Everyday Divas Celebrations
with Mimi and Sue
White Party -- Diva Style

Everything was going to plan until I tasted the orzo pasta salad.  The day we made it, the salad was full of flavor.  The next day, it was absolutely tasteless.  I went into a panic and just started adding ingredients to try to enhance the flavor.  First, I liberally doused it with extra virgin olive oil.  Then, I grated another full cup of parmigiano reggiano cheese and folded that into the mixture.   Then I started added salt and pepper until it had some flavor.  I have no idea what happened to the pasta overnight.  Maybe substituting basil for oregano was a mistake.  I also think it is a very unattractive dish -- a sort of brown color.   I think I am eliminating this dish from my "go to" list.   

Are you certain you didn't miss a step with the pasta salad like you did with the shrimp?  I disagree with Mimi about the pasta salad.  It had more of a delicate flavor.  I didn't think that any one ingredient in the salad dominated, whereas other pestos can be very strong. 
2 PM
Remove the salmon from the refrigerator.  Wipe the serving platters clean of any spots.  Garnish with lemon slices and bunches of dill.  Cover with plastic wrap and set aside.  Do not return to refrigerator.

Ladle soup into mugs and place in a large deep roasting pan.  Cover with plastic wrap and set aside.  Do not return to refrigerator.

Remove orzo pasta from refrigerator and divide into two large serving bowls.

Remove white bean bruschetta from refrigerator and bring to room temperature.  Taste it to see if it needs more salt or pepper.
The Day of the Celebration
Skewer the shrimps to the pineapple.  Cut up limes and decorate the platter.

Make the bruschetta
  • 2 baguettes
  • 10 basil leaves rinsed, spun dry and cut into a chiffonade
Slice baguettes and place in a 350 degree oven to crisp.

When crisped, spoon white bean bruschetta onto slices and place on serving platter.  Sprinkle with basil chiffonade.

Watch the bread!!! We got distracted and all of a sudden I smelled something like burned toast.  Uh oh.  Too late to go buy a new baguette. ( Plus where the heck would we find one at 6PM Saturday night in Buck Hill Falls?)  Sue patiently scraped the burned parts off and made the bruschetta.  Crisis averted and the bruschetta looked great. 

Blueberry tarts

  • 2 packages frozen puff pastry
Defrost and roll the pastry out according to the instructions on the package.  Then cut each piece in half lengthwise and then each length into thirds so you have 12 squares in total.
  • 1 quart blueberries
Rinse and pat dry the blueberries.  Place the blueberries in the center of each pastry square leaving a 1/2 inch border.  Sprinkle with granulated sugar and then bake according to the instructions on the package.  Carefully remove the pastries from the tray and cool on a cooling rack.  Do not cover the pastries just put them in a place where they will not be disturbed. 

This is the easiest "fancy" dessert I have ever made.  A couple of things.  Follow the directions on the puff pastry package exactly.  If you do you will not have a single problem.  Make sure your blueberries are completely dry before you assemble them.  Keep checking the oven while the pastries bake.  Every oven is different and mine took much less time to bake than the pastry package or the recipe I followed indicated. 


Mustard Dill Cream
Adapted from Food Network
  • 1/2 cup whipping cream
  • 2 tbsp dijon mustard
  • 1 tbsp chopped dill
Whip the cream until it forms soft peaks.   Gently fold in the dijon mustard and the chopped dill.   Salt and pepper to taste.  Spoon into serving bowls, cover and refrigerate.

Place greens in large aluminum roasting pan to be ready to toss with the citrus vinaigrette right before dinner.  Cover with plastic wrap and refrigerate.

We like bold flavors so we added more dijon and more dill than the recipe called for.  This sauce is phenomenal on the salmon.

I will say that Sue and I and our husbands love salmon and we just assumed that it would be a hit.  Unfortunately some of the dinner guests did not eat salmon.  In the future, unless I am 100% certain that everyone likes fish, I would probably not serve it.

I've noticed that a friend of ours always sends an email before a dinner party asking whether anyone has an aversion to fish or food allergies.  I guess we will have to start doing this as well.