Masquerade Tutorial - Dinner Party Recipes

Hi everyone! Megan here! So, this is our final tutorial on the Masquerade Dinner Party. So sad, but there is always next year for a new tutorial series. Today I'm going to be sharing with you all the recipes that we used for the dinner party. Now, we didn't take pictures of our actual dinner, but I'll include the pictures that came with recipe and link back to their original site where we found them. The pork loin that we made wasn't any special recipe. It's something you can in the meat section a Wal-Mart and they have like a bazillion different kinds to choose from.

So, what on the menu for today?

Let's start off with our appetizer. 

Source

Zucchini Parmesan Crisps - recipe by Ellie Krieger

Ingredients

• Cooking spray
• 2 medium zucchini (about 1 pound total)
• 1 tablespoon olive oil
• 1/4 cup freshly grated Parmesan (3/4-ounce)
• 1/4 cup plain dry bread crumbs
• 1/8 teaspoon salt
• Freshly ground black pepper

Directions

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

We served this with marinara sauce and fancy zesty sauce.I don't have a picture of the zesty sauce. Sorry!

Zesty Sauce - recipe by Amy McChesney

Ingredients

1/2 cup mayonnaise
1/2 cup sour cream
1/8 cup chili sauce
1/8 teaspoon ground cayenne pepper

Directions
Mix ingredients together in bowl until well blended.
Refrigerate.

Next came yummy soup with a simple crostini!

Source

Simple Crostini - recipe by Martha Stewart

Ingredients

• 1 baguette (8 to 10 ounces), sliced 1/4 inch thick (about 60 slices)
• 3/4 cup olive oil
• Coarse salt and ground pepper

Directions

Preheat oven to 350 degrees.

 Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.Bake until golden, 15 to 20 minutes, rotating sheets halfway through (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.

We topped our crostini with some cheddar cheese, but you could top it with just about anything.

Source

Basil Tomato Soup - recipe by Taste of Home

Ingredients

2 cans (28 ounces each) crushed tomatoes
1 can (14-1/2 ounces) chicken broth
18 to 20 fresh basil leaves, minced
1 teaspoon sugar
1 cup heavy whipping cream
1/2 cup butter

Directions

In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.

For the main course we did pork loin of course, which we just bought at Wal-Mart and cooked according to package directions. For the veggie we did roasted prosciutto wrapped asparagus.

Source

Roasted Prosciutto Wrapped Asparagus - recipe by Skinnytaste

Ingredients
1 1/4 lb thin asparagus spears, tough ends trimmed
extra virgin olive oil spray (I used my misto, lets assume 1/4 tsp)
fresh cracked pepper to taste
4 slices (2 oz) thin sliced prosciutto

Directions

Preheat oven to 400°. 

Lightly spritz asparagus spears with extra virgin oil. Season with fresh cracked pepper and divide into 4 bundles.

Gather 1/4 of the asparagus and use a slice of prosciutto to wrap each bundle and place on a baking dish seam side down. Repeat with remaining, place on baking dish and bake 12 minutes or until asparagus is tender crisp.

For dessert we had chocolate mousse with homemade whipped cream topped of a piece of a Hershey's bar. You want the recipe for the mousse do you? Well, here you go! The grand finale!

Source

And no. I'm not kidding. This stuff is the real deal. It's best if you let it sit for two hours before serving and it's just as good as any mousse that you'd slave over in the kitchen. 

That's it. Our dinner party menu is complete! I hopw tyou guys enjoyed the Masquerade Dinner Party Tutorial Series! See you guys tomorrow!