On Sunday, 10 Oct, we will celebrate the 3rd Anniversary of Marnie’s 39th Birthday! Hmmmm. Here is the menu and who is making what! Cheers and Enjoy!

Le Menu

Smoked Salmon and Dill Spread
(Bob)
(Recipe below)

Wilted Lettuce Salad
(Robin)

Prime Rib
(Mac)

Salt Baked Potatoes
(Robin and Bob)

Dilly Casserole Bread
(Madison)

Cold Fermented Italian Bread
(Bob)

Surprise Dish
(Chris)

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Wine List

1971 Weingut DrBurklin-Wolf Rhein Pfalz Auslese($68.00)

1972 Augustin Peyrouse Cotes du Rhone ($56.00)

1970 Chateau Certan-Marzelle ($87.50)

1974 Ridge Vineyard York Creek Petite Sirah ($150.00)

1964 Butler Nephew and Co. Vinho do Porto ($183.50)
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Cream Cheese Spreads

Source: Donna Scrivner
Adapted From: The Test Kitchen Favorite Cream Cheese Spreads
Note: You can microwave the cream cheese for 20 – 30 seconds and mix with 1 T milk to make a base. The milk will keep the spread soft even if refrigerated.

Smoked Salmon and Dill Spread

Yield: 2 Cups

8 oz Cream Cheese, softened to room temperature
4 oz Smoked Salmon chopped fine
2 T Red onion, minced
2 T Capers, rinsed and drained
1 T Dill, fresh and minced

Combine all ingredients in a bowl using either a fork or your hands. Shape into a ball and refrigerate for 1 day to marry flavors.

Remove from refrigerator and place at room temperature for 1½ hours before serving. Serve with an assortment of crackers. Will keep up to 1 week refrigerated.

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So there you have the menu for tomorrow and the wine list. We’ll miss you! Cheers.