What’s my New Year’s resolution? To host more dinner parties. Blaine and I hosted our first ever tonight, with Eric and Rich. Our menu was simple vegetarian, gluten-free. 🙂
Dinner Party Menu
Appetizer: a small bowls of roasted and raw marcona almonds, picholine olives and Castelveltrano olives (Read: an afterthought from what was on hand.)
Risotto: with leeks, thyme, butternut squash, butter beans and goat cheese
Salad: endives, celery, parsley, clementine and black olive
Dessert: chocolate saffron gelato, one of my all-time favorites.
The endive salad is a variation on a recipe from the Epicurious iPhone app, which Eric recommended I get some time ago. Until now, I’d only used it as entertainment on the train, reading through recipes I thought I’d never make. When my plan to make a clementine-fennel salad was thwarted by the absence of fennel at Wegman’s, this seemed like the next best thing. 🙂 In my vinaigrette, I used honey instead of sugar, left out the pickles that appeared in the original recipe, and failed to skin the sections of clementines. No matter. It’s really a delicious salad, well worth inclusion the next time we need something quick and easy.
Happy new year!