Last weekend, Ari turned 25 and rather than going out to dinner, we decided to throw a party. I, of course (voluntarily) was in charge of the food. Rather than hosting a sit-down dinner party which limits the number of guests and the host’s ability to interact with them, we opted to have a bunch of appetizers and dessert. Ari left it to me to come up with the menu, with only a couple of requests. I will admit it was kind of a challenge to make all of this in one day (the only thing I made ahead of time were the cake layers), but particularly if you have a willing sous chef it is definitely possible. My requirements for dishes were as follows: I could do some of the prep work in the morning, that they had similar cooking temperatures so I could have more than one thing in the oven at once, and third, that they could sit out for a while and still taste good.
With these requirements in mind, here is the menu I came up with:
Turkey meatballs with soy-glaze
Homemade ricotta crostini with honey
Simple winter salad
Creamed mushroom crostini
Crispy asparagus fries with roasted garlic aioli
Chocolate Cake with Chocolate and Nutella Buttercream
I will be posting the recipes throughout the week, but for the first one, I give you artichoke dip. Inspired by the lovely ladies of Spoon Fork Bacon, this recipe comes together very quickly and makes for a low-maintenance but crowd-pleasing appetizer. Although definitely not low-fat. But hey, you only turn 25 once, right?
Artichoke Dip (from Spoon Fork Bacon)
1 head garlic, top sliced off
1 tablespoon olive oil
1-14 oz can artichoke hearts, drained and chopped
2 green onions, thinly sliced
8-oz cream cheese, room temperature
1/3 cup mayonnaise
1/2 cup mozzarella, grated
1/4 cup parmesan, grated
2 tablespoons hot sauce (I used sriracha)
2 teaspoons dijon mustard
1/2 cup panko breadcrumbs
1 tablespoon parmesan, grated.
Preheat oven to 375 degrees. Place garlic on a sheet of tinfoil, drizzle with olive oil and season with salt and pepper. Wrap foil around garlic and roasted until golden brown and tender, about 45 minutes. When cool, squeeze into a large bowl and mash into a paste, discarding the peel. Mix in the rest of the ingredients, and season with salt and pepper. Scoop mixture into a medium-sized baking dish and sprinkle panko breadcrumbs and parmesan cheese on top. Bake for 20-25 minutes or until top is golden brown. Serve with crackers or toasted baguette slices.
Unfortunately, as you can see I didn’t get any prep pictures because I was running around like a crazy person trying to finish all of the other dishes. So alas, there are only a couple of pictures of the final dish. Stay tuned for the rest of the menu this week!