Wednesday, May 4, 2011

Weekend Dinner Party

This weekend I had some friends over for a dinner party, I also just bought a new camera...the perfect excuse to start taking some shots of my random creations!

Here is the menu:

Appetizer: Endive leaves with a lobster, chive salad dressed with a blood orange reduction

Salad: Roasted beets with goat cheese, maple glazed pecans and balsamic vinegar

Entree: Lamb w/ mint/pistachio pesto and sautéed wild mushrooms

Dessert: Chocolate pudding with graham crust, salted caramel macaroon and banana brulee with raspberry coulis

Here are the pictures, recipe for the endive leaves to follow:







Endive Salad


Serves 5 as an appetizer

8 oz box of frozen lobster meat

2 Tbsp. minced chives

juice of one lemon

15 endive leaves

juice of 8 blood oranges

a pinch of sugar

1. Cut the stem off each bunch of endive leaves with a sharp knife
2. Chop up the lobster in small pieces (no bigger than the size of a jelly bean)
3. Mix the juice of the lemon and the chives together with the lobster, stick in the fridge until plating
4. Juice all 8 blood oranges
5. Combine blood orange juice and a pinch of sugar to a saucepan and simmer on medium heat.
6. Remove from heat once the juice is bubbling and thick (about 5-6 minutes)


Plating
I used a paint brush for the blood orange at the bottom of the plate but a spoon would suffice
Place 3 endive leaves on each plate once the blood orange juice has been painted
Spoon the lobster mixture into endive leaf and pour a little more blood orange reduction on top
Serve!

1 comment:

  1. Beautiful presentation, I bet your guests were thrilled!

    ReplyDelete