Ronald McDonald House’s Sweet Summer Soiree

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Ronald McDonald House's Sweet Summer Soiree 2017

Please join in celebrating the children and families served by Ronald McDonald House Charities of South Louisiana at their signature fundraising event.

  • Saturday, June 24, 2017
  • Club XLIV in Champion's Square
    • Lasalle St.
    • New Orleans, LA 70112
    • Next to the Mercedes-Benz Superdome
  • 7-10pm
  • Attire: Cocktail Chic
  • Activities
    • Music by the Big Easy Brawlers
    • Premium Open Bar and Food Stations
    • Signature Martini Stations
    • Silent Auctions
  • Tickets
    • Soiree Ticket — $150 per person
      • Single admission to the Sweet Summer Soiree
    • Silver Sponsor — $500
      • Two Soiree tickets, sponsor listing in program and Sweet Summer Soiree website
    • Gold Sponsor — $3000
      • Ten Soiree tickets, sponsor listing on all print and Sweet Summer Soiree website, and digital display at the event
    • Presenting Sponsor — $5000
      • Available underwriting opportunities: mobile auction sponsor (banner ad on mobile auction item pages and on auction leaderboard at the event), band sponsor, martini bar sponsor, and catering sponsor. Includes 12 Soiree tickets and sponsor logo on all event materials
    • Click here to buy tickets

Click here for more information about the Sweet Summer Soiree.

Click here for more information about the Ronald McDonald House Charities of South Louisiana.


Individual Blueberry Pies

Makes 8 Servings


  • All-purpose flour, for dusting
  • 1 Pie Crust (store bought okay)
  • 2 pounds fresh blueberries
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon ground cinnamon
  • 1 Lime (zest and juice)
  • 1 Egg (beaten)


Preheat oven to 400°F.  On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, about ⅛ inch thick.

Using a 4-inch round biscuit cutter, cut 12 circles out of the rolled dough.  Transfer the circles to a parchment-lined baking sheet and place in the refrigerator to chill for about 30 minutes.  Repeat the rolling, cutting and chilling process with the remaining half of dough.

In a large bowl, toss together berries, granulated sugar, cornstarch, cinnamon, and lime zest and juice until combined.

Divide berry filling among the muffin cups.

With the remaining dough rounds, use a pizza cutter to cut thin strips of dough to create a lattice pattern on top of each pies.  Place the muffin tin in the refrigerator to chill for 30 minutes before baking.

Remove the chilled mini pies from the refrigerator and lightly brush with beaten egg.  Bake until golden brown and filling is bubbling, about 25-30 minutes.  Transfer muffin pan to wire rack; cool to room temperature.  Carefully remove pies and serve.

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