Menu for Apéritif Dînatoire
Cherry tomato tarte tatin https://www.thekitchn.com/recipe-tomato-tarte-tatin-247302
Smoked salmon tartines https://mantias.blogspot.com/2012/06/great-apps-for-your-holiday-grill.html
Note: rather than make onion marmalade, you can buy Stonewall Kitchen Roasted Garlic and Onion Jam from Fresh Market and some Kroger stores and maybe Lucchesi’s. Also, use smaller toasts (available pre-made from Fresh Market or Sprouts) to make 15 or more smaller tartines.
Savory goat cheese/sundried tomato madeleines https://www.delscookingtwist.com/2016/06/15/goat-cheese-sun-dried-tomato-madeleines/
Note: You can borrow a madeleine pan from Alyce, or use mini-muffin tins.
Watermelon gazpacho https://mantias.blogspot.com/2007/08/cooling-summer-soups.html
Note: Hosts will provide glasses for sipping
Pizza with plums, pesto and mozzarella http://madame.lefigaro.fr/recettes/pizza-aux-mirabelles-de-lorraine-pesto-vert-burrata-basilic-et-vi-250718-149891
Note: Buy dough for large pizza from pizza place if you do not really want to make your own. You may use jarred basil pesto. There are lovely plums in the farmer’s markets now; you’ll need about a pound for this amount of dough. Use shredded mozzarella instead of the burrata.
Sauce Verte (pour le porc)
1 slice firm white bread, crusts removed, crumbled
1/2 cup olive oil
2 Tbsp red wine vinegar
2 Tbsp capers, drained and rinsed
3 cloves garlic, minced
2 cups parsley, stems removed, loosely packed
2 anchovy filets, chopped
1 tsp Dijon mustard
Put the bread in the food processor and drizzle evenly with oil and vinegar. Let set for about 5 minutes. Add the remaining ingredients and pulse just until everything is chopped finely. You don't want a smooth paste. It probably won't need salt, but taste to make sure. This is best made shortly before serving, but you can refrigerate it, covered with a layer of olive oil, for a few days. PS Don't you DARE leave out the anchovies!
Aïoli aux abricots
Simmer six or so dried apricots in a little white wine until very soft. Place in a food processor with two or three plump cloves of garlic and a heaping teaspoon of Dijon mustard. Purée and combine with one cup mayonnaise. Chill for at least a few hours.
Easy Chocolate Torte
2 cups heavy cream
7 to 8 ounces chopped chocolate (see note)
2 tablespoons powdered sugar
1 dozen or so chocolate graham crackers
1 pint fresh raspberries
In a saucepan, heat the heavy cream until it is just barely boiling (watch closely so it doesn’t boil over). Drop in the chocolate and remove from the heat. Let stand 5 minutes, then whisk in the sugar. Let it cool to room temperature.
In small dessert dishes or small wine glasses, crumble 1 square of the graham cracker. Top with two tablespoons of the chocolate mixture. Put four or five raspberries on top. Add another square of crumbled graham cracker, and two more tablespoons of chocolate. Cover and refrigerate at least three hours and up to 24 hours.
When ready to serve, remove from the fridge about 20 minutes before serving. Sprinkle the additional powdered sugar and top with one or two more raspberries. Makes about eight servings.