Skip to main content

Dinner is Poured, A Birthday Menu

It's time to celebrate one of my best friends. Another year down! I love that we've been friends for 30 years! And I really love that we celebrate our milestones with dinners that now include our spouses and all our kids.


This year, I decided to plan her dinner inspired by the cookbook that one of my blogging friends just published. I was honored to be a recipe tester for Cooking with Cocktails: 100 Spirited Recipes by Kristy Gardner* of the blog She Eats. For months, I was part of a team that tested and commented on her recipes...until she was confident that the recipes were fantastic. And, they are fantastic. Kristy sent me a copy along with the best thank you card. Ever. Look...


And she even signed it for me. Woohoo. "Follow the gin!" Okay!


I can't wait to share some of her dishes with my friends tomorrow.


Dinner is Poured
A Birthday Fête for Jenn’s 44th Birthday

I.
Red Wine Chorizo with Blistered Cherry Tomatoes & Fresh Herbs
Brandy-Laced Chicken Liver Pâté
Framboise Whipped Stilton Cheese Toasts
Cazuelitas de Bacalao
Paired with Donnafugata Anthilia

II.
Winter Greens & Citrus Salad
Martini Puttanesca Topped with Seared Salmon
Grappa Ricotta Gnocchi with Wilted Greens
Paired with Donnafugata Sheherazade Rose

III.
Spanish Wine-Poached Pears
Chocolate Chip Amarula Cookies
Paired with Badia a Coltibuono Vin Santo

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas