August 31, 2012 04:00 PM

Season 2 MasterChef winner Jennifer Behm is a food lover, owner of Pink Martini Catering, a soon-to-be wife, an adventurer – and, this summer, a food blogger for Here’s her latest update.

As the unofficial summer comes to an end with this long Labor Day weekend, I’m reflecting back on all that has happened and I’m struck by what a fun and event-packed season it has been.

Here are some highlights of the festivities – and the food that went with them!

• 2 baby showers catered by Pink Martini Catering, which had 150 mini toads in the hole made with quail eggs, more than 500 cheddar gourgers (recipe below), 150 mini apple French toast sticks and 200 assorted cheesecakes.

• 7 rehearsal dinners, 125 bridesmaids, 54 bottles of champagne and 1 magnum (that was a fun one), 7 adoring fiancés, 7 moms and dads, 174 glasses of our famous sangria and 1 drunk grandpa, who, may I add, was a hoot.

• 6 family picnics – mom’s deviled eggs are always the winner – baloney and cream cheese … yes you read right. I know it doesn’t sound yummy, but try it with Lebanon baloney. Delicious!

• 10 trips to L.A. Highlights of Eating: Piccolo, Koji, Ink and this fabulous place, Kontos Kitchen. If you watched MasterChef‘s second season, that is Tracy Kontos. She is doing pop-ups all over the city.

• Being asked to join the Chaine des Rotisseurs as a founding member in the Delaware Chapter was also a highlight and a great honor. It is the world’s oldest international gastronomic society, founded in Paris in 1248. I cannot wait to host our first event. I will be sure to post some great pics.

All in all, the summer has been great. And with my wedding just around the corner, plans are heating up. And yes, we are cooking our own food. Our friend and chef from St. John will be executing on the big day.

Cheddar gourgers

For one final taste of summer before Labor Day – or anytime – try these cheddar gourgers.

Ingredients for cheddar gourgers
1 stick unsalted butter, 1 cup water, ½ teaspoon of salt, 1 cup of all-purpose flour, 4 eggs, ¼ of espelette pepper, 1½ cup of shredded cheddar cheese.

1. Heat butter, water and salt to a boil
2. Remove from heat
3. Sift flour in while whisking. Be sure there are no lumps
4. Allow to cool
5. Add 1 egg at a time and beat. The key is to get lots of air
6. Fold in the cheese
7. Bake 400 degrees in the top ½ of oven for 22 minutes

Catch me every Friday on to see what crazy food and adventures I have to stimulate all of your senses!

More From Jennifer Behm:

Jen Behm’s Kickoff Blog: Flank Steak Recipe to Impress Dad

Jen Behm’s Food Tour of N.Y.C.

Jen Behm Has Your Sunday Funday Covered with At-Home Pub Food

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