Recently we had some family friends over for a weekend dinner. The forecast was predicting snow, so I wanted to make something warm, hearty, and comforting – but without going overboard. I am still in study mode, too, so I also knew I couldn’t really spend that much time on prep. Here is the final menu I decided upon:
Stout Braised Short Ribs
Triple Chocolate Mousse
So first the cheese plate. I like to include a variety of tastes and textures when configuring a cheese plate, but as I knew this was to be a low key dinner, I stuck with two different types of cheddar and two types of cured meats.
On the right, you will find a more crumbly sharp Vermont cheddar, and on the left a slightly smoother more mild cheddar. The cured meats included prosciutto, broken into bite sized pieces, and some slices of soppressata.
As for the salad, I stuck with simple and fresh flavors.On top of a spring greens mix, I added some chopped endive leaves, grape tomatoes, and slices of parmesan. Super easy, not a lot of work, and I was pleased that the final product was full of vibrant colors.
You can read more about this delicious entree here.
You can read more about this delectable dessert here.
In my opinion, if you are entertaining, you must have a dessert option. Otherwise, I believe there is a very significant chance your guests will be mildly disappointed (I know I would due), and especially after a meat and potatoes meal you need some kind of palate cleanser. And I love chocolate mousse. Quite honestly, it may be as simple as that.
So there you have it – a relatively simple night of entertaining with some great flavors!