Besides all the great messages in the book, I loved that the book took place in a restaurant while the character were eating. Because they were eating it allowed me to come up with a menu that goes along with the book. I always love a great theme.
First I wrote the menu on a piece of poster board and put in a frame. This told the guest the specials on the menu for the evening, like in a restaurant.
One thing I like about this menu is the things can be made earlier in the day so there is not a lot of preparation right before guest arrive. This worked out great for me because our power went out right before the meeting and stayed out for the entire time. I was not able to bake the Spinach Dip but everything else was done, so we got to talk and eat by candle light. It was a very fun evening.
The menu for the evening was:
Spinach Dip and Hot Bread (in the book)
Apple Berry Salsa and Baked Tortilla Chips (not in the book, I just like it)
Greek Tortellini Salad (in the book)
Summer Chicken Salad on Croissants (not in the book) In the book was Salmon and Veal, I did not feel like fixing either one.
Strawberry Tiramisu Trifle
Spinach Dip recipe from Beth:
2 packages cream cheese, softened
1 can Rotel, drained
1 pack frozen soinach, thawed and drained
1 can artichoke hearts, drained and chopped
1-2 cloves of garlic, chopped
2 cups shredded mozzarella cheese
Jalapeno slices for top (optional)
Mix first 5 ingredients together and then top with mozzarella cheese and jalapeno slices. Bake for 350 for 30 minutes until golden brown and bubbly.
Apple Berry Salsa from Pampered Chef
2 medium granny Smith apples
1 pint strawberries, diced (about 1 1/2 cups)
2 kiwi, peeled an diced
1 small orange
2 tablespoons packed brown sugar
2 tablespoons apple jelly or apricot jam (I used apple jelly)
1. Peel, core and slice apples coarsely. Dice strawberries and kiwi.
2. Zest orange to measure 1 teaspoon. Juice orange to measure 2 tablespoons. Add orange zest , juice, brown sugar and jelly to fruit mixture; mix gently. Refrigerate until you are ready to serve.
Greek Tortellini Salad (All Recipes. Com)
2 (9oz) packages tortellini
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon salt
1 lbs baby spinach leaves
1 cup crumbled feta cheese
1/2 slivered red onion
1. Bring large pot of slightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain
2. In a large bowl, mix olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in a bowl and toss to coat. Cover, and chill at least 2 hours in refrigerator.
3. Place eggs in a saucepan with enough water to cover and bring to a boil. Remove from heat, and allow eggs to sit in the water for 10-12 minutes, Drain, cool, peel and quarter.
4. Gently mix the spinach, feta cheese and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve. 8 servings
Summer Chicken Salad
2 cups cubed cooked chicken
1 celery rib, thinly sliced
1/2 cup seedless red grapes
1/3 cup raisins
1/2 cup mayo
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup chopped pecans
In a bowl, combine the chicken, celery, grapes and raisins. Add mayo, salt and pepper: mix well. Stir in pecans. Serve on croissants. 2-3 servings
Strawberry Tiramisu Trifle (Taste of Home's) Yum, Yum, Yum
Needs time to chill.
1 Quart fresh strawberries
1-1/4 cup cold milk
1 package (3.4 oz) instant vanilla pudding mix
1 package cream cheese (8oz), softened
4 tablespoons strong brewed coffee, room temperature, divided
2 cups whipped topping
1 package (3oz) ladyfinger, split (I used half a ring of a pound cake)
6 squares (1 oz each) bittersweet chocolate, grated
Set aside 3 strawberries for garnish; slice the remaining strawberries. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large mixing bowl, beat cream cheese until smooth; gradually beat in 2 tablespoons coffee. Beat in pudding. Fold in whipped topping.
Brush remaining coffee over the ladyfingers. Line the bottom of a 3 quart trifle or glass serving bowl with half of the sliced berries, grated chocolate and pudding mix; repeat layers. Cut reserve berries in half; place on trifle. Cover and refrigerate for at least 4 hours or overnight.
This is a great summer menu for any get together with friends.