Free State Studios:

BRIDESMAIDS' BRUNCH with Lora Wiley of Au Marché

Chicken Caprese Puffs

Ingredients

1 10-ounce package frozen puff pastry shells
1 tablespoon olive oil (from a jar of sun-dried tomatoes in olive oil)
2 skinless, boneless chicken breast halves (about 12 ounces), cut into 1/2-inch cubes
6 tablespoons chicken broth
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
3 tablespoons fresh basil, chopped
1/2 cup sun-dried tomatoes in olive oil, drained and thinly sliced
salt, to taste
1/4 teaspoon freshly-ground black pepper
1 8-ounce fresh mozzarella log
6 large basil leaves, plus 6 small basil leaves for garnish

Bake the puff pastry shells according to package directions.

While the shells are baking, heat the olive oil (from the sun-dried tomatoes) in non-stick skillet or sauté pan over medium heat. Add the cubed chicken and cook, stirring occasionally, until cooked through, 4 to 5 minutes. Stir in the chicken broth, tomato paste and balsamic vinegar. When the mixture begins to simmer, reduce the heat to low and continue stirring until the mixture thickens slightly, about 1 minute. Add 3 tablespoons of chopped basil and the sun-dried tomatoes. Season the mixture with salt and pepper and keep warm until the puff pastry shells are ready to fill.

When the puff pastry shells are done, remove the tops and let the shells cool briefly. Cut 3 slices of fresh mozzarella, 1/8-inch thick, and cut the slices in half. Line each pastry shell with a half slice of cheese. Place one large basil leaf on top of the cheese. Fill the shells with the chicken mixture. Cut 6 more slices of mozzarella, ¼-inch thick. Using a heart-shaped cookie cutter, or by hand, cut out 6 hearts. Place them on top of each Caprese puff.

Bake the puffs in a 400 degree oven for 2 to 3 minutes, just until the mozzarella melts. Remove them from oven and garnish each with a small basil leaf. Serves 6.

Chicken Caprese Puffs by Lora Wiley.

Ingredients

Farro Salad with Grape Tomatoes
10 ounces farro
1 to 2 teaspoons salt, to taste

Ingredients: Vinaigrette

2 garlic cloves
¼teaspoon salt
2 tablespoons balsamic vinegar
1/2 teaspoon freshly-ground black pepper
1/4 cup extra-virgin olive oil
2 8-ounce containers grape tomatoes, cut in half lengthwise
1/2 medium Vidalia onion, or other sweet onion, finely chopped
1/4 cup flat-leaf parsley, finely chopped

In a medium-size pot, combine 4 cups of water with the farro and bring to a boil over high heat. Cover, reduce the heat to low and simmer for 20 minutes. Remove the lid and add the salt. Continue simmering the farro uncovered for 10 minutes. Drain the farro and transfer it to a large bowl to cool. Meanwhile, prepare the vinaigrette.

Vinaigrette: Mash the garlic with ¼teaspoon salt to a paste, using the side of a large knife, or a mortar and pestle. Place the garlic paste in a bowl and whisk in the balsamic vinegar and black pepper. Whisk in the olive oil.

Once the farro has cooled slightly, add the grape tomatoes, onion and parsley and mix well. Add the vinaigrette and toss to coat.

Serve the salad immediately, or serve chilled. Serves 6 to 10.

Option for Farro-Stuffed Tomatoes: Core and hollow out 6 medium to large tomatoes and turn them upside down to drain. Chop the removed tomato into bite-size pieces and add it to the farro in place of the grape tomatoes. Spoon the farro salad into the hollowed out tomatoes. Serves 6.

Farro Salad with Grape Tomatoes is adapted from Farro Salad with Tomatoes & Herbs from Everyday Italian, by Giada De Laurentiis, published by Clarkson Potter Publishers, Copyright, 2005.

Lavender Bubbly

Ingredients

1 cup water
1 cup sugar
2 tablespoons dried lavender buds
1 (750 ml) bottle Champagne, sparkling wine or sparkling water, chilled
12 fresh or dried lavender sprigs for garnish

In a saucepan, bring the water to a boil over high heat. Add the sugar and stir continuously to dissolve the sugar. Stir in the lavender buds and remove the pan from the heat. Allow the lavender syrup cool completely for 30 to 40 minutes. Pour the syrup through a fine, wire-mesh strainer into a bowl to remove lavender buds. Cover the syrup and refrigerate until ready to use.

When ready to serve, pour 2 teaspoons of the lavender syrup into each Champagne flute. Depending upon your guests' preferences, pour chilled Champagne, sparkling wine or sparkling water into the flutes. Garnish each with 2 lavender sprigs. Serves 6.

Tip: Leftover lavender syrup may be stored in the refrigerator for up to one month.

Laura's beverage recommendations: Zardetto Prosecco Brut or San Pellegrino Natural Mineral Water.