Saturday, July 12, 2008

Jessie's Baby Shower


Today my mom and I gave a baby shower for my beautiful cousin Jessica. She is having a baby girl in September. They are naming her Hanalei Lee. We are all so excited a for Jessie and Mike. I know they will be such great parents.

The menu for the shower was extensive...as are all menus for parties we usually throw. Its so hard to decided on what to serve and what not to serve. We had fruit salad, pasta salad, goat cheese and watercress tea sandwiches, roast beef and horsey sauce tea sandwiches, ham and pickle roll ups, Caprese salad, and of course chocolate ganache cake and ice cream. I was in charge of making the goat cheese and watercress sandwiches, and the cake.

I first made these goat cheese and watercress sandwiches for another shower I did for my niece, Kristi. Its a crazy combo, goat cheese on cinnamon raisin bread, but it works so well! I love these! The recipe comes from epicurious. The chocolate ganache cake recipe comes from Sandra Lee's Semi Homemade Desserts cook book and is so easy and extremely elegant and rich.


Goat Cheese and Watercress Tea Sandwiches

2 5 1/2-ounce logs soft fresh goat cheese (such as Montrachet), room temperature
1/2 cup chopped watercress leaves
16 thin slices cinnamon-raisin, date or whole wheat sandwich bread, crusts trimmed
5 tablespoons (about) unsalted butter, room temperature
3/4 cup finely chopped toasted pecans Watercress sprigs (for garnish)

Mix cheese and chopped watercress in medium bowl. Season with salt. Spread mixture evenly over 8 bread slices. Top with remaining bread. Butter edges of sandwiches. Cut sandwiches diagonally in half. Place pecans on plate. Dip buttered edges of sandwiches into pecans. Arrange sandwiches on platter. Garnish with watercress sprigs. (Can be made 8 hours ahead. Cover sandwiches tightly; chill.)


Chocolate Ganache Cake

Cake
1 box Swiss chocolate cake mix
1 box instant chocolate pudding mix
1 cup water
4 eggs
1/3 veggie oil
1/2 cup semi sweet chocolate chips

Ganache
1 cup heavy cream
1 package semisweet chocolate chips

1. Preheat oven to 350 degrees. Butter and flour a 12 cup bundt pan. Combine cake mix, pudding mix, water, eggs, and oil in large bowl. Beat for 2 minutes or until well blended. Stir in the 1/2 cup chocolate chips. Transfer batter to bundt pan. Bake 45 minutes or until a toothpick inserted neat the center of cake comes out clean. Cool cake in pan for 15 minutes before transferring to a cooling rack. Cool cake completely.

2. Heat cream in a small sauce pan over low heat until small bubbles appear. Remove from heat. Add the 12 ounces of chocolate chips to the cream and stir until smooth. Cool ganache just until slightly warm. Pour ganache over cooled cake. Transfer to a serving platter. Garnish with additional chocolate chips if you like.

1 comment:

Joelen said...

What a beautiful name for the daughter! Your cake and tea sandwiches looks great!