Here's what our menu looked like .
Fresh Ricotta Brushetta
Cheese Platter: Sardinian Blue Cheese, Sicilian Percorino with black pepper corns
Charcuterie: Sliced imported speck and Toscan Finocchiona Salame
Boquerones en vinagre
Warm Potato Salad with Sherry Vinaigrette
Spaghetti alla Chitarra with "three tomato" Tomato sauce
Field greens with Sherry vinaigrette and strawberries
Desserts and Cocktails
White Wine Sangria
Key Lime Pie
You might have recognized many of the dishes on this menu. Well that was by design. It allowed me to cook everything from scratch in just under 2 1/2 hours after getting back from church and after shopping for ingredients in several stores. Not bad for busy Sunday morning.
|Heart of Palms Salad|
The trick do a good palmito salad, it so make it at least 1/2 hour in advance so that the vinaigrette has time to marinate the vegetables. I used a lime based vinaigrette this time, with a hint of white vinegar as well, but just a splash. The palmito , as you can see from the picture was tossed with with some some dried tomatoes, and some diced yellow bell pepper. EVOO, and S/P was also used.
White Peach Limoncello Sangria
The Sangria was off the chart. The combination of liquor and summer fruits really brought this to life. No ice was added. I chilled the container in the freezer for about 1 hour.
A few shots of cointreau
A few shots of Limoncello
2 Shots of Agave Syrup
White Flesh nectarines , cut into large slices
Granny smith apples
1 Lime cut into 8 parts
One last thing: rhe key lime pie, could almost beat the ones I had in Key West. Michele's Pies in Norwalk Conn was where it was picked up. Run there , it's really that good.