Reunion Dinner Party Menu

“Losers Dinner Party” reunion dinner party.

Guests: Kim, Paul, Rodney, Don, Lisa and John

The Menu

Goat Cheese Croquettes with Raspberry Flower Honey

Spicy Gravlax with Mango Chutney

2006 Meeker Zinfandel “Winemaker’s Reserve”

Asian BBQ Marinated Hanger Steak with Shiitake Mushroom Cream Sauce
(Source: Fusion Food Cookbook, Hugh Carpenter and Teri Sandison)

Wild Rice and Currant Salad
Source: Fusion Food Cookbook, Hugh Carpenter and Teri Sandison

2007 Dutch Henry Zinfandel

Chocolate and Banana Cream Tart
Source: Fusion Food Cookbook, Hugh Carpenter and Teri Sandison

2006 Sapphire Hill Zinfandel Very Late Harvest (VLH)

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Recipe: Mango Salsa

Prepare the Mango Salsa the day you plan to serve the Spicy Gravlax

Flesh of 2 small mangoes, chopped
2 Whole green onions, chopped
1/2 cup fresh cilantro, chopped
3 tablespoons freshly squeezed lime juice
2 tablespoons brown sugar
2 tablespoons fish sauce
1 teaspoon Asian chile sauce

In a small bowl, combine all of the ingredients for the salsa.

Source: Fusion Food Cookbook, Hugh Carpenter & Teri Sandison

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Spicy Gravlax with Mango Salsa

Serves: 8 to 10 as an appetizer

1/2 pound salmon filet, skin on
1/4 cup chopped fresh mint
1/4 cup chopped fresh basil
1/4 cup finely minced fresh ginger
4 cloves garlic, finely minced
Grated zest of 1 lime
1/4 cup Vodka
2 tablespoons fish sauce
2 tablespoons Thai chile sauce
1 tablespoon sugar
1 tablespoon salt
2 ounces cream cheese
30 water crackers

Mango Salsa

Advance Preparation (3 days before serving)

Remove all bones from the salmon. Combine the mint, basil, ginger, garlic, lime zest, vodka, fish sauce, chile sauce, sugar, and salt. Place the salmon and marinade in a small plastic food bag. Seal airtight and place on a tray. Fill an 8-quart pot with cold water and place the pot on top of the salmon. Refrigerate for 3 days, turning salmon over each day. The ready-to-eat gravlax can be stored, uncut, in the refrigerator for up to 1 week.

Up to 4 hours prior to serving the appetizer, scape most of the marinade off the salmon. Very thinly slice the salmon, keeping the blade wet so the fish does not tear and angling the knife so that no skin is included in each slice. Wrap the slices in airtight plastic wrap and refrigerate.

Last Minute Preparation

Spread a very thin layer of cream cheese across each water cracker. Top each water cracker with a slice of gravlax, then top with a little Mango Salsa. Serve within 30 minutes.

Source: Fusion Food Cookbook, Hugh Carpenter and Teri Sandison

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Honey-Roasted Lamb with Arugula and Pine Nut Salad

yield: Makes 4 first-course or 2 main-course servings

Here, lamb chops are presented atop a salad that was inspired by the flavors of Sardinia. A perfect first course or a light main course.

ingredients

• 2 tablespoons honey
• 4 tablespoons extra-virgin olive oil
• 2 fresh thyme sprigs
• 1 1 1/2-pound rack of lamb, trimmed

• 2 tablespoons red wine vinegar
• 1 tablespoon water
• 1/4 cup pine nuts, lightly toasted

• 6 cups arugula (about 4 ounces)

preparation

Preheat oven to 425°F. Combine honey, 1 tablespoon oil, and thyme in heavy small saucepan. Stir over low heat until just warm. Remove from heat. Pour 2/3 of honey mixture into small bowl. Place lamb on rack set in roasting pan; brush with half of honey mixture from bowl. Roast lamb 12 minutes; brush with remaining honey mixture from bowl. Continue to roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare, about 10 minutes. Transfer lamb to cutting board.

Meanwhile, add vinegar, 1 tablespoon water, and remaining 3 tablespoons oil to honey mixture in saucepan. Stir over low heat until just warm. Mix in nuts; discard thyme sprigs. Season with salt and pepper.

Cut lamb between ribs into chops. Divide arugula among plates. Top each serving with lamb chops. Drizzle warm dressing over and serve warm.

Read More http://www.epicurious.com/recipes/food/views/Honey-Roasted-Lamb-with-Arugula-and-Pine-Nut-Salad-106475#ixzz1E9RtFzqt

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