Spring Chicken Strikes Again

Every time I get asked to teach this menu, I get a smile on my face. I mean, who doesn't want to know how to make an herb encrusted, juicy, beautiful roast chicken? (Am I right?!) And to tell you the truth... I am beginning to think that most people do! This group of 8 amazing women walked though my door to help celebrate a dear friend's 50th birthday party. (Did I mention I love birthday parties too?) They learned the secrets of my chicken, along with Artichoke Cheese Squares for an appetizer, a flavor packed Spring Veggie Tart, and then finally a super moist, SUPER decadent carrot cake baked in a mason jar. Yes please.

But first, we start with wine...

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Savory artichoke cheese squares pair nicely with the wine. Fresh breadcrumbs are the secret ingredient to this appetizer filled with artichokes and cheese.

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Green onions and asparagus are prepared two ways for my silky spring tart. The preparation layers two different flavors and give it depth as well as beautiful color.

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My herb roasted chicken has fresh cut herbs from my garden on the inside with some citrus and garlic-as well as on the outside too! Carrots and onions caramelize and take on all those roast chicken flavors

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These super moist carrot cakes cool a bit out of the oven and then are topped with a swirl of decadent brown sugar cream cheese frosting. When the cakes are left a little warm the icing oozes right into the moist cake and it just melts in your mouth. Every. Single. Bite.

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It was, once again, a successful class in the creme kitchen, and the perfect end to a girl's night out.

Cheers to the birthday chef!

Xoxo,

Paula

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