Diva: Lovina
Drinks: Aven
Red and White Wine
Blackberry Wine Spritzers
I added some homemade blackberry juice to some sparkling water and then mixed with wine half and half over ice.
Cranberry Raspberry Shrub
1 c frozen or fresh berries
1 c sugar
1 c apple cider vinegar
sparkling water
Bring the fruit and sugar to a boil and stir until the sugar dissolves. Remove from heat and add the vinegar. Pour mixture into a jar and let sit at least 1 full day before drinking for flavors to combine. Mix fruit mixture and water to taste and serve over ice; half and half is good and not too vingegary.
Appetizer:
Soup: Colleen
Potato Soup with Smokey Cheese
2 large red onions, chopped
3 T butter
Salt
3 Yukon gold potatoes, diced
4 c veggie broth
1 c whipping cream
1 c buttermilk
Salt and Pepper
~ 8 oz sharp white cheddar cheese, shredded
8 or more oz of smoked cheddar cheese, shredded (add to taste)
Saute onions in butter with a pinch of salt until soft. Add potatoes and broth and bring to a boil. Reduce heat and cook until potatoes are soft (30-45 min). Remove from heat and puree with an immersion blender. Add heavy cream, buttermilk and cheese and heat through. Season to taste with salt and pepper. Serve garnished with extra cheese!
This soup is also delicious if you add kale or spinach!
Adapted from: http://www.foodnetwork.com/recipes/alton-brown/leek-potato-soup-recipe/index.html
Salad: Tiffany
salad ingredients: candied nuts (I'll forward you the recipe my sister sent me), feta, thinly sliced red onion, dried cranberries (I used pomegranate), mixed greens
dressing ingredients: 1/3 c. olive oil, 1/4 c. sugar, 1/4 c. raspberry vinegar (I couldn't find it, so used balsalmic raspberry vinegar), 1/2 t. salt, 1/2 t. Tabasco, pepper, dried parsley
Side: Erin
Cauliflower Gratin
1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 T unsalted butter, divided
3 T all-purpose flour
2 c hot milk
½ tsp freshly ground black pepper
¼ tsp grated nutmeg
¾ c freshly grated Gruyere, divided
½ c freshly grated Parmesan
¼ c fresh bread crumbs
Preheat the oven to 375 degrees F. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain. Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan. Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
Entree :
Dessert:
