We had such a blast at our Say It With Clicquot Modern Game Night but it wasn't just fun and games! We ate a bit too!
Of course, everything we served fit our theme but was still easy to prepare and tasty as well! Everything goes with Rose and Champagne so it wasn't hard to find the perfect treats.
We started with some savory bites:
Mini Beef
Sliders with Bacon, Beets and Smoked Paprika Aioli
Makes 12 sliders
2 lb beef tenderloin
cooked medium rare, sliced
2 lb fresh beets (red
or gold) cooked until soft and peeled, sliced
12 slices Canadian
bacon
12 soft mini rolls
1 cup mayonnaise
2 tsp minced garlic
2 tsp smoked paprika
2 roasted bell
peppers (cut into hearts and diamonds)
Mix together the mayonnaise, garlic and smoked paprika and
spoon onto the soft rolls. Add the sliced beef, beet and bacon and top with the
bell pepper heart.
Smoked Pork
and Cilantro Pancakes
with
Jalapeno Cream Cheese and Peach Chutney
Makes about 18
appetizer pancakes
For
the pancakes;
1/2 cup blue cornmeal
½ cup all purpose
flour
2 tsp baking powder
½ tsp salt
1 Tbs sugar
1 egg
¾ cup milk
½ cup finely chopped
cilantro
½ cup finely chopped
green onions
corn oil
1 cup whipped cream
cheese
1 jalapeno, finely diced
8 ounces smoked pork
or chicken – shredded
½ cup peach chutney
Cilantro to garnish
In a large bowl, mix all of the pancake ingredients together.
Heat and Lightly grease a skillet with the corn oil and spoon the pancake mix
into the pan. Cook for about 1 minute until brown on the bottom and then turn
over to cook on the other side for a further minute. Remove to a cooling rack.
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| A simple touch to add to our game night theme: we arranged crackers in alternating directions on our tray to make a checkerboard pattern. |
Fold the jalapeno to taste, into the cream cheese and spoon
or pipe with a star tip onto the pancakes. Top with the shredded meat
(optional) and finish with a little peach chutney. Garnish with cilantro.
Smoked
Salmon Lollipops
Makes about 12
lollipops
8 ounces cream cheese
12 slices smoked
salmon
1 Tbs horseradish
sauce
12 lollipop or
popsicle sticks
Soften the cream cheese and mix in the horseradish. Prepare
one-inch diameter balls of the cream cheese, roll and refrigerate.
Cut circles of smoked salmon large enough to wrap the ball
of cream cheese.
Wrap each salmon circle around the cream cheese, and twist a
sheet of plastic wrap round each ball to form a round shape. Place each ball in
fridge until ready to use.
Remove the plastic wrap and carefully place the lollipop
stick into the bottom of the smoked salmon ball.
Serve chilled. Garnish with chopped chives (optional)
We arranged these to look like pool cues!
Next came the sweets! I always think that the serving pieces are just as important as the treats themselves so I played around a bit with my
Minnie and Emma lucite tray. It is seriously the most versatile entertaining item I have ever owned! I've used it on coffee tables to wrangle books, remotes and a candle or at parties to serve everything from cocktails to treats like we did here. For our Say It With Clicquot Modern Game Night, we lined up some scrabble pieces, most of them random and a few spelling out Veuve Clicquot, and stuck them on the copier! We printed out the paper, laminated it and replaced the monogram sheet that comes with the
Minnie and Emma tray with our new sheet!
It was the perfect tray to serve our Double Chocolate Domino Brownies!
Double Chocolate Brownies
Makes 12 brownies
1 ½ sticks unsalted butter
8 ounces dark chocolate
2 cups sugar
1 tbs instant espresso
powder
1 tsp vanilla
½ tsp salt
4 eggs
1 cup flour
1 cup dark chocolate chips
Preheat
the oven to 350 degrees. Grease a ¼ sheet pan. ( 12x9x2)
Melt
the 1 ½ sticks of butter with the chocolate in a large bowl.
Whisk
in the sugar, espresso powder, vanilla and salt followed by the eggs.
Fold
in the flour and chocolate chips until combined and spread evenly into the
sheet pan.
Bake
for about 20 minutes until the top has a dull effect. DO NOT OVERCOOK
Remove
from the oven to a cooling rack and leave to cool and set.
BROWNIES
ARE BEST SERVED FROM THE REFRIGERATOR -
cold and chewy !
Ping-Pong
Bat Cookies
¾ cup butter, softened
1 cups white sugar
2 eggs
½ teaspoon vanilla
extract
2 ½ cups all-purpose flour
1 teaspoon baking
powder
½ teaspoon salt
1 egg, beaten
8 ounces green
fondant paste
½ cup vanilla
frosting
In a large bowl, cream together the butter and sugar until
smooth. Beat in the eggs and vanilla. Stir in the flour, baking powder, and
salt. Cover, and chill dough for at least one hour.
Preheat the oven to 350 degrees F.
Roll out the dough onto a floured surface 1/4 to 1/2 inch
thick. Cut into circles with a 2 inch cookie cutter. Place cookies 1 inch apart
on an ungreased cookie sheet.
Break off a piece of dough and shape like a ping-pong bat
handle and stick to the circle of dough with the beaten egg.
Bake 6 to 8 minutes in preheated oven. Cool completely.
When cool, roll out the fondant and cut a circle using the
same round cutter and stick to the cookie using the vanilla frosting.
Ping-pong ball can be made using rolled white fondant or
melting 2 ounces of white chocolate with
2 Tbs heavy cream and refrigerating
until cold, then shaping into a ball.
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