My Beautiful Birthday Flowers from my Amazing husband! He finally learned that I am an easy girl to please, all I ever want is flowers!
My beautiful table. This photo doesn't do it justice. I finally had an excuse to use my fine linens and crystal I got from the wedding....so fun!
The birthday Queens! Meg's birthday is tomorrow. She brought us crowns (see I wasn't kidding about being a Queen!)
Presents from Mommasita, sooo excited about my purse and Bible cover!
My new camera, FANCY! Watch out blog the pictures are about to get good!
I had a birthday fit for a Queen. Our dinner was amazing! Megan and I were so glad to finally get our husbands together. We knew they would have a lot in common, and we were right, there was not a minute of silence between them from the minute they met. This was a good thing because I needed Meg in the kitchen as my sous chef. I would love to say that the dinner went over exactly as planned, but it didn't....What I can say is that we "made it work" and it turned out very yummy! Here was our menu:
Appetizer: Roasted Grape Spread with Crackers and Cheese
Salad: Arugula with Lemon Dill Dressing
Side: Gnocchi with Wild Mushroom Ragu
Meat: Fillet Mignon with Truffle Butter
Dessert: Bananas Foster Pastry with Ice Cream
I will blog about the Appetizer and Meat tonight and then follow up with the Ragu and dessert on the next blog. Sorry I didn't get step by step pictures, I was going a little crazy so I decided to forgo the extra pictures for good taste. Hopefully next time I make these dishes I will fill in the photos.
I read recently that people remember the appetizer and dessert about the meal more than anything else. This appetizer was easy, yummy and memorable!
Roasted Grape Spread
2 Tb Butter
1 Pound Seedless Grapes (I found a package at Trader Joe's that had a melody of purple, red and green, but you can use whichever you want)
3/4 cups chopped walnuts
2 Tb Sugar
1 Tb Honey
2 Tb lemon juice
dash ground pepper
Serve with Crackers or toasts and a soft and a hard cheese
Heat oven to 500.
Melt butter and pour into a cast iron skillet (or another oven proof skillet)
Dump grapes into the skillet and then sprinkle with walnuts and sugar.
Cook for 25 minutes.
Remove the skillet from the oven and use a slotted spoon to transfer the grapes into your serving bowl.
Place skillet with juices on stove top and add honey.
Heat the juices, stirring constantly until starts to thicken.
Add lemon juice and pepper, stir.
Remove from heat and pour over grapes.
Fillet Mignon with Truffle Butter
4 Tb butter
1 Tb white truffle oil
salt and pepper
Make truffle butter at least 2 hours before so it has a chance to set up.
Allow butter to soften to room temp (do not melt).
Stir together butter, truffle oil and 1/8 tsp salt.
Put onto a piece of Saran Wrap, then roll up into a log.
Refrigerate for at least 2 hours.
Season fillets with salt and pepper the night before or morning of.
Remove fillets from fridge and allow to come to room temp before putting in the oven.
Slice 2 pieces of butter for each fillet and put on top.
Cook under the broiler for 5-6 minutes on each side.
Remove from broiler and cook on a grill pan for 2-3 minutes for each side. (save juices from broiler pan for later)
Allow fillets to sit for about 4-5 minutes before serving.
After placing fillets on the plates, pour juices from broiler pan onto each steak....yum!