What's better than good food and good friends on a cool fall night?
Naturally, we started off with a cocktail, just not the one that was planned... We were going to serve an Apple Pie Martini, sounds great right? Not so much. Here is a warning: never mix Baileys Caramel with apple vodka, trust me. Never one with out some bubbly in the fridge, the back up was the always delicious Prosecco with St. Germain. Cheers!
This was enjoyed with the perfectly yummy Creamy Sweet Potato Soup with Ginger. Do not leave off the garnish! We used mascarpone, but if you don't have it or want something a bit less decadent, try 0% fat Greek yogurt. Makes a good weeknight meal too, save the leftovers to have for lunch with a side salad.
Then came perhaps my favorite dish of the night...Pear and Gorgonzola Risotto! You're thinking - 'What? Pear and Gorgonzola Risotto?' Trust: it's delish! Make this as soon as you can, with the caramelized pare sauce on the side, and the sage. Mmmm... You must pair with La Monacesca 2007 Verdicchio di Matelica, Marche, Italy.
Another winner? Micro Greens with Grilled Cheese "Crouton" and Pomegranate Vinaigrette. I waited all week for this one and it did not disappoint. The wine pairing with these particular dishes were both perfect. A 2007 Rocche Costamagna Barbera d'Alba Annunziata from Italy. The wine was bought at the Wine Cabinet they did a great job helping choose the wine. We all agree that we need to make a shopping trip soon!
The main course? Pan Roasted Quail with Wild Mushroom Sauce. If you like quail (taste like chicken!) you will like this dish. Don't be intimidated by the little birdies, they were fairly easy to cook up. The side dish was another super easy and great weeknight meal accompaniment - easy to adapt to whatever veggies you may have laying around. I give you: Roasted Fall Vegetables.
Now, I know I already called out the risotto as my fave, but it should go without saying that the Cheese Plate is ALWAYS the best part of the night for me! I am starting to notice a pattern in my cheese plate photos, I always forget to take a photo until we are half way though the course... you see where my priorities lie:) The toasted baguettes with a hint of garlic and olive oil were a great addition, as well as the fig jam, a very nice accompaniment indeed.
Last, but not least our WCC Nicole and Rick made the fantastically fall-ish Easy Pastry Shop Apple Tart! Delectable, light, and a perfect end to a wonderful evening.
An d now, the moment you all have been waiting for....
Sorry! We re waiting to see if the couple picked is available, if not back in the pot they go and we'll pick again! As the holidays are quickly coming upon our next dinner will be in January. And then perhaps a little February fun for all... stay tuned!