Girls like pretty things. Guys stop asking me why girls like silly, pretty things. Sometimes a rose is just a rose – and seeing something innocent, simple and beautiful can incredibly life affirming. There are things girls love to think about and do purely because of the beauty of it. I know you guys understand these fantasies more than you want to let on. Barney Stinson and the popularity of Mad Men have proven that to me. True your desires are a bit…smarmier than ours but regardless you are romanticizing those fantasies. Why else would two of the most iconic womanizers of the decade be brandy swirling, suit wearing debonair dudes? Admit it you kind of like getting dressed up once in a while too.
With summer finally starting to peek its head around the corner it’s time to start thinking about planning those wonderful summer cocktail parties. Or at least in my imaginative world where I’m a Manhatten socialite I’m planning those parties. You know the kind. Music. Women in summer dresses. Men in linen suits. China twinkling. The sort of Audrey Hepburn fairytale life that a lot of silly girls like to daydream about. I swear I never was one to imagine the details of my wedding but boy did I ever day dream about my ideal apartment and social gatherings in some upper-east side version of paradise.
I’d really love to have a place to host some sort of garden top party this summer. It would just feel like the ultimate bucket list item. OF course the problem is that I need money. I need friends. I need a life. All of these things are kind of essential to this desire of mine. I think if I were planning on for LA it would be easier since I know more people there who might enjoy an exercise in dressing up and getting all pretty just for the hell of it.
Only problem is that I don’t live in LA and I certainly wouldn’t be able to cater the affair which is half the fun of it for me. Making appetizers and hors d’oeuvres is a lot of fun. I love recipes like this one. They are dainty, delicious and unfortunately oftentimes quite fattening too. That’s why you have such little portions. Hey we’ve gotta be able to fit in those fancy clothes we wear! If the buttons are popping off and clothes exploding open it quickly becomes a different kind of party no? And those little bites are pretty easy to start gulping down as the evening goes on…especially if you get the “drunchies” aka the drunken munchies. Since we all know the best garden party is a champagne fueled brunch at 11AM on a sunny Sunday…drunchies are sure to abound.
So if you are thinking of hosting any sort of party this summer—a wedding, a brunch for friends, a fundraiser with all your wealthy single bachelors for puppies (and hey invite me would you?) this is a great light recipe to whisk around on those serving platters or serve up as a dessert after a lavish dinner party. Go ahead and “gazelle” it down because this recipe is deliciously, drunkenly de-lite-ful. I have made this mousse several times over the last few summers and I don’t even really like melon all that much. It’s sweet, it’s light and refreshing and hands down one of my FAVORITE drunken recipes. The mousse itself is totally gluten free as well so if you have any celiac intolerant folks in the group you can just serve it in cups instead of pastry shells. They will LOVE this…and then they’ll eat enough that they will “like oh my god you guys, you are the most awesome people ever and I really, really fucking love you. Okay? Let’s make this moment last forever okay?” You know what I’m talking about.
Musk Melon Mousse Bites
Adapted from “The Boozy Baker”
- ½ cup Muscat Wine
- 3 envelopes unflavored gelatin
- 1 honeydew melon, sliced into chunks
- ½ cup sugar, divided
- ¼ cup lemon juice, divided
- 2/3 cup fat free plain yogurt
- 24 phyllo pastry shells
- Sliced strawberries for topping
Pour the Muscat Sec into a small saucepan and sprinkle the gelatin on top. Let it soften for about 2 minutes and then cook over low heat, stirring constantly until the gelatin is dissolved. Remove from the heat and allow to cool.
In a blend puree half the melon with ¼ cup of the sugar and 2 Tbsp of lemon juice. With the blender running, slowly pour in half of the Muscat mixture. Transfer the melon mixture to a large metal bowl set in a pan of ice water. Repeat with the remaining melon, sugar, lemon juice and Muscat mixture and then add the second half of the melon mixture to the metal bowl.
Stir the melon mixture for 3 to 5 minutes, or until it begins to thicken slightly (its texture should be similar to that of maple syrup or raw egg whites.) Remove the bowl from the ice water and stir in the yogurt.
Pour the mousse into a large glass bowl and refrigerate for at least 4 hours. Serve scoop spoonfuls into your pastry shells and top with some sliced strawberries.
Nutrition info per pastry shell: 66 calories | 14g carbohydrates (9g sugar) | 1 g fat | 2g protein
1 serving of 3 shells is still less than 200 calories. Not a bad dessert.