A Menu Inspired by the Movies and Romance....Enchanted April
This month our Virtual Supper Club celebrates a wedding anniversary. Susan and her husband are celebrating 34 years of marriage. We join together in presenting a romantic dinner with dishes taken from our favourite romantic movie.
I am making the appetizer for this dinner. Enchanted April is set in Italy in a castle overlooking the rich blue Mediterranean. I have seen this movie a number of times and never tire of the story. The romance is not only in the beauty of the setting but in the realizations of the women that they have love in their life. Their bold move brought love back into their lives in surprising ways. It is a recipe for happiness: four women, one medieval Italian castle, plenty of wisteria, and solitude as needed.
Susan, I wish you many more happy anniversaries. I hope the menu we create makes this special time even more special.
My appetizer is made with this very unique burrata cheese from Puglia in southern Italy. It is a fresh cheese made with a buffalo or cow mozarella outer shell filled with more mozarella and cream. When it is cut open the thickened cream oozes out. The result is delicious and decadent. It is best served at room temperature.
Susan's main dish is inspired by Lady and the Tramp's pasta scene. She is making Chicken Puttanesca
Jerry is bringing soup and takes inspiration from There is a Girl in My Soup. Check out his lovely French Onion Soup
Sandi's side dish is inspired by Sweet Home Alabama. What is more Alabama than Brown Rice Shrimp Jambalaya
Val's dessert is Italian inspired by the movie Under The Tuscan Sun. Her yummy Lemon Panna Cotta is a wonderful ending to this meal.
Burrata and Apricot Appetizer
1 c. dried apricots
1 tbsp. brown sugar
1 vanilla bean
poppy seed vinaigrette dressing
Place dried apricots and sugar in a heavy pan and with 1 cup with water. Simmer until plumped. Allow the apricots to brown as it simmers. Remove from heat and add vanilla bean, with seeds scraped out and pod cut into small pieces. Cool completely.
Plate the appetizer with a small bit of baby kale dressed with a poppy seed vinaigrette dressing. Top with half a slice of prosciutto topped with a stewed apricot. Drizzle with a bit of the apricot liquid around the plate. Add slice of burrata. Serve.