I decided to cook two of my close friends a nice birthday dinner this year instead of buying them a gift. This would be perfect timing since I had just fully moved into my very own apartment yesterday. Today was the dinner. Talk about breaking in the apartment right? I told each friend of the plan and told them they could bring one guest to celebrate with them. I cooked, they ate, we drank. I feel totally settled into my apartment now.
I started them off with a simple seasonal salad adapted from Gavin Kaysen’s Greek Salad with Feta Mousse recipe. I dressed my version with meyer lemon olive oil, lemon juice and a touch of sherry vinegar. I sprinkled fresh marjoram on top which I’ve been getting addicted to lately. The aroma is so lovely. The creamy milder feta mousse was a nice departure from the crumbled sorta deal one usually eats in a Greek salad. Sippin’: Gainey Vineyard 2006 Riesling. (thnx tash!)
Next up was duck confit. I know you’re probably thinking again?! I love duck confit. Also it’s pretty fuss free and you can prep a whole batch ahead of time and easily crisp up the skin right before serving. I grilled them this time for a change instead of throwing them in a blistering oven. I paired the duck confit with muhammara which is a Middle Eastern dip usually served with pita as an appetizer. It’s made with roasted bell peppers, walnuts and pomegranate molasses. Now I can’t waste all the that duck fat that was left over. Duck fat fries were in order. These were made with yukon gold potatoes and seasoned with mortar & pestled rosemary fleur de sel. These were addicting. A small bundle of arugula was lightly dressed and tucked between the duck and the fries. Sippin’: Newman’s Own 2006 Cabernet Sauvignon.
I kept the dessert super simple but super delicious. Plump juicy nectarines from the farmer’s market were baked with a delicious brown sugar, oat and almond crumble mixture and served with homemade ice yogurt sweetened with acacia honey. Sippin: Lindemann’s Peche Lambic.
I think my friends enjoyed the dinner. Thanks to Boy for helping too. 🙂