SYR has had a wonderful start to our week with a lovely luncheon for the Board of Directors of The Blue Ribbon. The premier women's support organization gathered for what hopes to be an annual elegant lunch to celebrate the arts.
Guests were greeted with our signature "Cucumber-Basil Lemonade" and "Jasmine Iced Tea." The guests were impressed with how good these simple drinks could be, explaining that they were absolutely refreshing and perfectly sweetened.The afternoon was filled with good conversation, beautiful flowers, healthy food and decadent dessert.
In collaborating with Rrivre Works and Sweet Peas Custom Floral, we were able to seamlessly intertwine a modern and elegant look for the decor. The simple color scheme embraced a sophisticated ambiance that we hoped to create for these brilliant women.
For a creative and healthy twist, rather than serving a basket of bread on each table, we began the lunch with seasonal vegetable crudité complimented by a fresh herb dip. This starter was placed on wooden paddles on each table for the guests to enjoy with their drinks.
The three course lunch began with a vegan carrot ginger soup, followed by a pan seared salmon with two mustard creme fraîché and the meal concluded with our irresistible chocolate pot de créme with black lava salt.
One of the highlights of this meal were the warm popovers served with the entrées. Our heart-healthy popovers are a delicious and healthy alternative to what is usually a buttery and high-caloric pastry. The guests loved this light, yet satisfying side dish and per request, we want to share with you our easy and guilt-free recipe.
Prep: 10 minutes
Cook: 45 minutes
Yield: 12 servings (serving size: 1 popover)
Ingredients:
4 Large Egg Whites
1 Cup Fat-Free Milk
1 Cup All-Purpose Flour
2 Teaspoons Sugar
1/4 Teaspoon Salt
Butter-Flavored Cooking Spray
1 Cup Fat-Free Milk
1 Cup All-Purpose Flour
2 Teaspoons Sugar
1/4 Teaspoon Salt
Butter-Flavored Cooking Spray
Directions:
- Preheat oven to 450 degrees.
- Combine egg whites and milk, stirring with a whisk until foamy. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, and salt, stirring well with a whisk.
- Coat a 12-cup muffin pan with cooking spray, and place in a 450 degree oven for 3 minutes.
- Gradually stir flour mixture into egg mixture, stirring with a whisk just until blended. Remove muffin pan from oven. Divide batter evenly among hot cups.
- Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees. (Do not remove popover cups from oven) Bake an additional 20 minutes or until golden.
