Spring Dinner Party


Cocktails:

  • Prosecco

Appetizers:

  • Cheese Plate
  • Crudité with Tangy Ranch Dip from the latest issue of Rachael Ray magazine

Entrée:

  • Wood Fire Roasted Pork Loin – Another winning pork from the wood-fire oven complimented beautifully with a rub shared by one of the chefs at The Legends of Brandybrook.
  • Roasted Asparagus with Gremolata – Spring time = asparagus. I roast it at 450 for about 10 minutes, until it is cooked through, but still has a bite to it.
  • Crash Hot Potatoes – I think these were the hit of the meal, and I was not one bit surprised. The key is the fresh rosemary. Always go for the fresh rosemary.
  • Fresh Bread & Butter

Dessert:

  • Kentucky Butter Cake with Strawberries and Fresh Whipped Cream – This was great, and I will definitely be making again. The not too sweet butter cake paired perfectly with strawberries that had been macerated in a bit of sugar.
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