Jessica
07-23-2001, 04:12 PM
Our group had a fabulous dinner last Friday. Here's the menu
Teriyaki-Glazed Chicken with Tangy Apricot Ketchup I cannot wait to make this dish at home. We used chicken breasts with the marinade, then grilled them. The chicken itself is fairly mild but it was tender and turned a lovely color on the grill. The sauce has some spice but I thought the sweet flavors of the apricots came through very well. A perfect dish for company.
Curried Couscous Salad with Dried Cranberries I already reviewed this one, and even still warm, it was fabulous. A lovely garlic-citrus flavor and terrific mix of textures.
Kaleidoscope Tomato Salad with Balsamic-Olive Vinaigrette This salad was fine but nothing special. We only had red tomatoes; maybe the other colors would have made a difference. Still, it was a nice companion to the more heavily flavored dishes on the menu.
Apples Baked in Phyllo with Pear-and-Pecan Filling This is a simple dessert and it mostly tasted of fresh, sweetened fruit. The presentation is quite pretty and the cook said it was very easy to make. The pear sauce would be good by itself, or on ice cream or frozen yogurt--it reminded me of a Passover dish called charoset.
Wild Blueberry Gelato This was my contribution and I already reviewed it, but I can say again that it is fantastic. The color makes it seem as if you are eating jewels, and the texture right out of the ice-cream maker is quite good--velvety, even. I thought the flavor had the intensity of a good sorbet--very fruity. Leftovers still taste good but you get some ice crystals, as with most homemade and light ice creams.
The menu also included a roasted corn salad and an appetizer of bread with sundried tomato dip, but those recipes were from older magazines.
Teriyaki-Glazed Chicken with Tangy Apricot Ketchup I cannot wait to make this dish at home. We used chicken breasts with the marinade, then grilled them. The chicken itself is fairly mild but it was tender and turned a lovely color on the grill. The sauce has some spice but I thought the sweet flavors of the apricots came through very well. A perfect dish for company.
Curried Couscous Salad with Dried Cranberries I already reviewed this one, and even still warm, it was fabulous. A lovely garlic-citrus flavor and terrific mix of textures.
Kaleidoscope Tomato Salad with Balsamic-Olive Vinaigrette This salad was fine but nothing special. We only had red tomatoes; maybe the other colors would have made a difference. Still, it was a nice companion to the more heavily flavored dishes on the menu.
Apples Baked in Phyllo with Pear-and-Pecan Filling This is a simple dessert and it mostly tasted of fresh, sweetened fruit. The presentation is quite pretty and the cook said it was very easy to make. The pear sauce would be good by itself, or on ice cream or frozen yogurt--it reminded me of a Passover dish called charoset.
Wild Blueberry Gelato This was my contribution and I already reviewed it, but I can say again that it is fantastic. The color makes it seem as if you are eating jewels, and the texture right out of the ice-cream maker is quite good--velvety, even. I thought the flavor had the intensity of a good sorbet--very fruity. Leftovers still taste good but you get some ice crystals, as with most homemade and light ice creams.
The menu also included a roasted corn salad and an appetizer of bread with sundried tomato dip, but those recipes were from older magazines.