Cream Puff Dinner
comprised entirely of appetizers
country crackers
red lentil humous
crab cakes with tomato marmalade and cilantro
Thai shrimp cakes with sweet-sour plum sauce
Turkish carrot kofte with lemon and dukkah
Andean arepa with mozzarella and basil
Spiced lamb rolled in filo
Ethiopian-flavored chicken drumsticks
Grilled Swiss chard purses with mozzarella and prosciutto
Vidalia onion with parsley on challah
Skyy vodka, tonic water, and lime
White wine
Guests: Hal
Cooked in Sharon's new kitchen designed by Deborah
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