Haute Health Guilt-Free Cocktail Party Cooking Class (with Recipes!)

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Published: Thursday, 20 March 2014 10:51

I want to take a moment to thank all the wonderful ladies who came out to my very first “Guilt-Free Cocktail Party Cooking Class,” and to amazing Central Market for hosting us. (P.S. Their cooking school kitchen is FABULOUS!). Also shout out to my Events Partner and Food/Travel Critic Joanna O'Leary for her help in fuelling such an incredible series!

Not only did we talk about how being ‘healthy’ doesn’t mean having to decline social invitations, we also discussed how to live your life to the fullest WHILE keeping your waistline in check (thus contributing to an even happier, healthier YOU)!

The night began with some Sips, then we moved on to Savories, and then Sweets.  Much fun, laughter, and bubbles.Here is some food porn…ahem, lovely photographs from the class. And, for those who couldn’t make it, I’ve included the recipes we covered.  But for ALL the tips and tricks and extra good stuff, make sure you sign up for my email so you can stay up to date with the next events!

First, of course, we had to whet our whistles with a “Waistline-Friendly Peach Berry Spritzer” :) 

Amanda and Chef Mike of Central Market prepare a white wine spritzer.

 Then, it was on to the first “Savory,” caprese kabobs.

Caprese kabobs—of course, I had to pay homage to my Italian roots!

Then, we made some yummy protein-packed smoked salmon wontons, which we paired with (another) spritzer: “Svelte Sunshine.”

Students help prepare smoked salmon wontons.

Savory #3, Zucchini Bites were an especially huge hit among the veggie-lovers in the audience.

Finally, a sweet dessert parfait to end the evening. And one more cocktail: a “Skinny Strawberry Spritzer” :)

Recipes

Waistline-Friendly Berry Peach White Wine Spritzer

$4 ounces sauvignon blanc

$1 ounce peach nectar

$2 ounces berry seltzer

Combine wine and peach nectar in a shaker. Shake, strain, and serve on the rocks in wine glass. Top off with raspberry seltzer.

Svelte Sunshine Spritzer

$-     4 ounces Chardonnay

$-   1 ounce mango nectar

$-   2 ounces orange seltzer

Combine wine and mango nectar in a shaker. Shake, strain, and serve on the rocks in wine glass. Top off with orange seltzer.

Strawberry Riesling Spritzer

$-     4 ounces Riesling

$-    1 ounce strawberry nectar

$-     2 ounces lime seltzer

Combine wine and strawberry nectar in a shaker. Shake, strain, and serve on the rocks in wine glass. Top off with lime seltzer.

Caprese Kabobs

$-    15 bamboo skewers

$-   30 cherry tomatoes

$-     15 small mozzarella balls

$-    15 basil leaves

$-     Cracked pepper

$-      Salt

$-     Balsamic vinegar

Stack ingredients on skewers in this order: 1 cherry tomato, 1 mozzarella ball, 1 basil leaf, 1 cherry tomato.

Assemble skewers in large tray or baking sheet. Sprinkle with pepper and salt. Drizzle with balsamic vinegar.

Smoked Salmon Won-Tons

$-    20 wonton wrappers

$-      4 ounces of smoked salmon

$-   ½ cup non-fat plain Greek yogurt

$-    ¼ cup diced cucumber

1-   Fresh dill

Preheat oven to 350 degrees Fahrenheit. Fill each cup of mini-muffin pan with 1 wonton wrapper.  Bake for 7 to 9 minutes.

Portion out smoked salmon and cucumbers into each wonton cup. Add dollop of Greek yogurt and garnish with dill.

Cheesy Zucchini Bites

$-    5 medium zucchini

$-    ½ cup plain Greek yogurt

$-    3 tablespoons grated Parmesan cheese

$-    1 teaspoon dried basil

$-    1/8 teaspoon pepper

$-      1 pint cherry tomatoes, thinly sliced

Preheat oven to 400 degrees Fahrenheit.

Slice zucchini into 3/4-inch pieces. Using a melon baller or small spoon, scoop out the insides and discard. Place zucchini bottoms on an ungreased baking sheet.

Mix Greek yogurt with 1 ½ tablespoons of parmesan cheese. Spoon ¼ teaspoon of mixture into each zucchini cup. Layer with tomato slice.

Combine Parmesan cheese, basil, and pepper. Sprinkle bites with remaining cheese mixture.

Bake 5-7 minutes until cheese is melted.

Seasonal Berry Granola Parfait

- 1 cup vanilla Greek yogurt

- 2 cups sliced/chopped strawberries

- Fat-Free Reddi-Whip

- ½ cup low-fat granola

- Dark Chocolate Shavings

In mini trifle or sundae glass, layer strawberries, yogurt, granola. Repeat 3 times. Top with dollop of Reddi-Whip and garnish with chocolate shavings.

For more pictures head to my Facebook page!

XOXO,