As we were building our new house, we were envisioning ourselves hosting various kinds of parties in which we'd be able to share our adventurous tastes with our circle of friends. Last weekend, the first (of hopefully many) dinner parties at The Ward Residence took place.
Tomatoes and basil and mozzarella, oh my! We love caprese salad, and it's a classic, so naturally we wanted to serve it at our party.
One of our guests was a vegetarian, who's only exception was scallops. Once we learned that, we were more than happy to add this to our repertoire. One of our favorite scallop dishes are bacon-wrapped scallops from a favorite restaurant, AND we had scallops at our wedding reception. This dish was especially fun, because it was my first time making parmigiano crisps.
Beef Carpaccio |
Can't forget the cheese plate! |
From the top-left of the board going clockwise: double cream Mirabo with walnuts, cheddar with Guinness, plum fruit paste, goat cheese Gouda, and maple-smoked cheddar. Along the right side from the top: crispy prosciutto, candied walnuts, and whole wheat crackers.
The Main Course(s)
Grilled Tuna w/ White Bean Puree, Olive Tapenade and Roasted Cherry Tomatoes (with a sprig of rosemary and a pair of blood orange supremes, just for kicks) |
Gnocchi w/ Wild Mushroom Ragu topped with mascarpone cheese and mint |
Steve found this recipe and we thought it was perfect for the vegetarians coming to eat with us. When we test-drove this recipe earlier in the week, we forgot the mascarpone cheese that topped it off. I have it on good authority that the cheese adds a very tasty aspect to the dish. I'm sad I missed out!
A combo plate, for those who are indecisive (or want to try everything). |
There are two parts of the meal I forgot to take pictures of. We also made a melon gazpacho shooter. The inspiration for this came from a meal Steve and I had in Atlanta on our first Valentine's Day. We were served an amuse-bouche in the form of a soup, in a shooter glass. Ever since, I found the idea of soup shooters to be fascinating. I'm so glad the melon gazpacho turned out well, and equally excited there are leftovers!
To end the meal, Steve made Chocolate Raspberry Creme Brulee. Over the last couple of years, Steve has combined two different creme brulee recipes and tweaked them just right, and has created Steve's Chocolate Raspberry Creme Brulee. We topped the creme brulee with slightly sweetened whipped cream (whipped from scratch, of course!) and a sprig of mint. One of our guests liked it so much, she said she'd drive all they way to our house just for that one dish! Now that's a compliment!
We also tried a raspberry lime tea, in case people didn't want alcohol or soda. This recipe was a fantastic discovery!
In my opinion, good food shared with good friends is always a recipe for good times. Overall, I would say the night was a success! Thank you to our guests who drove all the way out to the country so we could indulge ourselves in this little dinner party. I'm already looking forward to the next one!