I have a great group of lady friends, all working professionals, who like to get together and kick back every month or so. We meet at each other’s homes and pick a theme for the occasion. Everyone makes a dish, brings a bottle of wine or whatever goes with their course and we have a great time. Today is my day to host this group of dynamic women who enjoy great food…wine and fun.
I hate to let the cat out of the bag as to what I’m serving, but I’m sharing a couple of the recipes with you today! Feel free to use these for your own holiday entertaining and ENJOY!
Roasted Apricots with Mascarpone Cheese and Blackberries
Caprese Mushrooms
Tuscan Salmon in Puff Pastry
Roasted Apricots with Mascarpone Cheese and Blackberries
I use dried apricots for this recipe when they are not in season. I like to put a bit of marsala wine into the roasting pan, place the apricot halves with a dollop of mascarpone cheese, topped with a blackberry into the pan and roast at 350 degrees for about 20-25 minutes. You want the cheese to a bit browned and bubbly for the best flavor. These are easy and so yummy!
Caprese Mushrooms
2 dozen crimini mushrooms, stems removed
1 tablespoon extra virgin olive oil
1/4 cup vegetable broth
1 ball mozzarella, shredded
1 bunch fresh basil
1 carton grape tomatoes
Clean the mushrooms and saute in olive oil for five minutes. Add the broth and cover to steam for about five minutes. Remove from the pan and stuff with mozzarella, top with julienned basil and chopped grape tomatoes. Bake at 350 until browned and bubbly. So delicious and very few carbs! Great for holiday entertaining.
Tuscan Salmon in Puff Pastry
1 side of fresh, wild salmon
1 bag fresh, organic baby spinach
1 tablespoon extra virgin olive oil
3 cloves garlic, minced
1/2 cup pine nuts
sea salt and pepper to taste.
egg wash
1 package puff pastry, thawed
Take one piece of puff pastry, thawed, and roll out to fit the side of salmon. You may have to use both pieces, depending on the size of the salmon. Saute the spinach in olive oil until just wilted. Add the minced garlic. Place the spinach in the middle of the pastry, top with pine nuts and season with sea salt and pepper. Place the salmon on top and sprinkle with sea salt and pepper. Bring the sides of the pastry together and crimp to seal. Brush with egg wash and bake in a preheated 350 degree oven for 25 minutes. Slice to serve and garnish with flat leaf parsley.
6 Responses
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Harold Michael Harvey Says:
Thanks for the recipes. They all look good and fun to make.
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Donna Says:
Oh Melissa food looks Fabulous! I hate I am going to miss this one! You ladies enjoy! Merry Christmas!
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Melissa Says:
Donna, you were missed….more than you know! We can’t wait for you and Buddie to be back on the island with us!
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Bob Allison Says:
I’m going to save that lineup for future use!
Have a great time.
Bob -
Melissa Says:
We had a great time! It’s a bit cold here on the island, but the food was wonderful and the company even better!
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Gail London Says:
Yummy!!!!
