Everyday Divas Celebrations
with Mimi and Sue
Summer Closer

Assemble the hors d'oeuvres

Spoon the white bean and basil purée into a pastry bag fitted with a large star tip.  Pipe the purée into both the raw and the roasted tri-colored miniature peppers.  Arrange on the serving platter and cover with plastic.  Set aside.  Do not refrigerate.

Toast baguette slices on one side.  Spread the white bean and sweet pea purée on each slice and with a vegetable peeler shave a generous portion of parmigiano reggiano onto each slice.  Arrange on serving platter.

 5:00 PM

 6:00 PM

It was one hour before our guests were arriving and we had absolutely nothing left to do!  Everything was in place so I looked at Mimi and said:  "let's pour ourselves a glass of wine and relax.  Why not?  We worked hard all day."  

Of course, I agreed to the wine.  I only had to put the tenderloin in the marinade.  Put two tenderloins each in 1 gallon zip-loc freezer bags.  Divide the marinade evenly between the two.  Place in a tray in the refrigerator in case it leaks.  I recommend that you marinate the tenderloin no longer than 1 hour  and you remove it from the refrigerator 1/2 hour before putting it on the grill.  So, if you know you will be grilling at 8:30, put the meat in the marinade at 7:30.  I pulled the trigger too early on marinating the tenderloins.  Live and learn.

We also had plenty of time to stage and photograph the food, set up Pandora for the music, double check all of our candles and open up the wine and set up the bar before the guests arrived 

Notice the perfect color of blue Sue created with the food coloring.  This entire theme arose because I bought these elegant white paper napkins on sale at Bed Bath & Beyond.  Then I had to have white runners ( Which, at Sue's suggestion I made by cutting a $10.00 table cloth into three pieces and hemming it).  So that seemed like too much white and I decided on dark blue ribbons to accent the white.  One of my favorite flowers is hydrangeas.  I wasn't certain I would find them in Buck Hill Falls, I bought them in Brooklyn and kept them in water in a cool place for 2 days.

To tell you the truth, I thought Mimi was getting a little bit nutty about the blue mason jars.  I think we were BOTH relieved when she latched onto my idea of the blue food coloring in the water.

 7:00 PM

Fill a pasta pot with water.  Bring to a rolling boil, reduce to simmer so water is ready when you need it.  Add more if it evaporates too much.