|White roses, baby's breath, and polka dots...couldn't get more baby than that!|
I have had a few friends become mothers in the past few months and wanted to do something special for them. I had not yet met the little ones, and thought it would be fun to Celebrate their births and the girls launch into mommy hood with a special luncheon. It just makes me so happy to see them with their little ones. I got my fill of baby hands and feet and hopefully it was a nice couple of hours for the new moms...it was so fun hearing them discuss all of the "new mommy" things....I felt so far removed...Do you know how many products have been invented since my last one was born 4 years ago???? There is something called the Nap Nanny, and they have special boogie wipes....although the old fashioned bulb thingy still does a great job!
I thoroughly enjoyed every moment of it...from start to finish....I love setting the table and getting all of my fun stuff out.
Here are the pics of the tablescape. I used scraps of fabric and just ironed them under to make runners. (pink AND blue). A simple little flower arrangement of roses and baby's breath (of course.) And my collection of pink depression glass. Oh, and I am such a dork I have to confess....there were only 4 moms but I had to set the table for 6 because 5 place settings didn't look right, 6 was symetrical and prettier:)
|A small little gift on each place setting...|
they are vintage napkins that I embroidered on my machine with the babies names and dates of birth
On the menu were mini quiches (2 different kinds) made in tart molds, a fresh salad, fruit salad, and cheesecake for dessert. Oh, and each of us had a mimosa....it was a celebration afterall:) Simple and fun.
On to the cheesecake....now when my 21 year old brother stopped by later that afternoon and said "Gretchen, seriously WHAT is that cake you made, it is the bomb!, it is the perfect mix of citrus and cheese!" I knew I had to share the recipe.
|Meyer Lemons really do live up to the hype!|
Meyer Lemon Cheesecake
- 1 1/2 cups graham crackers
- 1/4 cup unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 3/4 cup sugar
- 3 eggs
- 1 egg yolk
- 3 tablespoons sour cream
- 1 tablespoons meyer lemon zest
- 2 tablespoons fresh meyer lemon juice
- 1 teaspoon vanilla
- 1/2 cup sour cream
- 1/4 cup sugar
- 1 tablespoon fresh meyer lemon juice
- 1/2 teaspoon vanilla
Prep Time: 1 hr
Total Time: 2 hrs
Total Time: 2 hrs
- *If you can't get Meyer lemons, mix equal parts fresh orange and fresh lemon juice to approximate their sweet fragrance and flavor.
- Preheat oven to 325°; grease a 9-inch springform pan with 3-inch sides.
- Crust: in a bowl, combine the cookie crumbs and butter; press into bottom of cheesecake pan and freeze.
- Filling: in a large mixer bowl, beat cream cheese and sugar on med-high speed for 3 minutes.
- Add eggs, one at a time, beating after each addition.
- Add in sour cream
- Mix in zest, juice, and vanilla; pour over frozen crust.
- Bake for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.
- Cool on the counter for 10 minutes (do not turn the oven off); the cake will sink slightly.
- Topping: in a small bowl, combine sour cream, sugar, lemon juice, and vanilla; pour mixture into the center of cooled cake and spread out to edges.
- Bake for 5 minutes more.
- Cool on rack for 2 hours; cover and refrigerate for at least 6 hours before serving.