Once Upon a Time, Anastasia Had a Party

Actually, it wasn't really once upon a time. It was just last weekend. And several of the party-goers have requested that I share the recipes from the fete. Some I just kind of threw together, so I'll give you a basic recipe, although I just do it to taste.

Appetizers:

Sherry Vinegar-Marinated Shrimp Wrapped in Serrano Ham wiht Piquillo Dipping Sauce (from Bobby Flay)
3 T. sherry vinegar
1 t. Dijon mustard
3 cloves garlic, finely chopped
1/4 c. olive oil
1 T. finely chopped fresh thyme leaves
1 lb. extra-jumbo (16-20 count) shrimp, shelled and deveined
Salt and pepper
12 paper-thin slices Serrano ham or prosciutte, sliced in half lengthwise
Dipping sauce (recipe follows)

1. Whisk together the vinegar, mustard, garlic, olive oil, and thyme in a large bowl. Add the shrimp and toss to coat. Cover and refrigerate for 30 minutes.
2. Heat grill to high.
3. Remove shrimp from marinade and season with salt and pepper. Place shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1.5 to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to one minute longer.
4. Remove shrimp to a platter and wrap each shrimp with a half slice of the ham. Serve with dipping sauce.

Piquillo Dipping Sauce
1 1/4 c. mayonnaise
1 T. sherry vinegar
4 cloves garlic, chopped
4 piquillo peppers or 1 large jarred roasted red bell pepper, seeded and chopped
2 t. finely chopped fresh thyme leaves
Salt and pepper
3 T. finely chopped fresh flat-leaf parsley leaves

Combine all ingredients except parsley in a food processor and process until smooth. Stir in parsley. Cover and refrigerate at least 15 minutes before serving. Sauce can be made 1 day in advance and refrigerated. Do not add parsley until ready to serve.

Baked Brie (from Food Network)
1 (7 to 8-inch) wheel brie cheese
1/4 cup dried cherries
1/4 cup sliced toasted almonds
3 tablespoons brown sugar
2 sheets (12 by 18-inch) puff pastry
2 eggs, beaten


Preheat the oven to 400 degrees F.

Using a warmed sharp knife, or unflavored dental floss (See Cook's Note 1) cut the wheel of brie in half horizontally and separate the top half of the wheel from the bottom half. Sprinkle the bottom half of the brie with the dried cherries, toasted almonds, and brown sugar. Replace the top half of the brie and apply pressure to secure the stuffing. Working on a well-floured surface, roll out the puff pastry so that it will fully cover the brie. Place the brie in the middle of the puff pastry and fold the excess pastry around the wheel. Put the wheel aside. Roll out another piece of puff pastry and cut out a circle the same circumference as the top of the brie. Save the trimmings for decorations. Using a pastry brush, brush the egg on top of the brie in the puff pastry and place the circle on top. Brush the top of the circle with egg. Cut out decorations using cookie cutters or a small knife on top of the brie. Brush the entire top side of the brie with the egg and place the brie on a sheet pan lined with parchment paper. Bake for 20 to 30 minutes or until the pastry begins to turn golden brown, then turn the temperature down to 325 degrees F and bake for another 20 minutes. Serve on a pretty platter.

Dinner:

For the salad, I used bagged arugula and baby spinach. I tossed in pecans and walnuts, crumbled goat cheese, and Craisins. For the dressing, I put olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a jar. With the lid on, shake it until emulsified. You can also add herbs or garlic.

Pork Tenderloin (from Ina Garten)
1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper

Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

Grilled New Potato Salad with Bacon and Buttermilk Dressing (from Bobby Flay)
2.5 lbs. small red new potatoes, scrubbed
Kosher salt
8 oz. bacon, diced
1/2 c. buttermilk
2 T. mayonnaise
2 T. sour cream
1 T. Dijon mustard
1 tsp. onion powder
1 tsp. garlic powder
Freshly ground pepper
1/4 c. canola oil
3 green onions, white and green parts, thinly sliced

1. Put potatoes in a pot of salted cold water and bring to a boil. Reduce the heat and simmer until the potatoes are tender but not cooked through, about 8 minutes. Drain and let cool before cutting in half.
2. While the potatoes are cooking, cook the bacon in a large skillet over medium heat until golden brown and crisp, 8 to 10 minutes. REmove to a plate lined with paper towels.
3. Whisk together the buttermilk, mayo, sour cream, and mustard in a large bown and season with onion and garlic powders, salt, and pepper.
4. Heat grill to medium.
5. Brush the potatoes on both sides with the oil and season with salt and pepper. Place the potatoes on the grill, cut side down, and grill until lightly golden brown, about 3 mintues. Turn the potatoes over and continue grilling until just cooked through, about 3 minutes longer.
6. Transfer potatoes to the bowl with the dressing, add the bacon and green onions, and toss to coat. Serve warm or cover and refrigerate until cold, at least 2 hours or up to 8 hours.

Marinated Vegetables

This is one I don't use a recipe for. I chopped up yellow squash, zucchini, asparagus, and cremini mushrooms. You want all of the chopped veggies to be about the same size so they cook evenly. I put the vegetables in a large bowl and toss with olive oil, balsamic vinegar, chopped garlic, chopped fresh basil, and salt and pepper. They sat in the marinade for about 2 hours. Then grill them in a grill basket until done.