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Bachelorette Fiesta! (and a Muy Bueno Appetizer)

May 26, 2010

by Elizabeth

Last weekend Sarah and I hosted a lingerie shower at my casa for our friend Christina’s bachelorette weekend. The bride adores San Miguel, so we went all out with a Mexican theme. 95% of the photos from the weekend are most definitely not appropriate for a blog post (or anyone besides the guests, for that matter) but I can share the decor and menu with you!

We used pink, yellow, turquoise, and purple serapes on all the tables, the top of my armoire, and the mantle. These are a great way to add lots of color and texture to a space. We put out bride and groom pinatas and lots of paper flowers, and used pewter and mercury glass votives all over the house to add sparkle. Christina wore a paper flower ristra instead of a veil for her bridal flair!

My favorite part of the decor ended up being the flower arrangements. In addition to one large arrangement in a lime green vase, I used a variety of pepper cans, hot sauce bottles, and mexican soda bottles in varying heights from the Mexican grocery store for vases. The cans and bottles added tons of color and visual interest to the tablescapes, and were a complete steal! (While I would not recommend actually drinking the mango soda, husband will be very pleased with the huge surplus of jalepenos now in our fridge…) I chose mini sunflowers, purple and magenta stock, coral and hot pink roses, cotton candy pink gerbera daisies, and white hydrangeas for the arrangements.

For the menu, we wanted to serve more traditional San Miguel food as opposed to our typical Tex-Mex. The recipe for Manchego and Roasted Red Peppers on Baguette is below.

Manchego and Roasted Red Peppers on Baguette

adapted from Bon Appétit

I ended up buying two smaller wedges of Manchego so each slice wasn’t too huge. Lay each wedge on a cutting board, trim off the rind, and slice vertically from the rind end of the wedge to the point – you’ll end up with little triangles. I sliced the cheese very thinly, and had enough for more than 40 hors d’oeuvres – just make sure you have equal amounts of cheese slices, red pepper slices, and baguette slices. This should serve 10 or more.

1/4 cup extra-virgin olive oil
3 green onions, chopped
1 shallot, minced
1/2 teaspoon ground cumin
About 10 ounces Manchego cheese, sliced 1/16 to 1/8 inch thick
Roasted red peppers from jar, cut into 1/2 by 2 inch slices

1 baguette , sliced into 1/2 inch pieces

4 Comments leave one →
  1. May 27, 2010 9:31 am

    Elizabeth & Sarah’s party planning skills are incredible! And I must note that this is just one of many muy bueno appetizers they served! Great party, ladies! – Emily

  2. Cynthia Gill permalink
    May 28, 2010 8:23 am

    How festive and beautiful! I understand that everything tasted as wonderful as it looks here on your blog. Rave reviews!!!!


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