Fresco del Jardin, a summer dinner for four

Last week, I had the joy of hosting 3 of my closest girlfriends for some much needed food and togetherness. I wanted to make it a special evening with a menu full of fresh veggies from the garden so I called the evening "Jardin del Fresco" meaning, fresh from the garden. 

Here's a breakdown of the main course:

Keep checking back this week as I'll be highlighting some of the recipes I created for the dinner party. For now- here is the menu and some photos of the evening!

The menu

The table

Sweet Potato Fries & Curried Greek Yogurt dip

Maria's Strawberry Shortcake

The Burns Supper

Last week, I blogged about a Scottish tradition that has become a world-wide trend- The Burns Supper. Last weekend I attended a wonderful Burns Supper with family friends. Go below the fold for a few snapshots of the evening and some scrumptious recipes to try!



Our starter course was absolutely delicious and paired two things I never thought would go together. Whiskey and shrimp.

Shrimp in Whisky Cream

What you'll need: 

• 12 oz. shrimp, shelled
• 2/3 cup heavy cream2 Tablespoons scotch whisky
• 1 small onion finely chopped2 ounces cheddar cheese shredded
• 1 ounce of butterSalt and pepper to taste
• Parsley, chopped to garnish

The Plan:
1. Butter six ramekin dishes.Melt the butter in a pan and fry the chopped onions until soft, then add the prawns and heat through. Add the whisky and cook for another two minutes. Stir in the
cream, heat, but remove before it reaches boiling point. Season to taste and pour into the ramekin dishes. Sprinkle grated cheese on top and brown under a hot broiler. Serve Immediately, garnished with chopped parsley.

The soup course was a traditional Cockaleekie soup, a meal that is rumored to have been around as early as the 16th century.

Cock-A-Leekie Soup


What you'll need:

• 6 Leeks (cut away the roots and dark green parts) slice the white parts
• into half moons
• 8 cups chicken stock
• 4 Tablespoons of butter
• 1 cup of whipping cream
• Pepper (to taste)
• Thyme (to taste)
• Bay Leaves (to taste)

The Plan:
Bring the stock to a boil, add leeks, then reduce heat and simmer for 5-10 minutes. Whisk in butter and seasoning, then stir in the cream.Ladle into bowls and serve.


Here's a glimpse of the evening:

 {Neeps, Tatties and Haggis}

 

 {a flaky and delicious meat pie from Ackroyd's Scottish Bakery in MI}

 {Haggis from MacNivens's}

{Drambuie, a Scottish liqueur}

{Scotch, of course}

{Our lovely host and bag piper, Hope, reading the Immortal Memory.}

{Poems were read,}

{& merriment was had.}