care (![[info]](http://l-stat.livejournal.com/img/userinfo.gif){kind=small} amethystmoon) wrote,@ 2008-03-02 22:42:00 |
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"drinks and tapas" night
We started with tomato slices, mozzarella, olive oil, salt, and pepper on slices of bread, toasted. This was followed by some leftover nachos, which were reheated.
Then there was Maple-Rum glazed chicken tenders with cranberries served over baby spinach:
Followed by corn fritters with maple syrup:
Dessert consisted of nectarine-almond tarts (make mini pie crusts, bake. Slice a nectarine, add some amaretto, cinnamon, brown sugar, honey, and a little flour to thicken; fill pre-baked crusts. Broil. Once soft, top with slivered almonds, broil to toast):
There were also chocolate hazelnut tarts (make mini pie crusts; bake then chill. Blend together nutella, Godiva chocolate liqueur, and cream. Pour into crusts. Top w/ pecan halves (I had no hazelnuts), and dollops of melted chocolate):
We started with tomato slices, mozzarella, olive oil, salt, and pepper on slices of bread, toasted. This was followed by some leftover nachos, which were reheated.
Then there was Maple-Rum glazed chicken tenders with cranberries served over baby spinach:
Followed by corn fritters with maple syrup:
Dessert consisted of nectarine-almond tarts (make mini pie crusts, bake. Slice a nectarine, add some amaretto, cinnamon, brown sugar, honey, and a little flour to thicken; fill pre-baked crusts. Broil. Once soft, top with slivered almonds, broil to toast):
There were also chocolate hazelnut tarts (make mini pie crusts; bake then chill. Blend together nutella, Godiva chocolate liqueur, and cream. Pour into crusts. Top w/ pecan halves (I had no hazelnuts), and dollops of melted chocolate):
