The Groups Birthday Celebration

Every couple of months we usually end up having the joy of celebrating one of the girls birthday. This month we are enjoying Christys special day at my home.  She is seated wearing a pretty dark plum jacket today by Elie. Elie Tahari (born 1952 in Jerusalem) is an Israeli-American luxury fashion designer of men and women's clothing. Thought I'd add a little fun fact there, if your like me. I always love little tidbits of information.

The whole group together for the celebration. We started by having champagne with a simple syrup made of cranberries and orange, called the Ruby Sippers. Followed by Potato Soup with Honey Baked Ham, an old recipe I've had for over 20 years, along with my version of a Fall Cranberry Salad, Steak Bruschetta and and fresh Raspberry Mousse. I chose not to have a traditional cake, instead what I did was incorporated our project around pop cakes. So the project of the week was to learn and decorate Cake Pops and Truffles. Recipes to follow. All was prepared ahead of time, so the girls could simply enjoy their time!

A close up of each table setting. I first started with a table cloth of tiny simple design with an overlay of dark champagne with matte sequins. I then added a selection of vintage wine glasses for a bit of bling and then moved on to a flat placemat of dark gold capiz shell, a wooden charger topped off with a bronze ribbon, a white dinner plate, a salad plate with an image of a pheasant, a bowl and finished off with a beaded napkin and a bendy for the napkin ring. Pulling out the silver was another elegant touch for this special day. While putting this table together I kept in mind color, texture and interest by adding candle holders of all sizes, fresh flowers in an oversized mercury container and also added touches gold with Ferrer truffles scattered throughout the table.  I took all my inspiration from Kims amazing tablescapes, which she makes oh so lovely!

Christy enjoying her moment after lunch. 

Because we try to live creatively, learn and share. My project was (decorate cake pops and truffles) to incorporate something I thought the

birthday girl would love, and to make the project quick and easy after a lovely lunch.

Pictured here Betsy is hard at work. I had everything prepared ahead of time the cake pops were baked, truffles were made into balls, and all the sprinkles, frostings etc... set out. So all the girls had to do was have fun decorating. 

A handful of chocolate never hurt anyone. 

I made sure as to have the treat trays on hand and the cellophane and ribbon ready for easy travel.

This was a huge hit being so close to the holidays. What a yummy treat to take home or give to your hostess for a great party.

Ruby Sippers

Makes 6 cocktails

Recipe can be doubled

Pulse in processor

1 1/2 cups fresh or frozen cranberries

1 cup cranberry juice cocktail

Put into saucepan over med. heat and then add

1 cup sugar 

1 orange and ( zest of the orange - use micro planer or zester) and juice of 1 orange

If desired rub the rims of champagne flutes with and orange and dip in red sugar and set aside.

Simmer in a saucepan over med. heat w/ sugar, orange rind, and juice until syrupy about 10 min. Strain and cool to room temperature.

Pour 1 to 2 Tlbs. into bottom of glasses then top with sparkling wine. Garnish cocktails with whole cranberries if desired.

Potato Soup

3 cups water

6 chicken boullion cubes

3 onions

10-12 potatoes

1 stick butter or magarine

3 Tlbs. parsley

1 1/2 Tlbs. salt

1 1/2 tsp. pepper

1 package colby or cheddar cheese

1 or 2 cans evaporated milk

1 Tlbs. cornstarch

2 cups ham (optional) Honey Baked 

Put water,bullion,onions,potatoes,butter,salt,pepper in large stock pot and cook potatoes until done then add ham to warm. When ready add parsley, milk, cornstarch and cook until thickened ( just a couple of minutes ) then add cheese to finish off. 

Melt in your Mouth Truffles

makes 3 dozen

Melt 1/2 cup heavy cream

8 Oz. dark chocolate (couresly chopped)

Stir In - 1/4 cup butter softened

Cool then add 2 teaspoons vanilla

Refrigerate until firm

Make 1” balls and roll in finely chopped nuts, cocoa, powdered sugar, etc.

Refrigerate and Store

Peanut Butter Balls

1/2 Cup peanut butter

3 Tlbs. butter

1/4 Cup Rice Krispie Cereal

1 Cup powdered sugar

Combine and knead until smooth, shape into balls.

Dip in chocolate.

Simple Truffles

2 1/2 pkgs. of Bakers Chocolate or (20 squares)

or 1 Bag of White chocolate Chips

8 oz. pkg of Cream Cheese
Melt chocolate and beat cream cheese w/mixer until creamy.

Decorations of your choice

1. Blend in melted chocolate and refrigerate until firm.
2. Shape into 36 balls and place on wax paper.
3. Melt remaining chocolate and use fork to dip truffles and decorate.