If you're new to the Foolproof party, you can read all about my Barefoot Contessa project, here.
After chatting with my friends about the menu, we made a couple of revisions to the original selections I had posted earlier this week based on their recommendations. Katie's favorite from the book is the Orange-Braised Carrots and Parsnips, so we decided to add that to the menu. And, we have a pregnant friend so instead of the Chocolate Cassis Cake I opted to make the Barefoot classic, Chocolate Ganache Cake (from Parties, my all-time favorite Barefoot Contessa book, as I was quoted in this article). I had actually never made the recipe before and I knew it would right up Mike's alley.
Everything was absolutely amazing - and the menu was a great combination. I highly recommend it.
Read more details on the table setting, here.
Our Barefoot Contessa Foolproof Menu :
Slow-Roasted Beef Tenderloin (I can't get enough...)
Balsamic-Roased Brussels Sprouts
Orange-Braised Carrots and Parsnips
Chocolate Ganache Cake with Whipped Cream
We are typically such a wine crowd that I was hesitant to serve a cocktail, but it was such a festive addition. It really started the night off with a more celebratory feel. I altered Ina's recipe for a classic Sidecar by adding some Blood Orange sparkling European soda. I loved the bitterness the blood orange added, and it made it a little more special (without cognac, of course) for my pregnant friend.
The Parmesan Crisps were the easiest thing I've ever made - ever. You literally grate cheese, add seasoning and bake them for 8 minutes. They are the perfect thing to serve with drinks - crispy, salty and light.
I feel like I don't even need to write anything about this - Caramelized Bacon says it all!
Katie's Orange-Braised Carrots and Parsnips. These were out of this world! They don't taste like typical glazed or roasted carrots - it is almost like they develop a flavor all their own. I can't wait to make them myself.
Dinner is served - very Ina, serving it all on one platter. The Slow-Roasted Beef Tenderloin was perfect. For our 6 guests, I had the butcher cut a 3 pound section from the whole tenderloin. This is my third time preparing the beef this way - Christmas, New Years Eve and now this party - each time it is perfect.
Sorry for the blurry pic - my camera was on the wrong setting. Ugh.
The complete plate - all of the vegetables were so nice with the beef. It was a decadent dinner without being too heavy.
Aren't all of the colors so lovely?
For dessert, I made Ina's Chocolate Ganache Cake from her book, Parties. In that book she called this a "foolproof" recipe that was a staple at her store, The Barefoot Contessa. It was amazing. It might be my new favorite go-to dessert.
Such a fun night with friends! Thanks, Ina for a fabulous menu!