The theme was PASTA!
We started off the meal with some nice spaghetti with marinara sauce. The vegetable was squash. For desert was a cake.
But really, the courses were reversed, the spaghetti was frosting looped over angel food cake with pureed frozen strawberries for marinara. I added a couple of chocolate chips and some green fruit leather when I blended the 'sauce' to look like spices.
The cake was a pasta dish (cooked elbow pasta with real marinara, cannelloni beans, bacon and farmer cheese) baked in a large cake tin, then covered with ricotta cheese. I decorated the top with a drizzle of marinara, and piped on some sour cream and sprinkled it with grated cheese and bacon bits.
Because last year's dinner was sooo very overly sweet, this year I really did make spaghetti squash baked in veggie broth as a side dish. I like the idea that it matched the pasta theme, and it looked great, all spaghetti-like, but still a veggie. Mother Nature's Faux Food.
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