Italian Dinner

Hosts: Doug and Peggy

Appetizers:
     Mozzarella Grilled on Skewers Roma Style
     Bresoala (thin-sliced, saled, air dried beef from Lombardy)
     Wines:  Mark and Kim
                 Dale and Jean

First Course:
     Potato Gnocchi with Butter and Sage
     Wine: John and Monique

Main:
     Ossobucco alle verdure - Ossobucco in a vegetable sauce
     Wine: John and Monique
              Dale and Jean

Dessert:
     Bonet - Molded Chocolate Cream
     Merinque conla panna - Meringues with cream
     Wine: Mark and Kim
 

Greek Dinner: Walnut Cake with Yogurt and Orange Spoon Sweets

From: Wine Spectator; May 2004


Walnut Cake With Yogurt and Orange Spoon Sweets
Nonstick (vegetable oil) cooking spray 
1 teaspoon baking soda 
1/3 cup Frangelico (or other hazelnut-flavored liqueur) 
1 teaspoon baking powder 
1 cup fine semolina 
1 cup walnuts, coarsely chopped 
1/3 cup sugar 
1 teaspoon ground cinnamon 
1/4 teaspoon ground cloves 
1/2 cup freshly squeezed orange juice 
Zest of 2 oranges 
1/4 cup olive oil 
Syrup (recipe follows) 
1/2 cup low fat Greek yogurt (cow's milk) 
Orange spoon sweets (recipe follows)
Spray the interior of six 4-ounce soufflé cups with vegetable oil spray and place on a baking sheet.
Dissolve the baking soda in the Frangelico. In a stainless steel mixing bowl, combine the baking powder, semolina, walnuts, sugar, cinnamon and cloves; make a well in the center. In another bowl, mix the orange juice and zest.
Pour the Frangelico mixture and the orange juice mixture into the well of the dry ingredients. Stir to combine. Fold in half of the olive oil; when incorporated, fold in the remainder.
Using a small ladle, fill each of the soufflé cups 3/4 full with the cake batter.
Set a convection oven to 325° F and bake for 15 to 20 minutes or until a toothpick inserted in the center of the cakes comes out clean when removed. This may take as long as 25 minutes in a conventional oven.
Keep the cakes in the soufflé cups, drizzle half the syrup over the cakes and set aside to cool. Drizzle the remaining syrup over the cakes just before serving.
Serve at room temperature topped with 1 tablespoon Greek yogurt and 1 tablespoon orange spoon sweets per cake. Serves 6. 
Syrup
2 cups sugar 
1 cinnamon stick 
4 cups water 
Peel from half an orange, white pith removed 
1 tablespoon fresh lemon juice 
1/2 cup honey
Combine all ingredients in a sauce pot, place over medium heat, and cook until contents are reduced to a syrup consistency and the liquid coats the back of a spoon, about 15 to 20 minutes. Skim the surface occasionally to clear syrup. Be careful not to overreduce the syrup, or it won't drizzle properly. Remove from heat, strain and cool.

Note: Leftover syrup can be stored in an airtight container in the refrigerator for up to 2 weeks. 

Orange Spoon Sweets 
2 oranges 
1/2 cup plus 2 tablespoons sugar 
3 cups water
Blanch the oranges: Place the oranges in a medium-sized saucepan and cover with cold water. Place the pan over high heat and bring to a boil. Cook the oranges for 1 minute, then drain. Repeat this blanching process two more times.
When oranges are cool enough to handle, place them on a cutting board and slice in half lengthwise. Set the halves on the cutting board, flat side down, and slice into thin slices. Transfer to a bowl, add the sugar, and toss to coat evenly.
Place a nonreactive stainless steel pan over high heat and add 3 cups of water. When the water comes to a boil, add the orange slices, reduce heat and simmer for 90 minutes. Drain and chill.
Note: Leftover spoon sweets can be stored in an airtight container in the refrigerator for up to 2 weeks.

Greek Dinner: Composed Greek Salad

from: Bon Appetit, April 2003

Ingredients

1 8 oz. package frozen artichoke hearts, thawed

2 large cucumbers, peeled, halved lengthwise, seeded, sliced crosswise

2 large tomatoes, cut into wedges

1 yellow bell pepper, sliced into rings

1 sweet onion, sliced into rings

20 Kalamata olives

10 tablespoons extra virgin olive oil

4 ½ tablespoons white wine vinegar

1 tablespoon dried oregano

2 teaspoons grated lemon peel

1 cup (4 oz.) crumbled feta cheese

Directions

Cook artichokes in saucepan of boiling salted water for 2 minutes. Drain and cool. Arrange artichokes, cucumbers, tomatoes, bell pepper, onion, and olives on large platter. Whisk oil, vinegar, oregano, and lemon peel in small bowl to blend. Season dressing to taste with salt and pepper.  Pour dressing evenly over salad; sprinkle with feta cheese and serve.

The Verdict

Artichoke hearts? Kalamata olives? Feta? Yum, yum, and yum. Greek salads are one of my favorites and this did not disappoint.

Greek Dinner in honor of the Summer Olympics

Hosts: Jean and Dale

Appetizers:

Salad:
    Composed Greek Salad

Main:

Dessert:
    Walnut Cake with Yogurt and Orange Spoon Sweets

lots of restina

Fig Dinner

Hosts: Kim and Mark

Appetizers:

Fresh figs with fromage blanc and pine nuts

Prosciutto-wrapped figs

"Flight" of blue cheese

Salad

Endive salad with pears and blue cheese with pomegranate vinaigrette

Main Course

Duck breast with orange pomegranate glaze

Roasted asparagus

Dessert

Warm fig and thyme crisp with fig syrup and port wine ice cream

"The Girl and the Fig" cookbook (http://www.thegirlandthefig.com)

Caribbean Dinner

Hosts: John and Monique

Appetizers:
     Corn Fritters with Herb Salsa (Chimichurri) and Queso Fresco
     Rum Glazed Shrimp

Soup:
     Sweet Potato Roasted Plantain Soup with Fried Plantain and Smoked Chile Crema

Main Course:
     Seared Mahi Mahi with Grilled Mango Pineapple Salsa
     Green Rice
     Black Beans

Dessert:
     Caramel Coconut Flans: Quesillo