I met Liz Freshman year of college. The year where you meet and hang out with more people than you know what to do with. Well almost 10 years later, this girl stuck. For her 27th Birthday I teamed up with Megan to peruse cooking mags and create a killer Mediterranean inspired menu. KJ, Megan and I spent many hours in the kitchen, prepping lamb meat balls, mixing semifreddo, and toasting couscous. Carolyn hosted in her beautiful backyard, and with the help of Bethany’s floral magic, set the perfect table. Laboring with my hands alongside these lovely ladies to celebrate this beautiful human made this night one of my absolute faves.
Wedge Salad & Green Goddess Dressing
This recipe serves 8 and this dressing from Bon Appétit is magnificent.
2 heads of iceberg lettuce
2 slices of bacon
2 scallions, chopped
1/4c tarragon leaves w/ tender stems
2 T chopped fresh chives
2 T cilantro
2 tablespoons chopped fresh parsley
¼ cup olive oil
2T white wine vinegar
2T plain yogurt
1 avocado, cut into quarters
salt + pepper
- Cut heads of lettuce into quarters. Cut bacon into 1/4" strips and cook over medium heat until crispy. Let cool and set aside.
- While bacon is cooking, combine dressing ingredients in food processor or high powered blender. Blend until smooth and add a few tablespoons of water slowly to thin slightly.
- Plate the iceberg wedges and drizzle with dressing. Sprinkle with bacon + feta and serve.
Peach Bourbon Semifreddo
Talk about the epitome of summer, this delectable treat was the perfect homage to warm adventurous months.
Heat 1.5c chopped peaches and 2T sugar in a saucepan over medium heat until bubbly and liquid has reduced slightly. Add 1-2 shots of bourbon and cook until most of the liquid has evaporated. Let cool slightly and fold into 1/2 batch of Vanilla Semifreddo Recipe.
Pour into loaf pan and freeze for at least 4 hours.
Spicy Chocolate Semifreddo
If you want this to have less of a kick, replace a couple of ounces of chili chocolate with regular dark chocolate.
40z dark chocolate with chili
3T powdered sugar
2 eggs, separated
8oz heavy cream
Melt the chocolate over the stove with a double boiler, or in a heat proof bowl over a saucepan of simmering water. Add a tablespoon of cream if too thick.
As the chocolate is melting, whip the egg whites in a medium size bowl until medium peaks form. Set aside and whip the cream to soft peaks in another bowl.
Whip the sugar and egg yolks in a bowl until pale. Add chocolate and whip for several minutes until the mixture is thick and smooth.
Fold the egg whites and then the cream into the chocolate mixture.
Scrape the mixture into a cake pan, loaf pan or individual molds and freeze for at least 4 hours.