Of course, all that pampering can certainly make one hungry, so Los Angeles catererMeg Hallcreated a menu that combined spa-like offerings (quinoa with custom mix-ins and a raw juice bar) and more indulgent ones (liquid nitrogen ice cream and a candy station). There was also a platter of spreads like tapenade, hummus and artichoke-spinach dip (recipe below).
To complement the menu, Cuoco served both tequila and vodka cocktails as well as several creative mocktails, including a “Momtini” with limeade and coconut milk as well as an autumn-inspired “Apple of My Eye” drink — a blend of apple, ginger ale and lemon juice. (Love that she didn’t default to the usual juice-seltzer virgin drinks.)
For more party eye candy, check out the photos below. With an adopted auntie like Cuoco in his corner, looks like Simon is already one lucky little dude.
Channel your inner Cuoco and whip up her party’s dip for your own shindig — Hall shared the easy-to-master recipe with PEOPLE.
Kaley Cuoco’s Hot & Melty Spinach-Artichoke DipMakes 4 cups
1 10-oz. package frozen spinach2 13 3/4 oz cans of artichoke hearts1/2 cup mayonnaise1/2 cup sour cream1/2 cup cream cheese1 cup freshly grated parmesan cheese1 cup freshly grated white cheddar cheese1 tsp. black pepper1 tsp. garlic powder1 tsp. onion powder
1.Preheat the oven to 350F. Grease a casserole dish or a large cast-iron skillet with nonstick cooking spray.
2.Defrost spinach in microwave and wring dry. Drain artichoke hearts and coarsely chop in a food processor.
3.Reserve enough cheese to sprinkle over the top of the casserole dish. Then mix all ingredients in a stand mixer fitted with the paddle attachment.
4.Put the mixture into the casserole dish, sprinkle cheese on top and bake for 30 minutes. Let cool slightly before serving in a hollowed-out sourdough loaf.
—Lexi Dwyer
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source: people.com
