Sometimes it’s good to just go with your feelings and not over-analyze things. My intuition told me that, even though they had not met, our dinner guests would enjoy themselves. Mead and I had a great time. It’s a worry for guests getting off work and immediately coming to a Friday dinner party but with enough notice most folks can adjust their schedules. And as was made mention last night, it’s a fun way to kick off the weekend. Thank you Shawn, Ray, Michael, Matt for a delightful evening.
Hors D’oeuvres: Chicken meatballs with blood orange sauce, and a dried fruit plate. I never know whether people are interested in hors d’oeuvres but, from personal experience, when one arrives hungry at a dinner party it’s appreciated when there’s a few things to snack on. The blood orange sauce is so easy and so good.
Appetizer: Beet and Grapefruit Salad – A surprising combination of roasted beets seasoned with a little vinegar, grapefruit slices, fresh tarragon, toasted pine nuts, and a Greek yogurt dressing. Despite no one having ever seen or heard of a white beet, golden beets made a fine substitute. This recipe has been honored by adding it to my loose leaf book of go-to favorites. Two of my favorite salads, this one, and the exquisite Asparagus with Caviar Cream , use an unusual group of ingredients that come together to make a distinctive dish.
Main Course: Pot Roast with Wild Mushrooms and Fresh Thyme, was very good. The braise came out tender and flavorful as usual. I love the braising sauce reduction poured over the pot roast and mushrooms. The Hasselback Potatoes were luscious, crispy on the outside, soft on the inside with sage leaves, butter and a little salt for an extra flavor punch.
Dessert: Lemon Panna Cotta with Lemon Marmalade. This dish always delivers. Unfortunately there are no leftovers.