It’s often that we shower not just the bride to be, but her groom as well. In that case, dainty little finger sandwiches and tea just won’t do. A couples shower calls for a menu with a bit heavier fare that fits the both the bride and the groom. 

My little ladies loved these meatballs as much as we did. And the tart, was not only delicious, it was memorable…mostly because I now have a scar on my arm from taking it out of the oven. Note to self and others, those extra long mitts are worth purchasing!

Sweet & Spicy Meatballs

1 lb. lean ground beef
1/2 c. chopped onion
1 egg
1/3 c. plain bread crumbs
1/4 c. milk
1 tsp. salt
1 tsp. pepper
16 oz. jar Peppadew salsa or mango salsa
3 tbs. brown sugar
2 medium green onions, thinly sliced

Heat oven to 400 degrees Fahrenheit. In medium bowl, stir together all ingredients except salsa, brown sugar and green onions. Shape into 1-inch balls, about thirty. Place in ungreased baking pan. Bake uncovered about 15 minutes or until center is done is at least160 degrees Fahrenheit when tested at the center.

In 2-quart saucepan, heat salsa, brown sugar and meatballs to boiling, stirring occasionally; reduce heat. Cover and simmer about 15 minutes or until salsa and meatballs are hot. Sprinkle with green onions. Serve hot.

Stilton Tart with Cranberries

1 refrigerated, ready-made pie crust
1 c. heavy cream
1 whole large egg
2 large egg yolks
1/4 tsp. salt
1/4 tsp. black pepper
5 oz. chilled Stilton, rind removed and cheese crumbled (1 1/2 cups)
1 can whole cranberries

Preheat oven to 350 degrees Fahrenheit. Let pie crust come to room temperature. Unfold the pie dough and roll out or trim if necessary to fit your tart pan. (You can also cut the crust with a biscuit cutter to make mini tarts.) Once placed in your tart pan, leave about a 1/2-inch overhang, then fold it to stabilize the edge. Lightly prick the bottom with a fork. 

Line the edges of the pie crust with foil and bake for 20 minutes. Carefully remove foil and bake until golden brown, about 10 minutes more. Cool shell in pan 20 minutes. Reduce temperature to 325 degrees Fahrenheit.

Whisk together cream, whole egg, yolks, salt and pepper until combined. Put tart pan on a baking sheet and scatter cheese evenly on the bottom of the crust. Pour custard into shell. Bake in middle of oven 30 to 35 minutes, until the edges brown and the custard is set. Warm cranberries on low heat while the tart bakes. Cool tart completely in pan on a rack. Serve tart at room temperature topped with warm cranberries.

Find one more recipe in the January issue of City Social – check it out online at www.citysocial.com!