Sweet husband, Tim, was my bartender. I brought a sous chef and they supplied a server who also cleaned up everything. Gotta love when you can cook, make a mess and then leave it to somebody else! I had been stressing about the menu for this for several weeks. I knew the supplied food was 8oz of unclean (their words) beef tenderloin per person, 4oz chicken breast, salad greens and chocolate. It was really unclean and by the time hottie Adam cleaned it, I had about 5oz per person. Not to worry, there was the chicken. Except said chicken must have been on a severe diet ~ each breast was about 3oz and pounded very thin. So no stuffing that breast! The final menu? A masterpiece if I do tend to twirl my own whisk.
A selection of rolls with a selection of flavored butters ~ Honey Cinnamon Butter and Garlic Chili Butter (molded in shapes of leaves and hearts).Mixed Greens House Salad ~ Mixed baby spring greens with grape tomatoes, slivered red onion, roasted pecans, sweet yellow bell peppers, Danish Blue cheese, edible pansies and edible orchids. Served with Pomegranate Champagne dressing (recipe below).
Beef Tenderloin ~ Beef tenderloin studded with garlic slivers and roasted with a crust of fresh herbs, sea salt and olive oil. Served with caramelized chipolini onions and a Marsala~Black Currant reduction.
Stuffed Chicken Breast ~ Chicken breasts (rolled, not stuffed) with fresh asparagus and Parmesan cheese, served on Parmesan and Sun~Dried tomato risotto.
Baby Carrots ~ Baby carrots roasted in an ancho~honey glaze.
Dessert Crepes ~ Lemon souffle dessert crepes topped with shaved chocolate and lemon foam and served with a blackberry~stuffed edible orchid.
Whew ~ Bacchus and I got re~acquainted when I got home!
Pomegranate Champagne Dressing
1 small garlic clove, finely minced
1 large shallot, finely minced
2 pinches sea salt
1/2c Pomegranate Champagne vinegar
1c olive oil
2T honey, or more to taste
sea salt and freshly ground pepper
Make a paste of the sea salt, garlic and shallots. Add to food processor fitted with steel blade. Add all ingredients into food processor except olive oil. Process well until garlic and shallots are very finely minced.
With food processor running, pour olive oil in thin steady stream until dressing emulsifies and is thick and creamy. Add salt and pepper as needed. Refrigerate until needed. Shake well before serving.