Wednesday, February 29

Mesquite Symphony Guild Presents "Pretty In Pink" Debutante Cotillion Ball 2-25-2012

Miss Elizabeth Morganne Porter

 Well dear friends near and far, it's ALL over and we have recouped from this very busy, crazy and wonderful weekend. I must say that we have been to MANY events in our lifetime, but Mr.P and I both agree that the Cotillion Ball was by far the classiest event that we had ever attended. It is what I imagine a Hollywood wedding reception to be. I had no idea how wonderful the girls and dad's would dance. Mr. P is NOT a dancer but their dance teacher choreographed everything so beautifully and they pulled it off without a hitch. I was amazed at what Mr.P had learned. Dance class had obviously been time well spent for the P's. The girls executed the 'Texas Dip' without any difficulty and they were ALL SMILES looking up at their daddy's while dancing the waltz! The ballroom was gorgeous, the flowers smelled spectacular, the tables arranged to perfection, the food divine, and the music that the orchestra played was wonderful. WOW! When the girls were escorted back to their tables for dinner they played fantastic music...the boys: Frank, Nat, Tony with a little Michael Buble thrown in for good measure. When dinner was over the DJ came out and the music changed. And did the girls love it... what a joy to watch! I think everyone enjoyed this portion of the evening. We got out there and danced as best as we could, and had fun trying new things....even Mr.P! It really didn't look all that hard...I can hop! It was a delight to see Elizabeth  and the other debs dancing. Obviously there are the standard 'party hits' they must play at every dance, because E knew every one of them. On the dance floor, with her deb sisters, good friends and Bradley, she sang her little heart out hopping around, swirling and line dancing, LAUGHING and GIGGLING with no reservations at all. Miss E was having a grand time and didn't care what anyone else thought!  I know the other deb moms out there  feel the same way....I loved seeing the girls and my daughter in particular having such a great time. Having spent so many hours working to get to this one point in time, the girls and their families not only reaped but were very deserving of this  magical evening. They will NEVER forget this year or their cotillion ball and I dare say neither will we. It was perfection and I would heartily recommend the deb program to anyone with a daughter in high school!

If you would like to see her deb pictures from the last year click here!
If you would like to see her deb pictures taken at the studio click here!
If you would like to see photos taken at the Cotillion Ball click here!

For my foodie friends out there the dinner they served us was divine. We started with a Poached Pear and Organic Green Salad with Spiced Pecans, Feta Cheese and Balsamic Vinaigrette. I love salad, and this was a real treat. Our entree was Pecan Crusted Chicken Breast with Spicy Creole-Mustard Sauce, Oven Roasted Fingerling Potatoes and Green Beans with Red Bell Peppers. Creme Brulee with Caramel Sauce and Raspberries topped our dinner off nicely. Later in the evening they had an all chocolate buffet with a chocolate fountain. I heard it was fantastic but I didn't make it up there to try it out....too busy visiting and hopping! This is a night our little family will not soon forget.  Thanks to all of the ladies on the Guild for all of their hard work. You made this a memorable evening for all of our girls.

These two recipes are my take on our wonderful meal. Not poached pears but roasted, they are really good you should give it a try for a formal dinner party.

    Endive Salad with Roasted Pears


  • 2 unpeeled ripe but firm Pears
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon kosher salt
  • 1 head baby frisée
  • 2 heads Belgian endive
  • 1 small head radicchio, sliced (about 2 cups)
  • 4 cups baby arugula
  • Cranberry Vinaigrette (recipe follows)
  • ½ cup crumbled blue cheese...I use more, I LOVE Blue Cheese, Maytag is the best.
  • ⅓ cup dried cranberries
  • ½ cup caramelized pecans, I buy mine at Central Market


  • To roast the pears, preheat an oven to 500 degrees. Cut the pears into eighths lengthwise. Core, then cut crosswise into 1-inch pieces. Whisk the remaining ingredients in a large bowl, then gently toss the pears in the mixture. Spread the pears on a rimmed baking sheet lightly sprayed with vegetable oil cooking spray and roast for 7 to 10 minutes, or until lightly caramelized.
  • You can make the pears up to one day in advance. If you do, cool them thoroughly before refrigerating, then bring to room temperature about an hour before serving.
  • To finish the salad, cut the root end and about 1 inch of the top off the frisée. Rinse the frisée thoroughly, separate the head into leaves, and spin dry. Cut the stem ends off the endive, halve the heads lengthwise, then cut lengthwise into thin strips.
  • Toss the frisée and endive in a large, deep bowl with the remaining greens and about ½ cup of the vinaigrette.
  • Divide the greens among large dinner plates. Top each salad with pears, cheese, cranberries, and pecans, dividing evenly. Pass additional dressing.
  •  If you are having a big dinner party during the holidays, this recipe can easily be doubled. And, if you are tight on time, you can substitute sliced fresh pears for the roasted pears and buy a large container of mixed greens. This makes quick work for a wonderful salad.
  • Yields: Makes 4 to 6 servings



  • ⅔ cup fresh or frozen cranberries
  • ¼ cup sugar
  • ½ cup white wine vinegar or distilled white vinegar
  • 1 teaspoon Dijon mustard
  • ¼ cup orange juice
  • ¾ cup vegetable oil or very light olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper


  • Combine the cranberries, sugar, and vinegar in a small nonreactive saucepan and cook over medium heat until the cranberries pop, about 4 to 5 minutes. Remove from the heat and let cool.
  • Purée the mixture in a blender, then blend in the mustard and orange juice. With the machine running, gradually drizzle in the oil. The dressing should become smooth. Blend in the salt and pepper. Refrigerate until needed.  Makes 1 ½ cups

Spicy Pecan Crusted Chicken Breast
with A Creole Mustard Cream Sauce


  • 4- Boneless Skinless Chicken Breast
  • 1/2 C Dried Breadcrumbs
  • 1 C Pecan Pieces - toasted in oven until browned & then finely chopped
  • 1/2 C Cajun Seasonings
  • melted butter for dredging


  • Preheat oven to 375 degrees. Combine the breadcrumbs, toasted pecans pieces and Cajun Seasoning. Dip each chicken breast in melted butter and cover fully with the pecan mixture. Place on a cookie sheet covered with non-stick foil. Cook for no more than 20 minutes, remove from oven immediately.

Spicy Creole Mustard Cream Sauce


  • 1/4 C White Wine
  • 1 T Minced Shallots
  • 1 Bay Leaf, crumbled
  • 1 C Chicken Stock
  • 1 C Heavy Cream
  • 2 t Creole Mustard
  • 1 t Dijon Mustard
  • Pinch Salt 
  • a few grinds of Cracked Black Pepper
  • 1 Sprig Fresh Thyme
  • 1/4 lb Cold Butter - cut into small pieces


  • Combine the first 4 ingredients, cook over medium-high heat and reduce by half. Add the cream, both mustards, salt, pepper and Thyme. Cook until thickened, about 5 minutes. Remove sprig of thyme and slowly add the butter. Stirring constantly.
  • Pour the sauce on your plate and top with baked chicken.

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