Summer Supper Under The Stars>

A Summer Supper Under The Stars

Dining "al fresco" is one of the nicest features of summer. A candlelit dinner, under the stars, versus the traditional bar~b~que, can be a welcome change of pace. There will be six for dinner tonight. You can plan an evening that is casual....but elegant at the same time. If you live in the city, don't worry!

Throw open the drapes!

This evening's color scheme will be black and pale pink. This is because I have black wine glasses and the china is trimmed in black. So work with your own colors. Like I said, we want to keep it casual...but elegant. If your table is a glass top, or a color that you can bring into your scheme, don't bother with a table cloth. For my centerpiece, I bought a few bunches of dark concord grapes. I place them on a pink glass cake plate, so that some of them hang over the side. I then thread pink beads through them, letting the beads hang over on one side. Around the sides, I place 3 or 4 artificial gold leaves. Voila! You have a lovely centerpiece! This can be done in colors of your choice. Use white beads with the grapes for a black and white theme, or use green grapes and bring in another color. Red grapes can be used also. Twelve inch pink tapers go inside black candlestick holders to be placed on either side of the centerpiece. Get yourself some plain napkin rings, and either insert or tape a full pink fresh flower to them. This way there will be a flower at each guest's place. I have napkin rings, that are also little vases...they're terrific! The table is all taken care of..let's take a look at the menu.

Menu

Mixed Green Salad

Grilled Greek Lamb

Rice Isabelle

Asparagus Saute

Cabernet Sauvignon

Fruit, cheese & chocolate platter

1 head Boston Bibb, finely chopped
1 head Iceberg, finely chopped
1 basket cherry tomatoes
1/2 red onion sliced in thin rings
4 oz. crumbled feta cheese
1/2 c. extra virgin olive oil
juice of 1/2 lemon
garlic powder, salt and oregano to taste
Combine oil and lemon with spices to make dressing. Toss lettuce, tomatoes and onion with dressing, sprinkle with cheese and toss again before serving.

1 leg of lamb, boned and butterflied (about 6 lbs. cooking weight)
1 1/2 cups burgundy wine
1/4 cup olive oil
juice of 1/2 lemon
2 cloves of garlic, grated
1/2 red onion, grated
2 tsps. oregano(add more if desired)
Have your butcher bone and butterfly the leg of lamb, so that it will be lying flat, as opposed to boned and rolled. In a bowl, combine all the liquid ingredients. Grate the garlic and onion into the bowl and add remaining ingredients. Place lamb in a deep foil pan or baking dish. Pour marinade over lamb and let marinate overnight, if possible, turning once at mid point. Lamb should marinate , at a minimum...4 hours. Cook over a well heated grill, about 20 minutes on each side, with the lid closed. You'll want the meat to be pink towards the center. If you dont' have access to a grill, broil in your stove. A convection oven is ideal for this dish. Don't be concerned if meat breaks off into steak like sections. Slice meat as you would a London Broil or flank steak. For curry sauce, I use packaged sauce. Either Knorr or Erin will do just fine. Serve sauce in gravy boat on the side.

1 small box of Uncle Ben's Converted Rice
canned chicken broth (amount will depend on servings of rice )
2 T. extra virgin olive oil
2 small boxes of white raisins
1/2 red onion diced
1 jar small green pitted olives, halved
1 clove of garlic, grated
Saute olives, raisins, onion and garlic in olive oil, until onions just start to turn brown, and set aside. This can be done well before your guests arrive. Cook entire box of rice, according to directions, eliminating the butter and substituting chicken broth for water. Start the rice aabout 1/2 hour before you are ready to serve your main course. Monitor your rice and give an occasional stir, for perfect fluffy rice. When rice is fully cooked, stir in olive and raisin mixture.

2 lb. pencil asparagus
1/2 cup extra virgin olive oil
1 clove of garlic, grated
Heat oil in large skillet and add garlic, Before garlic browns, add asparagus and saute until asparagus are tender, but not wilted. I've chosen a Cabernet for tonight's meal from a Long Island vineyard....Palmer...it has a pleasant peppery flavor. Kendell Jackson or Columbia Crest will also work well. These wines are a little lighter for summer fare. If I were to serve the lamb. in the winter, I would choose a barolo. For music, I like something soft in the background,on an evening such as this, that won't over power the conversation. Some soft jazz would be nice. I'm going with New Age , which will set a nice mood..some Enya and Celtic selections.

Seasonal fruits
4 oz. Saga bleu cheese
4 oz. St. Andres triple creme
4oz. double glouster or chedder
Perugina Boccis
Arrange the platter with seasonal fruits, that are aesthically pleasing to the eye..such as red and green grapes and strawberries. Pears are an excellent accompaniment to Saga bleu! Candies may be served on a separate plate, or interspersed on the fruit and cheese platter. Delicious, served with a fine Ruby Port!

Dinner is served!

Good company....Good eating!

To the Winecellar

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