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A Wedding Rehearsal Dinner

When our dear friend Don announced his engagement to his fabulous girlfriend Jen, our cooking club was delighted! We were even more excited when we found out we were going to get to make the Rehearsal Dinner.

This week was our trial run and we had such fun experimenting, tasting, making notes, and giving each other tips on how to make everything just right for the big night.  While we cooked, Don and Jen entertained us and kept us supplied with red wine and Brandy Alexander’s. Before long it was time to eat.

We started out with Selwyn’s fabulously fresh salad filled with all sorts of yummy bits: crispy bacon, toasted sunflower seeds, and dried cranberries.

Then it was time for the main course: Cameron’s savory Smoked Pork Tenderloin, Darren’s melt-in-your-mouth Smoked Prosciutto-wrapped Scallops, and his succulent Lemon Risotto. Deeelectable! For the real deal we’re also adding grilled and roasted vegetables.

We rounded off the meal with my Coffee Rum Creme Brulees. They tasted marvelous but melting the sugar properly didn’t quite work out. We have a plan of attack for next time to ensure smooth, glossy tops.

We’ll do everything we can to make Don and Jen’s rehearsal dinner scrumptious and beautiful.

If you’ve had a wedding, what did you eat at your rehearsal dinner?

Darren’s Lemon Risotto
(From Epicurious)

Ingredients:

6 cups canned low-salt chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel

Directions:

  1. Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm.
  2. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat.
  3. Add shallots and sauté until tender, about 6 minutes.
  4. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently.
  5. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes.
  6. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel.
  7. Season risotto with salt and pepper. Transfer to bowl and serve.

Krista’s Coffee Rum Creme Brulee

Ingredients:

2 cups heavy whipping cream
1/4 cup granulated sugar
1 1/2 tsp instant coffee granules, ground fine (or coffee ground fine)
4 large egg yolks
1 tsp rum
1 tsp vanilla
brown sugar
boiling water

Directions:

  1. Preheat oven to 350 degrees F.
  2. Arrange 6 ramekins in 9 x 13 metal baking pan. (MUST be metal or will not bake properly.)
  3. In saucepan combine cream and sugar over medium heat. Bring almost to simmer, stirring to dissolve sugar.
  4. Remove from heat, add coffee and whisk to dissolve.
  5. Whisk egg yolks in medium bowl until just blended. Gradually stir in warm cream, then rum and vanilla.
  6. Using large measuring cup with spout, pour equal amounts of cream mixture into ramekins.
  7. Pour enough hot water into pan to reach halfway up ramekins.
  8. Bake about 35 minutes then chill until cold, about 3 hours.
  9. An hour before serving, preheat broiler.
  10. Arrange brulees on baking sheet and gently press 1/2 Tbsp brown sugar evenly over each one.
  11. Broil 6 inches from heat until sugar melts, bubbles and caramelizes. Watch carefully so it doesn’t burn.
  12. Chill 30 minutes to one hour and serve.



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Mia - Oh so wonderful that ur lovely cooking club could host the rehearsal dinner for so dear a pal!
And all that food sounds soo good!
The Creme brulee is ofcourse the perfect finish!

Janyne - Looks yummy!!!! Wish I was there 🙂

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William H. Stoneman - Enjoy your Happy Day!! And the food is the bonus…with creme brulee!

bellini - The menu is amazing Krista. Just so much to celebrate!!!

Suzy - Love to try this brulee for my moms 86th B-day Feb12th.

Rosa - Everything looks so good! What a lovely risotto recipe. Lucky you…

Cheers,

Rosa

El - It looks wonderful. They’re lucky to have you! I’m not sure what other people at our rehearsal dinner but I had risotto.

RamblingTart - We are so happy to be part of the festivities, Mia. 🙂 Don is such a dear friend to all of us. 🙂

Duchess - Oh I am DEF trying that risotto! Lucky couple.

Barbara - It al looks delicious.

Mary - It all looks so wonderful, but that salad is practically jumping off the screen! And I’m not even a big salad eater! For the creme brulee, I’d recommend getting a torch from the hardware store. it’ll be more powerful than a cooking torch, and faster than a broiler. Good luck with the dinner, and how lucky your friends are to have a group like you to cook such a delicious dinner.

Michelle Miller - Mmmm, it all sounds so delicious and creme brûlée is a favorite of mine. You know I can’t even remember what we had at our recital dinner, it’s all a blur…lol!

Anna Johnston - Gosh that lemon risotto sounds yummy too Krista, thanks for sharing the recipe 🙂

Scott - Delicious pictures! those prosciutto-wrapped scallops look to die for!

Corinne @ Degustinations - I have to give your rum brulee a try. I haven’t made it with alcohol in it. I guess you can’t put too much in or it would dilute it.

Tuula - You are one busy lady 🙂 !! How lucky they are to have you guys cooking the rehearsal dinner – & I’m just dying over the Coffee Rum Creme Brulees! Definitely have to copy it here..merci my dear 🙂

A Canadian Foodie - A big blow torch will work. That is what I have. What a wonderful idea to have your supper club prepare your rehearsal dinner. Absolutely brilliant and that is the beauty of friendships: Service. As I am older, many of my friends feel “past this phase in their lives.” I just don’t understand that. It is charitable service that cements relationships and builds one’s spirit. Bravo for you and your friends providing this wonderful meal for your friends.
🙂
valerie

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