small-gathering-wednesday-collage

This week’s seasonal dinner party menus feature continues with more delicious goodies from Small Gatherings Seasonal Menus for Cozy Dinnerswritten by Jessica Strand. Today’s menu is is a dinner for four for Wednesday evening.

Menu:

-       Artichoke and Parmesan Dip

-       Lamb Chops Drizzled with Mint Saba

-       Baby Arugula with Grapefruit Crescents and Shaved Parmesan

-       Citrus-Berry-Rhubarb Compote with Honeyed Greek Yogurt and Toasted Pistachios

Menu Manager:

1. Up to five days before dinner:

a. Make the compote. Let cool and refrigerate.

2. Days before the dinner:

a. Make the vinaigrette and refrigerate

3. The morning of the dinner:

a. Make the artichoke dip. Cover and refrigerate.

4. About 1 hour before serving:

a. Remove the lamb chops from the refrigerator to take the chill off, then drizzle with olive oil and sprinkle generously on both sides with salt and pepper

b. Assemble and prep the ingredients for the lamb pan sauce and set aside

5. About 15 minutes before serving:

a. Cook the lamb chops

6. Just before serving dessert:

a. Gently reheat the compote if desired.

Check out other dinner party menus for two, three, or six people. 


Recipe from Small Gatherings by Jessica Strand (Egg & Dart Press, May 2013)

Images of table scape, lamb chops and Baby Arugula with Grapefruit Crescents and Shaved Parmesan, by Sheri Giblin.