Thursday, March 4, 2010

Gourmet Birthday Par-tay

{Surprise Birthday Party For Janica}

{The Surprise}
A special thanks to the Gals who pulled this wonderful surprise party together for Janica.
We wanted to give a shout out to Janica for creating this group of ladies.
We have had so much fun, many wonderful meals, tons of laughter, pure giddiness, and friendships that have blossomed and grown. We love you Janica! xoxoxoxoxo!

{The Decor}

3 lbs. pork loin - Boneless Sirloin Pork Roast
1 jar salsa
1c. coke (not diet) Dr Pepper it makes it a little sweeter
1c. Brown Sugar

Place pork in crock pot and fill crock pot with water 1/2 up pork. Cook on high for 3-4 hours. Drain. Cut pork into thirds. Mix salsa, coke, and brown sugar together and pour over roast. Cook an additional 3 hours on high. Remove roast and shred with a fork. Put shredded pork back in sauce and put on low until ready to serve. Use with flour tortillas, rice, beans, and cheese.

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)Mix all ingredients together in the blender and pulse until the consistency you want. Chill in fridge until thick and flavors blend. At least 3 hours.

6 Egg Whites
1/2 tsp. Cream of Tartar
1/4 tsp. Salt
Beat until frothy. Gradually add 1 & 3/4 C. granulated sugar. Beat until glossy and stiff. Spoon into greased 9 x 13 pan. Bake at 270 degrees (preheated) for 1 hour. The meringue will look like a German pancake. Turn off the oven and let sit for 12 hours. (The center will fall, don't panic.)

{Cream Filling}
2 Cups Heavy Whipping Cream
8 oz. Cream Cheese
1 Cup granulated Sugar
1 tsp. vanilla
1 1/2 C. Marshmallow Cream
In a bowl, mix softened cream cheese, sugar, and vanilla. In a separate bowl, beat the whipping cream (don't sweeten it). Fold marshmallow cream into the cream cheese/sugar mixture, then carefully fold that into the whipped cream. When it's completely incorporated, pour over prepared meringue crust. Cover with foil loosely and refrigerate another twelve hours. Cut and serve with berry sauce or fresh berries.

{Berry Sauce}
2 C. Granulated Sugar
2 C. Water
4 Tbsp. Cornstarch
2 C. Fresh or Frozen Berries (any kind of berry works perfectly)
2 Tbsp. Butter
In a saucepan, combine sugar and cornstarch. Add water. Bring to a boil over medium heat; boil 3 minutes, stirring constantly. Stir berries into the syrup. Reduce heat. Simmer 8-10 minutes or until berries burst. Remove from heat and swirl in butter until melted. Let cool, depending on what the sauce is being used for. It's good at room temp for Berries On A Cloud so that it doesn't melt the cream filling. I use this as an ice cream topping, breakfast syrup, or dessert topping.


Jeannie said...

You ladies are amazing. What fun dinners you have. Wow!

I am inspired and need to do this. Now to find that many friends and willing participants.

I have a question when you set the tables for 12 do you put 2 folding tables together?

Thanks for sharing your many talents.

Jill said...

Hi Jeannie! We put (3) 6ft. Folding tables together so it easily fits 3 ladies on each 4 sides. Yes! You should find friends and do this, it is so fun and builds such great relationships and who doesn't love food??? Good Luck!