Make Ahead Dinner with Friends

Always a fun morning at Breakfast Television! Thank you for having me this morning to share a tasty menu to share with friends and it all can be made ahead, now that's a time saver and a way to enjoy your guests :) 

Mixed Berry Mascarpone Mousse Parfaits

Berries are a sure sign of summer and with this combination of rhubarb and strawberries is classic but sparked up with blueberries for colour and flavour.

Serves 8.

 

Berry Rhubarb Compote:

3 cups (750 mL) fresh or frozen strawberries, quartered and divided

2 cups (500 mL) fresh or frozen chopped rhubarb

1/4 cup granulated sugar

2 tbsp lemon juice

1 cup (250 mL) fresh or frozen blueberries

 

Mascarpone Lemon Mousse:

1 1/2 cups (375 mL) Mascarpone cheese, softened

2 tbsp (25 mL) grated lemon rind

1 1/2 cups (375 mL) whipping cream

1/3 cup (75 mL) granulated sugar

 

Strawberry Rhubarb Compote: Place 2 cups (500 mL) of the strawberries and rhubarb in saucepan. Add sugar and lemon juice. Cook over high heat until sugar dissolves, stirring often. Boil for 1 minute, stirring. Reduce heat to medium and simmer just until rhubarb begins to fall apart. Remove from heat. Stir in remaining strawberries and blueberries. Let cool and refrigerate.

 

Mascarpone Mousse: In bowl, beat together Mascarpone and lemon rind. Whip cream and sugar until soft peaks form; fold into Mascarpone mixture.

 

Layer Mascarpone Mousse and Compote in parfait or wine glasses and refrigerate until ready to serve.

 

 

 

Barbecued Balsamic Onion Stuffed Pork Loin

This flavourful onion stuffing keeps the pork juicy and really tasty! Long slow barbecuing keeps the pork tender and adds a hint of smokiness. Slice it up and serve it cold the next day for a new luncheon idea.

Serves 6 to 8.

 

2 tbsp (30 mL) extra-virgin olive oil              

2 onions, finely chopped        

4 cloves garlic, minced                       

1/2 tsp (2 mL) salt 

1/2 tsp (2 mL) freshly ground black pepper               

3 tbsp (45 mL) balsamic vinegar                    

Half red bell pepper, finely diced

1/2 cup (125 mL) fresh breadcrumbs             

1 egg yolk                               

1/4 cup (50 mL) chopped fresh basil              

1 tbsp (15 mL) chopped fresh oregano           

1 tbsp (15 mL) grated Parmesan cheese         

1 boneless pork loin (about 2 lb/1 kg)

2 tbsp (25 mL) Dijon mustard                        

 

Heat oil in non-stick skillet, over medium-high heat. Add onions and garlic; cook stirring for about 8 minutes or until starting to turn golden. Reduce heat to medium-low and cook, stirring occasionally for about 10 minutes or until softened. Add balsamic vinegar and cook for 2 minutes. Remove from heat.

 

Add pepper, breadcrumbs, egg yolk, basil, oregano, cheese and half each of the salt and pepper; stir to combine well. Set aside.

 

Using sharp chef’s knife start cutting pork loin lengthwise in a spiral fashion to “unroll” the loin until you end up with one long rectangle piece. Using a meat mallet, pound out pork to an even thickness. Spread with mustard and sprinkle with remaining salt and pepper. Spread onion mixture over top leaving 1 inch (2.5 cm) at one short end. From other end start rolling up pork loin, jelly roll fashion. 

 

Using kitchen string, tie the pork loin to secure at 1-inch (2.5 cm) intervals. Place on large plate; set aside.

 

Heat both sides of barbecue to high heat. Turn off once side of barbecue and reduce heat of other burner to medium. Place pork loin on greased grill over unlit side of barbecue. Close lid and cook for 45 minutes, adjusting heat to keep temperature of barbecue at about 325°F (160°C).

 

Turn pork roast and cook for another 45 minutes, maintaining barbecue temperature. Turn roast again and cook for about 30 minutes or until meat thermometer inserted in centre registers 155°F (65°C). Transfer to cutting board and let stand covered with foil for about 10 minutes. Remove string and cut into thick slices. Serve with any juices.

 

 

 

Potato, Corn, Asparagus Salad

A wonderful summer side dish salad for any meal that can be made ahead!

Serves 6.

 

4 cobs of corn, shucked

1 1/2 lb (750 g) mini potatoes

8 oz (250 g) asparagus spears, trimmed

1/3 cup (75 mL) chopped fresh basil

3 tbsp (45 mL) extra virgin olive oil

3 tbsp (45 mL) cider vinegar

3 tbsp (45 mL) chopped sundried tomatoes in oil

2 cloves garlic, minced

2 tsp (10. mL) Dijon mustard

1/2 tsp (2 mL) salt

 

Place cobs of corn on greased grill over medium-high heat; close lid and turn occasionally for about 10 minutes or until golden. When cool enough to handle cut corn kernels off cob and place in a large bowl.

 

Meanwhile, boil potatoes in a pot of salted water for 12 minutes or until tender. Remove with a slotted spoon and add asparagus to pot. Cook for 5 minutes. Drain well. Chop potatoes and asparagus; add to corn. Stir in basil.

 

In a small bowl, stir together oil, vinegar, sundried tomatoes, garlic, mustard and salt. Pour over salad and toss well to coat evenly.

 

Thyme and Sundried Tomato Marinated Goat Cheese

This combination is a favourite of mine and I serve it at almost every gathering at my home. People can dig into it and enjoy as much as they like or you can serve it on croutes with an extra drizzle of olive oil.

Serves 6 to 8.

 

1 log (300 g) goat cheese

1/4 cup (60 mL) chopped sundried tomatoes in oil or pitted black sundried olives

3 cloves garlic, minced

2 tsp (10 mL) chopped fresh thyme

1/4 tsp (1 mL) fresh ground pepper

Extra virgin olive oil

Aged balsamic vinegar

 

Using dental floss, cut goat cheese into thin medallions. Place in a small casserole dish.

 

Sprinkle cheese with sundried tomatoes, garlic, thyme and pepper.

 

Drizzle enough oil to coat cheese. Drizzle vinegar over top; cover and refrigerate for at least 2 hours for flavours to develop.