The in-laws let me be in charge of menus for the Saturday and Sunday night dinners, and I had two very willing sous chefs at my disposal (my brother#1-in-law and his wife). The challenge was to class it up a little, but keep the foods recognizable for my father and mother and brother#3-in-law.
|A Triple-Pork Pork Loin... pork stuffed with ground pork, spinach, apples, and mushrooms, and then wrapped in prosciutto.|
|Standard Au Gratin potatoes (I was heavy-handed on the cayenne. I won't apologize for it.)|
|The Chocolate Silk Tart. As you can see, I scored out eight slices. I should have done 16. Very rich.|
|Finished pork loin with its unsightly marks from its time in bondage.|
|You can tell here that I didn't quite butterfly my loin right...the bottom is too thick. But still...tasted delicious and not dry at all.|
All this above made up Saturday's dinner, which consisted of 17 people. I also prepared a simple green salad with cranberries, pecans, and blue cheese. Oh, and a quick green bean sauteed with bacon and onions rounded out the meal.
Sunday's dinner was simpler: an Antipasto Platter, Fettuccine with Bolognese, Garlic Naan (not Italian, but hey!), and a Caesar salad.
Also, between the bottles of wine we brought and the wine my brother and sister-in-law brought...we had nearly a case. I don't think we drank them all, but we were close.
Next up: an appetizer lunch with some friends tomorrow and the Tiny Tim Christmas Day Dinner!