Friday, November 7, 2008
For election night we decided to have a little party and invited our daughter Jess, her boyfriend Scott, and my Uncle Jim over for dinner. Prepared for a long night, we decided to do several hors d'oeuvres that could be eaten in the living room in front of the television and then a lighter late dinner.
But what to make? For such a historic event it seemed like the food should reflect a theme. I thought about doing a red, white and blue theme, but good blue food is hard to come by and “three cheers for the red, white and blue” didn’t accurately sum up my feelings about this election.
In the end we chose an exotic twist on some all American food for appetizers to symbolize our choice for President (Obama!) followed by an international main course to symbolize how important this election was to the whole world.
Since it was a special event, we started with some beach plum martinis, made with my homemade beach plum cordial. I was too busy cooking to take a photo, but I promise you, they were total YUM!
The first appetizer was inspired by a recipe one of the Hubby’s work colleagues told him about. They were like little BLT’s stuffed in a cherry tomato. I scooped out the tomatoes and filled them with a mixture of bacon, chopped lettuce and mayo. Simple, but slightly time consuming.
Next the Hubby made mini chicken burger sliders with Boursin cheese and arugula for the grown-ups and cocktail franks wrapped with Pillsbury croissant pastry for the kids. These little burgers were simply awesome and a dozen disappeared in no time. Aren't they adorable? I love little food!
For dinner I decided to make a recipe one of my fellow Foodie BlogRoll Jousters created for this month’s contest. Dharm at Dad ~ Baker & Chef in Malaysia made a delectable dish called Citrus Prawn on Spiced Pumpkin that was perfect for my international theme. I knew my daughter would love it.
Yep, she did, and so did everyone else. The dish was spicy and bursting with pumpkin flavor, which was a perfect savory pairing with the orange marinated shrimp sautéed with sage and garlic. The only change we made to Dharm’s recipe was to exchange coconut milk for regular milk just because we had it and it seemed like a nice addition.
Dharm used much larger prawns and added pretty garnishes. If you want his recipe (and I assure you, you do) or just want to drool over his photos, click here.
I found Dharm’s blog after he helped me post my photo for the Joust and I absolutely love it! It has great recipes, gorgeous photos and his writing style is fun and witty. And once again he has proven to me that food bloggers are the most generous and helpful people ever.
40 cherry tomatoes
6 slices of bacon, cooked and chopped
2 cups chopped lettuce
2 – 3 tablespoons mayonnaise
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
Slice thin slice off top of each cherry tomato. With a sharp knife gently separate the tomato membranes from shell. Scoop out the insides of tomatoes using the 1/2 teaspoon on a set of measuring spoons. In a medium sized bowl, mix together remaining ingredients. Stuff each tomato with the mixture.
To print this recipe click here
Chicken Burger Sliders with Boursin and Arugula
Makes 12 sliders or four 1/4 pound burgers
1 pound ground chicken
1 tablespoon butter
2 shallots, minced
1/2 cup cornflakes crumbs
1 teaspoon Dijon mustard
1 tablespoon soy sauce
1 teaspoon of herbs de Province
1 teaspoon salt
1/2 teaspoon pepper
A dozen mini rolls
12 tablespoons Boursin cheese
Sauté shallots in butter and cool. Mix together all burger ingredients and form into 12 equal sized patties. Fry in olive oil on medium high heat for three minutes each side or until lightly brown. Transfer to a baking sheet. Bake in 350 oven for about five minutes or until burgers are cooked through.
At the same time slice buns and toast in oven on separate baking sheet. Spread the bottom of each bun with a tablespoon of Boursin cheese. Top with arugula leaves and burger.
To print this recipe click here