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
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
- Spread salt in 13x9x2-inch baking dish. Arrange shrimp in single layer atop salt.
- Preheat oven to 500°F.
- Boil wine, lemon juice, and garlic in saucepan over medium-high heat until liquid is reduced to 1 tablespoon, about 10 minutes. Remove from heat.
- Add a few pieces of butter; whisk until creamy. Return pan to low heat. Add a few more pieces of butter; whisk until smooth (do not let mixture boil). Continue whisking in butter, a few pieces at a time. Stir in parsley; season with salt and pepper.
- Let stand while shrimp cook.
- Roast shrimp on salt until just opaque in center and shells are pink, 6 to 7 minutes.
- Transfer sauce to bowl; nestle in salt.
1/4 ounce dried wild mushrooms, about 1/2 cup
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
- Place mushrooms in a spice grinder, and grind until fine, about 15 seconds.
- Preheat oven to 350 degrees.
- In the bowl of a mixer fitted with the paddle, mix butter and blue cheese on medium until combined. Add flour, ground mushrooms, and pepper; mix just until combined and crumbly. Add milk, and mix just until dough comes together (the dough will be quite stiff).
- Divide dough evenly into three disks. Wrap two disks in plastic wrap; set aside.
- On a lightly floured work surface, roll out one disk to be 1/16 inch thick. Cut out crackers with a 31/2-inch round cutter. Transfer to a baking sheet; prick each with a fork three or four times. Sprinkle lightly with salt.
- Repeat with remaining dough. Bake until golden brown, about 22 minutes. Let cool completely on a wire rack. Store crackers in an airtight container up to 1 week.
Makes 3 dozen.
1 pound medium beets, preferably Chioggia
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
- Preheat the oven to 350°. Place the beets in a small roasting pan and add 1/4 inch of water. Cover the pan with foil and bake for about 1 hour, until the beets are tender. Let cool completely.
- Increase the oven temperature to 400°. Arrange the baguette slices on 2 large cookie sheets and brush with extra-virgin olive oil. Bake for about 10 minutes, until the bread is crisp.
- Peel the beets and halve them lengthwise, then cut cut them crosswise into 1/8-inch slices. Transfer the beets to a bowl. Add the 1 tablespoon of olive oil, season with salt and pepper and toss to coat.
- Top each crostini with a piece of burrata and a beet slice. Garnish with the snipped chives and serve immediately.
Make Ahead: The roasted beets can be refrigerated overnight. Slice and serve at room temperature.