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Sunday, May 9, 2010


Time for the May birthday and Mother's Day party for the MOPS (That would be Marvel, Martin, Orner, Peschau, Sullivan clan)  Brunch is the meal of choice for this party.  A couple of months ago I read an article in CuisineAtHome magazine and for probably the first time in my life, I loved the entire meal.  So, today I made practically the whole thing.  Well, with a few additions and changes - naturally!  Here's what we had:
Bloody Mary's
Rosemary & Goat Cheese
Spicy Shrimp Bruschetta
Strawberries Balsamic on Triscuits
Eggs Benedict Cups
Pork Kebabs
Hot Potato Salad
Fruit Salad
Lemon Lavender Blueberry Muffins
Strawberry Rhubarb Muffins
Stout Chocolate Pudding

The Rosemary Goat cheese appetizer is my version of the one served at Sangiovese.  It's very rich so we only have it on special occasions.

Rosemary Goat Cheese

1/2 c heavy cream
2-3 sprigs rosemary
8 oz. log goat cheese
1 roasted red pepper

Pour the cream into a heavy saucepan.  Add the rosemary.  Cook on low heat until reduced by half.  Remove the stems but leave the leaves.  Add about 1 0z of the goat cheese to thicken.  Put the remaining goat cheese in an ovenproof serving dish.  Chope the roasted red pepper and sprinkle it over the cheese. Bake at 350 for about 15 min until the cheese is heated through.  Remove it from the oven and pour the cream over it.  Serve on sliced baguette.

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