Appetizer: Maple-Rosemary Glazed Walnuts, Ginger Almonds and Strawberry Vanilla Agua Fresca. An assortment of fancy nuts and a refreshing summer drink. I liked the Maple-Rosemary Glazed Walnuts better only because they were sweeter than the Ginger Almonds. The fresca was refreshing and didn’t have the overwhelming sweetness of some other summer drinks.
Entree: Curry Almond “Burger”. The burger is in quotes because this was a vegetarian recipe. I am not a fan of fake meat made in the USA. I’ve been spoiled, I’ve had vegetarian dishes in Taiwan and their protein replacements are SO much better than the products produced here in the States. It’s nothing against the recipe, it’s just that I’ve been shown the light and I know that there are better vegetarian options. I wonder if my mom can smuggle some of it back…
Side Dishes: Watermelon with Watercress and Feta and Zucchini and Potato Rosti. I wasn’t really that impressed with the salad and I think it had to do with the mind playing tricks on me. I kept thinking the chunks of watermelon were tomatoes and when I bit into them, they had the texture of watermelon but not necessarily the flavor of it. The rosti did not turn out as expected. They were supposed to be stuck together but they were just soggy and didn’t crisp up in the pan. Kim had added more zucchini than potatoes and that may have been a problem; zucchini has much more water content than potatoes.
Dessert: Chocolate Peanut Butter Candy Dessert. It pretty much tastes like a giant Reese’s Peanut Butter Cup. The pudding didn’t firm up as expected and so it came more out like mud pie but the flavors were there. You will definitely have to refrigerate it longer than three hours. And I also used chopped up peanut butter cups instead of Reeses Pieces. It’s a good dessert but not really very pretty when served.