Tonight's menu is great for a bit of outdoor entertaining. It's simple, elegant, and cooling for your summer tastebuds. Recipes: Fresh Figs with Rosemary Goat Cheese; Chilled Tarragon Tomato Soup; Grilled Shellfish and Potato Salad and Summer Berry Basil Kissel.
With Danny's help, Jorel from New York would like to master the fine art of entertaining and host her first cocktail party! On the menu and sure to impress her friends are honey and mustard shrimp skewers, asparagus bundles, onion and goat cheese tartlets, a festive cheese plate with chutney and a poor man's Kir Royale.
Invite your friends over for appetizers that are really dinner! Instead of 2 larger dishes, we’ve got 4 small dishes with all the intense flavors you love, plus an easy dessert to just pop in your mouth. We're breaking all the rules today with this easy sit down meal.
Gameplan
2 Days Before Party
Scoop out individual balls of ice cream for Creamy Orange Bon Bons.
Melt chocolate to coat Creamy Orange Bon Bons.
Chop vegetables, combine with tomatoes and lemon juice for Gazpacho.
Coat re-frozen ice cream scoops in powdered orange, coat in melted chocolate, and re-freeze for Creamy Orange Bon-Bons.
1 Day Before Party
Coat and braise artichokes and place in oven for Roasted Artichoke Pesto on Crostini.
Saute shrimp, halibut and clams on the stovetop to combine in the Gazpacho.
Leave mixture on oven on stovetop to reduced.
Coat and refrigerate goat cheese rounds to top tomatoes for Grilled Goat cheese on Tomato Rounds.
Puree and refrigerate Roasted Artichoke Pesto.
1 Hour Before Party
Combine blue cheese and cream with other ingredients, and begin to reduce for Blue Cheese Fondue.
Skewer and marinate skirt steak for Pesto Marinated Skirt Steak Skewers with Blue Cheese Fondue.
Remove Fondue from heat. Reheat right before guests arrive.
Grill Pesto Marinated Skirt Steak Skewers.
Saute Goat Cheese Rounds for Tomato Steak, place on tomato slice, top with herb salad.
Mix seafood and popcorn with gazpacho and serve.
Eat and Enjoy!
Vietnamese Summer Rolls with Hot Mustard Sauce; Orzo Salad Stuffed Tomatoes; Pasta with Chickpeas and Spinach; Portobello Mushroom-Blue Cheese Burgers; Cherries Jubilee with Homemade Lady Fingers.