Cocktail - Angie, Chocolate Martini
Appetizer - Mary, Wild Mushroom Puff Pastry
Salad - Tonya, Winter Fruit Salad
Main Dish and Side - Angie, Roast Pork Loin with Fall Vegetable Cobbler
Dessert - Sandy, Perfect Latin Flan
I started off our evening with chocolate martinis. It is equal parts vanilla vodka and chocolate liqueur. Simple, rich and yummy.
Our appetizer was prepared by Mary. These wild mushroom puff pastries were a mixture of mushrooms, cheese and fresh thyme inside of flaky pastry.
Our main dish and side dish were roasted pork loin with vegetable cobbler. We also had a side of asparagus. The pork loin was seared in an iron skillet and then finished in the oven. Both the pork and the vegetables had whole grain mustard. The vegetables were in a creamy sauce with biscuits on top acting as the cobbler.
Tonya fixed for us a delicious winter salad with a sweet poppy dressing. Rather than Swiss cheese, Tonya used feta (or goat.. sorry, I forget, but it was delicious and a better choice than Swiss).
Sandy, who always prepares delicious desserts, brought flan. It was smooth and creamy with a light coating of caramel.