Summer Dinner Menu



Happy Friday, lovebugs!

Here’s what I served for an intimate dinner party last night:

Crostini with goat cheese, white peach and prosciutto

Crostini with fresh mozzarella and slow-roasted tomatoes

Mixed olives

Homemade lemon basil sodas

Arugula, strawberry and fennel salad with creamy basil vinaigrette

Spaghetti with pesto

Affogato– homemade Jeni’s Splendid Ice Cream chocolate ice cream, cinnamon whipped cream, candied walnuts and hot espresso poured over the top.

The best part – aside from the company- was all the delicious summer fruit and bright green basil.

Have you tried Jeni’s Splendid Ice Cream?  The recipe calls for a base of evaporated milk and corn syrup instead of an egg custard.  The result was a little sweeter and less creamy than a classic (for me, a David Lebovitz) ice cream.  In terms of texture and sweetness, it reminded me of frozen nutella.  Plain, I think it would be too much.  With the bitter espresso, however, it worked.

Anyone know if it tastes like that from the store? Might be just the excuse for a mail-order pint.

Have a wonderful weekend!


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