Happy Birthday to Me! |
IT'S ALL ABOUT THE DETAILS
Heart Shaped Ice Cubes at the Bar |
Prosecco Toast |
THE MENU WAS PERFECTION No dinner party would be complete without the appropriate cocktails and wine to accompany a fantastic meal. Prosecco was flowing- everyone received a glass upon entering our house. I have a collection of various champagne glasses and like to use them whenever I can. Having different styles helps to up the festive atmosphere. For those who preferred high end liquor, it was served over a large sphere, slow melting ice cube. Pinot Noir accompanied the meal perfectly and Muscat dessert wine was served along with other cordials with the chocolate desserts. My birthday cake was custom made by the chef at Pine Orchard Yacht Club and took two days to make. Comprised of chocolate mousse and dark chocolate wafer layers, it was served with an amazing raspberry sauce. The other desserts included flourless chocolate cakes and homemade chocolate truffles.
Dinner Plate |
Stuffed Mushrooms
Chicken Pate
French Onion Soup
Grilled Lamb Chops with a Cherry Bourbon Sauce
Smashed Potatoes (refer to 03.14 blog post for recipe)
Asparagus wrapped in Prosciutto with a Balsamic Glaze
Individual Flourless Chocolate Cakes (refer to 02.11 blog post for recipe)
Chocolate Truffles
Lamb Chops Marinating |
Grilled Lamb Chops
Bone in Lamb Chops topped with
Olive Oil
Chopped Garlic
Fresh Chopped Rosemary
Salt and Pepper
Grill over hot coals 5 minutes each side. Let rest and serve.
Cherry Bourbon Sauce
1/4 c. brown sugar
1/2 c. cider vinegar
Boil 10 min. Hold aside and add at end.
In separate saucepan:
8 oz. halved cherries
2 T. butter
2 T. sugar
Cook 3 min. and add:
1 1/2 c. chicken stock
1/2 c. bourbon
1 T. molasses
1 T. maple syrup
Salt & Pepper to taste
Add sugar vinegar syrup.
French Onion Soup
French Onion Soup |
6 c. sliced onions
3 T. butter
1 T. oil
1/2 t. sugar
Cook in large pot until browned then add 2 T. flour. Cook briefly then add:
5 qts. beef stock (best if made from scratch!)
2 c. white wine
Simmer 30 minutes.
Line bottom of crock with toasted french bread. Top with swiss cheese. Pour soup over top then add a splash of cognac. Top with more another slice of bread, grated swiss cheese and a sprinkle of parmesan. Cook in 450 degree oven for 20 minutes.