasts. 

Feta Cheese topped with Fig and Walnut Compote (always need a Greek flair)
Assorted cheeses (including Manchego, of course), Spanish Olives, Sliced Prosciutto and Chorizo, and an array of baked toasts and crackers (including Italian Crostini Crackers and Trader Joe's Raisin Rosemary Crisps)
A Crudites Fan of Green and Gold identically sliced matchstick vegetables (keeping in mind the upcoming color scheme of the wedding) with Kalamata Olive Hummus
A Tivoli Light Illuminated Bar in my tiny kitchen with local beers and wines, a pitcher of pre-made Cosmos shaken on ice to order, and Knob’s Creek and Ginger Ale for our male friends
At the end of the evening, we celebrated Patrick’s timely birthday with a gigantic cookie cake inspired by Patrick’s favorite treat. In a large circular pan, I baked a Blondie batter chock full of dark and white chocolate chunks, toasted almonds and touches of orange frosting. It was a fun and festive evening all around...looking forward to the year ahead!


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