We had a dinner this past Saturday with a group of friends. I am not a fan of setting a theme for these events, so the menu was as diverse as it was delicious.
MIXED DRINKS
- Sangria
- Bloody Marys
STARTERS & SIDES
- Multi-grain Bread from the local grocery store
- Mushroom and Sauerkraut salad
- Mixed Baby Greens salad (with feta, cherry tomatoes, red onion slivers, and balsamic vinaigrette)
- Roasted Potatoes and Roasted Sausage Bites
MAIN DISHES
- Beef Burgundy
- Eggplant Parmesan
- Whole Roasted Chicken with rosemary, thyme, carrots, and lemon wheels
DESSERTS
- Pecan Torte
Looking back, I should have made the Sangria with a Shiraz and not a Cabernet. I think Shiraz is better suited to the citrus flavors in my particular Sangria recipe. The Cabernet rendered the drink more mellow, more dry, and less sweet than I am used to.
The mushroom and sauerkraut salad was predominately consumed by my Eastern European guests (surprise, surprise.) The mixed green salad was a familiar dish that everyone seemed to enjoy. Among the starters and sides, the definite winner were the roasted potatoes and roasted sausage bites (the sausage was filled with cheese!); this side was very addictive and could have been served on its own.
The main dishes were hits overall. The Beef Burgundy recipe (courtesy of Betty Crocker) came out beautifully; the beef was a well marbled chuck steak and the Burgundy was of low caliber drinking-wise, but suitable for cooking. As per the vegetarian request of one of the guests, the Eggplant Parmesan passed with flying colors. Nearly all of the Eggplant was consumed, leaving only one of the delectable fillets behind for packed-lunch consumption. The chicken was good, but as compared to the other dishes, it was very safe and reminiscent of store bought rotisserie chickens.
Finally, the dinner ended with a Pecan Torte-- a surprisingly light dessert to finish off an otherwise heavy meal.
I will be posting the Pecan Torte recipe in a bit. I am open to recipe requests for the other items listed above.
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