I didn't take pictures of anything; I was a bit too busy for that. The menu included:
- Flatbread pizzas; one with a fresh tomato, sun-dried tomato, pepper bacon, fresh mozzarella, and basil topping... and one with a caramelized onion, gorgonzola, bacon and honey topping.
- Lasagna made with ground turkey, spinach and large portabella mushrooms (half had mushrooms)
- Cream-sauce pasta with onions, garlic, shallots, chicken, baby portabellas and marsala wine
- Italian salad with romaine lettuce, cherry tomatoes, jumbo black olives, red onion slices and peppercorncini
- Rosemary and olive oil breadsticks
- Homemade tiramisu
The tiramisu is something that I recently discovered to be very easy to make and incredibly delicious. I could not, for the life of me, find ladyfingers at any local grocery store, so I substituted frozen pound cake; you can't tell the difference! I'll post the recipe here and will try and remember to take a picture the next time I make it.
- 8 oz. tub of marscapone cheese
- 1/2 cup sugar
- 3 tablespoons of amaretto liquor
- 3/4 cup of strong espresso or very strong coffee
- 1 Sara Lee (or comparable brand) frozen pound cake
- 1 cup of heavy whipping cream
- 1 teaspoon of unsweetened cocoa powder
- Start by taking the frozen pound cake and slicing it into 1/4" slices. Set these slices aside and allow the cake to thaw
- In medium-sized bowl, combine the marscapone cheese, sugar and amaretto and beat on medium speed until creamy and thoroughly combined
- In a separate medium-sized bowl, whip the cup of heavy whipping cream on high speed until stiff peaks form; this will take about 3 minutes
- Gently fold the cheese/sugar/amaretto mixture into the whipped cream
- In an 8" x 8" glass baking dish, pour the espresso (coffee) and quickly dip each slice of pound cake into the coffee mixture, flipping over so both sides absorb the liquid
- Once all the coffee is absorbed, place a layer of pound cake slices in the bottom of the baking dish (you might have to "squish" some of the pieces and cut a few in half to make them fit evenly in the dish) and top with 1/2 of the whipped cream/cheese mixture
- Place another layer of pound cake slices and top with the remaining half of the cream/cheese mixture
- Dust with unsweetened cocoa powder - I use a mesh tea strainer to do this; simply put a teaspoon of cocoa in the tea strainer and tap the strainer over the top of the cheesecake - voila! a light, even dusting of cocoa powder!
- Cover with foil and refrigerate until you're ready to serve