Chef's Corner: Bridal showers
 CRANSTON, R.I. (Ivanhoe Newswire) -- It's the height of wedding season but before anyone marches down the aisle, there are parties to plan. Bridal showers can be costly but these next two recipes will help the maid of honor create an elegant yet inexpensive menu.
Whole foods chef, Pamela Grist has two great recipes that will have your guests saying, "I do" want more. In just four minutes this mound of Parmesan cheese is baked into a basket. "They are so adorable you can put anything in there," Chef Grist said.
The bridal party not only carries a bouquet of flowers they can nibble on them too. Homemade or store-bought cupcakes can simply be transformed to a work of art.
"Bridal parties are expensive and this is something you can do yourself and save a lot of money," Chef Grist said. Your guests will think you hired a gourmet caterer -- and the bride will be filled with bliss. If you would like more information, please contact: |
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October 12, 2008
- Roseburg, Oregon
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Bake, then cool for a minute. Use the bottom of a cup to mold the cheese into a pretty basket. Grilled shrimp and asparagus wrapped in prosciutto complete the look. Add red peppers and parsley for an elegant yet easy making entrée.
"I am going to just remove some of the petals." Chef Grist said. After cleaning the edible rose petals, dip in egg white and coat in fine granulated sugar. Set those aside. Next, remove the peel of an orange, boil for twenty minutes in two parts sugar, one part water. Dip the peels in the sugar and top your cupcakes.
