After a whirlwind week in the kitchen, first for clients, then for my own party, I thought “let them eat cake (and a few more courses)” when I had some friends over for dinner last Friday. I did contemplate an entire menu of desserts – it was my birthday, so it was my prerogative, and I’ve threatened to do so for years, but thought
about the growing folder of recipes I want to try, so I decided my unsuspecting guests would be my guinea pigs. I finally got around to trying the pistachio truffles fellow Chef Karla has raved about for years. Seedless red grapes rolled in goats cheese, then crushed toasted pistachios. So very easy, yet so elegant to serve!
The most difficult part was deciding whether to serve them whole or sliced open, because they are such pretty contrasting colors. It was a party after all, and they looked lonely on their own, so I took some sprouted whole grain bread, cut some rounds with a cookie cutter, toasted them, and topped them with rounds of smoked salmon, honey-mustard sauce with dill, and a caper.
DON’T throw the spare bits of salmon out! They’ve made yummy sandwiches for me for the past couple days, but could easily be used to make a smoked salmon pate, or they are fabulous in scrambled eggs for brunch.
I treated myself to a new table cloth for the occasion, dusted off my grandmothers’ China, and my great granfathers’ cut glass water goblets, but the scene stealer of the night? My centerpiece bouquet of roses. I’d just finished baking a banana rum cake that smelled heavenly, when I realized it just doesn’t feel like my birthday without red velvet. Two cakes would look downright piggy, but what if I disguised them as flowers? It was a resounding success!
After nibbling hors d’oeuvres, sipping wine (or in my case Italian blood orange soda), and lively conversation, we finally sat down to balsamic roasted pears on tender baby greens. The slight bite from the crumbled gorgonzola, and crunchiness from the salty pancetta jolted our palates into anticipation for following course.
I want friends to feel welcome in my home, and decided what could do that better than some good old fashioned comfort food? These succulent short ribs were quite literally falling off the bone tender while doused in a rich sauce of red wine, tomatoes, root vegetables and fresh herbs. The creamy Boursin mashed potatoes melted in your mouth and the roasted green & wax beans added just the right dash of color to the plate.
I did also make a huge baked eggplant Parmesan in case there were any vegetarians or non red meat eaters among us, but we didn’t need it after all. Personal Chef Approach™ girl that I am, I quite happily divided it into single portions, and froze it to pull out and enjoy the dinners when I’m too tired or just don’t feel like cooking.
All that, and all I could really think about eating the cake I’ve been dying to try ever since buying Joy the Baker’s new cookbook last week. Banana rum cake with brown butter icing to be exact. I’ll be honest – I was up until the wee hours the night before struggling to get the icing to a consistency that wouldn’t send the top layer of the cake tumbling into a landslide. I’m not sure what I did wrong? There were a few non-printable explicatives, a great deal of excess powdered sugar involved, and finally an illegal (not part of the recipe) couple table spoons of cream cheese to the rescue. Perfect cake is much more important than beauty rest, right?
The end result of the cake was as divine as expected, and paired particularly well with my salty caramel ice cream. So well in fact, one guest had three helpings of the ice cream on top. If Ms. Wilson ever gets around to answering my interview questions, you may win a copy of her book with the cake recipe in it!
In the meantime, sign-up for free membership to try my salty caramel ice cream recipe, or you can save more than the cost of premium membership when you upgrade to enjoy all of my recipes, weekly menu plans, and a supportive community in the forum ensuring you’re never alone in the kitchen.
Speaking of cake, my favorite topic of conversation that evening was Sprinkles Cupcakes‘ new ATM machine. Sheer brilliance. A marketing masterpiece grabbing a whole new clientele of midnight munchers! What flavor cupcake would you pick from the cupcake ATM?