I am just cooking like a whirlwind: we're going over to see some friends tomorrow for games and possibly movies. Since they're very kindly hosting, I offered to cook. I'm making:
Hors d'oeuvre: Herb-parmesan cheese ball rolled in toasted pecans and smoked almonds
Salad: Arugula with peppers and tomatoes (straight from my dear co-worker's garden), drizzled with homemade balsamic vinaigrette and shaved Pecorino cheese
Entrée: Pork with artichokes and capers, served over Great-Aunt Ruth's brown rice casserole (I added portobella mushrooms; I don't think she'd mind)
Dessert: Amaretto pound cake with fresh strawberries and crème Chantilly
I've just pulled the cake out of the oven, and it smells divine. It's going to be hard to resist come breakfast time tomorrow.
I really hope everything turns out well and that they'll like it. I've made everything other than the dessert at least once before, so I feel reasonably confident.
Hors d'oeuvre: Herb-parmesan cheese ball rolled in toasted pecans and smoked almonds
Salad: Arugula with peppers and tomatoes (straight from my dear co-worker's garden), drizzled with homemade balsamic vinaigrette and shaved Pecorino cheese
Entrée: Pork with artichokes and capers, served over Great-Aunt Ruth's brown rice casserole (I added portobella mushrooms; I don't think she'd mind)
Dessert: Amaretto pound cake with fresh strawberries and crème Chantilly
I've just pulled the cake out of the oven, and it smells divine. It's going to be hard to resist come breakfast time tomorrow.
I really hope everything turns out well and that they'll like it. I've made everything other than the dessert at least once before, so I feel reasonably confident.
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GOOD FOR YOU!
it's lucky that i am not living near you or else you might have me clammering on your door such is the delicious description of your meals - sighs heavily.
:)
My favorites are, as usual, the deserts. Last weekend I tried a new recipe: Chocolate Bread Pudding. I served it with whipped cream and caramel sauce. Turned out pretty good, but next time I make it I'm switching the coffee liquor for Grand Marnier.
This weekend, I revived my own personal spin on sweet potato pie, which involves coriander, cardamom, whipped egg whites, and some grated orange rind. Oh, and I made my own crust. Shortbread crust, to be exact, from the new Joy Of Cooking.
Just thought I'd share.
Your sweet potato pie, as always, sounds like heaven!
I'm very glad you decided to stop by and share! It's good to be planning for the day when the Triumvirate produces a joint cookbook. :)