Ann Marie’s 50th Birthday Party Menu

 

Passed Hors d’oeuvres
 
Tarts de provence with caramelized onion, bleu cheese and thyme
 
Smoked salmon on dilled lemon zest scone
 
Silver dollar crab cakes with zesty three pepper aioli
 
Bacon wrapped dates with goat cheese
 
Dinner
 
Amuse Bouche
Grilled bosc pears and prosciutto with balsamic glaze and arugula
 
First Course – Soup

Potato Leek
 
Second Course – Salad

Salad nicoise towers
 
Intermezzo

Champagne Ice
 
Entrée

Filet mignon with Roquefort and French onion relish
Truffled potatoes anna
Sautéed spinach with lemon zest and pinenuts
 
Cheese Course

Warm brie in puff pastry with apricot confit and almonds
 
Dessert

Trio – bananas foster and chocolate mousse

 

Chocolate Mousse

Makes: 4-6 Servings
 
INGREDIENTS
 
8 oz. semi or bittersweet chocolate
4 tablespoons unsalted butter
5 eggs, separated
2 tablespoons Grand Marnier or other liqueur
6 tablespoons sugar
¾ cup heavy whipping cream
 
PROCEDURE
 
Place the chocolate and butter in a double boiler (or bowl set over barely simmering water) and allow to melt, stirring until smooth.
 
Remove from heat and whisk the egg yolks into chocolate and butter — one at a time — and then whisk in liqueur.
 
In a separate bowl, beat the egg whites until foamy, gradually adding the sugar. Continue whipping until soft peaks form.
 
In a separate bowl, beat whipping cream to soft peaks.
 
Gently fold alternating batches of egg whites and whip cream into chocolate mixture being careful not to over process or “beat.” Transfer to serving glasses and chill for at least 2 hours before serving.