16 February 2013

Canapés and Cocktails

This year I wanted to make my Mum's birthday a little bit extra special. So what better way to celebrate than a few of her closest friends, some canapés and cocktails. 
Surprise parties turn out to be way more stressful than you think- and there's always the worry that the receiver will have spent the days before disappointed and glum (in their ignorance) at the lack of plans. I wanted to host just a small party with afternoon tea themed canapés and girly cocktails with lots of chocolate and flowers of course! 




Lemon curd and blueberry cupcakes:

175g soft butter
175g caster sugar
1/2 tsp vanilla extract
3 eggs
1tbsp milk
175g self-raising flour
1tsp baking powder
zest of 1 lemon
juice of half a lemon

150g soft butter
300g icing sugar
juice of 1 lemon


Preheat the oven to 175 degrees C. In a large bowl, cream together the butter and sugar with an electric whisk until light and fluffy. Next slowly whisk in the eggs one at a time with the vanilla and milk. Then add the flour, baking powder and lemon zest and juice and whisk again until fully incorporated. 
Bake in cupcake cases for 12-15 minutes until golden brown and springy to the touch. 



To make the frosting, cream together the butter, icing sugar and lemon juice until smooth and then pipe on top of the cooled cupcakes. Next, swirl a little lemon curd through the icing and top with blueberries. 




Chocolate, pistachio and cranberry fudge:

(to make 30 small pieces)
175g dark chocolate (minimum 70% cocoa solids)
20g condensed milk
15g salted butter
50g pistachio nuts
75g cranberries

Melt the chocolate, condensed milk and butter in a pan over low heat until melted. Then take off the heat and stir in the cranberries and pistachios after chopping them into small pieces until fully incorporated. Spoon into a lined tin and refrigerate until set. Once fully set, take out the fridge and chop into bitesize pieces. 




Smoked mackerel, beetroot and creme fraiche on rye bread:


To make the smoked mackerel mixture; mix together half a large pot of creme fraiche, 4 smoked mackerel fillets (skin removed and flaked into pieces) and season with black pepper and a teaspoon of horseradish. Spoon onto rye bread squares and top with grated raw beetroot. 



Spiced apricot and honey tarts


Smoked salmon and cream cheese bilinis:

Mix together half a pot of philadelphia cheese, 1 teaspoon of horseradish, the juice of 1 lemon and season with salt and black pepper. Then add in half a brunch of finely chopped fresh dill. Spoon onto bilinis and top with a square of smoked salmon and a sprig of dill. 


Raspberry and elderflower cocktails:

In a food processor, blitz together a large pack of raspberries. Then drain through a sieve to remove the seeds, leaving a raspberry syrup. Pour a little into the bottom of a champagne glass and top with sparking elderflower. 


Deliciously tangy and crisp, it's refreshing and fruity without being too sweet.


I also made some white chocolate and raspberry bark and spiced apricot tarts. 




I found some star-shaped sparklers from John Lewis to light the cake- though it was a bit tricky setting them all off at once!




It was a lovely afternoon and mum was thoroughly surprised!


Happy birthday to my wonderful mum
x



1 comment:

  1. You did a wonderful job!! And oh man, that fudge, I want it BAD.

    ReplyDelete

Thank you so much for taking the time to comment. It's really appreciated and lovely to hear some feedback. Katie x