Well, I think that answers that question.
As for dinner, which was eaten before the candles were blown out, we had my old standby--Filet Mignon. Yum!
Cocktail was a version (and not a great one in my mind, though Josh liked it well enough) of this:
- 1 oz Basil Hayden’s Bourbon
- .5 oz DeKuyper Triple Sec
- Splash orange juice
- Splash cranberry juice
- Splash simple syrup (one part sugar, one part water)
Garnish: Orange slice
So I don't really like drinks on "rocks" so I fiddled with quantities but kept the ratios the same (although quantifying a "splash" is a lot harder than you might think.) and served them up. Our "house bourbon" is Maker's Mark, which is fine, and we just don't keep Triple Sec at all. Cointreau was my choice of orange liquer. In the end, I thought it was a little "mediciney" tasting. Too much orange Triaminic in my youth I suppose.
Appetizer was the yummy cheesy jammy thing I get at my at my local market (local as opposed to my kick-butt market that's 25 mins away).
The green beans are haricot verte--these beautifully thin green beans that come to us from the French. I tossed them in a few tsp of olive oil, added a few handfuls of grape tomatoes and one thinly sliced shallot. I added about a .5 inch of water to my saute pan. This combination allowed them to steam and then to caramelize. I love green beans prepared this way.
The potatoes were skillet cooked and they were PINK fleshed. I saw that they were called Pacific Rose, but thought that merely referred to their skin. They were pan fried in olive oil. Yum.
Dessert was lemon souffle pudding. I topped this with a lemon scented whipped cream (added a little lemon extract to the cream as I whipped it) and served it with a strawberry.
Lemon Souffle Pudding
- 1 teaspoon unsalted butter, for the baking cups
- 5 large eggs, separated
- 3/4 cup sugar
- 1 tablespoon freshly grated lemon zest
- 1/4 cup fresh lemon juice
- 2 tablespoons confectioners' sugar, for dusting
- Whipped cream, for garnishing
- Preheat the oven to 350 degrees Fahrenheit. Using the teaspoon of butter, butter six 2-ounce baking cups or one 12-ounce (8 x 10-inch) oval baking dish. Place the cups or dish in a roasting pan. Bring a tea kettle or medium pot of water to a boil.
- Meanwhile, in a large bowl, beat the egg whites until stiff. In another clean bowl, beat the egg yolks until frothy and light in color, 3 to 4 minutes. Slowly add the sugar to the yolks while still beating. Mix in the lemon zest and juice.
- Gently fold the egg whites into the egg yolk-lemon mixture. Pour the batter into each souffle cup (filling each three-quarters full) or the baking dish. Put the roasting pan on the oven rack with the oven door open. Carefully and quickly pour the boiling water into the roasting pan to come halfway up the sides of the baking cups or dish. Slide the pan into the oven and bake for 20 to 25 minutes. Don't overcook.
- Remove the pan from the oven. Set the cups or dish on a wire rack to cool. To serve, set the cups on serving plates or scoop from the baking dish into individual dishes. Dust with confectioners' sugar, then top with a dollop of whipped cream.
Dinner tonight is ravioli.