For this episode of Life Is a Party, we visit our friend and former Mother of the Bride, Anne Hutson whom we have known for such a long time. Anne invited us into her home in the small waterside village of Rockville, SC. She makes the best cheese wafers you have ever tasted and we use them all the time for our guest bags, or for favors, etc. We hope you enjoy and will head over to our YouTube channel to see the full episode.
Category Archives: Recipes
No matter the temps, here in the South we entertain throughout the entire summer. Today, I’m sharing two of my favorite classic recipes that are easy, perfect for any entertaining occasion and will surely impress your guests- My mother in law’s shrimp paste sandwiches and our signature Lowcountry Lemonade.
1 pound medium size local shrimp (cooked, peeled and deveined) ½ teaspoon salt, or to taste juice of ½ fresh lemon 1 bunch fresh dill ¼ teaspoon of finely diced or pureed onion ¼ teaspoon Tabasco sauce ¼ cup Hellman’s (or your favorite brand) mayonnaise 1 baguette, sliced and toasted (or loaf of your favorite local bread) 1 cup diced cucumber 1 cup diced tomato
- To prepare shrimp, place unpeeled shrimp in boiling water for 2-4 minutes until they turn pink. To test, cut one open; it should be pink all the way through. If it’s transparent, return to water for an additional minute. Be careful not to overcook shrimp as they will become mushy!
- Add all ingredients to food processor and process until the mixture forms a chunky paste (refer to images). Again, be careful not to over-mix – a little texture and tiny chunks of shrimp are good things!
- Spread mixture on toasted slices of baguette. Top with diced cucumbers and/or diced tomatoes, or serve as tea sandwiches on your favorite bread. I like tea sandwiches best when the crust is off (and so do my children)!
Lowcountry Lemonade (Adult version; serves 4-6)
3/4 cup sugar
2 oz peach schnapps for every 6 oz of lemonade
one bunch of mint, rinsed and dried
1. To make a pitcher to share with friends, you should first make the simple syrup (heat 3/4 cup sugar with 1 cup water in a small saucepan until sugar is completely dissolved). Add the juice of five lemons and add both to a pitcher. Add 3 to 4 cups (to taste) of cold water (therefore, 8 to 10 ounces peach schnapps). Refrigerate for at least 30 minutes.
2. Serve over crushed ice and garnish with fresh mint leaf.
These sweet letterpressed surcie tags from Lettered Olive are perfect to have on hand for last minute guests or entertaining occasions.