Table Caprese Salad

This was the salad I chose to make for my daughters graduation party, and I'm so glad I did.   It's a party size version of the caprese salad, set out on a large platter.  Tender baby arugula is used for the lettuce, then heirloom cherry tomatoes and fresh marinated mozzarella balls are arranged on top.  This lovely salad is then drizzled with a homemade Lemon -Pesto Vinaigrette.  I'm a little upset  ~ because it was so pretty but I only managed to get a picture at this stage of it, when it was getting happily scooped up by guests.  I can't be that upset though, because it was sooo delicious and guess what ~ minutes later this platter was completely empty!!  I had lots of food and everything went well, but I think this was the favorite.  This is definitely a keeper and will be enjoyed at many future parties to come.

Lemon-Pesto Vinaigrette
1/2 cup pine nuts
2 cloves garlic, coarsely chopped
4 oz fresh basil, stemmed - about 4 cups lightly packed
3/4 tsp kosher salt
1 cup plus 3 Tbsps extra virgin olive oil
1 Tbsp freshly squeezed lemon juice
Instructions:  heat the pine nuts in a large skillet over med heat, and stir until golden brown, about 4 mins.  Remove from heat and let cool.  Place the garlic and 1/4 cup of the nuts in a food processor fitted with a metal blade and process until combined.  Add the basil, salt, 1/2 cup of the olive oil, and blend for a few mins until basil is pureed.  Add the lemon juice and remainder of the olive oil and pulse a few times, just until combined, set aside. Or make the night before and keep refrigerated.
Salad
2 8 oz packages baby arugula
2 containers marinated mozzarella balls
2 pints assorted cherry tomatoes - I used one pint of mixed heirloom and one pint orange heirloom - rinse and dry and cut in half
2 ripe plum tomatoes, rinse and dry and slice in thin 1/2 wheels as pictured above.
Using a large decorative platter make a generous bed of arugula in the center.  Arrange the sliced plum tomatoes around the edge of the lettuce.  Then top with the halved cherry tomatoes and mozzarella balls.  Drizzle with the vinaigrette and leave the rest in a pitcher for serving on the side.  If desire sprinkle the remaining 1/4 cup pine nuts on top of the salad (I forgot this step amid all the many other preparations going on and it was great without it - but I bet it would be great with them too). 
Recipe adapted from Rebecca's Table Caprese Salad from book below

A serving of the caprese salad with the pesto pasta salad - a post will be coming for that one soon

 

This wonderful salad was from my new go to party book, so many delicious recipes, available in my store here:  http://astore.amazon.com/rosscoubak-20/detail/B0091LILSC

 

Enjoy!

Black-Bottom Raspberry Cream Pie

This pie has everything you need for a wonderful eating experience:  A delicious creamy chocolate pudding atop a to-die for chocolate cookie crust, then topped with fresh summer raspberries and whipped cream. I found these lovely fresh black and red raspberries at my local farm stand.  The tastes of chocolate with the raspberries and cream are like a dance of happiness in your mouth.  It does take some time to make, the pudding needs to set overnight in the crust before the topping is added, so start it the day before, trust me it will be worth it.

Recipe:
Crust:  Spray a 9" glass pie dish with baking spray. 
In a food processor crush a 9 oz package of chocolate wafer cookies, and 1 stick + 1/3 Tbsps melted unsalted butter and 1/4 cup sugar until blended.  Press mixture evenly over bottom and up of sides (not on rim) of prepared pie dish.  Chill crust for 30 minutes.  Preheat oven to 350 degrees and bake for 10 mins then remove from oven and let cool.
Filling:  1/2 cup sugar, 1/4 cup Rodelle Gourmet Baking Cocoa, 2 Tbsps cornstarch,  2 1/2 cups whole milk, divided, 2 large egg yolks, 1 large egg, 4 oz bittersweet chocolate baking chips, 2 Tbsps unsalted butter.  Combine sugar, cocoa and cornstarch in heavy med saucepan; whisk to blend well.  Gradually add 1/4 cup of the milk, whisking until cornstarch dissolves.  Whisk in remaining 2 1/14 cups milk, then eggs.  Turn heat on to med-high, heating and stirring constantly until pudding thickens and boils, about 8 mins.  Remove from the heat and add chocolate chips and butter, whish until melted and smooth.  Spread pudding into prepared crust.  Press plastic wrap onto pudding to cover and chill pie overnight.
Topping:  3 pints fresh raspberries - red or a combination of red and black,  1 cup chilled whipping cream, 2 Tbsps powdered sugar, 1/2 tsp pure vanilla extract.  Peel plastic wrap off pie.  Cover chocolate pudding with raspberries, pointed side up, pressing lightly into chocolate to adhere.  Beat cream, sugar and vanilla in a stand mixer with a whisk attachment on high until peaks form, spread whipped cream over berries on pie.  Arrange remaining berries atop cream.  Chill pie for at least 1 hour or several hours before serving.
Recipe adapted from Bon Appetit Magazine July 2004

It doesn't have to look perfect to taste perfectly delicious 

 

Enjoy!