I’ve been working on planning a dinner party for next weekend. I’m super excited. I tested out a couple of the recipes last week to pretty good results once I was willing to tweak them to my one taste. I did most of the shopping for the rest of the ingredients today. The plan for the meal currently is as follows:
Upon Arrival
Millennium Tofu Spread – which has a “cult following” at the restaurant
Mushroom, Walnut, Rosemary Pâté
Bread / Crackers
Appetizers
Buster’s Potato Torte with Rosemary-Pistachio Pesto and Tofu “Gruyère” – We “wish we could keep on the menu year-round”
Milly’s Warm Cabbage Salad for Shirley Ward – which has a “cult following”
Soup
African Yam Soup with Ground Nuts and Teff Croutons – because I’ve been wanting to do something with African flavors
Pasta
Fettuccine with Lemon, Black Pepper, and Caper Cream
Entrée
Moroccan Filo Crescents with Curried Golden Tomato Sauce – this is influenced by and reminds me of the bastilla from our North African travels
Dessert
German Chocolate Cake with Coconut Sorbet – described as “decadent”
Wrap it Up
Pine Nut and Anise Cookies – “If I could only eat one kind of cookie for the rest of my life, these would definitely be the one.”
Sesame Lace Tuiles
Most of the recipes for the meal come from Eric Tucker’s cookbooks The Artful Vegan and the Millennium Cookbook. Last week I tried the potato torte to good review and the cabbage salad. The cabbage salad is stunning. I’m going to make too much of it this time. I’ve got the Pine Nut and Anise Cookies in the oven now and they smell great.
Okay. I just had one of the cookies. They’re awesome. Of course. I mean they did just come right out of the oven.
Check back later this week to see what else I’m working on!