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| I covered the coffee table with platters of food, including the (if I do say so myself) lovely arrangement of Sungold cherry tomatoes, bing cherries, and blackberries on the top left. |
People always argue with me when I say that I'm cooking for my own birthday party. They say, "let someone else cook for you this time," like that would be a treat for me. It's a nice thought, but I love throwing parties and I love cooking for lots of people. And, being a bit of a control freak, I like doing all the planning myself.
My birthday was on July 27th, and I ate a wonderful meal at Truffles to celebrate that. On Saturday I had the party, which involved about 15 people, dinner, dessert, and drinks. (I did let Mitch do the music.) I also went to the Cardinals game at 3:00, so most of the cooking happened before the game.
We had a great time, the food was a hit, and too much of it even got eaten. I was not focused on photography since I was actually enjoying the party, so these pictures are not all inclusive nor are they perfectly composed, but I'm thinking it was worth it. Missing from the photos are: pita bread with tzaziki (Greek cucumber and yogurt sauce), red pepper hazelnut dip, and roasted tomato and walnut dip. Maybe I will dig up some of those pictures and add them later.
Comment if you want any of these recipes and I will write a separate post about it!
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| Mini Ciabatta Sandwiches with Herbed Pork Tenderloin, Baby Spinach, and Roasted Red Pepper and Hazelnut Spread | |
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| Deviled Eggs with Smoked Salmon, Chives, and Smoked Paprika |
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| Roasted Figs with Chevre, Bacon, Thyme, and Honey |
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| Smoked Trout Toasts with Chives and Parsley |
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| more of the roasted figs |
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| Cucumber, Canteloupe, and Jalapeno Gazpacho with Jamon Serrano |
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| Lemon Pots de Creme with a Blackberry; Dark Chocolate Jasmine Pots de Creme with a Raspberry |
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| Watermelon Basil Daiquiri, and Cucumber Mint and Lime Vodkatini |
Happy belated birthday! Your B-Day bash looks terrific. I particularly like the roasted figs. I assume the whole recipe is in the name - figs roasted and covered with chevre, bacon, etc? Did you mash up the chevre with the honey and the thyme?
ReplyDeleteThanks.
That's about it! I cooked and crumbled the bacon, then combined that with chevre, whole fresh thyme leaves, a little honey, and some black pepper. Then push little indentations into the fig halves, pile them with the cheese, and roast them in a 450 degree oven for about 10 minutes.
ReplyDeleteThanks!