Our little Maya was born with an old soul. At barely a few days her little eyes began to sparkle and have the ability to look right in and grab your heart.
And as the years have passed, she’s grown into a a wonderfully thoughtful, kind, sensitive, smart and silly young gal.
So when it came time for her birthday Fam Din, we definitely wanted to make sure we made dishes that our “little” girl (who is now taller than me!) would love.
But although it was Maya’s birthday, the adults needed a little fun too….in the form of Hendrick’s Gin and Tonics with cucumbers and limes.
I love a good gin and tonic and Hendrick’s is definitely one of my favs.
All of our kiddos have had impeccably refined palates at a young age—and Maya is no exception. So when it came time to develop her dinner menu, I knew it was going to be a good one.
Bebe girl loves a good Antipasta platter, so seester T put together this beauty for us to nosh on while we prepped dinner. Marinated artichokes, olives, salami, stilton and burrata cheeses, peppers, wheat crackers and cheese straws.
You really can’t go wrong with Antipasti. There’s no cooking involved and it’s all about assembling items from the market–perfect, particularly when entertaining.
Maya’s second appetizer for the evening was Crispy Calamari with Homemade Marinara. These goodies were lightly coated and fried to a great crunchy texture. Super tender and addicting.
Food blogger caught in her natural environment!
Funny enough, Maya loves salad—has so since she was a little babe.
And she also loves bacon.
Told ya she was smart.
To kick up her usual Caesar Salad fav, I made Maya this Shrimp and Bacon Caesar Salad. After crisping up the bacon in a cast iron, I used the rendered bacon fat to toast up some bread cubes for some over-the-top croutons and to saute the shrimp in.
Oh yes, I went there.
I then tossed romaine lettuce in a quick dressing I made with garlic, anchovy paste, lemon juice, Dijon mustard, egg yolk, grated Parmesan cheese and olive oil. Once the greens were lightly coated, I piled the shrimp, bacon, croutons on top and finished it off with large shavings of Parmesan.
Hey, I said I made a salad. I didn’t say it was low calorie.
And yes, she’s standing on a step stool because seester’s range was built for giants.
One thing that Maya specifically asked for to have at her dinner was clam chowder and she loves it served in a bread bowl. Brother volunteered to take charge of the chowder and since I love baking bread, I signed up to bake our bread bowls.
I ended up making my own sourdough starter several days prior to our dinner and I’ve got to admit, it was a rather fun process.
And the end result?
Beautifully golden boules that had the signature crispy crust and tender interior. The flavor was mildly sour–a little less so than my preference, but delish nonetheless.
It was the perfect vehicle for the rich and dreamy clam chowder my brother made. Oh-and I’ll be sharing a full post on the bread boules shortly.
Take a look at this beauty!!!
Brother knocked it out of the park with his chowda’! The texture was perfect–not too thin and not too thick. And it was PACKED with clam flavor! He first took a ton of fresh clams and steamed them to release their liqueur. He then added the clam juice back into the base of the soup with tons of aromatics, white wine, potatoes, cream–and then topped it all off with whole clams, crispy bacon and fresh thyme.
Seriously, he did good.
And finally–Birthday Cake Time!!
Maya couldn’t decide on what type of dessert she wanted seestrah N to make her. So seester took flavor inspiration from one of the bday girl’s favorite sweet treats — the Strawberry and Pastry Cream filled Croissants from Cream Pan in Tustin, California. Which, PSA, if you haven’t been before and are within a 30 mile range, GOOOOO!
I have to say that I think my fam can whip up some fantastic desserts. However, N has been known to mash a billion different recipes together and come up with things off the fly that are freaking delicious. She’d be awesome at a Chopped dessert challenge!
What did she end up creating for Maya?
This gorgeous Strawberry Cream Cheese Mousse Cake. I mean c’mon—WOWZA! N started with making a graham cracker crust and then created a “wall” on the interior of a spring form pan with wafer cookies. Next, she created a rich cream cheese mousse and assembled the cake alternating between the mousse, crushed graham crackers and strawberry slices. It was all finished off with a lovely flower arrangement of strawberry slices.
The cake was somehow light and decadent all at the same time–with wonderfully contrasting textures between the mousse and wafers. Needless to say, the birthday girl LOVED it! And we all did too!
And that was it! Pretty successful–don’t you think?
HAPPY BIRTHDAY Bebe Girl! We hope you enjoyed your dinner and we LOVE you to pieces!! ❤
This Month’s Family Dinner Menu
Cocktails: Hendrick’s Gin and Tonic, Assorted Wines
Appetizers: Crispy Calamari with Homemade Marinara, Antipasta Platter
Entrees: New England Clam Chowder in Homemade Sourdough Bread Bowls
Sides: Shrimp and Bacon Caesar Salad
Dessert: Strawberry Cream Cheese Mousse Cake