Procrastination Recipe: Boujee Party Snacks

So this past Saturday the girls and I decided to be super boujee and go to Newport Polo. We packed tons of food and drinks, a table and a tent, horse decor, and drove to Rhode Island. I made a cucumber, olive, watermelon, feta salad, a black bean, corn salad for scooping with chips, and the two items below. 

Super simple, but looks fancy, I put a mozzarella ball, a cherry tomato, and a basil leaf on each toothpick. It's one perfect bite. But to up the anti, I made my first balsamic reduction. PLEASE NOTE: heating up balsamic is worse than cutting onions. Do not inhale when you are near the stove or you will choke. It burns. 

But if you are willing to try, it's easy. I just poured one small bottle of balsamic in a saute pan with a drizzle of honey. Turn it on medium high, stirring occasionally, until it boils. Then reduce heat to low and stir occasionally until it turns into a syrup. As you can see below, it reduced by 2/3. And it was perfect drizzled over the mozzarella-tomato sticks. Perfect finger food. 

Buffalo Deviled Eggs

Guys, I apologize for the picture because these eggs did not travel well. Though the picture is completely lacking in appeal, trust me when I say these will be devoured in minutes of putting them on your table. They are super easy and pack a delicious punch.

First, boil your eggs like you do for hard-boiled eggs. I used 6 eggs. Once peeled, put the yolk into a bowl with 2 Tablespoons of mayo, a teaspoon of mustard (optional, but I used the stone ground mustard for it's flavor), and then buffalo hot sauce to taste. I ended up pouring in a lot because I like it hot. Then I crumbled maybe a third of a cup of bleu cheese in. If it's too thin then refrigerate it for a few hours. Unfortunately, I tried piping the filling into the egg white halves but the cheese made it impossible, so I just scooped it in. Everyone was licking their fingers after devouring these so I think they were a hit.

Happy Eating!

~ Stephanie