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Monday, August 15, 2011

Rockhaven Engagement Bash

This weekend we celebrated Teddy and Brian's upcoming nuptials under threatening skies at Rockhaven Island.  There is rather a long history of wild storms married with special occasions at the cottage...we are thinking this is all a good omen.  Fortunately, we were able to enjoy Ginny Aird and Hilary Wilson's (of Evelyn Black Catering) delicious appetizers on the deck, and the rain held off until after the toast, when dinner was served in the kitchen.

On the menu:

Cheesy Bacon Onion Squares
Gravlax with Dill Mustard Sauce
Chili Chicken in an Endive 
Crudites with Curry Dip

Watercress, Endive with Grilled Peaches
Caprese Salad with Balsamic Reduction
Warm Corn Salad with Fresh Summer Vegetables
Country Mustard Seed Potato Salad

Rotisserie Boneless Leg of Lamb with Peach Chutney
Beef Tenderloin  with Hot Mustard Sauce, Creamy Horseradish, and Bearnaise
Pulled Pork with Barbecue Sauce

Cousin Melissa's Blueberry Cake
Mag's Blondies
Bev's Lemon Tarts
Gretchen's Sweet Marie Bars
Christina's Homemade Oreo Cookies

Hilary Wilson and Ginny Aird of Evelyn Black Catering

One of the easiest dishes on the menu was the Rotisserie Leg of Lamb.  Marinating it the day before takes the pressure off.  The day of the party it is just a matter of positioning the meat on the spit, placing a drip pan below, and lighting the rear rotisserie burner.  At a constant low temperature of around 300 F, the lamb can turn and roast for a couple of hours and maintain its tender juiciness. 

Rotisserie Boneless Leg of Lamb

1 boneless leg of lamb, 6-8 pounds 

For the Marinade:
2 fresh cloves of garlic, pressed
1 bunch fresh rosemary, finely chopped
1 bunch fresh thyme, finely chopped
1 bunch fresh parsley, finely chopped
1 tablespoon dijon mustard
1 tablespoon honey
1/4 cup red wine vinegar
1/3 cup olive oil
1 1/2 teaspoons freshly ground black pepper
1 teaspoon kosher salt

Whisk together all ingredients for the marinade in a small bowl.  Place the lamb in a resealable plastic bag, and pour the marinade over it.  Press most of the air out the the bag and seal it tightly.  Place in the refrigerator overnight.  See above for grilling instructions. 

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