"Life is partly what we make it and partly what it is made by the friends we choose." - Tennessee Williams
We have the greatest friends. We have several dinner groups that we get together with often. We always try to have dinner in our Italian garden during the summer. We thought we would get a jump on it and have a springtime dinner. Pots needed to be planted, weeds pulled, roses trimmed, etc., etc., etc. Mother Nature decided not to cooperate as it rained all week and did again on the day of the party. No bother, we just moved it indoors.
We recently celebrated our wedding anniversary and we were so inspired by the appetizer we had at the Stein Eriksen Lodge that we went right back to our room and sketched out a menu on the hotel stationery.
I mean literally sketched!
A light springtime menu evolved which made the party a breeze as we had everything prepared and many courses plated so that we could enjoy the evening. The guests were a little frustrated that they couldn't bring anything so I suggested drinks for one couple, crusty bread for another and I ran out of things for the third couple but she brought her grandmother's china tea cups and made us fresh peppermint tea for after the meal. They are the greatest friends!
It is time to pull up the Spring flowers so I had to use them one last time to decorate with.
Everyone wanted to know if they were going to be featured in the post like a dinner party in Sunset Magazine. Of course, I couldn't disappoint them!
Double Cream Brie Cheese Board
Red and Golden Raspberries
Double Cream Brie (or cheese of your choice)
Golden Raspberries (optional if you can find them, but they were beautiful on the plate)
Dried Raspberries (optional, but they had a fun crunch)
French Baguette Toasts (or you can slice and toast your own)
Colavita Balsamic Glace (It is described on the bottle as a "silky smooth reduction of Balsamic Vinegar. This can be found in the vinegar section of your grocery store.)
1/2 C. shelled pistachios
1/4 C. sugar
2 tsp. water
In a medium frying pan heat 1/4 C. sugar and 2 tsp. water. When mixture begins to bubble, stir in pistachios. Let nuts cook in the melted sugar for a few minutes until sugar begins to turn brown. Turn out onto a piece of buttered tin foil. Let cool and break apart.
For this course, everything was plated and covered with plastic wrap and placed in the refrigerator until serving time. The Balsamic Glace was added just before serving. Each couple shared an appetizer.
Watch for future postings on the remainder of the menu.