Wednesday, August 3, 2011

Cocktail Success!

So, as we have been doing these little dinners there are a few things that seem to continue to challenged us.  For some it is rice, for me it's a decent cocktail.  The only part of the dinner I have come to dread... The Big Scary Cocktail!  

I am proud to say the I (with maybe a bit of help from Martha) have conquered the liquor, slayed the spirits, quenched the thirst!  

It was midweek and we were getting closer to that Saturday Supper.  My panic over a potential potion to present was growing with each passing day.  To clam myself I started to leaf through my monthly Martha Stewart Living, then as I turned a page the heavens opens up and the sun began to shine, the angels sang... there it was, the perfect summer drink.  I am calling it a Blueberry Gin Fizzy (I can't remember what Martha called it) and it is good.  

I was able to add a bit of Lemon Mint from the garden, too.

So the night was off to an excellent start!  The Amuse was a seared baby scollop on a puree of white beans.  A little something the hubs came up with himself, quite tasty.

Another favorite of the night was the Terrine of Summer Squash topped with Rosemary Infused Honey, made of course with our fav goat cheese purveyor: Cherry Glen Goat Cheese Co.  The tang of the goat cheese mixed with the sweet of the local honey with the mellow roasted veggies was incredible (carrots were also garden grown - extra points).  It was paired with a sweet roasted cippolini onion.  Oh and the honey: you may be tempted to skip the rosemary infusing step - don't!  It adds another layer to an already outstanding dish, don't cheat yourself out of a full tasty experience.     

 A bright and super fresh salad was next.  The Pea Shoot Salad w/ Hummus Vinaigrette was relativity easy, extremely tasty, and a refreshing, and a refreshing interlude between more robust courses.

For the main course we had Grilled Pork Tenderloin with Cherry Compote, yum.   As the first of the cherries were coming into season we decide to highlight them in the main meal.  It is a few steps to make this meat, but it is worth it, trust me.  We have made this dish three more  times since this meal.  While the original recipe called for cheery preserves, why do that to yourself when you can get fresh?  I wouldn't do it any other way.  The good news is you can make the compote in advance and let it rest and thicken or even make a day ahead.

We wont discuss the side dish.  Perhaps another challenge for another meal...

Dessert was superb.  A super light and decadent lemon chiffon cake with fresh fruit and an infused whipped cream.  If I get the recipe I might share;)

And of course the Cheese Plate!  Cheeses from Cowgirl Creamery with an late addition from the Cherry Glen Goat Cheese Co.  with the crowd favorite and always a winner:  the Monocacy Ash!  A very welcome and delicious surprise!

Here is the selection of wines from the evening, not a bad one in the bunch.

And the happy, satisfied, and stuffed foodies. 

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