Real life at Glover Gardens has been a little too busy for the Glover Gardens blog to be active for the past week or two…but I’m revving up for a revival.
I “catered” a friend’s 50th birthday party in the Texas Hill Country this weekend, spending a couple of very enjoyable days chopping, roasting, marinating, baking and garnishing. And hanging out with cool people in a lovely setting.
- Crudités with Caramelized Onion Dip, Cheddar-Bacon Spread and Assorted Crackers
- A mac and cheese selection: Lobster and Jalapeno Sausage
- Zippy Pork Tenderloin with French Bread and Chimichurri Sauce
- Basil and Mint Shrimp
- Spicy Marinated Mushrooms
- Peppercorn Beef Sausage
- Fruit Platter
It was fun! I’ll share some of the recipes with you over the next few weeks, because this is a pretty good fall party menu. A couple of these dishes are going into the regular Glover Gardens rotation. And there was a bonus: the Grill-Meister found and executed a terrific cake called Bailey’s Chocolate Poke Cake. He says he’ll make it again, so you can expect to see it, too.
I like to live on the edge and tried a new recipe or two, including a sangria. I sent the birthday boy’s wife this story from Food & Wine and asked her to pick one. She picked a winner! Any time I get to use star anise, cloves, cinnamon sticks and whole allspice berries, I’m happy.
Made with fruit flavors like apples and pomegranates, and warming spices such as cinnamon and nutmeg, these fall-focused punches are perfect for your next party.
The Rosé Sangria with Cranberries and Apples was a hit. There was a teensy bit left, and I made it the star of a still life when we got home this afternoon. This spicy-sweet sangria will be on the menu over the holidays here at Glover Gardens. I jazzed it up a little bit and will tell you all about it the next it I make it.
Happy Sunday evening!
© 2018 Glover Gardens