When FabSugar and I came up with the idea to host a Bedazzling party, I knew the menu would have to include dishes that sparkle with flaky chunks of fleur de sel. Since the party is on a Sunday afternoon, the menu consists of three light, simple nibbles. While waiting their turn to use the Bedazzler, guests can enjoy salt-roasted shrimp with scampi dip. Crisp mushroom and blue cheese crackers glisten with tiny salt crystals. Fab requested a dish with roasted beets, with their rhinestone-like vibrant color, so I'll serve them on crostini with fresh burrata cheese. If these dishes sound enticing, wait till you look at the recipes! Do so and read more.
1 4-pound box rock salt Serves 8. 1/4 ounce dried wild mushrooms, about 1/2 cup Makes 3 dozen. 1 pound medium beets, preferably Chioggia Serves 12. Make Ahead: The roasted beets can be refrigerated overnight. Slice and serve at room temperature.
16 uncooked unpeeled large shrimp
1/3 cup dry white wine
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1/2 cup (1 stick) butter, chilled, diced
1 tablespoon chopped fresh Italian parsley
8 tablespoons (1 stick) unsalted butter, softened
8 ounces blue cheese, crumbled
2 cups all-purpose flour, plus more for dusting
1 1/4 teaspoons freshly ground pepper
1/4 cup milk
1 baguette, cut crosswise into forty 1/4-inch-thick slices
1 tablespoon extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
9 ounces burrata, cut into 40 pieces
Snipped chives, for garnish
1 4-pound box rock salt
1/4 ounce dried wild mushrooms, about 1/2 cup
Makes 3 dozen.
1 pound medium beets, preferably Chioggia
Make Ahead: The roasted beets can be refrigerated overnight. Slice and serve at room temperature.