For years I’ve heard from friends and family about “progressive” dinner parties – not the kind of progressive as in political leanings.
Here, the idea is that everyone plays the role of host and guest, often starting at one house for appetizers, then heading to another for the main course and the final house for dessert. Sometimes I’ve heard about adding a fourth house for cocktails.
We had our own marathon-like take last night: Five houses in five hours.
The first four houses were appetizers and drinks. The fifth house, where all the children were gathered for a pizza party, was the final destination – for sweets and drinks.
Here’s what I learned:
Pacing is important – both for eating and drinking. Let’s just say that after more than five hours of grazing and sampling new drink concoctions, I’m hurting just a little bit today.
There’s no need to go to a fancy restaurant to get good eats. Every house was a delight – from empanadas filled with guava from the backyard of my neighbor’s mother in Los Angeles to some of the best beef wraps I’ve ever had. [I’m hoping we can swap recipes or post a few here. I’ll have mine at the end of this post.]
Five hours is not too long to spend with the neighbors. Especially in the winter, we just don’t get many chances for even polite greetings. This was much more fun and we really got the chance to get to know who our neighbors are and what they do for a living.
Menu at House No. 1:
Expanola Butternut Squash Soup
Here’s the recipe. [This time I didn’t have sage, so I increased the amount of herbs de Provence. I also used a little less green chili.]
Grilled Brie & Habanero/Papaya/Orange Preserves on Italian Bread
Butter outside slices of bread, slather top inside slice with a dollop of preserves, add single layer of sliced brie -rind and all, then grill on medium heat until golden brown on the outside and cheese is melted on the inside.
Alberto No. 1
We’ve been making this since we read about it in the New York Times while visiting Manhattan in 2000.
Here’s the recipe, which was adapted from the drink created by La Caravelle’s Adalberto Alonso:
Juice of 1 lime
2 ounces vodka [This time we tested out the Indiana Vodka the iFarmer got for Christmas. Very nice and smooth.]
10 mint leaves, rinsed [Easy to get in our backyard most of the year. But we had to go to the grocery this time.]
1 1/2 teaspoons extra-fine bar sugar [We’ve been using agave nectar, which is an excellent substitute. When I’m particularly calorie conscious, we’ll sometimes use Splenda]
Champagne [We tend to try to go for a local, dry sparkling wine or a Cava if can find one.]
Mint sprig for garnish.
In a cocktail shaker, combine lime juice and vodka. Add mint leaves, and crush with a spoon. Add the sugar and a little ice. Shake vigorously, and pour into a tall stemmed glass. Add Champagne to fill. Garnish with a mint sprig if desired.
Virtual Farmgirl 