Successful 1st dinner party (cooking for guests in the new pad).
A very seasonal menu:
- Garlic Loaf from Feel Good Bakery
- Spinach & Pea Soup
- Artichokes with a mustard-aioli dip
- Seared Sea Bass with Garlic Sauce (substitute dry sherry for dry vermouth)
- Couscous
- Sauvignon Blanc
Dessert:
- Strawberry-Apple Crisp, which was essentially a maple-wanut apple crisp with a few substitutions: half the fruit was strawberries, half the syrup was blood orange bitters, and pecans instead of walnuts.
Yum!
The soup & the crisp were both particularly delicious. But really everything, including the company, and having friends over in our home, was lovely!
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