Food Friday: Fabulous Housewives and a Champagne Dinner for Eight


Who needs to be real housewives when you can be fabulous ones? A few brilliant and creative friends, (including Lucinda Wesson of creative design studio True & Wesson) recently engineered a send-off to a friend leaving our staid New England shores for sunny Florida. The send-off involved, among other things, a can of hairspray, seven pairs of false eyelashes, several pairs of tube socks and an awful lot of bronzer as we channeled a retro Florida fabulous groove in her honor. gorgeouslori


Thankfully, the evening also involved a fantastic progressive meal (plus a stop in a local establishment before the main course to be SURE our outfits were appreciated). The menu? From “A Party with Fizz” in the June 2007 issue of Bon Appetite. The food? Fabulous.


The complete menu is available here, and it was just terrific, from the Shiitaki, Goat Cheese and Chanterelle Pizza appetizers,  the salad, the Roasted Shrimp in Champagne-Shallot Sauce, the delicious Orzo Risotto and the amazing Blue Lake Green Beans with Lemon and Thyme that we all raved about.


Menu cards and table design by Chocolate Creative Design/Lucinda Wesson, china and stemware from the extraordinary and lovely collection of the bronzest housewife of all, Heidi,  who bravely hosted this dinner.

I can only take responsibility for the Lemon Cream Tart, and hardly at that because (come closer, I’m going to whisper this) I didn’t actually make the crust, but used a premade one. I’ve never done this before, and I was really surprised at how okay it was. Or perhaps it was the champagnes paired with each course that dampened my ability to be critical of pie crust. In any case, the recipe is easy and so darn good, especially with a bit of Raspberry-Apricot Compote with Champagne and Lemon Verbena on the side. I’m just saying. Lemon Cream Tart Crust

  • 1 cup unbleached all purpose flour
  • 1/4 cup sugar
  • 1 teaspoon finely grated lemon peel
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 2 large egg yolks


  • 1/2 cup sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1 tablespoon (packed) finely grated lemon peel
  • 1/3 cup fresh lemon juice
  • 2 tablespoons dry white wine (such as Sauvignon Blanc)
  • 3/4 cup heavy whipping cream

For crust: Butter bottom (not sides) of 9-inch-diameter tart pan with removable bottom. Blend flour, sugar, grated lemon peel, and salt in processor. Add butter; blend until coarse meal forms. Add egg yolks; blend until moist clumps form. Gather dough into ball. Press onto bottom and up sides of prepared pan. Freeze crust until firm, about 15 minutes. DO AHEAD Crust can be made 2 days ahead. Cover; keep frozen. Preheat oven to 400°F. Bake crust 5 minutes. Press up sides with back of fork if falling. Continue to bake until golden, pressing up sides as needed, about 18 minutes longer. Cool completely. Maintain oven temperature. For filling: Whisk sugar, eggs, yolks, and lemon peel in heavy medium saucepan. Whisk in lemon juice and wine. Cook over medium heat until custard thickens and just begins to bubble, whisking constantly, about 5 minutes. Transfer to medium bowl. Cool to just warm, stirring occasionally, about 15 minutes. Gradually whisk in cream. Pour filling into crust. Bake tart until filling is set in center and begins to puff at edges, about 20 minutes. Cool in pan on rack. Refrigerate at least 2 hours and up to 6 hours.


If you have your own party, you’re going to need a little of this–SERIOUS hairspray and nearly illegal coral lipstick.

For the full, fabulous experience, enjoy our extremely fabulous slide show here.  And let me know if you are having your own fabulous housewives party, because I want to come!


12 Responses to “Food Friday: Fabulous Housewives and a Champagne Dinner for Eight”

  1. laura Says:

    Looks like the MOST FABULOUS party ever…..I LOVE the theme!!! (Have you read Amy Sedaris’s “I Like You”? Pics remind me of that book!)

  2. Amanda Herzberger (Orchard Cove) Says:

    This is SUCH a great idea – I love it!

  3. ChiaLynn Says:

    That is, indeed, fabulous.

    I did have to tweak the slideshow link a bit to get to it. WordPress seems to think it should be on this site, and of course it isn’t.

  4. All type of RECIPES!.. » Food Friday: Fabulous Housewives and a Champagne Dinner for Eight … Says:

    […] post: Food Friday: Fabulous Housewives and a Champagne Dinner for Eight … Friday, June 26th, 2009 at 14:22 RSS feed for comments on this post Leave a comment | […]

  5. Jess K. Says:

    Oh that is just so FUUUUN! I want to have a fabulous housewives party so bad, but nobody better move to Florida.

  6. Crista Says:

    to Lori!!!!! Thanks for capturing a super fun night, Anna.

    btw – Loved the slideshow.

  7. Shannon Says:

    Lookin’ a little lit in that pic, Anna. tee hee. Love it!

  8. How to Peel an Egg Faster than Elif’s Method? | Says:

    […] Food Friday: Fabulous Housewives and a Champagne Dinner for Eight … Share and Enjoy: […]

  9. Heidi Says:

    Cheers to Lori!! Missing you Girl…..

  10. Sara Says:

    This looks like a total blast! Thanks for sharing 🙂

  11. Chrissy Says:

    I love everything about this! Great idea, great food, great pictures, great fun. I can’t imagine a better send-off.

  12. thelandofka Says:

    That is just SO FABULOUS! Love how you processed the shots, too. It really looks like retro housewives LOL!

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