I prepared dinner for a group of friends the other night. I've made and posted about all these dishes before but unfortunately managed to take only one photo from this meal.
Cocktail: Bound by Venus from Batch Cocktails by Maggie Hoffman. As written, it's rosemary-infused gin, fino sherry and yellow Chartreuse. I made both that original and a vodka version as I know there will be vodka-only drinkers in the group. Some of the vodka drinkers allowed that the gin version was more flavorful - duh!
Nibbles: Brined and Roasted Almonds and Frico from Six Seasons by Joshua McFadden. I used more than half a pound of Red Cow Parmigiano Reggiano to make the Frico. Not sure it was worth the investment but they were excellent salty snacks to go with the cocktails.
Starter: Burrata Caprese with Peaches, Tomato & Basil from Dinner, Changing the Game by Melissa Clark. Four kinds of heirloom tomatoes and peaches from the farmers market with a drizzle of basil/lemon/olive oil dressing. So pretty.
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Main: Pork Shoulder in Red-Curry-Braised Watermelon from Deep Run Roots by Vivian Howard. Pork choices at the farmers market were limited so I went with a nice pork butt roast and cut it up. Cooking this ahead and reheating worked very well.
Rice - I made the version from Shaya's Red Beans & Rice but with Massa Organics brown rice because I know it reheats well and it has nice flavor
Side: Raw Corn with Walnuts, Mint & Chiles from Six Seasons was a good side that didn't need cooking
This photo is actually from a plate of leftovers but gives you the idea:
Dessert: Peaches in Chilled Moscato from How to Eat a Peach by Diana Henry made a light, elegant ending
