Menu of The Day-A Pretty and Light Lunch Party Menu
Party Menu
Food Notes
Hi Beach Pretty Friends,
I hope your all well today! As you know, Beach Pretty is about casual, chic and an effortless lifestyle, so I am going to feature a menu every day that is delicious and looks beautiful. Also, kitchen decor and linens that I am currently loving, so you can create a beautiful table setting., Today’s pretty tablescape ideas are from Dear Keaton. This menu would be a perfect for a small bridal shower, a girl’s get-together, a pool party and definitely a perfect menu for a weekend brunch!
As always, I try to create an easy and pretty menu, I personally love an easy menu that you can prepare ahead of time, so you can spend less time in the kitchen an actually enjoy time with your guests. Secondly, a visually appealing menu acts a powerful tool for improving the overall experience of your party.
!. Begin, with a signature cocktail that complements your menu. …like this Vodka Raspberry Lemonade by @ffb_blondeinthekitchen (she makes it without the vodka-so it is up to you}.
2. If you love the pretty white oyster plates, that I am featuring today, then raw oysters and cocktail sauce would be a succulent first course.
3. The main course is Shrimp Caesar Salad, features crisp romaine lettuce, shaved parmesan, blackened shrimp and homemade dressing and croutons. This main-course salad, not only looks beautiful, but it also tastes delicious (the recipe is by Grand Baby Cakes.)
4. Since this menu today is pretty healthy, I think we can end with something a little sinful. I love cheesecake and this Lemon-Blueberry Swirl Cheesecake is definitely worth the calories. (Recipe by Baker by Nature.)
If you loved this menu and prepared it at home, please leave a comment below. Also, please share with your friends and follow me on Pinterest and Instagram. I am always grateful to find readers who enjoy a casual, chic and effortless lifestyle too! Best,
Beach Pretty
Shrimp Caesar Salad Recipe
This Shrimp Caesar Salad tosses fresh romaine lettuce with a creamy homemade and flavorful caesar dressing, shaved parmesan cheese, and juicy creole spiced shrimp!
Shrimp Caesar Salad Recipe
Ingredients
For the Shrimp
1 lb 16/20 or U-15 shrimp peeled and deveined
1/2 tbsp creole seasoning I used Tony Chachere
2 tbsp grapeseed oil
For the Caesar Dressing
3/4 cup mayonnaise
3 anchovy fillets or 1 1/2 tsp anchovy paste
1 tsp dijon mustard
1 tsp worcheshire sauce
2 tbsp fresh lemon juice from 1 lemon
2 garlic cloves crushed with a garlic press if you have one
1/2 cup parmesan freshly grated or broken up in chunks if using food processor
salt and pepper to taste
For the Salad
1 romaine lettuce head sliced vertically in 1 ½ inch slices
1/3 cup shaved or grated parmesan cheese
Homemade Croutons See below in notes for homemade croutons recipe
Instructions
Heat a medium sized skillet to medium heat and add oil. While the skillet is warming, sprinkle creole seasoning on the shrimp in a bowl and toss to fully coat.
Cook shrimp in the skillet for 2-3 minutes on each side until pink. Remove from the skillet and set aside.
In a food processor, add all of the ingredients for the caesar dressing and pulse for 20-30 seconds until smooth and well combined.
Arrange the salad leaves in a serving bowl and pour the caesar dressing on top. Toss the leaves with the dressing until all leaves are coated.
In this order: place the croutons on top of the salad, add the shrimp, and sprinkle with the remaining parmesan cheese.Assembling in the order allows for the croutons to absorb the flavor of the caesar dressing and shrimp. Serve and Enjoy.
Notes
How to Make Homemade Croutons: Cut bread into cubes (the amount is up to you), drizzle with olive oil, sprinkle with salt and pepper, and bake on 375 ℉ for 15-20 minutes. Be sure to flip the croutons every 5 minutes to make sure all sides are browning evenly. Easy Peasy. If you are feeling really sassy, sprinkle the croutons with freshly grated Parmesan cheese as soon as they come out of the oven,
Vodka Raspberry Lemonade
Ingredients and Directions
Syrup
1 1/2 cups sugar
1 1/2 cups water
1/3 cup lemon juice
The peel from one lemon
To your pitcher add:
2 cups lemon juice
1 lemon, sliced
5 cups ice
Raspberry puréed to taste
Cooled Syrup
Vodka-your preference
Lemon- Blueberry Swirl Cheesecake
Lemon-Blueberry Swirl Cheesecake Recipe
Ingredients
For the Crust:
2 cups Graham Crackers, pulsed into crumbs
1/3 cup Granulated Sugar
1/4 teaspoon Kosher Salt
6 tablespoons Unsalted Butter, melted
For the Lemon Cheesecake Filling:
3 (8 ounce) packages Full-Fat Cream Cheese, very soft
1 cup Full-Fat Sour Cream, at room temperature
1 1/4 cups Granulated Sugar
2 teaspoons Pure Vanilla Extract
3 large Eggs + 2 Egg Yolks, at room temperature
2 tablespoons All-purpose Flour
3/4 cup Fresh Lemon Juice
2 teaspoons Fresh Lemon Zest
For the blueberry swirl:
3/4 cup fresh or frozen blueberries
3 tablespoons granulated sugar
Instructions
Preheat oven to 325 degrees (F).
For the Crust:
In the body of a blender or food processor, combine graham crackers, sugar, and salt; pulse until the crackers have been completely transformed into fine crumbs. Add melted butter; stir well to combine. Press down into a lightly greased 9-inch springform pan; set aside.
For the Lemon Cheesecake Filling:
In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held mixer, beat the softened cream cheese and sour cream until smooth. Add sugar and vanilla; beat until smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks; beat until smooth. Stir in the flour, mixing just until combined.
Quickly stir in the lemon juice and zest, mixing just until it's incorporated in the batter.
Pour filling into prepared crust, and spread the top smooth. Add blueberry swirl. Wrap the bottom of the pan in tin foil (I highly recommend doing several diligent layers here; no one wants a wet/soggy crust).
Place the cheesecake pan into another large pan (it should be wide enough to comfortably fit the springform pan holding the cheesecake and deep enough to hold a few inches of water without risk of a spill) . Fill the pan up with very hot water; it should rise half way along the cheesecake pan. This is your water bath and will help ensure your cheesecake comes out crack free. Be sure to pour the water in slowly, as you don't want any of it to splash up and get into the actual cheesecake!
Place pan into the preheated oven and bake for 1 hour and 20 minutes. Turn the oven off and let the cheesecake sit, undisturbed, for 45 minutes inside the oven, with the door shut. The cheesecake should be still slightly wiggly.
Remove the cheesecake from the oven, run a knife very gently around the edge of the cake, and let it sit in the pan for another 15 minutes before covering loosely with plastic wrap and refrigerating for at least 6 hours.
For the blueberry swirl:
In a small food processor or blender, puree the blueberries until completely smooth. Press the mixture through a fine mesh strainer, discarding seeds and pulp. Stir in the granulated sugar. Spoon the blueberry mixture on top of the unbaked cheesecake, a few dollops at a time. Use a skewer to swirl the mixture as much or as little as you'd like. Bake cheesecake as directed above.
