Wednesday, May 19, 2010

The Golden Girls

The Golden Girls came back. Yep, they tasted the "Koolaid" and came running for another bruncheon. Last May, I blogged about a catering Meghan, Mary Ellen, and I did for her Grandmother and her closest friends. This year, Mary Ellen decided for a repeat.

What a treat, and honestly this brunch was better paired and a cinch to wife and mother-in-law did most of the cooking...I did a lot of smiling, greeting, and busing of tables. Nonetheless, another success and a really nice time to watch these old birds reminisce over the old times and talk about the new ones.

Ahem...yes, the menu:

For starters, we HAD to have cocktails...let's not talk about these ladies trying to drive home...hear no evil, see no evil...speaketh none!

Mary Ellen's White Cranberry and Peach Cosmopolitans

This is made in true Mary Ellen fashion..dash of this, splash of this, add the ingredients to your taste, no measuring involved!

Ocean Spray Low Sugar White Cranberry Peach Juice
Citrus Vodka
Fresh Lemon Juice
Add either Lemon Peel or Orange peel for Garnish

For Finger food she made "Steamed Asparagus with a Lemon Dipping Sauce" as well as "Pickled Shrimp"

...Main course....

Bacon Potato Torte with a Mixed Green Salad and Dijon Balsamic Dressing

The Vinaigrette...

1 Clove of Garlic halved
3 Tablespoon Balsamic Vinegar
1 Tablespoon Dijon Mustard
Splash of Soy Sauce
Olive Oil
Salt and Pepper to Taste

1) Take the halved garlic and rub your empty glass (preferably wooden) bowl with it.

2) Add Vinegar, Mustard, dash of Soy Sauce and whisk vigorously.

3) Drizzle in the Olive Oil with one hand, vigorously whisking with the other, thusly combining and emulsifying the ingredients. You really want to see a nice velvet texture. You will know you have too much olive oil when it will no longer combine the two elements together.

4) Add Salt and Pepper to taste.

Raspberry Tart

From Cucina Italiana....

Try as I might the recipe isn't available is the way we did it:

Use a pre-fab Pie Tart easy (can make your own tart crust if you like, we were lazy).
1 Jar Raspberry Preserves
1 Pint Fresh Raspberries
1 Lemon
1 Tablespoon of Turbinado Sugar

1) Bake the Pie Tart crust in the oven with pie weights for about 10-12 minutes on 350, take the weights off, and cook till golden brown

2) Let the crust rest until cool

3) Spread fresh preserves on the crust

4) Fill the tart completely with fresh raspberries

5) Grate fresh lemon zest on top and sprinkle with Turbinado Sugar (raw sugar)

6) Serve

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