Surprise your bridal party and guests with an elegant yet simple menu. Cheddar Chutney Tea Sandwiches; Dulce de Leche Cheesecake Squares; Shrimp Spring Rolls w/Peanut Dipping Sauce; Champagne Punch.
Gameplan
3 Days Ahead:
Bake the squares
2 Days Ahead:
Make the dipping sauce
1 Day Ahead:
Prepare the sandwich filling
Roll the spring rolls
Start the punch
2 Hours Before:
Make the sandwiches
Cut the squares
Bring the rolls to room temp.
Right Before:
Fizz up the punch
Fire up the grill for a delicious Alabama White Sauce Chicken recipe and then see how to doctor up store-bought barbecue sauce. Geoffrey Zakarian shows how to grill a lobster and Katie Lee has a colorful quinoa side salad. Plus, tips to set up the perfect barbecue buffet, grill trends, answers to your most common grill questions, and a Tequila Sunrise.
Mentioned in this episode:
Upgrade Your BBQ Sauce
How to Keep Party Spritzers Cool
Katie grills up a menu with an island vibe by making jerk chicken to pile on her nachos, along with Surf and Turf Skewers with a mouthwatering bourbon-teriyaki glaze.
Take a behind-the-scenes peek at the kitchens of the Food Network, and get some great recipes too. Really Onion Dip; Rib Roast w/Cranberry-Apricot Stuffing.
Gameplan
3 Days Ahead:
Make the Dough
2 Days Ahead:
Make the Stuffing
1 Day Ahead:
Make the Dip
Stuff the Pork
Make the Mustard Sauce
On the Day:
Bake the Galette
Roast the Pork