Sorority Cocktail Party

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Sorority Cocktail Class Menu

Sunday, June 19th, 2016

— 1 — Pear Ginger Bellini Tandoori  Shrimp with Madras Peanut Butter & Mango Pepper Jelly Sauce Served on a Madras Cheddar Biscuit — 2 — Rosemary Lavender Lemon Drop with Lemon Drop Candy Rimmer Bresaola con Ruccola Salad — 3 — Raspberry Chipotle Margarita Pork Tenderloin Skewers with Carob Syrup —  4 — Berry Basil Balsamic Martini Truffled […]

Pear Ginger Bellini

Saturday, June 18th, 2016

1 ounce Bungalow 23 Pear Ginger Martini Mix 3 ounces Prosecco or other sparkling wine Pour Pear Ginger Martini Mix in a champagne flute and top with Prosecco.

Tandoori Shrimp

Saturday, June 18th, 2016

Ingredients: 20 jumbo shrimp, shelled and deveined 1 tablespoon Poggi Bonsi Extra-Virgin Olive Oil 1 tablespoon unsalted butter or ghee For the Marinade: 2 tablespoons Poggi Bonsi Extra-Virgin Olive Oil Juice of one lime 2 tablespoons GarlicIt! Caramelized Garlic – Twilight thumb-sized knob of ginger, peeled and grated 1 teaspoon garam masala 2 teaspoons cumin 1/2 […]

Peanut Butter and Jelly Sauce

Saturday, June 18th, 2016

Mix equal parts of Eliot’s Adult Garam Masala Nut Butter and Rose City Pepperhead’s Mango Madness Pepper Jelly.

Madras Cheddar Biscuits

Saturday, June 18th, 2016

Courtesy of Milli Taylor makes about 30 Ingredients: 1 cup all-purpose flour 5 tablespoons unsalted butter, chopped 4 oz. Cheddar cheese, grated 1/2 teaspoon salt 2 teaspoons curry powder Sesame seeds Directions: Put all he ingredients into a food processor or blender and pulse until the mixture resembles bread crumbs. Add 1 tablespoon of cold […]

Rosemary Lavender Lemon Drop

Saturday, June 18th, 2016

3 ounces vodka 2 ounces freshly squeezed lemon juice 1 ounce Rosemary Lavender Simple Syrup Sugar or crushed Lemon Drop candy for the rimmer Directions: Fill a large cocktail shaker with ice, pour in all drink ingredients and shake vigorously. Rub a lemon slice around the edge of a cocktail glass, dip in sugar or […]

Bresaola con Ruccola e Parmigiano

Saturday, June 18th, 2016

Bresaola with Arugula and Parmesan 4 servings Ingredients: 3 cups arugula, washed and dried Bresaola* – 24 thinly sliced pieces (6 slices per plate) Poggi Bonsi Extra-Virgin Olive Oil Ritrovo Selections Aged Balsamic Vinegar 1 wedge of Parmesan-Reggiano cheese, at near room temperature Poggi Bonsi French Garden Sea Salt Freshly Ground Pepper Directions:  Lay out the bresaola […]

Raspberry Habanero Margarita

Saturday, June 18th, 2016

Ingredients: For the Margarita: 1 cup lime juice, freshly squeezed 1 cup tequila ½ cup Triple Sec ¼ cup powdered sugar ¼ cup Rose City Pepperheads Raspberry Habanero Pepper Jelly Lime slices For the Rimmer: 2 tablespoons Poggi Bonsi Raspberry Chipotle Sea Salt 2 tablespoons granulated sugar Directions: Pour all drink ingredients into a large […]

Tasos’ Pork Tender Loin with Carob Syrup and Arugula Salad

Saturday, June 18th, 2016

Ingredients: For the Pork: 2 pork tenderloins, sliced into 1/2″ medallions 1/4 cup Ariadne Pure Extra-Virgin Olive Oil 2 tablespoons Ariadne Pure Greek BBQ Seasoning 1 tablespoon Sea Salt 1/4 cup Ariadne Pure Carob Syrup Freshly ground pepper For the Arugula Salad: 4 cups arugula, rinsed 3 tablespoons lemon juice, caper juice, or white wine vinegar […]

Truffled Mushrooms with Camembert on Crostini

Saturday, June 18th, 2016

Ingredients: For the Crostini: 1 rustic French Baguette 1/4 cup Poggi Bonsi Extra-Virgin Olive Oil For the Mushrooms: 24 crimini mushrooms, or any combination of mushrooms 3 tablespoons Poggi Bonsi Extra-Virgin Olive Oil 1/4 cup white wine 1 teaspoon Ritrovo Selections Truffle n’Salt 1 tablespoon Ritrovo Selections Black Truffle Oil 1 tablespoon Truffle Sauce (optional) 1 […]

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