The Hors d'oeuvre Party

Last week the newlyweds (how long can I call them that?) packed up their belongings and drove 1900 miles to Atlanta where David will start graduate school in the Fall. Before they left Rachel insisted on throwing us an Hors d'oeuvre party.

This gal loves to cook. She has made her own birthday cake every year since she was 12--not because I refused, but for the pure joy of it. The more complex the recipe, the better, in her eyes.

For three days Rachel toiled in my kitchen--heating up the house and producing mounds of dishes. The results were extraordinarily delicious.

Served warm:

(Leek and Ricotta Tart)

(Pigs in Blankets)

(Bacon and Onion Tartlets)

(Bruschetta)

Small bites:

(Cheddar Cornmeal Icebox Crackers)

(Gruyere Thyme Icebox Crackers)

(Crudites with Canelli Bean & Roasted Red Pepper Dip and Homemade Ranch Dip)

(Parmesan Puff Pastry Straws)

Crunch and munch:

For dessert:

(Chocolate Dipped Strawberries)

(Glazed Lemon Cakes)

(Chocolate Pretzels)

(We also had fruit kabobs with cheesecake cream dip, but for some reason I didn't get a picture of those.)

Abby made the signage, menu, and place tags. She had carefully painted clothespins to resemble each invited guest. 

We had an abundance of food that lasted for days.

It was fantastic!