100 year party

6/22/13 combine my 70th birthday with 30 years of marriage to Diane
and you have 1 awesome party! here's the menu.
appetizer buffet
tomato red onion and basil bruschetta
roasted shrimp cocktail
smoked salmon bites
deviled eggs with proscuitto and grainy mustard
sushu platter
roast beef and borsin cheese canapes
mushrooms stuffed with walnuts and cheese
asiago cheese and asparagus pinwheels
assorted savory mini tarts

entree buffet
greek style stuffed red snapper with tomato coulis
mango and radish salad with lime dressing
rack of lamb with rosemary scallion crust
summer oyster stew
crab and wild mussroom cheesecake
wild mushroom tart
mediterranean breakfast pie
penne with tomatoes ,olives 2 cheeses
caramelized onion and goat cheese tart

dessert buffet
black cherry custard tart
coconut cake with lime curd
lemon upside down cake
bittersweet chocolate creme brulee with caramelized bananas
torte crumb cake with chocolate cream frosting
toms dark chocolate,chili and pecan bark

WATCH FOR THE RECIPES IN THE COMING WEEKS

TOMATO RED ONION AND BASIL BRUSCHETTA

TOMATO, RED ONION AND BASIL BRUSCHETTA
Makes 4 Servings

Use small heirloom tomatoes in assorted colors for a pretty presentation. You can also grill this bruschetta 2 cups assorted cherry, grape, and teardrop tomatoes, halved (or quartered if large)
1/2 small red onion, finely chopped
3 tablespoons olive oil plus additional for brushing
3 tablespoons chopped fresh basil
1 1/2 tablespoons balsamic vinegar
1 large loaf focaccia, halved horizontally (reserve half for another use)
1 garlic clove, peeled, halved

Combine halved tomatoes, finely chopped onion, 3 tablespoons olive oil, chopped fresh basil, and balsamic vinegar in medium bowl; season tomato topping with salt and pepper. (Make Ahead: Topping can be made 2 hours ahead. Cover and let stand at room temperature, tossing occasionally.) Preheat broiler or grill. Place focaccia half, cut side up, on baking sheet; brush bread with olive oil. Toast bread in broiler until top is golden brown, watching closely to avoid burning, about 2 minutes. If using a grill, place bread cut side down and watch closely. Immediately rub cut side of bread all over with halved garlic, then cut focaccia crosswise into 4 equal pieces. Top toasted focaccia with tomato mixture and serve.
making this one tonight.
enjoy

artisanal macaroni and cheese

ARTISANAL MACARONI AND CHEESE
Makes 6 to 8 Servings

Kosher salt, to taste
12 ounces hollow pasta, preferably penne
6 tablespoons unsalted butter
3/4 cup dried bread crumbs, preferably panko
1 ounces finely grated Parmesan (about 1 cup)
1/4 cup flour
3 1/2 cups milk
4 ounces grated Gruyère (about 1 1/2 cups)
4 ounces grated Comté or Cantal (about 1 1/2 cups)
4 ounces grated Fontina (about 1 1⁄2 cups)
Freshly ground black pepper, to taste

Heat oven to 350F. Bring a 4-quart saucepan of salted water to a boil. Add the pasta and cook until not quite al dente, about 7 minutes. Drain pasta, transfer to a bowl, and set aside. Melt 3 tbsp. of the butter in a 4-qt. saucepan over low heat. Add the bread crumbs and Parmesan, toss to combine, and transfer to a small bowl; set aside. Wipe out the saucepan and set over medium heat. Melt the remaining butter and whisk in the flour until smooth. Whisk in the milk and cook, continuing to whisk often, until the sauce coats the back of a spoon, about 10 minutes. Stir in the Gruyère, 1 cup of the Comté, and 1 cup of the Fontina and whisk until the cheese is melted and incorporated. Season with salt and pepper. Remove pan from heat and stir in the reserved pasta. Pour the mixture into a 2-quart baking dish and top with the remaining Comté and Fontina. Sprinkle bread crumb mixture over the top and bake until golden brown and bubbly, about 30 minutes. Let cool for 10 minutes before serving.

enjoy

deviled crab cakes

DEVILED CRAB CAKES
Serves 6
1 pound lump crab meat, picked over
1 1/2 cups cracker crumbs, such as saltines or oyster crackers
3/4 cup finely chopped celery
3/4 cup finely chopped onion
1/4 cup finely chopped fresh parsley leaves
1 tablespoon finely chopped green bell pepper
1 teaspoon English-style dry mustard
1/2 teaspoon salt
1 pinch of cayenne pepper
1 1/4 sticks (10 tablespoons) butter, melted
1/4 cup heavy cream
lemon wedges as an accompaniment if desired

Preheat the oven to 350F. In a large bowl toss together the crab meat, the cracker crumbs, the celery, the onion, the parsley, the bell pepper, the mustard, the salt, the cayenne, the butter, and the cream. Divide the mixture among six clean crab shells, large scallop shells or six 1-cup ramekins and bake it in the middle of the oven for 30 minutes, or until the top is golden. Serve the deviled crab with the lemon wedges.
enjoy

bacon wrapped scallops with maple cream

BACON WRAPPED SCALLOPS WITH MAPLE CREAM
Makes 18 Canapés
1/2 pound (about 9) sea scallops, halved seasoned with salt and white pepper
5 slices thick-sliced bacon cut into strips
1 cup heavy cream
1/2 cup whole milk
1/2 cup apple juice
3 tablespoons pure maple syrup (B grade is possible)
1 small thyme sprig
Salt, nutmeg and cayenne pepper to taste

Prepare scallops:Remove "foot" (small sort of square muscle that appears "stuck on" the scallop--sometimes they are already gone) and cut each in half, top to bottom. Season with salt and white pepper. Slice bacon in half crosswise, then in half lengthwise--one piece will give you four thin strips (1/2 X 3"). Wrap a bacon strip around each scallop and secure it with a toothpick. Make sure both ends of the strip are pierced through. If they are secured, they won't be as likely to come unraveled when broiled. Cover scallops and chill.
Make the sauce:For the sauce, simmer cream, milk, juice, syrup, thyme, and seasonings in a small saucepan over medium heat. Cook until thick and reduced by half, 20-30 minutes. Remove thyme and keep sauce warm (or cool slightly and chill). Rewarm on very low heat to serve.
Broil scallops:When close to serving time, preheat broiler to high with rack at highest position. Spray a baking sheet with nonstick spray; place scallops on pan. Broil 3 minutes, rotating pan often to prevent burning. Turn scallops; broil until bacon is browned and scallops are firm, 2-3 more minutes. (Can also be done on a gas or electric grill)
To Serve:Arrange hot scallops on platter--do not remove toothpicks. Put the sauce in dish for dipping.
enjoy

chanterelle and fontina frittata

CHANTERELLE AND FONTINA FRITTATA

Serves 4

8 large eggs, beaten
1 tablespoon chopped tarragon
1/4 cup extra-virgin olive oil
1/2 pound chanterelle mushrooms, sliced if large (Cremini or oyster mushrooms can be substituted)
Salt and freshly ground pepper
2 ounces Fontina or Gruyère cheese, shredded (1/2 cup)

Preheat the oven to 350F. In a medium bowl, beat the eggs with the chopped tarragon. In a large, nonstick ovenproof skillet, heat 2 tablespoons of the olive oil until shimmering. Add the chanterelle mushrooms, season with salt and pepper and cook them over moderately high heat, stirring occasionally, until the mushrooms are browned, about 8 minutes. Add the remaining 2 tablespoons of olive oil to the skillet. Add the beaten eggs and cook until they begin to set at the edges, about 30 seconds. Using a spatula, lift the edge and tilt the pan, allowing the uncooked eggs to seep underneath. Cook until the bottom is set, about 3 minutes. Sprinkle the cheese on top and bake the frittata for about 8 minutes, until fluffy and set. Slide the frittata onto a platter, cut into wedges and serve.

elegant anfd delicious,

proscuitto goat cheese and fig ches

PROSCIUTTO, GOAT CHEESE AND FIG SANDWICHES
Makes 6 sandwiches

6 oz soft mild herbed goat cheese (3/4 cup) at room temperature
1 1/2 teaspoons freshly ground black pepper
3 tablespoons butter, softened
6 (4- to 5-inch) sour dough rolls, split
6 fresh figs, trimmed and sliced lengthwise 1/4 inch thick
1/2 pound paper-thinly sliced prosciutto
bunch watercress
Stir together the goat cheese and pepper with a fork. Spread butter on cut sides of the rolls. Make sandwiches with rolls, peppered goat cheese, figs, prosciutto, and watercress.

chorizo bites

chorizo bites.
1 box mini phyllo shells.
4 ounces cooked chorizo sausage.
1 poblano chili seeded.
3 radishes trimmed.
3 tablespoons extra virgin olive oil.

Instructions:

arrange phyllo shells on serving platter
add remaining infredients to food processor and pluse to mince .
spoon into phyllo shells
enjoy

CHIPOLTE SHRIMP PUFFS

12  large shrimp peeled deveined
1 sheet frozen puff pastry
2 tablespoons mayonaisse
2 tablespoons chiplote chilies in adobo sauce minced
smoked paprika
preheat oven to 400F. cut puff pastry into 12 squares.
whisk mayo and chipolte in small bowl. place shrimp on each pastry square brush with chipolte mayo. fold over and seal ito triangle shape. dust with smoked paprika. place on baking sheet and bake for 30 minutes until golden brown and puffed
enjoy