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The Test Nest has hatched and I thank my friends for their wonderful support and interest and for telling me to charge more money (hehe, when steak and fish are involved it will definitely be more expensive). I’m very excited to keep this going during the year. The 1st menu and its courses worked very well together. A gourmet twist on a classic pasta dish. The menu and ratings by my fantastic guest testers (Lisa Higbee, Jason Robertson, Morgan Bassett, David Caine, Vicky Walters and Adam Lindsay) are as follows:
Grape juice is better sparkling with some Sprite or Ginger Ale versus sparkling water.
Dressing was 4 stars – I kept the salad light because of the heavy stuffed pasta main course, but guests thought I could have added more mix ins. The bread was rated 5 stars.
A sweet and tangy butternut squash filling layered with spinach, rolled and baked. The Sage Walnut Cream Sauce was perfectly complimentary although I’ve made note to add more walnuts. Note: the cream sauce turned a little dark after sitting out so make sure to serve right out of the oven.
Buttery, nutty cookie was a perfect light end to the meal.
Guests also left with a little package of shortbread to remember the evening.
Other recipes that I tried during January that I should note include:
Grilled Monster Pork Chops with Tomatillo and Green Apple Sauce
Cinnamon Raisin French Toast (try the buttermilk French toast recipe with Cinnamon Raisin Bread)
During February I plan to have two Test Nest nights. I’m even going to take advantage of Cupid’s holiday and make sure hearts and chocolate are part of each meal. For some reason, even though I dislike V-day I have lots of heart cookware including cake pans, tartlet and cupcake molds (thanks to making Hilary’s Wedding Cake/Chocolate Cupcake and topping bar) – so I figure I better put it to good use.